Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
The other night I was trying to take the boyfriend out to dinner but, after ringing a few restaurants only to be informed that they were booked solid, I soon gave up that idea. So it had to be something special from our own kitchen then.
Yesterday – 25 April – was Anzac Day. Now, in the days before I got myself the Kiwi boyfriend, I mainly knew the word Anzac from some recipe for Anzac Biscuits that I had cooked when I was a kid.
It was a friend’s 30th birthday on Saturday and we were gathering at 5pm, in fancy dress, for a few drinks before heading over to a rugby match in Christchurch – Canterbury Crusaders vs South Africa’s Cats.
When you move to a new place, you’ve got to figure out what events are going on and, when I arrived in Christchurch in January, I was thrilled to discover that this South Island city is the home of Savour New Zealand, a foodie spectacular that happens every two years.
The first time that the boyfriend’s parents were coming to dinner, last summer in Ireland, was a bit of a challenge.
Hmmm…sometimes it pays to study the labels of the jams you buy a little closer. After Saturday’s trip to the St Albans Market I’ve discovered that I am eating not Black Bot Peach Jam but Black BOY Peach Jam.
It’s always the way, isn’t it? You go to the supermarket and get a lovely bunch of yellow bananas. You eat some that day, take one to work for lunch the day after and even slice one on top of your muesli for breakfast.
Although we’re very solidly into autumn now here in New Zealand (autumn! In April! I’m still not quite getting my head around it) with little prospect of camping ahead, Nicola Saker’s Blue Sky Kitchen: Creative Cookery For Kiwi Campers still caught my eye.
