With Cream

Originally Possets were purely medicinal…a  drink of milk thickened with wine or ale and spices (similar to eggnog). Then over the centuries, the word posset came to mean a simple pudding. In this recipe, the acidity in the lemon juice causes the cream to thicken when chilled. Ingredients: 1 litre cream 250g sugar Juice of […]

For our birthday last Friday we had planned to serve Christmas cake (the ones we were selling) with the bubbles. However on Thursday morning a customer bought all our cakes so we had nothing. After an initial panic I asked Lou if he could make something. But what? I subscribe to David Lebovitz’s blog from […]

Whenever Jimmy has lemon sole I buy it as it’s easy to cook and has a delicate flavour. Usually I simply panfry it but last week I asked Jimmy for suggestions and he came up with the French classics – Sole Veronique or Sole Parisian. Both had slipped my mind. Since it’s grape season and […]

Now that evenings are a bit cooler I start to think more about slowcooked meals rather than the BBQ. Last weekend Deidre of WILD GAME convinced me that I should buy her diced wild venison. I’m glad she did. It was delicious. It was obviously meat from a young animal as it was the colour […]

This is a favourite dessert with our customers when Warwick puts it on our evening bistro menu. For the best results use fresh New Zealand grown walnuts and honey from an artisan producer. We recommend the Whanganui walnuts sold by stallholder Owen Wilson on Saturdays and First Peak honey from William. I particularly enjoy his […]

When at home in NZ it’s rare that I make a dessert. If I do something to have afterward our main course it will be cheese platter and fruit compote. However when I’m in France occasionally I do indulge in something sweet. One of my favourites is CREME BRULEE. Lou has given me a great […]

This recipe was inspired by lunch at L’Hedoniste a small bistro in Paris. It’s one of the bistros I talk about above. I’ll change the vegetable mix according to the season. It was Spring in Paris so a few pieces of asparagus were included. I used a combination of shitake and button mushrooms as Jason’s […]