Miriam: When I lived in the UK a few years back I was introduced to Green & Blacks chocolate, which may in part be responsible for the 'Heathrow injection' I experienced (i.e. weight gain!). This chocolate is now stocked in most supermarkets in N.Z. which is wonderful, if eaten in moderation. My all time favourite flavour is their Mint Fondant, which isn't stocked here... perhaps that's a blessing!
Becs: Something we have been enjoying lately is aioli. So easy to make and so delicious. We ate it last night with salt and pepper squid, and tonight with cheesey polenta fries. I like to blanch the garlic first so it has a smoother, sweeter taste (similar to roasting but quicker and easier.) Just boil the separated cloves with skin on for 5 minutes or until soft. To make a generous cupful of aioli put 2 egg yolks in the food processor with 1/2 tsp dijon mustard, the juice of half a lemon, 1/2 tsp salt, freshly ground pepper and 3-4 cloves of the peeled, blanched garlic. Blitz it up, then slowly drizzle in 1 c of vegetable oil while the engine is running, add it slowly until it forms a lovely thick mayo. Nice with most things!
Libby: I've been enjoying the last of the seasons New Zealand navel oranges, they're now being overtaken in the supermarket by their Australian counterpart. Not nearly as delicious. Their thick skins mean the easiest way to eat them is sliced into quarters and eaten from the skin, I've also been peeling and slicing lots into a crunchy spring salad of blanched asparagus & broccoli, baby spinach and toasted almonds. YUM!
Green and Blacks white chocolate is some of the nicest I've ever tasted - I only wish it came in a bigger block :)
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