Sunday, May 27, 2012
One of the loveliest things you can do on a Sunday afternoon is spend a few hours making yourself a good batch of stock. Chicken is maybe the most useful, but beef is pretty good too for a stew or an awesome french onion soup – for both, you should make friends with your local butcher and ask them to hold onto some good bones for you which they’ll give you for cheap or even free sometimes. I’d recommend Lucia at Grey Lynn Butcher next to Kokako, but why would I want you taking my bones?
Posted by Jesse Mulligan at 9:12 PM
Tuesday, May 15, 2012
Here's my review of The Foodstore from the March issue. Yeeks:
Posted by Jesse Mulligan at 12:42 PM
Twitter, where someone will announce ‘new Farro Fresh store opens in Grey Lynn today’ and within about four minutes it’s been retweeted to within an inch of its life. I have an added problem in that I share a bed with the editor of Arch Hill News, whose ever expanding empire means if we simultaneously discover something delicious within five kilometres of home it’s a race to get it into print. Scooped by your own fiancé! Luckily I’m not above unplugging the modem while I get myself organised. Here’s some of the stuff I’ve come across lately:
Posted by Jesse Mulligan at 12:13 PM
Wednesday, May 2, 2012
Umami Burger, where the fillings are simple but excellent. Take note, Murder Burger Fuelconsin - we don't need your shitty aioli or camemberry. We need very good meat, a nice slice of cheese and maybe one random ingredient (like these green chillies, above) if we're feeling experimental. Ask Auckland chef Nick Honeyman, who's shared his recipe for (IMHO) the best burger in the city exclusively with AFB readers. Or you can just go eat one at Sale Street - you can order it from the bar.
Posted by Jesse Mulligan at 1:04 PM