Argentinian Duck Chorizo Sausages It’s always a happy day when I am at Park Avenue Quality Meats and spot a new sausage in the cabinet. It was an Argentinian duck chorizo, which of course immediately due my attention. I asked … Continued
Mt Karioi and chorizo Over the next few weeks I will be competing in the Jumbo-Holdsworth Race. I see this as a warm up for the Tararua Mountain Race held five weeks later. As part of my training I decided … Continued
Chorizo Criollo – Zamora, Queenstown After completing the Kepler Challenge we flew back to Wellington via Queenstown. We stopped in to see my favourite South Island butchers, Zamora. Matias, one of the owners of the business, was in the … Continued
The Celebratory Breakfast – Whew! We had friends round to watch the final of the Rugby World Cup so the alarm was set for 4.40am. I didn’t think I could stumble out of bed at 4.58am and wander into … Continued
Roast eggplant with chorizo whipped feta and walnuts I used a recipe that was in the Dominion Post’s Living magazine for roast eggplant with whipped feta and walnuts. This is easy to prepare. The writer in the article described … Continued
Easter Tramping Over Easter I decided to head for the hills. The weather forecast was not great, but there was a window of about 36 hours which looked promising so I decided to head up onto the tops. During the … Continued
New Zealand thrash West Indies (with smoked saveloys) The cricket world cup has been heating up as the tournament has progressed. Yesterday in Wellington Martin Guptill exploded in one of the great days in New Zealand sport. With a … Continued
It’s not all beer and sausages – Part Eight In the weekend I competed in the Aorangi Undulator. This is a new event through the Aorangi Forest Park in the southern Wairarapa. It has the tag line: Not for … Continued
Brat in a Burger – Wellington on a Plate Today we went to Café L’affare for lunch with my wife and one of our sons. This was not a random visit as I wanted to sample their entry in the … Continued
Paua Fritters with Chorizo A work colleague gave me a couple of paua (abalone) at work today. These are a large shellfish. The flesh is black and can be tough if not prepared and cooked correctly. These paua were … Continued