Angus Beef – L’Authenique The weather looked good and with fireworks over the harbour in the evening, we decided to have barbecue. This was a very last minute and informal affair. Wellington’s weather was true to form. In the hours … Continued
No sausages – just smoked cheese. In a previous post I talked about the Aussie Smoke Bloke – a cold smoker that my wife brought back home from her travels. Due to inclement weather it took a while to be … Continued
Devro Great NZ Sausage Competition – 2016 Winners On Friday all of New Zealand’s eyes and taste buds focused on Auckland for the announcement of the winners of the Devro Great NZ Sausage Competition. With hundreds of sausages entered in … Continued
Peking Maximus – L’Authenique On the label it states – “Summer BBQ Series, our award winning Peking Maximus. Two hundred and seventy grams of sausage perfection with free range NZ pork shoulder and Hallertau Maximus IPA.” The flavours of Hallertau … Continued
The Aussie Smoke Bloke I have experimented with hot smoking sausages which has resulted in varied results, but I’ve been keen to continue on my journey of smoking food. I had intended to make a cold smoker to extend my … Continued
Traditional Black Pudding: Zamora – The Meat Preachers These traditional black pudding sausages were in the freezer, and I have been looking forward to sampling another variety of black pudding. The medicos have told me I need to ensure I … Continued
Andouille and Australians After a sound hammering by the All Blacks in the opening match of the rugby test series, the Australian team – the Wallabies, limped into Wellington for the second test. If your team is lacking in rugby … Continued
As part of Wellington on a Plate I attended Masters of Meat, held at Preston’s Master Butchers in Porirua. It was a very good evening where we moved around four different food stations. I enjoyed tying up a lamb loin, … Continued
As part of Wellington on a Plate, we headed to the Wairarapa for an excellent event titled – Pig of a Day. We had the opportunity to visit and meet the producers of Longbush Pork on their farm. This was … Continued
It can be cold on the top of the mountain. Yesterday in Wellington as we set off to the stadium the Met Service website said it was four degrees, but the wind chill took the effective temperature to minus one. … Continued