Few people get the opportunity to combine their great career loves, but with an appetite for all things food-related, Samantha Parish has somehow managed to carve an enviable career as a trained chef, recipe developer, food writer, food stylist, and television and video producer.
Let’s celebrate the last of the warmer months by making our vegetables the heroes and giving them prime position at the table. Enjoy cooking guys, we’re rooting for you! (Pun intended.)
Christchurch culinary couple Tony and Karen Elliott are the masterminds behind Cannonhill Gourmet, a range of uniquely-flavoured deli-ready fine foods. Forging a name nationwide for pairing simple ideas with fresh, natural, quality ingredients, they share their story with Annie Studholme in our Dec/Jan issue and help inspire us to get creative in the kitchen with an insight into how to use their aioli. Be prepared for a new addiction, this salad is YUM!
Garry Diack reviews this colourful collection of anecdotes that follows the growth of this iconic Canterbury company and the characters who contributed to the journey.
Resident latitude chef Samantha Parish helps us get in the festive mood with her Cheats Roasted Mango Chutney, the perfect homemade gift!
This feast of a menu will have you freezing, scraping, chopping, searing, rolling, stuffing, crumbling, whipping and cracking. But in the best and simplest way.