• kelp on seashore
  • Buckwheat flowers
  • persimmons
  • shallots
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Seaweed: On beyond sushi

kelp on seashore

I started thinking about this article when we were on holiday at Matangi. There was beautiful fresh seaweed washed up on the beach. I collected some and made it into a Scandinavian-style smorgasbord salad. (See later in this post for the recipe.)

I love sushi, but I’m interested in finding what else I can do with seaweed in the kitchen.

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Buckwheat breakfast

Buckwheat porridge

My favourite winter breakfast is hot buckwheat porridge. With a spoonful of home-made Caspian Sea yoghurt, a dash of Sweetree honey and a sprinkle of Trade Aid cinnamon, it’s warming and sustaining. For the purposes of the Waikato Foodbasket, the locally produced parts of this breakfast are the honey and the yoghurt, which I made with Jersey Girls milk.

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The fruits of winter


Last weekend my friend Jane texted: “Let’s go and pick persimmons!” So on a sunny Saturday afternoon we drove out to the persimmon orchard at Matangi and collected some huge bags of gorgeous orange fruit.

It was by far the easiest and most rewarding "pick your own" experience I’ve had.

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A lot of shallots


Shallots look like small, misshapen onions, or huge, bronze coloured garlic cloves. The Cato’s Potatoes stall at the farmers’ market sells them at this time of the year.

These interesting members of the onion family can be easily turned into wonderful cold-weather comfort food.

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This is a blog about showcasing the delicious abundance of the Waikato region. Such wonderful food deserves celebration and appreciation.



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My name is Alice and I love local food. For more, see the "About" page.