• kelp on seashore
  • Buckwheat flowers
  • persimmons
  • shallots
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Mizuna, mizuna


We bought some beautiful feathery red and green mizuna from David of Suncakes Gardens at the Farmers’ Market. When I seized it with enthusiasm, David asked me how I was planning to use it.  Mizuna is a mild-tasting member of the mustard/cabbage family. It thrives in a Waikato winter.

Even I can grow it, but we never have enough in the garden.  

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Time for tea

giant Zealong  teapots

I’m very fond of tea in all its forms. (No tea bags in our house!) And I’d often driven past the Zealong tea plantation on the road to Gordonton, but never been there. So when my tea-loving friend Melissa proposed a visit, I was more than happy to agree.

On a wet winter day we walked up the quiet road to the teahouse. There was no glitzy entranceway. It felt like we were visiting someone’s country home.

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What to do with daikon


A huge daikon radish arrived in the Ooooby box last week. It was over 1kg, with a crown of beautiful fresh green leaves. I have learned to love daikon, but some people have said to me that they’re not sure what to do with it. So, this is a post about what to do with daikon.

Otherwise known as white radish, Raphanus sativus, daikon is a monster member of the radish family.

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Local sweetness


One of the biggest practical challenges when eating locally produced food is sugar. It’s an everyday food ingredient that is not grown in the Waikato.

This became an issue when I was preserving this summer’s fruit harvest. All my favourite chutney recipes call for large amounts of sugar. So do jams and jellies, marmalade, and bottled fruit. Even my homemade apple cider vinegar recipe has sugar in it.

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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.