• kelp on seashore
  • Buckwheat flowers
  • persimmons
  • shallots
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Madhur's potatoes

Pink potato

Last weekend my husband Matthew made his favourite spicy Indian potato dish to take to a potluck dinner for the World Voices singing group. It was very popular and people requested the recipe.
The potatoes are cooked with whole spices and coconut oil, which gives a wonderful depth to the flavour.

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Land of chestnuts


This time of year the Waikato is full of delicious chestnuts, falling off the trees, waiting to be eaten. How great is that!

When David Klinac of the New Zealand Chestnut Council contacted me recently, I jumped at the chance to find out more about the local chestnut growing scene.

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Happy hot cross bun day

Celtic Kitchen hot cross buns

There are very few sacred foods in my British-Anglican backstory, and one is hot cross buns.

In the Waikato we’re lucky to have two makers of superb hot cross buns: Celtic Kitchen and Volare. Dorothy, my proper English grandmother, would have approved of both.

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A taste for honeygar

Cox's orange pippin apples

My latest favourite home-made beverage is honeygar.  It’s simply my home-made apple cider vinegar, combined with Sweetree Kirikiriroa raw honey and diluted in a glass of water. If you’ve never tried it, you’re in for a treat.

I think honeygar is the next kombucha.

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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.