Passata di Pomodoro

No good Italian can live without tomatoes, and plenty of it. So the annual Passata day always takes effect when tomatoes are in abundance, ripe, sweet and fresh. Making about 60 kilograms of Passata every year for our own needs, and some as gifts, has been a family tradition for many decades. It helps to […]

Amatraciana

Today I had an early brunch dictated by my daily work schedule and at about 19H00 I was ravenous. I fortunately was working the preserved meats from the curing room and noticed a very attractive piece of GUANCIALE (cured pork cheeks) , which off coarse called for Bucatini all’amatriciana. What a wonderful recipe for a […]

Duck Hunting in Middlemarch

I was very fortunate to be invited for my first New Zealand duck hunt last Saturday. We prepared our Maimais on Friday and was out before light on Saturday. Even if there were to be no ducks, the shear beauty and pleasure of being out in the wild was adequate compensation. We were fortunate to […]

Combating food waste : My contribution

    I love eating fresh produce in season and preserving all the excesses during the growing season for the rest of the year. Summer fruits and vegetables are expensive in winter and in summer there is a lot of glut and waste, especially at the small local green grocer who sells his fruit and vegetables fresh, in season […]