Who knew charred lettuce was a thing … it tastes so good. Serve this in your Nourish Bowl or with chicken, fish or lamb (anything, really)...
We often make this boeuf bourguignon on the same day we make the first fire of the season. Make it a day ahead or freeze for later...
I grew up with ‘masked cauliflower’, which is cauliflower boiled to near-death, then covered in a white sauce and served with prawns. It was not my favourite! However, I love cauliflower, so here is my modern version.
If you know and love Akarua wines, a visit to their cellar doors should be top of your list of things to do while you’re in town.
Yumi is a sommelier, based in New Caledonia since 2008. She has a Level 3 Diploma in Wines from WSET, which is the largest wine-training...
