Lauraine Jacobs

Keen to try a new ingredient? Miso is a Japanese pantry staple with lots of uses. Added to dishes, the paste adds ‘umami’ to the...

After the official celebratory holidays are over, many of us find that it’s still a while until our kids and grandkids return to school. There’s...

Traditionally a trifle has a layer of sponge cake and jelly as the base and then a layer of fruit, followed by a layer of...

Late spring is a favourite food time of the year for those who love fresh food. After the heavier winter diets of soup, stews and...

I have been away for a month in northern France and Italy, discovering and devouring delicious late summer foods, everywhere we went. The highlights, apart...

The international ingredients section of the supermarket seems to grow and grow in response to our increasing quest for interesting ways to cook and add...

The other day I was rather puzzled by a friend telling me she loved fish but hated the smell that was left in the kitchen...

With hundreds of cookbooks on my own shelves and thousands more in bookstores and libraries, it’s not easy to declare a cookbook that’s a truly...

In my pantry you will always find tins of sardines and anchovies. Both of these delicious little fishes are somewhat maligned, probably due to buying...

He kai kei aku ringa – there is food at the end of my hands (Māori proverb) New Zealand/Aotearoa will soon celebrate Matariki with a...