Beefed-up results
Subscriber contentBy Lauraine Jacobs in Recipes
Issue 3816 20th Jun 2013
Despite last summer’s prolonged drought, some farmers still found ways to produce tasty tender beef.
Lauraine Jacobs
(@LauraineJacobs) Lauraine Jacobs has had a lifelong interest in what’s on her plate, whether she’s cooking at home, eating out or grazing in cafés and bars around the world. She is a former food editor of FQ and Cuisine magazines, the current President of the NZ Guild of Food Writers and a Founding Patron of Oxford Gastronomica. Her approach to cooking at home is that things must be simple to make, so that they’re simple to eat. That way, she says, “Your family and guests will love you!” And it also means she has plenty of time for travelling, golf and wine, the other passionate pursuits of her life.
Lauraine Jacobs: cauliflower power
Subscriber contentBy Lauraine Jacobs in Recipes
Issue 3815 13th Jun 2013
The versatility and flavour of the humble cauliflower should not be underestimated.
Lauraine Jacobs: Savoury scones, Italian apple cake, and gluten-free baking
Subscriber contentBy Lauraine Jacobs in Recipes
Issue 3814 6th Jun 2013
Old recipes get a modern twist in a new book of nostalgic baking treats.
The whole enchilada
Subscriber contentBy Lauraine Jacobs in Recipes
Issue 3813 30th May 2013
Mexican cuisine, which has chilli as one of its key ingredients, is now hot in New Zealand.
All in the family
Subscriber contentBy Lauraine Jacobs in Recipes
Issue 3812 23rd May 2013
Old recipes are like family jewels, handed down from generation to generation.
California dreamin'
Subscriber contentBy Lauraine Jacobs in Recipes
Issue 3811 16th May 2013
A serious food city, San Francisco is the ideal place to find culinary trends.
Two courses
Subscriber contentBy Lauraine Jacobs in Recipes
Issue 3810 9th May 2013
A pair of books, contrasting philosophies: Gwyneth Paltrow’s on a mission but Nici Wickes has the recipes you want to try.
Setting the scene
Subscriber contentBy Lauraine Jacobs in Food
Issue 3810 9th May 2013
A new book for flower lovers and for cooks who will appreciate the inspiration for new table settings.
Set in one’s ways
Subscriber contentBy Lauraine Jacobs in Food
Issue 3809 2nd May 2013
What do jelly babies, jubes, Turkish delight and marshmallows have in common?
Glammed up
Subscriber contentBy Lauraine Jacobs in Lifestyle
Issue 3808 24th Apr 2013
The unbeatable taste of grass-fed meat is brought home again at the annual Golden Lamb Awards.