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.
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.
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.
A life of food
Subscriber contentBy Lauraine Jacobs in Recipes
Issue 3807 18th Apr 2013
In a new book, our columnist dishes up stories and more than 100 favourite recipes from a food-filled life.
When’s dinner?
Subscriber contentBy Lauraine Jacobs in Recipes
Issue 3805 4th Apr 2013
Quickly cooked venison is an ideal ingredient for family meals in a hurry.
Personal journeys
Subscriber contentBy Lauraine Jacobs in Recipes
Issue 3804 28th Mar 2013
Three new cookbooks convey a sense of place through food.
Salmon: In the pink
Subscriber contentBy Lauraine Jacobs in Recipes
Issue 3803 21st Mar 2013
Instead of cooking a leg of lamb this Easter, why not consider a side of salmon?
Fresh fig recipes
Subscriber contentBy Lauraine Jacobs in Recipes
Issue 3802 14th Mar 2013
Fresh figs are ideal companions for a wide range of food, including cheese, bacon, venison, honey and chocolate.