Articles

Hash browns are one of the main reasons to go out for breakfast, in my opinion.   Along with their crispy, crunchy, starchy friends: rosti, hash, bubble and squeak, potato fritters etc, there’s something magical about fried spuds in all their forms.   It seems like as long as people have been eating potatoes, they’ve…

Last week came the news, widely reported, that humans love foods that combine carbohydrates and fat. My first reaction was that this seemed to come from the ‘no s—, Sherlock’ school of research. To be fair, this was a slightly new twist on it; brain research has shown our rewards centre lights up at this…

These days we are bombarded with so much information about what and how we should (and shouldn’t) eat. It comes from everywhere: mainstream media; social media; friends; family; strangers.   There’s so much information; so much advice, that healthy eating has, it seems to me, acquired a veneer of difficulty. It can feel that if…

If there’s one thing guaranteed to get some of the foodie purists het up on social media, it’s ‘processed’ or pre-packaged versions of primary produce. I’ve seen so much huffing and harrumphing, for example, over pre-chopped vegetables ready to roast in the oven. Or pre-chopped stir-fry or vege soup mixes. Why? Because, the offended ones…

For many Kiwis, it’s their favourite meal. Fish and Chips. But when it comes to hot chips, how little is too little, and how many is too many? Listen to Lloyd Burr interview Kate Underwood (Chip Group Training & Education Manager) on RadioLIVE Drive about the ideal sized scoop, preferred chip cost and much more……