Today is the second of January. It’s also the day that I’ve used to set some intentions for 2017 – this beautiful, big new year we have ahead of us.
“Sustenance is born from a love of food and keeping things local.”
The world is full of wonderful producers and finding great ingredients locally is super important for so many reasons – that’s why each blog post on Sustenance features a local, delicious ingredient! From artisan chocolate made by a neighbour or cheese made just down the road, Sustenance will talk about the ingredient, where to find it and how to use it in a beautiful dish at home.
I’m Gemma, I live in New Zealand and food makes me really happy. So happy in fact, I spend a lot of time making, buying or reading about it. My weaknesses are ice cream, pasta and any food enjoyed with friends. Sustenance is a way for me to share all the photos I take before letting friends eat and a notebook for all the recipes I forget to write anywhere else.
To quote Ali Wong’s character Sasha in Always be my Maybe (side note: great movie, I would date any of the main characters), who better to introduce saffron than “stupid, beautiful, talented Padma Lakshmi”.
Read the story →Saturday mornings are never better than when you get to the market and everything you need is there. You have a list, you get all the things on the list (plus breakfast) and then you head home to whip up what you bought into something great for the afternoon.
I’ve been in love with berry picking since forever! I remember going to a gorgeous spot in Cornwall as a kid and picking berries with the family, and wandering down country lanes and picking blackberries from the hedge.
I’ve never been the biggest stone fruit fan that I can remember. Maybe they weren’t as abundant in the UK when I was young as they are here.
I love cooking for other people. No other way around it, I find myself swelling with happiness when someone is fed and full and content. I definitely use food to connect with people and reconnect when i’ve been a slack friend or sister or daughter.
We welcome Autumn to New Zealand on Tuesday. Many i’ve spoken to are less enthusiastic than me when I remind them of this but I think it is my favourite season.
It all starts with a text message. Outside of the bar that is, you have to text for entry.
Each tea Zealong produces is available to smell at the their gift shop, the start of the tour, which is housed in the same building as their processing factory.
I puzzled for a long time about how to further my knowledge of fermentation. It wasn’t that the options weren’t out there, more that there were so many options.
