A Mediterranean tour at Avida

Avida bar and restaurant in Featherston Street Wellington takes its diners on a gastronomic tour of the western Mediterranean with an emphasis on Spanish food and on small plates. Its lunch festa menu features four starters and seven larger servings, tapas style, for parties of ten or more. It’s a good introduction to its wider menu and the servings are generous enough to satisfy. The starters include: warmed flat bread and olive oil, a chicken liver pate served with a spicy apple chutney and toast, warm choux pastry puffs filled with goat’s cheese, the sharpness softened with honey, which dribbled
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All I want is my coffee served hot

From time to time our family re-unites over brunch. It’s not exactly a tradition or even a regular ritual. It happens when it happens, typically when someone says it hasn’t happened for a while. It happens at cafes and the like all over town. A day is agreed; a time is made, and a place is designated. The session begins with coffee, and here our tale unfolds. Coffee should be many things, strong, flavoursome, reviving, taste-tingling, good to the nose. The sought after qualities would fill a page. But one thing it must be is – hot. So often it
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Cooking memories from childhood

One inescapable fact influenced every aspect of our domestic life when I was growing up. My father was diagnosed as a type one diabetic when I was four years old. According to the medical practices of the day this meant that he had to avoid certain foods high in sugar, and seek a balance of protein and carbohydrate in each and every meal.Meals were to be taken at the same time each day – which suited his temperament anyway. He tested his blood sugar three times a day and injected insulin twice a day. Adjustments to food intake were made
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Raw is good

The worldwide movement to natural food has many origins: the desire for clean, fresh tastes, a lack of time to prepare complex dishes, and a reaction to rich, fatty, cholesterol laden sauces heavy with wine and cream. The organic movement and the arrival of farmers’ market have spurred demand for food grown close to home. Food consumed raw, or with a minimum of additives, has a long history and takes many forms. Food cooked without heat is found all over the world from the Pacific Islands where raw fish marinated in lime and coconut has long been common, to meat
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