As another tomato season comes to an end, I find myself reaching for recipes that make the most of what remains of it. End-of-season tomatoes may not shine quite as brightly as those picked at its ...

Brush peppers with oil and broil them until the skins are blackened on all sides. Place in a paper bag, close the top, and allow the peppers to steam for about 10 minutes. When the peppers are cool ...

1. Start a pan with chorizo. Render and carmelize lightly. 2. Add garlic, parlsey, chives, and mussels. 3. Add white wine and cover. Cook gently till the mussels have just opened. 4. Clean the mussels ...

A hearty bowl that pairs best, we think, with cheesy toast. Photo / Babiche Martens Ideally you will cook your own mussels and then add them, along with their delicious juices, to the chowder. To save ...

1. Boil the potatoes in water in a pot over high heat, 30 minutes. Remove from pot and peel. 2. Remove the mussels from their shells, clean and season. Heat a pan over medium-high heat, add the olive ...

The new KONO Mussel flavour has gone international…..and a little spicy! Thai flavour is the latest in the KONO gourmet marinated range, and will be released nationally this week - just in time for ...

Clams and mussels seem so exotic, but they’re so easy to make. No one has to know, but you’ll look like a true foodie. You’re doing the planet a favour, too — farmed mussels and clams are generally ...

Those sweet, meaty bivalves are the mollusks of the moment, whether sautéed with tomatoes in the Italian manner or steamed in white wine as in France and Belgium. Area restaurants are flexing their ...

A new production line at the North Island Mussels plant in Greerton is processing 6000 pottles of marinated mussels a day. About 30 per cent of the pottles are exported to Australia, in addition to ...