04/11/2026
Oliver – Kitchen
Since September 2023
𝗔𝘀 𝘀𝗼𝗺𝗲𝗼𝗻𝗲 𝘄𝗵𝗼 𝘀𝘁𝗮𝗿𝘁𝗲𝗱 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗽𝗿𝗼𝗳𝗲𝘀𝘀𝗶𝗼𝗻𝗮𝗹𝗹𝘆 𝗳𝗿𝗼𝗺 𝗮𝗻 𝗲𝗮𝗿𝗹𝘆 𝗮𝗴𝗲, 𝗰𝗮𝗻 𝘆𝗼𝘂 𝗿𝗲𝗰𝗮𝗹𝗹 𝘁𝗵𝗲 𝗳𝗶𝗿𝘀𝘁 𝗱𝗶𝘀𝗵 𝘆𝗼𝘂 𝗲𝘃𝗲𝗿 𝗰𝗼𝗼𝗸𝗲𝗱 𝘁𝗵𝗮𝘁 𝘆𝗼𝘂 𝘄𝗲𝗿𝗲 𝘁𝗿𝘂𝗹𝘆 𝗽𝗿𝗼𝘂𝗱 𝗼𝗳?
After countless YouTube videos and many failures, having my first successful batch of macarons turn out was a pivotal moment for 13-year-old me. Naturally, this success was followed by an impromptu amateur photoshoot all around my garden taking an embarrassingly large number of photos to show my friends and family.
𝗪𝗶𝘁𝗵 𝘁𝗵𝗲 𝗟𝗼𝗱𝗴𝗲’𝘀 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝘃𝗲 𝗴𝗮𝗿𝗱𝗲𝗻 𝗼𝗻 𝘆𝗼𝘂𝗿 𝗱𝗼𝗼𝗿𝘀𝘁𝗲𝗽, 𝘄𝗵𝗮𝘁’𝘀 𝘁𝗵𝗲 𝗼𝗻𝗲 𝗵𝗮𝗿𝘃𝗲𝘀𝘁𝗲𝗱 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁 𝘆𝗼𝘂’𝗿𝗲 𝗺𝗼𝘀𝘁 𝗲𝘅𝗰𝗶𝘁𝗲𝗱 𝘁𝗼 𝘂𝘀𝗲 𝗲𝗮𝗰𝗵 𝘆𝗲𝗮𝗿?
I absolutely adore the Caviar Finger Limes coming from the Otahuna Melon House each summer. The intense pop of fresh citrus and its versatility make it an incredibly unique fruit. Traditionally grown in a much warmer climate, it is a real treat having them growing at Otahuna with the South Island’s colder climate.
𝗜𝘀 𝘁𝗵𝗲𝗿𝗲 𝗼𝗻𝗲 𝘀𝗶𝗺𝗽𝗹𝗲 𝘁𝗲𝗰𝗵𝗻𝗶𝗾𝘂𝗲 𝘁𝗵𝗮𝘁 𝘆𝗼𝘂 𝘄𝗶𝘀𝗵 𝗺𝗼𝗿𝗲 𝗵𝗼𝗺𝗲 𝗰𝗼𝗼𝗸𝘀 𝗸𝗻𝗲𝘄 𝗵𝗼𝘄 𝘁𝗼 𝗱𝗼 𝗽𝗿𝗼𝗽𝗲𝗿𝗹𝘆?
Through the proper use of salt and acid such as lemon juice or a nice vinegar, it’s amazing how vibrant and flavourful dishes can become. If you’re not so confident, you can always separate and season a small portion to taste and see if your addition has improved the dish or not. Don’t be afraid to taste and adjust until you’re happy with it!