Category: DIY
From little things amazing things grow
The old adage ‘from little things big things grow’ is the perfect way to describe the evolution of...
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Avenel gem stands well apart
The building may be non-descript to passers-by, but inside, a dedicated team is working to make...
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Triple the finger lickin’ chicken
Last month, LYNN BAIN brought us crunchy coatings. This month it’s all about fabulous fillings....
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Green is for chicken
Our resident butcher STEVE BAIN is full of ideas this month. Specifically, a great idea using...
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Growing a community
Not everyone has the opportunity to own a small farm or even have a decent-sized garden patch at home. That’s where community gardens are becoming increasingly popular, reports RICK BAYN
Read MoreThighs are a cut above the rest
Our resident butcher STEVE BAIN tucks into a tasty, but often neglected, cut of chicken. What are ‘thigh cutlets’? They are the thigh-part of a chicken Maryland; often with the skin on and the bone still in. The beauty of this...
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Tractor was a labour of love
As 2023 drew to a close, so too did the centenary celebrations for the Case IH Farmall tractor....
Read MoreHook, line and paper
Rainbow trout is reputed to be one of the healthiest fish you can eat, being low in fat and high in protein. LYNN BAIN’S trout recipe is super easy to make and super delicious to eat. Both the method and the ingredients for this...
Read MoreSkin in the game
Not every fish fillet needs to be completely skinned or lose its tail, says our home butcher STEVE BAIN. The idea with this version of a fish fillet is that having the tail still attached to the fillet lets the diner know that...
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Tasting the future in edible gardens
In the face of escalating cost of living concerns, and inquiries launched into supermarkets and food prices, a Churchill Fellow has some ideas to help.
Read MoreCompare the pair
LYNN BAIN is asking readers to try a taste test of different cuts of topside. And she’s also pretty serious about mustard. This article focuses our attention on the use of mustard as a hero cooking ingredient when braising. As a...
Read MoreThe tenderness test
Topside is a versatile and tasty cut of beef, but it can be a bit tough. The butcher’s job is to prepare the topside steaks so that they are easy to eat, says STEVE BAIN.
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