If you have ever attended a Ray McVinnie cooking demonstration you will have heard him answer "not much" to questions around what he thinks about particular food fads and diets. So he was not at all impressed when I asked him to write about food trends for us this week. He has managed it though, with what he calls the real food trend and is encouraging us to be terribly fashionable by cooking whatever we feel like. Have a read and feel free to share your thoughts with us at feedback@bite.co.nz or on our Facebook page.
This trend (that's not a trend) of eating real food cooked from scratch is also bringing butchers back into the limelight. They have always been there, but perhaps with more of us wanting to know where our meat comes from and how it has been reared - and that no sneaky additives are going into our sausages - we are talking to them more. Warren talks with Nick the Ponsonby Butcher a very modern man practicing traditional techniques.
More seasonal than modern is our Monday night spring vegetable curry, chicken paprika and banana ginger pudding. Plus Sachie Nomura is making crispy lamb wontons in celebration of the moon.
