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Featured Cook

Tuscany

Cooking Level: Intermediate

Home Town: Upper Hutt, Wellington, New Zealand

Living In: Tahunanui, Nelson-Marlborough, New Zealand

About me:
Hi, My name is Tuscany, I'm 17 and I live in Nelson, New Zealand. I'm not an expert cook but my mum was a chef and i'm kind of learning from her. I enjoy cooking just not the cleaning up! Im at Nelson College for Girls, 7th Form.I play Softball for the school team, its awsome fun.

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Newest Cooks

Chloe G

Cooking Level: Intermediate

Living In: Lower Hutt, Wellington, New Zealand

About me: I'm an eighteen year old New Zealander who loves to cook and bake sweet things for my family. And sushi. I also apparently do tempura very well. Really, that's all you need to k…
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Faafetai Taase

Cooking Level: Beginning

Home Town: Porirua, Wellington, New Zealand

About me: New Zealand Born Samoan, disability, moved into own home 3 wks ago. University Student, last papers over Christmas, then on to writing movies. No lie, well someone's got to write …
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robyn

Cooking Level: Intermediate

Home Town: Palmerston North, Manawatu-Wanganui, New Zealand

Living In: Lower Hutt, Wellington, New Zealand

About me: I am a mother of three beautiful girls who mean the world to me. I am 37 years old.

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Newest Reviews

Quinoa Tabbouleh

Reviewed on Oct. 30, 2009 by Pooch656

Quite a good salad, I like to add lots of other veges, whatever I've got on hand usually works well in it, the only thing I did differently was to make the vinaigrette separately so I could taste it first. A good way to use quinoa

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Big Germans

Reviewed on Jun. 30, 2009 by Pooch656

this was the first oven pancake I've tried and I really enjoyed it, the only thing I didn't like is there was way too much butter, and it still kind of stuck, but other than that it was crispy and light.

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Pie Crust IV

Reviewed on Jun. 25, 2009 by Pooch656

This makes a lovely pie crust, its light and flaky, I like to keep the butter and water as cold as possible before making it, I find it makes it flakier. This is definitely a keeper and I'll be making it again

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