The Well Travelled Spatula Blog at (1/2010)

The Well Travelled Spatula

Jan. 31, 2010 3:30 pm 
Updated: Feb. 3, 2010 3:43 pm
So Project Bread was moving forward in November, slowly but surely.  I had no problem getting the boys to make the sandwich loaf, the raisin bread and the Czech bread at the Hilltop, but soup rolls and little loaves were a big ask.  Basically, they would do the stuff they could dump in MORE
Scaling the Honey Wheat Rolls
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Baby Jack & Jill, our Cashmere Goats, in the Chicken Coop!
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Jan. 27, 2010 2:05 pm 
Updated: Jan. 30, 2010 6:17 pm
After the sandwich loaf met with mediocre acceptance and appreciation, I decided we needed to find a good replacement for the soup rolls we buy.  We serve lots of soup, always home-made.  We have at least two couples who come to us regularly for our Tuscan-style Tomato and Basil soup.& MORE
Lucky the chef, me and the 25 liter pail of flour on the hearth!
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Vojta in the Hilltop Kitchen
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One of our lovely coffees
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Jan. 23, 2010 3:52 pm 
Updated: Jan. 28, 2010 11:12 pm
For those of you who don’t ‘know’ me, I am an American living on the South Island of New Zealand with my British husband.  For the last 5 years, we have operated a café on top of a hill overlooking the stunning Akaroa Harbour. We cater largely to tourists, but also get a fair share of… MORE
Akaroa Salmon with a tasting flight Marlborough, New Zealand Sauvignon Blanc
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Home Town
Yuba City, California, USA

Member Since
Jan. 2009

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Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Gourmet

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About Me
As a Californian, now living in New Zealand with 20 odd years spent in the Caribbean in between, my cooking style has had a lot of different influences. After several years in other businesses, we finally came to NZ 9 years ago, and with no experience other than eating in a lot of them, we opened a cafe! Our friends thought we were nuts, and in retrospect, we were. We have now sold that business and are trying to figure out what to do next! Watch this space...
My favorite things to cook
I love to play with Asian inspired marinades/ingredients - getting the blance of sweet, salty, sour and spicy just right. I also seem to be drawn to fiddly foods -- home-made pastas, tortillas, filled won tons and grape leaves.
My favorite family cooking traditions
My mother loved Mexican food, and definately passed the taste on to me. I always loved my mom's enchiladas and tacos, and often whip up something like that quick for dinner. When I have more time, I make home-made Tamales. It's time consuming, but worth it. We have a hard time getting decent whole roasting turkeys here in NZ, but there is nothing like spending a day preparing 'the works' for a holiday dinner.
My cooking triumphs
I recently catered for a group of 18 - 22 for 18 days straight. I had prep support from the cafe (they were able to make all the cookies, muffins, cakes, etc) but I single-handedly managed all the main dishes, plus the organization and ordering supplies. The group was so impressed they gave me a gift certificate and I had a real Sally Fields' moment: They like me! They really like me!
My cooking tragedies
Serving things at dinner parties, not realizing that they weren't things that everyone liked or had tasted before. I was shocked when an important client turned up for the lovely roast lamb and said he had never eaten lamb before! Corned Beef was another one.
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