Hello from Auckland, New Zealand and my last post of the year! I’ve been spending my time with my family and friends, eating my way through this lovely city and taking in the gorgeous scenery and landscapes. I’ve tried Kūmara potato chips and scampi which have been delightful! I’ve also shopped and picked up quite a few local New Zealand cookbooks and can’t wait to tell you all about them when I’m back. Passion fruit ice creams are very popular here which as most of you know, I LOVE!
For Christmas here are two recipes that I often make at home: My Aunt’s Pork Vindaloo (a tip: you don’t need to cut the pork that small if you don’t want to but remember to adjust the cooking time accordingly) and the Christmas Bark (tart berries like barberries make all the difference). This week I got to sample a lot of good Goan food cooked by my aunts, including sausage pulao and potato chops (recipe in my book).
A BIG THANK YOU to EVERYONE OF YOU for making this year so spectacular and special. Season made it into the NEW YORKER, The Guardian/Observer Food in UK, The New York Times, Munchies, and many more. But all of this success was not possible without your support, showing up to book events and spreading the word.
Happy holidays and have a wonderful new year!!!
See you in 2019