4 min read

What's In Season - Issue #34

What's In Season - Issue #34
Zingy lime citrus slice.

Hey there, fellow foodies!

Here in New Zealand school holidays start tomorrow and I can't wait! It's that time when life takes a slightly more relaxed pace and we finally have a chance to tackle all those fun projects we can't squeeze in during the school term.

I've got a feeling the kids will be itching to bake up a storm and whip up some of those fancy breakfasts they're always wanting to have. Who knows what delicious experiments (or disasters) will be happening in our kitchen over the next couple of weeks..?

This week, I was given a bagful of fresh limes, and I've been enjoying whipping up some lime-infused creations. Check them out below for some tasty inspiration.

Oh, and stay tuned because we've got an exciting feature on cocktail sandwiches coming your way. They're a lifesaver when you want to impress without spending hours in the kitchen.

And finally, have you ever tried making garlic confit? It's a fantastic addition to loads of dishes, like soups for those of you heading into Autumn, and salad dressings for us here in the southern hemisphere. I've got plenty of ideas to share down below, so read on!

In this issue:

  • What’s in the pipeline? - Club Sandwiches - All the Tips You Need!
  • In season - Limes
  • Inspiration from my kitchen - Garlic Confit

What's in the Pipeline?

We took a trip down memory lane recently and revisited one of our early videos all about cocktail sandwiches. Back then, we were still finding our footing in the world of video production, and while it served its purpose, we felt it was time for an upgrade – a better video with more details and information.

I'm thrilled to announce that we'll be sharing this brand-new video with you next week. We'll delve into the nitty-gritty details, leaving no stone unturned. You'll find all the tips and tricks you need to whip up flawless cocktail sandwiches right in your own kitchen.

Cocktail sandwich selection.

As I walk you through the process, I'll not only show the things I do but also shed light on the things I intentionally avoid. I'll delve into the 'whys' behind each decision, so you can create the ultimate cocktail sandwiches too.

So, keep an eye out for this video next week. Get ready to elevate your culinary skills and bring some gourmet magic to your next gathering!

In Season - Limes

A friend of mine has a fabulous lime tree and right now it's bearing the juiciest, most exquisite limes you can imagine. I was so lucky to get a bag full of these amazing little fruits.

Anticipation got the better of me, and before the limes even arrived on my doorstep, I defrosted some boneless chicken thighs. Within minutes of laying hands on those limes, I concocted a tantalizing honey-lime marinade that transformed the chicken into a flavourful masterpiece. The marriage of sticky-sweet honey and the zing of fresh, tangy lime is a culinary match that's hard to beat.

While I was in the kitchen groove, I also whipped up a sensational lime slice (or citrus slice). It's one of those ridiculously easy recipes that yield delicious results, and it's sure to be loved. You can make it with lemons, limes, oranges or grapefruit, or any combination of these!

Now, with a few limes still gracing my fruit bowl, I'm eagerly looking forward to the weekend when I'll be getting some avocados at the local vege shop. Why, you ask? Well, because I plan to create a delectable guacamole, and here's the twist – instead of the usual lemon zest and juice, I'll be adding the zesty goodness of those limes for an even more mouth-watering twist.

Inspiration From My Kitchen - Garlic Confit

Having bought a bag of garlic this week I decided it's been a long time since I've made a garlic confit. I mostly use it raw and add it to food, but adding a roasted garlic confit seems to add a whole new dimension. The rich, caramelised and almost nutty flavour it brings to whatever you add it to is absolutely worth it!

Each clove softens as it cooks in the oil and becomes soft, creamy and spreadable. There are so many ways you can use it too:

  • Blend it into soups.
  • Fold into creamy whipped potatoes.
  • Spread it onto warm grilled bread for the most delicious garlic bread.
  • Mash it into softened butter and spread on toast or use to make garlic bread.
  • Use it in place of roasted garlic.
  • Blend into a creamy salad dressing instead of raw cloves.

No matter how you use it, adding confit garlic will instantly make any dish more flavourful and complex!

Garlic confit.

Garlic Confit


  • 3 heads of garlic cloves, peeled
  • 1 cup olive oil
  • 3 sprigs of fresh herbs (rosemary or thyme work well)
  • 1 teaspoon salt


  • Pre-heat the oven to 160 degrees Celsius (325 degrees Fahrenheit).
  • Place all the ingredients into a small oven safe dish. (The garlic needs to be almost submerged in the oil. If it's not either use a smaller dish or add more oil).
  • Bake for approximately 45 minutes, uncovered or until the cloves are golden brown and tender.
  • Cool completely, then transfer to a jar with a tight fitting lid and store in the refrigerator for up to 3 weeks.

Have a fantastic week,