food
Morning walk / Homemade breakfast (ingredients from Shelly Bay Bakery on Leeds St)
Supra Restaurant dinner with Bill
Glorious meal of snapper carpaccio (with persimmon); chickpea fritter (with enoki mushrooms & olive); zucchini (with crushed pea & pumpkin seed sauce); and pumpkin gnocchi (with sage butter, black vinegar, and hazelnuts).
#billhastings #dinner #delicious
Supra Restaurant dinner with Bill
Glorious meal of snapper carpaccio (with persimmon); chickpea fritter (with enoki mushrooms & olive); zucchini (with crushed pea & pumpkin seed sauce); and pumpkin gnocchi (with sage butter, black vinegar, and hazelnuts).
#billhastings #dinner #delicious
Dins with Dins Birthday Dinner
Sensational birthday dinner at @lashoppe_nz by @dinswithdins
One of the best, most delicious and enjoyable meals of my life.
Thank you to Bill for organising, Sam, Dan and Duane for joining us, and Sam Dinsdale for a magical experience.
Menu in the last picture.
Excellent dinner at Rosella with Bill
Tomato and fruit summer salad at Hōkio Beach, on the evening before Waitangi Day.
Delicious latke & gravlax at the Bond Street Deli, Wellington
Splendid dishes during dinner at Havana Bar & Restaurant
- Pollo Anticuchero | Peruvian Sauce | Pickles
- Ceviche | Kūmara Purée | Chilli | Garlic
- Beef Skewer | Soy Glaze | Peppers | Cherry Tomatoes
First brunch at Floriditas for 2025.
First breakfast, Floriditas. (feat. A Noble Ruin (Tatum 2024))
Super delicious post movie dinner Supra restaurant.
Hokio Lime Marmalade Recipe
Ingredients:
1 kg of home-grown / organic limes (I use the sweet, yellow-skinned variety that we grow at Hōkio Beach) 2 kg of sugar 4 cups of hot water
Recipe
- Slice the 1kg limes with a mandolin, and chop roughly; reserve the juice created.
- Place chopped limes in a large casserole dish with the 4 cups of water and bring to the boil; then add the reserve lime juice. (If you want you can add extra squeezed juice of 2–3 limes for extra tartness at this point).
- Add 2kg of sugar, stir in, and hard boil for 5–10 minutes - ensure you reach 104C (the sugar set point)
- Pour the hot liquid into pre-sterilised preserving jars, seal and allow to cool. You will need around twelve 250ml jars.
You can adjust all the quantities - e.g. 500g of limes; 1kg of sugar; 2 cups of hot water; 6+ jars - as needed.
