The traditional Muesli Bar turned 'real food' snack

Muesli bars are a happy past time from the good old school days. As a child, I remember my translucent pink lunch box filled to the brim with packets, most noteworthy of all was the muesli bar. My mum did her best to feed us a real food diet at home, but school was a different story all together. Parents were under the impression back then that kids needed readily available energy from carbohydrate-rich and calorie-dense foods, hence the traditional muesli bar... (packed full of sugar and refined carbohydrates).

Lamb kofte, baba ghanoush and barbeques

I can't have a barbeque without feeling like I am on holiday.  There is something so lovely about sitting outside with friends while dinner cooks.  I know the weather hasn't been the best of late, but never fear- I have checked the forecast and there are better days ahead!  

We would thoroughly recommend that next time you encounter barbeque weather you give these little gems a go.  They are extremely tasty, very quick to pull together, and far more affordable than a lamb loin.

Ginger and Lime Salmon, Avocado Vegetable Medley, and Cauliflower Coconut Couscous

Camilla and I hit the drawing board this past weekend to discuss what Pantry Narrative’s menu should look like this December (please make suggestions in the comment box below). There was one thing in particular that we agreed on: New Zealand’s delectable fresh seafood and the sun-drenched vegetables that saturate our country’s summer. 

We are beyond blessed in New Zealand to have access to a bounty of seasonal fruits and vegetables.We wanted this dish to present a Vegetable Medley of some of New Zealand’s most colourful nourishing morsels. Our Vegetable Medley consists of spring onions, cherry tomatoes, fresh coriander, lemon zest and juice, avocado, and cucumber - all of course on a fluffy bed of cauliflower coconut couscous.

Teriyaki chicken with crispy shallots

Amongst my most favourite cuisines would be Japanese.  I used to work with a couple of Japanese chefs and found myself constantly in awe of the precision and calm with which they would cook (and the staff meals that they would create).  I remember once someone telling me that in Japan you have to practise your knife skills for a year before you are allowed to cut sashimi.  There is probably no real law or code around this but it makes a great story and somewhat demonstrated to me the gravity with which cuisine is taken.