Creative scones
Ideas for making scones more interesting.
Simon Gault’s recipe tips
Potato skin
Why have we turned away from peeling, and are the potatoes better for us?
Yum Cha
Simon Gault explains what yum cha is.
How to cut garlic
If you’ve got a crush on garlic, give it the chop.
A wheel difference
It turns out not all cheeses are created equal... Fromage facts. Simon Gault executive chef & culinary guru
Curry Favour
Don’t forget to eat your greens – and reds and yellows too
Raw Rewards
What’s with raw oysters, Simon? My wife can’t get enough but I nd them slimy and disgusting and just can’t see the attraction – especially when the Bluff ones cost about $2 each. I’ve tried
Simon Gault: Good Taste
Give your meals a boost of flavour with plenty of herbs and spices
Tips for making a modern simnel cake
I remember my late mother making Simnel cake for Easter when I was small – I just loved getting to the middle where all the sweet almond stuff was.
Tips for celebrating Easter the Italian way
We’re planning a trip to Italy later this year and I thought it might be fun to celebrate Easter the Italian way to get us all in the mood for our travels.
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Jacqui Hunter: My secret health battle
In this week's issue, Jacqui Hunter makes a heartfelt plea: "Please get yourself checked".
New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.
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