Dawna in the Kitchen

Greek Chicken with raisins, capers and feta, from Cooking Light. The first time I made this, I used red onions, which not only gave the dish...

Fortnightly update! (the update was on time, but the announcement is sadly in arrears...) The main Always in the Kitchen website has a new...

Autumn is undoubtedly here. There is a chill in the air, although it has been blessedly sunny so far, and the wind is starting to rattle the...

This week's tasting was going to be New Zealand wines but misfortune occured, in the guise of a truck being towed, which prevented our b...

I already had an embarrassment of riches in the tomato department when I stepped out to the Farmers' Market and loaded up on the heirlo...

I love the idea of heirloom vegetable varietals, but I love the flavours even more. These little beauties, captured at the Trout Lake Com...

After being asked by Templar to step in as a guest judge on the Sopel Chef Challenge , I had the image of creamy mushrooms dancing in my he...

Every once in a while, I like to make something that I've never even tasted, something completely outside my frame of culinary reference...

There is something bright about the flavours of Thai food - a sharp green-ness to the herbs, the tang from the citrus, and the sly bite of t...

Fortnightly update! The main Always in the Kitchen website has a new recipe: Breakfast / Brunch Strata and a new essay: Shhh! It's a Se...