Podcasts about feijoa

Klim Type Foundry in Wellington have designed fonts for The Financial Times, Paypal and National Geographic; and closer to home, Kate Evans' definitive book about feijoas, Feijoa (which fittingly enough featured the Klim font, 'Feijoa').

Feijoa expert Kate Evans joins Emile Donovan to review Auckland fine-dining restaurant Forest's feijoa dessert, described as "fried whole like a donut and rolled in sherbet made from its skins, with sticky ginger cake and earl grey custard."

Everyday we're planting seeds that grow up in our heart. Katy Berry plants God's Word, cuz that's where good fruit starts! In this episode, Basil follows Forgiving Feijoa's advice rather than Grudging Grapefruit and forgives Jimmy for knocking him down. #kids, #storiesforkids, #biblestoriesforkids, #bedtimestoriesforkids, #seedtimeandharvest, #plantgoodseeds, #forgive, #choices, #whatwillyouchoose, #fishbytesforkids, #fishbytes4kids, #ronandcarriewebb, #roncarriewebb

On the show today, we chat the list of names for people you do respect, Pixie Lane is in the studio to premiere her new track and the inaugural, where's the beers. Join the Whānau on Instagram, Facebook & Tik Tok.

Feijoas are in season! Soon we'll be drowning in them, but for now they're still a novelty and worthy of turning into something super special like these gorgeous little tarts. Makes 12 Ingredients 2-3 sheets store-bought sweet short crust pastry ¼ cup brown sugar ½ cup milk ½ cup sweetened condensed milk 1 ½ teaspoon vanilla extract 60g melted butter 2 ½ cups desiccated coconut 2 tablespoons plain flour 1 teaspoon baking powder 12 slices of feijoa Method Preheat oven to 170 fan bake. Lightly dust the work surface with flour and roll out the chilled pastry to a bit thinner than it comes. Using a cookie cutter, cut pastry into circles to line the holes of a 12-hole muffin tin. In a bowl, whisk sugar, condensed milk, vanilla extract, melted butter and milk until smooth. Stir in coconut, flour and baking powder. Spoon filling into the pastry. Top each with a slice of feijoa. Bake in a preheated oven for 25-30 minutes or until they turn golden brown and fully cooked. Remove from the oven and allow to cool for about 10 minutes before removing from the muffin tin to cool completely. Eat up! Or store in an airtight containing once cooled. LISTEN ABOVE See omnystudio.com/listener for privacy information.

The gardening program for gardeners and non-gardenersListen to the program live on Saturdays at 9:00AM on ABC Radio Perth and ask your questions by calling in on 1300 222 720 or text 0437 922 720 Subscribe to the podcast through the ABC Listen App, Apple Podcasts or wherever you like to listen

durée : 00:02:32 - Le feijoa ou goyavier du Brésil, un arbuste fruitier originaire d'Amérique du Sud peu sensible au froid

This sticky cake is studded with tangy feijoas and has a chewy caramelised coconut topping added halfway through cooking and it's just gorgeous. Makes a 23cm cake. Ingredients 1 cup pitted dates 1 cup boiling water 1 teaspoon baking soda 130g butter ½ cup white sugar ½ cup brown sugar 1 large egg 1 ¼ cups plain flour 1 teaspoon baking powder Pinch salt ½ cup dessicated coconut 1 cup peeled and diced feijoa Coconut topping: 1 cup shredded coconut 1/3 cup brown sugar 1/3 cup milk 50g butter Method: 1. Preheat the oven to 170 C. Grease and line a 23cm round baking tin. 2. Cover dates in boiling water and leave to soak for 5 minutes then add baking soda and blend to a chunky paste in a food processor. 3. Cream the butter and both sugars until pale and creamy then beat in the egg and beat for one minute more. Add the date paste to the creamed mixture and stir until combined. Sift in flour, baking powder and salt. Fold in coconut and feijoa chunks until combined. Scrape into baking tin, gently smooth the top and bake for 30 minutes. While it cooks make the coconut topping by combining all ingredients in a small pot over a low heat until melted together. 4. At 30 minute mark, gently spoon the coconut topping over the cake, in an even layer. Continue to cook for a further 25-35 minutes until topping is golden brown and a skewer inserted comes out clean. Run a knife around the edge of the cake to loosen the topping from the tin and leave for one hour before gently turning out and cooling fully. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Mary Jo e Paolo Bracalenti vi raccontano tutto su questo potentissimo frutto

➡️ https://weekly52.de/weekly/375 ℹ️ "In diesem Blogbeitrag nehmen wir Sie mit auf eine Reise durch die vielfältige Welt der Kulinarik. Wir beginnen mit der dynamischen Jana, deren Leben sich zwischen “Hin und her und wieder weg” bewegt, und tauchen ein in die exotische Welt der Feijoa, einer Frucht, die mit ihrem einzigartigen Geschmack und vielseitigen Rezepten begeistert. Wir werfen einen Blick auf die aktuellen Nachrichten von Otto und aus Deutschland, reflektieren über die Rolle von Kindern in unserer Gesellschaft und entdecken Neues vom Farmstore & Kitchen."

Ayoooooo! Is that jam in your undies? Sorry about that. Guys, Ricki got attacked. And it's made her think back on regrets she made as a kid. Tim & Joel share theirs too. Also, is that Vegemite in your other pair of undies? Did you watch that Ashley Madison doco? Who would've thought it revived the website! More deets in here now. We have a lot of Feijoa content in our Mailbag, so have your teaspoon ready. A nurse has revealed what the most common three words people say when they're about to die. And also, Taylor Swift sported a huge hickey. Let's unpack that.See omnystudio.com/listener for privacy information.

Following a quick mention of Gail's Feijoa Cake and Peter's Mexican Meat Loaf, Gail presents another complete meal suggestion - creamy Bacon and Brussel Sprout Soup, Chicken and Mushroom Tart, Pear and Almond Impossible Pie or Evoo Cake with Evoo Whip. In honour of the aforementioned tart, the music this week is ‘The Mushroom Song' - perfect for a bit of a jive on the studio dance floor.Presented by Gail Hall with co-hosts Peter or Catherine, Gail presents a wide range of recipes from the decadently delicious through to gorgeously healthy eating. She LOVES, and is a little obsessed with, collecting recipes.

Make way, make way! Ricki and Tim just came back from Australian Fashion Week and Joel just came back from Eurovision. It's all fab city in here today! Speaking of fab, someone dressed as a literal table at the event Ricki and Blackers went to. Hear them debrief about the fabulous PE Nation event they went to. Shoutout to Pip! Is your name difficult? This is HILARIOUS! A graduation announcer got almost EVERY name wrong... apparently there are other ways you can say 'Thomas'. Also, there's another reason why girls do it better than boys. Get ready to hear Ricki and Joel try to nail a low voice with this edition of Joel Jivin. Let's get into it!See omnystudio.com/listener for privacy information.

Earlier this week one of our listeners shared that she had just picked an Avocado sized 186g Feijoa.

Nigel Ritson estimates he's eaten more than 50,000 feijoas in his quest to find the perfect one. His fascination with the fruit began in in the 1990's when be bought a tough piece of land in Takaka, with the dream of growing something. Feijoas were one of the few trees which could thrive there. But simply growing feijoas in hoards wasn't enough for Nigel. He wanted to cultivate fruit with the best shape, colour, resilience, and - most importantly - taste. He now runs a breeding program at Foretaste Feijoa Fruit, which aims to grow varieties which could become popular with commercial growers. He tells Kathryn Ryan about what makes the perfect feijoa.

This sticky cake is studded with tangy feijoas and has a chewy caramelised coconut topping added halfway through cooking and it's just gorgeous.  Makes a 23cm cake.    Ingredients  1 cup pitted dates  1 cup boiling water  1 teaspoon baking soda  130g butter  ½ cup white sugar  ½ cup brown sugar  1 large egg  1 ¼ cups plain flour  1 teaspoon baking powder  Pinch salt  ½ cup dessicated coconut  1 cup peeled and diced feijoa    Coconut topping:  1 cup shredded coconut  1/3 cup brown sugar  1/3 cup milk  50g butter    Method: 1. Preheat the oven to 170 C. Grease and line a 23cm round baking tin. 2. Cover dates in boiling water and leave to soak for 5 minutes then add baking soda and blend to a chunky paste in a food processor. 3. Cream the butter and both sugars until pale and creamy then beat in the egg and beat for one minute more. Add the date paste to the creamed mixture and stir until combined. Sift in flour, baking powder and salt. Fold in coconut and feijoa chunks until combined. Scrape into baking tin, gently smooth the top and bake for 30 minutes. While it cooks make the coconut topping by combining all ingredients in a small pot over a low heat until melted together. 4. At 30 minute mark, gently spoon the coconut topping over the cake, in an even layer. Continue to cook for a further 25-35 minutes until topping is golden brown and a skewer inserted comes out clean. Run a knife around the edge of the cake to loosen the topping from the tin and leave for one hour before gently turning out and cooling fully.   LISTEN ABOVE See omnystudio.com/listener for privacy information.

ACC Head G Lane joins Manaia Stewart in the midst of Feijoa season to react to The Beast being named Black Caps Captain, and whether he knew when he talked to us the other day (0:00). Then the fellas break down the Super Rugby teams named today (10:29) before crossing to the motorgames desk (16:36) and revealing the latest venture Whitewash Investigations has been embroiled in (21:41). Finally the fellas get to your feedback on social media (26:49) and mop up the headlines of the day (31:47).See omnystudio.com/listener for privacy information.

Petition to the Oxford Dictionary to allow more words to end with Y (eg: tomatoey). We discuss Feijoa season because lord knows it's upon us. What can you absolutely guarantee you'll NEVER wear again? Caitlin tries to explain why she can consume so much serial killer content. Gracie is getting all the feels about baby no. 2's imminent arrival. Plus, we learn how to master the perfect slick bun.See omnystudio.com/listener for privacy information.

Fragrant, guava-esque, unique... Kate Evans shares her love of feijoas

Kate Evans is an award-winning journalist and regular contributor to National Geographic, and she's also a self-proclaimed feijoa fanatic. But for the tangy and gritty fruit, New Zealand is not home - its origins are in South America. Over the course of a decade, Kate has spoken to scientists, historians, and horticulturalists worldwide, and visited four continents, to trace the feijoa right back to its Brazilian beginnings. Her new book - Feijoa: A Story of Obsession and Belonging - is part-science writing and part-personal memoir, and seeks to uncover why out of all places, New Zealand took in the fruit as its own.

A highly controversial fruit, feijoas have long held a special place in New Zealand culture.  They've become a feature of kiwi iconography, their popularity seeing the flavour crop up in the least expected places.  Kiwi author Kate Evans thinks of herself as the nerdiest of feijoa nerds, travelling the world and researching the fruit.  She's recently published a book on the subject, ‘Feijoa: A Story of Obsession and Belonging'.  Evans told Newstalk ZB's Jack Tame that her obsession started with the fruit tree in her parents' house, sitting under the tree as a child and eating them by the bucketful.  “I lived overseas for about a decade, and when I was away, I just missed feijoas so much.”  She said that whenever she managed to find one overseas, cutting it open would fill her with an intense nostalgia for home.  “When I moved back to New Zealand in 2014, I was so excited to be here for an entire feijoa season.”  The fruit is so ubiquitous in New Zealand despite not being native, which got Evans wondering how this South American fruit became such a cultural touchstone.  Feijoas originated in South America and were imported over to New Zealand in the early 1900's, where they were found to grow incredibly well.  “It's quite easy to grow them, you don't really have to do much.”  Despite the cultural love for Feijoas, the Colombians might have us beat with their festival dedicated to the fruit.   “They make so many more things with them than we do,” Evans told Tame.  Recipes for some of which, she has included in her book: feijoa mousse, carpaccio, and more, for those desperately searching for a new way to consume their crop.  Learn where you can donate your excess feijoas here. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Geoff Mansell is growing bananas and many other subtropical fruits to supply local supermarkets and he hopes others will do the same.

Everyone in the kitchen was fighting over the last spoonful of porridge when we first created this. If you need recipe inspiration for feijoas, definitely put this one on the list. When feijoas are out of season, use any other in-season fruit you have at home.    Serves: 1  Time: 10 minutes  - 1/2 cup rolled oats  - 3/4  cup plant based or dairy milk   - 1/2 cup feijoas, flesh only and roughly chopped  - 1 tbsp almond butter   - 1 tbsp maple syrup  - 1 tsp vanilla bean paste or extract   - ¼ tsp sea salt  Method:   Place all of the ingredients into a pot and heat over a medium heat. Stirring regularly, bring the porridge to a boil.  Reduce the porridge to a simmer and cook until thick or until it reaches your desired consistency. This takes roughly 3-5 minutes.   Pour the porridge into a bowl and top with yoghurt and extra feijoas. Eat immediately.   Leftovers will keep in an airtight container in the fridge for up to 5 days. Have them cold or reheat in the microwave or in a pot.  See omnystudio.com/listener for privacy information.

A major problem up north is the Guava moth (Coscinoptycha improbana), found in Northland, Auckland, Waikato, and Coromandel. Hosts of this caterpillar are Guava, Feijoa, loquats, peaches, citrus, quinces, macadamia, apples, and pears; quite non-selective in its preferences. In Northland (wild) loquats are the fruit that hosts the caterpillars in late winter/spring, allowing the population to build up. People are now harvesting feijoas that have tiny entrance/exit holes in the fruit, allowing fungi inside the fruit, brown flesh, and rot. You'll also find the caterpillar's tunnels inside. Those caterpillars entered the feijoas when the fruit were still small but just starting to swell – well after flowering. This is interesting information when it comes to trying to control the little buggers spoiling your crop. Currently there are no insecticides registered for the control of Guava moth; some people use “Success”, a rather good caterpillar killer (Yates) and “on the Organic side” of pesticides as a by-product of bacterial excrement. Other folk use Neem Oil – regularly sprayed (every 7 days) on the developing fruit. Both these control chemicals have limited effect – about 50%. There are no biological control organisms in NZ (Predators, Parasitic wasps, natural Guava moth diseases, etc). Pheromone traps (that trap the lusty males) do not reduce the infestation – they just alert us to the timing of the flight season. “Attractants” such as vegemite etc., don't work. Light traps are useless in controlling guava moths – most moths (more than 90%!!) caught are native moths of no relevance to feijoas. What we do know is that later-maturing varieties/fruit are usually less affected by this caterpillar, and fine netting draped over the tree after flowering (when the fruit is growing) stops the female moths getting near the developing fruit for oviposition (egg-laying). Hygiene is another control technique: clean the soil underneath the trees from debris and old fruit!! Collect the infected fruit (Feijoa, peaches, loquats, citrus… everything!) and chuck it in the freezer for two days before composting. Alternatively, chuck in a large bucket filled with water for a few weeks – put a lid on that bucket, so no moths can fly out. Then compost the old fruit.See omnystudio.com/listener for privacy information.

Is this the ultimate ANZAC scone? I'm marrying up our favourite fruit – feijoas – with Aussie's favourite scone – pumpkin! And it's a winner.  Makes 10 large scones  ¾ cup pumpkin pulp (see note) ½ cup chopped feijoas 3/4 cup plain yoghurt (or use ½ cup milk + ¼ cup cream) 3 cups self-raising flour 1 tsp baking powder 60g butter, chilled ½ tsp sea salt 2 rashers of bacon, diced 75g parmesan, grated Preheat oven to 200 C. Line a tray with baking paper. Whisk pumpkin pulp with yoghurt (or milk & cream) until incorporated. Stir in the chopped feijoas. In a large bowl combine flour and baking powder and grate in chilled butter. Pour in pumpkin mixture, season and stir to combine with a butter knife. Turn out onto a lightly floured surface and knead briefly and gently until it comes together in a smooth dough. Press out to form a 3cm-thick rectangle. Cut into 10 pieces and transfer each to the tray. Toss the bacon and parmesan together and sprinkle over each scone bake for 15-20 minutes or until golden brown. Serve warm slathered with butter. Nici's note:  For ¾ cup pumpkin pulp, halve a small butternut pumpkin lengthwise, scoop out seeds and discard. Roast halves, cut side up, until soft. Scoop cooked flesh from skin and puree with a stick blender or mash well with a fork. See omnystudio.com/listener for privacy information.

Welcome to the Instant Trivia podcast episode 799, where we ask the best trivia on the Internet. Round 1. Category: exotic fruits and vegetables 1: When sliced crosswise, a carambola resembles a 5-pointed one of these. star. 2: Feijoa fruit resembles this New Zealand product but has no fuzz. kiwi. 3: Laver, a type of seaweed eaten in Ireland and Wales, is called nori in this country. Japan. 4: In this Middle East country, the prickly pear is called sabra, like the country's native-born citizens. Israel. 5: This Chinese fruit, sometimes called a "nut" is related to the longan. litchi. Round 2. Category: sermonizing 1: Today's text is from this biblical book: "With a strong hand hath the Lord brought thee out of Egypt. Exodus. 2: Take hope, friends, from Isaiah 35--this sandy area "shall rejoice, and blossom as the rose". the desert. 3: Perhaps life is unfair--John 4:37 tells us that one person sows and another does this. reaps. 4: Sometimes we all feel like Orpah, who stayed behind when this woman followed Naomi. Ruth. 5: We can learn from this man's epistle to Philemon, asking him to receive a slave as a brother. St. Paul. Round 3. Category: a piece of cake 1: Daffodil cake is so named for its bursts of this color, from a mixture of egg yolks and orange rind. Yellow. 2: If you don't add raisins to this holiday baked good, you might be "as nutty as" one. a fruitcake. 3: Italian for "recooked", it's the key ingredient in the creamiest cheesecake. Ricotta. 4: A sponge cake without egg yolks or butter, it's fat free, pure white, and, as its name implies, a little piece of heaven. angel food cake. 5: A long twisted doughnut topped with sugar or glaze, its name is from the Dutch for "twisted cake". a cruller. Round 4. Category: file under "j" 1: A deep shade of black, or a 747. Jet. 2: In 1882 Prof. Jigaro Kano opened the first school for this in Japan. Judo. 3: A dexterous person does it to balls, a devious person to books. juggle. 4: Slang for electric current. Juice. 5: To put together in a makeshift fashion is to jury-rig or to "build" this way. Jerry-build. Round 5. Category: camping 1: I gotta have my trail mix, aka GORP, "good ol"' these 2 items. raisins and peanuts. 2: Time to turn in and hit the Everest mummy, this 2-word item that lives up to its name, covering your head and shoulders. a sleeping bag. 3: Mary, let John attach this from the side of the tent to a stake--"it's a" this "thing". guy. 4: I have a preposition for you; the clip-on mosquito repellent from this brand has a fan inside to circulate the stuff. Off. 5: Like some antiseptics, water purification products like Potable Aqua are based on this element. iodine. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/

Welcome to autumn, and more so welcome to the crazy time that comes with feijoas!   They are truly one of those fruits that come all at once, and you'd better be ready for them!   Many of us have a love-hate relationship with feijoas, our kids love them! As I did when I was a kid, however now I can only have a couple and that's it. Why?  So this week, I want to bring you one of my all time favourite recipes which I have abated to use the wonderful feijoa.  Feijoa and apple crostata  Cook time: 25 minutes  Prep time: 20 minutes  Serve: 6  1 1/2 cups all-purpose flour  3 tablespoons granulated sugar  1/2 teaspoon salt  1/2 cup unsalted butter, cut into small pieces  1 teaspoon pure vanilla  1 teaspoon almond extract  1/4 cup water  Filling   1 cup raisins   3 tbsp sherry   3 apples   6 feijoa, halved and scooped Juice of 1 lemon   1 cup cold water   4 tbsp brown sugar   1 tsp cinnamon   1 tbsp icing sugar  Place the flour, sugar and salt into a bowl and mix until well combined; slowly add in the butter and rub in your hands until the butter becomes pea-like in size. Slowly add the vanilla and almond extracts and water until the dough becomes moistened and comes together. Set aside. Make up the spiced apple. Soak raisins in sherry and a touch of warm water for 10 minutes. Peel apples, then cut into thick slices around the core. Place in a large bowl with lemon juice and feijoa pulp. Mix with brown sugar and cinnamon. Drain raisins well, add to the feijoa mixture and toss to coat. Preheat the oven 180 degrees. Roll out the crostata dough out to the size a small plate and approx 5mm thick. Lay onto greaseproof paper lined tray. Drain the feijoa mixture well before spooning into the center of the dough, leaving a 5cm border. Fold up the sides of the dough. Spinkle with icing sugar. Place into a oven and cook for 25 minutes. Remove and allow to cool. LISTEN ABOVESee omnystudio.com/listener for privacy information.

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This cake is gorgeous! Lime & coconut are great friends and bring in the pineapple, guava-like flavour of feijoa and wow, it's a winner  150gbutter, softened  3/4 cup caster sugar 3 large eggs 150gself-raising flour  2 tbspsyoghurt or milk  Slug of rum 3/4 cup desiccated coconut 1 cup feijoas, chopped Zest and juice from 2 limes, plus 1 extra lime Icing  250gcream cheese  2 tspsvanilla extract  ½ -1 cup icing sugar Preheat oven to 170°C fan bake. Line a 23cmcake tin with baking paper. Cream the butter and sugar together until fluffy and pale. Add the eggs and beat until well combined. Don't worry if it curdles at this stage, it makes no difference to the end result. Fold in the flour, stirring until just combined. Add in the yoghurt, rumand coconut, mixing well, then fold in the chopped feijoas, lime zest and juice. Scrape the batter into your prepared cake tin. Bake for 35-45 minutes or until it springs back to the touch. Cool for 15 minutes, then remove from the tin to cool completely. Make the icing: Beat the cream cheese and vanilla extract until smooth. Stir in enough icing sugar (I only use ½ cup as I prefer a strong cream cheese and less sweet flavour) until the icing is thick and spreadable. Ice the cold cake and garnish with zest fromthe extralime.  See omnystudio.com/listener for privacy information.

Christall Lowe is a photojournalist with a love of food who's used her skills to create a visually stunning book celebrating kai, whakapapa and whanau. She begins by sharing her first food memory - of her nana feeding her kamokamo mashed with butter - and writes about how her family shaped her experiences with food...particularly her grandad's "master hangi".She describes herself as a home cook and the book - Kai: Food stories and recipes from my family table - as 20 years in the making. She shares two recipes: Feijoa icecream and Honey-roasted yams with feta whip.

Everyday we're planting seeds that grow up in our heart. Katy Berry plants God's Word, cuz that's where good fruit starts! In this episode, Basil follows Forgiving Feijoa's advice rather than Grudging Grapefruit and forgives Jimmy for knocking him down. #kids, #storiesforkids, #biblestoriesforkids, #bedtimestoriesforkids, #seedtimeandharvest, #plantgoodseeds, #forgive, #choices, #whatwillyouchoose, #fishbytesforkids, #fishbytes4kids, #ronandcarriewebb, #roncarriewebb

Everyday we're planting seeds that grow up in our heart. Katy Berry plants God's Word, cuz that's where good fruit starts! In this episode, Basil follows Forgiving Feijoa's advice rather than Grudging Grapefruit and forgives Jimmy for knocking him down. #kids, #storiesforkids, #biblestoriesforkids, #bedtimestoriesforkids, #seedtimeandharvest, #plantgoodseeds, #forgive, #choices, #whatwillyouchoose, #fishbytesforkids, #fishbytes4kids, #ronandcarriewebb, #roncarriewebb

Everyday we're planting seeds that grow up in our heart. Katy Berry plants God's Word, cuz that's where good fruit starts! In this episode, Basil follows Forgiving Feijoa's advice rather than Grudging Grapefruit and forgives Jimmy for knocking him down. (video on Spotify) #kids, #storiesforkids, #biblestoriesforkids, #bedtimestoriesforkids, #seedtimeandharvest, #plantgoodseeds, #forgive, #choices, #whatwillyouchoose, #fishbytesforkids, #fishbytes4kids, #ronandcarriewebb, #roncarriewebb

Ruud & Pete take all your gardening questions including, How to plant Feijoa trees, a lady with a problem Lemon Tree & bugs in your mandarins!LISTEN ABOVESee omnystudio.com/listener for privacy information.

After years of performing as a Techno Act, Full On Funk will now credit his name and goes full on FUNKY HOUSE from now on! Enjoy this live recording from Funk 'n Fresh Amsterdam at Bar Feijoa

On the slopes of Hawke's Bay's Te Mata Peak, many hands have been busy harvesting large plump feijoas. Country Life joins the pickers on a beautiful autumn day to find out more about Heather Smith's innovative uses for the fruit.

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Ruud joins Pete for yet another edition of the Gardening show, this week, we talk about problems with Feijoa trees and Wekas! LISTEN ABOVESee omnystudio.com/listener for privacy information.

Kate Evans and Giselle Clarkson are on a mission to tell stories about science through words and pictures. They've embarked on a new series for New Zealand Geographic where they tackle the questions no one thinks to ask.

Mike's website – goodfromscratch.co.nz Hope we are all good, today we are talking about one of Ivy's most favourite fruits. Feijoa. I tell you; she could live on them 24 / 7 if she could! Feijoas are a special fruit as they can be very polarising for many people, Whilst I'm a fan for the first week, then I get over them pretty quickly! But some simply don't like them at all. With a huge number of ways to use them, they are very versatile. Over your cereal, baked and served with ice cream, savoury dishes like chutneys and relishes work well. Even vodka and gin. Whilst we think they are very kiwi, they are native to Brazil, with tastes of pear, guava, starfruit and strawberries they can be sweet and at the same time.  Most people would recognise them from the distinctive smell. Our trees are loaded at the moment so we will harvest as many as we can and the rest will go to the cows as they just go nuts for them! Bless.  Feijoa, caramel & ginger cake Cook time: 1 hour Prep time: 12 minutes Serves: 6-8  Caramel topping  125g butter  150g light muscovado sugar  6-8 feijoa, peeled and cut in half   The cake  225g butter, softened  225g caster sugar  4 eggs  3 tbsp milk  100g LSA  1 tsp baking powder  ½ tsp salt  1 tsp vanilla paste  50g walnut pieces, crushed  150g sifted plain flour  Start by making up the caramel topping. Grease and line a 23cm cake tin. Melt butter in a saucepan over low heat. Add sugar and stir over heat until the mix becomes foamy and pale (2-3 minutes). Pour into the greased tin and spread evenly. Arrange the feijoa pieces in the syrup, flesh side down and set aside.  Preheat oven to 180*C. Cream butter and sugar until light and fluffy. In another bowl, lightly beat eggs together with milk. Gradually add eggs to butter and sugar, beating well after each addition. Stir in LSA, baking powder, salt, vanilla and walnuts. Gently fold in the flour. Pour cake mixture over figs.  Place the tin on a baking tray and bake for 1 hour or until a skewer inserted into the cake comes out clean. Remove from the oven and rest on a wire rack for 5 minutes before sliding a warm knife around the edge of the tin to loosen. Place the serving plate over the cake tin, then carefully invert the tin to turn the cake out onto the plate. 

Wellington-born, Buffalo-based business owner and mother of three Rebecca Brady isn't exaggerating when she says her life has become a bit hectic in the last few weeks. Rebecca is the founder of an artisan cracker and roasted seed business based in Cheektowaga, Top Seedz, and late last month her company won a US$1 million prize in a local business competition. Along with the cash injection, which will be used to fund an automated manufacturing system, Top Seedz will also receive a year-long business mentorship. The other thing about the Top Seedz story is that 90% of the company's employees are women and all are refugees. Rebecca, who left New Zealand nearly 30 years ago and did stints in Japan and Singapore before settling with the family in Buffalo, is Calling Home this morning.

Wellington-born, Buffalo-based business owner and mother of three Rebecca Brady isn't exaggerating when she says her life has become a bit hectic in the last few weeks. Rebecca is the founder of an artisan cracker and roasted seed business based in Cheektowaga, Top Seedz, and late last month her company won a US$1 million prize in a local business competition. Along with the cash injection, which will be used to fund an automated manufacturing system, Top Seedz will also receive a year-long business mentorship. The other thing about the Top Seedz story is that 90% of the company's employees are women and all are refugees. Rebecca, who left New Zealand nearly 30 years ago and did stints in Japan and Singapore before settling with the family in Buffalo, is Calling Home this morning.

Erbel elkarteko koordinatzailea aurtengo jardunaldiaz eta A. Diaz de Monasterioguren baratzearen bidez gure ongizatea nola landu litekeen kontatuz, Fraisoron emango duten ikastaroaz....

Erbel elkarteko koordinatzailea aurtengo jardunaldiaz eta A. Diaz de Monasterioguren baratzearen bidez gure ongizatea nola landu litekeen kontatuz, Fraisoron emango duten ikastaroaz....

This week chef Max Gordy shares one of the recipes he's going to serving at the upcoming Botanic Feast as part of the Loemis festival in Wellington.

Kia Ora! We're 20Somethings and we enjoy long walks down memory lane. Episode 3: What now? Pays homage to our childhood. The good old days when $5 at the dairy was baller status and choosing between Jake or Jessie was a heartache felt by all. Way back when life was simple and the only thing to worry about was how you'd spend your dollar coins at the dairy. Our pick for a $2 mix bag would be - 5 TnT's, 2 soft/chewy Feijoa lollies, 1 Rocket, 3 Spiders and of course we'd shell out the extra 70c for a Sour Apple Zombie Chew.Co-Hosted by Jolénna Deo, Tahlia Conrad-Hinga and Nosiphi Mapukata ( Produced by Francesca Georgia Pietkiewicz ) @20Somethings__ on the gram xx

Millie explains why a feijoa might not be fruiting, Clarence explains endemic plants and Jerry shares his favourite tomato variety for the subtropics.

FEIJOA & TOASTED COCONUT STRUDEL  This strudel recipe uses feijoas as well as apples and adds a hint of the South Pacific with toasted coconut which makes it an even more magical dessert!   Serves 2-4  1 cup feijoa flesh (scooped out of the skins), chopped small  1 granny smith apple, grated or diced very small  1 tbsp honey  2 tbsp golden raisins ½ tsp ground ginger  ½ tsp vanilla extract  ½ cup fresh breadcrumbs 2 tbsp long thread coconut, toasted  Zest from ½ lemon 50g butter, melted  4 sheets filo pastry Ice cream to serve  Preheat oven to 180 C. Line a tray with baking paper. Combine the feijoa, apple, honey, golden raisins, ginger and vanilla into a saucepan and bring to a simmer over a low heat. Cook for 1-2 minutes. Cool. In a bowl, combine breadcrumbs, coconut and lemon zest. Drizzle in half the melted butter and combine. To assemble the strudel: lay out the filo sheets, one on top of the other, brushing melted butter between each layer. Work quite quickly when you do this so that the sheets don’t dry out. Brush the top layer with butter too. Spoon the breadcrumb mix along the long edge of the pastry, about 10cm above the bottom edge and 3-4cm shy of either side. Pile the cooled fruit filling on top of this. Start to roll your strudel up, bringing the edge of pastry closest to you up over the filling and continue to roll, tucking in the sides/ends about halfway through. Carefully place the strudel on the lined baking tray, seam side down. Brush the top with melted butter. Bake for about 20-25 minutes, or until golden.  Dust with icing sugar and serve warm thick slices with vanilla ice cream.  LISTEN TO AUDIO ABOVE   

This Sour Ale was brewed collaboratively in the Brazillian Katharina Style and features fruits popular in Rio's juice bars, or "sucos." Acerola and Feijola pack this beer with tropical fruit flavor and pink peppercorns lend the beer an earthy, fruity spice. This week we Dan, Mark, Adam and Walt test the crushability of this super juicy beer along with special guest from Forbidden Root, Brian Krajack.

Here we are at the 6-letter F words and they include the beautiful and mellifluous fogbow (pictured here).  We hope you are enjoying our words and word podcast.  Feel free to drop us a note and let us know what you think at scrabbledabbledoopodcast@gmail.com    | FAECAL  |  | FACULA  | FAUCAL | FAVELA  |  | FANEGA  |  | FRAENA  |  | FAENAS  |  | FARFEL  | FARFAL | FABBER  |  | FORBAD  | FORBID | FABLER  | FERBAM  |  | FANBOY  |  | FARCED  |  | FACILE  | FECIAL | FARCIE  | FIACRE | FACIES  |  | FALCES  |  | FECULA  |  | FANFIC  |  | FARDED  |  | FAFFED  |  | FASHED  |  | FADEIN  |  | FAERIE  | FERIAE | FAKEER  | FAKIR | FEATER  |  | FEASES  | FEAZES | FEIJOA  |  | FAKIES  |  | FAILLE  |  | FERIAL  |  | FERIAS  | FRAISE | FLEAMS  | FLAMES | FLORAE  |  | FOETAL  | FOLATE | FERULA  |  | FESTAL  |  | FRATER  | RAFTER | FEUARS  |  | FAMING  |  | FAYING  |  | FLAGON  |  | FORGAT  |  | FUGATO  |  | FULHAM  | FULLAM | FINIAL  |  | FAMULI  |  | FOLIAR  |  | FRAZIL  |  | FIRMAN  |  | FAVISM  |  | FINNAN  |  | FANION  |  | FUSAIN  |  | FRIARY  |  | FLYMAN  |  | FULMAR  | ARMFUL | FLATUS  | FAULTS | FLYWAY  |  | FANTOM  |  | FANUMS  |  | FUSUMA  |  | FURANS  |  | FARROS  |  | FARROW  |  | FUBBED  |  | FIMBLE  |  | FORBYE  | FOREBY | FOGBOW  |  |   |  | FIBRIL  |  | FIBRIN  |  | FYNBOS  |  | FLOCCI  |  | FLECHE  | FLEECH | FENNEC  |  | FESCUE  |  | FETICH  |  | FLENCH  |  | FLETCH  | FLEDGE | FELSIC  |  | FICOES  |  | FECKLY  | FLECKY | FUCOSE  |  | FUNGIC  |  | FLITCH  |  | FITCHY  |  | FICHUS  |  | FLYSCH  |  | FICINS  |  | FISTIC  |  | FICKLY  |  | FORMIC  |  | FRICOT  |  | FUSTIC  |  | FLOCKY  |  | FUCOUS  |  | FONDED  |  | FORDID  |  | FELIDS  | FIELDS | FOETID  | FETID | FOGDOG  |  | FIORDS  | FJORDS | FEIRIE  |  | FELLOE  |  | FERREL  | FERULE | FOEMAN  | FOEMEN | FEOFFS  |  | FEUING  |  | FOEHNS  |  | FLOOIE  | FLOOEY | FILOSE  |  | FUSILE  |  | FERITY  |  | FUNKER  |  | FOLLES  | F

durée : 00:02:13 - Le jardin de Régine

durée : 00:02:11 - Le jardin de Régine

The food in New Zealand is not very well documented, is it? When we made our move to New Zealand from the UK over a decade ago, I was expecting to get here and be faced with a plate full of lamb chops and maybe a kiwi fruit for dessert. But the reality couldn't have been further from the truth.  ✔︎ Get instant access to my FREE Moving to and Living in New Zealand Guide HERE!, a 5 Day Video Series!    Food in New Zealand   You don't tend to read much about food in New Zealand. Which is a shame as it leads people to believe that kiwi food is either boring and non-existence or a bit on the weird side and that everyone who lives in New Zealand resides in mud huts and eats dinosaur eggs. Neither of those things is true. Well. My son's bedroom sometimes resembles a mud hut, but that's another story. When you come to New Zealand looking for food, you will find an array of mouthwatering deliciousness. And maybe a tinned asparagus sandwich but let's talk about that later.    Life in New Zealand   New Zealand living takes some getting used to. From becoming accustomed (and not be offended by) the New Zealand slang, to the earthquakes, the laid back attitude right down to the New Zealand Christmas experience. But food is a major part of your life, and if you're planning on moving to New Zealand from the US or any other far-flung part of the world, you'll want to know what you'll be having for your dinner when you get off the plane.   10 New Zealand Foods You've (Probably) Never Heard Of   The foods that I want to share with you are typical New Zealand foods that I doubt you will have heard of. I know I hadn't.    1: Mince on Toast I am not kidding; when I first saw this on the menu in New Zealand, I thought it was a misprint. Mincemeat. On toast?? What's that all about? But then I tried it. And. It. Is. Divine. The version I had was made with a tomato and herb base, served on a piece of toast and topped with an egg (because in case you didn't know, the kiwis LOVE eggs. Or should I say iggs.) Finished off with a mouthwateringly delicious hollandaise sauce. If you haven't tried this New Zealand dish, then it is a must!   Cost for mince on toast in a New Zealand café? Approx NZD 12     2: Hāngi When you visit New Zealand and are ever offered the chance to partake in a Hāngi then jump at it. It is one of those divine eating experiences that you will never, ever forget. A Hāngi is a Māori cooking method. Friends are invited around, a pit is dug into the ground and a fire is made. From there, hot rocks are placed on top. Everyone stands around and has a good chin wag, talks about the rugby and the wind and waits for an hour or two. Once the rocks are white-hot, baskets of food containing meat (usually lamb but also chicken, beef or pork), potatoes, and other root vegetables (mostly kumara) are wrapped (traditionally in leaves but more commonplace today in tin foil), and are placed on top of the rocks. The earth is then dug back over the baskets until the pit is filed in. And then you wait. Usually for around five to seven hours. The pit is dug back up, the baskets lifted out, and dinner is served. The result? A tender, smokey, meltingly delicious plate of slow-cooked New Zealand loveliness.   I explain it in-depth in my FREE 5 day living in New Zealand video guide exactly what life is (really) like in New Zealand, sign up here and get your FREE Moving to & Living in New Zealand Video Guide NOW!   3: Sausage Sizzle   Ok, listen. Life in New Zealand with kids means sausages. If you are thinking of moving to New Zealand or even taking a vacation to the country, there is something you need to be aware of. The kiwis LOVE sausages. But not just that, they LOVE sausage sizzle. The sausage sizzle is a kiwi tradition. Go to any kid's birthday party, fundraiser, festival, school camp, in fact, any kiwi gathering and it will be there. The BBQ, the bag of sausages, the sliced white bread and the tomato sauce. Now then you food snobs listen up. Don't make the mistake that I made when I first moved to New Zealand. I dared to call this New Zealand food a sausage sandwich. Shame on me. This is no sausage sandwich. yes it is a sausage and yes it is wrapped in bread, but this here is a saussie. That's it. A saussie. Add this word to your list of New Zealand slang. You'll hear it a lot. The Saussie: Never two pieces of bread, only one. The saussie is placed in the corner of the bread and wrapped over on an angle. And if you don't have tomato sauce with it then be prepared for a funny look.   Cost for a saussie from a sizzle in New Zealand? Approx NZD 1   4: Tinned Asparagus Sandwiches   One up from the sausage sizzle this is one item on the New Zealand food list that makes an appearance at the more upmarket gatherings. Nowhere in the world have I ever been offered a tinned asparagus sandwich with cream cheese. Again, only by wrapped on an angle on a single piece of white bread. This one though (because it is posh) has the crusts cut off. I say old chap. I'm not going to say that I don't like this New Zealand food, actually, I have been known to scoff quite a few of these while waiting for my daughter to finish a flute recital, but the taste is... a bit mushy. Nice, but mushy. Like any county, living in New Zealand has its pros and cons, dare I say that the tinned asparagus sandwich is one of New Zealand's cons? No. I daren't. Tinned asparagus sandwiches are really nice. Sometimes.   4: Feijoa I had never heard of the Feijoa until I came to live in New Zealand, but I soon came to love this fragrant food as much as the kiwis.  March to June is Feijoa season so if you're wondering when the best time to visit New Zealand then come in autumn. The leaves are shedding it isn't crowded and best of all? Their country had an abundance of feijoas! The feijoa, which is an egg-shaped fruit, tastes like bubble gum. That's the only way I can describe the taste to you. Really, really sweet and very, very fragrant. The feijoa makes for the perfect healthy snack; they are eaten like a boiled egg mostly by the kids in New Zealand. They slice the top off and scoop out the fragrant fleshy insides with a spoon. Feijoa jam and chutney are also very common in New Zealand as is feijoa crumble. Yum.   Cost for Feijoa from the supermarket? Approx NZD 7 KG   5: Kina Another typical New Zealand food is Kina. Kina is a species of sea urchin that is abundant on the coasts of New Zealand. It is best eaten raw just after you have cleaned and taken out its edible parts. I remember when we very first came to New Zealand with the kids and were walking along the beach. A fisherman was wading out of the ea with a basket of Kina, and he stopped us and asked the kids if they'd like to try one of them. He split the kina open, cleaned it up and handed it to my little children. Good on them, they gave it a go. But they never forgot it, and I won't tell you what they said when we got home. I love Kina, but I think it might be an acquired taste. If you don't want to go straight for the raw option (which (personally I think is the best) then know that you can also eat this New Zealand delicacy deep-fried or in a pie.    Cost to buy Kina meat from a New Zealand fish shop? Approx NZD 240 for 8 x 200g pottles   6: Kūmara   Again, a food that I had never heard of until I came to New Zealand, but know that the kiwi's love this vegetable. There are four main types of kūmara - red, gold, orange and purple. Each has its own distinctive colour and have subtle flavour differences. I am not sure what the difference is between a sweet potato and a kūmara other than the orange variety tastes slightly smokey. I love kūmara chips and also roasted and added to a salad of red peppers, basil and feta. Delicious!   Cost for Kumera? Approx NZD 7.99 KG     7: Paua   Ohhh. Now, this is one New Zealand food that I would walk to the end of the earth for. Paua, according to Fisheries NZ are "large sea snails that are highly valued by Māori, recreational fishers and the commercial fishing industry. Pāua have always been a food source for Māori, and play a significant role in manaakitanga ki ngā manuhiri (hosting of visitors)." Paua has a taste that is hard to describe. They are meaty, salty and delicious.  Paua can be eaten in a variety of ways from raw to curries to paua fritters. Personally, my favourite way is to slice the meat thinly and fry gently with garlic butter and lemon.  Remember though, if you come to New Zealand and are offered to go fishing for Paua, the rules are very strict. New Zealand fisheries explain that "successful spawning is related to the number and size of groups, so it's important to leave some pāua to breed for the next generation...For most of New Zealand, recreational fishers have a bag limit of 10 of each pāua species".    Cost to buy Paua from a fish shop in New Zealand? Approx NZD 85 KG   8: Steak and Cheese Pie   Of course, you have heard of pies. But have you experienced the New Zealand pies? If not, you are in for a treat! The savoury pie fillings in New Zealand range from curry to mushroom and white sauce, but the one pie that New Zealand is probably most famous for? The fabulous steak and cheese!   Cost for a steak and cheese pie in New Zealand? Approx NZD 4     9: Green Lip Mussels   The cost to live in New Zealand is often cited as being one of the highest in the world but grab yourself a bag of  New Zealand green lip mussels, some garlic, a chilli, maybe a bunch of coriander and a loaf of bread, and you'll pay no more than NZD 7.  You can't get a cheaper, fresher and more delicious meal than that. Oh, go on then.. and a bottle of wine. Just add and extra 12 bucks.   Cost for Green Lip Mussels in New Zealand? Approx NZD 7 KG     10: Kiwi Burger   I include this New Zealand food as, once again, I have never been anywhere in the world (and we have visited many unique travel destinations,) and have tasted a burger as good as a New Zealand burger. The photo above is of the burger that I talk about in the podcast episode. Look at the size of it! New Zealander burgers are packed with all different ingredients, the most popular being cheese, egg (of course), beetroot, onion, mayo and Tommy sauce. I have to go now. My mouth is watering...   Cost for this burger in the Ugly Bagel café? NZD 12   Other things/links we talked about on this week's food in New Zealand podcast episode:   Get instant access to my FREE Moving to and Living in New Zealand Video Guide HERE! A 5 Day Video Series!    Why we went to a Japanese restaurant in New Zealand and ordered bacon and egg muffin The weirdest food we have ever eaten in New Zealand   Sunday market in Wellington  Emmylou in New Plymouth  Best Ugly Bagel Company in Wellington    Next, you could read... Moving to New Zealand from the US. Will life really be any better? Bringing little kids to New Zealand Our NOW page! (what we are up to right now in New Zealand!) Working for a year in New Zealand(on a holiday visa) Living in New Zealand. Are you ready for a few home truths? How to Homeschool for three days a week (& still hold down your job)  Unplugging. 7 (simple) ways to snatch back precious time. Cost to live in New Zealand. The REAL cost  Moving to New Zealand - what you will miss from back home Emigrating to New Zealand. 10 things you need to know about living the dream   Did you enjoy this week's podcast on New Zealand Food?   Ok. A favour before you click off and leave me forever... We'd love to know what you think about this week's show and if there is anything you would like to know further so that we can include it in our next podcast. If you know of anyone who would benefit from knowing about New Zealand food, then please, share this podcast with them! Liz and Brian  

DIY with 'The Resident Builder' Pete (The Wolf) Wolfkamp Podcast Sunday 25th October 2020In this week's show caller Kevin seeks advice on a home he just purchased with an un-consented deck, Nick asks about the legalities of converting a conservatory into an extra living area. Other topics discussed on the show are cracks in concrete walls and the best fix, we touch on Asbestos, Decramastic roof tiles, Kitchen cabinetry, soundproofing, Board and Baton cladding, Sealants, IMBE, and more... Then we head into the Garden with Ruud Kleinpaste where he answers your questions about the garden, environment, creepy crawlies...This week Nasturtiums, Friend or Foe?, Aphids on Roses, The Chattam Island Forget Me Not, Fig tree produce fail this season, What species of beetles are eating my Feijoa tree at night and how to get rid of them?See omnystudio.com/listener for privacy information.

Feijoa & apple pie  Last week we did a savoury pie and this week we go sweet with this incredible feijoa and apple pie which has a crumble top!  Pastry 1 cup flour 90g cold butter 2 tbsps sugar  Pinch salt  1 small egg whisked with iced cold water Filling  1 large apple, sliced thinly  1 cup scooped feijoa flesh 3 tbsps brown sugar  1 heaped tbsp plain flour  Lemon zest  Vanilla extract Crumble top 2 heaped tbsp flour 2 tbsp brown sugar  50g butter + extra for dotting  ¼ cup almonds   Pulse flour, butter, sugar and salt until it resembles breadcrumbs. Drizzle in enough of the egg/water mix and keep pulsing until it forms a ball. Tip out on a bench and knead briefly to a ball then roll out to fit a 16-20cm pie tin. Line the tin, leaving excess pastry draping over the edges. Chill in freezer for 30 minutes then sit on a heated tray and bake at 180 C until golden – about 15-17 minutes. Combine filling and tumble into the pastry shell. Blitz topping ingredients together until crumbed and spoon over fruit filling. Dot over some extra butter. Bake for 40 minutes or until pastry is golden.  Serve with whipped cream.  Note: crush excess cooked pastry (from the draped pastry sides) and sprinkle over cooked pie. LISTEN TO AUDIO ABOVE 

New Zealand journalist Anna Fifield is the Beijing bureau chief for the Washington Post and last year she wrote the book on controversial North Korean leader Kim Jong Un. She joins the show to discuss Mr. Kim's bizarre disappearance. 

New Zealand journalist Anna Fifield is the Beijing bureau chief for the Washington Post and last year she wrote the book on controversial North Korean leader Kim Jong Un. She joins the show to discuss Mr. Kim's bizarre disappearance. 

Indian spiced feijoa chutney This chutney is just so darn good! It’s divine with cheese and crackers or with a curry or dollop a bit in a casserole. Makes 2-3 cups 2kg ripe feijoas¼ cup cooking oil 1 tbsp each turmeric, ground cumin, ground coriander, ginger, chilli powder2 tbsps mustard seeds400g brown sugar500mls white vinegar1 tbsp saltScoop half the feijoa and chop the rest, skins and all. In a medium-large saucepan, fry all the spices in cooking oil. Add remaining ingredients, bring to the boil then simmer for one hour or until thickened and reduced. Spoon/pour into sterilised jars, wipe any spills from jars and secure lids. Store in a cool, dark place and try to leave them for 2 weeks for the flavours to develop. Other great ideas for feijoas: Make an Eton mess with meringue, feijoa, cream and grated chocolateFeijoa & ginger jam Dot some chopped feijoa onto your favourite chocolate cake batter before bakingLISTEN TO AUDIO ABOVE 

Feijoa crème brulee (serves 4-6)2 cups cream (or 1 cup cream and 1 cup milk) 
1 tsp vanilla paste4 egg yolks 
¼ cup sugar + 4 tsp sugar8-10 ripe feijoa's1 Tbsp HoneyPinch of saltCut the feijoa's in half and scoop out the flesh, place into an oven tray and drizzle with the honey over and sprinkle with salt. Roast under the grill for 10 minutes or until golden brown.Spoon roasted feijoa flesh into each of the ramekins and allow to cool.Heat the cream and vanilla gently until it just boils. Whilst the cream is heating whisk the egg yolks and first measure of sugar in another bowl until well mixed.Pour the hot cream over the egg yolk mixture. Then carefully pour the mixture into the ramekins, leaving a few mm at the top of each.Arrange the ramekins in a roasting pan and carefully pour in enough hot water to fill to about halfway up the sides of the ramekins.Bake at 150 degrees for 25 to 30 minutes or until the custard has just set (it will still appear a little wobbly, but not runny), then remove them from the oven.Just before serving, sprinkle the top of each ramekin evenly with the remaining caster sugar. Arrange the ramekins on a tray and place under a very hot grill (3cm to 5cm from the heat) for 2 to 3 minutes until the sugar melts and browns. (Alternatively, you can do this with a blowtorch if you have one.)

Feijoa pruningWhen the last feijoa has fallen off, you can have a real go at it.No difficult techniques needed (as with apples and pears and grapes – thinking a year or more ahead!): Feijoas fruit on new wood that grows in spring.So even if you literally whack them with a hedge trimmer (I do that!), next spring’s new growth will give you fruit.But what about a tree that’s getting a bit too high?Easy: you can really cut them back quite hard, because they’ll grow again; but seeing you’re going to do some surgery, you might as well do it real well: thin some of the branches inside the tree; That opens up the interior and gives the new growth a bit of space.It also gives the birds a bit of wriggle room to move.Birds – like blackbirds and silvereyes – are the main pollinators of the feijoa flowers!(hence the colour red – birds can see red well)If you see a blackbird violently attacking the red flower stamens in late spring, don’t panic! It’s doing its job.For those of you that consider having a feijoa tree in the garden, here are two tips:1) plant two trees next to each other (they require crosspollination)2) Plant them now, while there is still some warmth in the soil – otherwise they’d sulk most of the winter.Sunny, well-drained soil – little bit of fertiliser each spring, topped by compost of good mulch, to keep roots moist during dry periods.For the sixteenth floor, may I suggest a reasonably large pot with quality Living Earth Tub mix and the variety Bambina, a small grafted plant with small feijoas that can be eaten skin-and-all.Just a bit of liquid fertiliser and regular watering – you’ll love it!

This is the most gorgeous preserve! All of the ingredients are roasted until they’re sticky and jammy.Makes 2-3 cups1kg feijoas (about 30-40 medium)2 onions, chopped1 small lemon – zest and juice1 red chilli1 ½ cups brown sugar2 tsp salt½ cup red wine vinegar1 tbsp sesame oil1 tsp each cumin and cardamomPlace everything in a dish overnight then cook for 2-3 hours at 180 C, stirring every 30 minutes or so. It will caramelise and thicken.Spoon into sterilised jars.Try this with:Roast pork with cracklingAged cheddar or parmesanStirred into a curry or stew

PowEp028 - Stargazing, Internet Outages and micro-grids Firstly,Thank you to Kate from the Ignorance Was Bliss Podcast and Steph Fuccio of Changing Scripts, Virtual Expats and Expat Rewind for both recently becoming patrons of sunshine & PowerCuts! If you would like to Support the show and join the community you can do so on Patreon.com/SunshineAndPowerCuts Quick recap, In March 2019 we hosted the Sunshine Summit and the videos from the 11 guest segments are available on sunshinesummit.live Also there you'll find the link to Register your Interest to participate in future Sunshine Summits events.The next one event will be in August 2019. But before then, in May 2019 I am proud to be returning as a podcast partner for the 3rd annual Livestream for the Cure event.There is an audio clip from Nick and Justin from Epic Film Guys to tell you more about it. My segment is on Fri 17th May 9pm EST (Sat 18th May at 1pm NZT) and I'd love you to join me live!If you're able to donate that would be incredible, either way please share the event to help spread the word about this worthy cause.All the details of the event are available at livestreamforthecure.com Guest Spot:I also was recently a guest on the Ignorance Was Bliss Podcast with Kate.There is a disclaimer at the beginning of each episode - listener discretion is advised.https://iwbpodcast.podbean.com/e/120-magical-connections-with-heather-from-sunshine-and-power-cuts/ In this Episode:I talk about the weather and how much I've been enjoying the nights outdoors.I answer a question about fruits and vegetables from Logan Naugle, co-host of Conversations with Creators and On the Subject which are also a part of the Geeks Rising Network.Then I have some questions about internet connections and I'd love to know your answers: Have you been without the internet so far in 2019? How long have you been without it? Was it On purpose? Or due to an outage? How did it make you feel? Or if you haven't been without internet recently, how would you feel if there was an outage?And what did you/would you do in the meantime? Follow up question, how long could you last without it? Then I close the episode with a few thoughts on the article Off-Grid Microgrid: Solar + Batteries +Thermal Generation by Darrell Proctor. Links from this Episode:For more information about my favourite fruit - Feijoa - check out this link to Tui Gardenhttps://www.tuigarden.co.nz/ideas-and-inspiration/fantastic-feijoas-all-you-need-to-know/ Link to the article Off-Grid Microgrid: Solar + Batteries +Thermal Generation by Darrell Proctor:https://www.powermag.com/off-grid-microgrid-solar-batteries-thermal-generation/ ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ The Sunshine & PowerCuts podcast:Hosted by Heather Welch This podcast features two types of episodes which alternate. Sunshine ones offer inspiration drawn from nature, In PowerCut episodes like this one I share insights into my life living off the power grid. Embark on a journey empowered by nature, then continue the conversation as part of the Sunshine & PowerCuts Community ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ Important Links:Website: www.sunshineandpowercuts.comGeeks Rising: www.geeksrising.comPatreon: www.patreon.com/SunshineAndPowerCutsTeeSpring: https://teespring.com/stores/sunshine-powercutsYouTube: youtube.com/HeatherWelch_life-is-beautifulTwitch: twitch.tv/sunpowerpod Ways you can connect with me:Tweet me on Twitter @SunPowerPodFollow me on Instagram @SunPowerPodEmail me at hello@sunshineandpowercuts.comLeave me a comment on Facebook @SunshineAndPowerCuts Support the Show:To gain access to the community, extra resources and bonus episodes or to just simply support the show you can do so on Patreon.com/SunshineAndPowerCuts.Keep cool in a Sunshine & PowerCuts t-shirt, warm up with a hoodie, take a tote bag or savour the moment with a mug from the TeeSpring Store: https://teespring.

Vaughan gave Harold a Feijoa and it changed his goat life, How Do You Know and what is the stupid reason you don't talk to a family member?

What happens when you find yourself craving a new lifestyle? You design a life of adventure abroad and discover more of who you really are. Our podcast guest this week is Kelsey Powell, a risk-taker, writer of wrongs in the world, creative soul, animal lover, and founder of cravingapeace.com / @cravingapeace. She expresses herself creatively through her vegan blog, inspires you to travel and explore — even if you’re going at it alone — and dishes out which food, travel destinations, and big life cravings are on her bucket lists. Kelsey is an incredible example of someone who knows that chasing your creative cravings can truly be a compass guiding the direction of your life, no matter how challenging or scary it may be. Make your way over to Instagram @creative.cravings to participate in this week’s creative challenge, inspired by Kelsey and her 3 ingredients for living life to the fullest. How did Kelsey change the path of her life by starting a vegan blog, feeling lost in the US, and finding herself in New Zealand? Kelsey is such a role model for chasing your creative cravings, especially when your creativity allows you to stand up for what you believe in most. Food for Thought mentioned in this podcast episode:  Is traveling one of your priorities for living life to the fullest?  What’s next on your travel bucket list? What are your best memories while traveling somewhere special? Co-hosts Sari and Lauren share what’s next on their travel bucket lists, which is also on creativecravingspodcast.com under “Our Story” Kelsey inspires all of us to think about how putting yourself outside of your comfort zone through traveling, actually sparks your creativity Where you start isn’t where you’ll end up, and you’re the one who gets to decide where you’re going Who is Kelsey, and what led her to chase her cravings for blogging and writing, travel, veganism, and “writing” a wrong in the world  Big differences in culture between living in the United States vs. New Zealand & Australia  Kelsey’s journey from New York to living on the opposite side of the world What to do when you feel like the place you grew up isn’t the right place for you or where you belong How studying, working, or volunteering abroad flips your world upside down and changes everything you thought you knew about the world What’s her favorite place in the world? Her journey from working in mental health to working for AJ Hackett bungee company — something she never thought she would do!   What it looks and feels like to live a life that you design for yourself Where does her wanderlust come from? Where does yours come from? Why the question on her mind is always “where can I go next?” Can you relate? How tough times back home led to chasing a craving for travel and a fresh start Lauren asks about different ways to be a risk-taker, from adventure to business to cooking Why people are innately scared to put themselves out there because change is scary and weird, but it’s rewarding if you do it — whatever it is — anyways How wearing your heart on your sleeve is a strength, not a weakness How traveling inspires you to live your life more intentionally and compassionately  How to turn your emotions into positive activism  Ways to channel emotions, through art, music, songwriting, activism and standing up for what you care about How to make a big leap with the security of someone else, and then go your own way when you feel a calling to do so How to dream bigger than you ever have before, and make it happen Why she felt more confident being alone than lonely being alone while traveling How to turn the experiences of your life into art, through whatever form of self-expression best fits you  How do you find a sense of community or belonging when you’re traveling by yourself? How brushing her teeth at a campsite with other girls she had never met before lead to a four day hiking trip with new best friends Transitioning to something new is not easy, from living new places to creating something from scratch like a blog What was she craving when she started her blog? What was the first step? What to do when you’re craving a platform to share a space to be creative, make it meaningful, and help a community of people Advice for anyone who’s creating: keep going, whether you’re at the very beginning or a year into your creative endeavor  Stay tuned for what recipe us co-hosts want to make, from Kelsey’s vegan blog, Craving A Peace (Buffalo Cauliflower)  Deep dive into Kelsey’s writing process for her Craving A Peace blog and Instagram: What’s the end goal of the post? What am I encouraging people to think about or what problem am I trying to solve? Think about the person you were previously — what would you have wanted to hear? Ask yourself “how can I create that?” Once you have the idea, write it all out, then go back and edit You use two parts of your brain — so first create, then edit/modify, don’t edit as you write or create Pose a question to help people come to the solution on their own How to communicate your message without being too preachy “no one likes a preachy vegan” Sari and Lauren shed light on our imperfect podcasting journey as Kelsey shares the evolution of her blogging  The impact that losing someone close to you can have on you and changes your perspective on how you live you life to the fullest — be selfish in a good way How do you become a doer, even as a big dreamer? If you just do, create, write, read one thing every day, no matter how small — chip away at a small part of a bigger goal What is her life compass ? Has travel been the answer to finding her way? Has her body image struggle been the driving force for change?  Exchanging funny traveling stories: Kelsey — traveling through Tasmania that ended up featured on Buzzfeed with this photo, Sari — getting hit in the head with a surfboard What does Kelsey’s New Zealand accent sound like? “Keep trying new things, screwing up, failing, learning, look for signs and how you’re feeling about it all”   Kelsey’s Ingredients for Living Life to the Fullest: 1. Be bold & brave — add zest to your life, go on adventures, “go out and set the world on fire” (cue music “she sets the city on fire” by Gavin DeGraw). 2. Be passionate & compassionate — kind towards yourself and kind towards others (humans and animals) 3. Share your raw authenticity — don’t hide who you are   Food mentioned in this podcast episode:  Matcha Milkshakes from Shuhari Matcha Cafe on Abbot Kinney in Venice Beach Smashed avocado with garlic salt, chili flakes, on toast Feijoa, sweet-sour fruit native to New Zealand Green kiwis and golden kiwis Hot Sauce Passionfruit Cashews Lord of the Fries in Queenstown, NZ    Places mentioned in this episode for you to add to your travel bucket list: Thailand, Ghana (Western Africa), Central America (volunteering), Australia, New Zealand Melbourne, Queensland, Airlie Beach Great Barrier Reef, French Polynesia, Tahiti, Mo'orea (swimming with sharks and whales and sting rays) Samoa, Tuvalu, Vanuatu South Pacific Islands  Add Australia’s “The Big Things” to your bucket list   Creative Cravings Challenge, inspired by Kelsey: What are 3 foods that represent your ingredients for living life to the fullest? Or, which 3 food emojis, and why? Share by tagging @creative.cravings and use #creativecravingspodcast or on Facebook at Creative Cravings Community   Connect with Kelsey on Instagram at @cravingapeace   Thanks so much for listening! Subscribe so you never miss a 'beet', and connect with us on Facebook to meet other like-minded people! If you have any questions or comments for the show, click here.

Super easy, this cake is quick to make and irresistible to eat!Serves 8300g feijoa flesh (about 8-10 medium feijoa), roughly chopped100g (1 cup) walnut pieces200g (1 cup) dried cranberries (or use sultanas)¾ cup caster sugar1 egg100g melted butter125g (1 cup) plain flour2 tsps mixed spice2 tsps baking sodaPreheat oven to 180 C. Grease and line a 20cm springform tin.In a large bowl, mix feijoa, walnuts, cranberries (or sultanas) and sugar.With a beater, beat egg and butter until well mixed. Add to feijoa mixture.Sift flour, mixed spice and baking soda into feijoa mixture. Stir lightly.Scrape into prepared tin.Bake 40-45 minutes or until skewer comes out clean.Run a knife around edges and carefully remove from ring from base and serve warm as dessert or leave to cool for 20 minutes and slice.

This "extra" episode is an interview with the main men from feijoa, THE bar for bartenders in Amsterdam. We talk about the importance of a team, personality, genever and a couple of different other topics. This episode aired on the same day as Episode 2 to kick off Amsterdam Cocktail Week! I hope you guys enjoy it! www.feijoaamsterdam.com Special thanks to my buddy Shtevil to let me use the songs from his new Album "stung" www.shtevil.com or find media on spotify, youtube & soundcloud!

Feijoa, Acca sellowiana, popularly known as pineapple guava is an easy to grow shrub with beautiful edible flowers and fruit that tastes like the tropics. To learn more about this delicious temperate sub-tropical plant, I spoke with Mark Albert, an expert in all things Feijoa. Mark Albert is a naturalist and rare fruit grower who specializes in self-sufficient year-round food production. 

We begin this episode with another Nature Walk, in which Warren asks us to guess what animals contributed to some unusual hybrid mammal names. Could you tell a horse from a zebra or other zebroid based only on shape? If you can, let us know by email (maskedman@limitedappeal.net) so we can ridicule you specifically. Then in an unusually contested Foody Goody segment, Luc explains the usage of the word pudding in Britain. The real confusion strikes when Warren asks about cheese options after meals. We discuss different parts of the cheese, the etiquette involved in eating them, and the many possible dinner arrangements involving post-main course cheesy comestibles. Theme music courtesy of General Patton vs. The X-Ecutioners and Ipecac Recordings.