Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz.

We welcomed Bex and Suzi (and Suzi's daughter Sophie) from LittleCooks back to the Bite kitchen last week for some more kids' cooking shenanigans. The rugby theme had us talking scrums and arranging a very tight five made out of scones - I figure that's Tony Woodcock, Dane Coles, Charlie Faumuina, Brodie Retallick and Sam Whitelock in our photo. And, from the white numbers on the opposition scones, our boys in black are playing England - here's hoping they look as loose as this come match day and that we can take out their prop as easy as Sophie did the number 3 scone. Our junior cooks have also created an all black smoothie and some scrum-my bars.

With matches broadcast in the early morning here in New Zealand, there are sure to be some big breakfasts required, so we have pulled together a cracking collection of breakfast dishes you can have mostly cooked in advance ready to dish up at full-time.

Warren Elwin, who will be sitting in front of most of those rugby games, is sharing the recipe for his all-time favourite dish - adobo which is aptly described as "the love language of the Philippines". Adobo is a versatile cooking method that you can adapt to suit, give it a try and see if you fall in love with it too.

Adobo.
Adobo.

If you've ever wondered whether you should use Chinese soy for Chinese meals, Japanese for Japanese, etc Peter Gordon sets things straight. To tie in with CanTeen's annual appeal week Mikki Williden focuses on foods to aid recovery, Louise Thompson says don't go trying to change people, and it's time to get gardening, there is asparagus, artichokes and fennel being harvested and seedlings to get established.

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