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sam.mannering
Sam Mannering
Cooks stuff, writes about it
Subscribe to my weekly newsletter below 👇🏻
It’s finally here! Food Worth Making Vol. 2 is now available to purchase. A linen bound collection of recipes from my weekly column; not a bad Christmas present if I may say so myself. I’ll even sign it for you. Follow the link or go to sammannering.com to purchase - with $5 from each book going to @cysticfibrosisnz 🙏🏻📗
It’s finally here! Food Worth Making Vol. 2 is now available to purchase. A linen bound collection of recipes from my weekly column; not a bad Christmas present if I may say so myself. I’ll even sign it for you. Follow the link or go to sammannering.com to purchase - with $5 from each book going to @cysticfibrosisnz 🙏🏻📗
It’s finally here! Food Worth Making Vol. 2 is now available to purchase. A linen bound collection of recipes from my weekly column; not a bad Christmas present if I may say so myself. I’ll even sign it for you. Follow the link or go to sammannering.com to purchase - with $5 from each book going to @cysticfibrosisnz 🙏🏻📗
It’s finally here! Food Worth Making Vol. 2 is now available to purchase. A linen bound collection of recipes from my weekly column; not a bad Christmas present if I may say so myself. I’ll even sign it for you. Follow the link or go to sammannering.com to purchase - with $5 from each book going to @cysticfibrosisnz 🙏🏻📗
It’s finally here! Food Worth Making Vol. 2 is now available to purchase. A linen bound collection of recipes from my weekly column; not a bad Christmas present if I may say so myself. I’ll even sign it for you. Follow the link or go to sammannering.com to purchase - with $5 from each book going to @cysticfibrosisnz 🙏🏻📗
It’s finally here! Food Worth Making Vol. 2 is now available to purchase. A linen bound collection of recipes from my weekly column; not a bad Christmas present if I may say so myself. I’ll even sign it for you. Follow the link or go to sammannering.com to purchase - with $5 from each book going to @cysticfibrosisnz 🙏🏻📗
It’s finally here! Food Worth Making Vol. 2 is now available to purchase. A linen bound collection of recipes from my weekly column; not a bad Christmas present if I may say so myself. I’ll even sign it for you. Follow the link or go to sammannering.com to purchase - with $5 from each book going to @cysticfibrosisnz 🙏🏻📗
It’s finally here! Food Worth Making Vol. 2 is now available to purchase. A linen bound collection of recipes from my weekly column; not a bad Christmas present if I may say so myself. I’ll even sign it for you. Follow the link or go to sammannering.com to purchase - with $5 from each book going to @cysticfibrosisnz 🙏🏻📗
I should post more often. A Victoria sponge with tamarillo and mascarpone in today’s newsletter - link in bio.
This is THAT chocolate, oat and walnut slice which everyone keeps asking for. Recipe in latest newsletter - link in bio x
The last of the summer cherries in this week’s newsletter: a cherry pav, salmon roasted with cumin, cherries, red onion and mint, and an Eton mess because I burnt the first pav. Link in bio to subscribe 🍒
Crudo, nduja, blueberries, a summer tart in the latest newsletter. And as a wee belated New Year treat I’m offering 30% off my books for the next seven days when you purchase them online, with the code HNY at checkout. Go to my website (link in bio) to purchase.
Crudo, nduja, blueberries, a summer tart in the latest newsletter. And as a wee belated New Year treat I’m offering 30% off my books for the next seven days when you purchase them online, with the code HNY at checkout. Go to my website (link in bio) to purchase.
Crudo, nduja, blueberries, a summer tart in the latest newsletter. And as a wee belated New Year treat I’m offering 30% off my books for the next seven days when you purchase them online, with the code HNY at checkout. Go to my website (link in bio) to purchase.
Crudo, nduja, blueberries, a summer tart in the latest newsletter. And as a wee belated New Year treat I’m offering 30% off my books for the next seven days when you purchase them online, with the code HNY at checkout. Go to my website (link in bio) to purchase.
Crudo, nduja, blueberries, a summer tart in the latest newsletter. And as a wee belated New Year treat I’m offering 30% off my books for the next seven days when you purchase them online, with the code HNY at checkout. Go to my website (link in bio) to purchase.
Crudo, nduja, blueberries, a summer tart in the latest newsletter. And as a wee belated New Year treat I’m offering 30% off my books for the next seven days when you purchase them online, with the code HNY at checkout. Go to my website (link in bio) to purchase.
In the latest newsletter - Nigella’s chicken with orzo. Admittedly I couldn’t help myself and made a few tweaks - a fistful of tarragon, a bit of booze, but overall, gosh. Thank you, my queen @nigellalawson
A tiramisu masquerading as a trifle. Or the other way around? Don’t care. I have a heavy obsession with both. Recently a friend expressed her enthusiasm for ‘wet food’. I’m uncomfortable with the term but couldn’t agree more with the sentiment.
Easy to eat, easy to make. Easy to throw too (think food fight in Hook). I recall a Christmas party in an art gallery years ago where a gargantuan trough of tiramisu was thrown more than it was eaten.
So I’ve soaked Savoiardi biscuits in boozy orange juice, slathered them with a thick layer of sweet, sherry-spiked, lemon zesty mascarpone, and poached some rhubarb with a bit of brown sugar and vanilla to go over the top. Pretty damn simple.
But try not to throw it about. Make it for a cute date night instead 🍊
A herby, slow roasted lamb shoulder, with red wine, garlic and a few cups of arborio to soak up all the goodness - in the latest newsletter - follow the link in bio to subscribe
I like comfort food. I find it comforting.
And so a steadying chicken pie, with hot water pastry, is in the latest newsletter 🥧🐔
My mother has always made incredible scones. From what I can tell, after years of observation and note taking, it takes equal measures of confidence and experience. Do not fear the scone. Or it will sense your fear. Be brave. And do not, for the love of god, over mix.
The word itself has been around since at least 1500, and is thought to have come from the Scottish Gaelic word ‘sgonn’ - a somewhat ambiguous term that infers more of a feeling: a hearty, sustaining, pleasing mouthful. Pretty apt really, I reckon.
Recipe in the latest newsletter ❤️
Cinnamon oysters, amongst other wee treats, in the latest newsletter - link in bio to subscribe.
Don’t be too perturbed by the name; I think of it as peculiarly charming. Cinnamon oysters are classic old-school New Zealand; they appear to have originated from Dunedin in the 50’s. They will forever remind me of a dear friend, Donna, who made the most perfectly delicious cinnamon oysters I’ve ever had. And like a real oyster, these are to be enjoyed fresh or not at all. Make them to be devoured within a couple of hours 🦪
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