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by Niki Lomax | 5:01 AM, 10/10/11

by | 3:47 AM, 03/10/11

With uni getting more stressful by the day (seriously - nervous breakdown imminent), a meal that takes 20 mins to throw together and another 30 mins or so to cook sounds ideal. Making a quiche is really easy. It requires minimal preparation and then you pretty much just throw it in the oven and walk away. An episode of QI later, it will be all ready to go! Excellent.

by | 6:20 AM, 19/09/11

I think it’s time for a collective sigh of relief. Winter is pretty much over and a head of broccoli is less than $2 again. Let the joyous prancing ensue! Before you know it we will all be feasting on tomato and capsicum like it’s going out of fashion.

by Ruby the Nutritionist | 2:50 AM, 12/09/11

Chickpeas are just the best. Every time I go home for a holiday I fill a gym bag with delicious things from my mum’s pantry (Air NZ “sports allowance”, thank you!), including various nuts and seeds and dried fruit and, of course, cans of delicious legumey goodness. Mum just sighs wearily and reminds me to remember this time in my life when I consider farming her off to an old folk’s home. Dreaming mate.

by Susie Krieble | 11:30 PM, 22/08/11

You may have noticed that the vast majority of recipes this year in Critic have been vegetarian. This is for two reasons: 1) meat is expensive and we are povo and 2) the food editor and 90% of the contributors live meat-free and vege-plenty. However, we understand that not everyone is this way inclined, so this week we have killed some animals for y’all. Aren’t we nice? Specifically, this week we are workin’ with chicken.