What Could Be Better

The New Zealand specialty bacon and egg pie features in The New York Times’ ‘Diner’s Journal’ weekly column and video. “I got the inspiration to make a bacon and egg pie from an article in Saveur magazine,” Melissa Clark explains. “Bacon, eggs, and golden pastry — what could be better? Saveur’s recipe calls for puff pastry, and you could substitute that for the homemade pie dough in my recipe. Just don’t prebake the crust, otherwise it will puff up and be harder to fill. The end result will be a little softer and not as crisp, but if you use an all-butter brand of puff pastry, the flavor will be good. And it’s a little easier to throw together once you get your hands on the dough.”


Tags: Bacon and Egg pie  New York Times (The)  Saveur magazine  

Maggie Marilyn Finds New Home in Sydney

Maggie Marilyn Finds New Home in Sydney

New Zealand designer Maggie Hewitt has taken her label’s signature intimate friendliness to Australian shores, opening a store in Sydney’s Paddington’s swish ‘The Intersection’ precinct, Dani Maher reports for Harper’s Bazaar…