Christmas bark


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

Hello from Auckland, New Zealand, and my last post of the year! I’ve been spending time with my family and friends, eating my way through this lovely city and taking in the gorgeous scenery and landscapes. I’ve tried Kūmara potato chips and scampi, which have been delightful! I’ve also shopped and picked up quite a few local New Zealand cookbooks and can’t wait to tell you all about them when I’m back. Passion fruit ice creams are very popular here, which as most of you know, I LOVE!
For Christmas, here are two recipes that I often make at home: My Aunt’s Pork Vindaloo (a tip: you don’t need to cut the pork that small if you don’t want to but remember to adjust the cooking time accordingly) and the Christmas Bark (tart berries like barberries make all the difference). This week I got to sample a lot of good Goan food cooked by my aunts, including sausage pulao and potato chops (recipe in my book).
A BIG THANK YOU to EVERYONE OF YOU for making this year so spectacular and special. Season made it into the NEW YORKER, The Guardian/Observer Food in UK, The New York Times, Munchies, and many more. But all this success was impossible without your support, showing up to book events, and spreading the word.
Happy holidays and have a wonderful new year!!!
See you in 2019

One Response

  1. Hello, we made your green chutney roast chicken, which was really delicious. We then made soup with the carcass, water, carrots, onions, salt and pepper. At the end we added flat noodles. The reason I’m writing, however, is that we added some of the leftover fresh green chutney as we served it, and it was spectacular! Thank you for cooking on! Himal Mitra

Leave a Reply

Your email address will not be published. Required fields are marked *

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the Privacy Policy for more details.

Order your copy of the best-selling James Beard nominated cookbook, The Flavor Equation.