Great Kiwi seafood chowder Season with a pinch of salt, add in cream and continue to reduce until you have a thick and creamychowderNewworld.co.nz
Tips and Timesavers Eggs are also used as a thickener in custards and creams, and to glaze pastries and breads. Try serving a nice NZ Riesling wine with a creamy blue cheese and some freshly sliced pear Fresh.co.nz
