Food January - February 2017

Welcome to your super summer issue, packed with gorgeous recipes to make the most of the golden weather and its bounty. As Kiwis, we love any excuse to break out the barbecue and get grilling, so our team have flamed, sizzled and seared to bring you barbecue recipes good enough to grace your barbie. And because we all know peak of season produce is the freshest, tastiest and – let’s not forget – the cheapest, we’ve expanded our In Season section to cover two fruits and two vegetables plentiful throughout our summer months. We’ve also added a brand new section called Superfoods for Families which, along with our easy to follow nutritional panels, will help everyone in your household feel happy about eating healthily. If inspiration is in short supply,…

CHRISTMAS SPIRIT RESTORED With both my beloved daughters living overseas and with friends who have left our sunny town of Whakatane, I was facing the sad realisation that Christmas was going to be a rather dull affair with just my darling 90-year-old mum, my husband and myself. Needless to say, inspiration was not happening for me, until I picked up a copy of your magazine! Decadent Chocolate Courgette Fudge Cake, new ideas for trifle, menu plans, presentation ideas, crafts, instructions and, best of all, a feeling of family! All of a sudden, the Christmas spirit is tapping in my heart and I am writing out a menu from the ideas found in your magazine. Thank you for not only the inventiveness of your beautifully presented publication, but mostly for helping…

We love to see photos of your homemade creations from the recipes in Food magazine. Take a picture of a dish you’ve made from this issue, and email it to us at foodmagazine@bauermedia.co.nz , post it on our Facebook wall ( www.facebook.com/foodmagnz ), or upload it to Instagram with the hashtag foodmagnz and you could win a great prize. We also have plenty of giveaways in Food for Thought; and there are even prizes for kids who are getting busy in the kitchen – check out our competition on page 115 .…

A PRECIOUS GIFT Happy thoughts passed my way today when I received my Food magazine, but it was also tinged with sadness. My subscription has been gifted to me every year by a very dear friend. Over our 48 years of friendship we have shared meals, recipes and travel, and have watched our babies grow into parents. We’ve celebrated birthdays and Christmas parties, we have lived in various countries and have had an appreciation of the meals from different cultures. Unfortunately, my dear friend died suddenly a few weeks ago, so your festive edition has a very special meaning. I know I will make many recipes, remembering her wonderful personality. I still have all the copies since 2002 and they are even more precious now than ever. Thanks to you…

We may still be arguing over ownership of the pavlova and Anzac biscuits, but this food phenomenon is a True Blue Australian creation. Meet the freakshake – a trend where drink meets dessert in a decadent collision in which bigger is most definitely better. Originating in a café in Canberra, the freakshake has become a worldwide social media favourite which completely bucks the healthy food trend. Appealing to both young and old as an occasional treat, anything goes – the only limit is your imagination. Our favourites include: Strawberry Pavlova White chocolate, vanilla icecream, strawberry syrup, whipped cream and mini meringues. Caramel Honeycomb Crunch Caramel sauce, vanilla icecream, chocolate honeycomb bars, whipped cream and chocolate sprinkles. Pina Colada Vanilla icecream, canned pineapple, coconut cream, whipped cream, chargrilled fresh pineapple and…

It’s a sweet treat loved by old and young – and 2017 marks 200 years since butterscotch first entered our diets. While the name seems to indicate it was created by the Scots, the first mention of it was recorded in the northern English town of Doncaster, where confectioner and grocer Samuel Parkinson began making a ‘buttery and brittle toffee’. Butterscotch went on to earn the royal seal of approval and became one of the town’s most famous exports. Primarily made of brown sugar and butter, butterscotch has now evolved to be used in everything from alcohol to salted butterscotch popcorn.…