Innholdsfortegnelse for January - February 2017 i Food

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,…

In order to reduce landfill waste, Countdown will be replacing polystyrene black foam meat trays with new recyclable plastic ones. The new trays have been repurposed from clear plastic drinking bottles and can be rinsed and put in the recycling bin. James Walker, Countdown’s general manager of corporate affairs, says the new trays are better from an environmental point of view and have other benefits. “They’re stronger than foam to help prevent leakage and contamination, and transparent so you can now see all sides of the product,” he says.…

HUNGRY: FOOD, TRAVEL, EXPERIENCE by Karena and Kasey Bird (self-published), $59.99 If you love cooking international cuisine, you’ll be spoilt for choice with Karena and Kasey Bird’s new book, Hungry. The recipes are primarily inspired by the MasterChef New Zealand winners’ travels for their TV show, Karena and Kasey’s Kitchen Diplomacy. We have two copies to give away; simply email foodmagazine@bauermedia.co.nz with Hungry in the subject line by February 28, 2017. Serve IN STYLE We love these contemporary servers to use with summery salads. Charm salad servers in matte black, $44.95, Freedom Furniture.…

Marlborough Wine & Food Festival Saturday, February 11 Brancott Vineyard in Blenheim is the place to be mid-February for the Marlborough Wine & Food Festival. Culinary favourites Karena and Kasey Bird will be sharing their secrets of success in a programme which includes cooking demonstrations, wine and food masterclasses and a ‘best dressed’ Instagram competition. Music from Supergroove and Hollie Smith will provide the perfect backdrop. Tickets from $55.www.wine-marlborough-festival.co.nz Rotorua Summer Seafood Festival Sunday, January 29 What’s not to love about spending a lazy summer’s Sunday afternoon enjoying delicious seafood on the picturesque banks of Lake Rotorua? The Summer Seafood Festival, held at the Soundshell and Village Green on Memorial Drive, is back. Kick back and enjoy local delicacies, sample wine from a variety of vineyards and be entertained by…

• 300g soft goat cheese• 500g plain flour• 4 eggs, whisked• 500g breadcrumbs• 50ml honey• 10ml water• 50g sliced almonds• 1L canola oil, for frying 1 Preheat oven to 160°C. 2 Make small balls with the goat cheese, about 15g each. Crumb each ball with flour, egg, and then breadcrumbs. Repeat the crumb of egg and breadcrumbs. 3 Toast the almonds in the oven for 10 minutes. 4 Mix the honey and water together and blend. 5 Heat the oil in a frying pan and fry the goat cheese balls evenly on all sides. Then remove from the pan and use paper towels to remove the excess oil. 6 Serve in a bowl with the honey mixture and almonds on top. chef’s NOTES I like these Goat cheese balls because they have remained on [the menu] exactly as…

PREP + COOK TIME 1 hour SERVES 4 KUMARA ROSTI • 2 large kumara• 2 tablespoons olive oil• salt and pepper APPLE ROCKET SALAD • 200g rocket leaves• 1 apple, grated• ½ red onion, finely chopped• 3 tablespoons balsamic vinaigrette• ½ cup walnuts, crushed GARLIC PRAWNS • 20 prawns• 25g coconut oil or olive oil• 2 cloves garlic, crushed 1 Preheat oven to 180°C. Line an oven tray with baking paper. 2 Grate the kumara, place in a bowl and mix in the olive oil. Season with salt and pepper. 3 Place spoonfuls of the kumara rosti mixture onto the lined tray and press to make a 1cm thick palm-sized circle. You should get 16-20 individual rosti. 4 Bake for 15-20 minutes until soft and tender. Remove from the oven. 5 Heat oil in a frying pan over…

Celebrity chef Gary Mehigan, who has become a household name thanks to his judging role on MasterChef Australia, turns 50 on February 12. To mark his landmark birthday, we share five things you might not know about the TV personality, restaurant owner and author of four cookbooks. 1 His favourite ingredient is chicken. “It is a meal for all seasons, in every culture, chicken is something that pretty much everyone loves.” 2 Born on Hayling Island, near Portsmouth on England’s south coast, he started his career in London, working at Michelin-starred restaurants The Connaught Hotel and The Hyde Park Intercontinental. 3 He’s been obsessed with motorbikes since he was 16, admitting, “Speed is addictive.” 4 He met wife Mandy as a teenager, and the couple moved to Melbourne, in 1991,…

Forget about oysters and chocolate; if you want to get your partner in the mood this Valentine’s Day, you might want to stock up on aioli and pine nuts. Numerous everyday ingredients have aphrodisiac qualities, so if you have ever started to feel sexy while chopping onion, read on to discover why… POMEGRANATE The first ever pomegranate tree was said to have been planted by Aphrodite, the Greek goddess of love, and science backs up mythical claims of the power of this decadent fruit. A study in The International Journal of Impotence Research found a daily dose of pomegranate juice improved erectile dysfunction, while research from Queen Margaret University in England showed the fruit raises testosterone levels in both men and women. DATES These sticky, sweet fruits are…

At this time of year, Kiwis are all about barbecuing. Whether it’s a simple sausage thrown on the grill or an elaborate multi-course feast, there is nothing quite like food cooked alfresco on the barbie. The key to a good barbecue is flavour. Marinating your meats and vegetables is a great way to inject some extra tastiness, but if you’re short on time, why not try a flavoured butter? They’re easy to create, can be made in advance, and will infuse your barbecued food with a sensational taste. Simply take 100g of softened butter, finely chop your choice of added ingredients, and combine in a bowl. Mix through, then turn out onto plastic wrap or greaseproof paper. Shape into a log, then wrap tightly and chill. It will keep in…

Corn Adding a delightful splash of colour to any plate, sweetcorn is popular for its sweet taste and fast cooking time. At this time of year it’s also very affordable, as you can often pick up several cobs for just a couple of dollars. When choosing cobs of corn, go for those with fresh-looking green husks, which envelop the cob snugly, and light-coloured tassels – the darker they are, the riper the corn. The kernels should be plump, firm and tightly packed. Store the corn in its husk in the fridge. It can be boiled, grilled or simply microwaved in the husk, but don’t add salt as this will toughen the tender kernels. An average cob of corn will yield around a ¾ cup kernels. To strip the kernels from…

RECIPES AND STYLING JO WILCOX PHOTOGRAPHS MELANIE JENKINS There are few things more Kiwi than shooting the breeze around a sizzling barbecue. It’s not only an enjoyable and sociable way to cook, it also imparts a delicious, smoky flavour into the most basic of food. The key to a successful barbecue is being organised. Ideally get marinating the night before, and allow enough time to bring raw ingredients to room temperature before cooking. If your meat, fish or vegetables are too cold in the middle when placed on the heat, they may remain uncooked while the outside burns. Ensure you bring your barbecue up to temperature prior to cooking. The best way to do this is to put your hand about 10cm above the grill and see how long you…

There are few treats sweeter than a decadent piece of cake. While traditionally used to mark big events like weddings, birthdays and christenings, they are increasingly becoming a marker for any occasion that calls for a bit of love. So why not break the cycle of a soppy card and chocolates this Valentine’s Day, and whip up a baked delight sure to put a smile on your beloved’s face? While the origins of Valentine’s Day can be traced back to the days of the poet Geoffrey Chaucer in the 14th century, cake takes us even further into history, with the word first entering our language in the 13th century. By the 17th century they had evolved from fruitcakes and gingerbread into the sugar-laden creations smothered in icing we know today.…

COUSCOUS & DILL CRUSTED FISH PREP + COOK TIME 20 mins SERVES 4 •  ½ cup couscous• 4 tablespoons fresh dill, coarsely chopped• 2 cloves garlic, crushed• ½ cup water• 2 tablespoons olive oil• salt and freshly ground black pepper• 4 x 200g skinless firm white fish fillets• 175g broccolini, sliced on the diagonal• 2 cups frozen peas• 1 cup Greek yoghurt• 2 tablespoons tahini• 1 tablespoon lemon juice• ½ cup flaked almonds, roasted• 1 medium lemon, cut into wedges 1 Preheat oven to 220°C. Line a large oven tray with baking paper. 2 Place couscous, 2 tablespoons of dill, 1 clove of the garlic, water and oil in a bowl. Using your fingertips, rub couscous until covered with mixture; season. Place fish on an oven tray; press couscous mixture onto fish. Bake for 12 minutes or until cooked and…

If you can master choux you have the base for a myriad of gorgeous desserts. Pronounced ‘shoo’, it’s a light pastry dough that is central to the likes of profiteroles, éclairs, cream puffs and croquembouche. Choux is not restricted to sweet dishes; with the addition of parmesan or gruyère cheese and herbs you can make multiple savoury options. Cheese choux puffs are called gougeres, which make delicious appetisers served either warm or cold. The secret to light, crisp puffs is a steamy oven and an ascending temperature. Splashing water on the tray creates steam, and increasing the oven temperature once the puffs have risen ensures they dry out to form hollow crisp shells. Don’t limit yourself to individual puffs – choux pastry can be baked in a wreath shape, so…

BERRY CUPCAKES PREP + COOK TIME 45 mins MAKES 12 •  125g unsalted butter, softened• 2 teaspoons finely grated lemon zest• ¾ cup caster sugar• 4 eggs• 2 cups ground almonds• ½ cup desiccated coconut• ½ cup rice flour, sifted• 1 teaspoon baking soda, sifted• 1 cup mixed berries• extra berries and icing sugar for sprinkling (optional) 1 Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases. 2 Use an electric beater to beat butter, zest and sugar in a medium bowl until light and fluffy. 3 Add eggs, one at a time. 4 Stir in almonds, coconut, and the flour and soda sifted together. Fold in berries. Divide mixture between muffin cups. 4 Bake for 25 minutes. Cool in the pan for 5 minutes. When completely cool, dust cakes with sifted icing…

“Two ideas collided and we came up with an idea tosave the world with baking” Like many of the world’s good ideas, the one conceived by Wellington buddies Nicole Murray and Marie Fitzpatrick developed late at night after a few glasses of wine. “We were talking about how things in Wellington and the world seemed to be a bit s**t and getting worse,” says Nic with a smile. “Because we were drunk, the conversation wasn’t what you’d call linear… and, as usual, we were also discussing food.” An ‘oven bulb’ moment Nic then began reminiscing about how when her nephew had cancer, she would send ginger crunch up to his ward at Auckland’s Starship Hospital. The 43-year-old recalled how the home baking really did “cheer people up.” And that’s when,…

Salpicon de frutas, a traditional Colombian fruitsalad, is a firm favourite with the kids It’s no surprise that, being Colombian, Natalia Escobar has coffee running through her veins. She lives in Auckland’s Eastern Bays with her New Zealand-born husband Nigel Richardson and their sons Hugo, three, and one-year-old Max. While she loves her adopted country, Natalia is keeping many Columbian food traditions alive in New Zealand. “I’m sure Colombians are immune to the effects of caffeine! We tend to drink filter coffee at home and because we like to drink coffee throughout the day, we have to have it always ready to go. Coffee brewed like this is smooth and not too strong. I’d drink about six cups a day, mostly tinto [black] but sometimes cafe con leche [with milk]…

1 GEORGIA ON TENNYSON Grab a double shot and enjoy great coffee with excellent service. While you’re there, don’t miss out on one of their incredible cakes, courtesy of local baker Organic Ash. 42 Tennyson Street, Napier 2 THE COFFEE CORNER You can’t get much cuter than the interior of this coffee stop — even the books are displayed by colour. Comfy couches and a sweet vibe makes this a little gem. 17D Latham Street, Napier 3 CRAZY GOOD A little hole in the wall outfit in Ahuriri, Crazy Good serves gorgeous coffee in a delightfully minimalist setting. 87 Bridge Street, Ahuriri 4 OPERA KITCHEN When in Hastings, this is a great spot for a refuel. The food is outstanding here too if a meal is in order. 312 Eastbourne…

It’s raw and delicious Chelsea Organic Raw Sugar is made from 100 per cent certified organic sugar cane. Used in place of standard white or raw sugar, Chelsea Organic Raw Sugar adds a superior flavour to your baking, cooking and beverages. For hundreds of delicious and easy recipes using Chelsea Organic Raw Sugar, visit www.chelsea.co.nz. RRP $4.29. Platter pleasers New Baked Oat Thins from Huntley & Palmers are the perfect crackers for spring and summer entertaining. Made with interesting and delicious ingredients, Oat Thins are available in unique flavours such as Cranberry, Coconut & Honey and Sesame, Quinoa & Cracked Pepper. RRP $3.99. Steam it, quick! The new Birds Eye SteamFresh Plus range has delicious grain and vegetable mixes including pearl couscous, quinoa, and brown rice with subtle flavour seasonings.…

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…

Wine aficionados from around the world will be flocking to Wellington at the end of January for a spectacular that has been described as ‘the best pinot noir event on the planet’. And you can get in on the action. While Pinot Noir NZ 2017 – which features speakers including actor and wine producer Sam Neill and wine critic Jancis Robinson (who advises the Queen on her wine cellar) – sold out weeks ago, if you’re quick, you can grab a ticket for Pinot Palooza. Taking place on Monday, January 30 in a huge ‘Pinot Pavilion’ on the capital’s Waterfront, it will feature offerings from 117 of the country’s best producers. Tickets start from $69 and include all tastings. Find out more at www.pinotnz.co.nz.…

Charities which supply food to those in need are being given a boost from Countdown. Every year the supermarket’s Food Rescue programme donates around $3.5million of surplus food to foodbanks and community groups such as The Salvation Army and Kiwi Community Assistance. Now the company has launched The Countdown Food Rescue Partners Contestable Fund, giving support organisations the chance to apply for a grant of up to $100,000. James Walker, Countdown’s general manager of corporate affairs, is hoping the new grant scheme will make a difference to these charities. “Our food rescue partners work around the clock to help people who need food, but there is limited funding available for these organisations to grow,” he says. “The new fund will hopefully go a small way to increase their capacity.”…

We’ll all be barbecuing this summer, and in this issue you will find plenty of recipes to make your outdoor dinners smoking hot. Food editor Sophie Gray shares five top tips to ensure your barbecue sizzles: 1 USE A COVER If your barbecue doesn’t have a hood, cover the meat with a terracotta pot or foil roasting tray. Trapping the heat helps food cook more quickly and evenly. 2 INVEST IN A THERMOMETER Undercooked meat can result in serious illness, so always check your temperatures. 3 FLATTEN IT OUT Pound boneless chicken meat to make it uniformly thinner, which will reduce the cooking time required. 4 USE METAL SKEWERS FOR KEBABS Metal will conduct heat to the centre of the food, ensuring an even cook. Unlike wooden skewers, metal versions…

How much sugar do you drink? Sugar sweetened beverages are having a hugely negative impact on our health – and our teeth – and are a key factor in New Zealand having one of the highest rates of sugar consumption in the world. Now the New Zealand Dental Association has decided to take a stand. Believing many people are unaware of how much sugar is in each drink, it is calling for clearly marked teaspoon counts. For example, did you realise the average 600ml bottle of full-strength fizzy contains 16 teaspoons of sugar? It is also pushing for a sugar tax and the introduction of water-only policies in schools.…

Summer may call to mind barbecues and salads, but when it comes to our favourite dish, our nationwide cooking survey of nearly 1000 New Zealanders revealed we can’t get enough of the traditional roast. Food magazine editor Sophie Gray isn’t surprised at the findings. “Who doesn’t love a crispy roast spud with gravy?” she says. “It takes a bit of effort and time too, so there is a sense of celebration about a roast, and leftovers repurpose into so many other great dishes.” WHEN WE ASKED WHICH MEAL YOU MOST REGULARLY COOK , the research revealed that the old meat and three veg staple is still popular. A massive 72 per cent admitted that meat, fish or poultry with veges or a salad is their go-to dish. “Meat and vegetables…

Have you made a New Year’s resolution to lose weight? In that case, you might want to stock up on beans and peas instead of looking to the usual steak and chicken protein sources. Danish researchers at the University of Copenhagen have found that fibre-rich legumes make people feel fuller for longer, and ward off hunger pains. Lead researcher on the study, Professor Anne Raben, commented, “It appears vegetable-based meals – particularly those based on beans and peas – can serve as a long term basis for weight loss and as a sustainable eating habit.”…

1 ROLL UP FOR A ROLL-UP ICECREAM A dessert originating from the Thai street food scene, the roll-up mixes artistry with deliciousness in a sweet sensation. As the name suggests, it features little rolls of icecream made in a couple of minutes by spreading mixture on cold metal, then rolling as it freezes. If you’re in Auckland, try them at Iceberg Gelatos. 2 PURPLE ALL THE RAGE The colour purple will be dominant on the food scene this year. Not only do purple vegetables add a splash of colour to your cuisine, they are also great for disease prevention. Purple cauliflower, carrots, kale and broccoli are packed with anthocyanins, which are responsible for the purple colour and soothe inflammation, boost immunity and help brain function. 3 JIANBING FOR BREAKFAST Avocado…

Plums The juiciest member of the stone fruit family, plums are not only delicious, they are full of health benefits, making them hugely popular when they come into season. To ensure you pick a perfectly ripe, ready-to-eat plum, check it yields slightly when gently squeezed. While plums can be kept in the fridge, they are best eaten at room temperature. To accelerate ripening, place in a paper bag at room temperature out of direct sunlight. Eating plums is a great way to boost your vitamin C intake. They also contain antioxidants and polyphenols for cell repair, and are a source of vitamin K, copper, dietary fibre and potassium. BAKED PLUMS WITH VANILLA MASCARPONE CREAM PREP + COOK TIME 50 mins SERVES 4-6 •  500g plums, halved around…

Capsicums Also known as peppers, capsicums are native to tropical America, and only arrived in New Zealand around four decades ago. Highly nutritious, they are loaded with vitamin C and also contain minerals and antioxidants essential for good health. Sweet and juicy with a mild, spicy flavour, capsicums add delicious crunch to salads, but are also fantastic in stir-fries, roasted on the barbecue or stuffed and oven-baked. Depending on the variety and level of ripeness, they can vary hugely in colour – from brilliant yellow to white, purple and even chocolatey brown. A red capsicum is simply a ripe green pepper; you’ll notice it is much sweeter in flavour. Stock up during peak season between January and April, and then freeze capsicums for use in soups and casseroles through the…

COURGETTE, BLACK BEAN & CORN ENCHILADAS PREP + COOK TIME 1 hour 40 mins SERVES 4 •  3 large courgettes• ⅓ cup olive oil• 2 trimmed corn cobs• 8 x 20cm corn tortillas• 400g canned black beans, drained, rinsed• ½ cup fresh coriander leaves, loosely packed• 100g feta• ¼ cup fresh oregano leaves, loosely packed• 1 tablespoon fresh oregano leaves, to garnish ENCHILADA SAUCE • 800g canned crushed tomatoes• 1½ cups vegetable stock• 2 tablespoons olive oil• 2 tablespoons coarsely chopped fresh oregano• 2 tablespoons apple cider vinegar• 1 medium onion, chopped• 1 clove garlic, chopped• 1 tablespoon pickled jalapeños, chopped• 1 teaspoon ground cumin•  1 teaspoon caster sugar• ¼ teaspoon ground chilli powder 1 Preheat oven to 180°C. Line an oven tray with baking paper. Grease a 25cm x 30cm oven-proof dish. 2 Cut courgettes in half lengthways then cut each half into long…

Q My pavlovas never seem to turn out as they should. Every time they are riddled with cracks and there is often a sticky syrup around the tray. What am I doing wrong? A There is a science to meringue, but I have a few tips which should help. Use room temperature egg whites for maximum pouf, and choose a recipe which includes either vinegar or cream of tartar – both are acids which will stabilise the proteins in the foam. Use caster sugar as it dissolves easily, and allow 55g of sugar per egg white. Over-beating the egg whites may result in a pav that collapses, while under-mixing may leave undissolved sugar in the mix which can weep or bead during cooking. You could try gently warming the sugar…

Use as a beautiful centrepiece to add a touch of coastal decor STAR TURN FOR SUMMER A beautiful table centrepiece doesn’t have to cost the earth. With a handful of basic materials and a spare half an hour, you can create a feature that is both delightful and personal to you. These nautical-themed rope trees will add a fresh coastal vibe to your dining table or sideboard. Blues and whites provide the classic nautical look for summer, but as the seasons change, try oranges and browns in autumn, reds or golds for winter, and fresh mint green in spring. Decorate the rope trees with objects you love that befit the time of year. In summer, these starfish ornaments bring a touch of the beach into your home. STEP-BY-STEP How to…

Savvy citrus Jules Taylor Marlborough Sauvignon Blanc If you’re a lover of the quintessential zesty sauvignon taste profile, then this is a great choice. Created by winemaker and mum-of-two Jules Taylor, it’s full of citrus and passionfruit flavours, and is the perfect drop for a late afternoon get-together. Paired up Marlborough Sounds Sauvignon Blanc This wine celebrates the very best of Marlborough, with lovely fruit notes and an aromatic complexity. A gold medalist at the International Aromatic Wine Show, it’s a great all-occasion white to pair with Asian-inspired meals. Seafarer Silver Moki Sauvignon Blanc Much like the fish it’s named after, this wine is described as shining like a diamond thanks to the refreshing and crisp flavours. Hints of gooseberry and tropical fruits make it a wine to sit alongside…

GOOD BITCHES BAKING IS ACTIVELY FUNDRAISING TO ENSURE THEIR NETWORK OF KINDNESS, PROVIDING HOME BAKING FOR KIWIS IN NEED, CAN CONTINUE TO GROW. YOU CAN HELP BY: 1 VOLUNTEERING to be a ‘Good Bitch’ and either baking or delivering cakes. Bakers need to supply their own ingredients and will be asked to bake around a couple of times a month. Drivers will be asked to deliver about once a month, collecting from approximately half a dozen bakers and delivering to a couple of locations. 2 PURCHASING Bloody Good Baking, the GBB cookbook which contains 75 recipes donated by volunteers. “It fits with the whole idea of sharing,” says Nic. “All of the recipes are people’s own kitchen secrets or recipes they’ve inherited from their families.” Priced at $40, it is…

PREP + COOK TIME 20 mins SERVES 8 •  2½ cups lukewarm water• 1 teaspoon salt• 2 cups pre-cooked white cornmeal• ¼ cup vegetable oil, or as needed 1 Stir water and salt together in a bowl. 2 Gradually stir cornmeal into water with your fingers until mixture forms a soft, malleable dough. 3 Divide dough into 8 golf ball-sized balls and pat each one into a patty about 1cm thick. 4 Heat oil in a skillet over medium heat. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. 5 Transfer cooked arepas to a plate lined with paper towel to drain until cool enough to handle. 6 Slice halfway through each cake horizontally with a thin serrated-edged knife, to form…

“Gluten-free packaged foods frequently contain a greater density of fat and sugar than their gluten-containing counterparts” A GLUTEN-FREE DIET It involves avoiding foods that contain gluten, a protein in wheat, rye, barley and oats. It takes a lot of healthy foods – like wholegrain bread, pasta and cereals – off the menu. The idea behind it is that following a gluten-free diet is better for you, even if you don’t have coeliac disease. International surveys show one in three people think going gluten-free is healthier, and a similar number believe it will help them lose weight. Some say they feel better when they avoid gluten, and as a result self-diagnose a gluten intolerance. The science says that unless you have coeliac disease, sticking to a gluten-free diet doesn’t provide any…

We all want to look our best, but finding the time to complete a beauty routine each day can be a challenge. While a 2016 market research survey showed women spend 42 minutes each day on personal grooming, that time is often snatched between frantically making packed lunches, finding those lost socks and wrangling children. But with a little know-how you can be perfectly made up in under five minutes – just follow our ten-step plan. hair SHORTCUT If you’re looking for a quick fix for unruly hair, popping it into a bun or a top knot is on trend and neat. It will also mean you avoid frizz when humidity strikes. 1 Cleanse 60 SECS It is important to cleanse each morning as well as at the end of…

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 .…

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.…

1. Quid Novi blue assorted cutlery, from $4.50, Briscoes. 2. Living & Co Vase South Beach Ceramic Bulb in Black Stripes, $10, The Warehouse. 3. Teapot, $12; and set of two teacups, $12; both Kmart. 4. Anais Cheese Board in Allover Navy Dot, $39.95, Freedom Furniture 5. Pink and Gold Tumblers, tall, $18 each; and small, $15; all Redcurrent. 6. Bamboo striped chopping board, $29.99, Stevens. 7. Anais dinner plate, $14.95; side plate, $10.95; bowl, $9.95; and mug $7.95; all Freedom Furniture 8. Kitchen Worx Dots Oven Glove in blue, $3.20; and Pot Holder in blue, $2; both Briscoes.…

Maison Therese Beetroot Relish This is perfect with cheese, in a burger, on top of corn fritters, alongside a piece of quiche or with a fillet of fresh fish. It’s the easiest way to make something everyday taste a bit gourmet. $4.99 Be Natural Golden Wholegrain Cinnamon Bites With only four ingredients and 83 per cent wholegrains, these delicious cinnamon pillows are perfect for brekkie or are yummy to nibble on as a snack. $6.55 Sealord Tuna Express These pouches are real food; just heat and eat. In flavours including tikka masala and Thai red curry, They are delicious rolled in a tortilla, but you could also pour over rice or pile into a toastie. They make great work lunches or a healthy teen hunger buster. $3.29…

“I’ve been joking lately that in the old days chefs used knives. Now we use Instagram and laptops” Q What do you think will be the biggest food trend in 2017? Sourcing as much sustainable food as possible. We would like to know where our meat and fish come from. Q What are your goals for the coming year? More time cooking and less time on a computer! I’ve been joking a lot lately that in the old days chefs used knives and now we use Instagram and laptops. Q What are your five pantry essentials? Tamari [wheat-free soy sauce], extra virgin olive oil, miso paste, lemons, ginger. Q It’s 10 years since you opened Bellota and it’s still thriving. Why do you think tapas is so popular? It suits…

Anyone with young kids will dream of the day when the 5pm refrain of “Muuuuum, what’s for dinner?” is replaced by the smell of cooking as your 15-year-old whips up a meal for the family. But the benefits of teaching kids to cook go beyond self-sufficiency. In addition to food science, cooking helps kids with maths skills, such as understanding the simple fractions of ½ cup, and following a recipe helps with reading comprehension. Get the little ones involved. Go to page 112 for ‘Kids in the Kitchen’…

“The only time to eat diet food is while you’re waiting for the steak to cook.”Chef Julia Child MARCUS AT HOME by Marcus Wareing (HarperCollins), $54.99 Although he has three successful restaurants and two Michelin stars, British chef Marcus Wareing still loves to cook for his family. In Marcus at Home, the dad-of-three shows you how to make flavoursome dishes, both for mid-week meals and entertaining. We have one copy to give away. To enter, email foodmagazine@bauermedia.co.nz with Marcus in the subject line by February 28, 2017.…

Cherries New Zealand’s cherry industry is booming, enjoying record-breaking production last season – and it’s not hard to see why demand is higher than ever. An essential ingredient for a range of quintessential Kiwi desserts, nothing says summer like the sweet taste of a cherry. Not only delicious, cherries are also great for your health. They’re high in antioxidants, fibre, potassium, vitamins and flavonoids which can help protect against Alzheimer’s. They also reduce inflammation and help ensure a better night’s sleep thanks to the melatonin. While we usually enjoy them fresh at this time of year, cherries can be preserved in syrups, jams or alcohol, or they can be frozen. Frozen cherries will remain slightly soft due to their high natural sugar content, so don’t worry if they feel a…

Moroccan spiced chicken with quinoa and brown rice SERVES 2 PREP TIME 5 MINUTES COOK TIME 14 MINUTES 400g packet frozen Birds Eye SteamFresh Plus Quinoa with Brown Rice 2 teaspoons Moroccan seasoning ½ teaspoon ground cumin ½ teaspoon ground coriander 2 teaspoons oil 300g chicken breast fillets coriander leaves, for garnish 1 Cook frozen Birds Eye SteamFresh Quinoa with Brown Rice following packet directions. 2 Meanwhile, combine Moroccan seasoning, cumin, coriander and coat chicken well on both sides. 3 Heat oil in a non-stick frypan and cook chicken over medium heat until golden and cooked through. Rest for 5 minutes before thickly slicing. 4 Serve chicken on a bed of Birds Eye Quinoa with Brown Rice. Garnish with coriander before serving. FOR MORE SIMPLE FAMILY MEAL IDEAS, VISIT…

Curl up and eat When it comes to feeding loved ones, we all want to create nutritious as well as delicious meals. However, persuading the family to eat the recommended five plus a day is often a struggle, especially with small kids. This is where a spiralizer might just be the secret weapon you’ve been looking for. It turns vegetables into fun and tasty ‘noodles’. There are various types of spiralizer around, and most will create everything from thin noodles to thick vege ribbons. Cougettes are ideal for spiralizing. While they can be eaten raw, you can also wring their moisture out in a tea towel, then sauté for 3 minutes in a hot pan, before stirring into bolognaise, pesto or a favourite pasta sauce. Carrots and beetroot are also…

A jammy idea You may associate making jam with your grandmother, but this traditional cooking ritual is making a comeback. And once you learn how, making your own will become easier than you think. Top tips 1 The simplest recipe uses equal measures of fruit and sugar which is boiled together. Avoid making too much at once as it will affect the setting process — aim for 1kg of fruit. 2 Soft-skinned fruits, like berries, should be soaked in sugar prior to cooking so they hold their shape. Hard-skinned fruits, like apples, need simmering to soften before the sugar is added. 3 The sugar should be completely dissolved before the jam comes to a boil to avoid a grainy result. 4 Be aware of the pectin level of your fruit…

BRILL BARBIE SAUCE PREP + COOK TIME 1 hour + cooling MAKES 4 cups •  40g butter, coarsely chopped• 2 onions, finely chopped• 2 garlic cloves, finely chopped• 125ml bourbon• 350ml tomato sauce• 250ml tomato passata• 250ml cider vinegar• 150g brown sugar• 80ml Worcestershire sauce• ¼ cup molasses• 3 chipotle peppers in adobo sauce• 1 tablespoon chipotle sauce (heat strength to your liking)• 1 lemon, juiced• salt and pepper 1 Heat butter in a large saucepan over a low heat. Add onion and garlic and stir regularly until very tender – around 10-15 minutes. 2 Increase heat to medium, add the bourbon and bring to a simmer. 3 Add all remaining ingredients, apart from the lemon juice. 4 Reduce heat to low and stir occasionally until dark and thick – around 45-50 minutes. 5 Remove from heat. Add the lemon…

“Gardening is learning, learning, learning. That’s the fun of them. You’re always learning.” Actress Helen Mirren Hold water At this time of year your garden will need plenty of H2O to keep it thriving. The best time to water is either early morning or early evening; if you do it during the heat of the day the water will instantly cool the roots down, reducing their capacity to absorb. If your garden is exposed, you might want to take steps to protect your plants from the wind, as hot, dry gusts can cause rapid dehydration and lead to heat stress. Watch out for weeds, as they will compete with your crops for water. At this time of year, drought can lead to water restrictions, so get clever with…

Countdown recently announced a set of Health and Nutrition Targets to help customers make healthy food choices. Countdown General Manager Corporate Affairs, James Walker, says “Countdown wants to support initiatives that encourage healthy choices, as part of the wider efforts of Government and industry to address health challenges in New Zealand.” As part of their targets Countdown outlined that it would: • Reformulate their own private label products where possible, to improve nutritional value by December 2018. • Increase fresh fruit and vegetable sales over the next year, and continue to roll out dedicated health food sections in store. There are currently more than 120 dedicated health food sections in Countdown stores. • Have at least one confectionery-free checkout in 95 per cent of their stores. • As part of…

Patronised largely by Napier hipsters, it is by far the coolest watering hole in town In recent years the famous ‘fruitbowl of New Zealand’ has graduated from apples and avocados into something much more sophisticated. And while pipfruit remains very much a principal industry for the Hawke’s Bay, this east coast paradise has diversified into a region which is perfect for the ultimate foodie getaway. Friday night lights The Art Deco city of Napier is at its most beautiful when bathed in the afternoon light, so it’s the ideal first stop on an epicure’s journey. A walk or cycle along Marine Parade will bring you to the Viewing Platform; an attractive solution to the problem of an ugly stormwater outfall jutting into the ocean. Dismissed, pre-construction, as an amateur idea,…