Innholdsfortegnelse for March - April 2017 i Food

I love this time of year with its warm days and cool evenings – plus there is the Easter holiday, Anzac Day and I have four family birthdays (including mine) in quick succession to look forward to. With any family gathering home baking always goes down a treat, so we’ve put together a bumper baking issue full of fabulous recipes to ensure your tins are full to the brim. Speaking of treats, our Indulge section is all about chocolate this issue, with shamelessly decadent recipes from easy to expert level. And if you’ve ever wanted to make your own hot cross buns, Cook School will take you step-by-step through the process. Our version of this traditional favourite is studded with apricots and gorgeously glazed – we promise your house will…

A new food craze could just help you be more organised, save time and money, and eat healthier. ‘Meal prepping’ has gone viral, with millions of Instagram photos showing the healthy weekday meals devotees are making in advance, and posting under the hashtag #mealprep. To create your own, all you need are three ingredients: lean protein, such as chicken or egg whites; a vegetable, like kale or broccoli; and a starch – perhaps quinoa or potatoes. Bloggers are now getting in on the act, with foodies and nutritionists both here and abroad suggesting ideas for meal prepping. More #INSPO If you’re looking for innovative, healthy lunchbox ideas, turn to Out of the Box, page 76.…

"Kiwis have always been great home cooks and had a deep interest in food. We are really starting to respect our amazing produce" Q Why did you choose Christchurch for your latest Madam Woo? Since we opened Madam Woo in Queenstown we have always had a loyal following of diners from Christchurch, so we thought we would put one on their doorstep. I have spent a lot of time in Christchurch over the past few years and we have been looking for a site there for a long time; thankfully we have found an amazing site in a great spot on High Street. Q Rata and Ostro both have a very Kiwi feel – why did you choose to focus on Malaysian cuisine for this restaurant venture? I have had…

BREAKFAST BOWLS: 52 NOURISHING RECIPES TO KICKSTART YOUR DAY by Caroline Griffiths (Smith Street Books), $35 Breakfast bowls are the latest healthy trend, and this book has enough for every week of the year. Whether you like smoothie bowls, with the likes of avocado and nut butter, or grain-based bowls with faro and quinoa, there will be a recipe to suit. We have one copy to give away; email foodmagazine@bauermedia.co.nz with Breakfast in the subject line by April 30, 2017.…

Not only do they look beautiful, these infused oils will add zing to your cooking and salad dressings, plus they can make a lovely gift for friends. You can use fresh or dried herbs, but if opting for fresh, make sure you thoroughly wash them first. To avoid bacteria forming in the oil, ensure herbs are completely dry before using. Simply place the herbs in the bottom of a sterilised bottle and pour the oil on top. To speed up the infusion process, you could also gently warm the herbs and oil in a saucepan, then take off the heat and allow to cool. Strain the oil directly into a sterilised bottle, then add more fresh herbs. Store oil in a cool, dark place or in the fridge. The flavour…

Pears A versatile, autumnal fruit, the pear comes in many different varieties, with skin ranging in colour from golden to red, and flesh that can be grainy or buttery in texture. Bosc pears have long been depicted by artists in their paintings because of their attractive shape and unique, russet-coloured skin. Packed with vitamins C, K and E, pears are a rich source of dietry fibre – with the skin containing as much fibre as the flesh. Since they perish soon after ripening, pears are often marketed while under ripe, and can mature at room temperature. To check for ripeness, press the base of the stem to see if the flesh gives a little. Bosc pears will give slightly less than other pear varieties – so look out for wrinkling…

While homemade puff pastry is a thing of beauty, few of us have time to do all that rolling, folding and chilling. It’s so much easier just to throw a couple of blocks of it in your shopping trolley, before whipping up a flaky, buttery, decadent dish in under an hour. Endlessly versatile, puff pastry is very light, and is made in layers that expand when cooked, creating air pockets. Not only popular for delicate hors d’oeurves, it works well in everything from pot pies to pizzas; turnovers to tarts. If you’re a person who gets flustered when entertaining, store-bought puff pastry could become your best friend – as you can assemble dishes in advance, to simply pop in the oven just before your guests arrive. When using frozen puff…

CHICKEN SATAY SKEWERS WITH CRUNCHY SALAD PREP + COOK TIME 30 mins SERVES 4 •  800g chicken thigh fillets• 2 spring onions, thinly sliced• 1 stalk celery, trimmed, thinly sliced• 180g baby salad mix• 1 cup bean sprouts• ¼ cup roasted peanuts• 100g store-bought crispy noodles• ¼ cup coriander leaves• salt and freshly ground black pepper SATAY SAUCE • ½ cup roasted peanuts, coarsely chopped• 1 tablespoon brown sugar• 1 cup coconut milk• 1 teaspoon fish sauce• 2 tablespoons soy sauce• 1 teaspoon chilli flakes• 1 tablespoon peanut butter CHILLI LIME DRESSING • 1 small red Thai chilli, thinly sliced• ¼ cup lime juice• 1 tablespoon soy sauce• 1 tablespoon peanut oil 1 Make Satay sauce (see below). Reserve 1 cup of the sauce. 2 Cut chicken in half crossways. Thread onto eight 23cm metal skewers; coat with remaining satay sauce. 3 Cook skewers on…

SULTANA & SPICE HOT CROSS BUNS PREP + COOK TIME 1 hour 15 mins + cooling MAKES 16 •  4 cups plain flour• ¼ cup caster sugar• 60g butter, softened• 2 sachets instant yeast• 1 teaspoon mixed spice• ½ teaspoon cinnamon• ¾ cup sultanas• 1¼ cups milk, warmed• 1 egg FLOUR CROSS PASTE • ½ cup plain flour• 2 teaspoons caster sugar• ⅓ cup water, approximately GLAZE • 1 tablespoon caster sugar• 1 teaspoon gelatine• 1 tablespoon water PER SERVE Energy 226kcal, 948kj • Protein 6.3g • Total Fat 3.9g • Saturated Fat 1.6g • Carbohydrate 40.5g • Fibre 2.1g • Sodium 34.4mg STEP-BY-STEP method 1 MIXING Combine the flour, caster sugar and butter in a bowl or processor, and rub or pulse until the mixture forms fine crumbs. Add the yeast, spices and sultanas, and mix together. 2 KNEADING Combine…

GET THE LOOK 1 Metal cage, $19, The Warehouse. 2 Urban Loft Veneto Shelf, $149.99, Briscoes. 3 Talia tray, $89, Freedom Furniture. 4 Cup and saucers, $24.99 each, Briscoes. 5 Rim Vessel, $39.95; and flower stems, from $9.95; both Freedom Furniture. 6 Candles, from $10; drapes, $89; both The Warehouse. 7 Kalman cushion in green, $54.95; Brescia black and white cushion, $44.95; Cecily throw, $179; all Freedom Furniture. 8 Glass bottles, from $9.99; potted plant, $14.99; and Veneto 3 tier shelf, $249.99; all Briscoes. 9 Word Home art, $10, The Warehouse. 10 Abel brass table lamp, $129, Freedom Furniture. 11 Rogue Rhipsalis hanging bowl, $159, Freedom Furniture. 12 Canvas art, $60, The Warehouse. TIP: THE ART OF PICTURES Flowers, plants and foliage are featuring across a wide range of art…

Two months into 2017 and, for most, our resolutions to get fitter, healthier, slimmer, less stressed and more organised this year have gone out of the window. It’s not unusual – in fact, according to research from the University of Scranton in the US, only eight per cent of people achieve their New Year’s goals. Commonly, the reason for failure is that we aim too high. According to psychologist Lynn Bufka, you’ll achieve a better outcome by setting small, attainable objectives throughout the year rather than making a singular, overwhelming resolution. “It’s not the extent of the change that matters,” she says. “Rather the act of recognising that lifestyle change is important and working towards it, one step at a time.” To help you do this, we have taken some…

ON THE UP Guys, take a pat on the back. I received my Jan/Feb issue in the mail and have not put it down since. I’ve been showing it to every fellow foodie I know. You have surpassed yourselves. How you manage to get better and better I have no idea, but this issue is just the best yet. I have marked so many recipes that I do not know what to start cooking first! Love it, thank you so much. Keep up the good work. Robynne Robbins BACK ON BOARD I have been a subscriber for many years, thoroughly enjoying making many new recipes which have been enjoyed by visitors to my home. The past year, however, I felt the magazine did not have the good old recipes like…

A picture can say so much – and who doesn’t love shots of delicious homemade food? Here is a small selection which you photographed, from recipes which appeared in the last issue: SIMONNE loved making this Buttermilk Mac ‘n’ Cheese with her kids. ELIZABETH felt that Polenta Chips made a novel change from potato ones. MICHELE says she isn’t much of a baker, but was delighted with her Plum Upside Down Cake. #FOODBY URSHA No spoon needed to eat our Chocolate Date Mousse.…

It’s been a mixed few months weather-wise, but that hasn’t stopped us stocking up on summer essentials. Countdown have revealed that, as ever, sunscreen and sausages are some of the hottest purchases in our warmest months. They estimate that by the end of summer 2017, Kiwi shoppers will have bought: 25,000 litres of sunscreen. 80,000 cans of insect repellent. The equivalent of 4100 jandalsworth of sausages. Half an Olympic-sized swimming pool of icecream.…

Crooked carrots and curvaceous cucumbers are being celebrated in Countdown stores – and they will save you money. The supermarket has launched ‘The Odd Bunch’ – an initiative whereby consumers can buy produce growers would normally bin, due to imperfections. The likes of odd-shaped onions and pimpled potatoes will be sold at a reduced price in clearly identifiable packaging. These ‘ugly’ fruit and veges will help reduce the whopping 120,000 tonnes of food going into landfill every year in New Zealand.…

Wellington Wine, Food & Craft Festival Friday, March 10 – Saturday, March 11 Festivals are all about good food, great wine and having fun, which is the essence of this event held in the capital's Waitangi Park. Restaurants including Afrika, The Crab Shack and Foxglove Bar and Kitchen will feature, alongside wines from the likes of Gladstone Vineyard and Luna Estate. Tickets from $29.60.www.wineandfoodfestival.co.nz. Waiheke Wine and Food Festival Sunday, April 1 Waiheke reminds us of the Mediterranean – and a wine and food festival makes the place even more enticing. Taste locally produced, gourmet food and take your pick of a range of Waiheke wines. Tickets are $59 for entry and an all-day bus pass, or $89 for a return ferry ride, bus transfers and entry. www.festival.waihekewine.co.nz. Hokitika Wildfoods…

Avocado Also known as alligator pears, avocados are often thought of as vegetables when in fact, botanically, they are classed as fruits. They can vary in look from pear-shaped to round, and green colour to black. A great source of nutrition, the creamy, almost buttery, avocado flesh contains around 20 vitamins and minerals, including B vitamins, magnesium and iron. They contain more potassium than bananas. While avocados are high in fat, it is mono-unsaturated fat, which in moderation can improve heart health. Store avocados at room temperature; they can take up to five days to ripen. When the skins are black or dark purple and they yield to gentle pressure, they’re ready to use or refrigerate. To cut, run a knife lengthways around the entire fruit. Twist the two halves…

Butternut A member of the squash family, butternut originated in Mexico, where is has long been prized for its incredible health benefits. Highly nutritious, butternut is packed with an array of vitamins, minerals and antioxidants, and is a great source of fibre. It is also rich in beta-carotene, which, in its natural form, has been found to protect against cancer and ageing. Once cooked, butternut has a sweet, nutty taste similar to pumpkin – and it can be used in much the same way. As an added bonus, the skin of butternut is thinner than pumpkin skin, and can be peeled with a sharp paring knife or speed peeler. Roasting enhances the subtle flavour of this vegetable, and an average butternut will yield around three cups of diced flesh. Butternut…

Ahhh chocolate. Who doesn’t love the smooth, velvety taste of one of life’s most delicious pleasures? Long viewed by many as a commodity as valuable as gold, cocoa – the key ingredient in chocolate – has a history as rich as the product itself. Thought to have originated in the Amazon 4000 years ago, cocoa was referred to by the Mayans as ‘God’s food’, while the Aztecs believed it could impart wisdom and power. Originally used for drinks, at first it was a bitter brew mixed with spices, but later it was sweetened with vanilla beans and honey. By the 16th century cocoa had become a currency – 4 cocoa beans would buy you a rabbit for dinner, 100 would get you a slave. A century later chocolate was being…

QUINOA, CHICKEN & PARSLEY SALAD PREP + COOK TIME 20 mins SERVES 4 •  ½ cup quinoa• 1 cup water• ⅓ cup lemon juice• ¼ cup olive oil• salt and black pepper• 250g cherry tomatoes, halved• 1 bunch flat-leaf parsley, coarsely chopped• 1 bunch mint, coarsely chopped• 3 spring onions, thinly sliced lengthways• 1½ cups shredded cooked chicken 1 Place quinoa and the water in a small saucepan; bring to the boil. Reduce heat; simmer, covered, for about 10 minutes or until water is absorbed and grains are tender. Remove from heat. 2 Combine juice and oil in a large bowl; season to taste. Add quinoa, tomato, herbs, onions and chicken to dressing; toss to combine. PER SERVE Energy 313kcal, 1312kj • Protein 19.5g • Total Fat 18.4g • Saturated Fat 2.9g • Carbohydrate 15.2g •…

SPINACH & BROCCOLINI PASTA WITH ROCKET & WALNUT PESTO PREP + COOK TIME 35 mins SERVES 6 •  400g wholemeal spaghetti• 470g broccolini, trimmed, cut into 4cm lengths• 2 tablespoons olive oil• 2 cloves garlic, crushed• 400g baby spinach leaves• salt and freshly ground black pepper• 1 cup ricotta, crumbled• ½ cup walnuts, roasted, chopped ROCKET AND WALNUT PESTO • 60g rocket• 1 cup firmly packed basil leaves• ½ cup walnuts, roasted• 2 cloves garlic, crushed• 1 teaspoon finely grated lemon zest• ⅓ cup finely grated parmesan• ½ cup extra virgin olive oil• salt and freshly ground black pepper 1 Make Rocket and walnut pesto (see below). 2 Cook pasta in a large saucepan of boiling water until almost tender, adding broccolini in the last 2 minutes. Drain, reserving ½ cup of cooking liquid. 3 Meanwhile, heat oil in a large saucepan…

Q Why do some of your recipes use cup measures and others grams? A The way an ingredient is measured may affect a recipe’s success or failure. For example, a cup of flour sifted before measuring will weigh around 20-30 per cent less than a cup of flour sifted after measuring. We use cups wherever small variations won’t matter, as not everyone has a set of scales. Q Sometimes when I unwrap chocolate or an Easter egg it has whitish grey streaks. I’m always unsure about letting the kids eat it when it looks like this – is it okay? A The streaks are called bloom. They are harmless swirls of cocoa fat that have risen to the surface. It happens when the chocolate gets warm and then cools again…

MUESLI SLICE PREP + COOK TIME 40 mins MAKES 30 pieces •  125g butter, chopped• ⅓ cup firmly packed light brown sugar• 2 tablespoons honey• 1⅓ cups rolled oats• ½ cup shredded coconut• ½ cup self-raising flour• ½ cup dried cranberries• ½ cup dried mango, finely chopped• ½ cup slivered almonds• 2 tablespoons pumpkin seeds 1 Preheat oven to 180°C. Spray a 20cm x 30cm baking tin with cooking oil; use baking paper to line the base and long sides, leaving 5cm of paper hanging over the edges of the tin. 2 Put the butter, sugar and honey in a medium saucepan over a low heat and stir with a wooden spoon until the sugar has dissolved. Stir in the rest of the ingredients to combine. 3 Spoon the mixture into the baking tin, pressing it…

There aren’t many teenagers who are so focused on their dream they’ll launch a business to make it a reality. And there are even fewer who will work long hours, six days a week, to give it the best chance to become a success. But that’s exactly what Elora Chang did, when at the age of 18 she started Madame Lu’s cooking school and catering business with her sister Chelsea. A little more than a year later, the entrepreneurial pair are in hot demand, with their Nelson cooking classes regularly selling out, and people from as far afield as Sydney wanting them to cater weddings, birthdays and anniversaries. “When we launched we didn’t know if the idea was going to work or not,” says Elora. “But we have been really…

“Going any lighter or darker than four shades of your natural colour looks harsh” When it comes to a quick and affordable way to update your style, it’s hard to beat a home hair dye. While in the past do-it-yourself hair colour had a reputation for mess and unexpectedly lurid results, today’s products remove the hassle and stress. The first step is choosing your colour. Matrix celebrity stylist George Papanikolas advises against going too extreme. “My number one rule is staying within a few shades of your natural hair colour,” he says. “Going any lighter or darker than four shades of your natural colour usually looks harsh.” He points out that as we age, going lighter is often the better option. “Lighter hair has a softening effect on the skin,”…

Dark & sweet Chelsea Dark Cane Sugar has a rich, full flavour derived from natural molasses syrup. It is ideal for sweetening fruit cakes, puddings, gingerbread and brownies. Its deep flavour also works well in many savoury dishes – try it in barbecue sauces, curries, marinades, chilli and chutneys. For recipe inspiration, visit www.chelsea.co.nz. Get your kit on Discover the mouthwatering salad kits from Taylor Farms and find out just how easy it can be to enjoy fuss-free salads all summer long. Taylor Farms Chopped Salad Kits combine vegetables, salads and herbs with nuts, seeds, cheese, croutons or crispy noodles and a perfectly matched dressing to create instant, healthy salads that don’t skimp on flavour. Available from your local supermarket. In the pink The Ned Rosé 2016 is out now!…

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 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 111 .…

For a clever twist on the annual Easter egg hunt, why not try hiding delicious goodies within a chocolate piñata? The kids can take turns tapping the sides with a small wooden hammer until the colourful eggs come tumbling out. To make a chocolate piñata, chill a 10-cup bowl in the freezer for 20 minutes. Melt 375g of milk chocolate, then pour into the base of the chilled bowl, using a spatula to spread it quickly and evenly around and up the sides. Freeze for around 15 minutes until firm. Repeat the same process with 375g white chocolate. Freeze for 20 minutes until firm. You’re now ready to gently remove the chocolate shell from the bowl and fill with colourful Easter eggs. Jazz up your cake by drizzling dark chocolate…

DISHES IN A DASH Kiwi chef and dad-of-two Michael Van de Elzen points out that making a healthy dish for your children in the morning doesn’t have to be a laborious task – it’s one they can do themselves. “It’s not that hard to create a really awesome and filling breakfast in minutes that the kids will love,” he says. “A good breakfast doesn’t need to take ages to prepare.” SPREADING THE OATS Cereal is always a good option, and Food magazine editor Sophie Gray suggests overnight oats as a tasty, easy pick for children. “Simply soak rolled oats overnight in juice, yoghurt or grated fruit,” she says. “It’s quicker than porridge in the morning but with all the nutritional goodness – and it’s utterly delicious.” And if you want…

MAKES 2 • 1 cup natural yoghurt or 1 cup milk kefir• ½ cup crushed ice• 2 peeled bananas, frozen and roughly chopped• 1 cup frozen blueberries• 1 tablespoon ground linseed• 1 teaspoon natural vanilla extract• freshly squeezed lime juice, to taste• honey, to taste TO SERVE • natural yoghurt• sliced banana• fresh blueberries, freeze-dried and/or dried blueberries• dried mulberries activated buckwheat edible flowers 1 Whiz the yoghurt or kefir with the ice, banana, blueberries, linseed and vanilla extract in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or kefir, being careful not to add too much liquid. 2 Taste the smoothie and add a squeeze of lime juice and a drizzle…

I LOVE SOUP by Beverly Le Blanc (Nourish), $35 If you’re tired of eating the same old soups, this book will inspire you with recipes from around the world. From American chowder and Spanish gazpacho, to Japanese miso, there is something for every taste. We have one copy to give away, email foodmagazine@bauermedia.co.nz with Soup in the subject line by April 30, 2017. HOT TIP Do you struggle to skin garlic? Try microwaving the cloves for 15 seconds, and you’ll find the skins slip off easily…

It has been a family favourite in homes across the country for many years – and now Vogel’s is celebrating their 50th birthday. Commonly voted the food expat Kiwis miss most while abroad, in five decades the bread company has evolved, introducing cereals in 2004, and gluten and dairy-free buns in 2015. Food magazine editor Sophie Gray loves her Vogels slathered in avocado and edamame (see recipe page 27), while senior designer Sacha Anderson can’t get enough of it topped with cream cheese, avocado, goat’s cheese and basil. How do you have yours? Write and tell us.…

Beetroot The earthy charm of beetroot has been appreciated since Roman times. A vegetable that belongs to the same family as spinach, both the leaves and the round, sweet root are edible, with beetroot leaves boasting exceptional nutritional value. Though available year round, beets are sweetest and most tender during their peak season between November and April. While heirloom varieties like white and golden yellow beets make for pretty dishes, only red beets have the compound betacyanin – which studies show has cancer-fighting properties. This is just one of a number of beneficial nutrients contained in this powerhouse vegetable. Enjoy beetroot raw, roasted or pickled; the leaves and stalks can be used like spinach – try blending them into a superfood smoothie. You can also boil beetroot, and use the…

Pearl couscous with confit salmon SERVES 2 PREP TIME 10 MINUTES COOK TIME 50 MINUTES ¾ cup olive oil 1 tablespoon honey 1 tablespoon soy sauce 2 teaspoons water 2 teaspoons wholegrain mustard250g skinless salmon fillet 400g packet frozen Birds Eye SteamFresh Plus Pearl Couscous with Chick Peas1 tablespoon chopped parsley ¼ cup reserved confit cooking liquidRocket and fresh dill, for garnish 1 Combine oil, honey, soy sauce, water and wholegrain mustard in a small baking dish to make confit. Add salmon and cook in a preheated oven at 100°C for 45 minutes. 2 When fish is almost cooked, cook frozen Birds Eye Pearl Couscous with Chick Peas following packet directions. Stir through parsley and keep warm. 3 Spoon couscous into serving dishes. Remove salmon and flake over couscous, combining…

Healthy chips Curb your cravings with these yummy, nutrition-packed, oven-baked snacks. Salt & Vinegar Kale Chips PER SERVE: 551kJ Tear leaves from 1 bunch kale. Toss in 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, and 1 teaspoon each of sea salt flakes and maple syrup. Bake at 180°C for 10-12 minutes, turning halfway, until crisp and dry. Cool. Beetroot Rosemary Chips PER SERVE: 130kJ Peel 2 medium beetroots and thinly slice with a vegetable peeler. Arrange on an oven tray; spray with olive oil. Bake at 180°C for 20 minutes until dry at edges. Sprinkle with 1 teaspoon chopped rosemary and bake for a further 10 minutes. Transfer to wire rack – chips will crisp as they cool. Kumara & Parsnip Chips PER SERVE: 588kJ…

Use your noodle 1 VERMICELLI noodles are made from rice flour. They have a similar texture to angel hair pasta and are neutral in flavour. Use them in soups, salads and stir-fries. 2 SOBA is the Japanese name for buckwheat. These noodles have a nutty flavour and can be served cold in chilled broths or salads, or hot in soups or with sauce. Buckwheat is gluten-free, but check the label in case of additions by the manufacturer. 3 RAMEN noodles have a chewy texture and come fresh or dried. They are often served in a broth, flavoured with soy sauce and miso, and garnished with veges, meats and hard-boiled eggs. 4 RIBBON RICE noodles are a staple in southern Vietnam. They are made in fresh sheets and either left whole…

PREP + COOK TIME 2 hours 30 mins MAKES 2.2 litres, approx •  2 celery stalks, chopped• 2 onions, chopped• 1½ tablespoons garlic, crushed• 2 tablespoons olive oil• 3kg ripe tomatoes, rinsed, cored and coarsely chopped• ¼ cup sugar• 1 teaspoon dried oregano• 1 bay leaf• ½ cup basil leaves, torn• 2 tablespoons balsamic vinegar• ¼ cup lemon juice• salt and pepper to taste 1 Gently cook the celery, onion and garlic in the oil in a stockpot until soft. Add the chopped tomatoes, sugar and herbs and simmer, stirring frequently, for 90 mins, or to your desired thickness. Blend or process and return to pan. 2 Stir in the balsamic vinegar and lemon juice and season with salt and pepper. 3 Bottle while piping hot in hot sterilised jars (see below), leaving 1cm at the top. Run a…

Snap happy Don’t leave all those holiday photos languishing on your phone. Print them out and create a personalised work of art for your wall. Top tips 1 Choose a mix of landscape and portrait shots, and use a photo editor to transform them into black and white for a sophisticated look. 2 Print using a home photo printer or an online printing service. Opt for different sizes to create interest. 3 Find a branch long enough to suspend three lines of photos. Hammer nails into the wall to securely support the branch. Use strong nylon thread to attach the photos. Real BENEFIT You could use a cane or pole to hang your photos, but using an actual tree branch brings nature indoors and adds texture.…

Gorgeously grey There are many ways to approach the decoration of a dining space. Traditionally, homeowners have sought out a bit of drama to add a sense of occasion to the dining experience, using bold colours and showy centrepieces. Now, with dining spaces so often part of an open-plan area, it’s trickier to treat them differently without adding to the visual busy-ness of the room. You can anchor the space with a feature wall of colour or wallpaper but for open-plan spaces that rely on a neutral palette, it might be best to keep your feature colour and/or pattern more muted. This approach also lets the food and table be the stars of the show, and lets you change out the seasons or introduce subtle style shifts without having to…

Sonia Shah, 40, has Fijian Indian heritage, while her husband Nilay’s family is originally from Gujarat in Western India, although he was raised in the US. The couple live in central Auckland with their daughter Milla, seven, and three-year-old son, Tagore. They invited Food magazine to their family lunch, where they were also joined by Sonia’s mum Lalita Chandra, her dad Satish, and her brother’s girlfriend, Seema Odedra. “Food is massively important in our culture – Indian mums show their love through food. My mum will feed you before she does anything else; she really loves feeding people. We’re a very social family and food is an important part of that. We do Sunday family dinners – usually at my parents’ house on the North Shore. Sometimes Nilay’s parents will…

1 EXPLORE CASTLEPOINT Castlepoint has some of New Zealand’s most impressive natural scenery, including a limestone reef, and imposing Castle Rock. It’s a popular place to surf, fish and swim. 2 GET CLOSE TO NATURE Pukaha Mount Bruce National Wildlife Centre is the home of rare wildlife including the infamous white kiwi Manukura. Visitors can also watch tuatara and kaka parrots being fed. www.pukaha.org.nz 3 HAVE A RIDE If you want to burn off all that food, the Wairarapa has a growing reputation as a cycling destination. Keen riders could do a segment of the 115km Rimutaka Cycle Trail, or simply grab a wine map and cycle between Martinborough’s vineyards. www.wairarapanz.com 4 HEAD SOUTH FOR TRACTORS AND SEALS Explore the quirky beachside settlement of Ngawi on your way to Cape…

1 Dove Hair Therapy Colour Radiance shampoo, 320ml; and conditioner, 320ml; $7.49 each. These are formulated with ‘vibrant colour lock’ to nourish hair while maintaining colour. 2 TRESemme Colour Revitalise shampoo, 900ml; and conditioner, 900ml; $12 each. These have green tea and rosemary to cleanse while also retaining vital moisture. 3 Sunsilk Shampoo Vibrant Colour Protection 200ml; and conditioner, 200ml; $3.50 each. These keep your locks healthy and silky smooth with vitamin E and keratin. 4 L’Oreal Paris Hair Expertise PureColour Moisture Shampoo, 250ml; and conditioner, 250ml; $16.99 each. Highly moisturising, these use non-sulphate cleansing to leave hair soft and bouncy.…

VANILLA BEAN & SPICE BAKED CHEESECAKE PREP + COOK TIME 1 hour + cooling SERVES 8-10 •  250g plain vanilla biscuits• 120g butter, melted• 1 teaspoon ground cinnamon• 250g cream cheese, softened• ¾ cup caster sugar• 3 eggs• 500g ricotta• 2 teaspoons vanilla bean extract with seeds or vanilla bean paste• 4 dried figs, diced• fresh berries or seasonal fruits, figs and liquid honey, to serve 1 Preheat oven to 165°C. Line the base of a 23cm springform cake tin with baking paper. 2 Process biscuits to a fine crumb then place in a large bowl. Add the melted butter and cinnamon and mix well. Press the crumb mixture evenly and firmly into the base of the cake tin, smoothing the edges with the back of a spoon. Chill. 3 Place the cream cheese and caster sugar…