Food May/June 2017

Mother’s Day can be a mixed blessing for many of us. No sooner have you swallowed the ocean of soggy cereal delivered to you in bed by over enthusiastic littlies who woke you far too early, than you’re racing off to meet up with your mum, mum-in-law, grandma or all of the above. Why not skip the crush at the local café and instead invite them all to enjoy a relaxed café-style brunch at home? Our Mother’s Day menus, inspired by café classics we know and love, mean you can linger and laugh over delicious fare – hopefully cooked at least in part by someone other than you! Throughout this issue we’ve given a modern twist to the flavours we all crave – whether in our Butter Chicken Soup or…

A NEW FAVOURITE I haven’t had your magazine in years but thanks to Black Box NZ I got the latest edition. I loved it so much I’ve subscribed! It’s like getting a recipe book; I’ve tagged so many pages my partner isn’t sure why I’ve bothered. I’ve already made the Pear & Toffee Tart, and I can’t wait to get more seasonally-appropriate recipes and inspiring articles. Thanks Food! Angela THE WHOLE PACKAGE I follow your page on Facebook but it’s been a while since I bought a hard copy of the magazine. This month’s cover sucked me in – Vanilla Bean and Spice Baked Cheesecake – swoon! While the baby slept I read it cover to cover and there are so many recipes I’d like to try out! I’ve subscribed…

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 115 .…

DISCOVERING NEW FOOD I was lucky enough to be given a complimentary copy of Food (March/April edition), having never read the magazine before. I spent an afternoon reading it from cover to cover, not missing one article, recipe or fabulous tip. Now I am hooked, I just LOVE it. Armed with a list of ingredients, I need to make the Vanilla Bean and Spice Baked Cheesecake and also the Rosemary & Tomato Barley Risotto; I am excited to try making my first ever batch of Hot Cross Buns as well. After making my own oils and Salt and Vinegar Kale Chips, while I dust my plants with flour to deter caterpillars, I thought I’d have a go at a couple of resolutions as well. I need to get my skates…

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: ANNA MORRIS I have just made my second batch of Cranberry Bliss Bars due to popular demand! URSHA CUNARD Nothing better than a fire pit in your own backyard! This is Italian-style Sausage & Bean Stew. TRISHA SCRIVENER The Pear and Toffee Tart not only looks beautiful but tastes awesome. Thanks for the inspiration.…

It’s always been delicious in your pasta sauce and a great sidekick for your scrambled eggs, but new and inventive ways to enjoy bacon are turning up all the time. We’ve wrapped it around meatballs in our Cook the Cover recipe (page 146), and here are a few more favourites to try: Open lasagne Swap pasta sheets for squares of grilled bacon, and alternate with layers of tomato and buffalo mozzarella. Inside-out sandwiches Slice your grilled cheese sandwich into quarters, and wrap each square in a piece of perfectly grilled bacon. Sweet & soaked The Canadians know all about what works with maple syrup, and now they’re basting their bacon rashers with it and grilling until crispy. For an adult version, swap maple syrup for rum and a sprinkling of…