Innholdsfortegnelse for May/June 2017 i Food

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…

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…

Hens rejoice – cages could soon be a thing of the past. Countdown has announced that by the end of 2025 they will only sell free-range and barn eggs. The supermarket giant supplies 25 million eggs per year to New Zealanders, and this move is encouraging egg farmers to rethink their practices. Ian Higgins, who has a poultry farm in Whanganui, has said that in light of Countdown’s policy, he will stop caged egg production completely. “It is incredibly difficult for farmers to spend millions of dollars on construction if they don’t have a certainty of supply at the other end,” says Ian. “ [Now] we can move to free-range and barn eggs as soon as November this year, because we know that our investment is safe.” Traditional caged eggs…

Trident Rice Cup Noodles range, $1.99 Cup noodles but not as you know them! This new range features vibrant flavours, and is low in fat and gluten-free. Mother Earth Vege Fruit Sticks, 8 pack, $3.29 Get one up on the picky eaters with these sneaky snacks containing more veges than fruit; the kids will never know. Hellers BBQ Pulled Pork, 180g, $5 Stuff a slider or scatter on a salad; perfect for a low-carb lunch or Bánh Mì. Hansells All Natural Fruit Syrups, $6.99 With less sugar than other cordial brands, try these real fruit syrups in a warming toddy, cool cocktail, as a jug of juice or delicious jelly.…

Would you complain if your plate didn’t look pretty enough to picture, or your water jug was too full? There are plenty who would. Restaurant reservation service OpenTable polled 250 restauranteurs about the complaints they had received, and have released the most ridiculous. They go to prove that perhaps the customer isn’t always right… HERE’S A SELECTION: “The plate colour clashed with the food; it was the wrong colour for Instagram” “The gazpacho was cold” “I sent the chicken back as I asked for it medium rare” “ The lettuce was too green” “ The ice was too cold – it should have been left out for a few minutes before serving” “The carrots weren’t sliced evenly enough” “My Champagne was too fizzy”…

The Great NZ Food Show Saturday, May 13 – Sunday, May 14 Foodies in the Waikato are in for a treat at The Great NZ Food Show in Hamilton. Have a taste of restaurant-quality food and wine, head to the cooking theatres to see Josh Emett and Brett McGregor, or attend a Wintec cooking class. There’s even a mystery cook-off which some local chefs will take part in. Tickets from $15. www.greatnzfoodshow.co.nz NZ Hot Sauce Festival Saturday, May 20 If you’re feeling hot, hot, hot, plan a day out at the Hot Sauce Festival at Auckland’s Sweat Shop Brew Kitchen. One hundred hot sauces will be on show from producers around New Zealand and internationally, including the Lucky Taco and Frank’s Red Hot. There will also be hot cocktails and…

Brussels sprouts Brussels sprouts have long had a tough time of it, regularly being voted the world’s most hated vegetable. This has prompted a plethora of research into why we dislike them so much, with explanations ranging from genetics (some people are more sensitive to the bitterness in sprouts), to the cooking method (over-boiling makes them smelly and soggy). Happily, the latter can easily be treated with a rethink of how you cook this versatile little vege. And it’s worth persevering, because Brussels sprouts are big on nutrients, low on calories and very filling. The same species as cabbage, broccoli and kale, they can be eaten raw, steamed, sautéed, roasted or even baked in cream. When buying, look for small sprouts which are sweeter, and more tender. Make sure the…

Nothing shows Mum you care like a delicious, homecooked brunch made with love on Mother’s Day. More thoughtful than flowers and more memorable than a card, a beautiful meal is a wonderful way to treat any woman in your life – mothers, in-laws, grandmothers and aunts alike. As long as she doesn’t have to cook (or do the washing up!), she will thank you for it. If you’re a mum yourself and breakfast in bed usually consists of a bowl of soggy cereal – albeit lovingly prepared by the kids – then why not leave these pages open on the coffee table to give your family a helpful hint. We’ve gone beyond the usual poached eggs and croissants with our four gorgeous menus which have taken café favourites like French…

Chocolate or ginger, crumbly or chewy, there is nothing quite like a nice biscuit to accompany your mid-morning shot of caffeine. These bite-sized treats have been popular since the Roman times, when they were issued as part of army rations, and were made by boiling then frying flour. The actual word ‘biscuit’ debuted in the 14th century, and is derived from the Latin ‘bis’, meaning twice, and ‘coctus’, which translates as baked. By the 19th century the manufacture of sweet biscuits had become widespread, and today they are among the most broadly consumed snacks worldwide. Tastes differ according to region. In the UK chocolate digestives tend to top the popularity polls, over in the US the Oreo is perennially popular, while across the Ditch the Tim Tam reigns supreme. In…

A good start As the days become shorter and cooler, what could be more satisfying than starting your morning with a nourishing bowl of warm porridge? Gone are the days when the only flavour option was a pinch of salt. Think outside the box with exotic fruits and nuts, and take your oats to the next level. TOP IT ALL OFF Not only are oats full of fibre, low in fat and with proven cholesterol-lowering benefits, if you add some antioxidant-rich fruit and nuts to the bowl you’ll have created a perfectly balanced meal. Try: • Using both cow’s milk and coconut milk to make your porridge. Stir in tinned pineapple pieces, add a dollop of blackberry compote, and top with toasted coconut. • A topping of tinned and fresh…

Know your herbs 1 BASIL Commonly associated with Mediterranean cuisine, basil goes well with fruits such as lemon, strawberries and watermelon – as well as the obvious tomatoes. The leaves of this aromatic are tender, so tear rather than slice leaves in salads. Purée surplus basil with oil, and freeze. 2 PARSLEY Integral in European cooking, parsley is included in the classic bouquet garni. With a mildly peppery taste, it is packed with vitamins and phytochemicals. A key ingredient in dishes including tabouli, minestrone and salsa verde, it is available all year round. 3 ROSEMARY A Mediterranean herb that has been used in both cooking and medicine for thousands of years, rosemary has a warm, spicy scent. Use whole sprigs or finely chop stripped leaves. Particularly well-suited to lamb, the…

“We would expect prices to come down. We will always ensure we have a range of competitive egg prices for our customers.” Countdown has announced it is planning to be 100 per cent cage-free in retail eggs by the end of 2024 in the North Island, and by the end of 2025 across the rest of New Zealand. The supermarket chain is the first national retailer to make this move. Countdown has been working hard with egg suppliers for the past two years to increase the supply of free-range and barn eggs in New Zealand. The company recently secured a commitment from its largest egg supplier, Mainland Poultry, to provide a considerable increase in the amount of barn eggs they will supply to ensure that Countdown is able to meet…

Plan ahead If your busy schedule makes it hard to remember where you need to be and when, then a chalkboard wall calendar could be just the answer you’ve been looking for. It’s a chance to use your creativity, and it makes a clever feature wall in your home office, kitchen or family space. Top tips 1 You can either paint your whole wall in blackboard paint for a striking effect or just square off a section for your calendar. Decide on the width and height of your calendar and use painter’s tape to mark up the border. 2 Create the grid formation by using a pencil to mark equal intervals along the vertical and horizontal tape strips, and draw in the lines. 3 Choose blackboard paint in two complementary…

READ A BOOK FOR 30 MINUTES YOU MAY ADD TWO YEARS TO YOUR LIFESPAN The evidence: A study of more than 3500 people by Yale University of Public Health concluded book readers live almost two years longer than those who don’t read at all. The research, published last year, suggests those who read for more than three-and-a-half hours a week are 23 per cent less likely to die. The reasoning: Reading novels stimulates the brain, improving reasoning, concentration and vocabulary while promoting empathy and emotional intelligence. These cognitive processes can create a ‘survival advantage’, which is linked to increased longevity, and makes us more engaged and happier. To make it work: Academics say the longer you read the greater the survival advantage, but aim to do it for at least…

The first step to a whiter smile is preventing stains. Dentist Deanna Nelson reveals the food and drinks most likely to spoil your teeth: 1 High citrus and acidic foods While they’re nutrient-packed, colourful fruits such as lemons can erode enamel. To counteract this, eat with non-acidic foods to neutralise the acid. 2 Coffee and caffeinated fizzy drinks Caffeine contains tannins that lead to staining and discolouration. It’s also acidic and can alter the pH balance of the mouth, meaning any acidic foods you eat afterwards damage teeth more quickly. 3 Red wine The same tannins in tea and coffee are also found in red wine. While it’s unrealistic to cut out the above entirely, try to follow up consumption of them with a teeth brush or mouth rinse. Chewing…

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…

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.…

If you’re on a mission to eat more healthily, have a rethink on how and where you eat. Having meals in front of the television encourages mindless overeating, so always sit up at a table. However, avoid serving up platters of food from which the family can help themselves – research shows this encourages second helpings. Instead, plate up in the kitchen and just put a big bowl of vegetables or salad on the table. It’s also worth considering the colours in your dining area. According to colour psychology, yellow, orange and red shades stimulate appetite, while blue, green and pink can have the opposite effect. And always store leftovers in opaque containers – out of sight, out of mind!…

“Liver is the most nutritious food on the planet. If people have experienced it and didn’t like it, it was probably because it wasn’t cooked properly” Q What sort of food do you love to eat when you come to New Zealand? Oysters, kina [sea urchin], and the mussels. I love the seafood here. Q What do you think is the most underrated food? Liver – it’s the most nutritious food on the planet, and is the only food I’d really call a superfood. If people have experienced it and they didn’t like it, it was probably because it wasn’t cooked properly. Generally if you overcook offal, especially liver, it becomes really horrible. Q Can you identify the next big food trend? Offal – it has to be; it’s cheap,…

“I loved how it was indulgent but didn’t make you feel bloated” My love of food goes right back to my childhood – when my brother gave me the nickname ‘Buta’, which means pig in Japanese. My mum was an amazing cook – although in my younger years I don’t think my tastes were particularly refined. My request for every birthday dinner was the corner piece of a homemade mince pie! While I was living in London I was hugely inspired by the street food stalls, and pledged to start my own. I spent the next six months eating my way through Europe, Asia and South America, documenting everything I ate. When I returned to New Zealand I launched a food truck in Auckland. My main product was Asian fusion…

MASTERCHEF: STREET FOOD OF THE WORLD by Genevieve Taylor (Bloomsbury), $45 Street food is widely popular, and every continent has its own unique style. This cookbook features recipes from MasterChef winners from around the world, who will show you how to make street food from Asia, Europe, the Middle East, Africa, India, Australia and the Americas. We have three copies of MasterChef: Street Food of the World to give away; email foodmagazine@bauermedia.co.nz with MasterChef in the subject line by June 30, 2017. “ Chocolate is the greatest gift to women ever created, next to the likes of Paul Newman and Gene Kelly” - Actress Sandra Bullock…

Do you want to embrace the latest food trend and cut back on washing-up simultaneously? Then serve up your next meal in a bowl that’s good enough to eat. You could hollow out a cob loaf and fill with a cheese dip; stuff a tomato with something tasty or deliver your classic bolognaise sauce inside a spaghetti squash (see our recipe on page 39). It even works with sweet treats – think two scoops of icecream inside a carved-out apple. SOME COMBOS TO TRY: Use a muffin tin to bake soft tortillas into crunchy bowls for chilli con carne. Scoop out the centre of a bread roll and place a layer of ham and a cracked egg inside. Wrap in foil and bake in the oven. Serve a Thai salad…

Apples We’ve all heard the expression ‘an apple a day keeps the doctor away’ – and there is every chance it will. Apples are rich in fibre, flavonoids, antioxidants and vitamin C, and scientists have credited them with everything from lowering cholesterol and strengthening bone health to protecting brain cells and diminishing risk of some cancers. They may even extend your life; see page 137. While China is by far the world’s biggest producer of apples, New Zealand’s output is growing massively, and we’re on target to have our largest ever export crop of 21.5 million cartons in 2017 – a big rise from 16 million just five years ago. A handy snack that travels well, in recent years apples have been cultivated for specific characteristics – such as crunch,…

BRAISED OXTAIL WITH ORANGE GREMOLATA PREP + COOK TIME 3 hours 30 mins SERVES 4 •  1.5kg oxtails, cut into 5cm pieces• 2 tablespoons plain flour• 2 tablespoons olive oil• 1 onion, coarsely chopped• 2 cloves garlic, crushed• ½ cup sweet sherry• 400g canned crushed tomatoes• 1 cup beef stock• 1 cup water• 4 sprigs thyme• 2 dried bay leaves• 10cm strip orange zest• 4 tomatoes, coarsely chopped• mashed potato, to serve ORANGE GREMOLATA • ¼ cup finely chopped flat-leaf parsley• 1 tablespoon finely grated orange zest• 1 clove garlic, crushed 1 Preheat oven to 140°C. 2 Coat oxtail in flour; shake off excess. Heat half the oil on the stovetop in a large, flameproof baking dish; cook oxtail, in batches, until browned. Remove from dish. 3 Heat remaining oil in the same dish; cook onion and garlic, stirring, until onion softens. Return…

CORN FRITTERS WITH CUCUMBER SALAD PREP + COOK TIME 40 mins SERVES 6 •  1 teaspoon ground cumin• ½ teaspoon salt• 350g pancake shaker mix• 400g canned corn kernels, rinsed and drained• 2 spring onions, thinly sliced• 2 tablespoons finely chopped coriander CUCUMBER SALAD • 2 lebanese cucumbers, thinly sliced• 1 small red onion, thinly sliced• 1 long red chilli, thinly sliced• ⅓ cup loosely-packed coriander leaves• 2 tablespoons sweet chilli sauce• 1 tablespoon fish sauce• 1 tablespoon lime juice 1 Add cumin and salt to pancake shaker mix bottle, screw cap back on and shake well to combine. Add water according to directions on container; return cap to bottle; shake well. Pour into a medium-sized bowl. 2 Add corn, onions and coriander; mix. 3 Pour ¼ cup of the batter into a heated, oiled, large frying pan; using a…

CLASSIC SUSHI PREP + COOK TIME 40 mins SERVES 9 •  3 cups Japanese short-grain rice or sushi rice• ½ cup rice vinegar• 2 tablespoons sugar• 1½ teaspoons salt• 3¾ cups water• 9 nori sheets• filling of your choice PER SERVE (minus fillings) Energy 277kcal, 1162kj • Protein 5.7g • Total Fat 0.4g • Saturated Fat 0.1g • Carbohydrate 60g • Fibre 2.3g • Sodium 393mg STEP-BY-STEP method 1 WASH RICE AND MAKE YOUR SUSHI VINEGAR Place the rice in a sieve and rinse under cold running water, stirring with your hand until water runs clear. Drain well. To make Sushi vinegar, combine vinegar, sugar and salt in a small saucepan, heat until dissolved, and set aside. 2 COOK THE RICE Place the rice and measured water in a large saucepan and cover…

ALL PURPOSE PIZZA DOUGH PREP + COOK TIME 30 mins MAKES 2 x 30cm thin crust pizzas or 1 x 34cm thick-crust pizza •  2½ cups plain flour• 1 tablespoon sugar• 1 teaspoon salt• 1 teaspoon instant yeast• 2 tablespoons olive oil• 1-1½ cups warm water 1 Place all the ingredients except the water into a large bowl and mix. Gradually add the water, stirring continuously, until flour is moistened enough to hold together. 2 Remove dough from the bowl and place onto a floured bench. Knead for 3-5 minutes, adding more flour if needed to prevent the dough sticking, until it is smooth and elastic. 3 To raise, place the dough into a clean, greased bowl, cover with plastic wrap and microwave on LOW for 1 minute. Rest the dough for 10…

Slow Cooked might be the title of Allyson Gofton’s latest book, but slow-paced and relaxed describes the much-loved Kiwi cook’s current way of life. The 55-year-old has returned to rural France, where she relocated in 2012 for 18 months in a bid to help her children speak French. While much of that first experience was spent in “shellshock” at the culture change, and the rest involved working on her book Recipes from My French Kitchen, this time around it is about stopping and smelling the roses. “It may sound selfish, but for the first time in 20 years I’m just enjoying being a person who can say, ‘What shall we have for dinner tonight?’ – and then spending all day cooking it,” says the popular food writer. “I can go…

“Almost every aspect of family life revolves around theshared pleasure of food” You can’t go far in this frenetic country without running into a bowl of steaming pho. It’s big, messy and utterly delicious There’s a knack to making a flower out of a carrot and a ridiculously sharp knife. But judging by my clumsy efforts, I haven’t quite mastered it. I’m at the Saigon Culinary Art Centre, in the heart of Vietnam’s second largest city. Officially this urban sprawl of 8.5 million has been called Ho Chi Minh City since the end of the Vietnam War in 1975, but as my guide Minh jokes, “the locals said No to the Ho.” Which explains why everyone still refers to this city in the south-east of the country by the name…

“DIY kits work well on yellow coffee and brown tobacco stains” Morning coffees and those nightly glasses of red wine undoubtedly take their toll on teeth, and as the brightness of your smile fades, so too can your confidence. For most of us, however, the idea of an expensive trip to the dentist to correct this is not an appealing one. The good news is that there are now a wide range of whitening toothpastes, rinses, gel trays and strips that can be used at home for a fraction of the cost. Options vary in strength, price and effectiveness, but we’ve done the homework so you can figure out what might work best for you. WHITE ON TIME Transparent strips and mouth trays are two of the more common DIY…

Creamy cocoout The Coconut Collaborative yoghurt is a delicious yoghurt range made from a base of coconut cream and coconut water. The yoghurt is thick and creamy, bursting with flavour, electrolytes and health-giving live cultures. It’s free from dairy, gluten, soy and preservatives, is vegan and very low in sugar. Available at Countdown supermarkets. The best gets better Best Foods flavoured mayonnaise range is in store now. Using real ingredients, it’s perfect to use as an ingredient or dressing. Add a Touch of Garlic, a Spark of Chilli, a Pinch of Mustard or a Zing of Lemon to your meals for that extra flavour hit. Visit bestfoods.co.nz for delicious recipe ideas. RRP $5.49. Twice as good Lee Kum Kee has two tasty new sauces – Gluten Free Soy Sauce and…

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 .…

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…

 NOURISH Cnr State Highway 2 and Te Puna Road Tauranga (07) 552 6650 “The combination of flavour and texture makes it delicious, and it’s also nutritious” Open 7 days; Mon-Fri 7am-4pm, Sat-Sun 8am-4pm www.cafenourish.co.nz FOOD talked to Janet Walker, owner of Nourish... Q How long have you run Nourish? We opened Nourish nearly five years ago. Originally, the space was set up as a restaurant/bar but had been unsuccessful at least twice in that capacity. When it was again placed on the market, we immediately saw the potential to create a café that welcomed both the rural community in which we are located and also the wider Tauranga café community. We are very much a destination café now. Q What do you think sets Nourish apart?…

Grapefruit If you’re looking for a fresh burst of citrus flavour, grapefruits certainly deliver. Available in ruby red, white or pink varieties, they vary from mouthpuckeringly tart to succulently sweet, sitting somewhere between a lemon and an orange. Introduced to New Zealand in the 19th century, they were first grown in Barbados as an accidental hybrid of the pomelo fruit and the sweet orange, with the name coming from the fact they sprout in clusters in a similar manner to grapes. When ripe, grapefruits should be firm with a little give when pressed. Aim to pick heavier fruits – as weight is often an indicator of thinner skin and juicier flesh. You can segment grapefruits as you would oranges, or halve them horizontally and eat with a spoon – either…

Spaghetti squash Spaghetti squash – also known as vegetable marrow, noodle squash and squaghetti – is a handy vege to have on hand. Resembling a yellow watermelon, its flesh is composed of long, thin, spaghetti-like strings, which when cooked separate into strands that can be used as an alternative to pasta. There is wide debate over its origins, but spaghetti squash is thought to have been first cultivated in China in the late 19th century. By the 1930s the Japanese were promoting it internationally, but it’s only recently become popular in New Zealand. An excellent source of vitamins A, B and C, this nutritious vege also contains potassium, zinc, iron, calcium and magnesium. A great option for those who are watching their weight or who have allergies, one cup of…

MAKE A DATE Dating your frozen meals is important. You need to be able to monitor how long they have been in the freezer because, contrary to popular belief, freezing something doesn’t mean it will last forever. General guidelines are: 1 MONTH Cooked seafood. 3 MONTHS Meat, poultry and vegetable casseroles. Cakes, muffins and biscuits. 4 MONTHS Soups and pies. DO NOT FREEZE Potatoes and mushrooms unless finely chopped. Hard-boiled eggs and egg-based sauces. Buttermilk, yoghurt and coconut cream/milk – as they may split on reheating. Foods with stuffing such as whole chicken. Vegetables with a high water content such as cucumber, lettuce and celery.…

BROWN FRIED RICE WITH CARROT, CABBAGE & RED ONION PREP + COOK TIME 45 mins SERVES 4 •  1⅓ cups medium-grain brown rice• 1 tablespoon peanut oil• 2 eggs, lightly beaten• 3 small carrots• 1 red onion, cut into wedges• 300g red cabbage, coarsely shredded• 2 cloves garlic, crushed• 1 tablespoon finely grated ginger• 2 spring onions, thinly sliced• 1½ tablespoons light soy sauce• 1 long red chilli, thinly sliced 1 Cook rice in a medium saucepan of boiling salted water for 35 minutes or until tender; drain. Rinse under cold water; drain well. 2 Meanwhile, heat a large wok on medium-high heat; add 1 teaspoon of the oil, swirl to coat wok. Add eggs; swirl to make a thin omelette. Cook for 30 seconds or until just set; slide omelette onto a clean board. Roll tightly;…

Q Is there a trick to homemade pies? I have tried so many times and without fail I always end up with a soggy bottom! A The most common way to prevent soggy bottoms is by blind baking – pre-baking the pie crust before adding a wet filling. Some recipes may call for you to weight the base – with baking beans or pie weights, which prevents it bubbling. Another trick is lightly brushing the pastry with beaten egg prior to adding the filling. Aim to use metal cookware as it is a better conductor of heat than glass or pyrex, and cut vents in the pastry top to allow steam to escape. Make sure you extract as much liquid prior to baking as possible, and use a thickening agent…

CHOC FUDGE BROWNIES PREP + COOK TIME 1 hour 15 mins SERVES 18 •  150g butter, coarsely chopped• 300g dark chocolate, coarsely chopped• 1½ cups brown sugar• 3 eggs• ¾ cup ground hazelnuts• ½ cup buckwheat flour• ½ cup sour cream• ¼ cup cocoa powder, sifted 1 Preheat oven to 180°C. Grease a 19cm x 29cm slice pan; line with baking paper, extending 5cm over long sides. 2 Melt butter and chocolate in a medium saucepan over low heat. Add sugar; cook, stirring, for 2 minutes. Cool for 10 minutes. 3 Stir in eggs, then nuts, flour, sour cream and 2 tablespoons of the cocoa. Spread mixture into pan. 4 Bake brownies for about 45 minutes. Cool in pan before cutting into squares. Dust with remaining cocoa to serve. PER SERVE Energy 282kcal, 1181kj…

Q What is your favourite French dish? I like slices of fresh foie gras, pan-fried and served with apples and figs. I only ever have that here occasionally as it is outrageously expensive. Q What is the one kitchen gadget you can’t do without? A fat separator is fantastic, especially if you are having a slow-cooked roast lamb and wish to have only the juices with no fat. Q Describe your worst cooking disaster... Making a Banana and Date Tatin at a demonstration and using salt instead of sugar was pretty awful. There were two dishes with similar-textured white ingredients and in a hurry I picked up the wrong dish. Thank goodness the lime icecream was good! Q What’s your go-to dish for the kids in a hurry? If the…

1 You can’t go far in this city without being reminded of its bloody past. The War Remnants Museum offers a shocking reminder of the brutal Vietnam War, including American military equipment such as fighter planes and a bomb weighing 6800kg. Sobering, but a must-do. 2 The Reunification Palace carved its place in history when a North Vietnamese tank crashed through its main gate in 1975, signifying the end of the Vietnam War. The palace is surrounded by lush tropical gardens and two of the tanks used in its capture are still parked in the grounds. 3 It might sound odd visiting a post office, but Saigon’s Central Post Office is a beautifully preserved remnant of French colonial times and perhaps the grandest post office in all Southeast Asia. It…