Food July/August 2017

We know how hard it is with fussy kids and busy lives to get a proper meal on the table every night. We also know good nutrition is the key to warding off winter’s ills. So this issue we’ve compiled a bumper slow cooker feature packed with real meals that you can have ready and waiting when you walk in the door! In Season brings you 16 pages of fresh inspiration for using kiwifruit (a vitamin powerhouse), and spinach (the original superfood), as well as parsnips and bananas. All should be plentiful in supermarkets over the coming weeks. Buttermilk and dark chocolate take their turn in the spotlight this issue. We know chocolate makes us feel better, but when it has a cacao content of 70 per cent or higher,…

Thank you Paula Dunton forsending us this greatshot of your delicious Bacon Bombe Mozzarella Meatballs; last month’s cover recipe! FINGER LICKIN’ GOOD I’m not wanting to brag, but I’m pretty pleased with how my version of your Crispy Popcorn Chicken with Honey Mustard Mayo turned out. Admittedly, I’m not the best at cooking, and often the food within your magazine looks so beautiful it’s pretty daunting to attempt. However, this one I had to try. It was a busy weekday evening after a day at work, and I was looking after my two young girls, but I was able to pull this together (making the popcorn pieces slightly bigger as we’re a hungry bunch) and I have to say it was AWESOME. Not a piece remained. I’ve even been asked…

A NEW RECIPE FOR HOME I just wanted to say how great Food magazine is. I moved here at the end of February from Toronto, Canada and picked up your magazine from my local Countdown in Timaru. I love all the extra hints and tips on cooking, and ideas for using what’s in season. I also enjoy Kids in the Kitchen, as I have two children who love to help with the cooking. With all the articles on veges and foods that are not so common in other parts of the world, we are able to get stuck into cooking and eating like true Kiwis! It’s great that Countdown is really moving forward with being more environmentally friendly, food conscious and generally more in line with the ‘all natural’ approach…

Who says pizza should be limited to a savoury dish? If the Prime Minister can get away with dolloping canned spaghetti and pineapple on a pizza base, then there’s certainly no reason for the rest of us not to raid the pantry for new and inventive pizza toppings. And for those with a sweet tooth, the options are endless. So whether you like the idea of fruity, chocolatey, nutty or tart, there will be a topping to suit. Some of our favourites are: Cookie crumble Cream cheese icing, chocolate chips, crumbled cookies and white chocolate on oaty cookie crust. Nutty choc Chocolate spread with walnuts and marshmallows, drizzled with dark chocolate on cookie dough crust. Apple crisp Apple slices tossed in sugar and cinnamon, topped with oat crumble and caramel…

Are you a little indecisive when it comes to choosing from a menu? Then let a couple of celebrity chefs narrow it down for you. Gordon Ramsay advises against opting for the soup of the day – at least without checking it’s fresh first. “Ask what yesterday’s soup du jour was… it may be the case it’s the soup du month!” he says. Anthony Bourdain warns diners to beware of the eggs benedict. “Bacteria love hollandaise – and nobody I know has ever made hollandaise to order,” he reveals. And if you’re eating on a Monday, skip the fish. “I know how old most seafood is on a Monday – about four to five days!” he says.…

Living with a food allergy or intolerance can be hugely challenging – something Countdown is only too aware of. To make things easier, they have launched a new range, Free From, with a delicious selection of products that don’t compromise on quality or taste. We are giving away five Free From gift packs, each including banana bread mix, brownie mix, Free From lactose milk, gingernut biscuits and chocolate chip biscuits, as well as a $50 Countdown gift card. To enter, email food@bauermedia.co.nz with Free From in the subject line, by August 31, 2017.…