Innholdsfortegnelse for November/December 2017 i Food

There is no doubt that when we think of Christmas, our thoughts often turn to food. Whether you’re a traditionalist who craves turkey, trifle and mince pies, or someone who prefers cold meats and cocktails in the sun, this is the time of year when we all indulge our tastebuds. Personally, I adore my own homemade mince pies – and have to seriously limit my consumption! But what I really love about the ‘season of eating’ is the opportunities it presents to use food as an excuse to get together with family and friends. Many of the recipes that feature in this special Christmas issue are designed to feed a crowd. From our classic dinner banquet on page 32 to our ideas for a festive brunch on page 40, these…

Bark & bite Christmas bark is a great treat for this time of year. Quick and easy to make, it’s ideal for kids and visitors alike, and also makes a thoughtful gift that’s a lot more personal than store-bought chocolates. It’s affordable too – as you can make it by using up leftovers from Christmas baking. Simply pour melted chocolate into a lined baking dish, and immediately sprinkle over toppings, from cranberries to crushed candy canes and jaffas. Cool until set, then break into pieces. Some combos to try: · Peppermint essence and dark chocolate, topped with white chocolate and candy canes · White chocolate, broken icecream cone, salted peanuts and mini marshmallows · Dark chocolate, dried banana, chopped caramels and sea salt Double DELIGHT For a two-tone effect, set…

Our ever-expanding restaurant scene is the talk of the culinary world, and now you can bring it into your home. In this beautiful collection, 50 chefs from across the country share their best recipes. So put your skills to the test with this book full of different cooking styles and international flavours – it’s easier than you think! We have three copies to give away; to enter, email foodmagazine@bauermedia.co.nz with Restaurant in the subject line by December 31, 2017.…

DRINK IT IN It’s not always what, but how. To make sure your gift of wine is a real corker, see our tips on page 132. CALORIE-FREE SWEETS! These handmade tree decorations, inspired by biscuits and lollies, are so life-like you’ll be tempted to have a nibble. PRESENT YOUR PRESENT WELL Don’t dismiss useful gifts, such as favourite cordials for those who avoid alcohol, or mugs and saucers. Just think of decorative ways to present them. IT JUST MAKES SCENTS Don’t settle for a common old pot plant – get creative with a gorgeous-smelling herb, beautifully presented in a planter. MIX IT UP What budding baker doesn’t want a beautiful stand mixer? It makes whipping up meringue a breeze! Why not start with our cover recipe? WIN EAT UP! We…

Something to mull over... While hot mulled drinks are a popular option in the chilly Northern Hemisphere at this time of year, in our part of the world we prefer to toast the festivities with something more befitting our sunny climate. So why not enjoy the best of both worlds by whipping up this summer’s must-have tipple – chilled mulled cider? Simply combine in a saucepan 1 litre of your favourite flavoured cider with 1 cup of ginger tea. Add ½ cup dark rum and 1 tablespoon brown sugar and stir over a low heat to dissolve the sugar. Segment 1 orange, and add to the pan with 5 whole cloves, 2 broken cinnamon sticks and 2 bruised cardamom pods; slowly bring to the boil. Remove from the heat and…

Christmas Day Menu DRINKS Bloody Marys MAINS Roast Turkey with Almond Stuffing & Spiced Cherries Lime & Pineapple Glazed Ham Baby Carrots & Brussels Sprouts Lemon Roasted Potatoes DESSERT Walnut, Orange & Cardamom Christmas Cakes LIME & PINEAPPLE GLAZED HAM PREP + COOK TIME 2 hours SERVES 24 • 9kg leg of ham• cloves, to decorate LIME & PINEAPPLE GLAZE • 350g lime marmalade• ¼ cup brown sugar• ¼ cup pineapple juice 1 Preheat oven to 170°C. 2 Remove the ham rind by running your thumb around the edge of the rind just under the skin, and pulling away from the widest edge of the ham to the shank end. 3 Score across the fat at about 3cm intervals, cutting through the surface of the fat (not the meat) in a diamond…

The best gifts are the edible sort; there are few people who will turn their noses up at a batch of beautiful biscuits, a creamy collection of chocolates or some naughty-but-nice nuts. The gift is made all the sweeter when you dedicate time and effort to creating them yourself, which also allows you to add little personal touches. And let’s face it, it’s not a totally selfless exercise. Does anyone really enjoy sitting in traffic to get to a mall, then spending hours hunting for a car park, before battling through the crowds trying to decide what to buy – while being serenaded by another cheesy festive tune? How much more pleasant is it to spend a relaxed afternoon, with glass of wine in one hand and a wooden spoon…

As easy as one, two, tree Edible table decorations not only look the part and provide a talking point, they have the added advantage of providing something for your guests to nibble on if you are delayed by a disaster in the kitchen. Our favourite festive centrepiece is this Gingerbread Forest, which is simple to make and something you can involve the kids in creating. 1 Use the dough in the recipe for our Gingerbread House Cookies on page 70. Make it up to step 4, then roll out to 5mm thick. Lay 3D tree stensils on dough and cut around with a sharp knife. For the minis, use a cookie cutter, then trim off tree trunks and cut in half top to bottom. Place on a cookie sheet lined…

Hit the sauce Add a drizzle of decadence and transform your festive dessert with one of these simple but sensational sauces. 1 CLASSIC CUSTARD Made by blending milk with cream, custard is a blank canvas that can be enjoyed as it is, or enhanced with other flavours. Try making it with citrus zest, spices, cocoa or alcohol. 2 CHANTILLY CREAM Whipped cream sweetened with sugar and flavoured with vanilla, chantilly cream can be spooned or piped onto puddings, cakes and pastries for a next-level creamy accompaniment. 3 BRANDY BUTTER A hard – rather than pouring – sauce, brandy butter is made from creamed sugar and butter with a slug of brandy. Rum or whisky can be substituted, or make a non-alcoholic version with vanilla. 4 TOFFEE SAUCE Made from brown…

ORANGE AND THYME PÂTÉ WITH CROSTINI PREP + COOK TIME 30 mins plus chilling SERVES 6 • ½ tablespoon olive oil• ½ tablespoon butter• 2 shallots, finely chopped• 2 cloves garlic, crushed• 350g chicken livers, trimmed of fat and sinew• 3 sprigs thyme, leaves only• pinch ground mace• ¼ teaspoon ground allspice• zest of ½ an orange• 45ml brandy• 100ml cream• salt and freshly ground black pepper• 100g butter, cubed• crostini, to serve 1 Heat half the oil and half the butter in a frying pan and cook the shallots and garlic until soft. Transfer to a food processor or blender. 2 Add remaining butter and oil to pan and cook the livers until only a hint of pink remains. Add the thyme, mace, allspice and orange zest. Pour in the brandy, don’t worry if it flames, then add the cream…

HAM & CRANBERRY PULL-APART CHRISTMAS TREE PREP + COOK TIME 45 mins SERVES 6 • plain flour, for dusting• 400g block puff pastry, defrosted, divided into 2 portions• 75g cream cheese, at room temperature• ⅓ cup cranberry sauce• 150g shaved ham off the bone, finely chopped• 1 egg, lightly beaten 1 Preheat oven to 200°C. Sprinkle a fine dusting of flour onto the bench 2 Roll the first portion of pastry into a 28cm x 34cm rectangle. Transfer to a greased baking tray. Using our picture as a guide, score a large triangular Christmas tree onto the pastry with the tip of a knife, going all the way to the edges at the widest part. Allow a couple of centimetres at the bottom for the trunk. Cut out the shape, reserving the pastry…

When you’re part of a food dynasty that’s synonymous with Christmas, the festive season is a very special time of year. And for Sarah Adams, a descendant of Kiwi baking legend Ernest Adams, it’s a particularly busy time. While the eponymous operation founded by her grandfather is no longer run by the family, Sarah has made it her life’s mission to resurrect the company’s iconic subsidiary, the Queen Anne chocolate business, which closed in 1976. It’s been a labour of love, involving travelling around the country seeking out former staff members and historic recipes, securing manufacturers and weathering earthquakes. But today the Christchurch-based business is reliving its glory days, delighting families up and down the country with its nostalgic, delicious and very Kiwi brand of chocolates. “I’ve always been interested…

The best line of defence against skin cancer, without avoiding exposure altogether, is undoubtedly sunscreen or sunblock. While the terms seem interchangeable, and are often used as such, there is actually a difference. According to Claris Group’s Dr Reeves, sunscreen provides chemical protection, while sunblock is a physical barrier. “Sunblock is like having a concrete wall between you and the sun,” she adds. “Whereas sunscreens create a chemical barrier more like a window screen, which absorbs UV radiation before it reaches the dermal layer of your skin.” Sunblock tends to remain visible when applied and is a thicker consistency that is harder to wash off, while sunscreen is generally transparent and invisible. While both provide protection, Cancer Society’s Fiona Mawley warns there can be key differences between products. “We strongly…

GIVING BACK Seeing as it’s Christmas, we wanted to give an extra treat to those of you who’ve taken the time to get in touch. This issue, all published letters (not including Kids in the Kitchen) will receive a signed copy of At My Table by Nigella Lawson. We were mightily impressed by Aliesha’s vegan version of our Broccoli ‘ Pizza’ VEGAN VERSION I just wanted to share an image of a dish I created with inspiration from your September/October issue. It is based on the recipe for Broccoli ‘Pizza’ with Courgette. I adapted the recipe to make it vegan – omitting eggs and dairy. Thank you so much for the inspiration! Aliesha Gopperth ANIMAL MAGIC Thank you for the great ideas for kids’ cakes in…

Chelsea Winter’s fifth cookbook includes 95 recipes, covering sides and condiments as well as dinner and desserts. The MasterChef winner’s no-fuss approach means the recipes aren’t complex and the ingredients will be easy to find. We have three copies to give away; email foodmagazine@bauermedia.co.nz with Chelsea in the subject line by December 31, 2017. Plan your menus for the festive season well in advance, so you can take advantage of the appropriate supermarket specials over the coming weeks. FESTIVE TIP…

‘If you think of it as a fun game, rather than an obligation, that’s half the battle’ Q What makes your cookbook different? I wanted to interpret well-loved Nikau dishes for the home cook. I’ve given little tips and tricks from a professional kitchen to help people access great but simple flavours. Q Your cooking is informed by a love of gardening – what homegrown produce do you love to cook with at this time? In November, peas, broad beans and artichokes; in December, zucchini flowers, gooseberries, new potatoes and raspberries – so much potential. Q What would you say is the key ingredient for a truly great Christmas? I live in Wellington, so a still day is a blessing. Q Can you share your top tip for getting through…

BERRIES It’s hard to resist any dish studded with vibrant berries – and whether you have a weakness for strawberries or raspberries, blackberries or blueberries, they’re in abundance during the warmer months. Not only do berries taste of summer, they are incredibly good for you. Packed with antioxidants and a great source of fibre, they also feature flavonoids, which studies indicate may help protect against cancer, inflammation and heart disease. When choosing berries, pick those that look bright and firm and are holding their shape, and ensure you keep them refrigerated. If you do find yourself with a few squashed ones, don’t discard them – they can be used for purées and smoothies. Berries also freeze well; simply spread them out on a baking tray and place in the freezer,…

ALFRESCO Menu DRINKS & NIBBLES Macchitino Herb & Garlic Baked Brie with Garlic Crostini MAINS Prawns with Chilli Lime Dressing Sumac Beef Carpaccio with Basil Oil Watermelon Tabbouleh with Marinated Haloumi DESSERT Cheat’s Tiramisu Naked Cake MACCHITINO PREP TIME 15 mins + chilling SERVES 8 • 3 green teabags• ⅔ cup mint leaves• ⅓ cup caster sugar• 3 cups boiling water• ice cubes• 1 green apple, unpeeled, thinly sliced crossways• ½ cup mint sprigs• 1½ cups gin, chilled• 3 cups apple juice, chilled• ¼ cup lime juice 1 Place teabags in a heatproof jug with mint leaves and sugar. Pour over the boiling water, stir until sugar dissolves; stand for 5 minutes. 2 Strain through a fine sieve into a bowl, pressing down on solids to extract all liquid; discard solids. Refrigerate liquid, covered, until cold. 3…

TARTINE WITH HERBED LABNE AND HEIRLOOM TOMATOES PREP + COOK TIME 30 mins + overnight chilling time MAKES 8 balls, approx • 500g Yoplait Au Naturel yoghurt• ½ teaspoon sea salt• 1 clove garlic, crushed• 1 sprig fresh oregano, chopped• 1 sprig fresh thyme, chopped• pinch of lemon zest• 2 cups light extra virgin olive oil, plus extra, for drizzling• 2-3 ripe heirloom tomatoes, thickly sliced• 1 teaspoon za’atar• bread, such as sourdough or baguette, thickly sliced, toasted• black pepper, to taste 1 Mix the yoghurt and salt together. Place a sieve lined with clean muslin over a large bowl and pour in the yoghurt. Twist the corners of the cloth and tie them together. Place a side plate on top of the cloth and transfer to the refrigerator to drain overnight. 2 Transfer the drained yoghurt into…

The presents have been unwrapped and the alcohol reserves plundered; the dishwasher is full and the recycling bin is overflowing. But the chances are your fridge is still packed, as half-eaten puddings jostle for space with plastic tubs of vegetables and slices of cooked meat. No matter how hungry the hoards are on December 25, most of us find ourselves contemplating a mountain of leftover food when Boxing Day rolls around. If you can’t face another year of Dad’s turkey soup and struggle to get excited about Nan’s Christmas cake trifle, read on for some innovative ideas to use up your festive remains. And there’s not a ham sandwich in sight... WANT A DISH FROM ROASTED MEAT? MINI VIETNAMESE-STYLE PORK ROLLS PREP + COOK TIME 25 mins SERVES…

SUMAC EGGPLANT WITH CHILLI TOMATO SALAD PREP + COOK TIME 30 mins SERVES 4 • 2 eggplants, coarsely chopped• 2 lemons, thickly sliced• 2 tablespoons garlic oil• salt and black pepper• 1 teaspoon ground sumac• 2 tablespoons flaked almonds, roasted• ½ cup Greek yoghurt, to serve CHILLI TOMATO SALAD • 400g mixed cherry tomatoes, halved• 2 teaspoons finely grated lemon zest• 1 red chilli, deseeded, thinly sliced• 1 cup flat-leaf parsley leaves• ½ cup mint leaves• 2 tablespoons red wine vinegar• 1 tablespoon garlic oil• salt and pepper, to taste 1 Place eggplant, lemon and oil in a bowl; toss to coat. Thread eggplant and lemon onto 8 skewers; season. 2 Cook skewers on a heated oiled grill plate over medium-high heat for 3 minutes each side until eggplant is tender. Sprinkle with sumac. 3 Meanwhile, make the Chilli tomato salad…

FIG-GLAZED HAM PREP + COOK TIME 1 hour 15 mins SERVES 16 • 7kg whole leg ham on bone• whole cloves• 1 cup water FIG GLAZE • ¾ cup brown sugar• ½ cup fig jam• ½ cup apple juice• 2 tablespoons balsamic vinegar• ¼ teaspoon cinnamon PER SERVE Energy 308kcal, 1289kj • Protein 41g • Total Fat 8g • Saturated Fat 3g • Carbohydrate 18g • Sugars 18g • Fibre 1g • Sodium 2833mg STEP-BY-STEP method 1 PREPARE RIND FOR REMOVAL Preheat oven to 190°C. Using a small sharp knife, cut through rind 10cm from top of shank. Run your thumb underneath skin but above fat layer to separate edges all the way around. 2 REMOVE RIND Starting from the widest edge, gently pull back rind and slip your hand between the skin and…

SPICED CRANBERRY SAUCE PREP + COOK TIME 15 mins MAKES 2 cups • 2 cups fresh or frozen cranberries• ¼ cup Cointreau or other orange-flavoured liqueur• 350ml store-bought spicy plum sauce• ¼ cup sugar 1 Place all the ingredients in a medium-sized saucepan. 2 Simmer gently for approximately 15 minutes, or until the mixture is reduced with a thick, syrupy consistency and the cranberries have begun to collapse. 3 Set the sauce aside until required. Can be served warm or cold. PER SERVE (8) Energy 193kcal, 808kj • Protein 0g • Total Fat 2g • Saturated Fat 1g • Carbohydrate 44g • Sugars 40g • Fibre 1g • Sodium 548mg cook’s NOTES This fast festive sauce looks fantastic and goes well with hot and cold roast meats. Try it with pork,…

Add a personal touch to your festive table – and save on mess – with handcrafted linen bon-bons. To make, cut the cardboard inners from empty plastic wrap or foil rolls into 12cm lengths. Wrap squares of linen around the rolls and secure one end of each with ribbon. Fill with small gifts, then secure the other end with ribbon. You could finish by adding decorative touches such as pretty tree adornments or flowers. Filling IDEAS Handwrite a joke, add a wrapped chocolate and include a small gift, such as a lip balm, a scratchie or a temporary tattoo.…

“I got drunk three nights in a row recently – because it’s Christmas!” - Adele Wine wrapped up When it comes to last-minute gifts you can’t go too far wrong with a bottle of wine. But that doesn’t make it any easier when you’re standing indecisively in the wine aisle trying to figure out what to pick. To give you a hand, here are our top tips: KNOW YOUR RECIPIENT Find out if they are a red or white drinker, and also establish how passionate your recipient is about wine – if they only drink reserves at $75, and your budget doesn’t stretch to that, then you might want to rethink the pressie (and check out our edible gifts on page 62). TAKE YOUR TIME The grab and…

Q Did your grandfather Ernest Adams bake anything special for the family at Christmas? Not exactly – Christmas steamed pudding was a family favourite and they were made at his bakery; there was a never-ending supply. Q Which festive dish do you love the most today? I have always loved Christmas fruit puddings. When I was a child, for at least a month after Christmas we ate fruit pudding and cream for breakfast. I have great bone density and I put it down to this! Q What’s your favourite Ernest Adams product? I’ve always loved fruit cakes – like the Genoa Fruit Cake – which have a lighter crumb as opposed to the dark brown crumb. Q And your top pick of Queen Anne chocolates? At the moment it’s the…

Slip, slop, slap; we all know the drill, yet somehow New Zealand still has the world’s highest rate of melanoma skin cancer. With experts warning that as few as 25 per cent of us are actually applying sunscreen correctly, we consulted those in the know to get the lowdown on sun safety and debunk some common myths. Myth or reality? 1 ”SUN PROTECTION WILL INHIBIT ADEQUATE VITAMIN D ABSORPTION” False! While we need vitamin D, it only takes a small amount of sun exposure to get a sufficient level, which is achievable with sun protection. You can also get your recommended dose through diet and supplements. 2 ”ANYTHING ABOVE SPF15 IS A WASTE” False! Although the merits of a sun protection factor (SPF) above 50 are widely debated, experts agree…

CHOCOLATE TRUFFLE PAVLOVA CHRISTMAS TREE PREP + COOK TIME 3 hours + cooling + chilling SERVES 10 • cooking spray, for greasing• cornflour, for dusting• 8 egg whites, at room temperature• ¼ teaspoon cream of tartar• 2 cups caster sugar• 3 teaspoons vanilla essence• 800ml cream• 3 tablespoons icing sugar• 1 cup fresh strawberries or raspberries WHITE CHOCOLATE TRUFFLES • 165g white chocolate cream biscuits• 60g cream cheese• 100g white chocolate• 1 cup thread coconut or ½ cup white sprinkles or sanding sugar, for coating 1 Preheat oven to 170°C. Grease 2 rimless baking trays and set aside. 2 Trace 4 circles onto non-stick baking paper, with diameters of approximately 23cm, 18cm, 15cm and 10cm. Don’t cut them out. Position the paper on the trays so all the circles fit without overlapping. Dust with cornflour. 3 Place egg whites and…

HIGH FIVE FOR HUBBY Thank you for inspiring my hubby! On Friday it’s his job to do tea – it’s usually something quick and easy, but as it was the school holidays and he was home that day he wanted to try something new. The result was your Oven-Baked Mushroom and Chicken Risotto from the latest issue, and very nice it was too. He said it took him a while to get it all ready, but he thought it was well worth it and will be quicker next time! He is now reading through all my magazines to find something for next Friday. Watch this space... Sharon Oakey WIN Our star letter wins a bumper pack of books worth $160. It includes a signed copy of Nigella Lawson’s latest book…

It might be the season of indulgence, but that doesn’t mean all our food choices have to be decadent. Countdown has made health and wellness more accessible by dropping prices on 26 of its most wholesome products. Delicious options in the Macro, Organics and Free From Gluten ranges are now even more affordable, and if you want to experience the difference, enter our giveaway. We have five Countdown prize packs up for grabs, each featuring a taste of the healthy ranges, including LSA, black and white chia seeds, coconut sugar, treats from the Free From Gluten collection and a $50 Countdown gift card. To enter, send an email with ‘Macro’ as the subject to foodmagazine@bauermedia.co.nz by December 31, 2017.…

Taste of Auckland, Auckland Thursday November 16 – Sunday November 19 The best of Auckland’s food scene will all be in one place over four days. Don’t miss celebrity chefs Simon Gault and Gareth Stewart and MasterChef Australia’s George Calombaris sharing their secrets. There will also be cooking demonstrations for a fully delicious and educational experience. Tickets start from $17.www.tasteofauckland.co.nz Ocean Vine Hop, Blenheim Saturday November 25 This inaugural festival is all about food from the ocean, wine from the vines and hops in the beers, and all three are sure to satisfy your tastebuds. If you want to pick up a few tricks of the trade, MasterChef New Zealand’s popular runner-up Jax Hamilton will be showcasing skills with seafood. R18. Tickets are $47.www.oceanvinehop.co.nz Central Districts Food & Wine Show,…

NEW POTATOES Food trends and tastes may come and go, but one constant at this time of year remains – trusty new potatoes. Fresh, delicious and easy to work with, they complete any meal. With their fine skins and crisp, smooth texture, they are much sweeter and less floury than their fully grown counterparts, and also keep their shape when cooked, making them ideal for salads. While they are commonly viewed as a filling carbohydrate, a lesser-known nutritional benefit of these popular veges is their high vitamin C content. One serve of new potatoes can provide up to 30 per cent of this essential vitamin. They are also naturally gluten-free and low in both saturated fats and sodium. When choosing new potatoes, go for those that are firm and dry…

COURGETTE & CORN FRITTERS WITH ZINGY AVOCADO SALAD PREP + COOK TIME 50 mins + cooling SERVES 4 • 2 corn cobs• 2 courgettes• 1 carrot, coarsely grated• 2 eggs, separated• ½ cup rice flour• 2 tablespoons water• salt and black pepper• 2 tablespoons oil• natural or Greek yoghurt and extra virgin olive oil, to serve (optional) ZINGY AVOCADO SALAD • 1 avocado• 250g cherry tomatoes• 2 tablespoons lemon juice• ½ cup coriander sprigs• salt and black pepper 1 Trim husks and silks from corn. Using a sharp knife, cut kernels from cobs and cook corn in a saucepan of boiling water for 8 minutes or until tender; drain, cool. 2 Coarsely grate the courgette; squeeze out excess moisture and mix with corn, carrot, egg yolks, flour and the water in a bowl. Season to taste. 3 Beat egg whites…

ZESTY MOROCCAN CHICKEN PREP + COOK TIME 45 mins + chilling SERVES 6 • 1.5kg chicken pieces, legs, thighs and drumsticks separated, skin removed• zest and juice of 1 lemon• 1½ tablespoons store-bought Moroccan seasoning• 2½ tablespoons olive oil• 1 red onion, chopped• 1 brown onion, chopped• 3 cloves garlic, finely chopped• 1 kumara, peeled, diced• ⅓ cup FreshLife dried apricots, chopped• ⅓ cup FreshLife Medjool dates, pitted, chopped• ⅓ cup FreshLife raisins or sultanas• ¼ cup FreshLife natural almonds, chopped• ½ cup chicken stock• 2 x 400g canned chopped tomatoes• salt and pepper• ¼ cup FreshLife sliced almonds, toasted• 1 cup cherry tomatoes, chopped• 2 tablespoons coriander leaves and stems, chopped• 2 tablespoons parsley, chopped• rice and a salad, to serve 1 Place chicken in a non-reactive container, sprinkle with lemon zest, juice and Moroccan seasoning and refrigerate for 30 minutes. 2 Heat 2 tablespoons olive…

TUNA & ASPARAGUS QUICHE WITH ORANGE KUMARA SALAD PREP + COOK TIME 45 mins SERVES 4 • cooking oil spray• 4 sheets filo pastry• 1 bunch asparagus, trimmed• 2 eggs• 2 egg whites• 4 tablespoons skimmed milk• 2 x 95g canned tuna in springwater, flaked, drained on paper towel• 3 tablespoons finely grated parmesan cheese• 4 teaspoons pine nuts• 550g orange kumara, unpeeled, cut into 5mm slices• 80g baby spinach leaves• 4 teaspoons balsamic vinegar 1 Preheat oven to 190°C. Spray 4 round pie tins with oil. 2 Working with 1 sheet of filo at a time, cut each sheet into 4 rectangles. Spray each rectangle lightly with oil and stack together. Press into tin. Repeat with remaining pastry sheets. 3 Place asparagus into a saucepan of boiling water for 1 minute; remove using tongs or a slotted spoon,…

Bug off! You’re not the only one enjoying your garden at this time of year – it’s a magnet for insects too. While some, such as bees and daddy long-legs, are great for the plants, others can be an irritant to both you and your crops. Keep away your unwelcome guests by planting some herby insect repellents. Our top picks are: 1 Chives Disliked by carrot fly and aphids 2 Rosemary Deters slugs, snails and carrot fly 3 Lavender Keeps away mosquitoes, flies, moths and fleas 4 Basil Repels flies, mosquitoes, carrot fly and whiteflies 5 Coriander Fights off aphids and spider mites ACROSS the board If you can track down an old piece of scaffold board, make it part of your garden toolkit. Not only is it a great…

Classic Sparkling Bubbles are an essential at Christmas, and a crisp, dry fizz is the perfect match for snacks and delicate canapés. UNDER$20 Leveret IQ3 Methode Traditionnelle, Marlborough & Hawke’s Bay $19.99 UNDER$30 Deutz Methode Traditionelle Cuvée Brut, Marlborough $26.59 SPLASHOUT Mumm Champagne Cordon Rouge Brut, Champagne $66.49 Sauvignon Blanc The crisp, zesty notes enhance any citrus dish, and it also goes well with seafood, white fish and fresh salads. UNDER$20 Villa Maria Cellar Selection, Marlborough $15.00 UNDER$30 SOHO White Collection, Marlborough $24.99 SPLASHOUT Saint Clair Wairau Reserve, Marlborough $34.99 Pinot Gris A fruity, sweet pinot gris is a crowd-pleaser, and is a winner alongside roast pork and spicier festive treats. UNDER$20 Peter Yealands Reserve, Marlborough $15.00 UNDER$30 Rabbit Ranch, Central Otago $22.99 SPLASHOUT Ostler Audrey’s Waitaki Valley, North Otago…