Food January/February 2018

For many of us, summer means holidays spent in a tent, caravan or bach, where we happily drift through the days with one ear tuned to the sound of the kids playing, complete with the repetitive thwack of a ball from a seemingly endless game of beach cricket. If you recognise this scenario, then you’ve probably also experienced the queue for the campground kitchen, wondered if it’s okay to feed the kids sausages for four meals in a row and quite likely wished you had packed more towels. But however you spend your summer, the chances are that at some point you’ll want to break out the barbecue. If you are away, it’s an essential outdoor kitchen, seamlessly taking you from breakfast through to the bedtime hot chocolate. But even…

BAKING UP MEMORIES I always read Sophie Gray’s editorial, and last issue I found we have something in common. Like Sophie, I cannot resist mince pies! They also bring with them wonderful memories of time I had with my mother. She made her own fruit mince and we’d make two trays at a time. Mum would make the pastry, I would cut the bases and fill, then pop the tops on with the egg wash. Copious cups of tea and more than one pie at a time disappeared. Cooking with family makes such lovely memories! Sally Clarke GROWING INTO FOOD While volunteering in the hospice shop in Katikati, I picked up the January 2017 edition of Food magazine. As a keen gardener I was delighted to find uses for…

MARRIED TO GREAT RECIPES I clearly remember one morning, when I was first married, standing in my kitchen wondering what to cook for dinner. I had a real moment of panic – how was I going to think up meals for the rest of my life?! That was 46 years ago, but somehow, over that time I have managed – often with the help of your magazine. I have read Food for many years, and included recipes from it in a book of dishes I make frequently, which has travelled with me everywhere – even overseas. I do still have moments when I wonder what to cook that’s different – in fact it happened last week. But then my husband brought the post in, and included in it was Food…

Tropical hideaway Looking to add a little fun to your alfresco dining this summer? A stuffed pineapple bowl is a great way to serve a variety of foods, from pineapple fried rice to fruit salad. To make, stand pineapple upright and slice downwards, cutting about a third off one side. Cut around the inside of the large portion, taking care not to cut through the skin, then slice the flesh lengthways, then crossways. Scoop out the cubes of pineapple, leaving the hollow shell to work as a bowl. For the filling try: Sweet & sour Fill one end of bowl with pork & pineapple stir-fry, and rice at the other. Fresh & fruity Fill with tropical fruit salad including pineapple, mango, kiwi & fresh mint. Sensational salad Mix cooked shredded…

Super stars Last year it was all about the turmeric, and while that fragrant yellow spice will remain popular, some new superfoods are snapping at its heels. This year, expect to hear a lot about cassava, jackfruit, monk fruit, maca powder and tart cherries. Flower power Fancy a lavender latte? An elderflower fritter? How about rose icecream? In 2018 flowers won’t just be a pretty decoration, they will take centre-stage as popular ingredients. Get busy with fizzy It’s no secret that sugar-laden soft drinks are falling out of favour, but the world of sparkling is far from dead; it’s simply heading in a new direction. Just last year a Nelson company launched Rad Cold Brew Coffee – a chilled, fizzy version of a long black, and you can expect to…

If you’re on a mission to minimise your sugar intake, start small with drinks. To help you along, this book contains more than 60 recipes for smoothies, smoothie bowls and other fruit and vege-filled drinks. The recipes are full of flavour and easy to make – perfect for when you’re on the go. We have three copies to give away; to enter, email foodmagazine@bauermedia.co.nz with ‘Smoothie’ in the subject line by February 28, 2018.…