Innholdsfortegnelse for March/April 2018 i Food

It’s no secret that I’m partial to cake, so it seemed only fitting that we celebrate the 100th issue of Food magazine with sweet baking. But they’re not just any cakes; in true Food form, we have created recipes that reflect the food values and trends of the moment – embracing the ideals of putting real food into our bodies and using fresh, natural ingredients. Our cakes are secretly packed with hidden vegetables, and all are utterly divine. Food has always had its finger on the pulse when it comes to what is hot in the world of cuisine, and a browse through our back issues highlights not only the ebb and flow of foodie fashion but also the recurrence of classic flavours. We’ve included a selection of our fave…

Hop on the sushi train Sushi is on a roll as the hottest of hybrid foods, taking on all sorts of weird and wonderful forms. Having taken the superfood world by storm – with quinoa and green spelt replacing the rice – sushi is now increasingly cropping up in the fast food arena. One of our favourites is the sushi burrito –a hybrid of Asian and Latin ingredients which combine to create unusual sushi fillings. Think ginger guacamole and Sriracha aioli. But it doesn’t stop there. Prepare yourselves for sushi burgers, with the buns made of compacted sushi rice; sushi sandwiches, which involve layers of rice and fillings stacked between nori sheets and sliced; and sushi doughnuts, made with rice shaped into a ring using a doughnut mould and dressed…

After running restaurant kitchens around the world, Kiwi chef and dad-of-two Shane Avant is delighted to return to his roots. The Paeroa-born 41-year-old has taken up the role of executive chef at innovative new Queenstown restaurant Bazaar, where he and his team create an interactive buffet-style menu using only the tastiest, seasonal, market-fresh ingredients. Q You’ve spent the past 17 years abroad, why did you decide to return home? I’ve worked abroad for so long and had some amazing experiences, but it was just time. I want to bring back to New Zealand what I have gained in my travels. Also, having two young children, I want them to have a more Kiwi upbringing, enjoying the outdoors and the freedom of the Kiwi lifestyle. Q How have your experiences overseas…

Get clucky this Easter If you want an alternative to the usual chocolate offerings this Easter, a celebration cake will certainly put a smile on the family’s face. Our Little Chicken Cake can be made with a large store-bought sponge slab or a couple of packs of butter cake mix. Use our picture as a guide to cut out the chicken shape, then secure on a board using a little of a 453g tub vanilla frosting. Tint remaining frosting with yellow food colouring, reserve 1 teaspoonful, and spread remainder all over cake. Press 2 cups popcorn onto the chicken’s body, and use 2 small rippled potato chips for the beak. Cut 1 white marshmallow in half, and position, cut-side up, for the eye. Top with a round yellow lolly. Sprinkle…

MANGOES Known as ‘the king of fruits’, mangoes originate from the Indian subcontinent, where there are hundreds of varieties and just as many uses, from traditional medicines to spicy chutneys. Although mangoes can be grown in warmer parts of New Zealand, they are not an easy crop to work with, so those we consume tend to be imported. South American mangoes are generally firmer and less sweet than their Asian counterparts and have a longer shelf life. Nutritionally rich, this tropical fruit boasts plenty of vitamin C, as well as vitamins A and E and selenium. Mangoes are also high in dietary fibre and boast powerful antioxidant properties. While delicious fresh, mangoes can be dried, pickled, puréed and juiced, and are excellent in both sweet and savoury preparations. There is…

No-one marks Easter quite like the Greeks, so when gathering friends and family to celebrate the occasion, it is fitting to take a leaf out of the culinary traditions of this European country. And it’s certainly an easy option that is big on flavour while being low on fuss. Fresh produce dominates Greek cuisine as well as a love for grilled meats and seafood. In the recipes that follow you’ll see plenty of Mediterranean staples like olive oil, fresh tomatoes and oregano, as well as tangy feta cheese and plenty of olives. We also whip up the popular sweet treat Halva, which is a Greek version of a dessert that is made in many parts of the Middle East, Africa and Europe. It’s a dish so wonderfully varied that the…

Since the launch of Food – then Foodtown magazine – in October 2001, we have delighted readers with thousands of recipes. But perhaps the best-loved dishes have been the desserts – those fabulous treats that add some sweetness and joy to everyday life. So as we mark the 100th issue of Food, we decided to look back at some of the real stand-outs that got you – and us – excited. All have a real Kiwi feel, often with an extra twist to make them special. What desserts like these show is that while the styling and appearance of dishes may evolve, the recipes themselves remain as timeless, delicious and achievable for everyday Kiwi cooks as ever. Over the past 17 years, Food has not just become known for its…

CHICKEN WINGS WITH BROCCOLI RICE PREP + COOK TIME 1 hour SERVES 4 • 2 tablespoons salt-reduced soy sauce• 3 cloves garlic, crushed• 2 tablespoons finely chopped lemongrass• 1 teaspoon caster sugar• 1 tablespoon peanut oil• 2kg chicken wings, tips removed• 20g piece fresh ginger, cut into thin matchsticks• 500g broccoli, finely chopped• salt and black pepper• ⅓ cup loosely packed coriander GINGER DIPPING SAUCE • 20g piece ginger, cut into thin matchsticks• 1 small clove garlic, crushed• 1½ cups salt-reduced chicken stock• 1 tablespoon salt-reduced soy sauce SPRING ONION BROTH • 2 cups salt-reduced chicken stock • 2 spring onions, thinly sliced on the diagonal 1 Preheat oven to 190°C. Grease 2 large shallow oven trays and line with baking paper. 2 Combine soy sauce, garlic, lemongrass, sugar…

MARSHMALLOW EASTER EGGS PREP + COOK TIME 50 mins + cooling MAKES 14 • 3 dessertspoons gelatine• 1 cup sugar• 270ml water• 750g cornflour, for mould• 1 egg, for mould• 250g icing sugar• 1½ teaspoons vanilla essence• 200g dark chocolate, melted• 40g white chocolate, melted 1 Combine gelatine, sugar and water in a saucepan and bring to the boil, stirring until dissolved. Boil mixture for 8 minutes then cool. 2 While the mixture is cooling, fill a shallow pan with cornflour to a depth of 2-3cm. Use a clean, dry egg to make impressions in the flour, pressing the egg down firmly then removing. 3 When the sugar syrup has cooled, pour it into a bowl, then add the icing sugar and vanilla. Using an electric mixer,…

Bags of fun! The kids will love these fun Easter sacks, which can be stuffed choc-full of surprises. Older children can help you make them, while little ones will just delight in being presented with such a cute creation. TOP TIP Instead of a bunny, you could also sew on a chicken shape or even a kiwi. Fill with stickers and tattoos as well as chocolate. STEP-BY-STEP Cut two pieces of linen fabric for the front and 1 back – we made ours 25cm x 15cm. 2 Go online to find a bunny rabbit template – or use ours as a guide – mark it on paper and cut out. Pin it to a piece of fun, decorative printed fabric and cut out. Sew your bunny motif onto one of…

Get the look TIPS & IDEAS 1 EMBRACE AGE Resist the temptation to buy shiny new things and instead embrace the flaws in your aged items. Red wine stains on the dining table and chipped vases are to be celebrated, not disguised. 2 MIX & MATCH Combine bespoke, older, handmade pieces with more modern items. When buying new, go for options in irregular shapes with interesting quirks. 3 GET EARTHY Steal your colour palette from nature and decorate with earthy, neutral tones. Timber has a starring role to play.…

Toasty Lindauer Methode Traditional Rosé Excellent value for money, this toasty, easy-drinking sparkling is made with chardonnay and pinot noir grapes with a dash of pinotage for extra body. It’s excellent with tapas dishes and Asian foods. Rich Oyster Bay Sparkling Cuvée Rosé A pale-coloured rosé, this is bottled young to marry rich cherry and strawberry flavours with crisp acidity. The delicate bubbles make for a refreshing drop to enjoy on a warm evening. Crisp Deutz Sparkling Rosé Rich strawberry-and-cream flavours meet complex brioche notes in this premium bubbly. It’s made with the finest grapes from the Marlborough region and classic Champagne winemaking methods.…

Q What is always in your freezer? Stray frozen peas. Even when I haven’t used peas, there seem to be stray peas. Q Who or what inspires you in your cooking? Laura Ingalls Wilder’s Little House books were my first intro into to food writing. I read Little House in the Big Woods when I was seven and learned that it was possible to make, with basic equipment, your own cheese, butter and bacon and all sorts of things that everyone commonly just buys. I was fascinated. Q What is the best advice you ever received when it comes to cooking? The first chef I ever worked for was French and he told me in his delicious accent: “People eat with their ears, eyes and nose, before anything goes in…

Long gone are the days when you needed a PhD in chemistry to decipher the label on a beauty product, there is now a bounty of options bursting with natural goodness. Even better, in 2018, clean, green and ethical skincare doesn’t need to cost the earth. However, with the multitude of new buzz words, it can be difficult to establish exactly what you’re buying into – a challenge made even harder by the lack of regulation. We take a closer look into this popular new world of beauty to discover what you need to look for to ensure your favourite lotions and potions tick all the eco boxes. Natural Once upon a time ‘natural’ skincare may have meant compromising on results, but a decade on and technological advances have paved…

AVOCADO BOWL WITH BLT, CHICKEN & EGG SERVES 4 • 5 rashers rindless streaky bacon• 400g cooked roast chicken, chopped• 2 roma tomatoes, chopped• 4 hard-boiled eggs, chopped• 1 tablespoon chopped curly leaf parsley• 100g store-bought mayonnaise• 1 baby gem lettuce, leaves separated and torn• sea salt and freshly ground black pepper• 2 avocados, halved, stones removed• extra virgin olive oil, to drizzle 1 Preheat oven to 180°C. Grease and line a baking tray with baking paper. 2 Place bacon in a single layer on the prepared tray, making sure the strips are not touching. Bake, turning the tray once, for 12-15 minutes until the bacon is golden and crisp. Allow to cool completely, then cut it into small pieces. 3 Combine the bacon, chicken, tomato, egg, parsley and…

As we mark our 100th issue, our minds have turned to all forms of celebration. Editor Sophie Gray shares her top tips to make your party pop! 1 MAKE IT TWINKLE Lighting is a cheap and easy way to create atmosphere and draw attention towards the buffet table. Tea lights, seed lights, Christmas string lights – use them all. 2 KNOW YOUR NUMBERS If your guests are drinking, you need to feed them. Allow around eight ‘pieces’ per person, 10-12 if around dinner time. If you are planning for a long night, then go for 12-15 plus chips and dips. Don’t forget to include some carbohydrates, like mini sliders, sushi or bruschetta. 3 BE READY A great host is the heart of the party, not stuck in the kitchen. Plan…

Neighbours Day Aotearoa is on at the end of March with their ‘BBQ on the Berm’ initiative. It’s a great excuse to wheel out the barbie and enjoy the milder evenings in autumn. Utilise late-summer produce and early autumn goodies and farewell the barbecue season in style. Here are a few tips to make your autumn barbecue experience a memorable one: 1 COOL-WEATHER COCKTAIL Late in the evenings, try a hot apple toddy or a pumpkin martini. There are endless variations, but warmed apple cider and spices meet whisky in the toddy and a fine pumpkin purée is shaken with vodka and the likes of maple syrup, vanilla and mixed spice for the martini. 2 COULDN’T AGREE S’MORE Update the classic camping treat the s’more. If you have a brazier…

GRAPES For a country that produces so much good-quality wine you’d think we’d be swimming in table grapes; but not so. Domestically grown eating grapes simply can’t fulfil demand, so the chances are you’re eating those imported from Chile, Australia or California. There are obvious differences between diminutive ‘lean and mean’ pip-filled wine grapes that are grown to be fermented, and larger eating grapes, which have less acidity, not as much sugar and are often seedless. However, both grow in almost any part of the country, with Italia, Black Beauty and Albany Surprise all popular eating varieties grown in New Zealand. Grapes have good quantities of manganese, which helps regulate blood sugar levels, and copper, which helps the body absorb iron and form collagen. There’s ample vitamin C, and the…

RED ONIONS Often taking on a supporting role in dishes – rather than being the star of the show – onions are nonetheless a key ingredient in cuisines the world over. Part of their success is down to the fact they are an amazingly durable crop and grow just about anywhere in New Zealand. They have become a great export success story for our country; we send around 85 per cent of our onions to markets in Europe and Asia, to the point the humble onion is our most exported vegetable. The mild, sweet flavour of red onions has led to a rise in popularity in recent years and they’re frequently found chopped or sliced in salads as well as pickles, salsas, dressings and marinades. If you find the flavour…

RED WINE, ROSEMARY AND LAMB GALETTE PREP + COOK TIME 55 mins SERVES 4-6 • 500g lamb mince• 1 onion, chopped• 2 cloves garlic, crushed• ½ red capsicum, chopped• 1½ teaspoons chopped rosemary• ½ teaspoon dried thyme• ⅓ cup red wine• salt and pepper• 1½ teaspoons Worcestershire sauce• ¼ cup tomato paste• 1 tablespoon plain flour• ½ cup beef stock• a handful of parsley, chopped• 1 egg, lightly beaten PASTRY CRUST • ¼ teaspoon salt• 50g butter, cold, cubed• 1¼ cups plain flour• 100ml Yoplait Au Naturel yoghurt• a dash of cold water (optional) 1 Preheat oven to 190°C. Brown the mince in a large frying pan, breaking up with a masher as it cooks. When browned, add the onion, garlic, capsicum, rosemary and thyme and cook…

A good egg Poached eggs are one of life’s simplest pleasures and are easier than they might seem, as long as you follow a few basic rules: • Fresh and small Poaching requires fresh eggs, as whites in older eggs break up during cooking. Use smallish eggs, as bigger ones have more whites and so don’t poach as neatly. • Deep and hot Ensure you have a deep pot of water, which allows the egg to cook without clinging to the bottom of the pan. Heat until tiny bubbles form but don’t break the surface. Add a splash of white vinegar to help the whites solidify. • Prep the egg Place a sieve over a bowl and break in an egg, straining away any very thin white, then tip the egg into a…

Knives will lose their edge if not stored properly. To protect the delicate edge, use a sheath, knife block or wall magnet. Wrap large knives in a cloth if storing in a drawer. Choose easy-use can openers and vege peelers. Good design can prevent injury and spills. Tool rules If you want to get the whole family involved in the cooking – and especially the little ones – ensure you have the right tools for the job. A pizza cutter will slice through multiple layers without requiring a sawing motion. This will stop toppings sliding off. Recipes often specify a particular type of spoon. Wooden spoons don’t conduct heat and won’t scratch the pan, so are ideal for the stirring required for risottos and sauces – they’re also non-reactive with…

HAM & PINEAPPLE PIZZAS PREP + COOK TIME 40 mins MAKES 4 • ⅓ cup tomato paste• 4 x 225g mini pizza bases• 1½ cups pizza cheese• 150g leg ham, coarsely chopped• 1 cup drained canned pineapple pieces 1 Preheat oven to 190°C. 2 Spread 1 tablespoon of the tomato paste over each pizza base. Place bases on oven trays; sprinkle 1 cup of the cheese over the 4 bases. Top with ham and pineapple, then remaining cheese. 3 Bake pizzas for 20 minutes or until browned. PER SERVE Energy 780kcal, 3265kj • Protein 36.3g • Total Fat 15.9g • Saturated Fat 7.3g • Carbohydrate 116g • Fibre 8.9g • Sodium 2015mg VEGETARIAN PIZZAS PREP + COOK TIME 40 mins MAKES 4 • ⅓…

• Make sure your barbecue and cooking tools have been cleaned with soap and hot water before using. Heat barbecue to very hot before placing the food on. • Have separate utensils, plates and other equipment for raw and cooked foods – using just one set will mean you transfer pathogens from raw meats to cooked foods. • Don’t place or prepare raw meat on the grill next to cooked or partially cooked meat, or other ready-to-eat foods. • Precook large pieces of chicken in the microwave to cook the middle, before browning on the barbecue. • Cuts of beef or lamb can be served pink on the inside, but any kind of burger patty must be cooked all the way through. • Turn food regularly to cook evenly. •…

Swirling or agitating wine in your glass is a way of introducing oxygen straight after opening a bottle, which helps release the aromas and soften the wine. There are good ways and bad ways to swirl wine; the safest option is to hold the wine glass on a table and just make some tiny circular motions with it. A bit of oxygen at the start is a good thing for wine, but don’t leave it sitting around too long or it will oxidise, losing its colour and flavour. Oxidised wine can be used in salad dressings and you can also use it as a marinade for meat as the acid in the wine acts as a tenderiser.…

Two of my greatest pleasures in life are cheese and tropical islands. Put the two together and I’m in heaven, so it’s not surprising that I jump at the chance to attend the Festival des Fromages in New Caledonia. Just a two-and-a-half-hour flight from our shores, the country boasts a fabulous mix of Melanesian and French cultures. From the native Kanak men playing petanque amid the palm trees, to hearing French spoken against a backdrop of the glistening South Pacific ocean, the cultural collision is evident at every turn – and nowhere more so than in the food. My first meal is at L’Assiette du Cagou in the Latin Quarter of capital Nouméa, and the experience encapsulates everything that is wonderful about blending two vastly different cuisines. Freshly caught local…

Sweet &satisfying For an easy and versatile brunch or dessert topping, try Chelsea’s Easy Pour Syrups. Ideal for drizzling over pancakes, waffles, fruit and yoghurt, they also provide a delicious burst of flavour when used as a glaze for roasted meats or vegetables. For more recipe inspiration, visit chelsea.co.nz. Taste of the Med Take joy in the refreshing, bold flavours of the new Taylor Farms Mediterranean Crunch Chopped Salad. Their handcrafted basil balsamic vinaigrette drizzled over radicchio, escarole and endive tossed with broccoli and cauliflower stalks, feta cheese and pita-style chips will leave your family and friends excited for more! Greek classics Introducing the new handy and convenient Yoplait flavoured Greek twin packs. Available in three delicious flavours: Decadent Lemon, Blueberry, and Vanilla. Perfect for breakfast, snacks, smoothies, cooking or…

We have subscribed to your magazine for several years now (thanks to my mum’s annual Christmas present to me), and love the recipes and great ideas. Not being a great cook, I have to follow recipes to the detail and I can honestly say, for the first time in a long time, I have actually enjoyed what I have created. Tonight tops it off as I decided to make the Watermelon Pizza with Vanilla Cream for my in-laws who are over from England. With their high expectations, I was slightly concerned, but it was an absolute hit on a lovely summer evening! The combination of the vanilla cream with the crisp watermelon and fruit topping was amazing. I also couldn’t believe how easy it was to make with the seasonal…

Fancy winning a selection of gourmet food? To celebrate the launch of their Share The Best Of Marlborough campaign, Mission Estate has partnered with Food to offer a very tasty reader giveaway. The campaign highlights the fine wine coming from their vineyard in the Awatere Valley, and all the great food from Marlborough that complements it. We have a $200 voucher to spend online at gourmet food shop Kaikoura Cheese, plus shipping. Simply email foodmagazine@bauermedia.co.nz with Mission in the subject line by April 30.…

If your kids have a basketful of chocolate eggs to work through over Easter, try adding in a snack that will protect their teeth from the damage all that sugar will do. The sugar in the chocolate is converted into acids in the mouth, which softens tooth enamel. The best snack to give them is cheese, as it releases chemical compounds that help protect the enamel and prevent decay. There’s no substitute for brushing those teeth, however, but it pays to wait at least an hour after eating sweets or it can damage the softened enamel.…

Salmon is one of those ingredients that has nostalgic memories for me, which is why I love it so much. From smoking a whole side of salmon for special occasions, to using the leftovers to whip up a quick pasta dish after a busy day at work – smoked salmon has always been a favourite of mine. I always have salmon at brunch and one of my favourite dishes is from Hamilton café Mavis & Co. Their sourdough toast with eggs, avocado, haloumi and smoked salmon topped with watercress also comes with caramelised onions and a piquant salsa verde to balance out the richness. I spent most of my youth in Hamilton, up until I graduated university, and when Mavis & Co opened everyone agreed it was THE place to…

KUMARA While kumara has very much been adopted as a Kiwi staple, the sweet potato is actually native to the Americas, from where it was spread through the Pacific Islands in around 700AD, eventually making its way to Aotearoa, where it became kumara. Although sweet, kumara is only a distant relative of the potato – and unlike the leaves of the potato, which are poisonous, young kumara leaves can be used in salads. Kumara can be consumed raw and is popular in small quantities in smoothies because of its excellent nutritional profile. It’s high in fibre and a great source of B vitamins and vitamin C, as well as containing a good array of minerals including iron, calcium and selenium. Orange kumara, in particular, is an excellent source of beta…

Trying to get more vegetables into your diet doesn’t mean you have to stick to salads and savoury dishes. Sweet baking can easily incorporate veges – it certainly isn’t the healthiest way to get your 5+ a day, but it is a more nutritious way to prepare cakes, muffins, slices and loaves. And it’s not just about adding nutrients; vegetables bring moisture, natural sweetness and texture to baking. Carrots are naturally sweet and flavourful and cooking them only intensifies these attributes. Pumpkin and courgettes are botanically classed as fruits anyway – we just treat them as vegetables. In the same way that rhubarb is really a vegetable and is used primarily in sweet preparations, we shouldn’t get too hung up on labels when it comes to sweet baking. The immensely…

BALSAMIC TOMATO & MUSHROOM CHICKEN PREP + COOK TIME 30 mins SERVES 4 • 2 tablespoons olive oil• salt and black pepper• 8 x 125g chicken thighs, skin on• 2 cloves garlic, sliced• 8 sprigs thyme• 4 flat mushrooms, sliced• 250g cherry tomatoes• 1 tablespoon balsamic vinegar• 80g feta cheese, crumbled• ¼ cup coarsely chopped flat-leaf parsley leaves 1 Heat oil in a large, heavy-based frying pan over high heat. Season chicken; cook, in two batches, for 2 minutes each side or until browned. Remove from pan. 2 Reduce heat to medium. Cook garlic, thyme and mushroom, stirring occasionally, for 5 minutes or until browned. 3 Add tomatoes; cook, stirring, for 1 minute. Return chicken to pan; cook, covered, for 10 minutes or until cooked through. 4…

BOILED & BAKED TRADITIONAL BAGELS PREP + COOK TIME 1 hour + standing MAKES 12 • 1½ sachets instant yeast• 2 tablespoons caster sugar• 3 cups plain flour, sifted• 3 teaspoons fine salt• ½ cup warm water, plus 1 teaspoon, extra• 1 cup warm milk• 1 egg yolk• 1 tablespoon poppy seeds• 2 teaspoons caraway seeds• 2 teaspoons sesame seeds• 2 teaspoons linseeds• 2 teaspoons flaked sea salt PER SERVE Energy 155kcal, 651kj • Protein 5g • Total Fat 2g • Saturated Fat 0.5g • Carbohydrate 28g • Fibre 1.7g • Sodium 934mg STEP-BY-STEP method 1 MIX IT UP Combine the instant yeast with the sugar, flour and salt, then add the mixed warm water and milk. You should have a firm dough. 2 KNEAD THE DOUGH…

Q When I make chocolate mousse it always goes grainy as I mix the egg yolks into the melted chocolate – what am I doing wrong? A If the yolks are colder than the chocolate it might cause the chocolate to seize, which would create little lumps and give the mousse a sandy texture. Melt it in a bowl over a pan of simmering water to ensure that it melts gently and evenly, and add the yolks a little at a time. Something fishy QI don’t like fish but a lot of recipes which appeal to me seem to use fish sauce. Can you suggest an alternative? A Fish sauce is a condiment that is widely used for adding ‘umami’ – a deeper, more complex, savoury flavour. In many cases…

Q Why are some wines unsuitable for vegans and vegetarians? Some wines are treated with ‘fining agents’ that are made from animal products. Q Why are these fining agents used? They help eliminate proteins, yeasts and other molecules that give wine a cloudy appearance. They can also eliminate harsh tannins, helping the wine taste smoother at a younger age. Q Which animal products are fining agents made from? Blood and bone marrow, casein [milk protein], chitin [fibre from crustacean shells], egg albumen [derived from egg whites], fish oil, gelatine [protein from boiling animal parts], and isinglass [gelatine from fish]. Q What’s the alternative? Time. Without fining agents, wine will typically become less cloudy on its own; it simply takes a little more time. Fining simply speeds up the process that…

‘Having grown up in a foodie household, I wasn’t prepared to eat horrible food’ The year is 1999. Jamie Oliver has just been launched on TV as ‘The Naked Chef’, Rachael Ray has released her debut cookbook 30 Minute Meals, and over in Australia, Manu Feildel has recently arrived from Europe and is making a name for himself at Pete Evans’ restaurant Hugos. Here in New Zealand, another culinary sensation-to-be is also having a career-defining moment, albeit in a more understated, Kiwi way. Having become an in-demand speaker thanks to her clever budget cooking advice, Sophie Gray has been contacted by NEXT magazine to feature in their millennium issue. The resulting article transforms her life, leading to a book deal, thousands of fan letters, TV appearances, tours nationwide and whole…

CHOCOLATE It can be hard to fully enjoy a box of chocolates without remembering your mother’s warnings that they will make you fat and spotty with rotten teeth. But while chocolate is high in sugar – and therefore calories – research increasingly shows how a little chocolate can do a lot in the health stakes, with darker, more cocoa-rich varieties particularly beneficial. Numerous studies have concluded it is an anti-inflammatory that can lower cholesterol, improve blood pressure, and reduce the risk of heart disease by up to a third. Just last year a study of more than 55,000 people concluded that eating up to six bars a week of any type of chocolate reduces the risk of developing a heart flutter by almost a quarter. But it is revelations about…

CHOCOLATE BEETROOT SALTED CARAMEL CAKE PREP + COOK TIME 1 hour 45 mins + cooling SERVES 16 • 450g dark chocolate• 120ml mild-flavoured oil• 1¼ cups plain flour• ¾ teaspoon baking soda• ¾ teaspoon baking powder• ½ cup cocoa• ½ teaspoon salt• 4 eggs• 2 cups sugar• 1½ tablespoons vanilla extract• ¾ cup maple syrup• 2¼ cups ground almonds• ½ cup milk, plus extra, for thinning• 500g raw beetroot, peeled, finely grated, squeezed of excess liquid• canned caramel, salted, and edible flowers, to decorate (optional) SALTED CARAMEL BUTTERCREAM • ¼ cup canned caramel • 1-2 tablespoons milk• pinch of flaky sea salt• 115g butter, soft• 115g Kremelta, at room temperature• 5 cups icing sugar 1 Preheat oven to 180°C. Grease and line the bases of 2 x…