Innholdsfortegnelse for July/August 2018 i Food

I love the way recipes travel; across continents and generations, scribbled on scraps of paper or napkins, eventually becoming new family favourites. Some of the recipes entered in our search for New Zealand’s Best Dessert, which we’re running with our friends at Chelsea Sugar, were decades old, copied from handwritten family collections, while others have simply evolved from a classic. All were delicious, and prove that a favourite doesn’t have to be complicated, expensive or even particularly elegant. We’ve narrowed down our top picks (you’ll find the finalists on page 60), and now we want to know yours. Vote for your fave and not only will you help them on their way to a prize worth more than $2000, you’ll be in to win one of 10 Food magazine subscriptions.…

If your children are constantly asking ‘what’s for dinner?’, get them to make both decision and dish. Easy-to-follow recipes and colourful photos will get them excited about cooking, and with sections like main meals, sides and desserts, they will be spoiled for choice! We have three copies of the book to give away; to enter, email foodmagazine@bauermedia.co.nz by August 31 with ‘Brooker’ in the subject line.…

SERVES 4 • 500g cooked chickpeas • 50g tahini paste • 150g sauerkraut juice • 1 clove garlic, minced • 60ml olive oil • 2g salt • 25ml lemon juice • freshly ground cumin, to taste (optional) • salt and black pepper, to taste 1 Place all ingredients into food processor; blend until smooth 2 Adjust seasoning to taste. TIPS To get the sauerkraut juice, simply drain from either homemade or store-bought sauerkraut. You can use canned chickpeas, if preferred.…

MAKES 12-14 • canola oil, for greasing • 4 cups plain flour • 4 teaspoons baking powder • 350g salted butter • 4 cups cheddar cheese, grated • 400ml milk, approx 1 Preheat oven to 180°C; spray a baking sheet with oil. 2 Mix flour and baking powder. Grate butter into flour, rolling butter between grating to reduce clumping. 3 Add cheese and, with your fingers, gently combine the ingredients by lifting the mixture between your thumb and fingers – similar to a crumbing technique. 4 Make a well in centre of mixture and pour in half the milk. Fold liquid in as if you were kneading dough. 5 Gradually add more milk, if needed, until mixture comes together. If it crumbles, it’s too dry; if it looks shiny, it’s probably too wet. You should…

You can’t beat a nice hot brew to provide a little warmth against the cold outside. But this winter, rather than defaulting to hot chocolate, coffee or tea, why not try something that not only tastes good, but might just keep away the winter bugs? The gurus in the Food test kitchen have come up with a Turmeric and Honey Tonic which is rapidly becoming our team’s go-to when we need a steaming drink. Boasting the current ‘it’ ingredient turmeric – which is an antioxidant and anti-inflammatory – it also features immune-boosting honey, tummy-loving ginger, and cinnamon, which can reduce blood sugar levels. As an added benefit, this delicious drink is free of gluten, dairy and processed sugar. To make enough for two, simply place 2 cups of unsweetened non-dairy…

ORANGE GLAZED SALMON FILLETS PREP + COOK TIME 25 mins + standing SERVES 4 • zest of ½ orange • 1 clove garlic, crushed • ½ cup fresh orange juice • ¼ cup brown sugar • ½ teaspoon hot sauce • 4 salmon fillets, skin on • ½ tablespoon oil • green vegetables, toasted sesame seeds and fresh herbs, to serve (optional) 1 Combine zest, garlic, juice, sugar and hot sauce in a small saucepan, heat until sugar is dissolved. Cool. 2 When the mixture is cool, place in a bowl or resealable bag and add the salmon. Marinate at room temperature, not in the fridge, for 15-20 minutes. 3 Remove salmon from marinade and pat dry with a kitchen towel. Reserve marinade. Heat oil until shimmering and place salmon, skin-side down, in the pan.…

• Similar to spinach, you can use silverbeet the way you would most leafy greens. It can be eaten raw or cooked – it is best suited to stir-frying, steaming or microwaving. • Pick glossy looking bunches that are not withered, with crisp white stalks without too much brown discolouration at the base. Refrigerate unwashed in a sealed plastic bag in the crisper draw. • When cooking with leaves and stems, be aware the later take longer to cook, so separate the two and add leaves towards the end of cooking time. • Silverbeet pairs well with Mediterranean ingredients like anchovies, garlic, lemon and olives. • Blanched leaves work well as a wrap. Don’t discard the stems if a recipe doesn’t call for them. You could use them to make…

SLOW-COOKED POTATO & CHEDDAR SOUP PREP + COOK TIME 8 hours 45 mins + cooling SERVES 4 • 1 stalk celery, trimmed, coarsely chopped • 1kg potatoes, coarsely chopped • 2 onions, coarsely chopped • ½ small cauliflower, coarsely chopped • 3 cloves garlic, thinly sliced • 2 cups vegetable stock • 2 cups water • 1½ cups grated cheddar cheese • salt and black pepper • ⅓ cup cream • ¼ cup parsley 1 Place celery, potatoes, onions, cauliflower, garlic, stock and the water in a 4.5-litre slow cooker. Cook, covered, on LOW setting, for 8 hours. 2 Add the cheddar cheese; stir until cheese has melted. Allow the soup to cool for 10 minutes. Using a stick blender, blend soup until smooth. Season to taste with salt and freshly ground black pepper. 3 Serve the soup…

➽ Long, slow cooking will tenderise even the toughest of meat. Stewing or braising cuts are the best choice for the slow cooker. ➽ Browning meat before slow cooking enhances the flavour and gives it a rich colour. You can do this in a frying pan before placing in the slow cooker. ➽ The general rule is the longer the meat takes to cook, the more intense the flavours. So if you have time, set cooker to a LOW setting. If you’re in more of a rush, HIGH will halve the cooking time. Regardless, whichever setting you use, the food will reach simmering point. ➽ Seafood is generally not suitable to slow cook, as it toughens quickly. However, you can cook a sauce in the slow cooker and add the…

We are placing the decision of who is the overall winner of the competition in your hands. Check out the finalists’ recipes over the following pages, then head online to foodtolove.co.nz/bestdessert to vote for your favourite. Our champion will receive a prize pack worth more than $2000 – including a VIP experience at Chelsea Sugar’s new attraction Chelsea Bay, a baking lesson, and a Breville Bakery Boss mixer – so make sure you choose wisely! Everyone who votes will be in to win one of 10 subscriptions of 12 months each to Food magazine. Voting closes on Friday July 20, and we’ll be announcing the winner in the September/October issue of Food.…

FILO CIGARS PREP + COOK TIME 1 hour + cooling + standing MAKES 16 • 220g fresh dates, pitted, coarsely chopped • ½ cup water • 2 tablespoons caster sugar • 1 tablespoon finely grated orange zest • 1 teaspoon vanilla extract • ⅓ cup walnuts, roasted, finely chopped • 100g butter, chopped • 8 sheets filo pastry • 100g 70 per cent cocoa chocolate, finely chopped • 1 teaspoon vegetable oil 1 Preheat oven to 190°C. Grease 2 oven trays; line with baking paper. 2 Stir dates, the water and sugar in a saucepan over low heat for 2 minutes or until sugar dissolves. Bring to the boil, then reduce heat to low; cook for 5 minutes or until mixture is thick and most of the liquid has evaporated. Cool for 5 minutes. 3 Stir zest,…

* Slightly under-ripe fruit ensures better jams and marmalades because it is higher in acidity. * Unless otherwise specified, use regular, white granulated sugar in sweet preserves, as this will ensure a clearer, more vibrant result. Brown sugar is the best option in chutneys and pickles as it will enhance the depth of flavour. * Aim to use pots made from stainless steel or heatproof glass when making pickles and chutneys, as other materials may react with the acid and discolour your preserves. * When stirring your preserves, use a wooden or plastic spoon – aluminium spoons can react with the mixture and cause discolouration. * It’s important to sterilise your jars – see the tips on the opposite page. * Remove any air pockets by gently tapping jars on…

MINTED LAMB WITH VEGETABLE PATTIES PREP + COOK TIME 45 mins SERVES 4 • 2 tablespoons mint jelly • 2 teaspoons hot water • ¾ cup Greek yoghurt • 4 x 125g lamb leg steaks • rocket, to serve VEGETABLE PATTIES • 2 baby beetroots, trimmed, peeled • ⅔ cup plain flour • 1 courgette, coarsely grated • 1 onion, finely chopped • 2 cloves garlic, crushed • ½ cup frozen peas • 1 egg, lightly beaten • salt and black pepper 1 Whisk half the mint jelly and the water in a bowl until smooth. Stir in yoghurt; cover, chill until required. 2 Make Vegetable patties (see right). 3 Brush remaining mint jelly over lamb; cook on a heated, oiled grill pan for 3 minutes each side or until cooked. Remove; cover, rest for 5 minutes. 4 Serve lamb…

WHITE VINEGAR The most common type, this is colourless with a sharp flavour and is best used in dressings and pickles. It is also a good disinfectant. TARRAGON VINEGAR Commonly a blend of vinegars infused with tarragon, it’s good with fish and eggs. BALSAMIC VINEGAR The longer this is aged, the sweeter, thicker and more expensive it is. It’s best used in salads, dressings and marinades, or to marinate berries. APPLE CIDER VINEGAR This trendy, gut-healing vinegar has a strong flavour and is made from apples. It’s especially good in marinades. SHERRY VINEGAR Frequently used in Spanish cuisine, it has a sweet, warm flavour, and is ideal in dressings.…

Q Can you share the secret of a light plain sponge? Mine always end up dense and in need of heaps of jam and buttercream to make them palatable! A A heavy sponge can be due to several things – in an air-raised sponge cake, insufficient whipping is likely. It’s important to incorporate lots of air if you want a light fluffy result, so beat the eggs until pale. If using a recipe with raising agents, creaming the butter and sugar until it is light and fluffy is essential. When adding flour, usually at the end with a sponge batter, fold in lightly. Too much beating and you will activate the gluten, producing a dense mixture. QI love salt, and on more than a few occasions have come to serve…

CREAMED CORN & BACON STUFFED POTATOES PREP + COOK TIME 45 mins SERVES 4 • 8 all-purpose potatoes • cooking spray • 1 teaspoon vegetable oil • 1 rasher bacon, rind removed, chopped • 125g canned creamed corn • 2 tablespoons coriander, chopped • salt and pepper 1 Preheat oven to 200°C. Grease and line an oven tray with baking paper. Scrub the potatoes, then spray lightly all over with cooking spray. Prick a couple of times with a fork. Microwave potatoes for about 15 minutes or until tender. 2 While the potatoes are cooking, heat the oil in a small frying pan and gently cook the bacon, for around 2 minutes, stirring once or twice, until crisp. 3 When cool enough to handle, cut a shallow slice from the top of each potato…

Herbs and spices are an essential in any kitchen, and having them easily accessible and identifiable makes cooking so much easier. If you keep yours in a jumble of boxes and containers somewhere, and want an option that’s more unique than a store-bought spice rack, check out our clever storage ideas: 1 Decant herbs and spices into test tubes stoppered with corks, which can then be stored in wire racks or custom holders. 2 Store spices in repurposed baby food jars. Collect identical sized ones, remove original labels and replace with your own. 3 Search out op shops and antique stores for quirky jars and canisters to create a talking point collection. 4 When it comes to displaying them, the options are endless. Try a floating shelf, a shower caddy,…

Rich Saltram Mamre Brook Cabernet Sauvignon, Barossa Valley A rich, dark, fruity number in which blackberry dominates, with just a hint of chocolate. Pairs well with hearty meat dishes; try with our Rustic Italian Lamb Shanks on page 56. Dark Cat Amongst The Pigeons Cabernet Sauvignon, Barossa Valley Dark berry is the dominant taste in this affordable but delicious cabernet sauvignon from one of Australia’s top red wine regions. A great match for beef. Spicy Taylors Estate Cabernet Sauvignon, Clare Valley This great value, full-bodied red has lovely notes of blackcurrant and spice, perfect to curl up with on a chilly winter’s evening. Pairs well with a roast lamb Sunday lunch.…

Q What is the key to a good oatcake? Wholegrain oats and few but quality ingredients. Q Of the flavours you’ve created so far, what’s your favourite? The Canterbury Linseed – I love the crunch. I often use it instead of bread to dip into my soup; I feel like it’s very versatile. Q What is your best advice for someone wanting to launch a new food product? Do your research; don’t just treat your mum or best friend as your market validation. Get advice from people in the industry and be open to criticism. But also be aware that there are still so many products out there that are yet to be made and your product could be the next great thing. Q What is the secret to successfully…

Given the differences we have outlined, there is clearly merit in products that target one particular gender. However, skin experts are united in the belief that not all skin can be treated equal – there is no universal formula that suits all men, and likewise all women. When choosing the best product for you, it is important to consider your individual needs – whether your skin is oily, sensitive, dry or prone to breakouts. But if you are keen on merging beauty cupboards with your beloved, keep an eye out for a wave of new unisex formulas that don’t target the one gender and aim to suit a variety of skin types. Try: Skin by Ecostore Facial Moisturiser Light, 50ml, $26.99; Simple Hydrating Light Moisturiser, 125ml, $12.50.…

What a cracker Created with taste being paramount, the 180 degrees range of crackers and snacks is perfect for every occasion. The nutty Oat Crackers, new 4 Seed Oat Crackers and Cheese Bites are each a unique taste sensation –delicious on their own or topped with cheese, paté or hummus. Sweet dream Chelsea Demerara Sugar is the connoisseur’s choice. Unrefined, golden and richly flavoured, it is regarded as one of the finest sugars to complement the flavour of coffee. Demerara can be used to replace white or raw sugar in most recipes but comes into its own when creating toppings for delicacies like crème brûlée or caramelised fruit. Find delicious recipes at chelsea.co.nz. Simply superb It’s time to get crazy over Superb Herb’s new Crazy Peas! These sweet, crunchy pea…

1 Mulled wine makes a great poaching liquid for winter fruit such as pears. Serve the fruit warm with some of the liquid and a dollop of mascarpone. 2 Polish apple pancakes are the crack cocaine of breakfast cuisine. Like a mash-up between a pancake and a doughnut, they are seriously good. 3 The best way to store opened parmesan cheese without it developing nasty flavours or drying like a piece of jerky is in a resealable plastic bag, with the air squeezed out, in the vege crisper drawer of a refrigerator. Stored this way it’s good for 4-6 weeks.…

This issue we have ten subscriptions to Food magazine to give away to those who vote in our NZ’s Best Dessert competition; turn to page 61 for details. We also have a prize for our star letter – send us your pictures and messages by email ( foodmagazine@bauermedia . co.nz ), post on our Facebook wall ( www.facebook.com/foodmagnz ), or upload to Instagram with the hashtag #foodmagnz. Plus, we have plenty of 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 124.…

‘Thank you, horseradish, for being neither a radish nor a horse. What you are is a liar food’-Comedian Jimmy Fallon Vibrancy You feel full of life and are living for the moment. Drink match Sparkling white sangria. Tranquillity You are relaxed and at ease. Drink match Herbal tea, hot chocolate. Superiority  You feel a need to show you’re in control– you’re killing it! Drink match Elderflower and cucumber fizz, Campari and soda. Affiliation You’re feeling part of the group; you belong. Drink match Beer, Coke. Composure You feel a need to be in control of your emotions. Drink match Water. Bravado You feel like taking risks. Drink match Energy drinks, Powerade.…

Want to satisfy your sweet tooth without putting on the winter weight? These delicious desserts use natural and wholesome ingredients and also cater for those on gluten- and dairy-free diets. Recipes include family favourites like brownies, cookies and fudge – the perfect afternoon tea treat. We have three copies to give away; to enter, email foodmagazine@bauermedia.co.nz by August 31 with ‘Wholefood’ in the subject line.…

I was craving Italian food and heard about Cotto, a restaurant on Auckland’s Karangahape Road. It serves delicious fresh pasta and has been so popular it has turned from pop-up to permanent fixture. While I grew up eating the usual types of pasta – spaghetti, macaroni, fettuccine and penne – it wasn’t until I travelled to Italy a few years ago that I explored the full scope of Italian cuisine, and that was when I fell in love with gnocchi. At Cotto they make it with kumara, and serve it plump, pillowy and delicate with an indulgent gorgonzola sauce. I had only ever had traditional potato gnocchi, so I loved the mild sweetness that came through from the kumara. My experience at Cotto inspired me to experiment more with gnocchi.…

CHUNKY SAUSAGE & FENNEL PASTA BAKE PREP + COOK TIME 45 mins SERVES 6 • 2 heaped cups chunky dried pasta • 1 tablespoon oil • 6 meaty sausages • 3 cloves garlic, crushed • 2 fennel bulbs, trimmed, halved longwise, thinly sliced • ½ teaspoon fennel seeds • ½ teaspoon dried oregano • 550g store-bought arrabbiata-style pasta sauce • 1 cup grated cheese 1 Preheat oven to 190°C. Cook the pasta according to packet directions and drain, reserving ¼ cup of the starchy cooking water. 2 While the pasta is cooking, heat the oil in a frying pan and split the sausages lengthways with a sharp knife. Push the sausage meat out of its casings and into the hot pan; discard the casings. 3 Crumble the sausage meat with a fork or masher, and cook…

• The most common varieties of orange in New Zealand are Navel, which are seedless and good in salads or desserts, and Valencia, which have a thicker skin, and are best for juicing. Seville oranges are also available; their sour flesh and thick skin makes them good for marmalade and candying. • Oranges won’t continue to ripen once you get them home, so ensure you go for fruit that feels heavy for its size and has a light citrus aroma. • Avoid storing in plastic bags, as they can develop mould. Keep at room temperature for up to two weeks and once cut, store in the fridge in an airtight container for up to two days. • Before extracting juice, roll orange on a hard surface using the palm of…

POLISH APPLE PANCAKES PREP + COOK TIME 1 hour SERVES 4 • 1¾ cups plain flour • 1 sachet instant yeast • 1 tablespoon sugar • ¼ teaspoon salt • 2 eggs • 1 teaspoon vanilla extract • 1¾ cups milk, warm • 3 large Granny Smith apples, peeled, grated • 3 tablespoons butter, melted • ¾ cup oil, for frying • icing sugar, for serving 1 In a large bowl combine the flour, yeast, sugar and salt. Make a well in the centre and add the eggs and vanilla and a dash of the milk. 2 With a whisk or wooden spoon, stir, gradually, incorporating flour from around the outside of the bowl, and adding more of the milk as you go until all the milk and flour are combined in a smooth batter with the consistency…

○ Soups don’t always demand hours of simmering to build flavour – while some of our recipes require slow-cooking, others are ready in less than half an hour. ○ The liquid is essential to the flavour, so ensure you go for a good stock or make your own. ○ Most soups thicken when cold; adjust consistency with stock, water, milk or cream. ○ Fresh produce can vary in flavour, so taste the soup and adjust seasonings as you go. ○ Ensure ingredients are soft before puréeing; undercooked veges lead to lumps. ○ Most soups freeze well, so make a double batch to give yourself some for today and some for later in the week.…

SPINACH & RICOTTA PASTA SLICE PREP + COOK TIME 1 hour SERVES 6 • 300g angel hair pasta • 410g canned tomato purée • 150g baby spinach leaves • 300g firm ricotta cheese • 4 eggs • ½ cup cream • salt and black pepper • ½ cup pizza cheese 1 Preheat oven to 190°C. Grease a shallow 2-litre ovenproof dish. 2 Cook pasta in a large saucepan of boiling water for 5 minutes or until tender; drain, cool. 3 Spread one-third of the tomato purée over base of dish; top with half the spinach, half the pasta and half the ricotta. Pour half the remaining tomato purée over ricotta; top with remaining spinach and remaining pasta. Pour remaining tomato purée over pasta; sprinkle with remaining ricotta. 4 Whisk eggs and cream in large jug…

1 ROASTED PARSNIP & PEAR PREP + COOK TIME 45 mins SERVES 4 Preheat oven to 190°C. Scrub and trim 4 parsnips and core but don’t peel 2 pears. Cut parsnips and pears lengthways into wedges. Line an oven tray with baking paper. Place parsnip and pear on tray; drizzle with 2 tablespoons each honey and extra virgin olive oil, then add 6 small sprigs rosemary. Season with salt and freshly ground black pepper; toss to coat. Roast for 30 minutes or until parsnip and pear are browned and tender. Add 2 slices torn prosciutto; roast for a further 5 minutes or until crisp. Serve with roast chicken or turkey. PER SERVE Energy 184kcal, 772kj • Protein 4.4g • Total Fat 9g • Saturated Fat 1.7g •…

Ensure you store preserves in bottles and jars with well-fitting, airtight lids that won’t leak. It’s important to sterilise the containers before bottling. You can do this by running them through the hot rinse cycle of the dishwasher then using immediately. Alternatively, preheat the oven to 120°C, place clean jars in the oven for 15 minutes. Meanwhile, boil lids in a pan of simmering water for 10 minutes. Use tongs or an oven mitt to handle hot jars and lids, and bottle your liquid right away.…

CHICKPEA PANCAKES WITH GRILLED CHICKEN PREP + COOK TIME 30 mins SERVES 4 • ½ cup chickpea flour • ½ cup plain flour • 1 teaspoon caster sugar • salt and black pepper • 1⅓ cup water • 2 chicken breast fillets • 2 tablespoons olive oil • 4 tablespoons hummus • 60g baby spinach leaves • 2 carrots, cut into long, thin slices • ½ cucumber, thinly sliced lengthways • 4 tablespoons low-fat Greek yoghurt • 2 teaspoons cumin seeds, toasted, crushed lightly 1 Sift flours, sugar and a pinch of salt into a medium bowl; gradually whisk in the water until mixture is smooth. 2 Season chicken pieces with salt and pepper; cook on a heated oiled grill plate (or grill or barbecue), over medium heat, for 5 minutes each side or until cooked through. Remove from heat;…

BUTTERMILK SCONES PREP + COOK TIME 35 mins MAKES 16 • 2½ cups self-raising flour • 1 tablespoon caster sugar • ¼ teaspoon salt • 30g butter, cold • 1¼ cups buttermilk, approx, plus extra, to glaze • ¾ cup strawberry jam • 300ml cream, whipped • icing sugar, to dust PER SCONE Energy 229kcal, 958kj • Protein 3.4g • Total Fat 11.2g • Saturated Fat 6.8g • Carbohydrate 28g • Fibre 1g • Sodium 172mg • Sugar 13g VANILLA BEAN SCONES PREP + COOK TIME 40 mins MAKES 16 • 2½ cups self-raising flour • 1 tablespoon caster sugar • 30g butter, cold, diced • ¾ cup milk, plus extra, to glaze • ½ cup water • 1 vanilla bean • 300ml cream • 2 tablespoons icing sugar, sifted • ¾ cup strawberry jam • 250g strawberries, thinly sliced (optional) 1…

Kids of all ages will be able to handle making most of the elements in this dish, though you may want to keep the piercing of the potatoes, the cooking of the bacon and slicing of the potatoes for older children like Charlotte. Give youngsters some kitchen scissors to snip the bacon and herbs, and see how smooth they can get the potato when mashing. Have them taste the mixture once the bacon, corn and herbs are added. Does it taste better before they add salt and pepper or after?…

Get the look TIPS & IDEAS 1 SOFTLY SOFTLY The new brass trend is less about shiny glare and more focussed on a softly brushed finish, creating a gentle, warming glow. 2 LESS IS MORE A hint of brass in a table leg here or a light fitting there will bring your space up to date without being too contrived. 3 DARK AND WOODY Moody colours go really well with brass; think dark blues and emerald greens. Dark timber also complements this look.…

Eyes Kale, eggs, carrots, red capsicum, salmon The carotenoids lutein and zeaxanthin are present in both your retina (where they are linked to better vision and less dry eye) and in a number of food sources, which you can use to boost your levels. Green leafy vegetables, eggs, and orange veges such as carrots are all great sources of carotenoids (pigment molecules), as are red capsicums, which have the added bonus of being a great source of vitamins A, C and E. The anti-inflammatory properties in fish oils are also known to reduce macular degeneration – the most common cause of vision loss – making salmon and other foods rich in omega-3 desirable. Brain Salmon, extra virgin olive oil, blueberries, dark chocolate, green tea Omega-3 is important for mental clarity…

VEGE & BEAN SOUP WITH CHUNKY MINT PESTO PREP + COOK TIME 30 mins SERVES 6 • 1 tablespoon oil • 1 onion, chopped • 2 stalks celery, chopped • 1 carrot, peeled, chopped • 1 courgette, chopped • 2 teaspoons curry powder • ½ teaspoon cumin • ½ teaspoon coriander • ½ teaspoon garam masala • 700g passata • 2 cups chicken stock • 1 cup diced kumara • ¼ cup tomato paste • squeeze of lemon juice • 1 tablespoon brown sugar • 400g canned chickpeas, drained • 1 cup Yoplait Au Naturel Yoghurt, plus extra, for drizzling • salt and pepper • crispy cheese straws and grilled prosciutto, to serve (optional) CHUNKY MINT PESTO • 2 cloves garlic, chopped • ½ cup slivered almonds • ½ cup frozen peas, thawed • 1 cup firmly packed mint leaves • 1 handful parsley leaves • squeeze of lemon juice • ¼ cup…

Bowled over Since being served at the recent royal wedding, the trend for bowl food has become something of a global sensation – although it has been gaining in popularity for some years. The idea is to combine colourful, flavoursome and nourishing food in a hugely photogenic portion, which is bigger than a canapé but can often be eaten in a few mouthfuls and is easy to tuck into while standing at an event. They are not limited to a particular cuisine; Harry and Meghan served bowls of pea and mint risotto and slow-roasted pork belly, but common bowls also have Asian, Mexican and Pacific Island origins, and are served morning, noon or night. Some of our favourite bowl foods are: POKE BOWLS The craze for poke bowls is showing…

One of the smelliest fruits in the world caused a mass evacuation from a Melbourne University earlier this year. Durian, a fruit popular in South East Asia, has sweet, creamy flesh, but its pungent, musty smell – which has been likened to a mix of turps, onion and old gym socks – is so strong it's banned from many public places, including Singapore’s central rail network. Hundreds of students and teachers were evacuated from RMIT in Victoria’s capital after detecting a stench, initially believed to be a gas leak. However, on investigation, the fire service discovered a rotten durian left in a cupboard, with its smell circulating the building through the air conditioning system. To avoid causing distress in our test kitchen, durian is unlikely to appear in Food magazine’s…

Q Who inspired you to become a chef? Initially it was French chef Raymond Blanc. I admired his approach to cuisine and the recipes were something of a revelation at that time. It probably formulated my desire to learn and work in France. Q Do you think Europe is the best place for a young chef to learn? When I started cooking, to work in Michelin-starred restaurants in Europe was the goal of many young chefs, who would often work for free to get their foot in the door. I think that now there are many other ways for young chefs to gain information, such as through YouTube and other media portals – this has been revolutionary for shared cuisine knowledge worldwide. A good chef or teacher will be beneficial…

BUNKERS CAFÉ Hastings Golf Club 1523 Maraekakaho Road, Hastings (06) 879 7206 Monday 9am-2pm Tuesday-Sunday, 9am-4pm FOOD talks to Kieran Genge, food and beverage manager Q What makes the café stand out from others in the area? Nothing can beat our decking overlooking the 18th green and surrounding holes at one of New Zealand’s most beautiful golf courses Q What has been your most popular dish? By far our most popular café item is our cheese scones, which people undoubtedly say are the best they have ever had. I think everyone loves them because of the crispy bottoms and that fluffy texture in the middle. Plus, nothing beats that freshly baked smell floating through the kitchen, making you want to cheat your diet every day. Q Are there any tricky…

Given we’re more aware than ever of the importance of sustainability in all things, the Food team were excited by the news that Countdown recently removed single-use plastic bags at the checkouts of 10 of their stores. New Zealanders go through an estimated 1.29 billion plastic bags per year – with each used for an average of just 12 minutes before being consigned to landfill, creating an astonishing amount of wastage which is hugely harmful to the environment. This step by Countdown, which is the first in their bid to remove plastic bags from all stores by the end of the year, is a great move in the right direction. Stores that no longer supply plastic bags are the Countdowns in Grey Lynn, Northwest Mall, Roselands and Aviemore Drive in…

• With a mild licorice flavour, fennel is not a vegetable that overwhelms other ingredients. Its lemony sharpness means you can use it to provide some freshness to dishes, as it cuts through rich food. • When purchasing, go for bulbs that are bright white, firm and heavy for their size, avoiding those with soft spots and those that have loose outer leaves. Store loosely wrapped in a plastic bag in the fridge. • You can eat fennel raw in salads or as a garnish – much like you would radish or celery. Slice the bulb and stalk very thinly, ideally using a mandoline. • Roasting then puréeing fennel gives it a caramel-like sweetness, which is delicious as a base for sauces and soups. You can also boil or steam…

FAST FETTUCCINE WITH SILVERBEET AND BACON PREP + COOK TIME 25 mins SERVES 4 • 4 cups silverbeet, coarsely chopped • 1 teaspoon salt • 400g dried fettuccine • 1 tablespoon olive oil • 120g streaky bacon, chopped • 2 cloves garlic, crushed • 1 tablespoon pine nuts • pinch of dried chilli flakes • ½ cup ricotta cheese • ¼ cup grated parmesan cheese • zest of 1 lemon • salt and black pepper, to taste 1 Bring a large pot of unsalted water to the boil, blanche the silverbeet for 1-2 minutes until soft. Lift with tongs into a sieve set over a bowl and allow the leaves to drain. 2 Add salt to the water and return it to the boil. When boiling, cook the pasta according to the pack directions. Drain, reserving ¼ cup of…

• Granny Smiths are one of the best apple varieties for cooking with, due to their high levels of acidity and the fact they hold their shape when baked. They are also good to use raw as a topping, as they are slow to brown once cut. • When choosing, opt for apples that feel firm and have a good shine. Avoid those with bruises, as these can spread. • Be aware when storing that apples give off ethylene, a gas that can hasten the ripening of other fruits and veges. While this can be handy for helping along unripe produce, they’re best kept in a sealed bag in the fridge. • Apples are a great match for many foods. Commonly linked with pork, they also go well with chicken…

SPICED LAMB WITH KALE & CREAMY POLENTA PREP + COOK TIME 6 hours 45 mins SERVES 4 • ¼ cup plain flour • ½ teaspoon ground cinnamon • pinch of chilli powder • salt and black pepper • 2 tablespoons olive oil • 1.2kg diced lamb • 1 red onion, thickly sliced • 1 carrot, coarsely chopped • 1 stalk celery, trimmed, thickly sliced • 3 cloves garlic, crushed • ½ cup dry red wine • 1 cup beef stock • ¼ cup balsamic vinegar • ¼ cup firmly packed brown sugar • ¼ cup tomato paste • 2 tablespoons dried currants • 1 dried bay leaf • 250g kale CREAMY POLENTA • 2 cups chicken or vegetable stock • 2 cups milk • 1 cup polenta • 30g butter, chopped • ½ cup grated parmesan cheese 1 Combine flour, cinnamon and chilli in a large bowl; season. 2 Heat…

We were delighted at the broad range of fabulous entries that we received in our NZ’s Best Dessert competition. From crumbles to cakes and mousses to malva pudding, the entries not only demonstrated the huge amount of talent Food magazine readers boast, but also the broad range of cultures that influence your cooking. Clearly a great Kiwi pud is as likely to have its roots in Africa as it is Aotearoa! Our panel of judges faced no easy task in deciding our finalists, and as part of the process, editor Sophie Gray made many of the entries in our test kitchen. In presenting you with our finalists, we can confirm the recipes over the following pages were made by home cooks, most definitely work, and are achievable for any reader.…

➾ PASTA WITH BITE Make sure you don’t overcook the pasta before it goes in the oven. Boil until it is just al dente; that way it won’t become mushy when you bake it. ➾ GET SAUCY Ensure your bake has enough sauce. The pasta will absorb a lot of the liquid during baking, and if it is short on sauce in the first place, the result will be dry. ➾ TASTE TEST Don’t forget to taste before you bake. You can still adjust the seasoning and spices at that stage. ➾ THE UPPER CRUST If you’re looking for a bubbly, golden-brown crust, grill the bake for a few minutes before removing from the oven. ➾ GIVE IT A REST Just as you allow meat to rest before serving, allow…

If you have a budding young chef in the family, then your little kitchen helper will love learning to make hokey pokey. It’s a great school holiday activity – with a delicious result. To put a modern twist on this Kiwi classic, try making a sea salt version. Simply combine 1 cup of caster sugar with ¼ cup each of maple syrup and water in a heavy-based saucepan. Cook over a low heat for 2 minutes, stirring, until the sugar dissolves. Increase the heat to medium and boil without stirring for 8 minutes or until the syrup is a dark golden honey colour. Now for the fun bit! Working quickly, remove the pan from the heat and immediately stir in 2 teaspoons of sifted baking soda – watch as the…

1 RUBBING IN BUTTER Preheat oven to 210°C. Grease a deep 20cm-square cake pan. Sift flour, sugar and salt into a large bowl. Add butter; it should be fridge-cold and diced or coarsely grated. Rub it into the flour using your fingertips. 2 ADDING THE LIQUID Make a well in flour mixture; add as much of the buttermilk as you need to make a soft, sticky dough. You may need more than 1¼ cups liquid, depending on how the flour absorbs it. Use a flat-bladed knife to ‘cut’ the liquid through the dry ingredients until it comes together. 3 TURNING DOUGH OUT Turn the dough out, smooth-side up, onto a lightly floured surface, using either a plastic spatula or your hand. Pour cold water into the bowl and leave to…

BASIC WHITE BREAD PREP + COOK TIME 1 hour + proving MAKES 18 slices • 3 teaspoons instant yeast • 2 teaspoons sugar • 2½ cups plain flour, sifted, plus extra, to dust • 1 teaspoon salt • ⅔ cup warm water • 30g butter, melted • ½ cup milk, warmed 1 Combine the instant yeast with the sugar, flour and salt, then mix in the combined warm water, melted butter and milk. You should have a firm dough. 2 Knead dough on a floured surface for 10 minutes or until dough is smooth and elastic. Place into an oiled large bowl, cover; stand in a warm place for 40 minutes or until dough has doubled in size. 3 Preheat oven to 190°C. Grease a 10cm-deep, 9cm x 22cm bread tin. 4 Lightly knead…

Send us a picture of your kids’ food creations and they’ll go in the draw to win one of five copies of a new children’s book by popular Kiwi author Karen McMillan. Elastic Island Adventures: Jewel Lagoon (Duckling Publishing, $19.99) is the first in a new action-adventure series set in the South Pacific. Four children discover an ‘elastic’ island that pings them across the ocean – but how will they return? To enter, email your picture to foodmagazine@bauermedia.co.nz with Kids in the Kitchen in the subject line by August 31, 2018.…

Sow: Spring onions As long as your soil hasn’t been overly saturated by rain, you can sow spring onion seeds directly into your vege patch. Pick a sheltered, sunny spot and plant in a shallow trench about 15mm deep. Rows should be about a hand’s-width apart. Ensure the crops don’t get too dry. Harvest after approximately 10 weeks. OTHER CROPS TO SOW IN JULY/AUGUST Broad beans, lettuce, parsnips, shallots, strawberries. Plant: Peas Pea seedlings are ready to be planted out when they’re about 60mm tall. While they grow best in the cooler months, ensure the ground is not too waterlogged and soil is nutrient rich. Space plants about 70mm apart; you will need to stake them for added support while growing. You can pick pods after about nine weeks. OTHER…

For most of us, the rudimentary act of making a cheese board is far from life changing. But for Morgan Maw, creating this standard appetizer for a family event provided a lightbulb moment that would launch her career. It was 2011 and the commerce graduate had returned from her OE in Scotland to attend her brother’s 21st birthday party. Roped into catering, she was determined to include on the cheese platter the oatcakes she’d become addicted to in Edinburgh. But she was surprised that she couldn’t find anywhere in her native New Plymouth that stocked the popular form of Scottish cracker. “That’s when it sparked the idea,” recalls the 30-year-old. “New Zealand cheese was getting so big but there was nothing to have it with. In the UK they have…