Innholdsfortegnelse for September/October 2018 i Food

Like many Kiwis I adore Italian food. I’ve scoffed countless slices of pizza and bowls of tiramisu, quaffed more prosecco than I probably should, and slathered pesto on anything I could lay my hands on. I’ve even taught hundreds of homecooks how to make pasta and risotto. But for all my love of Italian cuisine, I’d never made it to Italy until a few weeks ago. How did I wait that long? The abundance of delicious cured meats, seafood, cheese, gelato, bread, pastries and produce was inspiring, and I certainly ate my share. Someone else who was invigorated by a recent trip to Italy was irrepressible Kiwi chef Simon Gault, who in this issue discusses his passions and latest projects with us. However, lovely as international travel is, it does…

A fabulous high tea in a gorgeous setting can be hard to beat, but when the kids want to tag along, the deliciousness can quickly come with a side of disruption. Which is why we were pleased to hear that Cordis hotel in Auckland has launched a version of this afternoon delight just for children. Featuring sweet and savoury treats such as the ‘Happy Bear Ham Sandwich’ and the ‘Feeding Time Apple and Vanilla Custard Trifle’, it is sure to put a smile on the little ones’ faces. Named the Cody High Tea, after the Cordis’ mascot Cody the red panda, it even comes with a cuddly surprise, as all under-12s get a Cody toy to take home. Prices start from $38; see cordishotels.com/Auckland for more details.…

We don’t need anyone to tell us that we do great coffee in New Zealand, but it’s nonetheless nice when one of our baristas is hailed among the best in the world. Aucklander John Gordon, of coffee equipment supplier Gorilla Gear, recently made it to the finals of the World Barista Championships in Amsterdam. Competing against the best of the best from 56 countries, he ultimately came sixth in the competition, in which he created an espresso that ‘extracted flavours of passionfruit and kiwifruit acidity’ with ‘lime aromatics’ and a ‘smooth, velvety texture’.…

What’s the biggest challenge in creating dishes for a predominantly seafood restaurant? The toughest part is availability. If a bad storm rolls in, the fishing boats can’t head out, which means we have to get a bit creative! What do you think will be the ‘next big thing’ in seafood? I see Polynesian cooking as an upcoming food trend – it’s all about showcasing the soul of the dish without overcomplicating it with too many extra flavours. What’s the biggest mistake homecooks make when cooking with seafood? Overcooking. You should know your fish is cooked when you see the milky protein start to seep out of the fish. It’s always better to undercook seafood. What makes white-fleshed fish sing? If I had to pick one accompaniment for white fish, it…

‘On my last day at college, the headsaid, ‘Okay boys, where do you want to be in a year’s time?’ Isaid, ‘I just want to learn to make the best pasta in London’– JAMIE OLIVER Who doesn’t love a beautifully roasted chicken? The challenge is often finding the time to cook it. Happily, Tegel has come to the rescue with their Butterflied Marinated Chicken. Quicker to roast than a standard chicken, the butterflied options come in either Classic Satay flavour or Peri Peri, complete with a delicious spicy glaze. Find both in the meat section at Countdown.…

• It’s about passion – putting in some of your heart. Think about what the people who will eat it would like. • My mother always said, “It’s never a disaster – always a new creation.” Desserts are so accommodating. If you have a cake that flops, make trifle; flat meringues can become Eton Mess. Don’t throw it away – just enjoy it in a different way. • Use recipes and books for inspiration. The more you look at them, the more you can think of other options. • Desserts don’t have to be complicated. One of my favourites is making little tartlet bases. You can fill them with lovely things – melted chocolate, ganache or cream – and you get a wonderful dessert. • The lemon curd from my dessert is a wonderful ingredient…

• The main varieties of lime grown in New Zealand are Tahitian, Bearss, Mexican or Key limes, and Kaffir or Makrut, which are more prized for their leaves than their fruit. • Valued for both the acidity of its juice and the floral aroma of its zest, lime is common in Mexican, Vietnamese and Thai dishes. • When limes are fully ripe they turn yellow. • At room temperature, limes will stay fresh for up to a week. Wrapped loosely in a sealed plastic bag in the refrigerator crisper, they’ll keep for about 14 days. • If you have surplus limes, freeze the zest and juice in ice cube trays to use in summer drinks and desserts. • British sailors were nicknamed ‘limeys’ due to their use of limes.…

NEED TO KNOW • Prevent bananas ripening too quickly by separating the ripe and less ripe, and binding the stems in plastic wrap. Keep bananas apart from other ripe fruit to prevent the naturally occurring ethylene from initiating the ripening process. • It’s not only the flesh of the banana that is nourishing, the peel also contains potassium, vitamin C, fibre and B vitamins. Blended with water, they can be used in conjunction with the flesh in baking and savoury dishes, or try whizzing them into your morning smoothie. • A green regular banana can be used like a plantain (cooking banana) – fried, spiced or added to curries. • Want to jazz up the school lunchbox banana? The skin provides a canvas on which you can write messages –…

➾ While we have changed up the bases in these versions, using alternatives to the usual pizza dough, the rules around a really hot oven for a crispy bottom still generally apply. A baking stone will further help with the crust. ➾ Less is often more when it comes to the toppings – while it can be tempting to overload with a variety of delicious ingredients, this can lead to a mixed result in terms of cooking and taste. ➾ Although our selection uses fresh ingredients, pizza can be a great way to make use of leftover cooked meats and veges. ➾ Traditionally pizza has a rich tomato sauce, but it’s not essential, it can easily be swapped for something more exotic. Try pesto, tapenade, barbecue sauce, or simply good…

AU NATUREL PANCAKES WITH BERRY, STAR ANISE AND VANILLA SAUCE PREP + COOK TIME 25 mins MAKES 16 pancakes or 4 stacks of 4, approx • 2 cups mixed berries, fresh or frozen • ¼ cup sugar, plus ⅓ cup sugar, extra • ¼ cup water • ½ star anise • ½ vanilla bean • 1 tablespoon arrowroot mixed with 1tablespoon cold water • 2 eggs • 1 ½ cups Yoplait Au Naturel Yoghurt • 1¾ cups self-raising flour • ½ teaspoon baking soda • ½ cup milk, approx • 1 tablespoon melted butter, plus extra for cooking pancakes 1 To make the sauce, place berries, ¼ cup sugar, water, star anise and vanilla bean in a small saucepan and simmer gently for 5-10 minutes or until pulpy. Stir the combined arrowroot and cold water into the berry mixture.…

You know how the old saying goes – if something tastes good, it’s probably not good for you – but why can’t it be both? Well, it can. The Uncle Tobys team believes no-one should have to make the compromise between a breakfast cereal that tastes good and one that’s actually good for you. That’s why their scrumptious new cereals are fortified with iron, antioxidant vitamins C and E or protein to give your breakfast (or snack!) that little bit extra. You’ll be scooping up 25% of your daily C and E antioxidant vitamins* when you enjoy a bowl of Uncle Tobys Plus Cranberries & Blueberries, or getting 25% of your daily iron needs* with Uncle Tobys Plus Cashews + Nutty Clusters. High in healthy whole grains and containing no…

In our ‘new ways’ pizza feature (page 52) we revealed some fabulous twists on a basic pizza base, but if you want to stick with tradition, making an original dough crust is something easy enough for the whole family to get on board with. You could make a night of it, turning your kitchen into a pizzeria, allowing everyone to roll out their base to their ideal size and shape, chose their favourite sauce and add their preferred toppings. To make a standard pizza dough, simply combine 2 teaspoons instant yeast with ½ teaspoon salt and 2½ cups sifted plain flour in a large bowl. Mix together 1 cup warm water and 1 tablespoon olive oil and gradually stir into the dry ingredients. The dough now needs to kneaded on…

FRITTATA LOAF WITH WALNUT PESTO PREP + COOK TIME 1 hour 30 mins SERVES 6 • 4 large courgettes, cut into 1cm slices lengthways • 1 large orange kumara, cut into 1cm slices lengthways • 1 large eggplant, cut into 1cm slices lengthways • 2 red capsicums, quartered, deseeded, membranes removed • 2 yellow capsicums, quartered, deseeded, membranes removed • 170g asparagus, trimmed • cooking oil spray • 8 eggs, lightly beaten • ½ cup buttermilk • ¼ cup coarsely chopped flat-leaf parsley • ½ teaspoon sea salt • pepper, to taste • 100g mixed baby lettuce leaves • 6 x 15g slices ciabatta, chargrilled WALNUT PESTO • 5 cups loosely packed basil leaves • 1 clove garlic, chopped • ¼ cup walnuts, toasted • 2 tablespoons finely grated parmesan cheese • 1 tablespoon water • ⅓ cup extra virgin olive oil 1 Make Walnut pesto (see…

Q Is there a secret to the perfect egg carbonara? Mine always seem to be either swimming in raw egg or clogged in a lumpy dry sauce! A The difficulty is that you need enough heat to melt the cheese and thicken the egg, but not so much as to scramble the egg, which starts to happen at 62°C. I advise mixing the eggs and cheese in a separate bowl, then draining the pasta, reserving some of the water. Dry the pasta in the pot over the heat for a few seconds, remove from the heat and toss through the egg mixture; the residual heat will begin to thicken the egg. Now add a dash of reserved starchy water to stop it becoming too thick. Don’t return it to the…

SPICE UP your life If you want to add some kick to your cooking, then growing your own spices is a great way to start. This not only ensures a constant supply, it’s easier than you might think. Most spices grow underground as roots, and can survive on nutrients and moisture from within – which is great news for more ‘inattentive’ gardeners. Some you might like to try this season are: WASABI While it thrives in running water, it can also be grown in nutrient-rich soil. Plant it deep and keep it well watered, using a shade cloth in the summer. TURMERIC Can be grown from roots, or rhizomes, which should be left in a warm, dry spot until shoots appear, at which time they should be planted in well-composted…

For most of us, the separate dining room has long gone. We may not be eating off our knees, but certainly, our dining experience has become more casual – like a cross between a café experience and the classic farmhouse kitchen-style of eating. Meal times are often the only time we properly catch up with all members of the household, especially if you are a family of working adults and have busy and screen-fixated teens, or younger ones who are off to bed early. Dining tables that are part of an open-plan space have also become multi-tasking centres – homework stations, an easy surface to pop the laptop or sit and check messages and emails, an arts and crafts space for younger children, or perhaps a place to spread out…

The bubbles Ruffino DOC Prosecco, Tuscany Fragrant and fruity with crisp apple and delicate peach notes, this bright-coloured prosecco has fine bubbles and a slightly floral aftertaste. While great on its own, it also pairs well with fish and white meat dishes – and, perhaps surprisingly, pizza. The montepulciano Pasqua Montepulciano D’Abruzzo, Veneto (1.5l) Rich ruby red in colour and with ripe flavours of blackberries and cherries, this full-bodied red has slightly spicy undertones. With gentle tannins and a warming finish, it is a crowd pleaser. Match with a cheese platter, or with red meat or game. The chianti Zonin Chianti DOCG, Tuscany Dry and fresh with good body, this deep red-coloured wine boasts notes of cherries and berries mixed with gentle violets and a hint of spice. Bottle for…

What’s the key to great Italian cooking? Awesome extra virgin olive oil that’s fresh, and a fantastic Italian parmigiano-reggiano cheese that can get grated over anything to transform it. Can you share your favourite Italian dish? Spaghetti – ideally spaghetti aglio e olio with New Zealand clams. Which three items should everyone have in their pantry? A salt that they love; extra virgin olive oil; and Italian seasoning – it can transform mince, go on a piece of chicken or roasted vegetables. It will get you out of trouble with pretty much everything. What kitchen gadgetry can’t you do without? I’m fussy about tongs. I like tongs that work and are strong. Also, a really good grater that I can use to grate a walnut and get some zest off…

It can be overwhelming standing in the beauty aisle of the supermarket trying to decide which moisturiser is best and which lipstick will last. Happily the beauty team at Bauer Media, who publishes Food magazine, is creating a new online tool that is here to help. Beautyheaven is a fabulous website where you will not only find honest product reviews from regular Kiwi women just like you, but also expert advice, tutorials and news curated by New Zealand’s top beauty editors. As well as helping you pick the perfect primer and select a sensational skin cream, it also gives you the chance to trial products for free in return for your feedback. It launches in October, but head to www.beautyheaven.co.nz to sign up now.…

1 You can make a cheats’ version of marsala, a fortified sherry-like wine from Sicily, by adding a dash of brandy to ½ cup of white wine. 2 Twirling spaghetti with a fork and spoon isn’t an Italian thing at all. Only children might twirl against a spoon; adults twirl on the plate. 3 The first carrots cultivated in the world were purple, and the orange ones we are familiar with today began in the Netherlands during the 17th century, bred from wild white and yellow carrots.…

Arriving on Friday night, I was definitely ready for cocktails and conviviality, and the Cordis Lobby Lounge didn’t disappoint. Contemporary elegance combined seamlessly with Kiwi hospitality and in no time I was sipping a delicious aperitif made with a locally-distilled rhubarb gin. Later, hungry, and not sure what I fancied, I headed to Eight restaurant, with its signature Eight “interactive dining” – eight specialist kitchens offering grill, seafood, salads, Chinese, Japanese, Indian, Italian and delectable desserts, all under one roof. Under the guidance of executive chef Volker Marecek, the emphasis on locally sourced, sustainable and seasonal products was evident. Cordis kitchens produce very low waste, too, a fact of which staff are justifiably proud. After my chosen octopus and oysters, it was time for meltingly tender lamb and coriander naan,…

As we head into barbecue season, a decent skillet is invaluable. Great for those brunch favourites of eggs and pancakes, it’s also useful for those times when the weather packs in and you have to grill on the hob inside! A good skillet will take you from kitchen to backyard to beach, and we have a very special one to give away. Lodge Cast Iron is known for its durability, and we got our hands on a Lodge Cast Iron 2018 Limited Edition 26cm skillet, which is so rare it’s not available for purchase in New Zealand. To win, simply email foodmagazine@bauermedia.co.nz with Lodge in the subject line by October 31, 2018. And if you miss out, Lodge is offering 25 per cent off all 26cm cookware in homeware stores…

‘IT’ BAY OF ISLANDS FOOD AND WINE FESTIVAL Paihia, October 6 As if the mouthwatering food and award-winning wines weren’t enough of an attraction, this festival runs some of the best foodie competitions around. Try entering the ‘oyster shucking and eating’ contest, the ‘pie eating’ face-off or, our favourite, the ‘kina sucking’ comp. Tickets $78 from eventfinda.co.nz. OYSTER & WINE FESTIVAL Matakana, October 7 Oyster farmers from the Mahurangi Harbour will be shucking and serving their plump and delicious oysters au naturel, and pairing them with local wines for a mouth-watering experience at this lively event. Tickets $39.50. Visit oysterfestmatakana.co.nz A FESTIVAL OF BEER Blenheim, October 7 Enjoy a lazy afternoon of craft beer matched with a range of tasty delights, including slow-cooked barbecue brisket, bratwurst, pickles and sauerkraut. All…

MAKES 1 sharing plate • 10 whole prawns • salt and baking soda, to season • 2 garlic chives • 3 slices pancetta RED CHILLI GREMOLATA • 4 red chillies, deseeded • zest of 4 lemons, triple blanched, finely chopped • 4 tablespoons finely chopped parsley • 3 tablespoons finely chopped coriander stalk • 1 tablespoon finely chopped mint • 3 tablespoons extra virgin olive oil • salt, to taste BAGNA CAUDA • 4 garlic bulbs • 500ml milk, approx • 100ml extra virgin olive oil • 150g butter • 200g pickled anchovy • 500ml cream, approx 1 Make the Chilli gremolata and Bagna cauda (see right). 2 Clip the feelers on the prawns and peel right to the tail. Season with salt and baking soda. Grill just enough to give them some colour; about 30 seconds each side. 3 Lightly char the garlic chives by…

Being based in Auckland city, I’m spoilt for choice when it comes to finding a yummy lunchtime spot, but I love hearing about newcomers to the scene. So when I was told Rude Boy Deli & Eatery had opened, I was quick to check it out. Their cabinet is stacked with options, but it was the Mushroom Medley served with quinoa sourdough, pickled enoki mushrooms, cavalo nero and poached egg that caught my eye. I really enjoyed the different textures that came through from the selection of mushrooms they used, and was delighted that, though it was a light meal, I felt nourished and got through the rest of the afternoon without reaching for my usual 3pm sugar fix! I love that mushrooms have a meaty texture, making them a…

Affogato is one of the simplest desserts you can get; a quick and easy way to finish a meal on a sweet note. It’s essentially just a couple of scoops of vanilla icecream covered in strong coffee – hence the name, which translates from Italian as ‘drowned’. While we hesitate to mess with such a classic, this is a dish that with a few twists takes on a whole new level of interest to deliver a taste explosion. The coffee can be enhanced with liqueur, or swapped for child-friendly hot chocolate or even tea, and you can also experiment with different flavours of icecream. SOME OF OUR FAVOURITES ARE: • Hazelnut delight Pour 1 tablespoon of Frangelico over each bowl of icecream before adding coffee; finish with a sprinkle of crushed…

KIWI-STYLE PASTIES PREP + COOK TIME 1 hour 15 mins MAKES 9 • 500g beef mince • 200g potato, finely chopped • 200g swede, finely chopped • ½ onion, finely chopped • 1 tablespoon Worcestershire sauce • ⅓ cup tomato sauce, plus extra, to serve • salt and plenty of black pepper • 4 sheets store-bought shortcrust pastry • ¼ cup milk, for glazing 1 Preheat oven to 190°C. 2 In a mixing bowl or processor combine the mince, potato, swede, onion, sauces, salt and pepper and mix well to combine. 3 With a bowl or cutter, cut the pastry sheets into nine 15cm diameter circles, rerolling the trimmings. 4 Brush pastry edges lightly with water and spoon ¼ cup of mixture into the centre of each; shape into an oblong. Draw the sides of the…

NEED TO KNOW • Carrots will easily last for at least two weeks if kept in the fridge. Ideally, store loose in the crisper drawer; if you prefer to keep in a bag, place paper towel in with them to absorb moisture and maintain freshness. Ensure you keep carrots away from apples, which give off a gas that makes them bitter. • The green leaves of carrot tops have delicious flavour and can be treated much the same as parsley – chop and add to salads, blitz into a pesto or a gremolata, or add to a bolognese for extra zing. • Carrots are great as a noodle or pasta substitute. Simply spiralise or peel thin ribbons, then chuck into a wok or a pot of salted water to soften…

TIRAMISU PREP + COOK TIME 30 mins + cooling + chilling SERVES 8 • 2 tablespoons ground espresso coffee • 1 cup boiling water • ½ cup marsala, plus 2 tablespoons, extra • 250g packet sponge finger biscuits • 1¼ cups cream • ¼ cup icing sugar, sifted • 2 cups mascarpone cheese • 2 teaspoons cocoa powder 1 Place coffee and the water in a coffee plunger; stand for 2 minutes before plunging. Combine coffee mixture and ½ cup marsala in a heatproof bowl; cool for 10 minutes. 2 Place half the biscuits, in a single layer, over the base of a deep 2-litre serving dish; drizzle with half the coffee mixture. 3 Beat cream and icing sugar in a small bowl with an electric mixer until soft peaks form; transfer to a large…

MUSHROOM RISOTTO PREP + COOK TIME 40 mins SERVES 4 • 20g dried mushrooms • 1 litre chicken stock • 2 cups water • 50g butter • 100g Swiss brown mushrooms, thickly sliced • 100g button mushrooms, thickly sliced • 2 flat mushrooms, halved, thickly sliced • 4 shallots, finely chopped • 2 cloves garlic, crushed • 2 cups arborio rice • ½ cup dry white wine • ½ cup finely grated parmesan cheese • 2 tablespoons finely chopped chives • crusty bread, to serve (optional) 1 Combine dried mushrooms, stock and the water in a saucepan; bring to the boil. Reduce the heat and simmer, covered, until needed. 2 Meanwhile, melt 30g of the butter in a large saucepan; add the fresh mushrooms to pan. Cook, stirring, for 3 minutes or until mushrooms are tender and liquid evaporates; remove from…

APPLE PIE MUESLI BARS PREP + COOK TIME 40 mins + cooling MAKES 16 bars • 2½ cups puffed rice • ½ cup dried apple, finely chopped • 1 teaspoon ground cinnamon • ⅓ cup sunflower seeds • ½ cup pumpkin seeds • 1 tablespoon sesame seeds • ¾ cup honey • 1 teaspoon vanilla extract • ½ teaspoon salt flakes 1 Preheat oven to 140°C. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending paper 5cm over sides. 2 Combine puffed rice, apple, cinnamon and all the seeds in a bowl. 3 Place honey, vanilla and salt in a small saucepan over medium heat; cook, stirring, for 2 minutes or until mixture just comes to a simmer. Pour the honey mixture over the dry ingredients, and stir…

SPEEDY CHEESY HAMBURGERS PREP + COOK TIME 30 mins + chilling SERVES 6 • 2 slices white bread • ⅓ cup milk • 1 tablespoon olive oil • 1 onion, finely chopped • 2 cloves garlic, crushed • 1 carrot, finely grated • 1kg beef mince • ¼ cup chopped flat-leaf parsley • 1 egg • 2 tablespoons tomato paste • salt and black pepper • 6 thick slices cheddar cheese • 6 burger buns • mayonnaise, lettuce, sliced tomato and gherkins, to serve 1 Place bread and milk in a large bowl; stand for 10 minutes. 2 Meanwhile, heat oil in a small frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until soft. Add onion mixture to bread mixture with carrot, mince, parsley, egg and tomato paste; season well. Combine the ingredients well using…

COURGETTE RICE SALAD PREP + COOK TIME 20 mins SERVES 4 • 4 courgettes • 2 tablespoons olive oil • 2 packs Tilda Steamed Lemon & Herbs Basmati or Tilda Pure Basmati • 2 tablespoons pine nuts • 1 tablespoons pumpkin seeds • ½ cup cooked edamame beans, shelled • juice of ½ lemon • 100g feta cheese, crumbled • 1 tablespoon chopped mint 1 Chop courgettes into chunks. 2 Preheat oven to 200°C. 3 Mix courgettes with the olive oil and roast for 15 minutes until softened and lightly browned. 4 Heat the rice according to pack instruction and allow to cool. 5 Meanwhile, toast the pine nuts and pumpkin seeds in a dry frying pan for 1-2 minutes until golden. 6 Place the rice in a large bowl, add the courgettes, edamame beans, pine…

1 COMBINE THE INGREDIENTS Place flour in a mound on a work surface. Make a large well in the centre; break eggs into well. Using a fork, gently beat eggs, while reinforcing the edge of the flour well with your other hand to prevent any egg escaping. Continue stirring with the fork, drawing in flour, until mixture is very thick; finish working in the remaining flour using your hands. 2 A NEED TO KNEAD Once flour is incorporated, knead the dough for 5 minutes or until smooth and no longer sticky. Wrap in plastic wrap and stand for 30 minutes. 3 FLATTEN THE DOUGH Divide the dough into six pieces. Flatten one piece with your hand until 3mm thick; dust lightly with flour. For machine-rolled pasta, set the pasta machine…

Q Can you share a trick to telling if an avocado is ripe without squeezing it? I know shops don’t like it when you do, but I also hate getting them home and finding they’re hard. A Buy them by colour. Green is firm, green with a hint of purple is slightly firm, purple-black is ripe and would yield to pressure, and black is likely over-ripe. Don’t peel back the stalks to see if the flesh is green as this damages the fruit. QI bought some red wine vinegar for a special recipe a while ago, and haven’t had cause to touch it since. Can you give me some suggestions of how to use it please? A Use red wine vinegar to deglaze a pan after sautéing, or add to…

Sow: Radishes If you want to get the kids interested in gardening, then fast-growing radishes are a great place to start. Position them in a lightly shaded spot where the soil is fairly loose – dig over the area to break it up. Carefully sow seeds in a trench about 5cm deep, spaced approximately 5cm apart. They can be ready to harvest as soon as three weeks later, when roots are about 2.5cm in diameter. OTHER CROPS TO SOW IN SEPT/OCT Beetroot, chilli, courgettes, cucumbers, tomatoes. Plant: Lemongrass If you know someone with an established lemongrass plant, this is a great one for sharing. Just take a piece from their clump with roots attached, then transfer to your garden. This plant likes full sun and good drainage, and some protection…

When it comes to styling your interior, adding homemade touches is an appealing – not to mention affordable – way to inject personality. Our new craft series demonstrates how easy it can be. Storage bags Cut a 30cm x 62cm rectangle and a 20cm-diameter circle of canvas. Follow laundry-hamper method (below), but leave plain. If you wish to decorate, leave about a 6cm blank band around the top. Wall organiser Cut a 28cm x 87cm piece of canvas for back, and 3 pieces of canvas 26cm x 23cm for pockets. Hem long sides of back; hem all sides of pockets. On back piece, fold top down 2.5cm, fold again and sew along bottom. Repeat for bottom edge. Take pockets and concertina-fold short edges 3 times; iron folds. Working from bottom,…

‘Kids are challenging. Wine is necessary’ – SINGER KELLY CLARKSON many single varietals are actually blends? New Zealand wines work by the 85 per cent rule – which means statements about the grape variety, vintage and area grapes were grown in must be true for 85 per cent of that bottle. So while a label might proclaim ‘cabernet sauvignon’, it could also have 10 per cent merlot and five per cent cabernet franc. And your favourite Central Otago pinot noir could owe 10 per cent of its makeup to grapes from Marlborough.…

It’s official: sitting for too long is bad for your health. While taking time to relax is not a bad thing, lives increasingly lived in front of screens and devices, combined with Kiwis’ heavy reliance on cars, is creating concerns about the long-term effects of sedentary lifestyles. And although the likes of the Ministry of Health’s ‘Sit Less Move More’ initiative encourages us to stand more throughout the day and weave movement into our daily lives, it can be easier said than done. Which is why we have consulted the experts to find out if there are any easy ways to combat the issue. Move those muscles You might ask how harmful the simple act of being regularly seated is. The main concern is that because a chair supports the…

Tasty meals in minutes! Looking for tasty meals for lunch, dinner or brunch? Tilda’s steamed basmati range of crafted recipes offers versatile meal inspiration. So if you fancy the taste of the Orient, or want something wholesome like brown basmati and quinoa, this is the range for you. Made with natural ingredients its entirely gluten free. Available at Countdown, RRP $2.30. We love potatoes! Perlas small, new-season potatoes are washed and ready, fresh out of the box. Their small size means they cook easily and consistently, retain their goodness and taste delicious. Perlas are great for every occasion and excellent served hot or cold. RRP $8.99. Rise andshine Uncle Tobys Plus is a range of great tasting, wholesome cereals, with the nutritional essentials you need to start each day well…

CHEESY LASAGNE ROTOLO PREP + COOK TIME 1 hour SERVES 6 • 2 fresh lasagne sheets • 500g beef mince • ¾ cup red wine • 1½ cups good-quality liquid beef stock • ½ cup tomato paste • 1 tablespoon oregano • 1 tablespoon balsamic vinegar • 2 teaspoons brown sugar • 1 handful fresh basil, plus extra, to serve (optional) • 400ml passata • salt and pepper • 100g mozzarella, grated or sliced SPINACH RICOTTA FILLING • 250g frozen spinach, thawed, squeezed of moisture • 500g ricotta cheese • 1 garlic clove, minced • pinch of nutmeg • 1 egg • ⅓ cup grated parmesan cheese strip uncovered on one side. Roll up from the filled end, slice the roll into four and place, end on, into the meat sauce. Repeat with remaining ricotta mixture and lasagne sheets until all the mixture is used.…

BOOKED IN! Creamy Bolognese Pasta Bake and Devilled Sausages are just two recipes we have tried, and enjoyed, out of the latest issue of Food magazine. I have been a subscriber for many years and always look forward to the arrival of the latest issue. My system is to try recipes, handwrite them into my ancient recipe book, then pass the magazine on to my daughter-in-law. Keep up the good work Food team! Joanne Barraclough SCONE IN NO TIME I’ve always found scones intimidating but I keep trying. With a headline ‘Make the perfect scones’, I had to give it another go – even the (very hard to please) 14-year-old said they were “really, really yummy”. And they really, really were. Thanks so much for the recipe. Bronwyn Carr CROWD…

Crunch time Looking to change up your breakfast options? Why not start your day with a twist on the traditional sweet muesli many of us default to? The trend for savoury granola has made its way out of restaurants and into our kitchens, and is now not only being used as a great morning option, but is becoming popular as a topping which adds crunch and fibre to salads, soups, dips and breads at all times of day. If you want a kick of healthy fuel to add some freshness to your spring diet, this is the way to get it! To make a tasty savoury granola, preheat the oven to 170°C and combine 2 tablespoons LSA with ¼ cup warm water. Set aside. Drain and rinse 400g canned chickpeas,…

This issue might be all about the Italian, but that doesn’t mean we can’t celebrate other cuisines. Ahead of Manu Feildel’s imminent return to our screens in the TVNZ 2 series My Kitchen Rules New Zealand, we asked the popular French chef to list the five dishes from his home country that every home cook should master – and share his top tips for making each one. BEEF TARTARE The worst thing you could do is to mince the meat through a machine. The best method is to chop a piece of tenderloin by hand, small enough but still with texture. Add finely chopped shallots, cornichons, capers, a dash of Worcestershire sauce, a dash of Tabasco, tomato sauce and either an egg yolk or a dollop of mayonnaise. ONION SOUP…

SERVES 2 • 2 eggs • 20ml cream • 4 slices brioche bread • 6 slices streaky bacon, cooked • 1 banana, sliced • 1 tablespoon brown sugar • 1 handful fresh strawberries, sliced • maple syrup • pistachio soil (optional) • mint, to garnish 1 Whisk the eggs and cream together in a bowl. Cut the slices of brioche on a diagonal and dip into the egg mix. Set aside. 2 In a hot frying pan, fry the bacon. Cook the sliced banana and brown sugar together to caramelise the banana. Then cook the brioche until golden in colour and cooked. 3 Assemble all together on a plate, nicely layering the banana and bacon through the brioche. Stack strawberries over top. Serve with maple syrup and pistachio soil, if you wish…

When it comes to feeding the family fast, it’s hard to beat a stir-fry. And when you need dinner on the table in a hurry, it’s even better if you can save time on chopping veges. Having a bag of frozen greens and carrots in the freezer provides a great shortcut, and now you can get one packed with seven vegetables, with the launch of McCain Stir-Fry Supreme. To mark the release of this great new product, we have teamed up with McCain to give two lucky readers a Tefal 32cm wokpan each, worth $149.99. To enter, simply email foodmagazine@bauermedia.co.nz with McCain in the subject line by October 31, 2018.…

As dessert queens go, they don’t come more humble than Marietjie Swart. The passionate homecook was overwhelmed when told her delicious lemon pudding had received hundreds of votes to be named the overall winner in our search for New Zealand’s Best Dessert. Indeed, rather than talking up her creation, she prefers to heap praise on the other finalists. “The desserts were all so delicious and looked so wonderful,” exclaims the mum-of-one. “I don’t know why so many people voted for mine – maybe, like us, they love lemons and choux. Maybe they like the textural difference between the crispy puff and the smooth filling. Perhaps the colours spoke to them as the lemon yellow lifts the spirits on a cold and gloomy day!” Marietjie is very much in tune with…

LIME & GINGER TART PREP + COOK TIME 50 mins + cooling + chilling SERVES 8-10 • 250g gingernut biscuits • 90g butter, melted • 3 eggs • 300ml canned condensed milk • ¾ cup cream • zest and juice 2 juicy limes 1 Preheat oven to 160°C. Grease a 20cm loose-bottom flan tin. 2 Crush or process the biscuits to fine crumbs. Combine with the melted butter and press into the base and sides of the prepared tin. Place on a baking tray. 3 In a large jug combine the eggs, condensed milk and cream. Gradually whisk in lime zest and juice. 4 Pour onto the crust and bake for 30 minutes, until just set. Cool then chill in the fridge. PER SERVE (10) Energy 392kcal, 1641kj • Protein 7.2g • Total…

• A member of the cabbage family, swede is best stored in a cupboard out of direct sunlight. If you have time and inclination, its ideal home is in a box on a layer of damp sand. Kept correctly, an unwashed swede will last for months. • The flesh of swede is excellent at absorbing fat, which is why it’s so tasty boiled and mashed with lashings of butter. But don’t forget swede sweetens with slower cooking, making it ideal to roast. • This under-used vegetable can also be eaten raw in salad, or sliced into crudités and served with a dip. • Swede freezes well (simply peel and chop, then place into a freezer bag), creating a convenient ingredient to add to dishes in place of potato. • Swede…

TIPS & TRICKS ➽ GO FOR QUALITY AND FRESHNESS Like many Italian dishes, this collection of pastas is quite simple, meaning their success relies on using the freshest ingredients possible and the best quality within your budget. ➽ CONSIDER SIZE AND SHAPE While it can be tempting to swap one pasta for another, be aware that certain types are better suited to particular sauces and cooking styles than others. For more information, see Cook School, page 115. ➽ PICK THE RIGHT PAN When boiling pasta, ensure the saucepan is big enough. If it is too small, the temperature of the boiling water will drop significantly when pasta is added. The pasta will triple in volume once cooked, so allow for this. ➽ MORE THAN A PINCH Ensure you salt the…

➽ Often quite simple, Italian desserts are generally not overwhelmingly sweet, although the addition of a scoop of creamy gelato will satisfy anyone looking for more of a sugar-hit. ➽ Another popular way to serve dessert is with a dollop of zabaglione – a classic Italian custard, which can also stand alone as a sweet end to a meal. Turn to page 65 for the recipe. ➽ Sweet marsala, a fortified wine, is a common ingredient in Italian desserts. If you don’t have it to hand, port, sherry or madeira wine are good substitutes, or you can try adding a teaspoon of brandy to ¼ cup grape juice or dry white wine. ➽ Looking for something quick and easy for dessert? It’s hard to go past an affogato – which…

If you want dinner on the table in 15 minutes, it’s hard to look beyond pasta and sauce. And for the simplest, most crowd-pleasing version, that Italian favourite, spaghetti aglio e olio, using garlic and oil, is a winner every time. We decided to give this easy dish a new lease on life, by using it as a base to showcase some of spring’s freshest ingredients. Delizioso! SPAGHETTI WITH GARLIC & OIL PREP + COOK TIME 15 mins SERVES 4 • 500g spaghetti • ⅓ cup olive oil • 3 cloves garlic, thinly sliced • 2 tablespoons finely chopped flat-leaf parsley 1 Cook pasta in a large saucepan of boiling salted water for 8 minutes or until almost tender; drain. 2 Meanwhile, heat oil in a large frying pan; cook garlic,…

➾ We have made all our muesli bars using puffed rice; you could use the same amount of porridge oats, or a combination, if preferred. ➾ All our variations are dairy-free, using just honey, vanilla and salt as the binding agent. For a more decadent option, you could add the dry ingredients to 125g butter, ⅓ cup brown sugar and 2 tablespoons honey. ➾ If you like a little more crunch in your muesli bar, try increasing the cooking time by 5-10 minutes. ➾ While it can be tempting to dig in quickly, muesli bars need to completely cool before cutting. This ensures that they are fully firm – and a lot more portable! Store in an airtight container in the pantry. ➾ Once you have mastered the base recipes,…

Tuna and salmon tick plenty of nutrition boxes. As well as being a good source of protein and omega-3, Sealord Pockets are the fast way to liven up a dish with mouthwatering fusion flavours. PERI PERI TUNA CAKES WITH LIME & MINT MAYO PREP + COOK TIME 20 mins SERVES 2, as a light meal • 300g kumara, boiled, steamed or microwaved until tender • ½ cup canned chickpeas, coarsely mashed • ⅓ cup panko breadcrumbs • 1 x Sealord Peri Peri Tuna Pocket • 1 tablespoon plain flour • 1 tablespoon oil • ⅓ cup aioli • 1 handful mint leaves • zest and juice of ¼ lime • 2 cups mixed baby lettuce leaves, to serve • cherry tomatoes, to serve (optional) 1 In a medium bowl lightly mash the kumara then mix in the mashed…

Taking shapes Wondering which pasta is best for your dish? Generally larger shapes, such as tubes, work best with thick, robust sauces, while skinny options, like vermicelli, are better suited to light sauces. To help you along, we have compiled a handy guide. PASTA SHAPE: Shells. EXAMPLES: Conchiglie, lumache. SERVE WITH: Heavy cream or meat sauces; large shells can be stuffed. PASTA SHAPE: Long and skinny. EXAMPLES: Spaghetti, linguine, fusilli lunghi, vermicelli. SERVE WITH: Light seafood sauces as well as cream-or oil-based pasta sauces. PASTA SHAPE: Tubes. EXAMPLES: Penne, rigatoni, macaroni, paccheri. SERVE WITH: Hearty vegetable sauces or baked cheese dishes. Also good with bolognese or ragu. PASTA SHAPE: Twists. EXAMPLES: Fusilli, trofie, strozzapreti, casarecce, gemelli. SERVE WITH: Lighter, smoother sauces which will cling to the twists, such as pesto.…

SALTED CULTURED BUTTER PREP TIME 20 mins (start 1 day ahead) MAKES 450g • 1 litre cream • ⅓ cup Greek or plain yoghurt • ½ teaspoon sea salt flakes 1 Combine cream and yoghurt in a large bowl. Cover; set aside in a warm place to culture for 24 hours or until thickened slightly with a lactic smell similar to yoghurt. Refrigerate for 1 hour or until chilled. 2 Whisk cream mixture in an electric mixer or with beaters until it separates into thick butter particles and a cloudy liquid, the buttermilk. This will take about 2 minutes 30 seconds; at first the mixture will look like over-whipped cream, but, as you continue to whisk, the butterfat will form small clumps. 3 Place a sieve over a large bowl;…

Asweet idea! IF YOU ARE looking for a great craft idea with the kids, or even something that will work as a party-bag filler, then a DIY lolly necklace is sure to go down a treat with little ones. We made this version in just 20 minutes using cellophane, lollies, sticky tape and twine. Simply place a 20cm x 55cm piece of cellophane on a work bench and position an assortment of lollies along one end at 2cm intervals. Roll the cellophane up to enclose the lollies and secure the ends with sticky tape. Tie brightly coloured twine or string between each lot of lollies to keep them separate, and tie extra at the ends, which can be looped together to form a necklace. Other options forsweet necklaces include: ➽…

You know summer’s on its the way when it’s time to sow tomato seeds. And if you’re short on space and big on clever ideas, a great way to grow your tomatoes is upside-down. Here’s how: 1 If growing tomatoes from seed, start off in pots on a sunny window ledge and keep transplanting into bigger containers as seedling roots develop. They’re ready to plant out when the first flowers appear. 2 Cut a hole about 10cm in diameter in the bottom of a large bucket, then line with straw mulch. 3 Fill the bucket with potting mix and added nutrients to just shy of the top. If it has a lid, put it on; otherwise fit some cardboard carefully over the top to keep everything in and lay the…