Innholdsfortegnelse for November/December 2018 i Food

The arrival of Christmas decorations in the shops fills some people with sheer dread… but not me! I love all the bells and smells and trappings and trimmings that go with the festive season; from planning the feast to stuffing the stockings. However, getting it all done without drama takes some planning, which is why you might want to take a look at our Countdown to Christmas calendar on page 20. It’s a great little tool to ensure you have a stress-free lead-up to the big day. When it comes to the Christmas meal itself, we’ve got lots of fabulous recipes to get you inspired, including easy updates for festive favourites, such as our 12 gorgeous ham glazes, as well as more casually Kiwi options – don’t miss our alfresco…

We love to read your feedback and see photos of the dishes you have created from Food magazine. Get in touch by email ( foodmagazine@bauermedia.co.nz ), post on our Facebook page ( www.facebook.com/foodmagnz ),or upload to Instagram with the hashtag #foodmagnz and you could win a prize! 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 122. Get more from the team at Food by receiving our regular newsletter – just click the ‘Sign Up’ box on our Facebook page instagram.com/foodmagnz facebook.com/foodmagnz To be part of our Foodie community, visit us at:…

Fresh, robust and bursting with flavour, there’s much to love about Italian food. So we’re delighted that the Week of Italian Cuisine will return to our shores from November 19, with events up and down the country. Part of an international celebration involving more than 100 countries, the aim of the week is to promote ‘the extraordinary Italian taste’ (as if we needed convincing!), as well as experience the pleasure of eating together the Italian way. Promoting the concept of ‘Made in Italy’, the extravaganza will feature workshops, tastings, cooking lessons and chef meet-and-greets, not to mention special menus in a range of restaurants. Highlights include a free event at Wellington’s Social Cooking on November 22, when guests will enjoy a cooking class from a top Italian chef who will…

STREAMLINE THE SHOPPING: Even if you are not a list-maker, at this time of year, jotting down everything you need to buy helps ease the stress and ensures you don’t have to do multiple Christmas Eve dashes to the supermarket. MENU PLAN: Do this for key meals – Christmas Eve dinner, Christmas brunch and dinner, and your festive drinks party – as well as any events to which you will need to take a plate. Planning what you are making for each event is a money-saving stress buster. PERFECT THE PLATTER: Don’t feel you have to make everything from scratch – a simple platter with crackers, cheeses and fruit or store-bought chutney is always popular when entertaining, and can be thrown together in an instant. GET SOME COLD COMFORT: Given…

When you want to boost the flavour of a dish, ready-made stock is a great go-to – but you can run into problems if trying to avoid meat and gluten. That’s where Massel comes in. Their stock cubes and powders are not only vegan, they are also gluten-free, have reduced salt, and contain no artificial additives, preservatives or MSG. Happily, they achieve all this without compromising on taste, delivering great depth of flavour to everything from roast meats and veges to sauces and soups. And with stock cubes starting from $1.49 (for a seven pack), they’re also great value. Time to stock up!…

How much planning goes into your festive celebrations? I’m pretty chilled out when it comes to Christmas; there’s no stress. We do a family Christmas every year so my parents are the ones who organise it all and do most of the work – I get the day off! What do you think is the key to stress-free festive entertaining? Don’t overcommit yourself by trying to do too much – a few banging dishes are better than a tableful of average ones. Keep it simple and delicious, and prepare as much as you can in advance. What’s your earliest Christmas food memory? Making these horrific, inedible ‘dessert cakes’ that I forced my poor hapless family to eat – really just a gluey slurry of flour and cocoa cooked in the…

IN THE MARKET FOR A PRIZE The countdown to Christmas has started and Countdown has everything you need this festive season. To take the stress out of the rush at the end of the year, shop online by visiting www.countdown.co.nz – where you will also find plenty of inspiration in the form of recipes and specials. To help make Christmas even easier, we have teamed up with Countdown to give five lucky readers a $100 gift card to spend in their local store. To be in to win, simply email foodmagazine@bauermedia.co.nz with ‘Countdown’ in the subject line by December 31, 2018.…

We all love a bit of tinsel and some festive mistletoe, but how much better are decorations that you can eat? And while you can make a table centrepiece of everything from the ham to a wreath of mince pies, our test kitchen has come up with something a little pretty to add to your Christmas table for 2018. These delightful Chocolate and Almond Cones can be made in less than an hour, and look as good adorning a cake or platter as they do simply scattered down your festive table – ready for your guests to nibble on if there’s a hold-up in the kitchen! To create, simply melt 125g dark chocolate over a saucepan of gently simmering water. Remove from the heat and mix in ¼ can sweetened…

DREAMY CHICKEN & ASPARAGUS PASTA PREP + COOK TIME 30 mins SERVES 4 • 400g dried pasta • 2 bunches asparagus, woody ends removed • 2 tablespoons olive oil • 1 onion, finely chopped • 2 cloves garlic, crushed • 1 tablespoon basil leaves, torn • ½ teaspoon dried oregano • pinch of dried chilli flakes • ½ cup chicken stock • 200g block cream cheese, cubed • 1 cup milk or cream • 3 cups cooked shredded chicken • salt and freshly ground black pepper, to taste 1 Cook pasta according to packet directions. During the last 5 minutes of cooking, add the asparagus to the water. Drain the pasta and asparagus. 2 Heat oil in a large frying pan. Add onion and garlic and cook gently until tender. Add the asparagus, basil, oregano, chilli flakes and chicken stock.…

• The best blueberries will feel heavy for their size and be dark blue with a slight whitish, silvery blush. They should deliver a tart but sweet taste. • Don’t wash blueberries until you are ready to use, as the moisture will shorten their shelf life. You can store in an airtight container in the fridge. They also freeze well – place in the freezer in a single layer on a rimmed baking sheet overnight, before transferring into resealable plastic bags. • Blueberries pair well with more flavours than you may think. While lemon and mint are classically great combinations, consider rosemary, coconut, balsamic and banana. A handful of blueberries on the cheese board is also a guaranteed hit. • Be aware these little fruits can change colour with cooking…

SMOKED SALMON PÂTÉ WITH CRISPY CAPERS PREP + COOK TIME 30 mins + cooling + standing SERVES 6 • 2 tablespoons olive oil • 1 onion, finely chopped • 1 clove garlic, crushed • 350g whole hot-smoked salmon • 100g butter, chopped • 2 tablespoons lemon juice • 2 tablespoons cream • salt and black pepper • 1 small red onion, thinly sliced • 2 tablespoons red wine vinegar • 1 teaspoon salt • 1 teaspoon white sugar • 2 tablespoons capers, well-drained • 2 tablespoons dill sprigs • 150g bagel crisps, to serve 1 Heat 1 tablespoon of the oil in a small frying pan over medium heat; cook onion and garlic, stirring, for 5 minutes or until soft but not coloured. Cool. Wipe pan clean. 2 Remove skin and bones from salmon. Process salmon, onion mixture, butter, juice and cream…

❉ The prep for many of these dishes can be done in advance, leaving you more time to enjoy the festivities on Christmas morning. ❉ While including an alcoholic beverage, such as orange juice and champagne, is a nod to the celebratory aspect of the day, you could also make an elegant booze-free drink option. The fresh fruit juice in our Watermelon Stinger on page 62 is delicious served simply with soda and sugar syrup. ❉ Including a smoothie in your Christmas brunch menu can deliver a much-needed pick-me-up for those who began the celebrations on December 24. Try blending an avocado with banana, coconut water, coconut yoghurt, lime juice, honey and ice for a feel-good start to the day. ❉ For a fuss-free option, create breakfast parfaits by layering…

• Careful handling is key to avoiding needless waste and tummy upsets. Remember to put uneaten food in the fridge as soon as possible; it shouldn’t be left at room temperature for more than two hours. • If you are feeling uninspired come Boxing Day, you can move much of the leftover food into the freezer. Slice ham and turkey off the bone and freeze in resealable bags for up to three months – you can also freeze the bones for stocks and soup. Gravy and any remaining wine can be poured into icecube trays for later use in cooking, while Christmas cake and Christmas pud also keep well if stored in resealable bags. • Don’t forget you can also freeze leftover ingredients. Cheese and cream will happily keep in…

★ Don’t be afraid to pimp up your baking. At this time of year anything goes, so be free with the fruit, nuts, icing, chocolate, ribbons and decorations! ★ Ensure you have stocked up on airtight containers in a variety of sizes before you start. ★ Cutters, tins and piping bags are readily available and inexpensive – check out Dollar stores and op shops to boost your utensil collection. ★ Make a double batch of your favourite cookie dough and keep half in the freezer so you can have fresh baking at short notice. ★ Be aware baking is a bit of a science. While a pinch of this and a slosh of that is fine in general cooking, when trying a baking recipe for the first time ensure you…

PESTO LAMB WITH COURGETTE & ALMONDS PREP + COOK TIME 20 mins SERVES 4 • ½ cup store-bought pesto • 4 lamb rump steaks • 3 courgettes, cut into thin ribbons • ⅓ cup blanched almonds, halved, roasted • 1 small red chilli, finely chopped • 2 tablespoons extra virgin olive oil • 1 tablespoon lemon juice • salt and black pepper 1 Combine pesto and lamb in a large bowl. Cook lamb on a heated oiled grill plate or barbecue for 3 minutes each side or until cooked as desired. Remove lamb from heat; cover loosely with foil and rest for 5 minutes. 2 Place the courgettes, almonds and chilli in a large bowl. Drizzle over the oil and lemon juice, and season well with salt and black pepper. 3 Thickly slice the lamb;…

BEETROOT-CURED SALMON WITH ROOT VEGE SLAW PREP + COOK TIME 1 hour + chilling (start 1 day ahead) SERVES 4 • 1 large beetroot, coarsely grated • 1 cup unrefined sugar • ½ cup rock salt • 2 teaspoons coriander seeds, toasted, crushed • 600g skinless, boneless salmon fillet • toasted sourdough, to serve (optional) PICKLED BEETROOT • 1 large beetroot • 1 tablespoon white wine vinegar • 1 teaspoon sugar • ¼ teaspoon sea salt flakes ROOT VEGE SLAW • ⅓ cup natural yoghurt • 1 tablespoon lemon juice • 2 teaspoons store-bought horseradish • 1 carrot, cut into long, thin strips • ½ small celeriac, cut into long, thin strips • 1 parsnip, cut into long, thin strips • 1 fennel bulb, thinly sliced, fronds reserved • salt and freshly ground black pepper PER SERVE Energy 516kcal, 2163kj • Protein 36.6g • Total…

Q I love baking but butter is so expensive! Can I substitute margarine in the recipes, or will it affect the end result? A Yes, butter is expensive! For that very reason we have been creating more cakes made without butter, including the Dairy-Free Blueberry and Almond Cake on page 35. Cakes made with margarine or an olive oil-based spread may display little or no noticeable difference in appearance, depending on the recipe, but the flavour will be slightly different – not unpleasant, just less rich. Cookies and biscuits may have a softer texture and more spread, and again, a slight loss of richness. Just don’t try to make a butter-dependent recipe (such as shortbread) out of margarine, as it won’t work. Q Whenever I peel boiled eggs I end…

Under $20 Lindauer Special Reserve Rosé Bottle fermented and very dry, this vibrant, crisp rosé is great for lazy afternoon drinks in the sunshine. The light, bright notes of strawberry, raspberry and apple are underscored with a lingering hint of creamy nut. Under $30 Hãhã Brut Cuvée An equal blend of chardonnay and pinot noir, the base wine of this very drinkable bubbles was aged for five years, before being fermented using the charmat method. With notes of lemon and nuts, it pairs well with seafood dishes. Under $50 Deutz Marlborough Cuvée Blanc de Blancs Crisp and dry with a citrus tang and toasty biscuit tones, this delicious drop takes the name of a French champagne house, but is made here in New Zealand with Marlborough chardonnay grapes, using methode…

STICK TO A BUDGET Nothing speeds up the stress express like worrying about a credit card bill. Plan your shopping, have a list to avoid impulse splurges, and consider a Secret Santa system for adult family members, whereby you each only buy for one person, with an agreed price limit. Try to purchase non-perishable groceries well in advance to spread the cost over time and catch early specials – there are very few discounts in the week prior to Christmas! REFLECT POSITIVELY ON THE YEAR According to Auckland-based life coach Tracy Manu, often we’re so busy setting goals and taking steps to achieve them, we don’t get the chance to acknowledge how far we’ve come. “Pat yourself on the back for all you’ve achieved this year, before going on to…

STAYING AT HOME Normally I read through Food magazine and mark the recipes I want to copy, then pass the issue onto workmates. Not this time – they can buy their own! Almost every page of the September/ October magazine has a recipe I want to try – what an amazing issue! The tips alongside the recipes that help with quantities and taste alternatives are brilliant – they save me ‘baking blind’ when I try a recipe for the first time. So thanks Food, I will definitely be resubscribing. Marie Preston KITCHEN-BENCH KEEPER Your September/October magazine was kept on my kitchen bench this week as there was such a great variety of meals to chose from. The Kiwi-style Pasties went down a treat, along with the Swede, Rosemary & Parmesan…

Festive spirit – without the booze! ‘Tis the season of merriment... but for those who want to indulge without the alcohol, options can be limited. With increasing numbers of Kiwis turning their backs on booze, having a good mocktail recipe or two is helpful. One of our favourites for this time of year is the chilled mulled mocktail – a twist on the classic mulled wine. Cool, refreshing and without a side of drunken regret, it is a sure-fire drinks party hit. To make, combine in a saucepan 2 litres of red grape juice, 4 strips of orange zest, 2 tablespoons brown sugar, 2 cinnamon sticks, 12 cloves, 3 fresh bay leaves and 2 sprigs thyme. Simmer for 10 minutes, ensuring the mixture doesn’t boil. Cool, refrigerate until cold, then…

PREP TIME 15 mins COOK TIME 12 mins + freezing MAKES 16 • 3 oranges • 1 lemon • 2 limes • 3 cups water • 1 vanilla pod, halved lengthways • 1 cinnamon stick • 4 star anise • 1 small knob ginger • ½ cup raw sugar • 1 tablespoon honey 1 Squeeze oranges, lemon and limes into a saucepan. 2 Add the water. 3 Scrape the seeds from the vanilla pod into the saucepan. 4 Add cinnamon, star anise, ginger, sugar and honey and bring to the boil. 5 Reduce heat and simmer for 10 minutes. 6 Remove from heat and leave to stand for 10 minutes. 7 Strain and pour into ice block moulds. Place in freezer for about 2 hours or until frozen. To serve, pop ice blocks out by…

At this time of year, nuts, seeds and dried fruits are a go-to when it comes to everything from Christmas baking to stuffings and salads. We used FreshLife’s range of these pantry staples in many of the recipes in this issue – including our spectacular Praline Pavlova Bowl and the Festive Fruit Mince. The packaging has recently had a makeover, with each packet now identifying how many cups are contained inside, as well as including information about the great nutritional benefits of each product. Wondering what to do with the half packet you have left after creating a Christmas dish? Try these ideas… * Dried fruit, nuts and seeds will make a delicious addition to your morning muesli; simply sprinkle over the top and enjoy. * Try toasting off nuts…

If the man in your life is struggling to get motivated in the kitchen, this could be just the cookbook for him. The beautifully illustrated book features recipes from the country’s top rugby names, from current All Blacks to retired Sevens players and everything in between. Whether you tackle Richie McCaw’s bunless burgers, try Sir Graham Henry’s sponge, or score a winner with Sam Cane’s beef brisket, there are dishes to suit all tastes. We have three copies to give away; to enter, email foodmagazine@bauermedia.co.nz with ‘Rugby’ in the subject line by December 31, 2018.…

“This delightful dessert from Scrumptious (Random House, $49.99) is light, creamy, refreshing and not too sweet. Thanks to my lovely stepmum Heather for the recipe.” PREP + COOK TIME 20 mins + chilling SERVES 6 • 2 free-range egg whites • ½ cup caster sugar, plus 1 tablespoon, extra • pinch of salt • 300ml cream • 2 tablespoons lemon juice • 1 tablespoon lemon zest • fresh berries, lemon or orange zest and icing sugar, to serve 1 Line a 24cm x 6.5cm springform cake tin with plastic wrap, extending over the sides. 2 Place egg whites and ½ cup sugar in a heatproof bowl over a saucepan of simmering water; whisk until warm. Remove from heat and beat until firm peaks form and it holds its shape. Add the salt and beat…

STRAWBERRY SALAD WITH POPPY SEED DRESSING PREP TIME 10 mins SERVES 4 • 120g baby spinach, rinsed • 250g strawberries, hulled, sliced • 50g feta cheese, crumbled • 2 tablespoons sliced almonds POPPY SEED DRESSING • 2½ tablespoons white sugar • ¼ cup white vinegar • ½ teaspoon salt • ½ teaspoon mustard powder • ½ teaspoon grated onion • ½ cup olive oil • ½ tablespoon poppy seeds 1 Make Poppy seed dressing (see below). 2 Place the baby spinach leaves in a bowl, add strawberries and toss gently with 4 tablespoons of the dressing. 3 Crumble in the feta cheese and scatter over the almonds. Poppy seed dressing Combine the dressing ingredients in a jar and shake well to emulsify. PER SERVE Energy 207kcal, 867kj • Protein 4.2g • Total Fat 18.7g • Saturated Fat 4g…

• When choosing, ensure asparagus stems are firm and the tips are closed. They should be bright green or with a slightly violet tinge. When you rub them you should hear a little squeak, which is an indication of freshness. • Opting for thick or thin spears is a matter of personal preference; thin are sweeter and will cook very quickly; the chunkier ones have a more pronounced flavour and are particularly good if barbecuing. • Asparagus should be used soon after purchasing; to extend its freshness, store in the crisper drawer with the ends wrapped in damp paper towel, or stand upright in a glass of water. • Extremely versatile, asparagus can be eaten raw, but in just a couple of minutes can be stir-fried, grilled, steamed or blanched.…

BROCCOLI & WALNUT PESTO PREP + COOK TIME 15 mins MAKES 1½ cups • ½ cup FreshLife walnut pieces • 1 small broccoli, cut into florets • 2 cloves garlic, crushed • handful of basil leaves • handful of baby spinach leaves (optional) • ⅓ cup grated parmesan cheese • ¼ cup oil, approx • salt, to season • squeeze of lemon juice 1 Preheat oven to 190°C. Roast walnuts for 5-7 minutes or until lightly toasted. 2 Meanwhile, cook the broccoli in boiling water for 3 minutes. Drain and immediately plunge into a bowl of iced water. 3 Place the toasted walnuts, drained broccoli and garlic in a processor or blender and pulse. 4 Add basil, spinach, cheese and enough oil to achieve your desired consistency; pulse to a paste. Season with salt and…

LEMON & ALMOND COUSCOUS PREP + COOK TIME 15 mins SERVES 8 • 2 cups instant couscous • 20g butter, chopped • 2 cups boiling water • finely grated zest from 1 lemon, plus extra zest, to garnish • 2 tablespoons lemon juice • 2 tablespoons extra virgin olive oil • ¼ cup natural sliced or flaked almonds, toasted 1 Place couscous in a heatproof bowl and add the butter. Pour the boiling water over couscous and cover with plastic wrap. Stand for 5 minutes or until water is absorbed. 2 Fluff couscous with a fork to separate the grains. 3 Stir in zest, juice and oil. To serve, transfer to a serving dish and sprinkle with almonds and extra lemon zest. PER SERVE Energy 247kcal, 1037kj • Protein 7.5g • Total Fat 8.2g…

SEEDS & GRATED BEETROOT PREP + COOK TIME 15 mins SERVES 2 Toast 2 tablespoons pumpkin seeds and 2 tablespoons sunflower seeds in a dry frying pan for a few minutes. Place in a bowl with 2 coarsely grated beetroots, 200g sprouts, 2 tablespoons torn mint leaves, 2 tablespoons lemon juice and 2 tablespoons extra virgin olive oil; toss gently to combine. Season with salt and black pepper. PER SERVE Energy 255kcal, 1070kj • Protein 8.3g • Total Fat 19.5g • Saturated Fat 3g • Carbohydrate 9.2g • Fibre 5.6g • Sodium 124mg • Sugar 8.3g TIP Use any sprouts you like in this fresh mix; you could also add other salad greens to bulk it out. SNACKING SEED MIX PREP + COOK TIME 30 mins…

GREEK SALAD PREP TIME 15 mins SERVES 4 Cut 4 ripe tomatoes into wedges and combine in a large bowl with 1 coarsely chopped cucumber, ¼ of a thinly sliced red onion and ⅓ cup pitted kalamata olives, halved. Coarsely crumble over 150g feta cheese and toss gently to combine. Sprinkle with ½ teaspoon dried oregano leaves. Combine ¼ cup extra virgin olive oil and 1 tablespoon red wine vinegar, season with salt and pepper and shake well. Drizzle dressing over salad and serve with fresh oregano springs, if desired. PER SERVE Energy 288kcal, 1205kj • Protein 8.7g • Total Fat 25g • Saturated Fat 8g • Carbohydrate 5.3g • Fibre 3g • Sodium 273mg • Sugar 5g MIXED CABBAGE SLAW PREP TIME 20 mins…

CINNAMON SUGAR MIXED NUTS PREP + COOK TIME 40 mins MAKES 4 cups • 1 egg white • 1 tablespoon water • 1 tablespoon spiced rum • 4 cups mixed raw nuts • 1/2 cup white sugar • 1/2 cup brown sugar • 2 cinnamon sticks • 1 tablespoon ground cinnamon • 1 teaspoon salt • 1/4 teaspoon cayenne pepper, approx 1 Preheat oven to 150°C. Line two oven trays with baking paper. 2 Whisk egg white and water together for about 2 minutes until frothy and foamy. Stir in rum. Pour mixture over nuts. 3 Add sugars, cinnamon sticks, ground cinnamon, salt and cayenne. Toss well to coat nuts evenly. 4 Spread nuts in a single layer on the trays. Bake for 25-30 minutes, stirring often, until nuts are evenly crisp and have caramelised. 5 Cool…

Pimp those pies! At this time of year chomping on a fruit mince pie is almost mandatory, and with the help of store-bought sweet shortcrust pastry and fruit mince in a jar, you can have them oven-ready in minutes. But if you want something a little different this year, why not try some of our easy variations? ➽ Meringue pies Make Italian meringue by mixing hot sugar syrup into beaten egg whites. Pipe onto a cooked pastry and fruit mince base; oven bake for 5 minutes until golden. ➽ Mince pie pops Instead of using shortcrust pastry to make regular round pies, cut into shapes using cookie cutters, ensuring you have two of each shape. Place a lolly stick on each shape, add a little fruit mince, top with the…

1 CREATE BEETROOT SALT CURE Coarsely grate beetroot and combine it with the sugar, salt and coriander seeds in a bowl. This will be the cure for the salmon fillet. 2 WRAP THE SALMON FILLET Line a large dish with two layers of plastic wrap, overlapping slightly, and extending over the sides enough to enclose salmon. Spread half the beetroot mixture in the base of the dish. Place salmon on beetroot mixture; top with remaining mixture. Wrap tightly and refrigerate overnight. 3 MAKE THE PICKLE For the Pickled beetroot, boil, steam or microwave beetroot until just tender; cool. Cut beetroot into matchsticks; combine with vinegar, sugar and sea salt flakes in a small bowl and stand for 1 hour. 4 PREPARE THE SLAW For the Root vege slaw, combine yoghurt,…

THAI SWEET AND SPICY VEGETABLE TOSS PREP + COOK TIME 30 mins SERVES 6 • 4 cups kumara, sliced approximately 2cm thick • 1 tablespoon Exotic Food sesame oil • 1 large broccoli head, cut into florets • 4 tablespoons tahini paste • juice of 2 lemons • 1 tablespoon Exotic Food Matsaman Curry Paste • 1 ½ – 2 tablespoons honey • ¼ cup Exotic Food coconut milk • 2 cups thinly sliced red or green cabbage • fresh herbs, to decorate (optional) • ¼ cup toasted cashews, to garnish 1 Preheat oven to 180°C. Place kumara on a baking paper-lined tray, drizzle with oil and bake for 20 minutes or until just tender. Steam broccoli for 4 minutes or until cooked. 2 In a small bowl, combine tahini paste, lemon juice, curry paste and honey, with…

Gorgeous and green Whether you’re eating outside or in, add a lush touch of nature to your festive table with rich green foliage that’s easy to assemble and delivers the wow factor. Hanging plant basket • 1 hanging basket (large enough to hold 2-3 pots)• moss (Spanish and standard)• cellophane• hanging and trailing plants 1 Line the basket with green moss. Don’t worry if some is poking out as it adds to the rustic feel. 2 Line the moss with the cellophane to catch any water that could escape. 3 Keeping the plants in their pots (in case you wish to change them in the future), place in the basket so that some foliage hangs over the side. 4 Fill in the gaps with some more moss. Table garland •…

Memory tree Lay out your keepsakes, photos and cards on a flat surface to establish your composition, aiming for a triangle shape. Take a quick snap that you can refer back to, then attach each item to the wall using washi tape, Blu Tack or small nails. Wool delight Take three pieces of brass tubing or wooden dowl in different lengths. Fold lengths of wool in half and cut to desired hanging length, then loop onto each rod, creating a pattern with different coloured wool. Thread on beads at random lengths, then thread wool through each rod (or tie at end) to attach together to create triangle shape. Hang on a nail and add a star or decoration at the top. Light fantastic Hook some battery-operated seed lights onto an…

It’s really no surprise that when TVNZ were looking for a star for their new flagship cooking show they turned to Sue Fleischl. Given the success of The Great British Bake Off, which became a ratings phenomenon in the UK, expectations are high that the new Kiwi version of the show will also be a smash hit. And catering queen Sue knows all about thinking big – and delivering. This is a person who developed her culinary skills by door-knocking anyone who had won a Chef of the Year award and asking to work with them. Someone who named her business The Great Catering Company, when it was simply a stainless steel bench in her lounge and a great idea. A go-getter who, when she was later swamped with bookings,…

1 Choose the right formula The thickest concealer is not always the best for your needs; if caked on, it can draw attention to the area rather than camouflaging it. Opt for wands for light coverage, liquid and crayons for medium coverage, and sticks and creams for an opaque concealing of blemishes and scars. 2 Apply at the right time It’s best to apply concealer after foundation; this allows you to see more accurately how much product you need, and also helps to prevent smudging your carefully applied coverup. If you don’t usually wear foundation, ensure you at least use a base of moisturiser or primer for the concealer to cling to, otherwise it can settle into fine lines and can also draw attention to any flakiness. 3 Use the…

At Food magazine we are big fans of getting kids in the kitchen – and so too is Michael Van de Elzen. The celebrity chef has just released the Good From Scratch Kids Cookbook ($34.99), a great stocking filler that will get the children excited about being creative in the kitchen. We asked him to share his suggestions for the best ways to get young cooks involved in cooking for the festive season, as well as a recipe that is sure to delight this summer. Michael’s tips for cooking with youngsters TALK ABOUT IT! Get your kids involved in the discussion about what you are going to make. This could be as simple as looking through recipe books for ideas and making a grocery list. START OFF SIMPLE Choose easy…

AUCKLAND NIGHT NOODLE MARKETS Victoria Park, Auckland November 23 – December 2 Returning to Auckland before heading to Christchurch and Wellington early next year, this market just keeps getting more popular. From noodles, dumplings and barbecued treats, to cocktails and desserts, the hardest part will be choosing what to have! Free entry. www.nightnoodlemarkets.nz TASTE OF AUCKLAND Queen’s Wharf, Auckland, November 1-4 Celebrating its 10th birthday, this showcase of the country’s best restaurants, chefs and bars is the ultimate foodie paradise. More than 120 artisan producers will be offering everything from barbecue ribs to cupcakes and vegan treats. Don’t forget to check out the live cooking demonstrations, masterclasses and music. Tickets $25. www.tasteofauckland.co.nz THE THIRD WEEK OF ITALIAN FOOD IN THE WORLD Nationwide, November 19-25 Enjoy the flavour of one of…

Food spoke to the owner and head chef of Industry, Mark Jason Heffer. What do you think sets Industry apart from other cafés in the area? We are family owned – the café is managed by my best friend and sister, and most of our staff have known each other for more than five years. We are a big family and we love it. What tends to be your most popular dish? Coming into summer, it’s definitely our Beetroot Fritters meal – crispy beetroot fritters served with grilled haloumi, roasted red capsicum, Industry coleslaw and a herb aioli. Which ingredient do you tend to go through the most of each month? Lots and lots of vegetables, but mainly potatoes and beetroot, which we get straight from the market. What do…

The aim might be to serve up joy and goodwill – but that often comes with a side of stress at the most hectic time of the year. So we have created a guide to making the festive season one of organised enjoyment, rather than chaotic frustration. Whether you need a turkey big enough to satisfy the cousins who are flying in from overseas, or ideas for your vegetarian guests; a ready-made deli platter for your drinks party, or suggestions for Christmas baking; between Food magazine and Countdown, we can help with that… 8 WEEKS TO GO! MAKE A GIFT LIST There’s nothing worse than wandering listlessly through a busy mall, trying to decide whether you can get away with giving your uncle socks for a fourth year in a…

• When purchasing, go for strawberries that look firm, with a soft sheen and crisp, bright green leaves. Look underneath the punnet to check the fruit at the bottom isn’t squashed, damaged or oozing juice. • You can store in the fridge still in the punnet or on a plate lined with a paper towel covered in plastic wrap. Don’t wash until about to use, when you will generally remove the hull and green leaves. • Delicious raw, the flavour of strawberries is enhanced with a little sprinkle of balsamic vinegar, brandy or orange-flavoured liqueur. You can also simply squeeze over lemon juice, dust with sugar and leave to stand for a few hours. • Strawberries with a dipping sauce is a quick and easy dessert. Combining strawberries with chocolate…

EASY BLUEBERRY DANISH PASTRIES PREP + COOK TIME 45 mins MAKES 9 • 1 cup blueberries • 3 tablespoons sugar • 125g cream cheese, at room temperature • ½ teaspoon vanilla essence • 2 sheets puff pastry, thawed • icing sugar, for dusting 1 Preheat oven to 190°C. Grease a baking tray with non-stick cooking spray. 2 Place blueberries and 1 tablespoon of the sugar in a small saucepan and simmer for 15-20 minutes or until thickened. Remove from heat; cool. 3 Beat cream cheese, the remaining 2 tablespoons sugar and vanilla essence until smooth. 4 Using a little cold water, join the pastry sheets together to create one long rectangle, pressing firmly along the join. Slice pastry into nine long strips, using the long edge as a guide. 5 Take a strip…

• Pick broccoli that has firm stems, crisp-looking dark green leaves and tightly closed buds. Avoid those with yellowing open buds. • Take care not to overcook broccoli, otherwise it will lose its vibrant colour and become mushy. A good method is blanching – boiling for 1-2 minutes before plunging in ice cold water. You can also oven roast it or crisp it on the barbecue – coat in olive oil and season first. • Raw broccoli is great in salads and makes a delicious crudité with dips and cheesy fondue. • Don’t throw away the stalk; peel off the tough outer layer and then thinly slice to nibble on as a snack, or shred or grate to use like carrot or cabbage in coleslaw. You can also chop up…

CRUSHED BROAD BEAN BRUSCHETTA PREP + COOK TIME 35 mins SERVES 4 • 31/3 cups frozen broad beans • 1 cup frozen baby peas • 1/3 cup firmly packed mint leaves, shredded, plus extra, to serve • 2 cloves garlic, crushed • salt and black pepper • 4 oval bread rolls • 1/4 cup olive oil • 1/2 cup white vinegar • 8 cold eggs • 180g feta cheese • 100g semi-dried tomatoes in oil, drained, finely chopped 1 Place broad beans and peas in separate heatproof bowls; cover each with boiling water. Stand for 5 minutes; drain. Peel broad beans. Place broad beans and peas in a large bowl; mash coarsely with a potato masher. Stir in mint and garlic; season to taste. 2 Preheat grill to high. Split bread rolls in half. Brush cut side with…

HOW TO USE LEFTOVER Turkey TURKEY, CRANBERRY & PEANUT SALAD PREP TIME 20 mins SERVES 6 • 1kg leftover cooked turkey • ⅔ cup dried cranberries • 3 stalks celery, trimmed, thinly sliced • 1¼ cups bean sprouts • 1 cup snow pea sprouts • ½ cup roasted unsalted peanuts • ½ cup firmly packed mint leaves, torn • salt and black pepper • 1 lettuce, leaves separated MUSTARD DRESSING • ½ cup red wine vinegar • 1 teaspoon dijon mustard • ¼ cup light olive oil 1 Coarsely shred turkey. 2 Make the Mustard dressing (see below). 3 Add turkey, cranberries, celery, sprouts, nuts and mint to the Mustard dressing; toss gently to combine. Season to taste. 4 Serve salad on lettuce leaves. Mustard dressing Combine vinegar, mustard and oil in a large bowl. PER SERVE Energy 529kcal,…

ALMOND ICECREAM PROFITEROLES PREP + COOK TIME 1 hour 10 mins + freezing + cooling MAKES 16 • 1.5 litres vanilla icecream, slightly softened • 1½ cups almonds, chopped • ¾ cup water • 60g butter, chopped • 1 teaspoon caster sugar • ¾ cup plain flour • 3 eggs CHOCOLATE SAUCE • 100g dark chocolate, chopped • 100g milk chocolate, chopped • ½ cup cream 1 Place icecream in a large bowl with two-thirds of the almonds; stir until combined. Spoon mixture into a loaf pan; level surface. Cover; freeze for 4 hours or until firm. 2 Preheat oven to 190°C. Lightly grease two oven trays. 3 Combine the water, butter and sugar in a saucepan over low heat until butter melts. Bring to the boil. Add flour; beat with a wooden spoon for 2 minutes…

• Have a look in homeware stores and even op shops for pretty glassware and containers in which you can present your homecooked gift. • We have a basic chocolate bark recipe over the page, but you could jazz this up by cutting it into shapes – as we did in our cover recipe (page 146) – and using various toppings. • Gift a luxury homemade muesli, made by heating together honey, brown sugar and oil and using to coat oats, nuts and seeds. Roast at 170°C for about 30 minutes until golden and crisp; cool, and package up. • In a glass jar, layer the dry ingredients for a brownie, cupcake or muffin recipe, then write out the method and attach to the lid. • Infused vodka is a…

CREAMY CHICKEN & PASTA SALAD PREP + COOK TIME 35 mins SERVES 6 • 3 cups water • 400g chicken breast fillets • 500g large pasta shells • 2 stalks celery, trimmed, thinly sliced • 1 red onion, thinly sliced • 1 cup roasted pecans • ½ cup thinly sliced cornichons or gherkins • 50g baby rocket leaves • salt and black pepper CREAMY TARRAGON DRESSING • ¾ cup mayonnaise • ½ cup sour cream • 2 tablespoons lemon juice • 1 tablespoon finely chopped tarragon 1 Bring the water to the boil in a saucepan, add chicken; simmer, covered, for 10 minutes or until cooked. Cool the chicken in poaching liquid for 10 minutes; drain, coarsely shred. 2 Meanwhile, cook pasta in a large saucepan of boiling water for 10 minutes until tender; drain. Rinse under cold water; drain.…

Glaze of glory It’s not really a Christmas ham if it hasn’t been coated in a rich, delicious glaze, transforming it from a piece of meat into a thing of beauty. But which glaze is best? Some of our favourites include... APRICOT & MUSTARD Mix into a jar of apricot jam a good slug of white wine vinegar and about 1 tablespoon of French mustard. Stir in enough water to make the glaze brushable. MANGO & CHILLI Stir into a jar of mango chutney a pinch of chilli flakes and ¼ cup each of brown sugar and water. Serve ham with a salsa made from chopped fresh mango, onion and lime juice. FIG & GINGER Mix into a jar of fig jam ¼ cup each of dijon  mustard and brown…

FESTIVE FRUIT MINCE PREP TIME 40 mins + standing MAKES 16½ cups • 2⅓ cups sultanas • 2 cups dried currants • 2⅓ cups coarsely chopped raisins • 1 cup finely chopped pitted dates • ⅔ cup finely chopped pitted prunes • 1 cup finely chopped dried figs • 2 large apples, coarsely grated • ¼ cup golden syrup or treacle • 2¼ cups firmly packed brown sugar • 2 cups brandy • 2 teaspoons ground ginger • 1 teaspoon ground nutmeg • 1 teaspoon cinnamon 1 Combine ingredients in a large bowl and cover it tightly with plastic wrap. 2 Store in a cool, dark place for at least 1 month before using. Stir mixture every 2-3 days. PER 30G SERVE Energy 74kcal, 310kj • Protein 0.4g • Total Fat 0.1g • Saturated Fat 0g • Carbohydrate 14.8g •…

HASH BROWN STARS PREP + COOK TIME 30 mins SERVES 4 • 1 large potato, washed, unpeeled • 2 tablespoons self-raising flour • 2 eggs, lightly beaten • 1 courgette, grated • 1 carrot, grated • ½ red capsicum, finely chopped • salt and pepper, to season • non-stick cooking spray • ¼ cup vegetable oil, for frying • cherry tomatoes and parsley, to serve 1 Boil, steam or microwave potato until tender. When cool enough to handle, peel off the skin and discard. Grate the potato into a bowl. Add the flour and eggs. 2 Squeeze courgette and carrot to wring out excess moisture. Add to the bowl, along with the capsicum, and season with salt and pepper. 3 Grease different sized star-shaped cookie cutters with non-stick spray and place on a baking tray. Pack cutters…

From squishing to smooshing; mashing to mushing, kids who enjoy getting messy in the kitchen will love our prize this issue. We have three Smooshy Mushy Bento Boxes to give away, each worth $32, and featuring treats including a Bento character and two unique scented Besties. To be in to win, email a picture of your kids’ food creations to foodmagazine@bauermedia.co.nz with Kids in the Kitchen in the subject line by December 31, 2018.…

Who is your favourite celebrity chef? Jamie Oliver – he has brought cooking into the home, making it look fun and easy and taking the fear out of cooking for a lot of people. What’s your best baking tip? Read the recipe first. What is the difference between a good cook and a great cook? A cook will follow a recipe, but a great cook has got the taste buds and they can feel when it’s going right and when it’s not. It’s an instinct and something you can grow and develop. What’s the biggest mistake homecooks make when it comes to entertaining? Leaving everything to the last minute; you’ve got to plan ahead. There are many things you can do two to three days or even up to a…

Top value meals in minutes! Try Tilda’s delicious Coconut, Chilli & Lemongrass Steamed Basmati Rice; simply heat and it’s ready to eat in just two minutes! Tilda’s steamed basmati range of crafted recipes offers versatile meal inspiration. Made with natural ingredients, it’s entirely gluten-free and full of flavour. Available at Countdown supermarkets. 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 are excellent served hot or cold. RRP $8.99. Go nuts for milk Almond Breeze almond milk is a great tasting, low-fat and healthy dairy alternative. An ideal milk substitute in baking, cooking and smoothies, it’s also delicious straight…