Innholdsfortegnelse for January - February 2019 i Food

I can’t deny it, I’m solar powered. I adore the sunshine, embrace the heat and don’t even mind the humidity of a New Zealand summer. I also love the abundance of fresh summer produce that our varied climate blesses us with. Every year I aspire to grow more produce myself, but my bit of dirt – affectionately referred to as the garden of doom, due to its propensity to kill two out of every three plants I plant in it – simply refuses to cooperate; and despite my best efforts, vegetables wither on their vines while weeds and pests flourish. That doesn’t prevent me making the most of the season’s bounty though. I’ll definitely be making more of the cherry jam on page 27 to savour when summer feels like…

HAM-HANDED Every Christmas my partner makes a hash of the ham. He has put the oven on without turning up the heat. He has fallen asleep and burnt the ham. He’s got distracted by sport and not even begun. I don’t like pork; the vegan aunties don’t like people who cook pork. I sound like an increasingly angry shrew when called in on yet another rescue mission. People think I wrecked it! This year I am handing him your magazine opened to Cook School with a message on the page: “You’re on your own mate! Merry Christmas and Hammy New Year.” J Ross Our star letter this issue wins a stylish Russell Hobbs four-slice toaster, worth $179.99, from the new Russell Hobbs Inspire Kettle and Toaster collection, exhibiting the latest…

1 FOOD SAFETY FIRST. Avoid food that spoils easily. Choose foods that can be enjoyed hot or cold and can withstand some variation in temperature, as the hamper will go from kitchen to the hot car boot before arriving at your destination. Go for cured meats, sausages and ham, rather than chicken and seafood. 2 TRAVEL LIGHT. If there is a long walk from the car to your picnic spot, opt for paper or plastic plates and cutlery as they’re lighter and so much easier to carry. Freezing your water bottles and using them to keep the hamper cold can relieve you of having to lug a load of cool packs with you too. 3 FILL ‘EM UP. There’s nothing like tearing around in the fresh air to make the…

Tapas, or small plates, are a trend that’s stubbornly stuck around for years, and for good reason. The Spanish tradition of serving portions of food shared among a table of guests lends itself perfectly to the relaxed Kiwi style of dining, and many gatherings, parties and even weddings are ditching the idea of a sit-down three-course meal in favour of something lighter. Here, Dani Chen, chef de partie at Auckland’s Bellota restaurant and winner of the 2018 World Tapas Championship in Spain, gives us her recipe for a perfect tapa to serve at your next barbecue, which is simple to make and delivers on taste. Congratulations, Dani!…

CHERRY CHEESECAKE BITES PREP + COOK TIME 35 mins + chilling MAKES 12 • 1 pack Oreo biscuits (approx 140g) • 1 tablespoon desiccated coconut • 50g butter, melted • 1 Cherry Ripe bar (optional) • 250g cream cheese, at room temperature • ⅓ cup sugar • ¼ cup cream • 2 teaspoons lemon juice • ½ teaspoon vanilla essence • 1 egg, lightly beaten • 1 tablespoon thread coconut, for decorating (optional) • 12 cherries on the stem, to decorate (optional) CHERRY TOPPING • 250g pitted cherries, fresh or frozen • 1 tablespoon lemon juice • 1 tablespoon sugar • 1 teaspoon arrowroot 1 Preheat oven to 180°C. Grease a 12-cup mini cheesecake pan, or individual paper cups. Place biscuits and coconut in a processor and pulse to fine crumbs. Add melted butter and mix. 2 Place heaped tablespoons of the mixture…

• Low in calories, courgettes are a member of the squash family and are an extremely versatile vege. Grilled, sautéed, grated or baked, their mild flavour goes well with sweet and savoury seasonings. • They have a high water content, so when using in fritters and baking, grate them and squeeze the excess water out in a clean tea towel. • ‘Courgetti’ or ‘zoodles’ are noodles made from raw courgette using a spriraliser or julienne grater, and are a great low-carbohydrate alternative to pasta and noodles. Try swapping the noodles in the Kale Ramen on page 38 with two courgettes made into noodles. • Courgette flowers are also edible, traditionally stuffed with cheesy fillings, then lightly battered and fried. • Make sure they’re firm and shiny, and store them in…

SAUSAGE, CAPSICUM & KALE CASSOULET PREP + COOK TIME 45 mins SERVES 6 • 1 tablespoon olive oil • 400g sausages (choose good herby ones; check label for GF) • 1 onion, chopped • 2 cloves garlic, crushed • 1 celery stalk, finely chopped • 1 capsicum, de-seeded and chopped • 700g passata sauce • 2-2½ cups chicken stock • 1 teaspoon dried oregano • 1 teaspoon dried basil • ½ teaspoon dried chilli flakes • 120g kale, washed and finely chopped (approx 3 packed cups) • 1 400g can cannellini beans, rinsed • fresh parsley to garnish (optional) 1 Heat olive oil in a large pan, cook the sausages until brown and cooked through. Remove from the pan and set aside. To the pan add onion, garlic, celery and capsicum and cook gently until onion is translucent and vegetables are…

Is there anything better than enjoying a good old fashioned Kiwi BBQ with friends and family? While we still love a great sausage on a bit of bread, the humble barbecue is now so much more than just slapping a piece of meat on a grill plate. Interesting, fresh and zesty salads are now a must, and we're increasingly having a lot more fun with marinades, accompaniments and dressings. Of course, the number one rule of barbecue cooking is that it has to be simple, simple, simple – but at the same time, it can be a little tricky to think of new ways with kebabs and lamb chops! Thankfully, we've created a perfect menu of easy, alfresco-friendly dishes – complete with a little twist – which are perfect to…

Tips ✦ The world’s your oyster when it comes to adding sweet treats to your icecream – use your imagination and add in gummy lollies to make your own goody goody gum drop version, or Skittles or Jaffas to customise our Chocolate Munchies recipe. ✦ Icecream doesn’t have to be served in a bowl or a cone – have it in between wafers or cookies for an icecream sandwich, or on top of cupcakes. ✦ Experiment with deep-frying icecream for the ultimate treat – yes, it’s possible! Freeze solid scoopfuls, then cover with flour, egg and batter. Once it’s deep-fried, the icecream will have a crispy shell. ✦ Getting the kids involved in making icecream is easy, and a great way to introduce them to cooking. Plus, they’ll enjoy the…

PLAN & PREPARE When doing the weekly grocery shop, make lunch ingredients a priority, not an afterthought. Indulge in your favourite meats, cheeses and breads and you won’t feel like you are missing out by bringing lunch to work. By planning and packing your lunches the night before, you will also find yourself naturally making healthier choices. It is much harder to resist fast food options if you’re hungry and need to grab something quickly. Lunch can be more than last night’s leftovers, though curries, pastas, stir-fries and salads make excellent options. Cook large batches of pastas, curries, soups and stews and freeze them in single portions. Take your lunch out of the freezer the night before and defrost it in the fridge. Refrigerate it when you get to work,…

➾ We can’t get enough of bananas. In fact, according to the UN Food and Agricultural Organisation, Kiwis eat 72 million kilos of them ($130 worth per household) a year. ➾ It’s best to use very ripe bananas in baking, as they’re easier to mash and they’re sweeter. Plus, it’s a great way to avoid waste. If you can’t get around to baking with them before they turn, freeze them whole and, once thawed, use them in cakes, muffins and smoothies. ➾ If your bananas are ripening too quickly, pop them in the fridge. The skin will turn black, but the fruit will be fine. ➾ On the other hand, if you need them to ripen in a hurry, place with a ripe apple in a brown paper bag on…

PORK SLIDERS WITH APPLE & SLAW PREP + COOK TIME 40 mins SERVES 6 • 500g frozen shoestring chips • 600g thick pork sausages • 2 spring onions, finely chopped • 2 tablespoons finely chopped fresh flat-leaf parsley • ¼ cup olive oil • 1 cup grated cheese • 2 small green apples, thinly sliced • 12 small round dinner rolls, split MINT SLAW • 1 cup finely shredded green cabbage • ¼ cup loosely packed small fresh mint leaves • 1 spring onion, thinly sliced on the diagonal • ⅓ cup coleslaw dressing 1 Preheat oven to 210°C. 2 Place chips on an oven tray lined with baking paper, season. Cook in oven according to packet directions. 3 Meanwhile, make Mint slaw (see right). 4 Remove casings from sausages; place filling in a large bowl. Add onion and…

Q My barbecue is a basic one without a thermostat. How can I tell when it is hot enough or too hot for cooking different foods? A Always preheat the grill for 20 minutes before attempting to cook anything on a barbecue, then hold your hand 12cm above the cooking grate. When it’s at a high temperature you won’t be able to leave your hand there for more than two seconds; when it’s medium you’ll manage four to five seconds; and at medium-low about seven seconds is tolerable. Q My kids love icecream in a cone, but in the summer it melts so quickly and the icecream drips out of the bottom. Can I prolong the life of the icecream or cone so it can be eaten before it ends…

● Removing more than 70 tonnes of plastic from produce. ● Supporting the local economy by sourcing 100% of fresh chicken, lamb and pork, and 97% of fresh beef, from New Zealand farmers. ● Gaining White Ribbon accreditation. ● Raising $1.26 million for children’s hospitals through the Countdown Kids Hospital Appeal. ● Increasing the number of own-brand products with a Health Star Rating to 82%. ● Increasing the number of Countdown own-brand products containing certified timber, pulp or paper to 77% in FY18 – up 22% from FY17.…

1 Kale chips – I’m a bit late to the party on these I realise, but if you haven’t tried them yet, then honestly, you’ve missed out! So easy, so good – and so good for you! 2 Konjac or shirataki noodles contain almost no calories. Additionally, their high fibre content means you feel fuller for longer; ideal for trimming down after the excesses of Christmas. 3 To get great grill marks on your barbecue food, brush it with oil or include something sugary in the marinade. The hardest part is resisting the temptation to poke and prod, which inevitably ruins the precision of your lines.…

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! 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:…

A KITCHEN WIZZ The compact and lightweight KitchenAid 3.5 cup Mini Food Processor is ideal for every day use – whether you want to eat healthier, be more creative, or just save time on meal prep. It is ideal for quick and small processing tasks, such as dressings, sauces and single-serve meals. The easy one-touch operation enables you to chop and purée quickly. Thanks to sKids, we have one to give away, worth $179. To enter, email foodmagazine@bauermedia.co.nz with ‘KitchenAid’ in the subject line by February 28, 2019. HEALTHY AND WISE With its revolutionary technology that connects the NutriBullet Balance and App to calculate real-time nutrition info, you can build the perfect smoothie, based on your tastes, needs and nutrition goals – every time. NutriBullet Balance automatically tracks nutritional information…

AN EVENING WITH NIGELLA LAWSON Auckland Jan 22, Wellington Jan 23, Christchurch Jan 25 If you’re a fan of Nigella, this is a once-in-a-lifetime opportunity. In her intimate new show, Nigella will be on stage sharing her own culinary tales, food stories and insights, with lots of opportunities for interaction and questions. Tickets from $85. nigellaliveonstage.com MARLBOROUGH FOOD & WINE FESTIVAL Feb 9 Of all the wine festivals in New Zealand, this is the original and longest running! Head along to this picturesque vineyard for a day of wine tasting, all day entertainment and local cuisine from some amazing food producers. Tickets from $60.wine-marlborough-festival.co.nz NELSON FOOD & WINE FESTIVAL Feb 17 With gourmet food stalls, wine and beer and all-day entertainment, this local festival is a true celebration of all…

While last year was all about earthy, savoury flavours, 2019 will see the boom of all things sour. Thanks to the growing popularity of Korean and Filipino cuisines, as well as a worldwide desire to eat more seasonally, dishes accentuated with the flavours of vinegar, kimchi and citrus, as well as the tartness of fruits such as rhubarb, pomegranate and tamarind will dominate the foodie scene. Even traditionally sweet desserts will have an added sour tinge – think marmalades on top of chocolate muffins, pomegranate seed-decorated cakes and lime-scented panna cotta. Try it yourself: check out our Salmon Ceviche ‘Tacos’ with Pickled Relish on page 54 ,or our Chimichurri Sauce on page 76.…

SERVES 5-6 • 60g butter • 1 medium leek (pale part only), finely chopped • 1 kg chicken mince • zest of 2 lemons • 3 tablespoons sweet chilli sauce • handful of rosemary • 30g dry breadcrumbs • 2 eggs, plus extra for crumbing • 1 handful coriander leaves, chopped, plus extra for garnish • flour for coating • 3 tablespoons honey • sweet thick soy sauce, to serve THE CRUMB • 40g sesame seeds • 100g panko breadcrumb • dash of milk 1 Heat butter in a frying pan over low-medium heat; add leek and cook until translucent (about 4-6 minutes). Set aside in the refrigerator to cool. 2 In a mixing bowl, season the minced chicken, add the chilled leek, zest, sweet chilli sauce, rosemary, breadcrumbs, eggs and coriander. Mix together. Roll mixture into 40 balls; allow to cool. 3 In…

• Cherries have been around for a long time; archaeologists have discovered fossilised cherry pits in prehistoric caves throughout Europe and Asia. • As well as tasting great, cherries are good for your health – they’re high in antioxidants, fibre, potassium and vitamin A, C and K. • They also contain antioxidants called anthocyanins, the source of their vivid colour. These pigments are a type of phytonutrient known as flavonoids, which have been linked to a variety of health benefits — from potential protection against heart disease and cancer to keeping the brain sharp. • Research indicates that cherries help inhibit enzymes in the body that are associated with inflammation. The compounds in cherries responsible for this have a similar activity as aspirin and ibuprofen and can bring relief to…

NECTARINE & PIMMS PICNIC JELLY JARS PREP + COOK TIME 15 mins + 4 hours chilling MAKES 4 • 150ml Pimm’s No 1 • 200g nectarines, sliced • 150ml apple juice • 300ml ginger ale • 2½ teaspoons powdered gelatine • 1 orange, peeled and segmented • 4 strawberries, halved (optional) • 6 mint sprigs to decorate 1 Combine the Pimm’s, nectarine slices, apple juice and ginger ale in a saucepan. Heat gently till simmering, then remove from the heat. 2 Strain ½ a cup of the liquid into a bowl. Sprinkle on the gelatine and whisk until completely dissolved. Return the gelatine mixture to the saucepan and gently stir though. 3 Divide the nectarine slices, orange segments and strawberries, if using, between the glasses. Pour on the liquid, add a sprig of mint to…

• A cruciferous vegetable like cabbage, broccoli, cauliflower, collard greens and Brussels sprouts, the leaves can be green or purple, and have either a smooth or curly shape. • Gram for gram, kale has twice the vitamin C of an orange. It’s also high in vitamin K, which is important for blood clotting. If you’re on blood-thinning medication such as Warfarin, talk to your doctor before eating kale. • The most common type of kale is curly kale, which has green and curly leaves and a hard, fibrous stem. • Kale contains substances that lower cholesterol levels in the body. • Avoid washing kale until just before use, as it hastens spoilage. • Look for bright, fresh-looking leaves without any yellowing. When using, remove the fibrous central rib, which is…

Tips ● When deciding on what salads to make, keep in mind the seasons, and use produce that’s widely available. ● Invest in a salad spinner – they are amazing at removing excess moisture, leaving you with crispy, fresh greens that last longer. ● Texture is supremely important in a salad; make sure you include a crunchy element, such as croutons or nuts. ● If you’re not sure what flavour combinations work, follow a theme. For example, a Mediterranean salad would include olives, tomatoes, feta cheese and cucumber, alongside herbs such as parsley and oregano. ● When packing leftover salad for lunch the next day, do not add the dressing, otherwise you’ll end up with a very soggy meal! Pack the dressing separately. ● Don’t forget to season the salad…

TIPS • Soy sauce is essential for Japanese cooking, but it’s also a very handy condiment to have in the pantry for other cuisines too. Add a tablespoon or so into your next spaghetti bolognese for an instant savoury boost. • Miso paste is another great ingredient to have on hand – add a teaspoon and a squeeze of lemon juice into ¾ cup of good-quality mayonnaise for an instant dressing, perfect for coleslaw. Miso paste is also a brilliant marinade for chicken and fish. • Once you’ve mastered the basics of our sushi rolls on page 74, get creative with the fillings. Whatever you’ve seen in your local sushi restaurant will work, but you can also make up your own non-traditional combinations, such as incorporating Pacific flavours such as…

1. TOMATO CHILLI MUSSELS PREP + COOK TIME 25 mins SERVES 4 Melt 40g chopped butter in a large saucepan over medium heat; cook 2 crushed cloves garlic, 1 finely chopped medium onion and 2 thinly sliced, fresh, long red chillies for 2 minutes or until onion is soft. Add two 400g cans chopped tomatoes; bring to the boil. Add 2kg cleaned mussels to pan. Cover; cook for 5 minutes or until mussels open (discard any that don’t open). PER SERVE Energy 515kcal, 2158kj • Protein 61g • Total Fat 17g • Saturated Fat 4.6g • Carbohydrate 26.8g • Fibre 4.4g • Sodium 1954mg • Sugar 10g 2. THAI-STYLE MUSSELS PREP + COOK TIME 25 mins SERVES 4 Stir 2 tablespoons Thai green curry…

FALAFEL WITH EGGPLANT PURÉE & TOMATO SALSA PREP + COOK TIME 30 mins SERVES 4 • 2 medium eggplants • 450g packaged ready-made gluten-free falafel • 2 cloves garlic, quartered • 2 tablespoons tahini • ¾ cup Greek-style yoghurt • 2 tablespoons lemon juice • 250g rocket leaves • 2 tablespoons olive oil TOMATO SALSA • 3 medium tomatoes, finely chopped • ¼ cup finely chopped fresh mint • 2 tablespoons finely chopped, fresh flat-leaf parsley 1 Preheat oven to 200°C. 2 Cut eggplant in half lengthways. Using a small knife, cut a criss-cross pattern on the cut side. Cook the eggplant, cut-side down, on a heated oiled chargrill plate (or grill pan or barbecue) for 8 minutes, or until tender and soft. Cool slightly. 3 Meanwhile, reheat falafel in oven according to directions on packet. 4 Using…

1 PREP Have all of your ingredients prepped and ready to go before you start. 2 THE PERFECT MIX Pine nuts add a delicate nut flavour to the mince mixture, but you can use flaked almonds instead. Store any leftover nuts in the freezer. 3 KEEP THE PASTRY PERFECT Cover the filo pastry with a clean, slightly damp tea towel to prevent it from drying out. If the pastry does dry out, it will crack during rolling. 4 ROLL ‘EM UP Be sure to roll the cigars up firmly so they keep their shape during baking. 5 THE FINISHING TOUCH Sumac has a slightly sour taste. If unavailable, you can use paprika, poppy or sesame seeds. Want more recipes? Search filo on…

Heart cushion Cut the inner leg seam of a pair of jeans all the way down. Open up the leg so the outside seam is in the middle. Create a paper template of a heart about 42cm wide by 36cm long. Using the template, cut out 2 hearts from the denim with the seam running down the centre of each heart. Place hearts together, right sides facing out. Sew around heart, 1.5cm in from the edge, but leave a small gap for the stuffing. Stuff cushion with filling then sew up gap. Re-cover astool A great way to revamp an old or tired-looking stool is to re-cover it. Cut the inner leg seam of a pair of jeans all the way down. Place the widest part of the denim over…

Incorporating traditional Maori flavours in your own food doesn’t have to be tricky, the pair say. “Kawakawa grows everywhere in New Zealand; we see it wherever we go. It’s really good for infusing a drink or a cordial, or another flavour to a sauce. If you’re making a gravy or a jus, you can put kawakawa leaves into it and you’ll notice a herbal pepperiness. It’s really good for you as well. Horopito, or bush pepper, is great too, and also easy to forage. Also, we find smoking really reminds us of hangi. If you wanted to add a bit of flavour, pop some potatoes into a smoker, then mash them. It gives a really nice smoky flavour, and you can do it on your stovetop.”…

The first European settlers of Auckland’s famed North Shore must have had dessert on their minds from the get-go, since they almost immediately cleared acres of land to be used just for orchards and strawberry fields. In years gone by, city dwellers would schlep across the harbour on the ferry to enjoy a day out by the sea and the strawberries. Now, decades later. there’s a sweet new reason to take a trip over the bridge. Located on a beautiful harbour-side site, the Chelsea Sugar Factory with its famed orange walls has long been one of Auckland’s most iconic buildings. It has now evolved into so much more than a refinery and is home to the spanking new Chelsea Bay Visitor and Food Education Centre, and the highly anticipated Sugar…

TREAT FOR THE TEACHER Feeling overwhelmed at the end of the school year, I found your Christmas edition in my pigeon hole in the staffroom, with a lovely note. I am retiring after 40 years of teaching to care for my ailing husband. What a lift this treat gave me. I have already tried two recipes. Thank you. Kathy Watson SWEET SUCCESS WITH MARGARINE I just received the latest food magazine and was interested in your reply to a reader’s question regarding substituting butter for margarine. You advised margarine does not work in shortbread. I have been making orange and cardamom shortbread from your August September 2013 magazine for many years with olive oil-based margarine, very successfully, as my grandson is dairy free and all baking is done by this…

Butter it up Is it even summer if you haven’t had that first juicy bite of buttery corn cob? Boiled, roasted, steamed or grilled, peak-of-season sweetcorn is delicious just as it is, but flavoured butters, known as compound butters, take it to the next level. Try one of these options at your next barbecue. 1 MISO SESAME BUTTER Mix 2 teaspoons of white miso paste into 2 tablespoons unsalted butter. Smear over cooked corn cobs and scatter with toasted panko breadcrumbs and toasted sesame seeds. 2 MAPLE CHILLI BUTTER In a small saucepan, combine ½ cup maple syrup, 75g butter, 2 chillies, finely chopped, 2 cloves garlic, crushed, and a pinch of salt. Simmer for 5- 8 minutes. Brush onto cooked corn. 3 PARMESAN HERB BUTTER Mash 175g soft butter…

PREP + COOK TIME 20 minutes • 1 Tbsp olive oil/spray oil • 1 brown onion, finely chopped • 1 clove garlic, finely chopped • 500g extra lean pork mince • 8 button mushrooms, thinly sliced • 1 carrot, peeled, grated • 1 courgette, ends trimmed, grated • 2 Tbsps hoisin sauce • 8 iceberg lettuce (or baby cos) leaves 1 Heat the oil in electric pan over medium heat. 2 Add the onion and garlic and cook, stirring, for 5 minutes or until the onion softens. 3 Add the pork and cook, stirring to break up any lumps, for 5 minutes or until the mince changes colour and is cooked through. 4 Add the mushroom, carrot and courgette, and cook for 2 minutes or until the carrot is tender. 5 Add the hoisin sauce and cook for…

Cook up an epic feast for friends and family with Jamie Oliver’s new cookbook, featuring the best of the best food from the hit TV series Jamie & Jimmy’s Friday Night Feast. Packed with show-stopping dishes for the weekend and special occasions, this is the ultimate in indulgent food. We have five copies to give away. To enter, email foodmagazine@bauermedia.co.nz with ‘Jamie’ in the subject line by February 28, 2019.…

It’s the trend that won’t go away – not since the 60s have we seen such an interest in the cosmos! And amongst robotic landers crawling around Mars and the slew of space-themed movies released recently, our fascination with the universe has made its way to our food. From mirror glazes on cakes to simple buttercream and cream cheese icings, galaxy icing has been around for a while in restaurants and with professional bakers – but amateur foodies are now giving the trend a go in their own kitchens. While galaxy icing might look intimidatingly complicated, it’s actually incredibly easy to achieve, with the effect simply the combination of icing colours. The delightful and mysterious swirls of colours that mimic solar systems, stars, constellations and planets are sure to impress…

For most of us, a good cuppa first thing is an absolute essential, and now a Kiwi company is making sure some good comes out of our morning fix. The good people at Grounded Coffee have pioneered a new initiative in collaboration with Trees for Survival NZ and Trees for the Future, and with every purchase made, a tree is planted. Available in beans, plunger grind, espresso grind and capsules, there’s a pack for everyone – and of course the blends are organic, Fairtrade, climate neutral and chemical free. Best have another cup then!…

Damper was the original Aussie bushman’s bread, cooked in the ashes of their camp fires. It still makes great camping food whatever side of the Tasman you are from – maybe we can redub it Kiwi camp bread! If you don’t have a camp oven, flatten and cook as griddle scones, or wind strips of the dough around a long skewer and cook on the barbecue. DAMPER PREP + COOK TIME 1 hour SERVES 6 • 3½ cups self-raising flour, plus extra for sprinkling • 1 teaspoon salt • 2 teaspoons caster sugar • 40g butter, chopped • ¾ cup milk • 1 cup water, approx • butter and honey for serving, optional 1 Place a trivet in the base of a camp oven. Place camp oven, elevated about 5cm, over hot coals to…

SPICY TIKKA COURGETTE BURGERS PREP + COOK TIME 20 mins MAKES 4 • 3 medium courgettes, grated • 2 teaspoons tikka curry paste • 1 teaspoon grated ginger • 1 teaspoon wholegrain mustard • 1 egg • 100g fresh breadcrumbs • big handful coriander, roughly chopped • salt and pepper • 2-3 tablespoons oil for frying • toasted burger buns • 4 tablespoons aioli or tomato sauce • lettuce, tomatoes, beetroot or other fillings of your choice • 4 tablespoons mango chutney 1 Place grated courgettes into a clean tea towel and squeeze out as much liquid as you can. 2 Tip into a bowl or processor with the curry paste, ginger, mustard, egg, breadcrumbs and coriander. Season with salt and pepper and pulse or mix to combine. 3 Form the mixture into 4 patties. Heat half the oil in…

• Nectarines are a smooth-skinned peach, resulting from a mutation whereby the gene responsible for fuzz is recessive. While nectarines are grown as a variety in their own right, a regular peach tree may produce a smooth-skinned nectarine from time to time – and visa versa. • ‘Nectarine’ means sweet as nectar, or nectar of the gods, and is believed to have originated in China. • Since nectarines belong to the same species as peaches, they can have white or yellow flesh. Ripe nectarines vary in colour from greenish yellow to mostly reddish with a hint of yellow. A redder skin doesn’t signify riper fruit. • When ripe, the fruit are fragrant and give slightly to the touch. If a little under-ripe, leave at room temperature for two to three…

TANGY BEEF SALAD PREP + COOK TIME 40 mins + chilling time SERVES 4 • 500g rump steak • 2 teaspoons vegetable oil • ⅓ cup lime juice • ¼ cup fish sauce • 2 tablespoons caster sugar • 2 cloves garlic, finely chopped • 10cm stick fresh lemongrass, finely chopped • 1 fresh long red chilli, seeded, finely chopped • 1 medium carrot • 1 small red onion, sliced thinly • 1 Lebanese cucumber, cut into matchsticks • 1 cup loosely packed fresh Thai basil leaves • 1 cup loosely packed fresh mint leaves • 1 cup loosely packed fresh Vietnamese mint leaves • ½ cup roasted peanuts, coarsely chopped • 2 tablespoons fried shallots 1 Cut beef in half lengthways. Heat oil in a large frying pan or barbecue plate over high heat; cook beef 7 minutes or until browned well…

SHROOM BOOM Mushrooms have always been appreciated for their intensely savoury ‘umami’ flavour, but your favourite fungi is also functional food, or ‘nutraceutical’, thanks to adaptogenic compounds that help regulate your hormones, fight-or-flight instincts, blood sugar and more. So it’s no surprise the mushroom market is booming while the trend for plant-based meat replacements grows. If you’re looking for new ways to feed fungi to the family, check out our fun ideas. BLENDED BURGERS Swap 25-50 per cent of the mince in your favourite burger recipe with any variety of mushroom. Chop or process to coarse crumbs and mix into your burger mix. For a richer flavour, brown the mushrooms in a frying pan with a splash of oil before finely chopping. MEATLESS MEAT Use with sauces and seasoning in…

Oil Up! THERE ARE MANY varieties of oil, all with unique flavours and properties – so choosing the right one for the job matters. All oils have a smoke-point ranging from high to no-heat. The no-heat oils, such as flaxseed and wheat germ oil, should be used for dips and dressings. If you want one oil that will do everything, rice bran is a good choice – suitable for drizzling and dressings, roasting and frying. Get the lowdown on other oils with our guide. SESAME OIL Refined sesame oil has a higher smoke point than unrefined, so can be used when frying to add a distinctive nutty flavour, or simply as a dressing or a drizzle. PEANUT OIL Pressed from ground peanuts, peanut oil is most commonly used in Asian…

1 SMOKY CITRUS BLEND PREP TIME 10 minutes MAKES ½ cup Place 1 tablespoon fennel seeds, 1 tablespoon cumin seeds and 1 tablespoon coriander seeds in a small frying pan over medium heat; stir constantly for 40 seconds or until fragrant. Transfer mixture to a mortar, cool; grind finely with a pestle. Stir in 1 tablespoon smoked paprika and 1 tablespoon finely grated lemon zest; place in a jar and seal. Store in a cool, dark place for up to 3 months. USE ON chicken or pork 2 INDIAN-STYLE CURRY BLEND PREP TIME 10 minutes MAKES ½ cup Place 2 tablespoons coriander seeds and 2 tablespoons cumin seeds in a small frying pan over medium heat; stir constantly for 45 seconds or until fragrant.…

A New Year, a new kitchen! If you’ve always dreamed of a space worthy of Instagram but your budget simply won’t allow a complete re-do, here’s a few small tips to give your kitchen a mini facelift for 2019! 1. Nothing says harmony and taste like sticking to the same colour – but using different shades. Decide on your hero hue and play around with different tones and textures. 2. Glass cannisters and jars are modern, classy and simple, plus they’re great for knowing how much you have left of whatever’s inside! Display on shelves or on top of cabinets. 3. Display your cookbooks. They often feature gorgeous, colourful covers, so don’t hide them on a shelf or in a cupboard – celebrate them! 4. Indoor plants are a trend…

La Vie En Rosé It’s hard to think of a more favoured wine in the world at the moment than rosé. The gorgeous pink varietal has experienced a massive jump in popularity over recent years, with sales increasing 53 per cent last year alone. And it’s easy to see why – it’s uncomplicated, fresh, fruity, easy to drink and comes in various degrees of sweetness. Pretty in Pink Rosé is wine that’s made from a single red grape or a blend of red grapes, but the skins of the grapes only come into contact with the wine for a very short time, giving the wine it’s pink hue. The longer the skins are left in contact, the deeper the shade of the rosé. Typical flavours of a rosé include raspberry,…

1 DO PELVIC FLOOR EXERCISES These are one of the easiest forms of exercise and one of the most important, especially if you’re a mum. Incontinence affects an estimated 1.1 million New Zealanders, but 80 per cent of women with urinary stress incontinence (the most common type affecting women) can be cured with pelvic floor muscle training. “All women who have had a baby should be doing pelvic floor exercises every day for the rest of their lives,” says pelvic floor physiotherapist Liz Childs from Continence NZ. “You should be able to build up to 10 x 10-second holds. Initially, if the muscles are weak, aim for short sets several times a day.” 2 COLOUR IN Colouring books are child’s play, right? Not at the moment. Adult colouring books are…