Innholdsfortegnelse for March - April 2019 i Food

When I first started baking, around age seven, a batch of rock cakes, afghans or Anzac biscuits were the standard entry-level bake – the goal just being to make something edible! Then, as you became more accomplished, you’d try a banana cake, tan square, or even a scone. Now thanks to social media and TV shows such as The Great Kiwi Bake Off, home baking has been elevated to a higher art form, now able to be judged, critiqued and voted upon. Meanwhile, despite the hype, baking resolutely remains enjoyable, pleasing and calming, requiring your full attention and focus while engaging all your senses. A practice of mindfulness, in fact; or as psychologists call it, “behavioural activation”. And then there are the rewards; baking never stops being magical. Something flat…

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:…

SUBSCRIPTION SAVIOUR! Can’t get enough of your favourite foodie magazine? We have one 12-month subscription of Food to give away, worth $67.80. Enjoy our recipes, tips, stories and giveaways sent directly into your letterbox. The magazine for the everyday Kiwi foodie, Food is the go-to publication for all of your recipe needs, plus expert tips and tricks. To enter, email foodmagazine@bauermedia.co.nz with ‘Subscription’ in the subject line by April 30, 2019. ‘People who love to eat are always the best people’ JULIA CHILD…

A Kiwi classic has taken the title of World’s Healthiest Dinner. In a worldwide study of 102 national dishes across 34 countries, our humble kumara fritter has emerged victorious in the dinner category, while we placed 11th overall. India was named the healthiest country overall, with China just following behind, while Brazil fared the worst, with their national dishes such as shrimp stew coming in last in terms of general health. The study, conducted by UK travel company Hayes and Jarvis, also revealed that the healthiest breakfast option belonged to Hong Kong with its sweet and sour chicken, while India’s masala dosa won the lunch category.…

Who doesn’t love an icecream sandwich – and this new product from legendary icecream company Ben and Jerry’s caught our eye during this summer’s heatwave. Pint Slices are chocolate-covered slices of their most popular flavour, Chocolate Chip Cookie Dough, with vanilla icecream swirled with chunks of chocolate chip dough and fudge flakes. Designed to be eaten one-handed, they’re perfect for an active summer! Available from Countdown supermarkets nationwide, RRP $5.…

PLUM COMPOTE WITH CREAMY CHIA OVERNIGHT OATS PREP + COOK TIME 15 mins + overnight MAKES approx 1 cup of compote or 4 serves • 4-6 ripe plums • juice of ½ an orange • pinch of ground cinnamon • 4 whole cloves, or pinch of ground cloves • 3-4 tablespoons demerara sugar • 1⅓ cups rolled oats or muesli • 4 teaspoons chia seeds • 2 cups milk or almond milk • 1¼ cups Greek yoghurt 1 Halve the plums around the natural crease and place in a small saucepan; add orange juice. spices and sugar and heat gently. 2 Simmer covered for 3- 4 minutes, stirring once or twice, then simmer uncovered until the fruit is tender and can easily be mashed – another 3-4 minutes. Remove plum stones and set mixture aside. 3…

• Pawpaw is bursting with Vitamin C. One cup contains 87mg, more than the same amount of orange. • They also contain useful quantities of beta-carotene, Vitamin A and Vitamin E, so are fantastic for your skin. • Ripen pawpaws at room temperature. When ripe they are soft to the touch and should then be refrigerated. The flesh has a soft, buttery, melt-in-the-mouth consistency. • Pawpaw can be enjoyed simply peeled, sliced and served with a squeeze of lime or lemon juice. The seeds and skin are generally not consumed. • George Washington reportedly enjoyed pawpaw as his favourite dessert!…

CHICKEN FRIED CORN ON THE COBB PREP + COOK TIME 20 mins SERVES 6 • 6 corn cobs, husks and silks removed • 1 egg, lightly beaten • 1 cup buttermilk • 1 cup plain flour • ½ cup panko breadcrumbs • 2 tablespoons Mexican or taco seasoning • 1 litre of vegetable oil, for frying CHILLI LIME CREMA • ¼ cup mayonnaise • ⅓ cup sour cream • ½–1 tablespoon sriracha chilli sauce • ½ lime, juiced • pinch salt • pinch sugar • 1 clove garlic, crushed • handful chopped parsley 1 Make the Chilli Lime Crema (see right). 2 Cut cobs into portion-sized pieces – halves or thirds, depending on size. 3 Whisk egg and buttermilk together; set aside in a shallow bowl. Combine the flour, breadcrumbs and seasoning in another shallow bowl and set aside. 4 Spoon the…

• The type of chocolate you use is important; always read the recipe and follow the directions. If a certain kind isn’t specified, always use a real block instead of baking chocolate or melting chocolate. The composition of these products is different to the type we eat as a treat, and can affect how your bake comes out. Be especially wary of chocolate chips – they’re specially formulated not to melt. • You can melt chocolate in the microwave, but the most foolproof method is still a good old-fashioned double boiler. Add a little water to a saucepan, then place a heat-proof bowl on top of the pot so that the bottom of the bowl is not touching the water – this is important as too much heat can leave…

• Trying to get a perfectly cut slice is always a tricky task. First, always line your tin with baking paper – otherwise, the odds of your beautiful creation turning into Eton Mess are high! • Leave it in the fridge for a couple of hours before you attempt to slice it – the firmer it is, the better. • Use the right knife for the job. If you’re trying to cut a slice with a hard chocolate top, for instance, use a small serrated knife that can saw through the fragile layer without cracking. If you want a really sharp edge on a slice, for example a fudge slice, use a large flat-edged knife. • Always wipe your knife clean after each cut, otherwise you’ll get little crumbly bits…

• Bringing a savoury option to your next gathering or morning tea is always a good option – often, people tend to focus on the sweet stuff, leaving the table bursting with biscuits and cupcakes, but not enough pastries, savouries or sandwiches. And, when in doubt, sausage rolls always go down an absolute treat! • Always remember to pierce a small vent in the tops of your pies for the steam to escape out of - otherwise, you could end up with the filling all over the inside of your oven! • When working with pastry, try to handle it as little as possible. The warmer it gets, the harder it is to hold and mould. A good idea is to chill the pastry at each step in the method.…

Want tender breasts and juicy thighs? Follow these pointers for finger lickin’ grilled chicken every time! • Buy the best you can afford – happy, well-looked after chooks simply taste better. • Take the chill off – cooking straight from the fridge can result in a chook that’s overcooked on the outside before the interior is even warm. Fifteen minutes on the bench won’t compromise your health and will even out the cooking time. • Give it a bash – place boneless cuts in a plastic bag and bash with a rolling pin to even out the thickness, otherwise the edges will cook long before the thicker middle. • Don’t overcook – use a meat thermometer to monitor the internal temperature so you know when it’s done cooking. The safe…

ANZAC BISCUITS PREP + COOK TIME 1 hour SERVES 6 • 1 cup flour • 1 cup caster sugar • 1 cup desiccated coconut • 2 cups rolled oats • 125g butter • 2 tablespoons golden syrup • 1 teaspoon baking soda • 3 tablespoons boiling water 1 Heat the oven to 180°C. Line two baking trays with nonstick baking paper. Place flour, caster sugar, coconut and oats in a bowl and stir to combine. Make a well in the centre. 2 Place the butter and golden syrup in a saucepan to melt, or microwave in a bowl to melt. Dissolve baking soda in boiling water. Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine. 3 Roll spoonfuls into balls and press onto prepared baking trays, allowing space for biscuits…

1 PREPARING THE PANS Deep-sided cake pans protect the delicate sponge mixture and prevent a crisp crust developing. Grease pans using a pastry brush dipped in melted butter. Sprinkle pans with flour, tap and turn the pans to coat the surface evenly. Discard excess flour. 2 BEATING THE EGGS AND SUGAR Using a narrow-topped bowl and an electric mixer, beat the eggs and sugar together until the sugar is dissolved and the mixture is thick and creamy. To test, turn off the mixer and lift the beaters – the mixture will form thick ribbons when it is ready. 3 FOLDING IN THE DRY INGREDIENTS Quickly transfer the mixture to a larger, wide-topped bowl, if you were using a small bowl for beating. Using a metal spoon, a knife, or a…

Kawakawa Primary School Whangarei Intermediate School Waitoki Primary School Whangaparaoa School Hobsonville Point Primary School Henderson Valley School Kadimah School Bucklands Beach Primary School Pahoia School Welcome Bay School Apanui School Pukeatua School Waikirikiri School Puketapu School Kaimata School Poukawa School Ashhurst School Whakarongo School Paekakariki School Fernridge School Hampton Hill School Dovedale School Lake Brunner School Amberley School Burnside Primary School South New Brighton School Our Lady of the Snows School Portobello School MacAndrew Bay School Winton School…

Shelf life! Stylist Emily Somerville Ryan and Style Director Catherine Wilkinson share their top tips for a perfectly put together shelf, that will add a bit of glam to your home while providing a stylish yet functional space for trinkets and treasures. Emily’s top tips Keep it simple, uncluttered, and uncontrived – include pieces you love that are also practical. Place a sophisticated tray on one shelf to house hats, keys and loose change. Use a two-tiered tray for sunnies and devices – you’ll always know where they are! A shelf you can hang your bag from is a bonus, and a natural basket is a perfect home for odds and ends. Catherine’s top tips Stack books from big to small, or mix it up. Spread out each styled placement…

• RESENE QRISTAL CLEAR polyurethane imparts a yellow tone to timber, so it is best-suited to timbers with a yellow, orange or red undertone like cedar and rimu. • RESENE AQUACLEAR doesn’t accentuate the natural undertone of timber as much, so it’s a better match for white or pale timbers such as pine and oak, plus composite boards such as MDF, particle board and strandboard. • RESENE COLORWOOD if you want to change the colour of the timber but still see the grain, Resene Colorwood stains come in a range of colours, from natural tones to brights. • RESENE COLORWOOD WHITEWASH achieves the popu›ar white-washed effect and can be used on floors, walls, furniture and cabinetry. It also comes in greywash options. • RESENE QRISTAL CLEAR POLY-FLAT has a simi›ar look to a wax finish, without the hassle. • RESENE QRISTAL…

Standing in an old jam factory-turned-potato chip factory, surrounded by cows and sheep in a tiny New Zealand village, Ned and Mina Smith never thought they’d end up here. Used to the bright lights of San Diego, the doggedly Kiwi scene in front of them was about as far away from their former life as it was possible to get – but that’s exactly what they were looking for. Having sold their previous bakery business in the US, the adventurous couple had spent a few years travelling the world in search of their next chapter and their next home, and after visiting Aotearoa a few times, realised they’d found paradise. “We got all around the country before finally buying a home in Nelson,” says Ned. “And then we saw this…

DRINKING OUT Unless you’re in the mood to shell out for the imported stuff, give wine a miss for this trip. Instead, sip on a local Bintang beer or take advantage of the incredible cocktail scene. They’re the perfect drink choice to refresh you in the Indonesian heat. DONT FORGET Tap water in Bali isn’t safe to drink, so make sure you’re armed with bottled water. BEST PHOTO OP The Ubud Sacred Monkey Forest – not only are the Hindu temples and moody forest views breathtaking, you can buy bananas and coax one of the many roving macaques to climb on your head.…

An ancient Buddhist concept, mindfulness means paying attention to the present moment in a particular way, without any judgement. It comes more easily with practice and, over time, it makes the fight or flight part of the brain less reactive. The words ‘mindfulness’ and ‘meditation’ are often used interchangeably, as both involve an increased sense of awareness. BENEFITS INCLUDE: • Less stress and anxiety• Improved sleeping patterns• Increased feelings of self-acceptance• Reduced ‘reactivity’ and higher emotional intelligence• A more positive mood and increased feelings of relaxation To find out more, see mindfulnessworks.co.nz.…

PROBLEM: Acne-prone skin SOLUTION: Honey, cinnamon and nutmeg mask • 3 teaspoons raw honey • ½ teaspoon nutmeg • ½ teaspoon cinnamon Blend together and apply all over your face and décolletage. Top tip: use a fanned makeup brush to help you apply the mask to your face. PROBLEM: Uneven skintone SOLUTION: Turmeric and lemon mask • ½ teaspoon turmeric • juice of 1 lemon • 1 tablespoon to honey Mix and apply to your face, being wary that the turmeric may stain the skin slightly (but nothing that a cleanse or soft exfoliation won’t correct). PROBLEM: Dull skin SOLUTION: Coffee mask • 1 teaspoon of instant coffee or plunger grounds (that have been used and drained) • 1 teaspoon of olive oil Blend these two ingredients together and apply to your face. Use your hands to massage…

INSPIRED I’m just loving the latest issue of Food! I’ve been a fan of your mag for so long and I think this issue is your best yet. I loved how you included food from New Zealand’s top chefs – especially Jo Segar, who I just think is fabulous. Shopping and creating recipes from fruit and vegetables that are in season are such a good way to save money and eat healthily. My husband has been very eagerly thumbing through the pages to find his favourites. The tandoori lamb is the winner so far! I can’t tell you how much I value your magazine; it’s so nice to try different food each time and be inspired by all the wonderful recipes. I can’t wait to get back in the kitchen!…

Sweet as! It’s a childhood favourite, but candy floss is now also a very adult treat! Fairy floss cocktails are an absolute delight for anyone with a sweet tooth, and can be fixed in many different ways – plus, they look gorgeous! Here’s a few ideas for your next girls’ drinks. 1 CHAMPAGNE Fill flutes with a dry champagne or sparkling wine – white or rosé can be used – and top with a ball of fluffy candy floss. As soon as the floss hits the bubbles, it will dissolve and sweeten the drink. 2 STRAWBERRY COCKTAIL This one’s a little fancy – grab a ball of candy floss, and make a small slit in the middle. Push a small strawberry into the middle, and seal the hole up afterwards.…

1. Piedmont wine rack, $29.95, Freedom Furniture. 2. Tapas large round platter, $64.90, Country Road. 3. Living & Co cushion monochrome tufted stripe, $20, The Warehouse. 4. Sway hammock chair, $79.90, Citta Design. 5. Natural throw, $90, Adairs. 6. Ananke wall hanging, $119, Freedom Furniture. 7. Moroccan camels framed print 85 x 114cm, $249, Freedom Furniture. 8. Four round marble coasters, $6, Kmart. 9. Living & Co terrazzo round board 29cm x 1.5cm, $10, The Warehouse. 10. Nava buffet, $399.95, Mocka.…

She stole the our hearts in the debut series of The Great Kiwi Bake Off, and just a few months after her stunning win, Timaru’s Annabel Coulter is still getting used to her new life! What’s your favourite thing to bake? I always find it so difficult to decide what my favourite thing to bake is! Sometimes I like to challenge myself and design a new dessert or item of patisserie, and other times I just love to bake some classics like tan slice and gingernuts! What’s been your biggest baking disaster? My biggest baking disaster would have to be when I first attempted macarons. I didn't have the correct quantities of meringue to ground almonds and icing sugar, so my mixture was a sloppy mess that went everywhere when…

Christoph Ott is the force behind Birkenhead’s OTT Patisserie. Originally trained in Germany, he worked at Harrods in London and was head pastry chef for Hyatt, Hilton, Sofitel and Langham, until opening up OTT in 2012. Chris’ baking is inspired by his family history – his great grandparents owned a Conditorei in Germany, and their handwritten recipe book is still used by Chris today. Where did this recipe originate? This recipe comes from Harrods in Knightsbridge London, there we made about five different Opera slices, but this traditional one with coffee and vanilla is my favourite. Why do you think people love the café? We’re community focused and work together with surrounding businesses to be local, stay local and shop local. Tell us about your team? We are a team…

In Homemade, Eleanor Ozich shares clever, eco-conscious recipes for daily household goods – all incredibly easy to make at home. Complementing these delicious, nourishing treats, the book also includes recipes for other household items, like food wraps, cleaners, air fresheners, balms, hand scrubs and candles. Available March 5, 2019. We have three copies to give away; to enter, email foodmagazine@bauermedia.co.nz with ‘Homemade’ in the subject line by April 30, 2019.…

1 ROLLING PINS Most rolling pins are made of wood, but they can also be made of metal, ceramic, glass or even marble, all of which can be chilled to help keep pastry cold. A clean, dry wine bottle (label removed) also works well. 2 THERMOMETERS There are many different kinds – an oven thermometer helps determine the accuracy of the oven temperature. Meat thermometers are inserted into the meat to show whether the internal temperature is optimal for the cut you are cooking. Sugar thermometers take the guesswork out of jam and confectionery making, and may also be used for deep-frying. 3 SMALL CAKE PANS There has been an explosion in the types of small cake pans available – nowadays cupcake, muffin (from mini to Texas), friand and petit…

• Plums are relatives of the peach, nectarine and almond. They are all considered ‘drupes’ – fruits that have a hard stone pit surrounding their seeds. • Rich in vitamin C to fight illness and aid iron absorption, and fibre to aid digestion, plums also contain compounds called phenols, which have significant benefits for healthy cells and reducing inflammation • The naturally occurring dusty white coating on plums is known as bloom and indicates ripe, freshly harvested, not overly handled fruit. Bloom is harmless, tasteless and rubs off easily • Refrigerate ripe plums if you wish to keep them for a few days. Firm ones will soften if left out at room temperature, but they won’t get any sweeter.…

TRAY-BAKED FISH WITH SWEET PEPPERS PREP + COOK TIME 35 mins SERVES 4 • ½ tablespoon of fresh thyme leaves, chopped • 2 tablespoons extra virgin olive oil • 2 cloves garlic, finely chopped • 1 teaspoon paprika • 300g capsicums or small sweet peppers, thinly sliced – use a mix of colours if you have them • ½ cup wine – white or red • 700-800g jar passata • 4 tarakihi fillets or other firm-fleshed fish • salt and pepper • handful black olives • ½ cup fresh parsley, coarsely chopped, to serve 1 Preheat the oven to 220°C. Combine the thyme, oil, garlic and paprika in a small bowl. 2 Place sliced peppers in a shallow roasting pan, pour on the oil mixture and toss. Bake 10-15 minutes or until starting to colour around the edges.…

• Corn has been around for at least 7000 years, and is the most consumed grain in the world. • Sweetcorn benefits from a genetic mutation that makes it more tender and sweeter than field corn used for animal feed and in food manufacturing. • Some of the great ways to cook sweet corn include: Boiling – place cobs in a pot of unsalted boiling water and cook for 3-5 minutes. Microwaving – leave the cobs in their husks and microwave two or three at a time on HIGH for 4 to 6 minutes. Oven baking – preheat oven to 220°C, open the husk and remove the silks, then close the husks to cover the cob. Bake 40 minutes. Naked grilling – remove husks and silks, oil the corn, then…

A The joy of baking is something we as a nation take great pride in - so we asked three local experts for their top pick for morning teas, bring-a-plate affairs, or to just have with a cuppa! LEMON SQUEEZY SLICE PREP 15 mins plus a few hours setting time MAKES 15 slices • 250g coconut biscuits, e.g. Krispie biscuits • 250g wheat digestive biscuits • 1 cup rolled oats • 1 cup desiccated coconut • 1 x 395g can sweetened condensed milk • 125g butter, melted • zest of 4 medium lemons • 1 tablespoon lemon juice • ½ teaspoon salt LEMON FILLING • 1¾ cups icing sugar, sifted • 75g butter, melted • 2 teaspoons lemon juice • zest of 1 lemon • pinch salt • 2 teaspoons just-boiled water 1 Line a 20cm x 20cm slice tin with baking…

RED VELVET WHOOPIE PIES WITH COCONUT ORANGE FILLING PREP + COOK TIME 30 mins + cooling MAKES 12 • 75g dairy-free spread, plus extra for greasing • ⅓ cup caster sugar, plus 1 tablespoon extra • 1 egg • ¾ cup gluten-free self-raising flour • 1 tablespoon baby rice cereal • 1 tablespoon cocoa powder • ¼ cup soy milk • 1 teaspoon red food colouring • ½ cup chilled coconut cream (not milk), drained of water • 1 teaspoon finely grated orange zest • 1 tablespoon gluten-free icing sugar (pure icing sugar) 1 Preheat oven to 150°C. Grease two 12-hole (1 tablespoon) shallow round-based patty pans with dairy-free spread. 2 Beat butter and sugar in a medium bowl with an electric mixer until combined. Beat in the egg until combined. Stir in the sifted flour, rice cereal…

LEMON MERINGUE PIE PREP TIME 45 mins + standing & freezing SERVES 12 • 2 cups raw cashews • 1½ cups buckwheat groats, activated • 1½ cups pecans • 8 fresh dates, pitted • ⅓ cup coconut oil, melted • ½ cup coconut cream • ¼ cup raw honey • 2 tablespoons finely grated lemon zest • ½ cup lemon juice • ¾ teaspoon ground turmeric • ½ cup coconut oil, melted, plus extra COCONUT MERINGUES • 3 young drinking coconuts • ½ cup coconut cream • 1½ tablespoons raw honey • ⅓ cup coconut oil, melted • 1 teaspoon lemon juice 1 Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain, rinse under cold water, drain well. 2 Grease a 25cm, 3cm-deep loose-based tart tin. 3 Process the buckwheat, pecans, dates and coconut…

BARBECUE HARISSA CHICKEN & HALOUMI SALAD PREP + COOK TIME 60 mins SERVES 6 • 3 tablespoons store-bought harissa sauce • 3 tablespoons store-bought barbeque sauce • 1 tablespoon oil, plus extra for the grill • ½ lemon, zested and juiced • 4 chicken breasts, pounded to 1½cm thick and cut into serving-sized portions • 2 x 200g blocks of haloumi, cut into 3-5ml slices • 2 tablespoons pine nuts, lightly toasted (optional) • sugar snap peas, pomegranate arils from half a pomegranate, cherry tomatoes and fresh herbs to decorate (optional) SALAD • 1½ cups brown rice and quinoa blend (we used a store-bought blend) • handful mint, chopped • handful parsley, chopped • 350g pumpkin, chopped and roasted • 4 tablespoons extra virgin olive oil • 2 tablespoons lemon juice • 2 tablespoons maple syrup • 2-4 small precooked beetroot, cut in…

THAI-STYLE FISH CAKES WITH CUCUMBER CHILLI PICKLE PREP + COOK TIME 40 mins SERVES 4 (makes 12) • 250g rice vermicelli • 500g firm white fish fillets, coarsely chopped (see Tip) • 1 cup loosely packed fresh coriander leaves • ⅓ cup cornflour • 2 tablespoons sweet chilli sauce • 1 tablespoon fish sauce • 2 egg whites, lightly beaten • 3 spring onions, thinly sliced • 60g green beans, trimmed, thinly sliced • 120g Asian salad mix CUCUMBER CHILLI PICKLE • ⅓ cup white wine vinegar • 1 tablespoon caster sugar • 2 cloves garlic, crushed • 1 fresh small red Thai chilli, finely chopped • ⅓ teaspoon sea salt flakes • 2 Lebanese cucumbers, halved lengthways, thinly sliced • 2 shallots, thinly sliced • ⅓ cup firmly packed fresh coriander leaves 1 Place vermicelli in a large heatproof bowl, cover with boiling water;…

FEATHERLIGHT SPONGE PREP + COOK TIME 40 mins + standing SERVES 10 • 4 eggs • ¾ cup caster sugar • ⅔ cup cornflour • ¼ cup custard powder • 1 teaspoon cream of tartar • ½ teaspoon baking soda • 300ml cream • 1 teaspoon vanilla extract • ¼ cup strawberry jam • 250g strawberries, thinly sliced • 125g strawberries, extra, halved ICING • 1 cup icing sugar • 10g butter, softened • 1½ tablespoons milk, approx 1 Preheat oven to 200°C. Grease and flour two deep 22cm-round cake pans. 2 Beat eggs and sugar in a small bowl with electric mixer for 7 minutes, until thick and creamy. Transfer to large bowl. 3 Sift dry ingredients twice onto a piece of baking paper. Sift flour mixture a third time evenly onto egg mixture. Using a balloon whisk or large…

EGGS For binding batter in biscuits and pancakes, mix 1 tablespoon of ground flaxseeds with 2 tablespoons water until thick, or mix 1 tablespoon chia seeds with 3 tablespoons of water and let sit for 5 minutes. In moist muffins, loaves and cakes where a raising agent is already included, swap the egg with ¼ cup of fruit puree, such as apple or banana. If the egg is required as part of the leavening, add baking powder or soda to ¼ cup fruit puree or use 2 tablespoons of water mixed with 1 tablespoon of oil and 2 teaspoons of baking powder to replace an egg. You can swap the egg white for aquafaba (chickpea water) – whip 3 tablespoons to replace 1 egg white. It really works! BAKING POWDER…

Q I’ve heard a lot about turmeric being beneficial for general health, and I’d like to know how I can add it into my everyday cooking? Can you help? A Turmeric is valued for its anti-inflammatory and supposed cancer-fighting properties. With its earthy flavour and vivid colour, it has an affinity for spicy dishes such as curries, and adds vibrancy to rice and potato dishes. Blend into your morning smoothie to add a nutritional hit and a golden hue. Whisk into scrambled eggs, batters, frittatas and quiche fillings, or just stir a pinch into any soup, casserole or stew. Or check out our hollandaise recipes on page 23. Q Do you have any suggestions for using up leftover rice? I always seem to cook too much! A. Cooked rice freezes…

Mushrooms are packed with nutrients and can be prepared in many ways, either as the star of the show, or a support act. Mushrooms go well with herbs, butter, garlic, ginger, onion, cream and salty Asian sauces. They are great to stir-fry, roast, sauté, pan-fry, barbecue and cook in a soup or risotto. And, if that’s not enough, they are simple to grow at home, as they come in a variety of kit boxes. Give it a go! MUSHROOM VARIETIES 1. Shimeji are a Japanese variety also known as hon-shimeji, pioppini or beech. Their colour ranges from white and yellow to tawny brown. The flesh is sweet and suits stir-frying, pan-frying and steaming. Shimeji have small flat caps with long, thick stems and are usually sold in clusters, which should…

In Bali, one minute is 10 minutes and one glug is 25 glugs! I’m pouring glugs of coconut water into a kare rebung (bamboo shoot curry), as my teacher Yude fills my head with local wisdom. She is, without exaggeration, the most infectiously exuberant person I have ever met. “I’m a joker,” she says, erupting into laughter as she hands me a metal cleaver and a ginger root. “Now chop!” We’re at the Casa Luna Cooking School in Ubud, which is just one part of Australian native Janet DeNeefe’s small Balinese empire. Regal and softly spoken, Janet tells us that in Bali, cooking goes beyond the palate. “Food is medicine,” she says. “And here, food is all about good digestion – which is the core of good health.” We pass…

It’s always tempting to splurge on a luxurious beauty treatment or cult beauty buy – but most of the time, family life means making your budget a priority. The solution? Recreate the vibe in your own home with a ‘self-care Sunday’. Taking some chill time to wrap yourself in a fluffy robe, light a candle and pop on a face mask feels like pushing the reset button on your week. 1 Where to start Sunday afternoon or evening seems like the ideal time. Because life is a little slower then, you can undo any skincare sins that might have recently been committed (a big night out or sleeping in makeup) and get the glow going in time to crack into the week. Start by prepping your place for minimal interruption…

If you have been prescribed a low-FODMAP diet, it can be really difficult to work out what you an eat. That’s what Alana Scott found when she was diagnosed with allergies, coeliac disease and irritable bowel syndrome. Her frustration at finding the right things to eat led to her developing a successful website and writing The Gut Friendly Cookbook. We have three copies to give away; email foodmagazine@bauermedia.co.nz with ‘Gut Friendly’ in the subject line by April 30,2019.…

SERVES 20-24 • 400g ground almonds • 100g flour • 500g eggs (about 9-10 size 6 eggs) • 400g icing sugar • 320g egg whites (approx 11 eggs) • 50g sugar • 75g butter, melted • caster sugar for sprinkling • 400g (or about 2 cups homemade or store-bought) vanilla buttercream frosting COFFEE SYRUP • 60ml strong espresso or plunger coffee • 120g sugar • 120ml water GANACHE • 150ml cream • 150g dark chocolate 1 Preheat the oven to 220°C. Grease and line 3 approximately 40 x 30cm Swiss roll trays. Combine the ground almonds and flour in a bowl; set aside. 2 With a mixer, beat eggs and icing sugar to firm peaks, about 8 minutes. In a separate bowl, beat egg whites and sugar until soft peaks form, then fold the whites into the whole egg mixture. 3 Gradually fold…

Hollandaise sauce is a wonderfully silky and tasty emulsion of melted butter, egg yolks and lemon. Notorious for being difficult to make, it’s surprisingly quick and easy if you use a processor or blender – and it’s actually quite versatile, both in terms of different flavours (see below) and what you can serve it with. Whizz three egg yolks, 1 tablespoon of lemon juice, salt and pepper in a blender until pale and smooth. Slowly pour in 180g melted butter with the motor running. Leave to rest for one minute before serving, or gently reheat in a bowl set over simmering water. While a classic with the traditional eggs benedict, you can also serve over vegetables such as asparagus or brocolli, with steak as an alternative to bernaise, or as…

SALMON WITH PAWPAW CITRUS SALSA PREP + COOK TIME 30 mins SERVES 4 • 1 tablespoon oil • 4 salmon fillets, skin on PAWPAW CITRUS SALSA • 2 small bananas, chopped • 1 medium pawpaw, chopped • 1 red capsicum, chopped • 1 spring onion, finely sliced • ¼ cup coriander, chopped • 1 tablespoon fresh ginger, grated • 2 tablespoons orange juice • 2 tablespoons lime juice • 2 tablespoons sweet chilli sauce • 1 teaspoon fish sauce 1 Make the Pawpaw Citrus Salsa (right) and set aside. 2 Heat the oil until shimmering and place the salmon skin-side down in the pan. Resist the temptation to poke or prod. Cook until it is opaque about ¾ of the way up the fillets – about 8 to 9 minutes for thick fillets and 6 to 7 minutes for…

• Fruit from the genus capsicum are known simply as capsicums in New Zealand, Australia, and India, but are called sweet peppers or bell peppers elsewhere. • Capsicums start off green and if harvested then, are slightly more bitter then other colours. If left on the vine, the colour will gradually progress through yellow and orange, to finally arrive at red. • Capsicums were first grown commercially in New Zealand in the 1960s. • Variants of capsicum that are ‘spicy’ are commonly called chilli peppers, or simply ‘chillies’ in New Zealand. • The crisp snapping texture of capsicums is due to the fact that they are 92% water, which also means they are low in kilojoules. • You can freeze both fresh and roasted capsicums.…

HAZELNUT BROWNIES PREP + COOK TIME 40 mins + cooling MAKES 9 pieces • 125g butter • 200g dark chocolate • ½ cup caster sugar • 2 eggs, lightly beaten • 1¼ cups plain flour • ½ cup roasted hazelnuts, coarsely chopped • 1 cup white chocolate drops • icing sugar, to dust 1 Preheat the oven to 170°C. Grease a deep 19cm-square cake pan; line the base and two opposite sides with baking paper, extending the paper 5cm above the sides. 2 Melt butter and chocolate in a saucepan over low heat. Stir in sugar; cook, stirring, for 5 minutes or until sugar dissolves. Cool for 10 minutes. 3 Stir egg and sifted flour into chocolate mixture, then nuts and chocolate drops. Spread mixture into pan; level surface. 4 Bake for 30 minutes or…

LEMON ALMOND SLICE PREP + COOK TIME 1¼ hours + chilling & cooling SERVES 16 • 250g butter, softened, chopped • 2 teaspoons vanilla extract • 1¼ cups caster sugar • 1/3 cup ground almonds • 2 cups plain flour • ½ cup flaked almonds • sifted icing sugar (optional) LEMON FILLING • 1 teaspoon finely grated lemon zest • 2/3 cup strained lemon juice • 12/3 cups caster sugar • 250g unsalted butter, chopped • 4 eggs, lightly beaten, strained 1 Make Lemon Filling (see below). 2 Preheat oven to 190°C. Grease a 26cm x 32cm Swiss roll pan; line base and two long sides with baking paper, extending paper 5cm over sides. 3 Beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy; transfer to a large bowl. Add ground…

PORK, FENNEL & FIG SAUSAGE ROLLS PREP + COOK TIME 1 hour + freezing MAKES 24 • 1 teaspoon fennel seeds • 1 teaspoon ground cumin • 1 tablespoon olive oil • 1 small brown onion, finely chopped • 100g sliced pancetta, finely chopped • 500g pork mince • ¾ cup stale breadcrumbs • 3 dried figs, finely chopped • ⅓ cup finely chopped fresh flat-leaf parsley • 2 sheets puff pastry • 1 egg, beaten lightly • 1 teaspoon poppy seeds • 1 teaspoon sesame seeds 1 Dry-fry fennel seeds and cumin in a small frying pan over low heat, stirring, until fragrant. Remove from pan. Crush lightly. 2 Heat oil in same small frying pan over medium-high heat; cook onion and pancetta, stirring, about 5 minutes or until onion is soft. Cool. 3 Using your hands, combine pork,…

• Gluten is a protein found in grains such as wheat, barley and rye, which helps food retain elasticity and structure. In a small number of people it triggers a severe immune response, with a host of symptoms. Sufferers of coeliac disease can’t consume any gluten whatsoever, as aside from the unpleasant symptoms, it can result internal damage. Recent developments in gastrointestinal research have uncovered a group of carbohydrates present in wheat, known as FODMAPs, which might account for the symptoms experienced by many people who have tested negative for coeliac disease, but find a diet free from wheat beneficial. If you are new to gluten-free baking, don’t panic – there are lots of substitutes and tips and tricks to help you. • Look for recipes that are already high…

GRILLED CHICKEN & CORN SALSA WRAPS PREP + COOK TIME 35 mins + chilling SERVES 4 • 1½ teaspoons smoked paprika • 1½ teaspoons ground cumin • ⅓ cup olive oil • 6 chicken thigh fillets, trimmed, cut in half crossways • 2 corn cobs, husks and silks removed • 2 fresh small red chillies, halved lengthways • 4 large pita bread • ½ cup firmly packed fresh coriander sprigs • ½ cup firmly packed fresh mint leaves • 40g mixed salad leaves • 1 medium avocado, sliced • 2 medium limes, cut into wedges LIME YOGHURT DRESSING • ½ cup Greek-style yoghurt • 100g feta, crumbled • 2 medium limes 1 Combine paprika, cumin and 2 tablespoons of the oil in a large bowl. Add chicken; toss to coat. Cover; refrigerate for 1 hour or overnight. 2 Make Lime Yoghurt Dressing…

PAN-FRIED CHICKEN WITH COURGETTE & SALSA VERDE PREP + COOK TIME 30 mins SERVES 4 • 4 chicken breast fillets, halved lengthways • 1 tablespoon olive oil • 5 medium courgette • ⅓ cup flaked almonds, toasted • 100g goat’s feta, crumbled • ¼ cup fresh flat-leaf parsley leaves SALSA VERDE • ½ cup coarsely chopped fresh flat-leaf parsley • ¼ cup coarsely chopped fresh basil • 1 clove garlic, crushed • 2 teaspoons drained baby capers, rinsed • 1 teaspoon dijon mustard • ¼ cup olive oil • 2 teaspoons red wine vinegar 1 Season chicken. Heat oil in a large frying pan over medium-high heat; cook chicken, in batches, for 4 minutes each side or until browned and cooked through. Remove from pan; cover to keep warm. 2 Using a vegetable spiraliser (see Cook’s Notes), cut the courgette…

CHOCOLATE SPRINKLE SPOONS PREP + COOK TIME 20 mins + chilling & standing MAKES 18 • 100g milk chocolate, melted • 100g dark chocolate, melted • 1 teaspoon vegetable oil • 2 tablespoons coloured sprinkles (see Tip) 1 Arrange the spoons on a tray, with handles resting on the edge so that they sit level. 2 Place each measure of chocolate into separate small jugs. Stir ½ teaspoon of the oil into each jug until combined. Spoon chocolate into spoons. Stand for 2 minutes or until thickened slightly but not set. 3 Top chocolate with sprinkles. Refrigerate for 30 minutes or until chocolate is set. Remove from the fridge 30 minutes before serving. PER SERVE Energy 66kcal, 276kj • Protein 0.8g • Total Fat 4.4g • Saturated Fat 2.5g • Carbohydrate…

WHITE Stoneleigh Riesling Marlborough, $15.95 Fresh and crisp with that characteristic riesling sweetness, this wine is perfect for cheese platters, seafood dishes or light salads. RED Running with Bulls Tempranillo, $26.99 Now’s the time to try something different! A big flavour punch, this Spanish number is surprisingly fresh and fruity – but if you age it, expect a much deeper, leathery taste. SPARKLING Deutz Methode Traditionelle Marlborough Blanc De Blancs, $24.99 The best of Marlborough combined with the French champagne method, this drop is a cracker. Rich, crispy and citrusy, enjoy with chicken and fish – or a special occasion!…

RASPBERRY CHEESECAKE BROWNIE PREP + COOK TIME 60 mins + chilling SERVES 16-24 • 110g butter • 100g dark chocolate • 1 cup raw caster sugar • 5 eggs • ¼ cup cocoa, sifted • ¾ cup plain flour • ½ teaspoon vanilla, plus 1 teaspoon extra • 750g cream cheese • 1 cup caster sugar • ½ cup sour cream • 120g raspberries, fresh or frozen • freeze-dried raspberries, to decorate (optional) • raspberry syrup, to serve (optional) RASPBERRY SYRUP • 1 cup fresh or frozen raspberries • ¼ cup water • 2 tablespoons sugar • 1 heaped teaspoon arrowroot 1 Preheat oven to 170°C. Grease and line a 20 x 30cm lamington pan so the paper overhangs on all sides. 2 In a medium saucepan over a low heat, melt butter and chocolate, then add sugar, stirring until melted. Set aside to…