Innholdsfortegnelse for May - June 2019 i Food

Like many people when it comes to buying wine, I’ve had a tendency to assume that if it’s more expensive, it must mean that it’s better. However, I generally to stick to what I know and hope for the best, while spending as little as possible! It’s not a great strategy, so this issue I’m excited to introduce the first-ever Food magazine wine awards. Ta-da! Our goal is to help you get the best bottle for your budget, palate or menu, and maybe also work out what new wines you might love too, with our expert but easy to understand explanations. You’ll see Food wine awards winner stickers appearing on bottles in the supermarket too. Speaking of menus and wine, our managing editor Kelly recently shot up to the Bay…

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 To be part of our Foodie community, visit us at: instagram.com/foodmagnz facebook.com/foodmagnz…

GREATER WELLINGTON BREW DAY (R18) Upper Hutt Saturday May 11 Set in a renovated tyre factory, Brewtown will play host to Brewday, a day-long event featuring brews, food, and live entertainment, and with more than a dozen breweries on board for the festivities, there’ll be plenty to choose from. WINETOPIA (R18) Shed 10, Auckland, Friday June 14 and Saturday June 15 How’s your wine knowledge? If you’re anywhere between being completely in the dark, to being so well versed you’re practically a sommelier, Winetopia has something for you. THE GREAT NEW ZEALAND FOOD SHOW Claudelands Arena, Hamilton Saturday May 4 and Sunday May 5 Foodies rejoice! The Great New Zealand Food Show is on its way, and is promising to be foodie heaven. New to the show this year is…

We’ve long been told that eggs are a fantastic food to eat as part of a healthy diet, but a new study out of Northwestern University in Chicago suggests that those with heart issues should be careful about how many they consume. The ‘healthiness’ of eggs has been debated for years. In the 60s, the advertising slogan ‘Go to Work on an Egg’ was all the rage, but in the 70s, consumption was discouraged as they were linked to high blood cholesterol, a message that continued right up until 1999, when a study by a leading medical journal seemingly disproved the theory. But new research suggests that those who eat three or four eggs a week have a higher risk of both heart disease and early death compared to those…

Food talked to executive chef Gareth Stewart How long has Andiamo been going and why do you think it has been successful for so long? Andiamo has been around forever. The Nourish Group re-opened it as Andiamo in November 2018. It is successful because of local support. We see our regular guests two to three times a week. What is your favourite dish on the menu? That’s too hard to say. I am really fond of the crudo at the moment, but can’t go past the lamb meatballs either. What would you recommend to drink with that? Prunotto Arneis, Roero DOCG. Can you recommend a dessert to serve with the recipe you have supplied? Any of the desserts on the menu at Andiamo would be great with this…

GET FIGGY WITH IT Figs are one of the oldest cultivated fruits. They have a soft, jammy, slightly granular, texture and a subtle floral and honey flavour. They’re best eaten on the day of purchase, but will keep in the fridge for a few days. 5 THINGS TO DO WITH FIGS: 1 Roast them with honey and serve with Greek-style yoghurt. 2 Make a preserve such as fig jam to spread on toast, or a chutney to serve with cheese – see foodtolove.co.nz for inspiration! 3 Add halved figs to your salads for a hit of sweetness and a hint of summer. 4 Scatter over a pizza with prosciutto or bacon. 5 We love figs fresh with honey and salty, creamy whipped feta. In a processor, combine 125g chèvre or…

TAMARILLO GALLETTE PREP + COOK TIME 1 hour SERVES 8 • 175g plain flour • 80g butter • 1 tablespoon sugar • 3 tablespoons cold water, approx • 1 egg • 1 tablespoon semolina • 5-6 tamarillos, sliced • 1 tablespoon sugar (optional) • ¼ cup flaked almonds • icing sugar, to serve ALMOND FILLING • 50g butter • 50g sugar • 50g ground almonds • 1 tablespoon flour • ½ teaspoon vanilla essence • 1 egg 1 Preheat oven to 190°C. Grease a rimless baking tray. In bowl or processor, place flour and butter; pulse or rub until mixture resembles fine breadcrumbs. Add sugar and enough water to make a dough. Place on lightly floured bench, form into a ball. Wrap and chill for 30 minutes. 2 Make the Almond Filling (see right). 3 Roll dough out to a circle about 30cm in diameter; transfer…

• These cute little cousins to the pumpkin have a dry texture and a sweet, nutty flavour. • Small buttercups can be roasted and served as an edible bowl for soups and stews. • The skin and stem of buttercups are tough, making them hard to cut. We prefer to halve them around the circumference as its easier and the half forms a natural bowl shape. • That tough skin is hard to peel, but the flesh is easy to scoop from the skin after it is cooked. Alternatively, simply oil the skin before roasting and eat it. • Buttercups are rich in beta-carotene, which supplies the bright orange colour while providing protective benefits against Alzheimer’s, high blood pressure, Parkinson’s, and rheumatoid arthritis and helps maintain healthy skin, teeth and…

2 EXPRESS CHICKEN PHO PREP + COOK TIME 30 mins SERVES 4 • 1.5 litres chicken stock • 2 teaspoons grated fresh ginger • 1 clove garlic, crushed • ¼ cup fish sauce • 1 tablespoon finely chopped fresh lemongrass • 1 teaspoon sambal oelek • 4 spring onions, thinly sliced • 100g dried rice noodles • 3 cups shredded rotisserie chicken • 1 cup bean sprouts • ½ cup firmly packed fresh mint leaves • 2 tablespoons finely chopped fresh coriander 1 Combine stock, ginger, garlic, fish sauce and lemongrass in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for 8 minutes. Remove from heat; stir in sambal and onion. 2 Meanwhile, place noodles in a medium heatproof bowl; cover with boiling water. Stand until just tender; drain well. 3 Divide noodles into serving bowls; top with chicken.…

• Mince is simply ground meat with nothing else added and is commonly made from beef, lamb, pork and chicken. • Mince cooks more quickly than other cuts of meat because it doesn’t need time for tough connective tissues to break down. It’s also easy to chew, making it a great option for fussy eaters and busy time-poor households. • Browning is essential with beef and lamb mince to maximise the flavour and create an appetising colour. The pan must be hot enough for the meat to seal, rather than stew. If using a saucepan, it makes sense to brown the meat in two batches. In the Food test kitchen we often use a large non-stick frying pan as this ensures plenty of hot surface area. We also use a…

THAI LAMB & NOODLE STIR-FRY PREP & COOK TIME 30 mins SERVES 4 • 200g dried rice noodles • 1 tablespoon peanut oil • 500g lamb loin, thinly sliced • 3 cloves garlic, crushed • 2 fresh small red Thai chillies, finely chopped • 2 tablespoons fish sauce • 2 tablespoons dark soy sauce • 1 tablespoon light brown sugar • 4 kaffir lime leaves, shredded • 3 medium tomatoes, finely chopped • ⅓ cup loosely packed fresh Thai basil leaves • ¼ cup coarsely chopped roasted unsalted peanuts 1 Cook noodles according to directions on packet; drain. 2 Heat half the oil in a wok over high heat; stir-fry lamb, in batches, until browned. Remove from wok; cover to keep warm. 3 Heat remaining oil in wok; stir-fry garlic and chilli until fragrant. Add sauces, sugar and three quarters of…

• USE YOUR LOAF Pop stale or leftover bread in the freezer. Those dry slices will be delicious in a rich and creamy bread and butter pudding, or make an old-school queen of puddings with breadcrumbs, jam and fluffy meringue. • MAKE SINGLE SERVES Everyone loves their own individual dessert, and any sturdy teacup or heat-proof dish can do double-duty as a mini pudding dish. While we wouldn’t bake in Grandma’s heirloom porcelain tea service, we frequently use everyday tea cups, enamel mugs, ramekins and even small preserving jars for single serves. • CRUMBLE TOPPING FREEZES WELL Make a double batch and freeze half in a plastic bag for another day, or grab a handful or two to turn any leftover fruit into an easy dessert for one. • LAYER…

Forgotten foods Recipes and ingredients are imminently fashionable – they come and then they go – and much like that 80s perm, some were better than others! But we think a few of these rightly deserve to make a comeback. Take a trip down memory lane with us! Love it or hate it, Offal is back in a big way. These highly nutritious morsels include heart, liver, tongue, brains, kidney and sweetbreads (calf pancreas and thymus gland). Sweetbreads and bacon have started to re-appear on menus... maybe devilled kidneys are next? You won’t find Mutton and Hogget on the supermarket shelves any more, and the reason has nothing to do with flavour. A public perception that lamb was simply more ‘up-market’ or ‘posh’ steadily pushed these flavourful, economical cuts out…

It’s one of life’s greatest little pleasures – sitting down after a hard day’s work with a delicious glass of vino. But with more and more bottles in the supermarket aisle, how on earth can you be assured you’re choosing the perfect drop? Master of Wine Paul Tudor was tasked with finding the best bottles possible – whatever varietal, whatever price point – and boy, has he delivered! While we’ve got the usual suspects covered, we’ve also featured a few up-and-coming varietals that offer a little something different. So if you’re looking to expand your wine horizons, check out a cheeky Riesling or Gewürztraminer, or if you’re a fan of red, a rather exotic-sounding Spanish Carménère. Enjoy discovering your new favourite drop, or simply relish an old favourite!…

Sacred Hill Marlborough Pinot Gris 2018 ($17) This wine shows aromas of Nashi pear, apricot, sweet white flowers, brioche and cashew. A rich and creamy palate showing stone-fruit and pear, finishing with a light acidity which highlights the beautiful floral aromas. Mount Riley Marlborough Pinot Gris 2018 ($18) Lifted stonefruit characters, fresh and lively, with a juicy, zesty mouthfeel. This has just a touch of sweetness to balance everything. A lovely uncomplicated, vibrant expression of Pinot Gris at a sharp price. Sherwood Estate Stratum Waipara Valley Pinot Gris 2018 ($20) This is a fine example of what Pinot Gris should taste like: candied apples, a hint of spice – a rich, yet firm flavour. This is an off-dry wine, making it the perfect match for an onion tart, or salty…

Arrogant Frog Ribet Pink Syrah Rosé 2017 ($17) Although it has an amusing name and a fun label, this wine hailing from the South of France is a serious example of some sophisticated winemaking. It’s off dry, but there’s real depth and structure in here that will go well with Mediterranean-style cuisine. Black Cottage Marlborough Rosé 2018 ($18) From the excellent 2018 vintage comes this beautifully balanced and finely crafted pink wine. Not a big wine by any means, but there are some lovely berry fruit characters and some savoury touches on the palate. This is a great all-rounder at a very fair price. Kim Crawford Hawke’s Bay Rosé 2018 ($18) From the warmer climes of Hawke’s Bay, this has more weight and texture than some of the other wines…

Second only to Sauvignon Blanc in terms of production volume, New Zealand produces an impressive amount of Pinot Noir, and we absolutely love to drink it! Wine growers are planting more and more vines to keep up with both local and international demand, but it’s actually not an easy grape to grow. However, it turns out we’re very good at it, with New Zealand’s different wine regions yielding wines with varying characteristics. Overall however, our Pinot Noir is known for its fabulous colouring and a soft, fruity palate. The grape is French in origin, with Pinot translating to ‘pine’ – a nod to the pine-coned-shaped bunch of grapes on the vine – and ‘noir’, for black. It’s also a vital ingredient for making Champagne and other sparkling wines.…

Frontera Chile Merlot Concha y Toro 2018 ($12) Bright plum, redcurrant and spice aromas, juicy and rounded to taste. Not a big or forceful wine, but a very satisfying, medium-bodied red with lovely, juicy tannins. An absolute steal. Vidal Hawke’s Bay Merlot Cabernet Sauvignon 2017 ($15) An excellent buy here. This is not a heavy wine, but it has a pretty nose, with fresh berryfruit. In the mouth the tannins have been dialled back, as has the oak – it has simple and fruity flavours, but is nicely balanced nonetheless. Casillero del Diablo Cabernet Sauvignon Concha y Toro 2016 ($18) Classic nose of blackcurrant and eucalyptus, this is a medium-bodied, ripe but firm wine, with plenty of grainy tannins. The fruit is supported by some subtle oak; a very elegant…

THE RIGHT CUT A pork roast with crackling requires a different cut of meat from one without crackling. Look for a pork cut with good coverage of fat and rind. This recipe uses pork leg, but other suitable cuts include rack, rolled loin and rolled shoulder. STORING PORK As soon as you get home, store pork in the coldest part of the fridge. If you’re not cooking it within two days, you can freeze pork for up to six months. Place the pork in an airtight container or sealable plastic bag. To thaw, place the frozen pork in the fridge for 24 to 48 hours, depending on the size, or until thawed. TYING THE PORK LEG Roasts are tied for two reasons: to keep the meat in an attractive round…

NUTELLA CUSTARD At step 3, gently whisk in 2 tablespoons Nutella and 25g grated dark chocolate ORANGE CUSTARD Grate the zest of an orange into the milk mixture at step 1. Warm, then remove from the heat and infuse for an hour before continuing. At step 3, when sieving the custard, press the zest with the back of a spoon to extract all the flavour, then discard the zest. COCONUT CUSTARD SAUCE Stir ½ cup toasted coconut into the cooled custard. BROWN SUGAR CUSTARD SAUCE Substitute packed brown sugar for granulated sugar – this gives the custard a maple-like flavour. BOOZY CUSTARD At step 3, add 3 tablespoons of rum or brandy or a dash of your preferred liqueur to taste – perfect for Christmastime or any other special occasion!…

Plant pot Cut 3 x 3.3 metre lengths of chunky wool. At one end, tie ends with embroidery thread in a matching colour. Plait wool and secure ends with same thread. Trim off excess wool. Use a hot glue gun to glue one end to bottom edge of pot (ours was 14cm x 14cm.) Wind plait round pot then secure with glue; try to start and finish coil on same side of pot. Place a potted plant (still in its pot) inside plaited pot; remove potted plant to water. Coaster Cut 3 x 80cm lengths of chunky wool. At one end, tie ends together with matching embroidery thread. Plait wool and secure ends with same thread. Lie plait flat on a table and tightly coil it around itself. Use a…

1 Embrace nature A vase full of beautiful bright blooms or a house plant are nice additions to any room and a simple way to introduce colour into your home. Indoor plants in pretty hued pots are also an easy way to liven up a dull space. 2 Introduce colour with cushions We all know the impact cushions can add, so consider dressing your couch with some vibrant throw cushions or new cushion covers. They’ll update the look of your living room in an instant, and also brighten up the entire space. 3 Add colourful art If you prefer a neutral backdrop, introduce colour in your interior with art. Whether you choose a statement piece or simply a framed print or tea towel, art adds drama and…

DRAW UP A SCHEDULE Decide which days you‘re going to detox on and mark them on a calendar, choosing days that you expect to be less challenging for you. You don’t have to do two entire days or even two days in a row – try four half-days, or even just one day at first. Be smart about it so you don’t set yourself up for failure. PLAN AHEAD Prepare yourself for how it will feel to be without the devices you’ve come to rely on for so many things, such as appointment reminders and weather checks. Also, map out any travel routes (no Google Maps!) and take care of any urgent online banking and bill paying in advance. INFORM YOUR ‘ECOSYSTEM’ That means family, friends and co-workers. Advise them…

Now you know how to identify the best natural and organic beauty products, what should you avoid? Here are some ingredients you should give a wide berth. PARABENS Often preceded by the words ethyl, butyl, methyl and propyl, parabens are used as a preservative in cosmetics. But there are concerns these potentially endocrine-disrupting chemicals can be absorbed through the skin and interfere with the body’s hormone system. ETHANOLAMINES DEA/TEA/MEA Often used in shampoos, body washes and soaps, these emulsifiers and foaming agents can be extremely drying for skin and hair. SYNTHETIC FRAGRANCES They may smell good in your lotions and potions, but synthetic fragrances are often made up of thousands of artificial chemicals and are a common skin irritant. Look for products that are fragranced with essential oils instead. PETROLEUM…

Southern beauty Rockburn takes its name from the rugged, rock-strewn, burn-scarred landscape of Central Otago, where they produce premium wines of intense varietal characteristics in the world’s most southerly grape-growing region. Acclaimed for producing Pinot Noir of stunning quality for 21 vintages, Rockburn is also known for its award-winning Sauvignon Blanc, Pinot Gris, Riesling and Rosé. Rockburn Central Otago Pinot Noir RRP $49. Big cheeses Look out for the NZ Champions of Cheese medal winner stickers for 2019 and enjoy some of the finest cheese, butter and yoghurt New Zealand has to offer. Twenty-one cheese experts assessed more than 280 entries to find New Zealand’s top cheese. The awards also welcomed the return of butter and yoghurt for judging and also 20 cheeses made by dedicated home cheesemakers. All the…

CHEESY BOLOGNESE ITALIAN PIE PREP + COOK TIME 1 hour SERVES 4 • 2½ cups plain flour • 1½ teaspoons sugar • ½ teaspoon salt • 1 sachet instant yeast • 3½ tablespoons olive oil • 1 cup warm water • 3 good herby sausages • 1 onion chopped • 1 clove of garlic, peeled • 1 tablespoon red wine vinegar • 1 x 400g tin of chopped tomatoes, puréed • a handful of fresh basil leaves, plus extra, for decorating (optional) • pinch dried oregano • 200g block mozzarella, 100g cut into thick matchsticks, the remainder grated • 6 slices salami • a handful of olives • chopped cherry tomatoes, to decorate (optional) 1 Grease a 26cm loose bottom spring form cake tin. In a large bowl or mixer fitted with a dough hook, combine the flour, sugar, salt, yeast and 3 tablespoons of oil. Add…

COOKING UP A STORM I lived in New Zealand between 2009 and 2012, and a good friend I met while living there introduced me to your wonderful way of cooking/baking and this fantastic magazine, which I still digitally subscribe too. I was lucky enough to be invited to her son’s school at the time in Normandale, Lower Hutt, where Sophie Gray was doing a cooking evening! The handout included a recipe for Mexican-spiced tomato soup, which I made several times whilst living in New Zealand, accompanied by ‘Foodtown’ (as it was then) cheese muffins (February/March 2009). This weekend I found the recipe and made both the soup and muffins, which went down very well with the whole family, and I’m having the leftovers for my dinner tonight – can’t wait!…

Make Mum’s day with a special blend! Tea blends are easy to make at home, and can be as simple as adding dried citrus peel to your Earl Grey or a slice of ginger and a sliver of lemongrass to your green tea. But Mum will definitely appreciate a homemade, specially blended tea in a cute tin – perfect for a Mother’s Day present, and one that will mean she’s thinking of you every time she has a cuppa! What to use Start with a base tea, such as green, black or rooibos, and add spices, fruits flowers and herbs and infuse. Spices are the easiest to work with because they release their natural oils when steeped in hot water and add rich flavour to tea– think of spices such…

1. Mixing bowl, $159, Father Rabbit. 2. Proofing basket, $39,90, The Homestore. 3. Proofing basket (baguette), $44-90, The Homestore. 4. Cocotte 24cm, $549, Milly’s Kitchen. 5. Kitchen scales, $129.99, Briscoes. 6. Baking brush, $19, Father Rabbit. 7. Rolling Pin, $49.99, Stevens. 8. Dough scraper, $11.50, Milly’s Kitchen. 9. Chopping board, $109, Citta. 10. Rectangular chopping board, $59, Citta. 11. Honey web, $90, Everyday Needs. 12. Butter dish, $24.99, Stevens. 13. Bread knife, $89.99, Milly’s Kitchen. 14. Bread knife, $99.99, Stevens. 15. Terrazzo round board, $7.68, The Warehouse.…

How did your passion for Texas BBQ begin? This really is a hobby that has run amok. To me, it’s a personal passion and I love to cook and share my creations with others. My background is as an engineer and I have spent a lot of my time working on and inspecting oil and gas plants around the globe (offshore and onshore). When I started commuting back and forth to Houston, Texas, I got to try real Texas barbecue for the first time, and just fell in love with the flavour and texture. From there we bought a small smoker and started trying to cook our own at home. Initially it was a disaster! The meat was tough and quite inedible. Luckily the neighbours had a big dog which…

FRUIT ➽ Apple ➽ Feijoa ➽ Grapefruit ➽ Kiwifruit ➽ Lemon ➽ Lime ➽ Mandarin ➽ Mango ➽ Orange ➽ Pear ➽ Passionfruit ➽ Persimmons ➽ Rhurbarb VEGETABLES ➽ Artichokes – Jerusalem ➽ Beans ➽ Brussels Sprouts ➽ Buttercup Squash ➽ Butternut ➽ Chilli ➽ Courgette ➽ Eggplant ➽ Fennel ➽ Leek ➽ Parsnip ➽ Swedes ➽ Turnip ➽ Watercress ➽ Yams…

FEIJOA & GINGER QUESITOS PREP + COOK TIME 1 hour + cooling MAKES 8 • 1 tablespoons butter • 1 tablespoons brown sugar • 1 cup feijoas, puréed • ¼ teaspoon ground ginger • 55g cream cheese, at room temperature • 1 teaspoon sugar • ½ teaspoon vanilla essence • 2 sheets puff pastry, thawed • 1 egg, whisked lightly with 1 tablespoon water • 1 tablespoon sugar, for sprinkling • Icing sugar for dusting (optional) 1 Preheat oven to 200°C. Grease a baking tray. In a saucepan, melt the butter, add the brown sugar, feijoa purée and ginger. Cook, gently, stirring often until thickened. Remove from heat and allow to cool. 2 In a small bowl mix together the cream cheese, sugar and vanilla until smooth. 3 Cut the pastry sheets in quarters. Spread cream cheese filling from corner to…

• Formerly known as tree tomatoes, these distant relatives to potatoes, tomatoes, eggplants and chillies are native to Central and South America. They were imported to New Zealand in the late 1800s • The name ‘tamarillo’ is understood to be a composite of ‘Tama’ from Māori and ‘rillo’, possibly from amarillo, or yellow in Spanish. • The smooth, glossy, egg-shaped fruit varies in colour from yellow and orange to a deep purple–red. The more yellow varieties tend to be slightly sweeter than the red and all have a tangy, complex flavour. • The flesh is both tart and sweet and can be eaten raw, scooped straight from the skin. Or, try using in place of tomatoes in salsas, casseroles and stews. The skins are bitter and are generally not eaten.…

BRUSSELS SPROUT, SAUSAGE & ORZO SALAD PREP + COOK TIME 35 mins SERVES 6 • 3 good meaty sausages • 1 tablespoon oil, if needed • 250g Brussels sprouts, halved • ½ cup white wine • 1½ cups orzo • 2 cloves garlic, thinly sliced • ½ a red onion, chopped • a couple of sprigs thyme; leaves stripped • ½ cup grated parmesan, plus extra (optional) • ⅓ cup pine nuts, toasted • chopped parsley, to serve 1 In a large frying pan cook the sausages until done. Remove from the pan and allow to cool. Add oil to the pan if needed and add sprouts, cut-side down. Pour in the wine, cover and cook gently until beginning to turn golden and caramelised – about 15 minutes. Cook the orzo according to pack directions. Reserve ¾ cup of the starchy…

• Cooked leftover chicken can be frozen. To avoid it drying out, freeze in bigger pieces and shred into soups or stews when defrosted. • To shred chicken, use two forks to pull the meat apart. • One standard supermarket chicken will yield about 4 cups of shredded meat. • Make a little go a long way – a small amount of shredded cooked chicken added to a soup, fritters or a pasta dish can make a family meal out of what would otherwise be a serving for one or two. • Make a seasoned mayonnaise with store- bought mayo and curry paste, or miso or other seasoning, toss shredded chicken in the dressing and add to a chopped salad or slaw. • A great way to use a little…

SPAGHETTI LENTIL BOLOGNESE PREP + COOK TIME 30 mins SERVES 4 • 2 tablespoons olive oil • 1 large onion, finely chopped • 2 cloves garlic, crushed • 2 tablespoons coarsely chopped fresh basil • 1 teaspoon dried oregano leaves • 400g canned diced tomatoes • 400g jar tomato passata • 400g canned brown lentils, drained, rinsed • 400g spaghetti • ⅓ cup finely grated parmesean • 2 tablespoons small basil leaves, extra 1 Heat oil in a large deep frying pan over medium heat; cook onion, stirring, for 5 minutes or until golden. Stir in garlic, herbs, diced tomatoes and passata; cook for 5 minutes. Add lentils, then bring to the boil; cook, covered, for 4 minutes or until sauce thickens. Season to taste. 2 Cook spaghetti in a large saucepan of salted boiling water, following packet directions, until tender;…

1 MACARONI CHEESE PREP + COOK TIME 1 hour SERVES 4 Preheat oven to 180°C. Oil a deep 8-cup-capacity ovenproof dish. Cook 280g macaroni pasta in a large saucepan of boiling water for 1½ minutes less than cooking time on packet; drain. Cook 4 finely chopped rindless bacon slices in same pan, stirring, until crisp; drain on paper towel. Melt 50g butter in same pan, add ⅓ cup flour; cook, stirring, for 1 minute. Gradually stir in 4 cups milk; cook, stirring, until sauce boils and thickens. Stir in 1 cup coarsely grated cheddar, ½ cup finely grated parmesan and 2 tablespoons wholegrain mustard. Combine pasta, cheese sauce and bacon in a large bowl; pour into ovenproof dish. Top with ½ cup stale breadcrumbs; dot with a little extra…

LEMON GARLIC LAMB KEBABS PREP + COOK TIME 25 mins SERVES 4 • 4 x 15cm fresh rosemary stalks or skewers • 500g lamb fillet or steak, cut into 3cm pieces • 2 cloves garlic, crushed • 1½ tablespoons olive oil • 1½ teaspoons grated lemon zest • 1 tablespoon lemon juice GREEK SALAD • 375g cherry tomatoes, quartered • 2 Lebanese cucumbers, halved lengthways, cut into wedges • 1 medium red capsicum, coarsely chopped • 1 medium red onion, thinly sliced • ¼ cup pitted black olives, halved • 200g feta, crumbled • 2 teaspoons small oregano leaves • ¼ cup extra virgin olive oil • 2 tablespoons cider vinegar 1 To create skewers, remove leaves from the bottom two-thirds of each rosemary stalk, then sharpen trimmed ends to a point. 2 Thread lamb onto the rosemary skewers; brush with combined garlic, oil, zest…

Old Coach Road Nelson Riesling 2017 ($15) This simple, fruity, luscious wine will please lots of people. The flavours remind me of Rose’s lime marmalade; it is light and fresh in the mouth, with some sweetness on the finish. Lovely. Villa Maria Private Bin Marlborough Riesling 2018 ($15) Great nose, floral, honeyed, even a minty lift. This is fresh and lively, moderately sweet on the palate, yet nicely balanced with citrusy acidity. This is a lovely palate freshener, for sipping on its own. Villa Maria Cellar Selection Marlborough Dry Riesling 2017 ($18) Riesling lovers, this is the real deal: toasty, limey nose, firm acidity, with a creamy complexity in the mouth and just a hint of sweetness on finish. I would pair this with fresh flounder. Main Divide Waipara Valley…

Sacred Hill Hawke’s Bay Chardonnay 2018 ($17) A complex aroma of lemon curd, fresh nutmeg, baked peach and yellow nectarine. The palate is rich and generous with ripe stone fruit characters and nutty oak complexity; a fine finish with a citrus zest aftertaste. Mission Estate Hawke’s Bay Chardonnay 2018 ($16) Mission’s wines are very true expressions of Hawke’s Bay. Here the fruit character is more restrained; stonefruit’s the most obvious comparison. A creamy richness without being cloying. A good everyday wine. Leveret Hawke’s Bay Chardonnay 2016 ($17) A lovely example of a Chardonnay with a bit of age, developing some toasty, caramel characters, and a supple mouthfeel. Mount Riley Marlborough Chardonnay 2017 ($18) Juicy, punchy fruit characters, combining citrus and pineapple, matched with a dash of toasty oak. A creamy…

Lindauer Brut (Non Vintage) ($15) New Zealand’s most popular sparkling wine is as good as ever. The fruit is a combination of both citrus elements and stonefruit notes, but more than this, a toasty, creamy mouthfeel adds weight and texture. Everyday wine with a touch of sophistication. Freixenet Cordon Negro Cava (Non Vintage) ($17) Fresh and crisp, with zesty lime and herbal fruit characters, a honeyed mid palate and a clean, firm finish. A benchmark example of Spanish Cava, at a very sharp price. Brancott Estate Brut Cuvée (Non Vintage) ($18) A rich, creamy, rounded style, with toasty, spicy fruit and a full, rich palate. A touch of sweetness makes for a great sipper on its own. La Gioiosa et Amorosa Valdobbiadene Prosecco Superiore (Non Vintage) ($20) This classy example…

Yalumba Y Series Barossa Shiraz Viognier 2015 ($12) Lovely aromatic raspberries and boysenberries, but the profile has a unique floral note from the addition of a small percentage of Viognier. Lighter bodied in style, yet lots of interesting flavours. An absolute steal. Taylors Promised Land Shiraz 2017 ($14) Lifted cherry berry notes, almost fruit jube in character. Lovely dusty ripe tannins, no obvious oak; this is an easy drinking, very approachable lighter red, that could even stand a light chilling. Taylors Promised Land Shiraz Cabernet 2016 ($14) A more complex nose here; still masses of berryfruit, but also mint and something savoury. The palate is soft and long; a nice sweet and sour thing happening. A moderately complex wine at a silly low price. Arrogant Frog Croak Rotie Shiraz 2017…

Preparing the pork 1 SCORE Place pork on a clean chopping board and score the rind at regular intervals, using a sharp knife. This allows moisture and fat to run out of the rind, which helps make it crisp. 2 TIE Tie the pork at 5cm intervals with kitchen string to secure. Avoid slipping the string into the slits. 3 RUB Place pork in a shallow baking dish and, using your fingers, rub the oil all over the skin, then rub the salt over the skin, working it into the slits. This helps to draw any moisture out of the rind and makes it crackle. Applesauce 1 CORE Peel and core the apples. On a clean surface, cut the apples into quarters, then into thick slices. 2 PREPARE Place the…

Q Chipotle peppers in adobo sauce pop up in your recipes from time to time. I use them in the recipe, then the rest go to waste. Can I freeze them? A Yes, try this trick. Spoon the chipotles, each with a blob of adobo sauce, onto a foil-lined tray and place in the freezer. When frozen, pop them into a plastic bag and store in the freezer. I do this with tomato paste and pesto too, so I have it on hand when I want it. Q Why do some spices have to be roasted and ground and some not? Can’t I just use the ready ground ones straight from the box? A In the same way that toasted bread tastes entirely different to fresh bread, toasted spices have…

Everyone's heard about composting, but how many of us actually go a step further and make the effort to compost leftover organic matter? It’s a no-brainer for the environment, and it's easier than you think to start a bin. Here's a handy guide and a few tips to get you started. • Choose a warm sheltered site away from houses or play areas. • You can make a simple heap, or you can use a compost bin. • Start with a layer of coarsely chopped twiggy, woody material. Add alternate thin layers of green and brown matter (small twiggy branchy stuff or straw); preferably layers no more than 5-10cm deep. The brown layers allow air to circulate and also add to the nutrient mix. • Add food scraps, manure, grass…

It’s hard to imagine a time when the words ‘natural’ and ‘organic’ weren’t part of everyday life. Thanks to increased awareness about the number of synthetic chemicals we ingest through our food and the cosmetics we use on our skin – not to mention the impact manufacturing products and their packaging has on the environment – the trend for clean, green living is more popular than ever. TAKING THE PLUNGE If you already eat organically, recycle regularly, and use eco-friendly cleaning products, then you’re more than ready to take the plunge into natural beauty – and you’re not alone. In the past year, demand for natural/organic skincare sky-rocketed by 21.4 percent in New Zealand, according to pharmacy data. So it’s safe to say this is one beauty trend that isn’t…

SLICE OF HEAVEN After years of buying Food mag and just not getting around to baking any of the recipes, I tried the Raspberry and Banana Bread (March-April, page 70). My daughter-in-law’s youngest was diagnosed as being sensitive to dairy about a month ago when he was just two months old. Mum has had to go dairy free as she is breast-feeding. This recipe looked ideal for her as a treat. It was super-easy and delicious, although I did not do the topping... and it went so fast I did not get to take a photo. Definitely my ‘take a plate’ now. Maureen Lee Our star letter wins this exceptionally handy Lodge Combo Cooker A kitchen’s most useful combination of a deep and shallow cast iron skillet in one, this…

If you’ve spent years navigating one restrictive diet after another, it’s time to shed the fear of eating the ‘wrong’ thing and fall in love with food again. Supercharge Your Life serves up information and inspiration to help you consume with purpose. There are more than 160 beautiful and nourishing recipes for every occasion from breakfast to afternoon tea, from hearty family dishes to celebration feasts. We have three copies to give away. To enter, email foodmagazine@bauermedia.co.nz with ‘Supercharge’ in the subject line by 30 June.…

ROCKIT APPLES Perfect for small hands, these little miniature apples from Rockit are super-juicy and super-cute – and they now come in fully recyclable and biodegradable packaging. RRP $4.99 for a pack of five. SNAX CRUNCHES Warning: if you have a packet of these in pantry, hide them, unless you want them gobbled up by everyone else before you even know it! With the flavour of a chip but the texture of a cracker, these baked crackers are exceptionally moreish, and come in five flavours, including Chicken, Sour Cream & Chives, Sweet Chilli & Sour Cream, Cheese & Onion, and our personal favourite, the classic Salt & Vinegar. RRP $2.75 BLENDED COFFEE Great taste and less waste, Blended has released two new varieties of freeze-dried coffee that’ll jump-start your day.…

Jamie wants to share his love of all things Italian with accessible, best-ever recipes for Classic Carbonara, Salina Chicken, Stuffed Focaccia, Baked Risotto Pie, Pot-Roasted Cauliflower and Limoncello Tiramisu. This is about bringing the pleasure and passion of the world’s favourite cuisine to your kitchen at home with 130 recipes. We have five to give away; to enter, email foodmagazine@bauermedia.co.nz with ‘Jamie’ in the subject line by 30 June.…

• Also known as pineapple guavas, this fruit originated in Southern Brazil, Argentina and Paraguay. • The flesh has a slightly gritty texture, similar to a pear, and when ready to eat, the central section becomes almost jelly-like. They’re a great source of vitamin C, potassium and fibre. • The range of varieties ensures a long fruiting season, with feijoas being harvested from March through until June. Serious feijoa lovers can enjoy them all year round by freezing the flesh. • To easily remove the flesh from a feijoa, slice off one end, slip a teaspoon between the skin and flesh and slide it all the way around. Gently pull it out and the flesh will come out in one piece. • Feijoa skins can be used to make feijoa-infused…

MAPLE-ROASTED BUTTERCUP SALAD PREP + COOK TIME 40 mins SERVES 6 • ¼ cup maple syrup • 3 tablespoons olive oil • 2 buttercups, halved de-seeded and peeled • a pinch of dried chilli flakes • a handful of walnut pieces, coarsely chopped • 2 tablespoons pumpkin seeds • 2 tablespoons sesame seeds • 120g soft goat’s cheese, such as chèvre or feta • 120g rocket, baby spinach or a combination of both • parsley and cherry tomatoes, to garnish (optional) DRESSING • ¼ cup orange juice • 2 tablespoons pomegranate molasses • 3 tablespoons olive oil 1 Preheat oven to 220°C 2 Combine syrup and 2 tablespoons oil in a bowl. Cut buttercup into wedges and coat in the maple mixture. Place on a shallow roasting pan and sprinkle with chilli flakes. Roast for 20 minutes or until tender. Meanwhile, toast nuts…

• Few vegetables are as polarising, but Brussels sprouts are a rich source of vitamin A, C, folic acid and fibre and a fair source of iron and B6. • A member of the brassica or cabbage family, they contain a chemical called sinigrin, the source of the pungent taste in mustard and horseradish. • When plant tissue containing sinigrin is damaged, it forms a caustic, unpleasant-tasting mustard oil. On the flip side, studies conducted on the pharmacological activities of sinigrin have revealed anti-cancer, antibacterial, antifungal, antioxidant, anti-inflammatory and wound-healing properties. • To unlock the health and culinary benefits of sprouts, choose young, undamaged, bright green ones and don’t overcook them. • Store fresh, unwashed, and untrimmed Brussels sprouts in a plastic bag in the crisper drawer of the refrigerator.…

Want to make more of your meals meatless? Here’s how. • Stock provides complex background flavour as well as liquid to a dish. Swap meat stock for a vegetable or mushroom stock. Add extra ‘umami’ with a dash of miso, Marmite or soy sauce. • Swap meat sausages for vege ones, a meat burger for a vege burger, or sliced marinated meat for marinated tofu. Use falafel in place of meatballs, or make your own vege meatballs, such as our Meatless Mexican meatballs on page 55. • Hearty pies and stews are still possible. Replace beef with chunky chopped mushrooms – they have a surprisingly meaty texture. Enrich sauces with balsamic vinegar, soy sauce, miso, ground nuts or wine to create a deep, rich flavour. • Pulses and beans such…

DELICIOUS LEMONY-LIME PUDDING POTS PREP + COOK TIME 1 hour 30 mins + standing MAKES 4 • 90g butter, melted • 1 teaspoon finely grated lemon zest • ½ teaspoon finely grated lime zest • ¾ cup caster sugar • 2 eggs, separated • ⅓ cup self-raising flour • 2 tablespoons lemon juice • 1 tablespoon lime juice • 1 cup milk • icing sugar, to dust 1 Grease 4 x ¾-cup-capacity heatproof ramekins or tea cups (ensure they’ll fit into your slow cooker bowl). 2 Combine butter, both zests, sugar and egg yolks in a medium bowl. Whisk in sifted flour, then juices. Gradually whisk in milk; mixture should be smooth and runny. 3 Beat egg whites in a small bowl with an electric mixer until soft peaks form; fold into lemon mixture, in two batches. Divide mixture between…

• Good Neighbour in Tauranga $25,000. • Nourished for Nil in Hastings $25,000. • KiwiHarvest in Auckland $25,000. • City Harvest in Christchurch $19,700. • Kaibosh Food Rescue in Wellington $15,000. • Auckland City Mission in Auckland $14,522. • Kai Rescue in Nelson $14,000. • Fair Food in Auckland $10,000. • Just Zilch in Palmerston North $5200. • Love Soup in Hibiscus Coast $5000. • Halo Charitable Trust in Taupo and Levin $4000. • Kiwi Community Assistance in Wellington $3000.…

CHICKEN & KALE WHOLEMEAL PASTA LASAGNE PREP + COOK TIME 1 hour 25 mins SERVES 4 • 300g kale (see notes) • 2 tablespoons extra virgin olive oil • 500g minced chicken • 1 medium red onion, finely chopped • 1 medium carrot, finely grated • 2 cloves garlic, crushed • 1 tablespoon finely chopped rosemary leaves • ¼ cup tomato paste • 2 x 400g cans diced tomatoes • 250g wholemeal lasagne sheets • ¾ cup grated mozzarella COTTAGE CHEESE SAUCE • 750g cottage cheese • ½ cup finely grated parmesan • 1 egg 1 Preheat oven to 200°C. Grease a 10-cup-capacity ovenproof dish. 2 Separate kale leaves and stems; reserve leaves and finely chop stems. Heat olive oil in a large deep frying pan over high heat. Cook kale stems, chicken, onion, carrot, garlic and rosemary, breaking up any lumps with a…

Sacred Hill Marlborough Sauvignon Blanc 2018 ($17) The wine displays complex aromas of passionfruit, white-fleshed peach, lemon juice, zest and gooseberry, which enhances the minerality. There is an immediate fleshy impact carrying through with a good mid-palate texture. The wine finishes with ripe acidity, bringing lemon zest and gooseberry flavours along with a hint of stonefruit. Mount Riley Marlborough Sauvignon Blanc 2018 ($15) This is great buying – fresh, cut-grass aromatics, some juicy, tropical fruit, crisp and zingy in the mouth and a balanced finish. Classic Marlborough Savvy at an excellent price. Villa Maria Private Bin Marlborough Sauvignon Blanc 2018 ($15) Is this the most consistent label in New Zealand right now? Year in, year out, this provides generous, bright fruit, is fresh and crisp, with an off-dry finish. A…

Riccadonna Asti DOCG (Non Vintage) ($18) Everyone’s favourite Muscat is better than ever – fizzy, grapey and sweet, this is a great wine to serve alongside fruit desserts, cakes, and it even works well with cheese courses. Smart new packaging to boot. Saint Clair Family Estate Pioneer Block 9 Big John Brancott Riesling 2018 ($22) This medium sweet wine is young, fresh and lively, luscious enough to drink on its own or with fresh fruit after dinner, but with a lovely tingly acidity that keeps everything balanced. A pure expression of fruit. De Bortoli Deen Vat 5 Botrytis Riverina Semillon 2015 ($20) (375 mls) With dried fruit on the nose, pineapple and mango especially, there is an exotic character. This is very sweet, yet still has freshness and acid to…

Frontera Chile Pinot Noir Concha y Toro 2017 ($12) Do not be put off by the rock-bottom price – this fruity, uncomplicated wine is actually a textbook expression of the Pinot Noir variety. Cherry-berry aromatics, light tannins and fresh acidity in the mouth, it is no heavy-duty example, but as an everyday light red, this is fantastic. Saint Clair Vicar’s Choice Marlborough Pinot Noir 2017 ($18) Another bargain-buy Pinot. This time the dark cherry and plum fruit is striking on the bouquet; not a heavily weighted wine, but concentrated flavours include spice and fruitcake. Easy drinking, everyday wine. Seifried Estate Nelson Pinot Noir 2017 ($20) This is a relatively upfront, fruity styled red, with juicy plum and currant aromatics, a fresh and crisp palate, and just a lick of oak…

It can be a little overwhelming when it comes to figuring out what type of wine to pair with what type of food, but we’ve got you covered with a basic list as to what’s what. SAUVIGNON BLANC: Seafood, shellfish and fish, as well as dishes with a zesty, zingy flavour. CHARDONNAY: Chicken, seafood and light game, or any dish with a lemony or creamy base. Also fabulous with fruity desserts. PINOT GRIS: Pork, poultry or seafood, or any spiced fruit dish. GEWÜRZTRAMINER AND RIESLING: Thai, Asian and Japanese cuisine; dishes spiked with chilli. SPARKLING WINE: Anything that’s a celebration! ROSÉ: Salads, seafood, goat’s cheese, mildly-spiced curries and a cheeseboard or grazing platter. PINOT NOIR: Lamb, beef, game, salmon, duck. SYRAH: Peking duck, spaghetti bolognese, tomato-based pasta dishes. MERLOT AND…

BASIC VANILLA CUSTARD PREP + COOK TIME 20 mins SERVES 4 • 150ml milk • 150ml cream • ¼ teaspoon vanilla bean paste • 3 tablespoons sugar • 3 egg yolks • 1 teaspoon cornflour 1 Place the milk and cream into a saucepan with vanilla and heat gently until just bubbling around the edges. 2 In a bowl, whisk the sugar, egg yolks and cornflour until the sugar has dissolved. Pour the hot milk mixture in a thin stream onto the yolk mixture, whisking continuously, then pour back into saucepan. 3 Heat very gently, stirring with a spatula until the mixture coats the back of a spoon. Pour through a sieve into a warmed serving jug. PER SERVE Energy 260kcal, 1092kj • Protein 3.6g • Total Fat 22.5g • Saturated Fat 13.4g • Carbohydrate 12.6g…

TIPS ○ Make sure the kids read the recipe first – or if they’re not at reading stage yet, help them to understand the steps. ○ Make sure they use a cloth to protect their hands from the heat. ○ Encourage them to wash up as they go to save a big overwhelming mess at the end. ○ Use the best-quality low-fat minced beef you can find. You could also use minced chicken, turkey, pork or lamb. You can use small rolls or slider buns instead of hamburger buns. ○ Serve with extra tomato or barbecue sauce, caramelised onion or tomato chutney and crispy golden potato chips on the side. CHEESEBURGERS PREP + COOK TIME 30 mins SERVES 4 • 1 medium onion • 1 egg • 500g minced beef (see Tips) • 1…

Compost tea is a nutrient-rich organic fertiliser teeming with microorganisms. It’s easy to make at home and it can be applied directly to the leaf surface of a plant as a foliar spray, or used as a soil drench to improve plant root systems. Mix one part good, mature, well-rotted compost with six parts water in a large covered bucket and let it steep for up to 10 days. Tap water contains chlorine which is non-selective when it kills microorganisms, so it’ll kill the good stuff along with the bad. If you let the water stand overnight before you use it, much of the chlorine will have been released, resulting in a more potent brew. Compost tea enthusiasts use all sorts of filters, bubblers and tubes to aerate and oxygenate…