Innholdsfortegnelse for September - October 2019 i Food

AROUND THE OFFICE spring is already here! Soup has given way to salad in the fridges, and hui are being held to determine whether legs are still too pale to go tight-less. As always, here at Food, the key subject under discussion is dinner, specifically which dishes will undo an overdose of winter comfort food, can cater to individual dietary needs and be made in minimum time. So bring on our Easier, Healthier, Faster issue; packed with recipes, tips and ideas for a fresh start that’ll also make life a little simpler. Along with lower-carb and lower-calorie options, Eat the Week on page 98 delivers 10 recipes you can make in 45 minutes or less. If you’re hosting guests for the Rugby World Cup (go the All Blacks!), we’ve got…

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…

1. Stacking mugs, $36.50 each, Father Rabbit. 2. Travel mug, $24.99, Stevens. 3. Tray, $95, Father Rabbit. 4. Egg cup and plate, $35, Father Rabbit. 5. Milk frother, $89.99, Stevens. 6. Mug, $2, Kmart. 7. Whisk, $6.49, Stevens. 8. Waffle pan, $49.99, Stevens. 9. Salt and pepper dish, $21.90, Country Road. 10. Cereal bowl, $24.90, Citta. 11. Large bowl, $3, Kmart. 12. Butter dish, $54.50, French Country Collections. 13. Small pitcher, $45, French Country Collections. 14. Jug, $59.90, Citta.…

You can’t walk into a restaurant at the moment without coming across some kind of hot sauce! While not everyone’s cup of tea, a small amount can make a big impact. But not all hot sauces are created equal! Here are four of our favourites that offer something a little different. Culley’s Chilli Sauce Chipotle Charred capsicum and tomato mingle with jalapeño peppers. This is a sauce with kick and serious flavour. It’s a medium heat, so if you need to jazz up a dish without adding too much spice, a couple of drops will work wonders. Huy Fong Sriracha Chilli Sauce You’ll see this sriracha everywhere – it’s a little Vietnamese, a little Mexican and a little Chinese, so it’s a perfect all-round, medium-heat sauce that goes with almost…

Who doesn’t love a humble toastie? A good cheese and onion toasted sammie is a staple in many Kiwi homes, but the classic comfort food has had a pretty serious makeover of late, with the search underway to find New Zealand’s top toasted sandwich. Now in its second year, the annual Great New Zealand Toastie Takeover has searched every corner of the country to find Aotearoa’s most awesome toasted sandwich. The 13 finalists’ recipes had everyone in the Food office salivating, so we selected our favourites from across the country. You can either pop in for a bite or replicate them at home. We’ve also added our own favourite combinations. Let us know what your top toastie is, too! LUNCHEONETTE BY CULPRIT (AUCKLAND) Macaroni & Brisket Burnt End with McClure’s…

SPINACH & SAUSAGE PULL-APART PIE PREP + COOK TIME 1 hour 10 mins SERVES 6 • 2¼ cups plain flour • 1 teaspoon sugar • ½ teaspoon salt • 1 sachet (7g) instant yeast • 120g butter, cold • 1 egg • ¾ cup warm milk • 1 egg, lightly beaten with 1 tablespoon water, to glaze (optional) • pasta sauce or tomato sauce, for dipping (optional) FILLING • 3 good-quality herby sausages • 2 cloves garlic, crushed • 150g fresh spinach, chopped and drained of excess moisture • 1 cup grated mozzarella • ¼ cup grated parmesan 1 Grease a 28cm loose-bottom flan tin. In a bowl or food processor, combine flour, sugar, salt and yeast. Grate butter and add to the dry ingredients. Or, if using a processor, pulse in butter to pea-sized pieces. 2 Using the tip of knife, mix in…

• Cabbages are one of the oldest known vegetables; an early variation grew in many parts of the world as long ago as 4000BC. • This versatile vege is the basis of many iconic and diverse dishes, including sauerkraut, kimchi, colcannon, borscht, pirozhki, coleslaw and bubble and squeak. • Cabbage is FODMAP-friendly for those with grumpy guts, and particularly high in vitamin C, (Captain Cook ordered sauerkraut served daily at the “Cabin Table” as a preventative against scurvy, saving the lives of hundreds of sailors). Vitamin C is a potent antioxidant that may protect against heart disease, certain cancers and vision loss. • Green cabbages are able to be grown year-round, so you’ll always be able to find them. • Savoy has a more wrinkled skin than regular green cabbage,…

• Our beloved avocados are a fruit not a vegetable, despite their affinity with salt, vinegar and savoury flavours. • There are many varieties, with skin ranging in colour from bright green to black. Hass, the most commonly grown in New Zealand, turn from green to a purplish black as they ripen, making it easier to identify a mature fruit. Fuerte have a smoother skin and remain green even when ripe. • Not only delicious, avocados are incredibly nourishing, containing an average of 4g protein, lots of valuable vitamins, plus antioxidants for eye, heart and joint health. That buttery flesh also improves the absorption of fat-soluble nutrients from other foods. • You’ll get up to 30g fat from an average avo, the majority of which (around 20g) is oleic acid…

PARSNIP ‘PENNE’ & CHICKEN SALAD PREP + COOK TIME 25 mins SERVES 4 • ½ cup pecans • 300g shredded cooked chicken • 60g baby rocket leaves • 250g cherry tomatoes, halved • 1 litre vegetable stock • 6 medium parsnips • 1 teaspoon finely grated lemon zest • ⅓ cup flaked parmesan • 1 tablespoon finely chopped fresh flat-leaf parsley DRESSING • ⅓ cup extra virgin olive oil • 2 teaspoons finely grated lemon zest • ¼ cup fresh lemon juice • 1 tablespoon finely chopped fresh flat-leaf parsley 1 Make Dressing (see right). 2 Stir pecans in a small heavy-based frying pan over medium heat for 5 minutes or until light golden; transfer to a board. Cool; chop coarsely. Combine pecans, chicken, rocket and tomato in a large bowl. 3 Bring stock to the boil in a medium saucepan. Peel parsnips;…

PULLED BEEF WITH BARBECUE SAUCE PREP + COOK TIME 8 hours 45 mins SERVES 6 • 2 cloves garlic, crushed • 1 fresh long red chilli, finely chopped • 2 tablespoons brown sugar • 1½ cups tomato sauce • 1½ tablespoons Worcestershire sauce • 2 tablespoons cider vinegar • 750g piece beef rump • 6 long crusty bread rolls • 6 pieces iceberg lettuce • grated mozzarella (optional) 1 Place garlic, chilli, sugar, sauces and vinegar in a 4.5-litre slow cooker. Stir well to combine; add beef and turn to coat in mixture. Cook, covered, on low, for about 8 hours. 2 Carefully remove the beef from the cooker; shred meat coarsely using two forks. 3 Transfer sauce mixture to a large saucepan and bring to the boil over medium heat. Boil, uncovered, for 10 minutes or until thickened. Stir…

ASIAN PANTRY ESSENTIALS • Soy sauce, or tamari (for gluten free), supplies a rich savoury umami flavour in sauces, marinades and dressings. • Hoisin sauce has a sweet and savoury flavour profile – great as a glaze for meat, or use in sauces and stir-fries. • Sriracha, or chilli sauce, is used in and on many dishes for an intense burst of heat. • Fish sauce is salty and powerful, making it a potent flavour enhancer. A judicious addition of it adds depth and complexity; overdo it and you’ll have full-on fishiness. • Oyster sauce is a salty sweet condiment great in stir fries. It is thick and dark and, despite its name, not noticeably fishy. • Lemongrass is fragrant and citrusy. The stalks are quite fibrous so chop finely,…

• There’s plenty of choice for Kiwis who love their kai moana, and for more than 30 years the sustainability of New Zealand fisheries has been ensured through a quota management system, which controls the harvest levels for each fish species and area. • The Ministry for Primary Industries reviews the allowable commercial catch for fish stocks each year and sets limits so enough fish remain for breeding. • Since not all fish are caught equal, the Best Fish Guide (www.bestfishguide.co.nz) is an independent guide to sustainable fish in New Zealand. This allows consumers to check the sustainability credentials of all our commercial fish species, in order to choose more sustainable options.…

BERRY & COCONUT CHIA PUDDINGS PREP TIME 15 mins + chilling SERVES 6 • 2½ cups coconut milk • ⅓ cup white chia seeds • 1 teaspoon vanilla extract • 2 tablespoons honey or pure maple syrup • 1 medium banana, coarsely chopped • 1 tablespoon finely grated orange zest • 3 cups mixed berries 1 Place coconut milk, seeds, extract and honey or pure maple syrup in a large bowl; cover, refrigerate for 1 hour or overnight until thick. 2 Blend or process coconut milk mixture with banana, zest and 2 cups of the fruit. Spoon into six ¾-cup serving glasses; refrigerate for 30 minutes or until pudding has thickened. Top with remaining fruit to serve. PER SERVE Energy 305 kcal, 1278kj • Protein 4g • Total Fat 25g • Saturated Fat 18g • Carbohydrate 14g…

PORK FILLET SALAD WITH MISO MAPLE DRESSING PREP + COOK TIME 30 mins SERVES 4 • 1 tablespoon grated fresh ginger • 2 tablespoons olive oil • 1 tablespoon mirin • 800g pork fillets • 200g kale, stems removed, leaves thinly sliced • 1 tablespoon fresh lemon juice • 500g shredded red cabbage • 1 large fennel bulb, thinly sliced (see Cook’s Notes) • 2 tablespoons sesame seeds, toasted • ¼ cup micro herbs (see Cook’s Notes) MISO MAPLE DRESSING • 1 tablespoon white miso paste • 1 tablespoon pure maple syrup • 1 tablespoon fresh lemon juice • 2 tablespoons olive oil 1 Preheat oven to 200°C. Combine ginger, 1 tablespoon oil and mirin in a medium bowl. Add pork; turn to coat. 2 Heat a non-stick frying pan over high heat. Cook pork for 3 minutes or until golden brown all over.…

FOCACCIA WITH BEETROOT TOPPING PREP + COOK TIME 1 hour + standing SERVES 6 • 3 teaspoons dried yeast • 1½ teaspoons unrefined sugar, plus ¼ cup extra (see Tips) • 1¼ cups warm water • 2 cups white spelt flour • 1 cup plain flour • 1 tablespoon chopped fresh rosemary, plus 2 sprigs extra, coarsely chopped • 1 tablespoon salt flakes • ¼ cup extra virgin olive oil • 600g baby beetroot, trimmed, scrubbed, small leaves reserved 1 Combine yeast, sugar and ¼ cup warm water in a small bowl. Stand in a warm place for 10 minutes or until frothy. Combine the flours, rosemary and half the salt in a large bowl. Make a well in the centre. Add yeast mixture (Step 1), the remaining warm water and 2 tablespoons of the oil. Use your hands…

Q Why does my microwave take longer than most recipes suggest? A In general, the higher the wattage, the faster and more evenly your food will cook. Most microwaves sit somewhere between 600 and 1200 watts. Our test kitchen microwave is mid-range at 900 watts. If yours is an old model, you may want to consider replacing it. Most microwaves typically only have a life span of around 10 years. Q I hate the smell of onions and garlic on my hands after cooking. Is there a trick to get rid of it? A If you have a stainless steel sink, just rub your hands on the metal; the molecules in the steel bind with the sulphur molecules removing them from your hands. In our test kitchen, we’re washing hands…

Le Chat Noir Rosé Yes, you can even get French wine in a can! Pale pink, fragrant and softly dry, this rosé is a winner. Jacob’s Creek Moscato Sparkling Wine A fun, fizzy drop from Australia’s largest wine brand. Great for a festive occasion. Crafter’s Union Pinot Gris Top-quality wine from Hawke’s Bay, this pinot gris is typically fruity and balanced. Selaks One Sparkling Sauvignon Blanc Developed for portion control, this can of Kiwi sav is exactly one standard drink. Brancott Estate Flight Sauvignon Blanc Lower in alcohol, this gorgeous Marlborough sav packs a flavour punch.…

Good things come in small packages, and that’s especially true of our nation’s capital. Wellington claims to have more cafes, bars and restaurants per capita than New York – and anyone who sets foot in its laneways has little reason to doubt it. Quality comes with that quantity, with many of the city’s edgy, inspiring venues world-class. Next time you’re in Windy Welly, take a gastronomic tour around the city – here’s our guide to the best and brightest eating and drinking spots. GETTING AROUND You can walk just about everywhere, with most of the city embracing the harbour – catch it on a fine day and there’s little to equal it. With so much to take in, start with a food tour. Zest Food Tours connects you with foodies…

WAFFLE ON! Thank you so much for your wonderful magazine, I never miss an issue. I loved the Cosy Classics special, especially the savoury waffles on the cover. Who would have thought you could pair a beef ragu with waffles? I love the nifty ideas you come up with, so keep them coming! My family and I really appreciate all the new recipes and tips – it stops dinnertime from being boring and I always find a few favourites to keep in my dinner folder. I have quite the collection now! Thank you again. Lyn, Whangarei SPICE WORLD Wow! Your last issue was like a big cosy hug on a cold winter’s day! Between the slow-cooker special and the yummy winter warmers, it was so hard to decide what to…

Buying fruit and veges in season saves you money, and guarantees you’re eating the freshest produce possible. Here’s our guide to what’s plentiful over the next two months. FRUIT ➽ Avocado ➽ Grapefuit ➽ Kiwiberry ➽ Kiwifruit ➽ Lemon ➽ Mango ➽ Orange ➽ Pomegranate ➽ Tangelo VEGETABLES ➽ Artichoke ➽ Asparagus ➽ Brussels sprout ➽ Cabbage ➽ Courgette ➽ Jersusalem artichoke ➽ Leek ➽ Parsnip ➽ Rhubarb ➽ Spinach ➽ Swede ➽ Watercress ➽ Witloof ➽ Yam…

If you’re looking to give your kitchen bench a refresh, Russell Hobbs’ new Brooklyn Glass Kettle is the perfect place to start. With striking blue illumination display, modern copper accents and slick glass housing, it’s the ultimate way to elevate your kitchen! We have one Brooklyn Glass Kettle and one matching Brooklyn 4-Slice Toaster, worth a total of $370, to give away. To enter, email foodmagazine@bauermedia.co.nz with ‘Kettle’ in the subject line by October 31, 2019.…

“I recently visited Cocoa Black cafe in Merivale, Christchurch. I thoroughly enjoyed a cauliflower couscous curry salad and a blueberry dark chocolate buttermilk muffin. Could you please obtain the recipe?” HARRY CLIFFORD Food spoke to Serena Rose Percy, manager at Cocoa Black. Is there a story behind the name “Cocoa Black”? The name Cocoa Black comes from the richness and fullness of the coffee that our small yet sophisticated cafe provides. We use an Allpress Espresso blend which leans towards the stronger side, is complex yet beautifully balanced. The beans originate from Brazil, Guatemala and Colombia. Tell us a little about your food philosophy? I believe that simplicity, big flavour and traditional methods are the key to great food. How long has Cocoa Black been trading? Three happy and busy…

We’ve all been there – relaxing at the beach, a newspaper full of fish and chips in front of us, when a hungry seagull swoops in and steals a cheeky fry. It turns out we’re not the only ones who get annoyed with this. The good folks at The Royal Society research organisation in the UK had a chip on their shoulder too, and actually devoted a whole study to figuring out how to stop the birds. The answer? A good old-fashioned staring contest. The research showed that looking gulls right in the eye puts them off their opportunistic pursuit. So next time you’re at the beach, get your glare on!…

• Spinach is a legitimate superfood and comes loaded with valuable nutrients in a versatile, affordable and low-calorie package. • Famous for being a good source of iron, it’s also an excellent source of vitamins A, C, K and folate, among others. • These days it’s available all year round, but spring is “spinach season” as historically it was the only fresh green vegetable available in spring. • Wash fresh leaves well to remove any gritty sand – give it a good swirl in a bowl of cold water, then drain before stripping the leaves from the stems. • As it has a high water content, after chopping it to cook, dump it into a clean tea towel and wring out the excess moisture before adding to the recipe. Don’t…

LOW-CARB CABBAGE-LEAF WRAPS Remove eight large outer leaves from cabbage and cut out the woodiest portion of stalk. Microwave leaves with a splash of water until tender, 6-8 minutes. Wrap filling in cooked leaves. When rolled, snip off excess leaf with kitchen scissors. Serve with dipping sauce. RICE-PAPER WRAPS Pour hot water into a shallow bowl. Soak a rice paper wrap for 30 seconds or until softened, then place on a clean tea towel. Position a few sprigs of herbs and a sliver or two of chilli onto each wrap. Top with filling mixture, roll over, tuck in sides and continue rolling to form a neat parcel. Repeat until all filling is used.…

WHITE CHOCOLATE & POMEGRANATE LAYER CAKE PREP + COOK TIME 1 hour 30 mins plus cooling SERVES 12 • 3 cups plain flour • 6 tablespoons cornflour • pinch of salt • 2 teaspoons baking powder • 225g butter, room temperature, cubed • 1½ cups sugar • 2 teaspoons vanilla essence • 1½ cups milk • 6 egg whites, beaten to stiff peaks JAM FILLING • ¼ cup raspberry jam • 1 tablespoon lemon juice • ¾ cup pomegranate arils WHITE CHOCOLATE FROSTING • ⅓ cup cream, plus 1-2 tablespoons extra, if needed • 175g white chocolate • 75g butter, at room temperature • 3½ cups icing sugar 1 Preheat oven to 180°C. Grease and flour 3 x 20cm loose-bottom cake pans. Sift flours, salt and baking powder into a bowl and set aside. In a large bowl, beat butter until pale, then beat in sugar.…

➾ A low-carb diet restricts carbohydrates found in grains, starchy vegetables and fruit and emphasises foods high in protein, fibre and healthy fats. ➾ Anything less than 100-150g carbohydrate per day is considered low-carb, with more than half the carbs coming from fibrous plant foods such as avocado, nuts, and leafy greens. This is significantly lower than the standard Western diet. ➾ For a ‘ketogenic diet’, most people will need to have less than 50g per day. After a few days, the body will exhaust its supply of carbs, enter ‘ketosis’ and switch to burning fat for energy instead. ➾ Lower-carb diets can also aid weight loss by minimising the blood sugar spikes that cause those 3pm sugar cravings. Eating satiety-promoting healthy fats also helps you feel fuller for longer.…

• Having your mates over for the World Cup is always a good time, but the last thing you want is to be stuck in the kitchen instead of watching the actual game! With a little bit of prep, and your trusty slow cooker to hand, you’ll soon be sitting on the couch with a beverage in hand. We’ve developed some cracking dishes that are perfect for sharing – and we’ve even brought back one of our most popular recipes ever, the classic Pulled Beef with Barbecue Sauce. • Slow-cooking meat is a great way to make use of cheaper cuts. Check out the supermarket for a selection of cuts that are perfect for your Crock-Pot. • To reduce stress on game day, start your prep the night before. Cook…

Place 3 litres water in a large saucepan with 1 coarsely chopped onion, 12 coarsely chopped spring onions, 2 teaspoons black peppercorns and 1 tablespoon sea salt. Cover, bring to the boil; reduce heat to low. Simmer, covered, for 10 minutes. Add a 2kg whole chicken; return to the boil, then simmer gently over low heat for 10 minutes. Remove from the heat, cover with a lid; stand the whole chicken for at least 2 hours. The chicken will finish cooking in the heat of the stock. Remove chicken from stock, shred, discarding skin and bones. Strain the stock, refrigerate until cold; skim the fat from the surface. Stock can be refrigerated for up to 3 days or frozen for up to 3 months – use in soups and sauces.…

STEAMED GAI LAN IN OYSTER SAUCE PREP + COOK TIME 10 mins SERVES 8 Boil, steam or microwave 1kg gai lan, halved, until tender; drain. Heat 1 tablespoon peanut oil in a wok; stir-fry gai lan, 2 tablespoons oyster sauce and 1 tablespoon light soy sauce for 2 minutes or until mixture is heated through. PER SERVE Energy 33kcal, 139kj • Protein 2g • Total Fat 2g • Saturated Fat 0g • Carbohydrate 1g • Fibre 2g • Sodium 184mg • Sugar 1g TIP Gai lan, or kai-lan, is Chinese broccoli and is available in the vege section – but if you can’t find it, use broccolini. GARLICKY BEANS WITH PINE NUTS PREP + COOK TIME 20 mins SERVES 4 Boil, steam or microwave 400g trimmed baby beans until just…

THE ULTIMATE TIRAMISU PREP TIME 30 mins SERVES 12 • 2 tablespoons instant coffee • ¾ cup boiling water • ½ cup marsala, plus 2 tablespoons extra • ¼ cup Kahlua (coffee liqueur) • 3 eggs, separated • ½ cup caster sugar, plus ¼ cup extra • 500g mascarpone • ⅓ cup cream • 375g (36) small sponge finger biscuits • 1 tablespoon cocoa powder (approximately) 1 Combine the instant coffee and boiling water in a shallow bowl. Stir in the marsala and Kahlua. 2 Beat the egg yolks and sugar in a medium bowl with an electric mixer for about 4-5 minutes until light and fluffy. 3 Fold in the mascarpone and add the extra marsala into the egg yolk mixture until just combined. 4 Beat egg whites and extra sugar in a clean small bowl with an electric…

• Decadent can still be diet friendly, with a few simple swaps. Substitute whipped cream for Greek yoghurt, or mix ½ yoghurt and ½ cream for toppings and fillings. • Whatever the pudding, partner it up with some seasonal fruit. It is naturally sweet, fibre rich and filling. • Sweeten smarter – honey is sweeter than sugar, so you need less. A little drizzle might just satisfy that sweet tooth. Or try granulated stevia in baking, or puréed dates in mousses. • Choose dark chocolate over milk chocolate, which has twice as much sugar. Swap the chocolate sauce for a small grating of chocolate, or a dusting of cocoa. • If baked puddings and cakes are your go-to, swap half the fat and half the sugar for a cup of…

SALMON PATTIES WITH COURGETTE & ASPARAGUS SALAD PREP + COOK TIME 40 mins SERVES 4 • 2 x 200g skinless salmon fillets, halved crossways • 2 spring onions, trimmed, thinly sliced, trimmings reserved • 5cm strip lemon zest • 4 whole black peppercorns • 1 cup water • ¾ cup couscous • 1 tablespoon extra virgin olive oil, plus ⅓ cup extra • ¼ cup coarsely chopped fresh flat-leaf parsley • 2 free-range eggs, lightly beaten • 45g dukkah, plus extra to serve • 1 medium courgette • 170g asparagus, trimmed • ½ teaspoon finely grated lemon zest • 1 tablespoon lemon juice • ⅔ cup Greek-style yoghurt 1 Place salmon, reserved spring onion trimmings, zest, peppercorns and water in a medium saucepan; bring to the boil. Remove from heat; stand for 10 minutes. Remove salmon from poaching liquid to a plate; remove and discard…

1 ADD YEAST TO FLOUR It is important that the yeast mixture is frothy before adding to the flour mixture. If it isn’t frothy, you will need to start again with fresh yeast. 2 KNEAD THE DOUGH Knead the dough for at least 10 minutes – this ensures a soft, fluffy bread texture. Cover dough, stand in a warm place for 1 hour or until doubled in size. 3 PREPARE THE BEETROOT When peeling beetroot, wear plastic disposable gloves to avoid staining your hands. Halve or quarter beetroot depending on its size; cool to room temperature. 4 PAT THE DOUGH Use your hands to pat the dough out to a rectangle. This keeps it aerated, without rolling it flat. 5 ADD BEETROOT AND LET IT…

CHICKEN MEATBALLS PREP + COOK TIME 50 mins SERVES 4 • ⅔ cup frozen peas • 1 teaspoon finely grated lemon zest • ¼ cup chopped fresh mint leaves, plus 2 tablespoons leaves extra, to serve • 350g chicken mince • 2 cloves garlic, crushed • ½ cup dried multi-grain breadcrumbs • 1 egg, lightly beaten • ⅓ cup ricotta • 2 tablespoons olive oil • 2 x 400g canned diced tomatoes • 3 teaspoons balsamic vinegar • 250g spaghetti • ⅓ cup flaked or grated parmesan 1 Preheat oven to 240°C. Grease and line a small shallow roasting pan with baking paper. 2 Place peas in a medium heatproof bowl. Cover with boiling water and stand for 1 minute; drain, reserving 2 tablespoons of the water. Blend or process peas, reserved water, zest and chopped mint until just combined. 3 Combine chicken,…

Less than 100 years ago, the way people gardened was very much in tune with nature, and composting, companion planting and growing your own food were the norm. Modern gardening brought harmful chemicals and wasteful practices into the mainstream, but recently these methods are being rejected in favour of traditional techniques which are kinder to the environment. Follow these 10 steps and you’ll be well on your way to a more eco-friendly garden. 1 GROW YOUR OWN Growing your own food can be hugely satisfying, even if you’re just cultivating one planter box of salad greens and herbs. If you can avoid using harmful sprays, the health benefits are enormous, too. To maximise space, plant any spare spots in your garden with fruit trees that will crop at different times…

We’ve all seen those perfectly manicured dining rooms on TV, in movies and catalogues – the highly-polished wooden table complete with matching chairs and carefully curated china. While spaces like these are certainly stately, most of us don’t have the time or energy to create that in our own homes. Not only is an eclectic dining room more in tune with current trends, it’s cosier and more comfortable. By choosing a more casual setup, your dining room will be the kind of place where your family and friends can sit back, pop open a bottle of bubbles and hang out, long after the dessert has been polished off. With these simple tips, you can easily turn a dreary dining room into a style-savvy space in no time. BLEND SEATING STYLES…

LEMON CHICKEN & FETA FILO TORTA PREP + COOK TIME 1 hour 15 mins SERVES 6 • 4 eggs • 200g crème fraîche • ⅓ cup grated parmesan • 200g feta, crumbled • ¼ cup fresh oregano, finely chopped • ¼ cup fresh parsley, finely chopped • zest of 1 lemon • 3 cloves garlic, crushed • 1 large cooked chicken breast (about 200g), shredded • 1 small dried chorizo, chopped • 6-7 sheets filo pastry • ¼ cup olive oil 1 Preheat oven to 200°C. In a medium bowl, combine eggs and crème fraîche; whisk with a fork until combined. Whisk in parmesan, feta, oregano, parsley, zest and garlic. Season; fold in shredded chicken and chorizo. 2 Grease a 24cm Bundt or ring cake tin. Brush a filo sheet lightly with oil and slice from short side into 4 strips. Take…

BETTER CHICKEN I truly love your magazine. Every single photo is stunning, and the recipes are fantastic and doable. I have been trying out butter chicken recipes for years, but have never been able to find one which I would classify as authentic… until now! I consider it to be even better than a takeaway, which really says a lot. I served it with sesame naan and pilau rice and it was really fantastic. Thank you for this recipe that will be made for many, many years to come. Ilze Jacobs This month’s star letter wins a copy of Ripe Recipes: A Third Helping. (BEATNIK) RRP $65 The Ripe Deli team has put together a new feast of delicious recipes, following the success of their first two cookbooks. Arranged by…

Say hi to hemp The rising star of the superfood world is now on our supermarket shelves. The rules around selling hemp for food in New Zealand have changed, so what should we know? Firstly, hemp is different from marijuana – the seeds don’t produce any kind of mind-altering effect, as they don’t contain enough tetrahydrocannabinol (THC). Only seeds from the low-THC cannabis sativa can be used in food. The seed is the single most nutrient-dense seed, with more protein per 100g than steak. As one of the best sources of complete protein in the plant world, it contains all 21 known amino acids. It’s an excellent source of gamma-linolenic acid (GLA), which helps with skin disorders, PMS, menopause, cancer, heart disease, arthritis and inflammation. Like most plant foods, hemp…

Te Wiki o te Reo Māori (Māori Language Week) starts on September 9. It’s the perfect opportunity for everyone to brush up on the basics! In the spirit of this year’s theme – ‘Kia kaha te reo Māori’ or ‘Let’s make the Māori language strong‘ – here’s a handy guide to te reo in the kitchen, thanks to the Māori Language Commission. PHRASES Horoia ō ringaringa! Wash your hands! Tapahia te tōmato. Cut the tomato. Raua atu ngā kai ki te umu. Put the food in the oven. Penupenua ngā rīwai. Mash the potatoes. Kua reri te kai. The food is ready. Kua kī taku puku. My stomach is full. FOOD riki — onion rīwai — potato rētihi — lettuce kāreti — carrot ika — fish kōura — crayfish mīti…

Marcel’s Apple Cinnamon Pancakes Quick, comforting and delicious, Marcel’s new flavour of ready-made pancakes definitely takes the cake. Packed with apple and cinnamon, you can pop them in the microwave, toaster or frying pan for a speedy snack on the go. Or treat yourself with lashings of whipped cream and butterscotch sauce. RRP $3.99 for 6 Monteiths Dark Fruit & Cider Just because the weather’s finally warming up, it doesn’t mean you can’t savour the flavour of a trio of dark fruit! Either create your own mulled concoction with spices, honey and orange zest, or serve chilled for a fruity, refreshing beverage. RRP $22 for 12 L’affare Fiero Coffee Capsules We love the convenience of coffee capsules, but not their environmental impact. Now, Kiwi roasters L’affare have partnered with TerraCycle…

CHIA JAM ‘SECRET CENTRE’ PANCAKES WITH HONEY ORANGE SYRUP PREP + COOK TIME 35 mins + freezing MAKES 16-20, depending on size • 2½ cups plain flour • ⅓ cup sugar • 4 teaspoons baking powder • pinch of salt • 2 eggs, lightly beaten • ½ teaspoon vanilla essence • 1½ cups milk • 60g butter, melted, plus extra • orange segments, to serve (optional) CHIA JAM • 2 cups frozen berries • 2 tablespoons maple syrup • ½ teaspoon vanilla essence • 2 tablespoons chia seeds ORANGE HONEY SYRUP • 1 cup honey • zest and juice of 2 oranges 1 Make Chia Jam (see right). 2 Spoon jam into 16-20 x 3-4cm discs on a foil-lined tray. Freeze for 45 minutes or overnight. 3 Place flour, sugar, baking powder and salt in a mixing bowl. Make a well in the centre and…

CABBAGE, CHORIZO & WHITE-BEAN STEW PREP + COOK TIME 35 mins SERVES 4 • 1-2 teaspoons oil • 2 small dried chorizo, thinly sliced • 1 onion, sliced • 300g kumara, halved lengthways and sliced • 2 x 400g canned diced tomatoes • 1 teaspoon chicken stock powder • 500ml water • 300g green cabbage, sliced • 400g can butter beans, drained • handful fresh parsley, chopped • garlic bread, homemade or storebought, to serve 1 Heat oil in a frying pan and gently fry chorizo, onion and kumara for 5-7 minutes or until just starting to colour. 2 Add tomato, stock powder and water; bring to a simmer. Stir in cabbage; simmer until liquid is reduced and cabbage is tender. 3 Stir in beans and heat through. Season with salt and pepper. Mix in parsley. 4 Serve with garlic bread.…

DAIRY-FREE AVOCADO & LEMON MUFFINS PREP + COOK TIME 35 mins MAKES 12 • 1 cup sugar • 2 cups self-raising flour • ½ teaspoon baking powder • 1 tablespoon lemon zest • 300g avocado flesh (from about 2 medium avocados), mashed until smooth • 1 egg • 1 cup milk of your choice (rice, almond, soy, dairy etc) • 50ml lemon juice LEMON FROSTING • 1 cup icing sugar • 1-2 tablespoons lemon juice • splash of water 1 Preheat oven to 190°C. Line a 12-hole muffin tin with paper cases. 2 In a mixing bowl, combine sugar, flour, baking powder and zest. 3 In a separate bowl, whisk avocado, egg, milk and lemon juice. Make a well in dry ingredients and add avocado mixture. Stir until just combined. 4 Divide between muffin cases and bake for 20 minutes or…

• Pomegranate is classified as a berry, and while the tough outer skin is inedible, the seeds, known as arils, are prized for both their tart flavour and their abundance of polyphenols. These powerful antioxidants can help eliminate free radicals, prevent cell damage, and reduce inflammation. • Pomegranate juice contains higher levels of antioxidants than most other fruit juices, and three times more antioxidants than red wine or green tea. • Throughout history the fruit has symbolised fertility. Since drinking pomegranate juice can increase testosterone, one of the main hormones behind sex drive, in both men and women, there may be a scientific reason why pomegranates feature in marriage and fertility rituals from Turkey to China. • Pomegranate arils and juice are available year-round and whole fruits from late spring…

1 CHARGRILLED VEGE ROLLS PREP TIME 15 mins SERVES 2 Drain 280g jar of chargrilled vegetables; pat dry on paper towel, season to taste. Cut 2 bread rolls in half. Spread ⅓ cup Moroccan pumpkin dip evenly over roll bases; top equally with chargrilled vegetables. Divide 20g baby rocket leaves between roll tops. Sandwich bread rolls together to serve. PER SERVE Energy 415kcal, 1738kj • Protein 11g • Total Fat 22g • Saturated Fat 4g • Carbohydrate 39g • Fibre 7g • Sodium 635mg • Sugar 7g 2 CHICKEN & AVOCADO ROLLS PREP TIME 20 mins SERVES 2 Combine 1 cup sliced cooked chicken, ⅓ cup coarsely chopped fresh coriander, 2 tablespoons coarsely chopped fresh mint, 2 teaspoons finely grated lemon zest and 1 tablespoon each lemon juice and grapeseed…

CANTONESE LAMB PATTIES PREP + COOK TIME 40 mins + standing SERVES 4 • 4 dried shitake mushrooms • 1 tablespoon extra virgin olive oil • 1 small onion, finely chopped • 1 tablespoon finely chopped lemongrass • 2 cloves garlic, crushed • 1 tablespoon finely grated ginger • 1kg lamb mince • 3 spring onions, coarsely chopped • 1 tablespoon soy sauce • 1 tablespoon hoisin sauce • ¼ teaspoon sesame oil • 1 egg, beaten • ½ cup breadcrumbs • ⅔ cup jasmine rice • 1½ cups bean sprouts • 1 tablespoon fresh mint leaves CHILLI LIME DRESSING • ¼ cup sweet chilli sauce • 1 tablespoon water • 1 tablespoon lime juice • 1 tablespoon finely chopped fresh coriander leaves 1 Cover mushrooms with boiling water in a small heatproof bowl; stand 20 minutes, drain. Discard stems; chop caps finely. 2 Heat olive oil in a large…

TOM YUM FRIED RICE WITH PRAWNS PREP + COOK TIME 40 mins + chilling SERVES 4 FIVE INGREDIENTS • 2 cups jasmine rice • 600g uncooked large prawns • 400g green beans • 1 bunch fresh coriander (see Tips) • ¼ cup tom yum paste (see Tips) 1 Rinse rice in a sieve under cold running water until water runs clear. Place 2 cups water in a medium saucepan; bring to the boil. Add rice; return to the boil. Reduce heat to low; cook, covered, for 10 minutes. Remove from heat; stand, covered, for 10 minutes. Spread rice out on an oven tray. Refrigerate for 2 hours or until cold. 2 Twist or cut behind the prawn head to remove it. Peel away the shell starting from legs, leaving the tail intact. To devein, make…

PLATTERS ARE AN ART. HERE’S THE RUNDOWN + HOSTING NOTE Set a calm, stress-free tone to the evening by eliminating the stuffiness of entertaining. Ditch the table settings, reject the expectation you’ll spend hours in the kitchen, and have fun with your food instead – encourage guests to eat with their hands by using bite-sized nibbles, and offer an array of options that can be mixed to every taste. + SUBTLE STYLING Any good cook knows that sometimes less is more. The same concept can be applied to platters: let minimalism pave the way and allow every flavour to shine. Create a casual yet refined feel by mismatching rustic napkins and wooden chopping boards with sleek marble and polished cheese knives. Pick a colour palette and stick to it, so…

• Coffee is the perfect partner for cake, so it stands to reason that a cake containing coffee is going to be good. • Using instant coffee granules, as we have in these recipes, produces a deep coffee flavour without needing to add any additional liquid to the recipe. • Coffee lovers take note! Many of the elements of these recipes can be mixed and matched: Try using the espresso mascarpone filling from the walnut cake to fill a batch of profiteroles or éclairs. Or top your favourite chocolate cake with coffee icing. • If dissolving coffee in hot water before adding to a mixture, let it cool or it may melt butter or other fats in the recipe.…

Make Dad’s day and serve up the ultimate ‘guy tea’! Think along the lines of a classic high tea, but less sweet and delicate, and more savoury and substantial. Hit the supermarket and get the kids involved too. High tea is all about bite-size finger food, so keep the servings small and layer them up on a cake stand or improvise with a couple of kitchen boards separated by an upturned glass and secured with a discrete but solid blob of Blu-Tack. Distribute food between the layers and serve with a glass of Dad’s favourite beverage. FOOD INSPO ➨ Brush a couple of strips of frozen store-bought sausage rolls with beaten egg and sprinkle with black sesame seeds; slice into sections and bake. Add little dishes of sauce for dunking.…

Boo-nanas Enjoy a ghostly treat with a fruity centre! Halve bananas crossways, insert ice-block sticks into the cut ends and chill in the freezer. Dip frozen bananas in melted white chocolate or candy melts to coat, and quickly pop a couple of dark chocolate chips into the coating for eyes. Witches’ broomsticks Gather small bundles of pretzel sticks and stand them vertically in small cellophane bags. Insert a sherbet or liquorice stick ‘handle’ into the centre of the bundle so it sticks out the top of the bag, then gather the bag around and secure with twine. Blood & bones Pipe meringue into bone shapes, around 7cm long. When cooled, serve with a bowl of berry coulis for dipping. Lumberjack’s-finger hot dogs Start with uncooked frankfurters. Slice one tip off…

You might have noticed more and more cans appearing in the supermarket’s wine aisle, and the trend is only gaining in popularity among those keen on convenience and portion control. Easy to open, easy to transport and easy to drink, there are plenty of advantages. If you’re the type of person who likes to enjoy one or two glasses, with the rest of the bottle left to perish in the fridge or on the bench, cans are perfect. Also, if you’re trying to cut back but you hate to see that half-finished bottle go to waste, individual serves can eliminate temptation and aid portion control. They’re also fabulous for enjoying on the go. If you’re off for a picnic, al-fresco lunch or barbeque, you don’t have to worry about cups…

Indoor air can be really unhealthy It’s hard to fathom, but the air we breathe indoors may contain 10 times more pollutants than outdoor air. Synthetic materials in our modern buildings and in our furniture can emit various organic compounds that react together, creating toxins that cause coughs, eye irritation, sinus problems and moodiness. There’s even a name for this: sick building syndrome. The World Health Organisation (WHO) suggests that almost a third of new and remodelled buildings around the world have poor air quality. NASA has invested heavily in researching this phenomenon, as venturing into space obviously involves living in small, unventilated areas packed with modern technology – a recipe for toxic air. In one study, NASA found that plants were “the most promising means of alleviating sick building…

Versatility and health Pure, fresh and clean-tasting, Blue Coconut Oil ($8 for 400g) contains no additives or contaminants, is naturally cholesterol-free and has no coconut taste or aroma, making it great for overall cooking. There’s also a Wild Virgin Organic ($15 for 400g) version, which is cold-pressed, organically certified and wild-harvested, gathered in the Pacific Islands by local villagers. Learn more at www.bluecoconut.co.nz Platter perfection Are you entertaining tonight? New Huntley & Palmers Lavosh Crisps are the perfect cracker to impress your guests. Available in three delicious flavours (Burnt Fig, Sweet Chilli Jam and Salted) they are crafted in New Zealand with the finest all-natural ingredients. Huntley & Palmers Lavosh Crisps are delectable on their own, or pair with your favourite toppings. The ideal platter starts with the perfect cracker!…