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SOUP SAVVY

Whatever it is called — suppa, zuppa, suppe, soupe— or whatever the ingredients — fruit, vegetables, cereals, meat, fish — every country has their own version. Soup is the world’s favourite treat. Historically, soups were either thick and a meal in themselves, or thin and broth-like and used medicinally. Today, many a gourmet claims that a clear soup should announce the tone of the dinner ‘as an overture of an opera announces the subject of the work.’ Others si...

SMALL BIG DELIGHTS

Little bakes such as muffins, cupcakes and friands are very popular sweet treats —especially for celebrating Mother’s Day. Over the years the difference between cupcakes and muffins has almost become non-existent. Muffins have become sweeter, more’s the pity.  The first muffin I ever tried was my grandmother’s bran creation. It was heavy, stodgy and stuck in my throat. It almost put me off muffins for life. However, I have developed a really moist version, which I find very...

DISHY DAIRY

Labna, crème fraiche, mascarpone, buttermilk and sour cream are dairy delights that have become synonymous with enticing eats. Labna is a Middle Eastern staple — a ‘cheese’ prepared from salted yoghurt. It is easily prepared at home and is a fave of mine to offer with nibbles. It can be marinated and spread on crusty bread; or if left plain, spread on breakfast toast and drizzled with honey and hazelnuts; added to crisp salads; served on sautéed greens; and it makes an interesting ad...

NO BOTHER BISCUITS

One of the most appealing aromas for me is that of biscuits baking. It was often an enticing greeting when, as a child, I arrived home from school. But it is highly unlikely that this little welcome is still practised. Many homemakers are too busy.  But biscuit baking need not be time consuming. Just about every cookie which requires the butter and sugar to be creamed — the unenviable part of baking — can be prepared in the food processor. Butter, or any other form of shortening...

KID COOKS

Encouraging your kids to cook can be rewarding. Initially you may need to work alongside them giving little demonstrations of cutting techniques and measuring. However, allow them to enjoy working with food and eventually you could have your own personal chef on call — well, at least for a couple of meals a week. At breakfast encourage the children to cook an egg in the microwave. Lightly grease a small dessert bowl suitable for the microwave and break in an egg. Pierce the top with a toot...

MUSHROOMS MMM!

Although the first seasonal mushrooms are pushing up through the soil in the field next door I’m thinking dried mushrooms after enjoying some of the best fungi dishes ever — some with a mixture of fresh and dried mushrooms for awesome flavour. Most dried porcini mushrooms originate from Italy where they are considered a gourmet treat. Their intense nutty flavour is popular in soups, sauces, meat dishes and on pizzas. Fresh porcini are sometimes found in New Zealand pine forests where the...

SMART STARTS

Last year my cousin was advised to lose weight. She could not understand why she had a problem as she never ate a thing before 10:30am. And that was her problem. If she’d had a substantial breakfast she wouldn’t have craved that large double chocolate muffin with her mid-morning coffee — followed shortly after by a high carb lunch. Sweet things curb your appetite — but only briefly. Eating breakfast can help you lose weight, improve your mood and even help ward off disease. Break...

CHINESE DELIGHTS

Our three-plus week stint in China was primarily to experience the history and culture and enjoy the stunning scenery. But I was also keen to discover if there had been any distinct changes to the cuisine since my last visit and to try something new. However, I wasn’t tempted to sample any of the insects offered at street vendor food stalls. I tried cricket once in Hong Kong and I’ve done huhu grub at the Wild Food Festival in Hokitika on New Zealand’s West Coast — and I’ve de...

FROM THE USA - CHARLES SMITH WINES

Charles Smith’s first job of note was as a rock band manager and it was on the road that he realised that entertaining music industry heavies was easy when you served good wine.  In 1999 he moved to Washington State to fulfil his burgeoning passion for wine and here he met French wine who had similar aspirations. He may not have a classically trained palate, but his brazen personality, full-flavoured wines and bold packaging have earned him the moniker: ‘Rock star winemaker of Washingt...

PIQUANT PETAL POWER

Flowers and herbs have been used for flavouring and medicinal purposes since the time of the ancient Romans and Greeks. The Romans flavoured wine with roses and violets, the Greeks developed a thyme and honey herbal remedy for soothing sore throats that is still used today. Now edible flowers are used with gay abandon by chefs worldwide. This trend was also very popular 20 years ago but dropped right out of favour because it was totally overdone. I’m enjoying this renewal of culinary ‘flower...

GETTING SAUCY

Sauces can turn otherwise plain-jane meals into scrumptious treats. For example, roast pork is great but even better with apple and/or mustard sauce; barbecued sausages are naturally best with tomato sauce; and one can make a meal of eggs with hollandaise. These convenient foods are just an arm’s length away in the pantry or fridge. But are they being used to full advantage? Apple sauce complements myriad dishes: pour over salmon before baking; mix with sour cream and mustard to serve with chi...

CURIOUS COMBOS

Chocolate and chilli is a classic combination dating back to the Mayans who spiced their drinking cocoa. Chocolate and chilli is the base of Mexican mole sauce for cooking meat and seafood. Now many chocolate manufacturers produce a chilli chocolate. But sweetcorn and raspberry does not have such a history. Cornflour — derived from corn — was discovered in 1840 (by mistake) to have the ability to thicken sauces. Before that it was used for starching laundry. Puréed raspberries thick...

CELEBRATE CHINESE STYLE

Kung Hei Fat Choy. Happy New Year! For the Chinese, the New Lunar Year generally falls on the arrival of the second new moon after the start of the northern hemisphere winter — this year, on February 16. Traditionally celebrations continue for 15 days and 2018 heralds the Year of the Dog. According to Chinese belief, those born under the sign of the dog — 1934, 1946, 1958, 1970, 1982, 1994, 2006, 2018 — possess the best traits of human nature. They are usually honest, fr...

JAN'S DUKKAH

1/2 cup each: flaked almonds, sesame seeds, pumpkin kernels4 tablespoons each: cumin seeds, coriander seeds2 teaspoons each: rock salt, oregano, fennel seeds1 tablespoon each: ground turmeric, paprika Preheat the oven to 180°C. Place the almonds and seeds (but not the fennel) in different areas of a large roasting pan and bake for about 5-10 minutes. If some items cook more quickly than others, remove them with a spoon. Cool, then place in a food processor or blender with the remaining ingredie...

LUNCH MUNCH

It’s lunch box time again. Although your children might relish the thought of peanut butter sandwiches, will that provide sufficient nourishment for them to cope with an afternoon of schooling? Peanut butter does contain some protein but adding a little grilled bacon, tomato and lettuce — a PBLT — provides a more rounded meal. Children need carbohydrate for energy, protein to make them feel satisfied and some fruit or vegetables for vitamins, fibre and crunch. Some of my fave filli...

NO-BAKE DELIGHTS

Unbaked sweet treats are a great way to entice budding young masterchefs into the kitchen. No-bakes are quick and easy to prepare, require little electricity and cleaning up is a breeze. They’re also a cool option for hot summer days. And kids of all ages love creating treats they can enjoy. Often nourishing cereals and dried fruits can be incorporated — making them popular with raw food fans and suitable for lunch box treats. Most recipes for unbaked treats can be doubled and then store...

TEMPTING TOMATO TREATS

Small, yellow — and supposedly an aphrodisiac — the first tomato was native to the Peruvian Andes. Over the years it has had many name changes, transformations and descriptions. Few vegetables have had such culinary impact as the tomato. Botanically it is a fruit but it is enjoyed as a vegetable. There is some debate about the nutritional content of tomatoes. Is it better to eat them raw or cooked? Water-soluble vitamins such as C and B which include folate, leach out of vegetables w...

Paul Bocuse

RIP Paul Bocuse. 1927-2018 I wrote this last year celebrating his 90th birthday. His kindness will never be forgotten. 'Since 1765 the Bocuse family has kept a restaurant at Collonges-au-Mont-d'Or just north of Lyons, France. The earliest customers were boatman. In 1960 Paul Bocuse took over as head chef. By 1967 he had earned his third Michelin star, the recognised award given to the best 18 French restaurants.  Known as 'the emperor', the Castro of cookpots or the Kissinger of cuisine, Pa...

A SEASON TO SAVOUR

Luscious fruits are the essence of summer. Peaches, apricots, nectarines, plums and melons are the basis for many traditional desserts. But they can also be fashioned into refreshing savoury salads especially those with Asian-inspired dressings containing lime juice, root ginger, mint and coriander. Purées prepared from the seasonal fruits are excellent drizzled over desserts, stirred into yoghurt or combined in sorbets and ice creams. They are also a staple for savoury sauces and dressings. Th...

THE SUMMER ONES

Summertime and living should be easy. And one-pan meals are a key factor. Whole meals from the electric frypan, the wok and saucepan take the stress out of cooking as well as reducing the washing up. Electric frypans are often overlooked as an economical and convenient method of cooking. The non-stick coating makes them excellent for one-pan meals and oriental stir-fries, especially when rice is used. And the cost of cooking a roast and vegetables in a frypan is about half the price of cooking o...

A TRUE TASTE OF SUMMER

Two new additions to the Selaks Taste Collection range — luscious Pinot Gris and Berries & Cream Rosé — are just ripe for summer. The wines have been carefully crafted and will complement many a seasonal dish. Once again, the label designs are standouts....

Loquat Chutney

LOQUAT CHUTNEY Wear rubber gloves while preparing the loquats to prevent your hands from being stained. 1kg loquats, stoned and chopped1 large onion, diced2 medium apples, cored and grated1 tablespoon each: mustard seeds, curry powder, salt, prepared mustard, molasses1 1/2 cups sugar2 tablespoons grated root ginger2 cups each: cider vinegar, water Place all the ingredients in a large heavy stainless-steel saucepan. Bring to the boil, stirring to dissolve the sugar. Simmer for about 1 hour until...

CELEBRATION SIDES

Christmas dinners require extras that all your family and friends will enjoy. Accompaniments are important. Think potatoes, beans, peas and tomatoes plus salads and sauces. Peas are a tradition that will never die in our household. Except — not as in earlier years when they were freshly popped from their pods on Christmas morning — they are now fresh from the freezer and dunked in a little boiling water with sprigs of home-grown mint plus a dash of sugar, butter and a little melted m...

Zealong Tea House

495 Gordonton RoadHamilton(07) 853 3018www.zealong.com Nestling in the lush Waikato countryside, five minutes north of Hamilton, the Zealong Tea House was purpose-built in 2011 and overlooks New Zealand’s only tea plantation. Taiwanese immigrants Tzu Chen and his son Vincent, founders of Zealong, first dreamed of cultivating tea in New Zealand when they noticed how well camellias grew here. Knowing that the camellia was a relative of the tea plant, they were inspired to import tea plant cuttin...

Question: WHO WAS MARLBOROUGH’S FIRST WINEMAKER?

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