Wednesday, December 7, 2016

New Zealand’s best beef and lamb cuisine announced


The anticipation is over, New Zealand’s best beef and lamb
cuisine has been announced – and we can let you know
exactly where to find it.
This week, more than 150 restaurants nationwide have been awarded the Beef and Lamb 2017 Excellence Award. Any restaurant in the country, with beef and lamb on their menu, can apply but only restaurants who meet the strict standards set by culinary-trained assessors receive a gold plate.           
 
Throughout the selection process, five chefs were also selected as the Beef and Lamb New Zealand Ambassador Chefs for 2017, after being recognised as the best of the best:

•          Steve Beere from Mint Restaurant, Napier
•          Shaun Clouston from Logan Brown, Wellington
•          Alistair Forster from Mahana Estates, Nelson
•          Daniel Hill from Pitches Store, Ophir, Central    Otago
•          Scott Kennedy from Nero Restaurant,    Palmerston North
Treat yourself, family and friends to a beautiful dining experience – just in time for the festive season.

A full list of the award-winning restaurants can be found at: nzexcellenceawards.co.nz.
 
 

Tuesday, December 6, 2016

Fire up the barbie with Julie Biuso

Fire up the barbie!

Summer has arrived on cue! The smell of smoke  and charring is wafting in the breeze ... and, if you are like me, you want to be part of it. It couldn't be easier with these gorgeous little pork balls. Wrap them in lettuce cups with plenty of fresh herbs and a squirt of lime and munch them around the barbecue. Whoof! They're pretty good!

My fave Wellington man Martin Bosley was in town last Saturday – at Te Matuku Oysters on Waiheke – strutting some great food. I LOVED his salt-crusted fish recipe with panzanella salad, so I asked him for the recipe, and do you know what? He gave it to me, so here it is. Nice man is Boz!
You can also check out the updated and newly published The Best Fish Guide here www.bestfishguide.org.nz, to make sure you are cooking with sustainable fish. You may be surprised!

My big news is that I have posted the Summer Cooking Classes schedule.
We’re introducing something new for our summer classes!
 
I’m just too excited to express in words about collaborating with the fabulous Cat Vosper at Casita Miro on our Shared Kitchen summer classes. We’ll rendezvous at the fabulous and funky Casita Miro at 11.00am for a tutored sherry tasting with Cat. Cat’s an expert, with a genuine love of all things sherry, from bone dry to medium palate, through to decadently rich and syrupy sweet. You thought sherry was an old ladies’ drink? (Settle down!) Cat will show you its amazing range, the beguiling scents, nutty nuances and rich fruitcake complexities which linger on and on. This is an amazing opportunity to learn about one of Spain’s treasures. Then you will be transported to Rocky Bay to my place for a cooking demonstration which will form a 3-course lunch. You’ll taste some Waiheke specialties and enjoy some great wines, along with the food, and go away informed, inspired, and with a great set of recipes.

 For the cooking class / lunch, you don't need to bring anything (just good humour and a rumble in your belly!). You will be at my place before midday, and we'll rock straight into it. There will be a great set of recipes based on fresh seasonal food, much from my own garden (or what I can pinch from my friends' gardens on Waiheke!), and local products, including award-wining olive oils, honeys, preserves, edible flowers, our famed oysters and breads, and  lovely wines, too. The atmosphere will be convivial, but you will learn heaps of tips. That's the most common comment made about Shared Kitchen classes – picking up tips and hints, and seeing how it is really done.
Cooking Class Schedule and info
 
There's plenty of time to purchase Christmas Gift Vouchers for your family and friends, but if you are wanting to order cookbooks (very happy to sign them with a dedication), FURI knives or our gorgeous range of edibles, you better get cracking if you want them in time for Christmas.
And don't forget to have a chat with your friends about the
foodie trip I am taking to Puglia next year in May. Bookings are rolling in, so if it is top of mind, get it discussed and actioned.
Have a great week, and try and keep your sanity: Christmas comes but once a year :-)

Compagnie Generale de Biscuiterie


DavidLebovitz

Compagnie Generale de Biscuiterie
David, 05 Dec

compagnie generale de biscuiterie, paris

From the outside, Compagnie Générale de Biscuiterie is a low-slung place, resembling a workshop of some sort, rather than a pâtisserie, located on the way up to Sacré Cœur, in Montmartre. I made the trek up there to check it out because I was interested in the one thing the low-key place makes: cookies.
The French use the word “cookies” primarily to refer to chocolate chip cookies, but they have several other words in their vocabulary for the bite-sized treats, including (but not limited to) madeleines, sablés, petites gâteaux, croquantes, palets, galettes, and biscuits. No matter what you call them, I like them all.

compagnie generale de biscuiterie, parisI heard about the biscuiterie because apparently the shop had a press opening and saw a few articles that attendees posted about it a while back. I’m not always so savvy about those things and feel like a dork standing there on the sidelines. And there was that one time in the Marais that I got chased by the owner down the sidewalk, who thought I was a freeloader. (Hmmm…maybe I was?) Or the messages are to attend events in far-away places, or have nothing to do with me, i.e.: samples of Paleo jams, New Year’s Eve events in Sri Lanka (yes, really), and male “enhancements” that, although I’m in my mid-fifties, I’m not quite ready for. (Although I should probably hold on to some of those for the future.)
 
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Friday, December 2, 2016

Eat Your Books

     Recipes | Books | Blog      Weekly Round-Up
Dear Bookman Beattie,

Do you find other people's comments on recipes helpful? Have you written your own recipe Notes? It’s a great way to remind yourself how a dish turned out and share your experience with the EYB community. On each Recipe Details page you'll find a Notes tab.

Adding online recipes to your EYB Bookshelf is a really great way to expand your personal recipe collection. You can now do this even if you have a free membership!

We're featuring online recipes from these books, magazines and blogs – check them out.

Happy cooking and baking everyone!

The team at EatYourBooks


 

From websites:
Chocolate & Rose Tart by Miriam Nice from BBC Good Food, indexed by an EYB member with the Bookmarklet

From AUS/NZ books:
6 recipes from Neighbourhood: Salads, Sweets and Stories from Home and Abroad by Hetty McKinnon, indexed by an EYB member

The Perfect Recipe for a Delicious Life

 

Off the Shelf
 
By Allison Tyler    |   Friday, December 02, 2016
In 1988, I lived near the Verrazano Bridge, and whenever the temperature was above freezing I’d walk down to the Narrows and read on one of the benches that ran along the bike path. Laurie Colwin’s HOME COOKING quickly became (and remains) one of my favorite bench reads—no surprise, considering I have loved every one of her novels. Her gift for creating authentic characters extends even to herself. At the time, I was 22 years-old and the kitchen in my New York City studio apartment was barely 3 feet wide. It didn’t have an oven or cabinets, and the refrigerator was dorm-sized (with no freezer); but this didn’t stop me from loving my little oasis, and cooking every day. READ MORE

Wednesday, November 30, 2016

Black Manhattan



Black Manhattan ( http://www.davidlebovitz.com/black-manhattan-cocktail-recipe/ )David, 29 Nov 05:27 AM When I picked up Bitters ( http://amzn.to/2g
 



DavidLebovitz



Black Manhattan
David, 29 Nov 05:27 AM


Black Manhattan CocktailWhen I picked up Bitters, a book celebrating the history and culture of using bitters in cocktails, I was immediately hooked on the subject. I am always drawn to books that not only tackle a single subject, but do it so well. The book sparked additional interest when I made the Pith Helmet from the book, an enticing mixture of gin, cucumbers, Pimm’s, lemon, basil, black pepper, and a few dashes of bitters. I wasn’t all that familiar with bitters (the renewed interest in cocktails was just taking off in Paris), but loved what a dash of this, and a few drops of that, could add to a drink.

Black Manhattan Cocktail


I eventually connected with Brad Parsons, the author of the book, and have been fortunate to pull up a stool at several cocktail bars with him. (A friend called him “The Holy Grail of Drinking Buddies.”) If you can’t be at the next bar stool from him, Amaro (and Bitters) are the next best thing.

In fact, they may be even better because the photos of his voyage to Italy by Ed Anderson (who shot the photos in My Paris Kitchen, who is also no slouch in the drinking-buddy department…) capture the beauty and spirit of the amaro culture in various places around the world. And you don’t even have to worry about taking a tumble off a bar stool to enjoy them.



Black Manhattan CocktailAmaro is an Italian liqueur that defies an exact description. They could best be described as herbal digestives, each flavored with a unique mixture of spices, citrus, barks, flowers, roots, and fruits. (And sometimes vegetables, such as rhubarb and artichokes.) Amari are not subtle and if you’ve even had a sip of one after a rich meal, it provides a jolt powerful enough to calm your stomach – and spirits, not matter what came before it.

As Brad notes in his book, humans have a natural aversion to bitter, a flavor that’s naturally associated with something dangerous. But many things that are bitter, such as broccoli and other greens, are actually good for you. I’ll let you be the judge on any health-giving properties of any kind of libation, but I know several people with young children who say that without wine, they could not function.

Continue Reading Black Manhattan...
 
 

 


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