Thursday, November 30, 2017

Supermoon Bakehouse


Supermoon Bakehouse
David, 29 Nov

When I come to the states, with apologies to all who’ve urged me to check out a croissant, Kouign amann, or macaron shop, since I can get all those things pretty easily in France, I tend to stick with local favorites. I don’t think anyone from San Francisco is coming to Paris for a burrito, nor in anyone flying over from Brooklyn in search of the perfect bagel in Bordeaux.
Yet serendipity found me in New York at the same time as British baking pal Edd Kimber, so I decided to break my rule for SuperMoon Bakehouse, which is offering a decidedly different take on classic French pastries. I’m not a huge fan of fussing with tradition, when it’s only done for the sake of being audacious, but some of the pastries sounded intriguing enough to brave rush hour on the packed New York subway, to high tail it over there, early this morning.
Continue Reading Supermoon Bakehouse...

Wednesday, November 29, 2017

Prawns, Chilli and Zucchini Pizzette.

Sea change
Embrace the flavours of summer and enjoy the best of easy entertaining with Prawns, Chilli and Zucchini Pizzette.
Read more
Rum ready
It's almost the weekend, so we're kicking off the festivites with Grilled Pineapple with Rum, Orange and Chilli Syrup.
Read more
Hello Graham
With December almost here, we're looking ahead to festive gifting and easy grazing this silly season.

Consider ditching your lengthy shopping list this year and try your hand at our hand-picked selection of
edible gift ideas.

We discover what makes
The Grounds Modern Family Eatery the perfect holiday dining destination and enjoy our favourite seafood alongside this year's Air New Zealand Wine Awards winners.

Happy cooking!
Ashley Signature

LATEST RECIPES | our favourite recipes from this week

The Hungry Cook: Tandoori Spiced Chicken Burgers

Easy Everyday: New Potatoes, Bacon and Spring Onion Frittata

Muscovado Sugar Meringues with Strawberries

I'm in love with Jersey Bennes!

I'm in love with Jersey Bennes!
No rants this week, just a rave. Yes, it’s Jersey Benne time and I’m eating my fill. I do have rather a lot to say about them though and some helpful tips to ensure you produce perfectly cooked DRY potatoes. Ewww I hate slimy spuds, especially leftovers. Read about them, if for no other reason than to be nosy! Jersey Bennes 
Oh, and I can’t decide whether to give them capital letters or not. Yesterday, I kept the name in lower case (jersey bennes) but today, it’s Jersey Bennes. Someone will bleat at me about it I expect.

 Talking about leftovers, how to fry up leftover potatoes so they turn golden and crunchy? Do you get a better result using butter or oil, or a mix of both? Sizzled Potatoes

 I’ve also brought back a great recipe I first posted when I started Shared Kitchen (December 2015). Buttery New Potatoes & Asparagus  This is a great dish for Christmas day, but also for any day in spring or early summer while asparagus is still around.

 My fave recipe of the week is
Crispy Lamb Cutlets with Pea Mash & Golden Onions. It’s gorgeous, and with its fresh and minty flavours with sneaky dots of chilli, and crusty succulent fleshed lamb cutlets, it’s a real expression of spring. Frozen peas are great, and as they are snap-frozen in the field they usually contain more nutrients than ‘fresh’ peas, which may have been in the fruit & vege shop for several days. BUT I urge you NOT to buy frozen minted baby peas. Why? The mint has been mucked around with, smells weird and tastes medicinal. Far better to nip a few leaves off your own plant (or off your neighbour’s one!) so you can enjoy fresh mint as it should be. What? No herb garden? Well, there's a project for the weekend.

 And there are notes on cumin seeds – how to toast them and develop flavour, and panko crumbs, or if you prefer, how to make breadcrumbs from scratch.
Enjoy your week. And remember to use Shared Kitchen for all your recipe dilemmas, you know when you have an OMG moment (what am I going to serve with drinks/for dinner/for lunch, or what could I take as a shared plate???). Simply go to the
Home Page of Shared Kitchen and select Recently Posted and scroll through the pages until something leaps out and says EAT ME (which translates as COOK ME). Got to laugh!


The Tart Tin

You know you’re onto something good when there’s consistently a queue for a particular Farmers Market stall. So it is for Matt Cross’s Tart Tin at the weekly Otago Farmers Market. Those in the know flock to Matt’s attractively styled retro caravan to get their fill of hand-made, delicious sweet treats.

In this delightful cookbook, you will discover recipes from throughout Matt’s career as a professional chef and he will guide you through the creation of treats that he’s famed for selling at the Otago Farmers Market.

For Matt, these recipes aren’t just a list of ingredients and measurements, they’re snapshots of his life, passed on from chefs and people who have influenced him through his journey. From fine dining restaurants to trendy cafes, the most important things to Matt when it comes to food are quality ingredients and, more so, passion, pride and technique. The ability to spark a memory or feeling through food is one of Matt’s main aims.

Matt’s approachable recipes and helpful hints allow even the novice baker to master the delights of the Tart Tin’s most delicious treats. In passing on these recipes, Matt hopes that everyone can enjoy a sweet moment once in a while.

MATT CROSS (aka The Tart Man) completed his chef training at Otago Polytechnic in 1996 before heading overseas to work as a restaurant chef. After 10 years away, he returned home to Dunedin and it was while working as a chef at Nova that he dabbled with selling his sweet creations at the Otago Farmers Market. Since 2009, Matt has had a weekly stall at the market, selling everything from miniature tarts, baby cakes, and macarons to all manner of cupcakes, donuts and gluten-free treats. Matt’s business has grown on its reputation through word of mouth and he now supplies around half a dozen cafes around Dunedin and caters for weddings, parties and events.

Matt learnt to bake from his nana and his mum, doing things properly and not taking shortcuts. He uses quality ingredients and, wherever possible, sources produce from other vendors at the market. As well as putting a lot of heart into his baking, Matt’s background as a chef allows him to refine traditional techniques and combine influences from trendy bakeries in San Francisco and New York.

When he’s not baking, Matt can be found catching waves on Dunedin’s untamed coastline, or escaping to Mexico, Fiji, Samoa, Hawaii … anywhere with good waves to ride and new dishes to taste and experience.

Flexibind, colour photography throughout
ISBN: 9780947503505

Tuesday, November 28, 2017

New Zealand Wines 2018 - Michael Cooper's Buyers Guide

New Zealand Wines 2018
Michael Cooper’s Buyer’s Guide
Michael Cooper
Published by Upstart Press on 16 November 2017, RRP $39.99
New Zealand’s most comprehensive wine guide from its most
acclaimed wine writer!
Designed to help the buyer to make informed choices about the best quality wines available, this title is firmly established as the most authoritative and sought-after guide to New Zealand wines. Updated yearly with new tasting notes and ratings, this is a ‘must-have’ publication for the new initiate and the established wine-buff alike.
Divided by grape variety to help selection, this comprehensive guide includes vintage ratings, star ratings for quality, and a dryness/sweetness guide. Other features include Classic Wines: wines that consistently achieve an outstanding level of quality for at least three vintages. We have now had over 25 years of Michael Cooper’s Buyer’s Guide.
About the author:
Michael Cooper is New Zealand’s most acclaimed wine writer, with 40 books and several major literary awards to his credit, including the Montana Medal for the supreme work of non-fiction at the 2003 Montana New Zealand Book Awards for his magnum opus, Wine Atlas of New Zealand.  In the 2004 New Year Honours, Michael was appointed an ONZM for services to wine writing. Author of the country’s biggest-selling wine book, the annual New Zealand Wines: Michael Cooper’s Buyer’s Guide, now in its 26th edition, he was awarded the Sir George Fistonich Medal in recognition of services to New Zealand wine in 2009. The award is made each year at the country’s largest wine competition, the New Zealand International Wine Show, to a ‘living legend’ of New Zealand wine. The weekly wine columnist for the New Zealand Listener, he is also New Zealand editor of Australia’s Winestate magazine and chairman of its New Zealand tasting panel.

Monday, November 27, 2017

Chocolate Caramel Cake


Chocolate Caramel Cake
David, 27 Nov

I’ve got a number of chocolate cakes in my repertoire, from a super-dense Chocolate Orbit Cake to soft, warm Chocolate Dulce de Leche Cakes, from My Paris Kitchen. And they all share one thing in common: a lot of chocolate. I’m not much for adding things that detract from the chocolate flavor, so I shy away from adding raspberries or other fruits and berries, or layering them with cream, or what have you. I just like straight-on chocolate cakes.

That said (and what would the internet be with people contradicting themselves?), I do like caramel with chocolate – and for the record – coffee as well. So when I came upon a rich chocolate cake studded with gooey pieces of tender caramel, I knew I had to get on it, pronto.
Continue Reading Chocolate Caramel Cake...

Friday, November 24, 2017

Al Brown in store..................

Author Event | Al Brown in-store, Unity Books Wellington

Author Event | Al Brown in-store signing | Friday 8th December from 1:30pm | Unity Books Wellington

Al will be in-store signing copies of Eat Up New Zealand

Friday 8th December, 1:30pm
In-store at Unity Books Wellington
57 Willis St, Wellington

Tuesday, November 21, 2017

Beauty Food

Beauty Food by Lola Berry
Macmillan, RRP $29.99, Paperback

Nourish yourself inside and out with Lola Berry's delicious wholefood recipes and natural beauty treatments.
When it comes to glowing skin, sparkling eyes, lustrous hair and healthy nails, we truly are what we eat. Whether it's olive oil for thick, strong hair, or healthy fats for radiant skin, Lola's recipes and beauty tips celebrate the benefits of eating wholefoods for your body.

Lola also includes advice on which chemicals to avoid when buying cosmetics, foods that can have a negative impact on your skin (hello, sugar!) and the importance of that miracle youth elixir, sleep. Say goodbye to expensive face creams and salon treatments, and start stocking your fridge and pantry with healthy wholefoods that will make you feel beautiful from the inside out.

Leading nutritionist Lola Berry appears regularly on television shows. She is a spokesperson on nutrition and general wellbeing in print and on radio, and has a huge and interactive online following.

Lola is the bestselling author of eight cookbooks: Inspiring Ingredients (2010), The 20/20 Diet (2012), The 20/20 Diet Cookbook (2014), The Happy Cookbook (2015), Lola Berry's Little Book of Smoothies and Juices (2015), The Happy Life (2016), Lola Berry's Summer Food (2016) and Food to Make You Glow (2017).

Tuesday, November 14, 2017

Time to party with Julie Biuso



Time to party    What a week!
Cooking, eating, drinking, partying … yes, it’s that kind of a month. To help you along with your entertaining, some snacky tortilla crisps and sesame bagels using ready-made products. They’re super handy to whip up when friends are coming for drinks, just mash an avocado with a bit of lime and chilli, serve some olives and cheese, and you’re good to go. Oh, and chill the drinks. Baked Tortilla Crisps & Toasted Sesame Bagels

If brunch is your thing, and I reckon it is an easy way to entertain over summer months, start with a Bloody Mary and you can’t go wrong (well, it’s all downhill from there, but such fun!), and make the most of seasonal asparagus in grilled Swiss cheese sandwiches. You probably won’t need to eat anything else all day.
Grilled Swiss Sandwiches

I had cauliflower going begging so I threw it in a pan with verjuice and a few bits and bobs, and ended up with a combination that I absolutely love. I ate leftovers for lunch the next day and went straight out and bought another cauliflower. That’s when I know I am onto a winner … when I want to keep eating the same thing for a few days (I get bored easily when on repeat mode, so it needs to be really good to keep me coming back to the trough!) Wait until you see a snow-white pristine cauliflower, and give this a try. It’s good for any season, so my lovely American audience, give this a go.
Cauliflower with Verjuice and read about Verjuice and link through to one of my fave ways of cooking chicken French Roasted Chicken with Verjuice just perfect for now while herbs are so abundant.

Whoaaa! Were we lucky with the weather at the weekend. Yes! The Waiheke Garden Festival’s Garden Party went off without a hitch: the sun shone, the musicians played, the flowers bloomed, the wine flowed, the food was devoured and the guests thoroughly enjoyed themselves. And I enjoyed myself thoroughly, too, so much so, that if you are looking for someone to cater a special event on Waiheke (possibly Auckland), give Shared Kitchen a call. Well, send an email, as you do. (Phoning seems so last century!)

OK, gotta go. I’m going to talk about catering for VEGANS next week. Does that mean I am sharpening my stirring stick? Don’t miss it!