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MAKE IT MEATBALLS

My mother served her favourite meatballs on nearly every festive occasion — birthdays, weddings, anniversary parties — but most often as mini nibbles with pre-dinner drinks. World-famous amongst friends and family, they were a unique combo of Italian and American influences.  Italian meatballs are considerably smaller than those enjoyed in America or New Zealand. Known in Italy as polpettes (or if marble-sized, polpettines), they are usually served as a main — without sauc...

SPRING ZING

Rhubarb is the essence of Spring. Young stalks are tender and their tang and texture can be enjoyed raw (in moderation), sliced into salsas or savoury salads. Mature stalks become woody and require stringing before cooking. Technically a vegetable, rhubarb is nearly always used as a fruit. A native to Siberia and East Asia, it was used as far back as 2000 BC for medicinal purposes because of its purgative and astringent qualities. Mentions of a form of rhubarb appeared in the Pen Tsao, the works...

CRICKETS SCORE + MORE

At this year’s Auckland Food Show, hemp products were a highlight but for me the most unusual palate pleasers were the insects. Established in 2013, Eat Crawlers claim their insects — crickets, scorpions, grasshoppers and tarantulas — are not only tasty but are good for you and the planet. Insects are high in protein, healthy fats, iron and calcium and low in carbohydrates. They require fewer resources than traditional meats to produce – it takes one litre of water to produce one...

The Red Barn Experience

Nestled amongst rolling green Waikato hills, the Red Barn was an early 1900’s livery stable which provided fresh horses for stagecoaches undertaking journeys across the region. Having undergone many changes it is now one of the most unique hospitality venues in the Waikato.  Situated on a 203 hectare dairy farm just a 20-minute drive from Cambridge, the iconic Red Barn is an outstanding setting for weddings, corporate events and, more recently, a very special dining experience. ...

NOODLING AROUND

It’s believed that the Chinese gave noodles the nod over 4000 years ago. And although there is an ongoing argument between the Italians and the Chinese as to who ‘used their noodle first’, both agree — they should be consumed with sauce. To the Chinese, noodles are precious because they symbolise longevity. They’re available in varying shapes from flat ribbons to thin strings. In the 9th century the recipe for wheat noodles was adopted and adapted by a Buddhist monk in Japan. Now s...

SOLD ON SIDES

Plant-based diets are all the rage and health professionals are urging us to eat more vegetables. ‘Swap out most of the meat for more veg.’ This makes sense when animal protein is so expensive although for many people meat and three veg is more important than five veg. But with two vegetarians in the family to cater for, I cook extra plant-based protein side dishes when they visit. Some simple options include baked stuffed potatoes, pasta with five veg, hot pumpkin, onion, corn and spinach s...

CITRUS COMFORTS

Nature’s timing of the citrus season is impeccable, providing vitamin C-packed oranges and lemons to fight sniffles, coughs and colds. There’s plenty of choice. This year, limes — especially kaffir limes — are abundant. The first kaffir limes I grew about 20 years ago had little juice. The grated rind and the waisted leaves were used for flavouring mainly in Asian cuisine or trendy desserts. However, newer varieties of the lime can be juiced. But beware — the juice is bitte...

SWEET ON WINTER

Let it rain, let it blow, let it snow. All are great excuses for enjoying decadent warming winter puds. And some of the old traditionals have made a comeback. Rice pudding for example. I can’t remember enjoying it that much when I was a child, but this winter I’ve actually been craving it.  Originally — because rice was an expensive import — this pudding was prepared exclusively in the kitchens of English kings and queens. It was unsweetened and served as more of a side dish...

ROAST TOAST

The perfect antidote to winter blues is a hearty roast. Over the years, roasts have evolved — a plain lamb roast has morphed into a Turkish delight sprinkled with fennel, caraway and cumin seeds and basted in yoghurt. And I sometimes adapt menus to include gluten-free gravies and meatless roasts. However, the aromas that waft through the house still give me the warm fuzzies. There is one important step to remember when roasting meat. After removing from the oven, it should be allowed to re...

Mercury Bay Wines

Sunny and surf-washed the east coast of the Coromandel Peninsula seems an unlikely location for viticulture. But Cooks Beach on the shores of Mercury Bay is ideal for growing pinot noir. The area enjoys a unique microclimate and the considerable day/night temperate exchange extends the growing season and assists with flavour development. Mercury Bay is a historic inlet where Captain James Cook observed the transit of the planet Mercury on 10 November 1769. Five days later, while still there, he ...

CHAMPION CH-OICES

Chives, chowder and chicken — a tasty trio of winter winners. Chives are the most delicate member of the onion family and have been enjoyed for at least 5000 years. They can be used in just about any recipe which requires a smidgeon of raw onion for flavouring. Best of all they are home garden naturals. Chives marry well with cream and cottage cheeses, scrambled eggs and omelettes. They’re convenient garnishes and — together with finely chopped parsley, tarragon and chervil —...

MALAMALA — THE SUN FUN ISLAND

Fiji is, understandably, a favourite destination for Kiwis fleeing the New Zealand winter. And just a short 25 minutes journey from the resort-dotted coastline of Denarau near Nadi is the world’s first beach club, which nestles on its very own island. A relaxing South Sea Cruises catamaran ride from Port Denarau to the iconic Malamala pier, a short stroll later and you find yourself among swaying palms beside an azure sea lapping the white sand beach. A barefoot meander around the island takes...

SUPER SLOW COOKING

A slow cooker can be the best friend of those living in the fast lane. Tasty, nutritious meals can be quickly assembled in one pot in the morning and the delicious aromatic results enjoyed while relaxing in the evening. Another good thing about slow cookers — they’re great for the budget using minimal electricity and transforming cheaper, tougher cuts of meat into the very, very tender and tasty. A meal that normally takes one hour to cook in a conventional oven at 160° Celsius takes si...

CHEESE WINNERS

There are approximately 4.2 million dairy cows in New Zealand. Thank goodness. Their top quality milk provides the opportunity for small and larger cheesemakers to experiment and deliver some of the best taste treats in the world. New cheeses such as burrata – a fresh mozzarella-like ball with a buttery inside from cheesemaker Viavio — won a gold medal this year’s NZ Champion Cheese Awards for the best fresh Italian-style cheese. And it’s deliciously decadent. However, the country’...

FRUITFUL BAKES

When the weather is cold and blustery head into the kitchen and whip up some bakes. Adding some fresh fruit will enhance their appeal. However, baking is an exact science. Here are some tips. •Use level metric measures. •Spoon flour lightly into a measuring cup and gently level the top with a spoon. Do not pack it in. The only ingredient normally packed firmly is brown sugar. •To measure dry ingredients by the spoon, fill the spoon then level the top with the straight edge of a k...

CURRYING FAVOUR

Chilly days equal warming curries. There are some good curry pastes readily available from supermarkets and Asian food stores — ideal for quick family meals. However, there is nothing quite like the tingling taste of a genuine aromatic curry created from scratch. But they do include more than a sprinkling of spices.  Because there can be up to 20 ingredients in any one recipe, it’s important to have everything measured out before you start cooking.   Indian curries can be serve...

SUPER FOR COELIACS

It’s estimated that between 60 and 70,000 New Zealanders have coeliac disease but about 80 per cent don't realise it. Hence the Coeliac New Zealand Organisation is providing helpful hints during Coeliac Awareness week the 10 - 16 June. If you’re feeling bloated, have constant stomach pains or other stomach upsets then take advantage of an online assessment at www.coeliac.org.nz to find out more. Some people might just be gluten intolerant but others with full coeliac disease could find that ...

TANTALISINGLY FRESH

The recent inaugural Feast Waikato proved beyond doubt that the small food producers in New Zealand have talent. From award-winning boutique butters, ferments and cheeses to brews, honeys and ice cream, these dedicated entrepreneurs are at the forefront of the country’s culinary discoveries. Rory and Helen O’Brien of Hunter & Gather Bee Co (huntandgatherbeeco.com) are a great example. Wanting to be part of an industry that had a more positive effect on the environment and the future of ...

PASTA PLEASE

Although today pasta is a widely enjoyed meal, it was once available only to Italian noblemen. And up until the 16th century, pasta was combined with a variety of sweet ingredients and cooked well beyond al dente or ‘just tender’. However, in the late 17th century when living standards started to decline for the ‘not so wealthy’ and meat became too expensive, pasta was recognised as an economic meal maker. It was also the era when the mechanical preparation of pasta was introduced and sw...

HIGH FIVES

Help remove the stress from weekday cooking with a little bit of planning and these easy-to-prepare five-ingredient meals. For Monday to Friday dinners, there’s nothing practical about a recipe with multiple components. However, meals need to be balanced. Keep staples such as rice, couscous and pasta plus dried herbs and spices in the pantry. And add salad greens from the fridge. Salt, pepper and cooking oil are essentials so I haven’t added them to the five ingredients listed in the followi...

FRUITS OF SUCCESS

Autumn fruits are a tasty antidote to a dose of the blues that come with cooler days. And a new star on the scene is the red-fleshed kiwifruit, albeit in limited quantities. I first tasted an Asian variety in China’s Yangtze Valley and wasn’t impressed with either the flavour or colour. However, the vibrant Zespri Red cultivar produced in New Zealand is a winner. I keep thinking ‘custard’ as I eat it but it is slightly tangy. Its red flesh comes from a unique and naturally occurring pigm...

APPETISING ASIAN

Asian cooking techniques and condiments are now so widely used in Kiwi kitchens that they have become the norm. Stir-frying has been around since New Zealand’s gold rush days and the popularity of Chinese restaurants in the 1950s had a big influence on home cooking. The change from English-based meals of meat and three veg has been evolving over many years. Today, combining Chinese sauces and spices with a lamburger is no longer thought of as fusion food — it’s Kiwi cuisine.  Root...

ENJOY EASTER

Most countries observing Easter have their own unique traditions but all have one thing in common — food. Maybe this is because in many societies it follows weeks of foregoing treats. Easter breads, cakes and biscuits are popular especially in predominantly Roman Catholic countries. Traditional breads laden with symbolism — crosses, fish and lamb — are generally not as rich as Christmas bakes although eggs are still freely used.  Simnel Cake is a fruit cake with a layer of...

MUSHROOM MAGIC

Once known as the ‘food of the gods’, wild mushrooms have been enjoyed around the world for thousands of years. However, not all of us wish to experiment with the wild varieties found in the countryside. It’s easier to have fun with the commercially grown varieties available from supermarkets and greengrocers. Mushrooms are the ‘meat’ of the vegetable world. They are more closely related in DNA to humans than to plants. Just as with human skin, mushrooms can produce vitamin D by being ...

TASTY TRENDS

So what’s happening with food trends overseas? My foodie friends in the UK tend to agree on one thing — plant-based meals are certainly on the up. Vegetarian and vegan meals are becoming extremely popular choices on many restaurant menus.  Sri Lankan cuisine is now, quite rightly, regarded as a cuisine in its own right rather than simply a variation of Indian dishes.  Fermented drinks such as kefir and kombucha are still on the rise together with vegan wines — it’s all ...