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COOL CURRIES

Creating a curry from scratch is a real pleasure. However, not all of us can afford the time during the working week. And that is where ready-to-use curry powders and pastes come into their own. Many of them are top notch substitutes for MYOs. Depending on the region, most Asian curries are created around a spice blend such as ginger, turmeric, fenugreek, cardamom, cumin, coriander and chilli. Not all of these are hot so if you’re making your own blend then use the ‘hot’ spices such as chi...

FRENCH FAN’S FARE

One of the most celebrated dates on the French calendar is the14th of July — the anniversary of the storming of the Bastille in 1789, which signalled the beginning of the French Revolution. It is a day of leisurely family activities and celebrations. In the evening in Paris, a grand concert takes place and around 11pm the sky explodes with a magnificent firework display which features a different theme each year. I’m a great devotee of French cuisine and the respect that the French peopl...

FRUITFUL WINTER

You have to hand it to Mother Nature. It may be cold and miserable outside, but she fronts up with colourful fresh fruit that is packed with the vitamins, minerals and antioxidants to help ward off winter illnesses.  Kiwifruit, citrus and tamarillos are chockfull of vitamin C as well as other nutrients, and of course we have apples and pears for cheerful chomping. These delights are great snacks and they contribute to the ‘five plus a day’ servings of fruit and veg mantra promoted ...

MIDWINTER MERRY MAKING

Throwing a midwinter Christmas/Matariki party is high on my celebration calendar this year. It will be a great antidote for the winter blues. I love a cheerful get-together with family and friends. And the cooler temperatures are more suited to indulgent dishes. Matariki is the Māori name for the cluster of stars also known as the Pleiades. It rises in midwinter and for many Māori it heralds the start of a new year. Iwi across New Zealand understand and celebrate Matariki in different ways and...

IN VOGUE VEG

Versatile cauliflowers have become firmly established as the darlings of the vegetable lovers’ society. In recent times they’ve been: ‘riced’, cut into veggie steaks, roasted whole, mashed, stir-fried and ‘souped’ up. “The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it.” William E. Simon, American businessman and philanthropist.Caulis are an excellent source of vitamin C and a good source of vitamin K and folate. They...

GLUTEN-FREE DELIGHTS

Most of us can enjoy eating whatever we feel like — albeit in moderation. But some of us are not so lucky. Studies show that one out of 70 people are wheat and gluten sensitive but four out of five of them don't know it. Coeliac disease is a medical condition. People with the disease have a permanent intestinal intolerance to the gluten found in wheat, barley, rye, semolina, oats, malt, spelt, bran, triticale or brewer’s yeast. Symptoms can include chronic fatigue, bloating, headaches, i...

LOVE BITES

Winter is the season for TV binge watching. And at the same time, satisfy your inner self with a few scrumptious nibbles. Snacks are a popular addition to the daily menu. They provide extra energy and warmth during the cooler months whether it’s after school or sport or during the holidays or weekends. Nourishing foods that taste great are the best. And they’re simple so all the family can do their own thing. Kiwis love toasties. You can pack a truck load of nutrients between two s...

WEEKDAY WINNERS

Weekday meals can be easy and economical. And there are some cuisines that fit the bill every time. Asian flavours appeal to most people — think curries, stir-fries and dumplings. These meals are speedy and special. Just keep a selection of economical, multi-purpose spices and herbs in your pantry.  Another fave cuisine with flavour is Mexican. I keep soft tortillas in the freezer so I can whip up a treat even if the traditional ingredients are not on hand. There are always good subst...

SUPER BOWLS

Soup is the food that suits all seasons — especially winter. This most versatile of all dishes is deservedly a universal favourite with virtually every culture having their own unique version — Spanish Gazpacho, Japanese Miso, Italian Minestrone, Russian Borscht, French Onion, Chinese Won Ton are just a few. Soup is your ticket to a world food tour without leaving home.  Soup is as old as the history of cooking. Archaeological evidence from China indicates the first bowl was ser...

MUM’S THE W0RD

This year our kids will be at opposite ends of the country, so I won’t be able to enjoy their company or culinary skills on Mother’s Day. I would be happy though to receive a restaurant voucher — it would help both me and the hospitality industry. However, I suspect my husband will cook up his amazing spaghetti bolognese for Mother’s Day dinner. He uses minced venison which is the same price as prime minced beef in our local supermarket. But it’s venison that makes a million dollar...

VEGGIE VARIETY ACTS

According to American humourist Fran Lebowitz ‘Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.’ An amusing quip but only partially true. While meat plays the main role and veggies are relegated to the supporting cast in many culinary productions, veggies often share top billing with meat or even take the lead. And of course, they can have the limelight all to themselves. It's worth noting that frozen veggies are often cheaper and more nutritio...

PEAR POWER

Pears — with their delicate  flavour— are one of the world’s oldest cultivated fruits. In 5,000 BC, Feng Li, a Chinese diplomat, first grafted pears for the commercial market. In The Odyssey, Homer, the Greek poet, praised pears as a ‘gift of the gods.’ Roman farmers documented extensive pear growing and grafting techniques. And for the Renaissance Masters, pears were a popular still-life subject.   Thanks to their versatility and long storage life, pears were a ...

EASTER ENTERTAINERS

Around the world, Easter is a time when traditional treats take pride of place on the menu. Dried fruits and nuts feature in numerous Easter bakes. Hot Cross Buns, generally considered an English custom, combine spices with currants, peel and raisins. They were originally made to honour an Anglo-Saxon goddess 'Eastre'. With the advent of Christianity, goddesses went out of favour, but the bun remained and was decorated with a cross. Lamb — a symbol of spring in the northern hemisphere &mda...

Women in the Wine Industry - Rosie Menzies

Winemaker | Carrick | Central OtagoGrowing up in Central Hawke’s Bay, Rosie wanted to work with animals and become a Veterinarian. After not getting into the required programme at University, Rosie defaulted into a Science Degree while still trying to figure out what to do with it. After fondly reflecting on a wine making project she did in her high school chemistry class under wine lover and teacher Marty Marshall, Rosie was led to spending a summer helping out at Lime Rock in Centr...

OF THE ESSENCE

Vanilla can add umami (Japanese for savoury deliciousness — the fifth basic taste alongside sweet, sour, bitter and salty) to many dishes. It is produced from a variety of orchid that flourishes in the tropics. In 2002, Bay of Plenty family Jennifer and Garth Boggis together with Jennifer's father John Ross, launched an aid programme to help Tonga recover from cyclone Waka. A small vanilla plantation was established in the remote Vava'u Islands. Twenty years on Heilala Vanilla has won nume...

MEXICAN ON THE MENU

They are meals with real family appeal. Finger lickin’ good, fill-your-own fun south of the border style. Flour tortillas are the bread of Mexico and are perfect for wrapping around fillings. If they tend to stick together, pop them in the microwave on high power for 20-30 seconds and they can be peeled apart. Tacos are corn tortillas that have been bent in half and fried until crisp. Pork carnitas are popular street food in Mexico where the pork is submerged in lard and slow-cooked to juicy t...

CHEERS TO COOKING

Wine is the elixir that can remedy many a cooking problem — besides providing a pleasurable sip while you’re preparing dinner. As a marinade, wine softens the tissue of tougher cuts of meat. Wine can add liquid pizzaz to casseroles and some cakes and desserts. And it adds flavour to a variety of dishes enhancing but not overpowering them. To make the most of the flavour, ensure the alcohol is burnt off. It evaporates at about 78 degrees Celsius. When it is included in a casserole it will...

LOAFING ABOUT

Apparently, many Kiwis decided to accept lockdown — albeit reluctantly — and simply ‘loaf about’. The increase in loaf pan sales indicates a new found taste around the country for making bread and other loaves to satisfy comfort-food needs. Sweet or savoury loaves — whether yeast, culture or baking powder-risen — their popularity soared.  There are a many different types of loaf pans available including traditional metal, heat-proof glass, fancy designer cardboar...

THINK TOMATOES

‘In this world of uncertainty and woe, one thing remains unchanged: Fresh, canned, puréed, dried, salted, sliced, and served with sugar and cream, or pressed into juice, the tomato is reliable, friendly, and delicious. We would be nothing without it.’ Laurie Colwin (American author) And she is right. Tomatoes are extremely versatile. They’re also a great source of vitamin C and a good source of fibre, and the vitamins A and B. Plus, when tomatoes are cooked, lycopene — an antioxidan...

STIR IT UP

We have the Chinese to thank for creating one of the world’s most popular methods of cookery — stir-frying. With fuel expensive and living conditions cramped, Chinese cooks sliced vegetables, meats and fish into thin strips so they could be cooked quickly in one pan. Distinctive halfmoon-shaped pans — woks — were designed to channel the heat up the sides of the pan as it nestled on the burning wood or coal. Special flat-based woks have been developed for electric hobs. Howeve...

LUNCHBOX BETS

I’ve often thought that coming up with a winning school lunchbox can be a bit like picking the winner of a horse race. Today’s sure bet is often tomorrow’s also-ran. But your kids’ sometimes fickle tastes mean you have to provide a variety of different treats. And it’s important to provide a balanced diet to energise them through the day. Fruits and vegetables hit the vitamin and mineral trifecta when it comes to nutrition. And if you can include a good selection, your kids will benefi...

WINNING FIVES

Summer is still with us and easy meals created with just five ingredients are welcome. Salads are excellent — and healthy — but many of us enjoy warmer dinner treats. Planning the week’s menu and a one-stop supermarket shop avoids the temptation to purchase instant meals. Keep a good supply of veg in the fridge. They’re not only super salad ingredients but can be diced and combined with eggs and flour to make fritters — courgette and feta; corn and ham; carrot, cumin seeds ...

RICE REWARDS

As the Chinese proverb goes ‘The smartest housewife cannot cook a meal without rice.’ And over half the world’s population agree — rice is their staple food and an essential meal maker. In China, Japan and the Philippines, for instance, a meal without rice is usually regarded as simply not a proper meal. Economical and versatile, rice makes a great base for a huge variety of meals— everything from a budget stir-fry to a hauté cuisine risotto. Rice is now cultivated in ove...

VERSATILE VEG

They can be a main, a side or a salad. Vegetables are an appetising source of enjoyment — the variety, the combinations, colours and flavours.  One of my favourite Kiwi chefs — Peter Gordon — authored a cookbook in 2006: Vegetables — The New Food Heroes. In it he recognises that vegetables are the unsung heroes of a meal. My tatty copy has bookmarks at various intervals including: Roast Baby Beetroot & Red Onions: Creamy Peas, Shallots & Mint; and Romano Peppers Stuf...

Hello Agaricus Bisporus

There's not 'mushroom' for argument when is comes to the popularity of this fungi.  ...