Entertaining Wayne’s Way
Recipes Wayne Good, Images Brydie Thompson There is nothing like getting a group of people together, cooking some great food and opening a bottle of wine, or three. If I’m going to have a dinner party, I see this as being a great excuse to set a proper table, with a tablecloth, and proper cloth […]
BAKED BRIE OR CAMEMBERT
Recipe & Image: KATHY PATERSON Serves 6 150g Brie or Camembert 1 tbsp runny honey a few fresh herb flowers or other edible flowers Preheat the oven to 180°C. Line a baking tray with baking paper. Place the unwrapped Brie or Camembert on the prepared tray. Score the top using a sharp knife then place […]
Green Olive and Pumpkin Seed Tapenade
Recipe & Images: Amber Bremner Tapenade is a traditional French condiment usually made with olives, capers, anchovies and olive oil. This version is vegan, and a little healthier with pumpkin seeds giving a boost of fibre, protein and iron. Serve tapenade in place of pesto, as part of an antipasto platter, on crackers, bread or […]
TEMPURA AUBERGINE AND SICHUAN CARAMEL
Recipe from Global Kitchen: Lindy Smith | Photography: Grant Rooney A deliciously filling vegetable dish with complex sweet and savoury flavours. Serves 4 –entrée size Sichuan Caramel 100g liquid honey 450g caster sugar 4 long red chillies 100ml soy sauce 100ml red wine vinegar 70g miso paste 70ml black Chinese vinegar 50g gochujang paste 20g […]
SMOKED FISH RILLETTE
Photography: Ashlee deCaires Brad King from Falls Retreat in Waihi shows us how to create a simple yet stunning canape with some smoked fish. Just another reason to get out on the water for a spot of fishing. 250g smoked salmon 100g smoked kahawai 100g creme fraiche ⅓ cup fresh herbs to taste (coriander, dill, […]
PROSCIUTTO-WRAPPED SCALLOPS WITH SWEETCORN PURÉE AND BACON CRUMB
Photography: Ashlee deCaires Lisa Quarrie from Hayes Common in Hamilton East takes beautiful in season corn and serves it with fresh NZ scallops. 100g butter 2 tbsp extra virgin olive oil 4 shallots, finely diced 2 garlic cloves, chopped 4 sweetcorn cobs, kernels removed 80ml (⅓ cup) white wine 60ml (¼ cup) water 1 tsp […]
Bellini and Blini
Recipes: Vicki Ravlich-Horan | Photography: Ashlee De Caires Mention Bellini and I instantly flash back to my London days; I was assistant manager of the Notting Hill Brasserie and we served them by the truckload! This was a swanky crowd where we served Dom Perignon by the glass, so it was not unheard of for […]
Salmon Gravlax and Baked Baby Potatoes
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires Luxurious yet simple to make, gravlax takes uncomplicated ingredients, like salt and sugar, and time to create a lavish dish which, thinly sliced, can be served as a canape on blinis, on your eggs bene for a real treat or as part of a sumptuous buffet. The secret […]