Recipe extract from ‘Cook : Food To Share’ by Dean Brettschneider After we conducted a baking class at Thai chef Ian Kittichai’s cooking school in Bangkok, the favour was reciprocated when Ian joined us in Singapore and shared one of his signature dishes at our cooking school. What are the three flavours? Sweet, sour and…
Recipe and images from Coastal: Deborah Hide-Bayne | Words: Vicki Ravlich-Horan Fish cakes … such a good idea. These ones are inspired by an Ottolenghi recipe (with a Kiwi twist). If you fillet your own fish you will usually have a few smaller pieces. This warming recipe creates another meal out of those pieces and…
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,…
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…
Recipe: Wayne Good | Photography: Ashlee deCaires After recently returned from a month in France with one of our tour groups, I could tell after eating my way through masses of pastries, cakes, tarts, baguettes, and all matter of other delicious things, that I was uncomfortably larger than before I set out. Something had to…
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…
Recipe and Image: Leith Davidson – Executive Chef at Red Barn (Tuna is the Māori name for eel) Makes about 25 x 60g balls Eel Stock 2 carrots 2 celery stalks 2 cloves of garlic 1 onion 1 bay leaf 3 small stems of thyme 1.5 litre of water 1 eel frame Risotto Rice 1…
Recipe: from the kitchen at Cucina | Photography: Ashlee deCaires Serves 8 If seafood chowder is your thing you need to try Paula’s version, either by following her instructions below or popping into Cucina this winter for a bowl. Note: While chefs work in large numbers and accurate measurements, we have given you approximates for…
Recipe: Megan Priscott | Photography: Brydie Thompson 2 cups Cato’s mashed potatoes ¼ cup Parmesan cheese 1 egg, whisked 7 tbsp all-purpose flour, divided ¼ cup chives, chopped butter and oil, for frying Place mashed potatoes, cheese, egg and 3 tbsp flour in a bowl and stir to combine. Take a scoop of the potato…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This traditional dish screams comfort food! Not a real seafood fan, I always knew smoked fish pie would be on the menu if Dad went fishing and came home with a kahawai. If, like me, smoked fish is not your thing, you can replace the fish component with…
