Foodstyle Review Magazine - Spring 2011
Spring 2011 - In this Issue Paparazzo, Lamb salads for spring, Spicy Squid Salad with wonton crisps, Taupo cuisine review, Vegan haute cuisine, Wine - all about terroir, Book reviews
Snaps and casual photos around interesting cuisine tourism venues.
This month - La Mamma deliziosa, Top Kiwi chef David Schofield, Italian recipes with Kiwi produce, An award-winning brew, Giapo the great gelato maker, A taste of Greece, Georgian cheese, Budding butchers, Liquid gold.
two delicious lamb-loin salads are flavoursome, light and healthful for
the warmer months, and combine the delicate tenderness of premium New
Zealand lamb with crisp vegetables and soft white cheeses.
For what is considered an iconic national product, lamb consumption per capita is very low in this country, with research indicating Kiwis lack confidence cooking with the premium lamb cuts used by top restaurants and exported overseas.
is a very flavoursome and healthful salad using creamy, delicious New
Zealand arrow squid, julienne of fresh vegetables and crispy wonton
pastry. Its intense flavour comes from its two dressings, which is the
only ‘tricky’ part in an otherwise simple dish.
of the country’s top visitor destinations was elevated to new heights
in the accommodation and cuisine stakes with the opening of its first
internationally branded, five-star, property last year. Foodstyle
Review explores Taupo’s tasty side, highlighting a choice of worthy
cuisine tourism venues. By Alan Titchall.
Consequently, cuisine offerings in Taupo, although always of a high standard, have been limited – dependent, mostly, on tight-budgeted locals and domestic visitors.
executive hotel chef in Auckland spent several years creating an
extraordinary menu of vegan recipes. Vegan is often marginalised as
extremist vegetarianism, but this food reaches giddy heights in
culinary excellence and delicious flavours.
wine critics it starts in the bottle, for wine journalists it starts
with the winemaker, but for winemakers it starts with the land, the
geology and the climate or, as the French say, the terroir. By Alan
Terroir is so important in most of wine-growing France, it is the base of its Appellation d’Origine Contrôlée system, and the model for wine appellation and laws in many New-World wine regions, including New Zealand.
is what distinguishes the grand cru vineyards of Burgundy, within
acres, or even metres, of each other, and a substantial price
difference in the bottled product, regardless of the winemaker’s
Foodstyle Review looks at three
cookbooks based on TV shows and another focused on heritage puddings. By Alan Titchall.
Masterchef New Zealand The
Cookbook Volume Two -
Country Calendar - Cookbook Allyson Gofton
What’s for pudding - Alexa