Foodstyle Review Magazine - Summer 2011-2012
Summer 2011-2012 - In this Issue Paparazzo, Lamb TC, Squid TC, The gardening chef, Nelson calling, Warm the cockles, Kiwi shellfish in coconut cream, Tui Flower, Wine, Recipe books
Snaps and casual photos around interesting cuisine tourism venues.
This month - 'Add an avo’, Rugby delicious, NZ v France, University of food, Kiwi buffalo cheese, Just like mum made it, The food detectives, Twin wine awards, Good morning Vietnam, A hug from Wanaka, Licking the best, Festival Italiano.
Using prime lamb loin we present
a fun, summer recipe that is adaptable to any occasion, from gregarious
BBQ to casual inside dining. Allow one lamb loin (often sold as a
‘strap’) per person and have a tasty time.
For this very flavoursome squid dish we combine a salad of traditional ‘Caesar’ flavours with tender, crispy-textured New Zealand arrow squid.
is a recipe made of three parts: squid preparation and cooking; salad;
Use cleaned squid tubes, but you can use any squid product, including rings. Rule of thumb, one medium squid tube makes up two individual servings. Open up tubes and clean of excess skin and any cartilage. Cut into long, wide strips as pictured.
Bouterey is no stranger to culinary recognition; his namesake
restaurant in the Nelson region has collected a wall-full of awards
since opening in 2006.
numerous accolades showered upon Bouterey’s Restaurant & Bar
in Richmond, just south of Nelson city, are the 2009 and 2010
‘best smart dining regional’ award in the prestigious Cuisine
Restaurant of the Year. The restaurant was the runner-up in the 2011
Middleton explores Dunedin’s seafood heritage at the inaugural seafood
festival at Port Chalmers and discovers just how tasty New Zealand
Down at the wharf, huge Shed A has been transformed into a vast seafood buffet. At the door we’re hit by crispy hot smells, plus those denser aromas of freshly cooked seafood.
is a recipe that combines New Zealand’s rich shellfish heritage with
the regional flavours from the Asia-Pacific region. The work, and
flavour, is in the coconut-based sauce and the taste rewards are
delicious for those social dining occasions.
We have used cockles (or clams as the rest of world knows them) from Southern Clams, and available at supermarket chains such as Pak’n’Save, where we bought ours in a handy, pre-packaged string bag.
Clams are sweeter and saltier than mussels and, like pipis, are harvested from the ocean sands near the shore year-round. It is said they taste particularly sweet during the summer..
Zealand’s cuisine doyenne talks to Foodstyle magazine about her studies
as a young woman in America and Paris, before returning home to a
food-teaching and writing career that made her a household name. By
Her stately, double-brick, late Victorian-period villa in Mt Eden, Auckland is a residence to view with admiration. It has been in her family since the turn of the last century, having amicably shared the same street with the Auckland chapter of the Hells Angels Motorbike Club for some three decades.
magazine talks sauvignon blanc with one of the Nelson region’s most
respected and inspired single-vineyard producers.
Most of his white wines are dry or on the dry side, he says.
What I meant by dry is the sort of very flinty, refreshingly crisp white wines, such as some pinot grigio produced in northern Italy, that you can quaff without feeling you are diving head first into the ripe contents of a fruit and vege shop. Kiwi wines tend to be on the ‘fruity’ side.
Foodstyle Review looks at a raft of Kiwi cookbooks that came out at the end of 2011. By Alan Titchall.
Italia: Simple Recipes from the Italian Cook School, Jo Seagar
The Molten Cookbook, Michael Van de Elzen
Julie Le Clerc’s Favourite Cakes
Taste Sweet Feast, Julie Biuso
Now is the Season, Laura Faire
Stoked: Cooking with Fire, Al Brown
Gorgeous Greens, Annie Bell
Classics Our All-Time Family Favourites