Foodstyle Magazine - Spring 2013
Spring 2013 - In this Issue Spring lamb dumplings, A tomato salad for all occasions , Barbecue lessons from Argentina, Cheese and smoked salmon bread pudding.
no dish trendier than Asian-style dumplings at the moment, and a large
number of the nation’s newer, casual eateries have picked up on this
trend; such as the Blue Breeze Inn on Auckland’s Ponsonby Rd.
The most common Asian meat dumplings use a pork or prawn mixture, but we have designed a ‘Kiwi’ take on this traditional recipe mix and used premium lamb mince. We also recommend using quality farmed venison mince.
is often the simplest of dishes that are the most flavorsome and
appealing, as long as you stick to one rule – use quality ingredients
and work that dressing.
This tomato-based salad could not be simpler to prepare, as long as you pick your tomatoes carefully, going for variety and flavour.
Our tomato ensemble is complemented with mozzarella cheese, basil, capers, olives and a full-flavoured olive oil dressing.
might sound Italian, but most ingredients, such as the cheese, we used
for this dish were produced in New Zealand, or at least in this region.
Good buffalo mozzarella cheese is produced in Auckland by Clevedon
Valley Buffalo Cheeses & Yoghurt...
that you are getting the barbecue ready for the warmer months, here are
a few lessons from a nation even more passionate about grilled meats
than we are, and a tasty oil dressing to put on your BBQ
here eight years ago, Corra worked around the country in different
restaurants before settling on Waiheke Island in Auckland’s Gulf
Harbour, and calling New Zealand home. Last year he opened El Sizzling
Chorizo at the new and very trendy Ponsonby Central food complex on
Ponsonby Road, and it became an instant hit among meat lovers; well
most of them anyway.
wouldn’t be right not to feature asparagus in some form with our spring
issue and we serve this seasonal vegetable with a variation on a
heritage cheese and bread ‘pudding’ recipe.
spent a lot of time in the US in her early food career, Tui Flower
acknowledged at the time that this dish was also known (and
popularised) back in the post-war days as a ‘Duncan Hines sandwich’– he
was an American pioneer of restaurant ratings for travellers, and his
name lives on in a brand of food products.