Foodstyle Magazine - Winter 2013

  Winter 2013 - In this Issue Wine at first glanceRoast lamb & vegetables, Seafood & green onion frittersBacon blueWhen Brussels sprouts taste good, Venison and walnut loaf .

Wine at first glance

‘Protect brand image by changing artwork with caution’ is a proven corporate ethic. So when a venerable, family-owned, Kiwi winery with an international reputation went about changing its bottle labels, it did so very thoughtfully. Alan Titchall explains.

Villa Maria founder and owner, Sir George Fistonich, who is a venerable old label himself (the Robert Mondavi of New Zealand?) was the first to concede that his winery’s labels, many going back three decades, were dated and due for a face-lift.


Roast lamb & vegetables

Could you find a national dish that is more Kiwi than roast meat and vegetables with gravy? But, what may sound recipe simple, is really a home classic with more challenges than you think.

Before the coming of ‘hang-over Sunday morning’ and a feed of Eggs Benedict washed down with a double shot of espresso, the Sunday midday roast was a Kiwi tradition for families around the country. 

Back then there was plenty of inexpensive lamb and hogget, root vegetables from the garden, a big enamel stove that could accommodate half a sheep, and Dad’s favourite gravy recipe for turning the roasting pan drippings into a claggy, dark, but flavoursome, sauce.


Seafood & green onion fritters

Can there be a more comforting hot treat or complimentary way to present delicate seafood than the traditional fritter recipe?

Fritters are versatile, can be savoury or sweet and are an ideal medium for cooking vegetables such as corn kernels and delicate seafood, such as small sweet shellfish, prawns, scallops and whitebait.

Fritters use the same batter/dough as pancakes, but in this case the ingredients are mixed into the dough and cooked with the mixture, while pancakes are served with the ingredients on top of the cooked cakes.


Bacon blue

An Auckland cafe shares its popular bacon and blue cheese sandwich recipe combining all that is tasty about Kiwi snacking into one sandwich.

Hot, crisp, salty bacon from the home fry-pan, or the cafe brunch menu, is as synonymous with the Kiwi palate as avocado and blue-vein cheese, so why not combine them into the one recipe?

And this is what Jafa cafe in Grey Lynn, Auckland did, and its ‘Bacon Blue Cheese Sandwich’ has been one of the tastiest and hottest choices on the menu since the cafe opened some eight years ago.


Just a click away from multi-award winning olive oil from Goose Creek.

When Brussels sprouts taste good 


New Zealand home cook doyenne Tui Flower gave us these recipe ideas for Brussels sprouts when we interviewed her in the summer 2011 issue (click here). We were discussing the country’s least liked foods with Tui, and she suggested making the much despised Brussels sprout  into a salad.

This member of the cabbage family got its unenviable reputation through over-cooking, which releases its strong sulphides, like with all the cabbage family. 

You don’t cook the sprouts at all, as they are simply finely shredded into a delicate coleslaw with roasted walnut pieces and a tangy cheese, then we dress the salad with a very flavoursome warm, manuka honey and bacon vinaigrette, to present a complementary winter salad for any meal.


Venison and walnut loaf

Meatloaf recipes are normally uninspiring, but this one using prime mince is a beauty, served hot or cold and fun to make, and you don’t have to be precise with the ingredients so – let the kids join in.

Serve this dish with greens and your favourite carbohydrate. We present it here with a few crisp salad leaves, hot potatoes, roasted baby onions and plum sauce. 

What you need
500g prime mince – venison or beef
250g quality sausage meat.