Foodstyle Magazine - Autumn 2014
Autumn 2014 - In this Issue Steak and salad, A homecoming - talking with chef Stephen Tindall, Squid and paua risotto, Soft-brewed coffee, Three classic pasta dishes.
We got hold of the new range of premium, aged beef cuts from Silver Fern Farms and used them in a couple of retro steak recipes.
Island-based Silver Fern Farms already has a reputation for its premium
lamb and venison products that feature in many recipes in this magazine.
The company now sells a new range of aged beef products that are the result of a quality grading system that it has developed over the past two years.
Kiwis are often ignored at home by exporters when it comes to getting
hold of quality produce destined for overseas markets, so it great to
see this meat producer launch a high-quality beef product range on both
the domestic and overseas markets at the same time.
Titchall catches up with Te Awa Winery chef Stephen Tindall after he
returned from Australia to spend the past summer re-launching the
50-hectare Te Awa Winery, a picturesque single estate vineyard in
Hawke’s Bay, was bought last year by Villa Maria - New Zealand’s most
awarded wine company.
Awa winery is located in a unique wine-growing district called Gimblett
Gravels – a 800 hectare area of gravelly soils laid down by an old
river – and makes some of the world’s finest full-bodied red wines.
This squid dish is based on a
paua risotto recipe that features in our spring 2010 issue. The
risotto is stuffed into squid tubes and served with a lemon and
caper butter sauce. Yes, this recipe is a challenge, but the flavours
are just superb.
a new, soft-brew, coffee-making method that could take hot-milk-based
espresso drinkers time to adjust to, but is slowly gaining a status in
our best cafes. By Alan Titchall.
Welcome to the ‘third’ wave of coffee culture that has arrived on our shores and is challenging our coffee drinking habits as the demand for soft-brewing drinks grow.
There’s more crazy pasta recipes online these days than silly cupcakes, so we have singled out three Italian classics.
lot of nonsense is discussed about dried and fresh pasta, and whether
it should have a ‘bite’ (al dente). Cook it how you like – it’s only
flour and water and sometimes a little egg.