Foodstyle Magazine - Autumn 2015

  Autumn 2015 - In this Issue Boiled lamb, Steak classic – au poivreSalmon on the dark side, Hawke’s Bay winery tour

Boiled lamb

The title is deliberately deceptive and all it needs is the bread sauce to give this recipe a Mrs Beeton, 19th century, tone.

On the contrary, the flavour of this dish is very contemporary and packs a flavour punch with a savoury reduction sauce and a herb flavoured mayo. Serve hot or cold. And if you can’t boil lamb then just give up cooking now.

Ingredients
Lamb leg or shoulder (bone in and sized to suit the number of diners)



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Steak classic – au poivre

Pepper steak is one of those old French classics that has fallen out of sight; well, at least since the American patron saint of French cooking, Julia Child, left us.

This peppery recipe appeared in France about 100 years ago and grew in popularity. A number of French chefs have claimed its invention in the past and, while none have been credited, it is agreed – that it was designed for foreigners, namely Yanks and Brits, who drank a lot before dining at the time. The heat of the pepper shocked their palates out of an alcoholic stupor.



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Salmon on the dark side

So many good recipes get lost in the past and this one, with its rich, brightly coloured reduction sauce using autumn berries, is an old classic.

Salmon fillet with a cabernet wine (reduction) sauce was very a popular recipe in the 1990s. This is a version of that sauce. It is surprisingly easy to prepare, looks very pretty on a white plate, and tastes heavenly – the tart sauce balancing the rich (often too rich) oiliness of farmed salmon.


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Hawke’s Bay winery tour

Foodstyle’s guide to the wineries of Hawke’s Bay isn’t comprehensive - we just want to tell you what wineries we really enjoyed on a three-day tour over the Autumn. By Alan Titchall.

The opportunity to sample wines before buying is far better than relying on wine reviews. Tasting is even more important when buying New Zealand’s best stuff, because price is not always an indicator of either quality, or your own tastes. In this country a poor vintage made from under-ripe grapes can retail for the same price as a good one.

You are also allowed not to like wines, especially wine varietals. My partner and I disagree over chardonnay styles, but we are both ambivalent about Kiwi sauvignon blanc – it can be too viticultural and unsubtle. Likewise Kiwi pinot noir – a lot of it is simply too ‘thin’.



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