Foodstyle Magazine - Autumn 2015
Autumn 2015 - In this Issue Boiled lamb, Steak classic – au poivre, Salmon on the dark side, Hawke’s Bay winery tour
The title is deliberately deceptive and all it needs is the bread sauce to give this recipe a Mrs Beeton, 19th century, tone.
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
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.
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many good recipes get lost in the past and this one, with its rich,
brightly coloured reduction sauce using autumn berries, is an old
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.
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’.