The Otago Daily Times 2021 Fresh Magazine and Christmas Gift Guide

2 FRESH

Wednesday, November 24, 2021

Contents

Fro m the editor

3. Step h Peirce

S u m m e r grazing made s i m p le

HILE I write this the drizzle is a thick curtain and fog has W surrounded the hills. Just the weather for a glass of Mark Henderson's merlot with a piece of Christmas cake.

In the South the weather at Christmas is just as likely to be sunny with a balmy 30degC as it is a cool 14degC with weather more suited to a northern hemisphere celebration.

In our Fresh Christmas edition we are using the power of positive thinking with some classic Kiwi summer morsels for your celebratory table , whether it is for a gathering of friends during the next few weeks or Christmas Day itself.

For the big day there is Britishbased Kiwi Kylee Newton's glistening

4-5. Kylee Newton

An extract from the Kiwi-born

cook's latest book

6-7 Nadia Lim

Strawberries - sweet and savoury

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8-9. Friends and Family

SERVES 4

all things nice

50g butter, plus a little extra for the tin

Chocolate , ginger and sp ice ,

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brushing 3 cups plain (all-purpose) flour 80g white sugar 1 pinch salt 20 g fresh yeast 1 orange 100g white chocolate '/3 c u p (50g) candied orange peel '/3 cup (50g) candied lemon peel 1/a c u p (30g) unsalted p istachios 1 egg yolk Icing (confectioners) sugar, for dusting

butter and milk in a small saucepan to melt the butter.

Leave to cool. Sift the flour into a bowl. Add the sugar and salt and combine thoroughly with a wooden spoon. Make a well in the centre of the flour mixt ure.

Crumble the yeast into the

12. Wine and cake

Joan Bishop 's berry cake and Mark Henderson's Merlot

selection

COOKE HOWLISON MINI GARAGE

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Christmas for us if the queues at the Otago Farmers Market are anything to go by and Nadia Lim 's Eton mess and tabouleh salad certainly make the best of strawberries -she is also offering tips for how to grow them.

If you are struggling for some gift ideas, we have scrolled through the Christmas cookbook offerings to find some simple gifts you can make that look and taste amazing.

Whatever your Christmas plans , big or

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small, lux or simple, enjoy.

C-t C Rebecca Fox Lifestyle editor

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Lambert' s

cocktail and Swiss roll trifle - it takes me right back to my childhood.

If you need nibbles to hold you over until Christmas dinner or to take to a gathering, Steph Pierce has you covered with her summer grazing recipes as does Alison with her quick chicken pate.

Now for cake, this year we have gone slightly over the top -we have a delightful gluten-free Christmas cake option for those who miss out on that delicacy at this time of year, an Italian inspired Panettone, and for those not into dried fruit , Joan Bishop ' s upside down raspberry and almond cake which just yells summer.

It is berries which really signify

mixture . Cover and set aside for about 15 minutes. Add the remaining milk mixt u re and knead to form a smooth dough. Cover again and leave to rise for about 30 minutes in a warm p lace.

Wash the orange under hot water, pat dry and finel y grate the zest. Coarsely chop the white chocolate, candied orange and lemon peel and pistachios.

Combine the mixture with the orange zest. Vi gorousl y knead the dough, incorporating the pistachio mixt ure.

Grease a panettone tin or round high-sided tin. Transfe r the dough to the tin, cover and leave to rise for about 15 minutes. Preheat the oven to 180deg C. Bake the panettone on the middle rack for about 30 minutes. Whisk the egg yolk into the extra milk and brush it over the cake. Continue to bake the panettone for another 15 minutes on the lowest rack.

Remove from the oven and leave to cool. Dust generously with icing sugar to serve.

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300m1 milk , plus 1 tbsp milk for

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10-11. Tasty gifts

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Panettone is a yeast-leavened cake from Ital y traditionall y served around Christmas.

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pavlova

Panettone

Alison Lambert 's new take on

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marmalade glazed ham and citrus spiked

Varicose Veins

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COLLECTION

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FRESH

Wednesday, November 24, 2021

3

Summer grazing made simp le

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EADING up to summer

we all get busy and spending a small amount

of time getting pre-prepared

with some staples will make things a lot easier and more enjoyable . A few grazing condiments stored in jars ready for use and easy to take away when you 're on the move over summer are my go-to.

These classics are perfect for a grazing board , accompany a BBQ, load sandwiches/tacos or even layered on toast for a quick and delicious breakfast.

We all have endless jars being emptied and washed out.

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STEPH PEIRCE Rather than disposing of them , saving them and using them for storing condiments is perfect.

They can also be a great homemade gift or if you 're asked to bring a grazing board , bring your jars -too easy!

Pickled summer vegetables Sterilising jars Sterilising jars is a great practice to do not only for hot preserving but also to ensure your jar is clean , sterilised and has no unwanted bacteria. You can do this for when you are storing condiments or food in jars to be kept in the fridge. This will help them last that much longer. Seal all jars ti g ht with a sterilised lid to ensure they are airti g ht.

Wash your jars and the lids in hot soapy water then rinse under tap water. Do not dry them. Leave them to stand upside-down on a roasting tray while they 're still wet. Place the tray of clean , wet jars and lids into a preheated oven at

MAKES 1-2 JARS Pickling li quid 1 cup white wine vinegar '/3 cup water 1 tsp coriander seeds '/z tsp black peppercorns '/z tsp yellow mustard seeds 2 tbsp sugar Vegetables of choice , per jar 1 small red onion + 6 radish , finely sliced , 1 cucumber, cut into batons or finel y sliced 2 fennel , finel y sliced Needed 500m 1-750m 1 sterilised jars

Method

Place p ickling li quid ingredients into a small pot and bring to the simmer , remove fro m heat and allow to cool for 20 minutes.

Place vegetables ti g htl y into a sterilised jar, pour over warm p ickling li quid , fill to the brim and seal with a hot sterilised lid.

Pickles can be used within 2 hours of pickling or store d in the refri gerator and used for 2-3 weeks.

Great in salads , grazing boards , tacos, sandwiches, roasted meats etc.

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Rocket pesto

Whi pped feta 150g feta , goat 's, cow 's or sheep 2 tbsp plain yoghurt

Method

Don't waste your parsley stalks. Chop them up and use them in your pesto.

After all , it is being blended

Place rocket , parsley, almonds , garlic and p armesan into a kitchen whizz, blend until broken down and finely chopped.

You may need to stop and start the machine and push the greens down to blitz comp letely.

Add lemon juice, olive oil and salt. Blitz for a further minute.

Store in a clean jar sealed tightl y.

Keeps up to 2 weeks in the refri gerator.

Vegan option : Remove parmesan

into a paste. Y o u r parsley

will go twice as far and the flavour will be j ust as good.

120g rocket 1 large handful , parsley-stalks included , roughly chopped 3/4 cup toasted almonds 'h cup parmesan , grated (optional) 2 garlic cloves , crushed 2 lemons , juice only 1'/a cups olive oil 1 tsp sea salt

Method Using a food processor, blend feta for 30 seconds until broken down, add yoghurt and blend for another 20 seconds , scrape the bottom of the bowl and the sides and blend again for a further 20 seconds until smooth and creamy. Do not over blitz as it may go too thin.

Store in a sterilised glass jar until needed.

Keeps 5 days.

Serving, spread whipped feta on to a small dish drizzle with olive oil and sprinkle with dukkah or zatar spice blends.

Also great dolloped in salads or under crispy potatoes.

160-180°C for about 15 mins until hot and water has evaporated off the jars.

If you are preserving hot items/ liquids, pour them into the jars immediately

followed by the hot lid.

If you are not using hot items/ liquids, allow the jars to cool and avoid touching the rim when adding your food into the jars. This will prevent bacteria getting into the jar and your food will last longer.

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Marinated olives two ways Beautiful , flavoursome and easil y made. One roasting dish + one 750m1 j ar is all you need. These flavours will transform any olive. I love to use kalamata and green olives.

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PHOTOS: STEPH PEIRCE

Lemon and garlic marinated olives

Middle Eastern marinated olives

400g olives , liquid drained - I used kalamata and green olives 1 cup olive oil 4 cloves garlic , bruised 3 spri gs fresh oregano 3 spri gs fresh thyme Peel of 1 lemon Pinch chilli flakes

400g olives , li quid drained - I used kalamata and green olives 1 cup olive oil 4 cloves garlic , bruised 2 tsp zaatar Peel of 1 lemon 1/4 tsp of chilli flakes

Method Preheat the oven to 180deg.

Place all ingredients into a roasting dish and pop in the oven for 20 minutes until hot and starting to sizzle. Remove fro m the oven and place into hot sterilised jars and seal with a hot lid.

Store in the refrigerator for up to 1 month. Remove from the fridge 1 hour before serving to come back to room temperature.

4 1 FRESH

Wednesday, November 24, 2021

Original ways to use preserves N

EW Zealander Kylee Newton might live in England but she has kept a few nods to her Kiwi past in her Christmas celebrations.

In her latest book, The Modern

P reserver 's

Kitchen:

Clementine and whisk y marmalade

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with Jam, Chutney, Pickles and Ferments , she continues to showcase her passion for preserving and how some of her favourite preserves dress up her Christmas menu, such as her favourite clementine and whisky marmalade putting the finishing touches to her ham and pavlova.

THE BOOK

LCOHOL in marmalade makes for lovely boozy infusions of flavours.

If you don't like whisky then try with the same measure of gin , Campari , tequila or, for that lovely smoky effect , mezcal. Adding alcohol at the end of cooking when the temperature is slightly over 100degC ensures the alcohol evaporates , leaving behind only the essence, the flavour of the liquor used. You will see it rapidly bubble when you pour it in as the alcohol reacts to the heat and "burn s off".

This marmalade is therefore safe for children to enjoy.

If alcohol isn't your thing, then take out the star anise and pop in a couple of bay leaves at the start of cooking.

Or you could chop up some rosemary or lemon thyme and stir through before jarring.

The Modern Preserve r 's Kitchen: Cooking with Jam, Chutney, Pickles and Ferments by Kylee Newton ,

MAKES 4-5 x 250m1 JARS

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published by Quadrille,

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RRP $49.99 Photograp h y: Laura Edwards

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1.5kg clementines (or small mandarins) 700ml (3 cups) water 50ml (31/2 Tbsp) freshl y squeezed lemon juice 2 star anise 1.2k g (6 cups) white granulated sugar 80m 1 (scant Y3 cup) whisky Follow the marmalade process below and add the whisk y at the end of cooking when the temperature is sli ghtly over

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Marmalade process Place several small saucers in the freezer at least 1 hour before you start . Always begin by sterilising your jars and lids and use them straight fro m the oven.

Wash and prep your citrus and carefully remove the skin.Lay the skins flat , white sides up, and remove as much of the pith as you can with a very sharp knife.

Use this cleaned peel to make zest to add to your marmalade by slicing it into long, thin, super-fine

strips, 1mm wide.

Chop the flesh into small cubes, about 5mm-1cm in size, removing the p i ps as you go and as much of the membrane inside as you can.

Cut the other half of the unpeeled oranges in half lengthways and slice very finely with a sharp knife into 5mm-1cm semicircles. If you like less skin in your marmalade, then use more of the cut flesh and less of the cut skin.

Place all of the prepped peel, flesh and semi-circles into a large jam pan with as much of the juice collected on your board while chopping. Add the water and lemon juice and any spices, according to the recipe.

Boil on the highest heat , stirring intermittently, for 20-25 minutes, until it has reduced a bit and the peel has softened.

Add the sugar to the pan and stir until it has comp letely dissolved. Bring back to a rap id boil, then boil for a further 15-30 minutes, stirring intermittently so it does not catch and burn. Keep your marmalade on the hi g hest heat on the largest heat element to achieve the best set.

When it starts to look syrupy and heavier, it's time to set test/ wrinkle test to judge if it's ready for jarring. When ready to test , remove the pan from the heat, take one of the saucers fro m the freezer, drop 1/4 teaspoon of jam on to the frozen saucer and place in the fridge for 1 minute. Remove the saucer and gently push the marmalade with your finger. There should be a hard or soft wrinkle on the surface for a hard or soft set.

If ready, skim off any foam and stir throug h any flavourings (if not added at the beginning). Ladle the marmalade or jelly into hot sterilised jars through a widemouthed funnel or pour from a heat-proof jug, filling the jars to 2-3mm fro m the top. Clean the rim with a damp cloth and seal immediately with a hot sterilised lid. Once cooled, date and label.

Marmalades can be stored in a cool, dark place for up to 12-18 months. Once opened, store in the fridge and eat within 6-8 weeks.

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FRESH 15

Wednesday, November 24, 2021

Mark's marma lad e Christmas h am

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live across the world from my family, so I've formed a new family in the UK. My Christmas traditions have changed; however, my motherin-law is a dream and has adopted some of my mum 's traditions, just so I get a little taste of home at the festive season.

My husband joins in by making a marmalade ham for the ham , cheese and tomato grilled croissants my mum would make every Christmas morning, when we would drink Buck's Fizz (yes, not the rebranded mimosa) and sit around on the floor to open all our gifts.

Use any marmalade -we just love ours with clementine and whisky; clementines encapsulate the idea of Christmas in the UK for me.

MAKES ABOUT 750g COOKED HAM 11.2k g boneless , unsmoked tied gammon joint (uncooked ham) 250-300m 1 (1'/3 cups) app le cider 2 Tbsp clementine and whisk y Marmalade 1 tsp honey 1 Tbsp Dijon mustard 2 tsp orange juice or water 6-8 cloves (optional)

Preheat the oven to 200degC (180deg C fan).

Method Rinse the gammon in cold water. Pour the cider into a roasting pan , then top up with boiling water to a depth of about 3cm. Place the gammon on a rack that sits above the surface of the li quid , making sure the li quid isnt touching the meat . Wrap a large piece of foil loosely over the meat like a tent , ensuring there is an airt i g ht seal around the edges of the pan but that it doesn't touch the meat (creating a sort of steam balloon around the gammon).

New Zealand pavlova with marmalade

W

HEN I grew up in

the 1980s , pavlova was showcased on many a celebratory table.

Classically, the billowing pillow of softness with its slightly crunchy exterior would be topped with lightly whipped cream , freshly sliced strawberries, passionfruit and kiwifruit, maybe a little grated milk chocolate if we were lucky.

Pavlova shouldn't have a chewy inside. It's not merely a meringue with cream on top as some

recipes might have you think. It should be meltin-your-mouth soft with a gentle bite to the surface, much like the Russian ballerina it was named after.

As traditions evolve , so has my palate. These days, I like to add citrus, like marmalade , to my pays and dress them with dehydrated fruits or vegetables and toasted nuts.

living with

style

SERVES 6-8 4 large free-range egg whites , at room temperature 225g (1 cup plus 2 Tbsp) caster (superfine) sugar 1 tsp vanilla extract 1 tsp white wine vinegar 2 tsp cornflour (cornstarch) To serve 200m 1 (generous 3/4 cup) double (heavy) cream , whi pped 3-4 Tbsp Clementine and Whisk y Marmalade loosened with 2 tsp water Handful of pistachios or toasted almonds , roughly chopped Deh ydrated carrot twists and orange peel discs (optional) Method Preheat the oven to 160deg C

(140deg C fan).

Draw out a 20-21cm diameter circle on a large sheet of baking paper and p lace on a baking sheet.

In a stand mixer fitted with the whisk attachment or in a large bowl with an electric hand whisk, whisk the egg whites on high speed until li ght and fluff y, at least 4 minutes.

Reduce the speed and add 1

Bake in the middle of the oven for 50-55 minutes per 1kg of meat . Remove fro m the oven, remove the foil and rest until cool enough to handle. Snip off the string and use a very sharp knife to slice off the tougher skin without removing any of the fat . Score a crisscross p attern into the fat at 2cm intervals.

In a small bowl, mix together the marmalade, honey, mustard and orange juice and generously cover the scored fat with the mixt ure. Push the cloves, if using, into the scored fat in an intermittent fashion.

Return the gammon to the oven and bake uncovered for a further 25 minutes or until the glaze is golden.

Rest the meat for at least 1 hour before slicing.

You can make this a few days ahead of Christmas to lighten the cooking prep on the day - it will keep in the fridge for up to 12 weeks.

Notes Try with any marmalade or jell y you might have in your condiment ghosttown: orange, lime , grapefruit , lemon marmalades, or grape, quince , app le or medlar jellies.

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tablespoon of the sugar at a time , whisking to dissolve the sugar each time befo re adding another. Beat for 10 minutes after the last of the sugar goes in , until its glossy with very stiff peaks. Be diligent with this beating time for better results.

Add the vanilla , vinegar and cornflour and mix on a slow speed until combined. Sprinkle the baking sheet with a little water and spoon or pipe the meringue mixture within the circle shape. Build the meringue up, even out the top and using a spoon make a few peaks as you go to give it some texture.

Reduce the oven heat to

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120deg C (100deg C fan) and bake

the meringue for 70 minutes, then turn off the oven and leave cooling inside for at least another 3 hours or overnight. Do not be tempted to open the oven door during this time.

When ready to serve , top the pavlova with the whipped cream , drizzle over the loosened marmalade and sprinkle on the pistachios or toasted almonds.

I like to add dehydrated

carrot shavings and sometimes dehydrated citrus or fresh zest.

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Notes: The pavlova can be kept, covdered, at room tempera#ure for up to 1-2 days before, decorating.

If using frozen egg whites, make sure you defrost them

first in the fridge for at least 4-5 hours.

Substitute the marmalade for any other you have, or a

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stone-fruit jam or curd will be

equall y delicious. I've made

this pavlova using a carrot

marmalade and a peach jam.

Caramelize the nuts if you

want a sweeter version and

have fun with dehydrating fruits or vegetables, such as sliced pineapple, limes, blood oranges, apples, pears, beetroot (beets) or parsnips.

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6 1 FRESH

Wednesday, November 24, 2021

Sweet!

Strawberries and summer

SALES

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Akarua Alchemy Ice 2019 & Candle A sweet-loving aromatic dream in one

giftbox. Contains one bottle (375m1) of Akarua Alchemy Ice 2019 and one Remarkables Pinot Noir Candle.

This spectacular wine, inspired by the great

ice wines of Canada and Europe, is a top seller at Akarua Cellar Doors in Bannockburn and Arrowtown.

Available online and

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at Akarua Cellar Doors.

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RRP

$8925

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www akarua.com

Thyme Hill Merlot 2016 Thyme Hill Merlot 2016 is a

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HE end of the year is coming up so fast - with the soil warming up and so much growth happening at the moment, it feels like summer is just around the corner.

I'm really looking forward to catching up with family and friends to toast the end of 2021. It has been a challenging year for many and I think everyone deserves a good dose of socialising and relaxing.

Here on the farm , we plan to make the most of dining outdoors most days. When the sun is shining you 've gotta make the most of it! And who wants to be stuck inside watching a pot while others are outside chatting in the fresh air and sun?

Lots of fresh make-ahead salads and pre-prepared desserts are a much as I can. And using ingredients picked from the garden might just prevent that last-minute dash to the supermarket (in our case that's not

with plum and berries at the core. With youthful sappiness

adding to the appeal, this wine is an interesting alternative to Central Pinot.

(Mark Henderson, Dec 2020)

$3500

NADIA LIM

vital part of my plan to take it easy as

light-to-medium-bodied wine

RRP

PF

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so easy).

One of my (and the kids') favourites is fresh strawberries. When they are in full swing we stand by the

nadias

strawberry patch most afternoons

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and gorge ourselves with perfectly ripe strawberries still warm from the sun.

If it' s a particularly good haul some will make it into recipes , such as the two I've shared below (one sweet and

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online at

one savoury).

Buy online at www.thymehi11.co.nz

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Until next time , I'd like to wish you all the best in the lead-up to Christmas. Here 's hoping we can all get together to enjoy it. We deserve it.

Nga mihi nui , Nadia

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still warm from the sun has to be one of the best pleasures of the garden. Homegrown strawberries are always far more fragrant and sweeter than supermarket ones -a must for every garden.

Best grown from runners or small plants.

Plant June to November.

Space 30-40cm apart.

4-6 weeks from flowering to harvesting.

Crop rotation: Avoid planting

in the same ground as tomatoes, potatoes and capsicums as

strawberries are susceptible to the same soil-borne diseases.

Plant family: Rosaceae.

Growing conditions

Strawberries are one of the easiest fruit crops to grow but how they thrive is dependent on how you grow them. Choose a sunny spot (the more sun while the fruit is ripening, the sweeter the fruit) with free-draining soil. Plant in raised

beds or mounds if your soil is slow to drain. Containers are suitable too but choose large pots to allow the root system to spread. If planting in containers, use a good-quality potting mix with slow-release fertiliser mixed in.

In the ground , dig in plenty of organic matter such as compost , well-rotted manure, leaf mould or worm castings to ensure big, fat , juicy fruits. A slow-release fertiliser is beneficial at planting time.

Planting

Dig holes large enough for the roots to go straight down when planting without bending or splaying out. Plant so the crowns sit just above the soil. Check the planting depth after a few days to ensure the plants are at the correct level. Avoid covering the crowns in soil, or they may rot.

Mulching

As the weather warms up, mulching will help keep the soil cool and moist. Straw, bark , pine

1

needles , black polythene, even shredded newspaper are ideal.

Mulch keeps the developing fruit from touching the soil and rotting.

Rotting strawberries are a drawcard for slaters.

Feeding & watering

Mulch also suppresses weeds , which compete for moisture. Water is an important factor during fruit formation. If lacking, the fruit will be of poor quality, small or misshapen. Provide water regularly and consistently, and the shallow roots will thrive.

While they are getting established , strawberry plants have a higher nitrogen need (organic fertilisers such as blood and bone will help here). Once they start to flower, feed every two to three weeks with a higher potassium (K) fertiliser, such as tomato fertiliser or wood ashes.

Cover your developing fruit with bird netting, or the bird s will enjoy more fruit than you will.

FRESH

Wednesday, November 24, 2021

7

_2

Strawberry & rhubarb coconut Eton mess

4 W -WA*

This is an easy dessert that can be packed up in components and assembled fresh at your p icnic site. I like layering it in serving glasses or cups (make sure you di p right down to the bottom with your spoon to get a bit of everything). But you can do the quicker method of gentl y folding all ingredients together in a large bowl if you prefer.

-Aw

SALES Desert Heart Estate ACV

Come join us at the cellar door and vineyard

Method

SERVES 4-5 Prep time: 15 minutes 1 cup cream 3/4 cup vanilla coconut yog hurt (Rag lan Coconut Yoghurt Vanilla Bean is my pick) 8 small meringues , storeboug ht 3 cups Orange-Roasted Rhubarb & Strawberries (see reci pe below), chilled 2 Tbsp toasted coconut chi ps or thread (optional)

kitchen for a taste of our new-season Chardonnay, Pinot Gris and Rose , and our

Whi p cream to soft peaks. Fold through yoghurt .

Roughly crumble the meringues and divide between serving glasses or cups. Top with half the yoghurt cream , then half the fruit.

Layer with remaining yoghurt cream and fruit. Sprinkle over toasted coconut if desired.

aged Pinot Noir selection. Book a table for lunch where the "best platters in Central Otago" are still on the menu, alongside other

homemade bites and treats. Enjoy it all while taking in the magnificent 360-degree views of the Kawarau River, Mt Difficulty,

gold sluicings and the Pisa Range.

There's no pretence here, j ust good fun and generosity.

Strawberry tabouleh All the ingredients in this dish can be prepped the day before, stored in the fridge, and then combined with dressing just before you're ready to eat.

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Method Cook bul gh u r wheat according to packet directions and allow it to cool.

Make the dressing by mixing all the ingredients in a small bowl.

Place bul gh u r wheat , strawberries, cucumber, parsley, mint , onion, almonds and dressing in a large bowl and mix until well combined.

Serves: 4

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cup cracked bulghur wheat 500g strawberries , stem removed , quartered 1 telegrap h cucumber, halved lengthways, thinly sliced 1 bunch curl y parsley, finely chopped 1 bunch mint , leaves roughly chopped 3 spring onions , thinl y sliced 1 cup roasted almonds , roughly chopped Dressing: finel y grated zest of 1 lemon 1/4 cup freshl y squeezed lemon juice 1/4 cup extra-virg in olive oil '/2 tsp salt 1/2

Misha 's Vineyard 2021 Pinot Rose Currently rated New Zealand's

No. 1 Rose by two of the country's leading wine critics, 'The Soloist' Central Otago Pinot Rose 2021 is

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I i

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R h u b a r b and strawberries take well to being roasted , turning soft , j uicy and creating a sweet , fragrant syrup. The mix is divine with a dollop of yoghurt , cream or ice cream , or made into something more special such as a cheesecake or tart , or served with a crunch y biscuit.

SERVES 6

Pinot Noir, is a premium wine, produced in ultra low quantities, from established vines, on a special Felton Road site. Drinking beautifull y now, here is what some of NZ's top reviewers

have had to say;

it )

x

.,,, ,

aromas of wild red flowers and

%

stony mineral scents, cherries

and red apple...

Prep time: 5 minutes

Cook time: 10-15 minutes 4 stalks rhubarb , cut into 3-4cm lengths 400-500g strawberries , hulled , cut in half 3 Tbsp caster sugar 1 orange Method Preheat oven to 200degC. In a baking dish , toss r h u b a r b and strawberries with sugar. Roast for 10-15 minutes until rhubarb is tender (test with the sharp tip of a knife).

Cut the orange in half and squeeze over rhubarb in the baking dish. Allow to cool.

Sam Kim, Wine Orbit - 94pts & 5 stars Gorgeously comp lex and inviting...

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8 FRESH

Wednesday, November 24, 2021

A Christmas to remember P Quick pate I like to have reci pes like this up my sleeve . You can whi p this pate up very fast and it can be a very hel pful go-to in the fridge. You can spread it on toast , crackers and of course it can be spruced up for Christmas with the addition of artisan bread , crackers , dried fruits and tasty relish.

FRIENDS AND FAMILY ALISON LAMBERT

SERVES 6-8

C

HRISTMAS this year is well deserved for us all. It has been a trying year with so much uncertainty

i

and worry. However, Christmas

dinner is not about worrying and it certainly is not about uncertainty. It is about getting your prep done ahead of time

and waking up to a relaxing day so you can sit back and enjoy

your time with your family and friends. This is definitely not the year to have added stress.

I have included some old classics which your friends and family will relate to and absolutely love not only the flavours but the nostalgia it brings with it. I have also included a summery drink to accompany the day and to be honest I think we all could do with a drink!

Merry

Christmas

and be kind x.

300g fresh chicken livers 125g unsalted butter 1 shallot or small onion , finely diced 2 (150g) field mushrooms , finel y sliced 3 spri gs fresh th yme or summer savoury, leaves only 1 garlic clove , crushed

3 Tbsp light beer o,.

50m1 cream Salt and ground black pepper

.r4

Method

Using a sharp knife , clean up the livers by removing any connective tissue or sinew.

Heat a medium sized fry pan over moderate heat and add 20g butter.

Add the diced onions, mushrooms , herbs and garlic. Cook until soft but not

everyone

coloured (8 minutes). Remove and set aside.

Return the pan back to the heat and when hot add the livers, cook for about 3 minutes on each side, season well.

Add the beer and allow to bubble away until reduced by two-thirds.

Add back the shallot and

herb mixture.

Add the cream to the pan and once it begins to bubble and thicken, pour everything into a blender and blend until a smooth puree forms.

With the motor running, add the remaining butter in small cubes, you will notice the heat fro m the livers will help to emulsif y the pate.

Taste and adjust the seasoning.

Pour into a non-reactive dish, cover and set in the frid ge.

It will last for up to 3 days.

Trifles of all trifles I always remember the trifle coming out at Christmas and I was never too fond of it , to be honest. But if you t h i n k about the many delicious layers that go into a "good" trifle from j am my sponge , fresh berries , dreamy, creamy custard and a generous sp lash or two of sherry (optional of course) and freshl y whi pped cream to finish , what 's not to like?

You definitel y need to make this a day or two ahead of Christmas as it requires a bit of preparation and the flavour improves also. Take care making this , as the dessert is always the talking point and it is the perfect finish to your fantastic day.

SERVES 8 Swiss roll 4 large eggs 100g caster sugar, p lus extra for dusting 100g self-raising flour 175g raspberry or strawberry jam Custard

500m 1 milk 300m 1 cream 4 egg yolks 25g caster sugar 50g cornflour 1 tsp vanilla extract

Filling 150m1 dry sherry 300g fresh or frozen raspberries , plus extra for serving To serve 300m 1 cream , lightly whi pped 50g sliced or slivered almonds , toasted

Method

Beg in by making the swiss roll.

Preheat the oven to 190degC , grease and line a 33cmx23cm Swiss roll tin with baking paper.

For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and airy and the whisk leaves a trail when lifted out.

Sift the flour into the mixture and carefully fold through. Pour into the prepared baking tray, gentl y spreading evenl y, ensuring you get into the corners .

Bake for 10-12 minutes, or until the sponge is golden brown and begins to shrink fro m the edges of the tin.

While the cake is cooking, place a p iece of baking paper, a little bigger than the size of the tin, on the work surface and dust it with caster sugar.

Turn the cake out on to the sugared paper and peel off the paper. Make a score mark r u n n i n g down one of the long sides, about 2cm in fro m the edge, being careful not to cut right through (this is to stop it cracking when rolling it up).

Spread the jam evenly over the sponge.

Roll the sponge, starting with the longest edge to form a Swiss roll. Gently roll it a little to secure the edges. Allow to cool.

When cool, cut into 14 rounds

and p lace neatly into the base and sides of your dish.

Drizzle over the sherry and allow to soak in.

Gently squash the raspberries and scatter over the sponge.

To make the custard : Place the milk and cream in a saucepan over a gentle heat and heat it to just below simmering point.

While the cream is heating, whisk together the egg yolks , sugar and cornflour mixture and the vanilla in a medium bowl. Then, whisking the egg mixture all the time with one hand , graduall y pour the hot milk and cream into the bowl.

Return the mixt ure back to your saucepan. Whisk over a gentle heat continuously until a thick custard forms.

Pour the custard over the sponge and raspberries and allow to set and cool comp letely.

Cover loosely and chill overnight.

On the morning of serving the trifle, whip the cream with a little vanilla and spread generousl y over the top of the trifle.

Decorate with raspberries and toasted almonds.

L I

I

FRESH 19

Wednesday, November 24, 2021

Praw n and avocado cocktail I remember prawn cocktail as a child and it was on menus everywhere. You can make a large bowl or individual servings in glasses. It is a li ght , refreshing starter to your meal and very easy to assemble and transport if need be. The preparation can be done the day before and assemble j ust before eating.

Method

SERVES 4 600g prawns , peeled and cooked 2 avocados 1/2 cucumber (100g) 8 cherry tomatoes , cut in half 1/2 red onion 200 g baby gem or small cos leaves , washed and drained 50g watercress or rocket leaves , 1 lime Pinch sea salt and cracked pepper 1 tsp fresh dill or fennel frogs (leaves)

Jos

Dressing 2 Tbsp good qualit y mayonnaise 2 Tbsp creme fraiche 2 Tbsp tomato sauce Sp lash or two of tabasco or similar hot sauce Sp lash of worcestershire sauce Lemon or lime wedges for serving Pinch of cayenne for serving

S u m m e r sangria

4.

Prepare the prawns, by defrosting in the fridge overnight. Rinse and pat dry. Lightly score the back of the prawn fro m top to bottom so it sli ghtly opens up and devein.

This is a little dark vein that you will see, gently pull out and discard . Keep the prawns in the fridge until required.

Prepare all your salad ingredients such as washing and drying your lettuce. This will keep well overnight in the fridge in a covered container. It will also help to keep it extra crunchy.

Peel the cucumber and remove the seeds, cut into small dice, add a little lime juice , salt and

chopped dill. Add the diced red onion and toss through, set aside.

To make the dressing, mix all the ingredients together in a

small bowl, add a little lime juice and adjust the balance. Some people like it spicy and some not, that is up to you.

To assemble on the day - Tear up the lettuce and place on the bottom of your dish, scatter over the marinated c u c u m b e r and onion. Slice the avocado, squeeze over a little lime juice and sprinkle over salt and pepper and p lace this on top of the cucumber.

Dress the prawns (leaving a few aside for garnishing) in the dressing and generousl y p lace on top.

Serve with the remaining prawns on top or hanging over the rim of the bowl/glasses, sprinkle over a little cayenne pepper, lime wedges and a few watercress and dill leaves.

Best eaten immediately.

Yt

I think we all deserve a drink of sort s to celebrate the bi g day. I love the fruity, refreshing flavours of this s u m m e r y sangria. You can certainl y make this non-alcoholic by omitting the alcohol and rep lacing it with some cranberry juice.

Begin the day or week before, by macerating then freezing the berries. Finely chop the oranges and one lemon with the sugar (can be done in the food processor). Pour into a bowl and gently mix through the berries.

Cover and let macerate for at least an hour or two.

When the fruit is ready, pour into ice cube t rays or something similar and freeze.

When ready to make your sangria , add the frozen berries into a large jug or punch bowl , pour over the chilled rose, brand y and sparkling water, add the cinnamon stick, ginger, peach slices and mint and mix.

Add ice cubes and enjoy all day long.

1 LITRE, LARGE JUG 1 bottle (750m1) rose

100ml brandy

300m1 sparkling water 2 oranges 2 lemons , 1 juiced and 1 chopped 300g berries - strawberries , blueberries, cherries , et cetera 3 Tbsp raw cane sugar 1 cinnamon stick 10g fresh ginger, sliced thinl y 2 firm peaches , sliced thinl y 10 fresh mint leaves, li ghtly bruised Ice cubes

I

IP

Method

MAKES ABOUT

!io_ 110

A

A 40

Am W E

46

46

Taking Christmas Orders ; ,. ,.

VZO. r

FORGET THE LAMB AND

41

ORDER YOUR SALMON op locally produced books, magazines, photography & more with the ODT Store.

FOR CHRISTMAS DAY .7( 6W. tZ&

WbkW

wdei"a

Shop today at www.store.odt.nz

11

Store

FROM THE OTAGO DAILY TIMES

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10 FRESH

Tasty gift s OMETIMES

the

shopping not much fun, why not turn your hand to making your own presents. Food is

best

Christmas presents are

S those made yourself.

So if you are finding Covid19-impacted Christmas

always appreciated and sweet

treats make great presents. So

for a few hours in the kitchen using easy to find ingredients you can create some lovely gifts.

Here are a few ideas.

Orange , chilli and chocolate bark Ashia Ismail-Singer says this is an easy dessert or afterdinner treat. This reci pe is very flexible as you can substitute any combination of dried fruit and nuts that you like. Chocolate and orange always go well together and the inclusion of a few sp ices adds extra flavour.

Wednesday, November 24, 2021

Gingersnap cookies Preheat the oven to

MAKES ABOUT 50 ...........................................................

180degC. Line two baking

trays with baking paper.

Roll the dough into balls, about 2.5cm diameter. Place the balls on the trays, leaving at least 5cm between them.

Bake for 10-15 minutes or until the cookies are golden brown. Remove from the oven, leaving the cookies on the trays to firm up a little, about 3-5 minutes. Transfer the cookies to a wire rack to cool completely, then store in an airti ght container.

280g plain (all-purpose) flour 2 tsp bicarbonate of soda

(baking soda)

'/s tsp salt 3 tsp ground ginge r 1 tsp ground cinnamon '/z tsp ground allsp ice '/a tsp ground white pepper 225g butter, at room temperature 100g raw sugar 100g brown sugar 1 egg 1/3

cup molasses or dark, thick honey

Method

k

Combine the flour, bicarbonate of soda, salt and spices in a bowl and set aside. Whisk the butter

x

ESTIVE

and sugars in another large bowl until creamy, about 3 minutes.

Add the egg and molasses and

mix well. Add the flour mixture and gentl y combine to make a smooth, very soft dough. Tightly wrap the dough in plastic wrap and refrigerate it for at least 2 hours or until firm.

SERVES 10-12 1/4 tsp ground cloves 4-6 cardamom pods, seeds removed and ground 14/ tsp cayenne pepper 1/4 tsp ground chilli 1/2 tsp ground cinnamon 400 g dark chocolate 2/3 cup pistachios , roughly chopped 2/3 cup cashews , roughly chopped 1/2 cup dried cranberries , roughly chopped finel y grated zest of 1 orange extra nuts to decorate edible gold (optional)

Image and text fro m Festive by Julia Stix, p hotograp hy by Julia Stix, food styling by Eva Fischer.

Murdoch Books RRP $27.99.

Noke 4

s

Method

Line a baking tray with baking paper.

Place the sp ices in a small fry ing-pan over a medium heat.

Allow them to toast without burning to release their aromas, about 30-40 seconds. Remove from the heat and set aside.

Melt the chocolate either in the microwave (remove and stir every 30-40 seconds) or in a bowl set over a saucepan of boiling water.

Add the spices, nuts, cranberries and half the orange

zest to the melted chocolate and stir to combine. Pour on to the prepared tray, spreading it evenly. Scatter over the ext ra nuts and remaining orange zest and

The book Saffron Swirls & Cardamom Dust by Ashia Ismail-Singer ,

p hotograp hy by Christall Lowe ,

dust with edible gold if using.

Place in the fridge to set.

Break into shards before serving.

/

published by

Bateman Books , RRP$49.99.

SUNRAY

nells

f 289 South Road , Dunedin , New Zealand IF

_

I

APOTHECARY HEALTH STORE

N

NATURAL INGREDIENTS FOR A HEALTHY XMAS

0

0)

Nuts, seeds & dried fruits

est. 2001

,y

Specialty high-protein flours such as hemp, coconut & pumpkin seed

We 're open all day everyday over the Christmas holidays!

Culinary and medicinal herbal teas & spices

WAS STRESS? X

(excluding Christmas Day) Phone (03) 487 6932

E mitchellstavernltd

A great variety of beans, rice & superfoods

Talk to our iaturopath/herbalists about a personalised herbal tonic - just for you .

Unite against COVID-19

ealth 2000

where caring comes naturally

CENTRE CITY MALL 03 474 1462 www.sunraya pothecary.co.nz

FRESH

Wednesday, November 24, 2021

11

No need to sacrifice Xmas tradition to go gluten-free

G

LUTEN-FREE

food

writer

Becky Excell will never forget her first gluten-free Christmas . . . mainly because she felt miserable and missed out on eating almost everything worth eating!

Leaving the dramatics aside , back

then , she was just happy to survive

the day without gluten gatecrashing the party. But now, she has realised that Christmas doesn't have to mean missing out on a single thing, and the same applies to you -here

MAKES 20 SLICES Takes 43/4 hours + 12 hours soaking For the soaked fruit (The total wei ght of your mixed dried fruit should be 850g. I use the following, but use what you have to hand/is available.)

350g currants 150g sultanas (golden raisins) 125g raisins 125g glace cherries 50g candied mixed peel 50g dried cranberries 120m1 (1/2 cup) Amaretto or brandy, plus ext ra for 'feeding' Grated zest of 2 lemons , and the juice of 1 For the cake

225g (1 cup plus 2 tbsp) dark

brown sugar 225g (1 cup) butter, softened , plus extra for greasing 4 large eggs 1 tbsp black treacle (molasses) 11/2 tsp ground mixed sp ice 225g (13/4 cups) gluten-free plain (all-purpose) flour

/2 tsp xanthan gum

1

25g ( '/4 cup) ground almonds (almond flour) 50g blanched almonds , chopped To finish 5 tbsp apricot jam 400g marzi pan 700g white fondant icing Icing (confectioners ') sugar, for dusting Red and green fondant icing, for a holl y decoration

Method

Place your dried fruit in a large bowl and ensure that any larger chunks of dried fruit are finely chopped - dried cherries especially, if using. Pour over your Amaretto or brandy and the lemon juice, then stir in your lemon zest. Cover and

is one recipe to help, a classic Christmas cake.

For Excell who describes herself as a professional procrastinator the only hard part is ensuring you make this as early as possible.

"That'll give this beauty ample time to mature and develop, guaranteeing an intense flavour that only comes from feeding across weeks and months. I promise it's worth the wait!"

Have

a

Christmas!

Merry

allow to soak for at least 12 hours.

Preheat your oven to 120deg C fan / 140degC . Grease a 20cm loosebottomed , deep, round cake tin (pan) and line the base with non-stick baking parchment. Then line the sides, ensuring the parchment is sli ghtl y taller than the tin itself. Finall y, wrap a double layer of baking parchment around the outside of the tin and secure round the middle with string, with the parchment about 5cm taller than the top of the tin. (This prevents the sides of the cake from b u r n i n g during the long bake.)

Add all the cake ingredients to a large mixing bowl. Mix until fully combined , ideally with an electric hand whisk.

Graduall y stir in all your soaked , dried fruit thoroug hl y, using a spatula or wooden spoon. Spoon into your prepare d tin , making sure it 's all nice and level.

Cover the top of your cake with a square of baking parchment with a hole in the middle of it - the hole helps with steam and the covering hel ps prevent the cake fro m burning. Bake in the oven for around 4 hours - it will be a dark golden colour and fairly firm. Allow the cake to fully cool in the tin.

Once cooled, poke all over with a skewer (until about halfway down) and spoon over a little ext ra Amaretto or brandy. Remove the cake fro m the tin and wrap in two l ayers of baking parchment followed by two layers of kitchen foil. Store in an airt ight container for up to 3 months, feeding the cake every few weeks by pouring over a tablespoon of Amaretto or brandy.

A week before serving, remove the cake fro m its baking parchment/ foil wrapping and turn it upside down so that its flat end is facing upwards.

Spread all over with a thin layer of sli ghtl y warmed apricot jam.

Generously dust your work surface with icing sugar and briefl y knead your

iii

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and appliances

[7 c,

(gluten-free)

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marzi pan until softer and more workable. Dust your surface once again and your rolling p in too.

Roll out your marzi pan to a large circle, around 4mm thick, ensuring it's big enough to cover the entire cake. Use your rolling pin to lift up the marzi pan and cover your cake with it.

Carefully press it onto the top and down the sides so that it's lovely and smooth. Trim any excess marzi pan around the base, using a sharp knife .

Dust your surface once more with icing sugar, then roll out your white fondant icing to a large circle, around 4mm thick. Again, use your rolling pin to lift up the icing and cover the cake with it.

Trim off any excess.

Decorate the cake however you wish with edible or non-edible decorations, such as ribbons or festive figures. I used a little red and green fondant to make holl y leaves and berries , using a little water to stick them in place.

>

tI w l`

*

- This is an edited ext ract from How to Bake Anything Gluten Free by Becky Excell published by Quadrille.

WANT A NEW KITCHEN? EZY KITCHENS ARE THE WISE CHOICE. WE PRODUCE ALL OUR KITCHENS HERE IN THE IUTH ISLAND.THE WORKMANSHIP AND MATERIALS ARE 3HEST QUALITY. FOR A QUALITY KITCHEN THAT'S OR KIWIS BY KIWIS TALK TO US TODAY

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12 FRESH

Wednesday, November 24, 2021

Fruit -topped perfect finish l

1 ?

1

A SOUTHERN KITCHEN

A 4

N f

'

44

'

All Y

JOAN BISHOP

0; 41 T

W

E all want to serve simply

scrumptious

food on Christmas Day. To ensure the cook is able to have fun too and is not totally exhausted , it is essential that

mWO

'

some of the food is prepared

ahead of time.

This upside down pudding/ cake actually improves if made a day or so before eating and so is ideal.

Gorgeously fruity, moist and utterly delicious, this special cake is such a celebration of summer.

The juicy sweetness of the berries and the pineapple scented lightness of the sponge beneath ensures this is a superb finish to any meal.

To make this even more special , fresh seasonal berries, raspberries , strawberries (halved if large) or blueberries or a mixture can be piled on top of the cake just before serving.

MAKES 16-20 SLICES ........................................................

.

Topping 70g caster sugar 300g fresh or frozen rasp berries Cake 2 large eggs (size 7) 150g soft brown sugar 200m 1 pineapp le juice 125m1 olive oil , li ght 200g p lain flour 2 tsp baking powder 70g ground a l m o n d s 70g polenta (Quick cook variety) Optional Garnish Fresh seasonal berries

Upside down raspberry and almond cake Method Preheat the oven to 180degC bake.

Line the base of a 22cm-23cm baking tin with baking paper and lightly oil the sides. Sprinkle the base with caster sugar and then sprinkle with raspberries to cover evenly.

Place the eggs and the soft brown sugar in a bowl and beat with an electric beater until thick and creamy, about 4-5 minutes.

Reduce the speed to low and

gently beat in the pineapp le juice and oil. Sift the flour and baking powder together and fold them into the egg mixture along with the almonds and polenta. The mixture will probably be a bit lumpy. Pour over the raspberries in the cake tin and smooth out the top . This is quite a moist batter. Place into the pre-heated oven and bake for 55-60 minutes until risen and golden and a skewer inserted in the centre comes out clean.

Remove the cake fro m the oven and leave to cool in the tin for 15 minutes.

Invert the cake on to a large flat platter. Gently peel off the baking paper, taking care not to dislodge any of the raspberries.

This cake will keep in the fridge for up to four days.

Just before serving, top with seasonal fresh berries if available.

Serve with lashings of cream , ice cream , or a thick creamy yoghurt .

' Let th em eat cake WINE TIMES MARK HENDERSON

2019 Left Field Hawke's Bay The Hatchling

2020 Trinity Hill Hawke 's Bay Merlot

2019 Elep hant Hill Le Phant Rouge

Price: $17.99 Rating: Excellent

Price: $24.99 Rating: Very good to excellent

Price: $22 Rating: Excellent

A merlot-dominant blend that is fragrant and appealing. Bordeaux leaf, bramble, pencil shavings, red fruits and berryfruits, plum with time. Supple and

Rich, ripe and perfumed nose. Plum and dark berries, dusty, yet freshness too. Density to the palate , mouthfilling, but not overblown.

Youthful, fresh and well balanced leading with ripe berry, plum and spice flavours, the tannins quietly reminding you of their presence with a chewy, salivatory finish.

Immediate drinkability,

Merlot-based blend.

Perfume , a little struck match, tilled eart h, berryfruit swelling. A silky, velvety feel to the palate, excellent depth of plum and berryfruit married with spice and fruitcake. Alread y fleshy and open, yet there's fine tannin in support that would carry this nicely in the cellar for a year or three. Lots of p leasure in a glass here.

mouthfilling, a depth ET them eat cake " is an infamous quote L likely to have been erroneously attributed to Marie Antoinette, purported to be her response to hungry peasants

complaining about a bread shortage. As folklore goes, it' s a translation from the French "Qu 'ils mangent de la brioche ", which to my only moderate French skills references brioche rather than cake itself, though the French quote appears to have been taken as gospel by burger joints across the land these days where the humble and mighty burger bun , has been supplanted by brioche!

of flavour across the palate focused on ripe plum and berryfruits.

Sweet fruit and spice are balanced by fine tannins and crisp acidity. Nice comp lexity and drinkability, value too.

iU

fip

I

IIV Nt IV

HI LL

but will like ly shine with added time.

www.leftfieldwines.com

www.trinity hill.com

www.elep hanthill.co.nz

But I'm getting off topic here , as the quote "let them eat cake " is a fitting cry as we approach Christmas. Whether you swore off cake as your trousers inexplicably shrank in the wash, just really aren't

that you 'll stumble across cake somewhere during the festive season -often repeatedly!

Steamed puddings and plum puddings (the latter devoid of plums - rather, a mix of dried fruits) are a memory from my childhood , often with the addition of tooth jangling

coins to the mix. Others may remember panforte , panettone, stollen or buche de Noel if they come from European stock, and of course there are Christmas mince pies. Almost certainly commonest of all though is the classic fruitcake , with some families preferring this plain

a dessert person or gave it up

for Lent, I think it highly likely

and unadorned , others layering it with almond icing.

I began thinking about fruitcake and wines that you might drink with it (this is a wine column after all), and toyed with the possibly predictable options of various fortified wines such as liqueur Muscat, tawny port and ruby

port , which arguably would acquit themselves well. My mind kept retu rning, however, to the option of merlot or merlot blends as some of the typical descriptors for merlot

such as plum , fruitcake and spice also describe fruitcake to a t.

Merlot combines the useful skill of depth of flavour to tackle Christmas ham or poultry, yet with a roundness and suppleness that wouldn't overpower these dishes, before unfurling its sweet fruit , spice and fruitcake flavours on the . . . well , fruitcake.

It's a combo that I haven't yet done exhaustive tests on , so I'd love to hear your feedback , but in the meantime here are three Hawke 's Bay beauties that should be widely available and won't break the bank, to get you started.

Otago Daily Times Advertising Feature

Christmas 2021

G IF T GUID E

THE

Perfect Christmas Gift!

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Otago Daily Times CHRISTMAS GIFT GUIDE 2021

.

Local Beach Tees: St. Clair, Brighton, Allans, Murderers, Aramoana Beaches, $39.90 or 2 for $70 from Alex Campbell’s Menswear South Dunedin, Mosgiel and Cromwell.

GIFT IDEAS UNDER $50

Candle, Lanterncove Dispensary Range $46.90 from Larnach Castle.

One size fits all! Let them choose from over 40 stores with a Meridian Mall gift card! Purchase at meridianmall.co.nz or from Mall Management, Mon-Fri, Level C1.

Mad Millie Beginners Cheesemaking Kit, $42 from Dunedin Malt House.

The Floss Junkie Cross Stitch kits.

Designed and made in NZ. A wide variety of designs available.

Priced at $35.00 from Dunedin Public Art Gallery shop.

BBQ Golf Set, $44.90 from Otago Museum.

ODT Birds of NZ Puzzles. 1000-piece jigsaw puzzles featuring photographs by award-winning ODT photographer Stephen Jaquiery. Choose from Kākāpō Capers, Tūī Splendour, Cheeky Kākā, or Waxeye in Blossom. $39.99 each or set of 4 for $140 from the ODT Store.

ODT 2022 Calendars featuring stunning photographs from across Otago as captured by ODT photographers. A4 $16.00, A2 $18.50.

Any 2 for $25.00 from the ODT Store.

Vintage New Zealand Floral Bauble gift box, $34.50 from ToitŪ Otago Settlers Museum.

Assorted Cavallini and Co. Jigsaw puzzles. Priced from $49.95 from ToitŪ Otago Settlers Museum.

Socksmith socks graphic crew. Assorted men’s, women’s and children’s styles. From $20.95 from ToitŪ Otago Settlers Museum.

Happy Socks. A wide selection of men’s and women’s styles. Gift boxes also available. Priced from $21.95 from Dunedin Public Art Gallery shop.

The Aromatherapy Company gift sets $29.99 from Roslyn Pharmacy.

Otago Daily Times CHRISTMAS GIFT GUIDE 2021 Magazine Subscriptions. Choose from Kiwi Gardener, Rugby News or Classic Driver. Subscriptions start from $22 from the ODT Store.

Earrings from $20-50 from Artisans Bloom.

Cool Reactions Chemistry Kit $26.90 from Otago Museum.

GIFT IDEAS UNDER $50

Relics Gift Cards: Choose the amount you wish to gift. Available and redeemable at Relics Music & Relics Hifi.

Mad Millie Kombucha Kit $45 from Malt House Dunedin.

New and secondhand CDs: Choose from a wide selection of CDs and limited-edition box sets, from $10 at Relics Music.

Nothing Too Serious. Over 200 pages of the best of Jim Sullivan’s Otago Daily Times column, Nothing Too Serious. $39.99 ($35 subscriber special) from the ODT Store.

Malt House Dunedin Gift Vouchers, from $20 from Malt House Dunedin.

Beaded Bowl $90-$140 from Artisans Bloom, artisansbloom.co.nz.

Spray Tan: Full body $50 from Inspiring Women’s Gym.

Healthy Dog & Co starting at $12.99, range of sizes available from Roslyn Pharmacy.

ODT Image Collection. Choose from a stunning selection of images exclusive to the ODT Store. Prints available in a range of sizes on high-quality photo paper, canvas, or block mounted. From $24.00 from the ODT Store.

Choose from our wide selection of gift ideas Under $50 at Design Withdrawals, 7 Moray Place, Dunedin 03 477-9296 www.designwithdrawals.co.nz

Otago Daily Times CHRISTMAS GIFT GUIDE 2021

The Herb Farm range, from $14.50.

From Health 2000 Dunedin.

Mysterious World of Crystals $42.90 from Otago Museum.

NZ Hand made toys starting from $14.99 from Roslyn Pharmacy.

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Health 2000 Vouchers.

From Health 2000 Dunedin.

Waboba Wingman Pro - Silicone frizbee $19.99 from Young Reflections.

GIFT IDEAS UNDER $50 Herbal teas & accessories, from $14.50.

From Health 2000 Dunedin.

Opal + Sage crystal and candle range, starting at $12.99 from Roslyn Pharmacy.

Fashion Shorts: Otago’s biggest selection.

From Alex Campbell’s Menswear South Dunedin, Mosgiel and Cromwell.

Nuts & Fruit trays. Some suitable for diabetics and gluten-free. From $9.95. From Health 2000 Dunedin.

NZ Christmas angels from $12.99 from Roslyn Pharmacy.

One size fits all! Let them choose from over 40 stores with a Meridian Mall gift card! Purchase at meridianmall.co.nz or from Mall Management, Mon-Fri, Level C1.

Crocs Baya Clog $49.99 from Hunting and Fishing Dunedin.

Dear Heart Soap $19.20 from Larnach Castle.

Otago Daily Times CHRISTMAS GIFT GUIDE 2021

Hape Deluxe Kitchen Playset $299 from Young Reflections.

Wall Posters: Film, music and art posters - lots to choose from, $15 each or 2 for $25 at Relics Music.

Electronic brain box 80+ FM Radio $39.99 from Young Reflections.

BABY Lalaboom Bath Ball $39.99 from Young Reflections.

Kids’ Summer Clothing Packs in navy or lilac $59.99 from Hunting and Fishing Dunedin.

GIFT IDEAS FOR KIDS

Okuma Kids’ Vibe Fishing Set $39.99 from Hunting and Fishing Dunedin.

Genius Square $39.99 from Young Reflections.

One size fits all! Let them choose from over 40 stores with a Meridian Mall gift card! Purchase at meridianmall.co.nz or from Mall Management, Mon-Fri, Level C1.

Plenty of gift ideas for the kids at Design Withdrawals, 7 Moray Place, Dunedin 03 477-9296 www.designwithdrawals.co.nz

Otago Daily Times CHRISTMAS GIFT GUIDE 2021

Table runners - $80 from Artisans Bloom, artisansbloom.co.nz

Malt House Cider Brewing Kit $99 from Dunedin Malt House.

Mens and Ladies Tees and unisex Hoodies. From Alex Campbell’s Menswear South Dunedin, Mosgiel and Cromwell.

GIFT IDEAS UNDER $100 Binga Baskets $30-$250 from Artisans Bloom, artisansbloom.co.nz

Flox large Insulated picnic bag $89.90 from Otago Museum.

New & 2nd Hand VINYL: An exciting selection of vinyl and limited edition box sets, from $20 at Relics Music.

Handmade Eco-Resin Planter - $99 from Artisans Bloom, artisansbloom.co.nz

Dusen Dusen from Areaware Everybody tissue box. $79.95. From Dunedin Public Art gallery shop.

Dressed Fashionable Dress in Aotearoa New Zealand 1840 – 1910, Claire Regnault. $70.00.

From ToitŪ Otago Settlers Museum.

Malt House Beer Brewing Starter Kit $99 from Dunedin Malt House.

Mad Millie Fresh Cheese Kit $69 from Dunedin Malt House.

IZIPIZI glasses. Colour your world with a pair of colourful, lightweight reading glasses from IZIPIZI. Wide selection of designs and Dioptre strengths. Priced at $60.00. From Dunedin Public Art gallery shop.

One size fits all! Let them choose from over 40 stores with a Meridian Mall gift card! Purchase at meridianmall.co.nz or from Mall Management, Mon-Fri, Level C1.

A wonderful range of decorative ceramic wall tiles $52 each at Design Withdrawals, 7 Moray Place, Dunedin 03 477-9296 www.designwithdrawals.co.nz

Otago Daily Times CHRISTMAS GIFT GUIDE 2021

CENS ORED

Eye shadow kits $79 each from Inspiring Womens Gym.

Naughty Gnome $83.80 from Larnach Castle.

Cavallini & Co Herbarium Vintage Apron $64.90 from Otago Museum.

Healthy gift baskets, made-to-order.

From Health 2000 Dunedin.

GIFT IDEAS UNDER $100

Gym Membership: Buy a 12 month membership $112.67 per month from Inspiring Womens Gym. Blackwell Homewares.

Macrocarpa cheeseboard with etching. Made in New Zealand. $59.95. From ToitŪ Otago Settlers Museum.

Dirty Dog Sunglasses $69.99 from Hunting and Fishing Dunedin.

Mad Millie Ginger Beer Kit $60 from Malt House Dunedin.

Brakeburn of England: Tees, Polos, Shirts and Shorts.

From Alex Campbell’s Menswear South Dunedin, Mosgiel and Cromwell.

Perfume $89.00 from Larnach Castle.

Collagen Boosting serum Organic and Cruelty Free $99.50 from Inspiring Womens Gym.

Otago Daily Times CHRISTMAS GIFT GUIDE 2021

Meze Headphones: Premium headphones renowned for sound and design - Classics $549.99 & Neo $349.99 at Relics HIfI.

Sugar Fashion Shirts: One of dozens of top brands. SM - 5XL. From Alex Campbell’s Menswear South Dunedin, Mosgiel and Cromwell. .

Still Spirits Mini Distillery Kit $370 from Dunedin Malt House.

GIFT IDEAS OVER $100 Bluesound Node Gen 3 Hi-Res Streamer: This wireless Hi-Res music streamer easily connects to an existing stereo system, $999.99 at Relics Hifi.

Amy Hoedemakers. Garden River 4, oil and silver-leaf on gesso board. $550. From Moray Gallery.

Sara Scott. Pyjama Pots, ceramic. $85 each. From Moray Gallery.

Still Spirits Complete Home Distillery $690 from Malt House Dunedin.

Barry Clarke. Earrings, sterling silver, 18ct gold and lapis. $345 From Moray Gallery.

Icey Tek 56L Chilly Bin $309.99 from Hunting and Fishing Dunedin.

Cheryl Sills. ‘Diamond’ pendant, sterling silver. $320. From Moray Gallery.

Penny Smith. Tree Lines – The Wardens, oil on canvas. $445. From Moray Gallery.

Sarah Hughes Artist Edition. All my favourite shapes – The Mini Set Interactive artwork $350.00.

From Dunedin Public Art Gallery shop.

Silverado Extreme, $7,995 from Livingwell Disability Resource Centre.

Project Debut Carbon Evo Turntable: The Evo turntable a variety of colours available - with Ortofon 2M Red Cartridge, $949.99 at Relics Hifi.

Handmade porcelain figurines with platinum and gold detailing available at Design Withdrawals, 7 Moray Place, Dunedin 03 477-9296 www.designwithdrawals.co.nz

Otago Daily Times CHRISTMAS GIFT GUIDE 2021 Uccello Tipping Kettle $165 Livingwell Disability Resource Centre.

iFi Audio Zen Blue Streamer: Ultra affordable High-Resolution Wireless Bluetooth Streamer, $299.99 at Relics Hifi.

NAD C316 Amplifier: Essential NAD integrated amplifier, $649.99 from Relics Hifi.

Malt House Deluxe Beer Brewing Starter Kit. $149 from Dunedin Malt House.

Focal Outdoor Speaker Pair: High fidelity loud speakers that stand up to all weather, $799.99 at Relics Hifi.

GIFT IDEAS OVER $100

byACRE Ultra-light, carbon fibre walker 4.8kg from $1009 Livingwell Disability Resource Centre.

Electric Lift Chair, $1,499 from Livingwell Disability Resource Centre.

One size fits all! Let them choose from over 40 stores with a Meridian Mall gift card! Purchase at meridianmall.co.nz or from Mall Management, Mon-Fri, Level C1.

Portuguese Deer Tureen $350.60 from Larnach Castle.

Merits Indigo, $4,795 from Livingwell Disability Resource Centre.

Anti Ageing packs $213.00 and $230.85 from Inspiring Womens Gym.

David Trubridge lights would make the perfect gift for your home. Order now at Design Withdrawals, 7 Moray Place, Dunedin 03 477-9296 www.designwithdrawals.co.nz

Otago Daily Times CHRISTMAS GIFT GUIDE 2021

CHRISTMAS GIFT GUIDE - ADVERTISERS DIRECTORY Alex Campbell menswear 187 King Edward Street, Dunedin P: 03 4553280 141 Gordon Road, Mosgiel P: 03 489 4607 64 The Mall, Cromwell P: 03 445 0504 Artisans Bloom 74 Highgate, Belleknowes, Dunedin P: 021 545 602 artisansbloom.co.nz Bowkers Menswear Centre City Mall, 133 Great King St, Dunedin P: 03 477 8964 Design Withdrawals 7 Moray Place, Dunedin P: 03 477 9296 designwithdrawals.co.nz

Guild / Dunedin Designed 145 Stuart Street, Dunedin P: 027 270 0171 E: hello@guilddunedin.co.nz www.guilddunedin.co.nz

Meridian Mall 267 George Street, Dunedin P: 03 777 3440 E: info@meridianmall.co.nz meridianmall.co.nz

Speight’s Shop 200 Rattray Street, Dunedin P: 0800 77344487 E: shop@speights.co.nz shopspeights.co.nz

Health 2000 Centre City Mall, 133 Great King St, Dunedin P: 03 474 1462 health2000.co.nz

Moray Gallery 55 Princes Street, Dunedin P: 03 477 8060 E: info@moraygallery.co.nz www.moraygallery.com

Toitu Otago Settlers Museum 31 Queens Gardens, Dunedin Central, Dunedin P: 03 477 5052 toituosm.com

ODT Store 52 Stuart Street, Dunedin www.store.odt.nz Or available at your local ODT Office.

Young Reflections Education books, puzzles, toys & games Centre City Mall, Dunedin Central, Dunedin P: 03 425 9913 13 Tay Street, Invercargill P: 03 214 4476 youngreflections.co.nz

Hunting & Fishing 141 Crawford Street, Dunedin P: 03 477 6655 7 Iles Street, Cromwell P: 03 445 4830 170-172 Thames Street, Oamaru P: 03 434 9893 huntingandfishing.co.nz

Otago Daily Times Subscriptions P: 0800 805 489 circulation@alliedpress.co.nz

Inspiring Women’s Gym 15 Filleul Street, Dunedin P: 03 477 4750 E: reception@inspiringwomen.co.nz inspiringwomen.co.nz

Dunedin Malt House 596 Hillside Road, Dunedin P: 03 456 0297 dunedinmalthouse.com

Otago Museum 419 Great King Street North, North Dunedin, Dunedin P: 03 474 7474 otagomuseum.co.nz

Larnach Castle & Gardens 145 Camp Road, Dunedin P: 03 476 1616 larnachcastle.co.nz

Dunedin Public Art Gallery 30 The Octagon, Dunedin P: 03 474 3240 dunedin.art.museum Golden Centre Holdings Limited PO Box 5502, Moray Place, Dunedin 9058 255 George Street, Dunedin P: 64 3 477 8544 M: 021 855 715| E:manager@goldencentre.co.nz

Relics Hifi & Relics Music 82 & 86 St Andrew Street, Dunedin P: 03 474 9394 relicsmusic.co.nz

Living Well 10 George Street, Dunedin P: 03 471 6152 E: info@livingwellcentre.nz

Roslyn Chemist: 287A Highgate, Roslyn, Dunedin P: 03 477 9793 E: info@roslynpharmacy.co.nz www.roslynpharmacy.co.nz

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