Eat New Zealand Magazine - Issue 1

ISSUE 1 • OCTOBER 2014

Vibrant

TryVEGGIES the amazing flavours of the American South!

Delicious Baking

October Foodie Events

+ recipes and much more!!

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CONTENTS 1.............. EDITORIAL 6............. THIS MONTH 8............. THE MENU 13........... READER CHALLENGE 14............ YES CHEF 16............ VIBRANT VEGES 18............ THE CUT 20........... BAKING 23........... GIVEAWAYS 24........... DRINKS 28........... SIMPLY SWEETS 30........... FAMILY EATS Have you yousubscribed subscribedtoto Eat New Zealand?

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editorial

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elcome to the first issue of Eat NZ Magazine. It has been my absolute pleasure to put this issue together and I really look forward to expanding and improving on what we have already done.

wonderful content for this issue. Thank you all! If you think you would like to contribute something, whether it is a recipe, photo journalism, a menu, or a longer format article, please get in touch with me jules@eatmag.co.nz

I want to extend a huge thanks to the publishers, Richard and Jennifer Liew of Espire Media, for supporting the project and lending their experience in ePublishing to create what we think you will all enjoy reading. Thanks also go to Amy Burgess, who helped develop the concept and brand behind Eat NZ.

Thanks also go to our sponsors and advertisers for having the courage and vision to sign up and support Eat NZ.

Next I want to thank all of the contributors who have created some

Please Contact Us ABOUT Short, sharp and sweet, Eat New Zealand is New Zealand’s free monthly e-magazine for passionate Kiwi food and cooking enthusiasts.

EDITOR Jules van Cruysen GROUP EDITOR Jennifer Liew

Finally, thanks to you, the readers! We have created this for you, so if there is anything you would like to see here, do not hesitate to send us an email. This issue has been a long time coming and we hope you enjoy it.

Jules

✉ ART DIRECTOR Jodi Olsson CONTENT ENQUIRIES Email Jules on jules@eatmag.co.nz ADVERTISING ENQUIRIES Phone Jennifer on 09 522 7257 or email jenniferl@espiremedia.com

ISSN NUMBER: 2382-1833

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THIS MONTH

October Openings The last few months have seen some exciting openings all over the country; especially in the three larger centres: Auckland, Wellington and Christchurch.

Auckland has seen the opening of Cassia

by Sid Sarawat. Sid is well regarded for

16 Tun

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Cassia his modernist restaurant SIDART for which he was awarded best chef by Metro Magazine in 2014. Cassia is a modern Indian restaurant and draws on Sid’s love of his native India, and combines his cultural heritage with love of NZ produce.

Early September saw the opening of 16 TUN , a welcome addition to the growing craft beer scene in Auckland.

Located in the Wynyard Quarter, 16 Tun is a freehouse (which means they are not tied to pouring beers brewed by the big conglomerate brewers as so many pubs and bars are) showcasing the very best of New Zealand Craft Beer. With 10 taps and over 40 other options in-bottle, and a menu composed of beer friendly cuisine, from snacks to full meals, 16 TUN is bound to become the star of the Auckland craft beer scene.

In other craft beer news, two of New Zealand’s most exciting brewers have migrated North to Auckland recently. Late in 2013, Liberty Brewing formerly of Taranaki – migrated to West Auckland. They are now sharing brewing space with Hallertau, aptly dubbed The Beer Fountain. Likewise, 8 Wired of Blenheim are in the process of moving their production to Warkworth.

Wellington has seen the migration of the Mexico restaurant south from Auckland. Likewise, the team responsible for Wellington institution Floriditas have opened a new cafe/restaurant only a few doors up called Loretta, which specialises in wood-roasted pizza and other dishes, as well as vibrant salads. Like Floriditas, it promises an adventurous wine selection.

In Christchuch, the inimitable Jonny Schwass has opened another venture in Addington called Mrs Hucks, building on the success of his ‘all things to all people’ pub-cum-restaurant-cumvenue, Harlequin Public House.

Events

FAWC 31st October to 9th November The Food and Wine Classic is almost here! Held over 10 days in early November, FAWC is fast becoming one of the most important events in the kiwi food calendar. FAWC takes the best and brightest talent of the Hawkes Bay food and wine industries and is packed full of magical events that could not be experienced anywhere else.

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THIS MONTH

AUCKLAND Meredith’s Tuesday Stem Nights ($Donation) On Tuesday nights, the acclaimed Meredith’s Restaurant will be supporting Cure Kids, through ‘Dine by Donation’, by offering a four course menu (payment by donation, beverages additional).

For more information ring (09) 623 3140 or email info@ merediths.co.nz

WELLINGTON WOW Wellington Chocolate Factory Tours 11am - 3rd, 4th, 10th and 11th October ($19) Join master chocolatier Rochelle Harrison as she walks you through the factory and explains where the beans come from and how chocolate is made. You will also receive a limited edition chocolate inspired by WOW.

Migrating Kitchen 20th

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Make your own Lollipop! ($4)

October This is a Talk

The school holidays are upon us, and what better way to enjoy them by making your own lollipops with the kids.

Sessions at the Old Lolly Shop in Takapuna are only $4 per person and run for 30 minutes.

They are being held every day in the school holidays and every Sunday outside this time.

and Taste event held at Moore Wilson’s Tory St and Pataka in Porirua. It offers a taste of refugee life, and entry is by donation.

This month is brought to you by Wellington Foodies and Auckland Foodies. Foodies are a community of eaters and drinkers based in Wellington and Auckland.

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TheMenu

SOUTHERN SPRING A three course meal for six

WORDS AND RECIPES BY Jules van Cruysen PHOTOGRAPHY AND FOOD STYLING BY Lauren Costello

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love the flavours of the American South. They are big, bold and infinitely rewarding. They are also perfect for spring, as at their peak they combine the freshness of citrus and coriander with warming spices such as cumin, and of course chilli. This menu is a perfect lazy Sunday lunch or relaxed dinner with family and friends.

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Spiced Scratchings INGREDIENTS Skin from 1kg pork belly (use the meat for something else) 100g sea salt 50g smoked salt 1 teaspoon Cumin Seeds 1 teaspoon Coriander Seeds 1 teaspoon Fennel Seeds 1 teaspoon Black Pepper METHOD 1. Toast spices and crush in a blender or mortar and pestle, combine with salt.

2. Rub spiced salt all over the bottom of the pork skin, roll into a fat sausage and wrap in cling film. Seal both ends with rubber bands.

3. Cure in fridge for 24 hours.

4. Simmer for one hour.

5. Refrigerate for six hours.

6. Preheat oven to 180˚C. 7. Cut into 5mm thick sticks and then pat dry.

8. Arrange on a flat baking tray with another baking tray on top. Weigh this down with a brick or two.

9. Bake in oven for 20 to 30 minutes or until golden. Remove from oven and eat warm, or allow to cool.

Chipotle Mayo

INGREDIENTS 2 egg yolks 2 cups rice bran oil 1 teaspoon Dijon Mustard ½ teaspoon salt 1 tablespoon Chipotle Sauce or 1 finely chopped chipotle pepper (canned, or dried and reconstituted).

Juice of 2 lemons

METHOD If you have not made mayonnaise before, watch this video. Add egg yolks, mustard and salt to a non-reactive bowl. Start to whisk the egg yolks and slowly incorporate the oil. Be very gentle at the start and eventually you can add more and more.

Rest in fridge for two hours before use.

Finish by adding the juice of two lemons and the chipotle. (If you are making ‘slaw, remove two heaped tablespoons before you add the chipotle).

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Crunchy Slaw

INGREDIENTS ¼ Savoy Cabbage finely chopped 1 large carrot grated or julienned 1 small red onion finely chopped lengthwise 1 small bunch coriander leaf, finely chopped 2 tablespoons mayo (see recipe for Chipotle Mayo) 50g raw peanuts Juice of 1 lemon

METHOD 1. Toast peanuts over a medium heat until golden and chop.

2. Separate ½ of the coriander and peanuts.

3. Combine all of the other ingredients loosely (use your hands, it’s much easier! Just make sure they are clean).

4. Garnish with the remainder of the peanuts and coriander.

Jalapeno & Feta HushPuppies INGREDIENTS 300g cornmeal or masa 100g standard flour ½ teaspoon baking powder 500ml lager beer 2 eggs 200g frozen sweet corn 50g roughly chopped jalapenos 200g feta 1 teaspoon smoked paprika ¼ cup chopped coriander Salt Pepper 5 chopped spring onions

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METHOD Combine all of the ingredients to form a wet batter. Use approximately one dessert spoon of batter per hush puppy, deep fry in batches at 180˚C for four minutes per batch, or shallow fry over a medium hot heat. Eat hot with Chipotle Mayo.

Buttermilk Fried Chicken This is one of the best recipes for fried chicken that is crunchy on the outside and moist on the inside. It is inspired by recipes by Michael Ruhlman and Thomas Keller.

INGREDIENTS 6 chicken legs, separated into thigh and drum Salt 3 cups flour 400ml buttermilk 1 tablespoon freshly cracked black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon chilli powder 1 teaspoon smoked paprika 1 teaspoon dry oregano 1 bunch freshly chopped herbs: rosemary, parsley and thyme Juice of 1 lemon METHOD 1. Brine the chicken by bringing 1l of water to the boil and adding three tablespoons of salt and the juice of one lemon. Chill in fridge or add ice.

2. Submerge chicken in brine and leave in fridge for 24 hours.

3. Line a baking tray with clean multicloth and kitchen towels, arrange the chicken in a single layer on this and refrigerate for eight hours to dry the skin (this makes the skin exceptionally crispy).

4. Combine the dry ingredients and herbs in a bowl and mix thoroughly, add 1 teaspoon salt. Divide the dry ingredients into two bowls of flour to mix the chicken with.

5. Pre-heat a deep fryer to 180 degrees.

Dredge the chicken in the first bowl of flour mix then cover thoroughly in buttermilk. Cover again using the second bowl of flour mix.

6. Deep fry in batches for about eight mins for drumsticks and 12 mins for thigh pieces. Keep warm in oven.

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Ice Cream Sandwiches While you can make home-made or use fancy Ice Cream for this, I find the balance between sweet ‘white’ ice-cream and the cookies with a hint of bitterness from the dark chocolate works wonders.

Chewy Chocolate Chip Cookies

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3. Beat the vanilla, egg and yolk into the creamed butter and then mix in the dry ingredients.

4. Stir in the chocolate.

5. On a greased or baking-paper-lined tray, arrange tablespoon sized balls of dough. Make sure they are at least five centimetres apart.

6. Bake for eight minutes per batch.

7. Allow to cool.

INGREDIENTS 2 cups flour ½ teaspoon baking soda ½ teaspoon salt 180g butter, softened 1 cup brown sugar 1 ½ cup white sugar 1 tablespoon vanilla extract 1 egg and 1 egg yolk 200g dark chocolate, chopped roughly (65 to 70% cocoa solids – I use Whittaker’s Dark Ghana)

Ice Cream Sandwiches

METHOD 1. Preheat oven to 165 degrees.

2. Cream softened butter and brown and white sugar. Sift together flour, salt and baking soda.

Soften some vanilla ice cream (you can make your own too) and spoon one small scoop onto one cookie. Press another gently to form a sandwich. Eat now or refreeze for later!

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Take the Eat New Zealand Readers Challenge and be in to win!

KEEN TO EXPAND YOUR COOKING HORIZONS AND HAVE SOME FUN IN THE PROCESS?

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very month we’ll be challenging you, our awesome readers, to take the Eat New Zealand Readers Challenge.

To enter, simply recreate the Southern Spring dishes featured in The Menu as a three course meal for your friends or family, take some photos of each of your finished dishes, and share them on our Facebook page at by the stated date.

A selection of all entrants photos and the winner as judged by our editor will be announced in the following issue. Easy!

Enter this month’s readers challenge and share your photos on our facebook page

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YES CHEF

baduzzi meatballs RECIPE BY Glen File & WORDS AND PHOTOS BY Bri DiMattina

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Each month YES CHEF features recipes from some of New Zealand’s best Chefs

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t is the home-grown tomato that always taste best, and that is not lost on some of Auckland’s best chefs, who will seek out the best heritage tomatoes and have them shipped.

I know, because I witnessed the transaction personally as Glen File (head chef of Baduzzi) purchased Indigo Rose and Green Tiger heritage tomato seeds from the stall of a small producer several hundred kilometres from his inner city restaurant in the Hawkes Bay this particular weekend.

The stall holder Epicurean Produce was then interviewed at length about the tomatoes that he grew, and orders were placed for kilos of the first heritage tomatoes to be shipped directly. It did not seem to matter that it would be ‘Some time in January’ when they were ready – no time frames, no delivery dates – just simply ‘send them’.

So not lost on ‘those in the know’ is that the recipes Glen has provided – the work is in sourcing the produce as much as it is in perfecting the recipe – probably more so, if I were to watch the speed that anyone at Baduzzi can make a meatball.

So now with the secret dispensed with, here is the recipe.

INGREDIENTS 300g pork mince 200g veal mince 30g grated Pecorino 50g fine white breadcrumbs 15g Italian parsley, chopped 10g oregano leaves, chopped 1 egg 10g flaky sea salt Pre heat oven to 200˚C METHOD 1. Place mince in mixing bowl and work with your hands for five minutes to bind.

2. Add the rest of the ingredients to the mince and work for another five minutes until all is combined.

3. Weigh out 40g portions and place on a tray.

4. Cool in the fridge for 10 minutes.

5. Remove from fridge and roll the mix into a ball shapes using a little oil in the palm of your hand 6. Place on a tray lined with baking paper and return to the fridge for a further five minutes.

7. Remove from the fridge and place in the hot oven for five to seven minutes until colour appears on the outside of the ball.

8. Remove from the oven and place in a tomato pasatta and simmer until cooked.

9. Season with salt, pepper and more grated pecorino.

Glen File is head chef of the award winning Baduzzi restaurant. Bri DiMattina is the organizer of Auckland Foodies: a community of eaters and drinkers based in Auckland.

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VIBRANT VEGES

Grilled Spring Vegetables & Burrata with Poppyseed & Tarragon Vinaigrette RECIPE BY Meg Sinclair

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his recipe treats baby spring vegetables with a light touch, letting their sweetness shine through. Burrata is similar to buffalo mozzarella but filled with a creamier soft centre. If you cannot find burrata, fresh buffalo mozzarella will suffice. Take care not to overcook the baby beetroot, fennel and spring onions as these should still have a ‘bite’ to them once cooked. Serve individually as a starter or on a large platter for a side to a main meal.

Serves 6

Salad

INGREDIENTS 16-20 mixed colour heirloom baby beetroot 6-8 baby fennel bulbs, trimmed and sliced in half lengthways 6 spring onions, trimmed 2 large balls of burrata 2 tablespoons extra virgin olive oil beetroot leaves, tarragon leaves and flowers

Vinaigrette INGREDIENTS 2 tbsp sherry vinegar 1 shallot, very finely diced 1 small bunch fresh tarragon, finely chopped 1 tsp Dijon mustard ¼ cup vegetable oil 2 tbsp extra virgin olive oil salt and pepper METHOD 1. Wash the baby beetroot and trim off leaves leaving about two to three centimetres of stem attached.

Take two to three of the raw beetroot, slice into thin rounds and put to the side.

2. Mix the beetroot with the olive oil and salt and pepper in a bowl.

3. Heat grill on bbq. Place baby beetroot on the grill. Close lid on bbq if you have one. Grill for about 20 minutes, turning regularly until beetroot are soft enough to pierce with point of sharp knife.

4. Leave beetroot to cool and then using a small knife peel the skin off.

Carefully cut in halves or quarters depending on size.

5. For the vinaigrette, mix shallot, mustard, salt and pepper and vinegar in a bowl. Slowly drizzle in vegetable oil and then olive oil while continuously whisking. Put to one side until serving.

6. Heat the grill again and place baby fennel and spring onions on. Grill until soft but still nice and green – about three minutes.

7. Tear each burrata ball into three to four pieces.

8. Arrange sliced raw and grilled beetroot, fennel, spring onions, burrata and beetroot and tarragon leaves or flowers on individual plates or a shared platter.

9. Drizzle over vinaigrette and serve immediately.

Meg Sinclair blogs about food, life and travel at Eat Drink Shout and is Eat Magazine’s Australian correspondent, based in Melbourne.

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THE CUT

Xi’an Pork

Dumplings

BY Derrick Paull the editor of NZ Fisher

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hen my wife and I travelled through China in 2003 we spent a week in Xi’an, home of these simple pork and herb dumplings, and took lessons on making them like the locals do.

Xi’an is best known for the nearby Terracotta Warriors of Qin Shi Huang, and on the culinary side, their local mutton and garlic based dishes are well

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known, but due to their ‘heavy’ nature don’t generally suit the European palate These dumplings remain a local favourite and have found their way across the globe. They are well received due to their subtle, fresh flavours and delicate texture. The recipe we follow comes via the De Fa Chang restaurant in Xi’an, known by many as the best dumplings not only in Xi’an, but China itself.

Usually there are two ways to get dumpling wrappers: you can either buy them from Asian supermarket, or make them at home by yourself. Between these two types of wrappers, I prefer to use homemade dumpling wrappers, because they taste better, but to make this a little easier for the kids (and ourselves!) I opt for the store bought ones and focus on getting the fillings just right.

It’s best to make the filling a day early to let the flavours of the herbs infuse the pork mince. I think it also makes the mixture a little easier to roll for filling.

INGREDIENTS 500g of prime, fat pork mince A good a handful of fresh chives (20+ strands) Two garlic cloves, finely chopped or grated 1 tsp salt 4 finely chopped shallots 2 teaspoons dried chilli flakes (can be omitted for more delicate palates) 60 dumpling skins (available from a specialty Asian store)

METHOD 1. Combine the ingredients in a large bowl and refrigerate for 24 hours (however refrigeration is not necessary if time is short) 2. Making or assembling the dumplings is the best part of this recipe and a great time to get the kids involved.

Set out a number of dumpling skins and place about a teaspoon of filling in each. Then, using a small bowl of water, moisten your finger and run it around the circumference of the skins.

Pinch the skins together, sealing each dumpling, and set them aside.

3. Heat three tablespoons of oil to a large sautĂŠ pan and add dumplings in batches, be careful not to over crowd.

Fill with water until the dumplings are half submerged. Cover and cook over a medium-high heat for 5 minutes and remove cover.

4. Keep cooking until the water has evaporated and the bases of the dumplings turn golden brown.

5. To make a zingy dipping sauce to accompany the dumplings, add two tablespoons of malt vinegar.

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BAKING

This month’s baking section features some amazing recipes by Melissa and Courtenay, writers of the popular Baking Makes Things Better blog.

MINI SPINACH & FETA PINWHEELS Makes about 30 INGREDIENTS 250g frozen spinach, thawed 100g feta cheese, crumbled ¼ cup grated Parmesan cheese 2 sheets puff pastry 1 egg METHOD 1. Preheat the oven to 220°C. Line two baking trays with baking paper.

2. Squeeze out the excess moisture from

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the spinach and chop it up roughly.

Spread the spinach over the pastry sheets. Combine the cheeses, and then sprinkle over the pastry sheets.

3. Roll the pastry up to enclose the filling.

Cut into 1 cm sections and place them on the prepared baking trays.

4. Lightly whisk the egg. Brush the sides and top of each pinwheel with the egg.

Bake the pinwheels for 15 – 20 minutes, or until a light golden brown colour.

BANANA CHOC CHIP MUFFINS Makes 12 INGREDIENTS 1 ½ cups self-raising flour 1/3 cup caster sugar 60g butter 2/3 cup mashed banana ¾ cup chocolate chips 1 egg ½ cup milk

METHOD 1. Preheat the oven to 190°C. Prepare a standard 12 hole muffin pan.

2. In a large bowl mix together flour, sugar and butter until mixture resembles fine breadcrumbs.

3. Add in mashed banana, chocolate chips, egg and milk and stir to combine.

4. Spoon the mixture into the prepared muffin pans and bake for 20 minutes.

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BAKING

Lemon Cheesecake Slice INGREDIENTS 250g butternut snap biscuits ½ cup flaked almonds 125g butter, melted 250g cream cheese 3 teaspoons finely grated lemon rind 395g condensed milk 1/3 cup lemon juice 1 teaspoon gelatine 2 teaspoons hot water METHOD 1. Grease a 20 x 30cm tin and line with baking paper. Process the biscuits and almonds in a food processor until fine. Add the butter and mix through

to combine. Press the mixture into the prepared tin and put into the refrigerator to set for 30 minutes.

2. Beat the cream cheese and lemon rind in a medium-sized bowl with an electric mixer until smooth. Add the condensed milk and juice, beat until smooth.

3. Sprinkle the gelatine over the hot water and then stir to dissolve. Add the gelatine to the cream cheese mixture and beat the mixture again.

4. Pour the cream cheese mixture over the base. Refrigerate overnight to set before cutting into slices and serving.

Baking Makes Things Better is a popular NZ baking blog written and run by Melissa Kelly and Courtenay Kilpatrick. They are two friends who blog axbout their adventures in baking, baking related news, cafes and more. The blog was established in early 2010 and has become a daily read for thousands of baking lovers. It features beautiful new recipes every week and provides home bakers with a one stop shop for baking advice and inspiration.

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ď ľ

Eat New Zealand Subscriber Giveaways

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ach month all Eat New Zealand subscribers automatically go in the draw to win cool food and cooking giveaways and prizes.

Simply check this page each month to see if you’ve won and get in touch with your delivery details by the stated date to claim your prize!

This month’s winners • Giveaway #1: Jo Richards Congratulations to Jo. You’ve won a beautiful set of Authentis Casual stemless wine glasses from Spiegelau!

• Giveaway #2: Andy Harper Congratulations to Andy. You’ve won an awesome Wellington Gourmet Shopping Bag and a copy of The Dominion Post From the Menu cookbook from Moore Wilson’s!

• Giveaway #3: Amber McEwen Congratulations to Amber. You’ve won a fun night out for two, with a double pass cooking experience from Social Cooking!



If you’re one of the lucky subscribers named above, email your delivery details to jenniferl@espiremedia.com by 5pm, Friday 10th October 2014, to claim your prize.

for local stockists contact

admin@macvine.co.nz or call 09 579 7451

For local stockists contact admin@macvine.co.nz or call (09) 579 7451

DRINKS brought to you by Moore Wilson’s

New Kids on the Block

BY Jules van Cruysen

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o celebrate the first issue of Eat New Zealand Magazine I thought it was apt to revel in the success of

some exciting new drinks producers who have made waves in the market in the last two years.

Our wine industry is maturing, with recent figures coming out showing that one in every five bottles sold for over £7 in the United Kingdom (the worlds most established and international market) are Kiwi. Likewise, while working on my upcoming book kiwi CRAFT, I was overwhelmed to find out that New Zealand currently has over 130 commercially operating brewing companies that range from tiny to huge.

acidity. In Tony’s words, “Fat on the

Having only recently finished working

palate with a sassy finish”. Made for

full time in the wine trade, one of the products I saw the most demand for was

the New Zealand market but soon to be exported to Australia, Tony says that he

good, affordable Chardonnay. Seeing

has “Always adored Chardonnay”, and

the same gap in the market, Tony Bish;

it was the “First wine I really fell in love

a winemaker responsible for creating

with”. Tony sees Chardonnay as a wine

some of Hawkes Bay’s finest wines

that showcases his winemaking, as it is

while at the helm of Sacred Hill; has also

“A textured canvas to paint on”.

launched his own brand of excellent,

Where Tony Bish’s Fat n Sassy has

affordable, Hawke’s Bay Chardonnay called Fat n Sassy.

been built for the New Zealand market, new Central Otago producer Domaine

The inaugural vintage of this $20 wine

Rewa are making waves internationally,

lives up to its name, with luscious fruit,

having been recently chosen as wine of

a broad full mid palate accented by a

the month at Peter Gordon’s flagship

hint of toasty oak, and clean, refreshing

restaurant Providores.

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DRINK

The project was created to fulfil a desire to return to her rural kiwi upbringing, and brings together her passion for wines of the old world, especially France, with her love of Central Otago.

Established as a biodynamic vineyard in

zesty acidity. The 2012 Pinot Noir ($40)

1997, they grow Pinot Noir, Chardonnay

is quintessentially Central Otago, with

and Riesling: 2011 being their first

vibrant cherry and black Doris plum,

vintage released under its own label.

beautiful soft aromatics, and balance

Naming a winery Domaine is a statement

between fine grained tannins and acidity.

of intent, as it invokes the winemaking

This is a producer to watch.

models of both Burgundy, the old world

Likewise, there is always something

home of both Pinot Noir and Chardonnay.

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happening in the beer industry. In

As to the origin of the name Rewa,

August, ANZ released its first report on

London based proprietor Phillipa

the explosion of the craft beer segment

Shepherd says it best, “Rewa is my

with the punny title Hopportunity

Granny”. Rewa also refers to the

Knocks. One of the shining lights of

Rewarewa or indigenous honeysuckle

this explosion is Behemoth Brewing

that grows on the property. The project

Company. At just over a year old, the

was created to fulfil a desire to return

company recently won three gold

to her rural kiwi upbringing, and brings

medals and a trophy at the recent

together her passion for wines of the old

Brewer’s Guild Awards (they only

world, especially France, with her love of

entered four beers: their sensational

Central Otago.

Milk Stout did not win an award).

As to the wines, the 2012 Riesling ($25)

Their flagship beer is called CHUR ($7

is poised, with beautiful bright zesty

for 330mls) and is a light-bodied Pale Ale

lime fruit and a hint of honeysuckle, with

hopped with NZ hop varieties. They also

a hint also of sweetness, and bright,

make a stellar American IPA called Murica.

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Likewise, and rather surprisingly, the much derided Wellington suburb of Upper Hutt is also becoming a centre for brewing. Kereru has recently built their own brewery, and is going from strength to strength.

At last year’s Beervana, Panhead roared onto the market. Panhead is owned and run by Mike Neilson – formerly a brewer at Tuatara – and until recently have been concentrating on their core range including the fantastic Port Road Pilsner, Blacktop Oat Stout and Quickchange XPA (the X stands for EXTRA).

They have recently released some seasonal beers of which Vindicator ($11 for 500ml), an American Strong Ale, is my favourite. The American Strong Ale is the cult Aussie Shiraz of the beer world, OTT in every way!

Vindicator is no exception to this. It is rich, malty and warming, and bursts with punchy American Hop aroma, flavour and bitterness.

Jules van Cruysen is the editor of Eat NZ Magazine and a professional drinks writer and consultant.

You can find him on twitter

The Eat New Zealand Drinks section is proudly sponsored

by Moore Wilson’s Wine Direct. Find a great selection of wines, beers and spirits at great prices here.

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SIMPLY SWEETS

Gluten & Dairy Free Chocolate Brownies RECIPE BY Amy Burgess

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All you need is love. But a little chocolate now and then doesn’t hurt.

- Charles M. Schulz

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leasing friends and family with allergies can extremely difficult. Here is an easy gluten and dairy free recipe that keeps well in the freezer and will please the fussiest eater.

INGREDIENTS 1 can black beans (rinsed and drained) 3 eggs 5 tablespoons of canola oil 1 cup brown sugar 1/2 cup of cocoa powder 1/2 cup ground almonds 1 teaspoon baking powder (gluten free) 100g chopped dark chocolate METHOD 1. Preheat oven to 180C and grease and line a brownie tin with baking paper 2. Rinse and drain the black beans, put into a food processor with the eggs and oil, pulse into a smooth paste

3. Add sugar, cocoa, ground almonds and baking powder. Process until smooth and well combined.

4. Finally add chopped chocolate and pulse a few times until the chocolate is spread evenly through the mixture.

5. Pour mixture into the prepared tin, smoothing out the top with a spatula.

6. Bake in the preheated oven for 30 minutes or until a skewer comes out clean. Leave to cool in the tin.

7. Once cooled, cut into slices and eat!

8. If there are any leftovers they will keep in an air tight container for three to four days. This brownie freezes well.

Amy Burgess was part of the development team of Eat NZ Magazine and is a teacher based in Wellington.

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FAMILY EATS

Thai Marinated Chicken Pear & Asparagus Salad with

Serves Four

RECIPES BY Elliot Brooks

INGREDIENTS This is a simple BBQ meal that with really impress guests and family alike.

For the Chicken 1 whole chicken, butterflied* 3 shallots 2 cloves garlic 1 bunch coriander including stems 1 inch fresh ginger 3 tbsp oil Salt and Pepper to taste METHOD 1. Put all of the ingredients except for the chicken into a food processor and blitz into a coarse paste.

2. Rub the paste over the chicken, cover and refrigerate for a minimum of 2 hours. If you can do this the day before you cook the chicken, you will be rewarded with intense flavour.

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3. Preheat the BBQ to medium high.

Place the chicken on the grill, skin-side down, and close the hood.

Cook for 5 minutes and then reduce the heat.

4. After 15 minutes, turn the chicken over and cook for a further 20 minutes or until cooked (this will depend on how big your bird is). It will be cooked when the juices run clear when a knife is inserted into the thickest part of the thigh.

5. Remove from heat and rest the chicken for 10 minutes. *Butterflying refers to the technique of removing the chicken’s backbone to enable you to cook it flat on a grill. It also speeds up cooking if using other techniques.

INGREDIENTS For the dressing: ½ pear, peeled, cored and finely diced Juice of ½ lime 4 tbsp olive oil Salt and pepper to taste Put all ingredients into a pestle and mortar and grind to a smooth emulsion.

For the salad: 2 bunches asparagus 2 pears 300g mesclun greens 1 shallot

METHOD 1. Trim or snap the bottoms of the asparagus and grill over a mediumhigh heat.

2. Cut pears into quarters lengthwise and core. Slice finely.

3. Chop shallot finely.

4. Combine ingredients.

5. Dress salad with the dressing and serve with chicken.

Elliot Brookes grew up in a restaurant, first helping his father prep food before migrating to waiting tables and pulling pints. He was in the top seven of Masterchef NZ Season Four, until a Turduckenqua got the better of him.

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