Eat New Zealand - Issue 3

ISSUE 3 • DECEMBER 2014

Yummy So many

CHRISTMAS

Recipes! + December

& much Foodie Events more www.eatmag.co.nz

CONTENTS 3.................EDITORIAL 4.................THIS MONTH 8.................THE MENU 14...............YES CHEF 17...............READER CHALLENGE 18...............VIBRANT VEGES 22...............THE CUT 26...............BAKING 30...............GIVEAWAYS 32...............DRINKS 36...............CHEESE CULTURE

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editorial

I

t’s that time of year again. I say that with grim resignation, as to describe me at this time of year as a ‘grinch’ would be an understatement. I did think of doing a completely Christmas free December issue but I was told this was a no-go.

Thanks go to my good friend Elissa Jordan, aka the Winey Little Bitch, for stepping into my shoes with some suggestions for wines and beers that are full in flavour but lower in alcohol: a perfect way to prevent the silly season getting too crazy.

Instead we are thinking of Christmas in a different light. We have Wellington star chef Glen Taylor up-cycling Christmas leftovers for a delicious summer lunch. As well as this I have created a Central Otago Pinot Noir-inspired roast duck dish, where we put the stuffing on the outside. This is perfect for those of you who, like me, are not fans of giant family celebrations and favour staying at home alone, or with one or two loved ones.

Thanks also to the team at Baking Makes Things Better for giving us access to some tasty baked presents!

I am pleased to welcome Bri DiMattina who will be writing regularly about exciting New Zealand cheeses as well as creating simple dishes to feature them in.

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 Richard Liew

We are still on the lookout for contributors, so if you feel like you have what it takes please drop me a line: jules@eatmag.co.nz.

Likewise if you are a reader who lives outside of Auckland and Wellington please feel free to pass on any restaurant and cafe news to us!

Thanks so much for supporting us in 2014.

We will be back in 2015 with even more content and some exciting new features.

Merry Christmas.

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

December

M

erry Christmas! Christmas means many things to many people, but to foodies it means – COOKBOOKS! Among the many new titles are books featuring some of Auckland’s finest restaurants, from fun to formal. At the casual end, Al Brown has just released Depot: The Biography of a Restaurant (With Recipes). Likewise, SPQR, (Ponsonby Road hotspot for over 20 years) has released an eponymous cookbook.

Finally, Simon Wright, Chef/Owner of the French café, has released his second book: Saison: A Year at the French Cafe.

Openings & Closings After 22 years, Wellington’s fine dining institution The White House has closed.

Building on the success of the more casual Charlie Noble, which opened late 2013; executive chef Paul Hoather will be opening Whitebait on the Clyde Wharf Quay next to Poneke by Mojo: itself headed

by Wellington star chef Martin Bosley.

Whitebait will focus heavily on kai moana and will open on the 20th of November.

Both Auckland and Wellington have seen an explosion of excellent casual local

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cafes and bakeries, open in time for the silly season.

The Brooklyn Deli has just opened in Wellington suburb Brooklyn and is a deli, bakery and cafe that serves everything from a morning coffee and croissant, through to afternoon drinks and evening meals to take away. They boast an excellent wine list, beers by Garage project, traditional Austrian bread and baking, and a selection of meats from the award winning Cameron Harris butchery.

Biskit has just opened on Parnell Rd in Auckland. Theirs is an eclectic menu, with dishes that celebrate their ‘culture clash’ heritage, such as Tom Yum Linguini. They also boast some decadent baking.

If it’s baking you are after, make sure you also check out 4 and 20, which has recently opened in Remuera, for beautiful breads, pastries, sandwiches, salads and pies. If it is something more Mediterranean you are after, check out Panscape Bakers in Newmarket. They fuse Middle Eastern and Southern European influences and bill themselves as a “purveyor of tasty things”. As well as being a bakery, they also serve a full breakfast and lunch menu. If you are in Auckland over summer, look out for Brooklyn Dogs, a New York inspired hotdog cart. To see where it is serving next follow them on twitter or Facebook.

Cider promises to be big again this summer, but like the beer industry the focus is moving from mass-produced to craft. Forget sugary, artificially flavoured, little better than alco-pops. There is a craft cider for every palate, from light and refreshing, tart but sweet, to complex and robust. Look out for new brands: Edgebrook, Scoundrels and Rogues, and Three Wise Birds. If you want a flavoured cider, why don’t you try something natural – Hops! Good George’s Hop Drop and Zeffer’s Hopped Up Pippin both combine a hint of citrus and grassy fruit flavours with refreshing bitterness.

Move over gourmet chocolate milk (you all know who we are talking about here).

Just in time for summer are some truly excellent Cold Brew coffees from roasters such as People’s Coffee (Wellington), First Hand (Hawkes Bay) and Atomic (Auckland). These are a delicious alternative to a flat white or long black on a hot day; are portable (so you can take ‘em to the beach in a chiller) and come in both black and white. Coffee Supreme have also teamed up with Six Barrel Soda to create a sweet coffee syrup that can be served with hot, cold or sparkling water, and/or milk!

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THIS MONTH

Events As usual, there is a line-up of exciting wine, beer and food events slated for the New Year.

If you are in Hawke’s Bay over summer make sure you check out the inaugural Bridge Pa Wine Festival on the 24th of January. This will celebrate the wines of the recently defined Bridge Pa Triangle.

On the 14th of February, Marlborough, New Zealand’s largest wine region, is holding its annual festival: Wine Marlborough. This is an excellent event, with master classes, amazing food and more. Many wineries also host satellite events around this weekend, so there will be a lot on for wine lovers.

Likewise, the third annual Greater Wellington Brewday is being held in Martinborough on the 28th of Feb. This event celebrates the beer and food of Wellington, Kapiti, the Hutt and the Wairarapa.

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

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Foodie’s

Christmas Great gifts for the foodie in your life!

Shop gifts and hampers online

Find your nearest store

Shop Online for

Lower Alcohol Wines

Forget de-alcoholised, check out these naturally lower in alcohol wines (all less than 10% ABV) perfect for summer sipping!

Spy Valley Easy Tiger Sauvignon Blanc 2014 $15.95 The Doctors Riesling 2014 $18.95 Kerpen Riesling 2012 $19.95 Available individually instore and online or save over $10 with our online exclusive ‘Lighter Whites’ mixed six pack, containing 2 bottles of each of the above wines.

Special Offer - only $99 per 6 pack www.eatmag.co.nz

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TheMenu

Christmas Leftovers with Glen Taylor of Taylors on Jackson

Rather than eat ham sandwiches right up until Waitangi Day, or lament about throwing out dried out turkey and plum pudding out on New Year’s day, here are a couple of recipes that will help you up-cycle those dreaded Christmas leftovers.

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Pulled Turkey Larb PASTE INGREDIENTS Large thumb of fresh galangal 2 cloves garlic 2 stalks lemongrass (white section) 1 red chilli 5 peeled shallots or 1 peeled red onion 3 Tbsp fish sauce Juice of 1 lemon 3 Tbsp castor sugar 6 kaffir lime leaves thinly sliced 4 tbsp peanut oil

METHOD Place all the paste ingredients except for the oil into a food processor and blend until smooth. Heat oil in a heavy-based saucepan on a low heat and add all of your blended paste, stirring constantly. Cook out for three minutes until fragrant.

LARB INGREDIENTS 2 cups shredded leftover turkey meat ½ cup bean sprouts ½ cup mint torn leaves ½ cup torn coriander leaves 6 kaffir lime leaves thinly sliced Baby cos leaves and lime halves to serve

METHOD In a bowl, mix well the shredded turkey, spice paste and lime leaves.

Gently fold in mint, coriander leaves and sprouts. Pile small amounts into each lettuce leaf and serve with grilled lime halves.

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Leg Ham, Gruyere & Pear Monte Cristo INGREDIENTS 3 large free range eggs 1 cup milk 12 slices thick sourdough bread 4 tsp Dijon mustard Sliced leg ham 2 cups grated gruyere cheese 1 thinly sliced pear 150gms butter Icing sugar Cranberry relish for serving

METHOD In a baking tray, crack in your eggs and milk. Whisk really well to ensure the eggs are well broken up and smooth. Place the grated cheese into a bowl and add two tablespoons of boiling water. Mix well to create a smooth paste.

Divide the cheese paste, leg ham (I use the fantastic Cameron Harris ham, which just won Ham of the Year) and sliced pear over six slices of your sourdough.

Compress the remaining slices of bread onto each, forming six nice sandwiches.

Using clean hands, place the sandwiches into the egg mixture and allow to soak for two minutes. Carefully turn over and repeat for the other side. While the last side is soaking, melt half the butter in a large non-stick pan over a low to moderate heat and place the sandwiches into the pan.

Cook undisturbed for approximately four minutes or until the bottoms of the sandwiches are golden brown and releasing from the pan. Flip the sandwiches over carefully and add the remainder of the butter and allow to fry again for approximately four minutes, or until they are golden and the cheese is melted.

Remove your sandwiches and rest for two minutes before slicing.

Dust with icing sugar and serve with cranberry relish.

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Christmas Pudding Trifle INGREDIENTS 400-500gms of Christmas pudding 300mls whipped cream Grated chocolate Fresh cherries

METHOD There are no rules here for presentation. You could serve them individually in wine glasses, or in a big sharing glass bowl. I like to serve these trifles in a rustic manner in glass jars, layering up pieces of pudding, sticky oranges, custard, and whipped cream, and finishing with lots of grated chocolate and fresh cherries!

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STICKY ORANGES INGREDIENTS 4 oranges 2 tbsp castor sugar 2 tbsp sweet sherry or fruit liqueur

METHOD Peel the oranges all the way back to the flesh. You want to remove all of the white pith as this is bitter. Slice the oranges 5-8mm thick and set aside.

In a heavy based saucepan, bring to the boil, remove from the heat and swirl in your orange slices and allow to cool.

CUSTARD INGREDIENTS 4 large egg yolks ½ cup castor sugar Ÿ cup cornflour 2 cups full fat milk 1 tsp vanilla paste 200gms mascarpone

METHOD In a heavy based saucepan over a moderate heat combine the castor sugar, cornflour and milk. Cook stirring constantly for four to five minutes or until the mixture begins to come to a light bubble and thickens. Remove from the heat.

In a large bowl, whisk the egg yolks and vanilla paste until smooth and creamy.

While whisking slowly add 1/3 of the warm milk mix. The reason we add 1/3 at a time is to stop the egg yolks from curdling into sweet scrambled eggs. Now pour the bowl of egg mixture into the remaining milk mixture in the saucepan.

Cook for three to four minutes over a low heat until it comes to the boil and the custard can hold its shape. Sieve your custard through a fine sieve to remove any lumps and allow to cool completely. In a large bowl give the mascarpone In a large bowl give the mascarpone a good hard whisk for three minutes until smooth and creamy, and then mix in your cooled custard.

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YES CHEF

SEARED SALMON

with roasted squash salad & coconut dressing RECIPE BY CHEF Scott Barrett of Elements Cafe

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INGREDIENTS Serves Two 2 Boneless salmon fillets

SALAD 500g of butternut squash 10cm of daikon 1 carrot 1 cucumber 3 tomatoes Baby spinach 1 shallot Bean sprouts 1 chilli Mint and coriander Crispy shallots* Olive Oil Salt Pepper

DRESSING 30ml fish sauce 30g palm sugar – shaved 30ml lime juice 90g coconut milk.

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METHOD Pre-heat your oven to 200˚C. De-seed and cut the squash into 2cm chunks. You can leave the skin on. Add to a bowl with three tablespoons of olive oil and season with salt and pepper. Stir together, ensuring that the squash is well coated with the olive oil. Pour the contents of your bowl onto a tray lined with baking paper and pop in the oven for 30 to 35 minutes.This is a light, shredded salad: you don’t want any large chunks of vegetables to contend with.

Peel, thinly slice and julienne the daikon, carrot, cucumber and de-seeded tomato. Peel and slice the shallot, and thinly slice the baby spinach and de-seeded chilli.

Add the salad ingredients to a bowl with 10 shredded mint leaves, beansprouts, 20 whole coriander leaves and the crispy shallots.Remove your pumpkin from the oven and set aside to cool a little.

On another baking tray lined with baking paper, place your seasoned salmon skin side down. No need for oil, salmon is oily enough. Pop it in the oven for 10 minutes while you make the dressing. For the dressing, add fish sauce, palm sugar (shaved with a knife), lime juice and coconut milk to a saucepan.

Place on a medium heat until the sugar has dissolved and the sauce starts to thicken slightly. This will take about five to 10 minutes.

Pour the dressing over your salad and coat evenly before plating up. Add half the salad to each plate and sprinkle with the roasted pumpkin. Remove your salmon from the oven and place on top of your salad. *These can be made at home but are also available at Asian specialty stores.

Scott Barrett is the chef of Elements Cafe in Lyall Bay in Wellington.

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WIN WITH EATNZ! 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?

E

very month we’ll be challenging you, our awesome readers, to take the Eat New Zealand Readers Challenge. To enter, simply recreate the dishes featured in The Menu, 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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VIBRANT VEGES

Summer Vege RECIPE BY Alison Lambert

T

he summer season is here and I love to cook simply. I also love to pick and choose what I want to eat, so

I find serving lots of small seasonal plates ticks all the boxes. I have chosen a few of my favourites, which can be eaten on their own, all together or teamed up with whatever you please.

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STRAINED YOGHURT WITH GREEN CHILLI & POMEGRANATE I use this as a refreshing dip/spread and I often team it up with other tasty ingredients to complete a meal.

Makes 1 cup – serves 6 INGREDIENTS 200 ml natural yoghurt 2 spring onions 1 green chillies, deseeded and finely chopped Sea salt 1 fresh pomegranate, halved and seeds removed 2 Tbsp fresh dill, chopped finely 2 Tbsp fresh mint leaves, torn A little extra virgin olive oil 1 lemon, cut into wedges

METHOD To make the strained yoghurt, rinse the muslin cloth under water, remove any excess moisture and place over a colander or sieve. Spoon the yoghurt in the centre of the cloth and bring all the sides up to form a parcel. Tie securely with string, leaving enough string so you can hang it from a shelf in your fridge over a bowl. It is best left over night, as you want to remove all of the excess liquid.

Once the yoghurt has strained it becomes almost cheese like. Remove it from the muslin and place onto a serving plate. Lightly make an indent on the surface.Sprinkle over the chilli, spring onions, fresh herbs and a pinch of sea salt. Generously drizzle over the extra virgin olive oil and serve with plenty of lemon wedges.

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ROASTED CAPSICUM Roasting capsicum brings out so much more natural sweetness.

Serves 4

INGREDIENTS 2 capsicum/peppers 8 cherry tomatoes 1 clove garlic, sliced thinly 8 sprigs fresh thyme Olive oil Sea salt Preheat the oven to 200C

Slice the capsicum in half from the top to the bottom. Carefully remove any seeds and core trying to keep the capsicum together. Place onto a suitable oven proof dish. Stuff with two cherry tomatoes per half, two sprigs thyme, a couple of garlic cloves, a sprinkle of salt, and a generous drizzle of oil.

Roast in the hot oven until the skin starts to blister and colour (approximately 10 to 12 minutes). Remove from the oven and allow to cool slightly as the flavour is better and the juices start to flow. Enjoy with plenty of bread ensuring you mop up all the juices.

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CHARRED ZUCCHINIS WITH LEMON This simple method of charring zucchinis adds a wonderful smoky flavour and with the addition of fresh zesty lemon it brings a refreshing twist.

Serves 4

INGREDIENTS 4 zucchinis, sliced lengthways 4mm thick 2 lemons, zest and juice of 1 Extra virgin olive oil Sea salt and freshly ground pepper

METHOD Heat up a barbecue or griddle pan to very hot. Place the zucchini strips in a single layer over the grills. Do not turn until you have a smoky charred effect on the zucchinis. Turn and continue to cook until tender and grilled.

Whilst grilling, place the lemon zest and juice into a serving dish along with two to three tablespoons of oil. Season with salt and pepper and stir to combine. When the zucchinis are ready add to the lemon dressing and toss the zucchinis until coated. You must do this whilst hot so that they soak up the dressing. Continue doing this until all the zucchinis are done.

Alison Lambert is the writer of A

Taste of My Life and the owner Delicacy Cafe Dunedin.

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THE CUT

Christmas Roast Duck with Cherry & Thyme ‘Stuffing’

BY Jules van Cruysen

C

ouples, and others celebrating in small groups, are often neglected

by Christmas- themed recipes, so I decided to make this Kiwithemed Christmas duck recipe for two or three. It was inspired by the flavours of Central Otago Pinot Noir: cherry and thyme. Game birds like duck are so easy to overcook, and while I love stuffing, invariably the breast is dry by the time the stuffing is ready. To compensate for this I have created stuffing sausages to go with the duck.

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Stuffing Sausages INGREDIENTS 80g Butter 1 Onion 20g Pancetta (or unsmoked bacon) 200g Pork Mince 100g Wholegrain Bread 30g Pine nuts 2 Tbsp Cherry Jam or Compote Thyme Salt and Pepper

METHOD 50cm sausage casing* (these can be prepared ahead of time and refrigerated and frozen). Soak sausage casing in warm water, changing water frequently.

Melt butter in a pan on low heat. Finely chop the onion and pancetta and sauté for 5 minutes. Add the leaves of 10 stalks of thyme. Coarsely chop the bread into cubes less than 1/2 cm in diameter and add these to the pan as well. Continue to cook over a low heat for 30 minutes.

Remove from heat and allow to cool. Season with salt and pepper.

Toast and chop pine nuts. Combine these with the pork mince, cherry compote and the onion/bread mixture lightly. Refrigerate.

Pull the sausage casing onto a wide kitchen funnel (gently) and tie it at the end. Slowly fill the casing by hand, stuffing the mix into the funnel. Tie off the sausages at 10cm intervals (you will have two sausages from this volume of mix).

If the first ones don’t go well, don’t worry. Just empty them into the bowl of mix and start again. Heat a large pan of water to a gentle simmer and poach the sausage links for 15 minutes. Refrigerate.

To finish and serve, slice into 2cm pieces and grill. *Sausage Casings are available from good butchers

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Whole Duck INGREDIENTS 1 Whole Duck Thyme Salt and Pepper Vegetable Oil

METHOD Preheat oven to 220˚C. Rinse the duck and dry it thoroughly. Remove any excess fat, (keep aside to render into duck fat for the most awesome roasted potatoes) the wings to the joint, (you will be left with what looks like a small drumstick attached to the breast) and the neck. Place aside.

Position duck in a clean sink or bowl. Pour boiling water all over both sides of the body of the duck (the skin will expand like a balloon).

Dry again thoroughly.

Season the inside of the duck with salt and pepper and add four thyme sprigs into the cavity. Grease the bottom of a heavy roasting pan to prevent sticking in the initial stages of roasting, and place the bird breast side up. Roast for 20 minutes.

Remove from oven and flip bird (use tongs). Reduce heat to 170˚C and cook for a further 40 minutes. Remove from oven and flip bird once again. Turn heat up to 200˚C and cook for a further 15 minutes.

Remove bird from pan and keep warm (try not to cover as the skin will become less crispy). Rest for 20 minutes and serve with Stuffing Sausages and Cherry Duck Jus. You could also throw on some fresh green beans or roast some spuds in the excess duck fat.

Make sure to keep the remaining duck fat (heat and strain through a clean cloth or paper towel) as duck fat is delicious.

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Cherry Duck Jus INGREDIENTS Duck wing tips and neck Vegetable Oil Chicken Stock (if needed) ½ Onion 50ml Pinot Noir 2 tbsp cherry jam or compote

METHOD Roughly chop the duck wing tips and neck with a cleaver or other big knife. Over a moderate heat, brown the duck pieces before turning the heat to low and sautĂŠing the onion.

Add two cups of water and simmer for one hour.

Strain into a smaller pot and reduce over a medium high heat. If the sauce is too rich or gamey, chicken stock can be added. When reduced by two thirds, add wine and cherry jam and reduce for another 15 minutes.

Serve over top or on the side of the duck.

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

He blogs at XYEats.com and can be found on twitter at @xy_eats.

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BAKING

S A M T S I R H C G N I K A B with

s e k a M g n i / r Bak e tt e B s g n Thi

ily and m a f , s nd s. for frie s a e d rchive i a t f r i e g t t Be aked Things f fun b s o e e k l a p u M re a co Baking e h t Here a m ues fro colleag

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CANDY CANE COOKIES These cute little swirled cookies with candy cane topping are made from a delicious peppermint shortbread. They are quick and easy to whip up and the recipe makes about 35.

INGREDIENTS 250g butter, softened ½ cup caster sugar 1 tsp peppermint essence ¼ tsp salt 2 ¾ cups flour 4 drops red food colouring 4 peppermint candy canes, crushed

METHOD Place the butter and sugar in a bowl and beat until creamy.

Beat in the peppermint essence and salt. Turn the mixer to a low speed and slowly add in the flour. Beat to form a dough.

Remove half the mixture and set aside. Add the food colouring to the remaining dough and mix until a uniform colour. Roll each dough mixture into 30 x 20 cm rectangles on top of pieces of plastic cling wrap. Place the uncoloured dough rectangle on top of the red coloured dough rectangle and remove the cling wrap from the top. Cut off any uneven edges and then roll the rectangle into a log, using the remaining cling film to help you.

Wrap the log in the cling film and place it in the fridge for at least 30 minutes until firm.

Heat oven to 180C. Cut the log into 5mm thick rounds and place onto baking trays lined with baking paper. Scatter the crushed candy canes over the top and bake for 10 to 12 minutes. Remove cookies from the oven and place in a wire rack to cool.

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SAND ART BROWNIES This jar of brownie ingredients looks really beautiful and would make an awesome Christmas gift. I’ve tried baking as gifts for people in the past and it is actually stressful: late nights baking enough stuff and repeating batches of biscuits as one always gets burnt! This idea takes the fuss out of it all. Simply put the ingredients in a jar, tie it with a pretty ribbon and write up a recipe card. It also means the recipient can bake the brownies when they feel like it, instead of worrying about the baking you’ve given themgoing to waste, because they already have heaps of food about for Christmas. Now, if you aren’t in a Christmas mood at all you should still give these brownies a go as they are darn delicious!

Makes 16 pieces INGREDIENTS 1 ½ cups flour ½ tsp salt ½ tsp baking powder 1 cup brown sugar ⅓ cup cocoa ½ cup white sugar ½ cup dark chocolate bits ½ cup white chocolate bits ¾ cup walnut pieces 125g butter, melted 2 eggs, lightly whisked 1 tsp vanilla essence

METHOD Heat oven to 180C. Line a 20cm square pan with baking paper. Pour the contents of the jar into a bowl and stir to combine. Make a well in the centre and pour in 125g melted butter, two beaten eggs and one teaspoon of vanilla essence. Mix until smooth. Pour the mixture into the lined pan and bake for 30 minutes until firm.

Cool in the pan and cut into 16 pieces.

You can download a printable version of the recipe card instructions and view a quick ‘How To’ guide on how to make a card like the one included in this post here.

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 about 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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

SUBSCRIBER GIVEAWAYS E

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



n o c s t kis c o t s l a c o l r fo o Giveaway #1: c . e n i Karen Baker macv @ n i m Congratulations to ad 4 Karen. You’ve won9 579 7 0 l l a a beautiful set of c or Authentis Casual stemless wine glasses from Spiegelau!

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 

Giveaway #2: Helen Nelson Congratulations to Helen!

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: Casey Goode Congratulations to Casey! 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 19th December 2014, to claim your prize.

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

DRINKS brought to you by Moore Wilson’s

Takin’ it easy: mid-strength beers and lifestyle wines WORDS BY Elissa Jordan

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P

avlovas and pies and chocolates, oh my! It’s that time of year again where your dance card fills

up. Moderation is shunned like a lonely wallflower until January 1st when the healthy living resolutions kick in. Every work party, family barbecue and friendly get- together has an abundance of great drinks, good cheer and a tendency for over indulgence.

December 1st is also the date when the changes to the drink driving laws come into effect, meaning that that there are lower permissible levels of alcohol allowed in your bloodstream when behind the wheel. The limit will lower from 400 micrograms per litre of breath to 250 micrograms for drivers over 20, and a zero tolerance rule applied to those under 20.

Blood alcohol drops from 80 mg/100ml to 50mg/100ml.

Fear not! You can celebrate the whole silly season long without harming your health, your wealth or your wellbeing by trying any number of wines and beers that are made to be naturally lower in alcohol.

low alcohol doesn’t have to mean choosing a low or no-taste drink.

Producers from the worlds of both wine and beer are conscious of the desire to make healthier choices, with less alcohol and lower kilojoules. While it might not make it into their marketing pitch, they want this to be on your mind when you’re looking for a tipple that won’t get you into trouble with the changing laws this summer.

Low alcohol can mean different things to different people. According to the New Zealand Food Safety Authority, a low alcohol beverage will have 1.15% alcohol by volume. Mid strength and session beers are likely to be in the 3 to 4% alc/vol range, while what’s known as ‘lifestyle’ wines will be in the upper reaches of single digits – leaving them at lower alcohol levels than their full strength counterparts.

There are plenty of other sensible strategies for surviving the silly season in one piece: drink less, alternate your alcohol with water or soft drinks, make sure you’re getting a bite to eat when you’re sitting down for

Before you switch off, we’ve done the

a socialising session, and opt for a taxi or

taste testing for you and have picked some

designated driver when even low alcohol

lighter options that aren’t at the expense

drinks aren’t enough to get you home

of tasting great. It turns out that choosing

safely. Happy holidays!

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DRINK

AT THE SEASONAL OFFICE-DO Want to enjoy the party but avoid the

Amisfield Lowburn Terrace Riesling 2011 8.6% alc/vol $25.00

aching head and the embarrassment of a

A naturally low alcohol option, made in a

foggy night with your work mates? These

light and delicate ‘German-style Riesling’. A

lighter alcohol wine and beer options

juicy wine with plenty of crisp green apples,

could be the way to go.

nashi pears, white florals and minerality. The residual sugar lends some lusciousness and texture to the wine, while a lively acidity

Emerson’s Bookbinder 3.7% alc/vol

dances across the palate with a hint of lime that lingers on the finish.

$7.95 each for 500mL Flavoursome and refreshing, with a palate-cleansing bitterness, a pleasant nuttiness and an attractive array of flavours, ranging from caramel to a soft malty-ness, and just a touch of spice. This is so very drinkable. Lower in alcohol but without compromise.

If you really want to enjoy a beer but not

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WEEKEND BBQ WONDERS Beer is the natural choice when it comes to a barbecue because it helps to cleanse the palate from the richness and fat of the food on offer, but the high acidity in a Sauvignon Blanc will work in much the same way.

St Clair’s Vicars Choice Bright Light Sauvignon Blanc 2013 9.5% alc/vol $19.50 With most New Zealand Savs ring in at the 12 to 14% alc/vol level, the St Clair Bright Lights Sav at 9.5% offers a lighter alcohol option while still delivering the classic

have to worry about

New Zealand Sav flavours and aromas

who is driving home, Birra

of capsicum, gooseberry, passion-fruit

Moretti Zero is a great tasting 0.05% alc/

and fennel. The lower alcohol does mean

vol lager that tastes the way you want

lighter-bodied, making this wine better

but takes away the worries associated

suited to chicken, fish or salads rather

with alcohol.

than a rare and bloodied steak.

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Tuatara Iti 3.3% alc/vol $19.99 for 6 x 330mL Big hops, big flavour, light alcohol.

Again the lighter alcohol means that this beer is sporting a sleek, slim build, but the intensity of flavour means it will hold its own against the well-seasoned cuts coming off the barbie. As the afternoon drags on into evening, this seasonable APA won’t have you stumbling about.

FESTIVE SPARKLERS Celebrations and sparkling wines go handin-hand, just like Champagne and an extravagant price tag. If you’re looking for a summer sparkler without needing a lay-by plan, there are three routes you can take.

Firstly, those wines which take their cue from Champagne: using the same

Prunotto Moscato d’Asti 2011 5.5% alc/vol $32 Another one that is made to be naturally low alcohol, this Moscato is gently effervescent and bursting with aromas of honey and orange blossoms. It’s tasty with ripe peach flavours and a fresh, pleasant finish.

Good George Sparkling Ale 4.5% alc/vol $14.95 for

traditional method and grape varieties.

The problem here is that the really good ones will cost you and the not so good ones are a poor imitation.

Or you can go with a sparkling wine that has no interest in mimicking Champagne, like Cava, Prosecco or Moscato: sweet, fruity, straight forward fizzers that offer great value.

Finally, if sparkling wine holds no appeal, you can pick up a sparkling ale.

This sparkler will be a hit with those who don’t go in for the extra hopped character found in many craft beers.

Sharp and refreshing with just a touch of bitterness, the malty sweetness of the ale expresses a light, clean flavour profile akin to digestive biscuits and citrus peel.

Elissa Jordan is also known as the Winey Little Bitch, she blogs about New Zealand and International Wine and can be found on twitter @winewinenz

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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CHEESE CULTURE

Massimo’s SCAMORZA

BY Bri DiMattina

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S

few Auckland markets – where you can buy directly from the cheese-maker – or online.

camorza Affumicata, aka smoked mozzarella, is a little known Italian specialty cheese, made my

Massimo’s Italian Cheeses.

When I first heard about this gem of a cheese I had to dig deeper to see if it is as good as it sounds. It definitely is!

Massimo’s Italian Cheeses are a small cheese-maker just out of Auckland. They use traditional Italian techniques to make both well known (mozzarella, ricotta) and little known but completely sensational cheeses like this. This and the number of other cheeses they make can be found at a

While scamorza can be eaten as a table cheese, it really comes into its own when it is melted or cooked. Like its sister, fresh mozzarella, it is a “pulled cheese” and will melt onto and into anything your imagination dares. The rich, sweet, smoky flavour it imparts will take any dish to another level, and as the cheese ages, it only gets more flavourful.

I seriously considered making a risotto of wild mushrooms with this light, gooey cheese, but some gorgeous, fresh, vine-ripened tomatoes were also vying for my attention.

Bruschetta with Vine Ripened Tomatoes and Scamorza INGREDIENTS Olive oil 1 whole red onion 3 ripe tomatoes Balsamic vinegar 8-10 slices Scamorza Affumicata Grilled or toasted thick white bread

METHOD Take a pan, cast iron if you have one, and add a splash of olive oil to the base.

Line the base of the pan with the sliced red onions. On top of that, place a layer of sliced tomatoes, a quick, light splash of balsamic vinegar (about one tablespoon), then the top layer of Scamorza Affumicata.

Heat slowly over a low heat until the onions have cooked and the tomatoes have softened. At this point the cheese will start to melt. You may grill it at this point: purely for the colour, then serve atop the bruschetta.

Bri DiMattina is the organiser of Auckland Foodies a community of eaters and drinkers based in Auckland, is a champion home cheese-maker, and is the owner of The Market which gets artisan food products into the hands of New Zealand’s best chefs.

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“In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous.�

Jane Grigson

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