ISSUE 5• FEBRUARY 2015
Summer STONEFRUIT
Noodle Salad +Martinborough Wine & much more
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CONTENTS 3.................EDITORIAL 4.................FEBRUARY EVENTS 6.................CHILLED KIMCHI RAMEN 8.................MARTINBOROUGH WINE 16...............VIBRANT VEGE 18...............THE CUT 22...............BAKING 26...............CHEESE CULTURE 28...............DRINK 30...............GIVEAWAYS
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editorial
W
elcome to the February issue of Eat Magazine. This month, we are celebrating the awesome kiwi summer that we have been given this year with some lovely chilled noodle dishes − including an amazing chilled ramen dish from Wellington chef Asher Boote who owns The Ramen Shop. There is an excellent burger by Scott Bell who writes the amazing barbecue blog Grill It Like It’s Hot; its best grilled over charcoal but can also be cooked on other barbies (or in a frypan).
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
Elissa Jordan has given us some awesome wine recommendations as well as a guide to the cellar doors of Martinborough, excellent for those of you who want a relaxing mini-break before winter. Finally, we have some delicious desserts utilising stone fruit and some lovely strawberry goats curd gelato. Please let me know if there is anything you would like to see in Eat NZ Mag in 2015 - jules@eatmag. co.nz, likewise if you are interested in contributing please drop me a line as well.
Jules ✉ GROUP EDITOR Richard Liew ART DIRECTOR Jodi Olsson CONTENT ENQUIRIES Email Jules on jules@eatmag.co.nz ADVERTISING ENQUIRIES Phone Jennifer Liew on 09 522 7257 or email jenniferl@espiremedia.com
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THIS MONTH
February
W
ellington’s Brooklyn suburb has another new restaurant. Gone are the days of
excellent gastropub the Cornerstore, The Salty Pidgin has arrived. Owned
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background they have an exciting wine list and some excellent craft beer on tap. New Plymouth has an awesome new venue in the form of Social Kitchen. Located on the corner of Powerham
by husband and wife team, sommelier
and Brougham Streets, it is a temple of
JP Henderson and chef Amy, they are
flesh with excellent local beef cooked
open for lunch and dinner. Their menu
over charcoal, an excellent selection of
is simple and combines local produce
charcutierie and tapas and an eclectic
with international flavours. True to JP’s
selection of wine.
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Napier has two new additions - box expansions of already existing businesses. Monica Loves has opened on Tennyson Street next to parent Mister D. It is a bar serving craft beer and cocktails.
Ahuriri cafe Milk and Honey has opened a satellite daytime cafe on the opposite side of Napier Hill. It’s called MHC and serves Hawthorne Coffee and counter food. Lots has been happening in Auckland; as well as their Britomart, Kingsland and Newmarket locations Shaky Isles now has an outlet in Auckland airport. The best part is that it is after security, so now you can get a coffee while waiting to board your flight.
For those of you who love filled bread goodness there are a few new exotic options for you. Mexico’s Britomart branch has just opened a hole-in-the-wall joint that serves Tortas, Mexico’s take on the filled role and supposedly more popular than tacos. If you are a taco lover look out for the new taco truck MexiKai. Mediterranean and Israeli restaurant Ima’s has opened a deli a few doors down from its restaurant on Fort street, it is open all day and serves traditional Israeli breakfasts and pastries as well as lunch and dinner.
If you want a bite with a Vietnamese twist check out Mi on Victoria Street, and if you want something Chinese try Chinoiserie in Mt Albert who specialise in Taiwanese Gua Bao.
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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YES CHEF
Chilled Kimchi Ramen with Asher Boote
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This is a cool dish that combines Japanese and Korean influences that we serve at The Ramen Shop in summer. INGREDIENTS 2 Cups Kimchi 4 cups cooked noodles (preferably Ramen, but Soba or Korean sweet potato noodles work well) 1 cup Daikon chopped into batons 1 cup Carrot chopped into batons 1 T Coriander ½ tsp Salt 1 tsp Sugar 1 cup Bean sprouts 4 T crunchy fried shallots 8 T Fish sauce dressing 1 T sesame oil Dressing 2 T chopped coriander ½ cup fish sauce ¼ cup water 2 T rice vinegar Juice and zest 1 lime ¼ cup sugar 1 clove garlic roughly chopped 1 shallot roughly chopped
METHOD For the dressing Throw everything into a blender and blend until a pourable consistency. For the salad Mix the carrots, daikon and coriander with the salt and sugar, set aside for 15 minutes. In a large bowl mix noodles with sesame oil, then add and mix in kimchi. Split this mix into four serving bowls. Add a quarter of the sprouts then carrot and daikon mix to each bowl. Drizzle with the fish sauce dressing and top with the fried shallots. Asher Boote is a chef and food consultant based, he owns The Ramen Shop in Newton, Wellington and has recently launched his pop-up event dining concept The Sidney George Project, dedicated to exploring New Zealand cuisine.
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â?‰
The Cellar Doors of Martinborough BY Elissa Jordan
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T
he village of Martinborough has an overwhelming number of excellent producers and cellar doors − far
Martinborough will be there for you to enjoy another day. Ask questions! Staff at the cellar door don’t know who you are
more than its small size would suggest. The
or how much you do or don’t know about
ever charming Martinborough is just over
wine. A seemingly silly question can help
an hour’s drive from Wellington. The idea of
you leave the usual script and lead to a
hand-crafted and boutique production aren’t
great conversation. And when others in
just for the wines - they describe the people
your group see you speaking up, they’re
too. There are several wineries that are
likely to voice questions of their own.
within walking distance of the town square, however even the further flung spots are an easy cycle ride away.
Make the most of your visit to Martinborough Pinot noir is undeniably the flagship varietal for the region, but it is by no means the only variety worth sampling.
Stay the night. Your sober driver can relax and enjoy the first day’s tastings, and you’ll be able to get in more wineries the next day. If you want to maximise your time and get around to as many places as possible, having a focus can help. Taste just the flagship wines at each cellar door, have a single red and a single white at each stop, or go for nothing but pinot.
If you want to come away with a true
This will help you get a taste from a
impression of the wines and region
wider range of producers while retaining
you’re visiting, here are a few tips and
your ability to stand. Feel free to spit.
tricks to help you make the most of
The staff at the cellar door won’t be
your time. Don’t try and do it all. Rather
insulted if you do. Now that you’ve
than rushing and adhering to a strict
firmed up your approach, here’s a
‘must-see’ schedule, linger. Take your
sample itinerary of some of the best
time and savour. The other wonders of
Martinborough has to offer.
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❉
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Best small cellar door: Schubert
Continue along Cambridge Road until it intersects with Huangarua Road. Here you’ll find Schubert Wines to the left and Ata Rangi to your right. A very cosy tasting room that lends weight to the adage that good things come in small packages. The intimate setting allows tasters the opportunity to have a chat with the always knowledgeable staff as they serve up the tasting pours. It’s also here you’ll find the unofficial tasting glass of Martinborough: the Gabriel Glass, as imported by the team at Schubert. Must try wine: Schubert Syrah.
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Best for a taste of the old vines: Ata Rangi Along with Dry River and Martinborough Vineyard, Ata Rangi is one of the founding vineyards in the region with vines planted in 1980. More than three decades later the wines - and especially the pinot noir - from Ata Rangi show the complexity, elegance and balance that comes with well-tended older vines. Must try wine: Craighall Chardonnay.
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Best for something different: Cambridge Road Start from the square in the centre of town, head up Cambridge Road and you’ll come to the first stop on this “best of” tour of Martinborough: Cambridge Road. Vigneron Lance Redgwell tends his vines following the principles of natural biodynamics, but there’s plenty more besides that makes this cellar door one of the best for something different. Within the tiers of handcrafted wines there are fully natural examples that are made without any intervention. There are intriguing blends of Pinot Noir and Syrah, and elegant single vineyard creations. This is one cellar door you don’t want to miss. Must try wine: Cambridge Road Dovetail
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Best for Organic wines: Vynfields Heading away from town along Huangarua Road you’ll encounter three options not only for exciting wines but for a bite to eat,
from Wellington. With sunny verandas and spacious gardens there is plenty of space to sit back and soak up the relaxing Martinborough vibe. Where most cellar doors serve wines at a bench surrounded
too. First up is Vynfields (Martinborough’s
by punters jockeying for position,
only organic certified vineyard), followed
Vynfields encourages visitors to enjoy
closely by Poppies Martinbrough and, a
the grounds by serving their wines by
little further down the road, Te Kairanga.
the glass, the bottle or a tasting flight
Visitors flock to Vynfields cellar door,
brought to your table. Pair your wines
housed in a historic Maranui homestead
with anything from nibbles to a full meal.
that was trucked over the Rimutakas
Must try wine: Vynfields Bliss.
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Best for a picnic lunch: Te Kairanga A lot of excitement has surrounded Te Kairanga since John Kavanaugh returned to Martinborough after a stint as winemaker at the iconic Neudorf in Nelson. With his return there comes a revival of the quality of TK wines. Your tasting will best be enjoyed in the delightful grounds surrounding the cellar door, known as The Cottage - a classic farm cottage from the late 1800s that lends a rustic appeal to the experience. Here you can linger over your favourite bottle while enjoying something from the kitchen. Must try wine: Te Kairanga Runholder Pinot Noir
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Best for a wedding: Poppies Martinborough Where most other cellar doors in the area are staffed by hired hands, at Poppies it’s winemaker Poppy
with floor to ceiling windows offering views of the surrounding vineyards. The entire property is a nice mix of European grandeur with industrial fittings. Poppies provides a delicious sharing platter that perfectly matches a glass or two of the good stuff. Even if
Hammond herself who will welcome
there’s no big celebration in your future
you into the tasting room and take you
Poppies is still worth a visit as it’s the
through the wines she has crafted. This
only place you can find the Poppies
is an elegant and romantic venue that
Martinborough range. Must try wine:
was purpose-built for big celebrations,
Poppies Martinborough Rosé.
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❉ Honourable mention goes to the cellar door at Margrain Vineyard, with its extensive range of wines to sample, and to Martinborough Vineyard, home to one of the oldest vineyards in the region.
This list represents most of the big names in Martinborough wine making. There are several much smaller producers that are also worth a look. A lot of them don’t have cellar doors due to financial restrictions related to their size. However, many can be sampled at the fabulous restaurants, pubs and cafes in the town square. At the end of the day, if you still have room in your suitcase, pop in to the Martinborough Wine Centre for a little something from Kusuda, Escarpment or Dry River - all without cellar doors. Talk to the staff about the wines that really stood out for you on your journey through Martinborough and they’ll recommend the perfect wine for you to continue your experience when you return home.
Best buy for a special occasion: Kusuda The wines from this small volume winemaker are hard to come by. They only produce 600 to 800 cases a year. These up-market wines carry with them the stories of scores of volunteers gently hand-picking whole bunches and neatly snipping imperfections. A huge effort. With no cellar door open to the public, even domestically there are only three retailers with an allocation of Kusuda wines. A visit to the Martinborough Wine Centre may just reward you with a bottle from this elusive producer. Must try wine: Kusuda Pinot Noir
Further afield: If you haven’t gotten your fill in Martinborough, extend your exploration into the wider Wairarapa region and the wineries dotted along the 35km stretch from Martinborough to Gladstone to Masterton. Most notably, award winning Fairmont Estate and five star rated Johner Estate.
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
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r e m m ROSÉ Su
Beautifully balanced dry-style Rosé made largely from Merlot, with a splash each of Pinot Noir and Syrah. $17.95 bottle
A top effort from Central Otago. Finely balanced, dry style with plenty of summer fruits and smooth clean finish $21.95 bottle
Merlot and Cabernet Franc predominant Rosé. Dry and medium bodied with plenty of berry and red fruit flavours. $15.50 bottle
visit our online store: moorewilsons.co.nz
The staff pick of this year’s NZ rosés. A dry, clean crisp wine with a splash of red berry back palate. Sooooo refreshing! $14.95 bottle
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VIBRANT VEGE
Noodle Salad with Umami Tofu and Nam Jim
I love the skill in combining all of the flavour elements in one dish, playing these off against each other. Over summer I often cook variations on this salad, sometimes combining the ingredients into rice paper rolls but always with a dressing that combines sweet, salty, sour and hot. Bitter comes from the addition of Vietnamese mint and umami from crispy cubes of tofu doused in fish sauce. For a meatier version swap out the tofu for grilled meat, fish or chicken. RECIPES BY Jules Van Cruysen
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INGREDIENTS
SALAD 5 leaves lettuce (shredded) 2 carrots (julienned or grated) ½ red onion (finely sliced) 1 red pepper (finely sliced) 1 small bunch of thai basil and Vietnamese mint ½ Mango julienned 200g Vermicelli Noodles (cooked as per instructions on packet) White and black sesame seeds
TOFU 100g firm tofu Fish Sauce Sesame Oil Soy Sauce Vegetable Oil
NAM JIM 1 small bunch coriander 1 teaspoon fish sauce 1 whole chili (more if you like it hot) 2 tablespoons palm sugar Juice of 2 limes 1 shallot (optional)
METHOD For the Nam Jim: Finely chop the coriander. For the chili remove about half the seeds and cut into a fine dice. Combine all of the other ingredients and adjust (if too hot add more sugar, if too salty add more lime juice - and vice versa). Leave for about two hours to come together. For the tofu: Cut tofu into cubes around five mm squares and fry until brown in medium-warm oil (either deep fry or shallow fry). Drain on a paper towel and douse with about one teaspoon each fish sauce, sesame oil and soy. To serve: Combine all the salad ingredients other than the sesame seeds and about half the tofu. Toss lightly and dress with about two tablespoons of the Nam Jim. Garnish with the sesame seeds and the remainder of the tofu. Beer Match - Garage Project Death From Above 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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THE CUT
The of
Wrath Angus Burger
The Wrath of Angus Burger is constructed with 100% grass fed Angus beef, fresh cos lettuce, vine tomatoes red onions and freshly baked burger baps grilled over open flame on a Weber barbecue.
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T
he Wrath of Angus Burger is the end result of purchase of the Kitchen Aid Food Grinder and the subsequent meat patties that followed. I am a big fan of burgers and when dining out at restaurants, if there is a burger on the menu I am going to try it. I’ll take you through step by step in creating this epic burger.
GRILLING THE BURGER PATTIES: These Angus burger patties at 230g are large! Bigger than most pieces of steak large. These patties are done when the internal temperature hits 71°C, there should be little to no pink in the middle with a light brown colouring. For best results, I use the reverse sear method for grilling the MAKING THE BURGER PATTIES: To start, check out my previous post on BBQ Like It’s Hot: “Grind Your Own Angus Beef Patties“. I, of course, used Green Meadows Beef casserole steak for this burger, each pattie was weighed out to 230g each. Instead of using coriander to the mince mixture I used a finely diced onion. Roll the mince mixture up into a meatball and set aside until right before you are about to cook. When shaping the meatball into the burger pattie, make it so it is slightly larger than your burger bun as it will shrink a little bit when cooking.
patties. Prepare your barbecue for indirect medium heat, the patties should be placed on the indirect side over a drip tray. Throw some wood chips on over the coals and cover with the lid with the vent holes over the patties. I used hickory wood chips. Check on the patties after 10 to 15 minutes and flip them and replace the lid, they should only need another 10 or so minutes before they reach 65°C. I keep an eye on the temperature at this point with an instant read digital thermometer, if you don’t have one you can use the food probe of a Maverick (for
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example) for the duration of the cook. At 65°C remove the lid and move the patties over to the direct heat side directly over the coals and sear each side for two to three minutes. During this searing the internal temperature will hit 71°C and they are done; remove from heat and set aside to rest while you toast the buns.This step is totally optional. I like my burger buns lightly toasted so once the patties have been removed I like to place the burger buns bread side down and lightly toast for about a minute. They should be a light golden colour and not burnt.
CONSTRUCTING THE WRATH OF ANGUS BURGER: Burger construction is an art form. Burger bun selection is important; soft and lightly dusted with flour, or a sesame seed bap style burger bun is my favourite. I have used a selection from Pandoro Bakery for the Wrath of Angus Burger. Begin by spreading mayonnaise on the bottom bun and top with a fresh cos lettuce leaf. Next comes the tomato ketchup; cover the lettuce delicately before adding red onion rings. A few tomato slices later, make sure you season lightly with salt and fresh ground black pepper.
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The star of the show is next, place the Angus beef pattie on top. Here you might want to add some cheese, a couple slices of aged cheddar works fantastically (if you prefer your cheese melted add the cheese during the last part of searing while cooking). Finally, the top of the burger bun − you may like to add some more mayonnaise. The final product of your labour over the last couple of hours is a burger of mammoth proportions that will be a challenge to wrap your mouth around. Time to dig in! Serve with Beer Soaked Fries or crinkle cut fries dusted with smoked paprika, a glass of coke or your favourite beer. Enjoy.
INGREDIENTS 4 230g Angus beef patties 4 fresh baked burger buns Fresh cos lettuce leaves, washed and dried Fresh vine tomatoes, sliced Fresh red onion, sliced Tomato ketchup Mayonnaise Salt & fresh ground black pepper
METHOD Barbecue Setup Prepare the barbecue for Indirect medium heat. Prepare four 230g burger patties using 100% pure Angus beef mince, grind your own if possible. Cook the patties for 10 minutes each side over the indirect side of the barbecue. As soon as internal temperature reaches 65°C move directly over coals and sear each side for until temperature reaches 75°C. Add cheddar cheese during last part of searing. Lightly toast burger buns once patties are removed.
Constructing the Burger Begin by covering the bottom burger bun with mayonnaise. Stack in order, cos lettuce, tomato ketchup, onion and tomato slices and season with salt and pepper. Complete the burger by adding the pattie, cheese and finally the top of the burger bun. Serve immediately with a side of fries Scott Bell writes about barbecue on his blog BBQ Like It’s Hot
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BAKING
Summer Stonefruit
BY Lauren Costello
S
ummer is treating us to a sunny climate this season and even though most of us are back in the office now, we can still enjoy the fruits of its labour. Summer brings one of my favourite things to the table - stone fruit. Cherries, nectarines, plums and apricots
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become affordable and plentiful but only for only a short time ensuring that they reserve a special spot in the fruit bowl. While chomping into a juicy nectarine or peach is marvellous, stone fruit make tasty desserts too. Here’s a couple of recipes that showcases stone fruit as they ought.
Easy Cherry Frangipane INGREDIENTS 50g butter 50g sugar 1 egg 3 Tbsp wholemeal flour 120 g ground almonds 1-2 sheets puff pastry approx. 20 cherries (or other stone fruit)
METHOD Preheat the oven to 180째C. Soften the butter and mix it in a food processor with the sugar. Add the egg and mix on a low speed. Add the wholemeal flour and ground almonds and pulse until the filling is combined. This can have the consistency of wet crumbs to a soft biscuit dough. Make sure it is staying together enough to be able to spread with your hands or a spoon over the pastry. Line a flan tin with baking paper and cut a defrosted sheet of flaky pastry to the shape of the tin and press it in, ensuring that the sides of the tin are covered. Prick the pastry case with a fork and bake for around 15 minutes. While this is baking, halve and de-stone the cherries. Set aside in a bowl. Once the pastry case is half cooked, take it out to cool for a couple of minutes and then dollop the filling into the pastry case. Spread the filling over the entire tin with your hand or the back of a spoon and place the cherry halves all over the frangipane. Bake for another 20-25 minutes until the pastry is cooked and golden.This wholemeal frangipane has a nice texture to it, so serve hot with some creamy vanilla icecream.
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Pannacotta with baked honey apricots INGREDIENTS cooking spray 1 ½ cups whole mil 3 teaspoons powdered gelatine 1/3 cup sugar 1 ½ cups cream 1 teaspoon pure vanilla extract pinch salt Apricots six apricots 3 Tbsp honey
METHOD Preheat the oven to 180°C. Cut each apricot in half and remove the stone. Arrange cut side up in a baking dish. Drizzle the honey evenly over the apricots and sprinkle with a pinch of salt. Bake for 15 minutes. Using a fork, flip each half cut side down and bake for another five to ten minutes, until the apricots are soft to the touch and slightly wrinkled, but have not yet totally collapsed. Let cool and transfer to a covered container in the fridge. Spray six ramekins with cooking spray, then use a paper towel to wipe out most of the oil, leaving only a light residue. Pour the milk into the saucepan and sprinkle the gelatine evenly. Leave it to bloom for five mins. Dissolve the gelatine over low heat in a medium saucepan. Stir the milk frequently as it gently warms and the gelatine dissolves. The milk should never boil or simmer; if you see steam remove the pot from the stove and let it cool down. Once the gelatine is dissolved, stir the sugar in and continue warming for approximately five minutes until the sugar dissolves. Never let the milk boil. Remove from heat and whisk in the cream, vanilla extract and salt. Leave the mixture to cool for a few minutes. Pour evenly between the prepared ramekins and put in the refrigerator to chill for four hours or overnight. Unmoulding Dip each ramekin in warm to hot water up to its rim and hold it there for about three seconds. Release just the top edge of the pannacotta from the ramekin by running a thin knife carefully around the sides. Tip the ramekin upside down over a plate and shake gently to help it fall. If it does not fall, return to the warm water for two seconds. Repeat this for to the remaining ramekins. Place two halves of the baked apricots onto each pannacotta and serve.
Lauren Costello is designer and dabbles in food styling and photography.
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CHEESE CULTURE
Cilantro Cheese & Strawberry Chèvre Gelato Tucked away in suburban Hamilton is arguably New Zealand’s smallest artisan cheese company. Cilantro came about when work colleagues Monica and Jenny, got together and took a small business idea one step further….
BY Bri DiMattina
M
onicas’ heritage (Italian, by way of Brazil) gave rise to an eclectic but very intriguing range of
discussing foregoing the market, as a result of the popularity of their cheeses in the
sheep and goat milk cheeses. When she
local restaurants of Hamilton. Thankfully,
first arrived in NZ she was amused and
this is only a temporary solution as they
somewhat puzzled to find that for a country
are increasing their output once more
with so many sheep, as a cheesemaker
equipment arrives from overseas. They only
only cow’s milk was available. They made a
have one cheese available outside of the
variety of cheeses, often adapting traditional
Waikato - this is their chèvre which can be
techniques for kiwi ingredients. Among
found at Moore Wilson’s in Wellington and
their most exciting are Double Whammy,
The Dairy in Auckland. Last year it was the
a pressed ricotta aged in wine, it has such
champion goat’s cheese at the New Zealand
a strong following at local markets that it
Specialist Cheese Association. Jenny lit up
is regularly sold out; and Cardoon Cheese which uses globe artichoke as rennet. Everything they make is small batch, and
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on the day that I met with them, they were
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with pure delight when I described having used their chèvre as the ‘hero’ of a light, summer strawberry gelato….
STRAWBERRY CHÈVRE GELATO This is a great recipe to make on a whim as it doesn’t require churning, specialist ice cream machines (or any more time than it takes to boil an egg)! 6 cups frozen strawberries* ½ cup castor sugar ½ cup milk (you can use almond or soy milk here if you prefer) 3/4 cup of goat chèvre 1 tsp lemon juice pinch salt Place all the ingredients in a food processor and process until completely smooth. Serve immediately.
If you have any left, transfer it to a container with a lid and keep in the freezer. Before serving again, take it out of the freezer a good 10 minutes or so to allow it to warm so you get that delicious, authentic gelato texture. * While you can use fresh strawberries (especially at this time of the year) to make the gelato you will need to hull them and freeze them first.
. Bri DiMattina is the organizer 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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DRINKS
SUMMER sipping With luck, as you’re reading this the sun is shining and there’s been a run of warm, dry weather. (Wishful thinking looking out at the cold, grey skies of January in Wellington.) Crisp, cool and clean is the way to go when looking to quench your thirst at the pub, at a barbecue or just because the skies are clear.
BY Elissa Jordan
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R
ose is designed for summer. Meant to be enjoyed young and released in the run up to summer, the crispness of a dry rose is ideal for a hot, dry day. The pink colour of the wine and the tendency towards sweetness has earned rose a bad reputation - many labelling it not a ‘real’ wine. But there are several serious and delicious examples - look for a wine from Bandol AOC in the South of France or Tavel AOC in the Rhone Valley for a rejuvenating drop. Or closer to home look out for the Ata Rangi Summer Rose 2014. All can be happily enjoyed with Mediterranean fare. A light, dry fino sherry is another brilliant option - especially if you’re less familiar with the variety and looking for something different. Fino is defined by its extreme dryness and a salinity that comes from being aged by the sea, it also has a herbal or yeasty aroma and flavour.
Gonzalez Bypass ‘Elegante’ Fino or Valdespino Fino Inocente are both good examples that are available in the New Zealand market. Sherry is experiencing something of a mainstream renaissance at the moment, popping up on more and more wine lists. If you don’t want to splash out on a whole bottle, pop-in to your favourite watering hole for a try. Lagers, summer ales and radler are all easy drinking beer styles that pair well with fair weather.
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❉
Boundary Road have their own interpretation with the Boundary Road Brewery Lemon & Lime Lager, an easy drinking beer to kick back with. A session in the sun is also an excellent excuse to sample a crisp and dry Peckhams English Cider or a tart and tangy Ranga Alcoholic Ginger Beer.
Garage Project Hapi Daze is a very drinkable summer ale, especially for those who like things hoppy. HBIB Pure Brewed Lager from the Hawke’s Bay Independent Brewery is smooth and uncomplicated. Radler is a style of fruit beer from Germany that’s comparable to the English shandy (when lager and lemonade are mixed half and half).
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And finally, no list on summer drinks would be complete without a nod to Riesling the white wine that spawned an entire movement known as the Summer of Riesling. (In short a New York bar offered only Riesling by the glass for a period every summer, the rest of the wine world quickly followed suit with similar events). The ever versatile Riesling is made in a range of styles from shockingly sweet
to puckeringly dry, and always with plenty of acid. If you don’t already have a favourite Riesling, look out for an off-dry option like the rich and juicy Framingham Classic Riesling 2012 or the ripe and citrusy Pegasus Bay Riesling 2012. All the drinks listed here go well with plenty of water and the reapplication of sunscreen. Don’t drink and burn.
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.
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
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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
ont c s t s i k Giveaway #1: c o t s l loca r o f Colleen Rutherford o. c . Congratulations e n i v c a m @ adminYou’ve to Colleen. won a beautiful set 579 745 ll 09 or caCasual of Authentis stemless wine glasses from Spiegelau!
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Giveaway #2: Ian Sharplin Congratulations to Ian. 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: Bella Parson Congratulations to Bella. 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 27th March 2015, to claim your prize.
For local stockists contact admin@macvine.co.nz or call (09) 579 7451 www.eatmag.co.nz
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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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“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.� J.R.R. Tolkien www.eatmag.co.nz
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