ISSUE 6• MARCH 2015
On the
Grill Perfect
+Pasta
Parsnip Cake & much more
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CONTENTS 3.................EDITORIAL 4.................MARCH EVENTS 8.................YES CHEF 12...............THE CUT 14...............VIBRANT VEGE 16...............THE CUT 18...............BAKING 22...............DRINKS 28...............CHEESE CULTURE 30...............GIVEAWAYS
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editorial
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t’s March! This is the sixth issue of Eat Magazine; It seems like it was only weeks ago when we first launched the magazine. We have some lovely dishes for you this month including seasonal pasta dishes, beautiful vegetable dishes that pushed the boundaries of their writer, a parsnip (rather than carrot) cake and some delicious BBQ dishes. Thanks to Wellington based Italian chef Roberto Giorgioni for his classical take on Pasta all’Amatriciana which with the bountiful harvest of tomatoes in vegetable shops and at farmers markets could not have come at a better time.
month, notably Genie from Bunny Eats Design and Annie from Club Annie. Both are amazing food bloggers based in Auckland and we welcome them to the team. We also have some excellent content from returning writers; Scott from BBQ Like It’s Hot, Lucy from Wellington Foodies, Bri from The Market and Elissa Jordan aka The Winey Little Bitch. We are always looking for new writers though so if you have a recipe or article you would like to contribute do not hesitate to flick me an email: jules@eatmag.co.nz
Jules
We have a couple of first time writers this
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 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
March
With lots of wine, beer and food festivals, March is a fun time to be a foodie. There are also some exciting new restaurants opening up (as well as a couple we missed at the end of last year)
Xacuti is an amazing new Goan restaurant in Howick (think India meets Portugal). The young husband and wife team have applied their experience in formal restaurants to create an amazing culinary experience that elevates Indian cooking.
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Wellington cocktail and restaurant institution The Matterhorn is opening in Auckland in the site previously inhabited by Libertine in Freeman’s Bay. Chef Sean Marshall and owner Mark Keddell have moved the Wellington institution back to its roots, away from tasting menus to the beautifully executed casual a la carte food that Sean rose to fame with as well as little bowls to share over a cocktail.
Jano Bistro has taken over the little yellow building at 270 Cuba St which has housed some of Wellington’s finest restaurants: Citron, The White House, Petit Lyon and Giverny. The chef is 2014 Chef of the Capital winner Pierre-Alain Fenoux previously of Le Canard but with experience in Michelin starred restaurants internationally.
Like Keddell’s other venues it has an expertly chosen wine list with lots to choose from. Coene’s Provisions has taken over the space above the Port Nicholson Yacht Club that was previously inhabited by Martin Bosley’s eponymous restaurant. It will be a more casual affair serving family style dishes breakfast, lunch and dinner.
Speaking of Le Canard in Thorndon, the building is now the Thorndon Chippery. A satellite of the popular premium fish and chips joint the Mount Vic Chippery.
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Beer loves take note, check out the annual Hallertau Chilli and Hop Festival on the 14th of March. Let big beers wash away the heat from the Auckland heat (no pun intended) of the NZ Chilli Eating Championships, Lucky Tacos and cheeses by Sabato.
Also on the 14th of March is the Havelock North Beer Appreciation Day at Duart House. This is an awesome opportunity to try the best beers HB has as well as those from several brand new breweries! After all that drinking you might need a coffee!
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If you are more in the mood for a wine, from the 12th to the 16th of March Waiheke Island is hosting its annual vintage festival. There are wine, food, muscial and other events for every budget from modest to extravagant. Check it out here.
Check out Caffeination New Zealand’s Festival of Coffee. This is being held on the 21st and 22nd at the TSB Events Centre in Wellington.
partnership a perfect
Enjoy your 2015 season Bluff Oysters with one of these fine offerings from Malborough’s Cloudy Bay Winery Cloudy Bay Sauvignon Blanc 2014
$31.95 bottle
Cloudy Bay Pelorus Vintage 2009
$39.50 bottle
The quintessential Marlborough Sauvignon Blanc, extremely popular worldwide. Full of ripe citrus and passionfruit flavours. Aged on lees, this blend of Pinot Noir and Chardonnay is toasty and full bodied with hints of biscuit and brioche. A fantastic vintage methode at a great price.
visit our online store: moorewilsons.co.nz
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YES CHEF
Spaghetti all’Amatriciana with Bon Gusto’s Roberto Giorgioni WORDS BY Lucy Mutch
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U
p until four years ago the Wellington suburb of Miramar was known only as the heart of
the New Zealand film industry. Artisan producers moved in, new restaurants popped, making Miramar a firm favourite of folks on the hunt for fine ingredients and a few seriously good eateries. Roberto Giorgioni, proprietor of Bongusto Pasta and Merkato Fresh Cafe and Deli in Miramar traveled to New Zealand from Rome nearly 20 years ago.
rather splendid all singing, all dancing and very expensive pasta machine from Italy and set to work on his project. At his production kitchen in the heart of Miramar, Roberto’s team of young Italian chefs create pasta and sauces of several different varieties that he sells at the cafe and through Moore Wilson. Roberto also makes special orders of pasta for some of the best chefs in Wellington. With his fancy pasta maker he is able to create fabulous and intricate extruded
After working in the hospitality industry
pasta shapes which he supplies directly
for nearly two decades, four years ago
to chefs. The cafe is a vibrant place and
Roberto decided to make the leap and
has become a favourite haunt of Weta
set up his own company. He wanted to
Workshop employees and ridiculously
recreate his Italian Nonna’s traditional
good looking Italians who flock from all
pasta and pasta sauce recipes and bring
over the Wellington region to dine on
them to the people of New Zealand. He
comforting bowls of pasta and delicious
set out on his mission and imported a
slices of roman pizza.
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Roberto’s handmade ravioli is outstanding. With combinations like pumpkin, amaretti and ricotta which are made daily, those in the know, know that Bongusto is by far the best fresh pasta available in Wellington, possibly New Zealand! When I asked Roberto what his favourite pasta dish was he replied “Spaghetti all’Amatriciana”. As with many Italian dishes this recipe isn’t overloaded with a mountain of unnecessary ingredients. Keeping it simple allows each ingredients to sing. A deceptively simple recipe that tastes amazing. The triumph of this dish lies in the cooking and technique not the abundance of ingredients. This dish Originating from the town of Amatrice , the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine based on guanciale (cured pork cheek), pecorino cheese, and tomato. It was created as variation of Gricia sauce on late 18th century. While tomatoless gricia is still prepared in central Italy, it is the tomato-enriched amatriciana
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that is better known throughout Italy and exported everywhere. The first written record of Amatriciana can be found in the 1790 cookbook ‘L’Apicio Moderno’ by the Roman chef Francesco Leonardi. While in Amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in Rome, and is now prevalent. Other types of dry pasta, particularly rigatoni, are also used.
Serves 4
INGREDIENTS 400g fresh spaghetti or linguini 1 Tbsp. extra virgin olive oil 100g guanciale* or bacon, chopped 1 small red chili, chopped 50ml white wine 350g can diced tomatoes 75g Pecorino cheese, grated Ground pepper 10 – 15 basil leaves, sliced thinly
METHOD Heat the olive oil in a large frying pan over medium heat. Add bacon and chili. Fry, stirring occasionally, for four minutes. Add the wine and simmer until reduced. Take the bacon and chili out of the pan, put into a small bowl and set aside for later. Add tomato to the pan and reduce heat to low. Simmer for 10 to 15 minutes or until sauce has thickened slightly. Meanwhile bring a large pan of salted water to the boil and cook fresh spaghetti/linguini for two to three minutes. When the spaghetti/linguini is ready, add it to the saucepan with the tomato sauce. Add the bacon, pepper and pecorino and stir gently to combine. Serve with a little more pecorino grated on to, a chiffonade of basil and a drizzle of extra virgin olive oil. Buon appetite! *Guanciale is similar to bacon but made from pig’s jowls
Roberto Giorgioni is an Italian born chef based in Wellington, he makes fresh pasta and sauces under the name Bon Gusto. Thank you to Lucy Mutch, director of Crave Cooking School for bringing us this article.
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THE CUT
Smoked Pork Cutlets RECIPE BY Scott Bell from BBQ Like It’s Hot
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hese pork cutlets are breaded and crumbed and then grilled over an open flame instead of frying and then smoked in a Weber grill with apple wood chips.
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This recipe is designed for use with a Weber charcoal grill but can be adapted to other BBQ’s or cooked indoors by removing the cutlets from the direct heat and adding a source of smoke (like a small can over the burners).
Serves two
INGREDIENTS 2 pork cutlets 1 egg, beaten ⅓ cup all purpose flower 1 handfull apple wood chips 1 ciabatta bread 2 tbsp. lemon thyme 1 tbsp. sea salt flakes 1 tbsp. ground black pepper 1 tbsp. chilli flakes (optional) Prepare charcoal grill for 2-zone indirect medium heat.
METHOD For the Crumb:
Tear up bread and add to food processor. Blitz into crumbs. Add salt, lemon thyme, pepper and chilli flakes, blitz to combine. Put it together:
Put flour in a bowl, the egg in another and the crumb on a plate. Coat the pork cutlets in flour, then egg and finally the crumb. Once the grill is ready, grill the cutlets directly over the coals for one minute each side to crisp up the crumb. Move to indirect heat zone, add wood chips to coals and close the lid with vents over the pork cutlets. Bake in the grill for 15 to 20 minutes until internal temperature reaches 60°C, remove from grill and rest for three to five minutes. Serve with a leafy green salad and crispy potatoes. Scott Bell writes about barbecue on his blog BBQ Like It’s Hot , he specialises on cooking over coals on his Weber Grill.
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VIBRANT VEGE
Vibrant
Vege
RECIPES BY Genie de Wit of Bunny Eats Design
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have no idea when I moved from the mushroom hating camp to the mushroom loving camp, but I love them fiercely now. There’s something uniquely satisfying about popping a whole stuffed mushroom into your mouth. Maybe it’s the piggish feeling that I like so much. Likewise, I have always been terrified of goat’s cheese.
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It is too pungent for my taste and if you are Chinese, you may know Cantonese the word “Soh”. It refers to a despised goat/sheep smell which is not exactly endearing. Always looking to expand my growing edge, to broaden my stinky horizons, I decided to take the bearded lady by the horns and cook something with goat’s cheese for the first time.
Cream Cheese Stuffed Mushrooms INGREDIENTS Makes about 30 Mushrooms 250 grams cream cheese ½ cup Parmigiano-Reggiano, finely grated ½ cup olive or vegetable oil A large handful of fresh herbs, chopped (One or a mixture of: parsley, rosemary, sage, chives, thyme, oregano) ½ tsp paprika 30 white button mushrooms
METHOD In a bowl, mix together all ingredients except for the mushrooms until well combined. Rinse or brush mushrooms and wiggle the stems until they break off cleanly, leaving behind a small bowl. Using a butter knife, pack each mushroom with cream cheese filling. Repeat until you run out of either filling or mushrooms. Grill Method: Skewer three stuffed mushrooms per pre-soaked bamboo skewer. Pile on a plate or plastic container. Refrigerate until required. To cook, melt butter or add oil to a hot grill. Cook for skewers on one side for five minutes until mushrooms are cooked through and stuffing is soft and oozy. Carefully transfer to a serving plate and dig in. Napkins or forks recommended OR use Bake Method: Place stuffed mushrooms on a lightly oiled oven tray. Bake for 20 minutes at 180°C or 350°F. Serve in tray or stack into to a serving bowl. P.S. Any leftover filling makes a wonderful sandwich or bagel spread.
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Beetroot and Goats Cheese Risotto INGREDIENTS Serves four 1 onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 tbsps. olive oil 2 cups Arborio rice 3 tspns. salt 7 cups water 3 beetroot, peeled and diced 1 knob butter 2 tbspns. picked fresh thyme 100g (3.5oz) Chevre or soft goats cheese ½ cup grated Parmigiano-Reggiano (parmesan) Lemon wedges to serve
METHOD In a small saucepan, heat the water to boiling, then turn down to simmer for the duration of the cooking time. Using hot water keeps the risotto temperature from fluctuating too much. Put a sauté pan or other walled frying pan to medium heat and add oil and onions, beetroot and thyme. Cook for five minutes stirring occasionally. Add rice, salt and garlic and cook for a further two minutes. Add one cup of hot water to the rice and turn the heat to the lowest setting. You don’t want to boil the rice, you want it to swell from absorbing the liquid. No boiling, not even a simmer, barely even a bubble is fine. Stir rice occasionally, pushing rice from the sides for approximately five minutes until the liquid has been absorbed. Keep adding the water one cup at a time every five minutes or so until the rice is cooked (about 45 minutes to an hour), with a tiny bit of bite in the centre. The rice should taste cooked. Towards the end, add less liquid at a time and let it absorb before adding more. The risotto should be more liquid than dry as it will dry out a little on standing. While the risotto is cooking, chop or break up the goat’s cheese. Once the risotto is cooked, take off heat, stir through the grated Parmigiano-Reggiano and butter. Leave for five minutes to settle, then taste and adjust seasoning if required. Serve with topped with the goat’s cheese, a sprinkling of thyme and a slice of lemon. To make a lemon garnish, take one slice of lemon, remove any seeds and cut a slit through a radius (peel to centre) and then twist the lemon as if the two halves are legs and the slice is doing the splits. Genie de Wit is a food writer and graphic designer and blogs at Bunny Eats Design
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BAKING
PARSNIP CAKE with
ORANGE CREAM CHEESE ICING BY Annie Yang of Club Annie
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his was my second attempt with parsnip. The first time I used parsnip in a recipe was when I attempted to make Parsnip Ice Cream. Three words. DO. NOT. RECOMMEND. After boiling the parsnip and mashing it all up the smell of parsnip stuck with me for the rest of the day. In the end, the ice cream looked like vanilla ice cream but tasted like a raw frozen potato. Have no idea why I thought making a vegetable ice cream would be a terrific idea. This Parsnip Cake. It tastes better than the Parsnip Ice Cream. Honest. But you might be thinking “Why make a Parsnip Cake when you can just make a Carrot Cake?� They are both different. Although both are root vegetable related to each other and have similar growth and appearances but their flavors and their off-white and orange color is the biggest difference between the two vegetables. Parsnips have an almost spiced flavor and work so well with nutmeg and cinnamon in comparison to carrots where it has a sweeter flavor. Parsnip is a great source of vitamins b, c, e and k and has folate, magnesium, copper and iron. Parsnip also has a significant amount of fibre. It has more specifically soluble fibre which attracts water and turns into gel during digestion. This is importation for health digestion and preventing diseases. A high intake of soluble fiber is linked to a decreased risk of diabetes and high blood cholesterol and reduce the risks of heart diseases, cancer, hemorrhoids, obesity and stroke.
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INGREDIENTS 175g white spelt flour 2tsp baking powder ½ tsp. baking soda 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp mixed spice 50g ground almonds 150g brown sugar 75g oats 225g grated parsnip 1 orange 3 eggs 150ml vegetable oil 2-3 tsp milk Icing: One tub of cream cheese 2c icing sugar ½ c butter 1 orange (Grated rind and orange juice is needed)
METHOD Firstly, preheat oven to 180˚C. Prepare a 20cm cake pan with butter and baking paper. In a bowl sift together flour, baking powder, baking soda, cinnamon ginger and mixed spice. Then stir in almonds, sugar, bran flakes, grated parsnip and orange rind. Mix well. Secondly, in another large bowl beat together eggs, oil and milk. Add dry ingredients to the wet ingredients. Mixture should be a soft dropping consistency (if it is too thick add one tablespoon at a time to the mixture till you get to the consistency needed). Thirdly, pour mixture into the prepared cake pan and bake in the oven for approximately 40 to 45 minutes. Using a skewer check if it is cooked five minutes before the required cooking time. When cooking is finished, remove from pan and then let it cool completely before icing. Lastly, is making the cream cheese icing. In a bowl beat together butter and cream cheese with an electric mixer. When they are mixed well add a cup of icing sugar at a time and add in one tablespoon of orange juice. Ice cake and garnish with orange rind.
Annie Yang writes about healthy eating at Club Annie
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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?
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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 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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DRINKS
Wine & Junk Food
Is this the next big craze? It seems to be everywhere lately. I see it and think slight over compensation for the envy of craft beer beardy hipsterness. Think about it. Craft beer as a stereotype is young and fun and adventurous. While wine is stuffy and pretentious and confusing (this said by a die-hard winelover). So how do you make wine more entertaining and approachable? Pair it with everyday treats like sushi, curry, or crisps.
BY Elissa Jordan
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FISH N’ CHIPS Hitting the chippery is a regular event in most Kiwi households. The key element here is salt. You really can’t get better than a New Zealand Sauvignon Blanc. The acidity, the sharp, direct cleanliness of it all, you can’t get any better.
T
his also helps to move wine away from being seen as a ‘special occasion’ drink. After all who can afford the high-end, full-service experience of top of the line food and wine pairing more than occasionally? Since pairing wine with popcorn has become something of a specialty in my house - I’m ready to reembrace pairing wine and junk food. Passing craze or not. For my beer loving friends, the hoppiness in the craft scene does actually take more consideration for a workable pairing so we’ll throw a few of those into the drinks column mix. If you happen to have a sound handle on the basics of pairing fine wine and food, luckily those same rules are entirely transferable. If you’re not a rule-following type, here’s a handy cheat sheet on what to drink when you’re enjoying an evening of takeaways.
Winning pairing: Saint Clair Pioneer Block 1 ‘Foundation’ Sauvignon Blanc 2013 RRP $21.95 - classic and well-crafted, an obvious crowd-pleaser with tropical fruit aromas and a well-balanced acidity. Parrotdog Bitterbitch RRP $5.49 - aptly named, there is a lingering bitterness to this beer that helps to cut through the oiliness of the dish. Rich and malty, with bold hops.
CURRY Curry is defined by chili heat, whether it’s pad thai or a spicy vindaloo - acidity and sweetness are your friends, tannin and high alcohol are not. With whites, you can’t go wrong with an off-dry Riesling medium sweetness also wouldn’t go amiss. Skip the completely dry and the dessert versions of this wine though. For the beer lover, a refreshing, classic lager is your go to tipple. Winning pairing: Framingham Classic Riesling 2012 RRP $22.99 - off-dry that’s rich and juicy with plenty of citrus, stone fruit and ‘minerality’. Sprig & Fern’s Tasman Lager RRP $11.99 - full-bodied with a touch of bitterness, sweetly floral aromas and nutty flavours.
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SUSHI From my experience, sushi is a beerfriendly food. If you’re going to go for a wine, then carbonation is key. Look for something light, dry, mineral and sparkling - feel free to skip the expensive stuff on this one. The effervescence will cut through the intensity of raw fish, wasabi and ginger.
PIZZA Pizza and wine are a near-perfect pairing. When enjoying a classic margherita, an aromatic and easy drinking Montepulciano d’Abruzzo with juicy plum and cherry flavours or a crisp, dry rose work well. The stronger the flavours in the pizza, the stronger the flavours you’ll want in the wine, reds are always going to work better. An APA (Aotearoa or American, take your pick) follows the same pattern of match the flavour intensity of the drink to the pie. Winning pairings: Chateau Roubine Rosé 2013 RRP $19.99 - wonderfully fresh, exploding with red fruits. Fine and delicate with a mineral texture that lends a serious edge to the wine. Delightful. Tuatara American Pale Ale RRP $7.99 - light and refreshing with plenty of citrus, a malty sweetness and a touch of hops on the finish.
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Winning pairing: Amisfield Arcadia Methode Traditionelle Brut NV RRP $24.95 finely beaded bubbles with the citrus zest, racy acidity and spritz that pairs well with a raw fish dish. Hop Federation Golden RRP $7.99 - while an Asahi or Sapporo is your best bet if you want something crafty or local then you want something sweetly hoppy so that it won’t overpower the dish. The Hop Federation Golden fits that bill with its refreshing and easy-going nature.
Chocolate Maybe it’s just me, but sometime dinner consists of half a block of Whittaker’s chocolate and if I can make it feel like a meal with a well paired drink, all the better. When it comes to pairing wine and dessert, the wine needs to be sweeter than the treat. Match sweetness with sweetness and avoid anything dry. If you’re fond of bitter dark chocolate then go in search of a ruby port or a malty Belgian dubbel to balance the sweetness. A fruit lambic beer will go with most any chocolate. Winning pairing: Dow’s Fine Ruby Port RRP $29.95 - youthful, powerful and fruit-forward with bright raspberry cocoa and a dry finish. Boon Framboise RRP $8.15 - a traditional Belgian Lambic with brewed with plenty of raspberries. Nice easy drinking.
Just remember: everything here can be tossed aside so long as you hold on to one piece of firm advice: keep an open mind. Good food, great drink, if you like both, enjoy both and you might be surprised by how they work together.
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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CHEESE CULTURE
Mercer Aged Gouda & Pecorino BY Bri DiMattina
A
lfred Alferink first emigrated to New Zealand from Holland in 1973, discovering a love of cheese he took
on the street and no other way to buy the cheese - no website, no mail order, no
a brief sojourn to Holland in 1979 and 1980
courier, no delivery. Even the handful of
to learn the craft of cheese making. Since
cheesemongers who sell his cheese have
1981 the small town of Mercer (just south
to go pick it up. But when you do go to
of the Bombay Hills) has had one of the
the shop you are welcomed and invited
countries finest cheese makers and his store
to taste… well, the cheeses! And it is
‘Mercer Cheese’. There are awards littering
worth it.
his walls, from years of success at the NZ
Alfred in one breath talks about nearing
Champions of Cheese.
retirement, but a couple more questions,
Alfred makes most of his cheeses between
and his love of cheese takes over and a
September and January, parking his tank at the neighbours farm the evening and picking it up the next morning. The milk for his cheese is not pasteurised but flash thermised which is effective for killing
‘romantic’ discussion of having another cheese shop in a town that makes only ‘fresh’ cheeses takes over! I must have that knowing smile on my face by now…. he isn’t going to retire.
unwanted bacteria but is less harsh than
Aged Gouda or Pecorino? Its a tough
pasteurisation. The milk retains some
choice to for me - so I asked Alfred his
of the desirable characteristics which is
favourite, he starts with Pecorino, and
highlighted in the cheese.
then adds Aged Gouda, but then keeps
From February onwards Albert makes only the creamy Walnut Gouda and the Bel Paese (italian style aged cream cheese), as the milk changes over this period with the higher fat ratio making it better for these cheeses and not his others. Alfred sells his cheese through his shop.
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And it is only a shop - there is little else
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going.. Cumin Gouda, Maasdam, creamy Walnut Gouda… but I understand completely it must be like choosing a favourite child. So I didn’t entirely pick either - I have a recipe that works with both the Aged Gouda and the Pecorino (and probably a lot of really good quality aged cheese).
Gouda Crisps INGREDIENTS 100g grated aged gouda (or pecorino) cracked black pepper
METHOD On a sheet of greaseproof paper, make ‘little piles’ of the grated cheese and then sprinkle on the pepper. Place under the grill until the melt and then turn golden and start to bubble a little. Remove from the heat and leave to cool. Gently remove from the paper - that’s it!! I would recommend using some of your favourite cheese flavours instead of pepper - cumin, fenugreek and chilli all work well. Bri DiMattinna, 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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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
ont c s t s i k Giveaway #1: c o t s l loca r o f Natasha Wilson o. c . Congratulations e n i v c a m admin@ to Natasha. You’ve won a beautiful set 579 745 ll 09 or caCasual of Authentis stemless wine glasses from Spiegelau!
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Giveaway #2: Hollie Watkins Congratulations, Hollie. 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: Dan Mexted Congratulations, Dan. 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 24th April 2015, to claim your prize.
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“I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates’, food, for me, has always been an adventure”
-Anthony Bourdain
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