Eat New Zealand - Issue 4

ISSUE 4 • JANUARY 2015

Summer VEGETABLES Food Trends + Fresh Seafood

& much more

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CONTENTS 3.................EDITORIAL 4.................2015 FOOD TRENDS 10...............SIMPLE SUMMER VEGE 14...............MALAYSIAN CURRY 17...............READER CHALLENGE 18...............FAMILY EATS 20...............CHEESE CULTURE 22...............DRINKS 28...............GIVEAWAYS

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editorial

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elcome to 2015! In our January issue we will be taking it easy from the excesses of the Holiday Season with some beautiful fresh dishes that celebrate the bounty of summer.

This issue is all about light, simple eating without compromising on flavour. Rather than our usual events, openings and product reviews that fill the first section of the magazine every month I have worked

list of the trends you will see in the world of food and drink in 2015.

Some of these are very exciting and we hope they take your fancy! We think your 2015 new year’s resolution should be to try something new; in beer and wine this month Elissa Jordan is looking at alternative varieties and some eccentric beer styles. Happy eating and happy 2015!

Jules

with some of our contributors to create a

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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January 2015 Food Trends

Rather than our usual ‘This Month’ featuring new restaurants, products and events, we are looking forward and seeing what 2015 has in store for food lovers.

MATCHING FOOD + BEER

BY THE GLASS The popularity of craft beer seems to keep growing − as more and more people (especially women) are converting from other beverages − thWere is more demand for beer in formal restaurants.

Restaurant managers, sommeliers and cicerones (dedicated beer sommeliers) are adding better selections of beer to their beverage lists and incorporating beer into pairing programs. Where five years ago a food and drink match meant wine, now it could mean beer, spirits, cider, cocktails, wine or all of the above. As the market for premium and one-off beer in larger bottles grows, expect to see restaurants and bars pour beers by the glass.

This way they can provide more exciting products to people that may not be in a position to drink an entire 650ml bottle of imperial IPA or stout. Cult beer bar Hashigo Zake has begun to open beers from their extensive catalogue on Saturday afternoons. Expect to see more of this.

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EVENT DINING: FINE DINING POPUPS & FORMAL EVENT DINING In the last few years there has been a move

For example, Wellington Chef Asher

away from formal dining towards more

Boote recently hosted the first of

relaxed restaurants serving beautifully

his event dining experiences called

executed dishes, albeit from lesser cuts and

the Sydney George Project at the

ingredients, designed to share.

Peoples Coffee Factory which featured

This trend shows no sign of slowing down;

dishes that were riffs on ‘modern

however, the demand for higher end food

kiwi cuisine’. Boote is known for

experiences is increasing. Expect to see

his delicious Ramen Shop pop up

more ‘one off’ and bespoke events hosted

(and now physical restaurant).

by excellent chefs that are known for their less formal food. This could come

Likewise, expect to see more and more

in the form of events as part of a festival

chefs from different cities (and countries)

like Wellington on a Plate, or FAWC − pop

hosting one-off and short-run dining

up dining where chefs create a one-off

experiences in other restaurants as

experience and pre-sell tickets, much as

well as wineries, breweries and other

one would book a ticket to the theatre.

interesting environments.

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SAVOURY DESSERTS Not everyone has a sweet tooth, so expect to more and more restaurants to offer desserts with savoury components (herbs, vegetables, cheese) and those with the merest hint of sweetness.

This is especially true of desserts that include Japanese flavours which will also be big. Crowd Funded Restaurants and Bars We have already seen Renaissance Brewing raise $700,000 via Snowball effect and an announcement from cult brewers Yeastie Boys announce their intention to raise capital via Pledge Me. Now that kiwi businesses can use crowdfunding platforms to raise equity, expect to see new and established hospitality venues and other food and drink related

CAULI

businesses using this medium to fund either new ventures or expansion that would not otherwise be achievable.

These platforms have multiple benefits, especially the fact that as well as raising equity you also raise an army of passionate brand advocates who are incentivized to see the business do well.

Expect to see restaurants from high profile chefs who would otherwise be unable to open their own restaurant, specialist bars owned by the locals and also eventually, start up wineries from winemakers (or groups of professionals) financed by those who love the wines they may have previously produced under other labels.

Kale is dead. Long live the cauliflower.

There are a lot of things one can do with a cauliflower and expect to see every one of these (and a few more we have not thought of yet) on restaurant menus and on food shows in 2015.

Despite still being wonderfully healthy, unlike kale et al, it is not overly so, and cooked with dairy can be just as comforting as baked potato (in fact, one of our favourite preparations is cauliflower gratin).

Cauli works with any number of flavour palates from delicate to spicy, from Asian to traditional European to middle eastern.

Whether raw, steamed, roasted whole, or battered and deep fried − Cauli is delicious.

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THE COLD FIRE OF FERMENTATION From dill pickles on your burger and your neighbour’s homebrew to kombucha and homemade sauerkraut or kimchi, fermented food and drink have been big internationally in 2014 and are set to take over New Zealand this year.

As well as vegetables, look out for artisan miso, yoghurts and even home (and restaurant) made charcuterie such as ham, bacon and salami, but also more interesting cuts such Guanciale and Lardo.

MEAL DELIVERY

With the growth of services like My Food Bag expect to see more and more people taking up a wide variety of part-prepared meal options for all sorts of occasions.

Some will offer fare for those working late who want to come home and in minutes have a freshly cooked meal.

Others, however, will focus on the high end: have a dinner for eight and don’t feel like you have the skill, time or inclination to

prep yourself? Just order it online and have it all turn up with step by step instructions.

Likewise, expect to see more and more chefs endorsing meal components such as Josh Emmet’s Chefs Series Dishes where you heat the protein and combine it with your own starch and/or vegetables.

Wellington chef Laurent Loudeac’s Gratins and Ratatouille’s which you can combine with your own home cooked protein.

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LOCAL BEER

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Craft beer has imbedded itself in

has doubled in the past year and there are

our cities: Wellington, Auckland,

more and more breweries serving their

Christchurch, Dunedin, (and Nelson

regional markets throughout New Zealand.

where much of the New Zealand hop

These breweries are rarely about making

industry is located) but recently it has

a splash but about delivering quality, well

undergone an explosion in almost every

made beer to the locals. This is an exciting

centre in regional New Zealand.

trend so if you are on holiday this summer

The number of breweries in Hawkes Bay

try a local brew!

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By ‘Adult’ we don’t mean naughty or boozy but grown up non-alcoholic alternatives to boring sugary sodas and same same juices. Whether they are clever new takes on iced teas, house made sodas with interesting ingredients such as the stunning Burnt Orange and Lemon Soda served by Glen Taylor at Taylors on Jackson or interesting bottled product such as the bitter/ citrus flavours of Grapefruit and Hop Soda from Six Barrel in Wellington.

Expect to see more of these, and more interesting ones since the drink driving breath alcohol and blood alcohol limits have been lowered.

ADULT DRINKS

ETHICAL RESTAURANTS

In all their various shades of do-goodery, ethical restaurants are going to become more and more popular in 2015. Options such as carbon neutral or plate for plate − you buy a dish and another dish is fed to someone in need in the developing world − as with Aussie import Mexican chain Zambrero.

There will also be lunch restaurants focused on healthy eating, and those with the welfare of farmers and animals first. There is more demand from consumers who are thinking more about what they eat, where it comes from and where it goes.

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VIBRANT VEGE

Simple Summer Vege RECIPES BY Jules Van Cruysen

Here are some simple summer dishes that can be served together with Turkish bread for a vegetarian supper or served as side dishes with BBQ’d meat or fish.

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SUMMER SNAP SALAD INGREDIENTS Salad 1 Bunch Fresh asparagus 1 Large Fennel 1 Bunch Fresh Green Beans 200g Bag Fresh Chickpeas 2 Radishes 1 Bunch Baby Spinach 3 Spring Onions Green Chillis 1 Tsp Black Sesame Seeds 1 Tsp White Sesame Seeds

Dressing 1 Tsp Sesame Oil 1 Tbsp Soy Sauce 1 Tbsp Palm Sugar 1 Tbsp Rice Wine Vinegar (or Lemon Juice)

METHOD Top and tail the beans and snap the bottoms off the asparagus.

Bring a large pot to a rolling boil and add the beans.

Cook for 30 seconds and remove (don’t empty the water) and put into a bath of ice and water. Repeat with the asparagus.

Shave the radishes and fennel with a mandolin or a very sharp knife.

Finely chop the spring onions and chillies.

Combine all of the dressing ingredients and stir to dissolve sugar.

Combine all of the salad vegetables and toss in a large bowl with the Âź of the dressing.

Serve immediately.

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BALSAMIC GLAZED BABY CARROTS & SHALLOTS INGREDIENTS 1 Large Bunch Baby Carrots 8 Shallots 2 Tbsp Extra Virgin Olive Oil 2 Tbsp Balsamic Vinegar

METHOD Preheat an oven to 180ËšC. Wash the carrots well and remove the leaves.

Do not peel. Top and tail the shallots and remove skins.

Add shallots and carrots to a heavy ceramic dish (oven proof) and slosh on olive oil.

Add to oven and roast for 25 minutes.

Remove from oven and add balsamic vinegar.

Roast for another 15 minutes before allowing to cool and serve.

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FRIED EGGPLANT WITH ROAST GARLIC YOGHURT INGREDIENTS 1 Large Eggplant (or two smaller ones) 2 Tbsp Salt 4 Tbsp Corn Flour Oil for Frying

METHOD Chop eggplant into roughly one cm cubes (do not discard those that are smaller, i.e. those taken from the skin) and sprinkle with salt. Leave in a colander over night or for four hours.

Rinse with water and dry roughly with a tea towel or paper towel and coat lightly with corn flour (tossing the eggplant in a large bag with the flour creates the desired result.

Bring oil (either in deep fryer or a shallow fry pan) up to around 190ËšC (high) and fry in batches until golden brown and tender. Serve immediately with garlic yogurt.

Roast Garlic Yoghurt 4 Garlic Cloves 1 Tbsp Olive Oil 200ml Unsweetened Greek Yogurt Juice of 1 Lemon 1 Tbsp Tahini Sumac or Sesame Seeds for Garnish

Finely chop garlic and sautĂŠ over a very low heat for about 30 minutes, do not allow to brown. Once cooked, allow to cool and blend with all of the other ingredients. Garnish with a dusting of sumac or sesame seeds and serve with fried eggplant or grilled meat or fish.

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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FAMILY EATS

Malaysian Prawn Curry

BY Derrick Paull

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alaysian cuisine often gets overlooked for Thai, Indonesian and even Indian, yet it’s pretty much a perfect synergy of all three. This dish takes those core styles, the sweet and spicy Thai, fresh prawns and herbs from Indonesia, plus the deep, rich ‘gravy’ style from India.

Heaven is created in a curry bowl.

Our Malaysian teacher, Executive Chef at the Lanhut Golden Beach Resort on Malaysia’s Eastern Coast, demonstrated this recipe in detail and with ease. The list of ingredients is easy to come by and the dish preparation flows nicely, culminating in the most fragrant, delightful curry with just the right balance of heat, spice, and rich, zingy curry sauce.

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Malaysian Prawn Curry INGREDIENTS Ÿ cup sunflower or canola oil 4 tbsp fresh minced garlic 4 tbsp Fresh minced ginger 1 cup minced or very finely chopped white onion 500g fresh prawns (de-veined) 2 tbsp Fresh minced Red (Thai) chillies – incl. seeds 250g deep-fried Tofu chopped to 2cm squares 300g Fish balls (chopped in half) 2 tbsp turmeric 400ml coconut cream 400ml coconut milk 3 tbsp palm sugar 4 fresh tomatoes 400g bean sprouts 4 long red chillies, chopped A bunch of wong bok or bok choy, cut to 1 inch slices 400g pre-cooked egg or rice noodles 4 limes

METHOD Heat the oil in a large, heavy-bottom pot over a high heat. Add Garlic, ginger and onion.

Stir till slightly frothing. Add chilli and drop heat to medium, simmer for 10 minutes.

While curry is reducing, clean prawns and chop bok choy, tofu, tomatoes and fish-balls. Next, add turmeric and stir into the pan before adding coconut milk and cream. Bring the curry back to a simmer, stirring often.

Taste. Add more chilli as required. Add palm sugar and stir in. Add prawns, tofu and fish balls. Cook until prawns are cooked through. Add bok choy and bean sprouts immediately before serving (they will remain crunchy).

Lay noodles in the bases of four bowls. Spoon curry over and place prawns.

Garnish with tomatoes, lime quarters, chopped chilli and bean sprouts.

Derrick Paull is the editor of NZ Fisher

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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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FAMILY EATS

Salmon

SUSHI SALAD RECIPES BY Meg Sinclair

This is a great way to turn sushi ingredients into a larger shared meal. Alternatively, great to make and take for lunch!

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like to use brown rice for its nuttier taste and texture. You could use short grain white rice as a substitute. You can also use whatever vegetables you have to hand but they are best used raw or very lightly cooked to retain a nice crunch.

then unshelled so you cook them and then shell them yourself. Pickled daikon is usually in a vacuum-sealed pack and it stores for months in the fridge.

You can purchase shelled edamame beans in good supermarkets or Asian food stores.

They are in the frozen section. If you cannot find shelled ones you can also buy

I use kitchen scissors to cut the nori into thin strips. The dicing of the vegetables takes a little while but this is really the only preparation that is required. Once done all you need to do is combine all of the ingredients.

INGREDIENTS Serves Four Salad 2 cups cooked brown rice 1 avocado, diced 1 cup shelled edamame beans 200g fillet of salmon, uncooked 2 carrots, finely julienned into 5cm batons 10cm of pickled daikon, diced 2 tbsp pickled ginger, chopped handful snow pea shoots 2 tbsp sesame seeds, toasted 1 sheet of sushi nori, cut into strips Dressing 1 tbsp sesame oil 2 tbsp vegetable oil 2 tbsp rice wine vinegar or mirin 1 tbsp soy sauce 1 tsps wasabi paste

METHOD Remove skin from salmon if not already skinned. Slice through horizontally into 1cm strips then dice into one cm pieces. Combine all diced & julienned vegetables, cooked brown rice, pickled ginger & daikon and salmon in a bowl and mix thoroughly without breaking up avocado.

Whisk all dressing ingredients in a bowl and pour over salad ingredients. Sprinkle over toasted sesame seeds and nori strips. Serve with extra wasabi paste on side.

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

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CHEESE CULTURE

Kingsmeade Artisan Cheese Sunset Blue This is a must try for blue cheese fans.

BY Bri DiMattina

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s the name Kingsmeade Artisan Cheese suggests, this dairy is small and take sustainability very

Traditionally, Kingsmeade name their cheeses with a little provenance in mind - Castlepoint Feta, Wairarapa Jack, Palliser

seriously when it comes to their business

Parmesan. Not the Sunset Blue however.

approach. Miles milks 200 East Friesian

The day the first batch was made there was

sheep every day over summer and makes a

a huge thunderstorm. The storm broke just

beautiful range of sheep’s milk cheeses. The

on sunset which dyed the sky a rich apricot

Sunset Blue, made from cow’s milk was a prelude to making a sheep’s milk blue.

It benefits from the extra creaminess that cow’s milk brings - giving it an almost velvety texture to contrast with the spicy blue tang. He had been looking though books for something that was a little

hue, still flecked by the last of the thunder clouds. It mirrored the colour of the cheese and as a result the name stuck.

Kingsmeade are based in the Wairarapa, their cheeses are available at local markets, good cheese stores and online.

different and fell in love with the lovely

Sunset Blue melts beautifully if you want

colour and style of the Shropshire Blue

to cook with it, I have however chosen a

(which is originally the Scottish version

late summer ensemble to share or to make

of a creamy Stilton).

a summer salad a touch more extravagant.

INGREDIENTS 3 firm buerre bosc pears 100g Kingsmeade Sunset Blue Watercress (or rocket if you prefer) 5 slices prosciutto (cut into strips) 2 tsp liquid honey 100g walnuts / hazelnuts

METHOD Lay the nuts on a tray and mix honey through, toast lightly in an oven.

Cut the pears into segments and grill either on the BBQ or cast grill pan.

When everything is cool; gently wrap the pear, cheese and watercress in the prosciutto.

Serve the walnuts scattered alongside.

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

New Year: New Wine!

BY Elissa Jordan

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elcome to 2015. And where there’s plenty out there to taste, so it’s there’s mention of the new year, worth stepping away from your go-to self-improvement resolution tipple now and again to give something trends are sure to follow. Resolutions go new a try. Maybe even make this years’ beyond the cliché of gym memberships that

resolution a challenge to get through as

never get used or learning foreign languages

many new tastes as you can come across.

that never get spoken - they actually hold

By-the-glass wine lists are a great way to

historical relevance.

try out something new with minimal risk

The Babylonians would start each year

and investment.

making promises to their gods to return

And most craft beer joints will sort you

borrowed objects and pay their debts, while

out with a small taste of what’s on tap

Medieval knights took the peacock vow to

so you can try before you buy. Bringing a

re-affirm their commitment to chivalry.

selection of an out of the ordinary drop

Looking for a resolution that you can

to a party with friends is another great

easily keep? Why not resolve to try

option - if it’s not to your liking, there’s

something new - an Arneis or a barrel-

bound to be someone who will happily

aged beer, maybe - as sometimes self-

help you finish it off.

improvement is as simple as having the

New Zealanders are an adventurous

curiosity to keep seeking out new wonders in this life.

lot, so it’s not surprising that the local winemakers and brewers are open to

With 1,368 commercial wine varieties

trying out new style, most on our list are

(yes, 1,368) and dozens of beer styles,

locally produced.

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Wondersome Wines Arneis Arneis is a crisp, fresh, funky and floral varietal from the Northern pocket of Italy where it’s affectionately known as the little rascal, a literal translation from the local dialect, Piedmontese, as a nod to the difficult cultivation of the grape.

Typically made in a dry style with a full body, intensely aromatic with an array of citrus, pears and honeysuckle. This is a fantastic alternative to Sauvignon Blanc, with moderate alcohol and an approachable style, it is a great seafood wine.

2013 Villa Maria Cellar Selection Hawkes Bay Arneis ($19.99) Fresh, light and aromatic. Completely dry and delicately poised, this wine expresses notes and flavours of orange blossoms, almond and honeysuckle, and a whiff of citrus.

The wine finishes up with a mineral and lingering finish.

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The team at Villa Maria make experimentation easy, along with their everyday Cellar Selection, they also have an affordable 2012 Private Bin East Coast Arneis ($11.99) and a more special occasion 2013 Single Vineyard Ohiti Gravels Arneis ($28).

Torrontés Largely considered the classic white wine grape of Argentina as it’s grown very little elsewhere. It has the bright and fresh aroma of peach and orange zest notes, followed by a light, crisp character on the palate. The success of the variety is largely dependent on altitude as with altitude comes the crucial component of a successful Torrontés: acidity.

2012 Alta Vista Premium Torrontés ($29.99) A naturally fruity and fragrant wine, the grap underwent a cold soak to help extract the maximum aromatic expression. Clear and pale lemon, the Torrontés is a clean, youthful aromatic

With enough acidity the wine will be

collection of white florals, white peach,

lively and vivacious, without it can be

nashi pear, the sweet spice of cinnamon

unctuous and unpleasant. Those from

and a slight touch of citrus lime.

Cafayate Valley in Salta Province have the highest reputation.

A medium-sweet wine with medium-full body, the Alta Vista Torrontés is a fresh,

With an ancestry that consistently draws

lively burst of crisp acidity and notes of

comparisons with the uber fragrant

turkish delight, apricot, honey and lemon.

Muscat grape, Torrontés is equally

A definite crowd-pleaser. Fresh and fruity,

perfumed with a highly aromatic profile.

this wine is best enjoyed young.

Marzemino

ones in New Zealand making Marzemino

Marzemino is a native of the Trentino-Alto Adige region in northern Italy. It’s a grape

commercially. Bright red in colour, the wine is striking to behold.

known for making supple, rustic and softly

The nose is fragrant and plummy with

textured red wines with a light plummy

a mix of cherry, raspberry and a dash of

taste and a sour-cherry tang. It’s not seen

savoury herbs. While the palate is full

much outside Italy as it’s prone to disease.

of character with plenty more red fruit,

But there are still some who will take a

flavours of coffee and chocolate and a

punt on this little-known variety.

certain rustic charm.

The wine is dry with soft, round tannins,

Church Road Marzemino 2012 ($29.99)

fresh acidity, medium body and a longish

By all accounts, Church Road are the only

finish. All making for easy drinking.

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Renaissance Brewing Company Tribute Barley Wine Ale 2012 ($15 for 330ml bottle) Definitely one to be sipped and savoured slowly, this particular example could really use a hearty beef or venison stew to help it along. The Tribute is malty and serious with a touch of sweetness.

More biscuity and toasty on the nose, with maple syrup and hazelnuts coming through on the palate.

Rather dense, you’re unlikely to want a sixpack, but one or two can be enjoyed with a rather rewarding experience of complexity.

With elements of dark chocolate this beer would go well with a really rich meal or as a replacement for dessert.

Barley wine Barley wine is a type of beer that reaches 8-12% alc/vol, a strength similar to a wine. Being made from grains though, not grapes, makes it a beer.

These beers will be lively, fruity and highly alcoholic.

Hot Water Brewing Company Barley Wine 2014 ($9 for 355ml can) Very malty again, but less so than the Renaissance version. This softer, more rounded example doesn’t need food quite so desperately. The nose is rather sweet with a mix of nuttiness − almonds and hazelnuts − and salt water taffy.

American versions will have more hops for a more bittersweet expression, British versions will be more balanced in the application of malts and hops, resulting in a sweeter brew. Most will age well.

The palate is marzipan and toffee predominantly with an underlying current of earthiness making for a savoury treat. A distinctive beer, with an earthy hoppiness finishing it off.

Offbeat Beers

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Barrel-aged beers Barrel-aged beers made a renaissance about a decade ago, initially with porters and stouts benefiting from the vanilla overtones achieved by spending time in bourbon barrels. Since then brewers have experimented with everything from Pinot Noir and brandy barrels to whiskey and rum − each lending its own unique flavour profile ranging from sour to tannic.

Moa Rum Barrel Quad 2013 ($8 for 375ml bottle) The nose is dominated by the high alcohol content but patience rewards the drinker with plenty of lemon-lime fruit, while the palate is really layered with chocolate, nuttiness and malts. The rum barrel lends something in the way of caramel butter cream, and the vanilla that comes with oak. Sweet and sour at the same time, this beer is very more-ish.

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



n o c s t kis c o t s l a c o l for o c . e n cvi a m @ n#1: i Giveaway m d a 4 7 Jamie Ford 9 7 5 9 0 l l Congratulations r ca to o Jamie. You’ve won a beautiful set of Authentis Casual stemless wine glasses from Spiegelau!

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Giveaway #2: Courtney Smith Congratulations to Courtney.

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: Alexa Bell Congratulations to Alexa. 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 20th February 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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“I was supposed to get a nice body for summer, but there’s a small problem...

I like food.”

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