FOOD

The Keto Chef’s Kitchen

The Keto Chef’s Kitchen by Nerys Whelan, Mary Egan Publishing, RRP $69.95

The Keto diet is undoubtedly on-trend with global products featuring a keto claim increasing by some 239% year-over-year in 2019 and, at that stage, looking likely to keep climbing.

Now, Kiwi chef, Nerys Whelan has released her debut cookbook, The Keto Chef’s Kitchen, bursting with delicious and healthy recipes for all.

What’s more a flick of its pages soon reveals Keto doesn’t have to be hard. These nourishing recipes are easy-tofollow and easy-to-cook, and shouldn’t leave you feeling guilty or suffering!

Mark Gregory, MCA, The Royal Academy – Master of Culinary Arts, has said of this book – “A gorgeously practical guide to identifying ingredients and cooking following a low-carb, moderate-protein, high-fat diet that has transformed the way many choose to eat and live. Inspirational, insightful and full of thought.”

High praise, indeed, and likely to inspire avid, healthconscious cooks to delve further. For a taste of what’s inside why not try this recipe from its pages:

AN ALL-ROUND INTRODUCTION TO A LOW CARB LIFESTYLE, WHELAN’S WHOLESOME, TASTY RECIPES ARE:

Keto Low-carb Sugar-free Gluten-free Diabetes-friendly Calorie conscious

SALMON POKE BOWL

FOR THE PICKLE:

• 300ml apple cider vinegar • 150g erythritol (sweetner) • 1/4 cucumber, diced • 1 radish, sliced

FOR THE TAMARI DRESSING

• 2 tbsp tamari or soy sauce • 2 tbsp sesame oil • 1 tbsp sugar-free mapleflavoured syrup • 2 tsp apple cider vinegar • 1 tsp sriracha (optional) • 1/2 tsp white pepper

FOR THE POKE BOWL

• 300g salmon • 1/2 carrot, sliced • 2 leaves red cabbage, sliced • 1 avocado, sliced • 1/4 spring onion, sliced • 1 tbsp sesame seeds • 1 sheet Nori • Fresh coriander

Boil the vinegar and erythritol in a pot until dissolved. Put the cucumber and radish in a bowl and add the hot pickling liquid. Mix and place in the fridge to chill.

Whisk all of the dressing ingredients together in a bowl, taste and adjust as desired. Dice the salmon and mix through half of the dressing.

Drain the pickled cucumber and radish and pat them dry on a paper towel. You can keep the liquid in the fridge to use again. Arrange the veg and salmon in a large bowl and pour over the other half of the dressing.

GLUTEN-FREE, EGG-FREE, DAIRY-FREE.

Nutritional information per portion: Net Carbs 5.5g, Fibre 7g, Fat 45g, Protein, 37.5g, Net Calories 607

FRIED fish tacos

You’ll wish you had a fish dish like this when the boat comes in! Thankfully, with this recipe (courtesy of ‘James Smith aka the Tattooed Butcher), we can be ready to prepare outstanding use of Kiwi kaimoana with a Mexican twist.

• 300g gurnard/snapper • Culley’s Picklenaise (or similar) • 1 lemon • 1/2 cup flour • 1/2 cup milk • 2 eggs • 1 cup canola oil • 6-8 soft shell tacos

Salsa (topping)

• 1/2 cup corn, preferably fresh but may use canned • 2 tomatoes, finely diced • 1 red onion, finely sliced • Small handful coriander, chopped • 2 radishes, sliced thinly

Mix flour, eggs and milk together until it has a thick consistency. If this is too lumpy then add small amounts of milk while stirring until it becomes a consistent batter mix. Cut fish into even size strips, roughly 4-5cms long, then mix through the batter.

Heat pan on high with one cup of canola oil. When oil has heated up (should only take 5mins) add battered fish and cook for roughly three minutes per side. Remove from pan and rest on paper towels to remove excess oil.

Prepare and mix together ingredients for the salsa.

Heat soft shell tacos for (approx) 1-2 minutes, add fish and top with the salsa mix. Mix juice from the lemon with half a bottle of Culley’s Picklenaise sauce, top tacos with this dressing and serve.

Makes 6-8 tacos. 1. 2.

VINTAGE roundup

Wine columnist and connoisseur, DENNIS KNILL, gives his view on the George range which pays homage to winemaker George Wyndham.

From the early 1800’s when the first grapes were planted in Australia, the wine industry has come a long way. Over the years much has been spoken and much has been written about South Australia’s wealth of wine riches and it being the country’s leading wine producer.

One of the first wineries to stamp its mark in Australia was George Wyndham. Formerly Wyndham Estate, George Wyndham is one of the country’s oldest and most recognised wine labels and is now part of the Pernod Ricard global wine group.

Like so many of Australia’s vintners, George Wyndham was an immigrant who planted his first grapes along the Hunter River in NSW in 1828. While he may have faded into history his name is still borne proudly from the original cuttings given to him by famous English botanist, James Busby. Interestingly, Busby was also the first to plant grapes in New Zealand on Purerua Peninsula north of Kerikeri.

In recognition, and to celebrate the life of George Wyndham, the “I Am George” range of red wines, produced in the Barossa region, pays homage to the spirit and legacy of George Wyndham, winemaker of many talents and wine styles.

With one of the most accessible cellar doors in the region its change of ownership has seen an enthusiastic team, led by Steve Clarkson winemaker, bring to life the legacy of George Wyndham with this new and interesting range of affordable reds. Here are two at a price point which won’t disappoint.

1.

2.

I Am George 2018 shiraz RRP $23 produced from one of Oz’s best wine regions this classic deep and fragrant red is clear headed and packed with flavour. It’s full in richness and intensity and for the price will take some beating.

I Am George 2017 cabernet sauvignon RRP $23 an ever popular wine that takes a bet each way in both flavour and body. Soft and easy to drink with enough texture and structure to be able to stand toe to toe with whatever is on the barbecue.

Taste Try our latest flavours of the month and experience a range of new products with a real taste difference. EastLife is always on the lookout for new products to tantalise the tastebuds of our readers.

BURGERS – SILVER SIDE UP!

While some may favour flavours grown in a laboratory, the newest additions to Silver Fern Farms’ range are specially designed for honest ‘beggars’ who prefer Honest Burgers. Featuring New Zealand-reared beef, lamb or venison, these superb patties are made from 97% meat paired with a rich range of herbs and seasonings. Available from Countdown stores nationwide, (RRP $15 per pack), Honest Burgers are ideal for barbecues – while the fine weather lasts – or as a hearty treat at any time of year.

A NEED FOR SEEDS!

Elton John was right when he said the world was ‘a little bit nutty’, or something like that. So, if we’re to go a little nuts, then there’s no better way to do so than with a pack of Kiwi Hemp Hearts! Made from New Zealand grown hemp seeds, these treats pack quite the punch. Chock full of natural goodness (from

Omega 3, 6 and 9 to iron, calcium, magnesium and B vitamins B and E) they can be enjoyed as a snack, in salads, smoothies, baking and more.

HUMMINGBIRD OOMPH! – A FLIGHT TO FANCY

We may love our loved ones but coffee comes first! Since its launch, Hummingbird Coffee has winged its way into the hearts of many a lover of a good breakfast brew. Now, it’s expected to reach fresh heights with Hummingbird Oomph! Made from 100% fair-trade, organic beans, this instant variety is quick to prepare but still big on flavour. As with other varieties in the range, Oomph! is available (RRP: $9.99 per box) from www.hummingbirdcoffee.com or selected retailers.

ISLAND TIME – IT’S A GIN THING

Get stuck into the ‘spirit’ of island life with Waiheke Distilling Co. The crafty couple behind this Auckland business, Liz Scott and Glen Cadwallader have added three premium gins to their range: Spirit of Waiheke, London Dry and Red Ruby Gin. Created using local produce and botanicals, each one of these three gems (available via www.waihekedistilling.co.nz) offers something a little different while also boasting Waiheke Distilling’s signature flavours.

FOR MORE TEMPTING RECIPES VISIT WWW. THETATTOOEDBUTCHER.COM

KOREAN BBQ chicken

So long as the fair weather lasts, there’s nothing quite like a good, old fashioned barbecue. And, thanks to this recipe (by James Smith aka the Tattooed Butcher) we need not be resigned to serving only cremated snarlers and desiccated burgers!

INGREDIENTS

• 1kg chicken drumsticks • 1 tbsp rice wine vinegar • 1 tsp garlic • 1 tsp ginger • 2 tbsp sesame oil • 1 tbsp sriracha sauce • 1/4 cup Taylor Pass Borage Honey (or similar) • 1/4 cup soy sauce • 1 tbsp sesame seeds • Small handful of chopped parsley

METHOD

Cook chicken for 10-15 mins directly over coals. Combine all other ingredients (except sesame seeds and chopped parsley) in a pot and heat for 10 minutes, stirring well, then let it simmer.

Place chicken into a dish and smother it in the sauce mix. Cook for a further 20 minutes at 180 degrees C.

Serve with sesame seeds and chopped parsley sprinkled on top.