VINTAGE
Round-up When it comes to honouring a special occasion, whatever the event, celebrating with a glass of champagne is the real deal – no other word conveys more magic or a sense of celebration when uncorking the ultimate. Although made almost exclusively from three grapes, chardonnay, pinot noir and pinot meunier, sometimes less common grapes are used. The champagne consumed in New Zealand is predominantly vintage and non-vintage followed by brut, cuvee and rose. The difference between vintage and non-vintage is not age as often thought. Vintage is produced from grapes from a single year’s harvest whereas non-vintage is blended from
Cookbook PLEASURES BEATRIX BAKES
more than one year’s harvest. When it comes to food, champagne is the perfect wine match. Whatever your food choice, a glass of champagne with cheese, smoked salmon, caviar and shellfish will have you sighing with joy. Pernod Ricard has a world-wide winemaking reputation for producing quality champagnes. Here are two recent vintage releases that won’t ravage the budget:
Despite making it, Natalie Paull continues to bake it! Featuring more than 70 recipes accessible to home cooks of all levels of ability, this book celebrates the art of baking. From lemon curd cream crepe cake to pecan maple cinnamon scrolls, these treats are sure to satisfy many a sweet tooth. Natalie Paull: Beatrix Bakes | RRP $50 | Hardie Grant Books
VEGAN JAPANEASY While recipes from many nations may rely on meat to meet their brief, Japanese cuisine has always had an affinity with vegan (or near vegan) cuisine, as this book reveals. Designed especially for those of us who are keen to eat a more healthy diet, this book is not intended for the professionals but for ordinary, work-a-day home cooks.
2012 MAISON MUMM BLANC DE BLANCS RESERVE (RRP $129)
2008 MAISON MUMM BLANC DE NOIRS RESERVE (RRP $149)
Aged for at least three years its subtle mineral overtones are complimented by its ripeness, purity, elegance and fine bubbles. Ready to drink now.
Aged for at least six years its distinctive personality and aromatic complexity and flavour reveals great intensity, richness and length on the palate.
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Featuring such classics as Vegetable Tempura, Onigiri, Mushroom Gyoza and Agedashi Tofu, to clever vegan conversions (including Cauliflower Katsu Curry & French Onion Ramen), the recipes in Vegan JapanEasy may be meat-free but they do not rely on ‘meat-like’ ingredients.
To top it all off, this cookbook also includes tasty desserts and even drinks, from Watermelon Mojito to Soy Sauce Butterscotch Brownies. • Tim Anderson: Vegan JapanEasy | RRP $45 | Hardie Grant UK south | march 2020 | 35
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