Articles in ‘Food & Wine’

Christmas Entertaining doesn’t always have to be about lots of fuss and bother. This easy to put together, delicious Cheese board looks amazing as a table centrepiece and can be adapted for all your favourites! You can use anything you like really, add in Cocktail onions, cocktail pickles, nuts, dried fruits, salami, deli ham, pate, fresh fruit, berries, whatever takes your fancy.

Ingredients • 1 tablespoon oil • 1 onion, peeled and chopped • 3 clove garlic, crushed • 1 carrot, peeled and finely chopped • 2 stalks celery, finely chopped • 1 tablespoon chopped fresh rosemary • 1 teaspoon dried thyme • 500 gram quality mark lamb mince • 1 tablespoon plain flour • 1 3/4 cup beef stock • 410 gram can Italian seasoned tomatoes • 1 cup of fresh, sliced…

Lamb and filo Pie / The Quintessential Roast Lamb Lamb and filo Pie Ingredients • 1 tablespoon oil • 1 onion, peeled and chopped • 3 clove garlic, crushed • 1 carrot, peeled and finely chopped • 2 stalks celery, finely chopped • 1 tablespoon chopped fresh rosemary • 1 teaspoon dried thyme • 500 gram quality mark lamb mince • 1 tablespoon plain flour • 1 3/4 cup beef stock • 410…

There is nothing like a well-cooked piece of corned beef in the middle of winter, and this cider-braised corned silverside is delicious and filling, just perfect for when the weather is cooler. The corned beef is cooked in a flavourful mixture of cider, vegetables, and spices, and then roasted in the oven until golden brown. The sauce is made with a simple roux and the reserved…

The best asparagus is fresh and November is the perfect month to enjoy this highly seasonal crop. To tell if asparagus is fresh, look for stalks that are a rich, deep green color that get lighter toward the end of the stalk. The stalks should be firm to the touch. Pass by any stalks that are limp or dry with cracked ends. The tips of the asparagus should be tightly closed and the…

It’s that time again when the ‘love them or hate them’ fruit is in abundance, whether you like to eat them straight off the tree, in desserts or cakes, or just want others to take them away, the Feijoa is a big part of every kiwi’s Autumn. The feijoa was collected in southern Brazil by a German explorer Freidrich Sellow in 1815 and introduced to Europe by French botanist and…

Love or loathe them, it goes without question that this time of the year they are everywhere! Trees in Gardens all over Franklin are laden heavy with glorious green berry type fruit the size, in some cases of small footballs! Feijoa stalls pop up along the roadside as people are inundated with their excesses. So what can you do with such an abundance? We set out to find a little…

How does a perfectly barbecued scotch with fresh summer herbs topped with a zesty homemade labneh sound? Pretty great, right? This lighter dish is perfect for a hot summer’s day, or complete the meal with new potatoes or toasted sourdough and a crunchy green salad. Prep: 12 min. Cook: 8 mins. Serves 4–6. Ingredients Beef 2 x 350g Quality Mark scotch fillet steaks Olive oil for…

A recipe to spice up the traditional steaks on the barbecue this summer. Both salsas complement the beef beautifully, yet offer very different combinations of flavour. We suggest keeping a jar of these on hand over the barbecue season – our guess is you’ll be enjoying them on a range of meals! Prep: 1 hour. Cook: 6 mins. Serves 4–6 Ingredients Beef 800g Quality Mark eye fillet…

It is claimed that we can trace the liquid food of the simple soup back 20,000 years and that is not surprising as the humble dish has been part of our global culinary history since forever. In previous eras the idea of a modern kitchen stocked with all manner of pots, pans and gadgets was a pipe dream for some future time and the grassroots cooks of antiquity generally combined…

With an unmatched selection of independent New Zealand wine and spirits, the Craft’d Wine + Spirits Festival is your chance to sample from hard-to-find bottles, rare vintages and award-winning flavours all together under one roof, for one day, as part of the Elemental AKL festival. Owner and organiser, Sue Duncan says her vision to “celebrate independents” is inspired by the…

INGREDIENTS Orange Base: • 185 g butter • 185 g caster sugar • 3 x 60 g eggs • 185 g self-raising flour • finely-grated zest of 1 x large orange Caramelised feijoas: • 900 g feijoas • 150g sugar • 75 ml water Crumble Topping: • 80g butter • 130 g plain flour • 2 tbsp raw sugar • 2 tbsp desiccated coconut • 1 tsp cinnamon PROCEDURE First Prepare the base. Cream the butter and…