29 March 2015
Perfect picnic food, perfect for eating anytime actually. Dedicated today to the Black Caps.
- 500g pre-rolled flakey puff pastry
- 50g tasty cheese
- 8 slices farmhouse-style bacon
- 10 eggs
- 4-5 tablespoons chopped fresh parsley and basil
- 2 large firm but ripe tomatoes
- salt and freshly ground black pepper
Place a baking tray in the oven and heat the oven to 210˚C. The baking tray will heat up and the pie can be placed directly on this which helps to cook the pastry base.
Divide the pastry into two, one piece slightly larger than the other. Ease the larger piece into a 24cm fluted pie tin with a removable base.
Grate the cheese finely and scatter over the base. Remove the rind from the bacon and cut into small strips. Place these pieces in an even layer over the cheese. Take nine of the eggs and break them one at a time, placing directly on top of the bacon. Take care not to break the yolks.
Chop the herbs very finely and scatter over evenly on top of the eggs. Apply salt and pepper liberally, and finish by placing thin slices of tomato on the herbs.
Place the second piece of pastry this on top of the pie to form a crust. Break the remaining egg into a cup and beat with a fork. Use a little of the beaten egg to seal the pastry top to the base by brushing the underside of the top pastry and gently pressing the top to the sides. Use the remaining egg to make a glaze by evenly brushing the top of the pie.
Place the pie into the pre-heated oven on the pre-heated baking tray and cook for 45-50 minutes until the pastry is golden and crisp. Remove the pie when cooked and allow to stand for at least 20 minutes. Serve warm or cold.
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5 March 2015
As a good cook who makes everything from scratch I am not much of a fan of food that has flavour added. I always think, why did they need to go to all that trouble when I can do that myself? I guess in this crazy world where everyone is time-poor and assembling dinner rather than cooking it has meant clever marketing people dream up easy ways to add flavour to meals so it is ready to go.
However when some packages of Chipotle Haloumi arrived this morning from innovative The Collective I thought to myself this is worth a try. I love their products and there’s always a large pot of their stunning Straight Up yogurt in my fridge – we go through at least two a week.
I had just bought a fresh watermelon this morning at a farmstand near my home, so that became the base ingredient for my lunchtime salad pictured above. Fried Chipotle Haloumi sat atop large cubes of chilled watermelon. I added a few fresh pickings from the herb and salad garden and topped the whole dish with finely julienned carrot, cucumber and beetroot. Some pomegranate and avocado oil vinaigrette and we were ready to eat.
The trick with haloumi is to fry it gently in a soft odourless cooking oil like grapeseed oil, until the interior is melted and gooey. This chipotle version of halloumi is coated in a spicy sauce, so take care not to let the frying pan get very hot. Fry the whole 200g block at once, turning it after about 2-3 minutes to cook on the other side. Get everything ready to assemble before you throw the cheese into the pan. The water melon and herbs can be already arranged on the plate, with the julienned vegetables piled up ready to be placed on top of the hot cheese.
Cut the hot chipotle Haloumi cheese into neat fingers with a very sharp knife, toss it onto the watermelon, add the julienne of vegies and drizzle over some vinaigrette. Eat at once. Delightful smoky, slightly spicy and so delicious.
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16 February 2015
If you ever needed an excuse to fire up the barbecue and grill some tasty lamb, it was yesterday, National Lamb Day. The export that carved our name into offshore markets around the world was celebrated throughout New Zealand on Sunday 15th February, exactly 133 years since the first shipment of lamb set sail from Port Chalmers in Otago on the SS Dunedin, bound for London. Those 5000 frozen carcasses arrived 98 days later in excellent condition.
Since that spectacularly successful venture, the meat export industry has grown and now contributes more than $8.5 billion to the New Zealand economy. We eat a lot of lamb here but it is interesting that 95%, now carefully cut into portions, vacuum packed and chilled, is destined for export.
To celebrate National Lamb Day, I cooked a platter of delicious lamb cutlets pictured above and shared them with Matty McLean of TVNZ on a segment that ran on the TVOne News last night.
Here is the recipe:
- 2 small racks of lamb
- 1 tbsp Dijon mustard mixed with 1 tbsp olive oil, 1 tbsp chopped thyme, salt and pepper
- 2 handfuls fresh salad leaves
- 8 small beetroot, cooked and halved
- 12 fresh figs, halved
- Extra olive oil for drizzling and edible flowers for decoration.
Coat the lamb with the mustard mixture and roast at 230C for 15-20 minutes. Allow the lamb to rest for 15 minutes. Lay the salad leaves on a platter, and distribute the beetroot and figs evenly over the leaves.
Carve the lamb into cutlets and place on top of the salad. Drizzle over really good olive oil (I use Lot 8 from Martinborough) and decorate with a few edible flowers like nasturtiums or some fresh mint leaves.
I imagine the agricultural pioneers, William Davidson and Thomas Brydone, who instigated those first lamb shipments will be slowly turning in their graves at such modern refreshing ideas!
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2 January 2015
Thought I would share a little insight into eating around Matakana, the sunny wine region that's only an hour north of Auckland; perfect for a summer outing and maybe a swim at Omaha Beach or for the more adventurous, on the pristine beaches of the Tawharanui regional reserve.
The jewel in the crown of the region is Brick Bay, where there's a stunning outdoor sculpture trail that winds it way through magnificent bush and alongside the Brick Bay vineyard. It begins and ends at The Glasshouse (pic above) where visitors can enjoy good coffee, or more importantly taste the excellent wines, both indoors and out. A recent extension of the kitchen here has allowed the chefs to serve tasty restaurant style fare - I loved the creative salads, the crunchy squid and lovely contemporary ice cream sundaes. And I loved the service too.
Other vineyards offering food in the region include fine platters at Ransome winery which is just off SH1, a good menu at Mahurangi vineyard, platters with a spectacular view over Omaha Bay from OBV on the crest of the Tawharanui Rd, and the option of dining at Plume on Sharp Rd, or going rustic style with an outdoor pizza at the adjacent Herons Flight.
For sheer fun and action don't miss The Matakana, a friendly and smart country pub that is slap bang in the centre of the terrific shopping centre in Matakana village; great fish and chips, other menu options and super kiddies' food. While you're in the village look out for some tempting shopping. My favourite stores are what may be the best little Four Square in the country and the Village Bookshop that is a total gem. Many other places are really worth checking out and if it is Saturday morning when you visit, the Farmers Market is a must.
After coffee? Spoilt for choice. My top recommendation is Brambles in the Matakana Country Park, with outdoor seating in good weather, plenty of indoor tables too and free wifi. Out at Omaha Beach the Kickback Café is pretty popular, and there's a great woodfired pizza set-up that is run out of a container just by the Omaha Causeway. Other cafes in the area are Morris and James, a tranquil place that has been there longer than anywhere. Three cafes are found in Matakana
Valley Rd; the excellent OOB organic ice-cream and organic coffee café on the corner, the very busy Black Dog and another, Lamington's further up the road next to the excellent butchery.
Two restaurants cater for more sophisticated dining. MMK in the Village is open for lovely brunches and fine dinners, and has a very local wine list. (You can also taste local wines upstairs in the Village wine bar, just by what may be New Zealand's best cinema complex.) The other restaurant with a full menu and bar worth checking out is The Stables at the Country Park.
Finally, Charlie's on Sharp Rd is a 'must visit.' This place started out as a strawberry and grape farm with gate sales and now is a busy centre for Charlie's Gelato, wood fired pizza and other treats. My recommendation here? The chocolate gelato - totally delicious.
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16 December 2014
Two weeks of eating in Paris and Burgundy reaffirmed my love of French food. Despite what some critics and naysayers might have us believe, the glorious food of France continues to reign as one of the great cuisines of modern times.
There’s a move away from traditional fare as French chefs embrace more vegetables and healthier options. We spied many vegetable based menus. Main course choices with a large lump of protein dominating the plate, accompanied by a rich heavy sauce, seem passé. Often the food almost danced across our plates in a riotous symphony of colour and textures.
There’s no doubt that you don’t have to spend a fortune to eat fresh exciting food. Look out for prix fixe menus offered at lunch time when you can dine at a fraction of the price of the á al carte dinner. What you must do is your homework, as we did, travelling with reservations already made, or addresses and contact numbers for recommended restaurants. Otherwise you’re likely to join the throngs eating very mediocre food in tourist traps in city centres.
The standout experience we enjoyed in Paris was Sunday lunch at Le Train Bleu. This very authentic French brasserie has perched above the main entrance to the busy Gare de Lyon since 1901. It is a Belle Epoque gem, complete with lashings of gilt and velvet, and very recently authentically restored and renovated. A bar, waiting lounges and the large restaurant are reached via a grand staircase, sweeping up from the station’s main platform. Forty one large tableaux, painted in oil, decorate the walls and ceiling - representing trains, railways and destinations.
It is also known for the parade of famous French personalities like Coco Chanel, Brigitte Bardot, Salvador Dali and Jean Cocteau who were regular diners last century. In 1971 Le Train Bleu was declared a historic monument so travellers will be able to capture the grandeur of a former era of travel forever.
The restaurant menu is filled with French classic dishes, as that is what everyone heads there for. At almost all the tables the choice seemed to be either the aromatic leg of roast lamb, carved on a silver trolley or genuine steak tartare mixed by nimble waiters. Both dishes were dealt to tableside. (I was reminded of the hilarious scene in a movie where actor Rowan Atkinson as Mr Bean dines at Le Train Bleu, orders that very same tartare and then fills his pockets with the raw mixture that he finds so distasteful.)
Prices were high but we chose to eat one of those aforementioned bargains; a prix fixe special menu of eggs Florentine, a fish main course, rum baba for dessert, and a half bottle of wine each. All delicious.
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16 December 2014
Munching on freshly picked sweet strawberries, sipping fruity ciders made from locally grown apples, dipping crusty bread into sweet golden olive oil, exploring a unique wild mushroom farm and tasting some of New Zealand’s best pinot noir and chardonnay under the shade of leafy green trees overlooking the vines. Sound idyllic? It was.
A visit to the Moutere Valley, about half an hour’s drive from the city of sunny Nelson had me so entranced I wanted to stay there forever.
We don’t have to live in our major towns or cities to feast on fine fare and enjoy the company of creative and productive people. I discovered a wonderful sense of community, one where everyone with goodies to offer has banded together to form the Moutere Artisans Trail. There‘s much to see and taste, enhanced by several studios displaying classy art, all in a tiny region you could almost cover with a picnic rug.
The area is defined by the Moutere Highway running in a loop from the Richmond Plains back down to rejoin the coastal highway, and up the peaceful valley along Neudorf Road. The area is steeped in history as the township was settled in 1843 by German immigrants who called the new township they built Sarau. Renamed Upper Moutere in the First World War, the township boasts New Zealand’s oldest pub local pub, Moutere Inn, which has operated on the same site in some of the original building for more than 150 years. It still has a real village feel.
In the main street, local cook Joanne Costar presides over her store in the Old Post Office to provide locals with freshly baked goodies, amazing freshly made jams and preserves made on site and all manner of locally artisan produce and craft. Several wineries, some providing snacks and meals, have been established in the fertile soils of valleys and hills around the quaint village, joining the artists who have been attracted to live and work in an area that has tranquillity and amazing clear light.
Over Labour Weekend each year the Moutere Artisans throw open their doors with a special event and the valley is almost overrun with visitors. The good news is that most of the artisans are open for visits year round.
There’s something truly delicious about tasting food, wine and cider with the people who made them, right there on the land where they were grown. Once their stories passion are truly understood, a deep connection is made to the land and its produce.
* Moutere Inn, Moutere Village; Delicious pub lunches in an historic wooden building
* Moutere Gold, The Old Post Office Moutere Village; Coffee, superb preserves, freshly baked goodies and a range of deli products from the region.
* Cafés in wineries at Kahurangi, Woollaston, and Moutere Hills - see below.
* Bartlett & Gold Gallery; Whimsical and colourful pottery platters, jugs and colourful garden sculpture
* Icon Gallery and Sculpture Park; Eclectic array of sculpture and art set in extensive gardens and a series of dedicated galleries
* Michael MacMillan, Sculptor & Country Homeware; Stunning brick country barn with sculpture and a well selected bits and pieces. (B&B neudorfhall.co.nz)
* Anna Barnett Pottery, Deepdale Rd; Ceramic jewellery, crazy teapots and more
WINERIES: Tastings and sales of locally grown wine, some accompanied by food
- Neudorf Vineyards, Neudorf Rd; Consistently rated one of New Zealand’s best, Tim and Judy Finn’s winery is the one that firmly put the Upper Moutere region on the wine map. Tasting only in stunning surroundings.
- Kahurangi Estate, Sunrise Rd; Wood-fired pizzas, coffee and selected imported wines.
- Woollaston at Mahana, 243 Old Coach Road; A classy seasonal local menu by chef Jason Innes, spectacular views, wine tasting with art and sculpture. The Loft at Woollaston provides luxury accommodation.
- Himmelsfeld Vineyard, 100 Gardner Valley Rd; Charming rural vineyard specialising in aged wines.
- Moutere Hills Vineyard, 42 Eggers Rd; Café serving lunches, salads and coffee overlooks a rustic landscape. Join the locals at their Friday night bar.
- Harakeke Farm; Wine tastings at The Old Post Office.
PRODUCERS (all Neudorf Rd)
* Moutere Strawberries and Blackcurrants; Gate sales in season.
* Neudorf Mushrooms; A variety of outdoor grown exotic mushrooms in the autumn, sales and day long workshops by arrangement.
* Neudorf Olives; Tastings and sales of olive oil, lemon infused, and dukkah.
* Peckham’s Cider; A range of excellent ciders made from 6000 cider apple trees. Don’t miss the local fruit flavoured ciders.
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15 November 2014
Every picture tells a story. Above 'The Big Breakfast' - a collaboration between chef Ian Harrison of CLooney and Stafford Allpress an artist from Geraldine who makes miniature works with everyday objects. It was one of five courses of this year's ARTDEGO, organised by the very talented Courteney Peters of Gather and Hunt and a huge team of equally innovative and talented friends.
It was the third ARTDEGO, and possibly the best, and most challenging to date. Set in the stunning Auckland Art Gallery, an evening of art, food, drinks and amazing experiences unfolded.
First the clever, clever canapés in the foyer by Liam Fox were paired with Rogue Society gin cocktails by Laura Lopez (loved the Shimmering Cloud with Asian aromatics and grapefruit bitters.) Then we were seated upstairs, performance artist Ryan Ballinger ran 10,000 metres on a treadmill while we were sustained with plastic tubes of oats, liver, green pea, apple & honey and a dry sherry created by Joao Martins. This is not art as I knew it - pretty challenging in every respect of the word!
The pic above was our next course, followed by the very talented Kazuya Yamauchi's scallop with wakame, cocoa, mushroom and miso. He had worked with Joseph Michael who uses time lapse landscape photography and the dish evoked the feeling of soil, seafood and nature.
You can always rely on the clever Mikey Newlands of Bracu, and his delicious pork jowl dish was perfectly in sync with Claire Cowan's energetic flamenco dance. She composed the piece and performed on her cello as well.
To end this extraordinary exhibition and feast, Megan May of Little Bird Unbakery presented a raw dessert of cacao, matcha, enoki and raspberry. she had collaborated with Yoshiko and Shintaro Nakahara who paint highly detailed colourful works on the theme of hikari or light. The kombucha with lemon verbena, lychee and lemongrass was the perfect match to end the night.
I have attended every ArtDego and they just get better every year. The brilliance of the artists and chefs, the seamless service by the crew who assist and the sheer energy that goes into staging the event, not to mention all the fab sponsors makes it the highlight of the culinary year. I would not miss it for the world.
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5 November 2014
And now for something completely different. Everyone always asks me what’s new, where’s good to eat and what my favourite places are. But when the world’s most well-known food critic arrives in New Zealand what am I to do and where should I take her?
Imagine being charged with the responsibility of eating around the town with Ruth Reichl.
Reichl is an author, an editor, a blogger, is deeply caring about the future of food and was here in Auckland to speak at events organised by the Auckland Writers Festival and to attend WORD, the literary festival in Christchurch. She’s the ideal dining companion; gracious, witty, erudite and loves food.
“I want to eat as much as I can,” she told me a month before she arrived, and so it was agonising to have to make the decisions where to eat, especially as we have so much good food in Auckland. I decided to avoid fine dining, even though I would happily have led her to The French Café, Sidart, Michael Meredith’s, The Grove and Clooney – all exemplary restaurant around our city. I would love her to have had the simply delicious food at The Engine Room, but it was closed for a winter break. And call me a chicken, but I was a bit too scared to invite her to my house as my last attempt to cook for an American celebrity, the late and revered Charlie Trotter had seen some very tough lamb on the table. I did not want to risk a country’s primary industry with the former New York Times food critic.
So the first night Ruth was in town we went to The Depot in Sky City’s Federal St. Al Brown ate with us and I can affirm he is a generous and gracious host. As the oysters and clams arrived immediately from the raw bar, he plied us with champagne and explained his aim for that restaurant was to recreate the feeling of the Kiwi bach. And he has. It is casual, unpretentious, lively and the food never seems complex or fussed around with. I would go as far to say that he has distilled the essence of New Zealand.
The oysters won Ruth over immediately and oysters became a theme in almost all our meals. “I love your oysters!” she said, “they are briny, firm and taste of the sea. They are the only oysters I have ever had that you really want to chew.”
We ate lots. We drank lots. Ruth loved Al’s pastrami, carried in from his Federal Deli next door, and high points were the sticky seasoned lamb ribs, a fabulous cauliflower salad and tuatua fritters. And that lovely Millton chenin blanc. It was the sort of good night that you go home very happy and then have to plumb the depths of your mind next morning to remember everything you ate and drank. Such fun and so good.
Next: Lunch on the deck at Soul, on a calm, sunny day. It doesn’t get much better than this and the sassy owner Judith Tabron completely charmed Ruth Reichl. Jude really knows restaurants and the pair shared tales of the food scene in both Los Angeles and New York. Oysters again, of course. Amazing kingfish and amazing scampi. All sweet and so ocean fresh they almost swam to the table. But for Ruth, it was Soul’s pasta dishes that really knocked her out. I was in heaven with the rags of pasta garnished with scampi and an intense scampi bisque, while Ruth was still talking about the pumpkin filled pasta pockets five days later.
Our final Auckland dinner will come as no surprise to Ponsonby residents. As I collected Ruth from The Langham she told me she was exhausted. (I was too.) But a welcoming glass of sparkling sake at Cocoro proved to set the world right. Chef Makato excelled himself with his degustation menu.
Oysters to start. A Bluff oyster freshly shucked sat beside a Kaipara oyster. A wonderful contrast and just the ticket. Sashimi of alfonso and FARMED tuna. (My capitals there as had we been served ocean-caught bluefin tuna Ruth would have been embarrassed. She eats ethically, wherever she goes. So this fish, flown in from Japan impressed our guest.) Another nice touch on the sashimi course – the freshly grated wasabi grown in our South island.
I knew Ruth was a fan of Japanese food and had recently been on a very swish trip to Tokyo, Kyoto and Osaka, as I had followed her eating adventures on Twitter. (She has reinvented the art of the tweet with her imaginative and evocative tweets that almost always use the maximum 140 characters.) So I had confidence that this Japanese dinner, cooked by the effervescent Makato would be superb yet simple. It was.
The freshest of fish from Leigh Fisheries, some superb organic foods from Japan, a stunning chawanmushi, and perfect kingfish and pikopiko tempura served with seaweed, buckwheat soba grains and an intense miso scented broth.
The meal, with a couple of well selected sakes was the perfect end to Ruth Reichl’s (and mine for a while) eating adventures in Auckland.
But there’s more! Her next stop was Christchurch. I was there too, as I had been invited to interview Ruth on stage at WORD. Post-earthquake Christchurch moves forward like a snail but at least there are no longer any ‘no go’ zones. The Transitional Cathedral where our session was held is very impressive. Our conversation was a delight as we ranged through our worlds of food which hold many intersections.
And ta-daa! We had three good meals together. I include them here as it is always good to know just where to eat in another city.
King of Snake is a trendy Asian fusion restaurant very close to the city centre in Victoria St. Spicy dishes are the boost you need when everything around you seems chaotic or even depressing. I am happy to recommend the platter of oysters, sweet clams with XO sauce, spicy prawns in a stunning sauce and a fresh vegetable stir fry accompanied by, as Ruth remarked, ‘a bowl of excellent proper rice.’
Two new places we ate at embody the spirit of the city as it renews and reinvents itself. The first is an intriguing use of a recycled brick building in High St, known as Brick Farm. Surrounded by urban gardens to supply the kitchen, it is open for a simple breakfast on weekends, and offers delicious dinner in the evening. It is charming, rustic and personable.
And cannot speak highly enough of Shop 8 in New Regent’s St. The brainchild of Liz Phelan and chef Alex Davies, it is a tiny place with an impressive fit out using furniture and art from Rekindled. All the materials are recycled from material found in the city. The wooden tables were decorated with flowers foraged from abandoned nearby gardens. We ate the ‘taste of everything’ on the menu, including pig head ramen, chicken liver pate and hearts with radishes fried in duck fat, and a sustainably caught terakihi with oyster and shiitake mushrooms in an intense broth. And three perfectly ripe pieces of cheese to end as Davies confessed he does not like making dessert. Ruth’s comment, “This young chef has a huge future.”
A compliment like that from the queen of food doesn’t get any better. And how lucky was I to share those meals, and how lucky are we to have fine New Zealand fare like this to share with visitors.
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13 September 2014
Last night, a dinner that added to the rich cauldron of eating experiences my life has dished up. A tiny jewel of a restaurant in a narrow cobbled lane in the historic Portuguese town of Evora is where Domingo Canelas and his wife Florbela cook for just ten diners at lunch or dinner, five days a week. No reservations so we arrived at 6.45pm to claim our place in a small queue.
Seated at the counter, with a wall of wine to gaze at, the evening was personal, exciting and friendly. Very like a true experience in a backstreet secret sushi place in Tokyo. The chef does not speak English but a real rapport is established immediately. He suggested what was good and that sounded perfectly good to me
We ate thin slices of dark rosy pate negra ham, roasted mushrooms filled with local olive oil and crunchy salt, then shared a stunning whole grilled sea bass with a simple salad of tomatoes, cucumber and finely sliced white onion. A glass of white wine for me, red for him.
To finish, a Portuguese custard tart for me and fresh sliced mango for Murray. Perfectly simple but breathtakingly delicious.
But for me this experience reinforced just what a new book I have contributed to is all about. 1001 Restaurants to Experience Before You Die is due out at the start of October. The restaurants are chosen for their authenticity, their food (of course) but above all for the special experience they deliver. Botequin da Mouraria is one of those places. A genial host, simple fine fare and an unforgettable atmosphere.
There are 13 New Zealand restaurants in this book which reaches around the world. You may never get to Evora but we do offer heart stopping dinners at home in NZ too! I will surprise and delight you hopefully with my choices - just as I was surprised and delighted last night.
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