ISSUE 2 • NOVEMBER 2014

Vegetable Dishes Galore

More DeliciousBaking!

November Foodie Events+ recipes and much more!!

www.eatmag.co.nz

GET OUT YOUR BBQ!

2 www.eatmag.co.nz

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1.................EDITORIAL

6.................THIS MONTH

8.................THE MENU

15...............READER CHALLENGE

16...............YES CHEF

18...............VIBRANT VEGES

20...............THE CUT

24...............BAKING

26...............GIVEAWAYS

28...............DRINKS

32...............FAMILY EATS

CONTENTS

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I can’t believe it is November! That means it is almost summer and less than eight weeks before Christmas.

This month we have some amazing summer recipes for you: a beautiful salad from chef Oliver Jackson, a relaxed three course meal from Glen Taylor (of Taylor’s on Jackson, in Wellington), Persian Grilled Chicken, and more.

Thanks to all of you that read and enjoyed Issue one, I hope you enjoy Issue two just as much. Make sure you get the word out to friends, family and colleagues who are food lovers.

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 CruysenGROUP EDITOR Jennifer Liew

ART DIRECTOR Jodi OlssonCONTENT ENQUIRIES Email Jules on jules@eatmag.co.nzADVERTISING ENQUIRIES Phone Jennifer on 09 522 7257 or email jenniferl@espiremedia.com

If you are trying out recipes from the mag, make sure you post them to our facebook page. The very best pics will be published in the magazine.

Likewise, if you want to contribute to Eat NZ Mag, just drop me a line: jules@xyeats.com. We are happy to publish recipes, food related fiction and non-fiction, and photo journalism.

Happy eating!

Please Contact Us

editorial

Jules

✉

ISSN NUMBER: 2382-1833

David Barley, aka the NZ Cheese Man (nzcheeseman.co.nz), and veteran of several Auckland farmers’ markets, has recently opened The Cheese Room

in Milford. It is dedicated to artisan cheeses and small-goods from New Zealand producers.

4 www.eatnz.co.nz

THIS MONTH

NovemberOpenings

In Hastings, The Little Black Bird has set up nest in the ex-Bay Espresso Market Street premises.

Run by chefs Ben Cruse and Lucinda Sherratt (also a nutritionist and yoga instructor), this cafe will add further life to the growing scene in Hastings, which was previously overshadowed by Havelock North and Napier.

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Enzo and Nadi Bresolin, owners of Scopa and Duke Caravels (among others), and sons of Romero Bresolin (owner of the famed Il Casino), have recently closed their steakhouse Crazy Horse to pursue a new venture; The Bresolin, further up Willis St. The Bresolin, due to open soon, will be a social dining environment with live music and a whole beast roasted over an open fire every Sunday.

Also in Wellington, Five Boroughs will open on the corner of Majoribanks St and Roxborough St. Billed as deli, diner and dive, it will feature traditional American deli fare washed down with craft beer.

The space left by Crazy Horse’s departure will be filled by Burger Liquor. The name says it all.

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THIS MONTH

moorewilsons.co.nz

Available 7th November click to pre-order online

Pictured: Hangar Steak with Parmesan

BBQ TIME!

it’s

Josh’s Backyard BBQ

Summer Rosé

Barbecue Reds

What’s a BBQ without wine? We’ve put together a couple of mixed 6 packs for just the occasion, choose from easy-drinking summer rosé or a match robust reds with your smokey BBQ meats!

special offer - only $99 per 6 pack

2 bottles each of Black Cottage Marlborough

Pinot Noir Rosé 2014 Clearview Estate Hawkes Bay

Black Reef Blush 2014

Ata Rangi Marlborough Summer Rosé 2014

2 bottles each of Red Metal Vineyards Merlot

Cabernet Franc 2013 Esk Valley Merlot Cabernet

Sauvignon Malbec 2012

Mills Reef Reserve Syrah 2012

wine, beer, cider and a great gift selection available for delivery nationwide

here

Visit us online

Find your nearest store

College Street, Wellington

Sauvignon Blanc and Seafood November 6th

Since 2001, the very best Marlborough Sauvignon Blanc producers have competed in a friendly boat race to see who can be the first one to get their wines to market in Wellington. 2014 is no different. They will be making land on the 6th of November at the Chafers Dock, and the wines will be served with local seafood: the best accompaniment to Marlborough Savvy!

Rising Can November 8th

If you are in Coromandel on Saturday the 8th, get to Hot Water Beach for Rising Can. As more and more serious craft brewers are canning their wares, the folks at Hot Water Brewing are hosting a festival of canned beer, and food trucks featuring their own beers as well as those of Garage Project, Baylands Brewing, Three Boys and Sawmill Brewery.

Events

Nine North Canterbury Vineyards November 12th

November 12th sees nine fantastic Canterbury wineries take over the Northern Club in Auckland. With wines from Pegasus Bay, Black Estate, Pyramid Valley, Bell Hill and five others, this is bound to be an exciting event.

Taste of Auckland November 13th - 16th

From the 13th to the 16th of November, Taste of Auckland is being held at Western Springs. As well as exhibitors galore, it features talks and demonstrations from Auckland’s best chefs, and ten of Auckland’s best regarded restaurants (albeit in pop-up form).

www.eatmag.co.nz 7

moorewilsons.co.nz

Available 7th November click to pre-order online

Pictured: Hangar Steak with Parmesan

BBQ TIME!

it’s

Josh’s Backyard BBQ

Summer Rosé

Barbecue Reds

What’s a BBQ without wine? We’ve put together a couple of mixed 6 packs for just the occasion, choose from easy-drinking summer rosé or a match robust reds with your smokey BBQ meats!

special offer - only $99 per 6 pack

2 bottles each of Black Cottage Marlborough

Pinot Noir Rosé 2014 Clearview Estate Hawkes Bay

Black Reef Blush 2014

Ata Rangi Marlborough Summer Rosé 2014

2 bottles each of Red Metal Vineyards Merlot

Cabernet Franc 2013 Esk Valley Merlot Cabernet

Sauvignon Malbec 2012

Mills Reef Reserve Syrah 2012

wine, beer, cider and a great gift selection available for delivery nationwide

here

Visit us online

Find your nearest store

College Street, Wellington

8 www.eatmag.co.nz

A SPRINGBBQ

TheMenu

with Glen Taylor of Taylors on Jackson

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A SPRINGBBQ

Crayfish Cakes

INGREDIENTS500g cooked chopped crayfish or prawn meat1⁄2 cup thick mayonnaiseZest of one lemon1 tbsp. Worcestershire sauceHuffman’s hot sauce to taste1 free range egg2 tbsp. chopped fresh chives1⁄2 cup panko breadcrumbs

METHODIn a medium sized bowl, whisk together well the mayonnaise, lemon zest, Worcestershire sauce and Huffman’s hot sauce. Whisk in the egg until well incorporated.

Gently mix in the cooked crayfish, panko crumbs and chives. Cover and let rest in the refrigerator for at least an hour before grilling.

Heat the flat plate section of your BBQ or a heavy based skillet to a moderate heat and drizzle with olive oil. Now carefully spoon in golf-ball sized patties of your mix and cook until deep golden brown – about three minutes on each side.

Serve warm with a good helping of griddled sweet corn and fresh lemon.

INGREDIENTS3 fresh cobs of sweet corn1⁄2 finely diced red onion1 finely diced red chilli (seeds removed)1⁄2 bunch chopped coriander leaves1 tbsp. roasted crushed coriander seeds1 tsp. liquid honeyGrated zest and juice of 1 lime2 tbsp. extra virgin olive oil

METHOD

Gently peel and remove the husks from the corn cobs and place the cobs onto the griddle section of the BBQ on a moderate heat.

Turn the corn every three to four minutes for approximately 12 to 15 minutes. You are looking for a slightly charred and juicy cob of corn.

Allow the corn to cool enough to handle and then cut off the kernels from the core and place them into a bowl with remaining ingredients and mix well.

Don’t be concerned if the kernels don’t all separate.

Check the seasoning and adjust with sea salt and fresh black pepper.

with Griddled Sweet Corn

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Lamb Shoulderwith Chimichurri Marinade

and Romesco Sauce

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INGREDIENTS2 roasted and peeled red peppers1 clove garlic crushed2 white anchovies1 red chilli1 vine ripened tomato1⁄2 diced red onion2 tbsp. tomato paste2 tbsp. sherry vinegar3⁄4 cup peeled toasted almonds1 tsp. smoked paprika150mls extra virgin olive oilSea salt and black pepper to taste

METHODIn a heavy based saucepan, gently sauté the red onion and garlic in the extra virgin olive oil for two minutes.

To the onion mixture add anchovies, red chilli, chopped vine tomato, tomato paste and cook for a further two minutes.

Transfer the mixture to a food processor with the remaining ingredients and process until smooth. Season with sea salt and pepper.

MarinadeINGREDIENTS1 cup fresh Italian parsley leaves tightly packed1⁄4 cup fresh oregano leaves1⁄2 red onion5 cloves peeled garlic1 green chilli100mls sherry vinegar2 white anchovies2 tbsp. of olive oilGrated zest and juice of one lemon

METHODPlace all ingredients into a food processor and pulse until finely chopped, but not to the point of being smooth: you want to retain some of the texture.

LambINGREDIENTS1 butterflied lamb shoulder1 recipe of chimichuri marinade

METHODIdeally the night before, rub the butterflied shoulder of lamb in the chimichuri marinade and rest in the refrigerator. One hour before you are ready to BBQ your lamb, remove it from the refrigerator to allow the lamb to come up to room temperature.

Brush off any excess marinade from your lamb and place onto the griddle section of your BBQ on a low-moderate heat and close the hood. Turn over at approximately 15 minutes. The lamb will take approximately 20 to 25 minutes to reach a nice pink medium. Once you have removed it from the BBQ allow to rest for 15 minutes.

Romesco Sauce

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INGREDIENTSXg Buckwheat

1 sliced spring onion

1⁄2 cup golden raisins

Juice of two lemons

3 tbsp. extra virgin olive oil

1⁄2 tsp. crushed toasted cumin seeds

1⁄4 cup chopped flat leaf parsley

1⁄4 cup chopped fresh mint

200g soft goats cheese

Sea salt and black pepper to taste

METHODIn a fine-meshed strainer, give the

buckwheat a good rinse until the water

is running clear. Transfer to a medium-

sized bowl and cover with 750mls of

clean water.

Allow the buckwheat to soak for 30

minutes but no longer as it won’t sprout

if over soaked.

Pour the buckwheat back into your

fine-meshed strainer and rinse

thoroughly again until the water runs

clear. Place the strainer over a suitable

bowl to catch any drips and cover with

cheesecloth. This is important as the

sprouts like to breath.

Place your buckwheat in a spot out of

direct sunlight, 20˚C is ideal.

Twice daily, you need to rinse your

sprouts in blood temperature water. This

step would be best done at breakfast

and at dinner time for two days or until a

small tail forms.

To harvest and stop the sprouting

process you need to rinse thoroughly

in cold tap water and drain well on

absorbent paper, place into a sealed

container and refrigerate until needed.

They will last two to three days.

In a medium-sized bowl, combine

buckwheat and all of the other

ingredients except for the goat’s cheese.

Crumble goat’s cheese on top just

before serving.

Sprouted Buckwheat & Goat’s Cheese

Salad

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INGREDIENTS

2 cups cornflakes

1 cup milk

1 cup cream

3⁄4 cup uncooked Arborio rice

1⁄2 cup castor sugar

2 tbsp. soft brown sugar

1 beaten free range egg

1 tbsp. butter

1 split vanilla bean

Pinch of sea salt

METHOD

On a parchment-lined sheet tray, bake

the cornflakes at 180˚C for 12 to 15

minutes until lightly toasted. Allow to

cool completely.

Place the cornflakes into a large bowl

and cover with the milk and cream. Stir

vigorously and allow to steep for 30

minutes. Strain and push out as much

milk and cream as you can with a spoon.

In a heavy-based saucepan, bring

375mls of water to the boil and add the

rice. Stir well and reduce to a simmer.

Cook for eight to 10 minutes. The rice

should be still firm to the bite and all

the water absorbed. It’s best to stir the

rice in the last few minutes to prevent

it from sticking.

In a second heavy-based saucepan, add

3⁄4 of the cereal milk, sugar, brown

sugar, split vanilla bean and cooked

rice. Cook over a medium-low heat,

stirring often, for 12 minutes. Mix in the

last of the cereal milk and beaten egg.

Continue to cook on a low heat for another

five minutes, remove the vanilla bean

and discard. Spoon your rice pudding into

desired serving dish and chill.

Once chilled, if you have a kitchen blow

torch you can caramelise as a fun little

extra garnish. Serve along with plenty of

fresh berries.

Cereal Milk Rice Pudding

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Take the Eat New Zealand Readers Challenge and be in to win!

Every month we’ll be challenging you, our awesome readers, to take the Eat New Zealand

Readers Challenge.

To enter, simply recreate the Spring BBQ dishes featured in The Menu as a three course meal for your friends or family, 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!

KEEN TO EXPAND YOUR COOKING HORIZONS AND HAVE SOME FUN IN THE PROCESS?

Enter this month’s readers challenge and share your photos on our facebook page

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RECIPE BY CHEF Oliver Jackson

YES CHEF

White Asparaguswith Burrata, CharGrilled Zucchini & Pomegranate

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Serves 6

Wine Match: Pegasus Bay Sauvignon Semillon

INGREDIENTS

400 g white asparagus

1 large or 2 medium yellow zucchini

extra virgin olive oil

sea salt and freshly ground black pepper

1 bunch basil

1/2 cup baby mint leaves

250g burrata

40g pomegranate seeds

70ml lemon dressing

2 chrysanthemum flowers, petals removed

15 pea shoot tendrils

METHOD

Put a medium sized saucepan of salted

water on the heat and bring to the boil.

Slice the asparagus on the diagonal

into five centimetre lengths. Blanch the

asparagus in the boiling water for 30

seconds only then drop into a bowl of iced

water. Once cooled, drain and set aside.

Heat up your char grill or barbecue. Slice

the zucchini lengthways 0.5 cm thick.

Give them a good drizzle of olive oil and

season well with sea salt and pepper.

Lay the zucchini slices on the grill. Turn

over once you have good char marks.

Take off the heat and slice into long

diagonal strips. Set aside.

Pick the basil and mint leaves.

Drain the burrata and set down on

absorbent kitchen paper.

TO SERVE

Use a nice glass or colourful bowl to serve.

Place the asparagus, zucchini,

pomegranate seeds and picked herbs

in the bowl and pour over the dressing.

Toss gently.

Tear the burrata into chunks and lay on a

separate plate. Dot some of the burrata

around the bowl, and then sprinkle over

the zucchini and herb mix. Alternate until

you have used all the ingredients.

Sprinkle over the chrysanthemum petals

and pea shoot tendrils. Drizzle over the

extra virgin olive oil and finish with a

good crack of black pepper.

This recipe comes from The Vintners Table - Stories, wine and recipes from Pegasus

Bay Winery which is available in good book stores now. If you haven’t tried

burrata, you will love it. It is a type of mozzarella with a creamy inside. This is a colourful, flavourful dish and the pomegranate gives little bursts of flavour as you eat it.

Oliver Jackson was head chef at Pegasus Bay Winery from 2007 - 2011. In 2008, 2009 and 2010, Pegasus Bay won Cuisine Winery Restaurant of the Year. Pegasus Bay Winery is located in the Waipara Valley, approximately an hour’s drive north of Christchurch.

18 www.eatmag.co.nz

Empanadas are a great way to use whatever you find in season at the markets. The filling can be made

from whatever you fancy. Here I have used

sweet leeks, broad beans, asparagus and

tangy goat’s cheese.

The rolling and pinching method

to close the empanadas before

baking is not as hard as it looks.

Alternatively, you can just press

the edges down with a fork.

Chimichurri is a blend of parsley,

fresh oregano, vinegar and chilli,

and is the perfect accompaniment.

Best eaten straight out of the oven – not

that they will last much longer than

that! Can also be frozen and reheated.

I only double-shell larger broad beans as

the small ones are so sweet they don’t

require it.

Broad Bean,Asparagus &

Leek Empanadas

VIBRANT VEGES

RECIPE BY Meg Sinclair with Chimichurri

www.eatmag.co.nz 19

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

Broad Bean,Asparagus &

Leek Empanadas

Makes 10-12 empanadas

INGREDIENTSDough1 1⁄2 cup plain flour3⁄4 cup warm milk100g butter, cubed1 egg yolkpinch salt

Filling1 tbsp. olive oil1 cup broad beans, double-shelled1 bunch asparagus, 6 spearsI leek, sliced1⁄2 cup peas, shelled (frozen can be used if fresh not available)100g soft goat’s cheesesalt and pepper1 tbsp. sesame seeds, for sprinkling1 separated egg , for brushing empanadas before baking

Chimichurri Sauce1⁄2 bunch of parsley: about 1⁄2 cup finely chopped2 tbsp. finely chopped fresh oregano4 garlic cloves, crushed2 finely diced spring onions1 small red chilli, deseeded & roughly chopped2 tbsp. red wine vinegar1 tbsp. fresh lemon juice1⁄2 cup of oil Salt and pepper to taste

For the dough, add flour, salt and butter to a food processor. Pulse until it forms a crumb texture. Slowly add milk and egg yolk until the dough comes together.

Remove from food processor and push

together to form a ball. Wrap in cling film

and refrigerate for 30 minutes.

Remove from refrigerator and roll out on

floured surface until 0.5cm thick. Using

a circular cutter about 12cm in diameter,

cut out 10 to 12 circles. You may have to

re-roll the dough after the first circles

are cut. Refrigerate until ready to fill.

For the filling, heat olive oil in a fry pan.

Add leeks and sauté for four minutes or

until cooked. Add broad beans, asparagus,

peas and salt and pepper and cook for a

further four minutes. Do not overcook.

Leave until cool and stir through the

goat’s cheese until well mixed.

For the chimichurri, add all ingredients

to the food processor and pulse until

thoroughly chopped.

Take the dough circles from the fridge

and put 1 1/2 tbsp. of the filling in the

centre of each. Brush egg white around

the perimeter and then fold in half.

To close empanada, pinch and roll

around the open edge. If you have

time, refrigerate the empanadas for 30

minutes to prevent filling from spilling

out when cooking.

Heat oven to 200˚C. Brush the top of

each empanada with egg yolk and scatter

with sesame seeds.

Bake for 15 to 20 minutes or until golden

brown. Serve with chimichurri.

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THE CUT

BrisketBY Derrick Paull

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Brisket. Not exactly what you’d call an inspiring name

or one you’ll find on a fine dining menu, but it’s what I consider a delicacy. Okay; meat, especially a cut like brisket, is seldom called a delicacy, but the word is described in Oxford dictionary as “fineness or intricacy of texture or structure”, and well-cooked brisket certainly fits that description. The key is, however, in the cooking.

Brisket’s home can be found in southern Texas, but some will argue for other states including Tennessee, Georgia and South Carolina. The cut itself has been considered by many worthy only of brining and corning, but for those willing to dedicate a day to the skilful art of smoky barbeque, a delicacy is in the offing.

Brisket is a cut found in the front of the beef rib, and when correctly cut, includes three definite parts. Brisket muscles include the superficial and deep pectorals and the ‘intercostal’ muscles.

As cattle do not have collar bones, these muscles support about 60 percent of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize this. These tissues are what gives brisket the juicy, flavoursome goodness we’re looking for. When ordering a brisket, be prepared for an 8 to 10 kilogram

cut, where the two muscle groups are distinctly visible.

Often kiwi (And Aussie) butchers separate the muscles and you can end up buying a half-weight rather than the ‘full-packer’ that you’re after.

The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat.

How you season your brisket is what brings the flavours to the front. The Texas BBQ style is to rub with a rich set-spice mix and cure overnight. I’ve had other styles, but this is definitely the house favourite.

I cannot lie: my rub is inspired by AmazingRibs.com; but I have no doubt it’s in keeping with the majority of Texan brisket rubs. My only addition is salt.

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Dry RubINGREDIENTS

3 tbsp. coarsely ground black pepper

3 tbsp. ground rock salt

1 tbsp. granulated white sugar

1 tbsp. onion powder

2 tsp. mustard powder

2 tsp. garlic powder

2 tsp. chilli or Chipotle powder

1 tsp. chipotle or cayenne powder

METHOD

Mix the ingredients together in a bowl.

Store the rub in a tightly sealed bottle in

a dark place. It will slowly start to decline

in quality but should be fine up to a year

later. Taste it first.

The rub is mostly a surface treatment

for flavour and bark, so you can apply it

just before cooking if you wish. Separate

the two muscles

The point end is more heavily marbled

than the flat and it can be twice as thick, so

by the time it is properly cooked, the thin

end is dry. Some cooks remove the point

layer by working a knife through the fat

layer that runs between the flat and point.

They cook both muscles side by side rather

than one on top of the other. Since the flat

is pretty even thickness, it cooks more

evenly, with only a little bit on the ends

overcooking. The overcooked parts can be

chopped and mixed with sauce for chopped

brisket sandwiches, fajitas; mixed with

beans, etc. By cooking the flat separately

you get beautiful symmetrical sandwich

slices with a smoke ring all around.

BBQ Sauce Makes 5 cups

INGREDIENTS

1 tbsp. paprika

2 tsp. black pepper

2 tsp. Cayenne or chilli powder

1 tsp. cumin powder

1 tbsp. of butter

1 medium onion, finely chopped

4 cloves garlic, minced or pressed

1 green bell pepper, chopped

1 cup Lone Star beer (or any other lager).

Drink any that is left over.

1/4 cup ‘real’ ketchup

1/4 cup apple cider vinegar

3 tbsp. Worcestershire sauce

3 tbsp. steak or BBQ sauce (I choose

Whitlock’s)

2 tbsp. brown sugar

Hot sauce to taste (start with 2 tsp. of

Tabasco sauce for mild heat)

2 cups beef, veal, or chicken stock

METHOD

Mix the paprika, black pepper, American

chilli powder, and cumin in a small bowl.

In a one quart saucepan, melt the butter

or bacon fat and gently cook the onion

over medium heat until translucent.

Add the garlic, bell pepper, and the spice

mix you made in step one. Stir, and cook

for two minutes to extract the flavours.

Add the stock and the rest of the

ingredients. Stir until well blended.

Simmer on medium for 15 minutes.

Leftovers will keep in the fridge for a

month or so.

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Note on cooking

All the recipes I’ve come across talk

about cooking in Fahrenheit – and I’ve

become a convert – but I’ve converted

temps back to Celsius for this recipe.

Brisket needs to be cooked low and

slow. Low in this case is approximately

110˚C: or better, 107˚C, but 110 is close

enough. What you’re trying to do is raise

the internal temp to 65˚C and this takes

about four hours.

To get the best flavour, there is no doubt

you should at least begin the cooking

process over a charcoal or wood fire with

a healthy dose of fragrant hardwoods for

that smoky flavour.

It can be a mission to maintain the

temperature, but if you can get the core

temperature up to 65˚C you’ve done well.

Pour half a cup of beef broth/stock around

the sides of the meat, being careful not to

wash off the rub before you seal the foil.

Then crimp it tight and put the wrapped

meat back on the smoker or move it to

an indoor oven at 90˚C. This step, called

the Texas Crutch, slightly braises the

meat, but most importantly, it prevents

surface evaporation, which cools the

meat and causes the stall.

If you wrap the meat at 65˚C it will power

right through the stall and cut your

cooking time significantly, at which point

you turn it off and let it sit for another

hour. This is called ‘holding’, as opposed

to resting; but that’s another story!

Slicing

Once cooked, the controversy reigns

over the correct way to slice the meat.

Brisket is easier to chew if you cut it

perpendicular to the grain. Cut with the

grain and it can be stringy and chewy.

The problem is that there are two

muscles, the flat and the point, and the

grains run in different directions.

Derrick Paull is the editor of NZ Fisher

BAKING

This month’s baking section features some amazing recipes by Lisa Randel, writer of the popular Sunday Hotpants blog. French Lemon Yoghurt Cake

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INGREDIENTS225g softened unsalted butter

300g caster sugar

4 large eggs separated

2 tsp. grated lemon zest

85ml lemon juice

250ml plain unsweetened yoghurt

285g flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

METHODPreheat your oven to 180 C and grease

and flour or line a large cake pan with

parchment – it must hold at least 3

litres. You can cook this in a bundt tin

if you wish, but make sure it is well

greased and floured.

You will need three bowls to make this

cake. It’s worth the dishes! Make sure you

have your lemon juice and zest all ready to

be added in at the appropriate stage.

Cream your butter and sugar together in a

large bowl and add in your egg yolks one

at a time. I was lucky enough to have some

beautiful free range eggs on hand from my

wonderful friend to make this with.

Your butter and sugar should be pale

and thick.Add the lemon zest, lemon

juice and yoghurt and stir to blend. It will

look like it has curdled at this point, but

don’t worry, it always looks like this.

In another bowl, sift together flour, baking

powder and baking soda. In the third bowl,

beat the egg whites and salt to stiff peaks.

Fold the dry ingredients into the butter

mixture and add in a spoonful of the

egg whites to loosen the mixture. Add

in the remaining egg whites and fold

until just mixed.

Pour into your prepared cake pan and

bake until a skewer inserted into the

middle comes out clean. In a bundt pan

this will be roughly 50 minutes.

If you have used another type of pan start

to check your cake every 10 minutes after

40 minutes in the oven and keep checking

until your skewer comes out clean.

Let stand for a few minutes then turn

out and cool on a rack. This cake can be

a little fragile when warm so go carefully.

For the Glaze

INGREDIENTS

115g icing sugar

2 tbsp. lemon juice

4 tbsp. plain unsweetened yoghurt

METHOD

I like to glaze mine when slightly warm

so that the glaze soaks into the cake.

Sift the icing sugar into a small bowl. Stir

in the lemon juice and yoghurt to make a

smooth glaze.

Put the cooled cake on a cake rack over

a large flat dish or piece of parchment.

Pour the glaze over and let it drip down

the sides.

Serve with yoghurt or cream on the side.

French Lemon Yoghurt Cake

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Eat New Zealand Subscriber Giveaways

These elegant little light-as-air Friands are made with almonds as the nutmeal, and deep, dark, Black Doris plums. If you have to substitute another plum variety, use something that is a dark, juicy, sweet variety.

The recipe uses canned plums, but fresh would be fine too. If you are using fresh plums poach them lightly first.

Makes 12INGREDIENTS1 cup ground almonds1 1/2 cups icing sugar/powdered sugar1/2 cup plain white flour175 grams butter melted6 fresh egg whites6 canned or poached black doris plums: halved, stoned and strained

METHODPreheat the oven to 180˚C. Grease a

muffin or friand pan with melted butter. I used disposable mini cake-pans this time. Sieve together into a medium bowl your almonds, icing sugar and flour.

Whisk egg whites in a bowl to micro-bubble stage. This is past the large bubble stage but not to stiff peaks. Add cooled melted butter to egg whites and beat in.

Fold egg white and butter mixture into the dry ingredients and gently mix until there are no lumps. Spoon evenly into the greased pans.

Bake for four to five minutes and then gently place a plum half on each friand. Continue baking for another six minutes, then rotate the tray and cook for another 10 minutes.

Leave to cool in pans for five minutes before turning out. Dust with icing sugar.

Juicy Plum Friands

This month’s winners

• Giveaway #1: Grant Dicker Congratulations to Grant. You’ve won a beautiful set of Authentis Casual stemless wine glasses from Spiegelau!

• Giveaway #2: Sarah Belgrave Congratulations to Sarah.. 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: Diane Rodgers Congratulations to Diane. You’ve won a fun night out for two, with a double pass cooking experience from Social Cooking!

for local stockists contact

admin@macvine.co.nz

or call 09 579 7451

for local stockists contact

admin@macvine.co.nz

or call 09 579 7451

Eat New Zealand Subscriber Giveaways

Each 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!

If you’re one of the lucky subscribers named above, email your delivery details to jenniferl@espiremedia.com by 5pm, Friday 14th November 2014, to claim your prize.

for local stockists contact

admin@macvine.co.nz

or call 09 579 7451

for local stockists contact

admin@macvine.co.nz

or call 09 579 7451

For local stockists contact admin@macvine.co.nz or call (09) 579 7451

28 www.eatmag.co.nz

DRINKS brought to you by Moore Wilson’s

Think Outside the Square: Sherry and

ShōchūWORDS BY Jules van Cruysen

Recently I have been lucky enough to attend a couple of tastings and meals which have challenged my preconceptions, most notably about sherry and shōchū

www.eatmag.co.nz 29

Recently I have been lucky enough to attend a couple of tastings and meals which have challenged

my preconceptions, most notably about

sherry and shōchū.

Sherry is one of my favourite drinks, so

I was understandably excited to attend

a tasting of sherries from cult producer

Equipo Navazos at Wellingtons, soon to

close, White House Restaurant.

I have long believed that sherry is hugely

underrated by the drinking public and am

dismayed when it is portrayed as a drink

fit only for grandma (that said, even the

much derided Harvey’s Bristol Cream

has its place). If you want to dip your

toe into the world of sherry, Auckland

Tapas bars Belotta and The Black Hoof,

Wellington’s Ortega Fish Shack and

Christchurch’s Saggio di Vino are great

places to start.

Equipo Navazos, was founded in 2005

by a cadre of around 30 sherry lovers

from all over the world when Jesús

Barquín (a criminal law professor who is

also the front man for Equipo Navazos)

discovered a selection of casks of

astoundingly good, old amontillado (a

style of sherry slightly darker and richer

than light fresh finos and manzanillas).

They selected the equivalent of one

cask (600 bottles) and bottled it for

their private enjoyment under the

name La Bota de Amontillado Navazos.

Two more private selections grew the

interest and enthusiasm of the wine

trade and since then the wines have

been marketed internationally.

Equipo (Team) Navazos search out

wonderful, old sherries and either

bottle these as is, or further cellar

them until they are ready to be bottled.

Unlike the commercial producers who

blend between growers and casks to

create uniformity year in, year out,

Equipo Navazos only bottle sherries

from an individual cask and are labeled

chronologically (the first wine was #1;

#43 - #46 are awaiting release) by style

and sometimes with further notes such

as “Bota NO” which denotes a superior

cask off limits to a blender.

30 www.eatmag.co.nz

DRINK

The wines are among the most singular, profound and rewarding I have ever tasted; and some the most challenging. They are not cheap ($65 to $160 per bottle), but compared to other similar quality wines from comparable fine wine regions like Champagne they offer exceptional value for money and are all a once in a lifetime experience.

Of the wines I tried #42 La Bota de Manzanilla and #36 La Bota de Pedro Ximenez were among the most appealing and consumer friendly. #42 was darker and richer than any manzanilla (typically a bone dry, light, fresh style), with roasted almond and praline but with the freshness, verve and delicacy of the style. #36, at the complete polar opposite of the spectrum was a wine of intense sweetness; beautifully integrated secondary flavours of coffee, cocoa and leather, yet with still enough freshness to not feel too heavy.

As well as these wines, Equipo Navazos also bottle still and sparkling table wines in collaboration with other Iberian producers such as Colet and Niepoort; these wines start at around $30. Unlike sherry, shōchū is something I have very little experience with. Masu, Nic Watt’s Robata Grill on Federal Street have recently introduced a ‘bottle keep’ program where Brandon Walker, bar manager at Masu will blend a bespoke infusion of shōchū, so that you can enjoy it whenever you dine at Masu. “We know our customers very much enjoy their shōchū and believe the idea of designing

your own will be very well accepted. It fits so well with our passion for flavour and dedication to detail.”

For those who have not tasted it before, shōchū is a single distilled Japanese liquor ranging from 15% to 25% abv. Typically rice based this category of beverage is also made with any number of grains, starches and fruits such as barley, rye, sweet potato, date and even kokuto, Japanese black sugar. According to Walker, “pretty much anything with natural sugar, they can make shōchū out of.”

Unlike spirits, which often take much of their flavour from whatever they have been stored in, shōchū varies depending

Brandon Walker

Shōchū

www.eatmag.co.nz 31

Jules van Cruysen is the editor of Eat NZ Magazine and a professional drinks writer and consultant. You can find him on twitter

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.

on what it is made with, on one end of

the spectrum Walker describes 100%

rice shōchū as “very clean, very soft, very

smooth” where date shōchū is “really

rich, really aromatic” and sweet potato

“smells like cognac”.

Throughout the course of an afternoon

we tasted through six shōchū, several

infusions, as well as a fantastic umeshu

and sake. One of the most enjoyable was

Kagara Kuri Tensho, a chestnut shōchū

with beautiful notes of sweet fruit and a

creamy mouthfeel. This was served with

Masu’s signature dish of black cod roasted

over the robata grill with saikyo yuzu miso

and the depth and intensity of the flavours:

meaty fish, sweet/savoury miso and hint of

smoke from the grill, matched perfectly to

the creaminess and nutty sweetness of the

shōchū, much more completely than I can

imagine it matching to a wine.

These made way for richer, fuller ones,

with all the depth and complexity of a

fine whiskey or brandy. Hamada Kaido

Iwai No Aka Imo was the example of

sweet potato, made with deep ocean

water which had dark fruit notes

and spice - this was the one Walker

described as “tasting of cognac”.

After this we tasted through a range

of shōchū infusions, the base of many

cocktails at Masu but also the foundation

of the ‘bottle keep’ program. Based around

a 15% rice shōchū, these were unlike

spirit infusions as they retained freshness

and lightness. Date, dried apricot, feijoa

and tamarillo all bursted forth with their

natural flavours. I personally loved the

coffee, cocoa nib and cinnamon which

reminded me of the fantastic Pedro

Ximenez tasted at the Equipo Navazos

dinner and blended extremely well with

both the date and apricot fruit infusions.

Black Cod

FAMILY EATS

32 www.eatmag.co.nz

www.eatmag.co.nz 33

Sumac and Saffron Chicken

with BarberriesRECIPES BY Sanaz Motemasek

INGREDIENTS

6-8 Boneless Chicken Thighs

1 Onion, sliced

1 clove Garlic, crushed

2 tbsp. Sumac

1 Lemon, juiced

1 tsp. Saffron Threads

2 tbsp. Barberries

2 tbsp. Olive Oil

1 tsp. Salt

METHOD

In a small ramekin, place the saffron

threads in two tablespoons of boiling

water. Cover and allow to brew for at

least 30 minutes.

Mix onion slices, crushed garlic, lemon

juice, sumac, saffron, salt and olive oil in

a bowl and add the chicken pieces.

Ensure all the chicken pieces are

covered with the marinade.

Cover and refrigerate for at

least two hours (for best result

marinate overnight).

Place the chicken pieces on a baking

tray. Sieve the marinade over the

chicken pieces.

Bake in a hot oven at 220˚C for about 20

minutes or until golden. Test the chicken

pieces by cutting the thickest part and

see if juices run clear.

Once golden, sprinkle the barberries

over the chicken pieces and bake for

two minutes.

Serve with a salad, mint yoghurt and

lavash wraps.

Sanaz Motemasek, with her sister, writes My Persian Feast

34 www.eatmag.co.nz

Cooking kebabs or skewers on the BBQ this summer? Don’t overlook adding a lot more flavour by using woody herbs or spices in place of a wooden skewer. Rosemary, lemongrass and even new wood from citrus or apple trees work best!

TIPS AND TRICKS

Kebab with Rosemary

www.eatmag.co.nz 35

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“People who love to eat are always the best people.” -Julia Child