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View Indulge online at www.aucklandnow.co.nzFROM THE

EDITOR

It is that time of the year. Countdown to holidays have begun, diaries are fi lling up with invitations to

various year-end and summer parties, homes are being given a spring clean and decorated for the festive season, Christmas meals are being planned – some of the more organised amongst us might even have started preparations for this big day, soaking the raisins for the cake or fi nding the perfect ham or turkey.

Indulgence, giving in to all the cravings and wishes, is at the top of our minds. This could translate into over-the-top luxury or something quite simple and relaxed – whatever tickles your fancy. The idea is to enjoy the season, in good company and even better spirits. For inspiration, enjoy this issue of Indulge. Jam-packed with summer fabulousness with a generous touch of festive, it features fantastically relaxed summer entertainment ideas, perfect gifts for your loved ones and, of course, wonderful recipes.

Enjoy and indulge, responsibly. Wishing you a Merry Christmas and a very Happy New Year.

Namrta MalikEditor

ON THE COVER: Top: NZ House & Garden, Summer Christmas. Left – iced fruit tea, recipe (on pg 9) Bernadette Hogg, styling Claudia Kozub and photo Kieran Scott. Right – apricot and white choc truffl e, recipe (on pg 8) Jo Wilcox, styling Marcel Gull and photo Manja Wachsmuth.

Bottom: Left – Crayfi sh salad with avocado and Thousand Island sauce from Get Fresh by Al Brown (recipe on pg 8), photo Kieran Scott. Right – Entertainment setting from Friends At My Table by Alice Hart, photo Emma Lee (see pg 9 for book details)

Contents

4 Fresh indulgence with Al

6 Summer entertainment guide

10 Pantry

12 Indulgent summer escapes

14 Gifts for him

16 Indulge me

18 Gifts for her

20 Beauty buys

22 WIN a $3000 gourmet escape

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4

If restaurateur, presenter, author and chef Al (Alister) Brown is to be

believed, indulgent food doesn’t take much. Fresh local produce, preferably sourced from farmers’ markets, then cooked simply and served generously is a vehicle for good times and the basis of indulgence.

In typical Al Brown sort of way, food is “non-fuss” – not to be confused with non-stylish, just simple. The quality of ingredients in a dish and their fl avours do the talking. That is why he is such passionate supporter of sourcing locally. Get Fresh, as he propagates in his latest book by this title.

“With New Zealand produce you don’t need to overcomplicate things. Much of the work has been done for you as long as you cook from the heart,” he says.

A bowl of clams cooked in sauvignon blanc with parsley, garlic and butter, and served with crusty bread is a beautiful dish yet it is simple, he adds. It is the people you share it with and the place where you eat it that makes it special. And that for Al is the crux of indulgence, in any season or for any occasion. That is why his Auckland eatery, The Depot Eatery and Oyster Bar, is special every time you dine there and why punters line up to devour its offerings.

Coming back to the book, Get Fresh is a celebration of the diversity of New Zealand’s regions, each with its own unique vibe and feel. “To me our country feels like the world’s smallest farmers’ market. But when you break it down into its provincial areas, you uncover all these jewels and artisan producers, who are extremely proud of where they live and what they produce,” he says.

Each region has its specialty but Al also found a few surprises along the way. “In Marlborough we found someone who grew pine nuts. I didn’t know pine nuts could be grown here. Most of us believe that they come from the other side of the world.

“And because they’re grown locally, not harvested six months ago and shipped all the way to New Zealand, their fl avour just speaks for itself.”

Freshness, found in abundance locally, is the basis for culinary indulgence. And farmers’ markets are a good place to start your search for all things fresh. Al’s own exploration of every province for the book began at the local farmers’ market. “Go there with a blank canvas. You’ll be exposed to so many people and stalls – that will give you the inspiration,” he says.

Then there is the story behind the dish we create – and the people

you meet at farmers’ markets or even a roadside stand owner always have a great story to tell.

“Food to me is about people and places. It is a vehicle that brings people together,” reiterates Al. “If you meet the people and understand their product, even if it is someone on the roadside stand whom you talk to while they are putting their corn out, the food becomes richer. There is a story around it and story-telling is a big part of eating.

“A lot of what I do is encouraging people to spend more time around the table, and slowing down. Certainly summer is about that. The more time we spend around the table, more the laughter and conversation. We lead very busy lives nowadays and we should be aware that the time spent around the table, enjoying each other’s company, is priceless.”

Taking lead from this theory, Al’s menu for a summer evening with friends and family includes, among other appetising and seasonal-based

dishes, a whole fi sh on the bone. “Eating fi sh on the bone is a very deliberate process. It slows people down. And that for me is what summer is all about.”

Served with exciting salads made from fresh greens, picked from his garden, and condiments like salsa, mustard or horseradish add vibrancy to the whole meal. Of course there will

be sausages and some red meat on the menu but how it is prepared defi nes the season and mood. “Summer cooking is about quicker cooking and fresh fl avours so if you’re planning a lamb dish, serve it with a salsa or mustard instead of a gravy – something a bit sharper that doesn’t weigh you down,” he suggests.

No summer menu is complete without fruits and Al doesn’t miss them out on his either. “I simply adore berries at this time of the year. Also stone fruit.” He talks about the simplicity of apricots that have been marinated in some late harvest wine with a bit of brown sugar then served with mint and mascarpone.

He certainly has a way with food and makes this simplest of dishes sound like a million dollars. As he says, “it is just the product doing the work”.

“Entertaining should not be a chore. It should be something you love as much as the people who come to enjoy your hospitality. People want to talk to you, spend time with you and it is food that brings this together,” he says.

Just keep it all big, generous. Don’t put too many colours on the canvas and summer entertainment will be a celebration and indulgence every time.

RECIPES FROM GET FRESHPan-roasted hapuku fi llet with sautéed paua, preserved lemon butter and pea crush

(Serves 6)

STEP 1. Preserved lemon butter

Ingredients: 250g salted butter (at room temperature), 2 preserved lemons (skin only, fi nely chopped), 3 tbsp fi nely chopped fresh tarragon, 2 tbsp fi nely chopped fresh parsley, 1–2 tbsp fi nely chopped fresh red chilli, fi nely grated zest and juice of 2 lemons.

Method: In a small bowl add all the ingredients and with clean hands work together until completely combined. Cut a piece of plastic wrap and lie it on the bench. Now form the fl avoured butter into a sausage shape and put it at one end of the plastic wrap. Roll it up and twist the ends like a Christmas cracker. Place the preserved lemon butter in the fridge until required.

STEP 2. Pea crush

Ingredients: 2 tbsp butter, ½ cup fi nely diced shallots, 1½ cups chicken stock, 3 cups fresh or frozen peas (blanched and shocked in iced water), 1 cup spinach leaves (washed and thinly sliced), ¼ cup cream, sea salt and freshly ground black pepper.

Method: Place a saucepan on medium heat. Sweat the butter and shallots for about fi ve minutes until translucent. Add the chicken stock and reduce to about a half cup of liquid. Now stir through the peas and spinach and cook for a minute, or until the spinach wilts. Remove from the heat and stir through the cream. Pour the pea mixture into a food processer and pulse gently to thicken but not purée. Season with salt and pepper. Refrigerate until required.

“Entertaining should not be a chore. It should be something

you love as much as the people who come to enjoy

your hospitality.”

FRESH INDULGENCE WITH ALKeep it local and simple. Serve big and enjoy with friends and family.

That’s Al Brown’s mantra for indulgence.

STEP 3. To prepare the paua

Ingredient: 3 whole paua.

Method: Using a tenderising mallet, pound the paua steaks until you feel the muscle loosen up. With a sharp knife, slice the paua into thin 5mm strips. Refrigerate until required.

STEP 4. To cook and serve

Ingredients: Pea crush, 6 x 100g hapuku fi llets, canola oil for cooking, sea salt and freshly ground black pepper, paua, preserved lemon butter, 2 lemons (cut into wedges).

Method: Heat up the pea crush in a small saucepan over a low heat or in the microwave until hot. Keep warm.

Heat a large skillet to a high temperature and pour in a little canola oil. Season the hapuku with salt and pepper. Sear the fi sh on both sides until golden and cooked through. Remove from the pan.

Season the paua with salt and pepper. In the hot skillet quickly cook the paua on both sides until caramelised. Remove the paua from the pan, then add about half of the preserved lemon butter and melt in the residual heat. Freeze the remaining butter to use in the future.

Place a little pea crush in the centre of each plate and top with a portion of hapuku. Then add the paua and spoon the melted preserved lemon butter over the food. Finish with a wedge of fresh lemon and serve.

Cherimoya and blueberries with limoncello and runny custard(Serves 6)

STEP 1. Runny custard

Ingredients: 500ml cream, ¼ teaspoon vanilla paste, 3 egg yolks, ½ cup sugar.

Method: Place the cream and vanilla in a medium-sized saucepan and heat until simmering. Remove from the heat. In a bowl, whisk your egg yolks with the sugar until creamy and pale. Slowly pour the hot cream into the yolk mixture while whisking constantly until all the hot cream is mixed in. Pour back into the saucepan and place on a low heat. Take a wooden spoon and stir continuously until the custard begins to thicken slightly, just enough to coat the back of the spoon. Remove immediately and strain through a sieve. Cool and then store in the refrigerator until required.

STEP 2. To serve

Ingredients: 6 ripe cherimoya, 1 cup fresh blueberries, ¹⁄³ cup roughly chopped fresh mint leaves, juice of 2 limes, 1–2 nips Sovrano limoncello, runny custard.

Method: Quarter the cherimoya and remove the skin with a sharp knife, holding onto the skin for presentation. Separate the fl esh and the pips, placing the fl esh into a large mixing bowl and discarding the pips. Add the blueberries, mint, lime juice and limoncello, and fold together gently with a large mixing spoon.

Place a piece of cherimoya skin in the centre of each chilled plate. Spoon the fruit over it and fi nish by pouring over a little runny custard. Serve now.

PHOTOS: KIERAN SCOTT

Get Fresh. RRP $60.00.

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SUMMER ENTERTAINMENT GUIDEIdeas, tips and recipes to make your summer party a roaring success.

Think of a central theme that ties the whole evening together. Starting with the decor, let this theme extend to the food and drinks table, and even some party games. Keeping things relaxed is the key – even if it is the Christmas lunch. It’s the Kiwi way to celebrate summer.

We take a leaf out of Alice Hart’s book, Friends At My Table, which has some novel ideas on the art of feeding crowds and hosting all sorts of outdoor gatherings in a relaxed and convivial way. Her suggestions around decor and menu for a laid back country wedding, glamping and a chic picnic can easily be adapted to a gathering in your backyard – something different and lots of fun for all ages.

Decor is essential to every garden party. So bring out the colourful cushions and linen, clusters of candles (add in some citronella candles to keep unwanted guests away), fairy lights or colourful tea lights – they add to the ambience. Coming into Christmas, give your setting a festive touch throughout the month of December. Don’t forget the fl owers – pick them fresh from the garden if possible.

“Keeping things relaxed is the key – even if it is the Christmas lunch. It’s the Kiwi way to celebrate summer.”

Keep it easy and light. If it requires you to slave over a hot stove for hours, don’t bother with the dish. Plan your menu around seasonal produce – you won’t blow your budget and the dishes will be bursting with fl avour.

Serving lots of appetisers, salads and condiments will encourage guests to nibble at their own pace. Summer is meant for enjoying long sunsets with friends and family, so don’t spend your time and energy planning a structured meal or cooking when the guests have arrived (barbecues excluded). Buffets are also great to keep things easy.

THEME AND DECOR

TABLE SETTINGS ON THE SUMMER MENU

As the weather warms up, it is time to open your doors and start

celebrating summer with friends and family. When entertaining outdoors this summer, whether it is a quiet dinner for two or a summer soiree with friends, take the time to plan ahead and make your evening come alive. Fresh fl avours or creating a special setting instills a sense of occasion. Even a simple barbecue can be dressed up to match the jolly summer mood. But remember the most important thing is to have fun when hosting, and so will your guests.

SUMMER ENTERTAINMENT GUIDE CONT. ON PG 8 & 9 >>

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Celebrate the glory of eating outdoors and amidst nature by taking out your best tableware. Keep it uncomplicated but refi ned – sausages on silver or china platters, salad in whimsical bowls and cocktails in crystal pitchers. The modern day outdoor tableware is also a fantastic and affordable option, especially the paper variety as there is no cleaning up after!

Add colour – it is always a welcome sight in summer. Cooling pastel shades and generous use of white, punctuated by soft hues, are equally appealing. Even a simple tablecloth dressed up with summer fl owers is a great way to inject chic style to your table setting. A single fl ower on each plate for a sit-down affair is also a lovely touch.

“Food, setting and nostalgia are keenly intertwined.” Alice Hart in Friends At My Table

Ranked 29th in the World’s 100 Best Wineries by World Association Wine and Spirit Writers and Journalists. (WAWWJ, September 2012)

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of the Year 2011 & 2010

Trophy: Marlborough Red Trophy International

Wine Challenge, London 2012

Saint Clair Pioneer Block 14 Doctor's Creek

Pinot Noir 2010

Trophy: Regional Trophy - New Zealand

Sauvignon Blanc over £10

Decanter World Wine Awards, London 2012

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Trophy: Best Wine made from a Lesser

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Sydney International Wine Competition 2012

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8

Crayfi sh salad with avocado and Thousand Island sauce

Pictured on the cover

(Serves 6)

STEP 1. Cabernet syrup

Ingredients: ½ cup cabernet vinegar, ½ cup caster sugar

Method: Place the vinegar and sugar in a small saucepan and simmer gently on the stovetop for fi ve minutes until the sugar has dissolved to a light syrup-like consistency. Remove from the heat and cool. Store in a jar or similar at room temperature until required.

STEP 2. Dried karengo fl akes

Ingredients: ½ cup karengo fl akes

Method: Place the karengo fl akes in a non-stick pan over a low heat. Gently toast the fl akes for fi ve minutes, tossing occasionally, until crisp. Remove from the heat and cool. Store in an airtight container until required.

STEP 3. Thousand Island Sauce

Ingredients: 1½ cups mayonnaise, 1 tbsp tomato paste, 1½ tsp Spanish smoked sweet paprika, 10–20 drops Kaitaia fi re chili pepper sauce (depending on taste), ¹/³ cup tomato sauce, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, a pinch of sugar, sea salt and freshly ground black pepper.

Method: Place all the ingredients in a large mixing bowl, seasoning well with salt and pepper, and stir to combine. Refrigerate until required.

STEP 4. Prepare the crayfi sh

Ingredients: 2 crayfi sh (about 2kg in total), 1 cup Thousand Island sauce, sea salt and freshly ground black pepper.

Method: Place the crayfi sh in an ice slurry or in the freezer for 30 minutes. Bring a large saucepan of salted water to the boil. Plunge the cooled crayfi sh into the boiling water and cook for 7–8 minutes. Remove and cool before extracting all the meat from the tail, cavities and legs. Slice 6 x 1cm rounds from one tail and set aside. Roughly chop the remaining tail, cavity and leg meat and combine with the single cup of Thousand Island sauce in a mixing bowl. Season to taste with salt and pepper. Refrigerate the crayfi sh rounds and salad mix until required.

STEP 5. To serve

Ingredients: 2 ripe avocados (peeled, quartered and sliced), crayfi sh salad, crayfi sh rounds, ½ cup fi nely diced tomato, ½ cup roughly chopped fresh basil leaves, ½ cup dried karengo fl akes, macadamia oil for drizzling, cabernet syrup for drizzling, 2 lemons (cut into wedges)

Method: On room-temperature plates, fan the avocado slices. Spoon the crayfi sh salad over the avocado. Garnish with a crayfi sh round then scatter about the fi nely chopped tomato, basil and crisp karengo fl akes. Finish with a drizzle of macadamia oil and cabernet syrup. Place a wedge of lemon on the side.

RECIPE COURTESY: GET FRESH, AL BROWN

Apricot and white chocolate trifl e Pictured on the cover

(Serves 6-8)

Peaches or berries would also be lovely in this luscious dessert. We added a few raspberries to the layers for colour. Assemble it in individual bowls if preferred.

Ingredients: 2 cups milk, 200g white chocolate, 1 tsp vanilla extract, 1½ tbsp cornfl our mixed to a paste with 2 tbsp cold water, 1 single round sponge, 2-3 tbsp Cointreau or sherry, 1½ -2 cups chopped apricots, ¾ cup cream, grated white chocolate for garnish.

Method: Place milk, white chocolate and vanilla in a pot and gently heat until melted and smooth. Bring nearly to the boil then stir in cornfl our mixture and simmer 2-3 minutes until thickened. Cool.

Cut sponge into small cubes. Place half the cubes in a serving dish (about 6-cup capacity) and sprinkle with half the Cointreau or sherry. Pour over half the white chocolate custard and add half the fruit. Repeat the layers.

Whip cream to soft peaks. Top trifl e with swirls of whipped cream and sprinkle with grated white chocolate. Trifl e is best made at least a few hours ahead and kept chilled but add the cream and garnish nearer serving.

RECIPE COURTESY: NZ HOUSE & GARDEN, SUMMER CHRISTMAS AND JO WILCOX

Feta, celery and semidried tomato salad in parmesan pastry tart cases(Serves 12)

Ingredients: 60g (1 stick) celery (cut into 5mm dice), 60g creamy-style feta (roughly diced), 45g (10–12 pieces) semidried tomatoes, ½ tsp fi nely grated lemon zest, 2 tsp fi nely sliced chives, 30ml (2 tbsp) lemon-infused olive oil, ½ tsp fl aky sea salt, 1⁄8 tsp freshly ground black pepper, 12 parmesan pastry tart cases, 12 lemon zest strands.

Method: Place celery, feta, semidried tomatoes, lemon zest, chives, oil, salt and pepper in a small bowl and toss gently to combine. Place one heaped tbsp of salad in each of 12 Parmesan Pastry Tart Cases. Garnish with lemon zest strands. Serve within one hour of assembling.

Parmesan pastry tart cases

(50 cocktail-sized tart cases)

These pastry tart cases can be stored for up to three days in an airtight container in the pantry or frozen for up to two months. Prepare and bake them in batches as the recipe requires the use of 100 cocktail-sized muffi n forms (the second 50 are used to weigh the cases down). The forms are generally available in trays of 12.

Ingredients: 145g (1 cup + 2 tsp) fl our plus extra for dusting, 125g cold cream cheese (chopped into 4–5 pieces), 130g cold unsalted butter (diced), 30ml (2 tbsp) iced water, 15ml (1 tbsp) cider vinegar, 70g (1 cup + 1 tbsp) freshly grated parmesan

Method: Place fl our in the bowl of a food processor fi tted with a metal blade. Add cream cheese and process until coarsely chopped. Add butter and process until butter is the size of small peas. Add water, vinegar and Parmesan and process until dough just begins to come together. Tip onto a lightly fl oured bench and gently knead by hand. Work into a ball then fl atten to a disc. Wrap in plastic wrap and rest in refrigerator for one hour or overnight, or freeze until required.

Lightly grease 50 (or your fi rst batch of) cocktail-sized muffi n forms with baking spray or melted butter. Lightly fl our a cold bench and roll out pastry to 1–2mm thick. Lift pastry gently off bench for a moment to enable it to do its natural shrinking, then place back smoothly on bench. Using a 6.5cm frilly-edged (or straight-edged if you prefer) cookie cutter, cut out 50 rounds. Place rounds in prepared muffi n forms and gently push pastry into bases and edges. Prick the base of each round with a table fork. Grease the undersides of a corresponding number of cocktail-sized muffi n forms with baking spray and place them on top of pastry cases. Press down gently and place in refrigerator to rest for 20–30 minutes.

Preheat oven to 170°C. Place muffi n forms in oven for six minutes or until top edges of cases are just starting to colour and bases are set. Remove top muffi n forms and bake cases for a further 5–7 minutes or until golden brown and cooked through. Remove from oven and cool.

RECIPE COURTESY: RUTH PRETTY COOKS AT HOME, RUTH PRETTY

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Feta, celery and semidried tomato salad in parmesan pastry tart cases

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ON THE SUMMER MENU

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Alice Hart suggests a delightful approach to the drinks station in her book. “Adorn a separate table with ice bowls, soda, extra glasses, stirrers and muddlers. Set labeled jugs and direct your guests to the table with a drinks sign and an arrow.”

Use fresh fruits (berries and citrus fruits are always a delight), herbs and fl owers to create delightful cocktails and mocktails. Frozen cocktails – daiquiris, margaritas and pina coladas – are always a hit with guests. Fresh lemonade with mint, ginger fi zz with pineapple, infused spirits (chilli or berry-infused vodka anyone?) – there are endless ways to make summer thirst quenchers exciting.

DIVINE DRINKS

Iced fruit teaPictured on the cover

(Serves 6)

Iced tea is a wonderfully refreshing summer drink. Wildberry tea bags can be found among the fruit teas in supermarkets.

Ingredients: 8 cups water, 12 wildberry tea bags, ½ cup each of liquid honey and brown sugar, 8 strawberries, 2 each of oranges, lemons and limes (cut into wedges, skin on), 4 sprigs of mint, ice cubes.

Method: Bring water to the boil in a

saucepan. Turn off heat and add tea bags, honey, sugar, half the fruit and half the mint sprigs. Leave to cool completely, stirring occasionally, then place in the refrigerator for an hour.

Strain tea and discard fl avourings. Strained tea can be covered and refrigerated overnight if necessary.

To serve, place ice in a serving container, along with remaining fruit and mint sprigs, and pour strained tea over.

RECIPE COURTESY: NZ HOUSE & GARDEN, SUMMER CHRISTMAS AND BERNADETTE HOGG

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Pineapple and ginger fi zz Use this mix to make cocktails until the rum runs out. Choose sweet-smelling, yellow pineapples for this; it is important to be sure they’re not sour or acidic.

Ingredients (for juice): 2 large and sweet pineapples, chubby thumb-sized piece of fresh root ginger.

Ingredients (for each glass): 50ml fresh pineapple and ginger juice, 2–3 tbsp light rum (or more to taste), ½–1 tsp light brown sugar (to taste), crushed ice, soda water, edible fl owers, lime or pineapple slices to garnish.

Method: Chill the juice until needed, for up to eight hours.

To make each cocktail, vigorously shake the pineapple and ginger juice, rum and sugar together with a few ice cubes. Strain into a tall glass fi lled with crushed ice, topping up with soda water to taste. Decorate with edible fl owers, a lime slice or a fresh pineapple slice.

RECIPE COURTESY: FRIENDS AT MY TABLE, ALICE HART

Pineapple and ginger frizz

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RESOURCES FOR SUMMER ENTERTAINING IDEAS

NZ House & Garden, Summer Christmas (on stands November 19, 2012)

Get Fresh by Al Brown, Random House NZ, RRP $60.00

Friends At My Table by Alice Hart, Quadrille (publisher), Bookreps NZ Ltd. (publicity and marketing), RRP $39.99

Ruth Pretty Cooks At Home by Ruth Pretty, Penguin Group NZ, RRP $65.00

STORY INPUTS: Namrta Malik, Tracey Stimpson

CHRISTMAS GOODIES FROM FARRO FRESHFarro Fresh is packed with delightful treats that will make a great addition to your pantry for the festive season. Here are a few picks from their exhaustive range.

The Bay Blueberries Christmas pack (RRP $18.99) contains a conserve and pates de fruit – made from blueberries grown in Hawke’s Bay, the rich fl avour of the fruit in these pastes can be tasted in every bite. The handcrafted, European inspired and New Zealand made Traditionally Tuscan marzipan fruits (RRP $20.99) make lovely decorations for cakes, cupcakes or tarts. If marzipan is not for you, Schoc Chocolates’ Christmas decorations in a bag (RRP $7.50) look equally appealing on cakes.

Also among Farro Fresh’s festive range are the Westland NZ Cranberry Relish (RRP $8.99) and Jelly (RRP $10.99). The relish can be served with pork, lamb, beef, chicken or turkey and the jelly makes the perfect accompaniment to all meats, cheeses or enjoyed by itself on a toast. The colourful I Due Pastori is fl avoursome and attractive. This traditional artisan pasta is made using the fi nest durum wheat semolina and pure spring water. Pictured here is their Starbursts (RRP $8.99) product.

www.farrofresh.co.nz

PANTRY10

EASIYO ‘N BITS RANGE

These creamy premium yoghurts are made from top-quality New Zealand milk and contain real fruit pieces. Flavours in this new range include Greek ‘n Coconut, Greek ‘n Cranberry and Mixed Berries. Available from all major supermarkets. RRP $4.35.

www.easiyo.com

CHRISTMAS DECORATED FUDGE

Enjoy these irresistible treats exquisitely packaged in a gift box and distinctively decorated with a Christmas theme – creamy fudge with fl avours of white chocolate and butterscotch or dark chocolate and Baileys. Available from Forbes Homemade Gourmet. RRP $20.00.

www.forbesforfood.co.nz or (09) 521 4041

HO HO HO CHRISTMAS CAKEHandmade, triple-fed with brandy and matured for three months, this delicious fruit cake comes gift boxed. Available in three sizes with two options – all-over icing or top-only icing – from Forbes Homemade Gourmet. RRP from $74.00.

www.forbesforfood.co.nz or (09) 521 4041

OOB WHITE CHRISTMAS ICE CREAMThis limited edition artisan ice cream is every bit as sensational you’d expect from an OOB ice cream. It is packed with fl avours of a traditional Kiwi Christmas and will make a decadent addition to your festive lunch. Availably from specialty stores till stocks last. RRP $14.99.

www.oob.co.nz

DONOVANS CHOCOLATESLooking for the perfect treat to share or indulge yourself? Try Donovans Chocolates’ all-time favourite Turkish Delight with smooth milk chocolate or their rich, dark chocolate with zingy pieces of ginger. Available from most supermarkets. RRP $4.99.

www.donovanschocolates.co.nz

CAKES FROM BEAR AND GINGER CAKERY

Decadent cakes, dressed to match any occasion or simply a treat to perk you up on a tough day. Bear and Ginger Cakery offer a variety of cakes to suit almost everyone’s palate, including Red Velvet, Carrot, Hummingbird, Vanilla, Mint Slice, and Peanut Butter and Jelly. Available on order at a 48-hour notice. Priced $65.00-$90.00 for a nine-inch cake.

bearandginger@gmail.com

FRUIT DIRECT JUICE RANGE

Fall for the taste of the irresistible Fruit Direct juice range. These quality natural juice blends are best served chilled with a touch of sunshine this summer. RRP $2.99 per litre (free* shipping).

www.fruitdirect.co.nz or 0800 704 070

*Excludes rural, overnight and Saturday deliveries.

11

ISAAC’S CIDER WITH FEIJOA

Enjoy the taste of Kiwi summer in a bottle with this refreshing feijoa cider. This aromatic, dry cider is made by blending feijoa wine into a cider base. Available throughout summer from supermarkets and selected liquor stores. RRP $17.99 (six-pack).

www.macs.co.nz

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Bay of Many CovesMarlborough Sounds

Spoil yourself with Bay of Many Coves’ four-night Luxury Escape. The package includes three nights at this Marlborough Sounds resort, including a full a la carte breakfast, your choice of one of the four activities on offer (90-minute pampering at their day spa, a three-hour guided fi shing tour, a Marlborough Sounds cruise on Lady Karen and a half-day guided Marlborough wine tour) and more. The fourth night is spent at the Bolton Hotel in Wellington. A three-night package option is also available – check out their website for details.

Nestled by the water’s edge, surrounded by native bush, this fi ve-star resort is as pristine, secluded and luxurious as a short break gets.

www.bayofmanycoves.co.nz

Marlborough Food & Wine FestivalMarlborough

Food, wine, sunshine, music and a spectacular vineyard setting – the formula for an indulgent summer’s day is quite simple. Warm weather brings with some fantastic events around the country, the best of them being outdoors.

Such as the Marlborough Food & Wine Festival.

This internationally renowned event is held at Brancott Vineyard every year, attracts thousands of visitors and is one not to be missed. Wine tastings here involve local wines, many of which have made their mark on a global level. Expect outstanding musical entertainment, including Avalanche City and the Wellington International Ukulele Orchestra. And of course, an unmatched gourmet experience. With three MasterChefs (Brett McGregor, Nadia Lim and Chelsea Winter) confi rmed to attend, food lovers have much to look forward to.

www.marlboroughwinefestival.co.nz

INDULGENT SUMMER ESCAPES12

Hilton Lake TaupoLake Taupo

Enjoy total relaxation with Hilton Lake Taupo’s Mind, Body and Soul package for two adults for only $350. It includes one night in a guest room at this fi ve-star hotel, half-hour spa treatments and two pool passes at Wairakei Terraces Thermal Spa. The spa’s waters and clay have been widely valued for their healing powers and therapeutic benefi ts for centuries – bringing many visitors to its gates.

After you’ve unwoud at the spa, Hilton’s plush and comforting surrounds are just what you need to rejuvenate your senses. A dinner at Bistro Lago (on the hotel premises) and an extended stay is recommended.

www.laketaupo.hilton.com

Sculpture on the GulfWaiheke Island

A hedonistic mix of art, wine and food with stunning vistas of the Hauraki Gulf as the background awaits visitors to the biennial headland Sculpture on the Gulf event – an outdoor sculpture exhibition set on a coastal walkway on Waiheke Island. To be held from January 13 to February 17, 2013, the show is in its 10th year now and attracts thousands of visitors.

They can expect a huge marquee on the waterfront at Matiatia (Waiheke’s ferry terminal) that will provide visitors with a range of activities, hospitality and entertainment, before and after the sculpture walk itself. Another innovation for the 2013 event is reversing the walk, so visitors will be bussed from the marquee to what used to be the end of the walk and make their way along the sculpture trail (largely downhill) back to the ferry terminal. The walk is free.

Take time to explore the island, its many vineyards and casual coastal environment – you will not be disappointed.

www.sculptureonthegulf.co.nz

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GIFTS FOR HIM

WINES FOR HIM

Men will love these wines. The VNO Barossa Valley Shiraz 2000 has rich berry, plum and spice fl avours on the nose, resulting in a beautifully concentrated wine with nice round tannins. It pairs wonderfully with game meat, particularly venison, or a nice piece of steak. Available from good wine retailers and supermarkets. RRP $22.99.

Another masculine wine that pairs well with a gamey dish like venison is the very limited release Kim Crawford Small Parcels Victory Syrah 2010 from Hawke’s Bay, which was awarded fi ve stars by Cuisine magazine. Available at selected retail outlets and restaurants. RRP $33.00.

www.constellationnz.com

IPAD MINI

For the man who loves gadgets, the new iPad Mini features a beautiful screen, fast and fl uid performance, FaceTime and iSight cameras, thousands of amazing apps and a 10-hour battery life. Plus you can hold it in one hand. RRP $479.00.

www.apple.com/nz

HAVAIANAS FUN JANDALS

Give him these colourful jandals from Havaianas that scream summer fun, the Kiwi way. RRP $33.00.

www.havaianasnz.com

WEEKEND DUFFLE BAG

This large overnight bag from Parisian by Barkers is made from premium Whanganui hide. Just right for the sophisticated man. RRP $149.99.

www.barkersonline.co.nz

MOA BEER MAGNUM

Shout Dad a little liquid luxury with a Magnum of Moa Beer. Made from locally sourced natural ingredients, Moa beer uses a traditional, handcrafted brew process. Available in German-style Pilsner (Moa Methode) and Belgian Tripel (Moa St Josephs). RRP $39.99.

www.moabeer.co.nz

RAY-BAN SUNGLASSES

The newsiest addition to Ray-Ban’s Aviator family, these Folding Ultra sunglasses are iconic in design and style – and timeless in appeal. Features include a polarising fi lter, colour enhancement, anti-refl ective coating and the water-repellent system. Available from OPSM. RRP $750.00.

www.opsm.co.nz

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INDULGE ME16

Nespresso UTreat yourself to a barista-style coffee everyday with the Nespresso U machine. Its sleek u-shape and modular design fi ts in effortlessly with contemporary living spaces and interiors. Not to forget its cutting-edge functionality, including quick heat-up time of 25 seconds and automatic brewing. RRP $399.00.

www.nespresso.com

Saint Clair Sauvignon Blanc 2012This Pioneer Block 3 43 Degrees Sauvignon Blanc from Saint Clair has won multiple awards, including gold medals at the International Aromatic Wine Competition 2012 and NZ International Wine Show 2012. With aromas of blackcurrant, passionfruit and crushed herbs, this intense and complex wine is an ideal match for vegetarian foods and seafood. Available from restaurants, fi ne wine stores or online. RRP $25.50.

www.saintclair.co.nz

Magazine subscriptionChristmas comes but once a year, although you could multiple it by six, 12 or even 52 times with a magazine subscription. It is a gift that spreads joy year round. Mags4Gifts has something to suit everyone on your gift and special prices to keep you happy.

www.mags4gifts.co.nz

Selaks Reserve Marlborough Pinot Gris 2012Gold medal and double trophy champion at the NZ International Wine Show, this wine has been described by renowned wine writer Sue Courtney as an “expansive mouthfi lling beauty that is fl oral, nutty and spicy with fi ne acidity balancing the succulent poached pear and tropical fl avours”. Available from all good wine retailers and supermarkets. RRP $21.99.

www.constellationnz.com

Devonport ChocolatesTreat the special people you know with this adorable handmade chocolate Santa Bear. Check out their range of delicious chocolates – ideal as Christmas gifts. Order online or buy from one of their three Auckland locations. RRP $29.90.

www.devonportchocolates.co.nz or 0800 002 462

Champagne styleNothing says luxury quite quite like champagne. Enjoy it as part of your Christmas celebration or gift it to someone special.

This season Veuve Clicquot offers a humorous take on champagne service with its Ponsardine gift box. It delievrs both a quirky design with its unique twist and pop tab opening, and a clever reference to the rich history of this famous Champagne house. Available from Glengarry stores. RRP $79.99.

In typical Moët & Chandon, its stunning Golden Diamond Suit elevates the gesture of gifting into a grand moment, presenting a bottle of Moët & Chandon Imperial in a luxuriously fi nished isothermal suit with a diamond like texture. The suit keeps the champagne chilled for two hours, preserving the freshness and exceptional qualities of the champagne. Available from fi ne wine retailers. RRP $69.99.

GOURMET TREATS

17

‘Tis the season to indulge. So head out and enjoy the gourmet delights on offer at one of the many eateries and wineries that dot our cities and towns.

You can get festive at Hilton Auckland’s Fish restaurant, bringing in the New Year at this stunning waterfront venue. The delightful views are complemented by an equally inspiring menu developed by Chef Shane Yardley, champagne on arrival and an expansive wine list. Bookings essential. Priced from $155.00 per person.

Or make any meal a special one by dining at Wagamama that serves great-tasting, Asian-inspired food with a western infl uence. Enjoy smaller sharing plates, big bowls of soup with noodles, delicious rice dishes and more. Christmas bookings are recommended.

www.fi shrestaurant.co.nz, www.wagamama.co.nz

The Taste of Central OtagoA beautiful coffee-table book featuring an array of food that dazzles on the plate and awakens the senses. Pete Gawron (chef and owner of Saffron in Arrowtown) takes inspiration from the alpine glory of Central Otago to create magic while Aaron McLean does an excellent job of capturing the majesty of both the landscape and dishes. Published by Random House NZ. RRP $70.00.

Healthy Food GuideGive the gift of health this Christmas with a Healthy Food Guide subscription. Every issue is packed with delicious, healthy and easy recipes for the whole family, plus expert advice, heaps of practical tips and shopping picks. RRP $49.90 for a 12-month subscription (includes a free* gift).

www.healthyfood.co.nz or 0800 360 0582*While stocks last. Offer ends December 17, 2012.

Polynesian Spa gift cardDo you know someone who deserves some seriously amazing pampering? Give them this gift card from a World Top Ten Spa – Polynesian Spa in Rotorua. It is perfect for men and women of any age and able to be spent on any purchase in any area of the spa.

www.polynesianspa.co.nz

www.marisco.co.nzN EW ZEALAN D W IN ERY OF THE YEAR {I.W.S .C 2011 LON DON}

A salmon dish at Fish, Hilton Auckland

Ginger chicken, Wagamama

18

GIFTS FOR HER

KIKKI-K MAKE TODAY HAPPY GIFT SET

Make her happy with this gorgeous gift pack including an A5 feature notebook, metal twist ballpoint pen and mini wooden magnetic pegs. It is the perfect gift to encourage someone to record. Available from kikki-k stores. RRP $49.90.

GUERLAIN LA PETITE ROBE NOIR GIFT SET

With tones of black cherry, almonds, berries, liquorice and black tea, this fresh and captivating fragrance is irresistible to most women. It comes in a beautiful bottle; its crystalline transparency, fading from black to powdery pink, revealing the silhouette of the little black dress. Gift set includes a 5ml (travel size) and 50ml Eau de Parfum. Available from leading department stores. RRP $149.00.

DIANE CONNAL PENDANT

The ‘Dance Around the World’ from Diane Connal’s Fancy Little Phrases range is made from sterling silver and copper. It features phrases that resonates with people – this particular piece is inspired from Diane’s teenage years “when those crazy people called Blerta were driving all over our country in a bus”. Available from Art of This World (Devonport, Auckland). RRP 350.00.

www.dianeconnal.com

KIM CRAWFORD FIRST PICK PINOT GRIS 2012

This crisp, aromatic 9% pinot gris is lighter in calories and alcohol. It has delicate fl avours of apples, pears and lemon that are complemented by a refreshingly clean, crisp fi nish. An excellent option at lunch or when you’re looking for a lighter-style wine. Women will surely love it. Available from all good wine retailers and supermarkets. RRP $17.99.

www.constellationnz.com

JO MALONE COLOGNE INTENSE

Splurge and pamper her with this intense cologne. Dark Amber & Ginger Lily has an oriental, woody fragrance with aromas of black cardamom, ginger, jasmine, leather and sandalwood, among others. RRP $450.00 (200ml).

www.jomalone.co.nz

DIANE VON FURSTENBERG

With the effortlessly seductive fragrance of frangipani fl owers and violet leaves, this playful and compelling perfume is made for a woman who is full of life, love, passion and subtle complexity. Available at selected leading department stores. RRP $168.00 (50ml, Eau de Parfum), $129.00 (50ml, Eau de Toilette).

DKNY DELICIOUS EAU SO INTENSE COLLECTION

Intensifi ed versions of three popular DKNY fragrances, this collection includes Be Delicious Eau So Intense (comprising apple extract layered with grapefruit, magnolia, sandalwood and white amber), Golden Delicious Eau So Intense (with a strong orange blossom note) and Fresh Blossom Eau So Intense (with hints of rose and lily). Available from department stores and pharmacies. RRP $130.00 (50ml).

SAINT CLAIR GRÜNER VELTLINER 2011

The award Marlborough Premium Grüner Veltliner from Saint Clair is a textural wine with fl avours of peach nectar, white nectarine and subtle spice. A lovely food wine, it can be paired with almost anything, from fi sh to curries. Available from restaurants, fi ne wine stores or online. RRP $21.50.

www.saintclair.co.nz

19

FASHIONABLE ACCESSORIES

Which woman has enough shoes and handbags in her wardrobe? There is always room for at least one more, especially if they’re as gorgeous as the pictured Mi Piaci Nontron bag in blue (RRP $390.00) and Marcelle sandals in orange combination (RRP $240.00).

www.mipiaci.co.nz

ECOYA CHRISTMAS CANDLE

A luxurious gift, this candle is presented in a decadent box with signature gold foil fi shnet. It is fragranced with exotic notes of white ischia and blended with pine in line with the Christmas season. RRP $49.95

www.ecoya.com

ESTEE LAUDER GIFT PACKS

They look as beautiful as the products inside them. Check out Estee Lauder’s range of gift packs – loving the Art of Lips - Chic Pinks (comprising PureColor lipstick, PureColor Double-Ended gloss and Double Wear lip pencil) and Art of Eyes - Dramatic Smoky (comprising Sumptuous extreme mascara, limited edition eye shadow compact, PureColor Intense kajal and Double Wear concealer). RRP $99.00.

BANKS & CO STARFRUIT AND MANGO RANGE

Delight your senses with this beautiful starfruit and mango range. It is the perfect Christmas indulgence for that special someone in your life or a treat for you. RRP from $12.50 to $35.00.

www.pacifi caskincare.co.nz

BEAUTY BUYS

20

1 KAREN MURRELL CHRISTMAS LIPS

Perfect for summer festivities, this Christmas pack includes three shades from Karen Murrell Lipsticks. These natural lipsticks prove that being eco-friendly does not mean missing out on the hottest trends. Available at health stores and pharmacies. RRP $49.90 for pack (normally $29.95 for each lipstick).

www.healthandherbs.co.nz

2 HOLISTIC HAIR™ PURE SHAMPOO

This shampoo is ideal for those with very sensitive skin. It is great for young children or people wanting an ultra mild formulation. Quote “Indulge” when buying from their website to win a free gift. RRP $25.85.

www.holistichair.co.nz or 0508 465 478

3 JOYCE BLOK EVERYDAY SUN FITNESS SPF15+

Protect your skin this summer with the lightweight gel texture of this broad-spectrum sunscreen. Buy online and receive a free pair of Joyce Blok jandals*. RRP $35.00.

www.morethanskin.co.nz or 0800 423 2889*Offer valid while stocks last.

4 RADIANCE® AGELESS BEAUTY

This award-winning product is the ultimate in age-defying beauty. It contains New Zealand marine collagen, powerful antioxidants and other nutrients that nourish the skin from within – hydrating, rejuvenating and strengthening it. Available from health stores and pharmacies. RRP $79.99.

www.healthandherbs.co.nz

5 EVOLU EAU DE TOILETTE

Celebrating Evolu’s 15th birthday, this exquisite luxury eau de toilette comes in a beautiful bottle and handmade gift box. The ladies will love it. RRP $79.99 (100ml).

www.evolu.com

6 SNOWBERRY GENTLE REMINERALISING TONER

Enriched with the goodness of snow white coral algae, Mikimoto pearl extract, neem seed oil and similar naturally benefi cial ingredients, this superior, soft-foam cleanser tones and replenishes the skin.

www.smithandcaughey.co.nz or (09) 524 8049

7 MANUKA DOCTOR™ REJUVENATING FACE MASK

This age-defying and hydrating ApiNourish rejuvenating face mask contains purifi ed bee venom and UMF18+ manuka. It helps reduce the appearance of fi ne lines and wrinkles by supporting natural collagen formation, cell regeneration and rejuvenation. RRP $84.95.

www.manukadr.co.nz

8 BEEQUEEN

Bee gorgeous! Used by celebrities worldwide, New Zealand bee venom is well known for its anti-ageing properties. The bee venom in BeeQueen stimulates your skin to help produce collagen and elastin for fi rmer, younger-looking skin. RRP $79.00.

www.beequeen.co.nz

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9 ANTIPODES® IMMORTAL MOISTURISER SPF15

Sun-protect your skin with this cream’s premium natural ingredients that offer a high shield of defence against both UVA and UVB rays, and decrease both redness and the effects of excess melanin production while boosting moisture levels. RRP $49.50.

www.antipodesnature.com

10 APICARE® MANUKA NATURAL™ EYES RIGHT™

This ultra-light, anti-ageing eye concentrate is a daily essential for all skin types. It features proven natural ingredients to tighten and brighten while aiding skin recovery. RRP $29.90.

www.apicare.co.nz or (09) 634 4375

11 EMERGINC RED CARPET PRIMER

This naturally-tinted skin primer hydrates and plumps your skin, fi lling in lines, wrinkles and enlarged pores for an instantly smoother, more even, fl awless complexion. RRP $83.00.

www.mlcskincare.co.nz

12 NZ SPA PACK

This limited edition wild daisy bath milk and mini hand-crafted soy candle from NZ Spa comes in a white vanity bag and makes a beautiful gift for Christmas. RRP $140.00.

www.nzspa.co.nz

Instore from December

9

10

11

12

PRIZE IS VALID FOR 12 ADULTS AND INCLUDES:

• Twilight dinner in the exclusive Cabana, the outdoor dining room at The Tasting Shed. The experience will begin with wine tasting, followed by a special sharing-style set menu matched to three high-end wines and complemented by one of the owners’ taking the guests through the meal and wines.

• Accommodation for all guests in the newly launched, cabin-style Sleeping Sheds on location.

WINA $3000 GOURMET ESCAPE!There is no better way to celebrate the season than with friends and family at the award-winning The Tasting Shed in Auckland.

22

ABOUT THE TASTING SHEDTucked away amidst the charming vistas of Kumeu’s wine country, The Tasting Shed has one simple philosophy – it is a place where wine craves food. Guests can expect to experience a unique environment where everything is about celebrating great food matched to exquisite local and international wines. All this, and more, less than half an hour from central Auckland!

The Tasting Shed’s menu is infl uenced by simple and honest cooking from around the world. Fresh and seasonal ingredients are key to Chef Sara Simpson’s small plates serving style. Everything on its global wine list is available by the glass so that you can experience a variety of tastes for your palate, and passionate owners (Ganesh & Jo Raj) are on hand to take you through the various varietals and styles if you wish.

SLEEPING SHEDSThe latest addition to The Tasting Shed offering, the Sleeping Sheds are six charming accommodation cabins that sit on the border of the restaurant and Coopers Creek Vineyard. Each cabin has been thoughtfully outfi tted with modern teak furniture, soft linens and all-day sun decks so you can escape the hustle of everyday city life and fi nd yourself transported to a different world.

You can dine at The Tasting Shed, then sit back and enjoy your favourite wine on your own deck, enjoying million-dollar vineyard views and another stunning West Auckland sunset, before slumbering the night away. The Sleeping Sheds are an escape from the everyday in every way.

www.thetastingshed.co.nz

TO WIN this fantastic prize,

visit www.sundaystartimes.co.nz/win and

enter through the “$3000 Gourmet Escape”

tab by Tuesday, December 18, 2012.

Terms and conditions apply. See www.sundaystartimes.co.nz/win for details.

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Gift ideas I Summer entertainment I Recipes

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