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FoodFood

Food September/October 2018

Food Magazine offers an appealing mix of innovative ideas and practical information on food, wine, travel, home and garden, health and beauty and more.

País:
New Zealand
Língua:
English
Editora:
Bauer Media Pty Ltd
Ler Maiskeyboard_arrow_down
ASSINATURA
US$8,73
6 Edições

NESTA EDIÇÃO

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welcome

Like many Kiwis I adore Italian food. I’ve scoffed countless slices of pizza and bowls of tiramisu, quaffed more prosecco than I probably should, and slathered pesto on anything I could lay my hands on. I’ve even taught hundreds of homecooks how to make pasta and risotto. But for all my love of Italian cuisine, I’d never made it to Italy until a few weeks ago. How did I wait that long? The abundance of delicious cured meats, seafood, cheese, gelato, bread, pastries and produce was inspiring, and I certainly ate my share. Someone else who was invigorated by a recent trip to Italy was irrepressible Kiwi chef Simon Gault, who in this issue discusses his passions and latest projects with us. However, lovely as international travel is, it does also make…

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letters

BOOKED IN! Creamy Bolognese Pasta Bake and Devilled Sausages are just two recipes we have tried, and enjoyed, out of the latest issue of Food magazine. I have been a subscriber for many years and always look forward to the arrival of the latest issue. My system is to try recipes, handwrite them into my ancient recipe book, then pass the magazine on to my daughter-in-law. Keep up the good work Food team! Joanne Barraclough SCONE IN NO TIME I’ve always found scones intimidating but I keep trying. With a headline ‘Make the perfect scones’, I had to give it another go – even the (very hard to please) 14-year-old said they were “really, really yummy”. And they really, really were. Thanks so much for the recipe. Bronwyn Carr CROWD PLEASER I love your magazine, although I…

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star letter

Winner A CHOICE SELECTION! I treated myself to your magazine and thought I’d flick through it once and find one recipe to try. It turns out there are so many affordable and tasty looking recipes to make! The small book with birthday cakes has my four year old’s birthday cake sorted (I’ll be making the Buzzy Beehive – cute!) and our neighbour gave us some freshly caught trout so I used your Orange Glazed Salmon Fillets recipe. It was amazing and I felt great serving a beautifully flavoured meal to my hubby. As someone who gets uninspired in the kitchen, your magazine has got me looking forward to putting the apron on. Thanks! Alexandra Farrow Our star letter wins a fabulous Peckish prize pack, as well as a 12-month subscription to Food magazine, together…

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foodie heaven in heart of the city

Arriving on Friday night, I was definitely ready for cocktails and conviviality, and the Cordis Lobby Lounge didn’t disappoint. Contemporary elegance combined seamlessly with Kiwi hospitality and in no time I was sipping a delicious aperitif made with a locally-distilled rhubarb gin. Later, hungry, and not sure what I fancied, I headed to Eight restaurant, with its signature Eight “interactive dining” – eight specialist kitchens offering grill, seafood, salads, Chinese, Japanese, Indian, Italian and delectable desserts, all under one roof. Under the guidance of executive chef Volker Marecek, the emphasis on locally sourced, sustainable and seasonal products was evident. Cordis kitchens produce very low waste, too, a fact of which staff are justifiably proud. After my chosen octopus and oysters, it was time for meltingly tender lamb and coriander naan, fresh from the…

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food for thought

Crunch time Looking to change up your breakfast options? Why not start your day with a twist on the traditional sweet muesli many of us default to? The trend for savoury granola has made its way out of restaurants and into our kitchens, and is now not only being used as a great morning option, but is becoming popular as a topping which adds crunch and fibre to salads, soups, dips and breads at all times of day. If you want a kick of healthy fuel to add some freshness to your spring diet, this is the way to get it! To make a tasty savoury granola, preheat the oven to 170°C and combine 2 tablespoons LSA with ¼ cup warm water. Set aside. Drain and rinse 400g canned chickpeas, dry with…

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tea for tots

A fabulous high tea in a gorgeous setting can be hard to beat, but when the kids want to tag along, the deliciousness can quickly come with a side of disruption. Which is why we were pleased to hear that Cordis hotel in Auckland has launched a version of this afternoon delight just for children. Featuring sweet and savoury treats such as the ‘Happy Bear Ham Sandwich’ and the ‘Feeding Time Apple and Vanilla Custard Trifle’, it is sure to put a smile on the little ones’ faces. Named the Cody High Tea, after the Cordis’ mascot Cody the red panda, it even comes with a cuddly surprise, as all under-12s get a Cody toy to take home. Prices start from $38; see cordishotels.com/Auckland for more details.…

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