Food March/April 2018

It’s no secret that I’m partial to cake, so it seemed only fitting that we celebrate the 100th issue of Food magazine with sweet baking. But they’re not just any cakes; in true Food form, we have created recipes that reflect the food values and trends of the moment – embracing the ideals of putting real food into our bodies and using fresh, natural ingredients. Our cakes are secretly packed with hidden vegetables, and all are utterly divine. Food has always had its finger on the pulse when it comes to what is hot in the world of cuisine, and a browse through our back issues highlights not only the ebb and flow of foodie fashion but also the recurrence of classic flavours. We’ve included a selection of our fave…

PRETTY AS A PICTURE My wonderful mother made these delightful Lemon Meringue Cupcakes. They come out just as the picture shows and are easy as! Heather Wise FEEDING THE FUSSY I am a new reader of Food magazine, and I love it already. I have to say that my favourite part of the magazine is the Eat the Week section. I am a busy mum of three kids, so it’s great that I can flick to the pages and pages of weekday meal ideas and have healthy and fresh recipes right there to choose from. And best of all, they are all really quick to make! My kids are fussy eaters but they really enjoyed the Thai Beef Noodle Salad and the Steak & Spuds with Salsa Verde, which were…

We have subscribed to your magazine for several years now (thanks to my mum’s annual Christmas present to me), and love the recipes and great ideas. Not being a great cook, I have to follow recipes to the detail and I can honestly say, for the first time in a long time, I have actually enjoyed what I have created. Tonight tops it off as I decided to make the Watermelon Pizza with Vanilla Cream for my in-laws who are over from England. With their high expectations, I was slightly concerned, but it was an absolute hit on a lovely summer evening! The combination of the vanilla cream with the crisp watermelon and fruit topping was amazing. I also couldn’t believe how easy it was to make with the seasonal…

Hop on the sushi train Sushi is on a roll as the hottest of hybrid foods, taking on all sorts of weird and wonderful forms. Having taken the superfood world by storm – with quinoa and green spelt replacing the rice – sushi is now increasingly cropping up in the fast food arena. One of our favourites is the sushi burrito –a hybrid of Asian and Latin ingredients which combine to create unusual sushi fillings. Think ginger guacamole and Sriracha aioli. But it doesn’t stop there. Prepare yourselves for sushi burgers, with the buns made of compacted sushi rice; sushi sandwiches, which involve layers of rice and fillings stacked between nori sheets and sliced; and sushi doughnuts, made with rice shaped into a ring using a doughnut mould and dressed…

AVOCADO BOWL WITH BLT, CHICKEN & EGG SERVES 4 • 5 rashers rindless streaky bacon• 400g cooked roast chicken, chopped• 2 roma tomatoes, chopped• 4 hard-boiled eggs, chopped• 1 tablespoon chopped curly leaf parsley• 100g store-bought mayonnaise• 1 baby gem lettuce, leaves separated and torn• sea salt and freshly ground black pepper• 2 avocados, halved, stones removed• extra virgin olive oil, to drizzle 1 Preheat oven to 180°C. Grease and line a baking tray with baking paper. 2 Place bacon in a single layer on the prepared tray, making sure the strips are not touching. Bake, turning the tray once, for 12-15 minutes until the bacon is golden and crisp. Allow to cool completely, then cut it into small pieces. 3 Combine the bacon, chicken, tomato, egg, parsley and…

Fancy winning a selection of gourmet food? To celebrate the launch of their Share The Best Of Marlborough campaign, Mission Estate has partnered with Food to offer a very tasty reader giveaway. The campaign highlights the fine wine coming from their vineyard in the Awatere Valley, and all the great food from Marlborough that complements it. We have a $200 voucher to spend online at gourmet food shop Kaikoura Cheese, plus shipping. Simply email foodmagazine@bauermedia.co.nz with Mission in the subject line by April 30.…