Tabla de contenidos para May/June 2018 en Food

This issue, we wanted to do something special to mark Mother’s Day. As we’re all aware, parenthood never actually ends. Those kids will always be a source of pride, joy and worry regardless of their age. So the challenge for all mums on Mother’s Day is to look after their own mum and mother-in-law while not missing out themselves. With this in mind, we’ve created a selection of menus to fit in with your day. Why not start with some delicious, guilt-free goodness for brunch? If that doesn’t suit, then our delightful high tea menu can be made in advance and enjoyed at leisure. Otherwise, perhaps you’ll indulge in the evening with our luxurious, family-friendly dinner menu? And if none of that works with your schedule, Kids in the Kitchen…

If it looks like meat, tastes like meat and bleeds like meat – that doesn’t necessarily make it meat. Alternatives are booming in popularity around the world and the release of the vegetarian ‘impossible burger’ patty shows how close food technologists are getting to the real thing. The US company behind the patty, Impossible Foods, uses plant proteins and a compound known as heme, which replicates the flavour of meat. There are myriad reasons people choose not to eat meat, but those with ethical qualms about the farming of animals often find themselves in a quandary because they still like the taste. Impossible Foods hasn’t made it to our shores yet, but Beyond Meat’s Beast Burgers are now available online at www.thecrueltyfreeshop.co.nz.…

The food education programme Garden to Table continues to expand into schools up and down the country, with the aim of combating childhood obesity. Already in 115 schools in Northland, Auckland, Wellington, Christchurch and Dunedin, thanks to donations and sponsorships, it’s recently launched in the Bay of Plenty too. Garden to Table goes into schools to inspire children to develop a love of good food and provide them with the skills to prepare it. With childhood obesity set to be a major future health challenge, it’s a cause worth supporting. gardentotable.org.nz…

My earliest memories of cooking on Mother’s Day are my attempts at making scalloped potatoes for dinner. I was famous in my family for undercooking the potatoes, and instead of a rich, creamy and indulgent dish, it’d be a runny mess. I like to think I’ve come a long way since then, though! When my family gets together for special occasions, we often head to Raglan for brunch as it’s close to Hamilton, where they live. Raglan’s a beautiful coastal setting for a celebration. The Shack on Bow Street always delivers for a long, lazy Sunday brunch; I’m a huge fan of their chickpea and corn fritters served with a poached egg, mojo verde, chipotle crema, tomato salsa and salad. I first picked the dish by using the tried-and-tested tactic…

LEEKS: NEED TO KNOW • Leeks are related to onion and garlic; they look like giant spring onions and have a mild onion flavour and a subtle sweetness when cooked. • When buying, look for leeks with a firm, unblemished white lower part and leaves that are bright green. Smaller leeks are usually sweeter and more tender. Baby leeks are ideal for braising and serving whole. • Soil is often trapped between the many layers of leaves, so washing your leek thoroughly before you start cooking is important. • Many recipes only use the white part of the leek. If you’re chopping off the tough green leaves, save them and use later to make stock. • You can chop and dry leeks in a dehydrator for later use in soups…

Most of us have cooked a beautiful breakfast or delicious dinner for the mum in our lives, but on May 13 this year, why not do it a little differently with a gorgeous high tea? The treats on the following pages are portable – ideal if you’re heading to her place. Simply pop the kettle on when you arrive and start unpacking the goodies. If you’re entertaining in your own home, you can make it as simple or as extravagant as you like. Serve your high tea on a table set with pretty cake stands, flowers and candles, or stick to the basics and let the food do the talking. Most of us are pretty keen for a bit of a sugar rush on special occasions, so our selection includes…

BREAKFAST PEAR & APPLE CRUMBLE PREP + COOK TIME 45 mins SERVES 2 • 2 small pears, peeled, cored, cut into 3cm pieces• 1 green-skinned apple, peeled, cored, cut into 3cm pieces• 1 tablespoon water• 2 teaspoons lemon juice• 2 teaspoons maple syrup, plus 1 tablespoon, extra• ½ cup traditional rolled oats• 2 tablespoons finely chopped walnuts• 2 teaspoons pumpkin seeds• 1 tablespoon olive oil• ½ cup low-fat natural Greek yoghurt, to serve 1 Preheat oven to 190°C. 2 Place pears, apple and water in a small saucepan over medium heat; cover and cook for 8 minutes or until just tender. Stir in juice and 2 teaspoons maple syrup. Transfer to a 3-cup ovenproof dish. 3 Combine oats, walnuts, pumpkin seeds, olive oil and extra 1 tablespoon…

1 CAULIFLOWER MAC N’ CHEESE PREP + COOK TIME 25 mins SERVES 4 Cut half a small whole cauliflower into florets; place in the bowl of a rice cooker with 300g macaroni, 2½ cups boiling water and 1 teaspoon salt; stir to combine. Set rice cooker to regular cook. Cook, covered, for 8 minutes or until water is almost absorbed and pasta is slightly firm. Stir in 1 cup milk, 300ml cream, 2 teaspoons dijon mustard, 200g grated cheddar cheese and 100g grated mozzarella cheese. Cook for a further 5 minutes; season with salt and black pepper. Divide into bowls; sprinkle with ⅓ cup toasted pumpkin seeds and 2 flat-leaf parsley sprigs. PER SERVE Energy 520kcal, 2180kj • Protein 28.7g • Total Fat 24.8g • Saturated Fat…

MAPLE & CHEDDAR BEEF BURGERS PREP + COOK TIME 30 mins MAKES 4 • 500g beef mince• ¼ cup maple syrup• 2 cloves garlic, crushed• 2 teaspoons celery salt• 1 egg• ¾ cup store-bought breadcrumbs• 2 tablespoons dijon mustard• 2 tablespoons olive oil• 4 slices vintage cheddar• 4 large burger buns, split• 60g baby rocket leaves CABBAGE SALAD • 250g red cabbage, finely shredded• ⅓ cup mayonnaise• 2 teaspoons lemon juice• salt and black pepper MAPLE BARBECUE SAUCE • ⅓ cup barbecue sauce• 2 teaspoons maple syrup 1 Make Cabbage salad, then Maple barbecue sauce (see right). 2 Combine mince, maple syrup, garlic, celery salt, egg, breadcrumbs and half the mustard. Shape into 4 patties. 3 Heat oil in a frying pan; cook patties for 3 minutes.…

ROAST CHICKEN PREP + COOK TIME 2 hours 15 mins + resting SERVES 4 • 1.6kg whole fresh or thawed frozen chicken• 60g butter, softened• 1 clove garlic, crushed• 2 teaspoons chopped sage• 1 teaspoon chopped thyme• 1 lemon, quartered• 4 sprigs fresh thyme• salt and black pepper• 3 cups chicken stock• 2 tablespoons plain flour PER SERVE Energy 642kcal, 2687kj • Protein 50g • Total Fat 46g • Saturated Fat 15.5g • Carbohydrate 5g • Fibre 1.8g • Sodium 937mg • Sugar 0.7g STEP-BY-STEP method 1 PLACE BUTTER UNDER THE SKIN Preheat oven to 190°C. Remove and discard any fat from the cavity of the chicken. Tuck the wings under the body. Run your fingers between then skin and breast meat, taking care not to tear…

Sow: Mizuna Even novice gardeners won’t have any difficulty with this fast-growing salad green that tolerates heat and cold. In warm areas, you can plant seeds directly into fertile soil; otherwise, start them under plastic cloches or in a greenhouse. Keep them well watered, and thin to around 10cm apart as they grow. Mizuna will mature quickly and you can pick leaves as you need them. OTHER CROPS TO SOW IN MAY/JUNE Kale, lettuce, peas, radishes, spring onions, turnips. Plant: Brussels sprouts Position seedlings around 60cm apart in a sunny spot that’s sheltered from the wind. Plant in nutrient-rich soil at sufficient depth so the bottom leaves sit on the soil, which should be firmed around the stem. Mulch regularly, discard yellowing leaves and when ready to harvest, pick the…

THE RED WINE SMILE No one likes a red wine stain around their mouth, however scientists have discovered that in the long term, having the odd glass could put some sparkle in your smile. In a new study published in the Journal of Agriculture and Food Chemistry, Spanish researchers revealed the polyphenols in red wine can work as a barrier between teeth and cavity-causing bacteria; this, in turn, can reduce tooth decay and gum disease. Although experts warn this shouldn’t encourage people to indulge more, which would you choose – mouthwash or red wine?! DRINK IN THE REGIONS Why not take your next holiday in a place where your favourite wine is abundant? Lovers of sauvignon blanc will be aware that Marlborough is their best bet, and it also produces…

The cuisine I can’t get enough of is… Italian, it’s just in my heart. The ingredients I always have on hand are… salt, olive oil, fish sauce, rice wine vinegar, soy sauce, parmesan cheese, butter and some canned tomatoes. A quick dinner I throw together for my kids is… a basic pasta with whatever’s in the fridge. It could be as simple as basil, chilli and garlic pasta with a bit of melted butter and cheese. For Mother’s Day, I suggest making… panna cotta, because it’s light, lush, a bit different and you can flavour it any way you like. To treat me, my boys are likely to make… some lovely crêpes. They’re also very good at putting together gorgeous scrambled eggs. The utensil I can’t do without is… a…

From sleepless nights to running around after the family, motherhood is a selfless job that’s not for the faint-hearted. So if there’s one occasion when mums deserve to be given a break, it’s Mother’s Day. Elsewhere in the magazine we’ve shown you how to treat her tastebuds, but why not really spoil her with some well-deserved beauty treats too? The fab facial Being run off her feet can see Mum’s skincare routine put on the back-burner. Give her the beauty boost she deserves with an easy DIY facial. Another option is stocking her up with a gift basket containing all the tools for a glowing, healthy complexion. GENTLY CLEANSE The first step of any facial is one of the most important – a thorough cleanse. The perfect product for this…

APPLE ROSE CRUMBLE TART PREP + COOK TIME 1 hour 15 mins SERVES 10 • 2 cups self-raising flour• pinch of cinnamon• 1 cup sugar• 100g butter• 2 eggs• 1 tablespoon cornflour• 550g canned apple pie filling APPLE ROSES • 3 teaspoons cider vinegar• 3 cups water• 2-4 red apples (the darker red the skins, the better) CINNAMON CREAM • 300ml cream• ½ teaspoon cinnamon• 3 tablespoons sugar 1 Preheat oven to 190°C. Grease a 20cm loose-bottom flan tin and place onto a baking tray. 2 Place flour, cinnamon, sugar and butter in a processor; pulse to form fine crumbs. Add eggs; pulse until crumbly. 3 Tip four-fifths of mixture into tin. Press over base and halfway up sides of tin. Neaten edge to an even thickness.…

We all have the best of intentions, but sometimes in the hullabaloo of life we forget those little dates that matter, and Mother’s Day can be one that passes by unobserved. If May 13 is fast approaching and you have no time to make our delicious high tea (page 42) or indulgent dinner (page 52), we have a few quick ideas: 1 Most mums relish the opportunity to have a lie in followed by a lazy start to the day. An indulgent breakfast in bed doesn’t have to be fancy – the key is that she doesn’t have to make it herself. Ensure the house is peaceful so she has no reason to get up, unless she really wants to. 2 Don’t ask her what she wants to do or…

At Food, we’re big fans of anything that takes the fuss out of cooking and helps us get great results. The problem with many appliances is that they take up space in the kitchen, yet only get used occasionally, so we’re always on the lookout for those that are multi-purpose. Enter the Breville Multi Chef multi-cooker. We came across this clever gadget while working on our Four Ways with Macaroni feature (page 78), in which we use a rice cooker to create amazing versions of mac n’ cheese. The multi-cooker not only makes perfect fluffy rice and stir-free risotto, but also works as a slow cooker, which is ideal as we head into the cooler months. Visit breville.co.nz for more information.…

Brothers Joe and Bob McClure turned a family recipe into a multimillion-dollar business. From their food-processing plant in Detroit, at a former car-parts factory, the brothers have established a cult following for their tangy, handmade McClure’s Pickles. We picked Joe’s brains for his top five tips on how to create the perfect pickles at home. 1 Start with the best and freshest vegetables. Great vegetables become great pickles – it all starts there. 2 Remember: vinegar is your friend. Explore different vinegars and salts to enrich your jars. My preferred vinegars to use are white distilled vinegar and apple cider vinegar. 3 Garlic can turn blue in the pickling process if there’s copper in your water. To prevent this, blanch your garlic for two minutes in water. Add a hot…

Savoury porridge has come a long way since the Scots ‘pioneered’ the dish by flavouring their oats with a whack of salt. Now, it’s a trending morning repast ideal for those trying to reduce the amount of sugar in their diet, and is being made from a variety of grains and seeds, including spelt, barley or gluten-free buckwheat, quinoa and amaranth. But the real fun is in the toppings, and there are so many to try. Use garlic, ginger, fresh herbs and sauces to boost the flavour of your savoury porridge. Top combinations include asparagus and bacon, pumpkin and tomato, and fried egg and cheese. You could also try frying off some chorizo and topping with roasted capsicum, rocket leaves and a shaving of manchego cheese.…

RHUBARB: NEED TO KNOW • Victoria rhubarb is the most common variety found in Kiwi gardens; it has red and green stalks, dies down over winter and reappears in spring. Other popular varieties include Ruby Tart, Glaskin’s Perpetual, and Winter Harvest. • Rhubarb leaves are poisonous; only the stem can be eaten. • Rhubarb freezes well but becomes mushy once thawed and hard to work with, so cut into small, usable chunks before freezing. • When buying, avoid limp stalks with split ends, as this indicates a lack of freshness. • Check the rhubarb for any blemishes and use a vegetable peeler to remove them before cooking. • Avoid cooking rhubarb in aluminium pans as the acid in the rhubarb reacts with the aluminium and may discolour. • While it…

With the cold weather closing in, there are few better ways to spend an evening than sharing a hearty meal with loved ones in the comfort of your own home. Whether you’re marking Mother’s Day, celebrating a family birthday or enjoying a long overdue catch-up with friends, preparing delicious food shows you care. The challenge often comes with deciding what to cook – so that’s where we come in. On the following pages, you’ll find a showstopping menu that’s fancy enough to give a sense of occasion without being too hard to create. To ensure the night goes smoothly, planning is key. Get all the ingredients in advance and start your prep early. You could make the caramelised onions and stuff and roll the pork the night before. Plan your…

Affordable, filling and good for you, couscous is the perfect pantry staple to have on hand when you’re looking for a quick solution to feed the family. A plain version works well with most dishes and brings a nice balance to dishes with highly seasoned or spicy proteins, but couscous is also excellent at absorbing flavour, making it even more versatile. Try adding salty and sour notes, herbs, dried fruit and nuts. Use couscous in salads and soups, stuffings, meatloaves and fritters, or try it as a coating instead of breadcrumbs. It even works in desserts, mixed with milk, fruit and spices to create a fragrant and delicious pud. Our advice? Get experimenting with this carb that ticks all the boxes! BASIC COUSCOUS PREP + COOK TIME 10 mins…

Over the past couple of months, many of you have entered our New Zealand’s Best Dessert competition, which we’re judging right now. Your efforts inspired the team in our test kitchen to whip up a few puddings of their own, and with summer now behind us, they decided to focus on warming creations. From a decadent version of bread and butter pudding, to a light but comforting twist on lemon meringue pie, the recipes on the following pages will provide the perfect conclusion to an autumn meal. These desserts may be warm, but that doesn’t mean juggling eating your main course with getting pudding sorted. Many can be made in advance, ready to pop in the oven just before you start dinner so they’ll emerge perfectly cooked shortly after you’ve…

GINGER BEEF STIR-FRY WITH CARROT & CUCUMBER PICKLE PREP + COOK TIME 20 mins SERVES 4 • 2 x 250g packets microwave brown rice• 2 tablespoons olive oil• 4 eggs, lightly beaten• 1 clove garlic, crushed• 1 tablespoon grated fresh ginger• 400g lean beef mince• 1 tablespoon gluten-free oyster sauce• 4 cups shredded cabbage• ½ cup shredded mint leaves• 2 spring onions, thinly sliced CARROT & CUCUMBER PICKLE • ⅔ cup rice wine vinegar• ⅓ cup caster sugar• ¼ teaspoon dried chilli flakes• 1 carrot, cut into matchsticks• 1 cucumber, deseeded, cut into matchsticks 1 Cook rice according to instructions. 2 Make the Carrot and cucumber pickle (see below). 3 Heat 1 teaspoon of the oil in a wok over high heat; add a quarter of the…

Q Should you keep cakes in the fridge? My mother-in-law doesn’t as she says it makes them dry, but I am concerned it’s not safe to store them at room temperature? A Your mother-in-law is correct. The fridge is a dry environment so causes baked goods to go stale very quickly. Cheesecakes, cakes filled with cream or with heat sensitive coatings – like ganache or buttercream – need refrigerating. Most other cakes are shelf stable for several days so don’t pose a health risk stored in a cake tin in the pantry. A pricky issue Q Should you prick sausages before you cook them? I always do, but then I heard it’s not necessary. What’s your advice? A Sausages gain much of their moisture from fat which also contributes to…

Spicy Villa Maria Private Bin Syrah, Hawke’s Bay Rich in plum fruit and spice with the slight pepperiness that is syrah’s trademark, this smooth wine is an easy drinker. Perfect to enjoy with a cheeseboard. Rustic Spade Oak Voysey Syrah, Gisborne A dry and quite complex wine with an earthy, rustic feel. Spiced fruit mixes with pepper and woody tones. Crack open when enjoying any of the beef dishes in the Spotlight feature, page 72. Fruity Te Mata Estate Vineyards Syrah, Hawke’s Bay Vibrant and fruity with notes of raspberry, black cherry and plum, there’s a hint of smokiness in this moreish wine. It pairs well with Italian dishes.…

YOUNG & HUNGRY I’m 14 and like to try out new and different recipes, but your magazine has made me take an even deeper dive into cooking. Last year, I took a day off school to go to the Food Show in Auckland with my mum for the first time. Mum said I could choose a magazine to sign up to, and out of all the magazines I could have chosen, I went with Food – and I definitely don’t regret it. The recipes are so inspiring, plus I received a free package of glorious goodies with my first magazine! Since signing up, I’ve cooked dozens of your recipes for myself and to share with my family and friends. My younger brother has given some of the recipes a go…

On May 26, New Zealand crowns its 2018 chilli-eating champion after a series of (aptly named) heats around the country. The final takes place during the New Zealand Hot Sauce Festival at Auckland’s Sweat Shop Brew Kitchen. According to the Guinness Book of Records, the hottest chilli in the world is the Carolina Reaper at a scorching 1,569,300 Scoville heat units (SHU), and they’ll be chomping on them at the final. Bird’s eye chillies, which often feature in Thai cooking, come in at a relatively tame 100,000 SHU, by comparison. The bid to keep creating hotter chillies continues, though, with the latest hybrid, Pepper X, slated to make it to the top of the hot list soon.…

‘We usually catch up as a family and eat out, or I’ll cook something with my sister’ Q Who has inspired you in your work? Philip Howard from Michelin-starred restaurant The Square in London. He was my boss for almost two years and is a very talented and level-headed chef with an innovative cooking style. Q What’s an underrated ingredient that Kiwi cooks should use more? New Zealand yellowtail kingfish. It’s from Bream Bay up north and is as good as any overseas kingfish on the market. Q What’s your favourite seafood dish? Pan-roasted gurnard with brown butter and lemon, baby gem salad, roasted cauliflower, cumin, raisins and soft feta. Q Do you have a go-to quick dinner meal when you’re at home? Pan-fried fresh fish with steamed vegetables. Q…

Whether or not you managed to snap up a ticket for May’s Bluff Oyster & Food Festival, this is the time of year to get excited about one of our most coveted delicacies. Coming from one of the last remaining wild oyster fisheries on the planet, the Bluff oyster, also known as a dredge oyster, is native to New Zealand and Chile and is something every foodie should try once in their life. The majority of Bluff oysters available in shops are sold in pottles, but you can also order fresh ones online or sample them at restaurants. If a raw oyster is open and doesn’t close when you tap it, that means it’s dead, and so is inedible. Oysters should be heavy for their size, which means they still…

FEIJOAS: NEED TO KNOW • Different varieties of feijoa ripen at different times, so while each has a short season the overall availability lasts from March through to June. • Easily peel a feijoa with a teaspoon. Slice off each end then slip the spoon between the skin and the flesh, sliding it all the way around the fruit. When you pull the spoon out, the fruit will slip out in one piece ready to slice. • Feijoas will ripen a little once picked, but if you pick them too soon they will never be fully ripe. • The best way to pick feijoas off a tree is to hold them and gently pull – if they fall away easily they are ready to eat. • If you’ve eaten the…

PUMPKIN: NEED TO KNOW • The pumpkins pictured and used in these recipes are crown pumpkins, one of the most commonly grown in New Zealand. To check if ripe, knock gently on the pumpkin and if the sound is hollow, then it’s ready to use. • Don’t throw away pumpkin seeds or skins as they can both be used in cooking. Roasted and salted, the seeds are a healthy snack. You can salt and bake pumpkin skins to make pumpkin chips. • Add raw pumpkin to your smoothies for a healthy dose of beta-carotene. vitamin C, potassium and fibre. • Pumpkin can generally be stored for months in a cool, airy place. You can also freeze raw and cooked pumpkin. Peel and cut raw pumpkin into chunks and lay out…

BAKED LEMON DOUGHNUTS WITH LEMON GLAZE PREP + COOK TIME 30 minutes plus cooling time MAKES 9 • ½ cup Yoplait Greek Style Decadent Lemon Yoghurt• 1 egg, room temperature• ¼ cup vegetable oil• ½ cup sugar• 1 teaspoon lemon zest• Juice ½ lemon• 1 cup plain flour• ½ tsp baking soda• 1-2 tablespoons milk (optional) GLAZE • 1¼ cups icing sugar• Juice ½ lemon• ¼ cup milk 1 Preheat the oven to 175°C. Thoroughly grease or spray a doughnut pan with oil. 2 In a medium bowl, combine yoghurt, egg, oil, sugar, zest and juice and whisk to incorporate. 3 Fold in the dry ingredients with a pinch of salt and add an extra tablespoon of milk if needed to make a thick batter with a…

For meat-lovers, it’s hard to beat a beautifully prepared, juicy cut of beef, and here in New Zealand we’re lucky to have access to some of the best around. The majority of cattle reared on our shores are grass-fed, which means their meat is leaner, higher in B and E vitamins, and boasts more calcium, magnesium and potassium than that of their grain-fed cousins. It also has double the amount of omega-3 fatty acids, which come with myriad health benefits. Where confusion often arrives is establishing which cut is best. To help, we’ve created a guide to some of the common cuts. FILLET The most tender beef, this encompasses eye fillet and tenderloin, and is fine-grained and juicy with very little exterior fat. It’s best served rare or medium rare,…

If you’re looking for an alternative to pasta, potatoes or rice, polenta is a fabulous option. Naturally gluten-free, it’s full of protein and fibre and is low in calories. A tasty, nourishing accompaniment to any family meal, it’s also easier than it may appear to prepare. For a basic version, simply bring 4 cups stock, milk or water (or a combination) to the boil in a deep saucepan. Add 1 cup polenta in a thin, steady stream, whisking until the mixture comes to the boil. Reduce heat to low and cook, stirring with a whisk, for 5-15 minutes for instant polenta and 25-35 minutes for traditional, until soft and thick. Stir in 30g chopped butter and ½ cup grated parmesan cheese. Season to taste with salt and black pepper. Adjust…

Herb and spice blends are inexpensive, easy to make, additive-free and will add a delicious authenticity to your cooking. They also make excellent gifts. Our favourites include: 1. Chinese five-spice Process 1 tablespoon each ground cinnamon, ground cloves, fennel seeds and sichuan pepper and 2 whole dried star anise in a food processor until finely crushed. 2. Curry spice mix Combine 1 tablespoon ground coriander, 2 teaspoons each ground turmeric and mustard powder, 1 teaspoon ground cumin, and ½ teaspoon each cayenne pepper and ground cardamom. 3. Cajun spice mix Combine 2 teaspoons each ground cumin, ground coriander and smoked paprika, and ½ teaspoon each table salt, cracked black pepper and dried oregano. 4. Lemon pepper Preheat oven to 90°C. Place the zest of 2 large lemons with 2 tablespoons…

PERFECT GRAVY PREP + COOK TIME 20 mins SERVES 6 • a roasting pan with pan juices from cooking a roast• 2 tablespoons plain flour• 400ml hot water, stock or cooking water from the veges, approx• salt and pepper, to taste 1 When the meat is cooked, remove from the roasting pan and place the pan on the stovetop. Tilt the pan so the cooking juices and fat from the meat run down to one end. Spoon off all but around 3 tablespoons of the liquid. 2 Place pan on a gentle heat and sprinkle in flour. Use a whisk to mix the flour into the fat to form a thick paste. Add a splash of the hot liquid and quickly whisk in. Repeat, adding more liquid…

Get the look TOP TIPS 1 BIT BY BIT Introduce a subtle floral theme with artworks, cushions and ceramics. 2 HERE & THERE Repeat a hero colour throughout your scheme to create a cohesive look. 3 HOT POTS This look goes hand-in-hand with the ever-growing indoor greenery trend. Low-maintenance plants such as succulents and ferns are a great place to start.…

THE Wellbeing warrior Lee-Anne Wann is a performance nutritionist and health and fitness expert best known for her roles as a host on Kiwi Living and as the no-nonsense trainer on Downsize Me. TRY A TONIC My ‘keep the bugs away’ tonic is a favourite that I include in my daily routine as we head into the colder months. It starts with a basic ginger tea, to which I add 1 teaspoon organic apple cider vinegar, ½ teaspoon manuka honey and a pinch of cayenne pepper. Honey has great immune-boosting properties, and ginger is great for digestion; I also include it for its antibacterial properties and as an anti-inflammatory. Apple cider vinegar is another digestive go-to, but boosting my immune system is one of my main reasons for…

Beer in mind It’s time to lift the lid on the beautiful truth about beer. Some of New Zealand’s favourite beers now have nutritional information on the back of bottles and packs. Find out what goes into your favourite beer and hear from some famous Kiwi beer lovers at beerthebeautifultruth.co.nz. Tangy treats Savour the taste of summer all year round with 1kg jars of Maison Therese Pickled Onions, and Pickled Gherkins – now available in even more supermarkets throughout New Zealand. From your home of artistic preserves, the flagship Pickled Onions have been a mainstay of Kiwi snacking for more than 50 years. Mixing magic Whether you’re whipping up the perfect pavlova or kneading the heaviest of doughs Breville’s Bakery Boss will do all the hard work for you. Packed…