ISSUE 1 • OCTOBER 2014

Vibrant VEGGIES Try the amazing

flavours of the American South!

Delicious BakingOctober Foodie Events+ recipes and much more!!

www.eatmag.co.nz

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Have you subscribed to Eat New Zealand? It’s free!

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

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

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

13........... READER CHALLENGE

14............ YES CHEF

16............ VIBRANT VEGES

18............ THE CUT

20........... BAKING

23........... GIVEAWAYS

24........... DRINKS

28........... SIMPLY SWEETS

30........... FAMILY EATS

CONTENTS

www.eatmag.co.nzHave you subscribed to Eat New Zealand? It’s free!

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Welcome to the first issue of Eat NZ Magazine. It has been my absolute pleasure to

put this issue together and I really look forward to expanding and improving on what we have already done.

I want to extend a huge thanks to the publishers, Richard and Jennifer Liew of Espire Media, for supporting the project and lending their experience in ePublishing to create what we think you will all enjoy reading. Thanks also go to Amy Burgess, who helped develop the concept and brand behind Eat NZ.

Next I want to thank all of the contributors who have created some

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

wonderful content for this issue. Thank you all! If you think you would like to contribute something, whether it is a recipe, photo journalism, a menu, or a longer format article, please get in touch with me jules@eatmag.co.nz

Thanks also go to our sponsors and advertisers for having the courage and vision to sign up and support Eat NZ.

Finally, thanks to you, the readers! We have created this for you, so if there is anything you would like to see here, do not hesitate to send us an email. This issue has been a long time coming and we hope you enjoy it.

Please Contact Us

editorial

Jules

✉

ISSN NUMBER: 2382-1833

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The last few months have seen some exciting openings all over the country; especially in the three larger centres: Auckland, Wellington and Christchurch.

Auckland has seen the opening of Cassia by Sid Sarawat. Sid is well regarded for

his modernist restaurant SIDART for which he was awarded best chef by Metro Magazine in 2014. Cassia is a modern Indian restaurant and draws on Sid’s love of his native India, and combines his cultural heritage with love of NZ produce.

THIS MONTH

Openings

Early September saw the opening of 16 TUN , a welcome addition to the growing craft beer scene in Auckland. Located in the Wynyard Quarter, 16 Tun is a freehouse (which means they are not tied to pouring beers brewed by the big conglomerate brewers as so many pubs and bars are) showcasing the very best of New Zealand Craft Beer. With 10 taps and over 40 other options in-bottle, and a menu composed of beer friendly cuisine, from snacks to full meals, 16 TUN is bound to become the star of the Auckland craft beer scene.

Cassia

16 Tun

October

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Wellington has seen the migration of the Mexico restaurant south from Auckland. Likewise, the team responsible for Wellington institution Floriditas have opened a new cafe/restaurant only a few doors up called Loretta, which specialises in wood-roasted pizza and other dishes, as well as vibrant salads. Like Floriditas, it promises an adventurous wine selection.

FAWC 31st October to 9th November

The Food and Wine Classic is almost here! Held over 10 days in early November, FAWC is fast becoming one of the most important events in the kiwi food calendar. FAWC takes the best and brightest talent of the Hawkes Bay food and wine industries and is packed full of magical events that could not be experienced anywhere else.

Cassia

Events

In Christchuch, the inimitable Jonny Schwass has opened another venture

in Addington called Mrs Hucks, building on the success of his ‘all things to all people’ pub-cum-restaurant-cum-

venue, Harlequin Public House.

In other craft beer news, two of New Zealand’s most exciting brewers have migrated North to Auckland recently. Late in 2013, Liberty Brewing formerly of Taranaki – migrated to West Auckland. They are now sharing brewing space with Hallertau, aptly dubbed The Beer Fountain. Likewise, 8 Wired of Blenheim are in the process of moving their production to Warkworth.

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WOW Wellington Chocolate

Factory Tours 11am - 3rd, 4th,

10th and 11th October ($19)

Join master chocolatier

Rochelle Harrison as she

walks you through the factory

and explains where the beans

come from and how chocolate

is made. You will also receive

a limited edition chocolate

inspired by WOW.

Migrating Kitchen 20th

October This is a Talk

and Taste event held at

Moore Wilson’s Tory St and

Pataka in Porirua. It offers

a taste of refugee life, and

entry is by donation.

Meredith’s Tuesday Stem Nights ($Donation)

On Tuesday nights, the acclaimed Meredith’s Restaurant will be supporting Cure Kids, through ‘Dine by Donation’, by offering a four course menu (payment by donation, beverages additional). For more information ring (09) 623 3140 or email info@merediths.co.nz

Make your own Lollipop! ($4)

The school holidays are upon us, and what better way to enjoy them by making your own lollipops with the kids. Sessions at the Old Lolly Shop in Takapuna are only $4 per person and run for 30 minutes. They are being held every day in the school holidays and every Sunday outside this time.

THIS MONTH

AUCKLAND WELLINGTON

This month is brought to you by Wellington Foodies and Auckland Foodies. Foodies are a community of eaters and drinkers based in Wellington and Auckland.

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SOUTHERN SPRING

I love the flavours of the American South. They are big, bold and infinitely rewarding. They are

also perfect for spring, as at their peak they combine the freshness of citrus and coriander with warming spices such as cumin, and of course chilli. This menu is a perfect lazy Sunday lunch or relaxed dinner with family and friends.

TheMenu

A three course meal for six

Spiced Scratchings

WORDS AND RECIPES BY Jules van CruysenPHOTOGRAPHY AND FOOD STYLING BY Lauren Costello

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INGREDIENTSSkin from 1kg pork belly (use the meat for something else)100g sea salt50g smoked salt1 teaspoon Cumin Seeds1 teaspoon Coriander Seeds1 teaspoon Fennel Seeds1 teaspoon Black Pepper

METHOD1. Toast spices and crush in a blender or

mortar and pestle, combine with salt.2. Rub spiced salt all over the bottom of

the pork skin, roll into a fat sausage and wrap in cling film. Seal both ends with rubber bands.

3. Cure in fridge for 24 hours.4. Simmer for one hour.5. Refrigerate for six hours.6. Preheat oven to 180˚C.7. Cut into 5mm thick sticks and then

pat dry.8. Arrange on a flat baking tray with

another baking tray on top. Weigh this down with a brick or two.

9. Bake in oven for 20 to 30 minutes or until golden. Remove from oven and eat warm, or allow to cool.

Spiced Scratchings

INGREDIENTS 2 egg yolks2 cups rice bran oil1 teaspoon Dijon Mustard½ teaspoon salt1 tablespoon Chipotle Sauce or 1 finely chopped chipotle pepper (canned, or dried and reconstituted). Juice of 2 lemons

METHODIf you have not made mayonnaise before, watch this video. Add egg yolks, mustard and salt to a non-reactive bowl. Start to whisk the egg yolks and slowly incorporate the oil. Be very gentle at the start and eventually you can add more and more. Rest in fridge for two hours before use. Finish by adding the juice of two lemons and the chipotle. (If you are making ‘slaw, remove two heaped tablespoons before you add the chipotle).

Chipotle Mayo

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Crunchy Slaw

INGREDIENTS¼ Savoy Cabbage finely chopped 1 large carrot grated or julienned1 small red onion finely chopped lengthwise1 small bunch coriander leaf, finely chopped2 tablespoons mayo (see recipe for Chipotle Mayo)50g raw peanutsJuice of 1 lemon

METHOD1. Toast peanuts over a medium heat

until golden and chop. 2. Separate ½ of the coriander and

peanuts.3. Combine all of the other

ingredients loosely (use your hands, it’s much easier! Just make sure they are clean).

4. Garnish with the remainder of the peanuts and coriander.

INGREDIENTS300g cornmeal or masa100g standard flour½ teaspoon baking powder500ml lager beer2 eggs200g frozen sweet corn50g roughly chopped jalapenos200g feta1 teaspoon smoked paprika¼ cup chopped coriander SaltPepper5 chopped spring onions

METHODCombine all of the ingredients to form a wet batter. Use approximately one dessert spoon of batter per hush puppy, deep fry in batches at 180˚C for four minutes per batch, or shallow fry over a medium hot heat. Eat hot with Chipotle Mayo.

Jalapeno & Feta HushPuppies

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INGREDIENTS6 chicken legs, separated into thigh and drumSalt3 cups flour 400ml buttermilk1 tablespoon freshly cracked black pepper1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon chilli powder1 teaspoon smoked paprika1 teaspoon dry oregano 1 bunch freshly chopped herbs: rosemary, parsley and thymeJuice of 1 lemon

METHOD1. Brine the chicken by bringing 1l of

water to the boil and adding three tablespoons of salt and the juice of one lemon. Chill in fridge or add ice.

2. Submerge chicken in brine and leave in fridge for 24 hours.

3. Line a baking tray with clean multi-cloth and kitchen towels, arrange the chicken in a single layer on this and refrigerate for eight hours to dry the skin (this makes the skin exceptionally crispy).

4. Combine the dry ingredients and herbs in a bowl and mix thoroughly, add 1 teaspoon salt. Divide the dry ingredients into two bowls of flour to mix the chicken with.

5. Pre-heat a deep fryer to 180 degrees. Dredge the chicken in the first bowl of flour mix then cover thoroughly in buttermilk. Cover again using the second bowl of flour mix.

6. Deep fry in batches for about eight mins for drumsticks and 12 mins for thigh pieces. Keep warm in oven.

This is one of the best recipes for fried chicken that is crunchy on the outside and moist on the inside. It is inspired by recipes by Michael Ruhlman and Thomas Keller.

Buttermilk Fried Chicken

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While you can make home-made or use fancy Ice Cream for this, I find the balance between sweet ‘white’ ice-cream and the cookies with a hint of bitterness from the dark chocolate works wonders.

Chewy Chocolate Chip Cookies INGREDIENTS2 cups flour½ teaspoon baking soda½ teaspoon salt180g butter, softened1 cup brown sugar1 ½ cup white sugar1 tablespoon vanilla extract1 egg and 1 egg yolk200g dark chocolate, chopped roughly (65 to 70% cocoa solids – I use Whittaker’s Dark Ghana)

METHOD1. Preheat oven to 165 degrees. 2. Cream softened butter and brown and

white sugar. Sift together flour, salt and baking soda.

3. Beat the vanilla, egg and yolk into the creamed butter and then mix in the dry ingredients.

4. Stir in the chocolate.5. On a greased or baking-paper-lined

tray, arrange tablespoon sized balls of dough. Make sure they are at least five centimetres apart.

6. Bake for eight minutes per batch. 7. Allow to cool.

Soften some vanilla ice cream (you can make your own too) and spoon one small scoop onto one cookie. Press another gently to form a sandwich. Eat now or re-freeze for later!

Ice Cream Sandwiches

Ice Cream Sandwiches

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Ice Cream Sandwiches

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 Southern Spring 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 Glen File & WORDS AND PHOTOS BY Bri DiMattina

YES CHEF

baduzzi meatballs

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Glen File is head chef of the award winning Baduzzi restaurant. Bri DiMattina is the organizer of Auckland Foodies: a community of eaters and drinkers based in Auckland.

It is the home-grown tomato that always taste best, and that is not lost on some of Auckland’s best

chefs, who will seek out the best heritage tomatoes and have them shipped.

I know, because I witnessed the transaction personally as Glen File (head chef of Baduzzi) purchased Indigo Rose and Green Tiger heritage tomato seeds from the stall of a small producer several hundred kilometres from his inner city restaurant in the Hawkes Bay this particular weekend.

The stall holder Epicurean Produce was then interviewed at length about the tomatoes that he grew, and orders were placed for kilos of the first heritage tomatoes to be shipped directly. It did not seem to matter that it would be ‘Some time in January’ when they were ready – no time frames, no delivery dates – just simply ‘send them’.

So not lost on ‘those in the know’ is that the recipes Glen has provided – the work is in sourcing the produce as much as it is in perfecting the recipe – probably more so, if I were to watch the speed that anyone at Baduzzi can make a meatball. So now with the secret dispensed with, here is the recipe.

Each month YES CHEF features recipes from some of New Zealand’s best Chefs

INGREDIENTS300g pork mince 200g veal mince 30g grated Pecorino 50g fine white breadcrumbs 15g Italian parsley, chopped 10g oregano leaves, chopped 1 egg 10g flaky sea saltPre heat oven to 200˚C

METHOD1. Place mince in mixing bowl and work

with your hands for five minutes to bind.2. Add the rest of the ingredients to

the mince and work for another five minutes until all is combined.

3. Weigh out 40g portions and place on a tray.

4. Cool in the fridge for 10 minutes.5. Remove from fridge and roll the mix

into a ball shapes using a little oil in the palm of your hand

6. Place on a tray lined with baking paper and return to the fridge for a further five minutes.

7. Remove from the fridge and place in the hot oven for five to seven minutes until colour appears on the outside of the ball.

8. Remove from the oven and place in a tomato pasatta and simmer until cooked.

9. Season with salt, pepper and more grated pecorino.

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Grilled Spring Vegetables

& Burrata with Poppyseed &

Tarragon Vinaigrette

VIBRANT VEGES

RECIPE BY Meg Sinclair

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SaladINGREDIENTS16-20 mixed colour heirloom baby beetroot6-8 baby fennel bulbs, trimmed and sliced in half lengthways6 spring onions, trimmed2 large balls of burrata2 tablespoons extra virgin olive oilbeetroot leaves, tarragon leaves and flowers

VinaigretteINGREDIENTS2 tbsp sherry vinegar1 shallot, very finely diced1 small bunch fresh tarragon, finely chopped1 tsp Dijon mustard¼ cup vegetable oil2 tbsp extra virgin olive oilsalt and pepper

METHOD1. Wash the baby beetroot and trim

off leaves leaving about two to three centimetres of stem attached. Take two to three of the raw beetroot, slice into thin rounds and put to the side.

2. Mix the beetroot with the olive oil and salt and pepper in a bowl.

3. Heat grill on bbq. Place baby beetroot on the grill. Close lid on bbq if you have one. Grill for about 20 minutes, turning regularly until beetroot are soft enough to pierce with point of sharp knife.

4. Leave beetroot to cool and then using a small knife peel the skin off. Carefully cut in halves or quarters depending on size.

5. For the vinaigrette, mix shallot, mustard, salt and pepper and vinegar in a bowl. Slowly drizzle in vegetable oil and then olive oil while continuously whisking. Put to one side until serving.

6. Heat the grill again and place baby fennel and spring onions on. Grill until soft but still nice and green – about three minutes.

7. Tear each burrata ball into three to four pieces.

8. Arrange sliced raw and grilled beetroot, fennel, spring onions, burrata and beetroot and tarragon leaves or flowers on individual plates or a shared platter.

9. Drizzle over vinaigrette and serve immediately.

Serves 6

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

This recipe treats baby spring vegetables with a light touch, letting their sweetness shine through. Burrata is similar to buffalo mozzarella but filled with a creamier soft centre. If you cannot find burrata, fresh buffalo mozzarella

will suffice. Take care not to overcook the baby beetroot, fennel and spring onions as these should still have a ‘bite’ to them once cooked. Serve individually as a starter or on a large platter for a side to a main meal.

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Dumplings

THE CUT

Xi’an PorkBY Derrick Paull

When my wife and I travelled through China in 2003 we spent a week in Xi’an, home

of these simple pork and herb dumplings, and took lessons on making them like the locals do.

Xi’an is best known for the nearby Terracotta Warriors of Qin Shi Huang, and on the culinary side, their local mutton and garlic based dishes are well

known, but due to their ‘heavy’ nature don’t generally suit the European palate

These dumplings remain a local favourite and have found their way across the globe. They are well received due to their subtle, fresh flavours and delicate texture. The recipe we follow comes via the De Fa Chang restaurant in Xi’an, known by many as the best dumplings not only in Xi’an, but China itself.

the editor of NZ Fisher

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Usually there are two ways to get dumpling wrappers: you can either buy them from Asian supermarket, or make them at home by yourself. Between these two types of wrappers, I prefer to use homemade dumpling wrappers, because they taste better, but to make this a little easier for the kids (and ourselves!) I opt for the store bought ones and focus on getting the fillings just right.

It’s best to make the filling a day early to let the flavours of the herbs infuse the pork mince. I think it also makes the mixture a little easier to roll for filling.

INGREDIENTS500g of prime, fat pork minceA good a handful of fresh chives (20+ strands)Two garlic cloves, finely chopped or grated1 tsp salt4 finely chopped shallots2 teaspoons dried chilli flakes (can be omitted for more delicate palates)60 dumpling skins (available from a specialty Asian store)

METHOD1. Combine the ingredients in a

large bowl and refrigerate for 24 hours (however refrigeration is not necessary if time is short)

2. Making or assembling the dumplings is the best part of this recipe and a great time to get the kids involved. Set out a number of dumpling skins and place about a teaspoon of filling in each. Then, using a small bowl of water, moisten your finger and run it around the circumference of the skins. Pinch the skins together, sealing each dumpling, and set them aside.

3. Heat three tablespoons of oil to a large sauté pan and add dumplings in batches, be careful not to over crowd. Fill with water until the dumplings are half submerged. Cover and cook over a medium-high heat for 5 minutes and remove cover.

4. Keep cooking until the water has evaporated and the bases of the dumplings turn golden brown.

5. To make a zingy dipping sauce to accompany the dumplings, add two tablespoons of malt vinegar.

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Makes about 30

INGREDIENTS250g frozen spinach, thawed100g feta cheese, crumbled¼ cup grated Parmesan cheese2 sheets puff pastry

1 egg

METHOD1. Preheat the oven to 220°C. Line two

baking trays with baking paper.2. Squeeze out the excess moisture from

the spinach and chop it up roughly. Spread the spinach over the pastry sheets. Combine the cheeses, and then sprinkle over the pastry sheets.

3. Roll the pastry up to enclose the filling. Cut into 1 cm sections and place them on the prepared baking trays.

4. Lightly whisk the egg. Brush the sides and top of each pinwheel with the egg. Bake the pinwheels for 15 – 20 minutes, or until a light golden brown colour.

MINI SPINACH & FETA PINWHEELS

BAKING

This month’s baking section features some amazing recipes by Melissa and Courtenay, writers of the popular Baking Makes Things Better blog.

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Makes 12 INGREDIENTS1 ½ cups self-raising flour1/3 cup caster sugar 60g butter 2/3 cup mashed banana ¾ cup chocolate chips 1 egg ½ cup milk

METHOD1. Preheat the oven to 190°C. Prepare a

standard 12 hole muffin pan.2. In a large bowl mix together flour,

sugar and butter until mixture resembles fine breadcrumbs.

3. Add in mashed banana, chocolate chips, egg and milk and stir to combine.

4. Spoon the mixture into the prepared muffin pans and bake for 20 minutes.

BANANA CHOC CHIP MUFFINS

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Baking Makes Things Better is a popular NZ baking blog written and run by Melissa Kelly and Courtenay Kilpatrick. They are two friends who blog axbout their adventures in baking, baking related news, cafes and more. The blog was established in early 2010 and has become a daily read for thousands of baking lovers. It features beautiful new recipes every week and provides home bakers with a one stop shop for baking advice and inspiration.

INGREDIENTS250g butternut snap biscuits½ cup flaked almonds125g butter, melted250g cream cheese3 teaspoons finely grated lemon rind395g condensed milk1/3 cup lemon juice1 teaspoon gelatine2 teaspoons hot water

METHOD1. Grease a 20 x 30cm tin and line with

baking paper. Process the biscuits and almonds in a food processor until fine. Add the butter and mix through

to combine. Press the mixture into the prepared tin and put into the refrigerator to set for 30 minutes.

2. Beat the cream cheese and lemon rind in a medium-sized bowl with an electric mixer until smooth. Add the condensed milk and juice, beat until smooth.

3. Sprinkle the gelatine over the hot water and then stir to dissolve. Add the gelatine to the cream cheese mixture and beat the mixture again.

4. Pour the cream cheese mixture over the base. Refrigerate overnight to set before cutting into slices and serving.

Lemon Cheesecake Slice

BAKING

This month’s winners

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

• Giveaway #2: Andy Harper Congratulations to Andy. 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: Amber McEwen Congratulations to Amber. 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 GiveawaysE

ach 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 10th October 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

24 www.eatmag.co.nz

DRINKS brought to you by Moore Wilson’s

New Kids on the Block

New Kids on the Block

BY Jules van Cruysen

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To celebrate the first issue of Eat New Zealand Magazine I thought it was apt to revel in the success of

some exciting new drinks producers who have made waves in the market in the last two years.

Our wine industry is maturing, with recent figures coming out showing that one in every five bottles sold for over £7 in the United Kingdom (the worlds most established and international market) are Kiwi. Likewise, while working on my upcoming book kiwi CRAFT, I was overwhelmed to find out that New Zealand currently has over 130 commercially operating brewing companies that range from tiny to huge.

Having only recently finished working full time in the wine trade, one of the products I saw the most demand for was good, affordable Chardonnay. Seeing the same gap in the market, Tony Bish; a winemaker responsible for creating some of Hawkes Bay’s finest wines while at the helm of Sacred Hill; has also launched his own brand of excellent, affordable, Hawke’s Bay Chardonnay called Fat n Sassy.

The inaugural vintage of this $20 wine lives up to its name, with luscious fruit, a broad full mid palate accented by a hint of toasty oak, and clean, refreshing

acidity. In Tony’s words, “Fat on the

palate with a sassy finish”. Made for

the New Zealand market but soon to be

exported to Australia, Tony says that he

has “Always adored Chardonnay”, and

it was the “First wine I really fell in love

with”. Tony sees Chardonnay as a wine

that showcases his winemaking, as it is

“A textured canvas to paint on”.

Where Tony Bish’s Fat n Sassy has

been built for the New Zealand market,

new Central Otago producer Domaine

Rewa are making waves internationally,

having been recently chosen as wine of

the month at Peter Gordon’s flagship

restaurant Providores.

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Established as a biodynamic vineyard in

1997, they grow Pinot Noir, Chardonnay

and Riesling: 2011 being their first

vintage released under its own label.

Naming a winery Domaine is a statement

of intent, as it invokes the winemaking

models of both Burgundy, the old world

home of both Pinot Noir and Chardonnay.

As to the origin of the name Rewa,

London based proprietor Phillipa

Shepherd says it best, “Rewa is my

Granny”. Rewa also refers to the

Rewarewa or indigenous honeysuckle

that grows on the property. The project

was created to fulfil a desire to return

to her rural kiwi upbringing, and brings

together her passion for wines of the old

world, especially France, with her love of

Central Otago.

As to the wines, the 2012 Riesling ($25)

is poised, with beautiful bright zesty

lime fruit and a hint of honeysuckle, with

a hint also of sweetness, and bright,

zesty acidity. The 2012 Pinot Noir ($40)

is quintessentially Central Otago, with

vibrant cherry and black Doris plum,

beautiful soft aromatics, and balance

between fine grained tannins and acidity.

This is a producer to watch.

Likewise, there is always something

happening in the beer industry. In

August, ANZ released its first report on

the explosion of the craft beer segment

with the punny title Hopportunity

Knocks. One of the shining lights of

this explosion is Behemoth Brewing

Company. At just over a year old, the

company recently won three gold

medals and a trophy at the recent

Brewer’s Guild Awards (they only

entered four beers: their sensational

Milk Stout did not win an award).

Their flagship beer is called CHUR ($7

for 330mls) and is a light-bodied Pale Ale

hopped with NZ hop varieties. They also

make a stellar American IPA called Murica.

The project was created to fulfil a desire to return to her rural kiwi upbringing, and brings together her passion for wines of the old world, especially France, with her love of Central Otago.

DRINK

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Likewise, and rather surprisingly, the much derided Wellington suburb of Upper Hutt is also becoming a centre for brewing. Kereru has recently built their own brewery, and is going from strength to strength.

At last year’s Beervana, Panhead roared onto the market. Panhead is owned and run by Mike Neilson – formerly a brewer at Tuatara – and until recently have been concentrating on their core range including the fantastic Port Road Pilsner, Blacktop Oat Stout and Quickchange XPA (the X stands for EXTRA).

They have recently released some seasonal beers of which Vindicator ($11 for 500ml), an American Strong Ale, is my favourite. The American Strong Ale is the cult Aussie Shiraz of the beer world, OTT in every way! Vindicator is no exception to this. It is rich, malty and warming, and bursts with punchy American Hop aroma, flavour and bitterness.

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.

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SIMPLY SWEETS

Gluten & Dairy Free Chocolate

BrowniesRECIPE BY Amy Burgess

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INGREDIENTS1 can black beans (rinsed and drained)3 eggs5 tablespoons of canola oil1 cup brown sugar1/2 cup of cocoa powder1/2 cup ground almonds1 teaspoon baking powder (gluten free)100g chopped dark chocolate

METHOD1. Preheat oven to 180C and grease and

line a brownie tin with baking paper2. Rinse and drain the black beans, put

into a food processor with the eggs and oil, pulse into a smooth paste

3. Add sugar, cocoa, ground almonds and baking powder. Process until smooth and well combined.

4. Finally add chopped chocolate and pulse a few times until the chocolate is spread evenly through the mixture.

5. Pour mixture into the prepared tin, smoothing out the top with a spatula.

6. Bake in the preheated oven for 30 minutes or until a skewer comes out clean. Leave to cool in the tin.

7. Once cooled, cut into slices and eat!8. If there are any leftovers they will keep

in an air tight container for three to

four days. This brownie freezes well.

Pleasing friends and family with allergies can extremely difficult. Here is an easy gluten and dairy free recipe that keeps well in the freezer and will please the fussiest eater.

Amy Burgess was part of the development team of Eat NZ Magazine and is a teacher based in Wellington.

All you need is love. But a little chocolate now and then doesn’t hurt.

- Charles M. Schulz

Serves Four

INGREDIENTSThis is a simple BBQ meal that with really impress guests and family alike.For the Chicken1 whole chicken, butterflied* 3 shallots2 cloves garlic1 bunch coriander including stems1 inch fresh ginger3 tbsp oilSalt and Pepper to taste

METHOD1. Put all of the ingredients except for

the chicken into a food processor and blitz into a coarse paste.

2. Rub the paste over the chicken, cover and refrigerate for a minimum of 2 hours. If you can do this the day before you cook the chicken, you will be rewarded with intense flavour.

3. Preheat the BBQ to medium high. Place the chicken on the grill, skin-side down, and close the hood. Cook for 5 minutes and then reduce the heat.

4. After 15 minutes, turn the chicken over and cook for a further 20 minutes or until cooked (this will depend on how big your bird is). It will be cooked when the juices run clear when a knife is inserted into the thickest part of the thigh.

5. Remove from heat and rest the chicken for 10 minutes.

*Butterflying refers to the technique of removing the chicken’s backbone to enable you to cook it flat on a grill. It also speeds up cooking if using other techniques.

Thai Marinated Chicken Pear & Asparagus Salad

FAMILY EATS

with

RECIPES BY Elliot Brooks

30 www.eatmag.co.nz

www.eatmag.co.nz 31

Thai Marinated Chicken Pear & Asparagus Salad

Elliot Brookes grew up in a restaurant, first helping his father prep food before migrating to waiting tables and pulling pints. He was in the top seven of Masterchef NZ Season Four, until a Turduckenqua got the better of him.

INGREDIENTSFor the dressing:½ pear, peeled, cored and finely dicedJuice of ½ lime4 tbsp olive oilSalt and pepper to tastePut all ingredients into a pestle and mortar and grind to a smooth emulsion. For the salad: 2 bunches asparagus2 pears300g mesclun greens 1 shallot

METHOD1. Trim or snap the bottoms of the

asparagus and grill over a medium-high heat.

2. Cut pears into quarters lengthwise and core. Slice finely.

3. Chop shallot finely. 4. Combine ingredients. 5. Dress salad with the dressing and

serve with chicken.

32 www.eatmag.co.nz

“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who under-stands that kind of food.”Kurt Vonnegut, Jailbird

“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who under-stands that kind of food.”Kurt Vonnegut, Jailbird

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