ISSUE 3 • DECEMBER 2014

+ December Foodie Events

www.eatmag.co.nz

CHRISTMAS YummySo many

Recipes!& much more

2 www.eatmag.co.nz

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

3.................EDITORIAL

4.................THIS MONTH

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

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

17...............READER CHALLENGE

18...............VIBRANT VEGES

22...............THE CUT

26...............BAKING

30...............GIVEAWAYS

32...............DRINKS

36...............CHEESE CULTURE

CONTENTS

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

www.eatmag.co.nz 3

It’s that time of year again. I say that

with grim resignation, as to describe me

at this time of year as a ‘grinch’ would

be an understatement. I did think of doing a

completely Christmas free December issue

but I was told this was a no-go.

Instead we are thinking of Christmas in a

different light. We have Wellington star

chef Glen Taylor up-cycling Christmas

leftovers for a delicious summer lunch. As

well as this I have created a Central Otago

Pinot Noir-inspired roast duck dish, where

we put the stuffing on the outside. This is

perfect for those of you who, like me, are

not fans of giant family celebrations and

favour staying at home alone, or with one

or two loved ones.

I am pleased to welcome Bri DiMattina

who will be writing regularly about

exciting New Zealand cheeses as well as

creating simple dishes to feature them in.

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 Richard 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

Thanks go to my good friend Elissa Jordan,

aka the Winey Little Bitch, for stepping into

my shoes with some suggestions for wines

and beers that are full in flavour but lower

in alcohol: a perfect way to prevent the

silly season getting too crazy.

Thanks also to the team at Baking Makes

Things Better for giving us access to some

tasty baked presents!

We are still on the lookout for contributors,

so if you feel like you have what it takes

please drop me a line: jules@eatmag.co.nz.

Likewise if you are a reader who lives outside

of Auckland and Wellington please feel free to

pass on any restaurant and cafe news to us!

Thanks so much for supporting us in 2014.

We will be back in 2015 with even more

content and some exciting new features.

Merry Christmas.

Please Contact Us

editorial

Jules✉

ISSN NUMBER: 2382-1833

4 www.eatnz.co.nz

THIS MONTH

December

Openings & Closings

Merry Christmas! Christmas

means many things to many

people, but to foodies it means

– COOKBOOKS! Among the many new titles

are books featuring some of Auckland’s

finest restaurants, from fun to formal. At

the casual end, Al Brown has just released

Depot: The Biography of a Restaurant (With

Recipes). Likewise, SPQR, (Ponsonby Road

hotspot for over 20

years) has released an

eponymous cookbook.

Finally, Simon Wright,

Chef/Owner of the French

café, has released his

second book: Saison: A

Year at the French Cafe.

After 22 years, Wellington’s fine dining

institution The White House has closed.

Building on the success of the more

casual Charlie Noble, which opened late

2013; executive chef Paul Hoather will be

opening Whitebait on the Clyde Wharf

Quay next to Poneke by Mojo: itself headed

by Wellington star chef Martin Bosley.

Whitebait will focus heavily on kai moana

and will open on the 20th of November.

Both Auckland and Wellington have seen

an explosion of excellent casual local

cafes and bakeries, open in time for the

silly season.

The Brooklyn Deli has just opened in

Wellington suburb Brooklyn and is a deli,

bakery and cafe that serves everything

from a morning coffee and croissant,

through to afternoon drinks and evening

meals to take away. They boast an

excellent wine list, beers by Garage

project, traditional Austrian bread and

baking, and a selection of meats from the

award winning Cameron Harris butchery.

www.eatnz.co.nz 5

If it’s baking you are after, make sure you also check out 4 and 20, which has recently

opened in Remuera, for beautiful breads, pastries, sandwiches, salads and pies. If

it is something more Mediterranean you are after, check out Panscape Bakers in

Newmarket. They fuse Middle Eastern and Southern European influences and bill

themselves as a “purveyor of tasty things”. As well as being a bakery, they also serve

a full breakfast and lunch menu. If you are in Auckland over summer, look out for

Brooklyn Dogs, a New York inspired hotdog cart. To see where it is serving next follow

them on twitter or Facebook.

Biskit has just opened on Parnell Rd in

Auckland. Theirs is an eclectic menu, with

dishes that celebrate their ‘culture clash’

heritage, such as Tom Yum Linguini. They

also boast some decadent baking.

Move over gourmet chocolate milk (you

all know who we are talking about here).

Just in time for summer are some truly

excellent Cold Brew coffees from roasters

such as People’s Coffee (Wellington),

First Hand (Hawkes Bay) and Atomic

(Auckland). These are a delicious

alternative to a flat white or long black on

a hot day; are portable (so you can take

‘em to the beach in a chiller) and come

in both black and white. Coffee Supreme

have also teamed up with Six Barrel Soda

to create a sweet coffee syrup that can be

served with hot, cold or sparkling water,

and/or milk!

Cider promises to be big again this

summer, but like the beer industry the

focus is moving from mass-produced to

craft. Forget sugary, artificially flavoured,

little better than alco-pops. There is a

craft cider for every palate, from light and

refreshing, tart but sweet, to complex

and robust. Look out for new brands:

Edgebrook, Scoundrels and Rogues, and

Three Wise Birds. If you want a flavoured

cider, why don’t you try something

natural – Hops! Good George’s Hop Drop

and Zeffer’s Hopped Up Pippin both

combine a hint of citrus and grassy fruit

flavours with refreshing bitterness.

6 www.eatmag.co.nz

THIS MONTH

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

Events

As usual, there is a line-up of exciting wine, beer and food events

slated for the New Year.

If you are in Hawke’s Bay over summer make sure you check out the

inaugural Bridge Pa Wine Festival on the 24th of January. This will

celebrate the wines of the recently defined Bridge Pa Triangle.

On the 14th of February, Marlborough, New Zealand’s largest wine

region, is holding its annual festival: Wine Marlborough. This is an

excellent event, with master classes, amazing food and more. Many

wineries also host satellite events around this weekend, so there will be

a lot on for wine lovers.

Likewise, the third annual Greater Wellington Brewday is being held

in Martinborough on the 28th of Feb. This event celebrates the beer

and food of Wellington, Kapiti, the Hutt and the Wairarapa.

www.eatmag.co.nz 7

Spy Valley Easy Tiger Sauvignon Blanc 2014 $15.95

Shop Online for

Lower Alcohol Wines Forget de-alcoholised, check out these naturally lower in

alcohol wines (all less than 10% ABV) perfect for summer sipping!

The Doctors Riesling 2014 $18.95 Kerpen Riesling 2012 $19.95

Available individually instore and online or save over $10 with our online exclusive ‘Lighter Whites’ mixed six pack,

containing 2 bottles of each of the above wines.

Find your nearest store

Shop gifts and hampers online

Foodie’s Christmas

Great gifts for the foodie in your life!

Special Offer - only $99 per 6 pack

8 www.eatmag.co.nz

TheMenu

with Glen Taylor of Taylors on Jackson

Christmas Leftovers

Rather than eat ham sandwiches right up until Waitangi Day, or lament about throwing out dried out turkey and plum pudding out on New Year’s day, here are a

couple of recipes that will help you up-cycle those dreaded Christmas leftovers.

www.eatmag.co.nz 9

Pulled Turkey Larb

PASTEINGREDIENTS

Large thumb of fresh galangal

2 cloves garlic

2 stalks lemongrass (white section)

1 red chilli

5 peeled shallots or 1 peeled red onion

3 Tbsp fish sauce

Juice of 1 lemon

3 Tbsp castor sugar

6 kaffir lime leaves thinly sliced

4 tbsp peanut oil

METHOD

Place all the paste ingredients except for the oil into a food processor

and blend until smooth. Heat oil in a heavy-based saucepan on a low

heat and add all of your blended paste, stirring constantly. Cook out

for three minutes until fragrant.

LARBINGREDIENTS

2 cups shredded leftover turkey meat

½ cup bean sprouts

½ cup mint torn leaves

½ cup torn coriander leaves

6 kaffir lime leaves thinly sliced

Baby cos leaves and lime halves to serve

METHOD

In a bowl, mix well the shredded turkey, spice paste and lime leaves.

Gently fold in mint, coriander leaves and sprouts. Pile small amounts

into each lettuce leaf and serve with grilled lime halves.

Christmas Leftovers

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INGREDIENTS 3 large free range eggs

1 cup milk

12 slices thick sourdough bread

4 tsp Dijon mustard

Sliced leg ham

2 cups grated gruyere cheese

1 thinly sliced pear

150gms butter

Icing sugar

Cranberry relish for serving

METHOD

In a baking tray, crack in your eggs and milk. Whisk really well to ensure the eggs

are well broken up and smooth. Place the grated cheese into a bowl and add two

tablespoons of boiling water. Mix well to create a smooth paste.

Divide the cheese paste, leg ham (I use the fantastic Cameron Harris ham, which

just won Ham of the Year) and sliced pear over six slices of your sourdough.

Compress the remaining slices of bread onto each, forming six nice sandwiches.

Using clean hands, place the sandwiches into the egg mixture and allow to soak

for two minutes. Carefully turn over and repeat for the other side. While the

last side is soaking, melt half the butter in a large non-stick pan over a low to

moderate heat and place the sandwiches into the pan.

Cook undisturbed for approximately four minutes or until the bottoms of the

sandwiches are golden brown and releasing from the pan. Flip the sandwiches

over carefully and add the remainder of the butter and allow to fry again for

approximately four minutes, or until they are golden and the cheese is melted.

Remove your sandwiches and rest for two minutes before slicing.

Dust with icing sugar and serve with cranberry relish.

Leg Ham, Gruyere & Pear Monte Cristo

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INGREDIENTS400-500gms of Christmas pudding

300mls whipped cream

Grated chocolate

Fresh cherries

METHOD

There are no rules here for presentation. You could serve them

individually in wine glasses, or in a big sharing glass bowl. I like to

serve these trifles in a rustic manner in glass jars, layering up pieces

of pudding, sticky oranges, custard, and whipped cream, and finishing

with lots of grated chocolate and fresh cherries!

Christmas Pudding Trifle

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CUSTARDINGREDIENTS4 large egg yolks

½ cup castor sugar

¼ cup cornflour

2 cups full fat milk

1 tsp vanilla paste

200gms mascarpone

METHOD

In a heavy based saucepan over a moderate heat combine the castor sugar, cornflour

and milk. Cook stirring constantly for four to five minutes or until the mixture

begins to come to a light bubble and thickens. Remove from the heat.

In a large bowl, whisk the egg yolks and vanilla paste until smooth and creamy.

While whisking slowly add 1/3 of the warm milk mix. The reason we add 1/3 at a

time is to stop the egg yolks from curdling into sweet scrambled eggs. Now pour the

bowl of egg mixture into the remaining milk mixture in the saucepan.

Cook for three to four minutes over a low heat until it comes to the boil and the

custard can hold its shape. Sieve your custard through a fine sieve to remove any

lumps and allow to cool completely. In a large bowl give the mascarpone In a large

bowl give the mascarpone a good hard whisk for three minutes until smooth and

creamy, and then mix in your cooled custard.

STICKY ORANGESINGREDIENTS

4 oranges

2 tbsp castor sugar

2 tbsp sweet sherry or fruit liqueur

METHOD

Peel the oranges all the way back to the flesh. You want to remove all of

the white pith as this is bitter. Slice the oranges 5-8mm thick and set aside.

In a heavy based saucepan, bring to the boil, remove from the heat and

swirl in your orange slices and allow to cool.

14 www.eatmag.co.nz

RECIPE BY CHEF Scott Barrett of Elements Cafe

YES CHEF

SEARED SALMON with roasted squash salad

& coconut dressing

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2 Boneless salmon fillets

SALAD500g of butternut squash

10cm of daikon1 carrot

1 cucumber3 tomatoes

Baby spinach1 shallot

Bean sprouts1 chilli

Mint and corianderCrispy shallots*

Olive OilSalt

Pepper

DRESSING30ml fish sauce

30g palm sugar – shaved30ml lime juice

90g coconut milk.

Serves TwoINGREDIENTS

16 www.eatmag.co.nz

Scott Barrett is the chef of Elements Cafe in Lyall Bay in Wellington.

Pre-heat your oven to 200˚C.

De-seed and cut the squash into 2cm chunks. You can leave the skin on. Add to

a bowl with three tablespoons of olive oil and season with salt and pepper. Stir

together, ensuring that the squash is well coated with the olive oil. Pour the

contents of your bowl onto a tray lined with baking paper and pop in the oven

for 30 to 35 minutes.This is a light, shredded salad: you don’t want any large

chunks of vegetables to contend with.

Peel, thinly slice and julienne the daikon, carrot, cucumber and

de-seeded tomato. Peel and slice the shallot, and thinly slice the

baby spinach and de-seeded chilli.

Add the salad ingredients to a bowl with 10 shredded mint leaves,

beansprouts, 20 whole coriander leaves and the crispy shallots.Remove your

pumpkin from the oven and set aside to cool a little.

On another baking tray lined with baking paper, place your seasoned salmon

skin side down. No need for oil, salmon is oily enough. Pop it in the oven for

10 minutes while you make the dressing. For the dressing, add fish sauce, palm

sugar (shaved with a knife), lime juice and coconut milk to a saucepan.

Place on a medium heat until the sugar has dissolved and the sauce starts to

thicken slightly. This will take about five to 10 minutes.

Pour the dressing over your salad and coat evenly before plating up. Add half

the salad to each plate and sprinkle with the roasted pumpkin. Remove your

salmon from the oven and place on top of your salad.

*These can be made at home but are also available at Asian specialty stores.

METHOD

www.eatmag.co.nz 17

WIN WITH EATNZ!

Every month we’ll be challenging you, our awesome readers,

to take the Eat New Zealand Readers Challenge. To enter,

simply recreate the dishes featured in The Menu, 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

Take the Eat New Zealand Readers Challenge and be in to win!

18 www.eatmag.co.nz

The summer season is here and I love

to cook simply. I also love to pick

and choose what I want to eat, so

I find serving lots of small seasonal plates

ticks all the boxes. I have chosen a few

of my favourites, which can be eaten on

their own, all together or teamed up with

whatever you please.

Summer Vege

VIBRANT VEGES

RECIPE BY Alison Lambert

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Summer Vege I use this as a refreshing dip/spread and I often team it up with other

tasty ingredients to complete a meal.

Makes 1 cup – serves 6

INGREDIENTS200 ml natural yoghurt

2 spring onions

1 green chillies, deseeded and finely chopped

Sea salt

1 fresh pomegranate, halved and seeds removed

2 Tbsp fresh dill, chopped finely

2 Tbsp fresh mint leaves, torn

A little extra virgin olive oil

1 lemon, cut into wedges

METHOD

To make the strained yoghurt, rinse the muslin cloth under water,

remove any excess moisture and place over a colander or sieve. Spoon

the yoghurt in the centre of the cloth and bring all the sides up to form

a parcel. Tie securely with string, leaving enough string so you can hang

it from a shelf in your fridge over a bowl. It is best left over night, as

you want to remove all of the excess liquid.

Once the yoghurt has strained it becomes almost cheese like. Remove it

from the muslin and place onto a serving plate. Lightly make an indent

on the surface.Sprinkle over the chilli, spring onions, fresh herbs and a

pinch of sea salt. Generously drizzle over the extra virgin olive oil and

serve with plenty of lemon wedges.

STRAINED YOGHURT WITH GREEN CHILLI

& POMEGRANATE

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Roasting capsicum brings out so much more natural sweetness.

Serves 4

INGREDIENTS2 capsicum/peppers

8 cherry tomatoes

1 clove garlic, sliced thinly

8 sprigs fresh thyme

Olive oil

Sea salt

Preheat the oven to 200C

Slice the capsicum in half from the top to the bottom. Carefully remove any seeds and

core trying to keep the capsicum together. Place onto a suitable oven proof dish. Stuff

with two cherry tomatoes per half, two sprigs thyme, a couple of garlic cloves, a sprinkle

of salt, and a generous drizzle of oil.

Roast in the hot oven until the skin starts to blister and colour (approximately 10 to 12

minutes). Remove from the oven and allow to cool slightly as the flavour is better and

the juices start to flow. Enjoy with plenty of bread ensuring you mop up all the juices.

ROASTED CAPSICUM

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Alison Lambert is the writer of A Taste of My Life and the owner Delicacy Cafe Dunedin.

CHARRED ZUCCHINIS WITH LEMONThis simple method of charring zucchinis adds a wonderful smoky flavour and with

the addition of fresh zesty lemon it brings a refreshing twist.

Serves 4

INGREDIENTS4 zucchinis, sliced lengthways 4mm thick

2 lemons, zest and juice of 1

Extra virgin olive oil

Sea salt and freshly ground pepper

METHOD

Heat up a barbecue or griddle pan to very hot. Place the zucchini strips in a

single layer over the grills. Do not turn until you have a smoky charred effect

on the zucchinis. Turn and continue to cook until tender and grilled.

Whilst grilling, place the lemon zest and juice into a serving dish along with

two to three tablespoons of oil. Season with salt and pepper and stir to

combine. When the zucchinis are ready add to the lemon dressing and toss the

zucchinis until coated. You must do this whilst hot so that they soak up the

dressing. Continue doing this until all the zucchinis are done.

22 www.eatmag.co.nz

THE CUT

Christmas Roast Duck

with Cherry & Thyme ‘Stuffing’

BY Jules van Cruysen

Couples, and others celebrating in small groups, are often neglected

by Christmas- themed recipes, so I decided to make this Kiwi-

themed Christmas duck recipe for two or three. It was inspired by

the flavours of Central Otago Pinot Noir: cherry and thyme. Game birds

like duck are so easy to overcook, and while I love stuffing, invariably

the breast is dry by the time the stuffing is ready. To compensate for this

I have created stuffing sausages to go with the duck.

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Stuffing SausagesINGREDIENTS

80g Butter

1 Onion

20g Pancetta (or unsmoked bacon)

200g Pork Mince

100g Wholegrain Bread

30g Pine nuts

2 Tbsp Cherry Jam or Compote

Thyme

Salt and Pepper

METHOD

50cm sausage casing* (these can be prepared ahead of time

and refrigerated and frozen). Soak sausage casing in warm

water, changing water frequently.

Melt butter in a pan on low heat. Finely chop the onion and pancetta

and sauté for 5 minutes. Add the leaves of 10 stalks of thyme. Coarsely

chop the bread into cubes less than 1/2 cm in diameter and add these

to the pan as well. Continue to cook over a low heat for 30 minutes.

Remove from heat and allow to cool. Season with salt and pepper.

Toast and chop pine nuts. Combine these with the pork mince, cherry

compote and the onion/bread mixture lightly. Refrigerate.

Pull the sausage casing onto a wide kitchen funnel (gently) and tie

it at the end. Slowly fill the casing by hand, stuffing the mix into

the funnel. Tie off the sausages at 10cm intervals (you will have two

sausages from this volume of mix).

If the first ones don’t go well, don’t worry. Just empty them into the

bowl of mix and start again. Heat a large pan of water to a gentle simmer

and poach the sausage links for 15 minutes. Refrigerate.

To finish and serve, slice into 2cm pieces and grill.

*Sausage Casings are available from good butchers

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Whole DuckINGREDIENTS

1 Whole Duck

Thyme

Salt and Pepper

Vegetable Oil

METHOD

Preheat oven to 220˚C.

Rinse the duck and dry it thoroughly. Remove any excess fat, (keep

aside to render into duck fat for the most awesome roasted potatoes)

the wings to the joint, (you will be left with what looks like a small

drumstick attached to the breast) and the neck. Place aside.

Position duck in a clean sink or bowl. Pour boiling water all over both

sides of the body of the duck (the skin will expand like a balloon).

Dry again thoroughly.

Season the inside of the duck with salt and pepper and add four thyme

sprigs into the cavity. Grease the bottom of a heavy roasting pan to

prevent sticking in the initial stages of roasting, and place the bird

breast side up. Roast for 20 minutes.

Remove from oven and flip bird (use tongs). Reduce heat to 170˚C and

cook for a further 40 minutes. Remove from oven and flip bird once

again. Turn heat up to 200˚C and cook for a further 15 minutes.

Remove bird from pan and keep warm (try not to cover as the skin

will become less crispy). Rest for 20 minutes and serve with Stuffing

Sausages and Cherry Duck Jus. You could also throw on some fresh

green beans or roast some spuds in the excess duck fat.

Make sure to keep the remaining duck fat (heat and strain through a

clean cloth or paper towel) as duck fat is delicious.

www.eatmag.co.nz 25

Jules van Cruysen is the editor of Eat NZ Magazine and a food and drinks writer. He blogs at XYEats.com and can be found on twitter at @xy_eats.

Cherry Duck Jus INGREDIENTS

Duck wing tips and neck

Vegetable Oil

Chicken Stock (if needed)

½ Onion

50ml Pinot Noir

2 tbsp cherry jam or compote

METHOD

Roughly chop the duck wing tips and neck with a cleaver or

other big knife. Over a moderate heat, brown the duck pieces

before turning the heat to low and sautéing the onion.

Add two cups of water and simmer for one hour.

Strain into a smaller pot and reduce over a medium high heat. If the sauce

is too rich or gamey, chicken stock can be added. When reduced by two

thirds, add wine and cherry jam and reduce for another 15 minutes.

Serve over top or on the side of the duck.

26 www.eatmag.co.nz

BAKING

CHRISTMAS

BAKING with

Baking Makes

Things Better/

Here are a couple of fun baked gift ideas for friends, family and

colleagues from the Baking Makes Things Better archives.

www.eatmag.co.nz 27

CHRISTMAS

BAKING with

Baking Makes

Things Better/

These cute little swirled cookies with candy cane topping are made from a delicious peppermint shortbread. They are quick and easy to whip

up and the recipe makes about 35.

INGREDIENTS250g butter, softened

½ cup caster sugar

1 tsp peppermint essence

¼ tsp salt

2 ¾ cups flour

4 drops red food colouring

4 peppermint candy canes, crushed

METHOD

Place the butter and sugar in a bowl and beat until creamy.

Beat in the peppermint essence and salt. Turn the mixer to a low speed and slowly

add in the flour. Beat to form a dough.

Remove half the mixture and set aside. Add the food colouring to the remaining dough

and mix until a uniform colour. Roll each dough mixture into 30 x 20 cm rectangles on

top of pieces of plastic cling wrap. Place the uncoloured dough rectangle on top of the red

coloured dough rectangle and remove the cling wrap from the top. Cut off any uneven

edges and then roll the rectangle into a log, using the remaining cling film to help you.

Wrap the log in the cling film and place it in the fridge for at least 30 minutes until firm.

Heat oven to 180C. Cut the log into 5mm thick rounds and place onto baking trays lined

with baking paper. Scatter the crushed candy canes over the top and bake for 10 to 12

minutes. Remove cookies from the oven and place in a wire rack to cool.

CANDY CANE COOKIES

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This jar of brownie ingredients looks really beautiful and would make an awesome Christmas gift. I’ve tried baking as gifts for people in the past and it is actually

stressful: late nights baking enough stuff and repeating batches of biscuits as one always gets burnt! This idea takes the fuss out of it all. Simply put the ingredients in

a jar, tie it with a pretty ribbon and write up a recipe card. It also means the recipient can bake the brownies when they feel like it, instead of worrying about the baking

you’ve given themgoing to waste, because they already have heaps of food about for Christmas. Now, if you aren’t in a Christmas mood at all you should still give these

brownies a go as they are darn delicious!

Makes 16 pieces

INGREDIENTS1 ½ cups flour

½ tsp salt

½ tsp baking powder

1 cup brown sugar

⅓ cup cocoa

½ cup white sugar

½ cup dark chocolate bits

½ cup white chocolate bits

¾ cup walnut pieces

125g butter, melted

2 eggs, lightly whisked

1 tsp vanilla essence

METHOD

Heat oven to 180C. Line a 20cm square pan with baking paper. Pour the contents of

the jar into a bowl and stir to combine. Make a well in the centre and pour in 125g

melted butter, two beaten eggs and one teaspoon of vanilla essence. Mix until

smooth. Pour the mixture into the lined pan and bake for 30 minutes until firm.

Cool in the pan and cut into 16 pieces.

You can download a printable version of the recipe card instructions and view a

quick ‘How To’ guide on how to make a card like the one included in this post here.

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 about 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.

SAND ART BROWNIES

30 www.eatmag.co.nz

Each 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!

SUBSCRIBERGIVEAWAYS

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

This month’s winners

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

Giveaway #3: Casey Goode

Congratulations to Casey! You’ve won a fun night out for two, with a double pass cooking experience from Social Cooking!

If you’re one of the lucky subscribers named above, email your delivery details to jenniferl@espiremedia.com by 5pm, Friday 19th December 2014, to claim your prize.

For local stockists contact admin@macvine.co.nz or call (09) 579 7451

Giveaway #2: Helen Nelson Congratulations to Helen! You’ve won an awesome Wellington Gourmet Shopping Bag and a copy of The Dominion Post From the Menu cookbook from Moore Wilson’s!

32 www.eatmag.co.nz

DRINKS brought to you by Moore Wilson’s

Takin’ it easy: mid-strength

beers and lifestyle wines

WORDS BY Elissa Jordan

www.eatmag.co.nz 33

Pavlovas and pies and chocolates,

oh my! It’s that time of year

again where your dance card fills

up. Moderation is shunned like a lonely

wallflower until January 1st when the

healthy living resolutions kick in. Every

work party, family barbecue and friendly

get- together has an abundance of great

drinks, good cheer and a tendency for

over indulgence.

December 1st is also the date when the

changes to the drink driving laws come

into effect, meaning that that there are

lower permissible levels of alcohol allowed

in your bloodstream when behind the

wheel. The limit will lower from 400

micrograms per litre of breath to 250

micrograms for drivers over 20, and a zero

tolerance rule applied to those under 20.

Blood alcohol drops from 80 mg/100ml to

50mg/100ml.

Fear not! You can celebrate the whole silly

season long without harming your health,

your wealth or your wellbeing by trying

any number of wines and beers that are

made to be naturally lower in alcohol.

Before you switch off, we’ve done the

taste testing for you and have picked some

lighter options that aren’t at the expense

of tasting great. It turns out that choosing

low alcohol doesn’t have to mean choosing

a low or no-taste drink.

Producers from the worlds of both wine and

beer are conscious of the desire to make

healthier choices, with less alcohol and

lower kilojoules. While it might not make it

into their marketing pitch, they want this to

be on your mind when you’re looking for a

tipple that won’t get you into trouble with

the changing laws this summer.

Low alcohol can mean different things

to different people. According to the

New Zealand Food Safety Authority, a

low alcohol beverage will have 1.15%

alcohol by volume. Mid strength and

session beers are likely to be in the 3 to

4% alc/vol range, while what’s known

as ‘lifestyle’ wines will be in the upper

reaches of single digits – leaving them

at lower alcohol levels than their full

strength counterparts.

There are plenty of other sensible strategies

for surviving the silly season in one piece:

drink less, alternate your alcohol with water

or soft drinks, make sure you’re getting a

bite to eat when you’re sitting down for

a socialising session, and opt for a taxi or

designated driver when even low alcohol

drinks aren’t enough to get you home

safely. Happy holidays!

34 www.eatmag.co.nz

DRINK

AT THE SEASONAL OFFICE-DO

Want to enjoy the party but avoid the

aching head and the embarrassment of a

foggy night with your work mates? These

lighter alcohol wine and beer options

could be the way to go.

Emerson’s Bookbinder

3.7% alc/vol

$7.95 each for 500mL

Flavoursome and

refreshing, with a

palate-cleansing

bitterness, a pleasant

nuttiness and an

attractive array of

flavours, ranging

from caramel to

a soft malty-ness,

and just a touch of

spice. This is so very

drinkable. Lower in

alcohol but without

compromise.

If you really want to

enjoy a beer but not

have to worry about

who is driving home, Birra

Moretti Zero is a great tasting 0.05% alc/

vol lager that tastes the way you want

but takes away the worries associated

with alcohol.

Amisfield Lowburn Terrace Riesling 2011

8.6% alc/vol $25.00

A naturally low alcohol option, made in a

light and delicate ‘German-style Riesling’. A

juicy wine with plenty of crisp green apples,

nashi pears, white florals and minerality. The

residual sugar lends some lusciousness and

texture to the wine, while a lively acidity

dances across the palate with a hint of lime

that lingers on the finish.

WEEKEND BBQ WONDERS

Beer is the natural choice when it comes

to a barbecue because it helps to cleanse

the palate from the richness and fat of

the food on offer, but the high acidity in

a Sauvignon Blanc will work in much the

same way.

St Clair’s Vicars

Choice Bright Light

Sauvignon Blanc 2013

9.5% alc/vol $19.50

With most New Zealand Savs ring in at the

12 to 14% alc/vol level, the St Clair Bright

Lights Sav at 9.5% offers a lighter alcohol

option while still delivering the classic

New Zealand Sav flavours and aromas

of capsicum, gooseberry, passion-fruit

and fennel. The lower alcohol does mean

lighter-bodied, making this wine better

suited to chicken, fish or salads rather

than a rare and bloodied steak.

www.eatmag.co.nz 35

Elissa Jordan is also known as the Winey Little Bitch, she blogs about New Zealand and International Wine and can be found on twitter @winewinenz

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.

Tuatara Iti3.3% alc/vol $19.99 for 6 x 330mL

Big hops, big flavour, light alcohol.

Again the lighter alcohol means that

this beer is sporting a sleek, slim

build, but the intensity of flavour

means it will hold its own against the

well-seasoned cuts coming off the

barbie. As the afternoon drags on into

evening, this seasonable APA won’t

have you stumbling about.

FESTIVE SPARKLERS

Celebrations and sparkling wines go hand-

in-hand, just like Champagne and an

extravagant price tag. If you’re looking for a

summer sparkler without needing a lay-by

plan, there are three routes you can take.

Firstly, those wines which take their

cue from Champagne: using the same

traditional method and grape varieties.

The problem here is that the really good

ones will cost you and the not so good

ones are a poor imitation.

Or you can go with a sparkling wine that has

no interest in mimicking Champagne, like

Cava, Prosecco or Moscato: sweet, fruity,

straight forward fizzers that offer great value.

Finally, if sparkling wine holds no appeal,

you can pick up a sparkling ale.

Prunotto Moscato d’Asti 20115.5% alc/vol $32

Another one that is

made to be naturally low

alcohol, this Moscato is

gently effervescent and

bursting with aromas

of honey and orange

blossoms. It’s tasty with

ripe peach flavours and

a fresh, pleasant finish.

Good George Sparkling Ale4.5% alc/vol $14.95 for

This sparkler will be a hit with those

who don’t go in for the extra hopped

character found in many craft beers.

Sharp and refreshing with just a touch of

bitterness, the malty sweetness of the

ale expresses a light, clean flavour profile

akin to digestive biscuits and citrus peel.

36 www.eatmag.co.nz

CHEESE CULTURE

Massimo’s SCAMORZA

BY Bri DiMattina

www.eatmag.co.nz 37

Bruschetta with Vine Ripened Tomatoes and Scamorza

INGREDIENTSOlive oil

1 whole red onion

3 ripe tomatoes

Balsamic vinegar

8-10 slices Scamorza Affumicata

Grilled or toasted thick white bread

METHOD

Take a pan, cast iron if you have one, and add a splash of olive oil to the base.

Line the base of the pan with the sliced red onions. On top of that, place a

layer of sliced tomatoes, a quick, light splash of balsamic vinegar (about one

tablespoon), then the top layer of Scamorza Affumicata.

Heat slowly over a low heat until the onions have cooked and the tomatoes have

softened. At this point the cheese will start to melt. You may grill it at this point:

purely for the colour, then serve atop the bruschetta.

Scamorza Affumicata, aka smoked mozzarella, is a little known Italian specialty cheese, made my

Massimo’s Italian Cheeses.

When I first heard about this gem of a

cheese I had to dig deeper to see if it is as

good as it sounds. It definitely is!

Massimo’s Italian Cheeses are a small

cheese-maker just out of Auckland. They

use traditional Italian techniques to make

both well known (mozzarella, ricotta) and

little known but completely sensational

cheeses like this. This and the number of

other cheeses they make can be found at a

few Auckland markets – where you can buy directly from the cheese-maker – or online.

While scamorza can be eaten as a table cheese, it really comes into its own when it is melted or cooked. Like its sister, fresh mozzarella, it is a “pulled cheese” and will melt onto and into anything your imagination dares. The rich, sweet, smoky flavour it imparts will take any dish to another level, and as the cheese ages, it only gets more flavourful.

I seriously considered making a risotto of wild mushrooms with this light, gooey cheese, but some gorgeous, fresh, vine-ripened tomatoes were also vying for my attention.

Bri DiMattina is the organiser of Auckland Foodies a community of eaters and drinkers based in Auckland, is a champion home cheese-maker, and is the owner of The Market

which gets artisan food products into the hands of New Zealand’s best chefs.

38 www.eatmag.co.nz

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“In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous.” -Jane Grigson