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December.
CLASSIC FRENCH ONION SOUP Instructions. 1. 2. Melt the butter with the olive oil in a large heavy-bottomed pot. 3. Add the onions, season with salt and pepper and cook over a gentle heat, covered, for 20 minutes. 4. Add the garlic and sugar and cook, uncovered, for 25 minutes, stirring occasionally.5.
CONOR MERTENS, CHIMERA Conor Mertens’ pop-up restaurant, Chimera (ky-meer-a), has gone from strength to strength this year, morphing from humble beginnings as a dinner party for friends into a polished pop-up dinner series hosted by some of New Zealand’s most acclaimed restaurants. MALLORCA SLOW-ROASTED LAMB SHOULDER Preheat the oven to 230˚C/210˚C fan/gas mark 8. 2. Rub the lamb with the olive oil and plenty of seasoning and place in a baking dish. 3. Bake for 2025 minutes, or until the outside is well browned. 4. Remove from the oven and reduce the heat to 160˚C/140˚C STUFFED CURRIED EGGS 3. Remove and cool under cold water before carefully peeling off the shells. 4. Cut the eggs in half lengthwise and scoop the yolks into a bowl. 5. Add the curry powder, some salt and pepper, the mayonnaise and chopped parsley to the egg yolks and mash until BAKED APPLES WITH HOMEMADE MASCARPONE Instructions. 1. Heat the oven to 180°C. 2. Cut the apples across the base so they will sit squarely in the baking dish. Cut a thin slice from the top of each apple to make a lid. 3. Use a corer or melon baller to remove the core of each apple and create a cavity. 4.FEIJOA HOT SAUCE
Instructions. 1. Heat the oil in a large pot over a low heat. 2. Add the onions and garlic and fry, stirring occasionally, until soft. 3. Add all the remaining ingredients and stir to MIXED BERRY & APPLE CRUMBLE SHORTCAKE Instructions. 1. Put the apples in a large, deep frying pan with 20g of the butter, ⅓ cup of the caster sugar and vanilla extract and cook over medium heat for 5 minutes. 2. Add the berries and cook for 5 minutes, then mix the cornflour with 1 teaspoon water, add to the berries and stir to combine. 3. PAUA BURGER & KUMARA FRIES WITH HOROPITO SALT 1. 2. In a bowl combine the paua and egg. Add the remaining ingredients and mix until just combined. 3. When ready to cook, heat a little oil in a frying pan and add large spoonfuls of the fritter mix to the pan. 4. Cook for 3-4 minutes or until you see a few bubbles forming in the batter. 5.TURKEY TERRINE
A classic terrine is perfect for eating on hot days. Paired with a salad and a good chutney it is simplicity itself. I prefer pancetta over streaky bacon, as it’s thinner, less chunky and ultimately easier to cut. A good coarse sausage meat is perfect to use here as ithas a
CUISINE’S TOP NEW ZEALAND RESTAURANTS FOR 2019 Cuisine’s Top New Zealand Restaurants for 2019. Our national team of more than 40 food and drink professionals have completed their assessments and today we publish the list of restaurants that will be showcased in the 2019 edition of the Cuisine Good Food Guide. The guide will be published along with our January issue, on sale 16December.
CLASSIC FRENCH ONION SOUP Instructions. 1. 2. Melt the butter with the olive oil in a large heavy-bottomed pot. 3. Add the onions, season with salt and pepper and cook over a gentle heat, covered, for 20 minutes. 4. Add the garlic and sugar and cook, uncovered, for 25 minutes, stirring occasionally.5.
CONOR MERTENS, CHIMERA Conor Mertens’ pop-up restaurant, Chimera (ky-meer-a), has gone from strength to strength this year, morphing from humble beginnings as a dinner party for friends into a polished pop-up dinner series hosted by some of New Zealand’s most acclaimed restaurants. MALLORCA SLOW-ROASTED LAMB SHOULDER Preheat the oven to 230˚C/210˚C fan/gas mark 8. 2. Rub the lamb with the olive oil and plenty of seasoning and place in a baking dish. 3. Bake for 2025 minutes, or until the outside is well browned. 4. Remove from the oven and reduce the heat to 160˚C/140˚C STUFFED CURRIED EGGS 3. Remove and cool under cold water before carefully peeling off the shells. 4. Cut the eggs in half lengthwise and scoop the yolks into a bowl. 5. Add the curry powder, some salt and pepper, the mayonnaise and chopped parsley to the egg yolks and mash until BAKED APPLES WITH HOMEMADE MASCARPONE Instructions. 1. Heat the oven to 180°C. 2. Cut the apples across the base so they will sit squarely in the baking dish. Cut a thin slice from the top of each apple to make a lid. 3. Use a corer or melon baller to remove the core of each apple and create a cavity. 4.FEIJOA HOT SAUCE
Instructions. 1. Heat the oil in a large pot over a low heat. 2. Add the onions and garlic and fry, stirring occasionally, until soft. 3. Add all the remaining ingredients and stir to MIXED BERRY & APPLE CRUMBLE SHORTCAKE Instructions. 1. Put the apples in a large, deep frying pan with 20g of the butter, ⅓ cup of the caster sugar and vanilla extract and cook over medium heat for 5 minutes. 2. Add the berries and cook for 5 minutes, then mix the cornflour with 1 teaspoon water, add to the berries and stir to combine. 3. PAUA BURGER & KUMARA FRIES WITH HOROPITO SALT 1. 2. In a bowl combine the paua and egg. Add the remaining ingredients and mix until just combined. 3. When ready to cook, heat a little oil in a frying pan and add large spoonfuls of the fritter mix to the pan. 4. Cook for 3-4 minutes or until you see a few bubbles forming in the batter. 5.TURKEY TERRINE
A classic terrine is perfect for eating on hot days. Paired with a salad and a good chutney it is simplicity itself. I prefer pancetta over streaky bacon, as it’s thinner, less chunky and ultimately easier to cut. A good coarse sausage meat is perfect to use here as ithas a
RECIPES ARCHIVE
PERSIMMON MOLE WITH PARSNIP PASTA, SORREL, GOAT’S CHEESE & PARSNIP CRUMB. Mole is a Mexican sauce, traditionally made from a mix of fruits, chillies, nuts, seeds, spices and chocolate. The combinations are quite literally endless and while this particular recipe calls for persimmons, they can easily be swapped out for any number of otherfruits.
RESTAURANT REVIEWS
Auckland’s leafy slopes waited a long time for this. There’s nothing quite like a restaurant that identifies its audience and perfectly tailors the experience to suit those diners. Number 5. If you believe the art of formal dining has disappeared, an evening at Number 5 will convince you otherwise.CAULIFLOWER CHEESE
1. Arrange the cauliflower in a large rectangular baking dish. 2. Drizzle with a good glug of olive oil and a healthy amount of flaky salt and cracked black pepper. 3. Bake at 180°C for 25-30 minutes or until soft and browning at the edges. 4. To make the sauce, add the butter to a large pot. CLOONEY - CUISINE - FOR THE LOVE OF NEW ZEALAND FOOD Clooney has always been an elegant and atmospheric venue, particularly for special occasion dining. Tony Stewart (pictured) is a dedicated long-term player on the high end of the New Zealand dining scene. BAKED APPLES WITH HOMEMADE MASCARPONE Instructions. 1. Heat the oven to 180°C. 2. Cut the apples across the base so they will sit squarely in the baking dish. Cut a thin slice from the top of each apple to make a lid. 3. Use a corer or melon baller to remove the core of each apple and create a cavity. 4. CURRIED VEGETABLE PIES Instructions. 1. Melt the butter in a large, deep frying pan and add the mustard seeds. 2. Cook for 2-3 minutes until just starting to pop, then add the onion, leek and kumara with the spices and some salt and freshly ground pepper. 3. Stir to combine then cover and cook over a gentle heat for 15 minutes. 4.FEIJOA HOT SAUCE
Instructions; 1. Heat the oil in a large pot over a low heat. 2. Add the onions and garlic and fry, stirring occasionally, until soft. 3. Add all the remaining ingredients and stir toTOP 5 COMFORT FOODS
Burger LiquorThe Smokey Burger. 129 Willis St, Te Aro. Wellingtonians love their burgers. The greedy buggers consume about 200,000 in August alone but during the rest of the year Burger Liquor are rolling out the best in the city and it needs to be talked about. Their stalwart burger ‘The Smokey’ is a juicy, sweet, salty meat bomb that SPRING TE MANA LAMB RACK, CORIANDER & LIME MISO & JAPANESE Instructions; 1. Remove the lamb from the fridge and let it rest for 40 minutes at room temperature. 2. Take the fat cap off, and cut the lamb into even cutlets, removing some bones if necessary. GOOD FOOD AWARDS TOP 100 ANNOUNCED New Zealand’s top 100 restaurants. Cuisine magazine announces the finalists for the Cuisine Good Food Awards 2018. We’ve unearthed new flavours, hidden gems, old favourites and the restaurants that are bold, brave and hot to bring you Cuisine’s list of the very best dining experiences in New Zealand for 2018, as nominated by our team of assessors who visit restaurants across the country CUISINE’S TOP NEW ZEALAND RESTAURANTS FOR 2019 Cuisine’s Top New Zealand Restaurants for 2019. Our national team of more than 40 food and drink professionals have completed their assessments and today we publish the list of restaurants that will be showcased in the 2019 edition of the Cuisine Good Food Guide. The guide will be published along with our January issue, on sale 16December.
CONOR MERTENS, CHIMERA Conor Mertens’ pop-up restaurant, Chimera (ky-meer-a), has gone from strength to strength this year, morphing from humble beginnings as a dinner party for friends into a polished pop-up dinner series hosted by some of New Zealand’s most acclaimed restaurants. MALLORCA SLOW-ROASTED LAMB SHOULDER Preheat the oven to 230˚C/210˚C fan/gas mark 8. 2. Rub the lamb with the olive oil and plenty of seasoning and place in a baking dish. 3. Bake for 2025 minutes, or until the outside is well browned. 4. Remove from the oven and reduce the heat to 160˚C/140˚C CLASSIC FRENCH ONION SOUP Instructions. 1. 2. Melt the butter with the olive oil in a large heavy-bottomed pot. 3. Add the onions, season with salt and pepper and cook over a gentle heat, covered, for 20 minutes. 4. Add the garlic and sugar and cook, uncovered, for 25 minutes, stirring occasionally.5.
STUFFED CURRIED EGGS 3. Remove and cool under cold water before carefully peeling off the shells. 4. Cut the eggs in half lengthwise and scoop the yolks into a bowl. 5. Add the curry powder, some salt and pepper, the mayonnaise and chopped parsley to the egg yolks and mash untilCAULIFLOWER CHEESE
1. Arrange the cauliflower in a large rectangular baking dish. 2. Drizzle with a good glug of olive oil and a healthy amount of flaky salt and cracked black pepper. 3. Bake at 180°C for 25-30 minutes or until soft and browning at the edges. 4. To make the sauce, add the butter to a large pot. BAKED APPLES WITH HOMEMADE MASCARPONE Instructions. 1. Heat the oven to 180°C. 2. Cut the apples across the base so they will sit squarely in the baking dish. Cut a thin slice from the top of each apple to make a lid. 3. Use a corer or melon baller to remove the core of each apple and create a cavity. 4. MIXED BERRY & APPLE CRUMBLE SHORTCAKE Instructions. 1. Put the apples in a large, deep frying pan with 20g of the butter, ⅓ cup of the caster sugar and vanilla extract and cook over medium heat for 5 minutes. 2. Add the berries and cook for 5 minutes, then mix the cornflour with 1 teaspoon water, add to the berries and stir to combine. 3.TURKEY TERRINE
A classic terrine is perfect for eating on hot days. Paired with a salad and a good chutney it is simplicity itself. I prefer pancetta over streaky bacon, as it’s thinner, less chunky and ultimately easier to cut. A good coarse sausage meat is perfect to use here as ithas a
PAUA BURGER & KUMARA FRIES WITH HOROPITO SALT 1. 2. In a bowl combine the paua and egg. Add the remaining ingredients and mix until just combined. 3. When ready to cook, heat a little oil in a frying pan and add large spoonfuls of the fritter mix to the pan. 4. Cook for 3-4 minutes or until you see a few bubbles forming in the batter. 5. CUISINE’S TOP NEW ZEALAND RESTAURANTS FOR 2019 Cuisine’s Top New Zealand Restaurants for 2019. Our national team of more than 40 food and drink professionals have completed their assessments and today we publish the list of restaurants that will be showcased in the 2019 edition of the Cuisine Good Food Guide. The guide will be published along with our January issue, on sale 16December.
CONOR MERTENS, CHIMERA Conor Mertens’ pop-up restaurant, Chimera (ky-meer-a), has gone from strength to strength this year, morphing from humble beginnings as a dinner party for friends into a polished pop-up dinner series hosted by some of New Zealand’s most acclaimed restaurants. MALLORCA SLOW-ROASTED LAMB SHOULDER Preheat the oven to 230˚C/210˚C fan/gas mark 8. 2. Rub the lamb with the olive oil and plenty of seasoning and place in a baking dish. 3. Bake for 2025 minutes, or until the outside is well browned. 4. Remove from the oven and reduce the heat to 160˚C/140˚C CLASSIC FRENCH ONION SOUP Instructions. 1. 2. Melt the butter with the olive oil in a large heavy-bottomed pot. 3. Add the onions, season with salt and pepper and cook over a gentle heat, covered, for 20 minutes. 4. Add the garlic and sugar and cook, uncovered, for 25 minutes, stirring occasionally.5.
STUFFED CURRIED EGGS 3. Remove and cool under cold water before carefully peeling off the shells. 4. Cut the eggs in half lengthwise and scoop the yolks into a bowl. 5. Add the curry powder, some salt and pepper, the mayonnaise and chopped parsley to the egg yolks and mash untilCAULIFLOWER CHEESE
1. Arrange the cauliflower in a large rectangular baking dish. 2. Drizzle with a good glug of olive oil and a healthy amount of flaky salt and cracked black pepper. 3. Bake at 180°C for 25-30 minutes or until soft and browning at the edges. 4. To make the sauce, add the butter to a large pot. BAKED APPLES WITH HOMEMADE MASCARPONE Instructions. 1. Heat the oven to 180°C. 2. Cut the apples across the base so they will sit squarely in the baking dish. Cut a thin slice from the top of each apple to make a lid. 3. Use a corer or melon baller to remove the core of each apple and create a cavity. 4. MIXED BERRY & APPLE CRUMBLE SHORTCAKE Instructions. 1. Put the apples in a large, deep frying pan with 20g of the butter, ⅓ cup of the caster sugar and vanilla extract and cook over medium heat for 5 minutes. 2. Add the berries and cook for 5 minutes, then mix the cornflour with 1 teaspoon water, add to the berries and stir to combine. 3.TURKEY TERRINE
A classic terrine is perfect for eating on hot days. Paired with a salad and a good chutney it is simplicity itself. I prefer pancetta over streaky bacon, as it’s thinner, less chunky and ultimately easier to cut. A good coarse sausage meat is perfect to use here as ithas a
PAUA BURGER & KUMARA FRIES WITH HOROPITO SALT 1. 2. In a bowl combine the paua and egg. Add the remaining ingredients and mix until just combined. 3. When ready to cook, heat a little oil in a frying pan and add large spoonfuls of the fritter mix to the pan. 4. Cook for 3-4 minutes or until you see a few bubbles forming in the batter. 5. CUISINE’S TOP NEW ZEALAND RESTAURANTS FOR 2019 Cuisine’s Top New Zealand Restaurants for 2019. Our national team of more than 40 food and drink professionals have completed their assessments and today we publish the list of restaurants that will be showcased in the 2019 edition of the Cuisine Good Food Guide. The guide will be published along with our January issue, on sale 16December.
CLOONEY - CUISINE - FOR THE LOVE OF NEW ZEALAND FOOD Clooney has always been an elegant and atmospheric venue, particularly for special occasion dining. Tony Stewart (pictured) is a dedicated long-term player on the high end of the New Zealand dining scene.CAULIFLOWER CHEESE
1. Arrange the cauliflower in a large rectangular baking dish. 2. Drizzle with a good glug of olive oil and a healthy amount of flaky salt and cracked black pepper. 3. Bake at 180°C for 25-30 minutes or until soft and browning at the edges. 4. To make the sauce, add the butter to a large pot. WILD EDIBLES & HEALING HERBS Fry garlic in a generous amount of olive oil until soft, add drained, tinned white beans and cook for 10 minutes. Transfer to a food processor and blend until smooth. Return to the pan and stir through sweetcorn kernels (frozen if necessary). Grill fish fillets, then spoon the purée on plates, add a good sprinkling of Mexi kraut, addthe fish
BAKED APPLES WITH HOMEMADE MASCARPONE Instructions. 1. Heat the oven to 180°C. 2. Cut the apples across the base so they will sit squarely in the baking dish. Cut a thin slice from the top of each apple to make a lid. 3. Use a corer or melon baller to remove the core of each apple and create a cavity. 4.FEIJOA HOT SAUCE
Instructions; 1. Heat the oil in a large pot over a low heat. 2. Add the onions and garlic and fry, stirring occasionally, until soft. 3. Add all the remaining ingredients and stir toPICKLED PĀUA
Instructions. 1. Tenderise the pāua by hitting with a mallet or rolling pin, then steam them for 4 minutes. 2. Once cooled, slice into roughly ½ cm pieces and put into a clean jar. 3. Add the remaining ingredients to a small pot and bring to the boil. 4. Allow to cool before pouring the brine over the pāua to fill the jar.TOP 5 COMFORT FOODS
Burger LiquorThe Smokey Burger. 129 Willis St, Te Aro. Wellingtonians love their burgers. The greedy buggers consume about 200,000 in August alone but during the rest of the year Burger Liquor are rolling out the best in the city and it needs to be talked about. Their stalwart burger ‘The Smokey’ is a juicy, sweet, salty meat bomb that RED CAPSICUM, RED LENTIL & CHICKEN CURRY WITH TAMARIND Yes, you could do this with chicken pieces, but usually I prefer to buy a whole bird, mostly because I prefer the skin on the chicken, but also so I can make a stock with the backbone. I’ve kept this mild flavoured but feel free to add chilli to the mix or to serve alongside at the end. Ring seasonal changes by changing the vegetables; in place of the capsicums try adding silverbeet or MARMALADE-GLAZED LEG OF HAM Preheat the oven to 150°C. Place the ham in a large roasting dish and baste with the glaze. 11. Allow 15 minutes cooking time for each 500g of meat. 12. Baste every 30 minutes and lower the temperature if the glaze starts to brown too fast. 13. CLASSIC FRENCH ONION SOUP Instructions. 1. 2. Melt the butter with the olive oil in a large heavy-bottomed pot. 3. Add the onions, season with salt and pepper and cook over a gentle heat, covered, for 20 minutes. 4. Add the garlic and sugar and cook, uncovered, for 25 minutes, stirring occasionally.5.
STUFFED CURRIED EGGS 3. Remove and cool under cold water before carefully peeling off the shells. 4. Cut the eggs in half lengthwise and scoop the yolks into a bowl. 5. Add the curry powder, some salt and pepper, the mayonnaise and chopped parsley to the egg yolks and mash until CONOR MERTENS, CHIMERA Conor Mertens’ pop-up restaurant, Chimera (ky-meer-a), has gone from strength to strength this year, morphing from humble beginnings as a dinner party for friends into a polished pop-up dinner series hosted by some of New Zealand’s most acclaimed restaurants.FEIJOA HOT SAUCE
Instructions. 1. Heat the oil in a large pot over a low heat. 2. Add the onions and garlic and fry, stirring occasionally, until soft. 3. Add all the remaining ingredients and stir to MALLORCA SLOW-ROASTED LAMB SHOULDER Preheat the oven to 230˚C/210˚C fan/gas mark 8. 2. Rub the lamb with the olive oil and plenty of seasoning and place in a baking dish. 3. Bake for 2025 minutes, or until the outside is well browned. 4. Remove from the oven and reduce the heat to 160˚C/140˚CCAULIFLOWER CHEESE
1. Arrange the cauliflower in a large rectangular baking dish. 2. Drizzle with a good glug of olive oil and a healthy amount of flaky salt and cracked black pepper. 3. Bake at 180°C for 25-30 minutes or until soft and browning at the edges. 4. To make the sauce, add the butter to a large pot. BAKED APPLES WITH HOMEMADE MASCARPONE Instructions. 1. Heat the oven to 180°C. 2. Cut the apples across the base so they will sit squarely in the baking dish. Cut a thin slice from the top of each apple to make a lid. 3. Use a corer or melon baller to remove the core of each apple and create a cavity. 4. PAUA BURGER & KUMARA FRIES WITH HOROPITO SALT 1. 2. In a bowl combine the paua and egg. Add the remaining ingredients and mix until just combined. 3. When ready to cook, heat a little oil in a frying pan and add large spoonfuls of the fritter mix to the pan. 4. Cook for 3-4 minutes or until you see a few bubbles forming in the batter. 5. MIXED BERRY & APPLE CRUMBLE SHORTCAKE Instructions. 1. Put the apples in a large, deep frying pan with 20g of the butter, ⅓ cup of the caster sugar and vanilla extract and cook over medium heat for 5 minutes. 2. Add the berries and cook for 5 minutes, then mix the cornflour with 1 teaspoon water, add to the berries and stir to combine. 3.TURKEY TERRINE
A classic terrine is perfect for eating on hot days. Paired with a salad and a good chutney it is simplicity itself. I prefer pancetta over streaky bacon, as it’s thinner, less chunky and ultimately easier to cut. A good coarse sausage meat is perfect to use here as ithas a
CLASSIC FRENCH ONION SOUP Instructions. 1. 2. Melt the butter with the olive oil in a large heavy-bottomed pot. 3. Add the onions, season with salt and pepper and cook over a gentle heat, covered, for 20 minutes. 4. Add the garlic and sugar and cook, uncovered, for 25 minutes, stirring occasionally.5.
STUFFED CURRIED EGGS 3. Remove and cool under cold water before carefully peeling off the shells. 4. Cut the eggs in half lengthwise and scoop the yolks into a bowl. 5. Add the curry powder, some salt and pepper, the mayonnaise and chopped parsley to the egg yolks and mash until CONOR MERTENS, CHIMERA Conor Mertens’ pop-up restaurant, Chimera (ky-meer-a), has gone from strength to strength this year, morphing from humble beginnings as a dinner party for friends into a polished pop-up dinner series hosted by some of New Zealand’s most acclaimed restaurants.FEIJOA HOT SAUCE
Instructions. 1. Heat the oil in a large pot over a low heat. 2. Add the onions and garlic and fry, stirring occasionally, until soft. 3. Add all the remaining ingredients and stir to MALLORCA SLOW-ROASTED LAMB SHOULDER Preheat the oven to 230˚C/210˚C fan/gas mark 8. 2. Rub the lamb with the olive oil and plenty of seasoning and place in a baking dish. 3. Bake for 2025 minutes, or until the outside is well browned. 4. Remove from the oven and reduce the heat to 160˚C/140˚CCAULIFLOWER CHEESE
1. Arrange the cauliflower in a large rectangular baking dish. 2. Drizzle with a good glug of olive oil and a healthy amount of flaky salt and cracked black pepper. 3. Bake at 180°C for 25-30 minutes or until soft and browning at the edges. 4. To make the sauce, add the butter to a large pot. BAKED APPLES WITH HOMEMADE MASCARPONE Instructions. 1. Heat the oven to 180°C. 2. Cut the apples across the base so they will sit squarely in the baking dish. Cut a thin slice from the top of each apple to make a lid. 3. Use a corer or melon baller to remove the core of each apple and create a cavity. 4. PAUA BURGER & KUMARA FRIES WITH HOROPITO SALT 1. 2. In a bowl combine the paua and egg. Add the remaining ingredients and mix until just combined. 3. When ready to cook, heat a little oil in a frying pan and add large spoonfuls of the fritter mix to the pan. 4. Cook for 3-4 minutes or until you see a few bubbles forming in the batter. 5. MIXED BERRY & APPLE CRUMBLE SHORTCAKE Instructions. 1. Put the apples in a large, deep frying pan with 20g of the butter, ⅓ cup of the caster sugar and vanilla extract and cook over medium heat for 5 minutes. 2. Add the berries and cook for 5 minutes, then mix the cornflour with 1 teaspoon water, add to the berries and stir to combine. 3.TURKEY TERRINE
A classic terrine is perfect for eating on hot days. Paired with a salad and a good chutney it is simplicity itself. I prefer pancetta over streaky bacon, as it’s thinner, less chunky and ultimately easier to cut. A good coarse sausage meat is perfect to use here as ithas a
CLOONEY - CUISINE - FOR THE LOVE OF NEW ZEALAND FOOD Clooney has always been an elegant and atmospheric venue, particularly for special occasion dining. Tony Stewart (pictured) is a dedicated long-term player on the high end of the New Zealand dining scene. WILD EDIBLES & HEALING HERBS Fry garlic in a generous amount of olive oil until soft, add drained, tinned white beans and cook for 10 minutes. Transfer to a food processor and blend until smooth. Return to the pan and stir through sweetcorn kernels (frozen if necessary). Grill fish fillets, then spoon the purée on plates, add a good sprinkling of Mexi kraut, addthe fish
CAULIFLOWER CHEESE
1. Arrange the cauliflower in a large rectangular baking dish. 2. Drizzle with a good glug of olive oil and a healthy amount of flaky salt and cracked black pepper. 3. Bake at 180°C for 25-30 minutes or until soft and browning at the edges. 4. To make the sauce, add the butter to a large pot.PICKLED PĀUA
Instructions. 1. Tenderise the pāua by hitting with a mallet or rolling pin, then steam them for 4 minutes. 2. Once cooled, slice into roughly ½ cm pieces and put into a clean jar. 3. Add the remaining ingredients to a small pot and bring to the boil. 4. Allow to cool before pouring the brine over the pāua to fill the jar. BAKED APPLES WITH HOMEMADE MASCARPONE Instructions. 1. Heat the oven to 180°C. 2. Cut the apples across the base so they will sit squarely in the baking dish. Cut a thin slice from the top of each apple to make a lid. 3. Use a corer or melon baller to remove the core of each apple and create a cavity. 4.TURKEY TERRINE
A classic terrine is perfect for eating on hot days. Paired with a salad and a good chutney it is simplicity itself. I prefer pancetta over streaky bacon, as it’s thinner, less chunky and ultimately easier to cut. A good coarse sausage meat is perfect to use here as ithas a
PAUA BURGER & KUMARA FRIES WITH HOROPITO SALT 1. 2. In a bowl combine the paua and egg. Add the remaining ingredients and mix until just combined. 3. When ready to cook, heat a little oil in a frying pan and add large spoonfuls of the fritter mix to the pan. 4. Cook for 3-4 minutes or until you see a few bubbles forming in the batter. 5.TOP 5 COMFORT FOODS
Burger LiquorThe Smokey Burger. 129 Willis St, Te Aro. Wellingtonians love their burgers. The greedy buggers consume about 200,000 in August alone but during the rest of the year Burger Liquor are rolling out the best in the city and it needs to be talked about. Their stalwart burger ‘The Smokey’ is a juicy, sweet, salty meat bomb that RED CAPSICUM, RED LENTIL & CHICKEN CURRY WITH TAMARIND Yes, you could do this with chicken pieces, but usually I prefer to buy a whole bird, mostly because I prefer the skin on the chicken, but also so I can make a stock with the backbone. I’ve kept this mild flavoured but feel free to add chilli to the mix or to serve alongside at the end. Ring seasonal changes by changing the vegetables; in place of the capsicums try adding silverbeet or MARMALADE-GLAZED LEG OF HAM Preheat the oven to 150°C. Place the ham in a large roasting dish and baste with the glaze. 11. Allow 15 minutes cooking time for each 500g of meat. 12. Baste every 30 minutes and lower the temperature if the glaze starts to brown too fast. 13.*
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WHO’S YOUR HAWKE’S BAY LEGEND? Cuisine is joining F.A.W.C! Food and Wine Classic to discover the stories of F.A.W.C! Hawke’s Bay Legends.Read More
GIVING IT PLENTY
I hadn’t expected a short flight to Tauranga to have me feeling like I’d stepped into a mini European vacation.Read More
A VEGAN AT MY TABLE
The difficult question I thought it was amazing that philosophy was a compulsory subject in my son’s first year of high school; thinking philosophically certainly wasn’t encouraged when I went to school in Central Otago some decades ago.Read More
THE KITCHEN IS THE MOST IMPORTANT ROOM IN THE HOUSE OMEGA appliances enhance your kitchen experience. Open up the most important room in your house with Omega AppliancesRead More
SOME OF OUR LATEST RECIPES2 hrs
TOMATO, QUINOA & BLACK BEAN PIE20210516080029
15 mins
KERALA-STYLE VEGE CURRY20210516080007
FEIJOA-LEAF SODA
20210502090055
45 mins
PICKLED POTATOES WITH WHIPPED TURNIP, NASTURTIUM & CHILLI20210502090053
LATEST ARTICLES
CHOSEN, NOT FORSAKEN Plabita Florence has made it her business to elevate vegetables, especially the friendless ones and those peelings, leaves and pits that we often throw away without a second thought.Read More
THE NEXT MEAL ISSUE 205 Cabbage, kale, broccoli, cauliflower, brussels sprouts – the brassica family isn’t the most effortlessly romantic of vegetable groups but there are many reasons to love them.Read More
BAR BITES / THE SUGAR CLUB Fifty-three floors up the Sky Tower with an unobstructed view over sprawling Tāmaki Makaurau, The Sugar Club is undoubtedly elevated in the physical sense, but equally so in the level of thought and execution that goes into the offerings from both kitchen and bar.Read More
MAKING GOOD SCENTS
We each have our own smell memory bank – mostly built up before the age of 10 – tucked away in the part of the brain that also stores our emotional memories. So how one glass of wine smells to you, may smell different to me.Read More
GIVING IT PLENTY
I hadn’t expected a short flight to Tauranga to have me feeling like I’d stepped into a mini European vacation.Read More
COLOUR ME NATURAL
I was brainstorming salad ideas for this issue when Cuisine editor Kelli Brett mentioned that the all-time favourite Cuisine salad was one created by Lauraine Jacobs, named Salade Rouge.Read More
BRIGHT SPARKS
Growing up in Waikanae, Todd Cameron always thought it was a pretty cool place. But returning to his home town after a spell living the coastal California life, Todd saw the town with fresh eyes and realised it didn’t quite have the glitter of his memories.Read More
LOCAL HEROES ISSUE 204 Sitting between Dunedin and Timaru lies the district of Waitaki, combining the wild, windswept eastern coastline, the haunting, natural beauty of the Mackenzie plains, the towering, terrifying Southern Alps and reaching around Twizel towards Lake Tekapo.Read More
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