Tuesday, February 25, 2014


26 February 2014

GASTRONOMYFukuko Fish Tacos



New opening Rad Cafe



New Opening Island gelato



Red Wine Poached Pear Tart

Posted by David Lebovitz  25 Feb 2014 

Red wine poached pear tart recipe
Some say that the French can be very narrow in their definitions of things, which is why traditional French cuisine can be so simple, yet spectacular; because the classics don’t get messed with. Other cuisines, however, do get modified to local tastes, like les brochettes de bœuf-fromage, or beef skewers with cheese, at les sushis restaurants, popcorn available as salty or sweet (!?), and while sandwiches stuffed with French fries may be a sandwich américain, I can’t say I’ve ever seen one in Amérique.

Americans spend a fair amount of time defending certain dishes, and some things are (or should be) rightly forbidden, like raisins in cole slaw and dried fruit in bagels, and others are debatable, like beans in chili, sugar or honey in cornbread. (But it’s okay to stop with those football-sized croissants.)

Red Wine Poached Pear Tart
Red Wine Poached Pear Tart

Continue Reading Red Wine Poached Pear Tart...

Monday, February 24, 2014

Pasta, poultry, desserts for sultry weather

Gourmet Traveller

Pasta, poultry, desserts for sultry weather – we’re dining Italian-style. Check out our slideshow for a preview of our new Italian issue.

Plus, our review of Bondi's Da Orazio Pizza + Porchetta; plum recipes; our travel guide to Modena, Italy; the ultimate tiramisù recipe; and your chance to win a trip to Melbourne to see Les Misérables, a $10,000 cruise package thanks to Taste of Sydney, or an autographed book pack courtesy of Tasting Australia!

Happy eating,

Anthea Loucas and the team at Gourmet Traveller

Naked Food author touring in March - book & tour details

The Way Food Was Meant to Be
Jane Grover
Published by Jane Grover Pty Ltd-  RRP NZ $59.99

From fine dining chef to wholefood cook, teacher and guide, Jane Grover's inspiring story, and delicious and nutritious recipes, makes this the must-have cookbook for the year.

‘My aim with this cookbook is to equip and empower you to be unafraid to cook and eat well, meaning you can live a healthier life – you, your family and the next generations.’

NAKED FOOD has over ninety simple and healthy recipes you can cook from scratch, creating food that tastes great and is good for you. Jane Grover’s first cookbook has beautiful full page colour photos for every recipe by renowned photographer Steve Brown.

NAKED FOOD features simple to follow recipes as well as Jane Grover’s story of how she went from being a fine food chef to mother of three – and to passionate home cook of organic wholefoods. Jane lives on an average suburban block with her family but manages to grow her own produce, compost and recycle, and even raise hens for eggs. Jane now runs a cooking school from her home kitchen and garden, and she takes people on tours to local farmers markets, as well as regional road trips to meet farmers and learn from them. NAKED FOOD also profiles farmers, growers and producers, and offers a guide of where to shop and eat for organic wholefoods and farmers markets.

NAKED FOOD is the perfect cookbook for anyone wanting recipes that work that are healthy and nutritious with minimal fuss.

Praise for NAKED FOOD:

‘Delicious and easy…It’s a great everyday cookbook that combines family favourites, such as organic beef nachos, with more unusual fare.’ Peppermint Magazine.

‘Impressive…her collection of healthy, organic, achievable, delicious recipes shows she knows how real people like to eat, live and cook….well worth seeking out.’ Burke’s Backyard Magazine.

About the author

Jane Grover is passionate about food and cooking it well, using wholefoods, home and locally grown, in season and where possible organic and biodynamic produce.
Jane is a qualified chef now home cook, a wife, mother, cookbook author and dynamic presenter. She runs fresh produce market tours, cooking classes and LIVE cooking shows.
You can follow Jane’s latest foodie road trip adventures, fun in the home garden and hen house, and be updated on her latest recipes on her food and travel blog at her website www.janegrover.net
Jane lives happily on the Northern Beaches of Sydney with her husband Paul and their three children Tom, Molly and Jake.

Jane is touring in New Zealand in March, doing events and cooking demonstrations. 

Friday 7th March: Morning / Workshop at MOORE WILSON STORE, Wellington with Julie Moore / 10am – 11am 

Tues 11th March: Evening / Cooking demo & Book signing at MINT STORE in Martinborough ~ time TBC

Thursday 13th March: Evening /  Book Club Event 'Second Thursday' MASTERTON PAPER PLUS STORE with Sue Reid / 5.30pm – 6.30pm

Friday 14th March: Morning / FEILDING FARMERS MARKET to do a cooking demo, arrive 9am for demo at 10.30am – 12.30am 

Saturday 15th March: Morning / visit WAIRARAPA FARMERS MARKET in Masterton

Saturday 15th March : Afternoon BRUCE McKENZIE STORE in conjunction with PALMERSTON NORTH LIBRARY ~ time TBC 

Sunday 16th March: 

Fabulous new series of small-format cook books



Publication  Date: 01 March, 2014
NZ $ 24.99 each

Three bite-sized books to suit every taste from ABC delicious.
A really fabulous new series of small-format books curated from the successful cookbook collection by bestselling author Valli Little and the team behind Australia’s much admired food magazine, ABC delicious. 

These three new books are packaged with the rich photography and beautiful design one would expect from the delicious. collection. Each contains 60 recipes, and is themed so you can choose the perfect gift or occasion: Indulge, for when only something sweet will do; Spice, to add a kick to your cooking; and Slow, so you can roast, bake, and savour spending time in the kitchen. 

About the Author:
Valli Little is widely regarded as one of Australia's most exciting food writers. Her passion for food shines through in her recipes, which are imaginative, easy-to-follow and, most importantly, fail-safe. For twelve years Valli has been the food director of delicious. magazine, and every month she creates new recipes inspired by her travels and love of cooking and entertaining.

An exclusive look inside the hidden world of the sushi chef

Published on 2/23/2014 - Thrillist Nation

To observe the breadth of those responsibilities, we were invited into the kitchens of Uchi and Uchiko, two James Beard-lauded restaurants in Austin, TX that are deeply rooted in Japanese technique and reverence for the perfect bite, but throw out the rulebook when it comes to the strictness with which most traditional Japanese sushi is served.

Read on to learn what it takes for a sushi chef to be a cut above the rest

Sunday, February 23, 2014

Feed a family of six for under $20

Budget-friendly recipes from Facebook sensation
Jas McPhee

South Auckland mum, Jas McPhee launched her Facebook page How To Feed A Family Of 6 For Under $20 last February to immediate success. It started with one simple recipe and photo post – she’d made a lamb curry with home-made roti for $16 for her family of six – cheaper than the average price of a takeaway for one. Since then Jas has continued to share daily Facebook instalments of delicious and wholesome recipes costing less than $20, becoming an online sensation with now close to 66,000 followers in less than a year!

Jas’s new book Feed a Family of Six for Under $20 is a handy compilation of more than 80 of her most popular recipes covering family-oriented main meals and sweet treats. Jas wants to inspire everyone to create their own home-cooked meals – whatever the size of their family – and so has included lots of ideas on how to stock the pantry and freezer with ingredients that ensure a delicious cost effective meal is within easy reach.

The McPhee family know firsthand the challenge of feeding a family during tough financial times – Jas has had to learn the importance of menu planning and the tricks of hunting for grocery bargains on a tight budget. She now has a ‘pay-it-forward’ attitude and her new book is designed to help others feed their families during tough financial times, or simply reduce the size of their grocery bill.

With a copy of Feed a Family of Six for Under $20 in the kitchen, anyone can learn how to create low-cost, great-tasting meals the whole family will love. Jas will show you how to save money, pick up new ideas, eat better and have fun in the process!

About the author
South Aucklander Jas McPhee wants to encourage and inspire other families to not only eat together but cook together – avoiding a future generation of young people who can’t cook and who choose to eat alone. Jas continues to share her cost effective recipe ideas and smart shopping tips with an engaged online community of families and individuals. Jas and her husband Vance have recently been awarded an AMP scholarship to develop a Food Box Service to help provide low cost meals to families on a budget. They have five children

Jas’s Chicken Laksa
This laksa, full of interesting flavours, is a favourite in our house. You can also add chopped nuts and bean sprouts to the garnish for extra crunch.

Serves 6
2 tbsp oil
4 cloves garlic, chopped
5cm piece ginger, chopped
1 stalk lemongrass, chopped
1 tbsp lime or lemon juice
2 tsp turmeric
2 tsp cumin
1 cup chicken stock
1kg boneless chicken breast, diced
400ml can coconut cream
1 bunch fresh coriander, chopped
1 chilli, finely chopped (optional)
2 x 250g packets vermicelli noodles
1 carrot, grated
1 spring onion, chopped

1. Heat pan to a medium heat and add oil.
2. Add garlic, ginger, lemongrass, lime or lemon juice, turmeric, cumin and stock. Cook for 2 minutes to
    release the flavours.
3. Add chicken to pan. Bring to boil and simmer until chicken is cooked through.
4. Add coconut cream and simmer for 3–4 minutes until sauce has reduced slightly and thickened.
5. Add coriander (reserving some for garnish) and chilli (if using).
6. Pour boiling water to cover noodles and leave for 3 minutes or until tender.
7. Divide vermicelli among bowls. Spoon a generous amount of Laksa sauce on top.
8. Place a small handful of carrot, spring onion and coriander on top for a bit of extra freshness.

What I spent
oil................................ $0.40
herbs and spices........$2.29
lime or lemon juice....$0.20
coconut cream...........$2.80
chilli............................ $0.40
spring onion............... $1.00

Reproduced with permission from Feed a Family of Six for under $20 by Jas McPhee. Published by Penguin Group NZ. RRP $19.99. Copyright © text  Jasmine McPhee, 2014 Copyright © food images Vance McPhee, 2014. Available nationwide from 28 February.

Mongolian Barbecue Stir-fry
I cook my stir-fries individually per diner, as they do at our local Mongolian restaurant, and it makes it fun for the kids to fill their own bowls with the ingredients they want. You can just make one big stir-fry if you prefer. If you can’t get beef you can use ham, which is always affordably priced; my kids would love ham over beef any day! It’s a great thing to do when you have guests. Most of all it’s fun – everyone plays a part in cooking dinner and they can eat with chopsticks. My kids eat more veges this way too.

Serves 8
½ cup light soy sauce
2 tbsp brown sugar
4 cloves garlic, crushed
500g beef strips
1 cup oil (you can keep leftover for later use)
1kg bag fresh Chinese egg noodles
250g bag bean sprouts
3 carrots, sliced
150g mushrooms
1 spring onion, chopped
½ cabbage, chopped
1 onion, chopped
1 cup oyster sauce
1 chilli, finely sliced (optional)

1. Mix together soy sauce, sugar and one of the garlic cloves. Marinate half the beef in this, reserving the
    other half for those who prefer their meat plainer.
2. Have everything set out on the bench and let people choose their own ingredients and sauces, placing
    their choices in a bowl.
3. For each serve, simply heat a little of the oil at a time in a wok and stir-fry everything together, adding a
    little warm water if needed as you go.

What I spent
soy sauce............. $1.00
oil......................... $1.00
bean sprouts.......$1.29
spring onion........$0.50
oyster sauce........ $1.00


Reproduced with permission from Feed a Family of Six for under $20 by Jas McPhee. Published by Penguin Group NZ. RRP $19.99. Copyright © text Jas McPhee 2014 Copyright © food images Vance McPhee, 2014. Available nationwide from 28 February.

Belleville Brûlerie & Holybelly

Posted: 23 Feb 2014 - David Lebovitz

Belleville Brulerie

Hoo-boy, do I remember the bunch of flack (to say the least!) for mentioning way-back-when that the coffee in Paris could use a bit of, um, upgrading. I was recently reminiscing about that with my friend Pim, who wrote about it in 2005. People were up in arms, which was a little bizarre since the French often refer to café coffee as jus de chausettes, or “sock juice.”

Belleville Brulerie
If you’ve been to Paris, you know that there are lots of cafés but the quality of the coffee isn’t the focus. However, like all cities, Paris evolves, and in the past few years, a whole battalion of younger folks, some French, and others from elsewhere, have opened shops sprouted up far and wide, at a rate that was so fast, that I couldn’t possibly try them all. (And with all that caffeine surging through my system, I would have lost 6 1/2 years of sleep.) And other people were doing such a good job of cataloging them all, that I just sat back and focused on other things.

Belleville Brulerie
Being from San Francisco, where coffee-culture can be obsessive compulsive – if you didn’t study the micron size of each granule of coffee grinds or have your water analyzed to ensure your coffee was as clear as a sleek Chemex carafe – you, and your coffee, simply weren’t up to snuff. I went to espresso school in Italy, where I watched and learned from the Italian experts how the seemingly simple task of extracting a perfect espresso actually depended on having mastered a few key techniques and having the right grinder and espresso machine.

Saturday, February 22, 2014

Margarita Week: Chili Grapefruit Margarita


Posted: 21 Feb 2014 - bookcooker

The internets have told me that this week is National Margarita Week!  The perfect inspiration for me to get back to cocktails on bookcooker.  This little hot ticket is a chili grapefruit margarita. The perfect drink as the dreary winter drags on.  If you are like me and did not plan a tropical vacation to help get you through it (or maybe you live in Southern California or Florida - damn you!), this drink can help dull the pain... for one night at least!

Chili Grapefruit Margarita, adapted from the CookingChannel.com

For salt rim:
1 tablespoon salt
1 teaspoon chili powder
For drink:
4 ounces grapefruit juice
2 ounces silver tequila
1 ounce orange liquer
1 or 2 dashes of chili powder
grapefruit wedge for garnish

1.       For salt rim, combine the salt and chili powder on a small plate.
2.       In a cocktail shaker combine the ice cubes and all other ingredients and shake vigorously.
3.       Wet the rim of the glass with grapefruit garnish.  Run the glass in the salt mixture to coat the rim.
4.       Place ice cubes in glass, pour margarita over and garnish with the grapefruit wedge.
5.       Aaahhh.

Thursday, February 20, 2014

Caramelised Peanut and Chocolate Napoleons


21, February

Hello Graham
We're in the middle of designing the next issue of Dish and these scrumptious Napoleons were a very welcome addition to our day! Read on for the recipe, a great giveaway and more...

Caramelised Peanut and Chocolate Napoleons

Crispy nutty pastry and rich chocolate cream create a heavenly dessert perfect for a special occasion or a treat. The chocolate cream can be made 3-4 days in advance, but cook the pastry on the day of serving.

View Recipe

Dark Leafy Greens Recipes

from goop

Okay, okay, we get it: Dark leafy greens are really good for us and we need to incorporate them into our diet. But how to make them really delicious? Or get the kids to eat them? Our contest with Food52 produced hundreds of fantastic recipes. We announced the finalists last week, but felt we had to run all of our tops. Who knew how inventive our submissions could get! Special thanks to Amanda and Merrill for Food52 x goop, one of my favorite collaborations ever.

Last week, we picked our two favorite dark leafy greens dishes from all your wonderful submissions to the contest. Thanks to your votes, we've selected a winner—but we wanted to leave you with an additional five (also excellent) contenders worth adding to your repertoire. Also, check out the special Foodie Giveaway this week—see below for details.

First Place

First Place - Slow-Cooked Kale, Pancetta, Breadcrumbs + Poached Egg

Second Place

Second Place - Collard Roll-Ups with Coconut Curry Kale

Slow-Cooked Kale, Pancetta, Breadcrumbs + Poached Egg

By Alexandra Stafford

Collard Roll-Ups with Coconut Curry Kale

By Diane Hoch