Monday, August 31, 2015

Neil Perry's guide to Hong Kong

Gourmet Traveller

It's the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes in our September issue.

Plus, our review of the new Bennelong restaurant at the Sydney Opera House; Neil Perry's guide to Hong Kong; our recipe for pistachio vacherin; info on our first ever Gourmet Institute event in Adelaide; and your chance to win more than $2,400 worth of KitchenAid appliances, or an Essteele prize pack worth more than $1800.

Happy eating,

Anthea Loucas and the team at Gourmet Traveller

Curried split-pea soup
Steamed barramundi with shiitake rice
Braised chicken with pancetta, borlotti beans and kale
Silverbeet and Gruyère tart
Thai-style mussels and noodles in lemongrass-coconut broth
Pork schnitzel with broccolini and sopressa

Sunday, August 30, 2015


by Jeremy Dixon, creator of Cook:30 and Revive Cafe Cookbooks 1-5

The healthy cookbook series that is transforming New Zealanders’ lives

Exciting news for Revive cookbook fans!  You will have even more delicious, healthy, plant-based recipes to cook from when Jeremy Dixon’s new REVIVE 5 releases this September. 

In addition Jeremy provides 1000s of different combinations of Breakfast Bowls, Dahl, Dessert Glasses and Refreshing Drinks in the popular Step-by-Step section, to help readers customise their own recipes.

Jeremy Dixon, who also owns two Revive cafes in central Auckland, is committed to sharing his healthy eating and living principles and gauges the success of his recipes not only by his books’ excellent sales figures (over 120,000 have sold to date in New Zealand alone) but also by reader feedback. ‘My objective is to get normal people eating healthier food,’ says Dixon, ‘and it’s so satisfying to hear from readers who are enjoying the recipes, cooking more healthily and experiencing significant health benefits!’

In addition to his Revive cookbook series,(he must be NZ's busiest cookbook author), Jeremy is currently hosting a 26 series USA television cooking show called COOK:30 on US Channel 3ABN. Episodes can be viewed from NZ via:
 The accompanying cookbook, also called COOK:30, released in May this year in New Zealand and the United States to coincide with the start of the television series.

Dixon’s recipes contain whole grains, plant-based protein, fresh produce and virtually no processed sugars or flours.  All recipes in REVIVE 5 are dairy and egg free and most are gluten free. 

 “The proof of the pudding is in the eating, and Jeremy Dixon has proved that plant-based food can taste wonderful! He is a fantastic arranger of flavours, and has the ability to take simple ingredients and make them absolutely delicious!” 
Jim Gilley, Channel 3ABN USA, President & CEO

About Jeremy Dixon
After a successful career working for Sanitarium Health Food Company for 10 years as a marketer of healthy breakfast cereals including Weet-Bix, Jeremy followed his long-held dream of becoming a chef or owning a café.  
Having discovered the benefits of healthy eating himself, he took a bold move and decided to leave his job to open a healthy café in Central Auckland. 10 years down the track the Revive cafes have bhecome an Auckland healthy-eating institution,with a large and loyal customer base.

Publication date: 1 September 2015
NZ RRP $29.99

Published and distributed by Revive Concepts Limited


Jeremy has kindly agreed to me publishing the following recipe from the new book, I 
have made this and can confirm it was both delicious and easy to make:

Satay Wild Rice Risotto
I love it how most supermarkets now stock more than just one token style of brown rice.  I try 
to make sure most of my ingredients are relatively easily available so when they pop up in my local supermarket that is often a sign they can appear in my cookbooks.  Wild rice is great and adds excellent colour and crunch.   Watch that you cook it properly as you do not want the rice too chewy or you can put people off eating
rice forever.


3 cups orange kumara (sweet potato) chopped into 2cm (1in) cubes

2 teaspoons oil

¾ cup wild rice mix

1½ cups boiling water

1 cup red onion roughly diced (around 1 small onion)

1 tablespoon ginger puree or finely chopped

3 cloves garlic finely chopped or crushed

200g (6oz) large button mushrooms halved (around 3 cups)

1 cup red capsicum (bell pepper) thinly sliced (around 1)

1 tablespoon oil

200g green beans (around 2 cups) fresh or frozen

3 tablespoons peanut butter

6 tablespoons hot water

1 tablespoon honey or date puree

1 teaspoon salt

¼ cup raw peanuts

garnish: coriander (cilantro)


In a pot combine the wild rice and boiling water and heat to bring back to the boil. Turn down to low and simmer with the lid on for 25 minutes or until the water has gone and the rice is soft.  This should yield 2-3 cups of cooked rice.

In a bowl mix the kumara and oil together.  Put onto an oven tray and bake at 180°C (350°F) for around 25 minutes or until just getting soft.

In a pot or pan saute the oil, onion, ginger, garlic, mushrooms and capsicum for 5 minutes or until the onion and mushrooms are soft.

Add the beans and cook for a further 3 minutes.

In a cup mix the peanut butter and hot water into a cream and add to the vegetables.  Add the honey, salt and raw peanuts.

Stir in the cooked rice and kumara.  Garnish with coriander.

Thursday, August 27, 2015

Blueberry Buckle with Lemon Syrup


Blueberry Buckle with Lemon Syrup
David, 27 Aug 06:05 AM

We sure do have some goofy-named foods in America. Britain has their “fools” and “messes,” and France has “bêtises,” which translates to “stupidities” – as well as pêts de nonne, which, because I’m polite, will only say that refers to the wind that comes out of the backside of nuns – and leave it at that. Stateside, we have our grunts, buckles, and pandowdies, as well as burgoo. And it’s hard to explain to foreigners, but we also drink mules. Go figure.
But most of our quirky dessert names reference baked fruit or berry desserts, which seem a little tame in comparison to our bolder European counterparts. But I’m fine with that, as I’m not sure I want to eat anything with “flatulence” in the title. 
There are a couple of theories for the name “buckle.” One is that the berries “buckle” under the weight of all the topping. Another is that a young woman made this in a Pillsbury Bake-Off, claiming that it was so good that it made boys “buckled under” when they tasted it.
Blueberry buckle with lemon syrup Blueberry buckle with lemon syrup
This particular buckle is adapted by Rustic Fruit Desserts, a friendly little cookbook by Cory Schreiber and Julie Richardson that came out a while back, which I’m revisiting now that it’s blueberry season. It’s the kind of baking book you want to keep handy, especially when fruits like blueberries, nectarines, and even rhubarb is in season. It’s compact, but filled with home-style fruit recipes, the kind we all want to make. No matter what you call them.


Wednesday, August 26, 2015



27 August 2015

Hi Graham! 
Welcome to this week's Toast newsletter. End your week on a sweet note with our Kahlua Affogato. Ice is a hot trend, savoury cocktails are making their mark, and blind wine tasting isn’t too tricky. We’ve got your beer essentials & a Beefeater cocktail to try.

drink of the week

kahlua affogato
cocktail to try

Conquering another week at work calls for a sweet, boozy treat. Our Kahlua Affogato is sure to hit the spot.


Rhubarb Scones with Spiced Streusel Topping

27 August

Hello Graham
With weather that can't make its mind up as we head into spring, in this week's newsletter you'll find something to suit both the sun and the last of the comfort food season.

We have recipes for warm hearty pies, scones with gorgeous pockets of rhubarb, as well as a light and colourful courgette cake recipe from new cookbook Whole. This recipe is also the subject of David Parker's review this week; it proves to hold a different sort of challenge than usual...

Online Editor,

Rhubarb Scones with Spiced Streusel Topping

These golden crusted scones are tender on the inside with pockets of lovely tart rhubarb and finished with a lightly spiced streusel topping that adds a fabulous crunch. They're perfect served warm with a dollop of cream and jam or a slather of butter.

View Recipe

Mince and Bacon Pies with Crispy Cheese and Rosemary Twists

Taken from the pastry section of our latest issue, these pies are filled with a rich dark mince. To give an extra hint of flavour, they're topped with Claire Aldous' recipe for cheese and rosemary twists.

View Recipe

Courgette Cakes with a Full Flavour Trio

Abbylee Childs and Twyla Watson of the blog Healthyself have contributed these cakes to new recipe book Whole. They say lemon balm is key to this dish, but if you aren’t lucky enough to have any on hand you can try basil or coriander. Find the recipe for the accompanying 'Full Flavour Trio' below.

View Recipe

Tuesday, August 25, 2015

Lots of good stuff from Julie Biuso in her shared kitchen

Lots of good stuff today 
The sun's gorgeous but come 5.00pm it is still nippy in this neck of the woods, and warming comfy food is not to be snubbed just yet. A pot of pea and bacon hock soup will do the trick, filling, warming and satisfying. Oh yes!
While it's still winter here, Ilaria has been swanning around Italy and writes about her  favourite fresh tomato sauce (if you're in New Zealand or Australia, you'll have to wait for the end of summer to get sun-warmed tomatoes, or opt for last week's Chunky Pasta with Chorizo Tomato Sauce).
I've put up a really tasty recipe for fried paneer with golden sultanas and garam masala. You've got to try it, and you might like to have a go at making your own paneer as well as it is a doddle. Then there are limes. I was also doing pretty well unravelling lime varieties until I came across a new type on Waiheke Island – well new for me anyway. It makes for interesting reading.
Also, my book Julie Biuso At Home has just been announced as a finalist in the NZ Guild of Foodwriters Awards. How exciting is that!
Enjoy the sun wherever you can get it!

Pasta al pomodoro

Tuscany makes me think of tomatoes, basil, and the beach. Oh, and this gorgeously fresh tomato sauce.

Marcella’s Fresh Tomato Sauce

This makes the sweetest tomato sauce imaginable, but you must start with great tomatoes.  


This week's gastronomy news

This Week's Gastronomy News
This new harbourside eatery will feed your primal instincts
This new harbourside eatery will feed your primal instincts
Read more
This new harbourside eatery will feed your primal instincts
We're obsessed with these tantalising twisted eats
We're obsessed with these tantalising twisted eats
read more
We're obsessed with these tantalising twisted eats
Vulcan Lane welcomes an upmarket fish and chippery
Vulcan Lane welcomes an upmarket fish and chippery
Read more
Vulcan Lane welcomes an upmarket fish and chippery