New in Freemans Bay

New in Freemans Bay after 50 years of dominating the Wellington dining scene, Matterhorn opens its doors in auckland

New Pop-Up A Grey Lynn market resident is showing some serious finesse with their promising little eats

Get Your Bluffie Fix We've located the best places in town to gorge without breaking the bank

The Two-Hour Goodbye - David Lebovitz

The Two-Hour Goodbye David, 2015-03-02 16:23 I am definitely slowing down, because ever since arriving in France, when I’m out and about, as midnight approaches, my head starts rolling back toward my neck, which I have to make an effort to snap back when I’m à table or at a party with mes amis françaiss. When I was younger, I regularly stayed awake until 2…but usually 3am, with friends and co-workers, drinking wine, bowling, or just watching tv after work, unwinding with the baker’s favorite dinner: A big bag of tortilla chips and a jar of salsa. Times have certainly changed, and now by 11pm, I’m ready to brush my teeth and hop in the sack, exhausted from another day of this constantly challenging thing called “life.” I’m not much of a social animal, as people who’ve tried to corner me have discovered, which (judging by some of the awkward situations that I’ve found myself in), proves I’m not all that great at socializing. A lot of it comes from being squirreled away in the back of restaurant kitchens for thirty-five years, where it seems most conversations are about food, sex, cooking, sex, our lack of sleep, sex, who makes the best salsa, raunchy jokes, sex, and making sure the dishwasher is on your side. Because if not, they can really f**k you up. (And believe me, they will.) Nowadays, though, my biggest concern at night is simply remaining vertical. When you go to a party in France, be it a dinner party or a get-together of another kind (even a rendezvous at a bar or restaurant), leaving is simply pas possible. Okay, it’s not impossible, but the process can take a good two hours or so. At restaurants in France, it’s considered rude to give someone the check before they are ready to leave. So people will linger as long as they want. (And they like to make sure that they do.) To me, it seems to be rude to be the first person to suggest leaving, even long after you’ve finished up. From the looks I get when I suggest getting the check and settling up, it’s like you’re telling your friends, “I’ve had enough of you. Time’s up.” And no one wants to be that person who’s the first to make a move toward leaving. Because no one wants to be the spoil sport, which seems to fall on my shoulders. Continue Reading The Two-Hour Goodbye...

Crowd-friendly Italian recipes

Brighten up your lunch repertoire with some crowd-friendly Italian recipes, including provolone piccante arancini, porcini and Taleggio fried sandwiches, tomato and baked ricotta pasta freddo, and many more. Plus, autumn salads; Italy's new wave pizza; Noma Tokyo recap; Adriano Zumbo's new tea salon; and your chance to win two tickets to Little Sydney or lunch for six at Grossi Florentino. Happy eating, Anthea Loucas and the team at Gourmet Traveller

Barbecued mussels with chorizo and toast Escalivada with pa amb tomàquet Grilled nectarines with coconut tapioca Vietnamese-style beef and vermicelli salad Coorong mullet with lemon and caper sauce Classic egg and potato salad

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The Happy Cookbook

The Happy Cookbook

Lola Berry

Publication: 1 March 2015, RRP $39.99, Paperback

Lola Berry's cooking is fresh, vibrant and jam-packed full of flavour - a little like Lola herself! Based around nutritionally dense wholefoods, Lola's recipes are gluten- and wheat-free, with very little dairy and no refined sugar. This truly is food that will make you glow with good health, inside and out.

High-energy breakfasts include Crunchy Paleo Granola, Vanilla and Blueberry Oaty Pikelets and 18 different smoothie combos. Vegans, vegetarians and meat-eaters alike will find exciting new lunch and dinner options, from Raw Falafel with Cashew Aioli or Spicy Pepita, Kale and Buckwheat salad to Chicken Mole with Lime Quinoa and an Aussie beef burger on a paleo bun.

While eating well is vital for good health, it's just one piece of the puzzle. As well as sharing her nutritious recipes, Lola discusses the other key pillars of good health – including exercise, mindfulness and mental health – offering insights both professional and personal.

Happiness is within your grasp and it starts with eating well. These recipes are not about substitutions or restrictions, they're about eating food in its purest and most delicious state. Dig in!

About the author

Leading nutritionist Lola Berry devised the simple yet ground-breaking 20/20 Diet based on her own personal weight journey and many years' experience helping people shed excess kilos. Lola appears regularly on television shows such as The Project, Mornings and A Current Affair. She is a spokesperson on nutrition and general wellbeing in print and on radio, and has a huge and interactive online following. Lola lives in Sydney.

Cooking the Books with PW

The Big Cookbooks of Spring 2015
This spring’s cookbooks are all about comfort and simplicity. more

Kitchen Gadgets: The State of Digital Cookbook Innovation
As the technology seems to have leveled off for cookbook apps and e-books, publishers are finding new ways to work in the digital realm. more

March Is Cookbook Month at PW
We're kicking off PW's Cookbook Month with a special cookbook feature in this week's issue, and have plans for all things cookbooks throughout March, so keep your eyes out for more. Also, be sure check in on our #greatcookbooks campaign on Twitter! more

Ten Speed, Food52 Launch New Imprint With 'Genius Recipes'
'Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook,' the first title in a new imprint from Food52 and Ten Speed Press, is due out April 7. more

The U.K.'s Top Selling Cookbook Comes Stateside
When Ella Woodward’s 'Deliciously Ella' was released in the U.K., it broke the record for first week sales of any debut cookbook. Now, the 23-year-old Londoner is traveling across the pond for her book's U.S. release. more

Paula Deen Inks Deal with Hachette
Celebrity chef Paula Deen—who was dropped, amid scandal, by Random House in 2013—will release titles published by her one-year old Paula Deen Ventures label through Hachette Book Group, which will handle print and digital sales and distribution. more

Food Bloggers Pick Their Most Anticipated New Cookbooks
We asked popular food bloggers what cookbooks they were most looking forward to. more

Leah Koenig Talks Contemporary Jewish Cooking
With Passover approaching, we chatted with Leah Koenig, author of the upcoming 'Modern Jewish Cooking,' who offered her thoughts on the perfect Seder, and a recipe for your holiday table. more

US Cookbook News

From PW

The State of Digital Cookbook Innovation, Spring 2015
Mark Bittman’s How to Cook Everything app was the first—and arguably most successful—cookbook app, released in 2010, the same year as the iPad, and hailed by Apple in 2013 as “groundbreaking.” Today, though, the implication of digital innovation on the cookbook market is still a matter of vehemently held opinion. MORE »

Paula Deen Inks Deal with Hachette
Celebrity chef Paula Deen--who was dropped, amid scandal, by Random House in 2013--will release titles published by her one-year old Paula Deen Ventures label through Hachette Book Group, which will handle print and digital sales and distribution. MORE »

One-dish Dinners...... a wee gem of a cook book

This is currently my most frequently used cook book. I have made the following simple, totally tasty meal twice and it has gone down a treat on both occasions.The book is full of easy-to-prepare meals, perfect for the cook without any training,(like me!).And the minimal amount of cleaning up afterwards is a bonus.

Extract from One-dish Dinners by Penny Oliver

Published 27 February 2015

Sausages with Tomatoes and Cannellini Beans

An easy all-in-one-pan meal of spicy sausages mingled with tomatoes, anchovies,

cannellini beans and fresh herbs.

Preparation and Cooking Time:

40 minutes

Serves 4

1 cup torn sourdough or rustic-style bread, pieces approximately 3cm

140ml olive oil

3 cloves garlic, grated

3 anchovy fillets, drained

1 sprig fresh thyme

150ml dry white wine

1 × 400g can cannellini beans, drained and rinsed

finely grated zest and juice of 1 lemon (reserve some zest for garnish)

8 thin spiced Italian sausages of your choice

1 × 400g can cherry tomatoes, halved

½ cup chopped flat-leaf parsley

1–2 teaspoons red wine vinegar

sea salt and ground black pepper to taste

In a large, heavy-bottomed frying-pan over a medium heat, cook bread pieces in 40ml of oil until crisp and golden (3–4 minutes). Drain on paper towels, set aside and keep warm.

In the same pan, heat 80ml of oil over a low heat and gently cook garlic for 1 minute, then stir in anchovies, thyme, white wine, beans, lemon zest and juice, and simmer for 5 minutes. Remove from the pan and set aside to keep warm.

Using some of the remaining oil if needed, cook sausages in the same pan over a medium heat until brown all over and cooked through (approximately 8–10 minutes). Stir in tomatoes and cook for 5 minutes. Add bean mixture, and stir parsley and vinegar through. Season to taste.

Scatter with crisp bread pieces and reserved lemon zest, and serve. Drizzle with any remaining oil if wished.

Reproduced with permission from One-dish Dinners by Penny Oliver. Published by Penguin Group NZ. RRP $40.00. Copyright text © Penny Oliver, 2015. Copyright photography © Manja Wachsmuth, 2015.