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Sean's Panorama is fantastic. Last time I went with 4 friends from Auckland and it was a delicious night. We each could have chosen everything on the menu - it all appealed and over delivered. I have just purchased his original book (Let It Simmer) and am looking forward to cooking from it.No likes Can’t Like Unlike Like No likes
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This is a beautifully designed book. Well laid out with great photography giving it a spot on my coffee table. I have ear marked quite a few recipes and plan to make these over the next few months – reminding me to book some friends for dinner.
The last dinner party we had I made the Harissa-Marinated Chicken with Red Grapefruit Salad. The salad was a refreshing zing with the chicken and the sauce an amazing compliment.
KateP (one of those wonderful and generous friends who has taught me...
- Harissa-Marinated Chicken with Red Grapefruit SaladThe salad was a refreshing zing with the chicken and the sauce an amazing compliment.
KateP (one of those wonderful and generous friends who has taught me a lot while also expanding my cooking repertoire and palette) gave me the simple idea of a mix of harissa, chopped green olives, oregano, lemon juice & olive oil which you simply rub onto a butter flied chicken and baste throughout cooking. Served with the rest of the Ottolenghi recipe – salad and sauce it’s also delicious.
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I love this book, it’s photography reminds me of my summer holidays at our bach (beach house) on the Coromandel in New Zealand. We not only have a copy there but my family each has a copy at their homes.
Ian Batchelor has captured the wonderful light, warmth of summer and the abundance of wonderful fresh seafood, which we catch within 100m of shore. His food shots in this book are peppered amongst scenery which show cases New Zealand’s off the beaten track spots. I have worked with Ian – he has shot a lot...
- Lemon Battered FishThe Lemon Battered Fish it’s made with flour, soda water, lemon juice & zest and then shallow fried in peanut oil. With a fresh white flesh fish caught and filleted that day nothing is better than small bite sized pieces served with a chilled NZ Sauvignon Blanc - the prefect casual bach entrée.No likes Can’t Like Unlike Like No likes
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Judging by my handwriting in the front of this book I have had it for at least 30 years. It was first published in 1907 as a way to promote Edmonds Baking Powder & prove it’s ‘sure to rise’ claim. It is now a kiwi icon and was the first cookbook I got.
With comfort foods having made a big come back I find myself referring to it all the time – not only does it have great base recipes for pikelets, scones, sauces and preserves it also has all the conversions of cups to weights, imperial...
- PavlovaThe pavlova recipe - another kiwi icon – also works. Many kiwis have a variation on a pavlova recipe and will claim theirs makes the best one ever. They can be a bit temperamental and should be made with room temperature eggs, no short cuts in beating time and cooked without the fan on in an electric oven.
If you are interested in making a pavlova here is my Mum’s.
4 egg whites (room temperature)
8 oz (1 cup) white sugar
1 dessertspoon cornflour (cornstarch)
1 teaspoon malt vinegar
Beat egg whites for 15 minutes, add sugar and beat for another 15 minutes. Add cornflour and vinegar and beat in.
Grease an oven tray and baking paper and gently put mixture in centre in a loose pile. Bake at 250°F (120°C) for 1.5 hours.
Take out of the oven and cool (some recipes suggest you leave in the oven to cool but not this one).
Smoother with freshly whipped cream (made with a drop of vanilla essence & a tablespoon of icing sugar (confectioner’s sugar)) and fresh berries (or sliced kiwifruit for the quintessential New Zealand version).No likes Can’t Like Unlike Like No likes
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