Food

We’re delighted to offer NZMCD readers a taste of New Holland Publishers’ new book Beach Bach Boat Barbecue: The Complete Collection by Penny Oliver with photography by Ian Batchelor.
Avocados are one of nature’s super-foods. They’re grown in New Zealand and they’re in season now, so there’s never been a better ntime to go green, writes Peta Stavelli.
Al Brown’s name has become synonymous with the celebration of authentic Kiwi cooking. In this excerpt from the reprint of his award-winning recipe book Go Fish, we share his recipes for two classics: mussel and bacon fritters and smoked fish.
We are pleased to be able to offer you this excerpt from Made With Love: The Cage-free Farming Cookbook, courtesy of Random House Books NZ, which offers gorgeous recipes for cruelty-free cooking from well-known New Zealanders.
Tamarillos are in season now. These versatile fruits come in a variety of jewel-like colours and are rich in antioxidants, being high in vitamins A, B6 and C. They also contain vitamin E and thiamine and the minerals potassium, manganese and copper, which helps the body to use iron more effectively – as well as smaller amounts of selenium, phosphorus, boron, zinc, iron, chromium and molybdenum. In short, they’re really good for you! And if you’re spending some time off the road this winter, why not use the time to stock up on some spicy sauces and chutneys, or to make a simple and delicious fruit brandy?
To my thinking, potatoes are the ultimate comfort food — boiled, in soups or stews, mashed, baked, fried, or as a pie topping. If you also love spuds, here are some ideas on how to get the best out of them.
Even as the days begin to draw in, the delights of a late summer barbecue can be hotly appreciated if you make the most of the wealth of seasonal produce.