WIN­NING FEED­BACK

Cuisine - - BACKCHAT - Write to Cui­sine by email­ing ed­i­to­rial@cui­sine.co.nz

THIS MONTH’S SWEET TALK talked to all of us! I have pre­vi­ously used gela­tine pow­der in desserts with poor re­sults. This time I bought the gela­tine rec­om­mended by Sarah Tuck (Equagold Fine Leaf Gela­tine Gold Grade). Wow, what an amaz­ing prod­uct! We have had the espresso panna cot­tas (179:72) two week­ends in a row and they were so good that we are con­sid­er­ing adding them to our Christ­mas Day brunch menu. My three-year-old re­quested I make the salted caramel cheese­cake bites (179:78) this week­end. They turned out re­ally well, but she was only in­ter­ested in eat­ing the pret­zels on the top! This af­ter­noon we de­liv­ered bite-sized pieces to friends and fam­ily and every­one was su­per im­pressed. Next week­end my three-year-old has re­quested vanilla bean arancini with dark choco­late cen­tres. I won­der if she will just lick the choco­late out... Cather­ine Wall, via email

Editor’s note: Great to know you are get­ting so much from Sarah Tuck’s won­der­ful recipes, Cather­ine. Keep us posted on the arancini. (Kelli Brett)

LIKE MANY OTH­ERS, I’m on the an­ti­sugar band­wagon. I have, how­ever, strug­gled to match the vis­ual ap­peal of cakes and sweets. Bravo, your Novem­ber is­sue is full of mouth-wa­ter­ing savoury photos! Pizzettes, let­tuce cups, as­para­gus tarts, paella, baked ka­hawai and, my per­sonal favourite given my Samoan ori­gins, Pa­cific pickled fish salad (179:62). Raw fish never looked so good! (Don’t tell Aunty.) Let the Christ­mas festivities be­gin in tech­ni­colour! Colin Tavui, Glen Eden

YOUR LAT­EST IS­SUE ar­rived a week af­ter my sec­ond child ar­rived. As I read through it in the wee hours while feed­ing, I was sud­denly panic-stricken, re­mem­ber­ing my in­vi­ta­tion to host a pre-Christ­mas lunch in a few weeks. Cue flick­ing the pages a lit­tle fur­ther to dis­cover Sarah Tuck’s stylish, low-stress Christ­mas tips, among oth­ers (179:42). Ne­groni cock­tails and a plat­ter of pro­sciutto and moz­zarella, why didn’t I think of that! Hap­pily on the way now, thank you Sarah and Cui­sine! San­ity re­stored. Sleep, not so much... Kathryn Cunningham, Auck­land

BRAVO ON THE “Waste Not” Christ­mas menu and ideas (179:96) The word left­over de­serves to be re­branded, like your hash-over! (179:36). Bring on reg­u­la­tions to pre­vent su­per­mar­kets bin­ning food. I learned in Ja­pan to buy fresh fre­quently in small quan­ti­ties, to pre­vent waste and max­imise qual­ity. I’m a Champagne girl on a beer budget, so it serves me well. As for eat­ing the an­i­mal from nose to tail, un­less it is a choco­late fish, I haven’t evolved so highly as yet! PS I wish I could pick the panna cotta baubles off the page and devour them. J Ross, West Auck­land

READ­ING THROUGH the lat­est is­sue, I was in­ter­ested to see a recipe for tahini ice cream (179:88). Never seen that be­fore! I don’t have an ice cream maker but the in­struc­tions were so straight­for­ward that I de­cided to give it a go. And what a success! My hus­band, a savoury man, even had sec­onds. I just had to make it again when I had guests over for din­ner, this time with the ac­com­pa­ny­ing baklava. It went down a treat – I know what I’ll be do­ing for Christ­mas dessert! H.E. Hunt, via email

ALEXAN­DRA HU shared this mo­ment of Mer­maid check­ing out the panna cotta Christ­mas baubles on our cover.

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