BACKCHAT

Asian flavours, nos­tal­gia & more...

Cuisine - - BACKCHAT -

WIN­NING FEED­BACK

NEARLY 14 YEARS AGO, my fi­ancé and I packed up our worldly pos­ses­sions to em­bark on our Asia ad­ven­ture: liv­ing and work­ing in Hong Kong on a two-year con­tract. Most of our things were put into stor­age but we were ad­vised to take some of our trea­sured per­sonal items to help us feel at home in our new city – among mine was a col­lec­tion of Cui­sine mag­a­zines dat­ing back to the late 90s. Our two years in Hong Kong be­came 13 and in­cluded plenty of travel and eating through­out Asia. My col­lec­tion of Cuisines grew from vis­its to New Zealand and the odd ex­cit­ing find in Hong Kong book stores. They cer­tainly were trea­sured, and evoked feel­ings of nos­tal­gia when­ever I flicked through for a bit of Kiwi in­spi­ra­tion, and pride when I shared them with non-Kiwi friends. So it was with a heavy heart last year, when pre­par­ing to fi­nally move back to New Zealand, that I de­cided it was time to say good­bye to my pre­cious col­lec­tion. I was de­lighted to re­ceive a sub­scrip­tion for Cui­sine for my birthday this year and my col­lec­tion is be­gin­ning to be re­built. We love be­ing back in New Zealand for so many rea­sons, with food and wine cer­tainly fea­tur­ing high on the list, but in an ironic twist I have lately found my­self han­ker­ing for the flavours of Asia. Your lat­est is­sue has been a timely re­minder that there are plenty of places here where I can go for a fix. Thanks for hit­ting the spot over so many years. Ka­t­rina Wil­liams, via email Rac­ing around like a mad chook try­ing to get or­ders for cus­tomers out the door and deal­ing with the mad­ness of christ­mas, I was thrilled to get in the post the lat­est Cui­sine magazine and es­pe­cially thrilled to see the theme of Asian flavours. Hav­ing found a quick five min­utes, I ripped open the wrap­per and can’t wait to put to test my new bam­boo steamer and try the prawn, scal­lop & corn dumplings (180:80) among many other de­li­cious, in­spir­ing recipes. Lisa Adams, Man­gawhai Heads

I HAVE JUST RE­TURNED from a two-week trip through New Zealand with my fam­ily, and it was a del­i­cate bal­ance of tramp­ing (hus­band), Lord of

the Rings sites (teen boys) and food (yes, me). It was all breath­tak­ing, be­tween moun­tains, rivers, orcs, elves, cheese, honey and veni­son, but by far the great­est find was in a back-street op shop in Napier. I fell upon the 20 cent 1992/1993 Cui­sine mag­a­zines like a rav­en­ous beast, and had great fun read­ing about the mus­ings of Lady Lun­chalot and con­tem­plat­ing 90s nouvelle cui­sine in a recipe for French onion soup with a chive meringue crouton (I made it when I got back... sadly, it dis­solved). I have made notes for recipes to try, and frankly, ones to avoid. For a mere $1.40, I had hours of en­ter­tain­ment. As a his­tory teacher and home cook, these were de­li­cious time cap­sule morsels. Thank you for mak­ing a won­der­ful trip to New Zealand just a lit­tle bit more fab­u­lous. Anne Grip­ton, via email

IN THE LAST IS­SUE’S restau­rant re­views, we in­cor­rectly pub­lished an im­age of No­ble Rot with the Sterling Wood­fire Eatery & Bar re­view. Apolo­gies to Sterling – here is the correct im­age. Write to Cui­sine by email­ing ed­i­to­rial@cui­sine.co.nz

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