How to sur­vive win­ter

Sunday Star-Times - Sunday Magazine - - CONTENTS -

Ev­ery­one knows win­ter is the pre­mium sea­son for cook­ing and eat­ing. This week we asked some of New Zealand’s best cooks and eaters to share their sea­sonal habits.

Peter Gor­don, writer, restau­ra­teur and all-round in­ter­na­tional cook­ing sen­sa­tion In win­ter I al­ways have a hot toddy of whisky mixed with cold-pressed ap­ple juice and boil­ing wa­ter be­fore bed. It’s true.

Lau­raine Ja­cobs, food writer and am­bas­sador I in­sist on drink­ing pinot noir (the hus­band loves shi­raz, I don’t) so I cook glo­ri­ous lamb roasts with juicy pinot gravy.

Steve Brau­nias, au­thor of The Man Who Ate Lin­coln Road I head to Dunkin’ Donuts to lift my sugar lev­els with half a dozen Bavar­ian Creme Munchkins.

Me­gan May, owner of Lit­tle Bird Or­gan­ics and high priest­ess of raw cui­sine I drink fresh gin­ger tea to warm me up from the in­side out and keep my di­ges­tive sys­tem from get­ting slug­gish. I grate gin­ger and squeeze out the fresh juice then pour over some hot wa­ter.

Anna King Sha­hab, food writer and blog­ger at Rad/ish I eat all the juicy cit­rus fruit: tan­ge­los, man­darins, or­anges and ki­los and ki­los from my in­cred­i­bly gen­er­ous Meyer lemon tree.

Kelli Brett, Cui­sine mag­a­zine edi­tor I re­dis­cover my slow cooker. Be­fore I run out the door I’ll throw in seared or­ganic free-range chicken thighs, New Zealand gar­lic and fresh herbs, doused in a nice NZ sav and chicken stock, and won­der­ful aro­mas wel­come me as I limp back in each night.

Michael Van de Elzen, food writer, restau­ra­teur and TV per­son­al­ity I al­ways or­der a “tucker box” from Green Mead­ows Beef. It has ev­ery­thing you need for a huge num­ber of win­ter din­ners us­ing the slow cooker. There are even left­overs for lunch.

Jor­dan Ron­del, aka The Caker I al­ways have din­ner par­ties. I love to cook my bone broth chicken soup served with but­tery, crunchy sour­dough, fol­lowed by warm dark chocolate cake.

Sam Man­ner­ing, au­thor and cafe owner I’m al­ways think­ing about pud­ding and how to best get away with mak­ing an­other one. Vis­i­tors, the weather, a bad mood, “recipe test­ing” are all ex­cel­lent and con­stantly used ex­cuses. Com­pat­i­bil­ity with runny cream and/or cus­tard is key. Shame­less­ness is es­sen­tial. The sum­mer body can wait...

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