Cuisine - 2018-09-01

• EDITOR’S PICKS
• RUNNING WILD
• SOUL KITCHENS
• PRIME TIME
• REKINDLE SKILLS
• HEART FELT
• THEIR BEST SHOT
• 48 HOURS IN MATAKANA
• CRISPY BITS
• WE NEED TO DO MORE
• GREAT WINE, NATURALLY
• BLACK BEAN & SCALLOP TORTA WITH AVOCADO PUREE
• DUCK WITH SPRING GREENS, BABY BEET & BACON SALAD & CHICKEN JUS
• GLAZED SHALLOT TART WITH ASPARAGUS & SHEEP’S CHEESE
• BASIC SHORTCRUST PASTRY
• SPICED LAMB & CHICKPEAS WITH GREEN TAHINI SAUCE
• HAVE YOU TRIED?
• DESIGN FILES
• ARTISAN WATCH
• DIARY DATES
• PETER LOWRY & LAURA WALKER
• PRESERVED PEAR SOUFFLE & CREAM
• BOILED DUCK EGG ON BRIOCHE WITH HERB BUTTER & HERB SALT
• MOI MOI PIE & MUSTARDY GREENS
• MARCUS’ SICHUAN OX-HEART SKEWERS
• MARSALA CHICKEN LIVERS WITH WATERCRESS RISOTTO
• TURKISH-SPICED CHICKEN HEARTS WITH HUMMUS
• CRUMBED LAMB’S LIVER BANH MI WITH NUOC CHAM MAYONNAISE
• BEEF-TONGUE TOSTADAS
• PREGO DUCK & MIXED MUSHROOM TRUFFLE RISOTTO
• MARINATED ARTICHOKES WITH LEMON & MINT
• FRIED WHOLE ARTICHOKES (CARCIOFI ALLA GIUDIA)
• OCTOPUS, POTATO & GARLIC WITH NETTLE & CHILLI MAYO
• CHARRED SPRING ONIONS & MUSSELS WITH A CITRUS, GARLIC, CHILLI & PARSLEY DRESSING
• CRISPY AVOCADO TACOS WITH RHUBARB SALSA
• VANILLA COCONUT CREAMS WITH RHUBARB JELLY
• RHUBARB & GINGER SHRUB
• RHUBARB & ROSE CURD TARTS
• PICKLED RHUBARB, FENNEL & FETA SALAD
• PANFRIED SALMON WITH ROMESCO & LEMONY HERB & NUT SALAD
• CHICKEN, GREEN OLIVE & MANCHEGO FRITTATA, FRESH SPRING GREENS
• FIDEUA WITH SQUID & PRAWNS, LEMON & GARLIC ALLIOLI
• Hawkesbrid­ge Reserve Marlboroug­h Chardonnay 2017 -6 $28 ★★★★★
• CUISINE CHEESE WATCH
• TOP NZ SPECIALITY WHITES Nautilus Albariño 2017 (Marlboroug­h) -2 $29 ★★★★
• THE FUTURE OF NEW ZEALAND FOOD
• CRAFT BEER CORNER
• THE ONES I COULDN’T FIT IN
• 2018 MATAKANA FEAST EVENTS
• The Sugar Club
• WELLINGTON
• CHRISTCHUR­CH
• Props supplied are listed. Others are privately owned.

Cuisine - 2018-07-01

Cuisine - 2018-11-01