/ Pre­serv­ing the love, non-trad tri­fle & lo­cal ku­dos...

Cuisine - - CONTENTS -


MY HEART QUICKENED when my hus­band bought me the Jan­uary is­sue of Cuisine. I set­tled in to pore over the con­tents (af­ter first ad­mir­ing the beau­ti­ful, vi­brant red cover!) The tomato recipes (186:62) look di­vine and I will def­i­nitely be try­ing them out with the tomato bounty from our gar­den. The pork shoul­der recipe (186:30) ap­pealed too as a change from the usual sum­mer fare. As al­ways, I was not dis­ap­pointed in what your mag­a­zine had to offer, and will be re­fer­ring to it many times over sum­mer (and be­yond!) How­ever, when I turned to the last page and read Kelli Brett’s “A Recipe for Life” (186:162), I felt a lump in my throat, as I could em­pathise with her re­la­tion­ship and ex­pe­ri­ence with her mother in her lat­ter days. My mother too was a beau­ti­ful cook who trained as a Cor­don Bleu chef just be­fore World War II. Sadly, she never took her skills any fur­ther as she mar­ried my fa­ther (an RAF pi­lot) and he and their three chil­dren (in­clud­ing me) were the ones who ben­e­fited from her won­der­ful cook­ing. Through my grow­ing-up years, she taught me so much by ex­am­ple and let­ting me help in the prepa­ra­tion and cook­ing of meals. Con­se­quently, I love to cook and so do my two daugh­ters, and we spend many happy times dis­cussing food. Sadly, my poor mum also suc­cumbed to de­men­tia in the fi­nal years of her life and no longer had any in­ter­est in food or fam­ily. It’s a few years now since she died, and at last I am able to re­mem­ber the hap­pier times. I have some of her recipe books, in­clud­ing one or two she used dur­ing her train­ing, which I trea­sure. I can still hear her say, “Clean up as you go along, She­lagh!” when I get in a mud­dle in the kitchen! So I com­pletely un­der­stand how thrilled Kelli must have been when she even­tu­ally re­ceived her mum’s old recipe books. Yes, in­deed, “hand down your recipes and pre­serve the love”. She­lagh Gly­nan, Katikati

Ed­i­tor’s note: I trea­sure this feed­back, She­lagh. That last page was a hard one to write.

– Kel

I WON­DER if it is ma­tu­rity or male menopause, but this year I just don’t want a tri­fle made with lurid red jelly, su­per­mar­ket sponge and cus­tard, topped with hundreds and thou­sands ever again. Our fam­ily has ac­tu­ally reached mid­dlepause, when the young are too young to bring chil­dren, and the old grate­fully shut that door a while back. A break from ye olde tri­fle is, how­ever, a se­ri­ous breach of tra­di­tion. An an­gel gave me bot­tled apri­cots poached in ries­ling in the same week I saw your cover recipe (Fiona Smith’s apri­cot dough­nut tri­fle with rose­mary pra­line, 185:78). I saw the spirit of Christ­mas fu­ture. It was meant to be! Colin Tavui, via email

YOUR MAGAZINES are al­ways a vis­ual feast and I was de­lighted to open the Novem­ber is­sue to hunt for inspiration and ideas. I am usu­ally left sali­vat­ing and have to race off to the kitchen to see what I can cre­ate. I was thrilled to see men­tion of a num­ber of Taranaki peo­ple in­clud­ing Ben Shewry, who grew up on a farm on the wild west coast in the Naki. Is it ironic that he is hailed as Aus­tralia’s best chef de­spite not be­ing Aus­tralian? As some­one who has both Aus­tralian and New Zealand de­scent and who has lived equal por­tions of time in both coun­tries, I can light­heart­edly say that all the best Aus­tralians are Ki­wis! That in­cludes peo­ple like Russell Crowe and the Finn brothers. The list is long. It was then great to turn the page and find more on some of our lo­cal providers get­ting no­ticed, in­clud­ing Ryan Gut from Kaitake Farms, Green Mead­ows Beef and Juno Gin (185:100). I love how you are draw­ing from what is happening across the whole coun­try and even lit­tle old Taranaki gets a men­tion.

Jeff Poole, via email

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