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Cuisine - - CONTENTS - Recipes & food styling Sarah Tuck / Pho­tog­ra­phy & styling Greta van der Star Playlist Zac Arnold, Fly­ing Out Records

Fam­ily mem­o­ries in­spire Sarah Tuck’s nos­tal­gic din­ner-party menu

NOS­TAL­GIC MEM­O­RIES ARE THE IN­SPI­RA­TION FOR SARAH TUCK’S DIN­NER-PARTY MENU.

THE IDEA OF A KIWI din­ner party had me think­ing back to the food my mother and grand­mother used to serve, and with that boost of nos­tal­gic in­spi­ra­tion I have put to­gether some of my favourite food mem­o­ries on a plate. I used to love it when scal­lops were served ‘co­quilles St-jac­ques’style in the shell, (it seemed so im­pos­si­bly so­phis­ti­cated to the very young me). This ver­sion has a mix of seafood in a creamy wine sauce topped with a crunchy crust, and it still feels just as in­dul­gent. Is there any­thing more old-school than a beef Wellington? I loved the idea of us­ing lamb with the clas­sic match of peas and mint with parmesan be­fore be­ing wrapped in pro­sciutto and a layer of but­tery pas­try. The cheese­cake is a to­tal in­ven­tion based on the clas­sic Kiwi pineap­ple lump – pineap­ple and dark choco­late with dense rich cream cheese in a no-bake dessert that is su­per easy to make. The pineap­ple flow­ers, which have an in­tense flavour, make a pretty dec­o­ra­tion - but feel free to serve sim­ply with sliced fresh pineap­ple as an al­ter­na­tive.

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