MAKE MINE A CHAI, PLEASE

Created in India, chai is riding a wave of popularity today, some 5,000 years later.

Whether you are trying to reduce your coffee intake, or looking to make positive changes to your diet, chai is the perfect pick-me-up for the colder months. Tips for enjoying a ‘clean’ chai tea include swapping out traditional milk for coconut, oat, almond or even chocolate-flavoured almond. If you like it a little sweeter, add honey or a plant-based sweetener.

GO-TO CHAI TEA MIX

4 star anise

8 cardamom pods

2 cinnamon sticks, broken into pieces

6 whole cloves

½ tsp fennel seeds

1 vanilla pod, split

½ cup (40g) loose-leaf black tea

Place star anise, cardamom, cinnamon, cloves, fennel seeds and vanilla in a mortar and pestle or small food processor; grind until lightly crushed. Add the black tea and mix to combine. The tea will keep in an airtight container for up to three months.

To brew, place 2 tbsp of the mixture in a tea strainer or muslin cloth. Place in a small saucepan with

½ cup (125ml) water and 2 cups (500ml) milk. Bring to a simmer, stirring occasionally. Take off the heat and set aside to infuse for 2 minutes. Strain into cups and add sweetener of choice. Makes 2 large cups.

RUSSIAN DELICACY

Have you tried this treat? Pastila is a traditional Russian dessert that was made popular by the aristocrats of the 19th century. Somewhere between a meringue and marshmallow in texture, it is made from puréed apple, egg whites and sugar. The ingredients are whisked together until they form a gooey, meringue-like substance, which is then baked at a low temperature until it forms a honey-coloured marshmallow with a delicious apple flavour.

ALPHA AT PASTURE

Pasture’s award-winning chef Ed Verner is opening the doors to his Auckland test kitchen this July with the launch of Alpha at Pasture. Guests can stop by for takeaway food or sit and watch the chefs experiment in the kitchen at the new storefront spot. Boasting a simple daytime-to-early-evening menu with an experimental fine-dining twist, along with specialty baked goods, Alpha gives diners a closer look at the creativity and inventiveness behind one of Auckland’s most exciting kitchens.

READER’S ECO TIP

“Freeze leftover herbs in an ice tray; it’s convenient and saves wastage.” - Belinda Jones

AI INGENUITY

A new tech start-up is developing a smart solution to the food waste problem with the help of artificial intelligence. The technology, developed by Wasteless, lets supermarkets use dynamic pricing for perishable food so that items closer to their ‘best before’ date, such as cheese, milk and bread, are sold at lower prices. The AI technology easily integrates with the retailer’s existing IT system and has been reported to reduce waste by more than 30 per cent, with the potential for an 80 per cent reduction in food waste.

ISLAND STYLE PB

Kiwi fans of Fiji-made Island Style Peanut Butter will be happy to hear it will begin exporting its range to New Zealand from the Pacific island in September. Founders Heather and Gary Pickering, who now live permanently in Fiji, source premium peanuts from Argentina and Australia and are excited to begin growing their hi-oleic peanuts in Fiji in the coming years: “We are passionate about using and sourcing as much as we can from Fiji and other Pacific Islands, to create local jobs and to contribute to the Fijian economy.” Island Style has three peanut butters: The Drizzle and Crunch Coconut Peanut Butter, and The Chocolate Peanut Butter. Available at participating supermarkets and specialty food stores nationwide.

BOTTLE IT

Scientists have found a way to convert plastic bottles into vanilla flavouring using genetically engineered bacteria. The research, published in the journal Green Chemistry, showed that engineered E. coli bacteria was able to turn an acid found in plastic bottles into vanillan, a compound used to create the smell and taste of vanilla in ice cream, soda and cosmetics. “This is a really interesting use of microbial science to improve sustainability,” says Ellis Crawford from the Royal Society of Chemistry.

HEALTHY LUNCH FOR KIDS

Children around the country are now enjoying healthy lunches of teriyaki rice bowls, fresh pita wraps and nachos through Pita Pit’s involvement in the Ka Ora, Ka Ako Healthy School Lunch Programme. Local Pita Pit stores prepare fresh meals for the schools in their area, now reaching 50 schools and 11,000 children across New Zealand.

TRUE BLUE

Food scientists are celebrating a major breakthrough with the discovery of the very first naturally-derived blue food colouring. The team of scientists from the University of California, Davis have successfully developed a cyan blue colourant from pigments found in red cabbage. Up until this point, blue has been one of the hardest colours to source naturally. “This discovery provides a solution to a long-standing food colour need, potentially fulfilling the growing consumer demands for utilisation of more natural ingredients in food while keeping a vibrant colour palette,” they conclude.

FEAST IN THE SKY

The Sydney Tower has launched a new sky-high dining experience, with tantalising cuisine and panoramic views of the city skyline. SkyFeast is a new buffet at the tower, which has recently undergone a $12 million refurbishment and was named in the shortlist for the 2021 Australian Interior Design Awards. Head chef Stefan Schröder has crafted a buffet menu of over 30 dishes for a culinary diverse feast, including Sydney rock oysters and Marrakesh-style lamb korma. SkyFeast runs every day of the week, lunch and dinner.