Friday, September 15, 2006
Mmm foodFood has become something that can infer meanings by themselves, evoke memories, set the mood of a function and so on. I know that if I ever find a place serving a great dish of sesame veal (so far this search has been unsuccessful) it will remind me straight away of my wonderful nanny who cooked like a dream for foodies. A cake of any kind tends to imply a celebration of some sort - whether it be a birthday, a graduation or some other great achievement. Not to mention that the arrival of a cake always livens up the atmosphere of any function (even if it's only position-jostling to get the piece with the most icing!). When someone makes another person's favourite dish, whatever it may be - the dish is an expression of love. All together now - awwww.
Eat food
Mecca Chancery (Auckland)
I was pleasantly surprised by the food at Mecca Chancery just the other day. Mecca have been in Auckland for quite some time now with several locations, along with varying levels of food and service quality. For example, about six months ago I went for dessert at Mecca in the Viaduct, where the dessert menu was uninspiring and water had to be requested. Funnily enough, my companion requested water for us - only for the waiter to bring out just one glass of water (ie not bringing water for the whole table!). Very odd.However - Mecca Chancery certainly seems to have stepped up their game. I had a delicious salt and pepper squid, very generous serving that comes with sweet chilli dipping sauce and salad, very reasonably priced. Other meals being served around me included vietnamese chicken salad, spanish meatballs, chicken lasagne - and even this monster-sized serving of a steak sandwich.
Looking for a place for your next lunch? Mecca Chancery is worth a visit. http://www.meccacafe.com/chancery.htm
Naked organics
I discovered the greatest chunky dip the other day, new from the Naked range of foods - a gorgeous basil pesto with feta and cashew. It's incredibly tasty, great on rice crackers, no doubt it will be a great addition to the summer barbeque season. I'm planning on baking some chicken thighs with this pesto spooned onto the chicken, then serving with a crunchy green salad and maybe some rice. Mmmmm. I might even try marinating the chicken in this pesto for a bit first.
You can find Naked organic products at the supermarket - they also do a great range of snack and protein bars, soup and, if I remember correctly, other dips and spreads. Garlic aioli is delicious.
Squid Row (Auckland)
Squid Row is a relatively recent addition to Auckland's eateries, introduced to me by a close friend who's also a food nut. Up on Symonds St in the city just next to the stunning French Cafe, Squid Row is in a lovely, airy building where the atmosphere is relaxed and, in the wintertime, made cosy by the powerful wall-mounted gas heaters. It predominantly serves seafood, but for those of you who are seafood squeamish (oh you are SO missing out) there are a few items on the menu that you'll be happy with. I must say that their garlic bread is one of the best I have ever tasted, long crunchy slices just dripping with a garlicky butter. YUM.
This place is worth going to - check it out http://www.squidrow.co.nz
Make food
Strawberry and Limoncello Tiramisu
When we hosted our families for our first Christmas at our new place, it was our first time preparing a full-on meal for more than two people. I love the internet when it comes to recipe-hunting, you'll probably find anything you're looking for and a whole lot more besides. Anyway, I found this great recipe for strawberry and limoncello tiramisu from Julie Le Clerc, published with the NZ Herald. This recipe is really easy and makes so very tasty a dessert! Even better - you'll find everything you need at the supermarket (although I prefer to get strawberries from the Sunday markets in the summertime).
Ingredients
2 eggs
1/4 cup caster sugar
250g mascarpone
2 punnets strawberries
1/2 cup Limoncello (lemon liqueur)
1/2 cup cold water200g savoiardi biscuits (Italian sponge fingers)
1. Put eggs and sugar in a bowl and whisk until thick and creamy. Whisk in the mascarpone until smooth. Hull and dice half the strawberries.
2. Combine the Limoncello and water in a bowl. Dip the savoiardi biscuits one at a time in this liquid and arrange in the base of a serving dish (a lasagne dish works well). Cover with half the mascarpone mixture and the diced strawberries.
3. Repeat with another layer of dipped savoiardi. Top with a smooth layer of mascarpone mixture. Chill for 5-6 hours or, preferably, overnight.
4. Decorate with the remaining strawberries before serving.
See food
Cuisine Dining Guide
Cuisine has produced this great little magazine of restaurant recommendations for all of NZ, organised by region. It's the best thing if you're planning a trip to somewhere in NZ, and the eateries are also listed with a cost range so you can pick something within your budget. You'll find this in the magazine area of the booksellers.
