Friday, November 17, 2006
See food
Food markets are the best. Actually markets in general are the best. I love the Sunday morning market in Takapuna, where you can get fresh fruits and vegies at great prices, fresh bread from various bakers, all sorts of goodies. In fact, there's a guy there who has the most delicious Turkish bread and tasty-looking baklava (not terribly into baklava so I'm not sure if it's good, but judging by how other people buy it, I assume it's pretty good!), a lovely couple who sell home-cured bacon and sausage etc, all sorts. The bacon is fantastic - better than supermarket stock, just as good as the stuff from the gourmet butchers in Ponsonby.
So on that topic - I thought I saw that Auckland City is starting a farmers' market on Saturdays. Can't quite remember, but think it's on around Britomart somewhere, from 8:30am. I hope it's a success - there's nothing like being able to get fresh food straight from the producers. And we've got such great produce in NZ, shame not to appreciate it!!
Another market I'm eager to visit - Devonport's farmers market. I think they're quite sporadic, but the next one is Sunday 26 November on King Edward Parade. Website here http://www.devonportfarmersmarket.co.nz/index.html. Devonport's so lovely as well in the summertime - especially the great woodfired pizza place Manuka. YUM. I recommend the Mediterranean pizza - sundried tomatoes, feta cheese, olives, basil. Simple but just so incredibly tasty. Check out their menu here http://www.manukarestaurant.co.nz/. Be warned - this place is POPULAR, so make sure you allow some time!!
Food markets are the best. Actually markets in general are the best. I love the Sunday morning market in Takapuna, where you can get fresh fruits and vegies at great prices, fresh bread from various bakers, all sorts of goodies. In fact, there's a guy there who has the most delicious Turkish bread and tasty-looking baklava (not terribly into baklava so I'm not sure if it's good, but judging by how other people buy it, I assume it's pretty good!), a lovely couple who sell home-cured bacon and sausage etc, all sorts. The bacon is fantastic - better than supermarket stock, just as good as the stuff from the gourmet butchers in Ponsonby.
So on that topic - I thought I saw that Auckland City is starting a farmers' market on Saturdays. Can't quite remember, but think it's on around Britomart somewhere, from 8:30am. I hope it's a success - there's nothing like being able to get fresh food straight from the producers. And we've got such great produce in NZ, shame not to appreciate it!!
Another market I'm eager to visit - Devonport's farmers market. I think they're quite sporadic, but the next one is Sunday 26 November on King Edward Parade. Website here http://www.devonportfarmersmarket.co.nz/index.html. Devonport's so lovely as well in the summertime - especially the great woodfired pizza place Manuka. YUM. I recommend the Mediterranean pizza - sundried tomatoes, feta cheese, olives, basil. Simple but just so incredibly tasty. Check out their menu here http://www.manukarestaurant.co.nz/. Be warned - this place is POPULAR, so make sure you allow some time!!
Wednesday, November 08, 2006
Make Food
Following a recipe isn't always the best...
You can't always trust a recipe. Food photography can be so misleading. I had a disappointment with a recipe our of the weekly Canvas magazine that comes with each Weekend Herald. The recipes were for meals that could be whipped together quickly, and one of the items was mince bolognese. I've made a fair share of these and thought, well, why not try a recipe for once instead of simply flinging the ingredients together.
Well that was a mistake. Firstly, for meals that could be whipped together quickly, no fuss, why then should a step be 'simmer for an hour until sauce has thickened'? I don't have time to simmer for an hour when I make spag bol!! Even after simmering, my sauce wasn't really that thick (probably a clear centirmetre of liquid still hovering above the mince mixture) nor was it that tasty. I suppose I prefer my bolognese sauce to be more tomato than meat, and really, the sauce was more meat ever so slightly tinged with tomato.
Next time? Stick to the basics. Canned tomato, a couple of garlic cloves, half an onion, salt, pepper, fresh basil, tomato paste. Simmering? Yep, but only for maybe 20 minutes at the end!!
And don't forget the little detail that just makes it fab - shavings of the best parmesan cheese you have in the fridge...
Following a recipe isn't always the best...
You can't always trust a recipe. Food photography can be so misleading. I had a disappointment with a recipe our of the weekly Canvas magazine that comes with each Weekend Herald. The recipes were for meals that could be whipped together quickly, and one of the items was mince bolognese. I've made a fair share of these and thought, well, why not try a recipe for once instead of simply flinging the ingredients together.
Well that was a mistake. Firstly, for meals that could be whipped together quickly, no fuss, why then should a step be 'simmer for an hour until sauce has thickened'? I don't have time to simmer for an hour when I make spag bol!! Even after simmering, my sauce wasn't really that thick (probably a clear centirmetre of liquid still hovering above the mince mixture) nor was it that tasty. I suppose I prefer my bolognese sauce to be more tomato than meat, and really, the sauce was more meat ever so slightly tinged with tomato.
Next time? Stick to the basics. Canned tomato, a couple of garlic cloves, half an onion, salt, pepper, fresh basil, tomato paste. Simmering? Yep, but only for maybe 20 minutes at the end!!
And don't forget the little detail that just makes it fab - shavings of the best parmesan cheese you have in the fridge...
Wednesday, November 01, 2006
Eat food
Red Restaurant, 170 Jervois Rd, Herne Bay, Auckland
I have seen many reviews of Red and been sorely tempted by the glowing words that described this place. Unfortunately I had never been able to make it until last weekend, when we discovered that Red had started opening on a Sunday for lunch. And what a fantastic lunch it is. The menu is wonderfully varied, interesting dishes, and generous servings - all very reasonably priced too for the fantastic food and service that you get. I had the most delicious chicken liver and cognac pate as part of a platter - don't screw up your nose at liver. Funny how so many people eat pate but not liver (just quietly, liver is often the main ingredient in pate...). Our maitre' d was fantastic - you could just tell that he knew everything and had a genuine interest and passion in the food this restaurant produced (I actually suspect he might be the owner...). My sister had a seafood chowder, Welsh style - lovely and chunky but not creamy - great for those of us who don't often enjoy seas of cream.
I'm going back for dinner in the not-too-distant future. Actually, as soon as possible if I can wangle it! Red is a small place, only two chefs there, so bookings are absolutely essential as I'm told this place has quite a following. But based on that lunch - thoroughly recommended.
You can see Red Restaurant's menu on http://www.menus.co.nz/red/
Red Restaurant, 170 Jervois Rd, Herne Bay, Auckland
I have seen many reviews of Red and been sorely tempted by the glowing words that described this place. Unfortunately I had never been able to make it until last weekend, when we discovered that Red had started opening on a Sunday for lunch. And what a fantastic lunch it is. The menu is wonderfully varied, interesting dishes, and generous servings - all very reasonably priced too for the fantastic food and service that you get. I had the most delicious chicken liver and cognac pate as part of a platter - don't screw up your nose at liver. Funny how so many people eat pate but not liver (just quietly, liver is often the main ingredient in pate...). Our maitre' d was fantastic - you could just tell that he knew everything and had a genuine interest and passion in the food this restaurant produced (I actually suspect he might be the owner...). My sister had a seafood chowder, Welsh style - lovely and chunky but not creamy - great for those of us who don't often enjoy seas of cream.
I'm going back for dinner in the not-too-distant future. Actually, as soon as possible if I can wangle it! Red is a small place, only two chefs there, so bookings are absolutely essential as I'm told this place has quite a following. But based on that lunch - thoroughly recommended.
You can see Red Restaurant's menu on http://www.menus.co.nz/red/
