Food

Like many Kiwis I adore Italian food. I’ve scoffed countless slices of pizza and bowls of tiramisu, quaffed more prosecco than I probably should, and slathered pesto on anything I could lay my hands on. I’ve even taught hundreds of homecooks how to m

I treated myself to your magazine and thought I’d flick through it once and find one recipe to try. It turns out there are so many affordable and tasty looking recipes to make! The small book with birthday cakes has my four year old’s birthday cake s

Arriving on Friday night, I was definitely ready for cocktails and conviviality, and the Cordis Lobby Lounge didn’t disappoint. Contemporary elegance combined seamlessly with Kiwi hospitality and in no time I was sipping a delicious aperitif made wit

This issue is packed with fabulous Italian dishes, but before you get going, you might want to check you have the right tools of the trade… A ROLLING PIN Fresh pasta is incredibly cheap to make (see page 116), but can be challenging to roll. For sma

This issue might be all about the Italian, but that doesn’t mean we can’t celebrate other cuisines. Ahead of Manu Feildel’s imminent return to our screens in the TVNZ 2 series My Kitchen Rules New Zealand, we asked the popular French chef to list th

MAKES 1 sharing plate • 10 whole prawns• salt and baking soda, to season• 2 garlic chives• 3 slices pancetta • 4 red chillies, deseeded• zest of 4 lemons, triple blanched, finely chopped• 4 tablespoons finely chopped parsley• 3 tablespoons fine

What’s the biggest challenge in creating dishes for a predominantly seafood restaurant? The toughest part is availability. If a bad storm rolls in, the fishing boats can’t head out, which means we have to get a bit creative! What do you think will

Being based in Auckland city, I’m spoilt for choice when it comes to finding a yummy lunchtime spot, but I love hearing about newcomers to the scene. So when I was told Rude Boy Deli & Eatery had opened, I was quick to check it out. Their cabinet is

• Prevent bananas ripening too quickly by separating the ripe and less ripe, and binding the stems in plastic wrap. Keep bananas apart from other ripe fruit to prevent the naturally occurring ethylene from initiating the ripening process. • It’s not

Free range chicken is becoming more popular with Kiwis, and if you take a look at a Tegel free range farm, it’s easy to see why. We’re proud of the care we put into the health and well-being of every one of our chickens. Our free range chooks spend t

Place flour in a mound on a work surface. Make a large well in the centre; break eggs into well. Using a fork, gently beat eggs, while reinforcing the edge of the flour well with your other hand to prevent any egg escaping. Continue stirring with the

Q Is there a secret to the perfect egg carbonara? Mine always seem to be either swimming in raw egg or clogged in a lumpy dry sauce! A The difficulty is that you need enough heat to melt the cheese and thicken the egg, but not so much as to scramb

If you want to get the kids interested in gardening, then fast-growing radishes are a great place to start. Position them in a lightly shaded spot where the soil is fairly loose – dig over the area to break it up. Carefully sow seeds in a trench abou

What’s the key to great Italian cooking? Awesome extra virgin olive oil that’s fresh, and a fantastic Italian parmigiano-reggiano cheese that can get grated over anything to transform it. Can you share your favourite Italian dish? Spaghetti – ideall

Looking for tasty meals for lunch, dinner or brunch? Tilda’s steamed basmati range of crafted recipes offers versatile meal inspiration. So if you fancy the taste of the Orient, or want something wholesome like brown basmati and quinoa, this is the r