tag:blogger.com,1999:blog-29611571315742238562024-02-19T06:46:25.414-08:00Relish the memory.Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-2961157131574223856.post-87825534407018463372016-02-07T22:22:00.000-08:002016-02-07T22:22:33.751-08:00The Donut Round Up.<div class="MsoNormal">
<span style="font-family: Calibri;">After spotting a 'Whittaker’s Peanut Slab' Waitangi Day Special from <a href="http://www.crosstowndoughnuts.com/" target="_blank">Crosstown Doughnuts</a> on my Instagram feed I was forced to: a) crave donuts, b) feel seriously nostalgic about being a Kiwi and eating my way around London, and c) reflect upon the vast array of donuts I have recently devoured.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYVKkFT-DitdiMt02YkiZfgFjCXhkA_lllwbHmjaKV-Ra11yKVFA1_-gAem6twxV6HzZ79balsxFbFqng9x4Ihl_BxdvJ1IUN0p32YRRvJTXhJWQaLyulWnilhLoyITWUdXzUurt0FlnKI/s1600/Inside+St+Johns+Dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYVKkFT-DitdiMt02YkiZfgFjCXhkA_lllwbHmjaKV-Ra11yKVFA1_-gAem6twxV6HzZ79balsxFbFqng9x4Ihl_BxdvJ1IUN0p32YRRvJTXhJWQaLyulWnilhLoyITWUdXzUurt0FlnKI/s640/Inside+St+Johns+Dough.jpg" width="640" /></a></div>
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<span style="font-family: Calibri;">If you follow </span><b style="font-family: Calibri;"><a href="https://www.instagram.com/relishthememory/" target="_blank">@relishthememory</a></b><span style="font-family: Calibri;"> on instagram you’ll know that I was lucky enough to have six weeks galavanting around Europe late last year (see: #rtmgoesglobal). I went with one mission - to EAT! And that’s exactly what I did. On the menu, was a true culinary adventure with a handful of the finest fellow food-loving female counterparts. Although not all of this sugar dipped goodness was divulged on this trip, the remainder of this list has been consumed since my return home.</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">So without further or do I give you the RTM Donut Round Up…<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3Wy37Of_FdzYR_iRjIcNeOnr89OCMLLylL9R_j8foNbsPOOYP4GO3Xn-SN5oJcPbe6bdCgjIFVbmiBHoXJyrW5xfjK69zJpwefWcy1kQVo1rv6uLyXZa3mG-1xq5YuHZV5hrKVpxpF5_/s1600/St+John+Doughs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3Wy37Of_FdzYR_iRjIcNeOnr89OCMLLylL9R_j8foNbsPOOYP4GO3Xn-SN5oJcPbe6bdCgjIFVbmiBHoXJyrW5xfjK69zJpwefWcy1kQVo1rv6uLyXZa3mG-1xq5YuHZV5hrKVpxpF5_/s640/St+John+Doughs.jpg" width="640" /></a></div>
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<span style="font-family: Calibri;">St John Donuts – Sugar dipped, stuffed with Vanilla Bean Custard & Chocolate Mousse.</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><a href="https://www.stjohngroup.uk.com/" target="_blank">St John Maltby</a>, Maltby Street Market, London. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">A small brick laneway market full of tantalizing smells and drool-worthy morsels. Everything from giant pans of cheesy potato bake, ten varieties of British Scotch eggs and even a Pic’s Peanut Butter stall (proud kiwi moment!). With hungry punters in every direction we swarmed our way through the crowds – with my cousin gunning it straight for the ‘St John’ bakery, scoring the last few donuts of the day. Washed down with bubbles, it made for a truly fabulous London laneway experience.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC01RIdz8GaHisqGmanY-Sx3M1KOD8dlfipGeejRH4jIg7PDFCxJGN6TLqLAN94-6RE20_ujJrDP2rtBoUXznjJQj-oHoRq3nts8i8URCNBrQmsTbglVXiWRFr8-m34G8qOR9KPtRxnQn3/s1600/Beetroot+Dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC01RIdz8GaHisqGmanY-Sx3M1KOD8dlfipGeejRH4jIg7PDFCxJGN6TLqLAN94-6RE20_ujJrDP2rtBoUXznjJQj-oHoRq3nts8i8URCNBrQmsTbglVXiWRFr8-m34G8qOR9KPtRxnQn3/s640/Beetroot+Dough.jpg" width="640" /></a></div>
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<a href="http://www.crosstowndoughnuts.com/" style="font-family: Calibri;" target="_blank">Crosstown Doughnuts</a><span style="font-family: Calibri;"> –</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Beetroot Sourdough w. Lemon Thyme Custard, Lemon and Thyme infused Icing and Biscuit crumb sprinkle<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Soho Flagship Store, London<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">After insta-stalking these guys from afar I was determined to get my hands on one of these fascinating savoury-esqe donuts. Following a massive Indian feast at <a href="http://www.dishoom.com/" target="_blank">Dishoom</a>, I dragged my fellow-feaster kicking and screaming to hunt this guy down. Perfectly soft, full of herby creamy goodness and pink(!) in every way.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWdPfFyCnhI8byLSjAZhd3IV3_Wg21etLUsE5TbH7b-zsyvrLjcvgw6SXQ1kkwV02RhFIzMIb446955C5GE2EyXgtYLEDAMC9085HDVtWR0Fp6Mri8rIRpewrxArvmPi1gu9NB9zs5DIg/s1600/Crosstown+Pump.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWdPfFyCnhI8byLSjAZhd3IV3_Wg21etLUsE5TbH7b-zsyvrLjcvgw6SXQ1kkwV02RhFIzMIb446955C5GE2EyXgtYLEDAMC9085HDVtWR0Fp6Mri8rIRpewrxArvmPi1gu9NB9zs5DIg/s640/Crosstown+Pump.jpg" width="640" /></a></div>
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<span style="font-family: Calibri;">Pumpkin Sourdough w. Nutmeg Spiked Custard, Cream Cheese Icing, Orange Zest & Pumpkin seeds.</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Crosstown Doughnuts, Broadway Market Stall, Dalston.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Displeased with myself for not purchasing two flavours at the Soho store, I was euphoric upon spotting the Crosstown stall on my Broadway Market excursion with the finest kiwi tour guides! An autumn twist with another intriguing balance of soft, chewy sourdough, spicy custard and no offensive sugar hit. I also grabbed a Peanut Butter & Jam version for the aforementioned fellow feaster, as an ironic apology for making her eat so much. Needless to say, she was most grateful. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyc1dzTGYcWx_ZO4SSKVifWlwkn43WhyphenhyphenDsD7FVFortra1ou0qXVPRBqRAcZ-tucgRzyM4Hlp2feaJfObnIZreMy10ARXwiFMW7M_Us3MYcKXi_t1Ostsl8F052ikwY0S53P0TXXaHPLQqW/s1600/Giant+Doughs+at+River.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyc1dzTGYcWx_ZO4SSKVifWlwkn43WhyphenhyphenDsD7FVFortra1ou0qXVPRBqRAcZ-tucgRzyM4Hlp2feaJfObnIZreMy10ARXwiFMW7M_Us3MYcKXi_t1Ostsl8F052ikwY0S53P0TXXaHPLQqW/s640/Giant+Doughs+at+River.jpg" width="640" /></a></div>
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<span style="font-family: Calibri;">Two Giant Handmade Jam and Cream Donuts, plus several of the same mini donuts.</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-tab-count: 1;"> </span><a href="http://thewhippedbaker.co.nz/" target="_blank">The Whipped Baker</a>, Tauranga Farmers Market.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">I ordered these special guys for my Dad to enjoy down at his whitebaiting spot for his 60<sup>th</sup> Birthday. As you can see they were HUGE. Filled with fresh cream, encased in a soft doughy exterior and dunked in crunchy sugary goodness. Dad’s donut love was at an all time high after these beauties. Sharing the donut love I also ordered mini versions for his 60<sup>th</sup> birthday bash, enjoyed by guests after Dad pulled his cake-face-planting party trick and threw a few to the crowd for good measure. What a guy! <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRDirj9i6E04ZhUJsLEIJV1jKshfLAO-phVJXaIYQhlhK41AN-eReoPu2URHqgN5hsawGgrvVa_c8hYFgsnUFXBVT1b-kP2Zt8dBrryT04BGkRjk2LmSp23YOweSy2ojKvrEDZ9GuQepE/s1600/Dads+Mini+Doughys.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRDirj9i6E04ZhUJsLEIJV1jKshfLAO-phVJXaIYQhlhK41AN-eReoPu2URHqgN5hsawGgrvVa_c8hYFgsnUFXBVT1b-kP2Zt8dBrryT04BGkRjk2LmSp23YOweSy2ojKvrEDZ9GuQepE/s640/Dads+Mini+Doughys.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXckg4NHMxv5n1QzQbhbZnuWqRHF_wi3hugc0rcAxhDC1APgRIA4KmbSa3SIQ3iLN01wt55fTU_Woq2wBDw63ExCtYGED-Ja0PtpV2IRUw3E0lLQSSR84YZ8VtpPMYLBx1buvBa7FjYOmG/s1600/Lil+Sister+doughy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXckg4NHMxv5n1QzQbhbZnuWqRHF_wi3hugc0rcAxhDC1APgRIA4KmbSa3SIQ3iLN01wt55fTU_Woq2wBDw63ExCtYGED-Ja0PtpV2IRUw3E0lLQSSR84YZ8VtpPMYLBx1buvBa7FjYOmG/s640/Lil+Sister+doughy.jpg" width="640" /></a></div>
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<span style="font-family: Calibri;">Fresh Jam and Cream Donut featuring generous amounts of cream and signature raspberry jam.</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-tab-count: 1;"> </span><a href="https://www.facebook.com/littlesistercafe/" target="_blank">Little Sister Café</a>, Henderson, Auckland.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Well-known in the West, this café does a damn fine version of a donut. With an outrageous cream to dough ratio it made the post-holiday-first-week-back-to-work a little less painful. Particularly when your boss is paying. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uebzE6n31XjcQG36uWAT0PWi98csZmIwrH_KLll0I5q_DSiOHtC8ijVV0kN18yvX58Cli1lTcSzdJEIqnPM8WRZNvQLUDD4Z_vuRBMEVeoul_H4zmqbUUjXO5FVdPNJ0Q6b3fXheOiIa/s1600/Maple+Bacon+Dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uebzE6n31XjcQG36uWAT0PWi98csZmIwrH_KLll0I5q_DSiOHtC8ijVV0kN18yvX58Cli1lTcSzdJEIqnPM8WRZNvQLUDD4Z_vuRBMEVeoul_H4zmqbUUjXO5FVdPNJ0Q6b3fXheOiIa/s640/Maple+Bacon+Dough.jpg" width="640" /></a></div>
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<span style="font-family: Calibri;">Maple & Bacon Sugar Crusted Doughnut.</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-tab-count: 1;"> </span>Martin Bosley, <a href="http://www.citymarket.co.nz/" target="_blank">City Market</a>, Wellington.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Following a thought-provoking and fulfilling few days of food chat (and feasting) at the NZ Foodwriters Conference – this salty, sugary wee number was the perfect finale to the weekend. After proving brioche dough in the early hours of the morning the man himself – a highly acclaimed NZ Chef – is right at home feeding hungry Wellingtonian’s with the best Free Range Bacon and Egg Butties in town. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcOFCQC04-AHVP4Pc8PzWybekBXi6y31N-xHJc6BUanAjTW0SvfNbhkfzZFc7lVdgcEfExCyWA0H4o78zpyuiBe8RdwbGCLEwMmHw3eJpVOU8aYrk6GzJFtVUpPrXYBKmMx-5Bl84iPXa/s1600/Tam+Goats+Doughs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcOFCQC04-AHVP4Pc8PzWybekBXi6y31N-xHJc6BUanAjTW0SvfNbhkfzZFc7lVdgcEfExCyWA0H4o78zpyuiBe8RdwbGCLEwMmHw3eJpVOU8aYrk6GzJFtVUpPrXYBKmMx-5Bl84iPXa/s640/Tam+Goats+Doughs.jpg" width="640" /></a></div>
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<span style="font-family: Calibri;">Mini Sourdough Donuts w. Tamarillo Compote & Goats Cheese Foam.</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-tab-count: 1;"> </span><a href="http://orphanskitchen.co.nz/" target="_blank">Orphans Kitchen</a>, Ponsonby Rd, Auckland.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">No stranger to the Auckland food scene – Orphans Kitchen is well known for pushing boundaries and serving up thoughtful ingredients in an interesting way. These doughnuts were no exception. With a decent amount of sourdough chew, the tart tamarillo tang, the airy foam goats cheese and light sugar dust made for a seriously memorable mouthful.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gGhSTgeLlRbyqoxe1yTmh0BTuN81xWj1G88a2H0rc5oCps5goK_cMEUXSte0gPIuF699dH7ca4mJYY6OASXCZkWz1Yd_2NWEaAhIHZed4C7S0u0wMxFG1yCmswfhYuFyEA7ff4F0IiE6/s1600/Pub+Cat+Donuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gGhSTgeLlRbyqoxe1yTmh0BTuN81xWj1G88a2H0rc5oCps5goK_cMEUXSte0gPIuF699dH7ca4mJYY6OASXCZkWz1Yd_2NWEaAhIHZed4C7S0u0wMxFG1yCmswfhYuFyEA7ff4F0IiE6/s640/Pub+Cat+Donuts.jpg" width="640" /></a></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p> </o:p></span><span style="font-family: Calibri;">Raspberry & White Chocolate, Cinnamon, Salted Caramel Banana, Classic Custard & Crème Brulee.</span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><a href="https://www.publiccatering.co.nz/" target="_blank">Public Catering Company,</a> New Plymouth.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Pre-engagement party antics in the 'Naki' consisted of lunching on luscious donuts with the ladies. Tangy raspberries balancing sweet white chocolate, toffee drizzle for crunch on the crème brulee and salted caramel banana-filled custard for the win. If you are looking for another reason to get yourself down to Taradise – these are it.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Well that’s that – the RTM donut round up. Of course the notorious Little and Friday Donuts may have been missing here, but they are certainly not forgotten. Here’s to many more sweet, round and sugary themed moments in 2016. X <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p>*Disclaimer - I have chosen to interchangeable use the spelling of both 'doughnut' and 'donut'. Mostly because when it comes to doughy's, I don't like to discriminate. </o:p></span></div>
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Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com1tag:blogger.com,1999:blog-2961157131574223856.post-12491693357002659842015-08-09T03:15:00.004-07:002015-08-09T13:46:15.066-07:00How to Eat like a Royal in Queenstown: Part 1.<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia;">Not even a
two-hour delay due to runway ice could have curbed my excitement for a week with my family in Queenstown. The prospect of snow-capped mountains, my very
first ‘Fergburger’ and a seven course winery lunch was my kind of Monday
morning mantra. The picturesque flight complete with clear blue skies and
mountains that glistened in the morning sun truly took my breath away – whilst
restoring my appetite to full capacity. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPXvgRKKKTJFqTFl6-r_C5HVN5QyAXDzt7MV1p0L8gY62xCsWNWl_tjAIuRYAHUeCQwUI5Z7ut1Tg4eL5W9msqAAUiATp3Mvzt1-nCP9EMVmGsPWAL-J11WOfrwFfzgczY4grcNCvH57c/s1600/IMG_1055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPXvgRKKKTJFqTFl6-r_C5HVN5QyAXDzt7MV1p0L8gY62xCsWNWl_tjAIuRYAHUeCQwUI5Z7ut1Tg4eL5W9msqAAUiATp3Mvzt1-nCP9EMVmGsPWAL-J11WOfrwFfzgczY4grcNCvH57c/s640/IMG_1055.JPG" width="640" /></a></td></tr>
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<span lang="EN-US" style="font-family: Georgia;">Day 1. It all began in the crisp air of
Arrowtown, with an Allpress coffee from <a href="http://www.provisions.co.nz/provisions-cafe-arrowtown"><span style="color: blue;">Provisions </span></a>(unfortunately their famous
Sticky Buns had sold out!), a wander (READ: ice skate) through the quaint
little town made complete with merino sock purchase and fudge tasting at The
Remarkables Sweet Shop. Down a near-deserted alleyway and up the stairwell we
were welcomed by the cosy, hip and hustling atmosphere of <a href="https://www.facebook.com/pages/The-Chop-Shop-Food-Merchants/430034717104881"><span style="color: blue;">The Chop Shop Food Merchants.</span></a> </span><span style="font-family: Times;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsFkQoCg_HlcscQl_yp8LlRZX2gG5u12fKdqtBjZ5ADSl268H_YzWZ5zcI7-o_-TZ1hvxbyWKIrUY2BInZbm0cIvB9TLLsthjNwd7OrlTptW5LyBabQSntobQgjbbLj5BG3WndlP4J9qu/s1600/IMG_1015.jpg" imageanchor="1" style="font-family: Times; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsFkQoCg_HlcscQl_yp8LlRZX2gG5u12fKdqtBjZ5ADSl268H_YzWZ5zcI7-o_-TZ1hvxbyWKIrUY2BInZbm0cIvB9TLLsthjNwd7OrlTptW5LyBabQSntobQgjbbLj5BG3WndlP4J9qu/s400/IMG_1015.jpg" width="400" /></a></div>
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<span style="font-family: Times;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia;">Following a classic ‘dad joke’ about
the lack of chops, the rest of the menu promised some seriously interesting
feasting. Confit rabbit, spiced roasted chestnuts and fried sage fettuccini
complete with lemon labneh and French sorrel. Dreamy, creamy and devoured with
forkfuls flying across the table. Their infamous ‘Elvis’ Corn Fritters with
chilli caramel, coriander salad and a perfectly poached egg would have done the
rock star proud. They tried to take it off the menu once before, but an up roar
from locals meant it was there to stay. A few glasses of pinot gris, smoked
pork hock hash and a savoury donut meant I didn’t even miss the Turkish eggs
(another signature dish). Who am I kidding, I’m already planning my
return. </span></div>
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<span lang="EN-US" style="font-family: Georgia;">A wander around Lakes Hayes to digest
lunch geared us up for the carb-fest that awaited, at The Cow - my Dad’s
favourite restaurant in the world. This long-standing historic pub is hidden
down Cow Lane, and serves up generous portions of ‘Pizza and Spaghetti’ to
hungry families and hardcore ski-bunnies after a big day on the slopes. But the
true gem in this place is their ‘Homemade Bread’ a warm wholemeal loaf
slathered in garlic and herbs, served with a slab of softened butter and a
giant bread knife so you can DIY! With the fireplace roaring we gorged on
pizzas loaded with prawns, salami, tomatoes, olives and extra anchovies. Along
with bowls of spaghetti where the seafood swam amongst the creamy white wine
sauce and where chicken livers and mushrooms made the best of friends. An
evening of comfort food and conversation that lead to full bellies and even
fuller hearts.</span><span style="font-family: Times;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia;">Day 2. Waking up to a -7 degree morning
was an experience in itself, but what it lacked in warmth it made up for in
beauty. We warmed our cockles at the stunning and newly renovated <a href="http://sherwoodqueenstown.nz/"><span style="color: blue;">Sherwood Hotel</span></a>,
restoring last night's gluttony with a Dynamic Vinyasa Yoga class in their very
own (heated) studio. Followed by a bowl of hearty porridge in their chic
refurbished eatery. Poached tamarillos and chia-cacao-nut crumble sprinkled on
creamy oats was a hug in a bowl, washed down by coffee with a view. We heard a
whisper that they are offering a range of yoga/health retreats - alongside food
foraged straight from their kitchen garden. Guess I’ll be seeing you there.</span></div>
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<span lang="EN-US" style="font-family: Georgia;">A wander back along Lake Wakatipu in
the brisk air awakened our zen senses, but nothing could prepare us for the
gastronomic sensation that awaited at <a href="http://www.amisfield.co.nz/"><span style="color: blue;">Amisfield</span></a>. A Tuesday afternoon and this
Winery/Bistro was full to the brim, and from the first bite, it was clear to
see why. Our Trust the Chef menu was exceptional. From the award-winning wines,
duck parfait on wafer-thin seed crackers and wild rabbit rillete to the
mushroom truffle risotto. Lamb rump with roasted garlic puree, black fermented
garlic and fried sage leaves blew us away, combined perfectly with two-way
kumara, black truffle butter and more of those crispy sage sensations. Did I
mention the wine. Two words. Pinot Noir. </span><span style="font-family: Times;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia;">Dessert. A chocolate fondant, as it
should be, rich, decadent and complete with oozing molten centre. Their take on
a ‘Walnut Apple Crumble’ remains firmly engraved in my mind - beautifully
plated with cinnamon cream, beetroot poached apple, candied walnut powder and
balsamic reduction. Truly inspiring fare. It felt like a dream.</span></div>
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<span lang="EN-US" style="font-family: Georgia;">Not wanting the dream to end we finished
the evening with a sophisticated lakeside drink at the historic <a href="http://www.eichardts.com/"><span style="color: blue;">Eichardt’s Private
Hotel and Bar</span></a>. Nibbling on squid ink battered calamari with lemon
aioli and fries, cause clearly we were starving. Less than 48 hours and
Queenstown had me hooked…</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> TBC... x </span></div>
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Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-88240239095791982642015-05-21T03:20:00.002-07:002015-05-21T15:06:23.597-07:00Mind over Mandarin.<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">It’s about this time each year that many of
us find ourselves elbow deep in mounds of mandarins. It’s hard not to love
these petite little citrus – their easy-peel ring of moon shaped segments, bursting
with sweet tangy juice that squirts in every direction and enough Vitamin C to
sink a ship. However, if you have found yourself a little overwhelmed by the
magnitude of your mandarin haul, here are a few ideas I have been whipping up
recently to put your ‘mandys’ to good use.</span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">No surprise that first and foremost on my
mind was cake. Reverting to one of my all time favourites, the Orange Almond
Cake. I came up with a plan for Mini Mandarin Ghana Cakes. These cakes are all
about the dense fudgy texture and having the entire fruit in the mix (skin,
pith and all) means they have just the right balance of sweet, fruity,
nutty-ness.<span style="mso-spacerun: yes;"> </span>Despite my attempt to grease
them with coconut oil, the little buggers stuck like glue to the tray. I
managed to save the ‘extra’ bits by using them as a sprinkle. Waste not, want
not people. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">The synergy between orange and chocolate,
works just as well with mandarins. Melting Whittakers 72% Dark Ghana with a
little coconut oil, I covered my sins with the devilish chocolate drizzle and
sprinkled the crumb on top. Devoured as a brunch dessert with a dollop of honey
yoghurt and a mandarin flower, all was well in the world. Delving back in the
archives, I stumbled upon more of these mandarin flowers, that I had previously
served with black sticky rice and coconut cream. <o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXf0niOHMwFoZRK2hyphenhyphenVAgMpXBaIhfTyI5PLoKZanqCMosCNLKZ0OLgeRhLuhiuAnIw75NkFqvZWKTWk_8bbt8gaX_Po_kRSRvighdHAvHRF1XZdmCrg3g8j0cS1eC3a1Nd0ve6_VO7Zuf7/s1600/IMG_9688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXf0niOHMwFoZRK2hyphenhyphenVAgMpXBaIhfTyI5PLoKZanqCMosCNLKZ0OLgeRhLuhiuAnIw75NkFqvZWKTWk_8bbt8gaX_Po_kRSRvighdHAvHRF1XZdmCrg3g8j0cS1eC3a1Nd0ve6_VO7Zuf7/s640/IMG_9688.JPG" width="640" /></a></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">I even managed to match mandarins with one of my current kitchen obsessions – Tahini. Playing around with the recipe </span></span><span style="font-family: Georgia, 'Times New Roman', serif;">by wholefoods genius Sarah Britton, from her debut cookbook, </span><b style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.mynewroots.org/site/" target="_blank">My New Roots</a>. </b><span style="font-family: Georgia, 'Times New Roman', serif;">Another of my culinary inspirations - Emma Galloway of <b><a href="http://www.mydarlinglemonthyme.com/2015/04/sarah-bs-roasted-pumpkin-with-black.html#more" target="_blank">My Darling Lemon Thyme</a></b>, has showcased her recipe for Roasted Pumpkin on Black Rice with Tangerine Tahini Sauce </span><span style="font-family: Georgia, 'Times New Roman', serif;">on her blog</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><a href="http://www.mydarlinglemonthyme.com/2015/04/sarah-bs-roasted-pumpkin-with-black.html#more" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank"><b>here.</b> </a><span style="font-family: Georgia, 'Times New Roman', serif;">Replacing
tangerines with mandarins I whipped up this addictive concoction and
served it alongside Roasted Brussel Sprouts in Avocado oil. Easy,
nourishing and delicious.</span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">As I delved further into the savoury side of
things, I played around with a few takes on a Mandarin Asian Slaw. Nothing fancy, just your usual
slaw suspects – red cabbage, carrot, spring onion and fresh herbs –both
coriander and parsley. Shaking up a mixture of soy sauce, sesame oil, rice wine
vinegar, fish sauce, honey, mandarin juice, salt and pepper it brought new life
to this vibrant salad. </span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">From here I mixed things up with whatever I had on hand - toasted sesame seeds, steamed broccoli, soba noodles, chopped spinach, chunks of
baked salmon or a drizzle of tahini. The Fragrant Poached Chicken recipe from Kasey and Karena Bird's beautiful new cookbook - <b><a href="https://www.facebook.com/pages/Karena-and-Kasey-Masterchef/649563641749736" target="_blank">'For the Love Of' </a></b>goes so well with this slaw. Not only is that</span></span><span style="font-family: Georgia, 'Times New Roman', serif;"> green spring onion sauce a revelation, </span><span style="font-family: Georgia, 'Times New Roman', serif;">their self-published book (!!!) is loaded with interesting inspiring recipes that make you want to lick the page and cook every night of the week. Do yourself a favour and go and purchase one now. </span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Finally the perfect post dinner treat, to
use up any of that leftover dark chocolate (if it has not yet disappeared).
Simply melt the chocolate with a teaspoon of coconut oil in a small saucepan and
then dip half of a single mandarin segment in the chocolate mix. Lay on greaseproof paper, sprinkle with sea salt and place
in fridge til set.</span></span></div>
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<span lang="EN-US"><o:p><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></o:p></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Moral of the story don’t let a pile of
mandarins get you down. Despite their annoying white pith, there are plenty of
ways to get their juices flowing at every meal. And if in doubt, embrace their
original state. Peel and consume one segment at a time. Mind over
mandarin.<span style="mso-spacerun: yes;"> </span></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;"><span style="mso-spacerun: yes;"></span><o:p></o:p></span></span></div>
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<span lang="EN-US"><o:p><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></o:p></span></div>
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<span lang="EN-US"><o:p><span style="font-family: Georgia, Times New Roman, serif;">-</span></o:p></span></div>
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<span lang="EN-US"><o:p><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Mandarin
Ghana Cake<o:p></o:p></span></span></u></b></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Recipe
altered from Nigella Lawson’s Clementine Cake recipe <b style="mso-bidi-font-weight: normal;"><a href="http://www.nigella.com/recipes/view/clementine-cake-2559" target="_blank">here. </a></b>I opted for mini cakes so used a muffin tray – but to avoid
sticking be sure to use muffin liners or just stick with the cake tin! <o:p></o:p></span></span></i></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">6 medium mandarins – boiled and blitzed<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">150g coconut sugar (white sugar would be
fine) <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">250g ground almonds<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">6 eggs<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">1 tsp baking powder<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">150g dark chocolate – I used Whittakers 72%
Dark Ghana<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">1 tsp coconut oil<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Place mandarins in a pot, cover with water
and boil, for about an hour or until soft. Leave to cool slightly. Drain and
blitz in a food processor or blender until smooth. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 180 degrees C. Grease and
line a medium sized cake tin (approx. 22cm) or 12-hole muffin tray. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Transfer mandarins into a large bowl, add all
other ingredients and mix to combine. Pour mixture into the tin.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Bake cake for 40 minutes or until a cake
skewer comes out clean. (20 minutes for the mini cakes). <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Remove from oven and leave to cool for five
minutes in tin then transfer to a wire rack.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">In a small saucepan, preferably over a
double boiler, melt the chocolate and the coconut oil until smooth. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Drizzle over the cake and serve with a
dollop of yoghurt and a fresh mandarin flower. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">X.</span></div>
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<br /></div>
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Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com1tag:blogger.com,1999:blog-2961157131574223856.post-49303862240845776342015-03-05T23:50:00.003-08:002015-03-06T01:10:33.387-08:00Welcoming Wedding Katering.<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">What better way to welcome the ‘Katering’ (and blogging) world back than with a wedding! Just a few weeks ago a dear friend trusted me to help feed hungry guests and create delicious memories on her special day. Honoured, a little nervous and extremely excited at the chance to attend a wedding, I put together a simple vibrant menu to be served alongside an Artisan Wood Fired Pizza Caravan!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Assembling pre-dinner cheeseboards was my first port of call. These were served on rustic wooden chopping boards, made by hand by the father of the bride. Fresh herb pesto featuring variations of basil, coriander, parsley and rocket were served in mini mason jars alongside a stunning, bright orange-hued capsicum and cashew dip. A generous dollop of creamy garlic hummus was slathered close by. All of these goodies were whipped up by the brides’ family and friends, who utilised their flourishing garden crops – making my job a breeze!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">In the cheese department we opted for a Kikorangi Blue, Creamy Brie and Cumin Gouda. With the addition of fresh grapes, poached pear, quince paste, dried figs and marinated olives, they were ready to be mopped up by fresh ciabatta, wholegrain rice crackers and wafer thin crackers. As a true blue cheese lover I took far too much pleasure in portioning the giant wheel of Kikorangi and no guesses who tucked into any ‘extra’ slithers!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Salads were next on the agenda. Two varieties packed with colour, texture and plenty of wholesome vege. Putting my spiralizer to good use I transformed around forty large zucchini into a mound of zoodles/courgetti/zucchini noodles. This green noodle salad was dotted with edamame beans, cherry tomatoes, a bucket load of fresh basil leaves, roasted almonds, lemon juice and dressed in a basil garlic oil. I’m confident the return of empty bowls demonstrated salad success.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Next up was the slightly more substantial Kumara, Orange & Avocado Salad featuring a traffic light combo of colours. Roasted orange kumara, red quinoa, segmented orange, avocado, toasted sunflower seeds, fresh mint and Italian parsley all tossed together with lashings of pomegranate orange dressing. Vegan, vegetarian, diary free, gluten free but even more importantly according to grateful guests – damn delicious!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Dessert time got me barking mad…for the chocolate variety. This simple sweet treat provided a sophisticated finish to the days feasting. Using a base of the infamous Whittakers chocolate I embellished the White variety with ‘Fresh as’ freeze dried raspberries and pistachios. The creamy Five-roll Refined Milk Chocolate was topped with roasted hazelnuts, candied orange chunks and sesame seeds and the Dark Ghana Chocolate was studded with dried figs, coconut chips and roasted almonds.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">Re-utilising those stunning wooden boards we finished the platters with a rainbow of melon and stone fruit featuring rock melon, watermelon, honeydew melon as well as apricots, nectarines and peaches. The quirky addition of a Donut tower, was a request from the groom. A pile of freshly baked mini donuts filled with cream and custard, was something to behold, topped off with one giant cream and jam donut perching on top.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">And the part you’ve all been waiting for…the CAKE! Being the incredible lady that she is, the bride had the audacity to bake her own cake. A sticky date, pecan and coffee cake at that. It was super moist, full of warming spices and begging to be wrapped in a blanket of salted caramel buttercream. Which much to my delight was my job! Beating butter, icing sugar and salted caramel to oblivion, I lathered the four-layered cake with plenty of smooth sweetness. A light sprinkle of pecans between each layer and a single bright and beautiful sunflower was all that was required. Elegant, kind-hearted and real – just like the bride!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif;">A huge thanks to the help of my creative assistants - Charlotte (also feature photographer) and Briana. And of course to Anna for her faith in my ‘Katering’ X x</span></span></div>
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<span lang="EN-US"><span style="font-family: Georgia, 'Times New Roman', serif;">Photo credit: Charlotte Yarnton. The genius behind the lens. X</span></span></div>
Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com1tag:blogger.com,1999:blog-2961157131574223856.post-36108063507923384902014-07-05T23:26:00.001-07:002014-07-05T23:26:28.328-07:00One Flourishing Feijoa Season<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Courier New, Courier, monospace;">Flourishing and fleeting. Two words that
describe the highly sort-after and short lived season of the Feijoa. You know
the drill, as the autumn season approaches we are welcomed with small
supermarket batches at sky high prices. But if we wait, our patience is
rewarded with significant price drops or bucket–load deliveries from aunties,
cousins, neighbours and friends. I'm sure all you feijoa lovers can agree, it's truly
a fabulous time of year.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ynWUcqIQdYlWIzJVsW-PW-ThYaoUTBFstHPQhPbTUeDYrK8-oldU7yfOFgxDwSAHyrY9OuFcHrlRGlsFQ121itsYNeV2or3sruWji9kwlyfzV1SAkuuHhyphenhyphenGTs8RtjRJDPRq12ZB32T1L/s1600/Feijoa+top+view.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ynWUcqIQdYlWIzJVsW-PW-ThYaoUTBFstHPQhPbTUeDYrK8-oldU7yfOFgxDwSAHyrY9OuFcHrlRGlsFQ121itsYNeV2or3sruWji9kwlyfzV1SAkuuHhyphenhyphenGTs8RtjRJDPRq12ZB32T1L/s1600/Feijoa+top+view.jpg" height="640" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Birds/Bees eye view.</span></td></tr>
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<span lang="EN-US"><span style="font-family: Courier New, Courier, monospace;">The ultimate feijoa connoisseur in my eyes
was my Poppa Lionel. He was a great man, hardworking, humble and very
resourceful. And boy did he know his feijoas. I can still picture him standing
in his kitchen, peeling the skin off each individual green gem ever so carefully,
with a very sharp knife, as to not waste a millimetre of that sweet, tarty goodness.
Into the pot they would go, with a dash of water and brown sugar to be softened
and stewed. He loved having a big dollop atop his creamy morning porridge or warmed weetbix, with an extra bowl for his grateful grand daughter. <span style="mso-spacerun: yes;"> </span>Lionel
the feijoa legend. It’s rather humbling to know that my feijoa passion is
genetic. <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPK9G4A54Qa3Ou2MY70KzM32JlQ0CJeOCIVmYIfvH3JdMYadLNSDkzBcXrFE8Xh9c0bEG_BreP6DPETEQ97MSR45KbiV86OsT2W86dICmCE2rYcnZLpXS4u_rEaIhdbHAhB5lZ6ZZ1fKD/s1600/Fresh+Feijs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPK9G4A54Qa3Ou2MY70KzM32JlQ0CJeOCIVmYIfvH3JdMYadLNSDkzBcXrFE8Xh9c0bEG_BreP6DPETEQ97MSR45KbiV86OsT2W86dICmCE2rYcnZLpXS4u_rEaIhdbHAhB5lZ6ZZ1fKD/s1600/Fresh+Feijs.jpg" height="640" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Straight from the tree. </span></td></tr>
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<span lang="EN-US"><span style="font-family: Courier New, Courier, monospace;">In true R.T.M. fashion when there is food to
be enjoyed – cake is not far from the equation. First off was a spin on a
favourite recipe, using the base cake from the trusty Raspberry-Coconut Slice <a href="http://talestosavor.blogspot.co.nz/2013/10/suave-sweets-for-salasai.html" target="_blank">here</a>.
I combined fresh feijoas, roasted rhubarb, coconut, vanilla and white
chocolate. A simple, moist and special cake, allowing each of the flavours to
sing in harmony. I jazzed it up a little with a jug of coconut custard – using
coconut milk as the base, heilala vanilla bean paste and sweetened with maple
syrup. My role was to play the middle-man in this cake journey. Sent from one
thoughtful Dunedin based lady to her Auckland friend! Secret squirrel cake
deliveries are surely becoming a thing.<o:p></o:p></span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQBX8VQNqz2cWZYF-PTEGpO3Azfq5g8y5KxR8BBXVK1OpsWD7JAatLz50ndSjflQ6WXC7dS0l-pjb0FMave0QrgL8qvC21P4sWBfgNsEvRj2TYgdPGvcLAfjHTKFZ2gXbBYPIseT7QlEg/s1600/Feij+Coconut+Rhubarb+Cake.jpg" height="640" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Feijoa. Rhubarb. Coconut. White Chocolate. Cake.</span></td></tr>
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<span lang="EN-US"><span style="font-family: Courier New, Courier, monospace;">The next cake was crafted out of a
combination of late-night boredom, leftover salted caramel and a feijoa frenzy
in the fruit bowl. A fragrant cinnamon vanilla cake dotted with juicy scooped
feijoa halves, drizzled with salted caramel and wrapped completely in a white
chocolate and salted caramel buttercream.<span style="mso-spacerun: yes;">
</span>I had some fun with the piping bag on this baby. And word on the street
was sweet, sweet satisfaction. <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYOms6IqwgWYuMSqU9BWfzbgPx2pl2bHd1V0mCAOJGt3VpJuce5Bxx-sB9I-0UZCZ4EL8f3hk4_QP7bwnpQjOHWvg-l21pgBmu39jzBjLeEcRwmPl-6ATXc9TWQ4Xdgid2EF2jhJeoDpI/s1600/Feij+Top+View.jpg" height="640" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">A Salted Caramel Feijoa encasement.</span></td></tr>
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<span lang="EN-US"><span style="font-family: Courier New, Courier, monospace;">As the months get cooler, incorporating the
healthful benefits of fresh ginger becomes a priority and a pleasure. I love the
spicy depth that ginger brings and how it is so versatile in both sweet and
savoury dishes. I retreated to my trusty Ripe Deli bible to consult another
stunning recipe – this Feijoa and Ginger Layer Cake. Using both fresh and ground ginger in the cake base it was filled with layers of ginger-stewed
feijoas and a few walnuts for crunch. All brought together by a fresh ginger spiked cream cheese icing. Feijoa and Ginger are old souls and this cake provided the perfect recipe to welcome a special friend for her big city visit.</span></span></div>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPDmWaWQRH3-nwJT0V5Uz0YaKrfCSJd_5aTD4aYlnySMXul0QhOBhVQyv41Cd5-4OYen8swIejrc5H6rFTifI4HoGfr1wnyVTurQv9nf3OiV68d5by7JReCsRotRxe2QGgVceXlO6U9Cq/s1600/Close+up+Feij+Ginger+Cake.jpg" height="640" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Gingery Feijoa </span><span style="font-family: 'Courier New', Courier, monospace;">Layers</span><span style="font-family: 'Courier New', Courier, monospace;">.</span></td></tr>
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<span lang="EN-US"><span style="font-family: Courier New, Courier, monospace;">With all those feijoas on hand I was
determined to incorporate some into a savoury dish or dinner of some sort.
Success came in the way of a Grilled Salmon Fillet with a Feijoa Salsa. Combined
with red onion, chopped radish, mint, lemon juice and a handful of baby spinach leaves. With two of my favourites on one plate this intriguing combination was destined for greatness and thoughtfully devoured. <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDBZ19Sfusa2cSYfedn_G-0RQpl1_FROrodP465q4PH1pWqlm6wdEhNU4zoaP2_KmQuXAxcLKT1T0_nJjg0XAnypfYsyTh2RnKHXZ2AnPpXR5slK0rSaekdsgW5RAH8NRQnMcbDioFSxy/s1600/Feij+Salmon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDBZ19Sfusa2cSYfedn_G-0RQpl1_FROrodP465q4PH1pWqlm6wdEhNU4zoaP2_KmQuXAxcLKT1T0_nJjg0XAnypfYsyTh2RnKHXZ2AnPpXR5slK0rSaekdsgW5RAH8NRQnMcbDioFSxy/s1600/Feij+Salmon.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Salmon & Salsa.</span></td></tr>
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<span lang="EN-US"><span style="font-family: Courier New, Courier, monospace;">With fruit bowls still overflowing these
lean, mean and green feijoa-laden breakfast options were going down a treat. First, a blended 'one
bowl wonder' featuring feijoas, frozen banana, spinach, celery, rocket, mint, vanilla,
cinnamon, maca and coconut water topped with chia seeds and toasted hazelnuts.
Phew. So refreshing, so filling and so packed full of goodness. The kind of breakfast that after consumption you feel just about as good as Lara Bingle looks. <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_yPQn0q7RbdbtV-Z9cKgaIOV5z2pgslHRyd4nHzDR1oJ3W7mJHXKCr70hwotXvZI0R2ZeHYy7rCC-VzIvMQTP-3TG_O7aNWwA6pcGcqyQY2oLB6tphqLwn6YWaLmzt6NcH8nDcnjOCva/s1600/Feij+Smoothie+Bowl.jpg" height="640" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Lean, green & mean. </span></td></tr>
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<span lang="EN-US"><span style="font-family: Courier New, Courier, monospace;">Finally an invention test, wait for
it…Green Oats! Pureed/blended spinach, water, cinnamon, ginger, vanilla, honey
to sweeten, oats and feijoa pulp - embraced together by boiling on the stove.
Served with natural yoghurt and a few slices of fresh feijoas. Nutritious AND
delicious. I empathise that the thought of ‘green porridge’ may sound
horrifying to some people. But if you close your eyes I promise you won’t know
any different. <o:p></o:p></span></span></div>
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<span lang="EN-US"><o:p><span style="font-family: Courier New, Courier, monospace;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bScmZbxcmGsA_ISYxCXTWAec66U0FB2jwGMKmYypGDQPNiMcpyyRMI_deebNhbJRpj-Ju2u-32zypZ6LQx4-zSqEGPn_GxlF_Nep6ThCyW3BhUEOd38uYquh1bNRvPIllZfxq-zsRh16/s1600/Green+oats.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bScmZbxcmGsA_ISYxCXTWAec66U0FB2jwGMKmYypGDQPNiMcpyyRMI_deebNhbJRpj-Ju2u-32zypZ6LQx4-zSqEGPn_GxlF_Nep6ThCyW3BhUEOd38uYquh1bNRvPIllZfxq-zsRh16/s1600/Green+oats.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Green Goblin of Porridge.</td></tr>
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</span></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span lang="EN-US">So with just a trace of their existence remaining,</span> we embrace their fleeting visit. And anticipate the fine Feijoa's return in 2015. X</span></div>
Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-18055809672462351602014-05-27T23:35:00.000-07:002014-05-27T23:35:26.639-07:00Culinary Creations in Collectif Magazine. The collaboration of young people and their creative talents is a truly glorious and wonderful thing. Some of which I have had the privilege and pleasure of being a part of. <a href="https://www.facebook.com/CollectifMagazine" target="_blank"><b>Collectif Magazine</b></a> is an illustrious example of the vision and passion of aspiring creatives - an intriguing combination of Art, Fashion and Culture. Onto it's seventh issue, it has gained a strong following. With a range of contributors sharing their work throughout the newsprint pages. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgXcCFhy266Eh9eGQgi3662orzS1cLadv75v7LnIAn4neTNYr7ielEC5wzuRjgcgzPG4gXN9vp5JbdlY3gSi4Mvn_YmKjMJKm_R_fxxYHLcgktoLSV20ctjhHRXyUVvz5ImHG7804udn5/s1600/IMG_8165.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDgXcCFhy266Eh9eGQgi3662orzS1cLadv75v7LnIAn4neTNYr7ielEC5wzuRjgcgzPG4gXN9vp5JbdlY3gSi4Mvn_YmKjMJKm_R_fxxYHLcgktoLSV20ctjhHRXyUVvz5ImHG7804udn5/s1600/IMG_8165.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Feijoa. Chia. Ginger. Pudding.</td></tr>
</tbody></table>
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After Katering for their Issue 6 launch party late last year, Sophie Peacocke, one of the Founders and Creative Director entrusted me enough to incorporate a few recipes in this years Winter Issue. After a few days of recipe development and taste-testing (poor me!) I settled on three toothsome options.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHuOvhJRcgQ56g_haiX7eZDjadeEG9ztQcBNyoczO90X2KpB8dPKlgi5SZ9NmggBdJv9iJBKcaZRrSTpDGDC2bDLXp4pooWl4PqIa4YBuwBGoh1SC2nXlYFgSLGdhVs1VZXUO3-gkdIjAk/s1600/Collectif+Behind+the+scenes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHuOvhJRcgQ56g_haiX7eZDjadeEG9ztQcBNyoczO90X2KpB8dPKlgi5SZ9NmggBdJv9iJBKcaZRrSTpDGDC2bDLXp4pooWl4PqIa4YBuwBGoh1SC2nXlYFgSLGdhVs1VZXUO3-gkdIjAk/s1600/Collectif+Behind+the+scenes.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sneak Peak. Pg 27.</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdYnuiVFXt2G9GU4iF3Us6cFt9mN6KdO-9H-_KLH0rmPm5wqqa-vSl0ASD3Na2AqIqRQdFbL9sLxMt2odMMWf3beeWDHKCZxXHDrCYk9WJz39vWUQKABV-594ReI2RzHCXaDOcZQ0iev_/s1600/IMG_8172.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdYnuiVFXt2G9GU4iF3Us6cFt9mN6KdO-9H-_KLH0rmPm5wqqa-vSl0ASD3Na2AqIqRQdFbL9sLxMt2odMMWf3beeWDHKCZxXHDrCYk9WJz39vWUQKABV-594ReI2RzHCXaDOcZQ0iev_/s1600/IMG_8172.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Pumpkin Citrus Fritz. </td></tr>
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As the article reads - Two Things Sweet and One Thing Citrus. I opted to share the Autumn/Winter joy with recipes for...<br />
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<ul>
<li>Feijoa & Ginger Chia Seed Pudding</li>
<li>Homemade Bounty Bars</li>
<li>Pumpkin Miso & Zucchini Fritters w. Citrus Yoghurt Dressing</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsiXw7uL_A6OQTWJAMha3ei_r5itAisPZPjbVd7cVKrDfXT67WduaYyPa2270ejCc60H6XEyKeJAozI37ijXU5MuaBmaNALmk8EU_dihqALuaalq8yAOlU0-45cMtneFZDlJ1oWe48ULo/s1600/IMG_8144.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsiXw7uL_A6OQTWJAMha3ei_r5itAisPZPjbVd7cVKrDfXT67WduaYyPa2270ejCc60H6XEyKeJAozI37ijXU5MuaBmaNALmk8EU_dihqALuaalq8yAOlU0-45cMtneFZDlJ1oWe48ULo/s1600/IMG_8144.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Bounty awaits.</td></tr>
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One sunny friday afternoon, Soph and I played around in the cute wee vintage kitchen at the back of <b><a href="http://www.studiohomeonline.com/terrarium-hq/" target="_blank">Terrarium</a>.</b> Shooting and styling a few quirky snaps to bring the words and ingredients to life. With an exceptional array of antique cutlery and utensils to choose from and Soph's creative flair and talent behind the camera we captured the essence and simplicity of each dish. With a four page spread for Relish the memory, and a few too many bounty bars, I am humbled and honoured to have pitched in for this issue.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaOzKT_KYtK70zbn5MtZIkBBeby_vaDR-62OaWQINgwN6nktkpxH4Opxmza2ZCcqYasdKw-8rCsQbk0by-XTgzyblqTyfxmbZFHyB7gj2qVBJosZc8ulsEKwsRS_l54Q9iR_IlH-26A_4/s1600/IMG_8173.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaOzKT_KYtK70zbn5MtZIkBBeby_vaDR-62OaWQINgwN6nktkpxH4Opxmza2ZCcqYasdKw-8rCsQbk0by-XTgzyblqTyfxmbZFHyB7gj2qVBJosZc8ulsEKwsRS_l54Q9iR_IlH-26A_4/s1600/IMG_8173.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Behind the lens.</td></tr>
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Collectif Magazine is a FREE publication that can be picked up from a range of outlets throughout NZ. Check out their <b><a href="https://www.facebook.com/CollectifMagazine" target="_blank">Facebook</a></b> page for a range of stockists, including Auckland based: <a href="http://www.blackboxboutique.com/" target="_blank">Black Box Boutique</a>, <a href="http://www.magnation.com/" target="_blank">Magnation Ponsonby</a>, <a href="http://www.studiohomeonline.com/terrarium-hq/" target="_blank">Terrarium</a> and <a href="http://kokako.co.nz/cafe-roastery/" target="_blank">Kokako Cafe Grey Lynn</a>. Grab a copy of Issue No. 7, spread the word and head to Page 26 to feed your creative mind and soul.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pick me.</td></tr>
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And finally an end to the blog-post drought and an oath to contribute with regularity and persistence for what remains of 2014. I'll be back, very soon. x<br />
<br />Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-53245848294074111172014-03-25T00:54:00.001-07:002014-03-25T01:06:08.686-07:00A City and Herb so Fresh it’s MINT: Part 2.<div class="MsoNormal">
<span style="font-family: Courier New, Courier, monospace;">Back again with a few more Minty Melbourne Tales.
Starting with a mint-laden meal shared with a few of my faves in the funky
district of Fitzroy. A casual Greek-inspired restaurant that goes by the name:
<b><a href="http://jimmygrants.com.au/" target="_blank">Jimmy Grants</a></b>. This was the perfect midweek munch, with a menu featuring souvas
or souvlakis, crunchy flavoursome salads, spit-roasted meat, tasty sides and
plenty of persuasive options to have you finishing up on sweet street.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace; font-size: small;">Jimmy G's Sweet Spread ft. Prawn Attiki & all that Fresh Mint! </span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Run by the culinary genius George Calombaris – after
watching him as Judge on Australian Masterchef and his recent guest appearance
on NZ Masterchef – it’s not hard to see why this food tasted awesome. With
his effervescent passion for food and the young vibrant team, they run a pretty 'hip' ship both in the real world and in cyber space. With just a touch of that Greek wit managing to shine through on every plate and Instagram pic. See for yourself here - <a href="http://instagram.com/jimmygrants" target="_blank"><b>@jimmygrants </b></a><o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace; font-size: small;">Chips & Dips. The Best kind.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">As expected we ordered a little bit of everything.
From the ‘Bonegilla’ Souva filled with lamb + chicken + mustard aioli + chips +
onion + parsley, to the ‘Homer’ stuffed with falafels + greek yoghurt +
hellenic slaw through to the ‘Patris’ (my pick) packed with prawns + attiki
honey + mayo + cucumber + coriander and that wee gem herself, mint. Each was a
genuinely joyous combo wrapped in a soft, pillowy yet delightfully chewy pita
bread. Simple and so god dam delicious. No fancy price tag here either, each
souva costs less than $9 and all were devoured within minutes. <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace; font-size: small;">Glory Bowls ft. Iceberg Salad & Hellenic Slaw. </span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Our accompaniments went by the name of Hellenic slaw<i style="mso-bidi-font-style: normal;"> - </i>shredded cabbage with honey &
balsamic dressing, then came the classic Iceberg Salad<i style="mso-bidi-font-style: normal;"> </i>- dressed with oregano, lemon and olive oil. Finally one (or was
it two?) plates of chips, spiked with garlic oil, feta & oregano. Each dish
had me licking the bowl for every last fleck of greek-greatness. Jimmy Grants
was a definite highlight on the trip, so unpretentious, so affordable and so
very quintessential Melbourne. A must-visit if you find yourself across the
ditch. <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: Courier New, Courier, monospace;">'Jimmy's Wheel' took us to the end of</span><span style="font-family: 'Courier New', Courier, monospace;"> Sweet Street with a</span><span style="font-family: 'Courier New', Courier, monospace;"> Giant Peanut Butter & Raspberry Jam Mallow puff. </span></span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">My final mint memoir was the last hurrah – in the form
of a cocktail enjoyed with my mother at the Melbourne airport. Not one to
normally hit the cocktails, the combination of Bacardi white rum, lime, sugar
syrup, soda water and fresh mint seemed to twist my arm and this refreshing
bevvy went down a treat.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace; font-size: small;">Ice Cold & Mint. </span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Since Melbourne, Mint has been incorporated into as
many meals and dishes as possible, at any time of the day. From sweet minty
morning omelettes, to flavouring salad bowls, whizzed into smoothies and
freshening up my water bottle. I may or may not have gone mad about mint.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Despite a lack in mint of the fresh
kind, the next destination was a </span><span style="font-family: 'Courier New', Courier, monospace;">must-try and one</span><span style="font-family: 'Courier New', Courier, monospace;"> I simply had to include. A place that truly did
make my Melbourne trip MINT! <a href="http://www.gelatomessina.com/flavours/" target="_blank"><b>Gelato Messina</b></a> is the godfather of all gelato. If
you know your gelato – you’ll know Messina and if not, you probably should.
With a few stores throughout Australia it has quickly become something of an
institution and it's not hard to see why. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhp9oBpV1Fo9A3-kCmbbFHxEO37a9Exg496V0P0Itb6ZSGoTXVDs86cJCviYWG9CHMTNbGaR59lILT87CVb_Quvy7TX9JpUAXQwMKoEBANslWSKbxHENUvCxf8asUleVkfyB3Vkozt-Uur/s1600/IMG_6730.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhp9oBpV1Fo9A3-kCmbbFHxEO37a9Exg496V0P0Itb6ZSGoTXVDs86cJCviYWG9CHMTNbGaR59lILT87CVb_Quvy7TX9JpUAXQwMKoEBANslWSKbxHENUvCxf8asUleVkfyB3Vkozt-Uur/s1600/IMG_6730.JPG" height="494" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace; font-size: small;">One freezer of five. Mint (the Choc version) included!</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Classic flavours are made fresh daily, along with a handful of
weekly specials the smooth spoonfuls of heaven were knocking on the door of my
life highlights. You can only imagine my face when I saw the variety on
offer.<span style="mso-spacerun: yes;"> </span>The phrase ‘I die!’ somehow
felt like understatement. <o:p></o:p></span></div>
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<tr><td class="tr-caption"><span style="font-family: Courier New, Courier, monospace; font-size: small;">Decision made. One of the best of my life.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">With flavours including: The Mighty GM – Peanut Butter
Gelato w/ Choco Crust, Chocolate Custard, Banana Jam & Peanut Cream, to
Pretty Shady – Passionfruit Sorbet w/ Coconut Lychee & Black Sesame
Praline, to Pannacotta with Fig Jam & Amaretti Biscuits. Dribbling yet? Then there’s their
signature flavour range featuring: Salted Caramel & White Chocolate, Apple Pie, Chocolate Sorbet, Bounty and Baklava. We were served by a gorgeous foreign girl, who
sensed our excitement and more than happily provided us with ‘testers’ of her top ten
flavours. After more 'OMG YUM' moments than a girl could count , I was faced with decision time.
Which flavour would make the cup?</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9h2oayOIJegsxBi4D2wN_eNzUEJj9KI3qTcbe66c-AILMbIxf7RXRxqUc2SKq2tRqoTbViKlEAuowdslwYDSIpZIiDDKzhKjzQ4b4dbzYv-_UCNDLdGnF_tnJo2TQax1nd_725iZTa0_j/s1600/IMG_6736.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9h2oayOIJegsxBi4D2wN_eNzUEJj9KI3qTcbe66c-AILMbIxf7RXRxqUc2SKq2tRqoTbViKlEAuowdslwYDSIpZIiDDKzhKjzQ4b4dbzYv-_UCNDLdGnF_tnJo2TQax1nd_725iZTa0_j/s1600/IMG_6736.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace; font-size: small;">Take Two. Lunch is served ft. Tiramisu, Pistachio & Salted Coconut & Mango.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">After several minutes of deliberation I opted
for three (very generous) scoops of the following: Pear & White Balsamic,
Poached Figs in Masala and the stunning Salted Coconut & Mango. All three
were simply incredible, so good that three more giant scoops became lunch on my
final day. This second time I went a touch more traditional with Tiramisu,
Pistachio and more of that Salted
Coconut & Mango glory. Take my word on it – you don’t mess with Messina. x</span><span style="font-size: 15pt;"><o:p></o:p></span></div>
Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-2592889783571793662014-03-06T12:49:00.000-08:002014-03-06T12:49:47.443-08:00A City and Herb so Fresh it’s MINT: Part 1. <div class="MsoNormal">
<span style="font-family: Courier New, Courier, monospace;">Two words. Mint + Melbourne. Both signature parts of the recent adventure that inspired, excited and tantalised tastebuds. A delightful mother-daughter trip across the ditch to taste the hub of cutting edge cuisine and enjoy the
food-lovers playground that is, Melbourne City. With a simple herb making its
presence known on various plates throughout the weekend, it was the excessive dose
of fresh Mint that made our trip all the more memorable.<o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dEMIvhfXcaCe48RQRxZwDROEtxYyuwKKmu__sU0iU7_XFvWwqaEiECtLZmiiipWsPdbTuCagEvx-lCCed0QKCaRhKaYrJTn66R9ue3C4Ti08_G-07Goh0gfwBZDnqoG0_ZYb_WKD-X3I/s1600/DSC05935.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dEMIvhfXcaCe48RQRxZwDROEtxYyuwKKmu__sU0iU7_XFvWwqaEiECtLZmiiipWsPdbTuCagEvx-lCCed0QKCaRhKaYrJTn66R9ue3C4Ti08_G-07Goh0gfwBZDnqoG0_ZYb_WKD-X3I/s1600/DSC05935.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">And so it began: DIY Rice Paper Rolls w. Peanut Sauce & Minty Corn Fritters. </span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">After being on the list for a few years now, I had
prepared my senses to explore, smell, watch, touch, listen and ultimately taste
what the Melbourne food scene had to offer. I acquired a range of research
outlets to help me on my adventure – Google searching, instagram
scrolling/stalking, emailing and gathering advice from local and respected
food-loving personnel. Basically every meal was booked out well before I left
the ground.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">As you can imagine there are far too many meals (ahem
calories) to share in one post. So without further or do I give you
just a few of my mint-related morsels and Melbourne moments.<o:p></o:p></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHgkPoRqpKhbHTUngtxr2o9KEmKnz7nFh6Hi3Zh3PPd9sz1vWlcUFWx_rrpaIaM_599iS4k4y0FNfo15zu8884CCfq1AvwHjnASDPXsmWo1Ggd7kt4TGFd6VkMG3LSXLDaVow6FwzgXjs/s1600/IMG_6724.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHgkPoRqpKhbHTUngtxr2o9KEmKnz7nFh6Hi3Zh3PPd9sz1vWlcUFWx_rrpaIaM_599iS4k4y0FNfo15zu8884CCfq1AvwHjnASDPXsmWo1Ggd7kt4TGFd6VkMG3LSXLDaVow6FwzgXjs/s1600/IMG_6724.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Simplicity wins once again. </span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Let’s start with ‘Fresh Mint Tea’, this tall luscious
glass of boiling water and a wad of that cooling, fragrant herb. Found at the sparkling
new <b><a href="http://nz.allpressespresso.com/allpress-roastery-cafes/melbourne-roastery-cafe/" target="_blank">Allpress Roastery</a></b> in Collingwood, Melbourne. This local, flagship store is
a welcome addition to the successful kiwi-born coffee empire. With a winning
combination of sublime coffee, intriguing food, magically crafted architecture
and a sunny courtyard to forget all life’s worries. I also know a certain creative
creature that plays here, a truly talented artist both in and out of the
kitchen. <o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">A definite dining highlight was the Melbourne
restaurant legend known as <b><a href="http://www.chinchinrestaurant.com.au/" target="_blank">Chin Chin</a></b>. This culinary machine focused on thoughtful
and attentive service with glorious food from all over South East Asia. With a
full, buzzing restaurant and lines out the door – (just to put your name on the
waiting list!) our 5.30pm dinner date was replaced with an hour and a half
wait, and a pleasant beverage at the nearby Rooftop Bar. Never one to stress
about waiting for sort-after food, my world first problem was not how long til
we eat, but more, ‘how the hell do I chose what to order!?!’<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-b89hppvJoJXY25xHN2i5eTAXhx1S8c-ukovdr3hTeq4j25l2L92EfJKUpkVzy4NEK_ifYoIT3-nBvtTZHUkhbRAkTJ6LMx2V8BnLu2eYUvo0rYY7-3Cqgv4bbEnOrMpcqtfCz9w3LwUs/s1600/DSC05937.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-b89hppvJoJXY25xHN2i5eTAXhx1S8c-ukovdr3hTeq4j25l2L92EfJKUpkVzy4NEK_ifYoIT3-nBvtTZHUkhbRAkTJ6LMx2V8BnLu2eYUvo0rYY7-3Cqgv4bbEnOrMpcqtfCz9w3LwUs/s1600/DSC05937.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Spicy Corn & Coriander Fritters w. Chilli Jam, Iceberg wedges & Fresh Mint leaves! </span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">I can assure you, that despite the pun everything really was MINT. And
true to its Asian flair many of the dishes starred this luscious fragrant herb.
Spicy Corn & Coriander Fritters served with chilli jam and lettuce cups (I
see you drooling) were assembled and devoured instantaneously. These little
beauties were sensational, such a perfect balance of flavour, spice and texture.
Crunchy iceberg shells, encased the crispy fried fritters, filled with sweet,
juicy corn kernels, peppery coriander, a dollop of punchy chilli jam and
finished with that single fragrant mint leaf.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIz_S5C-34QHB166U0O-u5YSfWIJ1hiyFLX4sxyDI_Po9gzQlFBENZT0L6wZxDUJcK4UAxPU2a3SNiTFrET_Ml-5ljdZb_8k1Fvh4tllDPVl7ciU0x1EwmcPOI4bU54nk11riu5OH_1TK/s1600/IMG_6445.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIz_S5C-34QHB166U0O-u5YSfWIJ1hiyFLX4sxyDI_Po9gzQlFBENZT0L6wZxDUJcK4UAxPU2a3SNiTFrET_Ml-5ljdZb_8k1Fvh4tllDPVl7ciU0x1EwmcPOI4bU54nk11riu5OH_1TK/s1600/IMG_6445.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Caramelised Pork + Crispy Barramundi + Green Apple Mint Salad. Done.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">As Miss Piggy has mentioned before <b><a href="http://talestosavor.blogspot.co.nz/2013/03/partial-to-pork-belly.html">here</a><u>,</u></b> you’ll be hard pressed to see me by-pass a pork belly on any menu.
However this dish was Mums choice, and boy was it a good one. Crispy Barramundi
with Green Apple Salad & Caramelised Pork. Such an intriguing combination,
that made so much sense. Encouraged by the waiter to share a bite of fish,
salad and pork all together, was advice I did not need to be told twice. Words
escape me. The pork drenched in caramel was next level
amazing, cut through by the crunch and freshness of the apple mint salad. It was enriched even further by the golden, firm and flavoursome
barramundi. Too good! All elements had their place, and with its companions - coriander and kaffir lime – for me the mint brought it together in perfect harmony. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipz_ld2ZsMf5i8FJOCcYGS6dra9zEdSck6300wjUcAPMeQPzSdNsOOHlu8A241o6GS2vfaVZk97GGW3KFTjJGDGBKUI3rENdtyeQ4GYYUfFNSFNCwnJ5USne3wpXLgejRI2bCNvK2xizf6/s1600/IMG_6449.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipz_ld2ZsMf5i8FJOCcYGS6dra9zEdSck6300wjUcAPMeQPzSdNsOOHlu8A241o6GS2vfaVZk97GGW3KFTjJGDGBKUI3rENdtyeQ4GYYUfFNSFNCwnJ5USne3wpXLgejRI2bCNvK2xizf6/s1600/IMG_6449.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Despite a lack of mint, this final dish lacked nothing else: Spiced Coconut Curry with Fried Silken Tofu, Boiled Egg & Okra. Note the Roti to the right. Heavenly.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">After perusing their cookbook, it was no surprise to hear that over 500
servings of this dish are sold every week at Chin Chin. And I felt pretty special to
have demolished one of them. We returned inspired, gifting the cookbook to our own culinary goddess. Following an afternoon well-spent in the kitchen with my favourite cook, we produced a seriously good rendition of the Spicy corn fritters, along with Red Curry of Roast Duck with Lychees, Pork & Peanut with Cassava crackers, a bloody good attempt on the Yellow Curry of Roast Pumpkin with Grilled Tofu and finally our take on that winning Fish/Pork/Salad combo using Kingfish, a Chinese-style Pork belly and that zingy refreshing salad. Our extended food-loving family were left replete and seriously impressed. Not one to rave about her cooking even the lady of the house was blown away with our efforts. <o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9eQakdB938EWtktjB8UF_tiJmZP06pTsPNuqDZgJYl2W4T0x-iA40leAssV5zX7vHZYQCyBm48UtEBPKqvVWSvg-cSQcjwwIidzDhyuYdhL_0zMTfLTPotgJetPGgdVQ-himm9JobipRx/s1600/IMG_6998.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9eQakdB938EWtktjB8UF_tiJmZP06pTsPNuqDZgJYl2W4T0x-iA40leAssV5zX7vHZYQCyBm48UtEBPKqvVWSvg-cSQcjwwIidzDhyuYdhL_0zMTfLTPotgJetPGgdVQ-himm9JobipRx/s1600/IMG_6998.jpg" height="601" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Our efforts ft. Kingfish & Chinese-style Pork Belly & plenty of toasted peanuts, coriander & fresh mint!</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">On the back of a busy summer this feasting excursion was my idea of the perfect holiday. Despite being over a month on each mouthful is still so vivid in my mind, and I haven't even got to the gelato yet! Plenty more to be shared…Part 2 coming soon. x</span><span style="font-size: 15pt;"><o:p></o:p></span></div>
Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-41564466656860834142013-12-31T01:00:00.001-08:002014-01-27T00:35:06.468-08:00The Best of 2013: Relished memories & Katering escapades.<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">Well, well, well what
a pleasurable year 2013 has been: adventurous, tasteful, overindulgent and
laden with all things food. To celebrate another year of feasting I thought I would share an update of my latest Katering escapades and a snippet of 2013's greatest eats. <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrO6HOnj32P5gKE-UA2Cazt8WWd4xIR9Ob4p906fRabt4YHNG3BXiqCrAFoyAAothUX28D03CfuvBWbsPmwyDjFd9fSNYvF5ygRNVxQAKnzh-AZMP83UaKvEH-08OW_Y66rxwo9wAOGvd6/s1600/IMG_5161.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrO6HOnj32P5gKE-UA2Cazt8WWd4xIR9Ob4p906fRabt4YHNG3BXiqCrAFoyAAothUX28D03CfuvBWbsPmwyDjFd9fSNYvF5ygRNVxQAKnzh-AZMP83UaKvEH-08OW_Y66rxwo9wAOGvd6/s640/IMG_5161.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">A trio of truffles!</span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">Firstly a Christmas party
with the task to cater pre and post dinner treats for the elves that work
their magic as Radiation Therapists. To sustain them through a night of
competitive lawn bowls (and drinking!) I put together a simple range of tasty
dips, veggie sticks and corn chips. Think coriander, peanut & sweet chilli
dip, garlic hummus, moroccan carrot, spicy guacamole and the classic favourite -
onion dip. It was just a nibble – although most bowls were licked clean. <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ch7ySUUw7jJdl82HKvV9zx3bA8mMYJOfxEH7_nh1VReJHeXrY0rWo_8szMH2rby9_Hn4Hln3asBj9z7s8CngaBD4xjd2q8FBWr5skOBd3yPievDaMS0FRTeLnZDwGIDY1JJooHdFOb5P/s1600/IMG_5120.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ch7ySUUw7jJdl82HKvV9zx3bA8mMYJOfxEH7_nh1VReJHeXrY0rWo_8szMH2rby9_Hn4Hln3asBj9z7s8CngaBD4xjd2q8FBWr5skOBd3yPievDaMS0FRTeLnZDwGIDY1JJooHdFOb5P/s400/IMG_5120.jpg" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Fruit kebabs in production...</span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">The night got even
sweeter, with a dessert spread fit for kings and queens. Inspired by trawling
the net I included a few very festive Santa Hat Brownies. Rounds of decadent
chocolate brownie, were topped with vanilla mascarpone, plump, ripe
strawberries and finished with a mascarpone pom-pom. Dusted with a sprinkle of
snow (icing sugar) they looked seriously cute. I do recommend using a more
substantial creamy filling - humidity got the better of mine and a few strawbs
had a slippery slope to their death.<o:p></o:p></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Santa Hat Brownies!</span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">Platefuls of my go-to dessert Raspberry Coconut Slice were contrasted with simple yet elegant
mini fruit kebabs – loaded with grapes, melon, kiwifruit and pineapple. While a
new addition to my repertoire, Joy Slice made its debut -a slightly more
festive and chewy take on the ginger crunch. Complete with a variety of
truffles including: White Chocolate and Honey covered in Toasted Almonds &
Pistachios as well as Coconut Chocolate Truffles filled with a Chocolate
Brownie centre.<span style="mso-spacerun: yes;"> </span>Phew! Another
bunch of satisfied sweetened souls. <o:p></o:p></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Santa's Sweet Spread.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">On to the next
Katering gig this time for the talented creative collaborative that is – <a href="https://www.facebook.com/CollectifMagazine" target="_blank"><b style="mso-bidi-font-weight: normal;">Collectif Magazine</b>. </a>A few savoury
morsels to help celebrate the launch of their 6<sup>th</sup> edition was a highlight
of my festive season. I recommend getting your hands on this news print publication ASAP.
Sophie and her contributors are seriously talented and you can see their passion springing from each page. Held<span style="mso-spacerun: yes;"> </span>within the walls of <a href="http://www.studiohomeonline.com/terrarium-hq/" target="_blank"><b>Terrarium, Kingsland</b></a>
it was very humbling to share and help celebrate such innovative young creative’s. <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Saffron Chickpea Falafels w. Orange Tahini Dipping Sauce.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">After being gifted a
precious box of Saffron threads I had just the thing for the occasion. Inspired
by the stunning blog that is <a href="http://www.greenkitchenstories.com/vegan-gf-christmas-2011/" target="_blank">Green Kitchen Stories </a>I recreated their mini
Saffron Chickpea Falafels and served them with an Orange tahini dipping sauce.
Back on the Mexican buzz I opted for a few bowls of chunky salsa – one with avocado, tomato and cucumber and the other pineapple, black bean and coriander
– perfect served with jalapeno corn chips.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Fuelling the creative festivities.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">However what seemed to
be the dish of the day and one that came and went in record time was the
platter of mini mint, pea & feta fritters served with a citrus yoghurt dipping sauce. Juicy, moreish and packed with flavour – sprinkled with
pomegranate seeds they were pretty jolly spectacular. And I am chuffed to say
they held their own against a gorgeous array of <a href="https://www.facebook.com/MoustacheNZ" target="_blank">Milk Moustache & Cookie Bar</a>
Cookies (of which I may have had 3!). Moderation – right? <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Mini Mint, Pea & Feta Fritters made beautiful with Pomegranate Arils!</span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">So that was that – two
more successful Katering gigs down and even more food to be savoured.<o:p></o:p></span></span></div>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">With such great
intentions of putting together this list of favourites for 2013 – I soon
realised that there have been so many wonderful memories that once I started I found
it hard to stop. But I have pulled in the reigns and here is a short (ahem)
list of relished memories: <o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">The Relished Memories of 2013…</span></span></b></div>
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<li><span style="font-family: Courier New, Courier, monospace;">Caramelised Pork Hock
from MooChowChow.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">The Flakiest of Roti at Sri Panang on K Road.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Orange and Almond Cake
with Marmalade Ice Cream at Riverstone Kitchen. Bliss.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Deconstructed Carrot
Cake c/o Nick Honeymoon from Everybody’s Izakaya.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">All things Al Brown –
Depot’s Fig Toasties, Best Ugly Bagels, Fed Deli’s Smoked Kahawai Fritters and
Whitestone’s Smoked Butter. Bless that man.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Lemon Creme Fraiche & Blueberry Tart - an off the cuff collaborative creation ft. R.Murds.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Fish & chips
cooked by Thomas & Lilian at Greenwoods Fresh Catch, Epsom.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Best Coffee Award goes
to Cereal Killa & <a href="http://www.coffeesupreme.com/locations/42-douglas-st" target="_blank">Good One Cafe</a>, Douglas St.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Custard Square and Rosemary
Loaf from Love Rosie Bakery in Tauranga.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Salted Caramel Gelato on
a stick from Ortolana + Tiramisu Gelato from Giapo.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Pomegranate seeds and
their ability to make any dish magical.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Dad’s catch ft. Whitebait
Fritters and Lake Rotoiti Trout hot off the smoker.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Raspberry Coconut
Slice for its impeccable flavour and reliability.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Toasted Coconut Butter - what dreams are made of.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Homemade Raw Chocolate
– melted coconut oil, cocoa/cacao, honey/maple syrup & sea salt.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Lemon Coconut Truffles
+ all the other wonderful creations from <a href="http://www.petite-kitchen.com/" target="_blank">Petite Kitchen</a>.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Everything that
touched my lips from Little Bird Unbakery – minus the price tag!</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Zoodles and Toodles –
zucchini and tofu noodles!</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Salted Caramel Spiced
Banana Cakes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Sweet Breakfast
Omelettes inspired by <a href="http://theholisticingredient.com/" target="_blank">The Holistic Ingredient.</a></span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Most utilised cookbook
- <a href="http://www.ripedeli.co.nz/" target="_blank">Ripe</a> Recipes & A Fresh Batch</span></li>
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<span style="font-family: Courier New, Courier, monospace;">See what I mean - where do I stop! To find snaps of these images or for a more frequent rendition of my feasting moments follow<a href="http://instagram.com/relishthememory" target="_blank"> <b>@relishthememory</b> on Instagram.</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIyzlAcPgJ243jlEXSxfAHmF3Qwowy6cdTiFaFDLP0kzQiIs-u4S_aJFWIb6q-0LISNxJLJG7dLfCyw6J0CEa72t0YvtQSkTIbD9VluEcgsXNKeVTKCDfrQOPqMLuM3rL4M9Cu6Z4iLQh/s1600/IMG_5467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIyzlAcPgJ243jlEXSxfAHmF3Qwowy6cdTiFaFDLP0kzQiIs-u4S_aJFWIb6q-0LISNxJLJG7dLfCyw6J0CEa72t0YvtQSkTIbD9VluEcgsXNKeVTKCDfrQOPqMLuM3rL4M9Cu6Z4iLQh/s640/IMG_5467.jpg" width="480" /></span></a></div>
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<span style="font-family: Courier New, Courier, monospace;">To add to the excitement, after all this years’ venting,
photographing, eating, and writing about food I have managed to acquire my very
first published piece!!! The talented Vicki from <a href="http://www.nourishmagazine.co.nz/" target="_blank"><b>Nourish Magazine</b> </a>entrusted me to
write about the true beauties that are ‘Bountiful Berries’. Pick up a copy of
the December issue at your local café or check it out online here. A kiwi publication
focusing on local fare from the Waikato and Bay of Plenty regions. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">And finally, it seems
that the hospitality scene just can’t keep me away. With such fond memories of
my Nova days I have spent the last month crafting menus, elbow deep in flour - baking
scones, filling cabinets with cakes and polishing my skills on the coffee
machine. I am officially back in the game… <a href="https://www.facebook.com/buggercafe" target="_blank"><b>BUGGER (Cafe)!</b></a> <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2XrkRBJZGVyMD1B9bF6qt3MF-A5jR1oD9ubWktJjGIYkfiEZmENuKJIlXH4SFxNp1QMwLICAP_VIF7XyjfAdCRB-Cs58JB8fv-3BTb3TP1if8U3cEGpWnLPPh1coPQEdPJ_-B2AA8Aop/s1600/IMG_5736.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Courier New, Courier, monospace;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2XrkRBJZGVyMD1B9bF6qt3MF-A5jR1oD9ubWktJjGIYkfiEZmENuKJIlXH4SFxNp1QMwLICAP_VIF7XyjfAdCRB-Cs58JB8fv-3BTb3TP1if8U3cEGpWnLPPh1coPQEdPJ_-B2AA8Aop/s320/IMG_5736.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Pop in and say hi! Bugger Cafe...Thames NZ. </span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">2013 has been one
truly sumptuous and delectable year. Thank you to all those who have inspired,
eaten, enjoyed and supported my foodie ventures. Feeding your souls fuels my love
for what I do. Bring on an even more outrageous, fearless and food ridden 2014.
All my love. X <o:p></o:p></span></span></div>
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Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-40486018260625502722013-11-20T11:23:00.000-08:002014-01-27T00:33:10.260-08:00The Scandal on Salted Caramel.<div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">If you are yet to
experience the sensation of a ‘Salted Caramel’ treat it is probably time to
venture out from behind your culinary inhibiting rock. However I'm fairly optimistic that most of you will be well aware of this ‘salty’ trend, which
manages to combine two of our favourite tastes – sweet and salty. <o:p></o:p></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">It's time to drool. </span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">It’s all pretty simple
really - a sweet, toffee-like caramel spiked with a touch of salt, creating the
perfect balance to excite our palates. In my mind it is an epiphany that should
be celebrated and enjoyed by all who’s lips it touches. I will admit I have heard
the odd murmur from those who don’t quite appreciate the salted caramel craze,
but I’m confident these voices are drowned out by the crowds.<o:p></o:p></span></span></div>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">Over the last few
months I have taken the arduous task (poor me!) of researching, discovering, tasting,
experimenting, and devouring salted caramel in all its wondrous forms. The
first was a single scoop gelato from the ever-popular Takapuna Beach Café on
the North Shore. With their handmade, award-winning gelato this one definitely leaned toward
the salty side – but no complaints from me. I lip-smackingly licked every
melting morsel from the cup and spoon. First exhibit: ultimate success. <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwky2rIDhk2h3j_9_wtnz6eI9IovN2cEi57OC-OW5x6lKmxzUA72J1tlVlNHvOEMHqeuZn6WhRrGCx5sX0wRENT-TJ6BpNeM3AF1_cTkSOECaUpKtTBc9q6ca6cpgoxtmOhqlMnX4UCeP/s1600/DSC01869.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwky2rIDhk2h3j_9_wtnz6eI9IovN2cEi57OC-OW5x6lKmxzUA72J1tlVlNHvOEMHqeuZn6WhRrGCx5sX0wRENT-TJ6BpNeM3AF1_cTkSOECaUpKtTBc9q6ca6cpgoxtmOhqlMnX4UCeP/s640/DSC01869.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">SCG. Salted Caramel Gelato.</span> </td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">The next was an
attempt in my own kitchen to create salted caramel sauce from scratch. After a
touch of googling and an amalgamation of methods I went for four ingredients: 1
cup white sugar (+ 2 Tbsp water), 4 tbsp unsalted butter, ½ cup cream and a
generous sprinkle of sea salt. After stirring the water into the sugar,
creating a wet sand, I heated it slowly to let it melt down. With no candy
thermometer in sight, I watched it like a hawk til it turned a beautiful shade
of amber and whipped it off the heat. I carefully beat in the cream and butter,
added the salt and the rest was history. <o:p></o:p></span></span></div>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">Once I had the sauce
sorted I needed to find something to do with it ASAP before it all ended up in
or on my abdomen. Inspired by a few sad looking apples in the fridge I grated
the living daylights out of them and whipped up some spiced apple muffins. Filled with caramel and topped with a wad of salted caramel icing to be shared and savoured.
<o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSq5fUMT116RKrA_FDueGv4ORTaJ_3ZyxH-lZnl6PbxKbR3YwxDOpsCcGdKCmKkUqcamKFXT90-4L6txwfhjtobq-DqUVrmLw6-JxolQSOMi-zQxkYqG4B6wAThDg3Oa_nANsPUKOhAxKQ/s1600/IMG_2619.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSq5fUMT116RKrA_FDueGv4ORTaJ_3ZyxH-lZnl6PbxKbR3YwxDOpsCcGdKCmKkUqcamKFXT90-4L6txwfhjtobq-DqUVrmLw6-JxolQSOMi-zQxkYqG4B6wAThDg3Oa_nANsPUKOhAxKQ/s640/IMG_2619.jpg" width="620" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Spiced Apple & Salted Caramel Muffins.</span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">Next on the agenda was
a bittersweet farewell cake for a very special egg in my life. Consisting of a
spiced banana flavoured cake, layered and iced with salted caramel buttercream,
topped with a salted caramel drizzle and finished with jersey caramels. Phew.
It was exhausting, extravagant, laden with sugar & butter and oh-so-delicious.
Despite it representing the sign of a departing friend across the ditch it was
certainly a sweet, sweet note to say bon-voyage. <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9K_BvcJdK3BnmdF4hGOgqDvyo0LN279C9z9-5HVzwtYaP6z0VXTMZdqBp2vHdsJVuW6u8_At5CzqKuQkWfuMLiAxJ55yel9Cv7nrcSTzaAogcPouSsm-tztRCibQ8er4ub87jX3BPUPa/s1600/IMG_2466.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9K_BvcJdK3BnmdF4hGOgqDvyo0LN279C9z9-5HVzwtYaP6z0VXTMZdqBp2vHdsJVuW6u8_At5CzqKuQkWfuMLiAxJ55yel9Cv7nrcSTzaAogcPouSsm-tztRCibQ8er4ub87jX3BPUPa/s640/IMG_2466.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">The Bittersweet Farewell Banana Salted Caramel Cake. </span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">With such a success
this beauty was spotted via my Instagram<b> <a href="http://instagram.com/relishthememory" target="_blank">@relishthememory</a></b> and especially requested for a
certain birthday celebration. Eager to share the salted caramel joy I
wholeheartedly accepted and so came attempt number two. Despite missing out on
a slice of this baby, my mandatory bowl/spoon licking made me confident that it
would be thoroughly enjoyed all over again. And I am pleased to report that it
most certainly was! <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3os87PVTktDsFtT997mVvFGjTw5G6uVKdSBpg2phs_wHVyjdw6LvRgO31Hue6MGl26rpwIsxGsgBHALGDT5p44TKV5_D-7p5wLJVIOn9HBE8o6CdS-uQ7MJZGYLWsTftX3ZU72PeJ_kfF/s1600/IMG_3340.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3os87PVTktDsFtT997mVvFGjTw5G6uVKdSBpg2phs_wHVyjdw6LvRgO31Hue6MGl26rpwIsxGsgBHALGDT5p44TKV5_D-7p5wLJVIOn9HBE8o6CdS-uQ7MJZGYLWsTftX3ZU72PeJ_kfF/s640/IMG_3340.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Take two. </span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">As they often say 'Everything in moderation' (including moderation itself), so back I went to the
gelato arena. This time it came served beautifully on a stick covered in rich
dark chocolate shell & crushed macadamia nuts. Many Aucklander’s will know exactly where I’m talking about
without even mentioning the name. Milse – the stunning dessert
restaurant with a beautiful range of handmade gelato on a stick (as well as a
million other mouth-watering, hip-hugging desserts – moderation remember). <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMk7zsbRoumLIBQAni3haiOomnEuzpkSwESaj0-s7BDcvb_mM7lpUjPfSDSPt64WA649uMI8U_gKaDK7X7BLeBDYl_brEVdp_DHw_P1OOS6y009tqubUJuxH6JCJOEQiiWDBxt2F80Z3i/s1600/IMG_3711.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMk7zsbRoumLIBQAni3haiOomnEuzpkSwESaj0-s7BDcvb_mM7lpUjPfSDSPt64WA649uMI8U_gKaDK7X7BLeBDYl_brEVdp_DHw_P1OOS6y009tqubUJuxH6JCJOEQiiWDBxt2F80Z3i/s400/IMG_3711.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">What could possibly lie beneath that Dark Chocolate & Macadamia shell...</span></td></tr>
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<span style="font-family: 'Courier New', Courier, monospace;">After a beautiful
mother-daughter dinner at Ortolana, it was my duty to taste-test the Salted
Caramel Gelato. And in no way did it disappoint. My preference towards the
salty side was met and it was the perfect finish to a delightful evening. If
you get the opportunity – you absolutely must try BOTH of these eating
establishments they are worth their weight (you are highly likely to have to wait
for a table) in salted caramel!</span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3OfuunqP8Wv2LMNJ6sPvhIwTdm1c3_oOdpBfF7Q5ch81VE5rJ81-WAFNpUwJxsyVDBfusO4j9H-p_B-tEy8CxaXXfMPMnwNSlysUBKWXrsSllgzD79mMWw2MwPHGA2oAe_2SFcuC6P66/s1600/IMG_3718.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3OfuunqP8Wv2LMNJ6sPvhIwTdm1c3_oOdpBfF7Q5ch81VE5rJ81-WAFNpUwJxsyVDBfusO4j9H-p_B-tEy8CxaXXfMPMnwNSlysUBKWXrsSllgzD79mMWw2MwPHGA2oAe_2SFcuC6P66/s640/IMG_3718.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Courier New, Courier, monospace;">Salted Caramel Gelato on a Stick. </span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">During my latest
adventure to Dunedin, I picked up a sweet (and salty) treat from the Peasant
Bakery housed within the Dunedin Railway Station, at the Saturday Farmers
Market. A generous candy-like biscuit, which I have spoken of before <a href="http://talestosavor.blogspot.co.nz/2013/01/marking-memories-with-macarons.html" target="_blank"><b>here</b></a>, that goes
by the name of Macaron in the form of Salted Caramel of course. A bit more on
the sweet side, but light, gooey and crumbly, it went down a treat,
if not unneeded during the extravagant foodie weekend, but worth every mouthful
all the same. <o:p></o:p></span></span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHi92Y1wAIM3guQU-NCWEI7GC-Q_uU1tycmvRT1qy0tTYswrzXP3j94Aq1tN-GJDNVmKcPoaECSW8ZfYybA6czCbz7xa0TkNGcldRm2AYpnrCFbvx8FgC6QA0Rnc72OJgsTQ3rADJbEgn/s1600/IMG_4097.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHi92Y1wAIM3guQU-NCWEI7GC-Q_uU1tycmvRT1qy0tTYswrzXP3j94Aq1tN-GJDNVmKcPoaECSW8ZfYybA6czCbz7xa0TkNGcldRm2AYpnrCFbvx8FgC6QA0Rnc72OJgsTQ3rADJbEgn/s400/IMG_4097.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Courier New, Courier, monospace;">A Macaron starring Salted Caramel.</span></td></tr>
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<span style="font-family: 'Courier New', Courier, monospace;">With only good and
great things coming from salted caramel thus far I decided I would attempt to
turn this bad boy into a slightly more nourishing version of itself. The
result, a Vanilla Coconut Salted Caramel, free of refined sugar and far less
dairy. The experiment went a bit like this…a can of coconut cream, a few decent
spoonfuls of honey and some vanilla extract – left to boil together in a pot,
stirred often, letting it reduce down to a thick syrup. Off the heat
with a couple of tablespoons of butter carefully beaten in, the result was
wholesome joy on a whole new level. Truly wonderful stuff, despite being
dangerously difficult to halt consumption it leaves you feeling virtuous and
nourished with every spoonful.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlT1G7KqRzTFuTshB4qpLyaosqSNuqF43dNzH6kYLuMiCk6c9jJM8DiS7L1dQBB-5pc_aKJ81MTBnTIQvMeV2wnS1yBhqUDR0Og_Lf_CB96wB0lnI-stjjqOWixxZPocKY-f8Rfo4WIZLN/s1600/IMG_3933.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlT1G7KqRzTFuTshB4qpLyaosqSNuqF43dNzH6kYLuMiCk6c9jJM8DiS7L1dQBB-5pc_aKJ81MTBnTIQvMeV2wnS1yBhqUDR0Og_Lf_CB96wB0lnI-stjjqOWixxZPocKY-f8Rfo4WIZLN/s400/IMG_3933.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Vanilla Coconut Salted Caramel (refined sugar free).</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Back to the real deal
I saw the salted caramel combo reach new heights. Always looking at ways to
recreate or reform recipes, I took the classic Chocolate Caramel Slice and made
it just a little bit salty. Using this recipe <a href="http://www.nzwomansweekly.co.nz/food/recipes/kylies-chocolate-caramel-slice/" target="_blank">here</a> and adding salt to the
caramel and a sprinkle on top I established another way to share the splendour
of this saintly syrup. <o:p></o:p></span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeWpkLDoU1GdqUzwVg_VxoorSn5ScEQhpp-ZqcZ_BL-S45vDauhmLPLnHqvRegnOeFir3m3sa0v1x48VGI2MRKJufe_1ol54RCCgQ2TLX17z0eJILHuwU3CJgBrzNghA3f8Oni2uXH6js/s1600/IMG_4715.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeWpkLDoU1GdqUzwVg_VxoorSn5ScEQhpp-ZqcZ_BL-S45vDauhmLPLnHqvRegnOeFir3m3sa0v1x48VGI2MRKJufe_1ol54RCCgQ2TLX17z0eJILHuwU3CJgBrzNghA3f8Oni2uXH6js/s640/IMG_4715.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Courier New, Courier, monospace;">Not your traditional Chocolate Caramel Slice.</span></td></tr>
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<span style="font-family: 'Courier New', Courier, monospace;">The final adventure
was an operation of sorts involving a syringe loaded with salted caramel, a
chopping board, a ramekin of cream and a sugar coated donut. Need I say more.
The injection donut has hit the ground running making its way from the North to
the South Island in no time at all. But its everything you want eating to be –
fun, interactive, interesting, decadent and dam right delicious. You can try
these beauties at Foxtrot Parlour, Ponsonby </span><a href="http://www.foxtrotparlour.co.nz/" style="font-family: 'Courier New', Courier, monospace;" target="_blank">here</a><span style="font-family: 'Courier New', Courier, monospace;"> or at Nova Dunedin </span><a href="http://www.novadunedin.co.nz/" style="font-family: 'Courier New', Courier, monospace;" target="_blank">here</a><span style="font-family: 'Courier New', Courier, monospace;">. Go forth and inject
happiness with a syringe of salted caramel.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAODREvOx930MQPr7Kp5_Tq16JYiikuZhrTDo1BdTR7Lr5e-RYPNbc_cS88H17jCjufx3f_dzTnidzKBZE4bHrqg6ZqR6nO5BoBSaJEzCYf1pCL0Eg8iB7_6mldigUuH5a0u_BjB6_nz-b/s1600/IMG_4565.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="515" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAODREvOx930MQPr7Kp5_Tq16JYiikuZhrTDo1BdTR7Lr5e-RYPNbc_cS88H17jCjufx3f_dzTnidzKBZE4bHrqg6ZqR6nO5BoBSaJEzCYf1pCL0Eg8iB7_6mldigUuH5a0u_BjB6_nz-b/s640/IMG_4565.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Operation Salted Caramel. </span></td></tr>
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<span style="font-family: 'Courier New', Courier, monospace;">As the elegant wise
woman, Nigella Lawson once said – ‘Salted Caramel is the class A
drug of the confectionary world’.</span><span style="font-family: 'Courier New', Courier, monospace;"> </span><span style="font-family: 'Courier New', Courier, monospace;">On
the back of my recent adventures I would have to agree. There is something just
so whimsical about the stuff, its ability to confuse our tastebuds, give it a fascinating
and mischievous power that I have certainly fallen head over heels for. Let’s
hear it for the Oh-so-scandalous Salted Caramel! x</span></div>
Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-91295419922949489472013-10-13T01:34:00.000-07:002014-01-27T00:32:00.451-08:00Suave Sweets for Salasai.<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Courier New, Courier, monospace;">Fashion and food seem to be
combine in a beautiful, creative and fabulous way. For Relish the memory, NZ
Fashion Week 2013 was another excuse (not that I need it) to dust off the apron
and spend some quality time in my happy place. Following a few previous
catering escapades I was approached by Fashion PR company Public Library to
create a selection of sweet treats to match <i>Salasai’s <span style="color: #333333;">Liberté et Damour Autumn/Winter 2014 Show.</span></i><span style="color: #333333; font-size: 14pt; font-style: italic;"> <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDr1iqJ24g8K8cv2yYyJGA5yN3oMqjbN3kL92klEgFwjjzje33ZviXwT_9kPggNbdmi23ClVmIspZZlGFO8cNhZrTS9v6oX8DDpKwtBTs2sHySDYPPuGORSvFqDg8hsIbs7u2t3XgWscp/s1600/IMG_2910.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDr1iqJ24g8K8cv2yYyJGA5yN3oMqjbN3kL92klEgFwjjzje33ZviXwT_9kPggNbdmi23ClVmIspZZlGFO8cNhZrTS9v6oX8DDpKwtBTs2sHySDYPPuGORSvFqDg8hsIbs7u2t3XgWscp/s640/IMG_2910.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">The sweet, sweet spread.</span></td></tr>
</tbody></table>
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<span style="font-family: Courier New, Courier, monospace;">Established
in 2006 the kiwi-born brand, Salasai, has gained an amazing reputation
throughout the fashion world. With talented designer Kirsha Whitcher working
hard to develop a ‘sculptural aesthetically pleasing androgynous’ range. Held
upstairs in the stunning venue above Ponsonby Central – I knew I had my work
cut out for me to put my best treats forward. <o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pm6lnOPhaE8avYlxgQvBa1IrKk-U3qMXIIj8E1CwJGCefklTU9hlJag4VMFd8TaCf9VzCCAirQP7EqJN998M0_BRFxUhSk6h5ojvHScHq96AsGG-4VGFC9EvCXtb5W7qg9129NIXUO2J/s1600/IMG_2800.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pm6lnOPhaE8avYlxgQvBa1IrKk-U3qMXIIj8E1CwJGCefklTU9hlJag4VMFd8TaCf9VzCCAirQP7EqJN998M0_BRFxUhSk6h5ojvHScHq96AsGG-4VGFC9EvCXtb5W7qg9129NIXUO2J/s400/IMG_2800.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Floral inspiration.</span></td></tr>
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<span style="font-family: 'Courier New', Courier, monospace;">Presented
with this gorgeous grey floral print (highly confidential as it had not yet been
released to the media).</span><span style="font-family: 'Courier New', Courier, monospace;"> </span><span style="font-family: 'Courier New', Courier, monospace;">I drew
inspiration, colour and texture from a small square of design and came up with
a trilogy of sweet indulgences - petite enough to be enjoyed in 1-2 mouthfuls
along with an alcoholic beverage or three.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UA7rtPL09Nl0wdeDyTAa7aOOMolQ7hMOqb5hkLhP0s9hFyZKzmbLvAo8ZDhYJZWL9NVP6572l3LSDlAKHGnclEkJx6uYxylnNyCODv2Sk35qomm1HatVDKvTk2uN-X5c58GRQvrRbfhN/s1600/IMG_2904.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UA7rtPL09Nl0wdeDyTAa7aOOMolQ7hMOqb5hkLhP0s9hFyZKzmbLvAo8ZDhYJZWL9NVP6572l3LSDlAKHGnclEkJx6uYxylnNyCODv2Sk35qomm1HatVDKvTk2uN-X5c58GRQvrRbfhN/s640/IMG_2904.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Cubes of crunchy, gingery, pistachio greatness.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">On
the menu was: <o:p></o:p></span></div>
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<div class="MsoListParagraphCxSpFirst" style="margin-left: 54.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Courier New, Courier, monospace;"><span style="mso-list: Ignore;">1.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Pistachio Ginger Crunch – a
modern take on the classic, with a base packed with wholegrain oats, coconut
and ginger, topped with a smooth layer of smooth gingery spiced icing and
finished with a single pistachio. The tan, khaki and green hues reflecting
shades found in various pieces of the range.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 54.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Courier New, Courier, monospace;"><span style="mso-list: Ignore;">2.<span style="font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span>Raspberry Coconut Slice –
an elegant vibrant looking sweet, shaped into small circles and loaded with
coconut, egg whites, icing sugar and vanilla, speckled all over with tart
raspberries. Inspired by the neutrals creams/whites and drawing on a pinky red
from the florals. (Read more about this splendid slice <a href="http://talestosavor.blogspot.co.nz/2013/07/crazy-for-coconuts.html" target="_blank">here</a>).</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-indent: -18pt;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 54.0pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-family: 'Courier New', Courier, monospace; text-indent: -18pt;">3.<span style="font-size: 7pt;"> </span></span><span style="font-family: 'Courier New', Courier, monospace; text-indent: -18pt;">Lemon Polenta Slice w.
L&P Chocolate Icing – a real statement piece, small squares of moist
lemon-infused polenta & almond meal base, topped with a generous layer of
the new Whittakers L&P white chocolate ganache providing a super-sweetness
to match the tangy lemon. A class of it’s own, but true to its kiwi roots –
much like the Salasai brand itself.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-indent: -18pt;"><br /></span></div>
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<span style="font-family: 'Courier New', Courier, monospace; text-indent: -18pt;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEjQVg-_RimuOf4vW-Ftb347jH8XTA_XPULvOS-tfHxyo_nQNYACtW5M6uitaKnX2-naIDF2HDGUC5JiRQKV8HrjETO42coWGhecMnDMmu2NmNjwyKiyVlqT5Qu54qT973Zop3PavK93w/s1600/IMG_2907.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="489" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEjQVg-_RimuOf4vW-Ftb347jH8XTA_XPULvOS-tfHxyo_nQNYACtW5M6uitaKnX2-naIDF2HDGUC5JiRQKV8HrjETO42coWGhecMnDMmu2NmNjwyKiyVlqT5Qu54qT973Zop3PavK93w/s640/IMG_2907.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Prepped and ready.</span></td></tr>
</tbody></table>
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<span style="font-family: Courier New, Courier, monospace;">Samples
were approved and the beaters were ready. The pantry was stocked up and the
action begun. With a few late nights it all came together quite nicely. Show
time came on Thursday 5<sup>th</sup> September, as the models were getting prepped
and ready I got to spend the night backstage in the finest god-damn kitchen you
have ever seen. Kitted out with state of the art appliances c/o Fischer &
Paykel this place was a foodie-utility-heaven. Available to be hired for
celebrity dinner-parties, functions and charity events. I only hope one day I
get to actually cook in this glorious place. <o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYycGloOi5Jbg2jSEexPNTjVPrPQhNuUcRkttRXddrciN0FhwpLkByvxzJCnAiXCSMuZhpMCoVDJLOijm2-9wQcSNZwgcXAvKEH9Rh-3mrtzkhhR0mS3itkZlLMH5vHiik7WxBojOvM0L/s1600/IMG_3010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYycGloOi5Jbg2jSEexPNTjVPrPQhNuUcRkttRXddrciN0FhwpLkByvxzJCnAiXCSMuZhpMCoVDJLOijm2-9wQcSNZwgcXAvKEH9Rh-3mrtzkhhR0mS3itkZlLMH5vHiik7WxBojOvM0L/s400/IMG_3010.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Coconut Raspberry circles of joy (filter included).</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Plenty
of careful preparation and specialised reinforcement meant that all was relatively
relaxing on the night. Entertained by the talented hands of MAC’s Amber D
makeup artists, the beauty of NZ’s top fashion models and the impeccable taste
of stylist Dan Ahwa. Distracted only by the need to plate up the goods ready to
be devoured – watching those empty plates return to be filled was about as
satisfying as it gets. <o:p></o:p></span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTqMPx_gZr79umjncJV8w9I_hV3PoWkXkpcEdbCsakzbCdYPSUXPhUNhe3OXQfl1TL8wLhyphenhyphen3wK7glCjZ0x_JbA4M_5ekkpjYf3zgozJq44sVH8qOAGHiz32MMn3chHT04JVKH-eLlNVDv/s1600/Screen+Shot+2013-10-13+at+3.12.57+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTqMPx_gZr79umjncJV8w9I_hV3PoWkXkpcEdbCsakzbCdYPSUXPhUNhe3OXQfl1TL8wLhyphenhyphen3wK7glCjZ0x_JbA4M_5ekkpjYf3zgozJq44sVH8qOAGHiz32MMn3chHT04JVKH-eLlNVDv/s640/Screen+Shot+2013-10-13+at+3.12.57+PM.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Courier New, Courier, monospace;">NZFW 2013 Salasai Show - Photo credit: Adele Krants TV3.</span></td></tr>
</tbody></table>
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<span style="font-family: Courier New, Courier, monospace;">A
huge congratulations to Kirsha, Kelly and the Salasai crew, as well as the lovely ladies at Public Library. It was a class-act show on all accounts and simply an
honour to be involved in supporting such a stunning collection. So a massive thank
you! X <o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">P.S. If
you missed out on the Salasai ‘installation’, grab yourself a sweet treat and
watch it <a href="http://www.3news.co.nz/NZFW-2013-Salasai-runway-show/tabid/1815/articleID/312080/Default.aspx" target="_blank">here</a>. Or head straight to
their website and add a sweet addition to your wardrobe <a href="http://salasai.com/" target="_blank">here</a>.</span></div>
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Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-47281933661163555152013-08-26T01:16:00.000-07:002014-01-27T00:33:10.266-08:00The Utter Peanut Butter Nutter.<div class="MsoNormal">
<span style="font-family: Courier New, Courier, monospace;">If you were around in
the 80s or 90s you may have a fond, or perhaps not so fond memory of a screechy, geeky, slightly irritating and unforgettable advertisement for Peanut
Butter. Take a moment and enjoy a trip down memory lane watching the tune that
will forever resound in my head, <a href="http://www.youtube.com/watch?v=cmbBM4gO4mE" target="_blank">here. </a>Sanitarium should be commended for their successful marketing tactics, acknowledged
for imparting the PB love and most certainly thanked for helping attain an
‘utter peanut butter nutter’ out of me.<o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpGQ5GJJpwqpFanyUNyPnk9OL539PMSuN_XgJDhhlwfWXPU5js4TLHmCVg2BRov_yCZR2Z7iuwwoatVLAsxUH9M3mwwbF3SMHlVuP5GgZEmZOkOmg3rqqBJsBJeh8HwGPqFofDkKdvhfV/s1600/IMG_0610.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUpGQ5GJJpwqpFanyUNyPnk9OL539PMSuN_XgJDhhlwfWXPU5js4TLHmCVg2BRov_yCZR2Z7iuwwoatVLAsxUH9M3mwwbF3SMHlVuP5GgZEmZOkOmg3rqqBJsBJeh8HwGPqFofDkKdvhfV/s640/IMG_0610.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Homemade PB.</span></td></tr>
</tbody></table>
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<span style="font-family: 'Courier New', Courier, monospace;">There is a whole lot more
to this humble spread than one might think. The percentage of peanut content, extra
added ingredients and the quality and state of the peanuts themselves. All of which have
a huge impact on the flavour and quality of the final product. In an ideal
world you would opt for organic, but for me that’s an unlikely luxury. Avoiding
those with sugar or added vegetable oil – is recommended, and if you are
feeling virtuous go for no added salt. Although my health conscience self
allows me to eat and enjoy the unsalted variety, when it comes to PB I’m all
about the salt. But there is no need for the sugar here folks – if you need
sweetening up, then I suggest jamming it with it’s companion strawberry or
raspberry. Or better yet - head down to Al Brown’s </span><a href="http://www.bestugly.co.nz/best-of" style="font-family: 'Courier New', Courier, monospace;" target="_blank">Best Ugly Bagels</a><span style="font-family: 'Courier New', Courier, monospace;"> (at the City
Works Depot in Auckland), order the PB & J and savour every mouthful.</span><span style="mso-spacerun: yes;"> </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViKfIh9c8m-mySXZC6Y-7UtDkbllOlwJLrJ3YHi2AzpbgoUsvk6obeN23fTN52N42pYpTFToSa3CLwlpAW3y_Ox0kvcondF_9msK-Kg9X8XMH2ph94_p-zSDLYqARoL8n0UnoVLE-McFT/s1600/photo-43.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViKfIh9c8m-mySXZC6Y-7UtDkbllOlwJLrJ3YHi2AzpbgoUsvk6obeN23fTN52N42pYpTFToSa3CLwlpAW3y_Ox0kvcondF_9msK-Kg9X8XMH2ph94_p-zSDLYqARoL8n0UnoVLE-McFT/s400/photo-43.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Our 'Pic' - never stays full for long.</span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="mso-spacerun: yes;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;">With his impeccable
taste in kiwi cuisine, Al Brown and his team at <a href="http://www.bestugly.co.nz/best-of" target="_blank">Best Ugly bagels</a> use only the
best of peanut butters - <a href="http://reallygood.co.nz/" target="_blank">Pic’s ReallyGood Peanut Butter.</a> It is New Zealand owned and operated, grown in Nelson and
for those who have tried it I am sure you will agree – it is really, REALLY
good. These guys have their peanut butter sorted, so natural and authentic that
they even advise you to store the jar upside down to prevent the natural peanut
oils from separating. Kiwi ingenuity at it’s finest. As with most things in
life, you pay for the best, but as an only slightly more expensive variety,
this stuff is worth every cent and rightfully achieves my ‘pic’ of the bunch. :P I have been experimenting with peanut butter in all sorts of breakfast/snack concoctions recently - the most surprising was a Peanut Butter Tofu Mousse. Four ingredients: fresh tofu, peanut butter, dates and banana. The result was a thick flavoursome paste that felt a little like eating cream cheese - not for the faint hearted, but thoroughly devoured and enjoyed by me. <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Peanut Butter Tofu Mousse. Intriguing & wonderful.</span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">For the peanut butter
lovers among us there is a heated debate when it comes to how you have your PB
on toast. My family have perfected our own ultimate PB combo and this is how it
goes…steaming hot, perfectly toasted original mixed grain vogels, spread with
a layer of butter or olivani, lathered with a decent hunk of crunchy and salted
peanut butter, topped with sliced banana and squished down (only slightly) so
you can enjoy each bite without losing a single banana sliver. It really is a
slice of wholesome heaven. But each to their own and however you have yours –
whether it’s the smooth on white bread, an English muffin with jam or even
sliced tomato. Any time of day or night, each utterly delicious mouthful of PB
on toast is almost always a good idea.<o:p></o:p></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Vogels, Peanut Butter & Banana Bliss.</span></td></tr>
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<span style="font-family: 'Courier New', Courier, monospace;">To further strengthen
my love affair for this gorgeous tanned chunky spread, I booked in a kitchen
date with some roasted peanuts, my patience and a high-powered food processor.
The result was my very own pottle of homemade, sea salt and a dash of cinnamon,
peanut butter. It’s smokey roasted flavour was delightful, the texture a mix
between smooth and crunchy – unlike the bought varieties I didn’t have much
control over the crunch/chunk factor but I was more than satisfied with the
result. To ensure I didn’t devour the jar in one sitting I opted to create a
few other peanut-butter laden dishes.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">It doesn't get much better than this...</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">The first of my nutty
friends to come to fruition were my mini Chocolate Peanut Butter Cups. The
chocolate-peanut-butter combo is an American-inspired and infamous companionship.
The sweet-tooth in me is partial to the classic Reese’s Peanut Butter Cup,
although preferring to avoid the hydrogenated or high-fructose nasties inside,
I was inspired to give them a homemade re-vamp. Encouraged by the beautiful
blog of sister-duo, <a href="http://juliaandlibby.com/" target="_blank">Julia & Libby</a>, these simple, rich and decadent treats
are a delight to the senses. Using only a handful of ingredients the recipe <a href="http://juliaandlibby.com/2013/03/27/chocolate-peanut-butter-cups/" target="_blank">(here)</a> takes wholesome nutritious treats (and my peanut butter addiction) to a whole
new level. And it’s the usual stopping at one part, that I am yet to master. <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Courier New, Courier, monospace;">Gado-Gado: Vibrant salad w. Peanut Sauce. Recipe c/o Ripe Cookbook. </span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">As with anything in
life balance is key, and peanut butter does as well in the sweet stakes as it
does with the savoury. A spoonful of this gold seems to find it’s way into a
number of my savoury kitchen escapades. A generous dash added to my stir-fry
green beans makes the perfect budget-friendly satay side dish or filling for
rice paper rolls. A spoonful or three adds a rich, creaminess to soups – my flavour
of the month being Pumpkin, Peanut and Chilli - a recipe inspired by the
good old days of staff meals and a S.O.D (Soup of the Day) to warm my soul at
Nova in Dunedin. A few spoonfuls of peanut butter melted with a little coconut
milk creates the perfect cheat version of a dreamy peanut sauce to top
‘Gado-Gado’ an Indonesian salad consisting of fresh vegetables, tofu and a hard
boiled egg - a dish that takes me straight back to my Balinese adventures. <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipl4dJGxZXhg5bIDbDXaYUlwLlfR0UIzIup8tWyf7zJkmkVy5_ZxMbGFV4PVt3ClulHozdSCqK90gQtMbhweLj2JkkX2N_VrYfWlruQ7XJhMt_CqHQduOzxtFRvjUBgyeNT5W2viY5lwHe/s1600/IMG_1241.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipl4dJGxZXhg5bIDbDXaYUlwLlfR0UIzIup8tWyf7zJkmkVy5_ZxMbGFV4PVt3ClulHozdSCqK90gQtMbhweLj2JkkX2N_VrYfWlruQ7XJhMt_CqHQduOzxtFRvjUBgyeNT5W2viY5lwHe/s400/IMG_1241.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Soup: Pumpkin, PB & Chilli.</span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">Versatile, wholesome,
nutritious and delicious – what more could you want from the humble spread. As
the saying goes where there is a will there is a way, and I am determined to discover even more exciting ways to eat, enjoy and share the
utter peanut butter nutter love far and wide. x <o:p></o:p></span></span></div>
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Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com4tag:blogger.com,1999:blog-2961157131574223856.post-20332156577906682332013-07-21T19:43:00.000-07:002014-01-27T00:32:00.438-08:00Crazy for Coconuts.<div class="MsoNormal">
<span style="font-family: Courier New, Courier, monospace;">It’s no secret – the "Coconut" is a born again food hero and current obsession in the health and
general foodie world. I must admit my own respect and affinity for the power of
this tropical nut have definitely inflated over the last year. It’s versatility;
textural variety, taste and wholesome goodness tick all the boxes for me. So
you could say that lately I have been going a little coco-NUTS.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfs0hOflHVxosrV_ka4ctMzaiuBNuqb7JIw6tutOc3QPAcqpoC-pjNk7pzoOgmtKUzCLBY2Wy58KUiIMGV860mrWphDg9wSDQaVhyphenhyphenXncUoPb8KBRGGiHase4UOk6etWrsSO1A2Z1SdnB7/s1600/IMG_1314.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfs0hOflHVxosrV_ka4ctMzaiuBNuqb7JIw6tutOc3QPAcqpoC-pjNk7pzoOgmtKUzCLBY2Wy58KUiIMGV860mrWphDg9wSDQaVhyphenhyphenXncUoPb8KBRGGiHase4UOk6etWrsSO1A2Z1SdnB7/s640/IMG_1314.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Coconut Raspberry Cake.</span></td></tr>
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<span style="font-family: 'Courier New', Courier, monospace;">My most recent
sweet-treat coconut adventure was found in the trusty <a href="http://www.ripedeli.co.nz/" target="_blank">‘Ripe Recipes’</a> cookbook. Anticipating
the arrival of two dear friends from the cold depths of Dunedin. I whipped
together the Coconut and Raspberry Slice – tweaking it a little by adding vanilla
extract and baking it in a cake tin. Made with egg whites, icing sugar, packed
full of coconut and dotted with raspberries. It’s chewy texture and balance of flavour
were quite something. Needless to say it went down a treat!</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Slice of Heaven w. Cream & Raspberries.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">As an avid fan of the
beautiful <a href="http://www.petite-kitchen.com/" target="_blank">Petite Kitchen</a> blog. I have a wee addiction with her <a href="http://www.petite-kitchen.com/2013/03/raw-lemon-and-coconut-truffles.html" target="_blank">Lemon and Coconut Truffles</a>. These things are not only raw, but free of gluten, dairy,
sugar and all things naughty. Instead they are loaded with the good stuff
including coconut oil, lemon juice and zest, ground almonds, honey, sea salt,
vanilla and of course shredded or desiccated coconut. After playing around with
a few variations (including feijoa and lime below), I have found adding a few sprigs of
fresh thyme to the lemon mix makes a winning combo. Fresh herbs have this
undeniable way of adding depth and interest to any dish, so I try to find ways
to get them in my food whenever possible. <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Feijoa & Lime Truffles</span></td></tr>
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<span style="font-family: 'Courier New', Courier, monospace;">Carrot, Cashew,
Coconut & Coriander or the 4 C’s Salad - is a refreshing and delicious bowl
of goodness. Vibrant, simple and quick to whip together. A good grind of salt
and pepper, a drizzle of olive oil and you are away laughing. This coconut-carrot
salad combination can be enjoyed with varying accompaniments. I like to add poppy
seeds, raisins, chopped parsley and a few toasted sunflower or pumpkin seeds.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">The Salad of '4-C's'.</span></td></tr>
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<span style="font-family: 'Courier New', Courier, monospace;">Another brilliant use
of coconut has been as a replacement for breadcrumbs on meat or vegetables.
They incorporate a beautiful tropical zing and crunchy texture to whatever you
choose to crumb. My favourite fish-coconut combination to date was devoured several
months ago at the Seaside Café in Maketu, Bay of Plenty. Known as ‘Tropical
Fish of the Day’, it was a simple fillet of fresh gurnard dipped in a coconut
crumb and flash-fried to perfection. Served atop a melon, cucumber and tomato
salsa and finished with raspberry viniagrette, it was all things a summer fish
dish should be, and more!</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Coconut Crumbed Goodness. </span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Having never heard of <a href="http://www.petite-kitchen.com/2013/03/home-made-coconut-butter.html" target="_blank">Coconut butter</a> before, I simply had to give it a try– another act inspired by
Petite Kitchen. Basically you just have to blend the crap out of shredded coconut,
wait til it heats up, releases its heavenly oils and turns to a thick buttery consistency.
Patience and a hearty powered blender are required for this one. Much to her
dismay I used my mothers machine, and she was adamant I was going to break the
thing. But I can assure you nothing was harmed in the making of my lovely jar
of coconut butter. It’s a perfect variation to butter if you are dairy free or
just like a change – but to be honest mine didn’t get much further than a spoon
and my mouth, and didn't last longer than a few days. WARNING: Rationing these
delicious treats is a tough ask. But worth the risk.<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Persimmon Porridge w. Coconut Sprinkles.</span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">Whether it’s a key baking
ingredient or a sprinkle of toasted coconut sprinkles on my morning porridge. It’s
certainly got the goods. I’ll save my affinity for its' relatives - coconut cream
and milk til another day. In the mean time I recommend jumping on the coconut
bandwagon, it’s one tasty ride. x</span><o:p></o:p></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Note: To spot more coconut-laden dishes, follow <b><a href="http://instagram.com/relishthememory" target="_blank">Relishthememory</a></b> on Instagram. </span></div>
Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-76527164568979133502013-06-01T15:45:00.000-07:002014-01-27T00:26:30.110-08:00Discovering Per-FIG-tion. <div class="MsoNormal">
<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">The irony of this post
resides in my intention of sharing it with you over two months ago - when a
certain fruit was flourishing in its season. But after weeks of several chips
keeping me down I am pleased to announce that I am back in the game! Without further
or do I present to you my recent (albeit historical) FIG discoveries.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiYu_aG8gLjr1cVBcjNcf9jCIqaQKnz6r9dmQqX9bqcNPPUiKVfGODDNHmjJS4pBMpZ6de0Hpw4qSlsgAQ6kBo_1cFOdNlnUSNpkBQzAwhnEMO_ScfXZmvYgkycXQZcxiNY-u8DDlzWBr/s1600/IMG_5356.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiYu_aG8gLjr1cVBcjNcf9jCIqaQKnz6r9dmQqX9bqcNPPUiKVfGODDNHmjJS4pBMpZ6de0Hpw4qSlsgAQ6kBo_1cFOdNlnUSNpkBQzAwhnEMO_ScfXZmvYgkycXQZcxiNY-u8DDlzWBr/s640/IMG_5356.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A toast to the Fig. </td></tr>
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<span style="font-family: 'Courier New', Courier, monospace;">Fresh is best. Never
has this statement been more appropriate. Since hearing a friend’s tale about
frolicking along the roadside in Greece munching on the freshest, most
succulent of Figs - I have been curious. My first few experiences of fresh figs
have been sub-par, so for a while now I have queried what all the fuss was
about. Picked by hand from a lonesome tree in Thames. One bite was all it took.
These beauties truly are PER-FIG-TION aka. PERFECTION!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFh1WnNHVxKvbzVUt76xhe2u3U_VPNaPcT9UecFeYQ-b65WAl_GZRzlo5bz8cCfsmfP1Etg8bk4LbO1fMHWqcTA721Hmw_9T-WzPGz9us3pgiXehLvVX3Fusxk-y6nQkcpjRqFxpq4wg2/s1600/IMG_5113.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFh1WnNHVxKvbzVUt76xhe2u3U_VPNaPcT9UecFeYQ-b65WAl_GZRzlo5bz8cCfsmfP1Etg8bk4LbO1fMHWqcTA721Hmw_9T-WzPGz9us3pgiXehLvVX3Fusxk-y6nQkcpjRqFxpq4wg2/s400/IMG_5113.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">The Fresh Fig in all her glory. </span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">Figs, like most fruit,
come in several different varieties, each with a slightly different size,
colour, texture and flavour. Some are green and firm, while others are deep
purple and soft to touch. Some have a luscious red interior while others veer
towards a cream or white. All are filled with tiny little seeds that have this
fabulous ability to pop and crunch between your teeth creating their own party
in your mouth. Some describe the taste as a mix of peach and strawberry –
dependent on variety & ripeness. Whatever it is it’s dam delicious. Savouring
the few I had freshly picked, I cut one horizontally, drizzled it with a little honey
and baked for just a few minutes. The result: slices of heaven. <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQNd2kLyn_XYG3UaTruW3Fy1RpD_cwmRQKDXc9Kw9lIR12lKiJbuu1KeANnhctIvmRlc-hrMN9MTVpkdcPzNLt7zjL50gWphcOeELWtFF1NP_9QYluy1p6okrdBGoiGmF11siIUmmd5ew/s1600/IMG_5347.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQNd2kLyn_XYG3UaTruW3Fy1RpD_cwmRQKDXc9Kw9lIR12lKiJbuu1KeANnhctIvmRlc-hrMN9MTVpkdcPzNLt7zjL50gWphcOeELWtFF1NP_9QYluy1p6okrdBGoiGmF11siIUmmd5ew/s640/IMG_5347.jpg" style="cursor: move;" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Slices of Heaven.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">After FIG-uring out my
new found love for this delightful fruit I was on the hunt to consume them in
every way I could. To my amuse this journey included a celebrity encounter and
a visit to one of NZ's finest yet funkiest eateries. <a href="http://www.eatatdepot.co.nz/" target="_blank">Depot</a>. There are few
things greater than the combination of being referred to as ‘on the same page’
as the culinary food great, one of them was being served a Fig, Blue
Cheese, Prosciutto & Rocket Toastie by the man himself - </span><span style="font-family: 'Courier New', Courier, monospace;">Al Brown</span><span style="font-family: 'Courier New', Courier, monospace;">.</span><span style="font-family: 'Courier New', Courier, monospace;"> </span><span style="font-family: 'Courier New', Courier, monospace;">This small plate was the definition of balance. Enhanced by a strong creamy blue, a salty succulent sliver of
cured pork, a few delicate peppery leaves and sitting between two crisp slices of Olaf’s finest sourdough. The lusciously red and ripe figs shone
through like a shooting star. The memory of this mouthful sits right up there
on my 'tastes-to-savour' mantle piece.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Fig, 'Salash' Prosciutto, 'Kingsmeade' Blue Cheese & Arugula. Oh Yes. </span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Another intrepid
journey led us to an Auckland food lovers playground the <a href="http://www.lacigale.co.nz/wawcs0111832/Market.html" target="_blank">La Cigale Markets</a>.
After feasting through a Wardolf salad filled with apple, celery & candied
walnuts, stealing a bite of the sensational Rolled Pork Belly Sandwich (crackle
included), and taste testing several spoonfuls of hummus. My sweet tooth
emerged and on my second lap via the donuts, almond croissants, pain au
chocolats and more I spotted it. The cutest little friend…a Fig & Lemon
Curd Tart. With a delicate buttery pastry, glossy tangy curd and finished with
perfect fig segments and a sprinkle of the sweet white dust. Contentment was well and truly achieved. <o:p></o:p></span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5c56IpxfDzcFiJGhsZWI-sEJBvAHENxUBSbCIiwjm6EZz4hP21aHi2eiVg46VxwJ8Gd6U9Qf70sONZiISDylHEUHognmNMcxyuoa3_Qrv1kSDAComr2y0kP1ntctNPSJgZxUmWafvMO8Q/s1600/IMG_5476.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5c56IpxfDzcFiJGhsZWI-sEJBvAHENxUBSbCIiwjm6EZz4hP21aHi2eiVg46VxwJ8Gd6U9Qf70sONZiISDylHEUHognmNMcxyuoa3_Qrv1kSDAComr2y0kP1ntctNPSJgZxUmWafvMO8Q/s640/IMG_5476.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Courier New, Courier, monospace;">Fig & Lemon Curd Tartlet.</span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">Just as I thought the
Fig's seasons door was closing. My favourite foodie and I had some fun with a
rack of Lamb and two varieties of figs! With an entrée involving
several dozen Bluff Oysters, Kapiti Smoked Havarti & Kikorangi Blue Cheese, A fig,
port & cardamom paste and several slices of baguette. This was going to be
one tasty night in! Inspired by several recipe books and following our nose we
put together a dam fine feast. The result: Mustard Lamb Racks roasted on a bed
of figs and fennel, topped with a port, balsamic & fig reduction. Served
with a Anchovy & Garlic Potato Gratin and freshened with a Crunchy Slaw
featuring Chevron (goats cheese) and honeyed walnuts. It was a truly incredible
dish and an honour to share the creative process with one of my life's faves.
<o:p></o:p></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Lamb + Potato + Fig. </span></td></tr>
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<span style="mso-ansi-language: EN-AU;"><span style="font-family: Courier New, Courier, monospace;">PerFIGly perFIG in
everyway. If that doesn’t convince you I don’t know what will. Maybe a trip to
the Mediterranean? See you there! </span><o:p></o:p></span></div>
Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-79309680069778415452013-03-31T02:43:00.000-07:002013-03-31T15:19:43.048-07:00Hunting for Hot X BUN(nie)S. <div style="font-family: "Courier New",Courier,monospace;">
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<span style="font-size: small;">The culinary palate at this time of year calls for two
things: Chocolate (obviously) and Hot Cross Buns. Fearing an impossible task in
trying to discover the best easter eggs and inspired by the glorious features
of the <a href="http://www.thedenizen.co.nz/" target="_blank">Denizen</a> I opted to hunt down and critique the BEST Hot Cross Buns
Auckland had to offer. </span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEtiJMAmcKTGAYyWE7UoFhEla4GZPkkv9FhWpoazga9ermp85y16V4Imp9h51KXs2F5YwdN3qq8eK2_ogB_J_FrZwQh1kX98GsizXqTxVd9fjxH69B7gpwjQTiM5rfSUTCH925zD-XrmN/s1600/IMG_5023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEtiJMAmcKTGAYyWE7UoFhEla4GZPkkv9FhWpoazga9ermp85y16V4Imp9h51KXs2F5YwdN3qq8eK2_ogB_J_FrZwQh1kX98GsizXqTxVd9fjxH69B7gpwjQTiM5rfSUTCH925zD-XrmN/s640/IMG_5023.JPG" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Let the hunt begin...</span></td></tr>
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<span style="font-size: small;">Using their leads, one sunny Friday morning I directed
a stroll toward Newmarket via two possible contenders. <a href="http://heartofflavour.co.nz/" target="_blank">Heart of Flavour</a> is a
boutique dessert and cake shop run by the talented duo Frank and Michelle.
Gunning for the best first –(<a href="http://www.thedenizen.co.nz/gastronomy/the-easter-round-up/" target="_blank">according to Denizen</a>) I purchased a couple of
their fresh and still warm buns to continue en route. The scent instantly
filled me with joy and as a examined the buns’ sticky glaze spread over the
signature white cross my mouth dribbled a little. Gems of dried fruit peeping
out through the dough meant I indulged immediately. Bliss. Light and fluffy in
texture, perfectly balanced between fruity and spicy but moreish and moist
enough to chow down without butter or heating. Unsure how any other could come
close I continued the search…</span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1WXcusRPHvvoAP3h51Goi4f91siM5-Nbi1PXZAf0qN6q0HmkKtuEfnXHOhT2W3Fk153WP2L-H5snQHdjOHVFnXlHuscowssun9oiUca4TcRkC2DSELALusJ7o17MLH3ZfTm4S7a_B2JWp/s1600/IMG_5032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1WXcusRPHvvoAP3h51Goi4f91siM5-Nbi1PXZAf0qN6q0HmkKtuEfnXHOhT2W3Fk153WP2L-H5snQHdjOHVFnXlHuscowssun9oiUca4TcRkC2DSELALusJ7o17MLH3ZfTm4S7a_B2JWp/s640/IMG_5032.jpg" width="476" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">HBC Contestant # 1.</span></td></tr>
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<span style="font-size: small;">Next stop was the infamous <a href="http://www.sabato.co.nz/" target="_blank">Sabato</a> Deli. The buns here
are delivered fresh every morning from the award-winning <a href="http://www.wildwheat.co.nz/index.php" target="_blank">Wild Wheat Bakery.</a> Fellow
foodie and I meandered around cleansing our palate and filling our intrigue
with the latest and greatest olive oils, vinegars and chutneys. After ooing and
aahing at every new product we made our purchase and prompt exit. With a darker
colour tinge and slightly more dense texture we barely reached the end of the
driveway before giving them a try. Slightly less sweet than the first, this one
carried a strong citrus tone and although chewing required a tad more vigour it
was a pleasure all the same. Vouching as slightly heavier on the spice sector I
wandered home to devour them both hot. Both were delicious in their own right
and mental notes were reserved for judging later.</span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEI95f4LC65JdS2fbNvOjC_dIqimthkb5oqtnq-CMT8JsdETm2ZAft4qgRAG75iOuY4OeVY5zpthLVLuzBF7Rp6kTPk7J2lwON-MkS9Y1kmcXb7v1-T8tax0u-vygEEizjAiJJCXMQ0bX/s1600/IMG_5049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEI95f4LC65JdS2fbNvOjC_dIqimthkb5oqtnq-CMT8JsdETm2ZAft4qgRAG75iOuY4OeVY5zpthLVLuzBF7Rp6kTPk7J2lwON-MkS9Y1kmcXb7v1-T8tax0u-vygEEizjAiJJCXMQ0bX/s640/IMG_5049.jpg" width="476" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Critical analysis underway. </span></td></tr>
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<span style="font-size: small;">The next two contenders were found on Dominion Road.
<a href="http://www.pandoro.co.nz/" target="_blank">Pandoro Panetteria</a> has a series of retail bakery branches throughout Auckland
and Wellington. Their bun was the most expensive of all purchases. But one
taste-tester had it as her ultimate ‘fave’. I found this one to be particularly
lemony and sweet with big chunks of zesty orange peel, it was relatively light but
a pleasant texture all the same.</span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLPYQ2XsP_fYLlxCT39PP3S5FJVDCD-djkbORpx9OgYYJTHDP78MYh-NL1wcrKsXdoyfgdtlQNux1h9zSwRDeVVxNJJ6BClbPyzUCNhOi8nHaZ6_DNRG0MvMM2ZHUVDHEKypTWX9pwhXE/s1600/IMG_5134.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLPYQ2XsP_fYLlxCT39PP3S5FJVDCD-djkbORpx9OgYYJTHDP78MYh-NL1wcrKsXdoyfgdtlQNux1h9zSwRDeVVxNJJ6BClbPyzUCNhOi8nHaZ6_DNRG0MvMM2ZHUVDHEKypTWX9pwhXE/s640/IMG_5134.JPG" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The contenders continued...</span></td></tr>
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<span style="font-size: small;">The second D-road purchase was from <a href="http://www.noshfoodmarket.com/" target="_blank">Nosh Food Market</a> - the
boutique supermarket who house the brand <a href="http://www.loaf.co.nz/" target="_blank">Loaf; Handcrafted breads</a> created by
Sean Armstrong. This little number was much darker on the colour palate, rather
dense and almost cakey in texture. With its strong gingery undertones I likened
it to a gingerbread loaf (fancy that) studded with raisins and currants. But
the particular bun chosen by the Nosh café staff was a crusty corner, nearing
the stale scale. Putting it at a slight disadvantage from the get-go and meant
it demanded to be consumed at home with its’ dear friends heat and butter. </span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVCG4V10C3BeCUVplXqwBcoaOS2yZDFsEsjOQ5t5rA8rdP01fn7ZhhHCxm6mUqdHeHWXOjSMJy79h6RE2iTOG6wmlZEnlSluPlkUItwVHrFAXQtUFaTl8hfUlCUctp8beAyhd4dV75Df8/s1600/IMG_5148.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVCG4V10C3BeCUVplXqwBcoaOS2yZDFsEsjOQ5t5rA8rdP01fn7ZhhHCxm6mUqdHeHWXOjSMJy79h6RE2iTOG6wmlZEnlSluPlkUItwVHrFAXQtUFaTl8hfUlCUctp8beAyhd4dV75Df8/s640/IMG_5148.JPG" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chocolate vs. Original - battling it out at Tart Bakery. </span></td></tr>
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<span style="font-size: small;">After three failed attempts to taste-test Little and
Friday’s version of the HCB. I resorted to finding another contender. My next
entry was <a href="http://www.tartbakery.co.nz/" target="_blank">Tart Bakery</a> a relatively new addition to the Grey Lynn suburb. As I
watched the super-friendly, super-passionate lady at the counter sprinkle fresh
white dust over a customers’ Raspberry Brioche I knew this would be a strong
contender. Trays of both classic and chocolate Hot X Buns adorned the top of
the cabinets and for research purposes I ordered one of each. The cheapest of
the haul I headed home to taste test and both did not disappoint. The chocolate
version was to be expected – sweet, sticky and delicious. Call me old-fashioned
but it was only the spiced versions that had a shot in this race. Having the
highest fruit ratio of all meant it upped the sweetness stakes, complemented by
just a touch of spice all together it made for a pleasurable mouth experience
(with the right amount of chew!). Extra points for the flavour and texture of
their white cross.</span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmizQJLdJZqM2hn3CBsRziu-ErYVpOh7y1vomOVLdt_X1RBXz5v6J-jp652E2Qqp5t8vOzWiMPjr0kdTVbKzsy2g-XM3U0_wJbR1dJB0uZ0K3LybN0lXf9I-687A-N8FaL6r_2NXhw5oLn/s1600/IMG_5152.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmizQJLdJZqM2hn3CBsRziu-ErYVpOh7y1vomOVLdt_X1RBXz5v6J-jp652E2Qqp5t8vOzWiMPjr0kdTVbKzsy2g-XM3U0_wJbR1dJB0uZ0K3LybN0lXf9I-687A-N8FaL6r_2NXhw5oLn/s640/IMG_5152.jpg" width="478" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Most fruit & best cross. </span></td></tr>
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<span style="font-size: small;">One final stop lead me to losing my <a href="http://www.whoopie.co.nz/" target="_blank">Whoopie Pie</a>
virginity. And what better way than with an Easter Hot X Bun inspired version.
Spiced, orange, fruity cake domes filled with orange buttercream and topped
with a white chocolate cross of delight. Needless to say I enjoyed it very
much. Although when a girl wants an HCB no matter how whoooop the pie might be.
Simply nothing else will do. </span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzLJo6bBuFOBP4IO8GZXF5hk2VqVyiuSd2dgWRVHzGmTZukC5oyC_u7eN4S_6FYtrJXjX06JspdYBwXqPHK58ZILROhMcekvYA1sXZmunSMNGvOfvuYsyhpJhguRKn2j8iuF27yYMaq8m/s1600/IMG_5166.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAzLJo6bBuFOBP4IO8GZXF5hk2VqVyiuSd2dgWRVHzGmTZukC5oyC_u7eN4S_6FYtrJXjX06JspdYBwXqPHK58ZILROhMcekvYA1sXZmunSMNGvOfvuYsyhpJhguRKn2j8iuF27yYMaq8m/s640/IMG_5166.JPG" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Hot Cross Pie. </span></td></tr>
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<span style="font-size: small;">So the verdict…this is one of those horrible moments
where no winner is announced and like the PC nation that we are we applaud
everyone for their high-quality buns. Got ya! It is true though – all buns were
tasty and enjoyable in their own right and most non-food-obsessed individuals
would be happy as larry with any of these Hot Cross Buns. As long as they are
served slightly warm with lashings of butter and jam. This festive treat is a
winner for everyone. However…</span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDXea7DntZMfXc6sj-WvY0X4DBBmpmBtr-LqTjnHZGxjpWi7eTROwE-SwDS-axalW-PE4zJaY34_1SHLGmNQWibUbdp53hoXMaWLnsT47Da3qiDTBBV-e0hdazR7edwFDMzIPuIIrCcre/s1600/IMG_5173.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDXea7DntZMfXc6sj-WvY0X4DBBmpmBtr-LqTjnHZGxjpWi7eTROwE-SwDS-axalW-PE4zJaY34_1SHLGmNQWibUbdp53hoXMaWLnsT47Da3qiDTBBV-e0hdazR7edwFDMzIPuIIrCcre/s640/IMG_5173.jpg" width="478" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The jury voted. </span></td></tr>
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<span style="font-size: small;">I have a winner in my mind – possibly skewed by a
certain family connection, but I am not afraid to celebrate it….<a href="http://heartofflavour.co.nz/" target="_blank"> Heart of Flavour</a> wins my palate vote. The passion and pride in this business runs from
the store name to every last crumb of cake. The perfect amount of class (the
only entry served in a white cake box), flavour, texture, spice, sweetness, zest,
balance, bready-ness and true to its traditional roots. I felt like the HCB had
been individually crafted for my tastebuds, as opposed to being mass produced
to feed any hungry mouth it lands in. I have my stash ordered for Easter and am
looking forward to devouring this one all over again. Happy Easter everyone. X </span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeQxp0X6dkcG83xAcBGbU_5G0dI6vhFmmW1iRsfHUbIBP6zc5rQdBdB5nwOfCFU8ccs2egLraVr1ONnXJY_GO8Yj2D_7XiLvhHj5fQSM3DAO49jKbwytsn1IqS9YU-EpHKOwu5BrFWuPw/s1600/IMG_5031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeQxp0X6dkcG83xAcBGbU_5G0dI6vhFmmW1iRsfHUbIBP6zc5rQdBdB5nwOfCFU8ccs2egLraVr1ONnXJY_GO8Yj2D_7XiLvhHj5fQSM3DAO49jKbwytsn1IqS9YU-EpHKOwu5BrFWuPw/s640/IMG_5031.jpg" width="478" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My winning Hearts of Flavour.</span></td></tr>
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<span style="font-size: small;">Note: Unfortunate circumstances meant that on my
Easter Sunday I was deprived of consuming my winning buns of choice. Resorting
to the trusty Te Puke Bakery, my point was proven that served with warm and
buttered any Hot Cross Bun devoured on Easter will be satisfyingly
delicious. </span></div>
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Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com2tag:blogger.com,1999:blog-2961157131574223856.post-35043353100383207642013-03-17T23:30:00.000-07:002013-03-17T23:30:09.728-07:00Partial to Pork Belly.<div style="font-family: "Courier New",Courier,monospace;">
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I have had this wee post planned for a while now and on the back of a fruitful, food-laden, Pork Belly included trip to Dunedin, it was time. Pork, get in my belly. Despite
the influx of Mexican favourite Pulled Pork hitting the culinary world, least
we forget this thick slab of gold. The infamous dish often
epitomises fine-dining and can be found on the menu of most fancy eating
establishments. It’s rich and indulgent, but pork belly perfection is not an
easy task to master.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqmUbj0OIIs2gm6o75dPh-Q90_T_Iqzj4jIR9LTxuocOZjxUv1bVLIcLA2M61hhXx4nseHbSh6cop_7K38_ob0gzOle18wiONOB_ZSOXhKzjlucNMRB6shqvuUY6orHGUy5jop1RsNY8l/s1600/IMG_5659.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqmUbj0OIIs2gm6o75dPh-Q90_T_Iqzj4jIR9LTxuocOZjxUv1bVLIcLA2M61hhXx4nseHbSh6cop_7K38_ob0gzOle18wiONOB_ZSOXhKzjlucNMRB6shqvuUY6orHGUy5jop1RsNY8l/s640/IMG_5659.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For your viewing pleasure c/o Nova Cafe, Dunedin. Circa - May 2012. <br />
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<br /> The strangest yet
most exciting version I have experienced was from the depths of the south, a
quirky ski town, bustling with tourists and laden with wealthy locals - Wanaka.
<a href="http://www.facebook.com/boaboafc" target="_blank">Boa-Boa Food Company</a> is the latest and greatest addition to gourmet feasting in
Wanaka. An upmarket takeaway designed to satisfy a hearty appetite to be
enjoyed at home or by the lakeside. Owned by Leungo Lippe the uber talented Botswana-born
Chef. After helping establish the highly acclaimed <a href="http://goodgroup.co.nz/botswana-butchery/" target="_blank">Botswana Butchery</a> with restaurants in both Queenstown and Auckland - it seems whatever this man touches is
guaranteed to taste good. </div>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL57dePX8d5225K7zW125iGrf4vY00FQmqEJDfNTgghUxWOpw81kambE17f9pRJ3mvavsRqZSz5BXq7uRIYexJBeRPxRkfhgiWcFJ4MZjzDANy9hly-zCsk_1raNai6IfET1QpeNCOIRAC/s1600/DSC00189.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL57dePX8d5225K7zW125iGrf4vY00FQmqEJDfNTgghUxWOpw81kambE17f9pRJ3mvavsRqZSz5BXq7uRIYexJBeRPxRkfhgiWcFJ4MZjzDANy9hly-zCsk_1raNai6IfET1QpeNCOIRAC/s400/DSC00189.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boa-Boa Food Company. Get here. It's Supreme. </td></tr>
</tbody></table>
<br />
Add another two words
to our old friend and you have yourself a mouthful from heaven. Pork Belly
Spring Roll. A crisp golden cylinder, packed with delicate, juicy shards of
pork immersed among shredded red cabbage, fresh mint, fragrant coriander and
encased by a lightly fried (well deeply-fried) crunchy spring roll shell. I
don’t think I even need to mention the sticky, sweet, umami soy-sesame emulsion
that comes alongside to get you drooling. Incredible didn’t even cut it. With a
Pork Belly Burger also on the menu made complete with jalapeno mayo I think its
safe to say Boa Boa should be expecting to see my face again soon.<br />
<br />
<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipftfIXDRZhcMIjeyvebjhuzw8NMGNeOSAX42Ot5TnGXfrwmiv2smOo-wR1U-WMD3209M-GUglqW45hioytvQkDl5VvO4fPtl5pq6RXXKq7LVG15d2PgNB0eoaw85efEK4QfoSbN5E-l64/s1600/DSC00204.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipftfIXDRZhcMIjeyvebjhuzw8NMGNeOSAX42Ot5TnGXfrwmiv2smOo-wR1U-WMD3209M-GUglqW45hioytvQkDl5VvO4fPtl5pq6RXXKq7LVG15d2PgNB0eoaw85efEK4QfoSbN5E-l64/s640/DSC00204.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You know you want it.<br />
</td></tr>
</tbody></table>
</div>
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An adventure with
friends to find some sort of cheap and cheerful eatery in South Dunedin, led us
to the fine-dining establishment at St Clair Beach; <a href="http://www.hotelstclair.com/food-drink/pier-24-restaurant-bar/" target="_blank">Pier 24</a>. Without complaint
and amongst frugal company, we were tactful with our choices and came away
seriously satisfied with our $18 feast. Unanimous decisions were made and Pork
Belly was selected. Despite eating one a mere 14 hours prior I was more than
happy to oblige. This version had a strong Asian influence served on crushed
new potatoes, a crunchy peanut slaw and finished with a sticky hoisin
concoction. The picture says it all.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicB4ZaY7XL-LiCQCBbvjhqrEtZtjQGAPMw6hB8tqR8dxfyQdK33m1d_tjdS2VIPZHe8I63JuVVRm2ELPiZ9U7Vj8sfeKHQy0Uy8SXdFLUc74pLpc8YjhGF67lMSd1im8VxHn0X4hTxsTv4/s1600/DSC02099.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicB4ZaY7XL-LiCQCBbvjhqrEtZtjQGAPMw6hB8tqR8dxfyQdK33m1d_tjdS2VIPZHe8I63JuVVRm2ELPiZ9U7Vj8sfeKHQy0Uy8SXdFLUc74pLpc8YjhGF67lMSd1im8VxHn0X4hTxsTv4/s640/DSC02099.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A plate of perfection c/o Pier 24.<br />
</td></tr>
</tbody></table>
</div>
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<br />
The key to a good
pork belly in my opinion is in the textural variation of each layer. Blistered,
crunchy crackle – is a must. Chewy, rubbery skin just isn’t worth the mouth
power. The final requirement is a higher meat to fat ratio. Obviously you need
both but after all it is the protein you want to appreciate and not just a wad
of fatty tissue. Get those things right and you have a hero. As we divided this
piece into thirds, the bread knife managed to shred the delicately tender meat with
ease. With that chewy char-grilled section on the bottom submerged in hoisin;
my love for this juicy pig reached a whole new level.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihc6QbqA3y9zWjLbc3IL7de60PwNSNGARkOvU_K6OxvXXqeMnmMvr0lIZapULgK3FL7rb3E8dZX6kGKALm4kW_8kXIBWWPHxFa1lNHU9DjwMQOGX8m9uMEGLlu_kZwJh6L4FCafEyNJxMx/s1600/IMG_3426.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihc6QbqA3y9zWjLbc3IL7de60PwNSNGARkOvU_K6OxvXXqeMnmMvr0lIZapULgK3FL7rb3E8dZX6kGKALm4kW_8kXIBWWPHxFa1lNHU9DjwMQOGX8m9uMEGLlu_kZwJh6L4FCafEyNJxMx/s640/IMG_3426.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade greatness. Thanks Donald.</td></tr>
</tbody></table>
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The final Pork Belly
tail was a homemade version from my talented Barista of a friend. True to his
ethnic roots – he is a right whizz in the kitchen. And his birthday
celebrations consisted of some seriously succulent morsels. He kindly filled me
in on his secret recipe of Chinese five-spice and salt and pepper. The Asian
cuisine and pork belly are like Kiwi cuisine and hot chips. One is not complete
without the other, so as imagined Mr Wong’s perfectly scorched, sizzled crackle,
the slightest band of juicy fat atop the delicately moist meat were nothing far
from exceptional.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTmKRSoZp5K4WKdCw9ZFrOkaUigSiu_iS7yshg1qd5rsXHTZNd75IDs0s992kXnN8Nrwys-muQ-xj2JBdb0hOVMhMvAWjVoCfxAjyZeMFjz1_LLVOaMxH3rbt16tR_rdYWrHNBDRbNChm/s1600/DSC02100.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTmKRSoZp5K4WKdCw9ZFrOkaUigSiu_iS7yshg1qd5rsXHTZNd75IDs0s992kXnN8Nrwys-muQ-xj2JBdb0hOVMhMvAWjVoCfxAjyZeMFjz1_LLVOaMxH3rbt16tR_rdYWrHNBDRbNChm/s400/DSC02100.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just so you never forget. </td></tr>
</tbody></table>
<br /></div>
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Despite attempting my
own during last years Easter festivities, Little Miss Piggy is yet to conquer
this sort after grub. Til then the pork shall remain on my fork. X<br />
</div>
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Note: I must mention my
endeavour used Annabel Langbein’s technique where she cooks it in a milk and sage bath
to ensure tenderness. I vouch for the method – but my other elements needed
work. Hence lack of photo. Wish me luck. </div>
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Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-26778483519228097752013-02-19T02:19:00.000-08:002014-01-27T00:32:00.441-08:00Fabricating fare for the Georgia Alice Launch. <div style="font-family: "Courier New",Courier,monospace;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvD9SEym1S5W-BnA49cUkfu4XcOGAvBouonVZ0GDInQR3yO4Zuy_ddvlwKvkRq0Ct9qlLhnHgxnrqQCEm2MTocGqlbkEXiBI51PdsZq2TsFFUnvJ9r02p_0kKY-sFkOYZHO4fqawp-U2vy/s1600/IMG_4100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> <span style="font-size: small;">Beautiful fabrics
carefully crafted by a beautiful young lady - called for one thing: food fit
for the occasion. After the success of the <a href="http://talestosavor.blogspot.co.nz/2012/10/vanishing-morsels.html" target="_blank">Vanishing Elephant ‘Katering’ gig</a> – <i>Relish the memory</i> were approached by
<b><a href="http://www.blackboxboutique.com/#_" target="_blank">Black Box Boutique</a></b> to help celebrate the <b><a href="http://www.facebook.com/kate.f.underwood#%21/georgiaaliceofficial?fref=ts" target="_blank">Georgia Alice</a></b> Launch at their Grey
Lynn store. A range described as structural, simple and modern; the challenge
was laid to craft a menu reflecting these special garments. </span></div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvD9SEym1S5W-BnA49cUkfu4XcOGAvBouonVZ0GDInQR3yO4Zuy_ddvlwKvkRq0Ct9qlLhnHgxnrqQCEm2MTocGqlbkEXiBI51PdsZq2TsFFUnvJ9r02p_0kKY-sFkOYZHO4fqawp-U2vy/s640/IMG_4100.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-family: "Courier New",Courier,monospace;">Production line rolling on...</span></span></span></td></tr>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">Sticking to a colour
palate of black and white I pieced together a few nibbles that would satisfy
the hungry fashion fiends. First up was a savoury item – <a href="http://talestosavor.blogspot.co.nz/2012/02/angelic-avo.html" target="_blank">Avocado</a> Rice Balls. A
classic nibble – petite in size, sprinkled with black sesame seeds and ready to
be dunked in soy. Despite keeping me rolling on til early hours of the morning
they disappeared like ghosts from the serving platters and most certainly
satisfied. </span>
</div>
</div>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02KNTUWzLDIyptWjqNErLyIa8ZLaCN0a4uSR6gI1Sab4JvvFqM87wlsZ5AeW7dVkPO0wutZFYlw3v-tMxIC7P3aZADL7VqAxDhPP0xE5cz3DC0fClNzZSyxa-n2-JCZC2rKJGEZzCgrB2/s1600/DSC01917.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi02KNTUWzLDIyptWjqNErLyIa8ZLaCN0a4uSR6gI1Sab4JvvFqM87wlsZ5AeW7dVkPO0wutZFYlw3v-tMxIC7P3aZADL7VqAxDhPP0xE5cz3DC0fClNzZSyxa-n2-JCZC2rKJGEZzCgrB2/s640/DSC01917.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balls. Rice. Avocado. </td></tr>
</tbody></table>
<br />
Next up were Oregano
and Sesame Lavosh topped with Black Olive Tapenade. Lavosh is an elegant,
home-made version of the classic cracker – which I have spoken of in a previous
post<b> <a href="http://talestosavor.blogspot.co.nz/2012/01/lavosh-affair.html" target="_blank">here.</a></b> These light, crunchy
wholesome treats were a crowd favourite. Providing the perfect canvas for the
deep black hue of olive spread. A typical Tapenade would usually includes
anchovies, but to cater for a wider spectrum of dietary needs I opted for a
vegetarian version. Blending black olives, capers, olive oil, garlic, lemon
juice and black pepper the perfect cracker topper was complete. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hlpIodSCkwlvRb0cPBJsq1oX-pz40K3LJhjBjWWldejXmaQtBZ5DlRZj1gsUA1EbfNhyphenhyphenDdi0DP2215iczr4kL4hVF-0HRMQFoiW67MUnFTdZH-8STUVvoXQlcwELKpFMnXGyewduKYFK/s1600/DSC01918.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hlpIodSCkwlvRb0cPBJsq1oX-pz40K3LJhjBjWWldejXmaQtBZ5DlRZj1gsUA1EbfNhyphenhyphenDdi0DP2215iczr4kL4hVF-0HRMQFoiW67MUnFTdZH-8STUVvoXQlcwELKpFMnXGyewduKYFK/s640/DSC01918.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black (olive) and Gold (lavosh).</td></tr>
</tbody></table>
<br />
Now on to the
sweet-stuff. The first dessert option was a modern-twist on a classic rice
pudding. Inspired by a favourite breakfast dish at a nearby Grey Lynn café –<a href="http://www.jafacafe.com/" target="_blank">Jafa</a>. I attempted my first pot of Black Sticky Rice. And what a delight it was.
Also known as black glutinous rice, this Thai specialty is a popular breakfast
and dessert option and becomes a deep purple once cooked. Holding a similar
fibre content to brown rice and packed with vitamins, amino acids and
antioxidants it’s a nutritional powerhouse. Cooked and served with coconut
milk, it produces a sticky, sweet pudding that intrigues and delights all who
consume. Leftovers were enjoyed with sliced banana, toasted coconut flakes and
a drizzle of honey for breakfast and lunch the following day. I can see this healthful,
flavourful dish becoming a regular on my go-to breakfast/dessert repetoire.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4CiATeK1iupOj4xfjVq_n3Ieg97wqPwxgtmETo5e49oyye_2JMppk4cBa0JJUBqfPmFF_Ujk3wzU7CWmiDK1kqJsbOWtFlU6WUV_5g15_KpsVWYmG51n53um2iuwyprWd257BG4Bt30c/s1600/DSC01919.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4CiATeK1iupOj4xfjVq_n3Ieg97wqPwxgtmETo5e49oyye_2JMppk4cBa0JJUBqfPmFF_Ujk3wzU7CWmiDK1kqJsbOWtFlU6WUV_5g15_KpsVWYmG51n53um2iuwyprWd257BG4Bt30c/s640/DSC01919.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sticky, black and seriously great stuff.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1ePkKPvpgiDo9nffGTxRg0HXJw5cXgJxddzhyphenhyphenLwoNLk9lZVzjFXhbkhZRC402Dh97sSJzZ93YWbIqkxf6w92CSdXAWjWvRoXFBYyqY25UfSKTwgZVo5lwXnyIh5Mv9lgwL91QV4-2-dT/s1600/IMG_4094.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1ePkKPvpgiDo9nffGTxRg0HXJw5cXgJxddzhyphenhyphenLwoNLk9lZVzjFXhbkhZRC402Dh97sSJzZ93YWbIqkxf6w92CSdXAWjWvRoXFBYyqY25UfSKTwgZVo5lwXnyIh5Mv9lgwL91QV4-2-dT/s640/IMG_4094.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild. Rice. Coconut. Milk. Flakes. Delish.</td></tr>
</tbody></table>
<br />
The almighty (well
petite and very cute) Baby Coconut Meringues were another hit. After adapting a
recipe written by Editor of the <a href="http://www.healthyfood.co.nz/" target="_blank">Healthy Food Guide</a> – Nikki Bezzant. These
‘Forgotten Cookies’ were certainly not forgotten on this occasion. The beauty
of this sweet treat is that you pre-heat the oven, pop the merigues/cookies in,
turn the oven off and simply forget about them…til the next morning. The
addition of coconut mean’t their delicate outer shell was enhanced by a chewy
interior and complimented by an essence of vanilla. They were delicate and
delightful and a comment claiming “the best meringue I have ever eaten” was a fulfilling
result.</div>
<div class="separator" style="clear: both; text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowYcrhyulHtR8k2kYApCn3pPNc5ShEu8XxzXGg4m7GtjxnmqWZaYoMpwsHe46urDl4iTdZMOFbfgIMvQd6XwbCZDo-nBXCN1PFBOrUAF6J01vNIiaeGbyKWbLvvrhv9Qavnr29p_ctUMg/s1600/DSC01915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gt5Ulfs2nl1fRWfdAYSO2VYaJ_LylUOjzWCFSQsX2PpIsA8KriVREZtcjH3e0tny8apUX7B6MaChdRr-unDMAOers-VxhZsazVPK5XgguHgK8D2j4gRrrfXaBDvjFmULuW7iGqknhHbZ/s640/DSC01890.JPG" width="640" /> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hand-beaten, baby coconut meringues in production.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
To finish/start or
continue throughout the event was a large bulbous jar of that classic sweet
treat we all know and love. The Jellybean. If it were a black vs. white
competition then white were the sure winner in the jellybean stakes. Despite
being more pearl than white these coconutty, vanilla pebbles of gold were
addictive and devoured by the hundreds over the evening. As we all know black
jellybeans are an acquired taste and provided those keen beans with an intense
hit of aniseed and licorice. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuzTh-j0Kcz_VVnnclYTo8Jx4meL6hICZdydB1JDUlElS7LCg3eZWCda8AhUTjNFv5Z-3nPLSpYpyf1viz4c5BVGIk3HphDCFn0tw63M9YgkBJpZiP2Z3H7_2lF4CmrN9MNKkb_GPdSy4/s1600/IMG_4134.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuzTh-j0Kcz_VVnnclYTo8Jx4meL6hICZdydB1JDUlElS7LCg3eZWCda8AhUTjNFv5Z-3nPLSpYpyf1viz4c5BVGIk3HphDCFn0tw63M9YgkBJpZiP2Z3H7_2lF4CmrN9MNKkb_GPdSy4/s400/IMG_4134.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dark aftermath. (Better photo found <a href="http://www.thread.co.nz/news/7002/15/A-gown-called-Alice/d,thread-article" target="_blank">here</a> - 4th shot down)</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowYcrhyulHtR8k2kYApCn3pPNc5ShEu8XxzXGg4m7GtjxnmqWZaYoMpwsHe46urDl4iTdZMOFbfgIMvQd6XwbCZDo-nBXCN1PFBOrUAF6J01vNIiaeGbyKWbLvvrhv9Qavnr29p_ctUMg/s640/DSC01915.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meringue clouds floating in the corner...while final preparations proceeded.</td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
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For Relish the memory
it was a pleasure to be part of such a special evening combining food,
festivity and fashion. A big thanks to all my little helpers, those who
devoured my treats and to Scarlet at <a href="http://www.facebook.com/events/508060709239502/#%21/Black.Box.Boutique?fref=ts" target="_blank">Black Box Boutique</a> and <b><a href="http://www.facebook.com/kate.f.underwood#%21/georgiaaliceofficial?fref=ts" target="_blank">Georgia Alice</a></b>
herself for the opportunity to share my passion and help celebrate theirs! X<br />
<br />
Note: Start following <i>relishthememory</i> on Instagram and look out for a Facebook page coming soon. </div>
Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-20438871630079662732013-02-10T14:27:00.003-08:002014-01-27T00:35:06.465-08:00Passionate about Pomegranates.<div style="font-family: "Courier New",Courier,monospace;">
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<span>Ever spotted one of
these reddish-gold circular balls and wondered what on earth is going on under
there? Well upon venturing past it’s leathery exterior I discovered a world of
beauty and delight…amongst a maize of white; sits rows of small glossy pinky-red
balls also known as seeds or arils. Such precious pieces deserve a more elegant
name, and pomegranate pearls are the perfect description. This summer fruit has
grown hugely in popularity in the culinary world over the last few years – in
its many different forms: seeds, juice and that thickened gold – molasses. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIHHPrigZoEYjqPZT4oFeYXilmuYZSjC701hHj0IamDgyKNK05RC-R4kJ2vUt6-ncNpspzUBoh_udObjhi2A5taimq_DTgn5C0KqQcV76PTLYhe6ikOE2lnxEwYUmbnh89lQyU4NLJgzY/s1600/DSC01406.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIHHPrigZoEYjqPZT4oFeYXilmuYZSjC701hHj0IamDgyKNK05RC-R4kJ2vUt6-ncNpspzUBoh_udObjhi2A5taimq_DTgn5C0KqQcV76PTLYhe6ikOE2lnxEwYUmbnh89lQyU4NLJgzY/s640/DSC01406.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Pomegranate.</td></tr>
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<span>There is no debate
that its one downfall is the de-seeding process. Following a quick you-tube
search I discovered various tips about how to pop out these pearls at record
pace. Some suggest de-seeding underwater, others mentioned cut in half then again
down the white ridges and peeling accordingly. I used a combination of the two
– but mostly just dove in and made a red, juicy splattering mess -placing one
in my mouth for every five that went into the bowl.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ljOjhSXpBS3PeDGwx9TaG1UJNBC6P2Ggrynr2taBYafMmOq9q6KQW4e24iP-jQfu85qG4JcLURWL6flLZox9C8j7StbExyEAaO-jOiskLAg4bEXDRynbcyL1gMeXBdt0y09Yi24Sr5Rm/s1600/DSC01409.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ljOjhSXpBS3PeDGwx9TaG1UJNBC6P2Ggrynr2taBYafMmOq9q6KQW4e24iP-jQfu85qG4JcLURWL6flLZox9C8j7StbExyEAaO-jOiskLAg4bEXDRynbcyL1gMeXBdt0y09Yi24Sr5Rm/s640/DSC01409.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pearls of joy.</td></tr>
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<span>Pomegranates have been
popping up everywhere in our household menu lately. A favourite Christmas
present housed the recipe for a Pearl barley, eggplant, carrot and pomegranate
salad. <a href="http://www.ripedeli.co.nz/" target="_blank">The Ripe Deli</a> on Richmond Rd – our go-to weekly lunch destination has
put together a book of their best recipes, and boy am I glad they did! If you
do not own this publication, go to the book store and buy it NOW. You will
never look back. Packed with bold flavours such as sumac, dried mint, honey and
fused together with tones of pomegranate. This salad is not for the faint
hearted. Utilising the seeds, juice and molasses it was punchy, sweet,
texturally surprisingly and in my house a huge hit! </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtAvQh6cCDuNJB8KUs5CHP1owUav-ZW_m-RrmAr0yeOvEVyu69J_Qelqu8kLOd3TZUoxvuq3oaHkiKaVUpufiRGjMv-KmkatOl3YhqMbY8RVxy8tAo0bJ-JgSHaiFd09kRAc_2wZkqPP0/s1600/DSC01414.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtAvQh6cCDuNJB8KUs5CHP1owUav-ZW_m-RrmAr0yeOvEVyu69J_Qelqu8kLOd3TZUoxvuq3oaHkiKaVUpufiRGjMv-KmkatOl3YhqMbY8RVxy8tAo0bJ-JgSHaiFd09kRAc_2wZkqPP0/s640/DSC01414.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pearl Barley, eggplant, carrot and POMEGRANATE salad. </td></tr>
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<span>A second more simplified
salad consisted of fresh green beans, diced red onion, sliced toasted almonds
and a handful of those pomegranate pearls. Dressed in a combination of freshly
squeezed orange, olive oil, apple cider vinegar, salt and pepper. It was heaven
and summer all on one plate. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Ruk8N9Riq1VYzZPzwEA0mSSnhoPnj-atGMNsQKBf_abtZaj0-jENtNrHDYbe5JGjayhyphenhyphenb4fVndjI0w8UcWsP97sBfBXV1n-rwDjVDihGVb69naRZN7NAXTZuUw9ojEhd_ai188R9s55v/s1600/IMG_3545.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Ruk8N9Riq1VYzZPzwEA0mSSnhoPnj-atGMNsQKBf_abtZaj0-jENtNrHDYbe5JGjayhyphenhyphenb4fVndjI0w8UcWsP97sBfBXV1n-rwDjVDihGVb69naRZN7NAXTZuUw9ojEhd_ai188R9s55v/s320/IMG_3545.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beans & Pearls.</td></tr>
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<span>There is a reason Pomegranate
Molasses has found a home in the pantry of many culinary kings. The intriguing depth
of sweetness and viscosity gives a unique dimension to any dish and makes it
the perfect addition to any dressing. Another winning dish from the <a href="http://www.ripedeli.co.nz/pages/recipes" target="_blank">Ripe</a> cookbook contains this liquid gold. Being their most popular dish this ‘Raw
Energy Salad’ sells out most days. A similar version can be spotted in my <a href="http://talestosavor.blogspot.co.nz/2012/07/beetroot-bestroot.html" target="_blank">Beetroot = Bestroot</a> post – but as with most things the experts know best.<span> </span>This salad screams health, freshness
and flavour. It’s not just good, its bloody great. Providing yet another reason
why making the ‘Ripe’ cookbook purchase is a must. PS. The lovely people at Ripe are so great they have shared the recipe <a href="http://here./">here.</a></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg-RDzTMSyWC_-xQkVygfhXcZC8IYyq2LP8a9fw1F9Sri5EHhQ1yZk4s8NtB2iSsRKS0uEi43JiCuG4jwqUzaBe8DgrqgbGm1V4LRaqJlZzyvcHQoX8aKuV6e_9cg2gu_0AbXPMPUfBvZ/s1600/IMG_3865.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg-RDzTMSyWC_-xQkVygfhXcZC8IYyq2LP8a9fw1F9Sri5EHhQ1yZk4s8NtB2iSsRKS0uEi43JiCuG4jwqUzaBe8DgrqgbGm1V4LRaqJlZzyvcHQoX8aKuV6e_9cg2gu_0AbXPMPUfBvZ/s640/IMG_3865.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw Energy Salad made beautiful by pomegranate molasses.</td></tr>
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<span>Whilst gracing google for
this post I discovered a famous Perisian Pomegranate and Split pea soup, called
<a href="http://en.wikipedia.org/wiki/Pomegranate_soup" target="_blank">Ash e-Anar</a>. An intriguing, wintery dish that I look forward to attempting over
the next few months. But while the sun is shining and the weather is bliss, I’ll
stick to popping pomegranate pearls at every opportunity. x </span></div>
Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-87258169835310603382013-01-20T02:53:00.000-08:002014-01-27T00:26:30.113-08:00Marking Memories with Macarons.<div style="font-family: "Courier New",Courier,monospace;">
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It seems that
excessive sun, exceptional feasting and numerous other summer activities have
kept my fingers from talking the talk. But it’s back to business for Relish the
Memory and to mark it’s one-year anniversary we are celebrating with the
infamous French confectionery – Macarons. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIyqqy0vyDvknp5MnsOJCzMeUhFMxyFDxlgCWHRepQMY19ynAowUcfO230byzk71OmoiYIlQUTWWa-jd53CUnOXCDypZF0_WV3_KGL_cuaQQ2Iz9mU9xQhMcoiCqKfiHNrkk1KsblJ0B8/s1600/IMG_3299.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIyqqy0vyDvknp5MnsOJCzMeUhFMxyFDxlgCWHRepQMY19ynAowUcfO230byzk71OmoiYIlQUTWWa-jd53CUnOXCDypZF0_WV3_KGL_cuaQQ2Iz9mU9xQhMcoiCqKfiHNrkk1KsblJ0B8/s640/IMG_3299.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not just one, but a tower of them. </td></tr>
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Despite their very
rich history these sweet-meringue delights have become increasingly popular in
the later years. Two almond cookies squished together with a buttercream, jam
or ganache filling. Sounds simple? Not quite. With an egg white, icing sugar,
white sugar and ground almond batter these treats are a science of their own,
and can take years to perfect. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRw90wD-x5B7fTzny51BOBQkMRRWSFmx1XzwnRn5dCO2gKj_vEMFVbfEZ0Ki-vvvyPXT8Bow5yifaqUJtEZrSaTFr2l9x-CY7uuFalm4vseybIZTxhCUyIPsEOvJLjML4PCoplZ2L0Q1e/s1600/IMG_3307.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRw90wD-x5B7fTzny51BOBQkMRRWSFmx1XzwnRn5dCO2gKj_vEMFVbfEZ0Ki-vvvyPXT8Bow5yifaqUJtEZrSaTFr2l9x-CY7uuFalm4vseybIZTxhCUyIPsEOvJLjML4PCoplZ2L0Q1e/s640/IMG_3307.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Ultimate Wedding spread: Macarons, Baby Lamingtons, Lemon Tart, Jaffas, Pineapple Lumps & Carrot Cake. </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XrADOTfHRjx-sk1y7vFjyz4-NbL2c8gvjOSFNQsqoTHtHdsYxS4ZLqA73Q8drG-344oPqpl_ePby1GO_NclcguQFTIBhRuKUs3Pz1NnnBm4w_qTHwpdxR52UkaOewWDMTDGWO5-5Utd5/s1600/DSC08135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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Alluring and dazzling
to both the tongue and the eye, this tower of macarons were a sure highlight of
my summer season and did a notable job of transforming a wedding into an
exceptional and unforgettable occasion. As extended family I offered my
services and had the task of helping turn these delicate sugary shells into
this mountain of elegance. With 13 different flavours in tow including Café
Mocha, Pistachio, Lemon Curd, Vanilla Crème, Ripe Raspberry and Chocolate
Cointreau to name a few. They were more than just a sweet treat – they were an experience. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbpT8xT6E1W_9JwMLtXAPBYz2kVUUwiqkX0SnqsApY8CWy6BogV3pOZbY1pMefK1fjM66r_1c9xP96sFQVa4tH9yRDXG0cKsuO3ykvGTPu91mgtj5himu5fCn-4q5TWYocNEoqWZ6yzqK/s1600/IMG_3298.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTbpT8xT6E1W_9JwMLtXAPBYz2kVUUwiqkX0SnqsApY8CWy6BogV3pOZbY1pMefK1fjM66r_1c9xP96sFQVa4tH9yRDXG0cKsuO3ykvGTPu91mgtj5himu5fCn-4q5TWYocNEoqWZ6yzqK/s400/IMG_3298.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creation in progress...</td></tr>
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If you are a macaron
virgin, this is basically how it goes….Your teeth dive into the fragile and
crisp outer shell which then collapses onto the chewy-nutty interior, moistened
and harmonised by the fragrant creamy/fruity/chocolately filling. The initial
bite is sensational and as I found out the hard way stopping at just one is
near impossible. Somehow in all of my awe I thought it a good idea to sample
each one of these morsels. After making my way through the list of flavours, I
quickly realised it was not one of my wisest moments. They were all so great –
it was difficult to choose a favourite, but Pistachio and Vanilla were both
standouts. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqi4AYdtQvZ8qb-yy-vk4Gg8wmnfnAhe6FmuLBmVDvdhzsAX1-MxX8-JesYi9eDwUKBGt1_Nchra32bCKexiAsRTqsszthSeB82gdGFR0PdM9QmiNYBPL_R9NFqmlsIBoAqwAw8-c0lJZ/s1600/IMG_3301.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqi4AYdtQvZ8qb-yy-vk4Gg8wmnfnAhe6FmuLBmVDvdhzsAX1-MxX8-JesYi9eDwUKBGt1_Nchra32bCKexiAsRTqsszthSeB82gdGFR0PdM9QmiNYBPL_R9NFqmlsIBoAqwAw8-c0lJZ/s640/IMG_3301.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boxes full of greatness.</td></tr>
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My first attempt at
the Macaron was a while ago now and from what I recall, it was an interesting one. After whipping up a
batch of Annabel Langbein’s Lemon Curd I was inspired to attempt the lemon variety. But with no yellow food colouring, humid weather and amateur knowledge
my pale green discs were rather sub-par. Since then I have been more than happy
to leave these to the more experienced baker. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XrADOTfHRjx-sk1y7vFjyz4-NbL2c8gvjOSFNQsqoTHtHdsYxS4ZLqA73Q8drG-344oPqpl_ePby1GO_NclcguQFTIBhRuKUs3Pz1NnnBm4w_qTHwpdxR52UkaOewWDMTDGWO5-5Utd5/s1600/DSC08135.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XrADOTfHRjx-sk1y7vFjyz4-NbL2c8gvjOSFNQsqoTHtHdsYxS4ZLqA73Q8drG-344oPqpl_ePby1GO_NclcguQFTIBhRuKUs3Pz1NnnBm4w_qTHwpdxR52UkaOewWDMTDGWO5-5Utd5/s640/DSC08135.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Macaron c/o Everyday Gourmet, Dunedin.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Regardless of my
Macaron faux pas and overdose I still strongly vouch for these delights and recommend
that you give them a try. If your lucky enough to make it to the beautiful City
of Paris then head to <a href="http://www.laduree.fr/" target="_blank">Laduree</a> for the best in the business. Due to their
popularity you will find these treats throughout NZ, and for the big city
slickers I suggest heading to <a href="http://www.lacigale.co.nz/wawcs0111832/market.html" target="_blank">La Cigale Parnell Markets</a> to taste their
vibrantly coloured range. Peach is a winner. But the options are endless. However,
I must warn you they are seriously sweet and unless a sugar hangover is on your
agenda, then I recommend sticking to one, two or three at a stretch. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PTJCmm5nCIX-75oxuP3vugTetHYjFATaxbjtT41o7-rluR5S5Qzo9KrUMBaGPF7ZqU2DvOcf6AfTv6rnWZT06IEO9lUK1fahaHMg2X620wnnOFFlfaFVGRFu7kJAEtaSo31AgW7xgEyp/s1600/IMG_6003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PTJCmm5nCIX-75oxuP3vugTetHYjFATaxbjtT41o7-rluR5S5Qzo9KrUMBaGPF7ZqU2DvOcf6AfTv6rnWZT06IEO9lUK1fahaHMg2X620wnnOFFlfaFVGRFu7kJAEtaSo31AgW7xgEyp/s400/IMG_6003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One Macaron I wish I hadn't missed. Photo c/o Dunedin's finest. </td></tr>
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There is another
special memory I would like to mark this week, my thoughts and love go out to my dear friend
Zoe and the Johnston Family, for the loss of their special parents Brian and
Grace. I will forever remember their Irish humour, warm-hearts and Grace’s
killer Chocolate Brownie. x</div>
Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-65472269812604105242012-12-21T21:25:00.000-08:002014-01-27T00:26:30.108-08:00My Orange-infused Christmas.<span style="font-family: 'Courier New', Courier, monospace;">The culinary
festivities of Christmas make for one indulgent month and thus far have appeared to keep me rather busy! I think its the
amalgamation of tradition, seasonality and sheer enjoyment that mean food at
this time of year is even more delightful.</span><br />
<span style="font-family: 'Courier New', Courier, monospace;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHlyo35p1x5su40esmtcbgXUi6_acW3zUIocdNEAFGiN8mf5jRXGeXO3sD1oh67fGCbLPr72KRBjxuDqS4tN689Gvr97nVVkWBBaI3WV3mJfA4513chfBxvm_IWN8TOIpBmhknLWQtkwl/s1600/IMG_2971.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHlyo35p1x5su40esmtcbgXUi6_acW3zUIocdNEAFGiN8mf5jRXGeXO3sD1oh67fGCbLPr72KRBjxuDqS4tN689Gvr97nVVkWBBaI3WV3mJfA4513chfBxvm_IWN8TOIpBmhknLWQtkwl/s640/IMG_2971.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Trees & Kitchens. Essential ingredients for the tastiest Christmas. <br />Decoration c/o AG & LL.</span></td></tr>
</tbody></table>
</div>
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<span style="font-family: 'Courier New', Courier, monospace;">Living up to the name
my two and a half year old nephew gave me, ‘Aunty Cake’ has been busy this
Christmas. Almost six years ago I found myself spending my summers where I feel
most at home- in the kitchen. With one legendary recipe in tow and a desire to
bake til my heart was content. I started with an oh-so-original business name:
Kate’s Christmas Cakes.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4cTas8jLIlTZ3640jkodubEhvxR5B8kOPk-Q21oMBmxGoftPJpvUK9OX2dJzCHwDeA8hRgt8hFI676WpatwS6hA2iOetFl9ESS_Ww36PIt__7XXKszhwV-Ce2WuZ8pMidW_fLedImG39/s1600/IMG_3147.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4cTas8jLIlTZ3640jkodubEhvxR5B8kOPk-Q21oMBmxGoftPJpvUK9OX2dJzCHwDeA8hRgt8hFI676WpatwS6hA2iOetFl9ESS_Ww36PIt__7XXKszhwV-Ce2WuZ8pMidW_fLedImG39/s640/IMG_3147.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Moist, jewelled and delicious. </span></td></tr>
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<span style="font-family: 'Courier New', Courier, monospace;">Being young and much
preferring chocolate over a fruit cake, I made sure I choose a recipe that I
actually liked. So I discovered a delectable orange-infused Christmas Cake
recipe. It was moist, packed full of flavour and most importantly delicious. It
was a joint venture to start, as my father provided the clientele and I
provided the goods. His honorary clients were treated with a hand-made orange-infused
specialty cake for Christmas.</span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptX_qPRvpwT_IMaOvjZ5vzxiurX33uZevR8K7jrR5Fx1TUvOp6a21sTe9I9WAhO6ehJMOGdmNvRLO1-R7qgCc9ief8wHBdMKjOE6IKfqkaCqu9LRmVEQxPBbTrWLHeUU1wZ67xxuAq4FS/s1600/IMG_3144.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptX_qPRvpwT_IMaOvjZ5vzxiurX33uZevR8K7jrR5Fx1TUvOp6a21sTe9I9WAhO6ehJMOGdmNvRLO1-R7qgCc9ief8wHBdMKjOE6IKfqkaCqu9LRmVEQxPBbTrWLHeUU1wZ67xxuAq4FS/s640/IMG_3144.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Courier New, Courier, monospace;">The Orange-infused goddess herself.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">I continued this trend
for my summers throughout school – utilising the free power (the perks of being a youth at home) and collecting my pennies as every cake waltzed out the door.
Each was hand-wrapped and ribboned with a personalised message in tow. Getting
crafty with the timing at my prime I managed to churn out ten a day. <o:p></o:p></span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8E_dX2eh2gonVITaqLNo9qg0ktFRTtI4eF7d5s0c6cbpFVgMG1fl5af1tYA2ojMIbqM5bezSzNHIExr7CNs0eKjYNjrkHw4MalCSxtbm1RMeUVDyHzMfTbRUnP29N6lbl8NQvH3F8Vwz/s1600/IMG_3079.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8E_dX2eh2gonVITaqLNo9qg0ktFRTtI4eF7d5s0c6cbpFVgMG1fl5af1tYA2ojMIbqM5bezSzNHIExr7CNs0eKjYNjrkHw4MalCSxtbm1RMeUVDyHzMfTbRUnP29N6lbl8NQvH3F8Vwz/s400/IMG_3079.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Courier New, Courier, monospace;">A work in progress.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">With such fond
memories and engraved memorisation of this recipe - every year I look forward
to the wonderful warming scent as the orange, mixed fruit, brown sugar and pure
butter mix bubble away on the stove. I used to replace the glace cherries with
dried apricots and prunes, but now I simply roll with the reindeer and keep the
reds and greens in their rightful place. That way the recipient can consume or
remove as they so wish. Reflecting the state of the current economy this year I
opted for the smaller-mini cakes, which meant I could gift them to a few more
lucky souls. <o:p></o:p></span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XJI9myJ-ThbPGVfU07B9PVID_G_RPo-VMrqqitDoDYgKoyLo0gv0O5CxSbofaj-9Zw_kAkpBAUwZ-A0mxUeP538rqTkn2oAUfk90iZbrX4Z8fJIKUTKsDvsHIhKaA70w7xz-g8xOuxnT/s1600/IMG_3084.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XJI9myJ-ThbPGVfU07B9PVID_G_RPo-VMrqqitDoDYgKoyLo0gv0O5CxSbofaj-9Zw_kAkpBAUwZ-A0mxUeP538rqTkn2oAUfk90iZbrX4Z8fJIKUTKsDvsHIhKaA70w7xz-g8xOuxnT/s640/IMG_3084.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Courier New, Courier, monospace;">Hand-made & wrapped with joy.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">My second culinary
Christmas gift was the classic Italian Biscotti. These twice-baked treats
originated from the city of Prato, Italy and my version were studded with
cranberries, almonds, cashews and orange zest. Perfect as a tea dunker or coffee
companion and better on your waistline than other sugary treats. But its
Christmas after all so I dipped a few odds and ends in a variety of white, milk
and dark chocolate and shared the joy accordingly.<o:p></o:p></span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSckqr8eNfXYvhVqoEswdNIR3Qe_QDP5ryLZM4c2a8fz2lHzvmB_1MI0uXviZl-NxgVDld90AGusrGKZcQMXXcZY2BaYacowMraXUeUsASuYYraf9CxX82I_6IITh0W87BzWp8cpOybcU8/s1600/IMG_3131.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSckqr8eNfXYvhVqoEswdNIR3Qe_QDP5ryLZM4c2a8fz2lHzvmB_1MI0uXviZl-NxgVDld90AGusrGKZcQMXXcZY2BaYacowMraXUeUsASuYYraf9CxX82I_6IITh0W87BzWp8cpOybcU8/s640/IMG_3131.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Courier New, Courier, monospace;">Twice-baked treats.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Another orange-chocolate
delight that screams Christmas are the conspicuous and almost secretive Terry's
Chocolate Oranges. These bright blue boxes complete with a perfect sphere of
orange-chocolate segments are well worth the hunt at your supermarket. The
combination of chocolate and orange is one I have definitely learned to
appreciate since devouring this cheeky number. <o:p></o:p></span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFT0Dy2gmI7mVzbQgsmoUpP2Ryu6t2e0sjkhEfVHtgx7B072_BZXCjRtONKpm0DW8Ha_D8HX8-_xX6bv0XfoyRQcXWBE6cCwdCHT6FvtdIve3TbnJDB1Rt-okk5fmYDpimiNpO3bh3jIg5/s1600/IMG_3122.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFT0Dy2gmI7mVzbQgsmoUpP2Ryu6t2e0sjkhEfVHtgx7B072_BZXCjRtONKpm0DW8Ha_D8HX8-_xX6bv0XfoyRQcXWBE6cCwdCHT6FvtdIve3TbnJDB1Rt-okk5fmYDpimiNpO3bh3jIg5/s400/IMG_3122.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Courier New, Courier, monospace;">Seek & you shall find me.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Finally to wash it all
down my bevvy of choice this summer season contains that signature orange
scent. A sophisticated mix of Pimms, ginger ale, lemonade, fresh mint leaves, cucumber
ice and topped with a wedge or three of fresh orange. Devoured at another
highlight of this years social calendar, this combination is certain to lead to a day/night of great antics. So as we count down the days I say go forth and
enjoy the festive foodie feasting.
x<o:p></o:p></span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Note: The silly season got the better of me and I managed to leave my camera charger out of reach. Hence p</span><span style="font-family: 'Courier New', Courier, monospace;">hotos being c/o an i-phone.</span></div>
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<!--EndFragment-->Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-48741115963203019762012-11-30T02:10:00.001-08:002012-11-30T02:10:52.848-08:00A Testament to Tofu.
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<span style="font-family: Courier New, Courier, monospace;">Tofu is a tough one.
Despite not being at all tough in texture. Getting it right is the tough part. Good
tofu can be exceptional. And bad tofu, can be very, very average. Most people
are either all FOR or all AGAINST this intricate food. Along with copious
vegans, vegetarians and adventure foodies out there, with my recent tofu
experiences I would happily consider myself a tofu groupie. <o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_A0-hjfuR44LhTxQ1xjo67FSv4CNbhacPCdtEryrQFAvBK7hSaZuQc2DKNlNsz09uaPn68fNMgJDNK-gfBfFJh7R8Nt7bWjxfD3bJUY2HlnfVl62y9opEQR-QTPKKPhutVYwYLIaPW6L/s1600/IMG_0432.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_A0-hjfuR44LhTxQ1xjo67FSv4CNbhacPCdtEryrQFAvBK7hSaZuQc2DKNlNsz09uaPn68fNMgJDNK-gfBfFJh7R8Nt7bWjxfD3bJUY2HlnfVl62y9opEQR-QTPKKPhutVYwYLIaPW6L/s640/IMG_0432.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Some seriously GOOD gingered Tofu @ the Godparents.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Packed with protein,
iron and reasonably low in fat this bean curd is a staple food in the majority of
Asian cuisine. Despite never eating much of it as a child (due to my fathers
disapproval of the stuff). My first vivid memory is the Teriyaki Tofu sushi
served at Yoku in Tauranga. A huge slab of the sticky coated goods perched atop
its horizontal column of white rice. Delish. Many a study period or lunchtime
was spent here, being the best in town it was no surprise to see your school
rivals queuing up behind you.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXjNS2pUeJramMnOM6CwPtcpA_jA2ZNhMkvrWnlYCsbJgTQvOmU0PkTUlsFe7lC431u_XYaSZMz7xx_s60mRsN17BmErjrS4om7rLlfgDagmf3mjyvjwmmhD3XWe97D7X_TpHqHP4X2FM/s1600/IMG_0701.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXjNS2pUeJramMnOM6CwPtcpA_jA2ZNhMkvrWnlYCsbJgTQvOmU0PkTUlsFe7lC431u_XYaSZMz7xx_s60mRsN17BmErjrS4om7rLlfgDagmf3mjyvjwmmhD3XWe97D7X_TpHqHP4X2FM/s640/IMG_0701.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">It's Teriyaki time @ Renkon.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Keeping with the Teriyaki
tone, another amazing dish can be found at the ever-popular <a href="http://www.renkon.co.nz/">Renkon</a>. With five
locations throughout Auckland, it’s a go-to in our house. Ideal for those
mid-week ‘I can’t be bothered cooking moments’. Their selection of Donburi with
either udon noodles or rice are topped with stir-fry veges and a protein/sauce
combo of your choice. The Teriyaki Tofu Donburi is a winner. With its thin
crispy teriyaki crust complementing the delicate fresh tofu inside. And unlike
most takeaways you don’t feel a) guilty b) sick or c) like your adding to NZ’s
growing obesity statistics.<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Harissa and hummus playing Husband to Tofu.</span></td></tr>
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<span style="font-family: 'Courier New', Courier, monospace;">From my years in
Dud-city two tofu highlights included this delightfully marinated tofu roll
eaten with top-notch company and coffee at Fluid espresso. The other can be
found at Jizo. For any Dunedin student/inhabitant that is yet to experience
their ‘original sushi’ you should probably put on your puffer jacket and take
the walk down George to Princes St. I promise you will not be disappointed. But
it’s their Kushiage Tofu - that I believe could convert any tofu-hater (even
my Dad). At a mere $2.50 the silken tofu inside is a textural heaven. While it’s
sweet, salty, sticky, hot, crispy crust is phenomenal. A flavour combo so good
that I have been known to lick every morsel off the small dish. From dining
next to the All Blacks, to almost missing my flight, ensuring I get my kushiage
tofu fix is a high priority. And anywhere that serves complementary rice tea is more than ok by me.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">The Jizo spread - Kushiage Tofu + Salmon & Chicken Original Sushi.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Back up the country,
another flat favourite is <a href="http://www.kkmalaysia.co.nz/">KK Malaysian</a> found on Manukau Rd, Epsom. The
deep-fried tofu here is infamous throughout the city. Their in house, handmade
tofu is served freshly fried with a beautifully golden casing and a lusciously
smooth centre. Served with julienne onion, cucumber, sweet chilli sauce and
crushed peanuts – this small yet substantial $5 dish is one I’m more than happy
to trade for my daily coffee. For the vego in my flat, and me – I am certain we
will be eating this for years to come. The Mince Tofu is another crowd pleaser,
flavoured with chicken, mushrooms and shrimp it’s a gigantic, satisfying feast
for only $20. <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Golden cubes of greatness @ KK.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">Experimenting with
tofu at home has been quite the adventure in the last few months. A fresh tofu,
pan-fried with tamari soy, ginger & sesame dressing was quite the success at
my godparents. Another was a supermarket bought version also pan fried with a
hoisin, garlic soy mix served with a broccoli, asparagus medley finished with
crispy shallots. Inspired by a <a href="http://www.riverstonekitchen.co.nz/">Riverstone</a> salad and crafted by a very welcome
house guest. <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYOAxgxbMrFUS_9URcsTkQNpTfLz6XP3ed1WX4OTKzcRsRb7iaZMtA02X76shGF5vWW0iAiI5pS26AD2wK9-9dp_QucYImkvbcFmLB-jrG0juYoMGFgrNebzvCldmbYuo14ncQaRCeur_/s1600/DSC01019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYOAxgxbMrFUS_9URcsTkQNpTfLz6XP3ed1WX4OTKzcRsRb7iaZMtA02X76shGF5vWW0iAiI5pS26AD2wK9-9dp_QucYImkvbcFmLB-jrG0juYoMGFgrNebzvCldmbYuo14ncQaRCeur_/s640/DSC01019.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">A Chef for a guest. Hoisin Tofu Salad w. Crispy Shallots.</span></td></tr>
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<span style="font-family: Courier New, Courier, monospace;">My most recent tofu
taster was the silken tofu variety, baked with honey, soy and ginger in an oven
dish. A whole tub for only $2 from the Asian supermarket was satisfyingly
sweet. If you are short on cash and feeling adventurous I would recommend
hitting up an Asian supermarket ASAP. Their cheap produce, chilli sauce and
tofu will satisfy any budgetary or time constraints.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">The key to great tofu
is FLAVOUR. That way texture and taste can be enjoyed simultaneously. Next
time the opportunity arises I plan to create or order a sweet tofu dish, and for all those
skeptical disbelievers out there, its time to challenge those tastebuds and
tuck in to some Tofu!<o:p></o:p></span></div>
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<!--EndFragment-->Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-23199435482334069022012-11-14T03:09:00.000-08:002014-01-27T00:26:30.088-08:00Rhubarb has it.<!--StartFragment-->
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">There is no denying
it. Summer is well and truly on it’s way. Thankfully for the humble Rhubarb
seasonal consumption has no boundaries, as it is available all year round. While
having a mild laxative effect, this mighty root blends beautifully with apples,
strawberries, ginger and citrus flavours. Which makes it a great companion for
baking or breakfast dishes.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNr5C7O0lAei4PpPnl4vknbm4b3lUvy0vcRO5InTG9x-PVpJsr_kuTDlj_kNm60hUsc7JNolQbEOuwwFhHFApWXBnVc-qX0FLpuw5stXcJdyagW8Ng8J1BsMwm-4abUTvwbks0-iF6rpLd/s1600/DSC07899.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNr5C7O0lAei4PpPnl4vknbm4b3lUvy0vcRO5InTG9x-PVpJsr_kuTDlj_kNm60hUsc7JNolQbEOuwwFhHFApWXBnVc-qX0FLpuw5stXcJdyagW8Ng8J1BsMwm-4abUTvwbks0-iF6rpLd/s640/DSC07899.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bircher # 1 c/o The Good Oil, Dunedin.</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Perfecting stewed rhubarb
is something of an art, and a cooking process that has always intrigued me. My
experience stewing rhubarb often ends in a slimy sloth-like goo. That
tastes heavenly but looks a little worse for wear. A friend and I established
that the water : sugar ratio is the issue. And my latest purchase ‘Encyclopedia
of Food and Cookery’ suggests using only a small amount of water as rhubarb
releases water and shrinks when it cooks. But in the mean time I will continue
to strive for rhubarb perfection.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0kEYAVxd4gFGaoYjXIOtisrg9lIO0ME8t8ySDd3G1wtSFmk5VTBQ7dUxr0UbSxP4eFU_Tldl_BNKovDkFJ7YwC88jgtq2X-jxec1rswlv72JnNptI3nlKHhPeM6lXrxaaX4V4WoLEntL/s1600/IMG_2475.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0kEYAVxd4gFGaoYjXIOtisrg9lIO0ME8t8ySDd3G1wtSFmk5VTBQ7dUxr0UbSxP4eFU_Tldl_BNKovDkFJ7YwC88jgtq2X-jxec1rswlv72JnNptI3nlKHhPeM6lXrxaaX4V4WoLEntL/s400/IMG_2475.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Bircher # 2 c/o Atomic Coffee Roasters, Kingsland</span></span></span></span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bircher Muesli seems
to have become a staple on many a breakfast/café menu around about town and rhubarb
has played a starring role in both of my recent bircher experiences. Something
about the match of delicately stewed tart and sweetened rhubarb seems to match
the hearty earthy-ness of oats perfectly. <a href="http://www.atomiccoffee.co.nz/locations/">Atomic Coffee Roasters</a> in Kingsland, Auckland
has my heart sold on their version of Bircher Muesli (and their exceptional coffee!). Packed with chunky
oats, cinnamon, coconut and natural yoghurt and studded with delightful plump chunks of rhubarb peeping through the glass. Topped off with a poached,
slightly tangy tamarillo its pretty jolly great.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZsJ-_8dfj1RvIH0gABuaVDUXaLNeQcCzrYqxsfl4u2jI2N_wBq-NTXVMOnYbpgucuBrTCFziBnFmtgZ6pK77PL_bAkc6WLiOQ4NIfjEGqFGUWNJi1NnJuYB8zRW77PYuCZkJvmliLlmx/s1600/IMG_2470.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZsJ-_8dfj1RvIH0gABuaVDUXaLNeQcCzrYqxsfl4u2jI2N_wBq-NTXVMOnYbpgucuBrTCFziBnFmtgZ6pK77PL_bAkc6WLiOQ4NIfjEGqFGUWNJi1NnJuYB8zRW77PYuCZkJvmliLlmx/s640/IMG_2470.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Rhubarb perfection.</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">After conquering Mt
Eden; Ray Charles and I had worked up an appetite and could not go passed their
sumptuous Banana Bread. Served w. poached rhubarb, berry compote and lemon ricotta
it was A-M-A-Z-I-N-G. And of all the things on the wooden board the rhubarb disappeared
first. Bircher + Banana Bread = Best Birthday Breakfast.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Speaking of birthdays,
breakfast on another occasion earlier this year involved a mighty batch of soy
cinnamon porridge topped with stewed rhubarb, fresh raspberry coulis and sprinkled with
brown sugar. With her impressive vege garden this birthday ‘Belle’ provided the
luscious homegrown fruit which made it all the more enjoyable.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9gIf2iu9u7YFsfiLTAANjPjfgUmDG948N2DVvaC_d7uJ_Ikw_d0lnEPCcJGcAJaRZC16nZci9apRSgvZXr4WywrunDbEqyPM55-pOjNVJ9c3UlSQPVLhTYV4c1aZfL2PLZAnvpJyelN2/s1600/Rhubarb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9gIf2iu9u7YFsfiLTAANjPjfgUmDG948N2DVvaC_d7uJ_Ikw_d0lnEPCcJGcAJaRZC16nZci9apRSgvZXr4WywrunDbEqyPM55-pOjNVJ9c3UlSQPVLhTYV4c1aZfL2PLZAnvpJyelN2/s640/Rhubarb.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Happily homegrown.</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Another homegrown
rhubarb treat was a rhubarb crumble pie served by the sweetest family. The Joyful Vegan Cafe Caravan is notoriously known at the Otago Farmers Market for its Veggie
Burger and Five Grain Loaf (which I am confident can take on vogels). All
packed full of goodness, flavour and animal free they craft savoury wraps, burritos, enchiladas, dahl, and an uber healthy tempeh broccoli kale salad. At the humble price of $2 their
slice of rhubarb joy exceeded expectations. A pink filling packed full of
pleasantness, tasted even sweeter shared among friends. <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9rnpXk4nZSI0TvidRqjs8YYGWnZOOgXtdM-2KDxjWJaH6CGGaTJDYXlyBDqR2vISJS52xqnL1VlaU67mpHAdAUzCtxZAbaclsgK590Mkchz18YDZxZff_i2fNu70gh_TbJ4iFmXFE0IX/s1600/IMG_1407.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9rnpXk4nZSI0TvidRqjs8YYGWnZOOgXtdM-2KDxjWJaH6CGGaTJDYXlyBDqR2vISJS52xqnL1VlaU67mpHAdAUzCtxZAbaclsgK590Mkchz18YDZxZff_i2fNu70gh_TbJ4iFmXFE0IX/s640/IMG_1407.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Rhubarb Crumble & its' Pumpkin spice companion.</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So it’s not a rumour.
Truth be told. If it’s an intricate bittersweet breakfast treat or distinctive
tart flavour to enjoy then Rhubarb has it. <o:p></o:p></span></div>
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Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-80958706465486762342012-11-04T01:26:00.000-07:002012-11-04T01:32:03.090-08:00Yes peas, more PEAS.<!--StartFragment-->
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">P + E + A. It astounds
me how these three single letters can be used to describe these vivacious
circular balls that have the ability to bring a world of joy, sweetness and
excitement to our palates. <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGx8W5ZZiznF_ODhJmcCdw-UFcezoqJxWnasFtTwmo0gshaQL-QfflAq1UDvDzdiLbX45phCtwubl3H8CbTBp6OnLUAO7slVR9XqAS0MXHmuGJLdu7bi72mGox3hvT8cVI74Pm3vueIdh/s1600/DSC08545.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGx8W5ZZiznF_ODhJmcCdw-UFcezoqJxWnasFtTwmo0gshaQL-QfflAq1UDvDzdiLbX45phCtwubl3H8CbTBp6OnLUAO7slVR9XqAS0MXHmuGJLdu7bi72mGox3hvT8cVI74Pm3vueIdh/s400/DSC08545.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Green pearls of joy floating in Gazpacho.</span> </td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">One of my favourite
pea memories included eating peas by the handful in a family friends garage.
When they first dove into the bag I thought they were crazy. But after
overcoming the initial brain/tooth freeze, these icy little morsels fresh from
the freezer bag presented me with a taste that like their friendship (you know
who you are!) I would savour and treasure forever.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAayNKayHOSf-SOyKnTMCVBDjxoz7-Wq4WvStuMfUzmz-ZPLR2yXFOBcqdcWHZkTdySUPx-n_Be0cG8qBIyVTOHb2bqm7iQecOxqVEO1X-q3Kz0r2rGIjO7B8QX1cR59AejltmGEmgBCk/s1600/IMG_1567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAayNKayHOSf-SOyKnTMCVBDjxoz7-Wq4WvStuMfUzmz-ZPLR2yXFOBcqdcWHZkTdySUPx-n_Be0cG8qBIyVTOHb2bqm7iQecOxqVEO1X-q3Kz0r2rGIjO7B8QX1cR59AejltmGEmgBCk/s640/IMG_1567.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pea pesto/dip/spread/hummus. </span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The humble pea would
have to be one of the most underrated vegetables on the market. A bag of frozen
peas will put you back around $4, but its enjoyment will last far longer than
the caffeine hit of your trim flat white. With my new residence, whipping up a
storm in the kitchen has been a real pleasure. A house of four working girls each
with hungry appreciative mouths means that I get to frolic about in the kitchen
as often as I like. <o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">PPP, complete w. peanuts.</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">My latest creation was
Pea pesto pasta inspired by the popular <a href="http://smittenkitchen.com/blog/2011/06/linguine-with-pea-pesto/">Smitten Kitchen</a>. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The pesto itself made a mighty batch so I served it up with thinly sliced kumara chips for a pre-dinner nibble.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I tweaked the recipe
slightly to match what the pantry did and didn’t have on hand. Which included
substituting pinenuts for almonds and parmesean for a touch of tahini to add a
creamy note.</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> I also opted for a
slightly thicker fettuccine that carried the pea puree perfectly. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">T</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">he</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> addition of coriander and lemon juice helped bring the dish to life and one</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> would hope that the cleaned out bowl reflected the state
of enjoyment. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBMtE7HJ7sEV7f3u-dv2GA-281rSFzDGBOx4PAfYAnZgBe1e6AVNEMBYqZJ2LCMd-lc7fhf-NUFudSO5dEZRX6c2AhgR_VUSuYpMlh8UPRS1Cz1XDNhlzMGR9E3d1BSSzjGBHrE8kQG2g/s1600/DSC08548.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBMtE7HJ7sEV7f3u-dv2GA-281rSFzDGBOx4PAfYAnZgBe1e6AVNEMBYqZJ2LCMd-lc7fhf-NUFudSO5dEZRX6c2AhgR_VUSuYpMlh8UPRS1Cz1XDNhlzMGR9E3d1BSSzjGBHrE8kQG2g/s640/DSC08548.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Tickled pink by peas.</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Another pea dish that
is engraved in my memory is one consumed on the infamous Waiheke Island. Two
words. <a href="http://www.mirovineyard.co.nz/restaurant.asp">Casita Miro</a>. You will probably hear me talk more about this idyllic
restaurant but for today it’s all about the peas. Served straight to the table in
the frying pan these peas were some of the best I’ve ever had. Plump, sweet and
zestfully green each individual pea increased my already ecstatic mood to a
whole new level. Fused with a delightfully cured lamb pancetta, the freshest of
sage leaves, pungent garlic cloves finished with a glossy, creamy hint of butter.
It was incredible and gob-smackingly edible. I will be back again very soon. <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcG1CQiLT1AtSje7T_A_5O1zU1PQUxK3wwY4O0JOVy7KXjKBzZhniTakcDJznCyQOzVNdohvn2rwBVPbz7p_CZtYzWM1LEmfSoqJ0PSC6dnkH2sPuGTOUp0SVbNcHQDTSTvmvFWQDiqbq/s1600/DSC04734.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcG1CQiLT1AtSje7T_A_5O1zU1PQUxK3wwY4O0JOVy7KXjKBzZhniTakcDJznCyQOzVNdohvn2rwBVPbz7p_CZtYzWM1LEmfSoqJ0PSC6dnkH2sPuGTOUp0SVbNcHQDTSTvmvFWQDiqbq/s400/DSC04734.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Close your eyes and picture the perfectly poached egg.</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">When the budget is
tight and ingredients are minimal, one of my favourite dishes is to whip up a
simple Pea soup. Frozen peas, garlic, chicken or vegetable stock, salt, pepper
and water. Fresh mint is a personal fav. But in my world pea soup is not
complete unless an ooey, gooey poached egg is placed delicately on top. (if
meat is a must for you - crispy bacon works beautifully too!) There is
something about this thick, creamy, sweet, salty puree that seems to satisfy my
soul. I am yet to conclude whether it’s the satisfaction of simplicity, speed,
health and flavour. But whatever it is you can bet I will be enjoying this dish
for years to come.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGQWODJJlfpwAzqI3VeOSwk9xGB9ptFIOozWKzDy9Xnfkj5gu_ROSGAA8n6rFkmxzn4zKhJ0XWgl4uu6fhRBAh2DzvjK-ZsXVJ7g3tuiZOEHBrh-tZUGfYDkrlUGT1V57MPPwVg1kssl-/s1600/DSC09584.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGQWODJJlfpwAzqI3VeOSwk9xGB9ptFIOozWKzDy9Xnfkj5gu_ROSGAA8n6rFkmxzn4zKhJ0XWgl4uu6fhRBAh2DzvjK-ZsXVJ7g3tuiZOEHBrh-tZUGfYDkrlUGT1V57MPPwVg1kssl-/s640/DSC09584.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pea, lemon & feta salad. Don't beware. Get here.</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Just to tease your
palate a little more here is a another plate of gold served up by our beautiful
friends at <a href="http://www.facebook.com/kiki.beware?fref=ts">Kiki Beware</a>. This delightful boutique cafe has moved to a more accessible George
St location and is a must while in Dunedin. Yet another eatery that I intend to boast about later.
Til next time. Peas out. </span></div>
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Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-88053980946059908012012-10-26T23:57:00.000-07:002014-01-27T00:26:30.116-08:00Chocolate + Raspberry = Combined Romance.<!--StartFragment-->
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The amalgamation of
these two extraordinary foods somehow manages to combine both sensuality and
purity into one exquisite love affair. With my busy schedule recently, I have had limited opportunity to create my own edible treats. So I thought I would
share with you a few clever people that have fused these ingredients
together to create their own culinary treasures.<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Introducing...White Raspberry</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In following from the
tart event…the combination of White Chocolate and Raspberry landed in my
letterbox in large bar form wrapped in gold foil by our beloved friends Brian
and Andrew. In collaboration with a bunch of talented entrepreneurial school
girls the Whittaker brothers skillfully crafted a block of White Raspberry
goodness for the best possible cause. Comparable to the role of a bra, to show their support for the breasts of kiwi women</span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> they are gifting </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">20 cents
from every bar sold to The New Zealand Breast Cancer Foundation.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">All for a good cause.</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The blend of tangy
freeze-dried raspberry pieces, tiny flecks of raspberry powder encased in a bed
of smooth ivory create a truly wonderful sense of pleasure! After some vigorous
taste-testing and collaboration my bosom buddy’s and I determined the chocolate
a touch salty, and hugely addictive. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">To add to their
accolade of ‘greatness’ <a href="http://www.whittakers.co.nz/">Whittakers</a> have also managed to capture a few moments
of the culinary queen Nigella Lawson on their latest infomercial. (If you haven't seen it yet, you will no doubt spot it soon) An admirable
achievement and exceptional marketing triumph. Although I must admit their
newly popular Peanut Butter Chocolate could do with a switch from smooth to
crunchy. Just saying.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Worth the drive north.</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">On a recent adventure
north of the big city, the Matakana Village Farmers Market tempted us with
these luxurious and extravagant Raspberry Swiss Style Mellowpuffs. Homemade
marshmallow is something of a delight and if you have never attempted it I
recommend that you do. This giant handcrafted treat was light, fluffy and
mourish and the Espresso & Cinnamon version is first on my list to sample
upon my return. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pure pink treats.</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I suppose we have
established that while Chocolate adds the sensuality and romance; Raspberry has
the purity and freshness covered. Its radiant pink hue and tiny nobbly segments
morph into one delightful and slightly seedy berry. They scream lip-smacking
summer and quite frankly they scream it from the rooftops. A belated search to
provide my brother with a sweet birthday treat, lead me to purchasing these
rich chocolate raspberry baby morsels from the artisanal works of The Caker.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Baby Cakes.</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The most recent
birthday celebration called for a special cake, for a very special girl. After
experiencing great things, I knew exactly the lady to call to create something
worthy of the occasion. Despite usually requiring at least 3 days notice, this
talented and passionate baker whipped us up a wholesome, specialty masterpiece
in a matter of hours. The Caker aka. Jordan Rondel crafts her treats in the
kitchen behind ‘eightthirty’ a quaint wee café at the start of K’ Rd.</span></div>
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<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvB49ulIyeyz-MFbhxXVfzh6CYEl_d9yrSIQ4V4wLvWsoD6PDutOGiLsubNbUrym0hiovLQnRf5c1g-lBHWWuyudKCpEO2TlICgclQP_5J9y-KBlHEwC4ccnrnotpcjLvDoozUQWDgHyB/s640/DSC00436.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Devilishy great.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvB49ulIyeyz-MFbhxXVfzh6CYEl_d9yrSIQ4V4wLvWsoD6PDutOGiLsubNbUrym0hiovLQnRf5c1g-lBHWWuyudKCpEO2TlICgclQP_5J9y-KBlHEwC4ccnrnotpcjLvDoozUQWDgHyB/s1600/DSC00436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">After seeking advice
from the expert herself, the Flourless Dark Chocolate Cake w. Silky Ganache and
the addition of raspberries was a truly delectable and sinfully fabulous
option. The 70% dark chocolate lead to 200% pleasure. Sprinkled with fuschia
pink raspberry powder and finished with toffee crisps, it was a taste sensation
that you MUST experience. Jordan whips up other flavours such as Chai Latte Cake w.
Condensed Milk Icing, Vegan Pumpkin Spice Cake w. Coconut Vanilla Bean Icing
and wait for it…Nutella Banana Cake w. More Nutella and Crunchy Banana Crumbs.
Time to wipe the saliva from your chin and check out her <a href="http://www.thecaker.co.nz/">website</a>. Or better yet,
head down to </span><i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">eightthirty</span></i><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> treat
yourself to a coffee and sample a slice of heaven.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Whatever your motive
or rationale to indulge in these treats, with a marriage of flavours like this,
you would be crazy to refrain from doing so. <o:p></o:p></span></div>
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Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0tag:blogger.com,1999:blog-2961157131574223856.post-2116926354518660352012-10-06T19:27:00.001-07:002014-01-27T00:26:30.085-08:00Vanishing Morsels...<!--StartFragment-->
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Almost one month on,
the few scraps of ‘White Chocolate Shrewsburys’ remaining in the freezer remind
me of the night that came and one could say - vanished.<o:p></o:p></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20PrNFad5FcJe7UAyEYv97sh7yKssmT3z9UwwmYI8Np04T1Dvjm-QMLcyFwS5eVByl34OSnVlDC8q6cMUBDHEtlUHjvEp65kHhr4vNCCFir2ygwtu3JMylnJmOrItAccApj2wTz9T-9fp/s1600/Screen+shot+2012-10-07+at+3.07.15+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20PrNFad5FcJe7UAyEYv97sh7yKssmT3z9UwwmYI8Np04T1Dvjm-QMLcyFwS5eVByl34OSnVlDC8q6cMUBDHEtlUHjvEp65kHhr4vNCCFir2ygwtu3JMylnJmOrItAccApj2wTz9T-9fp/s640/Screen+shot+2012-10-07+at+3.07.15+PM.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">c/o Cam Neate</span></td></tr>
</tbody></table>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Apparently my
passion/interest for food is in no way sub rosa, which I am totally ok with. If
there’s good food to be shared/experienced/celebrated then you’ll be sure to
hear about it from me. But this time a little birdy managed to present me with
an offer, like most culinary adventures, that I just couldn’t refuse.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">A sophisticated and
successful fashion PR company by the name of <a href="http://www.facebook.com/pages/P-U-B-L-I-C-L-I-B-R-A-R-Y/117082862302?fref=ts" target="_blank">P U B L I C L I B R A R Y</a> exists in the depths of a
certain Black Box. Housing brands such as Ksubi, Nathan Smith and Vanishing
Elephant. Three enchanting ladies are hard at work behind white slat doors
providing the New Zealand fashion scene with highly acclaimed international
pieces. <o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrpcXF9oQivCRX09nAAqllNqwYqO_fL4XOutH-bOJppecwPr0E36eGbrT3ZKUNK_zZfIH2qq40XP560GEGKxCocgUlw3Snx_O8vgNRRI0o49Nf3VeTgX75QAu1_RL_XQIBGp5gIN5_Rlw/s1600/DSC09241.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrpcXF9oQivCRX09nAAqllNqwYqO_fL4XOutH-bOJppecwPr0E36eGbrT3ZKUNK_zZfIH2qq40XP560GEGKxCocgUlw3Snx_O8vgNRRI0o49Nf3VeTgX75QAu1_RL_XQIBGp5gIN5_Rlw/s400/DSC09241.JPG" style="cursor: move;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">To top the crostini...</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The
opportunity to feed a room full of well-dressed fashionistas set off an
emulsion of nerves, anxiety and delight in my cuisine-consumed brain. The menu was to be inspired by the
upcoming collection of Vanishing Elephant Womenswear. Full of red and white
polka dot blouses, mustard yellows, maroons, forest greens and a pair of floral
chinos that you would only dream about.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpWesWcDszxJpA1eLEsKxtxECPazGHRL_3mhX8OV1C5eccv8aryjqpQNgnmwOWcVJYzKAUT9ZNIJGJFIUHIjbeyQYhFEvAHrDUFeFuatxtj64r7SfnjSiVbVA8rTydlP4_SmmBX3FC7ha/s1600/Screen+shot+2012-10-02+at+10.24.01+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZpWesWcDszxJpA1eLEsKxtxECPazGHRL_3mhX8OV1C5eccv8aryjqpQNgnmwOWcVJYzKAUT9ZNIJGJFIUHIjbeyQYhFEvAHrDUFeFuatxtj64r7SfnjSiVbVA8rTydlP4_SmmBX3FC7ha/s320/Screen+shot+2012-10-02+at+10.24.01+PM.png" width="200" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Being true to my over-indulging self I opted for five items instead of the planned three. My conscience informed me that filling 80 mouths would be an amicable task. So as a catering novice I decided to call upon a combination of holistic and authentic motherly reinforcement.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Complete with sock
trees and a very impressive box of fluorescent light, the evening was the
perfect combination of drinking, nibbling, chatting, examining and most of all
acknowledging the handiwork of three very talented male designers. The food
slotted into the puzzle quite nicely. But was not without drama. An i-phone
taking a joy-ride on the car roof, the open or closed sandwich debate and how many
loaded platters can two girls squeeze into one automobile? <o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggymW5aLKBuNN7AkB0HWjHxMBnSZ9Z4kT9wIZhyphenhyphenN_Mh7JlvAxy7sdChxLSLZMDzH5n1i8vHTN71hCJcLo_btn648y3ux-CBIwdlYfwzVylOYCyDvgq1QAtPIeNjWYw2sKY31ZYB4ePZnw7/s1600/Screen+shot+2012-10-07+at+3.20.44+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggymW5aLKBuNN7AkB0HWjHxMBnSZ9Z4kT9wIZhyphenhyphenN_Mh7JlvAxy7sdChxLSLZMDzH5n1i8vHTN71hCJcLo_btn648y3ux-CBIwdlYfwzVylOYCyDvgq1QAtPIeNjWYw2sKY31ZYB4ePZnw7/s640/Screen+shot+2012-10-07+at+3.20.44+PM.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">c/o Cam Neate</span></td></tr>
</tbody></table>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ok enough chit-chat
onto the good stuff. Mini pigs in blanket: cheerios + pastry, dunked in mustard
and tomato sauce. Un-surprisingly these babies were wolfed down by the hungry hoards. Crostini were rather a hit
too, the air-cured beef providing the perfect maroon hue alongside a dash of forest
green pesto and snowy white goats cheese.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwmFdsfDqiPmpMngdjwdf-olJpGEoEBrR8erfYLHhjty5Zo_H5bXH4zXZ2P9PHku9v5WdoOwIkzLXVYSaGClJ6dtJUvbkBVdU3rm2yIF-NfkDdDWc_UZAmFTZEk8ltv74JXyADGCsOxEa/s1600/DSC09460.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwmFdsfDqiPmpMngdjwdf-olJpGEoEBrR8erfYLHhjty5Zo_H5bXH4zXZ2P9PHku9v5WdoOwIkzLXVYSaGClJ6dtJUvbkBVdU3rm2yIF-NfkDdDWc_UZAmFTZEk8ltv74JXyADGCsOxEa/s640/DSC09460.JPG" style="cursor: move;" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Case closed</span></td></tr>
</tbody></table>
</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">To keep the vego’s fed
I went for petite curried egg sandwiches combined with garlic aioli and fresh parsley. Next were mini pumpkin fritters finished with goats
feta and a dollop of basil pesto. Both were tastefully devoured! To finish I opted for a tart and a pretty cute tart at that. Mini triangle white chocolate
pastry cases, filled with an explosion of raspberry and topped with striped and spotted white-chocolate accents. In the words of Colin Mathura Jeffree “they’re
like white chocolate shrewsburys!” One would assume that his latter post via social media suggested these little guys made quite an impression on the man. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">"damnit.....I want MORE."</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2Kr6-2cf_064ZXrNmDzh8zpQx7CwlzEGEmNgnFqBpRcirXs5mrYJi2GMxUM-yffUNylR9HQHlGcHbdcq9hF66VVLMaMe3hixW4YFbYM4SDqi6oIz3y1VzlPnSbjuyrAjZ_8yDquo5pF6/s1600/DSC09454.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2Kr6-2cf_064ZXrNmDzh8zpQx7CwlzEGEmNgnFqBpRcirXs5mrYJi2GMxUM-yffUNylR9HQHlGcHbdcq9hF66VVLMaMe3hixW4YFbYM4SDqi6oIz3y1VzlPnSbjuyrAjZ_8yDquo5pF6/s640/DSC09454.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Tart</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: Times;"><br /></span></span></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: Times;"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-family: Times;"><div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">A huge thanks to a certain gem and her team at P U B L I C L I B R A R Y, for the opportunity to create and share my passion to fill
plates, tingle tastebuds and satisfy stomachs. Such fun! x </span></div>
</span></span></div>
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<o:p></o:p><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Check more of the action <a href="http://www.facebook.com/media/set/?set=a.10151004766112303.414307.117082862302&type=1">here</a>. Or simply watch <a href="https://vimeo.com/50055889">this.</a></span></div>
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Kate @ Relish the Memory.http://www.blogger.com/profile/12095209807076052403noreply@blogger.com0