Fabricating fare for the Georgia Alice Launch.

Beautiful fabrics carefully crafted by a beautiful young lady - called for one thing: food fit for the occasion. After the success of the Vanishing Elephant ‘Katering’ gig – Relish the memory were approached by Black Box Boutique to help celebrate the Georgia Alice 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. 

Production line rolling on...

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 – Avocado 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.

Balls. Rice. Avocado.

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 here. 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. 

Black (olive) and Gold (lavosh).

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 –Jafa. 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.

Sticky, black and seriously great stuff.

Wild. Rice. Coconut. Milk. Flakes. Delish.

The almighty (well petite and very cute) Baby Coconut Meringues were another hit. After adapting a recipe written by Editor of the Healthy Food Guide – 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.

 

Hand-beaten, baby coconut meringues in production.

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. 

The dark aftermath. (Better photo found here - 4th shot down)

Meringue clouds floating in the corner...while final preparations proceeded.

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 Black Box Boutique and Georgia Alice herself for the opportunity to share my passion and help celebrate theirs! X

Note: Start following relishthememory on Instagram and look out for a Facebook page coming soon.

Passionate about Pomegranates.

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. 

The Pomegranate.

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.

Pearls of joy.

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. The Ripe Deli 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! 

Pearl Barley, eggplant, carrot and POMEGRANATE salad.

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. 

Beans & Pearls.

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 Ripe 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 Beetroot = Bestroot post – but as with most things the experts know best.  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 here.

Raw Energy Salad made beautiful by pomegranate molasses.

Whilst gracing google for this post I discovered a famous Perisian Pomegranate and Split pea soup, called Ash e-Anar. 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

Marking Memories with Macarons.

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.

Not just one, but a tower of them.

 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. 

The Ultimate Wedding spread: Macarons, Baby Lamingtons, Lemon Tart, Jaffas, Pineapple Lumps & Carrot Cake.

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. 

Creation in progress...

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. 

Boxes full of greatness.

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. 

Chocolate Macaron c/o Everyday Gourmet, Dunedin.

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 Laduree 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 La Cigale Parnell Markets 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.  

One Macaron I wish I hadn't missed. Photo c/o Dunedin's finest.

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

My Orange-infused Christmas.

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.

Trees & Kitchens. Essential ingredients for the tastiest Christmas.
Decoration c/o AG & LL.

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.

Moist, jewelled and delicious. 

                   

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.

The Orange-infused goddess herself.

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.

A work in progress.

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.

Hand-made & wrapped with joy.

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.

Twice-baked treats.

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.

Seek & you shall find me.

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

Note: The silly season got the better of me and I managed to leave my camera charger out of reach. Hence photos being c/o an i-phone.

A Testament to Tofu.

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.

Some seriously GOOD gingered Tofu @ the Godparents.

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.

It's Teriyaki time @ Renkon.

Keeping with the Teriyaki tone, another amazing dish can be found at the ever-popular Renkon. 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.

Harissa and hummus playing Husband to Tofu.

                                   

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.

The Jizo spread - Kushiage Tofu  + Salmon & Chicken Original Sushi.

Back up the country, another flat favourite is KK Malaysian 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.  

Golden cubes of greatness @ KK.

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 Riverstone salad and crafted by a very welcome house guest.

A Chef for a guest. Hoisin Tofu Salad w. Crispy Shallots.

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.

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!

Rhubarb has it.

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.

Bircher # 1 c/o The Good Oil, Dunedin.

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.

Bircher # 2 c/o Atomic Coffee Roasters, Kingsland

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. Atomic Coffee Roasters 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.

Rhubarb perfection.

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.

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.

Happily homegrown.

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.

Rhubarb Crumble & its' Pumpkin spice companion.

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.

Yes peas, more PEAS.

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.

Green pearls of joy floating in Gazpacho. 

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.

Pea pesto/dip/spread/hummus. 

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.

PPP, complete w. peanuts.

My latest creation was Pea pesto pasta inspired by the popular Smitten Kitchen. The pesto itself made a mighty batch so I served it up with thinly sliced kumara chips for a pre-dinner nibble. 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. I also opted for a slightly thicker fettuccine that carried the pea puree perfectly. The addition of coriander and lemon juice helped bring the dish to life and one would hope that the cleaned out bowl reflected the state of enjoyment. 

Tickled pink by peas.

Another pea dish that is engraved in my memory is one consumed on the infamous Waiheke Island. Two words. Casita Miro. 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.

Close your eyes and picture the perfectly poached egg.

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.

Pea, lemon & feta salad. Don't beware. Get here.

Just to tease your palate a little more here is a another plate of gold served up by our beautiful friends at Kiki Beware. 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.