Otahuna Luxury Lodge New Zealand situated at the head of a secluded valley on New Zealand’s South Island. http://www.otahuna.co.nz
Read about Otahuna Lodge in the July 2009 of the Cuisine Magazine
Discover Maple Leaf Farms duck! Duck tastes so great, you might not know it's a healthy choice. Maple Leaf Farms has been a purveyor of quality duck products since 1958.
Maple Leaf Farms Duck Recipes: Duck is the perfect starting point for developing delicious &creative dishes that have unique, global flair. Duck’s versatile in everything from appetizers to entrées, to salads and soups. Courtesy of Maple Leaf Farms.
This document contains recipes for 13 Spanish dishes of varying difficulty levels. It includes ingredients lists and preparation instructions for dishes like fish soup, lobster stew, braised sea bass with tomato and olives, and salted cod fritters in saffron batter. The recipes cover main meals, tapas, and cocktails and range from medium to difficult levels of difficulty.
This Holiday season is really important for everyone of us ... Here are some delightful recipes that you can cooked and serve this coming Christmas celebration ... from GOURMETRECIPE COLLECTION.
Winter chapters- A sneak peek of our souvenir cookbook.
The books are being sold for 1500 RUB and proceeds will be donated to local charity initiatives.
Enjoy!
Email us: outpost-sakhalin@sakhalinenergy.ru
This document provides three recipes that use beer as an ingredient:
1) Pork Porterhouse Braised in Honey Wheat Beer - Pork is braised in a sauce made from honey wheat beer, onions, garlic, and spices for 3 hours until very tender.
2) Beer Batter Flathead with Lime, Herb & Chilli Salad - Flathead is coated in a beer batter and deep fried, served with a lime, herb, and chili salad.
3) Mexican Beef & Beans Stewed in Beer and Chocolate - Chuck steak and beans are stewed for 2 hours with onions, garlic, spices, tomatoes, beer, and unsweetened chocolate. It is served with homemade tortillas, guacam
This document provides recipes for cooking Australian lamb in various ways, including on the grill, in the oven, and on the stove. It begins with an introduction to Australian lamb and how it can be easily prepared. Several recipes are then provided in detail for grilling lamb chops, kebabs, burgers, and racks. The document concludes with a cooking guide, storage tips, and a reference to finding more recipes online.
Discover Maple Leaf Farms duck! Duck tastes so great, you might not know it's a healthy choice. Maple Leaf Farms has been a purveyor of quality duck products since 1958.
Maple Leaf Farms Duck Recipes: Duck is the perfect starting point for developing delicious &creative dishes that have unique, global flair. Duck’s versatile in everything from appetizers to entrées, to salads and soups. Courtesy of Maple Leaf Farms.
This document contains recipes for 13 Spanish dishes of varying difficulty levels. It includes ingredients lists and preparation instructions for dishes like fish soup, lobster stew, braised sea bass with tomato and olives, and salted cod fritters in saffron batter. The recipes cover main meals, tapas, and cocktails and range from medium to difficult levels of difficulty.
This Holiday season is really important for everyone of us ... Here are some delightful recipes that you can cooked and serve this coming Christmas celebration ... from GOURMETRECIPE COLLECTION.
Winter chapters- A sneak peek of our souvenir cookbook.
The books are being sold for 1500 RUB and proceeds will be donated to local charity initiatives.
Enjoy!
Email us: outpost-sakhalin@sakhalinenergy.ru
This document provides three recipes that use beer as an ingredient:
1) Pork Porterhouse Braised in Honey Wheat Beer - Pork is braised in a sauce made from honey wheat beer, onions, garlic, and spices for 3 hours until very tender.
2) Beer Batter Flathead with Lime, Herb & Chilli Salad - Flathead is coated in a beer batter and deep fried, served with a lime, herb, and chili salad.
3) Mexican Beef & Beans Stewed in Beer and Chocolate - Chuck steak and beans are stewed for 2 hours with onions, garlic, spices, tomatoes, beer, and unsweetened chocolate. It is served with homemade tortillas, guacam
This document provides recipes for cooking Australian lamb in various ways, including on the grill, in the oven, and on the stove. It begins with an introduction to Australian lamb and how it can be easily prepared. Several recipes are then provided in detail for grilling lamb chops, kebabs, burgers, and racks. The document concludes with a cooking guide, storage tips, and a reference to finding more recipes online.
This document provides a recipe for Snapper Fennel Confit Bell Pepper Relish that serves 4 people and takes 1 hour and 30 minutes to prepare. It involves making a fennel confit by cooking fennel in chicken stock and spices in a vacuum-sealed bag, and a bell pepper relish by cooking peppers, sugar, vinegar and spices into a syrup. The finished dish is pan-seared snapper served with the fennel confit and bell pepper relish.
The document discusses Australian beef, highlighting its tenderness, juiciness, and versatility in recipes. It provides information on the quality and nutritional value of Australian beef. Several recipes are also included, such as sirloin steak with Mediterranean vegetables, wild oregano roast, party beef skewers, beef sirloin steak with mushroom ragout, and teriyaki steak with wasabi butter.
This commissary newsletter provides information on produce available for the week of October 15-21, 2012. Featured items include Washington Jonagold apples, blackberries, cucumbers, grape tomatoes, and raspberries. Butternut squash, acorn squash, and spaghetti squash are highlighted as produce picks of the week. A recipe for baked spaghetti squash with garlic butter is also included.
This document provides an Italian fish menu from Lake Garda including appetizers of herrings and olives, first courses of risotto with tench and stuffed pasta, second courses of fried fish and whitefish with vegetables, and desserts of lemon sorbet and almond cookies. Dishes are accompanied by descriptions of ingredients and preparation methods.
This document provides recipes for traditional foods from the Terni region of Italy in 1900. It includes recipes for truffle croutons, truffle omelette, pie under fire, ribbon-shaped pasta in the style of Spoleto, rice and lentil soup, chickenpeas soup, stockfish fritters, jugged wood pigeon, grilled trout, broad noodles with hare sauce, spaghetti with asparagus, chicken liver croutons, baby lamb's offal omelette, cooked water, Easter savoury, aubergines with parmesan cheese, spicy rolls, and macaroni with walnut kernels. The recipes showcase ingredients and cooking methods used in
This document is a menu from Blacksburg's Original Underground Tavern that has been operating since 1963. It lists appetizers and dips including hot wings, curly fries, onion rings, mozzarella sticks, and various dips. It also lists soft beverages, soups, salads including a Greek salad and chef salad, and specialty pastas and entrees including Maryland crab ravioli. The menu provides a variety of appetizers, salads, pastas and entrees for customers.
The newsletter provides updates from the farm including an early frost, progress on the water infrastructure project, and thanks volunteers. Recipes are included such as Creamy Swiss Chard with Crisp Bread Crumbs using ingredients available from the farm like Swiss chard. The newsletter also previews items available for next week's harvest and encourages readers to help out on the farm.
This document appears to be notes on students who completed a culinary training program. It provides brief biographies on each student, describing their backgrounds, strengths, challenges and post-graduation plans. The instructor aims to highlight each individual's personality and potential for success in the food industry.
This document provides menu items and prices for snacks, soups, salads, pizzas, pastas, burgers/sandwiches, steaks, and entrees from an establishment called Earl's. Some highlights include yam fries for $8, tuna poke nachos for $11.50, clam chowder or soup of the day for $7, mixed field greens salad for $9, margherita or Italia pizza for $13-15, hunan kung pao pasta for $13, Angus beef burgers from $12.75, steaks like sirloin from $20.50-$22.50, and entree items such as halib
This salad features grilled and raw vegetables, nuts, and crispy garnishes to provide both texture and satisfying flavors. It pleases both visually and through its blend of sharp, silky, and crunchy components.
This document discusses recipes for vanilla cake and buttercream, as well as information about vanilla beans and extracts. It provides details on how Bourbon vanilla beans from Madagascar are considered the highest quality. It also includes a recipe for vegan laksa noodle soup and discusses party game ideas for a Wiggles-themed children's birthday party.
This document is a comic book-themed cookbook from StickerGiant featuring recipes from their staff. It includes an introduction from the founder welcoming readers and detailing the company's history. Several recipes follow with ingredients and instructions, each attributed to a different staff member and noting their favorite superhero. The recipes include dishes like chicken enchilada pie, Irish-Italian spaghetti, herb roasted chicken and vegetables, cranberry chicken salad, meatloaf, bratwursts, overnight chai french toast, Mediterranean pasta, taco bags, jalapeño cornbread, banana chocolate chip ice cream sandwiches, and hummus. Graphics and "cooking hacks" are also included throughout.
This document provides recipes and instructions for hosting an Easter lunch, including:
- A menu consisting of dishes like caviar and chopped eggs on biscuits, watercress and ramp soup, and leg of lamb.
- Recipes for the dishes on the menu, including instructions for making crêpe cakes filled with spinach, mushrooms, and cottage cheese.
- Directions for making a Mornay sauce to use in dishes and as a filling for the crêpe cakes.
- Additional sections with ideas for dyeing eggs, crafts using egg templates, and egg games.
This document provides information about different types of cheeses including mozzarella, parmesan, cheddar, brie, gouda, cream cheeses, processed cheese, and blue cheeses. It discusses the characteristics of each cheese like taste, texture, where it's produced, shelf life, and how to store it properly. The document also answers frequently asked questions about natural vs processed cheese and the fat and calorie content of different cheeses.
The document is a seasonal catalog from Wildtree promoting new products for fall/winter 2012 such as apple streusel muffins, vanilla pudding, and various sauces and jams. It provides product descriptions, prices, and some recipes using the products. The final section encourages the reader to become a Wildtree representative by hosting tasting parties and building a business with a low initial investment.
Saffrons restaurant provides a refreshing fine dining experience that is far removed from typical heavy curry house meals. The kitchen is helmed by an passionate chef who ensures dishes showcase authentic and fresh Indian flavors. Samples from the menu demonstrate delicately prepared dishes that allow the spices to shine through without heavy sauces or garnishes. Diners can refresh their senses with a meal at Saffrons.
Flavour and freshness is married with football and frustration to create a fantastic fusion of food that will keep hunger at bay until City secure their first Premiership title. Well maybe not that long!
Haitian cuisine is influenced by French, African, and Caribbean cultures. Common dishes include legim (vegetable stew), griots (marinated pork), and macaroni au gratin. Ingredients like peppers, herbs, vegetables, and meats are used. Popular drinks include malta (molasses-flavored soda), akasan (cornmeal beverage), and Caribbean hot chocolate. Haitian cooking combines elements from its diverse cultural influences.
The document appears to be a menu from a catering business called Bhavya Caterers. It lists various fresh juices, coolers, milkshakes, mocktails, soups, salads, starters, deep starters, street food options from various regions of India, liquid sweets, and mathos/desserts. The menu provides over 100 items across different food categories.
This document provides recipes for dishes that can be cooked using a barbecue. It includes recipes for glazed Christmas ham, Asian-spiced Christmas turkey, Singapore chilli crab, strawberry bellini cocktail, and Malaysian prawn salad. The recipes utilize ingredients like ham, turkey, prawns, strawberries, oranges, and various sauces and spices. Cooking instructions are provided for preparing the items on a barbecue or in an oven.
The document provides recipes for various Tamil non-vegetarian dishes including chicken biryani, mutton keema, mutton chops, mutton paaya, liver fry, pepper chicken, fish kuzhambu, and mutton sukka. It includes lists of ingredients and step-by-step instructions for preparing each dish. The recipes showcase the rich culinary heritage of Tamil Nadu and use of aromatic spices in cooking meat slowly to impart flavor. Copyright information is also provided at the beginning and end.
This document provides a recipe for Snapper Fennel Confit Bell Pepper Relish that serves 4 people and takes 1 hour and 30 minutes to prepare. It involves making a fennel confit by cooking fennel in chicken stock and spices in a vacuum-sealed bag, and a bell pepper relish by cooking peppers, sugar, vinegar and spices into a syrup. The finished dish is pan-seared snapper served with the fennel confit and bell pepper relish.
The document discusses Australian beef, highlighting its tenderness, juiciness, and versatility in recipes. It provides information on the quality and nutritional value of Australian beef. Several recipes are also included, such as sirloin steak with Mediterranean vegetables, wild oregano roast, party beef skewers, beef sirloin steak with mushroom ragout, and teriyaki steak with wasabi butter.
This commissary newsletter provides information on produce available for the week of October 15-21, 2012. Featured items include Washington Jonagold apples, blackberries, cucumbers, grape tomatoes, and raspberries. Butternut squash, acorn squash, and spaghetti squash are highlighted as produce picks of the week. A recipe for baked spaghetti squash with garlic butter is also included.
This document provides an Italian fish menu from Lake Garda including appetizers of herrings and olives, first courses of risotto with tench and stuffed pasta, second courses of fried fish and whitefish with vegetables, and desserts of lemon sorbet and almond cookies. Dishes are accompanied by descriptions of ingredients and preparation methods.
This document provides recipes for traditional foods from the Terni region of Italy in 1900. It includes recipes for truffle croutons, truffle omelette, pie under fire, ribbon-shaped pasta in the style of Spoleto, rice and lentil soup, chickenpeas soup, stockfish fritters, jugged wood pigeon, grilled trout, broad noodles with hare sauce, spaghetti with asparagus, chicken liver croutons, baby lamb's offal omelette, cooked water, Easter savoury, aubergines with parmesan cheese, spicy rolls, and macaroni with walnut kernels. The recipes showcase ingredients and cooking methods used in
This document is a menu from Blacksburg's Original Underground Tavern that has been operating since 1963. It lists appetizers and dips including hot wings, curly fries, onion rings, mozzarella sticks, and various dips. It also lists soft beverages, soups, salads including a Greek salad and chef salad, and specialty pastas and entrees including Maryland crab ravioli. The menu provides a variety of appetizers, salads, pastas and entrees for customers.
The newsletter provides updates from the farm including an early frost, progress on the water infrastructure project, and thanks volunteers. Recipes are included such as Creamy Swiss Chard with Crisp Bread Crumbs using ingredients available from the farm like Swiss chard. The newsletter also previews items available for next week's harvest and encourages readers to help out on the farm.
This document appears to be notes on students who completed a culinary training program. It provides brief biographies on each student, describing their backgrounds, strengths, challenges and post-graduation plans. The instructor aims to highlight each individual's personality and potential for success in the food industry.
This document provides menu items and prices for snacks, soups, salads, pizzas, pastas, burgers/sandwiches, steaks, and entrees from an establishment called Earl's. Some highlights include yam fries for $8, tuna poke nachos for $11.50, clam chowder or soup of the day for $7, mixed field greens salad for $9, margherita or Italia pizza for $13-15, hunan kung pao pasta for $13, Angus beef burgers from $12.75, steaks like sirloin from $20.50-$22.50, and entree items such as halib
This salad features grilled and raw vegetables, nuts, and crispy garnishes to provide both texture and satisfying flavors. It pleases both visually and through its blend of sharp, silky, and crunchy components.
This document discusses recipes for vanilla cake and buttercream, as well as information about vanilla beans and extracts. It provides details on how Bourbon vanilla beans from Madagascar are considered the highest quality. It also includes a recipe for vegan laksa noodle soup and discusses party game ideas for a Wiggles-themed children's birthday party.
This document is a comic book-themed cookbook from StickerGiant featuring recipes from their staff. It includes an introduction from the founder welcoming readers and detailing the company's history. Several recipes follow with ingredients and instructions, each attributed to a different staff member and noting their favorite superhero. The recipes include dishes like chicken enchilada pie, Irish-Italian spaghetti, herb roasted chicken and vegetables, cranberry chicken salad, meatloaf, bratwursts, overnight chai french toast, Mediterranean pasta, taco bags, jalapeño cornbread, banana chocolate chip ice cream sandwiches, and hummus. Graphics and "cooking hacks" are also included throughout.
This document provides recipes and instructions for hosting an Easter lunch, including:
- A menu consisting of dishes like caviar and chopped eggs on biscuits, watercress and ramp soup, and leg of lamb.
- Recipes for the dishes on the menu, including instructions for making crêpe cakes filled with spinach, mushrooms, and cottage cheese.
- Directions for making a Mornay sauce to use in dishes and as a filling for the crêpe cakes.
- Additional sections with ideas for dyeing eggs, crafts using egg templates, and egg games.
This document provides information about different types of cheeses including mozzarella, parmesan, cheddar, brie, gouda, cream cheeses, processed cheese, and blue cheeses. It discusses the characteristics of each cheese like taste, texture, where it's produced, shelf life, and how to store it properly. The document also answers frequently asked questions about natural vs processed cheese and the fat and calorie content of different cheeses.
The document is a seasonal catalog from Wildtree promoting new products for fall/winter 2012 such as apple streusel muffins, vanilla pudding, and various sauces and jams. It provides product descriptions, prices, and some recipes using the products. The final section encourages the reader to become a Wildtree representative by hosting tasting parties and building a business with a low initial investment.
Saffrons restaurant provides a refreshing fine dining experience that is far removed from typical heavy curry house meals. The kitchen is helmed by an passionate chef who ensures dishes showcase authentic and fresh Indian flavors. Samples from the menu demonstrate delicately prepared dishes that allow the spices to shine through without heavy sauces or garnishes. Diners can refresh their senses with a meal at Saffrons.
Flavour and freshness is married with football and frustration to create a fantastic fusion of food that will keep hunger at bay until City secure their first Premiership title. Well maybe not that long!
Haitian cuisine is influenced by French, African, and Caribbean cultures. Common dishes include legim (vegetable stew), griots (marinated pork), and macaroni au gratin. Ingredients like peppers, herbs, vegetables, and meats are used. Popular drinks include malta (molasses-flavored soda), akasan (cornmeal beverage), and Caribbean hot chocolate. Haitian cooking combines elements from its diverse cultural influences.
The document appears to be a menu from a catering business called Bhavya Caterers. It lists various fresh juices, coolers, milkshakes, mocktails, soups, salads, starters, deep starters, street food options from various regions of India, liquid sweets, and mathos/desserts. The menu provides over 100 items across different food categories.
This document provides recipes for dishes that can be cooked using a barbecue. It includes recipes for glazed Christmas ham, Asian-spiced Christmas turkey, Singapore chilli crab, strawberry bellini cocktail, and Malaysian prawn salad. The recipes utilize ingredients like ham, turkey, prawns, strawberries, oranges, and various sauces and spices. Cooking instructions are provided for preparing the items on a barbecue or in an oven.
The document provides recipes for various Tamil non-vegetarian dishes including chicken biryani, mutton keema, mutton chops, mutton paaya, liver fry, pepper chicken, fish kuzhambu, and mutton sukka. It includes lists of ingredients and step-by-step instructions for preparing each dish. The recipes showcase the rich culinary heritage of Tamil Nadu and use of aromatic spices in cooking meat slowly to impart flavor. Copyright information is also provided at the beginning and end.
10 BEST DINNER RECIPES BRILLIANTLY MADE WITH COCKTAILS.pdfHaider ali
This document provides recipes for 10 dinner dishes that incorporate cocktails. The first recipe is for a Mushroom Thyme Sherry Soup. The second is a Bourbon Whipped Cream dessert. The third is a Cuervo & Tecate Pork Carnitas dish served with tortillas and toppings. The document continues providing recipes and cocktail pairing suggestions for additional dishes.
Lidia Bastianich shares recipes for six classic Italian sauces using seasonal ingredients. The sauces include an almond pesto from Sicily served with chicken, a creamy garlic sauce with broccoli, an olive and caper sauce with pasta, a chickpea puree with shrimp, and a braised veal shank. Bastianich emphasizes that Italian sauces are simple and highlight fresh, local produce and pantry staples.
There are more than dozen of delicious and tempting Shrimp Recipes, easy and quick to prepare and serve. Some popular recipes include grilled shrimp, garlic shrimp, shrimp appetizers, salad shrimp recipes and shrimp scampi etc.
http://www.gourmetrecipe.com
http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/shrimp-recipes
This document provides an entertainment guide for summer parties with sections on shopping guides, grilling tips, recipes for sides, entrees and desserts, cocktail recipes, and party theme ideas. The guide includes recipes for parmesan-lime grilled corn, grilled watermelon salad, potato salad, cheeseburger sliders, smoky chicken wings, shish kabobs, strawberry shortcake pops and watermelon pops. It also offers pairing suggestions for wines and barbecue foods and cocktails like strawberry spritzers, blue margaritas and blackberry juleps. Tips are provided on grilling techniques and essential tools as well as themes like nautical, backyard brunch and summer luau parties
This document provides information about Marks & Spencer's focus on nutrition, sustainability, and high quality food products. It discusses M&S' work with UK/Irish producers and commitment to transparency around its supply chain. The document also promotes a smoked mackerel salad recipe and encourages readers to enjoy local seasonal ingredients. It highlights M&S' goal of becoming the world's most sustainable retailer through its Plan A policies.
This document provides recipes for several Spanish and Italian dishes:
1) Zabaglione with fresh raspberries is a thick cream dessert from Italy made with wine and matcha.
2) Vanilla ice cream is made with milk, cream, eggs, sugar and vanilla seeds.
3) Ali Oli is a garlic mayonnaise sauce from Spain and Lebanon made with egg, garlic, oil and vinegar.
4) Vitello Tonnato combines veal and tuna in a sauce made from hard boiled eggs, anchovies, capers and olive oil.
These are some typical Canarian recipes including starters, main dishes, and desserts. For starters, grilled goat cheese and red or green mojo sauces are recommended. Main dishes include Canary chickpeas made with chickpeas, pork, chorizo and vegetables, as well as "papas arrugadas" which are wrinkled potatoes served with a cilantro sauce. Typical desserts use local fruits like grapes and bananas or dishes like "Bienmesabe" made from almonds, sugar, egg yolks, and cinnamon. Quince sweet is also described as a preserve made from quince, sugar, lemon, and vanilla.
These are some typical Canarian recipes including:
1) Grilled goat cheese served with red or green mojo sauce.
2) Canary chickpeas made with chickpeas, pork, chorizo and vegetables cooked low and slow.
3) "Papas arrugadas" or wrinkled potatoes boiled in salt water and served with a fresh cilantro and garlic sauce.
These summaries provide the key details about grilling steaks with a garlic-based marinade and recipes for beef stew and cranberry meatballs:
1) A garlic-based marinade containing olive oil, lemon juice, Worcestershire sauce, and pepper is used to flavor New York strip or ribeye steaks before grilling.
2) A recipe for beef stew includes beef cubes browned and simmered in oxtail soup mix and water along with carrots, potatoes, and mixed vegetables.
3) Cranberry meatballs made with ground beef and pork combined with eggs, breadcrumbs, parsley, Worcestershire sauce and seasonings are baked and can be frozen for later use in gravy or dishes.
This document is a catalog from Wildtree Herbs promoting their organic and natural food products. It features recipes for dishes like scallop BLTs and coleslaw dressing. It also advertises new products like Asian spice blend and cranberry poppy seed vinaigrette. The catalog encourages customers to host Wildtree tasting parties and workshops or become a representative to earn income working part-time from home selling Wildtree products.
Furnish the Flavor: A Thanksgiving Recipe Book brought to you by Scioto ValleyScioto Valley
From seasonal beverages and sides to family dishes passed down and perfected through the years, Furnish the Flavor is a compilation of recipes provided by some of Columbus' finest foodies. We hope these recipes inspire togetherness and conversation around your table this Thanksgiving.
This document contains 14 sections with recipes for easy camping meals. It was written by Jake Woodman and provides over 101 recipes for cooking while camping. The recipes include dishes like camp pasta, camp potatoes, baked potatoes, pizza treats, spaghetti carbonara, berry stew, roasted corn, pumpkin cakes, power bars, fried rice, pork and beans, chicken in foil, corned beef and cabbage, and a dandelion salad. For each recipe, it provides a list of ingredients and instructions for preparation. It encourages home cooked meals while camping and enjoying time in the outdoors.
This recipe is for chicken vindaloo, a spicy curry originating from Goa, India. The chicken is marinated for at least 4 hours in a paste of onions, garlic, ginger, turmeric, chili powder, vinegar and various spices. It is then cooked in ghee and oil with onions until tender, about 45 minutes. The tight-fitting lid helps retain juices and make gravy. This version adds extra chili, ginger and turmeric which are said to provide health benefits. It is served with rice and salads.
The document provides recipes for various meat dishes including:
- Blackberry Pork Tenderloin with a blackberry sauce
- Chicken traditionally prepared in the Backoffen using preserved lemon and vegetables baked in a dough-sealed terrine
- Creole Quail in Wine braised with onions, garlic, herbs and wine then finished with cream
This document provides recipes and information for preparing Australian lamb. It discusses how Australian lamb is a healthy and versatile ingredient that can be enjoyed for both everyday meals and special occasions. Two recipes are included: pan-fried lamb loin chops with tomato and mozzarella salad, and Mediterranean Australian lamb burgers with goat cheese and tomato relish. Cooking tips and guidelines for ensuring lamb is cooked to a safe internal temperature are also provided.
Similar to Cuisine July 2009 - Otahuna Luxury Lodge New Zealand (20)
Ibiza, situated in the Balearic Islands, stands out as a destination that encompasses everything: stunning landscapes, hidden gems to explore, a vibrant social scene, rich cultural life, and exceptional gastronomy. Opting for ‘Ibiza Rent A Boat’ to experience an unforgettable vacation on the White Island is certainly worthwhile, prompting a deeper exploration of the unique and fascinating aspects of Ibiza.
Prepare for cold weather rafting with proper gear: layering for warmth, insulated headgear, gloves, waterproof footwear, and essential accessories like sunglasses and sunscreen. Prioritize safety with a life jacket and maintain gear for optimal performance. Stay warm, dry, and ready for adventure on the rapids!
JourneyPalette is an innovative SaaS platform for seamless adventure discovery and booking, offering personalized recommendations, organized curated adventure styles for easy exploration, and a strong focus on sustainability and cultural preservation.
Traveling with Frontier Airlines through Boston Logan International Airport offers a budget-friendly and efficient experience. With the modern facilities at Terminal C, extensive services, and amenities provided by Frontier, passengers can enjoy a comfortable journey. Whether you're a frequent flyer or a first-time traveler, this guide aims to help you navigate BOS with ease and make the most of your trip.
Experience the magic of bioluminescence at Puerto Rico's Bioluminescent Bay with our guide to optimal viewing. Plan your visit during the new moon phase for vibrant displays, and consider dry season from December to April. Book a guided tour, choose calm nights, and respect the environment for an unforgettable adventure.
A list of budget-friendly things that families can do in San Antonio! Dive into its rich history and vibrant culture at iconic landmarks like the Alamo. Explore colorful Market Square and stroll along the scenic River Walk. Enjoy family-friendly fun at Brackenridge Park and capture breathtaking views at the Tower of the Americas—all without breaking the bank!
Our Bahrain Visa PowerPoint Presentation offers a detailed and comprehensive guide to the Bahrain visa application process. It is designed to assist travelers, travel agents, and businesses in navigating the various visa types, including tourist, business, work, student, and family visas. Each section provides an in-depth look at eligibility criteria, required documents, and step-by-step application procedures. Additionally, the presentation includes valuable tips for avoiding common application mistakes, an overview of processing times, and details on fees and payment methods. This presentation aims to ensure a smooth and successful visa application experience, making travel to Bahrain as seamless as possible.
You can easily change/correct a name on your flight ticket under the American Airlines name change policy. The airline provides multiple online and offline modes to place a name change request. To learn more about how to change a name on American Airlines ticket, you can directly approach the airline’s customer support. Moreover, you can connect with a flight expert at +1-866-738-0741 for quick assistance.
jaipur metro: stations, timings and latest newsnarinav14
Jaipur Metro, a significant development in the realm of urban transportation, has transformed the way residents and visitors navigate the Pink City. Inaugurated in 2015, the metro system has steadily expanded, providing a fast, efficient, and eco-friendly mode of transport
Sicily's Coastal Charms: Discovering the Top 5 Beaches on the IslandTime for Sicily
Nestled in the azure embrace of the Mediterranean, Sicily boasts a coastline dotted with breathtaking beaches. From secluded coves to lively shores, each offers a unique slice of paradise. Among the island's gems, Mondello Beach entices with its golden sands and crystal-clear waters, while San Vito Lo Capo enchants visitors with its powdery shores framed by rugged cliffs. For a taste of history and natural beauty, Scala dei Turchi beckons with its striking white cliffs, while Isola Bella captivates with its picturesque islet setting. Sicily's coastal charms await exploration, promising unforgettable seaside adventures. For more information, visit the website https://timeforsicily.com/the-top-5-beaches-in-sicily-for-this-summer/
The Inca Trail to Machu Picchu is an unforgettable adventure, blending stunning natural beauty with rich history. Over four days, trekkers traverse diverse landscapes, from lush cloud forests to high mountain passes, encountering ancient Inca ruins along the way. Each step brings you closer to the awe-inspiring sight of Machu Picchu, revealed at sunrise from the Sun Gate. The journey is challenging but incredibly rewarding, offering a profound sense of accomplishment. With its combination of breathtaking scenery and cultural significance, the Inca Trail to Machu Picchu is a must-do for those seeking an extraordinary adventure in Peru.
What Outdoor Adventures Await Young Adults in Montreal's Surrounding NatureSpade & Palacio Tours
Experience Montreal's vibrant culture and thrilling outdoor adventures. From hiking scenic trails at Mont-Saint-Bruno to kayaking the Saint Lawrence River, there's something for every adventurous young adult. Explore street art, camp under the stars, and immerse yourself in nature's beauty just beyond the city's bustling streets.
Explore Architectural Wonders and Vibrant Culture With Naples ToursNaples Tours
Discover the historical gems and vivid culture of Naples with our guided tours. From the vivid narrow streets of Spaccanapoli to the ancient ruins of Pompeii, the city offers a mixed bag of adventurous experiences. Book your tickets today https://www.naples.tours/ and experience the best of Naples!
3. Beetroot Soup to a clean saucepan and if too thick,
let it down with a little more water.
This is one of my all-time favourite Add salt and a little white pepper to
soups. It has such a sweet earthiness taste if needed. We serve the soup
and the perfect accompaniment is a with a quenelle (a rounded spoonful)
fresh chèvre-style goat’s cheese and of goat’s cheese whipped with a little
a rich, lush Pinot Gris. One of my finely chopped lemon thyme and a
favourites is the Crater Rim Rata drizzle of lemon-infused olive oil.
Vineyard Pinot Gris from Akaroa. Serves 6.
In winter, when the tomatoes are
not up to scratch, we use a tomato tai tapu Duck with
conserve which is a homemade tomato carameliSeD Shallot
paste made when the tomatoes are tart with Shallot purée
at their best. A good-quality tomato
paste is an adequate substitute. We get our ducks from Hurst Growers
just down the road from us in Tai Tapu
Jimmy l 4-5 large beetroot who rear free-range and certified
mcintyre l 2 tablespoons olive oil organic Muscovy ducks. The meat is
executive chef, l 1 large onion, peeled and sliced a lot tastier, as they are fed on organic
Otahuna LOdge
The bountiful potager l 2 sprigs fresh lemon thyme sweetcorn and strawberries, which the
at Otahuna Lodge is not l 2 medium tomatoes, cut into producer also grows.
just a pretty place. Planted chunks, or 2 tablespoons tomato One of my all-time favourites, the
in a stone-walled paddock once conserve confit is an old method of preserving
home to Clydesdale stallions, it is l
1
⁄2 cup dry white wine so is a little salty. Don’t be put off as
certainly scenic but, more to the l 1 teaspoon freshly grated orange this is an extremely satisfying dish and
point, it’s a prolific source of fresh
zest needs to be served with something
produce and inspiration.
l pinch of ground cloves sweet to balance it, my favourite
“We’ve got so much stuff – it never
ends. so we have to keep coming up l pinch of white pepper being the pot-roast quince we make
with ideas,” says Jimmy. He is helped l salt to taste from the fruit of our trees.
in this by a talented duo, sous-chef Don’t salt the duck legs too long
Jeremy scheiblauer and chef de Wash the beetroot and boil until just and wash the salt mix off thoroughly
partie Adrian Harrison. cooked through (about 45 minutes). before braising in rendered duck
Jimmy tends not to plan his menus, Be careful not to overcook while they fat. You can use pork fat if you like,
but rather works with the seasons. in are still in their skins or they can get a but duck fat, which is available from
late may he was harvesting the second bitter woodsy flavour. Allow to cool specialty food stores, is better and will
planting of broad beans and peas, and
then peel and slice. keep for a long time in the fridge.
beetroot were still going – seen in his
Meanwhile, add the olive oil to a Always do more than you need
delicious beetroot soup here. Golden
yams and other root vegetables were heavy-based saucepan and sweat the and what you don’t use can be stored
about to come up and he was using onions over a low heat with the thyme completely covered in the duck fat for
the fennel bulbs that flourish all year. for 10-15 minutes until soft without many weeks. Just carefully remove the
much of the produce is heirloom, browning. Add the beetroot and duck legs from the fat and crisp up in
with at least 15 varieties of tomatoes tomatoes, and cook for a few minutes a hot oven.
and some rare potatoes. The oaks more. Add the wine and cook until You can also cut the legs in half
planted when the house was built in it has nearly evaporated then add the through the knuckle so you have a
1895 host porcini mushrooms, while orange zest and cloves, and enough drumstick and a thigh if you wish so
shiitake and oyster mushrooms grow
cold water to cover by about 2cm. you can serve a smaller portion size.
in the old apple house. The vegetarian
Bring to a gentle simmer and cook This is a good idea if you are doing
pigs provide lardo, coppa, prosciutto
and pancetta (see image at right). for a further 25-30 minutes then purée more than two or three courses.
The lodge was refurbished a couple in a blender. Be very careful – getting Here I serve the confit duck with
of years ago with what is considered burned by hot soup is not fun. Fill the thinly sliced pan-seared duck breast.
one of the best restorations of a blender only halfway and with a tea Serve with whatever vegetables are in
building of that period, and houses towel press down firmly on the lid. season. Maybe wilt some greens in a
a significant private new Zealand art Pulse the blender a few times to get it little olive oil or blanch some broccoli
collection – an ideal match with the going then blend on full speed for 30 and simmer some carrots with a splash
artistry back of house. seconds. Pass the puréed soup through of water and a tablespoon of honey
Toni mason
a very fine sieve; this will give it a and butter.
n
v
otahuna Lodge, Tai Tapu, Canterbury, velvety texture, but more importantly
otahuna.co.nz will remove the thyme stalks. Return
98 C u i s i n e
5. BeeTrooT soup Beetroot Soup
recipe page 98
Tai Tapu Duck
with Caramelised Shallot
Tart with Shallot Purée
Chocolate & Almond Cake
100 C u i s i n e www.cuisine.co.nz
6. Tai Tapu Duck wiTh carameLiseD shaLLoT
TarT wiTh shaLLoT purée
recipe page 98
www.cuisine.co.nz C u i s i n e 101
7. Duck Confit Combine the oil, thyme, vinegar and in a blender or food processor. Pass
l 1 cup rock salt some pepper in a bowl and marinate through a fine sieve if you wish and
l 2 tablespoons sugar the duck breasts overnight. set the purée aside or refrigerate until
l 1 teaspoon freshly ground black Take the breasts from the marinade ready for use.
pepper and season with a little flaky sea salt. Preheat the oven to 200°C. Cut
l 4 cloves garlic, sliced Place the breasts skin side down in a the pastry into 6 discs about 6cm in
l 6 bay leaves, crushed non-stick pan over low heat. Leave diameter, place on a baking tray lined
l 6 sprigs fresh thyme until the skin starts to caramelise and with baking paper and prick with the
l 1 teaspoon ground or fresh minced crisp (around 10 minutes). Be careful point of a knife or a fork. Refrigerate
ginger not to burn. This will render a lot of for about 30 minutes.
l 1 teaspoon ground nutmeg fat from the skin; discard any excess. Place another piece of baking paper
l pinch of ground cloves When the skin is nice and crisp on top of the pastry and another
l 6 duck legs turn the breasts over and cook until baking tray the same size as the
l 1kg rendered duck fat medium rare. Do not overcook or the bottom one on top. This stops the
meat will be tough and dry. pastry rising too much and ensures
Combine the salt, sugar, pepper, Rest the duck for about 5 minutes it is all the same height. Bake until
garlic, herbs and spices. You may not before slicing thinly across the grain. golden (about 10 minutes). Cool and
need all this mixture so you can store set aside until ready to use.
what you don’t need in a glass jar until To serve
needed again. While the duck breasts are resting, put For the caramelised shallots
In a non-reactive tray lined with the confit duck legs in a hot oven until l 500g shallots, peeled
baking paper, evenly sprinkle some crisp. Heat some plates. l 250g caster sugar
of the salt mixture to cover, place the Arrange some vegetables alongside l 30g butter
duck legs on top and sprinkle as much the tart (recipe follows) and place a l 200ml berry vinegar
again over the duck legs. Pack tightly, duck leg against the tart as well. Place
cover and refrigerate for 16-24 hours. 4 slices of duck breast on top and Boil the shallots in salted water for
Thoroughly rinse off the salt mixture drizzle around a little more shallot 6-8 minutes or until tender. Strain and
under cold running water and pat dry syrup if you wish. Fantastic with a allow to cool slightly then remove
with paper towels. full-bodied Pinot Noir. Serves 6. and discard the outer layer from each
With a heavy knife or chopper, cut shallot with your fingers.
off the knuckles. Place a piece of baking Caramelised Shallot Tart with Place the sugar in a saucepan and
paper in the bottom of a casserole or Shallot Purée stir constantly over medium heat until
deep roasting dish followed by the duck This is a variation on a recipe by it starts to caramelise. Add the butter
legs so they fit in snugly. Heat the duck Matt Moran from Aria in Sydney. and stir until the mixture is golden
fat and pour over the legs. Cover with Everything can be made well in brown. Add the whole shallots and
baking paper and foil or a tight-fitting advance. I use mulberry vinegar, which vinegar, and continue cooking until the
lid and bake at 140°C-150°C for 3 we make here. You can substitute shallots are very tender and the liquid
hours or until the duck is tender. raspberry vinegar, sherry vinegar or coats the back of a spoon. This may
Be careful not to cook the duck even balsamic. take 15-20 minutes. Be very careful as
at too high a temperature or it will the liquid will be extremely hot.
become dry. Check the duck after For the purée and pastry To serve, warm the shallot purée in
1 hour; if the fat is simmering too l 300g shallots, peeled and sliced the microwave or in a saucepan on a
vigorously, reduce the temperature so l 60g butter low heat. Meanwhile, place the pastry
it cooks at a very gentle simmer. The l 2 cloves garlic, peeled and sliced discs in the oven to warm through.
slower the duck is cooked the better. l 100ml cream Heat the caramelised shallots. Place
Remove from the oven and cool l salt and freshly ground black pepper a spoonful of shallot purée on each of
completely before refrigerating or l 1 puff pastry sheet 6 warmed plates, put a pastry disc on
remove the duck from the fat and top and spoon 3 shallots with a little
reheat on a roasting tray lined with Blanch the shallots in boiling water syrup on the pastry. Serves 6.
baking paper in a hot oven until crisp. for 2 minutes then refresh in a sieve
under cold running water. Put the chocolate & almonD cake
Pan-Seared Duck Breasts butter and garlic in a saucepan and
l 2 tablespoons extra virgin olive oil sweat the shallots over a gentle heat, This is a recipe I got from Stephanie
l 1 tablespoon thyme leaves stirring often, until soft and tender. Alexander, who has been a huge
l 1 tablespoon berry vinegar Do not brown! inspiration to me, although it was
l freshly ground black pepper In a separate saucepan bring the made famous by Elizabeth David
l 2-3 duck breasts cream to nearly boiling then add to and was based on the French classic
l flaky sea salt to taste the shallots, season to taste and purée Reine de Saba or Queen of Sheba
102 C u i s i n e www.cuisine.co.nz
8. cake. It is made from ground almonds
and therefore gluten free.
Easy to make and very moist, serve
it simply with whipped cream, a ball
of vanilla bean ice-cream or with a
scoop of the rhubarb and raspberry
sorbet. Yum!
l 250g good-quality dark chocolate,
chopped
l 2 tablespoons brandy or cognac
l 2 tablespoons double espresso
l 200g butter, softened
l 200g caster sugar
l 200g ground almonds
l 6 eggs, separated
l Dutch cocoa or icing sugar for
dusting
Preheat the oven to 160°C. Butter a
28cm springform cake tin and line
with baking paper.
Combine the chocolate, brandy and
coffee in a bowl over simmering water
or in a double boiler. Stir when melted
and add the butter and sugar. Mix
well. Add the ground almonds and
mix again very well.
Beat the egg yolks and stir into the
chocolate mix off the heat. Beat the
egg whites until firm. Stir a spoonful
into the chocolate mix then fold in the
rest of the whites and spoon into the
prepared tin.
Bake for 40-45 minutes. The cake
will set a little gooey in the centre.
It will have developed a crust and be
very fragile. Cool completely in the tin
and invert on to a serving plate. Dust chocoLaTe & aLmonD cake
with Dutch cocoa powder or icing
sugar, and serve with the sorbet.
Mix the fruit and sugar together scraper, smash up the frozen purée
Rhubarb Sorbet and place in a saucepan with a and process in a food processor until
Rhubarb is such an underrated tight-fitting lid. it resembles creamy slushy snow. Pour
ingredient. Technically it is savoury Place over a low heat and bring to into a suitable container and place in
but with the addition of sugar it turns a simmer, stirring often, until all the the freezer covered with greaseproof
into something magical and can be rhubarb and raspberries are soft and paper and a tight-fitting lid until
served with any number of dishes. tender. Cool then purée in a blender, ready for use.
I add a few raspberries left over from being careful not to overfill. Pass the Allow at least 3 hours in the freezer
summer to make this delicious sorbet. purée through a sieve, discarding any before scooping with an ice-cream
seeds and stringy bits. scoop or use a large tablespoon.
l 500g rhubarb, trimmed, washed Add enough of the sugar syrup to Serves 12-16. l
and cut into 2cm pieces balance the tart acidity of the fruit so
l 500g frozen raspberries you get a nice sweet and sour flavour.
l 300g caster sugar Taste continually and remember, not
l 500ml sugar syrup (250ml of hot too sweet and not too sour.
n Kieran Scott and Tamara West flew from
water added to 250g caster sugar Churn in an ice-cream machine or Auckland to Christchurch courtesy of Pacific
and stirred until dissolved) freeze overnight and, using a metal Blue, flypacificblue.com
www.cuisine.co.nz C u i s i n e 103