Home' Greymouth Star : September 9th 2015 Contents Greymouth Star
Wednesday, September 9, 2015 - 7
here are so many gastronomic goodies
arriving in delis and supermarkets
these days I found Auckland’s annual
Food Show in August the ideal place
to catch up.
This year there was a definite focus on health,
including the ever popular gluten-free, dairy-free
and paleo, and, amongst many other delights,
turmeric — the trendy spice and superfood that is
purported to have long-term restorative benefits.
My interest was piqued by Alice Shepherd of
Angel Foods who 11 years ago decided to “go
Suitable dairy-free and vegetarian cheeses were
not available in New Zealand so she imported
them from the United Kingdom. Then, three
years ago she began developing her own range of
tasty cheese sauces and parmesan prepared from
a chick pea and cornflour base plus a mozzarella
from yellow split pea protein. These locally made
products are ideal for nearly all recipes that use
Walnut and hazelnut flours from Uncle Joe’s in
Marlborough are perfect for the health-conscious,
gluten-free cook. 100% natural, the flours add
goodness, flavour and texture to coatings, bakes
and desserts. For baking, I use half nut flour and
half gluten-free flour as the nut flours are quite
An innovative approach to kumara crisps by
Masterchef winner Brett McGregor includes a
colourful variety of Kaipara red, gold and orange
kumara. Made by Nelson’s Proper Crisps, the
moreish, hand-cooked crisps are great to snack
on but also make colourful crunchy toppings to
seafood pies, shepherds pie and salads.
Former Master Chef judge chef Simon Gault’s
Home Cuisine Range continues
to grow and I enjoyed for the
first time his concentrated fish
stock. Along with a dash of his
Moroccan spice blend it gave my
simple paella pure pizzazz.
Glenn Elliot ’s mother had
to mortgage her house so the
former documentary film-maker could spend two
years of recipe development and testing before
launching his Elliotts King of Kiwi pure green and
gold kiwifruit juices.
With no added sugar, preser vatives or water
and up-front taste, the juices found immediate
acceptance on the Hong Kong and Japanese
markets. Now they are available here. Marvellous
for providing your body with a refreshing morning
wake-up, the juices are also excellent on the rocks
I made this dairy-free, gluten-free cheese sauce
with diluted coconut milk.
1 medium head cauliflower
2 tablespoons olive oil
freshly ground black pepper to taste
1⁄2 cup Angel Food Cheesey Sauce Mix
21⁄2 cups rice, soy or coconut milk
2 tablespoons capers, rinsed and drained
1 tablespoon oregano leaves
Preheat the oven to 220degC. Trim the cauli of
its major leaves. Cut the base so the cauli sits flat.
Place in a large microwave-proof bowl with
2 tablespoons of water. Cover and microwave on
high for 2 minutes.
Remove and place in a small baking dish. Drizzle
with the olive oil. Sprinkle with black pepper. Bake
for about 50 minutes or until tender.
Meanwhile, prepare the sauce. P lace the dry
cheese sauce mixture in a microwave-proof bowl.
Gradually, whisk in the dairy-free milk, until
smooth. Cook in the microwave for about 3
minutes, until thickened. Stir every minute.
To ser ve, drizzle a little of the sauce in lines over
the cauli letting it form a pool in the baking dish.
Garnish with capers and oregano leaves. Ser ves 6.
Seafood pie with kumara
I used Simon Gault’s concentrated fish stock
according to the instructions on the pack.
1 tablespoon olive oil
1 medium onion, diced
1⁄2 cup each: diced fennel bulb, diced carrot
1-2 shakes Moroccan spice blend
2 tablespoons plain flour
1 cup fish stock
100g skinned and boned white fish fillets
6 each: squid rings, large shelled raw prawns
50g smoked salmon, sliced
50g proper kumara crisps
Heat the oil on medium and saute the onion, until
softened. Add the fennel and carrot and cook until
slightly softened. Add the Moroccan seasoning and
stir in the flour. Slowly pour in the stock, stirring,
Add the seafood and heat gently, until cooked.
Pour into two ramekins. Place the crisps on top
standing them on their edges. Serves 2.
Gluten-free apple cake
1 cup brown sugar
2 large eggs
3⁄4 cup canola oil
1 teaspoon vanilla extract
1⁄2 cup each: gluten-free flour, Uncle Joe’s Walnut
1⁄2 teaspoon salt
1 teaspoon each: baking soda, baking powder,
1 cup grated apple
1⁄2 cup craisins
Preheat the oven to 180degC. Lightly oil a
20cm round cake pan and line the base with baking
Cream the sugar and eggs in a large mixing bowl.
Beat in the oil and vanilla extract, until smooth.
Combine the dry ingredients and sift into the wet
ingredients. Stir in the grated apple and craisins.
Pour into the prepared pan. Bake for about 40
minutes or until a skewer inserted in the centre
comes out clean. Cool on a wire rack.
Ser ve topped with cream cheese icing or for a
dairy-free cake, dust with icing sugar.
Honey and macadamia
A tasty breakfast cereal. The grape seed oil
is prepared from local seeds left over from the
pressing of wine grapes.
2 cups rolled oats
1 cup each: long-thread coconut, ground linseed,
chopped macadamia nuts
1⁄2 teaspoon each: ground cinnamon, turmeric
1⁄2 cup Uncle Joe’s Grape Seed Oil
1 cup squeezy or runny honey
1 teaspoon Heilala vanilla extract
In a large baking pan combine the rolled oats,
coconut, linseed, macadamia nuts and seasonings.
Mix the oil, honey and vanilla until smooth then
pour over the ingredients in the pan. Mix well.
Bake at 180degC for 15-20 minutes, stirring
often so the ingredients brown evenly.
Press the mixture evenly into a greased 30cm x
20cm slice pan and use a strong glass or a can to
roll the mixture down firmly. Cool then break into
pieces or clusters. Store in an airtight container in a
cool place. Makes about 6 cups.
id beers are
lighter beers for the middle-aged
drinkers who want to have a
In Australia and Britain, mid
beers are 3% to 3.8% and they
are known as session beers. You
can drink for longer or for less
Lion has recently introduced
three beers — Speights Mid Ale,
Steinlager Mid Lager and Macs
Mid Viscious. But, to confuse
you, they are not mid-strength
beers, they are light beers of
2.5%, like Steinlager Light and
Macs Spring Tide and Light Ice.
Light beers tend to be lighter in
flavour and body (density) with
a shorter aftertaste. To make a
fully flavoured low alcohol beer
is difficult. They are the opposite
experience to the increasing
range of strong craft beers at
5% to 10%. You do need a wider
selection of beers to select from.
They should be available from 0%
One person might sip three
500ml bottles of a strong 7%
IPA, while a friend swigs 15,
330ml bottles of 2.0% lager. DB
has a reasonable range, with
juicy fruit DB Export Citrus at
0%, DB Export at 2%, Amstel
at 2.5%, DB Bitter at 3.5%, DB
Draught at 4% and more.
Why drink a beer with no
alcohol in it? One reason is that
you like the malty taste of beer
but do not want any alcohol.
Another way that drinkers are
using 0% beer is between each
full strength beer or they will go
on to it after drinking a certain
number of their favourites.
Holsten 00 and Becks 0%
and Claushauler etc are 15% of
beer sales in Europe now so you
cannot dismiss zero alcohol beer.
You can expect them to appear
here soon. Do not freak out,
things are changing but you do
not need to.
Orange Wallbanger — Fill a
tall glass with ice cubes, add a
shot (30ml) vodka and nearly top
with fresh orange juice then float
15ml Galliano on top.
Coffee is just a simple daily
drink for some people but it is
amazingly important for the
world of trade because it is the
second most valuable traded
commodity in the world, after
oil. Who could guess that it is
bigger than wheat or rice or soya?
So to celebrate its importance
the ICO, the International
Coffee Organisation, has
announced the first International
Coffee Day for October 1. I will
let you know if there is anything
happening locally. Or you could
just buy a Cafe Sospresso, where
you pay twice the amount for
your drink, and a person without
the cash can come in and have a
“Strategy is buying a bottle of
fine wine when you take a lady
out to dinner. Tactics is getting
her to drink it.” — Frank Muir,
Beer and the middle age spread
Roasted cauliflower cheese.
Red wine choice
Brancott Estate Pinot Noir 2014 —
Dressed up to go but where’s the party?
The party is in your mouth with a pinot
noir from Marlborough doing the dancing.
Cherries and spice and a good wine at a
budget price. Made for World of Wearable
Arts but hard to open so remove the sticky
tape on the neck. Dry. $11.
Steinlager Mid — Bright gold colour, rich malt
flavours that disappear faster than the 5% version
and leaves pleasant caramel aftertaste and light
hops. 330ml. 2.5%. $2.20.
White wine choice
Left Field Chardonnay 2014 — Very
strange label but it is coming from the left
field vineyard of Te Awa in Hawke’s Bay.
Fortunately the wine is straight up and tastes
of good ripe grapes making a lovely citrus spice
vanilla mouthful. Drink now till 2018. Dry.
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