DIY CUISINE By Melinda Collins
We throw out milk that has ‘turned’ and purchase for sour cream; we slice off the mouldy parts of the cheese block before paying top dollar for blue cheese; toss the stale bread then buy breadcrumbs by the bag.
As the global food revolution pushes for sustainability, we’re getting back to basics and it’s seeing us get a bit crafty in the kitchen.
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any cultures enjoy fermented – essentially rotted – foods, and don’t even get me started on the price of fungi – those delicious little spores we know of as mushrooms and truffles! In fact, bacteria, fungi and yeast – three things we may traditionally be trying to keep out of the house – are the unusual ingredients favoured by the latest culinary craze. Whether it’s a step back to times gone by, or just a classic case of daring DIY, more and more people are making their own sourdough starters, kimchi, kombucha teas, sauerkraut and if you peek in the odd hot water cupboard, don’t be surprised to find buckets of mushrooms.
As the global food revolution pushes for sustainability, we’re getting back to basics and it’s seeing us get a bit crafty in the kitchen, delighting the senses with culinary creations that have their roots many centuries – and even cultures – ago. My very own sourdough starter is currently sitting on the bench, sucking in some natural yeast, while jars of salted cabbage ferment away in the cupboard, transforming into what will be my first batch of sauerkraut. Next on the to-do list is to create a tea from a “scoby” (an acronym of symbiotic culture of bacteria and yeast) known as kombucha. So when you want to get some culture in your life, why not think outside of the culinary box?
wedding Conference &
haven
As an idyllic wedding venue or exciting conference location, Methven Resort offers an unforgettable experience.
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Relax by the crackling fire and choose from an extensive boutique wine list in the piano bar.
60 August 11, 2016 Metropol
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his exclusive escape in Methven Village is renowned for fine food, fantastic facilities, entertainment, serenity and space in a beautiful mountain setting. Accommodating staff personalise every detail for your event to ensure a seamless stay. The main conference room, the largest in midCanterbury which accommodates up to 300, can also host a sumptuous banquet. Methven Resort attracts weddings all year – photos up at Mount Hutt couldn’t be more romantic. Booking early is advisable, with summer especially popular and conferences booked through to 2019. Revered for exquisite top-class food, two in-house chefs, one from Austria and an Asian chef formerly from a large cruise ship, cleverly create many diverse and delicious international dishes using fresh, local produce like salmon and venison. They’ll prepare any meal for a guest’s unique requirements for breakfast,
lunch and dinner. The restaurant with a view has seating for 100 guests. Three outdoor steamy hot pools are a luxurious way to unwind among stunning scenery and pristine mountain air, especially after skiing, hiking, jet boating or hot-air ballooning, or swimming in the 25metre heated pool. Evenings are entertaining with a pool table and video gaming, including pinball and a new racing-car game. Socialise on the dance floor or relax by the crackling fire and choose from an extensive boutique wine list in the piano bar. At the end of an eventful day, retire to one of 47 affordable, comfortable and spotlessly clean rooms, including family suites that sleep four. Methven Resort is an easy hour’s drive from Christchurch with plenty of parking on site. Visit www.methvenresort.com or phone 03 302 8724