12 minute read
FOOD
Taste Try our latest fl avours of the month and experience a range of new products with a real taste difference. experience a range of new products with a real taste difference.
A VERY CHOCOLONELY CHRISTMAS
Roll over candy canes, it’s time for another treat to take ‘top spot’ on this year’s Christmas trees! Tony’s Chocolonely is set on having many a belly jiggling all the way with Milk Chocolate Gingerbread and Dark Chocolate Mint Candy varieties. Once we’ve gobbled around the edges, the central pieces of these 180gm blocks (available from supermarkets, RRP $9.99) make great festive ornaments – although best not hang them out too long before gobbling them down.
TASTI BY NAME, TASTY BY NATURE
PERK UP, DOWN THE ‘HATCH’!
Known for its wide range of snacks, Tasti has added two new ranges, one of which allows us to dare to Indulge and the other is especially well suited to those who love fruit. The Indulge range of chocolatecoated cereal bars may taste delightfully decadent but, as they feature less than 100 calories per bar, they weigh in with a cost that won’t bust that waistline. In addition, Tasti has raised the bar with three ‘next generation’ fruit bars, in strawberry, banana and pineapple fl avours. All these treats are available at supermarkets – RRP $4.99 per box.
While adults may draw on Jed’s coffee to help them get up and coffee to help them get up and go in the morning, the same can go in the morning, the same can apply for younger Kiwis too. For apply for younger Kiwis too. For every specially marked Jed’s Bean every specially marked Jed’s Bean Bags pack sold, 20 cents will go Bags pack sold, 20 cents will go to help the Spirit of Adventure to help the Spirit of Adventure Trust take enterprising teens on Trust take enterprising teens on inspirational and educational inspirational and educational voyages. Jed’s ‘Give Back’ Bean voyages. Jed’s ‘Give Back’ Bean Bags are available (RRP $6.99) Bags are available (RRP $6.99) from supermarkets nationwide. from supermarkets nationwide.
DIRTY DEEDS IN BEACHLANDS!
Members of a Beachlands-based team have devoted ‘olive’ their love to growing a business hopelessly devoted to playing dirty. Made from sustainable NZ olives, Dirty International’s olive brine (RRP $24.90 per 375ml bottle) delivers an off the wall addition to cocktails. However, this versatile tipple is also a star in marinades, casseroles, dressings, dips, in bread and ‘saucy’ dishes too. To order, visit www.dirtyinternational.co.nz.
WHICH HAZEL? THIS ONE!
Encircled and asked to surrender during the Second World War, American General McAuliffe replied, simply: ‘Nuts!’ The world might be fi ghting a new foe but, sometimes, nutty responses are just what the doctor (or general) ordered. The latest addition to Whittaker’s Artisan range, Canterbury Hazelnut combines roasted Canterbury hazelnut with hazelnut paste and creamy milk chocolate. These 100g blocks are available online and at supermarkets nationwide – please shop responsibly!
DECADENT BUT DELISH!
Who doesn’t love pancakes for breakfast – now and again, at least? For those who can’t resist a scrummy topping then this simple, but oh so yum spread, is a great fi t accompanied by your favourite fruit – berries, bananas or even babaco!
Chocolate spread
INGREDIENTS:
• 1/2 cup Best Foods mayonnaise • 1/2 cup chocolate-hazelnut spread
Beat Best Foods mayo and chocolate hazelnut spread in a bowl until well combined. Uses can include: frosting for cakes, spread on sourdough toast and top with sliced banana, as a dip for churros, filling for doughnuts or drizzle over crêpes/pancakes and add fruit of your choice. Makes: 1 cup.
TIP: To make the sauce thinner, add small amounts of hot water and stir until smooth.
hazelnut spread in a bowl until well combined.
Pesto perfect
Hamlin Road Organic Farm in Ardmore (part of Pathways), is a certifi ed organic farm providing Pathways), is a certifi ed organic farm providing unique employment and education opportunities to people who have experienced mental health challenges. The farm’s story featured in Rural Living, April-May 2021 and, with the holiday season looming, the farm has supplied this easy pesto recipe for summer meals.
Basic pesto recipe
• 60g (handful) lightly toasted pine nuts • 60g fresh organic basil leaves (2 handfuls) • 1 Tbsp lemon juice • 1/4 cup olive oil • 2 cloves garlic • Sea salt • Grated Parmesan
METHOD: Place all ingredients in a blender and blend on high to combine.
Substitute either the nuts, oils and/or herbs/leafy greens to suit your menu or what is in season. Our suggestions:
Herbs/Leafy Greens: Flat leaf parsley, mint, coriander, dill, rocket, watercress, spinach. Nuts: Cashew, almonds, macadamia, brazil, pistachios, walnuts, sunfl ower seeds. Oils: Sesame, walnut, chilli, lemon, lime.
Recipe courtesy of Hamlin Road Organic Farm.
Partridge
(NO LONGER) IN A PEAR TREE
Live partridges can prove rather messy Christmas gifts, but with a certain festive twist, they can make quite the table-topper, not to mention an interesting conversation starter. Best enjoyed with a glass of sherry, this fruity little dish is ideal for those who are a little... peckish!
PARTRIDGE AND PEARS
INGREDIENTS
• 3 large partridges (or 4 small) • 3 large pears (or 4 small) • 1/4 cup spring onions • 150ml red wine • 150ml chicken stock • Salt & pepper • 1 tbsp blackcurrant jam • 1 tbsp flour • 4 tbsp double cream • Butter
METHOD
Skin and joint partridge (your butcher may be happy to do this for you). Place partridge in a large pot or deep pan. Pour over a knob of melted butter and brown partridge on all sides.
Stir in red wine, blackcurrant jam, chicken stock and a dash of salt and pepper. Bring pot or pan to the boil.
Peel and quarter the pears. Reduce heat and add pears. Cover and simmer for 35-45 minutes or until partridge is cooked, yet tender. Remove pears and partridges and place on a serving platter
The sauce: Heat one tbsp flour and a tbsp of butter in a small pot, mix together then stir into the cooking liquid, after the partridge and pears have been removed.
Simmer sauce until thickened. Add salt and pepper to taste. Lower heat and stir in cream.
To serve: Drizzle sauce over the partridges and pears, pouring the remainder into a gravy boat. Season with chopped spring onions and serve.
EGGNOG FUDGE
There’s no fudging a poor fudge so for those seeking top results and a special festive treat for the table then this Eggnog Fudge has all the ingredients to please you and your guests.
INGREDIENTS:
• 500 ml (2 cups) sugar • 250 ml refrigerated eggnog (see recipe for simple eggnog below) • 2 Tbsp butter • 2 Tbsp light corn syrup can use honey or golden syrup • 50 g chopped pecans, toasted • 50 g slivered almonds, toasted and chopped • 65 g chopped red candied cherries • 1 tsp vanilla extract
METHOD:
Line a 200mm x 100mm loaf pan with aluminum foil; butter foil and set aside.
Combine first four ingredients in a 4-litre heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Wash down crystals from sides of pan using a pastry brush dipped in hot water.
Insert a candy thermometer into eggnog mixture. Cook mixture, stirring occasionally, until thermometer registers 114°C. Remove pan from heat and cool sugar mixture, undisturbed, until temperature drops to 88°C, about 15 to 18 minutes.
Stir in pecans and remaining three ingredients; beat with a wooden spoon until fudge thickens and just begins to lose its gloss (5 to 8 minutes).
Pour candy into prepared pan. Cool completely; cut into squares.
Simple Eggnog: Take four large fresh eggs, break into blender and blend on low to medium speed, 30 seconds. Add 3/4 cup caster sugar, blend further 20 seconds then add 1/2 tsp dried nutmeg, 1/4 tsp ground cinnamon, 1/3 cup plus 1 Tbsp bourbon, 1/3 cup plus 1 Tbsp brandy, 1/1/2 cup full milk, 1 cup cream and blend until combined, about 10-15 seconds. Transfer to an airtight container, refrigerate for a day or so to allow flavors to combine. Some people may prefer to make a cooked eggnog.
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VINTAGE roundup
Wine columnist and connoisseur, DENNIS KNILL gives his view on Orlando’s Legends and New Heroes wine ranges.
It began in 1837 when Johann Gramps emigrated from Eichig, a small village in Bavaria, to South Australia. From an initial planting of German vines in 1947 along the banks of Jacobs Creek, the first vintage produced was 12 dozen bottles of hock fermented in a small oak barrel.
The vintage was so successful the winery grew rapidly leading to Johann’s son, Gustav Gramps, building a new winery at Rowland Flat in 1877. He named it Orlando after an Italian version of the settlement’s name.
By the turn of the century, thanks to a wine boom, Orlando flourished to become one of the region’s most promising wineries producing some of the best wines in the region.
Over the next century, the winery progressed from a family business to a multi-national company. In 1971 Orlando was acquired by Reckitt and Colman only to be bought back by the family and then resold to Pernod Ricard whose investment in wineries and access to global markets ensured further growth.
Today, Orlando is a household name with award-winning wines which capture all that is great about Australian classic wines. Winemaker, Ben Thoman’s mission is to seek out new palates with fashionable wines at an affordable price point with his Legends and New Heroes releases.
’15 Legends Centenary Hill Barossa Valley shiraz RRP $65 sets the benchmark for Orlando’s new wine portfolio. Picked from old vines in South Barossa and fermented in French and American oak barrels, this flavour bursting wine will cellar well and long.
1. ’18 New Heroes Printz Shed Northern Barossa shiraz RRP $30
fi nding a good shiraz at this price is rare. Ripe and aromatic with great structure and an abundance of concentrated fruit makes this an easy drinking wine which works well with roasts and casseroles.
2. ’19 Legend Lyndale Adelaide Hills chardonnay RRP $45
big and old in style with a long and cleansing mouth-fi lling fresh fi nish adds plenty of fl esh to the intensity and citrus fruit that’s in the bottle. A great value in form wine that will not disappoint.
3. ’19 New Heroes Hillary Adelaide Hills chardonnay RRP$30
an authentic expression typical of a cool climate. Nicely pitched from oak barrel fermentation with ripe and generous concentrated citrus fruit which is not overworked on the palate.
WHAT’S UP WITH ANGELA DO’S AND DON’TS OF SELLING
Widely acknowledged as one of the most experienced local industry professionals, columnist ANGELA RUDLING has lived in the Howick area since she was a girl. A familiar face from Bayleys Howick, she successfully sells some 50 homes per year with the assistance of her dynamic, multi-cultured team. Today, Angela shares her thoughts on preparing a property for sale.
When preparing to sell one of your most cherished assets, your family home or rental investment, it can be invaluable to understand what will maximise the sale price.
Right from the outset have a constructive task-list to simplify this process. Start your list now with these Do’s and Don’ts, which have been tried and tested over her 20 plus years industry experience. • Do make sure you invest the time in discussing presentation, home staging, a fl oor plan and preparing your home for photos and a video. • Do remember fi rst impressions count. An experienced agent looks at a property with ‘fresh eyes’ and an objective view. • Do consider interior décor colours as walls retouched in a light colour will make your home appear spacious and show it to best advantage. • Do de-personalise and declutter, i.e. remove family photos or excess furniture.
With a clean canvas, buyers can imagine themselves in the same space. • Do remember that a well presented clean, tidy home is essential. Deep cleaning
now makes it much easier to prepare for viewings. Add a vase of fl owers or bowl of fresh fruit regularly to complete the look. Sometimes the smallest gestures have the biggest impact. • Don’t sell an empty home; furnishings create the warmth and atmosphere which transforms spaces, giving buyers the ability to visualise practically. Remember an empty room looks smaller than it is, especially to the untrained eye. • Don’t be tempted to go it alone – there is no price on what an experienced agent can do to achieve the best return on your property. • Do remember that January to April is the most popular period of the year to sell in.
So, plan over the holiday season so, you too can take advantage of selling when the weather is at its best and the market is at its hottest.
There is no better time than now to write your task list and prepare your home for the market in early 2022.
