FOOD

Taste Try our latest flavours of the month and experience a range of new products with a real taste difference.

ALLPRESS POURS ON THE FLAVOUR

More exciting news from Allpress – the iconic coffee brand welcomes two new capsule blends – Allpress A.R.T Espresso Roast Blend and the Decaf Blend. The first of these is for those seeking a big, fat, chocolatey hit, which is on the stronger side to really cut through milk and make the perfect base for a flat white or a delicious iced coffee. It is crafted to precision being air roasted to the very edge of flavour development, while keeping the flavour clean and sweet. On the other hand, the Allpress Decaf Blend is reliably delicious morning, noon or night. The rich, bold flavour has been roasted to the Allpress signature profile so. despite the lack of caffeine, it never compromises on Allpress’ iconic flavour.

SAY ‘HEY’ TO HEY HEY!

It’s time to taste Hey while the sun shines! Including Gin, Cloudy Pink Grapefruit and Tonic and Vodka, Peach, Nectarine and Soda varieties, Hey Hey RTDs (ready-to-drink) are set to be the toast of summer. Low in sugar with no artificial colours, flavours, sweeteners or preservatives, these fruitfilled cocktails are available in 330ml cans, so they’re easily kept cool by the pool! Developed by MOA Brewing Co, Hey Hey RTDs are in store at Liquorland and Henry’s stores nationwide — RRP $27.99 per 10 pack.

RUBBING UP CHEFS THE RIGHT WAY!

Check out Atkins low carb bread recipes to bake at home on page 34.

Good cooks know of a myriad of herbs, spices, sauces and other ingredients to take virtually any dish to tastier heights. They should also know that, for more than 100 years, F. Whitlock & Sons has been creating condiments and sauces to add flavour and adventure into everyday cooking routines. Therefore, avid chefs are sure to enjoy Whitlock’s four lipsmacking rubs: Zesty Za-atar Rub, Mexican Style Chilli Rub, Louisiana Style Rub and Smoked Manuka Style Rub. Simply sprinkle onto meat or mix with olive oil to rub and marinade 20 minutes before barbecuing, grilling, roasting or frying. Available in selected supermarkets (RRP $7).

GRAB A LOW CARB BREAD FIX:

Trying to stay on the right side of the scales? Then check out Atkins Low Carb Bread Mix, ideal for summer picnics, barbecues, lunch packs and more. Popular in the keto community, Atkins Bread Mix is easy for baking at home either in the oven or a bread maker. Not only does it feature 75% less carbohydrates than regular bread, but every bite is packed full of fibre and protein. Don’t like seeds in your bread? Sieve the mix to remove the seeds, mill them in a high-speed blender, then return the finer grains to the mix. Continue with cooking instructions. Atkins Low Carb Bread Mix (RRP $6.99) is available from Countdown, selected New World and selected Pak n Save supermarkets.

BYO buzz all the talk

BYO parties are back! This fun and easy style of style of dining might be regarded as retro but it’s making a massive comeback as Kiwis look to connect with their crews once again.

The BYO concept is brilliant – imbibing with your tribe, enjoying delectable dishes and bringing the banter for just the cost of corkage and fare is reviving the party mood after a year of socialising lockdowns.

So, how do you make the most of the moment or recreate BYO buzz after languishing in lockdown?

HERE ARE LEFTFIELD’S TOP TIPS:

Get the gang together – It goes without saying that the people make the party, so make sure the team you assemble is on point (keeping to your fave 24 if you’re in level 3). Fill your cup – literally and figuratively – with those likeminded pals who are down for a raucous rendezvous and will keep the conversation fun.

If visiting a restaurant isn’t on the cards just yet, bring the BYO to your bubble and set up shop outdoors with your wine of choice and simple, home prepared dishes or easier still – takeaways; chipping in with corkage optional!

Pick your pairings – Vino varietals and food pairings should always come down to personal preference, but sometimes a little guidance is key to navigating the world of wine. If sweet and spicy Thai tickles your fancy, consider partnering it with something a little aromatic like an Albariño – Leftfield’s version packs a punch with aromas of juicy peach, tangy citrus and refreshing melon. If Italian is the go, match it with Malbec – such as that from Leftfield – a dark, brooding red at home with rich, meaty, comfort food – or opt for a Pinot Gris to meet the sweet and sour flavours of Chinese dishes on their level.

Make the perfect playlist – If you have control of the speaker system (aka you’re at home) then amp up the atmosphere with music to match your mood. But you’d better know your audience – Wagon Wheel might be a karaoke favourite but is bound to lead to eye rolls during dinner. If you’re too busy to curate one yourself, Spotify has plenty of inoffensive playlists and even restaurant chatter noise if you want to feel as if you’re at your favourite hotspot. Just remember, partying with friends at home or away is a summertime must so, show your love of local, tap into takeaways, your fav wines tipple and bring the BYO vibes home.

Bake low carb breads at home

For breakfast, lunch or dinner, these two recipes using Atkins Low Carb Bread Mix are sure to be a hit with those keen to reduce carbs in their diet. Featuring 75% less carbohydrates than regular bread, this mix is likely to be a big hit with weight-watchers.

LOW CARB CHEESY GARLIC BREAD SEASONED FLATBREAD

INGREDIENTS:

• 1 packet Atkins Bread Mix • 260ml water • 50g softened butter • 2 tsp minced garlic • 1 tbsp dried parsley • 100g grated mozzarella

METHOD:

Remove the bread mixture and yeast sachet from the Atkins Bread Mix packet. Pour the bread mix into a large bowl, with the water and yeast. Mix for three minutes until well combined. Cover the bowl, and let it rest for 45 minutes.

Preheat oven to 200°C. Split the dough into two and roll each portion into a 20cm bread roll. Place on a baking tray and bake for 45-50 minutes until golden brown on the outside. Let it cool on the bench for 15 minutes.

In a smaller bowl, combine the softened butter, garlic, dried parsley, and salt. Mix until well combined then set aside.

Cut the bread into 2cm slices, only 3/4 of the way down. Fill each slot with approximately 1/2 tsp of the garlic butter. Cover in grated mozzarella and place under the grill for five minutes until golden brown.

INGREDIENTS:

• 1 pack Atkins Bread Mix • 290 ml warm water • 2 tbsp avocado oil • 2 tsp ranch seasoning • 2 tsp finely chopped fresh rosemary • 1 tsp finely grated lime zest • Pinch of chilli flakes to taste

METHOD:

Place the bread mix, yeast sachet and warm water into a mixer bowl. Mix with dough hook for five minutes. Cover the dough with a silicone mat or towel and leave in a warm place for one hour.

Transfer the dough to a workbench or silicone mat. Gently knead the dough to expel some of the air. Divide the dough into quarters and shape each quarter into a ball.

Cover a ball of dough with a large sheet of baking paper, then use a rolling pin to roll out into a large oval shape about 10-15mm thick. Using a dough scraper or knife, cut a slit through the centre, careful not to go all the way to the ends of the dough. Cut three to four slits on either side of the centre cut creating leaf veins. Gently stretch open each of the slits.

Place the flatbread onto a large baking tray lined with baking paper. Repeat with each quarter. Cover and leave in a warm place for 20-30 minutes.

Brush the bread with avocado oil and season well with ranch seasoning, rosemary, lime zest and chilli flakes.

Preheat the oven to 190°C. Bake the bread for 15-20 minutes or until cooked through and lightly golden. Leave to cool on baking tray.

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VINTAGE roundup

Wine columnist DENNIS KNILL gives his views on Church Road’s new single vineyard vintages.

Hawkes Bay is one of our much-loved coastlines renowned for its agriculture and fruit bowls, not least grapes which drive a large part of our wine industry.

With more than 80 wineries, many with cellar doors and restaurants, the region is as diverse as its hills and flat plains broken by rivers and multi-faceted terrain.

Best known for its merlot, syrah, cabernet blends and chardonnay, Hawkes Bay is our second largest wine producing region.

Amongst all the glamour estates is Church Road, one of the oldest wineries in the country made famous by Tom McDonald who blazed a trail with his Bordeaux-style wines in the mid-fifties.

Since joining Church Road in late 90s, Chris Scott, chief winemaker, has taken over the mantle producing fine wines and gaining many awards across a range of varietals.

Visitors to Hawkes Bay should not pass up on the vineyard’s wine tour. Included is an underground wine museum housed in old concrete vats displaying some of the oldest winemaking relics.

Equally inviting, the cellar door and adjoining restaurant is a great spot to relax. Whichever you chose, everything’s better with a glass of something from the wine list.

HERE ARE THREE OF CHURCH ROAD’S NEWEST WINES MAKING THEIR MARK ON NEW ZEALAND’S GROWING WINE SCENE:

1. The 2019 Church Road Single Vineyard Redstone Syrah (RRP $120), a promising debut which is seriously good. Layers of ripe fruit and a concentrated freshness on the palate, combined with soft, silky tannins, make for enjoyable drinking. An age-worthy wine.

2. The 2020 Church Road Single Vineyard Gimblett Vineyard Malbec (RRP $120), great texture and structure showcasing premium fruit with a mix of bold flavours, and a clear head, makes this wine really sing. Given more time to unwind it will be even more expressive.

3. The 2019 Church Road Single Vineyard Chardonnay (RRP

$100) a standout new release styled to capture the regional essence of Hawkes Bay. A well-integrated and appealing wine which is aromatic and seamlessly textured with a soft and fresh acidity on the palate.

www.eastlife.co.nz

White’s brownies…

EATEN ALL OVER!

If 2021 has taught us anything it’s that it pays to be prepared. Oh, and that chocolate and coffee are GOOD! A superstar in the kitchen, Annabelle White has provided this sumptuous recipe.

ANNABELLE WHITE’S BLUEBERRY CHEESECAKE BROWNIES

Serve small pieces of these brownies. They are quite delicious and disappear as quickly as you serve them! Just remember to ensure the melting chocolate bowl is not kept directly on the hot water.

INGREDIENTS

For the base:

• 200g dark cooking chocolate, chopped • 125g butter • 1 cup sugar • 3 large eggs • 1 tsp vanilla • 3/4 cup flour

For the cheesecake topping:

• 250g cream cheese, softened • 1/2 cup sugar • 2 tsp fresh lemon juice • 1 large egg • 1/2 tsp vanilla • 1/4 tsp salt • 2 Tbsp flour • 11/2 cups blueberries (frozen are fine) • Icing sugar to sprinkle for garnish – optional

METHOD

Annabelle White is set to appear at the upcoming Chocolate and Coffee Festival at The Cloud, Auckland City, March 26-27. Please check www.chocolatecoffeefestival. nz for details, just in case this event needs to be rescheduled.

Preheat the oven to 180˚C. Butter and flour a 33cm x 22cm baking pan.

To make the brownie, in a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, stirring, and cool. This can be done in the microwave, using a glass bowl, instead. Whisk in the sugar and eggs, one at a time, and then whisk in vanilla. Whisk in flour until just combined and spread the mix evenly in the prepared pan.

To make cheesecake topping, mix cream together the cream cheese and sugar until light and fluffy – in a bowl using an electric mixer. Beat in lemon juice, egg, vanilla and salt. Beat in flour and spread mixture evenly over the brownie batter. Scatter the blueberries over the topping and sprinkle with sugar. Bake in the middle of the oven for 35-40 minutes or until the top is puffed and pale golden and a tester comes out with crumbs adhering to it. Be careful not to overcook!

Cool brownies completely in the pan on a rack and chill, covered, at least six hours or overnight. Dust with icing sugar, if desired.