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Kumara & Zucchini Fritters

Kumara & Zucchini Fritters


For many of us, annual holidays jetsetting around the world are the time to let go and forget about the diet. For others it’s the time to focus on health and wellness. But according to Hayes & Jarvis, we can have our cake and eat it

 

Kumara & Zucchini Fritters

 

The travel expert has released a study into the most well-rounded cuisines throughout the world, making it easy to find globalised cuisines that are as healthy as they are delicious.

Although New Zealand ranked slightly lower than Australia overall in eleventh place, it proved to have the best dinner option, serving up kumara fritters. So we hunted out our favourite recipe.

An easy and popular meal option that can be made ahead of time and perfect for the lunchbox, vegetable fritters are a great way to pack some nutritional punch into your day. Crispy and golden brown, these kumara and zucchini fritters can be served as a side dish or appetiser and they’re easy to customise to use up any leftover vegetables

 

NGREDIENTS

2 medium-sized kumara – grated
1 small zucchini – grated
1/2 onion – grated
2 cloves garlic – chopped
2 tbsp chives – chopped
Salt and freshly ground pepper – to taste
Olive oil or vegetable oil for frying

Dill Yogurt Dip
3/4 cup sour cream
3/4 cup Greek yogurt
1 tbsp olive oil
3 tbsp chopped fresh dill
Salt and freshly ground pepper – to taste

 

METHOD

Combine grated kumara, zucchini, onion, garlic and chives in a medium bowl. Season with salt and pepper.

Heat oil in large non-stick fry pan over medium heat. Add heaped tbsp of kumara mixture to hot oil, working in batches to avoid overcrowding the pan. Press gently with spatula to flatten. Cook until crispy, browned and kumara is tender, about 4 to 5 minutes per side, adding more oil to the pan as needed.

Dill Yogurt Dip
Meanwhile combine sour cream, yogurt, olive oil, dill and salt and pepper, stir to combine.

Serve fritters with Dill Yogurt Dip and garnish with fresh dill.

 



 

You Travel Ferrymead

A Culinary Adventure: You Travel Ferrymead


Italian culinary expert Tilde along with Rosie Petronelli from You Travel Ferrymead are hosting a 14 day ‘Taste of Italy Tour’ this August along the Amalfi Coast. Join them on this adventure!

 

You Travel Ferrymead

 

You Travel Ferrymead

Where did you learn to cook?
I was born and raised in Naples. During my childhood, my mum and grandmother were in the kitchen cooking delicious fresh food from our garden and making pasta was a daily occurrence.

Learning to roll gnocchi is one of my first memories.  My grandfather passed down the traditions of making wine and growing vegetables, which my brothers continue in our family owned pizzeria, located in Naples.

In 2009 my New Zealand husband and I moved to Sumner, where I started my cooking school. I love teaching Italian cuisine classes which is how I met Melissa and Rosie from You Travel Ferrymead.

 

You and Rosie are hosting a group to Amalfi in August, what can they expect?
Our group will learn, through hands on cooking classes at my brother’s restaurant, how to make traditional Italian recipes including fresh pastas, ravioli, gnocchi and pasta sauces.

Stuffed authentic zucchini flowers and of course pizza, pizza and more pizza, topped with mozzarella and served with a refreshing caprese salad. Learn the secrets of how to make the best tiramisu in town!

 

What is the magic behind taking visitors to Amalfi?
It’s my home so who better to have as your guide? Experience a 14 day tour between Naples, Capri, Pompei and the Amalfi Coast.

You will feel as if you are amongst family and friends as you experience Italian culture and cuisine at its finest, mingling with my own family in Naples and the Campania region which is shadowed by Mount

The Amalfi Coast, of incomparable beauty, has landscapes of ancient mythology and hilltop villages. Starting from Sorrento, the Capital of the Liqueur Limoncello, you will be seduced by the architecture of houses on the mountainside with bougainvillea plants growing on the walls, surrounded by orange and lemon trees.

Learn the history of the volcanic eruption of Pompei, a magical city where you will walk the same paved streets that existed over 2000 years ago before the volcano erupted. The village of Positano is a labyrinth of narrow streets and colourful stairs and you can shop until your heart’s content.

 



 

Hidden health

Hidden health: Metropol Recipe


The New Year has come and gone and on the top of the list of New Year’s resolutions for many of us is health.

 

Hidden health

We all know the value of including fruit and vegetables in our daily meal plan. For many people this can be a real struggle.  So why not grate, slice, blend, or cube pieces of fruit and veggies into your favourite recipes and gain the added health benefits without overpowering on their delivery or try out some deliciously unique recipes like our favourite Velvety avo popsicles below!

 

VELVETY AVO POPSICLES INGREDIENTS

2 avocados pitted
1.5 cups coconut milk
3 tbs honey
2 tbs lime juice

 

 

METHOD

Place all ingredients into a blender; secure lid and pulse to break down ingredients.

Scrape down the inner sides of the blender to incorporate splattered ingredients and replace lid.

Blend until the mixture is a smooth, creamy consistency without lumps.

Evenly distribute the mixture into six popsicle moulds. The blended ingredients are thick; you may find spooning the mixture into the moulds easier than pouring.

Tap the filled moulds on the counter top to remove air bubbles and settle the mixture.

Place popsicle sticks or handles into the mixture in the centre of the moulds.

Freeze the moulds for several hours, until the mixture has completely solidified.

When you are ready to eat, run the mould under water briefly to help release the popsicle. Gently pull the popsicle out by the handle and enjoy!

 



 

Hitting the Hotspots


From tantalising tapas to swanky sit-downs, Christchurch has all the ingredients you need for a good night – or day – out, as the beacon of the burgeoning central city continues to shine. Jenafor Rollins checks out two of the new kids on the culinary block.

 

Hitting the Hotspots
CHIWAHWAH IS ONE OF THE NEW KIDS TO HIT THE CENTRAL CITY

 

TASTE OF MEXICO
The smells of Mexico fill the atmosphere at Chiwahwah, located at The Terrace. This clever culinary creation is all about offering authentic dishes with a cool vibe. Experience the taste of Mexico as you browse the multi dish options on the extensive menu which include burritos, chimichangas, tacos, mole, nachos and dish after dish of taste.

Spice is a major ingredient of Mexican cooking and you can have your dish as mild or as hot as your heart desires. Why not take it up a notch and add some more spice to your life? Challenge yourself with a fork prong taste and see how you do. Make sure to have your glass of water or beer close by, just in case the heat catches you off guard.

After sharing a plate of starters, move onto your main which will be accompanied by refried beans or rice or both. These Mexican side dishes are offered at just about every meal. Combination platters allow you to try not just one, but two or three of the main items, before the grand finale of a dessert, such as flan. This creamy, light end to a meal is the perfect complement.

Whether it’s the friendly service, the welcoming atmosphere or the cool vibes of the décor, you will feel as if you have touched down in Mexico as soon as you head into this new central city hotspot.

 

 

VIET FUSION HAS ARRIVED
Rave reviews are being left for You Hanoi Me that has just opened on Victoria Street, headed by the hospitality masterminds behind Louis Champagne and Oyster Bar, and its central neighbour Red Light District.
The home of modern Viet cuisine, the new hospo hotspot brings the flavours of Vietnam to life, with the five out of five ratings soaring.

A global phenomenon, Viet food is about fresh, healthy, authentic Vietnamese street food, direct from Vietnam to the streets of Christchurch and You Hanoi Me has added its own modern twist. The story behind the new restaurant is an inspiring one. It is said Nam Cam, a third cousin of the late Charlie Winston of the Dry Cleaning Empire, opened his first Street Food Stall in a small village 22 clicks out of Hanoi during the Vietnam War.

Known famously for his Pho and Espresso Martinis and his ability to impersonate a young Sean Connery, he established himself as North Vietnam’s premier aluminium window specialist after his street stall went into receivership and the fact that he didn’t really sound like Sean Connery. Fifty six years later, You Hanoi Me opened in his honour.

 



 

Food for a good cause

Food for a good cause


Whether diving into the local café mid-afternoon, or languishing around in the latest culinary hotspot mid-evening, food and its consumption has long been considered a fairly selfish affair, driven not so much by subsistence, but rather an immutable desire to tip the scales in favour of enjoyment.

 

Food for a good cause

 

However, an increasing number of organisations – both local and national – are serving more than just food and drink, as they increasingly seek to serve vulnerable members of our community too.

 

EAT MY LUNCH
Simple, but effective, Eat my Lunch is actively filling empty tummies. Every lunch you order through the website, the organisation gives lunch to a Kiwi kid who would otherwise go without.

It’s a little gesture that’s had a great impact on so many Kiwi children. With a good lunch in their tummies, they do better in so many ways, through focusing on learning to simply giving them something to smile about.

One in four Kiwi kids (approx. 290,000) live in poverty and thousands go to school without lunch every day. Eat my Lunch is designed to help change this by making it easier for Kiwis to help Kiwis.
www.eatmylunch.nz

 

 

CULTIVATE CHRISTCHURCH
Fiona Stewart (nee Hargreaves), a youth worker, and Bailey Peryman, an ecologist, came together via Vodafone NZ Foundation.

Both were “World of Difference” grant recipients. They spotted a cross-over in their work and after a one-hour chat over coffee, the pair knew that their purposes were aligned and Cultivate Christchurch was born.

Now they are supporting the Christchurch community by providing work experience and teaching skills to young people in need through a series of local urban farms.

“A plant will always strive to be the best version of itself. Our role as farmers and gardeners is to create the conditions that allow that to happen,” Bailey Peryman says.

“The same goes for nurturing people.”
www.cultivate.org.nz

 

 

27 SECONDS
A collaboration between two North Canterbury wineries, a grape harvesting company and several other generous donors is producing wine with a difference and the couple behind the project-turned-wine-label are still reeling from its early success.

Alanna and Pete Chapman initially started 27Seconds as a one-off fundraiser for Hagar – an international NGO that helps survivors of modern-day slavery.

“We wanted to help so we created delicious wine, where 100 percent of the profits go to survivors,” Alanna says.

“We love the idea that something accessible, like wine, can be used for good. It empowers people to make a difference through just a single choice.”
www.27seconds.co.nz

 

 

CITY HARVEST FOOD RESCUE
At City Harvest, they’re on a mission to get all quality surplus food in Canterbury to those who need it most. Think of it as a ‘My Food Bag’ for surplus food!

City Harvest Food Rescue puts surplus food to good use in a sustainable way, getting quality surplus food from food retailers, supermarkets, wholesalers, restaurants, caterers, universities and other food providers safely to the hungry.

www.cityharvestnz.org

 



 

Affogato café

Made With Love: Affogato café


If you’re looking for a fabulous start to your day and a really cool place to breakfast, brunch or lunch with friends, then stop by one of the best little cafés in town where the food is always fresh, seasonal and superb; sit back, relax, forget your cares and just watch the world go by.

 

Affogato café

 

Affogato café, at 919 Colombo Street, prides itself on providing a menu made with love. It’s very much a family affair with Manish Sharma as owner and his wife, Kinjal, who is a chef, making all the delicious homemade baking, as well as all the dishes on the breakfast and lunch menus.

Apart from their renowned all-day breakfast, diners can choose from a scrumptious selection of other delectable fare, such as Salmon Smash, Chorizo and Bacon Smash, Bacon and Eggs (free range eggs), Blueberry Pancakes, Toasted Bagels, and homemade Granola or Muesli; there is something here for everyone.

 

Affogato café

 

Their hot and cold drinks menu is comprehensive, from their handcrafted specialty coffees through to their Mango and Berry Smoothies. All beverages are made from the most natural and organic of ingredients. Of course, one should never leave this café without trying its famous namesake. Manish describes their Affogato as heaven in a cup.

 


Phone 03 377 0443 or visit Affogato@affogatochch on Facebook.


 

GiveMeBread

Fabulous Food Delivery: GiveMeBread


Local food delivery company GiveMeBread not only delivers fresh, hot restaurant meals straight to your door but will soon be able to drop off your favourite liquor.

 

GiveMeBread

 

Partnered with more than 80 top restaurants in Christchurch since the company launched a year ago, another 15-30 eateries will be available to choose from in the next few weeks, along with offering alcohol deliveries.

Providing a convenient, affordable alternative to driving, parking and eating out, GiveMeBread delivers up to 7-8km from the restaurants and charges only $5.99 (up to 5km).

 

Available via an easy app or the website, the company also has a Loyalty Club where users earn 1 point for every $20 spent (1 point=$1), which can be used for future orders – this means 5 percent savings for every order. User-friendly for both Android and IOS platforms, customers can track the live status of their order using GPS.

Marketing entrepreneurs Cathy and Aby, who saw a gap in the market, have successfully created a strong and loyal customer base with thousands of app downloads.

 

Their commission is low in comparison with other delivery companies and they have successfully maintained an average delivery time of within 25-35 minutes. “We use special insulated bags which keeps the food piping hot, even in freezing temperatures.”

Cathy says they have always received excellent feedback from customers, who are really happy with their prompt, personalised service. “We are always looking for new restaurants offering different cuisines, so that we can provide a wide variety to our customers.”

 


Download the app and visit www.givemebread.co.nz.


 

Meet the Chef

Meet the Chef: Q&A with Chef Hamish Watt


Christchurch is in the enviable position of having some extraordinary options when it comes to eating out. The Crowne Plaza is one such spot in the figurative and literal heart of the city.

 

Metropol catches up with Crowne Plaza Executive Chef Hamish Watt to discuss his tips of the trade, the most exciting dish he’s turned his hand to recently and what’s up his culinary sleeve for 2019.

 

Meet the Chef

 

Are the same menu items popular across the globe? Are we in Christchurch, or the visitors to Christchurch, any different in our tastes than people in Surrey Hills Sydney, for instance, or in London?

As a rule, trends always lie in location – there’s usually a local element. In New Zealand whitebait often features, the UK features wild mushrooms and you’ll find a lot of rock oysters in Sydney.

Because of cooking shows like Masterchef, many food trends have gone global. For example, you now see a formula for plating in restaurants emerging: protein on puree, a side of veg and a sauce.

 

What does a chef eat in his/her time off? Do you ever fast? What’s your summer fave?

I love steamed Dim Sum! I purchase it from Church Corner in Christchurch – pork buns, prawn and chive dumplings… it’s my go to dinner when neither my wife nor I want to cook.

Fasting? No. But I do crave vegetables and drop meat from a couple of meals a week. In summer I love fresh fruit and vegetables, grilled asparagus or broccolini, roast figs and of course, lovely fresh fish!

 

It must be a high-stress, exacting sort of thing being an executive chef. What secret can you share to making cooking easier for the general population cooking dinner for the family?

Planning, planning, planning! You can never over-plan a dinner or a big event. The biggest trick is to get every dish as close to being ready as possible without spoiling the ingredients. For example, blanch and refresh your vegetables so they’re still crisp and only need two minutes to finish off.

Make all your sauces and dressings ahead of time so they just need to be heated. Finally, I learned the hard way to always make garnishes first because they are the first thing to suffer when something goes wrong (and it always does!)

Do you see any particular food or drink trends which are sweeping through the developed world? Or are you trying to create any? Buying directly from the farm is only getting more popular! We all love to know where our food comes from.

 

What is the most exciting dish you’ve been cooking lately? And who typically loves it?

Whitebait cakes with cauliflower puree and tarragon dressing. I wouldn’t call it ground-breaking but it’s a simple dish with great texture and flavour.

It’s a take on an English fish cake but using local, fresh New Zealand whitebait. Tourists always want to try whitebait and locals go nuts for it too!

 

What’s your pick of holiday destinations and holiday style, if money was no object?

I love travelling and exploring what gastronomy treasures a region or country has to offer. Sitting in one spot for a week would send me stir crazy!

Jumping in a camper and hitting the open road is my idea of heaven. Since being in New Zealand, my wife and I have clocked up a lot of kilometres exploring the South Island!

 

What’s your favourite dining destination anywhere in the world, the first place on the itinerary if you could be whisked there tomorrow?

Some of my most memorable meals were unforeseen! Europe in summer is just special; there’s a buzz in the air, sitting outside in a medieval courtyard in France or Italy eating local specialties. I once stumbled across a monastery in Austria with a hidden beer garden, serving only one beer and a grand array of local meats, cheeses pickles and breads.

 

What’s up your culinary sleeve for 2019?

We have a new menu coming out in March with a selection of dishes which feature ingredients all sourced from within 70 kilometres – talk about local!

 



 

A leafy elixir

A leafy elixir


The “meet up for coffee?” might soon be replaced here with a very-British “how about we talk over a cup of tea?” – if the increasing tea trend strengthens.

 

A leafy elixir

 

Spice traders first seduced Brits with the leafy elixir in the 1700s. However, it has increasingly crept onto café countertops here, as real competition to coffee. Tea has a comforting aroma and uplifting health properties, as quality blends seduce hot-drink addicts. The caffeine amount in tea varies with brew and blend, but it is around a third to half that of a cup of coffee.

The question then arises, black, green or white? Black tea has been reinvented by the industry, boutique New Zealand businesses included, by blending additional ingredients – which read like poetry. Rosebuds and black tea is marriage in a teapot.
Green tea can be infused with the likes of orange or mint to seduce newcomers to its natural benefits. White tea comes from young, minimally processed leaves. China White is a Christchurch company that jazzes up this delicate flavour with ginger or jasmine.

Some specialist teas are of unique origins, such as Darjeeling from West Bengal or Oolong from China. Try a sip first, before adding milk and sugar.  To convert the traditional ‘gumboot’ tea drinker, offer the fancier stuff and they’ll likely ask for a second cup. Cafés often present a loose-leaf in a teapot experience – and it’s all about presentation.

Tea cups of fine-white bone china or gilded vintage floral, make an afternoon tea gathering quite something. Meanwhile, chilled fruit-infused tea is beautiful served in a wine glass. The nice thing about meeting up over a pot of tea for two, is that a pot lasts longer than a fast-cooling flat white – and so then can the conversation.

 



 

Fun for the foodies

Fun for the foodies


Christchurch is set to don its chef whites and apron in April, as it puts on a fun and fabulous foodie event in the city. So clear the pantry, empty the fridge, prepare to stock up and get ready for the 2019 Food Show Christchurch, on from 5 to 7 April at Horncastle Arena!

 

Fun for the foodies

 

Designed to expand your taste buds and reinvigorate your passion for food, this year’s iteration will feature delicious handcrafted breads from Pipi’s Bakery and plenty more; taste the array of flavoursome Cranky Goat Cheeses (each one named after a member of the family who makes them!); tuck into a bamboo boat of artisan dumplings made from scratch by Vicky at House of Dumplings (the vegan Japanese Six-Mushroom Dumplings are a crowd favourite); or go straight to sweets with a Dark Chocolate Boysenberry Jelly Bar from Queen Anne.

That’s just the beginning. More than 120 exhibitors will be showing off their wares at this event – so you won’t be going hungry! If inspiration and entertainment’s what you’re seeking, take a load off and learn a thing or two from an impressive roster of top celebrity chefs and local stars at the NEFF Cooking Theatre. This year Annabel Langbein is returning to the stage, along with Luke Hines, Jax Hamilton, Annabelle White and Giulio Sturla, all included free with your ticket. No need to sit at home watching your favourite cooking shows on the telly – this is the real deal!

Next you can take a stroll down Brewers Lane, a new feature in 2019 where you can sample craft beer from the best breweries in New Zealand. Be sure to hit up the Artisan Village for small-batch artisan goods, the New New New Street Food Alley for international street eats to keep you satiated while you shop, and the Ceres Organics Healthy Hub Kitchen to upskill in healthy cooking. Whether you love to cook, or you simply love to eat, The Food Show is the place to expand your culinary horizons!

Tickets to The Food Show Christchurch are available from www.foodshow.co.nz. General Entry gate price is $20, child (6 – 12) $15, under 5s are free, seniors $18 (Friday only) or get the new ‘Explorer Pass’ for $50, which comes with a goodie bag packed with treats, a Food Show wine glass, coffee to start the day or a beer to finish it, reserved front row seats in the NEFF Cooking Theatre and exclusive deals (only 80 available each day).

Join the annual foodie pilgrimage at The Food Show to stock your pantry full with the biggest, broadest, and most downright delicious selection of food, drink and kitchen equipment. Tickets on sale 20 February 2019.