¾ cup dried coconut
½ cup almonds
½ cup buckwheat or rolled oats
¾ cup dates, softened in boiling water for 5 to 10 minutes, then drained
2 tbsp coconut oil, melted
1 tsp ground ginger
½ tsp vanilla bean paste or extract
Pinch of sea salt
½ cup cashew butter
1 overripe banana
3 tbsp coconut oil, melted
2 tbsp honey
½ tsp vanilla bean paste or extract
Pinch of sea salt
Pulp of 3 passionfruit
Pulp of 1 passionfruit
Drizzle of honey
To make the base, place the coconut, almonds and buckwheat into a blender or food processor, and blend until you have a rough flour.
Add the remaining ingredients, and blend until you have a cookie-dough consistency. Line a tart tin with beeswax wraps or cling film, and press the base into the tin, using the back of a spoon.
Press the mixture up the sides to create a crust. Set aside. To make the filling, place all of the ingredients, except for the passionfruit pulp, into the blender or food processor, and blend until smooth.
Pour the filling over the base and bang the tin on the bench top a couple of times to get rid of any air bubbles and get a smooth finish.
Spoon the passionfruit pulp over the filling, and with the handle of a spoon or a wooden skewer gently make a ripple effect.
Place the slice in the freezer for two hours, to set. Once the slice is set, remove it from the freezer, and top it with coconut yoghurt, passionfruit, and a drizzle of honey.
Cut it into slices and enjoy.
Store the slices in an airtight container in the freezer, where they will keep for up to four months.
When you are wanting to eat a slice, allow about 10 to 15 minutes for it to thaw.
PHOTOGRAPHY: CON POULOS
RECIPES AND STYLING: DONNA HAY
1 tbsp light-flavoured extra virgin olive oil
150g (5¼ oz) dried soba noodles, cooked
2 zucchini shredded using a julienne peeler
2 tbsp white or black sesame seeds
coriander (cilantro) leaves, to serve
600g (1 lb ¼ oz) chicken mince
¼ cup (50g/1¾ oz) white chia seeds
2 cloves garlic, crushed
2 tbsp finely grated ginger
2 tbsp hoisin sauce
1 large green chilli, finely chopped
2 green onions (scallions), finely chopped
sticky soy sauce
½ cup (125ml/4¼ fl oz) soy sauce
1 tbsp white miso paste (shiro)
¾ cup (180ml/6 fl oz) mirin (Japanese rice wine)
1 tbsp sesame oil
2 tbsp rice wine vinegar
¼ cup (90g/3 oz) honey
Preheat oven to 220°C (425°F).
To make the chicken meatballs, place the chicken, chia seeds, garlic, ginger, hoisin, chilli and onion in a bowl and mix to combine. Roll heaped tablespoons of the mixture into balls, place on a tray lined with baking paper and set aside.
Pour the oil onto a large deep-sided baking tray. Bake for five minutes or until hot. Add the meatballs to the tray and bake for five minutes.
To make the sticky soy sauce, whisk together the soy, miso, mirin, sesame oil, vinegar and honey. Remove the meatballs from the oven and carefully pour the soy mixture over the meatballs. Return to the oven and bake for 15 minutes or until the meatballs are cooked through and the pan sauce is thickened.
To serve, place noodles and zucchini into serving bowls and sprinkle with sesame. Top with meatballs, sticky soy sauce and coriander.
Refreshing, thirst quenching and palate-pleasing – there’s nothing quite like sipping a cocktail on a balmy afternoon or evening. With a suite of fresh ingredients to choose from, body temperatures to regulate and socialising to be done – summer is an acceptable excuse to get inventive with your imbibements.
TWIST ON THE CLASSICS
While classic concoctions will always have their place, why not flex your mixologist muscles and introduce some new tricks into your tipple repertoire. A chilli margarita is a spicy twist on an old crowd pleaser, while watermelon is a sweet and refreshing addition to modernis e a mojito, and replacing regular rum with gin creates a Light ‘n’ Stormy.
Exercise your right brain by experimenting with new ingredients, textures and colours and learn some new flavour combinations to add to your aperitif arsenal. Have you heard of sparkling shiraz spiked with vanilla ice cream to make a very grown up spider? What about a fruit salad punch, or substituting liquor altogether with an alcohol-free spirit?
Take advantage of the seasonal fruits, flowers and herbs and get creative with your garnishes. Whether it’s a slice of citrus with a sprinkle of berries and handful of fresh mint or twig of rosemary. Or, freeze some beautiful blooms in ice cubes, mix up a sweet, salty, spicy (or all three) rim dusting, or pop in some pomegranate seeds or passionfruit pulp.
In a time when disciplined and restrictive food trends seem to be taking over the world, Christchurch sisters Margo and Rosa Flanagan are serving up something different. Metropol catches up with the Two Raw Sisters about their refreshing, inclusive approach to eating.
Rosa, 24, and Margo, 22, have eaten themselves back to health.
Chronic fatigue left Margo bed bound for most of her final two years of high school, and injury-inducing disordered eating and over training saw Rosa break from her promising career as an elite runner.
So, with their life plans derailed at just 18 and 20, respectively, the sisters flew to Plant Lab culinary school in Los Angeles. Here, Rosa says they learnt about the transformational power of eating wholefoods.
“We were at our worst when we went over there,” she says. “We got so much more aware of food and what it could do for our health.”
Margo says: “I had health professionals telling me there was nothing I could do about my chronic fatigue. When we went to America, I learned about gut health and got rid of my chronic fatigue in 12-months.
“That’s when I learnt about the power of food and what effect it can have on your health and wellbeing.”
For Rosa, she says her philosophy around food was tipped on its head, and she went on to study a Bachelor of Applied Science specialising in Human Nutrition.
“When I look back now I did have a really bad relationship with food,” she says. “I thought anything I put in my body had to be super clean in order to be a successful athlete.
She says the physical and mental stress she was putting on her body, “got to the point where I was told at 20 if I don’t make changes I physically won’t be able to do anything, especially not running.”
Now, that has changed.
“When you take the time to look into eating in a healthy way, not dieting all the time, you realise how good you can feel – people are just so used to feeling average they think it’s normal that they are always bloated or that they have no energy when it hits 3pm every day – we want to make it easy and affordable for people.”
Which is the ethos behind their culinary brand, Two Raw Sisters.
Based at The Welder development on Welles Street in the central city, the sisters run cooking workshops which centre around using pantry staples and fresh ingredients. They have just published their second book, All Eaters Welcome.
They also dismantle others’ misconceptions around food.
For example, many assume they are vegan.
“People assume we’re vegan and all we eat is raw food whereas we don’t follow a diet of any sort,” says Rosa.
Instead, the pair’s definition of “plant based” means starting a meal with plants, and then adding the meat, dairy, fish, poultry, tofu or tempeh on the side, if you choose.
Margo adds: “Restriction is not sustainable. It’s about creating a happy, healthy lifestyle and having fun in the kitchen – otherwise it’s just so stressful.”
And Rosa says the concept appears to have wide appeal.
“We cater to all age groups, we have 18-year-olds right through to 80-year-olds, males and females – we’ve made something people are interested in, and which we actually do in our everyday lives.
“Our book is called All Eaters Welcome because we want to welcome all eaters into the kitchen.”
Chelsea Winter is unleashing her culinary creativity on the world yet again, but not like you’ve ever seen before. Because Chelsea, who has long been famed for her down to earth approach to butter, cream and meat, has ditched them all for a plant-based model. But if you think plant-based is parlance for deprivation, then you’ve got another thing coming.
After all, there’s nothing lacking when it comes to Winter’s Banoffee Pie, Chicken-out Mayo Sammies, Oozy Quesadillas, Chocolate Mousse, Elvish Toast Bread, Jellytip Cheesecake, Snausage Rolls (which we have the recipe for on page 66), Macho Nachos, Creamy Alfredo and Gooey Caramel Slice – dairy or no dairy. And there definitely is no dairy here folks!
Despite the surname, Winter is a ray of sunshine; bubbly, passionate and so beautifully down to earth. It’s what has endeared the country to her since she took out the third series of television mainstay, Masterchef in 2012.
She went on to put out an incredible five cookbooks in five years – beautiful, but accessible recipes for everyday Kiwis, culminating in the best-selling New Zealand cookbook and the best-selling book overall of 2017, Eat.
But it seems in 2020 Kiwis have had their fill of the classics and were craving something different – Supergood served up just that and was on its third reprint less than a week after hitting the streets!
“I think this was the most exciting one yet,” she says of the latest cookbook, which came after a three-year hiatus.
“This book being particularly close to my heart, it was like Christmas Eve for a little kid the night before launch! It’s an incredible feeling seeing all the energy, hard work and love you’ve put into something there as a real, finished thing. Then seeing the book in people’s kitchens and the food being made is a real thrill.”
Supergood is a strong reflection of the changes in Winter’s own eating, a natural evolution she has made with partner Douglas and their 15-month-old Sky, who you’ll find, more often than not, attached to Winter’s hip in the kitchen – “I can still manage to do everything except chop,” she laughs.
“I’ve been on a bit of a journey of knowledge and awareness over the past few years, intuitively eating more plant-based food, until I got to a point where it’s pretty much all I eat now,” she explains.
“And I’ve fallen in love with this lifestyle; this beautiful, sustainable, utterly delicious way of living. Now I’m just beyond excited to share it with people and let them see that plant-based food does not have to be scary, bland, boring or skimpy! No disappointing salads in this book. I think it’s the future.”
So how can the recipes be any good without all the cheese and butter and cream and chicken?
“Trust me, they are. I’ve worked a bit of wizardry to create an entire book of plant-based comfort food – you wouldn’t even know there was no meat or cheese or eggs if you were just flicking through the book. And based on the overwhelming feedback I’ve had from hundreds of home cooks, the recipes are going down a treat with even the hardiest of carnivores!
“This is exactly what I had in mind and I’m tickled pink.”
When quizzed on its popularity, Winter suspects that it’s all simply down to making a new way of eating accessible. “I honestly think it’s because the book is plant-based, with a gluten-free option for most things – and because people trust my recipes,” she says.
“It seems to me that people are more than ready to be inspired for a new way of cooking and eating. They just need the right recipes to do it; recipes that are easy, use mostly normal ingredients and recipes that the whole family will eat, and that’s what I’ve tried to do with Supergood.”
So does this self-confessed purveyor of deliciousness and everyday gangly blonde Kiwi have a favourite Supergood recipe or are they all her babies? “It’s way too hard to choose,” she laughs.
“The Macho Nachoes and Creamy Dahl with Crispy Potatoes have been hugely popular. The Jellytip Cheesecake on the cover and the Snickalicious (choc peanut) cheesecake are pretty incredible too. And you can’t go past that amazing 10-second aioli!”
So, what is next on the culinary cards for Chelsea Winter? “Considering I spent all last summer in the kitchen working on Supergood, this summer I am having a rest! I plan to chill on the beach with the family, eat good plant-based food and enjoy this beautiful life I’ve been given.”
Sausage rolls are a popular Kiwi favourite. So they were a prime target for a Chelsea Winter plant-based makeover, recipe extracted from Supergood.
PREP 30 minutes, plus minutes to chill | COOK 45 minutes | SERVES 4 as a meal, 8 as a snack
⅓ cup each brown lentils and French green lentils (or ⅔ cup brown lentils), rinsed
3 cups vegetable or chicken-style stock (or use stock powder and water)
1 large onion, roughly chopped
2 stalks celery, roughly chopped
1 large carrot, peeled and roughly chopped
200g Portobello or shiitake mushrooms (or a mixture)
4 cloves garlic, crushed
3 tbsp extra virgin olive oil
3 tbsp tomato paste
½ cup walnuts, whizzed to a crumb
2 tsp vegetable or chicken-style stock powder
½ tsp fennel seeds
½ tsp cumin seeds
2 tsp soy sauce or tamari
1 tsp paprika
½ tsp curry powder
½ tsp finely ground black pepper
¼ cup plain flour
350g rolled dairy-free flaky puff pastry
¼ cup canned chickpea liquid (aquafaba)
1 tbsp sesame or poppy seeds
To make it gluten-free
Use GF flour, pastry, stock and soy sauce.
To make the filling, simmer the lentils in the stock until just tender — about 25 minutes. Drain and set aside.
Place the onion, celery, carrot, mushrooms and garlic in a food processor and pulse until chopped quite finely but not mushy.
Heat the oil in a frying pan over a medium heat. Add the chopped veges and cook, stirring, for 15 to 20 minutes, until they have reduced right down to a soft golden mush.
Add the drained lentils and remaining filling ingredients except the flour, and stir to combine. Cook for another 5 minutes or so over a medium heat. If it seems a little dry, add more tomato paste and a little water and cook a bit more.
Add the flour and stir through. Remove from the heat and leave to cool down to room temperature (or put in a bowl in the fridge to speed it up).
Line a large baking tray with baking paper.
To assemble, lay the pastry sheet/s out on a clean floured benchtop (or roll your own to about 5mm thick). Arrange the cooled filling in a neat log (about 6cm wide) lengthways down the middle. Fold up both sides of the pastry snugly (you might have a big overlap, but that’s okay — pastry is yum). Brush a little water on both parts where the pastry joins. Place seam-side down on the lined baking tray and refrigerate for 20 minutes or so to firm up.
Preheat the oven to 180°C fan-bake (190°C regular bake).
Slice the chilled log into hearty chunks using a bread knife and a light sawing motion. Brush the rolls all over with the aquafaba and prick the tops a couple of times with a knife. Sprinkle with sesame or poppy seeds.
Bake in the lower half of the oven for around 45 minutes, or until the pastry is dark golden brown and puffy. Serve with a dollop of tomato sauce, relish or chutney.
A simple 10-minute starter which you could double up for a big sharing plate. Make sure all the ingredients (especially the mozzarella) are at room temperature – I’ve eaten far too many fridge-cold tomatoes and cheeses that don’t taste of anything. Use any nuts, seeds or greens in this, but don’t skip toasting the walnuts – it’s worth it and you’ve got a pan out already for the chickpeas.
Feeds 4 as a side | Takes 10 mins
1 tbsp ghee or oil
240g cooked chickpeas (1 × 400g tin, drained and rinsed)
1/4 tsp smoked paprika
2 tsp maple syrup
350g ripe cherry tomatoes, halved (look out for the yellow ones)
200g fresh mozzarella or burrata, roughly torn, or crumbled feta
Sea salt and black pepper
SPINACH and WALNUT PESTO
8 walnut halves
1 big handful of baby spinach
1 big handful of fresh basil, leaves and stems, plus a few extra for garnishing
2 tbsp apple cider vinegar or juice and zest of ½ lemon
1 small garlic clove, roughly chopped
1 handful of grated parmesan or pecorino
6 tbsp extra virgin olive oil, plus extra for drizzling
In a large frying pan, gently toast the walnuts for one minute until they smell fragrant, keeping an eye on them so they don’t catch.
Transfer to a food processor with all the other pesto ingredients except the olive oil. Blitz, adding the oil as you go, until smoothish. Season to taste.
Put the pan back on a medium heat with the ghee or oil, add the chickpeas, smoked paprika and a pinch of sea salt and fry fortwo minutes until golden brown.
Drizzle over the maple syrup, add a pinch of salt and leave to bubble for 30 seconds. Toss once more to coat in the salty-sweet oil.
Meanwhile, arrange the cherry tomatoes, torn mozzarella and extra basil leaves on a large platter, then scatter over the chickpeas, drizzle over the pesto and serve straight away while the chickpeas are still hot.
Choux pastry can be a bit scary at first, but definitely give it a go — after a little practice you’ll never look back! There are so many options with choux; we’ve given a couple of sweet ones here, but choux is also great savoury, and deep-fried, the filling choices are endless. These choux pastries should be eaten pretty soon after assembling, but the actual shells will keep well in an airtight container for a few days; pop them back in the oven to crisp up before cooling again and filling.
Makes 10 Éclairs
80g unsalted butter, cut into cubes
pinch of sugar
pinch of salt
135g plain flour, sifted
4 or 5 free-range eggs, lightly beaten
Place water, butter, sugar and salt in a medium to large pot and gently heat to melt butter. Bring to the boil, then quickly remove from heat and add flour.
Return to the heat and stir vigorously until mixture comes away from the sides of the pot and forms a ball (approximately two minutes).
Place in a large mixing bowl and cool slightly. Start to add beaten egg a little at a time, beating with a wooden spoon after each addition until the batter is smooth and glossy.
You may not have to add all the egg to get the right consistency. To check that the batter is ready for piping, use the finger test: drag your finger along the batter to make a trough. The sides of the trough should stay upright and not collapse into the dough.
1 quantity Choux pastry makes 10
pulp from 16 fresh passionfruit
2 tsp powdered gelatine
3 free-range eggs, separated
110g caster sugar
Icing and decoration
2 cups icing sugar, sifted
2 tbsp freeze-dried passionfruit powder
¼ cup lemon juice
Preheat oven to 200°C.
Line two oven trays with baking paper.
Place choux pastry in a piping bag fitted with a large plain round nozzle. Holding bag at a 45-degree angle, pipe 12cm lengths onto prepared trays, leaving at least 4cm between each.
Try to keep piping pressure consistent to ensure even éclairs. Bake for 20 minutes (it is important to not open the oven before this or your pastry will collapse) until lightly golden, then reduce the heat to 120°C and bake for a further 15 minutes or until dark golden.
Remove from oven and transfer to a wire rack to cool completely before filling. For the passionfruit mousse, place a sieve over the top of a bowl and press pulp through sieve to catch the juice. Discard seeds. Place juice in a small pot and sprinkle gelatine over.
Let stand for 5 minutes to soften. Over a low heat, gently warm until gelatine is dissolved. Remove from heat and leave to cool to room temperature.
Place egg yolks and sugar in the bowl of an electric mixer and whisk until thick and pale. Gently fold in passionfruit liquid and place in the refrigerator for 30 minutes or until just starting to set.
Meanwhile, whip cream to soft peaks and set aside, then whisk egg whites to soft peaks. Gently fold cream through passionfruit mixture and then fold egg whites through. Cover and place in the refrigerator to set.
Once the éclairs have cooled, slice horizontally and fill with the mousse.
For the icing, place icing sugar and passionfruit powder in a bowl and mix in sufficient lemon juice to get a smooth icing. Drizzle over the top of each éclair and decorate with edible flowers and dragées.
When it comes to the perfect morning tea, specialist bakery Gorgeous Food’s JoAnne Fryer says the humble scone is right up there in the popularity stakes. One that is frequently asked for is the cheese and chive scone.
“If you’re lucky enough to be passing by our doors around 6am, you can get them straight from the oven,” JoAnne says.
Other firm favourites with customers are tasty savouries from the pie warmer; freshly cut sandwiches; slices cut into dainty bite sized pieces to pop in the mouth; and there’s a posse of muffin-mad folk out there who can’t get enough of the Texan muffin with plump blueberries or raspberry and white chocolate.
If you can’t make it to Gorgeous Food for the most scrumptious morning tea ever, don’t despair, for JoAnne has very kindly shared her recipe of Cheese and Chive scones with us. Yay!
Cheese & Chive Scones
• 560g flour (season with salt, pepper and paprika)
• 8tsp baking powder
• Sift the above together.
• Add 150g grated cheese
• 50g shredded parmesan
• ¼ cup chopped chives
(or other fresh herbs)
Mix together and add enough milk (approx. 2 cups) to make a firm batter. Drop large spoonfuls close together onto an oven tray lined with baking paper.
Sprinkle with paprika, parmesan and grated cheese. Bake in preheated oven at 200°C for 10 to 15 minutse until golden brown and cooked through.
Find Gorgeous Food at 66-68 Springs Road, Christchurch
Phone: 03 344-6044
Hours: Monday to Friday 6am to 3.30pm
1 chicken (about 1.7kg), divided into 4 pieces (1.4kg) or 1kg chicken breasts (between 4 and 6, depending on size), skin on, if you prefer
120ml olive oil, plus 2–3 tbsp extra, to finish
1 tbsp ground cumin
3 tbsp sumac
½ tsp ground cinnamon
½ tsp ground allspice
30g pine nuts
3 large red onions, thinly sliced 2–3mm thick (500g)
4 taboon breads, or any flatbread (such as Arabic flatbread or naan bread) (330g)
5g parsley leaves, roughly chopped
Salt and black pepper
300g Greek-style yoghurt
1 lemon, quartered
Preheat the oven to 200°C fan.
Place the chicken in a large mixing bowl with 2 tablespoons of oil, 1 teaspoon of cumin, 1½ teaspoons of sumac, the cinnamon, allspice, 1 teaspoon of salt and a good grind of black pepper. Mix well to combine, then spread out on a parchment-lined baking tray. Roast until the chicken is cooked through. This will take about 30 minutes if starting with breasts and up to 45 minutes if starting with the whole chicken, quartered. Remove from the oven and set aside. Don’t discard any juices which have collected in the tray.
Meanwhile, put 2 tablespoons of oil into a large sauté pan, about 24cm, and place on a medium heat. Add the pine nuts and cook for about 2–3 minutes, stirring constantly, until the nuts are golden brown. Transfer to a bowl lined with kitchen paper (leaving the oil behind in the pan) and set aside. Add the remaining 60ml of oil to the pan, along with the onions and ¾ teaspoon of salt. Return to a medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft and pale golden but not caramelised. Add 2 tablespoons of sumac, the remaining 2 teaspoons of cumin and a grind of black pepper and mix through, until the onions are completely coated. Remove from the heat and set aside.
When ready to assemble the dish, set the oven to a grill setting and slice or tear the bread into quarters or sixths. Place them under the grill for about 2–3 minutes, to crisp up, then arrange them on a large platter. Top the bread with half the onions, followed by all the chicken and any chicken juices left in the tray. Either keep each piece of chicken as it is or else roughly shred it as you plate up, into two or three large chunks. Spoon the remaining onions over the top and sprinkle with the pine nuts, parsley, 1½ teaspoons of sumac and a final drizzle of olive oil. Serve at once, with the yoghurt and a wedge of lemon alongside.