Your passes will be emailed to you so don’t panic about the post!

Email your name and address to helen@foodlovers.co.nz with The Food Show in the subject line.

Prize will be drawn Thursday 12 noon.

Please do make sure you come and visit my demo!  1.30pm Friday or 4.30pm Saturday.

Congratulations to Maggie Henry and Hannah Devlin.

Double Passes – Food Show Wellington. Competition closed. was originally posted by foodlovers.co.nz

 New Zealand’s Award winning peanut butter, 100% NUTZ is now available nationwide. Until recently distribution was limited to a few specialty food stores; now Kiwi grocery shoppers can find New Zealand’s ‘best peanut butter’ in all Countdown and selectedNew World and Pak n Save supermarkets.

100% NUTZ was launched in 2009 by the Jolly and Goodacre families on Auckland’s North Shore.

Their mission was to simply provide seriously outstanding peanut butter. The idea for the product came up over a dinner conversation one night says Ashley Jolly. ‘One thing we wanted early on, was to be one hundred percent natural, if you get the right peanuts you don’t need to add any other ingredients.’

 100% NUTZ peanut butter is made in small batches daily to keep optimal freshness and to maintain

the highest quality. Each batch is freshly ground using an old style grinding machine, which creates the amazing taste and texture. All of the attention to quality and detail are what makes 100% NUTZ peanut butter so special!

100% NUTZ is made in New Zealand, from one hundred percent Hi-Oleic premium quality peanuts grown in Australia. The spread is GMO free, with no added salt, sugar, oil, preservatives or additives; it’s made from one hundred percent hi-oleic peanuts, that’s all!

100% NUTZ contains no cholesterol, is gluten free, and is full of nourishing vitamins, minerals, protein, fibre and anti-oxidants. It is also suited to those with special dietary needs, such as diabetics and coeliacs plus those who prefer gluten free food.

The spread which won the Healthier Choice Award at the Massey University NZ Food Awards in 2010, also has the much coveted Heart Foundation Tick.

The texture is wonderful, with a delicious, fresh, aromatic taste. Many other brands use peanuts from China. As a company 100% NUTZ is passionate about offering high quality, fresh food, and to tell you exactly where the peanuts have been imported from, with no ambiguous labeling.

Enjoy on its own, spread on fresh bread, crackers or toast, or for other innovative recipe ideas visit www.100percentnutz.com

Website recipe suggestions include Spiced Kumara, ‘Best ever Peanut Shake’, a yummy Satay Sauce and Kumara Pumpkin & Peanut Butter Soup.

100% NUTZ Peanut Butter 375g container, RRP around $7,00. Available from Countdown Supermarkets,  participatingNew Worldand Pak N Save stores, and specialty food stores  nationwide.

To win one of 6 pots of 100% NUTZ Peanut Butter email your name and address to helen@foodlovers.co.nz with 100& NUTZ in the subject line.

100%NUTZ Peanut Butter, now available Nationwide! was originally posted by foodlovers.co.nz

After breaking records all around the world the smash hit musical Jersey Boys, has made its way to Auckland.  It is easy to see why this toe tapping musical has taken the world by storm, from the moment the first chord is struck and the spotlights are on, you are caught in the spell of the extraordinary talent and story of Frankie Valli and the Four Seasons.

We all love rags to riches stories and for these boys growing up in rough and tough New Jersey, it was exactly that.  For many it was a life in a factory or a life of crime and the Four Seasons weren’t completely immune.

While Frankie Valli was born with extraordinary musical talent he is also a dab hand in the kitchen and especially when it comes to spaghetti and meatballs.   The below recipe is based on one that his mum made for him with the hot tip being – remember to soak your breadcrumbs in the warm milk!

Franki Valli’s Secret Meatballs Recipe

A “whole-lotta” fresh breadcrumbs (about 1½ cups)
About 1 cup milk (warm)
1 lb. ground beef
½ lb. ground pork or veal
½ cup freshly grated parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons kosher salt
1 tablespoon oregano
½ teaspoon freshly ground black pepper
About 2 cloves of minced garlic
1 extra-large egg, beaten

Step (1) Remove all jewelry, especially rings – wash hands

Step (2) Soak breadcrumbs in warm milk for a few minutes

Step (3) Add the remaining ingredients and combine with jewelry-free, clean hands

Step (4) Roll mixture into sizeable balls (about 2 inches in diameter)

Step (5) Brown meatballs well in frying pan with olive oil – finish cooking in a simmering pan of Italian gravy (i.e. tomato sauce)

Step (6) Serve meatballs (garnish with parsley, freshly grated parmesan) over pasta with a piece of crusty bread on the side

Frankie Valli’s Secret Meatballs was originally posted by foodlovers.co.nz

Ham and Apple Slaw Sandwiches was originally posted by foodlovers.co.nz

 Young butchers across the country have begun sharpening their knives in anticipation of the 2012 Alto Young Butcher and Retail Meat Industry Training Organisation (RMITO) Butcher Apprentice of the year competition.

Current RMITO Butcher Apprentice of the Year, Abigail Smith, has her sights set on the Young Butcher title after her success in the apprentice category last year.

“Last year’s win set the standard for me and only makes me eager to push myself to the limit this year and take home the big title,” says Abigail.

Entries are now open to the competition, which kicks off with a series of regional heats across New Zealand over the month of July.
The winners of each regional will go on to compete in the Grand Final, to be held on 24 August at the Viaduct Event Centre in Auckland.

During the Grand Final, the young butchers will be put through a practical exam, interview, cutting test and mystery on-stage element to determine who will walk away with the prestigious title and the prize of a study tour to Europe.

The RMITO Butcher Apprentice of the Year will win a study tour to Australia.

The competition is proudly supported by Alto, RMITO, Beef + Lamb New Zealand Inc., Dunninghams, Hellers, Kerry Ingredients, NZ Pork, Wilson Hellaby, Cabernet Foods, Natural Farm and Tegel Foods.

BATTLE OF THE BUTCHERS BEGINS was originally posted by foodlovers.co.nz

To enter into the draw to win this fabulous pan valued at over $250, email your name and address to helen@foodlovers.co.nz with Le Creuset in the subject line
Competition closes 5pm May 10th 2012

28cm Black Le Creuset Frying Pan – Mother’s Day Special was originally posted by foodlovers.co.nz

Church Road Winery is celebrating the life and legacy of Tom McDonald (1907-1987), legendary Hawke’s Bay winemaker, with the launch of the premium Church Road McDonald Series of complex, textural wines.

Tom McDonald devoted his lifetime to producing outstanding New Zealand wines at the site of the current Church Road Winery in Hawke’s Bay. This dedication to creating fine wines saw him forge both a remarkable legacy and enviable future for the Hawke’s Bay region and Church Road wines today.

There are five key varietals in the Church Road McDonald Series available nationwide from early May – Merlot, Cabernet Sauvignon, Chardonnay, Pinot Gris and Sauvignon Blanc.

 Be in to win a Church Road prize pack.
Foodlovers has a special gift box of the Church Road McDonald Series wines to giveaway – including a bottle of 2011 Chardonnay and 2009 Cabernet Merlot (value $70.00). To enter into the draw to win email helen@foodlovers.co.nz with Church Road McDonald Series in the subject line. All entrants must be 18 years of age or older. Enjoy Church Road wines responsibly. www.churchroad.co.nz 

Competition closes May 30 2012 

New Church Road McDonald Series was originally posted by foodlovers.co.nz

Little and Friday, like all good stories started from humble beginnings.  Kim Evans was looking for a way to earn a living from her pastry making and started baking at a small commercial kitchen in Takapuna  (Auckland) each Friday to sell at the weekend markets.  The aroma of brioche, donuts and cheese straws wafted out and very soon there were knocks at the door from those wanted a taste of Kim’s wares.   From this a cafe was born, followed by a second in Newmarket.

With a background in arts – Kim studied at art school in Sydney – it is only natural that Little and Friday have the x factor in attention to detail.  While the tall glass vases on the rustic communal tables may contain flowers they make also be stacked with chocolate chip cookies.  Old fashioned glass milk bottles are filled with not just water but a cinnamon quill and mint as well – very refreshing.   There are many other touches that make Little and Friday quirky and interesting but you may just have to go and find out for yourselves or buy yourself a copy of Kim’s book Treats from Little and Friday.

As soon as I opened the pretty padded cover, I knew I was going to like Kim (interviewing her on radio confirmed it). Anyone generous enough to share the recipes she is earning a livelihood from is a good sort.  Cream donuts, chocolate brioche, baci cakes, Eccles cakes, cheese straws…. all of the Little & Friday favourites are here.  Each recipe has an image along with snaps of Cafe life.  While Kim and her team make pretty much everything from scratch you can of course buy your pastry and take a few shortcuts if needed.
While the sweet stuff are extraordinary there are also recipes for savoury tarts & pies, doughs and the very important finishes & fillings.

Little & Friday would of course make a  lovely gift but I like the thought of having my own copy to absorb in a cosy spot over an afternoon or two.

I am off to the kitchen now to master donuts to surprise the kids for afternoon tea!

Banana Cakes

This is our interpretation of the Edmonds Cookbook Banana Cake. We make it as a double-layer cake sandwiched together with gooey caramel and mascarpone.

2 cups flour
1 tsp baking powder
pinch of salt
125g unsalted butter, softened
¾ cup caster sugar
2 eggs
3 cups mashed banana
1 tsp baking soda
4 tbsp hot milk
1 cup walnuts

To assemble

½ cup Caramel
¼ cup mascarpone
1 recipe Cream Cheese Icing
chopped walnuts or banana chips, to decorate

Makes 12 small cakes or one 23cm double-layer cake

1. Preheat oven to 160ºC. Grease two 6-holeTexasmuffin trays or two 23cm cake tins and line the bottom and sides with baking paper cut to fit exactly.
2. Sift flour, baking powder and salt into a bowl and set aside.
3. Using an electric mixer, beat the butter on a low speed until light and creamy.
4. Slowly add sugar and continue to beat on low speed until light in colour and fluffy.
5. Add eggs one at a time, mixing well after each addition, and making sure to incorporate each egg before adding the next. Stop the mixer and scrape down the sides of the bowl with a spatula. With the mixer on low speed add the banana.
6. Dissolve baking soda in hot milk.
7. Fold flour mixture and milk into the banana mixture in three equal measures. Lastly, fold in walnuts.
8. Divide mixture evenly between prepared cake tins and bake for 20–25 minutes for small cakes or 45 minutes for large cakes, or until the tops spring back when touched lightly and a skewer comes out clean when inserted into the middle.
9. Let cakes cool completely in tins before turning out.
10. If making small cakes, carefully cut them in half horizontally. To assemble the cakes, spread Caramel over bottom layer, then spread a thin layer of mascarpone over the top. Place second cake layer on top. Spread with a thick layer of Cream Cheese Icing. Drizzle with extra Caramel and decorate with walnuts or banana chips.

Kitchen Notes Place in an airtight container and store in a cool place (not the refrigerator) for up to three days. The banana flavour gets better with age at room temperature.

Caramel
2 cups caster sugar
600ml cream

Makes 3 cups

1. Place sugar in a small saucepan and just cover with water to achieve a wet sand consistency.
2. Bring to the boil but do not stir. Using a wet pastry brush, clean down sides of saucepan to remove any stray sugar crystals.
3. Continue to boil until the sugar turns amber. At this point, quickly remove from heat.
4. In a small saucepan, heat cream to boiling point. Gradually add this to caramelised sugar, stirring constantly to achieve a smooth consistency. This may take a while but it will eventually combine.
Kitchen Notes Timing is paramount with Caramel. Both the cream and the sugar need to be really hot when they are combined.

Cream Cheese Icing
Makes 3½ cups

125g unsalted butter, softened and cubed
500g cream cheese, cubed
1 cup icing sugar, sifted

1. Thoroughly cream butter in an electric mixer on high speed, continuously scraping down sides of bowl.
2. Soften cream cheese by squeezing through your fingers and add to butter. Continue beating on high until there are no lumps, scraping down sides of bowl frequently.
3. Turn mixer to slow speed and add sifted icing sugar. When icing sugar is fully integrated, turn up speed and beat until mixture is smooth. Refrigerate in an airtight container for up to 2 weeks.

Reproduced with permission from Treats from Little and Friday by Kim Evans. Published by Penguin Group NZ. RRP $44.99. Copyright © Kim Evans, 2012.

 To win one of 3 copies of Treats from Little and Friday email your name and address to helen@foodlovers.co.nz with Little and Friday in the subject line.

Competition closes May 30th 2012.

Little and Friday was originally posted by foodlovers.co.nz

While most of us are aware that our bodies need a good supply of Omega-3 fatty acids, not all of us are clear on the reasons why and how to get the optimal amount.

A recent talk by dietician Claire Turnbull set off alarm bells that there is a glaring gap of Omega-3 making its way into my family’s diet. On the whole my children do have a balanced diet but one that is way too low in Omega-3.

To start at the beginning – Omega-3 is a polyunsaturated fatty acid known as an essential fatty acid that naturally occurs primarily in oily fish, walnuts, wheat germ, canola and soy bean oil. Omega-3 isn’t produced from our body at all so it all needs to come in via diet.

• Omega-3 has been found to improve cholesterol and blood pressure and general heart health.
• Omega-3 fatty acids have shown some benefits at helping to prevent bone loss and maintain bone strength so therefore are helpful in preventing osteoporosis.
• Omega-3s can help with pain relief in rheumatoid arthritis
• Omega-3s are needed for the development of a healthy brain in kids and in fact fish has at times been called “brain food” for this reason.
• Omega-3s may be helpful in preventing and slowing down Alzheimer’s disease.
• Essential fats help with dry skin keeping skin cells healthy
• Omega 3’s found in fish are vital for the development of a baby’s brain, eyes and nervous system.

While foods like flaxseed, walnuts etc… contain Omega-3, it is the type of Omega-3 (known as long chain) found in fish that is the most important one for our bodies health.

Not all fish are equal in terms of their Omega -3 benefits and specifically it is the oily fish that contain the best quantity. Oily fish are the likes of mackerel, sardines, anchovies, salmon and tuna.

My cats are lovers of sardines and I have a few anchovy fillets every now and then but I am unlikely to be consuming enough anchovies to absorb the Omega-3 needed and nor can I bring my nose to cope with a can of sardines or mackerel.

That leaves tuna and salmon and while I do love a piece of seared fresh tuna, it is salmon that I find the easiest to incorporate into our weekly diet.
As well as being a great source of long chain omega-3’s, salmon obviously also contains a good amount of protein and also has iodine, selenium, zinc and vitamin D.
The leading supplier of salmon into the NZ market is NZ King Salmon, producers of Regal Salmon. Regal salmon are hatched just out of Takaka and then farmed in the clear cool waters of the Marlborough Sounds.

The NZ King salmon contains more than twice the amount of long chain Omega-3 as it’s Atlantic relatives and just one150g portion of Regal salmon will give you 6 days’ worth of Omega-3!

It is interesting to note that children need the same quantity of Omega-3 as adults so don’t skimp on their portions.

With all of the above in mind it is only right we should provide some tasty salmon recipes to share as well as giving you the opportunity to win a hamper of Regal salmon so you can start cooking.

• Salmon, Spinach and Ricotta Gluten Free Tarts
• Regal Wood Roasted Salmon Chowder
• Smoked Salmon Fattoush
• Regal Salmon and Rice Noodle Salad
• Indonesian Style Salmon Fish Cakes
• Smoked Salmon with Potato Rosti and Poached Egg
• Regal Salmon Fillets with Chilli Lime Glaze
• Orzo with Pesto and Regal Wood Roasted Salmon

For more information on the health benefits of Regal Salmon and Omega-3 go to www.regalsalmon.co.nz
To enter into the draw to win a hamper of Regal products email your name and address to helen@foodlovers.co.nz with Regal Marlborough Salmon in the subject line.

Super Salmon Recipes , Omega-3 was originally posted by foodlovers.co.nz

Salmon, Spinach and Ricotta Gluten-free Tarts was originally posted by foodlovers.co.nz