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Apple & feijoa crumble


Grandma’s recipe for traditional apple crumble can be given a new twist by adding feijoas or other fruit to the mix.

 

Serves 4 | 25 to 30 minutes

INGREDIENTS

4 apples, peeled and sliced
8 medium feijoas, peeled and sliced or pulped
1 cup water
½ cup lemon juice
3 tbsp brown sugar
Pinch of salt

Crumble
½ cup standard grade flour
½ cup rolled oats
½ cup ground almonds
½ cup brown sugar
1 tsp cinnamon
150g softened butter

METHOD

Preheat oven to 180°C.

Put apple slices into a medium-sized saucepan, add water, lemon juice, sugar and salt, and bring to the boil.

Reduce heat and simmer until apple is cooked, but firm.

Add feijoa slices or pulp, stir. Cover and cook for two minutes until lightly poached.

Strain the fruit and transfer to a greased ovenproof dish.

Mix the dry crumble ingredients in a bowl, then rub in the butter until the mixture forms clumps.

Sprinkle crumble over the top of the fruit then bake in a preheated oven for 20-25 minutes until the juices start to bubble up through the crumble.

Serve with fresh cream, custard or ice cream.


 

Korean BBQ sizzles: Ye Chon Korean BBQ


For an authentic Korean experience, look no further than Ye Chon Korean BBQ & Restaurant in Riccarton.

 

Centrally located, the restaurant offers an extensive range of Korean BBQ-style dishes and other delicacies, expertly prepared by a team of experienced staff. It specialises in Korean BBQ which is cooked at the table.

“You can cook it yourself or get help from our friendly staff,” says owner Andrew Chung.

“It’s such a unique experience for New Zealand people.”

Andrew says the restaurant has been operating for about nine years now. While its menu offers a variety of different meats for barbequing, the most popular choice is beef. “We also do pork, seafood and vegetarian dishes. Check out our menu for many traditional Korean dishes.”
These include bibimbap, bulgogi, and kimchi stew, along with soy and spicy dishes, all available as dine in, takeaways, or delivery via Uber Eats.
You will find the restaurant at 95 Riccarton Road and don’t forget to visit it on Facebook.

Interesting oats


A staple of winter breakfasts and brunches, oats are a warming, filling and nutritious way to start your day. But, gone are the days of lumpy, sloppy and bland bowls – instead, oats have rebranded as a delectable and nourishing breakfast blank canvas. We share some simple and favourite flavours to accompany your next bowl.

 

 

BEAUTIFUL BASES
To craft something scrumptious, start right at the beginning. Mix seeds such as chia and flax, cacao nibs, spices like cinnamon, turmeric and cardamom, or supplements like protein or collagen powder into the oats before cooking. When cooking, use a 1:2 oat to liquid ratio, and try using coconut or another nut milk for a dairy free and flavourful options.

FRUITY FAVOURITES
Once cooked, take your oats to a new, yet still nutritious, level by adding your favourite fruit. Fresh fruits such as banana, berries, mango, kiwifruit and grated apple are excellent options, but so too are stewed fruits. Defrosted berries, stewed rhubarb and stone fruit, pan fried bananas, or poached apple and pear are a comforting collab.

DECADENT DECORATIONS
Top off your creation with the addition of, well, anything really. Yoghurt, cream, custard, coulis and other sauces can be decadent sweet treats, while seeds, shredded coconut, nuts, maple syrup, goji berries and currants continue the wholesome theme. Muesli, crumble or crushed cookies add a new textured element, and sprinkle of chocolate never goes astray.


 

Vegetarian-friendly cities around the world


Cuisine is often a determining feature in travel. Examples include Tuscany in Italy to sample acquacotta, torta di ceci, olives and fettunta; France’s Champagne region for chaource and langres cheeses, truffles, les biscuits roses de Reims and bouchons de Champagne au chocolat.

 

 

Gastronomic vegetarian dishes are becoming more available and more sophisticated, and areas becoming known for their specialties. Now there is the Vegetarian Cities Index 2021 to help. The index assesses the affordability and quality of each city’s vegetarian offerings, providing insight into those best prepared to attract vegetarians.

Nestpick used available data to rank the best cities for vegetarians.

“With more people wanting to reduce their meat consumption, cities must cater to these needs with diverse vegetarian offerings if they want to attract young talent, particularly Millennials, Gen Z, and the even younger generations to come,” comments Omer Kucukdere, Founder and CEO at Nestpick.

“We hope that this index can inspire vegetarians looking to move abroad to pick the right city for their needs, or even offer travel destination ideas for those searching for the best plant-based gastronomic spots.

Visit the website www.nestpick.com/vegetarian-cities-index/


 

Thai red curry recipe: 100% NZ Pork


This silky red curry packs tonnes of flavour and is so simple to make.

 

Serves 4 | Pan Fry | 45 minutes

 

INGREDIENTS

500g New Zealand pork loin cut into strips
2 tbsp peanut oil
¼ cup red curry paste
400ml coconut milk
1 tbsp fish sauce
1 tsp brown sugar
1 cup green or red capsicum, sliced
1 cup green beans.

METHOD

Heat the peanut oil in a large pan before adding the pork loin strips. Cook for two minutes.

Add the curry paste and fry for five minutes before adding coconut cream, kaffir lime leaves, fish sauce and brown sugar. Cook for five minutes or until the brown sugar has dissolved.

Add the sliced capsicum and green beans and simmer for five minutes.

Serve over freshly steamed jasmine rice.

 

 


 

Inspirational Greek cuisine: The Athens Yacht Club


Cuisine, hospitality and comfort Greek style are what brings diners back to The Athens Yacht Club time after time. In Greek culture, food is so much more than sustenance, and the same applies to this family-oriented central city restaurant which prides itself on offering an authentic Mediterranean experience.

 

 

Owners Emilios and Rebecca Kotzikas want diners to feel like they are in Greece, enjoying a joyous family dinner, celebrating life with good food, and learning about the true tastes of the country.

“It is about culture, comfort, family and life itself. We bring you the total Greek experience with authenticity being our top priority. Real Greek food from the heart. It’s about hospitality, good staff, service and traditional recipes dating back hundreds of years,” says Emilios.

Open seven nights from 5pm until late, the restaurant offers a seasonal menu, using mainly local ingredients to produce traditional Greek dishes. Head chef Lawrence Harvey (aka Loz) is passionate about his culinary creations, and to ensure authenticity, Emilios’ aunties and cousins regularly help to “fine-tune” the flavours.

“What we offer is as close as possible to a Sunday family meal in Greece.”

Mine hosts, from left Anne Foucque-Patelesio, Emilios and Rebecca Kotzikas want diners to feel at home.

Aside from the owners and the head chef, there are two additional chefs, two kitchen hands, a general manager, restaurant manager and seven front-of-house staff.

General manager Anne Foucque-Patelesio enjoys being part of such a large welcoming family. “Everyone from the owners, the kitchen staff and front of house staff; we’re one big Greek family,” she smiles.

Diners also become part of the family, enjoying the atmosphere, the service and most of all the cuisine. “The food is very Greek-inspired, and the portions are all very generous,” explains Anne. “No-one ever leaves unsatisfied or hungry.”

Her current favourite menu items include slow roasted pork and crackle with pourgouri (bulgur wheat pilaf), parsley, grape and walnut dressing, croquettes with a traditional spicy cheese dip known as tyrokafteri, and for dessert bougatsa – a custard-filled pastry with apple compote, cinnamon and vanilla bean ice-cream.

If those do not tempt you there are lots of other mouth-watering options. The Athens Yacht Club promises “Greek food fit for the gods” and it delivers with the best quality ingredients and tantalising creations.

The décor is fresh yacht club-inspired, and the menu includes many well-known Mediterranean favourites. Imagine succulent crispy tiger prawns or stuffed grape leaves with pork, rice, tomato, herbs and yoghurt, combinations featuring tzatziki, taramosalata and tyrokafteri, Saganaki (flamed cheese), grilled broccolini, baked eggplant, seared yellowfin tuna, Greek meatballs, flash-fried calamari, slow cooked lamb shoulder, chargrilled steak, fresh seafood options and those are just a few.

The desserts sound divine, from frozen parfait with chocolate mousse, caramelised almonds, chocolate sauce, to traditional baklava, and amazing loukamades or Greek doughnuts with toppings of honey, olive oil biscuit crumbs and vanilla bean ice cream or salted caramel sauce, caramel ice cream, pistachios. Yummy! Can’t decide? Try a dessert platter with some of everything on it.

Word is spreading so bookings are essential.

“The best compliment we can get is when we have repeat customers,” says Emilios. “People come in wanting to try the food and experience the atmosphere, and when they come back, again and again, well, what more could we ask for. It is so wonderful to have a job where we can put a smile on people’s faces.”


 

Tempting Tummy Warmers: Gorgeous Food


Nothing is more life affirming in chilly autumn weather than tummy-warming food, and JoAnne Fryer and her team at Gorgeous Food know just what hungry customers want to get them through their day.

 

The retail shop is situated right next door to the bakery, and every morning the kitchen’s fair buzzing with activity as pies, sausage rolls, savouries and scrumptious quiches are handmade by bakers passionate about delivering exceptional food.

These delectable pastries are also available cold, so feeding those hungry troops at home as they come marching through the door is taken care of.

Soup is another autumn through winter favourite, and the shop offers a tempting range of hot homestyle soup, (or cold to take home and heat up) that hits all the right spots, while providing excellent nourishment.

Should filled paninis, bagels or ciabatta be more to your taste, ramp up the satisfaction factor by ordering them toasted. Heaven!

For commuters on the run looking for that early morn fix, text ahead for a Vivace coffee, or whatever hot beverage your body craves.

Gorgeous Food also caters for breakfasts, morning teas, lunches and special occasions.

You will find it at 66-68 Springs Road, Hornby. Phone the catering kitchen on (03) 344 6044, text 027 344 6045, or email gorgeousfood@xtra.co.nz to place your order.


 

It’s the Milky way: The Milk Bar


For a faster choice of fare, also situated on Weedons Ross Road in the same block of shops, visit The Milk Bar for a bite to eat. Affordable, accessible, and family-friendly, this casual dining space is great for post-ski day stop-ins.

 

 

Subdue your hunger by choosing from fresh fish and chips, burgers, quesadillas, and hotdogs or quench your thirst with a thick shake, slushy, or something a little harder; the restaurant is fully licensed. For those with a sweeter tooth, try the amazing New Zealand-made ice cream.

Know what you want to order? Walk straight up to the counter. It is that simple.

Adults can unlock their inner child with an old-school spacies machine and the actual children can run around in the kids play area. Talk about carefree dining!

For the budget conscious or the easy going, add this destination to your takeaway tick-list.

Visit The Milk Bar at 736 Weedons, search The Milk Bar on Facebook, or phone (03) 421 3626.


 

A West Melton must-see: Two Fat Possums


At Two Fat Possums, every day there is something to look forward to. Whether it’s for a fundraiser or family meal, dine in or takeaway – the choice is yours.

 

 

Woodfired pizzas, pan-seared scallops, and a selection of steaks are notable mentions from the restaurant. With the pizzas being only $20 on Mondays and Tuesdays – mamma mia! And gold card lunchtime is available Monday to Friday.

Sunday is the time to be at the restaurant. Open from 9am, ticket menu items include $10 waffles and the big breakfast. The line-up also features $10 desserts and Sunday night roasts. Talk about Sunday fun day.

Whether you’re popping in or fore-fronting a function, find Two Fat Possums at the West Melton Village on Weedons Ross Road, West Melton.

You can phone (03) 421 6481 or email possums@twofatpossums.co.nz. Open seven days a week, get your Two Fat Possums fix anytime you want.


 

Sweet nest for your next gathering: Purple Weka Cafe


With over 20 years event organising experience, catering connoisseur and owner of Purple Weka Café Stewart McDougall takes great pride in being the peck of the bunch.

 

 

He says the fare is made on-site with fresh ingredients (including ever-popular house-made jams and relish) and serves up time honoured favourites.

“Our food is quite traditional and all cooked on the premises apart from some pies,” he says. “Our most popular dish is the savoury mince served with a soft poached egg, or the creamy mushrooms served with bacon on grilled ciabatta.”

Much like the playful bird, the atmosphere at the Purple Weka is fun and friendly.

“Our cafe is a fun place to visit, often with peals of laughter coming from the diners interacting with the team,” says Stewart.

Add some Purple Weka magic to your next meal out or enquire about catering for your next event. You will find them at 48 Fitzgerald Avenue, Christchurch.

Phone orders are welcome on (03) 366 0258 or browse the menu online at the website.