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Futuristic fermentation


 

Fermented foods have been making waves for a few years now, as the power of their probiotics keeps those keen on consuming gut-loving goodness coming back for more. And this trend is showing no sign of subsiding. Morgan Tait looks at the next evolution of fermented foods.

 

 

Cultured coffee

Putting new meaning on the term “coffee culture”, fermented coffee is where harvested coffee cherries are sprayed with natural yeasts and fermented. This is said to unlock sweet and light flavour profiles. Nespresso has launched La Cumplida Refinada, its latest limited-edition coffee which uses the fermentation technique.

Long live the cheese!

Some food producers are using cultures to prolong the life of food and prevent it being wasted. Named bioprotection, the concept works by cultures and fermentation being added to food to “outcompete” yeast and mould spoilage. The cultures can be added to a huge range of fermented dairy products like yoghurt and white cheese. Yes, that means long lasting cheese!

Sweetening the deal

Fermented sweetener with zero calories, fermented honey and sool, a Korean rice alcohol are also amongst those fermented foods tipped to go big. The first two speak for themselves, but sool is a broad range of beverages which can be flavoured with fruit to make a wide range of sweet alcoholic drinks.

 


 

Authentic Moroccan cuisine: Mosaic By Simo


 

The tagine is at the heart of authentic Moroccan food. Dishes that are similar to stews cooked in distinctive earthenware pots, using unique spice combinations that encapsulate centuries of Berber culture.

 

 

You can experience a taste of the real deal at Mosaic by Simo, the Addington restaurant and takeaway that’s now an institution for Moroccan food in Christchurch. It was established a decade ago by chef Simo, whose reputation for authentic Moroccan cuisine is well-known in the city.

The emphasis with Moroccan food inevitably leads back to the tagine. You can choose traditional dishes like lamb, prune and almond or preserved lemon, chicken and olive tagine served with couscous that’s flavoured with orange.

Or you can have your tagine stew with Arabic rice or smoked barley.

The restaurant has an impressive array of desserts to follow your tagine meal, and keep it authentic by finishing off with a Moroccan ‘whisky’ a.k.a mint tea.

Mosaic by Simo in the Addington Shopping Centre on Lincoln Rd, is a great destination for a spur-of-the-moment lunch or dinner, or you can book a table
03 338 2882. They’re licensed, although BYO is okay for bookings, and open from 10am until late. See the menu on the website www.mosaicbysimo.co.nz.

 


 

Authentic cuisine for two decades: The China Kitchen


 

Neither earthquakes nor fire have been able to break the indomitable spirit of the team at The China Kitchen restaurant. Now in the third location of its 20-year history, this family – owned restaurant continues to produce the same fresh authentic Chinese food that has delighted its customers for many years.

 

 

“We are not moving again”, says Stella Li, The China Kitchen’s co-owner. It’s not hard to see why she is so adamant. The restaurant itself is beautifully decorated with Chinese murals and accessories, while the spacious kitchen is big enough for three wok stations and for staff making trays and trays of the restaurant’s signature dish – dumplings. “We make about 350 dumplings every day – pork and chive, as well as chicken and spinach or vegetarian. They are particularly special because we make our own pastry. There wouldn’t be a day go by without virtually every table ordering dumplings, either pan fried or steamed.

The rest of the menu is equally impressive featuring 102 dishes, all without MSG. “Diners love the chicken and cashew nut dish that has heaps of vegetables. Another of our taste sensations is the barbeque pork with teriyaki sauce. We cook everything to order so it arrives at the table fresh and hot. That’s often remarked on very favourably by our customers.”

Open Tuesday – Sunday 11.30am – 9.30pm. The China Kitchen also does takeaways and is on UberEats, or visit www.chinakitchen.co.nz.

 


 

Baby, its cold outside: Total Food Equipment


 

With the inevitable winter weather, it is safe to assume you’ll be spending a lot of time inside. Make those days less dreary by stopping into Total Food Equipment and adding a pop of colour to your kitchen. Owner Sandra McLay shares her new top picks instore.

 

Kaiser Papyrus Vases

 

This stunning bisque porcelain creation is perfectly imperfect, giving off a paper bag feel. Available in three sizes (16cm, 18cm and 20cm), add a bright bouquet of flowers and you have found at home winter warmth.

 

Denby Impression Mugs

 

You can’t go wrong with Denby, reliable and oh so aesthetically pleasing. These mugs are small but mighty. Available in cream, blue, pink and charcoal; opt for a matching set or one of every colour.

 

Zero Japan Teapot

 

Hand crafted stoneware teapot, featuring high gloss (good enough to see your reflection) and easy to clean stainless steel lid and mesh filter – makes for a strong and durable piece. The best part? It’s dishwasher safe, and available in six sizes.

Total Food Equipment also does gift registries. Contact the store for more information on (03) 366 6912 or visit 218 Moorhouse Avenue.

 


 

Legendary lunches to dining and nightlife: Viaduct Restaurant


 

Christchurch favourite Viaduct Restaurant has done it again with a revamped menu upping the ante in winter dining stakes along Oxford Terrace.

 

Top of the must-do list at this multi-dimensional eatery overlooking the Avon River is a new Legendary Lunch with drinks package available Fridays, Saturdays and Sundays. You won’t go hungry with this one, or thirsty either! The three-course menu includes a two-hour complementary beverage package and is ideal for groups, special occasion and all manner of gatherings. Then again who needs an excuse to wile away the time eating and drinking in comfort and style?

A modern tavern on level 1 at the centre of The Terrace, Viaduct has an upmarket yet casual atmosphere. Founder and experienced hospitality operator Jonathan Botherway, together with head chef Robert Kimi are responsible for the exciting menu offerings, designed for all palates and occasions. From small plates, burgers, shared platters, gourmet salads and large plates to desserts and drinks, options are plentiful and mouth-watering.

A succulent selection of smoked meats includes lamb shoulder, pork belly, sirloin and ribeye steaks, and char-grilled skewers. This is barbecuing Kiwi style for you to enjoy at all hours of the day and into the night, casual dining and alfresco on the balcony.

A daily happy hour runs from 4pm to 6pm six afternoons a week with $6 house wines and selected tap beers, leading into night-time wining and dining. The menu is designed to be served for lunch from 12pm till 3.30pm and dinner from 5pm, with a separate snack menu of more charcuterie-style platters for those in-between times.

Smoked meat platter for two is a champion of the meat menu.

The action doesn’t stop when the kitchen closes. The fit-out of the first-floor bar has been cleverly designed to transition from daytime and early evening dining to a late-night dance floor, reminiscent of the former Viaduct and di lusso’s famous after-dark atmosphere.

“We’ve created the bar and restaurant layout and interior design so that wining and dining can naturally progress into a more casual setting as our guests see fit.” says Jonathan.

The new di lusso roof top bar will open alongside Viaduct in September. Viaduct is a great functiuon venue, it can accommodate 80 people for a seated meal or up to 200 for canape-style functions. Di lusso will be able to cater for 60 seated diners, and up to 100 guests at canape-style functions. “Viaduct and di lusso are versatile destinations for those seeking a laid-back, high quality hospitality experience – whether that is for a long lunch, or work drinks and everything in between,” Jonathan adds.

Smoked pork belly burger served with waffle fries.

To book your function contact Jonathan direct by emailing info@viaductrestaurant.co.nz or for other bookings visit www.viaductrestaurant.co.nz

 


 

Decades of deliciousness: Pasta Vera


 

For decades Pasta Vera has filled homes with a little taste of Italy.
Their delicious, mouth-watering range of pasta is made using locally sourced ingredients and a whole lot of love and passion.

 

 

For 20 years, the 100 percent New Zealand owned and operated business, has used locally sourced ingredients to produce the highest quality products for their customers.

Every good story has to start somewhere. Cantabrian couple Linda Murphy and Phil Bennett (pictured) set their sights abroad and as a result, seeded a dream of starting their own business.

“After travelling and falling in love with Italy and Italian food, we returned to New Zealand and have been making pasta in Christchurch for 20 years,” the pair explain.

And it’s clear that the business owners’ passion and love for product seeps right down to their staff. “It has been an awesome ride watching the company grow from five staff to where it is today,” says Pasta Vera team member Tania Carman.

 

 

Keep up to date with Pasta Vera on Facebook and Instagram for new winter warmer recipes with Jax Hamilton, shop specials and competitions.

 


 

Favourite foodie ‘grams


When it comes to meal inspiration, one place you can always count on finding something new is the internet. And in particular, Instagram is establishing itself as a hub not only for recipe sharing, but for bringing food lovers together to indulge in all things edible.

Two Raw Sisters’ Peanut Brownies

ALEX’S KITCHEN STORY
@Alexskitchenstory

Kiwi-in-London Alex Haslop has built quite the Insta following with her delicious and nutrient-packed recipes. Built on the premise of “removing the mental load of cooking,” Alex uses simple ingredients and posts the easy-to-follow recipes on her ‘gram and website. Follow Alex for colour- and vege-ful curries, salads, and stir fries.

 

EAT LIT FOOD
@eatlitfood
Auckland food blogger Albert Cho is a force to be reckoned with. He’s blown up online for his frank, hilarious and NSFW hospitality reviews in New Zealand and abroad. Albert’s take on Kiwi cuisine is enriched by his Korean heritage, ensuring a scroll through his Insta is an experience as educating as it is entertaining.

 

STANLEY TUCCI
@stanleytucci
Did you SEE his lockdown Negroni? Since the IGTV masterclass for the three-ingredient cocktail aired, actor and food lover Tucci has been offering up more cooking classes on his IG, and we can’t get enough.

 

TWO RAW SISTERS
@TwoRawSisters
Cantabrian sisters Rosa and Margo Flannagan are plant-powered pros. With their own cooking school at The Welder, two recipe books, and a supermarket salad line – it’s easy to see why they have such a following.

 

ANNABEL LANGBEIN
@annabellangbein
With 25 cookbooks under her belt, it’s no surprise New Zealand chef Annabel Langbein’s recipes attract eyeballs online, too. Her Insta grid doubles as a source of recipe inspiration and a peek behind the curtain of her hunt, gather, feast ethos.

 


 

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.