MARCO PIERRE WHITE SAYS, “Gourmet Escape is without question one of the greatest food events on earth.”
Author: Cuisine (Cuisine Contributor1)
NEW ZEALAND IS becoming more diverse and so is our food. Our Asian population doubled between 2001 and 2013.
There’s always excitement at this time of year as we dive into the Cuisine Artisan Awards and learn of the ideas, ingenuity and hard work that makers put in to turn New Zealand’s top-quality produce into innovative boutique products.
FERMENTATION CAN BE A SCARY endeavour, particularly when allowing wild yeast and bacteria to do the job that a commercial product can do very reliably, but not nearly as well (don’t get us wrong, we always have dried active yeast on the fridge shelf for when a loaf of focaccia or some flatbreads need to be whipped up in a flash)
AS THE SONG SAYS, you should start at the very beginning, as it’s a very good place to start
Bringing everyone together over food is so important and the dishes here are perfect to make when the cold weather has us clustering together around the table.
What does comfort mean to you? A bowlful of warm soup prior to a Netflix binge?
I love the delicate smoked flavour the fish imparts here and the sour sweetness of the tamarind – but vary the tartness to taste by adding another tablespoon of tamarind paste if you love it or omitting altogether if you prefer.