Author: Cuisine (Cuisine Contributor1)

Recipe

BARBECUED BANANAS WITH CHOCOLATE SAUCE & COCONUT YOGHURT

Finally, you can burn your desserts without judgment! The recipes that follow are based on classic techniques that involve fire, smoke or high heat. The nectarine dish is smoky, fruity, with just a hint of sweetness, while the barbecued bananas are super-easy and tasty, as well as being vegan and dairy-free.


The sesame brûlée is inspired by sesame ice cream, which I’m a big fan of, and the baked Alaska slice is a simplified version of the retro favourite. Finally, no fiery dessert feature would be complete without a bit of flambé, which is where the buckwheat crêpes Suzette come in. Enjoy!

Recipe

SMOKED NECTARINES WITH GOAT’S CHEESE MOUSSE & ACTIVATED CHARCOAL WAFERS

Smoked fruit should be delicate, so I smoke these nectarines for 10 minutes only and really try to manage the heat, which I find easier over my gas hob. But this means you need to close the foil tightly to avoid a smoke-smelly house. Activated charcoal is very on trend right now, having made its way into ice cream, lattes, cocktails and even burger buns.


It imparts a subtle smoky flavour and a striking black hue to food to which it’s added, and I love the way the black wafers contrast with the white mousse in this recipe. You can get activated charcoal from pharmacies and health or wholefood stores.

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STALL CRAWL

We celebrate buying fresh produce right at the farm gate, and find that the tradition of the Kiwi honesty box lives on. There's a wee section of road north of Tauranga, between snippets of sea, hills and farmland, that has some hidden gems dispersed around its sideroads.

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STREET CRED

Food on wheels isn’t new – think of the roaming ice-cream van tinkling its way through summer afternoons, or the kerbside kebab-and chips combo sobering up the rowdy crowds after a night out. But a while back, mobile eating became hip and supercool...

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MAKING WEAVES

Jude Huani-Te Uruti had no formal training in weaving, nor did she learn from her mother or grandmother. One day she just cut some kōrari (flax) and starting weaving.

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SHINE ON

Of the current buzzwords, ‘passion’ is tossed around with abandon these days, but when Simon Levy describes his dish of clams as food that “hugs you, just embraces you” it shows that his heart and soul are poured into INATI, the Christchurch restaurant he owns along with his wife, Lisa.

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