Named after the tiger in The Life of Pi... now, this is something unusual. With all the fresh citrus and herbs around in New Zealand’s spring, cooking at home always turns to ceviche. The juice of the ceviche is called ‘leche de tigre’ or ‘tiger’s milk’. In Peru, this juice is drunk the next day as a hangover cure but what I’ve discovered is that it is really exciting when shaken with Venezuelan rum or pisco into a daiquiri or pisco sour. When making the ceviche, I allow it to rest without any onion, strain off the leche de tigre for your cocktail, and then add the onion to the fish. The drink still works with oniony leche de tigre but it is a little more challenging, so best left out for your first attempt.
Recipe Category: Sarah Tuck
I used to be nervous of pan-frying salmon, eschewing this method in favour of flash-roasting, but with this straightforward recipe the result is guaranteed crispy-skinned salmon packed with flavour, and the addition of smoky romesco and a light lemony salad rounds it off beautifully.
Fideua is a little like paella made with pasta such as spaghettini or angel hair pasta snapped into short lengths.
The frittata has a pleasant tangy bite from the olives and manchego – it also pairs well with the allioli served with the fideua (recipe overleaf).
This quantity makes a lot of biscotti but they are addictive dipped into a strong espresso and also make a great hostess gift.
Pineapple lumps are right up there with jandals, gumboots and L&P when it comes to Kiwi classics – and they’re the inspiration for this chocolate-covered, no-bake pineapple cheesecake.