Bananas may not be the first thing one thinks of when it comes to exciting fruit, but this is surely because of the simple fact that these days they just seem so common.
This is a dish in which only a few ingredients put together
bring one another alive. The dish is inspired by my life in
Greece and also by chef Simon Hopkinson. Simplicity at its
best.
It's good to see chardonnay is coming back into fashion. I
love a good chardonnay for its mouth-filling citrus or
stonefruit flavours, subtle nutty, buttery or toasty oak, and
its crisp dry finish.
Daniel Pfyl, hospitality management lecturer at Otago
Polytechnic, shares some professional techniques to make your
cooking easier. This month he shows us how to make two types
of muesli and cut a pineapple.
This dish is inspired from my time in Turkey, where you would
eat this dish at room temperature with plenty of good bread.
It is great for using up soft tomatoes.
Pinot gris is the the third-most planted white variety in New
Zealand, and one of the most popular. Often slightly sweet
with an oily texture and hints of pear, it is best served
cold which disguises its sometimes hot, alcoholic finish.
