Her television show The Free Range Cook: Simple Pleasures, which features her home and garden in Wanaka, is to screen on American television network PBS.
‘‘It's really incredibly thrilling that I can be relevant and useful there.''
The free range concept was about empowering people and creating a way for people to feel successful in their lives.
Her message was gaining momentum as more and more people realised cooking was a great way to feel connected, not only to friends and family, but to nature and the world around them.
‘‘It's really fantastic for me as I've been harping on about it for 20 years.''
However, she has not forgotten her Kiwi roots, putting out another summer annual to inspire people to have a go in the kitchen or on the barbecue as the weather starts to warm up.
While her Free Range Cook series of books related to the television series, the annuals were about creating different lifestyles.‘‘If going camping you don't just have to have sausages and bread or next time you barbecue,'' she says. Or why not explore these flavours?''
No-Cook Chocolate Tart
Don't even think about counting calories with this spectacular special-occasion tart!
Prep 20 mins
Serves 12
Ingredients
200g packet plain sweet biscuits, such as super wine
1 tbsp honey
100g butter, melted
200g good-quality dark chocolate
1 cup cream
200g chocolate hazelnut spread, such as Nutella
2 tsp vanilla extract
1 tsp cinnamon
¼ cup roasted hazelnuts, to garnish
Method
Place biscuits in a food processor and whizz to a fine crumb.
Stir honey into hot butter, add to food processor and whizz to evenly combine.
Press firmly into a 23cm springform tart or cake tin to cover the base and 2cm up the sides. Chill while you make the filling.
Place chocolate and cream in a small pot and warm over low heat until chocolate is melted.
Remove from heat and stir in chocolate hazelnut spread, vanilla extract and cinnamon.
Pour into prepared base.
Place hazelnuts in a food processor and whizz to a crumb. Sprinkle over the tart.
Chill for at least 3 hours until set. It will keep for several days in the fridge in a covered container.
● This recipe is extracted from Annabel's new summer annual Annabel Langbein A Free Range Life: Endless Summer (Annabel Langbein Media, $24.95), available from Paper Plus, The Warehouse and all good supermarkets and bookshops.
