Fresca

Check out my new food writing series

noreply@blogger.com (Anthony McEntee) — Wed, 20 Feb 2013 07:58:00 +0000

While it's been very quiet on the food blog recently there is a reason for this silence! I've been busy providing content for the restaurant review site Menus.co.nz

Over the next 16 weeks I'll be providing reviews of the new series of Masterchef that's airing each Sunday. Be sure to check out my reviews on the Monday and get a former contestants view of the current year's potential graduates.

There's a lot that goes on behind the scenes which can put a different spin on the show and as the series goes on I'll give the NZ public an insight to the pressures and the advantages that come from appearing on NZ's premier reality TV competition.

You can check out my review of the first two episodes here:

Episode 1: Cooks, start your ovens!

Episode 2: The Final 16!

I've also been busy providing quick and easy salad recipes. If you're interesting in a quick and tasty meal be sure to check out these recipes:

Spiced Prawns with Mango and Avocado Salad

Halloumi, Orange and Mint Salad

Caramelised fennel, apple and bacon salad with a lemon honey vinaigrette

noreply@blogger.com (Anthony McEntee) — Sun, 03 Feb 2013 06:16:00 +0000

It’s getting hot out there now and as the heat goes up our desire for heavy, sit down meals goes out the window. Conscious of our beach bodies, or lack thereof, and with a desire to make the most of the sun we start to want dinners that are quick, easy, healthy and with no dishes!

As my high school economics teacher told me supply is intrinsically linked to demand, so in the coming weeks I’ll be giving you a series of simple salad recipes that make the most out of the wonderful array of fresh produce that is currently on offer.

Salads can be much more than just tomatoes, lettuce and cucumber in a bowl – and they don’t need to feel like the shackles of healthy living. Instead, they should be a celebration of strong flavours and fresh produce. Grab a couple of your favourite ingredients, mix together with some of the salad staples then lather on the perfect dressing and you’re sure to be enjoying salads with a smile.

We start things off this week with a fennel-based salad with wonderfully crispy bacon, the sweetness of apple and the crunchy bitterness of well roasted walnuts.

Serves 2
Prep time: 15 minutes
Cook time: 10 minutes

Ingredients

1 small fennel bulb, thinly sliced
½ carrot, cut into thin batons
½ small red onion, sliced
3 rashers streaky bacon
½ cup roasted walnuts (roast in oven at 180 degrees for 5-10 minutes until golden)
½ apple
2 tsp brown sugar
Handful mesclun leaves, or other green leaves
Herbs from the garden (optional)
Lemon honey vinaigrette
3 Tbsp olive oil
2 tsp Dijon
1 tsp honey
1 tsp sherry vinegar
2 tsp lemon juice

First make the dressing. Place the sherry vinegar, lemon juice, mustard and honey in a small bowl then whisk together. Add the olive oil slowly, whisking constantly. Season with a bit of salt and a good kick of pepper (use white if you have it but normal will do). You should have an emulsified concoction which is going to elevate this salad to heaven.

Cook the bacon in a frying pan, with a dash of oil on a medium-high heat until crispy, about 2 minutes either side. Place on paper towels and don’t eat all of it (I know what you’re like). Once cool, slice into little bits of crispy goodness.

Chuck the red onion, fennel and carrot into the bacon fat and sweat for a couple of minutes. Add a little olive oil if necessary. Season with S&P then add the brown sugar, apples, chopped bacon and roasted walnuts.

Cook for a further 2-3 minutes.

To serve put a large handful of mesclun in a bowl, add your garden herbs if you have them. I used basil, lemon balm, and parsley. Put the whole leaves in with the mesclun. This means as you munch through the salad you get big bursts of herby flavour.

Add the dressing to taste and then mix in the other ingredients. Enjoy!

Asparagus Hollandaise Risotto

noreply@blogger.com (Anthony McEntee) — Mon, 31 Oct 2011 08:04:00 +0000

It's a secret obsession of any blogger to be the first one to try something out. It's never as much fun writing creeds of cookery when you know that every one of New Zealand's food blogs have already done the same post as you. With every second person who has elevated themselves from takeaway pizza and a Sunday roast now writing a food blog it can be hard to be original.

So it is that I proudly declare some originality. I have not been able to find the following words in this order on google. Asparagus, Hollandaise, Risotto.

Maybe there's a reason for that. Maybe others have thought this one through, then produced curdled sickly results which could never be mentioned again. Maybe others have thought there is no reason to tarnish a perfectly simple dish with one extra added flavor. Maybe others are considering their waists and refuse to indulge their midweek risotto in a little bit of naughtiness.

And so it is that I am prepared to sacrifice my cooking dignity, my waistline, and my tastebuds to this experiment. In truth I only have the last of that trio in tact so there's not much to lose.

The inspiration came from the new season Asparagus which most foodies are very partial too. The kind of delight that vegetable purists would say to leave alone. Season it and then grace it with a bit of butter. That's it. I am very fond of 'naked' Asparagus, however it isn't that substantial is it?

I needed something to fill it out and my mind could not get away from Hollandaise sauce. If you've never made your own Hollandaise you really must give it a go. After a few attempts you'll have it down pat and it's one of those sauces that just can't be replicated by any of the bottled varieties. Silky and buttery with just a little hint of tang a good Hollandaise will envelop and ooze over whatever it adorns.

The most alarming aspect of attempting this yourself will be that you will now know the contents of that delicious sauce you've been having over your eggs every time you head to the local cafe. It's hard to feel guilt free when the evidence is right in front of you.

It has a reputation of being temperamental. Seizing or curdling without warning. And that's where the practice comes in. Take things slow and you'll soon get the feel for it. The trick is to ensure that the clarified butter is whisked in bit by bit, waiting for the last lot to emulsify, before adding any more.

As an experienced sauce man I can knock out a Hollandaise in around 15 minutes but you should give yourself twice that if you're new to the technique.

Now this recipe comes in two parts. The sauce, and the Risotto. Each has it's uses on it's own. You can prepare the Hollandaise first and put to one side while you then get stuck into the Risotto.

Asparagus, Hollandaise Risotto

Prep Time: 15 minutes

Cook Time: 60 minutes

Serves: 4-6

Hollandaise Sauce

1 Tbsp white wine vinegar

1 Tbsp water

4 lightly crushed whole peppercorns

2 egg yolks

120g unsalted butter, clarified.

1 Tbsp Lemon Juice.

pinch of cayenne pepper.

To clarify the butter cut into small cubes and then put into a saucepan. Heat gently until the milk solids (white, frothy bits) start to separate from the fat (clear yellow liquid). Carefully pour the clear liquid into a pouring jug and put to one side.
In a small saucepan place the vinegar, water, and peppercorns and put on a low heat. Bring to the boil, it will only take a minute. Reduce the volume by half.
Remove from the heat, strain the liquid into a heatproof glass bowl and then leave to cool.
Add the egg yolks to the liquid and whisk together.
Place the bowl over a saucepan of simmering water where the base of the bowl is just above, but not touching, the water. Whisk the mixture for 5-6 minutes until it thickens and s ribbon-like, creamy, and smooth in texture.
Take the bowl off the heat and then place on a folded tea towel, which will prevent it moving. You are going to need your hands for other things! Slowly add the clarified butter pouring it into the mixture in a thin stream and whisking until the sauce is thick and glossy. This is the part to take extra care with! I would only add a Tbsp at a time to start so you can see the actual change that occurs as you mix in the butter. Once you're confident you can start to add more at a time.
Next is the seasoning. Lemon juice, salt, a dash of cayenne pepper and some white pepper. Taste and adjust, taste and adjust. If you get it just right it should give you shivers down the spine!

The Risotto

600 ml Chicken/Vege Stock

1/4 cup wine

100g Aborio Rice

1/2 onion choped finely

2 Tbsp Butter

1 Tbsp Olive Oil

1 bunch Asparagus

1/2 cup frozen peas

Place the stock in a medium saucepan and put onto a medium heat. You want the stock to be simmering, but not boiling for when you add it to the risotto.
Melt the butter and the olive oil in a larger saucepan. Add the onion and gently sweat for a few minutes on a medium heat. Add the aborio rice and cook for a further 2-3 minutes. You want to toast the rice in the oil. It should start to go opaque. Add the wine and let it cook off.
Add the stock 1/3 cup at a time, stirring frequently until the stock has absorbed and then repeating that process until the rice is al dente This should take about 20 minutes. Remove the Risotto from the heat.
Cut the woody ends off your Asparagus and peel off any woody nodules. Place the Asparagus and the frozen peas into a saucepan of boiling water and cook for 3-4 minutes until the Asparagus are tender but still have some bite.
Drain then combine the vegetables with the Risotto. Add half the Hollandaise to the Risotto and mix together. Serve the Risotto and then finish by spooning over some more of the Hollandaise.
The result is extraordinarily decadent. So much so that in future I might limit myself to starter portions! The above would make about 6 smaller portions which would go down a treat. Just make sure you don't have anyone on a diet coming round!

The Perfect Cracker?

noreply@blogger.com (Anthony McEntee) — Sat, 22 Oct 2011 22:17:00 +0000

So Masterchef Australia is nearing finals week! And TVNZ have kicked out the institution that is Coronation St to make way for it. It goes to show what a great program the Australian version of the cooking franchise is. Without doubt it sets the benchmark for being a true amateur-come-professional reality cookery program.

The way the Australian judges, and their guests, mentor the contestants from keen enthusiasts into all consuming chef extraordinaires is truly a sight to behold, and to be honest, something I am extremely jealous of! Especially when guest chefs such as Heston Blumenthal and Thomas Keller show up!

It's going to be really interesting to catch the last few weeks and see who comes out on top. I couldn't really pick it from here. I think Michael is probably the most all round talented contestant left. Dani and Ellie would have had huge odds on being champ at the start of the show but they've come so far they could now go all the way!

Of course there's a lot of interest in who might win another competition which is going on at the moment. Namely the Rugby World Cup. Weekends are turning into very social affairs with friends and family coming around to share in the joy/commiseration of our respective teams triumphs and tribulations in the cup.

I have complete faith in the All Blacks. Complete non wavering faith. The same faith I had in 2007. And 2003. And.....you get the picture. Tonight sees them take on their bogey team and everyone has written off the French. In my eyes we've got a better chance than ever to take the cup but it's one game of rugby, and there can always be two winners in any game of rugby.

Of course having guests around all the time means feeding them too. Hence there seems to have been a constant supply of cheese and crackers and chips and dips.

My new favorite thing. A cracking cracker.

Recently my Aunty bought round some 180 degrees Walnut, Oat Crackers and I haven't been able to get enough of them since. If you're looking for the perfect cracker to highlight a tasty cheese then these are the ones. Buttery and crunchy with just a hint of walnut flavor they are the perfect base for a creamy Camembert or a bold blue. If you want a real moment get some Kikorangi blue and a late harvest reisling, lock the door, turn the phone off and put some Rick Stein on. Bliss.

Having watched a Rick Stein marathon I had run out of cheese and needed to search the fridge for something else to add to my favorite new found flavor platform.

Smoked Salmon and Watercress Crackers

Watercress Oil

2 Tbsp Lemon Juice
Handful of Watercress Chopped Finely
3 Tbsp EV Olive Oil
1/4 tsp Dijon Mustard
1/4 tsp Honey
Seasoning.

180 Degrees Walnut Oat Crackers
Smoked Salmon
Kiwi Onion Dip or substitute with creme fraiche, sour cream or another dip.

In a mortar and pestle whisk together the honey, mustard and lemon juice. Add the watercress and pound it together, extracting all the flavor. Slowly whisk in the EV Olive Oil and then season to taste.

Cut your smoked salmon into pieces about 3 x 8 cm.

Place the salmon on top of the cracker then put a dollop of dip, creme fraiche or sour cream in the middle of the salmon. You could ever attempt a quenelle if you're being fancy!

Wrap the salmon round the dip and then top with a drizzle of watercress.

Sit back, scoff happily and cheer on the All Blacks. Tomorrow is going to be a long way away.

Pumpkin, Spinach and Ricotta Open Lasagna with Sage and Butter sauce...

noreply@blogger.com (Anthony McEntee) — Wed, 12 Oct 2011 06:33:00 +0000

Are vegetarians wealthy? They don't buy meat, which is always the most expensive thing on my shopping list. They probably don't buy leather, meaning expensive clothes and cars are out. They probably grow a lot of their own food. I imagine they don't eat out much as well due to the limitations forced on them by carnivorous chefs. Am I being a bit too sterotypical? Should I stop talking about them like a mythical creature?

Apparently only 3% of the western world is Vegetarian. So in the interests of being representive of society at least 3 in every 100 posts on this blog must be Vegetarian!

The V word is one that can scare some. I've never understood why. I'm as big a meat eater as the next person but I also follow the philosophy that if it tastes good it should be celebrated. I celebrate often.

Besides, sometimes you get that lethargic 'I've consumed too many carcasses for one week' feeling and a good shot of vegetables is just what is needed!

The below dish is one which wouldn't really fall into the healthy section, although it certainly fits into the tasty one! Sweet pumpkin mash, caramalized onions, iron rich spinach and creamy ricotta are layered between fresh pasta sheets and then topped with a sage and pine nut butter to make a delicious offering that will persuade at least 3 in every 100 people to let Bambi live another week.

Pumpkin, Spinach and Ricotta Open Lasagna with a Sage and Pine Nut Butter sauce

Serves 2

Prep and Cook Time: 60 minutes

This dish involves getting all the components together and then putting it together at the end. Try to get your timings right to ensure everything is still warm.

1kg Pumpkin
30g Butter
Fresh Pasta Sheets
3/4 cup Ricotta
Spinach
1/4 cup Pine Nuts
A few Sage leaves ( I used 10 small ones)
1/2 Red Onion
1 Tbsp Brown Sugar
1 Tbsp Balsamic Vinegar
Olive Oil
Parmesan shavings
Crispy sage leaves (whole leaves cooked for 10 seconds in hot oil) [optional]

Turn your oven onto about 200 degrees C.
Skin and De-seed your pumpkin then chop into chunks about 4x4cm. Cover in 2 Tbsp Olive oil and season then place in an oven tray lined with baking paper. Chuck in the oven and cook for about 40 minutes, turning once.
While that's cooking cut the onion into slices and put in a cold pan with 1tbsp Olive Oil. Cook on a low heat for 15 minutes, stirring often so it doesn't color too much. Mix in the balsamic vinegar and brown sugar, season, and then cook for a further 5 minutes.
Using either a ramekin dish or pastry rings about 9cm wide cut 8 circles of pasta out of the sheets.

Place the pine nuts in a small roasting dish and roast until nice and toasted. Be careful not to burn them. It should take only 2-4 minutes.
Cook the spinach as per packet instructions. I used frozen spinach but fresh works even better. Ensure that you let the spinach drain and squeeze out that extra moisture.
Remove the cooked pumpkin from the oven and place into a medium sized saucepan. Mash magnificently. Add a small knob of the butter and 1/4 cup of the ricotta. Place on a low heat stirring constantly until the mash is smooth and thick. Mix in half of the pine nuts to give some texture to the dish.
Melt the remaining butter in a frying pan then add the chopped sage leaves Cook on a medium heat until the butter lets off a wonderful nutty aroma and goes slightly brown. Add the remaining pine nuts and remove from the heat.

At the last minute cook your pasta. As it's fresh pasta it will only take between 3-4 minutes. Cook the rounds in plenty of boiling salted water. When al dente drain the pasta well.
Construct!!! This is where all the parts become one. Do with finesse if you have guests. Do quickly if you are hungry. Layer your cooked concoctions in this order. Pasta, Pumpkin, Caramalized Onions, Pasta, Spinach, Ricotta, Pasta, Pumpkin, Pasta. Top with a bit of the Caramalized Onion, some shavings of parmesan and some crispy sage leaves. Drizzle the sage and pine nut butter over the lasagna and around the plate.

And after all that the only thing left to do will be to ring your local butcher and tell him why you aren't coming round so often anymore.

Number 5 is alive!! - Restaurant Review

noreply@blogger.com (Anthony McEntee) — Sat, 08 Oct 2011 23:30:00 +0000

Number 5

5 City Rd (behind the Langham)
Auckland City

Ph: 09 309 9273

7.5/10

I'm sure I'm not alone in feeling frustrated by the sudden influx of group buying sites infiltrating the market. Frustrating they are because they promise to deliver you something cheap. The bargain hunter in me cannot ignore the potential opportunity to pick up a bargain.

Signed up to nigh on nine million emails a day it seems I am forever deleting promises of amazing deals, days after they've even expired.

However, every now and then a golden nugget comes along. A reputable business with a name you can trust offering a true deal which cannot be missed. Such it was with Number 5 restaurant in City Rd. The deal was 2 for 1 on the $99, five course, degustation menu.

Number 5 was appealing in two ways. Firstly it has a reputation as being a provider of fine food in an elegant setting. Secondly it's name is shared by my favorite of movie characters. Yes I am a big kid at heart and any reference to the Short Circuit movies has me weak at the knees:

We excitedly booked ourselves in for a Tuesday night. 5 course Tuesday? Yep. A bit wild. No Shortland St this evening!

We were welcomed into a quiet dining room by the lovely waiting staff. It's a really inviting space to dine. Intimately sized but not too crowded. An ornate fireplace and chandeliers combine with well chosen fabrics and colors to make the place feel fancy, but inviting. There is a sense that they are trying to create a feel of opulence and it does seem a little like the type of place where you may have to question which fork to use. However the friendly staff counter this with their warm persona.

We're quickly shown through the five course menu and my mouth is watering. I feel like I'm going to have to make excuses when we pull out our 2 for 1 voucher because it truly is a bargain.

DEGUSTATION MENU

TEMPURA PRAWNS
SHELLFISH BISQUE, ROUILLE

*****
LOIN OF VENISON TARTARE
JUNIPER SALT, FREE RANGE HEN’S YOLK

*****
LIMONCELLO SORBET

*****
SEARED DUCK BREAST, CONFIT DUCK LEG
BROAD BEAN FRICASSE, FONDANT POTATO

*****
CHOCOLATE RASPBERRY FONDANT
RASPBERRY RIPPLE ICE CREAM

Matching wines are available for $55 extra per person and as the restaurant is quite noted for it's wine list it is definitely worth considering that extra embellishment. However as we're both driving home we decide to go with just a couple of the recommendations.

As it's a school night we quickly tuck in and the first course arrives. The flavors are adequate and I'm quickly asking for some bread to sop up the bisque. The tempura batter is more like a beer batter although I think the dish is better for it. It's matched wonderfully with the 36 bottles Central Otago Pinot Gris. A quite strong drop that shows that NZ Pinot Gris does not have to always be the light bodied variety.

Following this is the venison loin tartare. It's topped with a raw egg yolk. A hen's yolk to be as precise as the menu. Sometimes clarification can go overboard but I am thrilled they've chosen the hen's yolk as opposed to....? It's perfectly seasoned with juniper salt and capers and served with crispy toast. It's yum. Perfectly seasoned to highlight the beautifully tender venison. It is fresh and invigorating. Again it is wonderfully paired with a very fruity Pinot Noir.

Our third 'course' is a limoncello sorbet. Not so much a course as a menu filler, however they could give me a tub of the stuff to take home if they like! It possessed a beautiful balance of tart and sweet.

By this time the fact it was Tuesday was starting to hit home. We're going to have a full belly after this lot!

Fourth course was one I was very much looking forward to. Seared duck breast and confit leg served on a fricassee of broad beans and peas with potato fondant. It screamed French Bistro and is the type of food I love to cook. The duck was cooked well, with the confit leg shredded and incorporated into the fricassee. As it happens the potato fondant was cut so small that its flavor got lost in the fricassee and it became merely a texture. It was a well constructed dish however it needed maybe one extra flavor or one extra piece of wow to bring it up to fine dining standards.

Our we can't eat anymore but we will dish was the dessert. Raspberry Chocolate Fondant served with Raspberry Ripple ice cream and a chocolate chip tuille. It's one of those moments of undeniable dining room joy when you slice through a hot chocolate fondant to see a slowly exuding richness of goo flowing onto the plate. And this dish didn't disappoint. It became a pleasurable pain as we paused for minutes between each mouthful hoping our tummies would work overtime to make a little extra space for another go at the joyful offering.

The chef had managed to infuse the fondant with a fantastic raspberry flavour, yet the texture of the pudding was smooth and delectable. Not wanting to miss a possible technique I find out from the staff that freeze dried raspberries are ground up into a powder and then incorporated into the fondant batter.

I briefly encountered freeze dried fruits in the Masterchef kitchen. You can purchase them from Sous Chef. Quite pricey for the home kitchen but if you want to give a dinner party dish a real wow factor they're worth considering.

All in all Number 5 was a very pleasurable dining experience. I really enjoyed the setting and the food. Three dishes out of the five were standouts. It seems like a dependable place. Really good food and a fantastic wine list in a fine dining setting with warm and friendly waiting staff. What more could you ask for?

Another 2 for 1 voucher perhaps? Yes Please!

Back with a

noreply@blogger.com (Anthony McEntee) — Thu, 06 Oct 2011 09:15:00 +0000

Light switch.........on. I know there is an oven in here somewhere.

There are certain lessons you can only learn with age. Certain tricks which only Mother Time will divulge to you. Sometimes when you saturate yourself in something you wind up drowning.

Ever since setting foot in a magical world of make believe cookery my mind became obsessed by food. A steady flame of intrigue was doused in a petrol of potential as fanciful dreams became real life experiences for me to live and breathe.

And then, like being at the end of a 10 course degustation menu, my stomach and mind could take no more. Full to the brim with ideas and thoughts about food an uneasy malaise took over as I vacated the kitchen and distanced myself from my frying pan.

Too much of a good thing........

Well as it turns out the above is all rubbish. So here I am. Back again to share my love of food. After spending far too many late nights trying to remember if I poured a 1/4 cup or a 1/2 cup of wine into that sauce, or whether I added any extra seasoning, I decided I needed a break......but it couldn't last. You can never deny yourself that which you truly love.

The last few months have seen me out and about enjoying the inspiration and creation of others. Some weeks ago was The Food Show in Auckland. A veritable mosh pit of foodies bouncing to the rhythm of tiny samples of wine and the Heller's sausage and bacon stand (honestly I've never seen a free food scrum like it!). It was a day of good food and good wine. A few of the products I found really excited me and you'll see them in my next few recipes. Along with much consuming there was also a lot of learning and I managed to catch a few professional prodigy chefs saying a few words too!

Celebrity Chef!


Always cooks with love this one

More recently was a pleasant surprise from my Wife. A weekend away to the Coromandel to attend the Whitianga Scallop Festival. Intended as a celebration of the start of scallop season it wound up as more of a celebration of the local vineyards but was a great trip away. thoroughly enjoyed by the both of us.

Paella for 100 anyone?


Yes Please!!!!


Slipper Lobsters....Like eating little aliens. Ripley?!?!?


Nothing like putting on a good smile if you need to shift some bird balls


Another reason to visit the Coromandel....

Sandwiched in between was perhaps my most pressured cooking experience since being on the Masterchef show. Cooking a 3 course meal for my Mum's seventieth birthday with 18 guests. It was a magnificent occasion and something I was so honored to treat my family to. Many hadn't even known I had this cooking obsession until they saw me on the show. Here's the menu I cooked:

Starter

Smoked Salmon and Potato Cake Stack. Poached Quail Egg with Wasabi Mayonnaise and Tomato Chipotle Butter.

Main

Crispy Pork Belly with Parsnip Puree, Braised Fennel, Apple and Fig Compote and a Thyme Jus.

Dessert

Coconut, Lime and Ginger Cake. Cardomon Panna Cotta. Bourbon scented Caramalized Mango and A Vanilla, Cardomon Syrup.

My two brothers helped me prep all day and we knocked out every course in a combined and orderly fashion. Probably the first time you could ever say that if all us siblings were involved! It really was a true family celebration and something I am still immensely proud of. Happy Birthday Mum!

Mum has allowed me to share these recipes with anyone else who feels like treating someone special to a fancy meal and these will be on the site shortly. I also have a review of Number 5 restaurant in the city and a beautiful vegetarian lasagna recipe. Sometimes when you saturate yourself in something you wind up drowning.

It's good to be back.

Raymond Blanc - A Cake and a Memory

noreply@blogger.com (Anthony McEntee) — Wed, 22 Jun 2011 05:45:00 +0000

If your life was to be put into a book. If from the moment you were born to the moment you are now was penned in an enjoyable prose which page would you turn to first? Which time in your life would you most like to recall? To read all about it as if you where someone looking in. Moments such as Weddings and arrivals of the first born would spring to the minds of many of us I'm sure.


Outside the restaurant at Le Manoir

One chapter that would be pretty high on a list of must read bits from my own life would be my 30th birthday party. Life seemed to change when I hit 30. Suddenly I became of the opinion that I've been on this planet long enough to actually know what I'm talking about. I'm not sure that anyone else thought that way though!

Without question the most memorable part of my 30th birthday was a surprise weekend away. My wife and I had started to develop a tendency for blowing our meager savings on the ultimate in fine dining. On these eating escapades I would be like a bright eyed child on the night before Christmas, eager beyond words and precariously excited by all who walked past our table. 'What are they doing? Oh that's pretty. Mmmm what is that smell? Did you see that dessert? Oh my gosh I can't wait for dessert.'

Picking up on this my wife treated the two of us to 2 nights at Le Manoir Aux Quart Saison. Raymond Blanc's countryside retreat in Oxfordshire, England, which is both a 2 Michelin star restaurant and a five star bed and breakfast. It is the epitome of indulgence. Huge ornately decorated rooms, with all the luxuries you can imagine. A world famous restaurant that serves classic french cuisine. The largest vegetable garden you have ever seen where Raymond's dedicated team grow as many things as they can for use in the restaurant kitchen. Beautiful grounds to walk around and relax before dinner. A wine list and a menu which would make any foodie weak at the knees. Heaven.

Just part of the most impressive vegetable garden I've ever seen!

When guided to our room we were asked if we would like some tea and cake. Being where we were it would have been foolish to turn down any food on offer so we accepted gratefully. The cake that arrived was a moist and delicious lemon cake. Tangy with citrus bite and covered in a decadently sweet glaze it was a great first or many magnificent mouthfuls that weekend.

Watching Food TV last Monday I saw none other than Raymond Blanc exclaiming how we should all get into baking. And to demonstrate he cooked that very lemon cake. I watched it through with a grin from ear to ear. Recalling the joy that was my 30th birthday present from my lovely wife. I also thought this must be shared with all!

I'm not a baker. In fact far from it. When work holds morning teas I get away with cooking savories such as a nice quiche or going all sweet with a good tart. Loathed will I be if I have to actually put a cake together! Well the good news with this baked delight is that it requires almost no skill at all! Simply put the ingredients together, chuck it in the oven and then jazz it up with a few extra touches.

Raymond Blanc's Lemon Cake

courtesy of Raymond Blanc's Kitchen Secrets, Monday 8.30pm, Food TV

Nothing like a freshly baked cake

Ingredients

280g plain Flour

1/2 tsp Baking Powder

300g Caster Sugar

5 Eggs

Juice and Zest of 3 Lemons

140g Cream

80g Melted Butter

2 Tbsp Rum

50g Apricot Jam or Maramlade

3 Tbsp Lemon Juice

150g Icing Sugar

Method

1. In a large bowl put the eggs, sugar, zest and juice of the 3 lemons, double cream, and melted butter. Whisk well to combine.
2. Add the Rum and whisk again.
3. Add the sifted flour and baking powder. Whisk vigorously to create a thick, smooth batter.

The batter should be thick enough that the whisk leaves a trail.

4. Pour the batter into a baking tin lined with baking paper. I used a 30cm loaf tin.

5. Place in an oven at 180 degrees C for 50-60 minutes.
6. Test it is cooked by stabbing with a skewer. If the skewer comes out clean then the cake is ready.
7. Remove from the tin and leave to cool for a few minutes on a wire rack.
8. Heat the Apricot/Marmalade Jam gently in a saucepan. When warm and viscous use a pastry brush to coat the lemon cake with the jam.
9. Make the Lemon icing by adding the Icing Sugar and the Lemon Juice together in a saucepan and heat gently while stirring until you have thick icing (about 3-5 minutes).
10. Coat the cake with the Lemon Icing using the pastry brush. Leave to cool and then cut a huge slice and enjoy with a cup of earl grey tea.

Where's that cup of tea?

Land of the Rising Star - Cocoro - Restaurant Review

noreply@blogger.com (Anthony McEntee) — Wed, 15 Jun 2011 06:56:00 +0000

Recently Metro held it's annual review of the Top 50 Auckland Restaurants. The awards are designed as a show and tell of the best cuisine that New Zealand's largest city has to offer. Often the list contains the evergreen enterprises. Those restaurants that have always been the stand out performers, such as The French Cafe and The Grove. Now and again the list will also contain a new, rising star.

Hard at work in a well designed kitchen

This year's new star was Cocoro, a recent addition to the Ponsonby dining scene. Luckily for them the awards were held in Auckland, otherwise they may have needed to pay for excess baggage on the flight home. Overall the restaurant walked away with 3 Top Honors. Two for the Restaurant and one for the Chef/Owner, Makoto Tokuyama, who was awarded Restaurant Personality of the Year.

Cocoro describes itself as New Japanese Cuisine. It's a cuisine that has come a long way in the last five years. Tokyo now places itself as one of the culinary meccas of the world, with more Michelin star kitchens than Paris. Of course this is helped by the sheer monstrosity of the mega metropolis and the incredible wealth that is there but none-the-less there has been a definite advance in the appreciation of the skills, the application, and the flavors that top Japanese chefs are now bringing towards the concept of modern cuisine.

The popularity of Fusion cuisine in decades past allowed the introduction of the flavors of Japan onto the western palate. Ingredients such as Miso, Yuzu, Sake, Mirin and Black Sesame all became identifiable with your standard diner. Japanese cuisine has now gone past that idea of fusion and it is starting to demonstrate it's true reportoire. Cocoro goes a long way to proving that there is more than Chicken Teriyaki and California Rolls on offer.

The restaurant is a very stylish room. A small number of well positioned tables line each side of the restaurant while an impressively imposing Makrakapa table, large enough for 20, adorns the middle. Slat walls and minimal decorations create a precisely relaxed feel. Whish is appropriate to the dining style on offer, exact but enjoyable. We have little hesitation in choosing the degustation menu. With six courses priced at $80 it has to be one of the best value degusations on offer in Auckland.

The first course comes served in a persimmon. Snapper marinated with a Yuzu-Miso sauce and combined with the persimmon to give a delightfully sweet dish. The snapper, being cooked by the marinade only, is delicate on the tongue and works wonderfully with the sweet persimmon and the sour sauce. We're off to a good start.

The next course typifies the joy that Cocoro can deliver. And it's one of those moments that you can have only once. *Spoiler Alert* The waiter brings out four tower style boxes, which he cheekily calls our mystery box, every Masterchef contestants most hated of words. The top is lifted to reveal a Te Matuku Bay Oyster delicately decorated with Ponzu Vinegar, Ginger and Chive. It is presented as if it is on a throne and gives a great sense of theatrics to the meal. Th tower is then folded open to reveal two hidden layers with further treats. Akaroa Salmon Sashimi of the highest quality and a Bluefin Tuna Nigri which earns it's place as the best single piece of Sushi I have ever eaten.

But wait.....there's more

The Mystery Box revealed.

The fish course has a pan fried fillet of Warehou served on Tempura battered Eggplant with a sweet Yuzu-Miso Sauce. The fish is slightly overcooked and the eggplant comes in rather large pieces, resulting in a mushy texture, rather than that wonderful crispness you expect when you see the word Tempura. The sauce however is divine.

Our main course is a duck confit which has been slow cooked at 60 deg C in duck fat and then finished on a charcoal grill. The slow cooking results in melt in your mouth meat and the charcoal flavor of the crispy skin is a delightful touch. It is served beautifully with two types of fig along with two contrasting sauces. A sweet Nori sauce and a salty Miso and Sesame sauce. It's a great marriage of flavors and my only regret is that it has disappeared in six exuberant mouthfuls.

Decorated Duck

We are then offered an extra course of Buckwheat noodles in a Miso broth. We are perhaps a bit keen in getting this as already we are filling up and the idea of what is essentially a lunch sized noodle soup after already consuming five courses was perhaps due to us not wanting to miss out on anything exciting, rather than needing more sustenance. For the record the dish is tasty, but it isn't exciting.

Dessert, which can always be a scary concept in an Asian restaurant, consists of a black sesame creme brûlée, that is the definition of fusion cuisine, a particularly refreshing green tea miso and vanilla ice cream and a valrhona chocolate fondue. I wind up creating my own ice cream sundae with the components and leaving some rather forgettable additions such as the chocolate and sweet bean cake.

To finish the adventure Chef Tokuyama himself comes to deliver a refreshing granita of plum wine, mandarin and mint which whisks away any thoughts of over consumed lethargy and leaves our palates clean and excited. As we tell him of our favorite parts of his menu it is obvious that he loves what he does and like all good chefs he has a real passion for the origin of the food and the quality that he puts on the plate. Our meal has been a classic demonstration of using quality ingredients, sourced with care, in an exciting and innovative way.

The service was exceptional and food was almost the same. We entered the room with two non sake drinkers and one who wouldn't eat raw fish or anything weird. We left as four people converted. Converted to Cocoro. If you like a bit of adventure in your food and appreciate good aesthetics then this is the place for you.

Cocoro

Ph:09 360 0927
56A Brown St, Ponsonby
Website

Cost $100pp for degustation menus, Sake and Wine.

Food: 8/10
Atmosphere: 8/10
Service: 10/10
Price: 8/10

Overall: 8/10 Essential Dining

Fennel spiced Chicken served with Spinach, Tortilla and Paprika Oil

noreply@blogger.com (Anthony McEntee) — Sat, 11 Jun 2011 04:46:00 +0000

During my time in the Masterchef house I learned quite a few things in the kitchen. In fact all of the contestants got caught up in this exponential learning curve of cuisine. Knowledge piled on knowledge. Hour after hour. Day after day. It's probably also no surprise that being surrounded by a number of intensely passionate foodies lead to a few worthwhile cooking demonstrations! Simple meals would quickly evolve into five course extravaganzas as we vied with each other to shoe our true passion for food.

It was one sunny evening that we returned home to fire up the BBQ that the kitchen Ninja, Michael, pulled out this amazing marinade for some succulent chicken. Pulling together Smoked Paprika, Fennel, Garlic and Lemon juice it was a fantastically flavorful marinade. That marinade formed the inspiration of this dish.

Served on a bed of spinach the chicken is paired with a perfectly petite individual Tortilla, or Spanish omlette. And to tie it all together the dish is decorated with some easy peasy paprika oil and some sauteed capsicum and red onion.

This is the type of dish you can easily serve for a fancy lunch when you've got some friends coming over. Simply prep all your ingredients including the oil, have the tortillas ready to put in the oven, and then finish it once you've all caught up on the week's gossip and are ready for some food.

Fennel spiced Chicken served with Spinach, Tortilla and Paprika Oil

Serves 2

Prep Time 15 min

Cook Time 35 min

Ingredients

2 chicken thighs boned (preferably as fast as this guy can with his Whizard trimmer)

Marinade

3 Tbsp Olive Oil

Juice of 1/2 a lemon

2 Garlic cloves, crushed

1tsp Fennel seeds

1tsp Paprika

1/2 tsp Chilli powder

Large Pinch Pepper

150g Potato, peeled

2 Eggs

2 Tbsp cream

20g Butter

2 Medium sized dariole moulds or ramekins

100g Spinach leaves

1 Tbsp Butter

Dash of Olive Oil

1/2 Red Capsicum

1/2 Yellow Capsicum

1/2 Red Onion

1 Tbsp Olive Oil

1 tsp Paprika

Dash of Tabasco sauce


Fresh, Colorful, Tasty

Method

1. First you need to Marinade your chicken. Fry the fennel seeds in a dry pan for 1 minute until fragrant. Crush the seeds in a mortar and pestle. Add to a shallow bowl along with all the other marinade ingredients and mix well. Cut slits in the thicker parts of the thighs and try to flatten it until the chicken is an even thickness.This will allow the marinade to penetrate the meat and also make it easier to cook evenly.
2. Add the chicken to the marinade, ensuring the meat is nicely coated, then place in the fridge for at least an hour but preferably overnight.
3. Slice the peeled potatoes in half and then cut them into slices about 5mm thick. Place in a saucepan cover with cold water and then bring to the boil. Salt the water once boiled and leave the Potatoes to cook for about 8-10 min, until they are tender, but not quite done. Drain and leave to cool.

4. Grease four ramekins or dariole moulds then layer the slices of potato into the mould. Half way to the top season the potatoes, then continue layering.
5. Whisk together the egg and cream, then season. Pour the egg mixture into the moulds covering the Potato.
6. Place a small bit of butter on top of the mix and then place them in the oven for about 20 minutes until golden and the egg has cooked through.
7. Season the chicken thighs with salt and then fry on a medium heat for about 12-15 minutes, turning once until cooked all the way through. Leave to rest for a few minutes.

8. Dice the onion and capsicum into small pieces. Place into a hot frying pan with 1 Tbsp Olive oil and cook for about 5 minutes. Place to the side.
9. In the same pan add the 1 Tbsp remaining Olive Oil along with the Paprika and the Tabasco. Heat gently for 2 minutes and mix well. Remove from the heat.
10. In a large saucepan melt 1 Tbsp butter and a dash of olive oil. Add the spinach and then cover with a lid. After about 2 min the spinach should have wilted. Season and stir to combine. Put the spinach in a colander allowing the excess water to drain.
11. To serve place the spinach on the plate. Cut the chicken thigh in half and place on top of the spinach. Run a knife around the cooked Tortilla and remove from the mould onto the dish. Dress the plate with the paprika oil and then decorate with the capsicum onion mix. Enjoy.

Tales from the Soup Kitchen- Le Classique - French Onion Soup.

noreply@blogger.com (Anthony McEntee) — Wed, 08 Jun 2011 06:48:00 +0000

Ahhhhh. Soup. Comforting, rewarding and potentially healthy. There is nothing quite as soothing on a chilly winter evening than wrapping up in a blanket, putting on a DVD and grasping hold of a big bowl of your favorite soup. Requiring little effort to chew, and even less to cook it is also a great meal for those of us watching our bank balances or those of us watching our weight. Those two criteria of course account for most of us, except Sumo wrestlers. They're very well paid.

However even the Sumo wrestlers would find it tough to turn down this particular offering of French Onion Soup.

A gamechanger of a dish it is the type of meal that demonstrates that as long as you cook it well you can make anything taste good. Even a bowl of Onions. Of course it would take the arrogance of a Frenchman to come up with something so audacious. A rich sweet soup topped with grilled bread covered in cheese. It doesn't get much better than that.

People will turn their nose at the idea of eating onions however it is likely their turned snouts have never smelt a truly sweet, well caramelized onion soup. The key to getting it good enough for Phillipe to stay for some fromage is to use as good a stock as you can afford (or make). It is also essential to caramelize the onions so that the finished dish winds up sweet. Caramelizing onions involves cooking them low and slow and stirring frequently to ensure they don't burn. You will see your onions go through a change in colour from White-Translucent-Light Yellow-Light Brown. Then, and only then, you are ready to add the stock and start cooking down your quick food ticket to gay paris

Onions 10 minutes in. Translucent, but not enough color yet!

30 minutes in. Notice the light brown colour without any actual black, which would cause bitterness.

French Onion Soup Recipe

Serves 3

Prep Time 10 min

Cooking Time 1 hr

Ingredients

750g Onions, about seven small or 4-5 Large. White, Red or a mixture works well.

2 Garlic Cloves

2 Tbsp Olive Oil

3 sprigs Thyme, leaves removed

2 Tbsp Brandy

1 Tbsp Flour

500ml Beef Stock

250ml Water

2 Bay leaves

(for a lighter flavor replace the beef stock and water with 3 cups of chicken stock)

4 slices Inch thick French bread.

100-150g Gruyere Cheese

 Method

1. Chop your onions in half then into thin slices. Wear swimming goggles if you want to avoid some tears.
2. Place 2 Tbsp Olive Oil in a large cold pan and then add the onions. Cook gently for 30-40 minutes, stirring frequently, until caramelized.
3. Add the garlic. Cook for a further 2 minutes. Add the Brandy and Thyme. Reduce the brandy right down.
4. Add the flour, stir and cook for a further 2 minutes.
5. Add the stock, water and bay leaves. Stir to combine.
6. Cook for a further 20 minutes on a gentle simmer.
7. When the soup is almost ready place your sliced bread onto an oven tray and drizzle over some olive oil. Place under a hot grill and toast both sides of the bread until golden.
8. Drown the bread in a thick covering of Gruyere cheese and then put under the grill again to melt the cheese. (if you have oven proof soup bowls then divide the soup, place the bread and cheese on top, then put under the grill for that authentic look).
9. Serve the soup with the toasted bread and cheese on top. Sit down and savor that sweet caramel flavor from the onions, combined with that rich taste from the stock.

Soljans Winery and Cafe

noreply@blogger.com (Anthony McEntee) — Mon, 06 Jun 2011 01:10:00 +0000

West Auckland. Land of the long haired bourbon drinking folk, adorned in black with the sounds of the Eagles and Metallica drifting from their stolen stereos. The emergence of Outrageous Fortune as one of the country's favorite TV shows has only gone to cement the idea that West Aucklanders are cut from a rough type of cloth.

Of course before all this West Auckland was famous for other things. It's wine being one of them. Populated by immigrants from the Adriatic these people bought with them both their possessions, their hopes, and their love for producing wine. Lincoln Rd, the arterial hub of the west, was once awash with vines.

Urban development and the need for more shopping malls saw this change as land became more valuable and the need for a winery to have locally grown grapes diminished. Luckily for us, one of these westie wineries hasn't moved too far.

10 minutes down State Highway 16, before you come to Kumeu, is Soljans Winery and Cafe. Standing at the gateway to the wine country of Kumeu it is not only a great place to sample some nice wine but also to sample some pretty tasty food.

Having relocated here in 2002 it is now a well settled enterprise which attracts both the tourists on the wine trails as well as the locals looking for a relaxing meal. Described as a Cafe it certainly looks that way. But do not fret. Your trip out west will not be in vain. Once you receive the menu you will see that it is more than muffins, pre-made sandwiches and carrot cake on offer. In fact, for a place that is only open for lunch it has quite an impressive selection of main meals for you to enjoy.

There is a lovely outdoor section which is a sun trap in summer time, and with a small playground and large outdoor area it is a great place to bring the little ones. Kelly and I peruse the menu. I'm torn between two or three dishes, which is always a good thing. I would rather be spoiled for choice than limited to one thing.

I decide on the Roasted corn-fed chicken breast farced with basil, parma ham and boccocini. Farced, I have now learned, means stuffed. It always intrigues me how eateries come up with fanciful ways to describe rudimentary things. Almost as if it is essential that there is one misunderstood word on every menu.

The chicken came served on a risotto mixed with Olives, Sun Dried Tomatoes and Rocket. It looks amazingly rustic. And I can't wait to dive in. To stuff, sorry I mean farce, the chicken breast the chef has bored a hole right through and then filled it with the good stuff. Mozarella, Ham and Basil. The chicken is well cooked and it quickly starts to disappear. The risotto is not as creamy as I would like. The olives and tomatoes are a lovely touch, however the rocket has wilted with the heat of the dish and wound up like peppery pieces of rope. Having so many strong flavors on the plate it surprises me that the dish lacks a bit of punch which I think comes down to the seasoning. It needed just a little more to take it to that extra level.

Kelly chose the Pork Belly. Now a popular cut in restaurants the world over. My only gripe on this is it's made a cheap cut more expensive as butchers eye an extra dollar or two! This version is slow cooked and served with Potato Fondant, Shanghai bok choy a red wine jus and a mustard and apple foam.

I can tell the pork is good because it's almost disappeared by the time I pluck up the courage to ask my wife for a taste. When I do get a forkful I find that it is melt in your mouth tender. The skin has crisped up perhaps a tad too far but it's good enough that none gets left on the plate. The Potato fondant is a nice accompaniment and while the jus and mustard apple foam are nice again there is a lack of elevation in the taste that seems like it could be easily rectified.

The fact that the dishes have these fancy touches, like the foam, or the stuffing of the breast, indicates that you have chefs who are trying to do more than just feed people, but excite them as well. The relaxed cafe atmosphere, and casual student enrolled service belies the sophistication which is presented on the plate. Each dish was priced at $24. For the amount of cooking and the style that you are receiving this is good value. It is a shame that the dishes have just missed the mark in terms of their true potential. It would also be nice to have service where the staff are interested in assisting you. My inquiry as to what the word farced meant was responded with a simple 'Sorry, don't know'.

It would be remiss of me to discuss our meal at the winery without at least commenting on the wine. As you would expect the list contains an exclusive selection of Soljan wines. The menu has helpfully provided the staff picks for each dish and in a winery cafe you know that their recommended pairings will be able to be trusted.

The pork is paired with a lively Chardonnay. The Barrique 2010 reserve. It is full of asian flavors like lychee and ginger. I'm suddenly whisked to Victoria Harbor, Hong Kong. With my chicken I have a Pinot Gris that is light and buttery, almost like a more subtle Chadonnay. Both wines are enjoyable.

So all in all it is a good lunch and a worthwhile adventure to the west of the west. For the price per dish you are getting value for money and with a relaxed, family friendly environment it is a definitely a place to go. So why not don your best black jeans, tell the lady to grab her leopard print jacket and head to the west. Just remember to lock the car door ok?

Soljans Cafe And Winery

366 State Highway 16, PO Box 590 Kumeu, Auckland 1215, New Zealand
Ph: 09 412 2680

Food                   7/10
Atmosphere        6/10
Service               6/10
Value                 8/10
Overall          6.5/10

Menu

Summer hours (1st December-31st March):
Monday - Friday 10am-3pm
Saturday & Sunday 9am-3pm.

Winter hours(1st April-30th November):
Monday to Friday 11am-2.30pm
Saturday & Sunday 9am-3pm

Dark Chocolate Tart with Ginger and Cinnamon Poached Pear

noreply@blogger.com (Anthony McEntee) — Fri, 03 Jun 2011 03:48:00 +0000

As the nights get colder and darker my need for a sweet finish to the evening tends to increase. Inner comfort required to replace the outer comfort lost by the lack of a balmy evening. However it can be hard, especially during the week, to find the time or the energy to put into making a dessert.

After getting through the door, donning the slippers and the pair of comfy trackpants it can be hard enough getting some food in the cat's bowl, let alone feeding the Wife and I!

A good trick I find is to make a couple of extra servings of dinner the night before so that you can spend all your efforts on the dessert dish and simply reheat your main course in the microwave. So why not try that and give yourself a few spare moments to put together this delectable offering?

This dish started with the Pear. Seen as a winter fruit they are actually available almost year round. It seems that only when the summer fruits leave the shelves the Pear starts to creep it's way into the shopping baskets of New Zealanders. The trick to enjoying them is having them perfectly ripe. Too hard, and they lack the juiciness required. Too soft and the texture becomes mushy and not enjoyable. Just right and you have yourself a few minutes of consumable heaven.

The words dessert and Pear lead us to one logical conclusion. Chocolate. When the world was put together there are some food unions which were always meant to be. Bacon and Eggs. Jelly and Ice Cream. Fish and Chips and Watties. Pear and Chocolate.


A match made in heaven

We're going to poach the pear in a flavored sugar syrup. There are many recipes around for poaching pears in wine. And that produces an enjoyable result. I have always found it a tad traumatic giving up a glass to the pear so am relieved that this sans wine method still gives fantastic flavor.

I've used individual tart dishes which I picked up at the Wharehouse for about $8 for four. They come in very handy for dinner parties. You can use a large pie or flan dish if you like but the quantities and cooking times will vary.

Dark Chocolate Tart with Ginger and Cinnamon Poached Pear

Ingredients

1 Pear, Beurre Bosc if you can.

100g Dark Chocolate (70% cocoa). I use the Lindt stuff. Tis good.

100g Sweet Shortcrust pastry

1/3 cup cream

1 egg, beaten

1 cup + 2Tbsp Caster Sugar

2 cups water

A thumb size piece of ginger

1 cinnamon stick

1/2 tsp Vanilla Extract or a vanilla pod.
1 Tbsp Butter

Method

1. Peel and dice the ginger. Melt 1 Tbsp butter in a medium saucepan then add the cinnamon stick and ginger. Saute for 2 minutes.
2. Take off the heat then add the sugar and the vanilla (if using the pod cut in half and scrape out seeds then add both seeds and pod) then about 2 cups boiling water.
3. Put back on the heat. Once the sugar has dissolved peel and core your pear then chop it in half. Place each half into the sugar syrup.
4. Cook at a simmer until the pear is tender. About 30-40 minutes. Take off the heat and leave the pear to cool in the sugar syrup.
5. Meanwhile turn the oven onto 160 degrees C. Roll out your pastry until it is approx 2-3mm thick. Line your pastry tins with the pastry and then cut off any excess. Prick the pastry a few times with a fork and then place in the fridge to rest for 15 minutes.
6. Remove from the fridge. Line the pastry with baking paper and fill the case with pie weights, or dry rice. Place in the oven for approx 10 minutes. Remove the weights and cook for a further 3 minutes or until the pastry is just cooked.
7. Brush the cooked pastry case with a little of the beaten egg. Put back in the oven for a minute. This seals the pastry and also gives it a nice sheen.
8. Melt the chocolate with the cream by putting both into a heat proof bowl set over a pan of simmering water. The water should be enough so that it doesn't boil dry, but not so much that it touches the bowl.
9. In a separate bowl whisk together the egg and caster sugar then slowly add the heated chocolate mixture, stirring constantly to combine.
10. Fill your pastry cases 3/4 of the way with the chocolate mixture then take your poached pear. With a small knife cut slits in the pear from the stalk end to the base, so that the pear can be squashed flat into a fan shape.

Cut slits in the pear to be able to lay it flat on the tart

11. Place the poached pear on top of the chocolate mixture. Chuck in the oven for about 12 minutes until the chocolate mix has set.
12. Remove from the oven and leave to cool for a couple of minutes before removing the tart from the case.
13. Serve with some Cream sweetened with Vanilla Extract and Icing sugar and spoon over a few teaspoons of the sugar syrup for some extra sweetness.

Looks like someone enjoyed it!

Pork Tenderloin with Fancy Brussel Sprouts and a Mustard Lemon Cream

noreply@blogger.com (Anthony McEntee) — Wed, 01 Jun 2011 01:28:00 +0000

Is that a brussel sprout I see?

I am a changed man. Unshackled and free. A weekly shop is no longer confined to a list for me. Armed with technique and knowledge I am able to scour the aisles for the best deals and ensure that my trolley always has what is fresh and what is cheap.

Liberation personified. I pass people looking at their lists. Wondering what to do because their favorite type of just add meat flavor sachet is not available. I don't judge them though. Once upon a time that was me. It is only if you have been imprisoned that you can really appreciate being free.

Tonight's meal was put together with a selection of cheap items from the local Tallyup. There are quite a few deals about for cheap pork at the moment. Having eaten quite a bit of loin recently I went for a different cut. The tenderloin. It is a very lean meat and thus you must be careful when cooking. If you take it too far it will be very dry. However when cooked perfectly it can be a very enjoyable cut.

I somehow lost my mind and decided that love will conquer all, including my deep seeded fear of brussel sprouts. Some people love them, my wife included. Some hate them, myself included! I distinctly remember trying anything I could as a child to hide brussel sprouts at the dinner table. Not having a dog made it a pretty difficult task! In fact, would a dog even eat them?!

Everything tastes better with bacon right?

The look, the taste, the smell. They seemed like little green orbs of punishment. Dealt out as penance for our childly sins. To make matters worse Parents would always exclaim how gorgeous they were. Making you believe that you would never grow up to be like them!

It so happens that the terrible smell is a result of overcooking. If your partner asks what the stink is, from the other end of the house, chances are you've boiled them too long.

So to get through this self inflicted brussel sprout punishment we're going to have to glam up the debatable vegetable. What better way to spruce them up with my favorite slow cooked shallots and some crispy bacon? To make me feel even better I decided to lather it all in a creamy mustard sauce. If the sauce is good enough I should be able to eat cardboard and enjoy it! If that isn't encouragement enough then surely the fact that the hottest couple on the planet right now are romantically entwined with brussel sprouts should be reason enough to give them a go? No?

Pork Tenderloin with Fancy Brussel Sprouts and a Mustard Lemon Cream

Serves 2

Prep Time 15 min

Cooking Time 40 min

Ingredients

3 x 100g Pork Tenderloin Pieces

200g Brussel Sprouts

300g Agria Potatoes

3 strips Streaky Bacon

4 Shallots, sliced

1/4 cup wine

1/4 cup cream

1 tsp Dijon Mustard

2 tsp lemon juice.

Fresh thyme.
Olive Oil.
Butter.

Your weapons for this evening

Method

1. Preheat the oven to 200 degrees.
2. Prep your meat by removing any fat or silvery bits. You want each piece to be approx the same thickness.
or until cooked through.
4. Prep the brussel sprouts by chopping off the end, removing any tough outer leaves and then cutting a cross into the bottom. This will allow them to cook and also to release some of their bitterness. Place the brussel sprouts into rapidly boiling water and cook for 6 minutes. Drain and then place them into an ice bath to refresh them. This will also ensure they keep their vibrant green color. Once they are cool drain again and leave to one side.
5. In a small oven proof frying pan, with a small dash of oil, cook your bacon until crispy. About five minutes on a medium heat. Remove and place on paper towels.
6. Season your pork and then place in the same pan, turning the heat up to high. Cook for 1 minute on all sides to get a golden color. Then place the pork, in the oven proof pan, into the oven for between 6-8 minutes.
7. When cooked remove from the pan and put to one side, covered with foil. Please do not burn your hands as I always seem to do by grabbing the pan's hot handle! Rest the meat for about 5 minutes to allow the juices to go back into the meat.
8. While the meat is resting add the wine to the meat pan and place on a high heat. Scrape off all the bits of meat residue from the bottom of the pan. This is called deglazing. Reduce by 2/3.
9. While you are waiting take another pan, place on a low heat, add 1 Tbsp Butter and 1Tbsp Olive Oil then add the diced shallots. Cook for a few minutes until translucent then add the brussel sprouts. Saute in the butter and Olive oil for about 5 minutes. Chop your crispy bacon and add to the pan. Remove from the heat.
10. Once the wine has reduced add the cream, thyme leaves and mustard. Stir to combine and reduce the sauce until it has reached a nice consistency. Add the lemon juice, then season to taste.
11. To serve take the rested pork tenderloin pieces and cut them in half. Combine your roasted potato pieces with the brussel sprout mix then spoon this onto a plate. Top with the meat and then drizzle over your delicious sauce.

It's a very tasty dish. It may even convert you to liking brussel sprouts. No promises though. Keep the dog at the ready. Or the cat......if they seem interested.


The cat heard brussel sprouts were on the menu

Blue Food......

noreply@blogger.com (Anthony McEntee) — Sun, 29 May 2011 05:01:00 +0000

Often heralded as one of the few things on the face of the earth which can stimulate all the senses at the same time food plays on your emotions with colors, aromas, taste and design. All the colors of the rainbow presented to you on the surface of a plate. Well, all the colors but blue that is.

No blue food here. Or is there?

Have you ever seen blue food? Why is it that despite the enormous diversity of cuisine from around the world, blue food doesn't get a look in anywhere. Obviously the answer to this is that there aren't a huge amount of blue ingredients in the first place. Here's a little clip of the great american comedian George Carlin thinking he's onto something:

Despite the fact we humans seem to be evolving faster than an aquarium full of sea monkeys we are essentially simple creatures at heart. Our ancestors would have seen blue and black berries as danger signs and a warning to stay away. And perhaps a bit of that fear has stuck with us throughout time. Nature doesn't produce blue food therefore it doesn't seem natural to eat it.

Studies have shown that blue is actually an appetite supressant. If you want to make sure you don't come home from a night on the town and stuff your face with cold ham and custard put a blue light in the fridge. Prevent that want for a second helping by adorning your dining room with a blue lamp. Your neighbors might start to think you've started a 'second job' though.

The recipe below incorporates one of those not really blue foods. Blue cheese. This is a hearty meal that is packed full of flavor. Something that won't take you long to put together but will provide you with oodles of satisfaction. I like to make it on stay at home Friday evenings in Autumn when I know I'm gonna want to spend more time on the couch than in the kitchen.

Walnuts and Blue Cheese work really well together. Toasting the walnuts removes their bitterness but be careful not to burn them. By the time you can smell them, it is usually too late!

Blue Cheese, Walnut and Bacon Spaghetti

Serves 2.

Prep Time 10 min.

Cook time 25 min.

Ingredients

200g Mushrooms, thickly sliced
4 slices streaky bacon
½ onion, finely chopped
1 garlic clove, finely chopped
75g Blue Cheese

¼ cup cream.
½ cup chicken stock
1/3 cup roughly chopped walnuts.
150g Spaghetti

Method

1. Turn the oven onto 180 degrees C and put the jug on boil for your pasta water.
2. Heat a dash of Olive oil on a medium heat in a medium sized pan. Fry the bacon slices until crispy, about 3-5 minutes. Remove and place on paper towels.

Bacon is not blue.

4. Place walnuts on an oven tray and toast in the oven until fragrant, about 5 minutes.
5. Add the onion to the pan. Cook for 2 minutes, then add the mushrooms. Cook for a further five minutes. 6. Add the garlic, season the mixture and cook for a further minute. Remove the mixture from the pan.
7. Place the spaghetti in rapidly boiling salted water (it should taste like sea water) and cook as per packet instructions.
8. Place the chicken stock in the used frying pan and let it reduce by half. Add the cream and the diced blue cheese. Cook, stirring frequently, until the cheese has melted and the sauce has thickened.
9. Add the spaghetti to the sauce, mix thoroughly. Slice up your bacon and add to the pasta along with the mushroom mix. Scatter the toasted walnuts over the finished dish and eat moorishly with remote control in hand!

Halloumi with Exciting Lentils

noreply@blogger.com (Anthony McEntee) — Wed, 25 May 2011 00:44:00 +0000

Lentils. A side dish you will never find in a steakhouse. Associated with long haired, unwashed vegetarians they have wound up with rather a bad name. Flavourless, Textureless, and as exciting as watching the latest budget report delivered in sign language.

Not so boring, perhaps?

Of course, like a lot of things in life, the truth is otherwise. A staple diet in Indian and French cuisine well cooked lentils can be a thing of pure bliss. The recipe below uses the Grand Cru of Lentils. The puy. Small, with a dark green tinge, they deliver a nutty flavor and a wonderful texture. They are also fantastic at absorbing flavor. You can usually find them in the health food section of the supermarket.

The key to making sure they are right is to keep tasting while cooking. You will soon notice when the lentil reaches that point of perfection. If your liquid runs out and they are still too hard, just add more water and let it cook further. The lentils are dressed with a simple balsamic vinaigrette. Ensure you add this just after cooking so that the lentils can absorb the flavor.

To make the dish even more exciting why not cover with cheese! Halloumi to be exact. Halloumi is starting to get noticed by us Kiwi shoppers. And for good reason. Nothing beats a good slice of cheese, except for a good piece of fried cheese! Halloumi should always be eaten cooked and is best eaten when still warm. I've used the Over the Moon Garlic Halloumi here.

So get excited. Get Brave. Get cooking lentils.

Halloumi with Exciting Lentils

Serves 2
Prep Time 10 min
Cook Time 50 min

Ingredients

1/2 cup puy lentils
1/2 onion, finely diced
1 clove Garlic, finely chopped
1 Tbsp fresh Thyme leaves
1 Bay Leaves
1 cup chicken stock
1 cup water
2 Tbsp Balsamic Vinegar
4 Tbsp Extra Virgin Olive Oil
200g Halloumi

Method

1. In a large pan heat 1 Tbsp Oil. Add the diced onion and cook gently for 5 minutes. Add the garlic and thyme and bay leaves then cook for a further minute.
2. Add the lentils. Stir to combine then add the stock and water.
3. Bring to a simmer and then cook slowly for approx 30-40 minutes until the lentils have absorbed all the moisture and are tender. Season.
4. Place the balsamic vinegar in a small mixing bowl then slowly drizzle in the EV Olive Oil while whisking continuously.
5. Add the vinaigrette to the lentils. Stir to combine.
6. Slice the Halloumi into pieces approximately 3cm thick. Place into a dry pan on a medium low heat and cook for 3 minutes either side until golden.
7. Serve the Halloumi on top of the lentils immediately.

Reclaimed Sundays

noreply@blogger.com (Anthony McEntee) — Sun, 22 May 2011 00:34:00 +0000

August the 31st. I just checked. That Tuesday was the day when the much mentioned 'rollercoaster' began.

I was at a friends enjoying a night of good food, good people and good times. Tiddly and wearing a coat of confidence the gentle coaxing of friends finally lead me to complete an application for the second series of Masterchef NZ.

That was nine months ago now. It seems even longer. Why is it that whenever life presents a rather dramatic change the mind quickly seems to accept that it has been like that forever? Almost like it was waiting for you to catch up.

It's so strange to look back at it all and start to realize what I've put myself through. Moments of excitement balanced equally with moments of sheer panic. A lot of soul searching. A lot of food.

The experience overall was one of amazing self discovery. Naturally a shy individual I gained so much from being forced into an extended sabbatical outside of my comfort zone. I can now recount experiences which twelve months ago I would never have dreamed of. And I owe it all to simply giving it a go.

I find myself now a changed cook. Born a Virgo I have always been marked as a planner. Fastidious and exact it is part of me that I know as much as I can before I even think to commit. This is how I cooked. Shackled by recipes I practiced what I read. If I couldn't find someone else who had tried it, I wouldn't attempt it myself. If nothing else this constriction gave me a great understanding of the classics. Tried and tested recipes were my forte. However creativity was not.

The Masterchef kitchen does not allow cook books. It does not have much time for copy cats either. We were forced to think on our feet and forced to dig deep into whatever knowledge and whatever creativity that we possessed. Under the pressure of expectation you learned to perform. The fear of embarrassment in front of of a nation is something worth trying to avoid. Some of us were successful at that. Some of us not.

So here I am now sitting in my lounge enjoying my Sunday safe in the knowledge that my knife sharpening skills will not be flashed across the screen this evening. People often ask what it is like seeing yourself on the TV. The hardest thing about it is that we don't have the privilege of seeing the show before anyone else.

While we were there when the action happened the power of the editing room can make events seem a little different to how they actually occurred. Watching yourself do something silly in the knowledge that a good part of the country has just seen it to can be hard to digest and can cause a rather sleepless evening!

After a monumental final last Sunday where the two girls, Jax and Nadia, were put through four grueling tests the winner was finally announced. Nadia is the new Masterchef of New Zealand.

Both girls did amazingly well throughout the competition and they are both supremely talented individuals, each with their own strengths. I have no doubt that both are going to go on in this food world to be very successful. I would buy both of their cook books that's for sure!

Here's a few of the things which really made the show for me.

The highlights of the show:

Living in a Mansion: I can't say I would spend $10 mill to live there permanently myself but there is a certain satisfaction at having been able to pretend like we were taking part in an episode of MTV cribs. The bed I was sleeping on was worth $120k alone. It was quite comfortable.

First walk into the Masterchef Kitchen: The first time we saw the studio kitchen, which would become our second home, was the 1st Top 12 challenge. Standing outside we were all like excited, nervous school kids.

Meeting so many great people: The contestants, the judges, the crew. There were so many wonderful, happy, food loving people around you 24/7. After being on the TV it's so nice to have people come up and wish you good luck as well.

The Food: We dined like kings in that Mansion. And as we knew how to cook for kings it was amazing! Simple dinners quickly turned into four course extravaganzas.

Michael 'The Kitchen Ninja' Lee's Asian Impersonation: It is very, very good. Surprisingly.

Jax and her pretty pink PJ's: The only things brighter in the house than Jax's bubbly personality were her PJ's.

Truffles and Bifkin: It requires a bit of explanation but let's just say we talked a lot about truffles.

The cookbook: Now released the series 2 cookbook contains recipes from all of top 12 as well as from the judges. It will be a very surreal experience when I am able to add this special tome to my adored collection of recipe books which take pride of place in my kitchen.

And so now we move onto that next phase of life. As they say: This is not end, it is merely the beginning.

If anyone has any questions about the show or is keen to enter the next series and wants some advice feel free to drop me an email.

Doubled over by a Double Down

noreply@blogger.com (Anthony McEntee) — Tue, 17 May 2011 04:14:00 +0000

It's the hot topic of the last week and it's about food. So I thought I better get involved. Kiwi's from North to South appear to have been doubled over by KFC's latest marketing strategy aka 'burger'. And what a campaign it has been.

A double down inspired DOUBLE DOWN. Cooked by a Masterchef contestant.....i.e ME!

As the great jazz musician Miles Davis said 'It's not the notes you play; it's the notes you don't play.' So are we to believe that KFC have created a revolution by providing a 'burger' without buns? Will we soon be eating Big Mac's where two meat patties will be cushioned between another two meat patties? I'm not sure the amazonian rain forest or the public healthcare system could handle that.

You do however have to dip your hat to the people behind the idea. Who would have thought removing bread could cause such a stir. The 'burger' has caused a storm wherever it has been released. Selling more than 10 million units in the US and becoming the fastest selling burger in Canada it has achieved numbers usually reserved for Justin Beiber's latest single.

It's arrival in Australia meant it was too close for us not to sample and aided by a facebook campaign the KFC execs decided to release the burger here. NZ shook as fat people rejoiced and attempted to high-five each other before deciding that an appreciative nod and a 'Wooha!' was a perfectly acceptable reaction.

Nutritionists across the country were in disgust at the brazen celebration of a self prescribed heart killer. So vehement were their cries that you would think medical insurance companies would have a new question on their application forms: How much do you smoke? How much do you drink? How many Double Downs have you eaten?

Given blanket media coverage, helped by the free supply of samples to anyone remotely linked to journalism, the hype quickly developed. People queued before opening. Some people bought two in case they sold out. And guess what. In some locations they actually did sell out!

So with the boys coming over to watch the Warriors on Sunday I thought why not give this double down thing a go? Masterchef styles of course. The mission, to consume, critique and then recreate the Double down burger.

The boys arrive and we go through the plan, while consuming a home made mince and cheese pie fresh out of the oven. You have to warm up the stomach for these types of adventures! We hit the road and rather excitedly we join an elaborate queue at the KFC drive thru.

Only one car away from service and I see there is a notice on the window. I jokingly suggest to the boys that they might have run out of double downs. Ha! Double Ha! A fast food restaurant running out of fast food. That kind of stuff just doesn't happen. It would be like a gas station running out of petrol, or West Auckland running out of bourbon.

So shock of all horrors. It was true. 2.03pm. New Lynn KFC. No double downs. We hurriedly offer more cash. All that we have. No use. I even go so far as to place an order of 100. Surely they will rush some in. No use. New Lynn is done for double downs.

So unfortunately the plan hit a huge speed bump. Without the KFC version I had nothing to critique. Though luckily, with all the publicity, I've got the contents of the burger down pat. We decided to give it a go anyway. Two chicken breasts coated in that special crispy batter surrounding melted cheese, bacon, and some kind of sauce.

The sauce is the unknown but I decide to go for something that will make the dish a bit more lively and add a bit of flavor to try and cut through the grease. A Rouille seems like a good choice. This is an aioli which also has roasted red capsicum blended into it.

The most important trick to getting this right was to marinade the chicken. Chicken breast can be lean but when you leave the meat in a buttermilk or yoghurt marinade overnight it becomes beautifully tender. I decide to spice up the marinade with garlic, ginger, chicken salt, paprika and a bit of chilli powder.

Once marinated I batter the chicken by dipping in flour, seasoned with salt, pepper, paprika, oregano, onion powder and garlic powder, then placing it in an egg wash before going back into the flour, back into the egg wash and then into Panko breadcrumbs. Panko breadcrumbs are a bit more chunky than the standard stuff and they provide a great crispy covering for any fried goods.

The chicken then gets shallow fried in a pan with enough oil to come half way up the chicken. About 4 minutes on either side and the chicken is done.

Chicken shallow fried and ready to be finished in the oven

For the cheese I chose Over the Moon's Double Delight brie. The name comparison made sense. For the bacon I chose Henderson's Dry cured bacon. Smoked over Manuka this bacon has a wonderful strength of smoky flavor that you don't find in other brands.

And so, after about an hour of fiddling about we have a result. A homemade double down. I look at what has wound up being a monstrous plate of food. Do I use a knife and fork? Never! Gripped firmly between two hands I proceed to devour.

A very proud creation

I can't tell you how good the KFC one is. I couldn't get my hands on one. But I can tell you that my own version is blooming amazing. Yes it felt bad. Yes, as I write this, two days later, I can still feel the 'burger' inside me. Will I make another? Perhaps. KFC are only selling the 'burgers' for a limited time so perhaps I can set up a clinic for those who get addicted and need their fix?

If anyone wants the full recipe to try it themselves drop a comment below or send me an email and I'll put it together for you.

Now......what can we do next......that four pattie Big Mac?

L'ultimo Lasagna

noreply@blogger.com (Anthony McEntee) — Wed, 11 May 2011 08:07:00 +0000

Some recipes you treasure. Hidden away from prying eyes, these recipes aren't in the roll a dex. Whether it be handed down through the family or one which you have carefully cultivated over years and years of attempts, these recipes are always a bit closer to your heart.

This is one of those recipes for me. When my Mum first got me into cooking it was a Lasanga that she showed me how to make. Ask a person to name 3 Italian dishes and no doubt Lasagna would be one of them. Along with Spaghetti Bolognese and Pizza these three dishes have spread the world over and become synonymous with Italian Cuisine. From the student who every other night calls dinner some canned good upon toast to the 30-something foodie who owns 17 types of Oil, every palette can recognize the taste and every cook will have tried to replicate their own version.

Commonly thought of as the bolognese it is the rich tomato and meat stew actually know as a ragu which forms the base of two of these champions of Italian cuisine. The sauce gets it's western name from the region of Italy of which it is a specialty, Bologna.

Like an Italian woman a good Ragu gets better with age. Slow cooking the sauce allows the rich aspects of the dish to come together and will result in a deep flavor that will leave a lovely linger on your tatstebuds and have you crying out for crusty garlic bread and a good chianti

The recipe below has reached it's crescendo. Altered throughout the years with the addition of this and the subtraction of that it is now at that point where I am happy to pass this down to the next generation as Ant's famous Lasagna. Should 2012 come true this will be the last supper.

So here it is. In all it's glory. L'ultimo Lasagna P.S. It's a long ingredient list but you'll find you probably have most of the ingredients in the pantry. It's time consuming. But it's worth it.

L'Ultimo Lasagna

One BIG pot of slow cooked Ragu.

Serves 6
Prep Time 30 minutes
Cooking time 2.5-4.5 hours

Ingredients

1 250g ball Mozarella sliced as thin as you can or replace with grated mozarella for a cheaper option

12 dried Lasange sheets.

1/2 Onion, skin removed.
1 Bay leaf
1 Sprig Rosemary
6 Peppercorns, lightly crushed
2 cloves garlic, crushed
750ml Milk
50g Butter
3 Tbsp Flour
100g Parmesan Cheese, grated

500g Beef Mince
250g Pork Mince
150g Streaky Bacon, chopped.
2 x 400g cans Chopped Tomatoes (the more Italian the better)
1 tube Tomato Paste (the more Italian the better)
400ml Beef Stock
750ml wine (minus chef's quota)
1 Carrot, Finely Chopped
1 1/2 Onions, Finely Chopped
2 Stalks Celery, Finely Chopped
3 cloves Garlic, Finely Chopped.
1 tsp Sugar
1 Tbsp Worchestshire Sauce
2 Bay Leaves
A few sprigs Thyme
2 Tbsp Dried Oregano.

The Pasta Sauce

Heat 2 Tbsp Olive Oil in your largest saucepan on a medium heat
Add the bacon and cook for 5 minutes until crisp.
Turn the heat down a bit then add the onion, celery and carrot and sweat gently for a further 10 minutes.

This trio of vegetables is known in French cookery as a Mire Poix and is the start to many savory sauces. In Italian cooking it is known as the Soffritto. In Creole cuisine it is called the Holy Trinity. Bow down to it's savory goodness.

Add the garlic and cook for a further 1 minute.
Turn the heat up high and add the pork and beef mince. Break the mince apart with the back of a wooden spoon and brown the mince until all the liqiuid it produces is absorbed. This will take about 10 minutes.
Add ONE WHOLE BOTTLE OF WINE. Yes, that's right. A whole bottle.

This helps to give the pasta sauce a richness. If you can't bring yourself to do it then you can add less (400ml if you must). When choosing the wine go for something quite strong like a shiraz or a cab sav. There is no need to buy an expensive bottle but don't buy something that you wouldn't drink and was found on special, hidden in the back of a liqour store.

Allow the wine to reduce by three quarters. About 20-30 minutes.
Add the remaining ingredients. Give a good stir and leave to simmer on a very low heat for as long as possible, but anywhere between 2-4 hours, stirring occasionally. If the mixture gets too dry add more stock.
Season with plenty of salt and lots of freshly ground black pepper.
Allow the mixture to cool for 20 minutes before compiling the lasagna.

Once your pasta sauce is bubbling away you can turn your attention to your bechamel.

The Bechamel Sauce

One of my favorite things I learned in my Lasagna years was the flavoring of the milk for the bechamel sauce. It turns an ordinary cheese sauce into something much more interesting, with a fantastic savory characteristic that goes so well with the rich pasta sauce.

Rinse a medium sized saucepan under water. Without drying it add the 750ml milk. This will help prevent the milk from burning to the pan.
Add the onion, bay leaf, peppercorns, rosemary and garlic to the milk.
Place the milk on a low heat, warming it gently, stirring every now and then until just before it boils. Take off the heat, place a lid on the saucepan and then leave to infuse until your pasta sauce is off the heat.

Once the pasta sauce is cooling you can start to put together the bechamel.

Gently reheat the milk.
Strain the milk into a pouring jug.
In a separate saucepan add the butter and melt on a low heat.
Once melted add the flour. Stir to mix. Let it bubble away for 1 minute, stirring occasionally.
Add about 1/4 cup of milk and Combine well. When all the milk has been absorbed, add a little more.
Continue to do this until all the milk has been added, whisking continually.

The art to a smooth bechamel is all in how you add the milk, ensuring you use as much elbow grease as you can muster to ensure that the milk is fully incorporated, with the mix resembles a smooth paste, before adding any more.

Continue cooking for about 10 minutes, stirring regularly until the mixture thickens and coats the back of a spoon.
Take off the heat add the parmesan cheese. Mix until it is melted.
Season with salt and pepper.

Putting it all together

Cook Pasta sheets as per packet insturctions. Drain.
Make a layer of pasta sheets in the bottom of a greased 20x28cm oven proof dish.
Add 1/3 of the ragu then 1/4 of the bechamel. Top with 1/3 of the Mozzarella Repeat twice.
For the top layer lay out the pasta sheets then cover with the remaining bechamel. Sprinkle a little extra grated cheese on top.
Cook for 30-40 minutes until the top layer is golden.
Allow it to rest for 10-15 minutes when out of the oven to help the layers stay together when cutting.

Served with a light salad. You can't get better!

Have your cake, and eat it too.

noreply@blogger.com (Anthony McEntee) — Sat, 07 May 2011 04:38:00 +0000

What a week eh? Tornados in the North Shore. Osasma bin Laden captured, shot and thrown to sea. It's been a little less dramatic in my kitchen this week. Although after a full on cooking session you could be forgiven for assuming the place had been victim to a tornado or a terrorist attack! Sorry Kelly!

Saturday morning sees me out and about catching up with Vicki Davison, a fellow contestant on Masterchef. Vicki was one of the top 25 contestants who was culled in the battle of the BBQ during episode 2 of the series.

We are meeting for breakfast at Hardware Cafe in Titirangi. A place which gets very good reviews for it's coffee. In fact judging by the queue half of West Auckland is coming here for it's early morning caffiene fix. The coffee is good. I quickly devour one Mochacino and request another. Risky for 9am on a Saturday. Better go easy on the car ride h h h home.

Vicki is of course keen to hear the inside word on life in the Masterchef house. Being in the end stages of the show it is now quite easy to talk about our experience as you don't find yourself constantly having to second guess your words as you worry if you are giving hints towards the outcome of each episode.

Since her participation in the show Vicki has been a busy lady. A mother of two young daughters life is already busy enough, but not content with that she has managed to start up her own Cake making business as well.

Aptly named Victory cakes it seems that her participation in the Masterchef series was just the impetus required to give Vicki the confidence to start up a business out of an activity which before the show was merely a hobby.

During downtime on the show Vicki had shown a few of the contestants and the staff some of the cakes she had created for her children's birthday parties. These weren't any ordinary creations though. Fantastically creative and wonderfully decorated they were as good as anything you'd see for sale. After so many positive comments from those in the know it seemed sensible to make something of it.

If you are needing a cake for any type of celebration and are looking for something a bit more special than a Pak'N'Save chocolate cake then you can get in touch with Vicki here. Below are a couple of examples of her work:


A Royal cake for the recent nuptials

Teddy Bear Cake!

A classic look for a Wedding Cake

I, alas, have never been much of a baker. The idea of a man spending half his time in the kitchen is effeminate enough. Baking pretty cakes with fancy icing just seemed a step too far. However in the name of charity it seems I am obliged to don a pinny and get covered in some flour. My wife's local playgroup are having a baking competition to raise money for the Japan Earthquake and I have been charged with providing some Masterchef quality baking. No pressure. I'll let you know how I get on. Perhaps I might have to call on Vicki to rescue me!

I've got a couple of really nice recipes coming up in the next week for you. In honor of Mother's across the country I'm going to divulge my recipe for Lasagna. The first dish my Mum ever taught me, and the dish that I have tweaked the most in my 22 years of cooking.

I'm also going to attempt the wonderful Spanish version of French Toast, Torrijas, which I haven't been able to stop thinking about since trying at Serafin Tapas Bar the other week.

Have a good weekend all, and be kind to your Mum's tomorrow. They deserve it.

The way to a woman's heart - Chilli and Garlic Prawn Spaghetti

noreply@blogger.com (Anthony McEntee) — Wed, 04 May 2011 04:15:00 +0000

During the Masterchef process we had a few media obligations that we had to fulfill. Women's magazines, Newspapers and radio stations asking you typical questions about who inspired you to cook, and what is your favorite meal.

One of the common questions was what do you cook your wife when you want to butter her up. Well my wife and I have been together for 11 and a half years now. During that time she has seen me develop from someone who liked to cook to someone who is all out obsessed with food.

So it's fair to say that I've also attempted to put together a few fancy dinners for her to celebrate birthdays or anniversaries or to make up for my misgivings that all us men seem to carry with us no matter how hard we try. It's also fair to say that she has had to consume a few disasters as I work out a new technique or practice cooking my saltless curries.

Now despite the creation of some magnificent multiple course food adventures for which I gave up my creative heart and soul it turns out that a much simpler, more basic meal has become the go to, time to please the Wife, dish. I'm still trying to work out if it's because it's tasty or because it only uses a few dishes though!!

For the prawns try to buy the ones already shelled. It doesn't matter if they're frozen or not. The quality will probably be the same. Most prawns available are thawed from frozen when you purchase them in any case.

Adjust the amount of chilli to your taste. A good way to test how hot your chilli's are is to cut the top of the chilli off and lightly press the flesh of the chilli against your lip. The more the tingle the hotter it is.

Chop your garlic about fifteen minutes before you intend to use it. This allows the oils and enzymes in the garlic to activate providing you with more flavor and more health benefits!

Chilli and Garlic Prawn Spaghetti


Simple food cooked well = Satisfaction

Serves 2
Prep Time 15 Minutes
Cook Time 15 Minutes

Ingredients 

3 Cloves garlic chopped finely
1-2 Red Chilli chopped finely
1/4 cup Extra Virgin Olive Oil + 1 Tbsp
200g thawed Prawns
200g Spaghetti
Handful of Parsley
Lemon to serve

Method

Shell the prawns if required. Place in a colander and rinse under cold running water. Place on some paper towels and pat dry
Marinate the prawns in 1 Tbsp Olive oil combined with 1/3 of the garlic and chilli for 30 minutes.
Boil the jug for your pasta water. Use a big a pot as you can. Pasta needs space to cook properly. Ideally you want to be able to place 3 litres of water into the pot. Make sure the water is at a rolling boil THEN add the salt (it takes longer to boil if you add salt first). You need to add a lot of salt. The water should taste like seawater. I use at least 1tsp for every 1L of water.
Once the water has returned to a rolling boil cook your pasta as per packet instructions.
Place the 1/4 cup EV Olive oil in a heavy based frying pan and put onto a low heat. Add the remaining chilli and garlic. Cook very very slowly for around 8-10 minutes. The idea is to gently cook the chilli and garlic while infusing the flavor into the oil at the same time. You do not want your garlic to go brown as it will become bitter.

Gently simmering Chilli and Garlic

Drain the Pasta and place back into the pot. Add the Infused oil, garlic and chilli.
Place the frying pan back onto a high heat. Season your prawns with salt and pepper then add to the pan. Cook for about 3 minutes turning once until the prawns are crisp but tender. Try one if you have to! Try two!!
At the last minute add the chopped parsley. Stir to combine.
Add the cooked prawns to your pasta dish.
Combine and then serve with a lemon wedge for those that like things with a bit of tang.

It works really well with Seifred's 2010 Sauvingon Blanc. I can't promise it will get you extra favors with the loved one, but I can promise you that it is quick and easy, and it tastes good!

What meal do you cook when you want to show that special someone that you care?

Serafin Tapas Bar - Restaurant Review

noreply@blogger.com (Anthony McEntee) — Thu, 28 Apr 2011 00:27:00 +0000

Ahhh, the serenity of a four day weekend. Nothing quite like it really. Forced holidays for those of us lucky enough to receive them (apologies to all the hospitality workers out there!). Being such a planner it can take me a while to get an organized holiday together. That's why I love Easter. Without wanting or planning I suddenly find myself with respite. With time. A chance to catch up on those things I've always wanted to do but never got round to. Like gardening, or cooking a big batch of stock for the freezer, or *cough* *cough* changing the oil in my car.

Nadia and a rather excitable Michael aka Kitchen Ninja

Our weekend started on Thursday night when we joined Michael and Nadia to head to Serafin Tapas Bar in Dominion Road, Auckland. We'd all seen recent comments from Ray McVinnie praising the establishment on it's opening night and it seemed fitting after the Tapas challenge to head somewhere to witness a Spaniards take on their home cuisine.

My wife and I were lucky to make friends with a few Spanish people in our travels. The year before last one of my wife’s Spanish friends was holding a photography exhibition in Madrid and she invited us over for the weekend. As we learned you should never turn down the chance for a local to show you around their home town and it turned out to be one of our favourite weekend’s away. The way the Spanish entertain and dine out is an experience on it's own. We had been to Spain before and eaten tapas, the bite size taste sensations that are starting to become popular here, but we did it the wrong way, going to a recommended bar and then ordering five or six different things settling down for the night.

Eating Arroz Negro in a Madrid square

The Spanish way involves a lot more movement! Essentially each tapas bar is well known for one or maybe two dishes. They do this dish better than anyone else. Your job is to tour round the bars keeping your whistle wet and tasting the best the bar has to offer before hitting the streets to the next one. This activity starts anywhere from 8-10pm but no earlier. After all this adventure then, and only then, you can consider heading to a proper restaurant and sitting down for a few hours to have a meal, before again hitting the town to dance the night away until the very early hours.

Tapas seems to be a cuisine that has struggled to make a foot print in this country. NZ town geography and our dining mentality is probably the main killer in this. No real kiwi is going to be happy with having only a small morsel and an even smaller glass of beer.

The few Tapas bars that do exist in Auckalnd tend to go for the more western commercial approach to the cuisine. Offering a large range of small plates for you to satisfy your hunger. Order a couple each and then share in your companions selections. I love this way of eating. The chance to try multiple dishes in an evening feels almost like cheating and getting two starters, two mains and two desserts all for one. And being able to share in each others dishes brings a real sense of conversation and vitality to the table.

For this particular newcomer to the dining scene red tape also seems to be an issue after being refused a liqour licence due to one households complaint that allowing a glass of Rioja might result in drunk people which might result in noise. I feel sorry for Serafin. The council perhaps get frightened by the word bar. Perhaps they haven't been to Spain to realise what a tapas bar is? Perhaps they don't realise the community aspect of good food? Perhaps the complainants shoud realise if they are going to enjoy living close to one of Auckland's busiest roads they might have to suffer a bit of noise too?! Come on council. Give them the licence. We don't want to put a hand brake on the introduction of new and exciting cuisine.

Well placed to benefit from the expected rugby mad crowds expected later this year Serafin has made fabulous use of it's location. With a very relaxed feel and an open and inviting courtyard I can see the place doing very well on a long summer evening. Feeling less like a restaurant and more like an upmarket cafe it has the right feel for a Tapas bar so let's see if the food fits the bill too.

Michael suggests that we put our fate in the hands of the chef and ask him to choose us six dishes to sample. The good thing about eating with proper foodies is we will pretty much try anything you give us! No need to worry about strange dislikes of cooked carrots or a preference for over cooked meat here. And it's always exciting to have a sense of mystery about what is coming to the table. Not knowing what's going to be next to tickle the tastebuds until it finally arrives. So here's a selection of the chef's choices and a quick review of each:

Pinchos: The pinchos are the free bar snacks that any tapas bar offers to entice in the drinkers leaving the office on their way home and aiding them, after a few too many cervezas, on the way home! There is a selection available and we hastily accept the delightful waitress's offer of free food. Various combinations of typical spanish flavors sit on top of some crusty bread. I have the spanish tortilla which is nice enough.

Patatas Bravas - Deep fired spuds served with a paprika aioli. The tapas bar equivalent of the french fries you'd have to do something really bad to muck something this good up. Crunchy with a soft interior and covered in a gorgeous paprika flavored aioli I would happily get another bowl. A suitable filler to warm up the evening.

Pan Con Tomato e Jamon - Serrano ham and some dressed salad leaves are served a top lightly grilled bread coated in tomato. A dish like this is as good as its parts and the ingredients used are quality, with the bread being especially nice.

Bombo de Chorize con Salsa de Mojo Verde - Deep fried potato croquettes surrounding a small piece of chorizo and topped with a Mojo Verde, which is a sauce originating from the Canary Islands, essentially a garlic and corriander vinaigrette. They look good but wind up being a little disappointing with no real flavor coming from them. Too bland and not enough seasoning.

Albondigas con salsa de Azafran Guisantes Calamares - Soft pork meatballs with subtle seasoning are dressed in a saffron sauce with finely chopped pieces of squid, a hard boiled egg, corn and peas. the sauce has a delightfully mild, savory aspect to it that makes the dish. It serenely carries the flavor to your taste buds, rather than pushing your tongue through the spice and seasoning door. I'm an instant fan

Langostinos a la Ajillo - I can't enter a Tapas bar without having the Gambas in some way or another. Serafin's offering is some simply cooked prawns in a chilli garlic and paprika sauce. Yum. I could eat these all night. The hardest aspect when cooking with chilli is to get the heat just right, and this sampling is perfect. Only getting five prawns for $17.50 seems a bit stiff though.

Paella de Mariscos y Aves - One of the most well known of Spanish dishes Paella is actually a very regional dish originating out of Valencia. It is traditionally cooked by men around a fire made of orange and pine branches. Cooked in huge shallow pans which give the dish it's name (paella is a derivitave of the old french word for pan). It's a very generous serving and the rice was tasty however there was not the crunchy bits sticking to the sides of the pan that you usually get in a well cooked paella. We all agreed that it could have done with a bit more flavor as well. Something to lift it. Perhaps some more saffron? Maybe we've been hanging round Cameron too much.

Chocolate con Churros: Fried doughnut batter coated in cinnamon and sugar with a rich milky chocolate sauce. I don't think I have to say anymore. Get one each. You aren't going to want to share. And you must drink the chocolate when done. It would be a crime not too.

Torrijas: The favorite dish of the evening turns out to be a booze laden french toast styled number. Old bread is soaked in red wine, sugar, cinnamon, milk and then fried in butter to produce the incredibly tasty morsel called a Torrijas. As it happens this pudding is a typical Spanish Easter treat. So it is fitting that it is the dish wish makes the most sense. The combination of the wine and sugar gives the dish a real fruity character. Topped with some ice cream and orange rind it is a perfect finish to our evening and one which will inspire me to replicate the dish!

After that run of dishes we are all feeling content. As for the selection from the chef: A couple of stand outs in the Meatballs and the Torrijas and a couple of disappointments. It did feel slightly like he was giving us the standard round the world Tapas selection, rather than showing us the individuality that Serafin can offer.

The service throughout the meal was exemplary and we also had the pleasure of talking to the chef himself. He proudly divulged the recipes we wanted stating that 'there are no secrets in cooking!' Coming in at $120 between the four of us (sin unavailable booze) it really was good value. While none of us were blown away by the food I would still return. A convivial environment with food at a good price it may just be a place to know what to order and to stick to it. Each bar doing one or two good things, enjoy it, and then move on. That is the Tapas way.

Serafin Cafe & Bar

Ph: 09 630 0228

225B Dominion Road (actually down side street)

Food: 6/10 Some winners, some not.
Atmosphere: 5/10 Good setup but still awaiting a crowd.
Service: 9/10 Looked after with typical Spanish Charm
Price: 8/10 Good value for money.
Overall: 6.5/10 Worth a look

Getting back into the swing of things....

noreply@blogger.com (Anthony McEntee) — Wed, 27 Apr 2011 11:28:00 +0000

It's always hard isn't it. Coming back after a few days off. Why does it never last longer. Just one more day! It's always the catch call at the water cooler. One more day would have been nice.

That's what I need. A chair, a bottle of wine and a View!

Our weekend was a perfect selection of getting out there and relaxing at home. We went to Rakino Island in the Hauraki Gulf to visit friends and soak up the sun at a sedate Jazz Festival. The country cousin of the Waiheke Jazz Festival with only about 300 attending it is a very relaxed affair. But with the sun shining and being trapped on Auckland's equivalent to Stewart Island we weren't complaining.

The beautiful Rakino Island

The evening was topped off by a birthday meal at the Malaysian Restaurant, Bunga Raya in New Lynn. A great casual feed I must get a proper review up soon. Although, the place is already very busy. I wouldn't want it getting too hard to get a spontaneous booking in! Happy birthday cousin Katey!

Sunday and Monday morning were particularly hard. Being a bit of a silly beggar, and getting incredibly frightened by the amount of circling cars at the local supermarket on Thursday night, we were without any reasonable form of nutrition. It shouldn't be right for a Masterchef's cupboards to be bare. No vegetables, no meat, no eggs. It was going to be tough to get through. Thankfully a supply of potatoes, frozen peas and some dried herbs and pasta kept us fed. It's fair to say none of those recipes will make the blog though!

As I was bereft of sustenance for a few days my mind did a bit of wandering and once the shops were open again I joined the masses zooming around the supermarket as if the end of the world were nigh. A few ideas had popped into the head and so the wife and I have had three days of yummy food. I thought I would tease you with a few pictures while these dishes get tested again so I can get those recipes perfect for you.


Chicken Breast, Bacon, Mushrooms and Mash with a 'Coq au Vin' style sauce and a side serve of green beans.

Lamb and Mint Sausages served upon a spicy cannellini bean and savoy cabbage stew. And some spuds for good measure. Warm and comforting. Perfect for that rainy Monday night!

A Greek inspired dish. Walnut and Parsley encrusted Lamb rack served with Kumara chips, Courgette, Feta and Lemon Sauce and a rough Olive Tapenade.

Tomorrow I will have a review of the tapas bar and cafe, Serafin, in Dominion Road Auckland. And check back on Saturday when I will have a super simple prawn and pasta dish that, out of all the options she could have, my Wife loves the most.

I'm off for Teppanyaki tomorrow night. Can't wait! I've never been before and who can't like dinner and a show. Especially when it's combined!

Heads down people. We can do it. Only two more days to go.

Over the moon about cheese

noreply@blogger.com (Anthony McEntee) — Sun, 24 Apr 2011 07:58:00 +0000

A wall of cheese!

On my recent visit to Putaruru I was lucky on two fronts. The most obvious being the chance to dine with Cameron and his family but the second equally rewarding occasion was spending a considerable time in the tasting room of one 'Over the Moon' Cheese shop and factory.

I've always been a fan of cheese, much to the annoyance of my brothers. It seems I was the only one of the siblings born without a dairy intolerance. Lucky me. As long as I didn't take too much of Dad's extra vintage tasty then I would be ok!

There is nothing better than finishing a good meal with a great array of cheese and a nice digestive such as a glass of port. During our travels in France we became addicted to trying out every restaurant's cheese board. You simply can not top a cheeseboard in France. Typically, once you have finished your main meal the waiter will pull out a cart laden with the local area’s top cheeses. You may then pick and choose to your hearts content. The selection available is mind boggling. The largest one we saw had about 50 cheeses on it. None of this crap with a few segments of Mainland and half price brie that is still as cold as the kitchen hands pay packet.

Perfect Cheese Making Country!

Cheese changes around the world. The types found and their use in cuisine differs as you travel between borders from one country to the next. The variation is down to many things but simply put different milk provides for different cheese. It would make sense then, that in such a dairylific country as ours that we should be able to produce some fantastic cheese.

Placed slap bang in the middle of NZ's cow corner Over the moon has a small but interesting retail shop. Of greater interest are the glass panes allowing you to see next door, into the actual factory where the cheese is being made. Unfortunately while we are there it seems it is smoko but we are invited into the tasting room for what we really showed up for. Tasting the cheese!

Over the Moon has done amazingly well in it's few years. Already a multi award winning establishment they have a fantastic selection of cheese from Halloumi to Brie to Feta to Camembert to Blue. Many cheeses are mixed milk varieties and it is also heartening to see flavor enhances like Cumin, Pepper and Garlic incorporated into some of the range.

During the tasting two of their cheeses really blew me away:

The pepperino cheese with nuggets of black pepper.

The Pepperino is a chalky sheeps milk cheese flavored with whole peppercorns. It has an amazing balance that makes it a delight to consume. First off you get the taste of the cheese. A rich, smooth, mid-strength offering. It then finishes with the delightful flavoring of pepper. Not too strong and just right. Perfectly made. When deciding what dish I could cook with this cheese I could not stop thinking of a pepper steak sandwich. One of my favorite things to do for a Saturday lunch is to get a nice piece of steak, cook it just to my liking, and then serve on some crusty bread with some slow cooked balsamic red onions and top it with some grilled cheese.

The second star, and my favorite of the whole range, was the Double Delight triple cream brie. Using a combination of Cow and Goat's milk the creators have wound up with perhaps THE most delightful brie I have had in a long time. And I am not alone in my praise. Entered into the Oscars of the cheese world the Double Delight was voted the 3rd best Surface Ripened mixed milk cheese in the World Championship Cheese contest held in Wisconsin, USA. The cheese is deliciously creamy. So creamy that my wife and I wind up eating the whole block. Slowly letting each wedge melt away in our mouths, savoring it's flavor for as long as possible, before being tempted to indulge again.

This cheese is so good it almost seems like a crime to do anything other than consume it as quickly as possible. Which is the problem we faced. Post whole block consumption I did wonder how it would work on a Bechamel Sauce based Pizza with Grilled Chicken Breast, Cranberry glaze and slow cooked shallots. I think I will have to purchase some more to try this out!!

We also got tempted into purchasing a Garlic flavored Halloumi. Another award winner the halloumi has a faint flavoring of garlic. Enough to know it's there but not so much that it scares away the neighbors or overtakes the flavor of the cheese. Again it surprises me how well balanced the cheese is. It should not be a surprise then that next door to the shop is the NZ Cheese Making school. Someone is definitely doing their homework. I imagine there must be a bit of experimentation that goes into getting such balance.

I served the halloumi with some freshly baked bread and a chunky olive, capsicum and caper tapenade that you can buy from Sabato deli. The salty squeaky cheese worked really well with the Mediterranean flavors.

Our forth offering could not quite hit the heights that had previously been achieved. A Goat and Cow Milk Blue was just too mild for a blue cheese. It seemed confused and was a bit disappointing.

However. Three huge strikes out of four is not a bad going and I am definitely going to be purchasing vast quantities of that Double Delight Brie. Over the Moon's cheese range is sold through various distributors around the country. If you would like to know where you can try their cheese send them an email. For west aucklanders you can find their cheese sold at the Titirangi Food markets held on the 2nd Sunday of every month. Although you'll have to get there early if you are going to get some of that Double Delight before me!

Fancy Steak Sandwich with Pepperino 'Over the Moon' Cheese

Serves 1
Prep Time 15 minutes
Cooking Time 30 minutes

1 piece of your favorite steak ( I choose scotch fillet) at room temp
1 Red onion, cut in half and thinly sliced
1 Tbsp Balsamic Vinegar
1 Tbsp Brown Sugar
30g Over the moon Pepperino Cheese cut into slices.
Handful Salad leaves
2 Tbsp Creme Fraiche
2 tsp Wholegrain Mustard
1 slice Ciabatta or other crusty bread.

Put a little olive oil in a pan on a medium heat. Cook the red onion for about five minutes then turn the heat down low. Add the Balsamic Vinegar and Brown sugar then season. Cook slowly for about 15-20 minutes.

Season the steak with salt and pepper then oil the steak, not the pan. Place steak into a hot pan until cooked to your liking, turning once. 2 min each side for rare, 4-6 for Medium, 6-8 for well done. When cooked allow the steak to rest for at least 5 min before cutting into slices.

Place steak slices on an oven tray, top with the cheese and then place under a hot grill until the cheese is melted

Combine the Creme Fraiche and mustard. Mix thoroughly.

Drizzle the Ciabatta bread with olive oil, season and then put under the grill toasting both sides.

Spread the Creme Fraiche mix over the bread, place salad leaves on top, then the red onions then the sliced steak with melted cheese. Enjoy with an indian pale ale!! You'll feel pampered, pleasured and perfectly content.

Please support the CAM-paign

noreply@blogger.com (Anthony McEntee) — Fri, 22 Apr 2011 02:16:00 +0000

Now everyone has had a chance to shed a few tears and compose themselves I think it's time we all realised the truth. Cam has gone. Elminated at the hands of the evil cupcake conspiracy his time in Masterchef is over.

But hold back people. There is no point throwing your pizza crust at the TV screen or sending bad ju ju jibes towards the judges. The decision has been made and we must move on.

We need you, YES YOU, to get behind the Official "Bring back CAM" CAM-paign. We need to make the people who control these box screen things we stare at in the evening realise that Cam has got what it takes. He's provided the true Kiwi essence that we are all so protective of and delivered it every Sunday as a perfect accompaniment to finely cooked food.

By buying one of Cam's t-shirts you are helping to keep his name out there and hopefully showing those that need to know that we need more of this man in our lives. So do it! Get on board the OFFICIAL CAM-paign.

Once you have the shirt head to the facebook page and show us a pic of you strutting your stuff!

$20 for a shirt, which also puts you in the draw to win dinner cooked for you and 3 friends by the man himself. I'm telling you that prize is awesome!!! Buy 1 shirt buy 3. It is getting cold people. Layers. Always wear Layers!

Trademe link: http://www.trademe.co.nz/Clothing/Menswear/Tshirts/Large/auction-370546638.htm