Rosemary cured wagyu with olive grissini and anchovy mayonnaise. Photo / Bite Magazine
Rosemary cured wagyu with olive grissini and anchovy mayonnaise. Photo / Bite Magazine
Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz.
It's that "we must catch up before Christmas" time of year, where we frantically try and cram in a whole year's worth of entertaining in to the weeks leading up to Christmas Day. I'll be whipping up my usual
. But to help us with some more impressive finger foodideas we have gone straight to one of the best - Des Harris from Clooney restaurant in Auckland. Don't overlook his recipes for
as being too tricky. There are some methods in the recipes you may have never done before but as Des says they are open to interpretation - you can adapt them to suit. You could even take certain components from them and drop some of the others. The salmon tartar with pumpkin seed emulsion and lemonade segments would be just as impressive without the lemonade jelly if you don't want to take it that far. Give them a go and reap the rewards of his culinary magic.
Parmesan crisps. Photo / Bite magazine
Warren Elwin is using cheese as his entertainer in 4 bites this week. The savoury hit of his
are just what you need with a glass of wine and, when it's time to pass around something sweet (a great way to politely say the party's over people) try some
