Ricotta and raspberry tarts. 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.
Wow, I knew you Bite readers were healthy conscious but my inbox certainly reminded me of that last week. Like us, you're thrilled to have Mikki Williden on the team and yes, the all in a day's work column will continue to run every fortnight. If you'd
like to take part we will happily send out a food diary for you to fill in. Email us at bite@nzherald.co.nz.
You're also liking Aaron Brunet and I think your like will turn to love once you've tried this week's treats. It's too far to drive to Raglan just to attend Ani's yoga classes (although I am seriously considering it!) but he's kindly sharing two recipes he serves to yoginis post-class. His layered pear and chia slice fits into the raw category, and the molten black bean brownie is gluten- and dairy-free - suiting many a modern diet.
Fermentation has also found its way in to the modern diet. Sauerkraut and kimchi are popular today for their significant health benefits but it was actually something our ancestors did for necessity, which Peter explains more about in this week's Ask Peter column. And there's drinks - office talk of scoby and kombucha had me thinking they were speaking another language but these are drinks some of the team make at home to provide them with gut-friendly probiotics. I asked Suzanne Dale to enlighten us.
We're rounding things out this week with some cheese (try some burrata with grilled asparagus, add some mozzarella to these quesadillas with smashed avocado and chorizo and pop those new-season raspberries in to these ricotta tarts), butter and pinot noir because, if I believed in diets, mine would be the everything-in-moderation diet.
