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.
The question I have been asking the Bite team this year is ham or turkey? We have compiled them all together andiIt makes for interesting reading - everyone's personalities have really come through. Of course our extrovert (my brother Warren) would take a "more the merrier" approach and have it
all... done many ways. Peter Gordon likes his turkey cooked perfectly and as always, generously shares his expertise. Our life coach, Louise Thompson doesn't care how you cook your ham or turkey, as long as they have been ethically reared. Sid and Chand Sahrawat brine their turkey for two days in soy, mirin, ginger, garlic, star anise, cassia bark, orange zest, five spice, szechuan peppercorns and bay leaves, before roasting it in the oven with garlic butter under the skin. Of course the genius behind Sidart and Cassia would go East West!
Laurie Black will have neither, thank you very much, at least not on Christmas Day because she will be having duck. Kathy Paterson is trying out Mike van de Elzen's recipe for brining chicken on her turkey and Geoff Scott has me very interested in his turkey sides of buttered tiny new potatoes and steamed asparagus topped with toasted pine nuts and chunks of mozzarella... yum! Click here to see the full story.
Also on the Christmas menu, Bevan Smith makes a lavish breakfast of raspberry pancakes with zabaglione ice cream, Eccles cakes with buffalo blue cheese and crayfish with new potatoes and chive butter sauce. Sid Sahrawat is in the kitchen making trifle with Hospobaby. Warren Elwin prepares dishes ahead to add festive delight to shared meals and Aaron Brunet makes a cauliflower and cashew salad with X-factor.
