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.
Last week Ray McVinnie wrote how good dinner parties are more a matter of being a great shopper than a great cook, and even though Geoff Scott is one of our greatest cooks he's reinforcing this message with a trio of recipes inspired by some of the productshe judged in last year's Massey New Zealand Food Awards.
Blue cheese tart, chilli and lemongrass lamb and ricotta fritters. Photos / Bite magazine
Over the Moon Buffalo & Cow Blue cheese gives this blue cheese tart a special touch. Chilli and lemongrass lamb uses Silere Alpine Original Merino oyster shoulder - one of the best cuts of lamb for slow cooking. Divine Te Mata fig jam is incorporated in to ricotta fritters with more served alongside.
Yes I do know the budget doesn't lend itself to a fridge full of such ingredients every day but, for those occasions when you want to impress, it's worth spending the extra money on award-winning New Zealand produce. Look for NZ Food Awards stickers on produce in stores - they are on there for good reason. And don't waste your precious time stressing over turning that sow's ear in to a succulent, melt-in-your-mouth braise, buy a piece of New Zealand's free-range, antibiotic free, happy pork and be assured it is going to be amazing.
Chicken salad, quinces and pumpkin pie. Photos / Bite magazine
When you've got three minutes check out Ray McVinnie's latest video on the cook's knife - this kitchen workhorse will work wonders as long as you are using it correctly.
