Smoked fish, eggplant and green bean salad. Photo / Bite magazine
Smoked fish, eggplant and green bean salad. 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.
This week, Bite's recipes are drawn from the foods and cultures that surround us in New Zealand.
For his recipes, Geoff Scott has harvested honey from the bees in his backyard and it is Airborne Honey Week on 16 March so perfect timing for him to share his fantastically goodhoney and walnut bread that is a staple on the menu at Vinnies, served with cheese. He recommends using one of New Zealand's single variety floral honeys for this honey crème brulee and some pohutukawa, white clover or vipers bugloss for this honey parfait.
Honey and walnut bread, honey brulee and honey parfait. Photos / Bite magazine
Warren is using the barbecue to cook finger food for a late summer party and also using it to smoke his freshly caught fish, which is a very smart idea that makes smoking easy - we should all be doing it.
Aaron is turning his fish into a ceviche salad, which is a Mexican variation of raw fish, known as kokoda in Fiji, oka l'a in Samoa, ota ika in Tonga, ika mata in the Cook Islands... it's everywhere throughout the Pacific and you will find a lot of it at this weekend's Pasifika Festival.
Robert Oliver is a food ambassador at this year's festival and he is sharing three recipes from his award-winning books Me'a Kai and Mea'ai Samoa to help us all up the flavours of Polynesia.
Warren's barbecue finger food: cheerios, sweet chilli mussels, chooks in a blanket and fish 'n chips. Photos / Bite magazine
