The Dish: Congratulations Mollies!

Mollies in Herne Bay. Photo / AP

Exciting news for the discreetly chic Mollies boutique hotel - the place to stay if you're a celebrity, or just damn fortunate enough to be able to afford it. Yesterday it was announced Mollies has joined some of Europe's finest castles and palaces as part of the exclusive Paris-based Relais & Chateaux - one of the world's most prestigious hotel collections.

Relais & Chateaux has a code of the five c's - courtesy, charm, character, calm and cuisine - and Mollies rates with them all. The newly published online guide quotes Mollies as "unique in the world" for the pre-dinner offerings of live music and especially opera..." Stephane Junca, Relais & Chateaux regional director of development, recently stayed in Auckland and discovered Mollies is "... very much matching with the Relais & Chateaux spirit: small and refined, with a very strong involvement of (owners) Mr and Mrs Fitzgerald, a home feeling, a very good and personalised service, great cuisine ... and a unique 'aperopera', aperitif with opera." Mollies, 6 Tweed St, Herne Bay. Ph: (09) 376 3489.

Eat yourself beautiful

Top cook Annabel Langbein served up some nutritional advice along with an inspiring cooking class about the benefits of eating salmon at a foodie evening at the New Zealand Seafood School last week. Long a fan of the fish, Langbein is now happily advocating its health benefits and has recently returned from the Marlborough Sounds, where she checked out the antibiotic-free farming practices at New Zealand's main provider. While the benefits of Omega-3 fatty acids found in abundance in oily fish such as salmon are well-known for brain health, they are increasingly being recognised as providing benefits for skin and scalp health as well. The good news is eating around 100g of salmon equates to swallowing a big handful of pills, and the Omega3 doesn't break down in cooking. Twice a week is enough to deliver good levels of Omega-3s, plus plenty of protein.

Langbein cooked up a storm with simple, yummy recipes including a flash roasted salmon fillet, topped with a mix of sweet chilli sauce and a dash of fish oil, then spritzed with lime juice. (Her tip is to save the citrus until after cooking so the fish retains its rich pink colour). She's become a real convert to seasonal eating, as showcased in her latest book Eat Fresh and says eating the likes of salmon regularly is "protective nutrition." See www.omega-3centre.com or for recipe ideas see www.regalsalmon.co.nz

Going global

Langbein, who commands around a fifth of the New Zealand cookbook market, clearly has a huge following here, but has struggled to attract interest from local television makers. Seems they think only blokes - and sex kittens like Nigella Lawson - can front cooking shows these days. Langbein, though, could be on the verge of being seen globally, with a big British production company having just finished filming a pilot show with the personable cook, whose books (she's done 14) are already selling well in Europe. She's also developing her "Feed your Life" brand in the United States and from her latest book Eat Fresh has developed online cooking lessons. They caught the eye of Fremantle Media, which filmed the pilot show in Wanaka, where the Auckland cook has a second home to allow her to enjoy a whole different garden full of seasonal treats. Fremantle was attracted by her very New Zealand-style of cooking, unfettered by tradition, and with a belief that "good food doesn't have to be complicated". Langbein is excited by the possibility of the show being picked up internationally, though she reckons her life is plenty busy already, but she adds: "I'd love to do things here." Check out her televisual style and recipes from Eat Fresh in the innovative cooking lessons on www.annabel-langbein.com

Hired help

Now here's a fantastic idea for next time you're entertaining - hire a helping hand. Vital Hospitality provide trained staff who can help in the kitchen, serve drinks, food and even clean up, so you can relax and enjoy yourself. From $18 an hour. Ph: (09) 921 4320 or go to www.vitalhospitality.co.nz

Stock the pantry

If you love pesto, then you'll really love Sabato's Salsa Verde. This tasty Italian mix is made up of parsley, capers, cashew nuts, garlic and anchovy vinegar. Stir it through boiled new potatoes, spoon it on a piece of fish or steak, serve with cream cheese and salmon, or just add it to an antipasto platter. 57 Normanby Rd, Mt Eden. Ph (09) 630 8751.