Cuisine magazine NZ
Cuisine is the magazine for everyone who loves food, wine and good living, from the enthusiastic beginner to the professional chef. Beautifully designed, it is equally at home on the coffee table and in the kitchen. Named best food magazine in the 2007 Le Cordon Bleu World Food Media Awards and in the 2006 Gourmet Voice World Media Awards, it is highly respected for its food features - all by professional food writers, including award-winning chefs - and its independent wine tastings by panels of leading experts, including top winemakers.
And with international travel features, book reviews, restaurant reviews and the latest in food and wine innovations, it's a must read.
In the May issue, Cuisine revisits the celebrated classic dishes - from the French, with Navarin of Lamb and Coq au Riesling, to Asian offerings like Hainanese Chicken Rice and pork and prawn dumpling soup, to café mainstays like Caesar salad.
And apples star in Fiona Smith's updated classic desserts. Often, Fiona notes, apples are kept in the background, combined with other more dominant flavours like blackberries, for example. But here she allows their character to shine through, only lightly enhanced with complementary flavourings. In her Apple Crumble with Frozen Tamarillo Fool, lemon juice and a little spice provide the zing that lifts this old favourite above the ordinary along with a crunchy, caramelly topping. The tart tamarillo fool makes the perfect foil. Rice puddings can polarise people, but not this one. Fiona gives the option of cooking her Caramelised Apple and Rice Pudding on the stovetop or in the oven, and she keeps the pudding simple, with just a vanilla bean imparting its fragrance so it doesn't compete with the syrupy apples. A triumph of deceptive simplicity, Fiona's Apple Tart is so easy to make - and eat - that it goes to show you don't have to get complicated to create a memorable success.
The Cuisine wine panel is wowed by the sophistication of New Zealand Chardonnays, many embodying that magic combination - top quality and low price. It also samples Viognier and other emerging whites.
You can also find hundreds of recipes from Cuisine, the World's Best Food Magazine, on http://www.cuisine.co.nz/
