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 this issue, Cuisine focuses on the glorious versatility of meat, from prime steaks to lesser cuts transformed by slow cooking into heart-warming winter dishes.
Working on the principle that if you don't eat your meat, you can't have any pudding, Natalia Schamroth creates three super-savoury steak dinners that will make no obstacle to the delectable desserts that follow, such as vanilla brûlée tarts. Celia Harvey reminds us of the flavoursome rewards of slow-cooked meat dishes, here using various cuts of lamb, while Ray McVinnie recreates one of his favourite Spanish dishes, spiced oxtail in red wine.
Fiona Smith points out that roasts are a great - and simple - way of feeding a crowd of people. Pork belly is still a fashionable favourite, but Fiona finds that pork shoulder has similar qualities but is meatier. Her Slow-Roasted Shoulder of Pork with Cazuela-Baked Vegetables is served with perfect crackling and gravy spiked with sherry and fruit jelly. She puts a Shanghai spin on a family favourite with Hunan-Style Roast Chicken with Chinese Broccoli. And roasts aren't always meat - Roast Monkfish Tail & Mushy Peas is an ideal way of serving the "poor man's lobster, though you can use any firm, thick fish fillets.
Cuisine also features vegetable-based soups, a mezze-style spread and guest chef Gabriel Gaté has a three-course menu of his refined yet light food.
The wine-tasting panel samples boisterous Australian Shiraz and New Zealand's Rhône-style Syrah.
You can also find hundreds of recipes from Cuisine, the World's Best Food Magazine, on http://www.cuisine.co.nz/