Foodstyle Magazine - Summer 2012-2013
Summer 2012 - In this Issue Paparazzo, Sure to rise again, Seafood cocktail supreme, Crayfish – enjoy me two times, Venison so tender, Summer Asian salad.
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Snaps and casual photos around interesting cuisine tourism venues.
This issue - Tender as, Family baking, On the frontline, Remarkable heritage, A 50th vintage, Charitable pinot, Vidal golds, Pinot trophy winner, Sandrigham Farmers' Market.
tourism has always been a feature of the city of Christchurch and on a
recent visit Suzanne Middleton pays homage to a heritage funded by an
iconic and philanthropic 20th century food company as the earthquake
smashed city recovers.
“Bars, restaurants and cafes have been some of the first businesses to re-emerge, driven by a very determined hospitality sector giving life back to the city. Much of this new hospitality is occurring in the heart of the city which is a major confidence boost to other investors....
to believe that crayfish used to be such a commonplace item amongst our
cuisine heritage. These days, it is a luxury export item and the most
expensive Kiwi seafood you can buy.
this seafood salad, we used a 500g crayfish, which was selling at $99 a
kilo at the time. The flesh from the body and larger legs came to 22g,
which meant the final price of our meat was over $200 a kilo, or twice
as much as whitebait.
on to those crayfish remains – and use this luxurious recipe to indulge
a second time.
Known around the culinary world as ‘lobster bisque’ (and Kiwi crayfish are a species of spiny rock lobster) our recipe is a ‘consensus’ of many such recipes.
Sous vide (sue-veed) cooking is simply cooking food in a sealed, air-tight bag that is immersed in a water bath and cooked at constant, low temperatures (between 50-60 deg C for meats, higher for vegetables) for various lengths of time.
The result is a very evenly cooked and tender cut of meat, which is then usually seared in a hot pan to caramelise and crisp the surface. Some may find the result too rare.
engineers in the 1960s developed this method for industrial food
preservation and French chefs picked it up with the 1970s to cook
expensive proteins in a way that kept their original colour and shape.
While the low temperature technique didn’t catch on here until the last
decade, I recall Sydney chef Tony Bilson at the Sydney InterContinental
in the mid 1990s doing a confit of salmon immersed in duck fat and
cooked at low temperature that was succulent pink with a very
consistent colour that was mind boggling at the time.
Just a click away from multi-award winning olive oil from Goose Creek.
either lamb loin, venison or beef fillet medallions, to get the best
out of our prime meat we cook the meat home-sous-vide in a domestic
slow cooker (see ‘Vension so tender’ story in this issue).