Cigarette butts, painted flies, an earthworm, and fake sushi
now showing at Wunderrūma: New Zealand Jewellery (finishes 28th Sept). If you are still hungry, next door the food theme continues with sheep entrails (be thankful for the BW photo) swiss rolls and neenish tarts in a very well executed exhibition of Peter Peryer's work ending 23rd November. Bon Appetit
The French flag was flying again at PukeKaraka Marae in Otaki where guests assembled for Ruth Pretty’s “Casssoulet and Karaka Trees”, a Wellington on a Plate event.
Fr. Jean-Baptiste Comte, a French Roman Catholic Priest founded the mission at Pukekaraka 170 years ago in 1844 and brought with him a typical French passion for food.
Together with local Maori, Comte built a flourishing community with three flour mills, maize, wheat and food crops that supplied shops in villages from Otaki all the way to Wellington. Was this the first Wellington on a Plate?
After a formal welcome onto the marae by Ngāti Kapu and an appropriately crowing rooster, guests were invited into 'Hine Nui o te Ao Katoa' which translates into 'Mary, Great Woman of the Whole World, Woman of Light'.
Guests dined on baked potato and eel rillettes before the much anticipated cassoulet was served with a salad of pear, walnut and perennial greens
A walk up the 'Cavalry ' was needed after the wholesome lunch where Rawiri Rikihana gave a short history of the area.
St Mary’s Church provided a fascinating backdrop with both local custodian Irene Mackle and Mary McLeod (Martha’s Pantry) giving an intimate account of the beautiful interior. Restored lovingly in the early 1990's it was easy to see why this Church has the highest Historic Places rating. Built in 1859, St Mary's is the oldest Catholic Church that has been in constant use in New Zealand
Fr. Comte flew the French flag to signify feast days for special prayers. As champion of harmonious relations between Maori, Europeans and Priests I am sure he would have had no hesitation hoisting it once again for Ruth’s “Cassoulet and Karaka Trees”
Mushy peas or curry sauce with your Fish 'n' Chips? Quainton, a very cute English village of about 1200, located just north of London, gets visited every Wednesday evening from 5.30 – 8 by a mobile fish and chip van. Howe and Co have been delivering fish and chips from “coast to door” for more than 80 years, currently making hundreds of stops to more than 90 villages in a 50km radius. New Zealand does not have the same mobile service with fish and chips (although Mr Whippy hints at this) but we do at least have a mobile butcher in Waikanae.
The mushy peas certainly add a fresh colour to the golden tones but the quality of the fish 'n' chips did not match the high standard of service. Maybe I am spoiled by the excellent quality easily found in New Zealand.
Thatched roof house in Quainton, England
Thatched roof house in Quainton, England
Thatched roof house in Quainton, England
Quainton Garage in England
Village store sign in Quainton Village.
Howe and Co fish and Chip mobile van in Quainton Village, England.
Howe and Co fish and Chip mobile van in Quainton Village, England.
From coast to door signage on side of mobile fish and chip van.
Howe and Co fish and Chip mobile van in Quainton Village, England.
Howe and Co fish and Chip mobile van in Quainton Village, England.
Close up of fish and chip dinner.
Close up of tubs of mushy peas with fish and chips.
It is no surprise Maketu produced the latest MasterChef winners, the town has food in its bones. Maketu was named after the origonal kumara growing fields in Hawaiki by Te Arawa when their canoe landed at the mouth of the Kaituna River in 1340. The river and estuary have been historically referred to as the "food bowl" of the Te Arawa. 400 years later the Robin White painting Fish and Chips, Maketu immortalised the local fish and chip shop. Not sure why the shop has not been given the Robin White treatment.
Maketu Pies carry on the food vibe. They distribute pies all over the North Island and have recently introduced a gourmet range called Sunday's Best. Their standard range is well regarded and includes a highly rated mussel pie.
Historically the estuary provided a diverse range of seafood including pipi, koterotero (sea-anenome), tuangi (cockles), flounder, titiko (mud snail), mussels, pāua, pūpū, scallops, kukuroa (horse mussels) and fish. It seems appropriate the winners of MasterChef Karena and Kasey Bird are described as "seafood loving sisters" and their signature dish is paua ravioli.
Photo of Robin White painting "fish and chips, Maketu".
Fish and chip shop in Maketu, New Zealand.
Maketu pies inside fridge.
Portrait of man holding a Maketu pie in front of advertising design.
Food from Alice in Bakingland cookbook at book launch.
Alice Arndell signing cookbooks at the launch of her first cookbook.
aliceinbakingland
Alice Arndell
Quince on tree
Quince tree in Havelock North.
Sign avertising Quince for sale in Hawkes Bay.
Below are organic quince growing at Epicurian Supplies
Organic quince growing at Epicurian Supplies in Hastings, Hawkes Bay.
also seen at Epicurian Supplies
Organic quince in box at Epicurian Supplies in Hastings, Hawkes Bay.
the ones below were photographed for Ruth Pretty's jars of Quince Jelly
Quince photo for Ruth Pretty Catering.
Product photo of Ruth Pretty Quince Jelly.
Quince Tart Tartin at Depot Restaurant in Auckland, delicious.
Quince Tart Tatin at Depot Restaurant in Auckland
Taniwha Burger
Vegemite Icecream
Weetbix Icecream
soft shell crab and avocado rolls
One bite of the soft shell crab and avocado roll was all it took to launch me into Vietnamese food nirvana - and I wasn’t even in Vietnam. The crunch, flavour and texture of the roll emanated from Dandelion Restaurant located in Melbourne’s suburbs.
Aside from excellent food, Dandelion restaurant seems to have found an answer to food bloggers ruining the restaurant atmosphere with cameras. The food has already been well photographed by Rob Banks and images are available via pinterest or through very well organised downloadable media packages.
Duck legs, braised with sugarcane, pineapple and chilli Kampot peppered pineapple salad, saw-tooth coriander.
deep fried black sesame icecream with palm sugar caramalized figs
As good as Dandelion was, the other food sensation was the A1 Lebanese Bakery on Sydney Road in Brunswick – at a fraction of the price.
A1 Lebanese Bakery in Melbourne
A1 serves up Lebanese style 'pizzas' with toppings of zaatar, halloumi cheese with tomato, and finely minced raw lamb (there were others) in unpretentious but exotic surrounds. The baklava was another highlight. Anthony Bourdain raved about the A1 bakery on his show No Reservations a while back but the prices can’t have been affected.The ‘pizzas’ ranged from $1.50 to $4.50 and one was all I needed for lunch.
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This craft beer and wine bar in Moonee Ponds allows patrons to bring their own food or to order in restaurant food from nearby and then eat it with a beer or wine from the premises. The Valley Cellar Dooroffer nibbles, including cheese and cold meat platters, but encourage people to bring whatever takes their fancy - they’ve even installed a BBQ out back. It would be great to see this catch on in Wellington.
Mother in law would be delighted if I made the pud. Raisins yes, sultanas yes, currents yes…dried pineapple must get, figs also, beef suet must get, so much for being vegetarian….brandy yes, sherry must get - great chilled pre-dinner drink. Need a 1.5 litre bowl … and a space offive 7 ½ uninterrupted hours. Need string. Mother in law provides bowl, suet from the butcher. All assembled. Have coffee and begin. Chop, chop chop. Suet rather smelly, minced, rubbed in. Mix into bowl. Paper lids on, teflon rubber bands replace string. Pud in pot. That took 2 ½ hrs only 5hrs to go….water gets in top of pud. redo paper still 5hrs to go...
finished pudding should look something like this, recipe in Ruth Pretty Cooks at Home or you can find it here..eat in 2012 or even better save for 2013. Another recipe from the book might also be good around Christmas.
Traditional Christmas pudding by Ruth Pretty.
After bringing armfuls of fresh baking home over the last couple of months, I will miss Alice and her kitchen. Alice has been fantastic to work with and her generosity showed no bounds. This was typified when on the last day of food photography she offered me a cake to take home. Aptly named Celebration Cake, Alice was celebrated when the cake was presented at a friend's house and held pride of place amongst fish and chips, burgers and a few beers.
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Although the styling here differs from the more refined book version, the inside remained the same - three layers of chocolate cake. For those who like to bake, look out for the book in the middle of next year.
Fair Trade Bananas
I was surprised to see All Good Organics Fair Trade Bananas right at the entrance of one of my grocery suppliers recently.
I thought the move may have resulted from the stoush between the owners of the Fair Trade bananas – New Zealand’s All Good Bananas, and Dole’s Ethical Choice brand. However Chris, the fresh produce manager at the supermarket, said the move was because of a special they were running. Either way it was good to see they sold a lot more Fair Trade bananas from the new location.
To avoid any confusion this is the All Good Bananas Fair Trade brand
All Good Fair Trade Bananas
I wonder if they are using Fair Trade bananas on Sesame Street
Not having to do the dishes...
food
chocolate brioche
...and having a chocolate brioche for breakfast. Thanks to Alice.
Traditional Scarecrow
Pinot plungers at Scarecrow Festival in Greytown
Scarecrow looking like a Chef with barbeque and sausages at Scarecrow Festival in Greytown
The inedible food at the Mad Hatter’s Tea Party seemed very un-birthday partyish but after being served free tea and Kiwiana themed biscuits the mood became more festive. Although surrounded by tea cosies rather than mad hats this exhibition at the Kapiti Art Gallery resonated well with events on the other side of the world.
Asparagus rolls and crackers at Mad Hatter's tea party in New Zealand
Wool crackers at Mad Hatter's tea party in New Zealand
Crackers at Mad Hatter's tea party in New Zealand
Wool sandwiches at Mad Hatter tea party in New Zealand
Kiwiana biscuit in shape of Kiwi
Kiwiana biscuit in shape of New Zealand
Wool food at mad hatters tea party in New Zealand
Wool food at mad hatters tea party in New Zealand