Kono Mussels - What better way to impress the whanau this summer than with some great flavoured kai moana – and how much better would it be if you could pick it up from the supermarket?
Kono Mussels - What better way to impress the whanau this summer than with some great flavoured kai moana – and how much better would it be if you could pick it up from the supermarket?
Issue 35 Feature - Michael Meredith, Master Chef
Taste of Land and Sea - The star of this dish is actually New Zealand Manuka Honey. The delicate flesh of the prawn comes a close second. When you combine these two foods with garlic, toasted sesame seeds and the subtle fire of a mild red chilli, you get the most divine finger-lickin’ flavours possible.
Get Stuffed - There are two main reasons why I use stuffing, first: to make the meal bigger than what it is. The second and my favourite: is to enhance the flavour of the meal. The stuffing also prevents the poultry from drying out during the roasting. I say poultry now but for my Christmas-New Year’s twist this year I am stuffing a pork belly instead of turkey.
Out for a Duck - Joe Lam is better at watching cricket than playing it, but his exquisite lunch offering is not a duck out of water.
Issue 29
Pudding of Poi - Poi (pronounced pour – ee) is a Samoan dessert made from bananas that are mashed in coconut cream, sugar and a touch of lemon juice or zest.
Seared Yellow Finned Tuna on a Taro, Bean and Choy sum salad - Joe Lam creates a delcious, light lunch using the winning combination of wine, tuna and a summer day.
Issue 24
Just a nibbling reminder - When hosting parties over the coming festival season your guests are sure to have plenty to drink. But make sure there’s something to nibble on too, advises SPASIFIK food columnist JOE LAM, who has conjured up some delectable treat ideas.
Issue 23
Home made pasta - This issue SPASIFIK’s food columnist JOE LAM shows us how to make and cook delicious fresh pasta for all your winter dishes.
Issue 21
Feijoa Puligi - Making a delicious and fancy looking dessert is easy, providing you follow the basic rules.
Issue 20
A healthier taste of home - Traditional island dishes taste great, but should be eaten in moderation with ingredients substituted for healthier alternatives. SERU MAR shows you how with his tasty lamb curry special.
Food to warm the soul - Seru Mar conjures up a delicious triple S special; soup, seafood and salad. For an entree we have a Thai-Style Seafood soup. And to keep our energy levels up, a high protein fish dish as a main dish, with Raw Energy Salad, dressed simply with lemon juice, salt and pepper on the side.
Issue 26
Smokin' Dishes - Healthy eating guru SERU MAR stays outdoors with these smokin’ new dishes. Smoking food is easy, quick and healthy - you can smoke all kinds of meats, fish, and vegetables. Seru shows us how with a combination of smoked Kahawai, corn fritters and potato salad.
Ahh... BBQ time - It’s that time of the year when we do most of our cooking, outside. Our nutrition guru SERU MAR has the barbeque remedy that won’t weigh you down this summer.
Issue 23
Vege-licious - A yummy treat which is not only healthy and inexpensive to make, but bound to tempt taste buds, young and old.
Issue 22
