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MARKET PLATE

delights from Mia Pasta

I thought it an appropriate time of the year to be helping you on your way to easily assembling a quick impromptu ‘market plate’ which is my sort of antipasti style plate.

The first thing to put into place is what’s available, what’s in season? Then you need to consider flavours, textures and even colour – as you don’t want all the ingredients to be of the green or beige colour if you get what I mean.
Below are just a few market vendors and their products to give you some ideas…..
BASECAMP SALAMI – wild game salami (with juniper) – slice in half length ways and chargrill or sauté in a little oil and toss with some thinly sliced cabbage, chopped parsley and grating of parmesan cheese, drizzle over any oil from pan and a drop of red wine vinegar.
BRYDONE ORGANICS –jersey benne potatoes– potato salad, cook until just tender, cut in half and add capers, spring onion, gherkins, red wine vinegar, sour cream and mayonnaise, plenty of cracked pepper, salt and parsley.
WHITESTONE CHEESE – vintage blue – not that there is anything wrong with placing a whole piece of cheese on your platter but it is also good to mix it up a bit.  Blue cheese will blossom with a sweet flavour like pears, dried fruit or even fruit cake.  It also works well crumbled onto toasted bread slices with a sweet chutney (fig chutney from bouche works unbelievable well).
SPECKLED HEN – free range happy hen eggs are wonderful simple boiled to semi soft – plunged into boiling water and cooked for 4 ½ minutes, refresh instantly and peel and serve with a few sea salt flakes and cracked pepper. Or try a quick frittata with a handful of fresh soft herbs and a little cheese or lightly cooked asparagus for a different option.
ADROSS FARM – asparagus cooked until tender, drained and tossed through olive oil, lemon juice and crumbled curd cheese (Evansdale) or shavings of parmesan. OR a few slices of asparagus tart (recipe attached).
WAITAKI BACON AND HAM – leberwurst pate is the perfect easy accompaniment to any platter of food as it can be easily spread onto bread, crackers or toast.
KAKANUI PRODUCE – fresh mint and basil both can be added to any number of salads or dishes and they both can be made into fresh sauces such as pesto, salsa verdi and salmariglio’s.
JANE FIELD HYDROPONICS AND PEONIES – fresh salad leaves, herbs and greens once again can be a simple tasty addition to your platter.
ETTRICK GARDENS – Chinese cabbage will make a fantastic coleslaw type salad but why not try a light dressing with apple cider vinegar, olive oil, honey and a touch of Dijon mustard.
MCATHURS BERRY FARM – radishes! These are always great as they add a wonderful colour , crunch and bite.  Simply wash and remove any discoloured leaves and serve them whole if desired or try them grated and mixed through Greek yoghurt, crushed garlic and a touch of redwine vinegar and extra virgin olive oil, mix to combine and serve in a little dish.
SUNRISE BAKERY – fresh baked bread simply sliced and served alongside any platter is essential, but slicing toast and char grilling on the barbecue or drying out in the oven is a good alternative.
BOUCHE – no platter is complete without a little sauce or tangy chutney on the side.  Bouche has such a vast array of flavours that you could easily add a spoon of this or that to enhance any ingredient on your platter.

MIA PASTA – obviously Maria not only does wicked pasta but her stall does pickled seasonal vegetables, marinated olives, mini flatbreads and doughs which you could easily scatter over your seasonal market plate to make it complete!

 Obviously the above vendors are only a handful of the markets huge array and the selections and possibilities are endless.  Just remember that less is more and don’t go to crazy on trying to impress with a platter overloaded with ingredients that your palate gets confused.  Fresh, vibrant ingredients all prepeared simply are the golden rule! Enjoy

BOWERBIRD TEAS – organic botantics

Located up on the platform of the train station you will find these truly delectable teas! The variety alone leaves you mesmerised; Black rose, Turkish orange, Man showing his heart to a Peony, Earl grey and that’s just a start.  If possible ask to stick your nose in the bags and inhale deeply, you will be transported.
HOW TO MAKE THE PERFECT CUP….

After a little research into perfecting the perfect pour I realised it could get quite complex with filtered water brought to the boil and cooled slightly, infused for approximately 4-6 minutes and stirred three times to the right!!!

Actually like anything in life it all depends on the quality of the product and Bowerbird teas are of the highest quality – their instructions are pretty straight forward.

Bring water to the boil, and pour over desired amount of tea leaves and leave to brew for 4-5 minutes.  Pour and enjoy!

What is really fantastic with their tea is that you not only get one pot of great tea but many as you can simply add more water and get another and yes another if desired!

ASPARAGUS TART

With summer picnics approaching I couldn’t think of anything better than this simple bread encrusted asparagus tart. 
Serves 8 as starter or 4 as a main

700g (3 bunches) fresh asparagus spears, tough ends removed

75g butter, melted

1 loaf  (12-15 slices) of white sliced toast bread, and crusts removed

4 whole eggs

200ml cream

50g freshly grated parmesan cheese

20g grated cheddar

½ tsp fresh thyme leaves, roughly chopped

¼  tsp salt and freshly grated pepper

Freshly grated nutmeg

Loaf tin 5-6 cm deep, 30 cm long or 7cm deep, 25cm long

Method

Preheat the oven to 170C

Bring a large pot of lightly salted water to the boil, add the prepared asparagus and cook until tender about 4-6 minutes depending on size.

Refresh the asparagus immediately in cold or iced water to stop cooking instantly.  Drain well and set aside.

Lightly brush the slices of bread with the melted butter, you want enough pieces of bread to tightly line the tin; start by lying slices of bread to snuggly overlap so that they cover the base and then place slices on the sides and ends so that the interior of the loaf tin is covered with bread.  It is vital that you have no gaps or exposed seams as the egg mixture will run out!

In a bowl add the eggs, cheese, cream, thyme, nutmeg and seasoning and whisk to combine.

Place the asparagus neatly in the tin, I do one layer at a time and I turn the asparagus from layer to layer so that the ends and tips are evenly mixed throughout the tart.

Carefully pour over the egg mixture until all the asparagus is well covered.  Fold down any exposed bread and cover tightly with enough slices of bread to seal the tart.  Brush lightly with butter if needed and bake in preheated hot oven for 45 minutes or until it feels firm.  Remember that it will continue to cook on cooling.
To serve you are best to turn the tart out directly onto a board and cut gently into desired slices.  Delicious hot or cold.

 ALISON WOULD LIKE TO THANK ALL THE VENDORS FOR THEIR FANTASTIC PRODUCE

ADROSS FARM  – fresh asparagus

WAITAKI BACON AND HAM – pate and bacon products

BOWERBIRD TEAS – loose tea

WHITESTONE CHEESE – vintage blue

BASECAMP SALAMI – wild game with juniper

SUNRISE BAKERY – fresh baked goods

JUDGE ROCK WINES – central Otago wines

KAKANUI PRODUCE – fresh herbs

BOUCHE – preserves, sauces and chutneys

ETTRICK GARDENS – chinese cabbage

MCARTHURS BERRY FARM – radishes

JANE FIELD HYDROPONICS – fresh flowers, herbs and greens

SPECKLED HEN EGGS – free range happy eggs

HAVE A GREAT DAY

 

ASPARAGUS TART

 With summer picnics approaching I couldn’t think of anything better than this simple bread encrusted asparagus tart. 

Serves 8 as starter or 4 as a main

700g (3 bunches) fresh asparagus spears, tough ends removed

75g butter, melted

1 loaf  (12-15 slices) of white sliced toast bread, and crusts removed

4 whole eggs

200ml cream

50g freshly grated parmesan cheese

20g grated cheddar

½ tsp fresh thyme leaves, roughly chopped

¼  tsp salt and freshly grated pepper

Freshly grated nutmeg

Loaf tin 5-6 cm deep, 30 cm long or 7cm deep, 25cm long
Method

Preheat the oven to 170C
Bring a large pot of lightly salted water to the boil, add the prepared asparagus and cook until tender about 4-6 minutes depending on size.

Refresh the asparagus immediately in cold or iced water to stop cooking instantly.  Drain well and set aside.

Lightly brush the slices of bread with the melted butter, you want enough pieces of bread to tightly line the tin; start by lying slices of bread  buttered side against tin, to snuggly overlap so that they cover the base and then place slices on the sides and ends so that the interior of the loaf tin is covered with bread.  It is vital that you have no gaps or exposed seams as the egg mixture will run out!

In a bowl add the eggs, cheese, cream, thyme, nutmeg and seasoning and whisk to combine.

Place the asparagus neatly in the tin, I do one layer at a time and I turn the asparagus from layer to layer so that the ends and tips are evenly mixed throughout the tart.

Carefully pour over the egg mixture until all the asparagus is well covered.  Fold down any exposed bread and cover tightly with enough slices of bread to seal the tart.  Brush lightly with butter if and bake in preheated hot oven for 45 minutes or until it feels firm.  Remember that it will continue to cook on cooling.

To serve you are best to turn the tart out directly onto a board and cut gently into desired slices.  Delicious hot or cold.

CHRISTMAS HAMPERS (last few left)

Cover Photo
 
 
CHRISTMAS HAMPERS FOR SALE
Pickled onions, mustard, pickles, marmalade, xmas cake, shortbread,
rose petal and xmas spiced meringues

$35
 
 
 


OTAGO FARMERS MARKET

The sun has been shinning and the produce is growing; strawberries and gooseberries are becoming a familiar sight once again in the market which make wonderful desserts and i will using gooseberries today and making a simple yet refreshing dessert.  Caerphilly cheese from Evansdale is playing a major part in today’s demonstration as this locally made cheese is so versatile, it can be eaten cold, marinated, baked, fried, grilled and barbecued.  Bok choy is crisp and crunchy and is pretty much ‘instant food’ as it can be prepped and cooked within minutes.

strawberry and rhubarb jam (butlers) with bread and butter (of course)

The seasons produce is changing and we now start to look for light, easy to prepare dishes with many textures, colours and flavours. As the weeks go and the sun shines i will be demonstrating and talking us through many many great summer dishes.  See you all soon…

 

CAERPHILLY CHEESE – COOKED GREEK STYLE

Caerphilly is a light-coloured (almost white), crumbly cheese made from cow’s milk. It has a mild taste and can be eaten in its natural state, crumbled through salads, it also is a fantastic cooking cheese as it can be barbecued, fried or baked.

Serves 2-4 depending on appetite

250g Caerphilly cheese (Evansdale)

1/2 cup of olive oil

2/3 cup of flour for dredging

1-2 lemons, quartered

Sea salt flakes
Method

Cut the cheese into slices or wedges 4mm thick. Moisten each slice with cold water and dredge in the flour. Heat a small heavy-bottomed frying pan  over medium-high heat, with the half the olive oil, and sear each slice until golden-brown on both sides. Serve hot with a last-minute squeeze of fresh lemon juice and light sprinkle of sea salt flakes.

FRESH ASPARGUS ROLLS WITH CAERPHILLY CHEESE

This is a bit of twist on a classic, however these are baked till golden and the cheese has meltedAsparagus and Cheese Crescent Rolls

300g fresh asparagus

1 loaf white or wholemeal sliced bread

1 cup Caerphilly cheese, crumbled or grated

Cracked pepper and a pinch of salt

Method
Preheat oven to 200C
Break off tough ends of the asparagus leaving just the tender tips. Steam for 2-4 minutes until tender.
Remove the crusts from the bread.  Place one slice down on your work bench and place one spear of asparagus across on the diagonal, sprinkle some cheese and a little seasoning, roll up and place the end of the bread under the asparagus roll, as this will stop it unfurling.
Continue until all the asparagus is used up and then place the rolls onto a baking tray and cook in the top half of the oven and bake until the bread has gone golden and toast like and the cheese is starting to ooze out from the ends.

Serve immediately with a little drizzle of extra virgin olive oil or even a spread of butter.

Roll up and bake in the oven for 10 – 12 minutes or until rolls are browned.

FIRST OF THE SEASON BABY TURNIPS COOKED IN PAPER

I love this simple, rustic method of cookery – to cook in paper (en paupiette) resulting with succulent, tender and juicy turnips.

Per person or double amount for two or more

4 small turnips with their green tops

1 garlic clove,  lightly crushed

2 sprigs of fresh thyme

1 Tbsp extra virgin olive oil

1 tsp butter

1 tsp balsamic vinegar

Pinch sugar (optional)

Sea salt and freshly ground black pepper

Method
Preheat the oven to 200C

Place the turnips and the greens together with the garlic, thyme, oil, vinegar, sugar and seasoning toss lightly to combine.
Cut a square of baking paper large enough to hold the turnips comfortably (up to 2 servings per bag) and fold in half to make a crease. Unfold it and lay the turnips on one half along with the oil and herbs etc. Bring the other half of the paper over the turnips so both ends meet. Fold the edges tightly to form a pillow like shape. Make sure that the package is well sealed.

Place onto a tray and bake for 20-30 minutes depending on size of turnips. The package will puff up like a pillow. Serve immediately and open carefully at the table.

 

GOOSEBERRY AND ELDERFLOWER FOOL

This is a classic dessert with a little twist on the cream, i like using Greek yoghurt which takes away some of the richness.

Serves 4-6
800g gooseberries, topped and tailed (you can use frozen)
275g Greek yoghurt
150g raw cane sugar
1 elderflower (optional)
100g rolled oats
3 Tbsp raw cane sugar

Method
You can either cook the gooseberries in a pot with the sugar, elderflower and a splash of water or you can pre heat your oven 190C and bake them by placing the elderflower on the base and scattering the gooseberries on top, add the sugar. Bake them in the oven, uncovered for 20 minutes or until tender when gently squeezed.Meanwhile place the rolled oats with 3 tablespoons raw cane sugar and bake until the oats lightly toast and the sugar caramelises a little. Cool and set aside

When the gooseberries are tender remove from oven and tip them into a sieve set over a bowl to drain off the excess liquid.

Remove the elderflower and discard and gently mash 2/3 of the gooseberries with a few tablespoons of liquid until you get a thick pulpy consistency (you can do this in the food processor). Leave to get cold.

In a large bowl empty the Greek yoghurt with ½ the gooseberry pulp and fold together.

Spoon this mixture into serving glasses and then finish off with the remaining pulp on top. Scatter over a little of the toasted oats and serve.

BOK CHOY

BOK CHOY – brydone organics

Serves 4

3 cups chicken or vegetable stock

10 leaves stalks bok choy, thinly sliced

2 tsp soy sauce

2 tsp sesame oil

Pinch red pepper flakes

1 garlic clove, peeled, finely chopped

Sprinkle fresh coriander
Method

Bring the stock to the boil in a medium saucepan, stir in the seasonings (the red pepper flakes, soy sauce, Asian sesame oil), and the chopped garlic. Add the bok choy and simmer for up to 10 minutes, until the bok choy leaves turn dark green and are wilted and tender.

 ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE

ETTRICK GARDENS – snowball turnips

MCARTHURS BERRY FARM – gooseberries

ADROSS FARM – asparagus

EVANSDALE CHEESE – Caerphilly cheese

LIEVITO BAKERY – fresh baked goods

JUDGE ROCK WINES – central otago wines
ROSEDALE ORCHARDS – fresh fruit juice
BRYDONE ORGANICES – jersey benne potatoes

FRESH ASPARGUS ROLLS WITH CAERPHILLY CHEESE

Asparagus and Cheese Crescent Rolls

 

This is a bit of twist on a classic, however these are baked till golden and the cheese has melted.

300g fresh asparagus


1 loaf white or wholemeal sliced bread


1 cup Caerphilly cheese, crumbled or grated


Cracked pepper and a pinch of salt


Method


Preheat oven to 200C

Break off tough ends of the asparagus leaving just the tender tips. Steam for 2-4 minutes until tender.

Remove the crusts from the bread.  Place one slice down on your work bench and place one spear of asparagus across on the diagonal, sprinkle some cheese and a little seasoning, roll up and place the end of the bread under the asparagus roll, as this will stop it unfurling.

Continue until all the asparagus is used up and then place the rolls onto a baking tray and cook in the top half of the oven and bake until the bread has gone golden and toast like and the cheese is starting to ooze out from the ends.

Serve immediately with a little drizzle of extra virgin olive oil or even a spread of butter.

Roll up and bake in the oven for 10 – 12 minutes or until rolls are browned.

BOK CHOY SOUP

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Serves 4

3 cups chicken or vegetable stock

10 leaves stalks bok choy, thinly sliced

2 tsp soy sauce

2 tsp Asian sesame oil

Pinch red pepper flakes

1 garlic clove, peeled, finely chopped

Sprinkle fresh coriander

Method

Bring the stock to the boil in a medium saucepan, stir in the seasonings (the red pepper flakes, soy sauce, Asian sesame oil), and the chopped garlic. Add the bok choy and simmer for up to 10 minutes, until the bok choy leaves turn dark green and are wilted and tender.

 

CAERPHILLY CHEESE – COOKED GREEK STYLE

Caerphilly is a light-coloured (almost white), crumbly cheese made from cow’s milk. It has a mild taste and can be eaten in its natural state, crumbled through salads, it also is a fantastic cooking cheese as it can be barbecued, fried or baked.

Serves 2-4 depending on appetite


250g caerphilly cheese (Evansdale)


1/2 cup of olive oil


2/3 cup of flour for dredging


1-2lemons, quartered


Sea salt flakes

Method

Cut the cheese into slices or wedges 4mm thick. Moisten each slice with cold water and dredge in the flour. Heat a small heavy-bottomed frying pan  over medium-high heat, with the half the olive oil, and sear each slice until golden-brown on both sides. Serve hot with a last-minute squeeze of fresh lemon juice and light sprinkle of sea salt flakes.

 

 

 

 

FIRST OF THE SEASON BABY TURNIPS COOKED IN PAPER

I love this simple, rustic method of cookery – to cook in paper (en paupiette) resulting with succulent, tender and juicy turnips.
Per person or double amount for two or more4 small turnips with their green tops

1 garlic clove,  lightly crushed
2 sprigs of fresh thyme
1 Tbsp extra virgin olive oil
1 tsp butter
1 tsp balsamic vinegar
Pinch sugar (optional)
Sea salt and freshly ground black pepper

Method
Preheat the oven to 200C

Place the turnips and the greens together with the garlic, thyme, oil, vinegar, sugar and seasoning toss lightly to combine.
Cut a square of baking paper large enough to hold the turnips comfortably (up to 2 servings per bag) and fold in half to make a crease. Unfold it and lay the turnips on one half along with the oil and herbs etc. Bring the other half of the paper over the turnips so both ends meet. Fold the edges tightly to form a pillow like shape. Make sure that the package is well sealed.

Place onto a tray and bake for 20-30 minutes depending on size of turnips. The package will puff up like a pillow. Serve immediately and open carefully at the table.

 

 

 

 

 

CHRISTMAS HAMPERS

Cover Photo

CHRISTMAS HAMPERS FOR SALE

Pickled onions, mustard, pickles, marmalade, xmas cake, shortbread,

rose petal and xmas spiced meringues

                                                     $35

OTAGO FARMERS MARKET

Good morning, if the weather is going to let us down then let this picture of Pablo from Evansdale Cheese put a smile on your face.

The menu this week is all about fish (harbour fish), watercress(jane field hydroponics), hazelnuts (island stream hazelns) and jersey bennes (bydone organics). Just had news that Edmonds fish have got their hands on some sweet little queen scallops which i like to grill whole and simply serve with some garlic butter.  Rosedale orchards are always so generous with their produce and today i will be using their apples to fill these scrumptious little apple-filled buns.

Indigo bakery

Mia Pasta – looking good..
FISH WITH HAZELNUTS, ASPARAGUS AND WATECRESS SALAD

 

Serves 4


4 fillets fresh fish


25g butter


2 Tbsp oil (for cooking)


2 bunches asparagus, tough ends removed


1 shallot or small red onion, diced finely


250g Fresh watercress


100g hazelnuts, roasted and lightly crushed


2 tsp hazelnut oil


1 Tbsp apple cider vinegar, lemon juice or white wine vinegar


1 Tbsp olive oil


Sea salt flakes and freshly ground pepper


Method


Bring a medium size pot of lightly salted water to the boil.

Pick over the watercress by removing any tough, stringing stalks.  Place the watercress into a suitable size bowl add the finely diced shallot or onion and hazelnuts leaving a few behind for later, set aside.
Make the dressing – in a small bowl add the vinegar and oil, add a pinch of salt and a little pepper, stir to combine, taste and adjust balance of vinegar etc if needed, set aside. Place the asparagus into the pot of boiling water and cook for 2-4 minutes depending on size.
Place the asparagus into the pot of boiling water and cook for 2-4 minutes depending on size.
Place a large heavy based frypan on the heat, add the butter and oil and heat until the butter goes frothy, place fish skin side down if using salmon or presentation side down first into pan, continue with all the fillets, season lightly with salt and pepper, turn the fillets after 2 minutes. Squeeze the just from half a lemon over the fish and cook for a further 2 minutes or longer if fish is thicker.

Drain the asparagus when tender and add a little of the dressing, toss to combine, add to the watercress salad and add a touch more dressing toss gently but quickly and divide evenly onto 4 plates, carefully place the fillets of fish on top, scatter over a few more lightly crushes hazelnuts and a drizzle of dressing.  Serve immediately with perhaps a bowl of Jersey Benne potatoes.



APPLE-FILLED BUNS

These are always a hit in our household as the inviting dough hides the fragrant, sweet apple inside!

Makes 20
For the dough

300g self-raising flour

175g butter, diced and chilled

3-4 Tbsp plain yoghurt

Icing sugar for dusting

Butter for greasing
For the filling
4 large apples, peeled and coarsely grated

2 Tbsp fresh lemon juice

4 Tbsp sugar

½ tsp cinnamon, plus extra for dusting

1/4  tsp freshly grated nutmeg

1 cup walnuts or hazelnuts (optional)
Method
Sift the flour into a large bowl.  Add the diced butter and rub it in with your fingertips (this can be done in the food processor).  Add the yoghurt and mix lightly until the dough just begins to come together.  It should feel crumbly, do not be tempted to knead, just gather all the crumbs from the side of the bowl into a ball, pressing them together with your hands.
Cover and chill in the refrigerator for 30 minutes.
Meanwhile, make the filling.  Put the grated apples, lemon juice and sugar into a small pan and cook over a low heat, stirring constantly, until all the liquid has evaporated, remove from the heat and add the spice and nuts if using.  Stir to evenly mix and set aside.
Preheat the oven 180C
Lightly grease two baking tray with a little butter.
Divide the dough into 20 even sized balls.  Roll each piece into a ball, then press your thumb into the ball for a large hollow, spoon the filling into the hollows and press the dough over it to seal. Pat them down very gently.  Put the balls seam side down, on the prepared trays and bake for about 35 minutes, or until lightly golden.  Remove from the oven and sift over icing sugar and little cinnamon, let cool.

They can be kept for 2-3 days or frozen

SIMPLY COOKED JERSEY BENNE POTATOES WITH FRESH MINT SAUCE

 

Serves 4 as a side

500g jersey benne potatoes, scraped clean or scrubbed

Sea salt flakes

100g fresh mint leaves

1-2 Tbsp red wine vinegar

1 tsp sugar
Pinch of salt
Fresh ground black pepper

Extra virgin olive oil
Method
Cover the potatoes with cold water and add a little salt. Bring to the boil and then reduce the heat to a gentle simmer.  Simmer for 5-8 minutes depending on size and then turn off the heat and let the potatoes sit in the hot water until tender (about 10 minutes).
Whilst the potatoes are cooking add the mint leaves along with the sugar and a pinch of salt to a mortar and pestle, mash the mint until it becomes a thick green, fragrant paste, add the vinegar and enough oil to loosen to the mint to form a thick pasty sauce.  Taste and adjust seasoning and balance of sweet/sour flavours.

Drain the potatoes and drizzle over the fresh mint sauce and serve immediately.

BOK CHOY

Bok Choy Recipe
Serves 4
2 Tbsp oil
5 cloves garlic, sliced thinly
about 1cm fresh ginger, sliced
pinch dried chilli flakes (or to taste)
2 bunches bok choy, cut in half and washed well, drain
2 Tbsp soy sauce
3 Tbsp rice vinegar
Method

Heat two tablespoons oil in a big wok or large fry pan, add the garlic, ginger and crushed dried chilli, and toss until the garlic is lightly browned, about 1 minutes. Remove from the pan and set aside – you’ll be using it again later.
Make sure the bok choy is rinsed and dry, and toss in the wok until the leaves are wilted, about 2 minutes.
Add the soy sauce and rice vinegar into the pan, along with the garlic and ginger. Allow to simmer for about 2-4 minutes, or until the stems become more tender. It is important not to let it cook too long, or the soy sauce will be absorbed into the stems and the dish will become bitter.


















ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE

HARBOUR FISH – fresh fish

BRYDONE ORGANICS – potatoes

ISLAND STREAM HAZELS – hazelnuts and hazelnuts products

JANE FIELD HYDROPONICS AND PAEONIES – watercress

ROSEDALE ORCHARDS – fresh fruit juice and apples

ETTRICK GARDENS – fresh bok choy

SUNRISE BAKERY – freshly baked goods

JUDGE ROCK WINES – central Otago wines