2017

I returned home to Auckland last week after eating my way through 12 days in Taiwan, and until I write it up properly you'll be pleased to know I instagrammed up a storm. I ate so much good stuff, including a couple of incredible gua bao and plenty of tapioca laced bubble tea. Since being back it's been all go (when is it not all go?) and on Friday afternoon I got to talk about what I've been up to on Jesse Mulligan's afternoon show, on RNZ. As well as chatting about street food in Taipei, we yarned about my upcoming book (I borderline lost my mind over summer compiling a book of 50 restaurants across NZ, but the first proofs are checked, and it's looking beautiful, and you'll all be able to buy a copy in October!) and about making platters for dinner.

Recipe inside!

Book club bread

Book club bread

(stuffed feta and caramelised onion bread)

2 cups plain flour

1 tsp sea salt

1 tsp instant yeast

3/4 cup - 1 cup lukewarm water

2 tblsp oil

Combine flour, salt and yeast in a bowl. Make a well in the centre, and add 3/4 cup water and the oil. Mix to form a soft dough, adding more water if required.

Place on a floured bench and knead lightly for 2 minutes.

Place in an oiled bowl and leave to (roughly) double in size (up to an hour - ideally while you caramelise the onions).

For the caramelised onions:

2 tbsp olive oil

1 tbsp butter

3 large red onions, sliced

2 cloves garlic, crushed

2 tbsp brown sugar

3 tbsp balsamic vinegar

sea salt and freshly ground pepper

Heat the olive oil and butter in a frying pan. Add the onions and garlic, then add a good pinch of salt. Cover and cook until the onions are soft, stirring occasionally.

Stir in the brown sugar and balsamic vinegar. Cook gently, uncovered and stirring occasionally, until the sauce has reduced to a thick and sticky consistency, with no liquid left in the pan. This can take a good 25-30 minutes.

To assemble:

Knead out the dough for about 5 minutes. Roll it out into a big square on a tray lined with baking paper.

Spread over the onions, leaving about a 2cm border around the edge. Crumble over about 150g of  feta (or blue cheese works well). Fold the dough square carefully into three, lightly pressing down the sides. Rub the top with a little oil, and a few fennel seeds, or some sea salt and a couple of sprigs of fresh rosemary.

Bake for 25-30mins at 200C until golden brown. Remove from oven and brush over a little more oil while it's still hot.

Serve slightly warm or at room temperature as part of a platter.

 

// Posted by Delaney at 3:41 PM // Labels: bread, snacks, heartbreak pie

It's that most glorious time of the year where the nights are cool and the mornings are crisp and feijoa trees are dropping fruit daily, leaving a magical rotting carpet in backyards and driveways across the city. Even though Winter is looming, and the emotions associated with saying goodbye to the luscious stone-fruits of summer are akin to those associated with the abrupt end to a crush because they go and do something stupid like fall in love, there is hope in autumn. It is a promising time, filled with gym sessions and slow cooking and blog-rejuvination and baking. Autumn produce is so good: feijoas feature heavily, as do figs and pears and brussels sprouts.

The fragrant and tangy feijoa lends itself to baking extremely well, but they're also great scooped onto your morning porridge, and they're amazing thrown into a milkshake or smoothie. If you're getting stuck in with just a spoon and eating them raw, just be careful not to overdo it and shit yourself, ok?

Here's a few of my favourite ways with feijoas. Autumn! New beginnings, new crushes, and a shit-ton of feijoas. Tis the season!

Feijoa coconut gems

Recipe inside!

Apple and Feijoa Crumble

This recipe is adapted from the very excellent Pipi The Cookbook by Alexandra Tylee 

  • About 1.5kg cooking apples, peeled, cored and cut into slices, and about 500g feijoa flesh
  • 1/3 cup sugar
  • 1 1/4 cups flour
  • 1 3/4 cup whole rolled oats
  • 3/4 cup soft brown sugar
  • 2 teaspoons baking powder
  • 250g butter, melted

Put the apples in a saucepan with a quarter of a cup of cold water. Sprinkle over the sugar and cook until soft. Add the feijoas for the last five minutes.  

In a bowl, mix together the flour, rolled oats, brown sugar, and baking powder. Pour in the melted butter, the luscious, luscious melted butter. Mix to combine. 

Drain the fruit and lay into a baking dish. Spoon the crumble over the top, being careful not to push it down flat.

Bake at 190C for one hour, until the crumble is completely cooked and golden brown (keep an eye on it as it may not need the full hour). Serve with runny cream or ice cream.

// Posted by Delaney at 1:03 PM // Labels: feijoas, baking, autumn

I've been away a lot this year, as trips to Wellington have been required, and weddings have been attended. Weddings in Hobart, and Nelson, and Omaha, and Hawke's Bay. I went hunting and foraging in North Canterbury (more about that later) and I finished a book project (more about that later, too). Most recently though I was in Melbourne (a pattern is emerging, I know, but trust me when I say there will be more about that shortly) and when I got home late last week it was with both an overweight suitcase and a sense of relief. To have a weekend mostly devoid of plans was a joy, and as a result I did what I did best: caught up with people, drank beer and ranted about gender equality, and ate.

// Posted by Delaney at 9:45 PM // Labels: auckland, eating, burgers, cake, beer

I'm a big fan of a cocktail in lieu of dessert. Sometimes the night is just heading that way, right? Like you want something a little sweet, but you don't want anything big or heavy. And you've already maybe had a few wines and a switch up to liqueur would just be the perfect end to (/continuation of) a night? You know?

Well. If you're out to impress with something that's just a wee step up from pouring straight liquor into a glass (which I fully support by the way, I'm just covering you for when you've got chocoholic mates over. Or if you're embracing the spirit of Valentine's Day from earlier this week and just simply want to #treatyoself) then I suggest you give this after dark iced chocolate a go. It features Lewis Road Creamery’s new chocolate liqueur - a creamy, sweet, Irish-cream like beverage, with the luscious addition of chocolate. It's perfect if you are craving something creamy but not caffeine-filled, and something decadent in drinkable form.

Recipe inside!

The after dark iced chocolate

Lewis Road Creamery asked me to come up with a recipe using their new liqueur, and this is it.

For the chocolate ganache sauce:

150g dark chocolate, cut into chunks

150g cream

Gently melt the cream and chocolate together in a small saucepan, on a low heat. Remove before the chocolate is fully melted and stir constantly until you get a glossy sauce. Use immediately.

For one cocktail:

4 tbsp ganache sauce, plus 1 tbsp to finish

Ice

30ml vodka

90ml LRC chocolate liqueur, chilled

Drizzle liquid cream, chilled

Drizzle 4 tbsp ganache sauce around the inside of your glass. Fill glass with ice.

Method

Add vodka and chocolate liqueur and stir with a swizzle stick.

Drizzle in a little liquid cream, then drizzle over 1 tbsp ganache. Garnish with a flower if it takes your fancy, and enjoy!  

 

// Posted by Delaney at 11:39 AM // Labels: friday drinks, booze, chocolate