Relish the harvest
Get ready for the summer bounty with this great guide to preserves, relishes and more...
The art of preserving is going through a bit of a renaissance at the moment: a desire to grow one’s own food and make the most of it has led to many new books on jams, pickles and chutneys.
One of the best on offer comes from Hamilton-based caterer and long time Waikato Times contributor Rowan Bishop. In her new book, Rowan Bishop with Relish, she has come up with a great local version that mixes basic recipes like 'Just Apricot Jam', which contains just three ingredients, to more exotic options such as 'Eggplant Kassundi Pickle', or 'Rhubarb Champagne', the perfect late summer drink.
The book is split into sections: Chutneys and Relish; Pickles, Preserves and Sauces; Jammy Things And More, and takes the reader through a range of preserving techniques as well as providing many interesting options and ideas for serving the finished product.
A useful guide for beginners or a tool for more experienced cooks looking for new ideas to make the most of their own crops or haul from the local market.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!