Last winter, when I was in my Food Writing Boot Camp, I bought any number of food magazines from all over the world. From New Zealand came “Cuisine”, a very lavishly illustrated and beautiful publication that was published last September in Auckland. Given its Southern Hemisphere location, it was completely counter-seasonal and featured recipes devoted to the coming of Spring. So now that Spring is upon us here, I took it out and looked at it with fresh eyes. In it, I found a recipe for Poached Lamb. If there was anywhere on earth where they ought to know a thing or two about lamb, it is most certainly New Zealand.
Gastrique - A tart-sweet French sauce recipe made with vinegar and honey, a simple way to liven up roast meats, chicken or a cheese plate!
2 days ago