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The knives are being sharpened, aprons pressed and ingredients sourced in preparation for this year’s biggest food lover’s festival - Taste of Auckland. Farmed sturgeon caviar, Alaskan king crab, slow cooked pork belly, Tiramisu and Churros con chocolat are just some of the dishes on the menu prepared by the stellar line up of the City’s top Restaurants. Clooney, The French Café, Jervois Steak House, Prego, and Mudbrick, to name just a few, are fine tuning their menus for the four day festival. Over 50 boutique food and wine stalls will also be showcasing their products with exhibitors including Arano Juice, Simunovich olive... read full article


Tickets to Taste of Auckland

Well. Chocolate - girl, girl - chocolate....


Tickets to Taste of Auckland

Nothing can beat Wagyu steak ..


Tickets to Taste of Auckland

CRYING TIGER (BBQ BEEF) Juicy tender beef marinated with Thai herbs and served with chef own special sauce


Tickets to Taste of Auckland

Nothing better than Mum's Sunday night roast chicken and gravy! She roasts kumura and potatoes too, to perfection. They're crispy on the outside and soft on the inside, and I lather it in a dollop of sour cream or butter. And she makes the best gravy to go with her moist roast chicken, which has a crispy, salty, fatty skin, and the meat is nice and soft with lots of flavour. But the gravy tops it off! She cooks it using the chicken fat and natural juices and throws in some onion and thickens it. Sometimes she puts in little bits of celery. I'm always around at Mum and Dad's for dinner on Sunday, it's the best, it always makes my mouth water! I havn't even started on the pudding!!! =)


Tickets to Taste of Auckland

Orange-Ginger Glazed Cornish Hens uses fresh ginger and orange juice, along with a few standard things from the pantry, to complete an elegant yet simple meal that cooks in 25 minutes. Line the pan with foil and cleanup will be a snap, too.


Tickets to Taste of Auckland

Lobster Ravioli!!! Ingredients: Ravioli Dough (make in pasta machine on medium or you can just buy it) 1 lb. lobster meat 1/4 lb. fresh mushrooms 2-1/2 tsp. butter 1 tsp. mint shallots 2 cups light cream 2-1/2 tsp. flour 2 or 3 tsp. quality light sherry Salt & ground pepper to taste Sauce: 2 cups light cream 2 tsp. butter 2 tsp. flour 1/2 oz. brandy 1/4 tsp. paprika Salt & pepper to taste Cook Ravioli: 3 quart pot pinch of salt 2-1/2 quarts water dash of oil Directions: Boil lobsters, remove meat. Clean & mince lobster meat. Wash & mince mushrooms. In saute pan, soften butter, add shallots. Cook 2 to 3 minutes until translucent. Add lobster meat and mushrooms and cook for another minute. Slowly sprinkle flour over mix, stirring constantly. Add sherry, stirring contantly. (If you want it a little pinker, shake in a little paprika.) Add light cream and reduce for 2 to 3 minutes on low. The mixture should be on the medium to thick side. Remove from the heat and spread it out on a flat pan to cool. Roll out 2 ravioli pasta sheets. Mark out 2 1/4" x 2 1/4" squares. Add 3/4 tsp. of mixture into the marked square. Lay the second sheet on top and use a ravioli tool to roll and seal. Transfer onto a sheet pan that has been lined with wax paper & sprinkle with corn meal (this helps prevent sticking). Sauce: Melt butter. Add flour, brandy, light cream & paprika. Salt & pepper to taste. Keep warm in a double boiler. Cook Ravioli: Bring water, salt & oil to a boil. Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon. Boil 3 to 5 minutes (preference). Remove with slotted spoon or skimmer. Serve on a flat plate or flat soup bowl with cream sauce on the bottom. Place 4 or 5 raviolis on sauce and then drizzle with more sauce. Sprinkle with parsley.


Tickets to Taste of Auckland

Beijing duck oh yeah! http://www.travelchinaguide.com/cityguides/beijing/dinning/duck.htm [video]AGVDKMru2fE[/video]


Tickets to Taste of Auckland

Dont know if it gets any better than this! crayfish and steak! Grilled Surf-and-Turf with Spicy Garlic-Shallot Butter Ingredients 1/2 cup (1 stick) butter, 1/4 cup olive oil 2 large shallots, quartered 4 large garlic cloves, halved 1 teaspoon salt 1 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 6 8- to 10-ounce New York strip steaks (each about 3/4 inch thick) 3 10-ounce uncooked crayfish tails, thawed if frozen, cut lengthwise in half PreparationCombine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan. Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill crayfish, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and crayfish to plates. Serve with warm seasoned butter.


Tickets to Taste of Auckland

best pie i have eaten bar none Beef and Guinness pie The filling for this pie is cooked long and slow, tenderising the beef and allowing the flavour of the Guinness to permeate it. You could prepare the filling a day in advance. For this pie I use a traditional shortcrust pastry, but you could use a puff pastry as an alternative. Ingredients 750g lean braising steak, eg, skirt of beef 4 tbsp plain flour Freshly ground salt and pepper 4 tbsp olive oil 1 tbsp tomato purà©e 500ml (a pint) Guinness 350g shallots, peeled A few sprigs of thyme 2 bay leaves 2 garlic cloves, peeled 500g shortcrust pastry 1 free-range egg yolk mixed with 1 tbsp water Method 1 Dice the beef into 2.5cm cubes. Place the flour in a medium-sized bowl and season well with salt and pepper. Roll the beef in the flour to coat. 2 Heat the oil in a large pan and fry the beef until golden brown in colour. Add the tomato purà©e and cook for 1 minute, stirring well. Then pour in the Guinness and add the shallot, thyme, bay leaves and garlic. Season with salt and pepper. Cover and simmer for 1½ hours. Remove the bay leaves. 3 Preheat the oven to 200C/Gas 6. 4 Transfer the meat to a 20cm pie dish 5-7cm deep. 5 Roll out the pastry and cover the pie. Scrunch the pastry to the edge of the dish and trim around the edge, leaving 1-2cm overhanging. Brush the top with the egg. 6 Transfer to a baking tray and place in the oven. Bake for 15-20 minutes and serve immediately.


Tickets to Taste of Auckland

Caramelised Pork Belly with Feijoa, Apple Relish and Walnut Mash BY Simon Wright | Apr 14, 2008 Serves 6 You'll need to start this recipe the day before as the pork belly is cooked at a low temperature and pressed overnight. Caramelised pork belly: 1.2kg free-range pork belly 2 tbsp sea salt 1 tbsp five-spice powder 1.5 litres olive oil (or enough to cover pork in roasting tray) 50ml olive oil (extra) 2 tbsp honey 3 tbsp chopped walnuts, toasted 24 watercress leaves 1 Rub pork with salt and five-spice and marinate for 2 hours. Preheat oven to 80C. Put pork in a roasting tray lined with greaseproof paper and cover with oil. Cover with foil and put in over for 12 hours or until a skewer easily goes through to the centre Once cooked, allow to cool in the oil then remove from oven. Put pork between two trays and press in the fridge overnight with a 3kg weight (two large milk cartons are ideal). 2 To cook pork, preheat oven to 220C. Remove pork from fridge, trim the sides and cut into 6 even pieces. Heat olive oil (extra) in an ovenproof frying pan, put pork (skin side down) in the pan then in the oven for 10 minutes. Remove pan from oven and turn pork over. Add honey to pan and allow to caramelise over medium heat, then baste pork. 3 To serve, place a spoonful of feijoa and apple relish to the side of each plate and top with a piece of pork. Place a spoonful of walnut mash next to pork, drizzle with pork jus and garnish with walnut and watercress. Feijoa and apple relish: ½ onion, finely chopped 2 cloves garlic, crushed 2 tsp ginger, grated 2 tsp allspice 100g tomatoes, peeled, deseeded and chopped 150g sugar 150ml white wine vinegar 1 lemon, juice and grated zest 1 tsp salt


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