Discussing :: Tickets to Taste of Auckland

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

Honeyed Kiwifruit Lamb Ingredients • 600g Quality Mark lean, trimmed lamb (rump, leg steaks, or stir fry meat), cut in thin strips • Juice of 2 limes or lemons • 2 garlic cloves, peeled and crushed • 2 kiwifruit, peeled and thinly sliced • 1 Tbsp liquid honey The Salsa • 140g walnuts • Juice of 2 limes • 1 485g tin pear halves, drained and chopped • ½ telegraph cucumber, seeds removed and thinly sliced • 4 kiwifruit, peeled and thinly sliced • 2 Tbsp chopped fresh mint • 1 red onion, finely diced • 2 Tbsp chopped fresh coriander • 1 tsp curry powder • 125ml carton natural yoghurt • 1 packet 'restaurant-sized' poppadums, cooked as per manufacturer's instructions, (allow 2 per serve) and set aside Method Mix together the lime juice, kiwifruit, honey, and garlic and marinate the lamb 2 - 6 hours. Make the salsa by combining the walnuts, lime juice, pears, cucumber, kiwifruit, red onion and herbs. Season to taste. Fry the curry powder in a little oil until fragrant. Add lamb and sautà© until golden but still pink inside (3 - 5 minutes). Set aside in a warm place about 5 minutes. To serve Layer poppadums with equal quantities of pear salsa and lamb. Drizzle with a little of the kiwifruit pan juices and some natural yoghurt.


Tickets to Taste of Auckland

Sexy Chocolate mousse Serves technically 8 but more like 6 Prep time 15 mins Cook time zilch but about 2 hours chilling time hours Ingredients 4 eggs 200g sexy dark chocolate 40g unsalted butter 40-80g sugar depending on how dark your chocolate/how sweet you want it. a good slug of rum Handy Hint Method Melt your chocolate and butter over a pan of simmering water and allow to cool. Allowing the chocolate to cool is very important else you will end up with a mass of stodge once you add your egg yolks. Separate your eggs and add the yolks to the cooled chocolate. Next mix in the sugar and the rum (or other alcohol of your choice). Beat the egg whites to firm peaks and gently fold into the chocolate mixture. Pour into a serving dish (or individual ramekins for a posh dinner party) and place in the fridge for a couple of hours or so. Yum


Tickets to Taste of Auckland

Mmmm Sashimi Anyone?


Tickets to Taste of Auckland

Rack of Lamb - simple, but divine. Ingredients Allow 1 x 4-6 rib lamb rack, fully trimmed, per serving Salt and pepper 1-2 Tbsp oil Vegetables600g-800g Agria or floury potatoes, peeled and chopped for mash 20 baby carrots, peeled 200g baby peas Jus or gravy to taste Salt and pepper MethodPre-heat the oven to 190ºC. Season the lamb and pan-sear, grill or BBQ with a little oil until well browned. Transfer to the oven and roast 10-15 minutes or until cooked to your liking. Rest, covered in a warm place, for 5 minutes. Boil and mash the potatoes with a little olive oil, milk or butter, and season. Blanch carrots and peas in boiling water until cooked, and drain thoroughly. To Serve Carve each lamb rack in half and serve over the mashed potatoes with baby carrots and peas. Drizzle with gravy and serve immediately.


Tickets to Taste of Auckland

Homemade Cheesecake Ice-Cream. Definitely mouth-watering. INGREDIENTS 175ml full-fat milk 200g caster sugar 125g Philadelphia cream cheese half teaspoon pure vanilla extract 1 egg juice of half a lemon 350ml double cream 50g digestive biscuits, crumbled (optional) METHOD 1. Heat the milk in a pan, and while it's getting warm, beat together the sugar, Philadelphia, vanilla and egg in a bowl. Still whisking, pour the hot milk into the cream cheese mixture and pour this back into the cleaned-out pan and cook till a velvety custard. I don't bother with a double boiler, and actually don't even keep the heat very low, but you will need to stir it constantly, and if you think there's any trouble ahead, plunge the pan into a sink half filled with cold water and whisk like mad. It shouldn't take more than 10 minutes, this way, for the custard to cook. And when it has thickened, take it off the heat, pour into a bowl and let it cool, at which time add the lemon juice and then the double cream, lightly whipped. 2. Freeze in an ice cream maker or place into a covered container, stick it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, folding in the crushed digestives – if using – before the ice cream is set solid.


Tickets to Taste of Auckland

INGREDIENTS (Nutrition) • 55 g rice vermicelli • 8 rice wrappers (8.5 inch diameter) • 8 large cooked shrimp - peeled, deveined and cut in half • 4 g chopped fresh Thai basil • 5 g chopped fresh mint leaves • 9 g chopped fresh cilantro • 2 leaves lettuce, chopped • • 20 ml fish sauce • 60 ml water • 30 ml fresh lime juice • 1 clove garlic, minced • 25 g white sugar • 3 ml garlic chili sauce • • 45 ml hoisin sauce • 3 g finely chopped peanuts DIRECTIONS 1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. 2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. 3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. 4. In another small bowl, mix the hoisin sauce and peanuts. 5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.


Tickets to Taste of Auckland

Seafood Bread Bowl Dip Recipe Ingredients 32 ounces cream cheese, softened 1 pound small cooked salad shrimp 4 green onions, thinly sliced 1 teaspoon garlic salt 1 teaspoon ground black pepper cayenne pepper to taste 1/4 cup sweet onion, minced 1/3 cup mayonnaise 1 tablespoon lemon juice 1 (10 to 12 inch) round loaf crusty bread, unsliced 1 egg, beaten Directions Cut a 2 inch slice from top of bread. Hallow out bread, leaving a 1/2 inch thick shell. Brush inside of bread with beaten egg. Bake at 300 degrees until dry. Combine remaining ingredients. Fill bread shell with cream cheese mixture. Replace top and wrap in a double layer of foil. Place on rimmed baking sheet. Bake at 300 degrees for 2 hours. Unwrap, place on serving platter and surround with bread cubes for dipping.


Tickets to Taste of Auckland

I tried this over the weekend and it is just gorgeous! KABSSAH Ingredients 1. 1 medium onion, diced to small cubes 2. 2 medium tomatoes, peeled and diced to small cubes 3. 1 garlic clove, crushed 4. 2 tablespoons tomato paste 5. 1 whole chicken, cut in half 6. 1 teaspoon ground cinnamon 7. 1 teaspoon ground cardamom 8. 1 teaspoon ground ginger 9. 1 teaspoon ground coriander 10. 1 tablespoon cumin 11. salt 12. pepper 13. basmati rice Directions Put the onions in a medium size pot, drizzle 2 tablespoons of olive oil and cook it on medium high heat until the onions are yellowish and starting to brown. Then put the garlic, cook for a few seconds then put in the tomatoes, tomato paste, salt, pepper and the spice mix; cook it until it becomes a thick red sauce and the tomatoes are almost melted. Put in the chicken halves. Sautà© it with the sauce for a few minutes, then poor in some hot water just a little bit over the chicken and bring it to a boil. Then lower the heat to medium low and let it cook for 40-50 minutes or until the chicken is cooked. While the chicken is cooking, wash the rice and soak it in cold water for 30 minutes. Take the chicken out and put it in a roasting pan. Put in the oven and broil it until it's golden. Drain the rice from water and put it into the chicken broth. Make sure there isn't a lot of water in the pot. Cook it on medium high heat. Let it boil until it is almost dry, but not too dry. Make sure there is a little bit of broth left in the bottom of the pot. Lower the heat to very low, cover well and cook for 10 minutes. Now all you have to do is uncover, put the rice in a big serving plate, top with the chicken and serve with a yogurt salad or a green salad--enjoy a great Saudi meal. I really hope you like it !


Tickets to Taste of Auckland

Risotto Ingredients 300g of Arborio rice 500ml good quality stock, keep heated on the hob 50g butter 4 finely chopped shallots Dash white wine Parmesan - grated Blue cheese - crumbled 200g purple sprouting broccoli Salt Olive oil Method Melt butter in a heavy based frying pan. Cook off the shallots over a medium heat, do not colour. Add Arborio rice (roughly one hand full of per person). Stir for a minute, allowing the rice to absorb the flavour from the shallots. Add a ladle of heated stock stirring constantly. Add a dash of wine for flavour. As the rice cooks it will absorb the stock. Add heated stock a ladle at a time. As the stock evaporates and is absorbed by the rice add the next ladle of stock. Continue this for about 20 minutes; it may take 25 minutes. When the risotto is cooked, take it off the heat and stir some grated parmesan through the risotto. Drizzle a little oil over the risotto. Richard uses Rapeseed oil. Purple sprouting broccoli: In another pan have boiling salted water rolling over. Add the sprouting broccoli to the pan for a couple of minutes until cooked. The broccoli should have a little bite in it. Do not overcook! To serve: When serving crumble some blue cheese on top of the risotto, lay the cooked purple sprouting broccoli on top of the risotto and blue cheese. For a finishing touch grate a little more parmesan over the top! Chef: Richard Corrigan Programme: Corrigan Knows Food Recipe from RTà‰ Food: http://www.rte.ie/food/2008/0201/risotto.html


Tickets to Taste of Auckland

Christmas Cake Recipe (hiccup) Ingredients: 1 cup of water 1 tsp baking soda 1 cup of sugar 1 tsp salt 1 cup of brown sugar lemon juice 4 large eggs nuts bottle Vodka 2 cups of dried fruit Sample the vodka to check quality. Take a large bowl, check the vodka again. To be sure it is of the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it's best to make sure the vodka is shtill OK. Try another cup ... just in case Turn off the mixerer. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick fruit off floor. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver. Sample the vodka to check for tonsisticity. Next, sift two cups of salt. Or something. Who giveshz a shit. Check the vodka. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the vodka and kick the cat. CHERRY MISTMAS!


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