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

#31

Tickets to Taste of Auckland

Baked Dolphin Suprise Dolphin fillets Dijon mustard mayonnaise white wine Mix equal parts mustard, mayo and wine (enough to cover all the Dolphin Fillets you will be cooking) Place the Dolphin in a baking pan, cover the fillets with the Dijon mixture and then bake until the fish flakes. The Dijon mixture comes out like a cheese sauce. It is very very good. If you are unfamilir with the American dolphin, please see - http://en.wikipedia.org/wiki/Mahi-mahi for a little clarification :) This and other great recipes can be found at: http://www.geocities.com/Yosemite/Forest/2419/Recipes.html#Baked%20Dolphin%20Suprise

#32

Tickets to Taste of Auckland

Chicken Gyros with Cucumber Salsa and Tsatsiki http://www.epicurious.com/recipes/food/photo/Chicken-Gyros-with-Cucumber-Salsa-and-Tsatsiki-351874

#33

Tickets to Taste of Auckland

Moroccan Chicken, Saffron Pilaf and Spicy Carrots http://www.mindfood.com/at-food-mag-moroccan-chicken-pilaf-carrots-recipe.seo

#34

Tickets to Taste of Auckland

Kiwi Fried Chicken Chicken Pieces 3 cups sifted flour 1 teaspoon paprika 2 teaspoon garlic salt 2 teaspoons onion salt 1 teaspoon dried oregano 1 teaspoon dried rubbed sage 1/2 teaspoon dried powdered rosemary 1/2 teaspoon dried powdered thyme 1 teaspoon dried parsley 1 teaspoon salt 1 teaspoon ground black pepper Combine all dry ingredients (Makes 3.5 cups of seasoned flour), and coat chicken pieces. I like to double coat my chicken for extra crispy flavour and texture. You can either deep fry in a vegetable oil, or bake in oven turning occasionally to avoid sticking. Serve with mashed potato and gravy, with coleslaw on the side, and fries if you like...

#35

Tickets to Taste of Auckland

Orange-Honey Barbecued Ribs ARE THE BEST!!!! TASTE THAT AUCKLAND!!! Ingredients: 3 pounds country-style ribs 1 12-oz. bottle chili sauce 1/2 cup chopped onion 1/3 cup honey 1/4 cup butter or margarine 1 clove garlic, minced 1/4 teaspoon salt 1/8 teaspoon hot pepper sauce 1/4 teaspoon grated orange rind Instructions: Place ribs on rack of broiler pan. Cover with foil. Roast at 350 degrees F. for 1 hour. Meanwhile, combine chili sauce, onion, honey, butter, garlic, salt and hot pepper sauce in saucepan. Bring to a boil. Cover; simmer 30 minutes. Stir in orange rind. Set aside. Remove foil; pour off drippings. Brush sauce on ribs; roast uncovered 30 minutes. Brush with sauce again. Roast 20-30 minutes longer or until ribs are very tender. Serve any remaining sauce with ribs.

#36

Tickets to Taste of Auckland

These are all looking divine, Ribs will be the I will try myself

#37

Tickets to Taste of Auckland

A ROAST!!!!!EVERYONE FAVOURITE!!!!!!!!!

#38

Tickets to Taste of Auckland

roast dinner

#39

Tickets to Taste of Auckland

Roast Loin of Pork with Baked Apples and Cider Gravy But I use pork belly - cook it on 250 for 30 minutes then slow roast for 2 2 1/2 hours on 150. Ingredients Pork: 2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed Small bunch sage, leaves chopped Small bunch thyme, leaves chopped 1 1/2 cups extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 1 (12-ounce) bottle hard cider 1 cup chicken broth 1 lemon, juiced optional Apples: 8 Gala or Golden Delicious apples 1 lemon, juiced 1/4 cup (1/2 stick) unsalted butter, at room temperature 1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples 1/2 cup golden raisins 6 sage leaves, chopped 2 garlic cloves, minced 1/4 cup dark brown sugar Kosher salt and freshly ground black pepper 1 cup hard cider 1 tablespoon lemon juice Directions Preheat the oven to 375 degrees F. Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.) Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples. To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin. serve with braised cabbage in a leek and garlic butter sauce and mashed potatoes.

#40

Tickets to Taste of Auckland

The old kiwi favourite with a twist .. Strawberry Pavlovas Ingredients Strawberry Pavlovas 5 large egg whites 350g caster sugar 1 teaspoon cornflour 2 teaspoons white vinegar 1 teaspoon pure vanilla extract To serve 500g strawberries, hulled and halved juice and zest of 1 large lemon 1/2 cup caster sugar 500ml cream, whipped This very easy recipe is based on one by Glenys Casci, a cookery lecturer at the Auckland University of Technology. Method Strawberry Pavlovas Preheat the oven to 130 degrees. Line a large baking tray with baking paper. Place all main ingredients in an electric mixer. Beat on full power for 8 minutes until very thick and white. Place 8 large spoonfuls, well spaced, on the baking paper, or do as I did and use a 4cm x 7cm piece of plastic pipe as a mould for each. Place the pipe on the paper, fill with the mixture, level the top with a small knife and as you lift the pipe off, run the knife around the edge of the pipe so that the mixture is released in a cylindrical shape. Repeat with remaining mixture (makes 8). Bake for 40 minutes. Take out of the oven and cool. Carefully take off the paper. Store in an airtight container. To serve To serve, put the strawberries, lemon juice and zest and sugar into a bowl and mix well. Reserve for 30 minutes. Spoon or pipe the cream on top of each pavlova and pile the strawberries on top. Garnish with candied citron. Serves 8.

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