A Fling with France
July means Bastille Day and the Tour De France - and because we can never say no to croissants - we're using it as an excuse to discover authentic French food experiences in New Zealand.
French cuisine has an endurance that overrides trendiness. Whilst the cronut (hybrid croissant/donut if you're the uninitiated) threatened to breach this timelessness, the culture of French dining generally resists food fads.
The pace of change in the New Zealand food industry is much faster, however there are certainly cultural overlaps that mean we've taken to French exports like a canard to eau, from devouring fresh croissants first thing to indulging in macarons.
This month we'll be exploring the best places to find authentic French cuisine, some of the challenges involved for French producers in New Zealand, and sharing recipes for you to recreate both rustic and fine French dishes at home. Bon appetit!
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!