Un-Fair Fish Buying Info (2010)

DO NOT BUY: Fish with sustainability issues currently in  New Zealand

Orange Roughy
Tuna - Big Eye & Yellow Fin
Shark - Rig & Lemon Fish
Arrowhead Squid (sustainability levels disputed - fishing method killing threatened Hooker Sea Lion)
NZ Scampi (sustainability levels unknown - fishing method killing threatened Hooker Sea Lion)
Flat Fish - Flounder & Sole (not correctly recorded)
Toothfish - Patagonian and Antarctic

To reach the webpage where this information was sourced Red Fish List -Greenpeace Aotearoa: click here

  • Download a PDF of the Red Fish List for New Zealand for your wall: click here
  • Download the Forest & Bird "Best Fish List 2009 2010"  to keep in your purse: click here

Winter Faire

To be Enjoyed this Winter
Jerusalem artichokes
Cavalo nero
Florence fennel
Kohl rabi
Sweet Potatoes
Spring Onions

Rhubarb Rhubarb Rhubarb

Many of you know that I moved house about ten days ago, well today was day one getting the new garden ready.  Most of the day was spent visiting salvage yards looking for recycled timber and bricks to create the new beds.  The little old lady who was here before us has left a beautiful flower garden and a stunning big rhubarb plant.  Keeping the plant intact from 10 stems this evening I have made a delightful Rhubarb and Cardamom Cordial (can you imagine that as a jelly)?  and using the pulp from the cordial we are having Rhubarb & Apple Vanilla Sponge for pud.  Hurrah.  Viva la Garden!

Rhubarb and Cardamom Cordial

4 cardamom pods
10 stems of rhubarb
2 cups of water
1 cup sugar

Bruise the cardamom pods and add to a deep saucepan with the roughly chopped rhubarb and water.
Bring to the boil and simmer for 10 minutes
Strain and reserve the rhubarb (to make the pudding or to have with your breakfast muesli).
Return the liquid to the pot and place back on the heat stir in the sugar until dissolved. Bring back to the boil before removing from the heat and allowing to cool.

Rhubarb & Apple Vanilla Sponge Pud

4 cups fresh chopped rhubarb and apple

50g or 2 tbsp unsalted butter, softened
1/2 cup sugar
1 free range organic egg

1 cup stoneground organic flour
1 tsp cream of tartar (or 3 tsp of lemon juice)
1 pinch mineral or sea salt

1 tsp baking soda
1 tbsp milk
1 tsp vanilla extract

Preheat oven to 180ºC or 160ºC for fan bake.

  1. Fill an oven proof dish with fruit
  2. Cream butter and sugar.  Beat in egg.
  3. Sift flour, cream of tartar* and salt into a bowl.
  4. Combine baking soda, milk and vanilla extract.
  5. Mix together dry ingredients, creamed mixture and combined liquids.
  6. Spoon over prepared fruit and bake in preheated oven for 30-35 minutes.

Cooking Temp: 180ºC
Cooking Time: 30-35 minutes
Prep Time: 10 minutes

If substituting cream of tartar for lemon juice then add the lemon juice with the other liquid ingredients.

Celeriac and Roasted Garlic Puree

Celeriac is a Winter root vegetable and is available in New Zealand from May through to September.

Makes: Enough to serve 4  Takes: 45 minutes Note: Can be made in advance

The method from this recipe seems convoluted.  It is. But it is truly worth it!  Based on an Auguste Escoffier recipe (known as the chef of kings and a founder of London’s Savoy Hotel) this puree is stunning with dark meats or deep-sea fish. It is vital that a stock of excellent quality is used, a simple homemade stock can be found on page x in the staples chapter. If you must use store bought stock dilute it by half with water.

1 bulb of garlic
1 tsp cold pressed extra virgin olive oil
3 celeriac (300g), peeled and sliced
50 g butter
1 large potato (200g), peeled and sliced
1 cup of best quality organic vegetable stock
2 tbsp of cream
sea or mineral salt
ground white pepper

Preheat oven to 200ºC
Cut and remove the top fifth off the garlic bulb to expose the cloves.  Pour over olive oil and wrap in foil. Roast in oven for 45 minutes.
Meanwhile boil the celeriac in heavily salted water for 10 minutes. Drain.
Melt butter in a clean saucepan and add the blanched celeriac and potato slices, cover with the vegetable stock and simmer for 20 minutes until the liquid has mostly evaporated.  Turn off the heat.
When the garlic is roasted squeeze the cloves into the pan with the cooked celeriac and potato.
Combine with cream and push through a sieve.  Season with salt and white pepper to taste.

TIP: If preparing this puree for a dinner party it can be made up to 3 days in advance and reheated just before serving.