Cuisine Amazing 100 – a Checklist for All Foodies

Media release
19 April 2006
Issue 116, May 2006

The Cuisine Amazing 100 – a Checklist for All Foodies

For the very first time Cuisine has compiled its list of the top 100 foods, drinks, people, places, tools and things we love and believe all passionate foodies need to know about. From Piako Pete’s smoked fish and flounder in Pipiroa, to the double long black at the Turangi’s Mustard Seed Café, the Cuisine Amazing 100 traverses the length and breadth of New Zealand to bring to you this eclectic mix of our favourite food secrets.

Cuisine Editor Simon Wilson says the Cuisine Amazing 100 checklist inspires readers to go the extra mile to sample the very best New Zealand has to offer. “The list is not definitive and it is definitely open to debate. We could have nominated a top 500 because of the vast range of quality New Zealand products to choose from. Most people will probably have their own top 100. We challenge readers to tell us what they would like to see in the next year’s Cuisine Amazing 100.”

In other great stories this issue:

Nothing inspires the return to home entertaining like the end of daylight saving and falling temperatures. As the barbecue and outdoor furniture are packed away until next year, thoughts return to wining and dining indoors. The May issue features three complete meals tailored for entertaining in autumn and making the most of this season’s produce.

Sumptuous, decadent and endlessly versatile, the case for chocolate is not black and white says Fiona Smith. Explore the endless vagaries of white, dark, milk and all textures and variations in between, as Fiona embraces all that is extraordinary and meltingly warming about chocolate just in time for Easter.

This year’s autumn apples are particularly good – make the most of scrumptious Braeburn or Granny Smith apples using Lauraine Jacobs’ luscious, heart warming desserts, including apple strudel with poppy seed and lemon zest, amaretti baked apples and an exotic Caribbean apple pie, laced with rum and banana.

Cuisine is delighted to be the new principal sponsor of the Cuisine New Zealand Champions of Cheese Awards and the Cuisine team participated in the Awards event, with food writers Ray McVinnie and Fiona Smith joining the 40-strong judging panel. Cuisine contributor Ruth Pretty has advice and recipes themed around the use of cheese in meals and unexpected accompaniments to cheeses in the latest issue.

For wine drinkers we feature results of our annual New Zealand aromatic wine tasting which includes Pinot Gris, Riesling, Gewürztraminer and Viognier.

On sale from 17 April, the May issue of Cuisine retails at $8.95 inc. GST and is available from all good bookstores throughout New Zealand.

This month’s featured recipe for use by media is:

Whisky & Hazelnut Chocolate Pots
From Genevieve McGough’s Course You Can Do It (Cuisine, May 2006)

75g butter
75g hazelnuts, coarsely chopped
450ml cream
60ml whisky
300g dark chocolate, chopped, plus extra to garnish
praline wafers (I used Papadopoulos Caprice)

In a medium saucepan melt the butter with the hazelnuts on a low heat and stir until the nuts are lightly golden brown. Pour in the cream and whisky. Bring to a simmer then remove from the heat and add the chocolate, stirring until the chocolate has melted. Pass through a fine mesh sieve, pressing on the hazelnuts to release their flavour. Set aside to cool for 30 minutes.

Pour into 6 dessert glasses and chill for at least 2 hours. Garnish with chocolate shavings and praline wafers.

ENDS

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