All dressed up (+recipes)

Photo / Babiche Martens

I was lucky enough to grow up with a mother who is passionate about food. Even though my earliest memories were of salads served with a small bowl of a rather gloopy but very tasty concoction made from condensed milk and vinegar, it didn't take long for this to be replaced by garlicky vinaigrettes made with fresh herbs, mustard and the best vinegars and oils she could lay her hands on.

Even though I occasionally have a nostalgic hankering for that Kiwi classic, I much prefer the fruity flavours and sharpness of a well-made salad dressing using the best quality oils and vinegars. The quality of the vinegars and oils will affect the taste so be sure to taste during preparation and alter as necessary.

We are very fortunate to be able to go into any good deli, gourmet food store, market and even some of the better supermarkets around, and have our pick of delicious oils and vinegars. While everyone appreciates the flavours of a good olive oil, check out those made from macadamias, hazelnuts and avocados.

The delicious honeygar used today comes from Bethells Beach, (earthboundhoney.co.nz), and is a combination of honey and cider vinegar, contributing a pleasant sweet and rich flavour to a dressing.

It is a nice time of the year to imagine marinating cuts of meat for long periods of time in tasty flavours and seasonings before slow cooking.

Combine herbs, spices and fruit with oils and vinegars then refer to the suggestions and let the magic begin.

Chef's tip

Both oil and vinegar will make or break a salad - do not drown the delicate leaves, highlight the flavours of the leaves and the other ingredients instead. Don't worry about dressings separating once refrigerated, just give the bottle a good shake before using.