Mini pizzas made easy with a scone-based dough. Photo / Bite Magazine
Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz.
"Call Sue" were the first words a previous boss of mine, who knew more than a thing or two about food, used to say whenever we were hosting a function.
Because we worked in the food industry, our guests had very high expectations of any "do" they would attend at our offices and Sue Fleischl and her Great Catering Company team would always deliver.
I used to love it when the fax (yes, it was some time ago) of ideas used to come through for us to narrow down to suit the needs of the occasion, so I was very happy that Sue agreed to share a couple of her recipes with us to celebrate her company's 20th anniversary.
These baby onion tarte tatin have been one of the best-selling items on their menu this year and for something more substantial an easy chicken teriyaki with cucumber radish salad. If you're in need of catering look them up, they come very, very highly recommended.
It's now school holidays and we are thinking mini pizzas made easy with a scone-based dough. Warren used to make his spaghetti and cheese mini pizzas all the time when we were at primary school, we loved them ... though I am not so sure about the gherkins. When I suggested leaving them off for kids he wouldn't have it, insisting that they were always made with gherkins. Mine must have been shared with the dog because it was at least another decade before I learnt the joys of pickles.
For dinner this week we are focusing on one-pan meals. Ray McVinnie has lots of delicious ideas in his Get the Idea column this week and Aaron Brunet has whipped up a healthy white bean and silverbeet hotpot. But first, how about a cheeky wee weeknight roast chicken?
Also in Bite this week:
She never told them the five-course meal was vegan. So a cousin decided to act.