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Former Viva food editor Julie Le Clerc has won international acclaim for her book Taking Tea in the Medina. The Moroccan-inspired book, published by Penguin New Zealand, was named best soft-cover recipe book at Le Cordon Bleu World Food Media Awards. The Australian-based awards also named Cuisine as best food magazine and London-based New Zealander Glynn Christian, a former Viva contributor, won best food guide book for Real Flavours. Winners were selected by an international panel of 80 jurors from a field of more than 600 entries.
Taste of the past
The Auckland Museum is holding a Victorian Supper as part of its Darwin Exhibition. Guests will be guided through five authentic dishes of the era and are encouraged to attend in costume. Hosts Virgil Evetts and Janneen Love will speak about the new ingredients and recipes added to the English and then-Empire's cooking repertoire. The menu includes potted shrimps and watercress soup and the $50 a head ticket also includes wine, sherry and entry to the exhibition. The supper is on Wednesday, October 31 from 6.30pm-9pm. Bookings essential, ph (09) 306 7048.
Winning wines
The International Chardonnay Challenge in Gisborne gave its major award to a wine from a small Northland vineyard. Marsden Estates's 2006 Black Rocks Chardonnay was judged best ahead of 450 entries from mainly New World winemakers. A Canterbury pinot noir has won the champion consumer choice title for the varietal's 2006 vintage. Just one point separated the 2006 Pinot Noir Daniel Schuster Omihi Hills and runner up Ata Rangi in a Fine Wine Delivery Company road show.
Get in the grove
Waiheke may have cancelled next year's wine festival, but it's all geared up for next month's Olive Festival, which handily includes food and wine too. The annual event on November 10-11 celebrates the release of the new season's extra virgin olive oil and attendees will be able to stock up on award-winning oils at festival prices for Christmas giving, and picnic in the groves at Rangihoua Estate. Twelve island producers will display their 2007 releases and seminars and cooking demonstrations will be held. Entry is by a $2 donation. The festival runs from 11am-5pm both days at Rangihoua Estate, 1 Gordons Rd, Waiheke Island. Buses from the ferry terminal.
Trick or treat
Rocket Kitchen is getting in the mood for Halloween (that's next Wednesday) with ghost and pumpkin ginger cookies and scary lollipops for the littlies. The Ponsonby store is also starting to wheel out its Christmas menu.
Say hello to summer
Sandpiper Lodge on the Takatu Peninsula, north of Auckland, is hosting a degustation dinner on November 10. The theme is "To Welcome in the Summer" and the evening begins with canapes and champagnes before seven courses are served with matching wines.
Tickets are $159 per person, and a special accommodation package is priced at $520 per couple, including the dinner and breakfast. Reservations: ph (09) 422 7256. Email: sandpiper.lodge@xtra.co.nz or online at www.sandpiperlodge.co.nz
Reader recommendation
Our recent issue suggesting some vegetarian and coeliac friendly restaurants was well received by special needs eaters. One reader who likes to eat dairy free and limit wheat wrote in to recommend Revel on K Rd. "These guys and girls have many options for all degrees of fussiness, you should check them out."
A class act
Actor Paul Newman has added to his range of dressings. The Lighten Up vinaigrette range has 60 per cent less fat than the classic versions. Try Light Lime, Sun-dried Tomato or Raspberry and Red Wine. Proceeds go to charity.
Snack attack
Snax have a new range of bite-sized crackers in four flavours: BBQ, pizza, chicken and cheese. They come in handy 180g resealable bags and have no artificial flavours or colours and are baked not fried, with a tasty tang. The bags have a recommend price of $2.75, with smaller 40g bags at $1 and multi-packs for $3.89 from supermarkets.
Perk up
Gravity coffee has three new supermarket blends. Gravity Beach Retreat is a mellow plunger blend, Blast Off has extra kick and Fair Deal is a free-trade organic blend that costs an extra dollar on top of the $7.99 for the other packs.
