Cracking good creations from coconut

GOING COCO: Glenys Almao says Coconut Crazy will showcase the health benefits of coconut and all its diverse culinary uses.

The health benefits of coconut and all its diverse culinary uses will be on show in Greytown next month as part of VISA Wellington on a Plate.

"Coconut Crazy" is one of eight special events being served up across the Wairarapa during the popular culinary festival from August 15-31.

Glenys Almao, owner of Main St Deli in Greytown, says she will hold two hands-on cooking demonstrations on Friday, August 22 and Friday, August 29, that showcase the many uses of coconut from its oil, milk, cream and flour to its water, sugar and flesh.

Ms Almao will present sweet and savoury dishes in a tasting type menu and give people a recipe book so they can recreate what they've learned.

"Coconut is a fruit that gives endless possibilities for improved health and for eating a variety of sumptuous foods - from healthy truffles made with coconut ingredients to rich prawn curries and delicious cocktails," she said.

"I spent a lot of time in Indonesia and loved cooking with coconut and combining it with root turmeric, root ginger, vanilla and cinnamon stick."

In addition Glenys will create a special one-off burger for the Wellington On a Plate burger challenge which will be available at the deli during the festival. Called The Burger Marrakech, it features Pirinoa Station lamb tagine with Greytown Gold saffron and Wairarapa home-preserved lemons on Main Street Deli Moroccan bread with Wairarapa zaatar dusted wedges.

"I've just returned from a trip to Morocco and have come back full of ideas and inspiration," she said.

"I love the flavours and richness of food created in a tagine and thought I'd create a burger that celebrates this while using local produce."