Home' Waiheke Weekender : 11 October 2012 Contents Waiheke Weekender 9
11 October 2012
of the frst healthy food regimes in New Zealand
schools, getting rid of pies, high fat and sugary
items and preparing fresh, healthy and home-
cooked food on the premises every day.
It’s in stark contrast to his past but one of the
most satisfying achievements in his career to date,
Andy now runs the kitchen at the Waiheke Dirt
Track, feeding hungry drivers, mechanics and
And for the last couple of years he has been
devoting more and more time to his other passion,
His frst novel The Whistling Lessons is set
in West Auckland in 1974 and is a slice of our
social history, exploring attitudes towards war at
the time. His current project is How to Feed your
Family Well on a Tight Budget, working on the
premise of spending just $80 per week on grocer-
ies for a couple and $120 for a family of four.
He says it is about maximising the food you
buy, perhaps turning a whole chicken into three
meals by removing breasts for one meal, legs and
wings for another and the carcasse for a third, and
cooking tasty, easy, satisfying meals yourself.
The book includes a complete shopping list
and breakfast, lunch and dinner menus for a four-
week period based on those ingredients.
“There is even my top secret chocolate afghan
recipe from the Waiheke High School tuckshop,”
he says. He made over 40,000 of these while at the
school and only ever gave the recipe to departing
exchange students so it couldn’t be replicated here
in New Zealand.
The guide is about showing people that, with
planning and preparation, anyone can eat well
on a limited budget and he hopes to give people
confdence to cook with good, basic ingredients
and then inspiring them to go forward and be
“The whole Masterchef cooking explosion
thing that has happened over the last few years is
interesting and can be inspiring, but a big percent-
age of ingredients used and recipes cooked are
not what the average person with limited time and
money is looking for,” he says.
The book also shows other ways of maximis-
ing a food budget, with ideas on freezing, bulk
buying, storage, growing your own and more.
Serve the mishee with an extra squeeze of lemon, tabouleh, hummus
and pita bread.
A luscious wine that will tunnel into this week’s dish is the Miner’s Daughter Reserve Pinot
Noir 2011. This wine is from North Canterbury and is a silky smooth example of this varietal.
It has wonderfully dense cherry and loganberry aromas which will seek out the favours in this
Morrocan lamb dish. It is a treasure trove of foral and soft spice with subtle herbaceous char-
acteristics and these hedgerow elements will provide the perfect liquid solace to the dish.
This wine is available for under $20 so you can enjoy a real diamond at a coaldust price.
Wine columnist Linda Jones
Date for completion is mid-October.
Andy shares one of his mother’s Lebanese
“This is an authentic Lebanese dish that takes
a little bit of prep, but the result is worth it,” says
Mishee Malfouf -- cabbage rolls with lamb
1 whole green cabbage (Not the crinkly varieties
as it is hard to separate the leaves)
500g lamb mince
½ cup long grain rice
440ml can Watties condensed tomato soup (it
must be Watties)
8 cloves of garlic
A handful of fresh mint leaves
1 tsp cumin
½ tsp cinnamon
Salt and pepper
1 lemon plus extra to serve
Start by cutting the core out of the cabbage and
gently removing the leaves one by one, trying to
keep them as whole as possible.
Cut the rib out of each leaf and blanch in boil-
ing water for a couple of minutes until the leaves
are soft. Drain into a colander and place on the
bench on paper towels to cool down.
Line the bottom of a large heavy-based pan
with the ribs of the cabbage leaves. This allows
the mishee to steam without coming into contact
with the base of the pot.
Mix together lamb, rice, two thirds of the can
of soup, fnely chopped garlic and mint, spices
and a good shake and grind of salt and pepper.
The mixture should be quite moist.
Place about a tablespoon of the meat mix
onto a cabbage leaf and roll quite loosely into a
cigar shape. Trim the edges and place on top of
cabbage ribs one layer after another until you’ve
used up all the mix.
Fill the remaining tomato soup can with
water and pour over mishee. Squeeze the lemon
over and place three slices of lemon on top.
Place the lid on the pot, bring to the boil and
reduce to a slow boil for around one and a half
Serve with another squeeze of lemon juice
and steam open the next day. Plump and deli-
Most infuenced by: My mother. She continued
on with the traditional Lebanese food brought to
New Zealand by her mother’s people. As a child I
have vivid memories of her drying burghal wheat
in the sun on trays placed on the patio or helping
her to mince lamb with the mouli attached to the
kitchen bench. It was impossible to get minced
lamb from the butcher in
She passed the recipes on to
me and hopefully my daugh-
ter Jess, who enjoys being
in the kitchen and who will
carry the baton on.
The Lebanese will feed you
to bursting and beyond and
the food is wonderfully
healthy and delicious. The
only problem is learning to
stop eating earlier as you get
I love to eat at: Albert
Street food hall. A marvel-
lous selection of cheap,
fresh, authentic Asian fare.
If I worked in the city I’d be
there every lunchtime.
Favourite fast food:
Homemade pizzas. With a packet of bases in
the freezer, a jar of tomato paste and a block of
cheese you’re only 15 minutes away from a tasty
snack any time of the day. Add fresh herbs from
the garden and whatever you fnd in the fridge
and pantry – the topping variations are limitless.
Best foodie tip: Always have a packet of bread-
crumbs in the pantry. When dipped in eggwash,
crumbed and shallow fried in oil, chicken, fsh,
schnitzel and so many other raw ingredients take
on a whole different dimension.
and salt to taste and accompany with hummus,
tabouleh and pita bread or just eat with fresh
bread and butter.
If there’s any left over it is even better re-heat-
ed the next day.
Earliest cooking memory: At the age of three
having to eat a burnt Irvines chicken and veal pie
that Dad had attempted to cook while my mother
was in hospital giving birth
to my brother and sister
(twins). I decided then and
there that I wanted to be able
to cook something a bit more
Favourite food memory:
One of the of the most
memorable things I’ve ever
had was a surf and turf meal
from a fash hotel restaurant
in Terrigal north of Sydney. It
came to the table sizzling on
a 30cm square hot rock and
had everything Australian
you could possibly imagine;
crocodile, emu, kangaroo,
beef, yabbies, Moreton Bay
bug, shellfsh... A magnif-
cent taste sensation that still
makes me salivate to think
I wouldn’t be without: My big blue Le Creuset
French Oven that was a 40th birthday present
my father shortly before his passing. It is such a
versatile piece of equipment that there are very
few days that I do not use it.
between garlic and olive oil. Both essential items
to someone of Lebanese heritage.
Best local ingredient: Onetangi tua tua. Grab
them at low tide, let stand in a bucket of sea water
overnight with a crushed up Weet-bix thrown in
Spring is in the air on beautiful
We are excited to
announce our October Long
Lunch which will showcase the
best of Spring. You will be presented
on arrival with a stunning glass of
Goldie wine, amuse bouche to get
your palette excited, then on to an 8
course degustation menu.
Price is $75 per person or $125 per
person including wine matches to
Bookings are essential.
Why not come over for a long
weekend? The Waiheke Walking
Festival is starting the 27th, its going
to be amazing! Check it out
or visit us both on facebook
Call us now for a seat (09) 372-7493 Or visit
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