Ripe pickings for cheese lovers

MEDIA RELEASE Issue 121, March 2006
23 February 2006

Ripe pickings for cheese lovers

The March issue of Cuisine celebrates cheese and the upcoming Cuisine NZ Champions of Cheese Awards with recipes that make the most of the unique flavours and textures of this household staple.

"The quality of local ingredients has seen New Zealand produce some of the best cheeses in the world. Demand for quality cheese continues to grow, along with the number of local boutique cheesemakers. Look out for the results of the Cuisine NZ Champions of Cheese Awards, to be held in March, which will decide the top local picks for 2007," says Ray McVinnie, Cuisine food editor.

In the lead-up to the awards Ray explores the wonderful world of cheese, sharing recipes that use vastly different varieties from New Zealand and around the globe. He tries raclette – French-style and velvety in texture; haloumi – a Cypriot cheese made to be fried or grilled; and labneh – a Lebanese yoghurt cheese traditionally preserved in olive oil.

"As an ingredient cheese is incredibly versatile – there are so many more ways to cook with it than simply melting cheese over toast or inside an omelette," says Ray.

Fiona Smith hunts out the perfect accompaniments for great cheese and discovers several distinctive partners. A good piece of cheddar pairs up with her recipe for cider and apple jelly with spiced cashews, while Fromager des Clarines sits elegantly on top of a slice of dense, dark wheatgerm, honey and fruit loaf.

On a sweeter note, stone fruit is one of the best things about summer, according to Ginny Grant. She shares some sweet treats that make the most of these seasonal delicacies. Her nectarine sorbet is a delight on a warm evening, as is her recipe for peach jelly Melba. Ginny favours popping fruit in the oven with a sprinkling of sugar, vanilla and brandy, or poaching fruit to achieve a sweet and intense syrup.

Chardonnay is the major wine tasting for the March issue and the Top Ten shows Hawke's Bay is leading the way with this popular variety. Sacred Hill Riflemans Chardonnay 2005 emerged on top, with Hunter's Marlborough Chardonnay 2004 the Best Buy.

On sale from Monday 26 February, the March issue of Cuisine retails for $8.90 and is available from all good book stores and supermarkets throughout New Zealand.

The media recipe this month is Ray McVinnie's raclette pie – a hearty dish that makes use of many of the traditional accompaniments for raclette.

Ray McVinnie's Raclette Pie

This hearty pie can be assembled and kept in the refrigerator until needed. Let it warm up for 20 minutes at room temperature before cooking.

2 x 400g blocks flaky puff pastry
1 egg, beaten
800g peeled floury potatoes such as Agria, Milva or Victoria, cut into 3cm chunks, boiled in well-salted water until tender, drained and allowed to steam dry then cooled
350g raclette, rind removed and thinly sliced
¨ö cup pitted green olives
1 tablespoon capers
salt and freshly ground black pepper
baby gherkins to serve

Preheat the oven to 200¢ªC. Roll out 1 block of pastry on a floured surface and cut a disc about 30cm in diameter. Roll out the other block and cut a disc about 36cm in diameter. Place the smaller disc on a baking sheet and brush the edge all around with a 2cm border of beaten egg. Place the potatoes evenly inside the border of the egg. Place the raclette slices on top and sprinkle the olives and capers evenly over the cheese. Sprinkle with a little salt and pepper.
Cover with the other disc of pastry and crimp the edges closed. Brush the top with beaten egg and make 4 x 5cm slits in the top to let the steam escape. Bake for around 35-40 minutes until well cooked. Remove from the oven and serve warm in wedges with gherkins on the side. Serves 6-8.

ENDS

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