Food commentator Lucinda Bennett brings a fresh batch of edible knowledge each week, answering your questions on everything from cheap eats to fancy fare and all the meals in between.
Delaney Mes gives us some long weekend sponge cake tips on Breakfast Food, as well as recommendations for wintery cocktails and eats around Tāmaki Makaurau. One of those gorgeous cocktail recipes is below. Whakarongo mai nei!
Pear and rosemary Tom Collins
Delaney Mes
Serves 2
For the syrup, chop two pears into chunks and gently cook in a pot on medium-low heat in 1cup water and 1cup white sugar with a sprig of rosemary. Leave to cool.
For the cocktail:
4 tablespoons pear and rosemary syrup
90ml gin
4 chunks of pear (from the pear and rosemary syrup)
juice of 2 medium lemons
soda water
Place pears from syrup in a cocktail shaker and muddle them well
Add all other ingredients and shake well
Adjust lemon or syrup to taste
Strain into two glasses filled with ice
Top with soda water. Garnish with a sprig of rosemary.
Delaney Mes has returned from the food paradise that is Japan, and tells us about it on Breakfast Food- as well as gicing the gift of food this Mother's Day. Whakarongo mai nei!
Delaney is in the studio for a yarn about nostalgic roadtrip foods, ahead of what's likely to be a roadtrip-heavy Easter weekend for all. Whakarongo mai nei!
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