Cuisine Magazine, Mar/Apr 2017 (#181)

  • Blue cheese mousse with cherries, rye bread and pistachio (page 22)

    from Cuisine Magazine, Mar/Apr 2017 (#181) Cuisine Magazine, Mar/Apr 2017 (#181)

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Vegetarian
    • Ingredients: dried cherries; oranges; isomalt; cream; celery; Kikorangi blue cheese; pistachio nuts; pistachio oil; tapioca maltodextrin; rye bread; cherries; freeze dried cherries; baby mustard greens
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  • Published Mar 01 2017
  • Format Magazine
  • Page Count 164
  • Language English
  • Countries New Zealand

Publishers Text

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.