Cuisine Magazine, May/Jun 2017 (#182)

  • Kina pâté with takakau (fried Maori bread) and pickle salsa (page 20)

    from Cuisine Magazine, May/Jun 2017 (#182) Cuisine Magazine, May/Jun 2017 (#182) by Al Brown

    • Categories: Dips, spreads & salsas; Bread & rolls, savory; Main course; Snacks; Cooking for a crowd; New Zealand
    • Ingredients: cream; tarragon; lemons; kina roe; egg yolks; Tabasco sauce; pickled gherkins; capers; mint; parsley; plain flour; milk; canola oil
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  • Published May 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.