Cuisine Magazine, Jul/Aug 2021 (#206)

  • Whisky-cured beef fillet with kawakawa & parsley mustard

    Whisky-cured beef fillet with kawakawa & parsley mustard (page 16)

    from Cuisine Magazine, Jul/Aug 2021 (#206) Cuisine Magazine, Jul/Aug 2021 (#206)

    • Categories: Sauces for meat; Main course
    • Ingredients: single malt whisky; cocoa powder; smoked paprika; onion powder; dried horopito leaves; pink peppercorns; dried tarragon; thyme; Dijon mustard; Chardonnay vinegar; kawakawa leaves; shallots; parsley; beef tenderloin
    • Accompaniments: Whisky old fashioned
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Notes about Recipes in this book

  • Spiced venison tagine

    • anya_sf on December 30, 2025

      At first I was confused by this recipe, then realized it's actually 2 recipes in 1, each serving 2-3. I combined them, using 1 lb venison, 1 qt chicken broth, 1 sweet potato, 1 can chickpeas, carrots instead of parsnips. Added 2 strips lemon peel instead of preserved lemon (didn't have). Cooked all together following venison instructions. The dried apricots made it a bit sweet; would use less. Also would have liked more meat relative to everything else, but that's my fault for combining the recipes. Otherwise, flavorful and enjoyable over couscous.

  • Chicken, red rice & kimchi pot

    • Dinovino on April 08, 2026

      Can substitute Freekeh for rice, worked well.

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  • Published Jul 01 2021
  • 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 bimonthly issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.