What I’m cooking this month from Taste
The gazpacho recipe in this month’s Taste magazine was a godsend. I planted my tomatoes late this year which perfectly fitted with the late ripening season. As a result I have masses of ripe, flavoursome tomatoes. My neighbour has an avocado tree groaning with fruit. She likes Sauvignon Blanc. I swapped a couple of bottles for more avocados than I know what to do with. Gazpacho is the perfect match with well-chilled Sauvignon Blanc. We serve it with fresh-baked crusty bread. Delicious!
My dinner party standby
Roast eye fillet with Salsa Verde. It is quick and easy to prepare. Can be enjoyed hot or cold, in summer or winter. I simply sear the meat and bake it for 20 minutes before letting it rest and serving.
First published in Taste Magazine NZ – Feb 2012.