Recently I went to visit my sister in Christchurch. As all of you know the events of this year have been devastating for everyone in the Christchurch area. Most of the businesses have had to convert their business into a home based business of find industrial areas in the outskirts of the Christchurch area. For a lucky few old CBD businesses the new shopping district in Cashel mall rebuilt of converted shipping containers. This is a beautiful new area just near the red zone that people can reclaim a sense of normalcy but also remember the fallen. One of the oldest businesses is Johnson's Grocers est 1911. Their new premises maybe much smaller and character lost but these men are still bringing fine foods to the masses.These handsom silver foxes were working faster than a CBD barista at 8am. Seriously the phone was ringing off the hook and there were two happy excited lines 4 persons deep. Their arms laden with worldly noshy delights. I was one of them. So was my hungry preggy Sis, LOL. They work it out old school, old paper bags with all the prices handwritten and information readily available on your choices. I definitely recommend it as a foodie lovers treat. What a treat to see a pheonix story.

Sweet Paul Is probably (next to Donna Hay) one of my most cherished food stylists and cooks. Paul's passion for food and styling is so inspiring. It takes one look at his photographed work to see the man is seriously talented and like a dutch master painter he can take a simple pear and make it look like a gorgeous voluptuous lady on a velvet couch. His magazine is not available here YET but i predict one day soon he will be gracing our shelves. Until then check out his website. You can even view his magazine online. Well worth a peek.

Osteria Del Toro - A review by Gretta

Osteria del toro is an amazing Mediterranean foodie restaurant. It has AMAZING service, AMAZING FOOD and just amazing all up. Our starter was a mixed platter of Mediterranean delights. the Hummus was so good. So creamy and lemony, soft flat bread to accompany. Skeward beef which was just so tender, and a frittata which for personal taste could have done with a chutney. There were olives that were divine. And bread sicks fresh and crispy. and last but not least Fellafel. for the mains... I had a Margarita (pizza) that was gorgie! it had additional percheutto ham and Buffalo cheese. It was so good. Mum had Carbonara which was the best carbonara in WELLINGTON. It was so lite and fluffy, and it didn't make you feel bloated afterwards too! (YAY!) it ALSO had crispy panchetta bacon which was utterly divine. Amy (my aunt) had Cannelloni was delicious. And Now for dessert...one of my favourite words, tiramissu. We all said it was the best we've ever had. (besides mums. my good old favourite) it served in a latte' cup (so appropriate) and dusted litely with coffee and chocolate.

Delush Chewy Brownies –by Gretta and Mindy Dalzell
We hope you love this recipe that we have developed. There are alot of brownie recipes out there & it’s hard to choose. We’ve taken the best bits of ones we like and made our own version.
Have a piece of this served warm with a big dollop of cream or a delushuss scoop of French vanilla ice-cream after dinner. Sticky, Delightful and crammed full of chocolate. Just because... You're worth it!

Ingredients
• 1 1/3 cups granulated sugar
• 1/2 cup butter or margarine, melted
• ¼ cup olive oil
• 2 tablespoons water
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• 3/4 cup Baking Cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup choc chips or nuts
• powdered sugar
Directions
1. PREHEAT oven to 350 degrees F. Grease 13x9-inch baking pan.
2. COMBINE sugar, butter,oil and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.
3. BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars.
4. Set out 6 for family hide the other 6 for yourself mwah ha ha ha!
Serve with whipped cream or ice-cream and a good cup of coffee.
Bona petite!! (gretta’s french)

Fish -n-‘ships’ -By Gretta Dalzell
Fish are one of our biggest worries. Humans eat a lot of fish. Too much. Though it is important and is very good for us giving you Omega 3 and protein. There are some fish that we eat and catch that shouldn’t get eaten or caught because it’s endangered. Fish such as hoki you might see in supermarkets and possibly at your local fish market even, I can tell you one thing, it shouldn’t be there. (something mum didn’t know about that fish)
Many types of fish you might eat every once in a while could be on the verge of extinction,
Common types of fish like; squid, anchovies, Halibut, Mackerel, Flounder and sardines and other types of fish are ok to eat (as stated below in the ‘yes, maybe, no’ graph).
Mum says “Don’t just eat fish for the “Halibut” HAR HAR HAR. Think about what you are buying and if there is a recipe that calls for endangered or threatened fish try the same recipe using a safe fish.”

Here is my favourite fish dish mum makes...
Mum's Thai fish cakes
1 large microwaved or baked potato (peel off skin after cooking)
1 large poached( line caught) Albacore Tuna or poached Farmed salmon for a richer moist taste
1 cup chopped coriander
2 tbsp sweet chilli sauce
Salt and pepper to taste
1 Spring onion finely chopped or shallots (if you have it you can use a tiny bit of lemongrass too)
1 Tbsp flour
Approx 2 cups Bread crumbs
Sesame seeds
3 eggs
Oil for frying
How to: mash potato with a fork. Add, tuna, chilli sauce, coriander, salt and pepper, onion & mix. (can pulse this in a food processor but i just use a fork. Set aside. Wisk eggs and in a separate bowl take a few tbsp of egg and add to tuna mix with a tbsp of flour. Mix and test by making a ball in your hand if the mix stays together you are good to go if its falling apart add a tiny bit more flour and egg. Make up cakes dip in egg then coat in bread crumbs and shallow fry in olive oil. Serve with a salad or grated carrot and drizzle with chilli sauce. Makes approx 8

Ki Ora! Welcome to the post of our new blog. Gretta and I are really excited to share our love for food and entertaining with you all. First I will write a little about my co host. Then She'll write a bit about me.



About Gretta by Mindy:



Gretta is 10 (soon to be 11) and has always loved nearly everything about food, in a great healthy way of course. She loves the the way things are prepared. The science behind baking and the artistry of the decorating it. Since she was a baby she has made it very clear what she enjoys and if given a tasty treat has stored it into her memory bank and normally can recall trips and holidays by what exactly was served. So funny and a bit rainman-ish LOL She is my pride and joy and dear friend.







About Mindy by Gretta:



Mindy is 36 and has always loved cooking for the family. She can cook different cuisines and appreciates the different tastes of different cuisines. She knows recipes off by heart and will recite them if asked. If I am asked to get a particular herb and I get the wrong one, she will politely correct and show me the right one and every so often give me a scent test. My favourite dish in the whole entire world she cooks is taquitos which is chicken (or beef) blended up with herbs and spices and all of this Delushusness is wrapped up in a golden corn tortilla and fried (mmm...)


















(back to you Mindy)

Thanks Gretta! And for any of you who would like my recipe for taquitos here it is. (note this is my personal recipe, by all means have a go at making them from an authentic Mexican recipe. But for me this is a winner every time.

2large or 3 small chicken breast cut into med chunks (free range corn fed do make such a difference with taste and texture)

1 sml onion finely diced

olive oil two tbsp

2 tbsp of Mexican taco seasoning or alternately you can use a custom mix of cumin, paprika, coriander, chili and salt and pepper. using a pre blend saves time and money.

tbsp flour

1 lime

a handful of chopped fresh cilantro (coriander)

1 cup grated tasty cheese

1 small can of mild diced green chillies (for NZr's these are not jalapenos these are ortegas and come cannedalternately you can use diced green capsicum or you can omit)

12 corn tortillas

cook the chicken onion and spices in olive oil. do not over cook. this should still be moist and cooked through. remove from heat. Put all pan contents including cooking juices, chillies, squeeze of lime and chopped coriander with tbsp of flour and pulse in a food processor briefly. Stir every few pulses so that it all evenly incorporates. It's important NOT to make it into a baby food texture or mush you just want more of a mash and shred consistency. In a bowl mix the pulsed chicken mix with the grated cheese. Warm your corn tortillas in microwave or oven so that they roll without breaking. roughly 1 1/2 tbsp of mix per tortilla roll tightly. When all are rolled and ready heat enough oil in a fry pan 1/4 full. you don't want to deep fry these its a shallow fry we are going for. (Gretta's tip) place into oil end side down so you get a good seal and it wont unroll. fry till golden brown serve with guacamole and salad.