Howick and Pakuranga Times
Botany and Ormiston Times : Howick and Botany Times Wednesday December 11
123699 Rices Mall Howick Baker's Delight Ph 537 4620 Paper Plus Ph 534 8715 Howick Village Butchery Ph 534 4010 Howick Sushi Ph 535 3565 Pakuranga & Howick Realty Ph 535 8026 Howick Salvation Army Store Ph 537 4267 Avenrose Florist Ph 534 8719 Hair @ the spot Ph 534 4810 Tim England Chartered Accountant Ph 532 9971 Howick Men's Hairdressers Ph 535 8956 I Engrave Ph 535 8535 Cinnamon Brown Ph 534 7794 Green Umbrella Ph 021 196 4330 Book Assist Ph 271 0692 The Beauty Room Ph 534 8840 Michael's Emporium Ph 533 0442 Sweet Treats 64a TI RAKAU DRIVE, PAKURANGA | Phone 576 5225 OPEN 7 DAYS | www.lawnheat.co.nz FAMILY BUSINESS IN PAKURANGA FOR OVER 40 YEARS 123221 Titan Powerful Briggs & Stratton 4 stroke engine 18" wide cut Plastic catcher 2 year warranty BE IN QUICK! Limited stock $549$449 Trade-ins welcome CANCELLED EXPORT ORDER 124395-v2 6 -- Times Newspapers Christmas Supplement www.times.co.nz Sid's secret recipe for success Passionate in his kitchen to the point of obsession, Sid says he has worked hard to make the SIDART experience truly special. "I like to take diners on a culinary journey of taste and flavour. From the oven to the table, our motto is 'inspirational dining'. All of my time and energy is devoted to achieving perfection on the plate, while my maitre'd, Mo, and his team work just as passionately on the restaurant floor. "Our aim is to combine the precise technique and faultless product knowledge of formal dining, with a personal touch I'd like to think is uniquely SIDART." To this end Sid offers a no menu option. Each week he and his team select the finest locally sourced and produced ingredients to provide a table d'hôte menu that tries new flavours and cooking techniques and showcases seasonality. And in order for readers to experience for themselves just how good Sid's recipes are, he has provided Times with the following strawberries and cream recipe so suited to the Christmas table. Strawberries and Cream -- summertime and the dreaming's easy! Dreams are free, gourmet cuisine isn't -- well, not usually! Christmas wishes, however, can be granted, with a little help from our friends in high places. And fortunately, Sid Sahrawat is giving Times' readers the chance to experience festive fare with flare from a genuine kitchen maestro. This week, he has kindly provided us with his very special recipe for... SIDART'S STRAWBERRIES AND CREAM --Serves 6 YOU WILL NEED: Kohu Road Strawberry Sorbet (or other strawberry sorbet) 1 punnet strawberries, finely sliced fresh roses or other edible flowers (optional) For the Coconut and White Chocolate Bavarois 200ml milk 250ml coconut cream 6 egg yolks 80gms castor sugar 50gms white chocolate, roughly chopped 3 leaves of gelatine (alternatively use gelatine powder) TO PREPARE: Bring the coconut cream and milk to boil in a saucepan and set aside. Whisk the egg yolks and sugar until pale, then pour the hot coconut mix into the yolks while whisking continuously. Transfer mix into a saucepan and cook over a low heat, stirring continuously with a wooden spoon to make sure that it does not split. Once the mix is thick enough to coat the back of a spoon, remove from heat. In the meantime, bloom gelatine in cold water (follow instructions on pack). Squeeze the excess water from the gelatine leaves, and add gelatine and white chocolate to the coconut mix, beating all the while. Once completely mixed, pass through a fine sieve. Set into individual moulds, such as dariole moulds, and refrigerate for 2-3 hours. If using one large mould, it may require longer to set. On each plate arrange the Bavarois and scoop on the sorbet. Arrange sliced strawberries and flowers on the plate and serve immediately. When it comes to fine dining, it seems Sid Sahrawat is lighting the way. Since opening his restaurant SIDART in Ponsonby three years ago, the multi award-winning chef has secured numerous accolades.
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