Why These Foods Are Worth the Splurge
In the last five issues of Coromind, I took you on a trip, sharing my insights into the great food and drinks you’ll find in our lovely Hauraki-Coromandel region. You can read or listen to my full series ‘Time to Indulge’ here. There are both online and audio versions of all the articles, plus some cool videos on Coromind’s Facebook and Instagram!
For this last article, I wrap up with a few special things which occasionally feature as a real indulgence in my diet.
Dark chocolate – Where taste meets wellness
In its earliest form, chocolate (many hundreds of years ago) was different to the packaged bars we observe in stores and online today. It was originally consumed as a beverage, generally with a bitter taste. The Spanish were some of the first to mix cocoa beans with honey and sugar, drawing closer to the sweet versions of chocolate we know today.
With dark chocolate, specifically the point of difference is the health benefits that combine with flavour and texture to make a compelling package. These benefits include improved blood flow, high antioxidants, anti-inflammatory properties, skin enhancement and brain function. At Allpress Olive Groves we have recently partnered with Wellington based Shirl and Moss to produce a dark chocolate range infused with extra virgin olive oil. This produces a beautiful creamy texture and remarkable taste profile.
Duck eggs – Bigger, bolder and richer
If you enjoy chicken eggs, then I imagine you being highly receptive to duck eggs. These are not typically sold in supermarkets so explore online sources or other more boutique outlets. The reward is a beautiful rich and flavoursome egg with high vitamin content. These eggs have approximately double the yolk content and the white component is crystal clear. This produces a creamy generous set of flavours that are rich but still subtle. These eggs are perfect when cooked traditionally (fried/scrambled/poached) but remember the size of the yolk means cook a little longer to ensure the yolk is set. If frying or poaching, serve with salmon, asparagus or ham. I find duck eggs a real treat and a nice variant on chicken eggs, with a vibrant look when preparing and serving. The extra cost is worth it for those with a bit of discretionary spending power.
Whitebait – A seasonal treasure from our rivers
A delicacy made up of various tiny river species, some of which are native to New Zealand, caught in the lower reaches of rivers in scoop nets with tight mesh, whitebait is seasonally gathered (late spring) and considered endangered if over-taken or threatened by poor water quality in rivers and waterways. I find cooked whitebait seriously delicate but also subtle and nuanced in terms of interesting flavours. Typically, whitebait is sold in packets containing hundreds if not thousands of tiny fish. I make fritters with egg-whites only, ensuring the flavour of the whitebait is the ‘main event’ and the egg component does not overpower. I like to make one big fritter (essentially an omelette) and serve it with a green salad and a glass of chardonnay. The other way (slightly less healthy) is to jam your fritter into a white bread sandwich with pepper, salt and lemon.
Whiskey – A timeless sip of elegance
If I could only consume one alcoholic beverage for the remainder of my life, it would be whiskey. I am conscious that whiskey is a hard liquor and do not advocate any over-use.
I take it straight over plenty of ice without a mixer (often full of sugar).
If before dinner, I like one single drink sometimes accompanied by a small glass of cold mid-strength beer (a chaser); alternatively, I enjoy it after a good meal with someone else who appreciates it. In terms of affordable whiskeys my two favourites are The Famous Grouse and Jameson Irish. These are proven commercial whiskeys, sensibly priced and solid quality. Up the price range a bit, I enjoy Johnnie Walker Black Label. These are brands I trust. If you are visiting Waiheke Island try the interesting range at Heke.
I hope you like this information and description of some indulgences – all of course a matter of opinion. Food and beverage is a life-long journey and our open minds and creativity in the kitchen are the gateway to discovery. The health component is important but so is the pure enjoyment factor. We are blessed in NZ to have an environment producing amazing foods complemented by cutting edge local/international beverages. Within the confines of your budget, I hope you get the best of these.
Words by Mike Taylor
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