Kiwi pavlova role.

Make meringe with free range eggs. role out meringe onto baking sheets, about 1cm thick. Let meringe set, ladle with fresh thick cream and then a layer of thinly sliced kiwi fruit. Then role together, ensuring baking sheet is taken off whilst being roled. Serve with either kiwi fruit or strawwberrys on top.

Ingredients (use organics where possible)
2 medium zucchini, halved lengthwise
1 medium eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
2 medium tomatoes, halved crosswise
2 tablespoons olive oil
6 free range skinless boneless chicken breast halves
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar

Method

Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.

I am a subscriber to the healthy food magazine. Quinoa is my flavour of the month- and with this recipe from the editor (Niki Bezzant ). I’m sure many others will start to enjoy quinoa too! Its a gluten free seed (not grain) thats high in protein and tastes yummy!

Zesty couscous or quinoa salad with roasted pumpkin and cashews

Instructions
Step 1 Preheat oven to 200°C. Cover couscous with an equal quantity of boiling water or stock in a bowl. Cover and leave for 5 minutes, before fluffing with a fork.

Step 2 Meanwhile, roast pumpkin and onion slices for about 30 minutes, until soft and tender.

Step 3 Combine juices, vinegar and oil to make the dressing. Combine all other ingredients in a large bowl, add the dressing and toss well to combine. Eat warm or chilled.

Variation
Replace couscous with quinoa: takes about 40 minutes to cook. Add to boiling water or stock in a pot (for every cup of quinoa, use 1 2/3 cups water). Cover and simmer on a low heat for 18-20 minutes. Turn off heat and let stand for 15 minutes, before fluffing with a fork.

Another way might be to research “what wines are preservative-free” and then see who stocks the brand in Auckland.

I found the following 3 companies online at: http://www.wineconsultant.co.nz/?p=316

Apparently there is a range of preservative-free wines by “Hardys”. They appear to have three types: Chardonnay, Cabernet and Shiraz. You can read about each wine here:
http://www.hardys.com.au/default.jsp?hwcpid=10&curr_section=brandOverview&country_id=3&web_id=1

I’m not sure if they are available in New Zealand, yet but worth finding out….

Another company that makes preservative-free wines is:
http://www.domaine-viret.com, which appears to be stocked by Wine Circle, 09 412 2258, winecircle@xtra.co.nz.

The third company is Happs. A comprehensive description is available here: http://www.happs.com.au/pages/pfRed.html

Hope this helps.

Please let us know how you go, so we can collectively help other readers know how to quickly and easily source preservative-free wine!

Have a good day