At the Auckland Food Show, the NEFF Cooking Theatre is the show’s pièce de résistance with some of the country’s best-known chefs drawing the crowds to their live demonstrations.
With tips and tricks, find out what’s cooking from the likes of Annabelle White, Nicola Galloway, Ganesh Raj, Jayshiri and Laxmi Ganda, Josh Emett, Michael Van de Elzen and The Tattooed Butcher.
In the meantime, why not try Annabelle White’s Honey Apple Crisp recipe.
White says, “This is one of my favourite comfort desserts–a marriage of apples and honey cooked in a crumble gently so the apples and honey simply melt together and the result is pure magic.”
6 large tart apples, peeled and sliced
¼ cup sugar
2 Tbsp lemon juice
½ cup honey
1 cup flour
½ cup brown sugar
¼ tsp salt
1 tsp cinnamon
A couple of small knobs of butter
- Spread the apple slices in a greased baking dish and sprinkle with sugar, lemon juice and honey.
- Mix the flour, brown sugar, salt and cinnamon in a bowl and cut in the butter until the mixture resembles coarse cornmeal
- Spread the toppings over the apples and dot with a little extra butter
- Bake at 180 degrees for 60 minutes or until the apples are tender and the crisp is golden brown.
- Serve with hot custard or ice cream or all of the above
The longer you leave this cooking the better.
If you place it in a lower temperature over and leave it for longer it works just as well – you want the apples to be very soft, not al dente.
This dessert is great when paired up with your favourite dessert wine – always have the wine sweeter than your dessert – if it’s the other way around it kills the wine flavour.
By reducing the sugar slightly in the recipe (1/2 cup brown sugar becomes ¼ cup) you will ensure the dessert will not dominate the luscious sweet wine.
Always get the wine out of the fridge half an hour before serving, this helps give the wine to open up and be more delicious!
If you’re like us and you love to eat, grab your tickets to the Auckland Food Show this weekend here.