The Top 10 Things to Keep In Your Fridge

pantry staples

Hungry and looking to whip up a dish at a minutes notice? Make sure to have these 10 staples in your fridge, which will facilitate taking your dishes from zero to hero!

 

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Introducing Guest Chef Jamie Johnston

Jamie Johnston WOOP Guest Chef

Jamie Johnston is one half of Chinese pop-up eatery Judge Bao. Jamie is “Sauce Boss” and along with his partner, they are known for creating contemporary Chinese dishes using fresh, local ingredients and are especially famous for their hand-rolled Chinese steam buns. You may have sampled Judge Bao’s menu at their mobile food stall at markets and events or at one of their many innovative pop-ups.

Jamie has created us a delicious oven baked sweet and sour chicken on jasmine rice for the last dish of our Guest Chef series, delivered to Foodies on the 10th December.

We chatted to Jamie over his delicious dish to find out more about his unique cooking style.

jamieee

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Introducing Guest Chef Sergio Maglione

Sergio Maglione is an Italian chef and restaurateur of popular Farina and the creator of our delicious zucca e salsiccia pappardelle in this week’s WOOP box.

Sergio has a simple ethos of fresh and simple cuisine, letting seasonal produce do the talking in his dishes – which are so popular in fact that he is a repeat winner of Taste of Auckland’s best dish. We sat down with Sergio to talk all things food.

Sergio Maglione WOOP Guest Chef
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Introducing Guest Chef Sebastian Hindrichs

Seb Hindrichs WOOP Guest ChefIntroducing Guest Chef Sebastian Hindrichs

 

Sebastian Hindrichs, our second Guest Chef, has a seriously impressive resume. He is the current Executive Chef at Sofitel Auckland’s Lava Dining and brings his own European influence (Sebastian was born in Germany) with a New Zealand spin to the hotel’s kitchen.

Previously Sebastian was the head chef at French Café, one of the Auckland’s top restaurants. He finished a three year apprenticeship in Cologne, then working in Michelin star restaurant Lärchenhof before heading to Switzerland.

One of Sebastian’s delicious recipes, tzatziki lamb steaks on citrus spiced bulgur and charred green beans, will be featuring on the WOOP Foodie menu on the 12th of November as part of the WOOP Guest Chef Series. We sat down with Sebastian to chat all things food.

 

What is the future of cooking? 

People are starting to cook more and more for themselves. We need to be more aware of our produce. Try to use more locally, seasonal grown and ethically raised produce and it will benefit our wellbeing. 

Do you have a food philosophy? 

Don’t be afraid of progress but always be yourself. Be curious about new trends, flavours, ingredients and techniques. It is important to keep food interesting for yourself and others. 

What’s the most important thing about cooking? 

Don’t make it too complicated. Use fresh and seasonal ingredients and try something new from time to time. 

 Seb Hindrichs Lamb Regular GF Continue reading “Introducing Guest Chef Sebastian Hindrichs” »

Introducing Guest Chef Mark Southon

0M7A0275This week marks the return of our Guest Chef Series, where a prominent New Zealand chef creates a delicious dish every fortnight to feature in WOOP Foodie Boxes. We kick off the series by introducing Mark Southon, executive chef of O’Connell St Bistro.

Mark Southon is a renowned New Zealand chef and television personality. He is the current resident chef for The Cafe on TV Three and over the past few months has even created WOOP dishes with us, live on air! He is also the executive chef at O’Connell St Bistro, and has several decades of cooking experience, working in several Michelin star establishments. Coincidentally he has even trained our Foodie Recipe Creator Kristen, during their time working together at The French Cafe.

 

One of Mark’s delicious recipes, lamb tagine meatballs with baked egg, feta and wilted spinach will be featuring on the WOOP Foodie menu on the 5th of October as part of the latest WOOP Guest Chef Series. We sat down with Mark to ask him a few questions.

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3 Christmas Desserts That Will Wow Your Guests

trifle

It’s nearly that time of year where we gather with friends and family to celebrate Christmas, and the end of the year. Yet what gathering would be complete without a family feast, and delicious desserts to end the night.

We’ve compiled the 3 tastiest novelty Christmas desserts for you to easily recreate at home – with maximum wow factor!


Strawberry Santas

Simple, yet healthy(ish) these cute Santa can be enjoyed by all ages.

Cut out the stalk, place the large end down, chop the strawberry in half horizontally, pipe the middle with cream and add two chocolate dots (these are the eyes!). Then add a small dot of cream on the strawberries point, and there you have it – edible Santas!

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Trifle

A kiwi classic, this easy to prepare dessert is sure to wow your guests, especially if served in glass, where each layer is visible. Prepare custard and jelly (semi-set) and allow to cool. Layer sponge into the bottom of the glass. Then pour a small amount of sherry onto the sponge. Place a layer of fruit on top then pour jelly on top so it surrounds the fruit. Allow to set in the fridge. Finally pour over custard, then repeat the above steps. Our suggestion? Ditch the fruit this year in favour of baileys, strawberries, chocolate mousse, whipped cream and chocolate shavings – inspo below!

https://www.instagram.com/p/BOHj_B-hHnz/?tagged=chocolatetrifle

 

Christmas Pavlova

Christmas Pavlova is a real kiwi tradition – and luckily it’s simple to make. For the meringue simply whip together 4 egg whites and 1.25 cups of sugar, pour into a round shape and bake in the oven at 150 degrees for 1 hour. Add your own toppings such as lemon curd, strawberries or chocolate!

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Stuck for time this Christmas? Why not order the WOOP Christmas box – guess what – we even make the Pavlova and its toppings, so Christmas dinner is made in 3 hours, not 3 days!

10 Must-Have Pantry Staples

It’s always wise to have your pantry stocked with staples, so you’ll be able to whip up a quick meal, or add the finishes touches to a meal without a visit to the supermarket. We suggest the top 10 pantry (and one freezer) staple to get you sorted!


Olive Oil

It’s a necessity to have an oil to cook with. However, why not stock your pantry with olive oil instead of other oils, as it is good for heart health and lowers cholesterol.

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Peanut Butter
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How to cook perfect poached eggs

Eggs are amazing. Inexpensive, tasty and full of protein, eggs are rich is selenium, vitamin D, and minerals such as zinc, iron and copper. Plus, the options to prepare them are endless: fried, scrambled or our favourite, poached. Below we explore 5 ways to poach the perfect egg, to rival even your local brunch spot!

https://www.instagram.com/p/Bao_G86j-4N/?tagged=eggyolk

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5 steps to get your child eating vegetables

Talk to your kids about eating vegetables

The first step is to talk to your child about eating veges. Talk about all the vibrant colours, tastes and how good they’ll feel after eating them. Tell them about your favourite vegetables and all the way you can cook them to make them delicious to eat.

https://www.instagram.com/p/BZDsG7-hjvS/?tagged=kidseatingveggies

 

Set the example – eat veges yourself

If you want your kids to eat vegetables, you’ll need to set the example. Parents that eat a wide variety of vegetables at all meals will have kids that do the same – so set the example!


Start small

Start with simple, easy to eat vegetables such as potatoes and carrots. Then, slowly increase the variety of veges you present, as well as their portions. Have a look at recipes that sneak vegetables in, such as avocado mousse, beetroot brownies or adding wilted spinach to mashed potatoes.

https://www.instagram.com/p/BYomRA5ARdy/?tagged=kidseatingveggies

 

Be consistent

If you are including vegetables on your child’s plate, remember to do so at each meal. Being consistent is key so they can get used to all the new tastes and flavours and so you don’t lose any of your hard earned progress.

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Be willing to accept they won’t like every one and celebrate small victories when they do

Even as an adult we avoid certain vegetables. Celebrate when your child begins to like a new vegetables, but accept that they won’t like everything, and may never do!

3 tips to get your children in the kitchen

Cooking should start young. Not only does this teach cooking skills for life, but it encourages creativity and can hopefully broaden the types of food kids will eat – not to mention parents get a break from the cooking! Below we explore 3 simple ways to spread the cooking and share the love of food!

 

Start with small tasks

Start your child off with a small task, this could be whisking a cookie mixture, grating carrots (if they’re old enough to handle a grater) or even licking the spoon. Small steps will be easily accomplished, leading to success and encouraging the child to continue to help in the future. Then, gradually increase the complexity, variety and number of tasks as they gain confidence, and age!

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Set aside a day each week where they are in charge of cooking

Let the child take charge of cooking. Let them pick a recipe each week and assign which family member does what. Make sure to always be at hand and oversee the process, helping them out with complex tasks and new cooking methods. Remember, you set the example and they will be learning all they know from you.

 

Use a service

For busy parents, using a service such as WOOP can help the children get involved with minimal help from parents. All the recipe instructions are provided, all the ingredients are colour coded and the recipes are quick and easy to prepare. Always be nearby to provide support and help smaller children with tasks that involve the oven or hobs.

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