Everand Logo

Welcome to Everand!

  • Food

    The recipes you ask for... At Your Request

    Jun 16, 2019 3 minutes
    “While recently in Dunedin visiting friends, we went to the new No7 Balmac, where I experienced their flan. I’ve been obsessed with it ever since and desperately need to learn how to make it before I spend my life savings on air tickets to go back every weekend!”
    – SIAN CHURCH, AUCKLAND

    Food spoke to Penny Allan, head chef at No.7 Balmac.

    We love cooking on applewood as it has a more subtle flavour than charcoal; it allows the flavours of the ingredient to stay dominant whilst adding a smoky grilled background

    You’re reading a preview, subscribe to read more.

    More from Food

    Food2 min readRegional & Ethnic
    Easter DELIGHTS
    Hot cross buns and oodles of chocolate are just the tip of the iceberg when it comes to delicious dishes eaten around the world to mark Easter. Spaniards celebrate the holy festival with torrijas, a twist on French toast sprinkled with cinnamon sugar
    Food5 min readCooking, Food & Wine
    KEEN ON Quinoa
    PREP + COOK TIME 25 MINUTES SERVES 4 • 1 cup quinoa, rinsed, drained• 3 cups water• ½ cup soy milk• 2 tablespoons brown sugar• 1 teaspoon ground cinnamon• 2 large figs, cut into wedges (see tips)• 150g raspberries• honey, to serve 1 Place quinoa a
    Food2 min read
    ASK the EXPERT
    Whenever I fry fish, I can never get the skin to go crispy. Is there a trick to doing this? There’s nothing like crispy skin, be it chicken, pork or fish! To crisp the skin on fish, scrape the back of a knife backwards and forwards over the skin to r

    Related