gallileo's Profile
What seasonals are you drinking this winter?
Winter calls for anything from Québec delights Maudite, Fin du Monde or Saint Ambroise's Oatmeal Stout.. it's Canada, they should know something about winter drinking. If it's spice I'm after or it's a special occasion, Taieri George (Emerson's Brewery, Dunedin , NZ) is a wonderful winter warmer (brewed once a year for release in March, but sadly, only in NZ and select Aussie shops) and I'd drink Mr. Emerson's Old 95 all winter long if it were readily available. Waiting for the Northern Lights to appear and maybe I'll open the last one..
Which Lasagne's more common in NZ/OZ?
That Calabrian lasagne recipe, for 'stuffed' lasagne (or sagne chjine in dialect) is also only a very special occasion dish and an old one at that. You will never see it outside of feast days or Saints days and then, it's still as rare as hens teeth.
In the deep South, dairy (particularly fresh, back in the day) was not readily available (unless you were quite wealthy) so that the average recipe wouldn't have evolved using these (ricotta) ingredients. Meat was also a luxury. We only use (what is called) mozz here, and then, only the smallest amount, because it is available. I certainly wouldn't use domestic ricotta for a group lasagne if only because of the price. I'd save my $$ and use bechamel. I personally cannot comment on i Napoletani or any other region because when it comes to regional Italian cooking, there are regions within regions and more exceptions than rules. Personally, I think sagne chjine sounds like they were using up leftovers!
Mario Batali (while a great chef and author of many a good cookbook) is still an interpreter of these recipes. He also must, as any good author should, keep in mind the audience for which his books are intended. Ada Boni is also the author of 'Il talismano', the 'go to' book for Italian cooks (my Nonna never heard of it) and some very nice compilations of regional Italian specialities, translated for American kitchens over 50 years ago. Butter, as strange as it seems, would've worked well in NZ, (we've got heaps!) and also because back in the 50s, you'd have bought olive oil from the chemist not the supermarket or every other winery in Waiheke or Hawkes Bay. My Nonna says 'The diet lessens all ailments", so olive oil was a medicine after all :-)
If you are truly concerned before cooking Italiano for Kiwis, you could look up Maria Pia's Italian Food (she's Wellington based with a recipe contribution to the English translation of the Silver Spoon plus an award from the Italian government for promoting Italian food abroad no less), maybe Secrets and Recipes by Guy Grossi (of Melbourne's Grossi Florentino) and I'll second the comment to consult Edmonds. It will contain the recipes to which most Kiwis are accustomed. In the end, I think we're an adventurous lot so feel free to give anything a go!
Mexican Food in NZ and Kiwi Eating Habits?
No ideabaker, don't give up! Mexifoods out of Dunedin (www.mexifoods.co.nz) carries Maseca brand instant masa and a blue corn flour. Not at the American prices you will be accustomed to, I'm afraid, but still available. They also distribute dos equis and tecate (and some pretty good tequilas as well) to wash down your tortillas.
New Handmade Food Shop/Market in Guelph?
Rowe Farm is a farm, but they no longer resale livestock. I'm assuming that you are asking about Rowe Farm Meats (unless you have a paddock out back), which is a separate non affiliated company to Rowe Farm. In Guelph, Market Fresh carries Rowe Farm Meats and they are also available at the St. Lawrence Farmer's Market in Toronto (North-East corner of the North market - Saturdays only .
