Sam Mannering

Dec 2, 2023 | thepost.co.nz | Sam Mannering

Cremeschnitte: Not your average Kiwi corner bakery custard square. Sam Mannering / Your-WeekendCremeschnitte (or, Custard Square)I secretly loved a custard square growing up. I say secretly because in the 90’s, to admit to such a thing was almost taboo, since your standard custard square was a gelatinous, solid lump, a doorstopper in technicolour yellow, bookended with pale, limp pastry. Denheaths were the outstanding exception.

Nov 4, 2023 | thepost.co.nz | Sam Mannering

I struggled a bit with naming this. Lamb porchetta doesn’t really make any sense now does it? It essentially is the same idea as a porchetta though, with a different animal. I’m pleased to see lamb belly become more available, and at a fairly reasonable price too. It’s a fantastic cut, with plenty of delicious potential, so long as you give it enough time in the oven to yield and melt down into a tender, flavourful dream. The longer, the better; don’t be impatient. Give it time and love.

Oct 28, 2023 | thepost.co.nz | Sam Mannering

Buttercups are a lovely wee pumpkin; they are the first to come into season at the start of summer (we’re almost there, can you believe it?) with their compact size and quick ripening, rather sweet flesh. An umami kick of balsamic is a good foil; if you have time, let it marinade overnight in the fridge so that the flavour can permeate the pumpkin. Balsamic glaze is a handy wee thing to have in the pantry; it ain’t cheap, but a little goes a long way.

Oct 21, 2023 | thepost.co.nz | Sam Mannering

I think they are absolutely delicious and feel I ought to share the recipe before the weather gets too inappropriate, although, really, who is going to say no, whatever the weather? My silly little twist is to add a goodly dollop or three of Dijon to what is otherwise a fairly rich cream sauce, along with a generous showering of lemon zest to cut through the richness.

Oct 14, 2023 | thepost.co.nz | Sam Mannering

So here are two tin fillers. The fruit situation in spring is a little thin on the ground - but we can always rely on the trusty pear. Apples are decent too, but otherwise, we have a wee while longer to wait before the berries and stone fruit starts to appear. Use what you can find, as long as it’s in season. PEAR PINWHEEL SCONESPinwheel scones were a particular childhood staple.