The Star: June 22, 2017

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38 Thursday June 22 2017 Latest Christchurch news at www. .kiwi The Star Travel Put your taste buds to the test in Tokyo FAST FACTS •Add a winter warm-up in Queensland to a Japan getaway and enjoy a far shorter flight to Tokyo with Jetstar. After flying direct from Christchurch to the Gold Coast, Jetstar’s 787 Dreamliner services deliver added comfort at unbeatable value, as you wing your way to Tokyo. For extra-comfort, upgrade to the bestvalue business class experience to Japan. Bag a great fare deal and a seat to suit at www.jetstar.com •Navigating Tsukiji’s astonishing mercantile mecca can be bewildering, which is why I enlisted the expertise of Context Travel, who operate small-group guided walking tours. My trusty guide, John, unveiled Tsukiji’s tales, secrets and insights with effortless and eye-opening aplomb. Few walking tours are packed with such revelatory richness. www. contexttravel.com • By Mike Yardley SELECTION: Seafood for sale at the Tsukiji Market. ON ARRIVAL in Tokyo, I was looking for a sure-fire way to blitz the jet-lag. The sensory onslaught of Tsukiji Market fitted the bill perfectly, as I revelled in the colour, the cacophony and organised chaos of the world’s largest seafood market. Spanning the size of 430 rugby fields, the market metrics are gob-smacking. It’s the stomping ground for 50,000 workers, where over 1700 stalls sell 2000-tonnes of seafood daily, in 480 varieties. This grand encounter with the kitchen of Japan groans with polystyrene crates proudly splayed with every marketable sea creature – including whale meat. Fancy watching the daily Tuna Auction? You’ll need to get here at the ungodly hour of 3am, to score a visitor’s slot in the tuna auction room. The dealing is all done by 6.30am. Humming with postauction activity, later in the morning, a veritable army of workers hauled freshly sold fish on forklifts, hand-carts and “turret trucks”, like speed-freak bees in a choreographed hive. I gazed in awe of hulking blue-fin tuna the size of refrigerators. Half of Tokyo seemed to be out sampling and shopping. It’s a riveting introduction to the core ingredients in Japanese cuisine and the ebullient vendors happily hand-out free tastings. I grazed on seaweed, benito shavings, dumplings in soybean flour, smoked fish and kimchee squid. Best of all, Tsukiji’s quintessential sushi restaurants offer the freshest raw fish fix possible. My tour group headed for Sushi Daiwa, situated next to Sushi Dai, which are the two famous sushi houses. Their pilgrimage-like pulling power means you may well find yourself queuing outside for several hours. We lucked in, with only a 15min wait. Although they staff are too polite to say so, you are expected to eat and run at these sushi counters. Alongside the delectable slivers of tuna draped over a bed of rice, we noshed on congee reel, sea urchin and that celebrated Japanese delight, tamagoyaki, egg omelette roll. If you’re sizing up one big blow-out in Tokyo, the Park Hyatt is the pinnacle of high-end hospitality. The city’s most decorated hotel is the Park Hyatt which graces the upperlevels of a Kenzo Tangedesigned high-rise, lording over west Shinjuku. Considered the father of modern Japanese architecture, he was the master planner for the rebuilding of Hiroshima after World War 2. With the hotel floors beginning on the 41st level with the glass-walled reception, you can be assured your accommodation will be dressed with a sweeping panorama of the neondrenched, sky-scrapered expanse of Tokyo. Service is ultra-attentive without being starchy. Whether you’re staying in-house or not, the dining destinations are unmissable. BUSY: Eat fresh raw fish at Sushi Daiwa. HIGH-END: Experience panoramic views from a room at the Park Hyatt. Spend $10 at a participating airport outlet during June for your chance to win.* *For more details, go to eatshopwinatrip.co.nz
The Star Latest Christchurch news at www. .kiwi Thursday June 22 2017 39 GREAT food BROUGHT TO YOU BY... Your fresh food people CARAMELISED RED ONION TARTS Ingredients 140g Flour 1 pinch Salt 140g Unsalted butter 2 Tbsp Cold water 2 Tbsp Extra virgin olive oil 3 whole Diced red onion 2 Tbsp Maille Balsamic Vinegar 100g Parmesan cheese 40g Mascarpone 1 Beaten egg 142g Bacon bits, thick cut, crisp cooked and crumbled 1 Tbsp Fresh thyme 3 Tbsp Flour 2 cups Chicken stock 1 to taste Salt & freshly ground pepper Directions Directions Combine flour with salt in large mixing bowl. Cut in butter with pastry blender or two knives until mixture is size of small peas. Stir in just enough cold water to form a dough. Wrap in plastic wrap and refrigerate until firm, about 30 minutes. Preheat oven to 200 deg C. Grease four (11cm) individual tart pans or a larger pan. Divide dough into four portions and press onto bottom and up sides of prepared pans. Line with aluminium foil or parchment paper and fill with pie weights or dry beans partially up sides. Bake until golden brown, about 15 minutes. Remove to wire rack to cool. Heat olive oil in large skillet and cook onion over mediumlow heat, stirring occasionally, until onions are golden brown, about 20 minutes. Stir in Maille Balsamic Vinegar; set aside. Beat cheeses with egg, then stir in bacon. Fill baked tarts with egg mixture, then top with onion mixture. Bake until knife inserted in centres comes out clean, about 20 minutes. Don’t have individual tart pans? You can use a larger tart pan instead. CHICKEN AND LEEK CASSEROLE Ingredients 4 Bacon rashers 6 Chicken thighs 50g Butter 1 Onion 2 Leeks 1 Tbsp Wholegrain mustard Preheat oven to 180deg C. Chop each chicken thigh into quarters and roughly chop the bacon. Melt butter in a frying pan and add finely chopped onion, leeks, thyme and mustard. Gently cook until onion and leeks are tender. Add flour and stir well and then gradually add hot stock until sauce thickens. Season with salt and pepper to taste. Place chicken and bacon in a casserole dish and pour over leek sauce. Cover and cook for one hour. Large Leeks ................... 1 .49 each Eve Apples ...................... 2 .99 kg Loose Red Onions peeled .............................. 3 .49 kg Red seedless Grapes ............................... 3 .99 kg Brushed Agria 5KG Bag ... 5 .99 bag Beef Ribeye Steak ...... 24 .99 kg Chicken Thigh Fillets ............................... 12 .99 kg All our fresh meat is 100% NZ FARMED. specials VAlid 19th june - 25th june 2017. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD harewood rd Mon–Fri 7.00am–6.30pm Sat–Sun 8.00am–6pm Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm MARSHLAND RD Mon–Sun 8.00am–6:00pm WWW. At check out our end of week special! thursday & friday only Loose Table Onions 99 C kg Loose CARROTS ..........99 C kg Whole Beef Fillet 29 .99 ... kg WHILE STOCKS LAST! specials VAlid 22ND june - 23RD june 2017. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD .CO.NZ
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The Star: June 22, 2017

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