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Celebrities bake sweet treats for Red Cross lunch

13 October 2008

Celebrities bake sweet treats for Red Cross lunch

Can Paul Holmes mix it in the kitchen? Would Dai Henwood’s lemon meringue pie make you laugh?

Now’s your chance to find out - at the New Zealand Red Cross Cookbook celebrity lunch on 29 October at the Hyatt Regency Hotel in Auckland.

Proceeds from the lunch and from sales of the cookbook go to New Zealand Red Cross to further its work both at home and abroad.

Holmes and Henwood are just two among a score of Kiwi celebrities who are giving their time to cook up some of the country’s favourite dessert recipes at the book launch.

Guests can sample sweet treats such as bread and butter pudding, apple and blackberry cobbler or rhubarb and ginger sponge pudding prepared by celebrities such as Kerre Woodham, Mark Sainsbury, Susan Wood and Lana Coc-Kroft. Their baking efforts will create a unique dessert buffet.

All the food served up during the three course meal features in the latest New Zealand Red Cross Cookbook which guests receive, together with a goody bag, at the lunch.

New Zealand Red Cross president Penny Mason says there are up to 400 guests expected at the launch.

“The lunch is a wonderful opportunity to enjoy some delicious traditional ‘just like my mother used to make food’, and see some of the country’s most well recognised faces try to out-bake each other at the dessert table. Guests can enjoy being some of the first people in the country to secure a copy of what is really a fabulous cookbook, full of great recipes that are truly part of the New Zealand way of life,” Mrs Mason says.

The book is the work of The Foodtown Magazine’s publisher, Gourmet Food Publishing which has joined forces with Pead PR to launch it in “a unique and memorable style”.

“The cookbook features many recipes that are well known and loved by New Zealanders,” says Gourmet Publishing’s Tim Connell.

“The recipes in this book reflect our unique New Zealand heritage, a cooking style based on simple fresh ingredients that are at the heart of home cooking.”

Recipes include starters of scallop mornay, barbequed asparagus wrapped in bacon, whitebait fritters and kumara soup and light meals such as mince on toast, cauliflower cheese and bacon and egg pie.

For mains, cooks can choose from among lamb shanks, corned beef with mustard sauce and ‘bubble ‘n’ squeak’ and cornmeal crusted snapper fillet on fresh tomato sauce.

As well as the dessert section, the cookbook includes some great Kiwi baking favourites such as scones, classic cream sponge, and chocolate and apricot Anzac biscuits. The cookbook also includes a comprehensive preserves section.

The launch is open to the public and tickets can be purchased for $75 by either calling 0800 REDCROSS (0800 733 276) or online at www.redcross.org.nz.

ENDS

© Scoop Media

 
 
 
 
 
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