Did you know that some of your favourite foods wouldn’t exist if it wasn’t for these women?

Last year, a report by the BBC found that less than 20% of professional chefs in the UK were women, proving the food industry to be another space dominated by men. In celebration of International Women’s Day (today) and all the incredible things women have done in the culinary world, we’ve decided to round up some of our favourite delicacies that were in fact, invented by women. It’s impossible to imagine a world without these delicious treats so let’s take a moment to show these game-changing women the respect they deserve.

Thank womenkind next time you grab a pint at the pub
Although there’s little information on the individual who actually created the first ever beer, history shows that the brewing of beer was originally the work of women. Historian Jane Peyton’s research shows that almost 7000 years ago in ancient Mesopotamia, women were the only ones allowed to learn the skill of brewing beer while running taverns was their exclusive domain too.

Extend that ‘thank you,’ to your cup of coffee the next morning
Irritated with coffee grounds getting stuck in her teeth and the arduous task of washing them out of the copper pot, Melitta Bentz decided to take matters into her own hands. One morning, Bentz tore some blotting paper out of her son’s school book and placed it in a tin pot she had punctured holes into. Piling coffee grounds onto the paper before pouring hot water over the top, the resulting, smooth liquid that dripped into the pot signalled the beginning of filtered coffee as we know it today. In 1908, she was granted a patent, and without her ingenuity, we’d still be rinsing our mouths every morning after our cups of joe.

Ruth Graves Wakefield was the inventor of the OG chocolate chip
Throwing it back to 1938 at the Toll House Inn in Massachusetts, American Chef — Ruth Graves Wakefield was itching to give her diners something different. After continuously serving a thin butterscotch nut cookies with ice cream, Wakefield took a chance and added chopped up pieces of semi-sweet chocolate into the cookie dough. It was expected that the chocolate would melt throughout the cookie, but it remained intact, creating a chunkier texture and sweeter, more indulgent taste — the rest is history.

Ultimate brownie points for Bertha Palmer and Fanny Farmer
Bertha Palmer, the socialite and American heiress to the Palmer House Hotel, was handed the responsibility as the President of the Ladies Board for Managers for Exposition to come up with a lunchbox-friendly dessert for the Women’s Pavillion that was something between a small pie and a layered cake. This led Palmer and the hotel’s pastry chefs to create a slab of dense chocolate cake that was packed with walnuts and glazed with apricot marmalade. Considered to be the original ‘brownie’ though not in name, it can still be enjoyed today at the Palmer House Hotel (now the Palmer Hilton in Chicago). The name ‘brownie,’ wasn’t actually coined until 1896 when Fanny Farmer developed her cookie recipe by baking it in a rectangular pan for — The Boston Cooking-School Cookbook — although her recipe included no chocolate (making it more like a Blondie).

Stéphanie and Caroline Tatin turned our frowns upside down
In the late 1800s, sisters Stéphanie and Caroline ran a hotel in Lamotte-Beuvron called Hotel Tatin (after their family name) and are credited with creating the iconic French delicacy, Tarte Tatin. There are many different versions of how the sisters invented this dessert but they all have the same outcome — the creation of an upside down pastry with caramelised fruit on the top. This soon became the signature dish of Hotel Tatin but it wasn’t until the sisters passed away that the gastronomic legend, Curnonsky coined the name for the dessert.

I scream, you scream, only if Nancy M, Johnson screams
All those scoops of ice cream that got us through the hot summer months were only possible, thanks to Nancy M. Johnson. In 1843, Johnson completely revolutionalised the ice cream making process with her machine that featured a lid, paddle and crank which is the original model for most of the ice cream churners of today. It was simple but pure genius as it resulted in far fewer hours of laborious stirring and reduced amounts of salt and ice making it an affordable delicacy that everyone could enjoy.

Gastronomy

MoVida’s Frank Camorra is hosting an exceptional evening of delicious food & fine wine — and we’ve got a table for six to giveaway
May Dining Guide: The most delicious foodie events happening in Auckland this month
Toast Friday’s arrival with a Power Lunch at Jervois Steak House

Denizen’s tips for the ultimate Chinese noodle experience

Hitting up Dominion Road or any other restaurant for a bowl of authentic Chinese noodles sounds a lot easier than it really is. Honestly, it can go so right or so wrong and it all depends on what you order. A large portion of these Chinese restaurants have encyclopedic menus, where the options are endless to the point where it becomes overwhelming. So, it’s up to you to arrive prepared and well-informed. Here are a couple of tips to take on board before you get slurping.

Soup or dry? Hot or cold?
Before taking on the long list of options, you need to know the difference between wet and dry noodles so you can refine it down to your liking. If you’re wanting something comforting and healing for the soul with a rich broth, soup noodles are the way to go. If you’re after something more reminiscent of a saucy stir-fry like the nostalgic Indo-Mie packet of Mi Goreng, go dry. Bear in mind that cold noodles feature on almost every single menu and the juxtaposing combination of cold and spicy may be a bit confusing for beginners, so be wary if you’re wanting a hot, tongue tingling experience.

Know your noodle
Just like pasta, Chinese noodles come in many different forms and it makes a huge difference to your experience. To put it in a nutshell, the crucial ones you need to be aware of are rice, wheat, kumara and shaved/chopped. Chinese rice noodles are similar to linguine and are best enjoyed with soup as they absorb the flavours of the broth. If you’re seeking something with a little bit more bite, wheat noodles would be a better choice and for those who want springy, chewy, thin and slippery — kumara is the noodle for you. Shaved/chopped noodles are the thickest and largest in width with some people dubbing them as the ‘pappardelle’ of Chinese noodles.

Not all hand-pulled noodles are created equal
Hand-pulled is usually the best option if it’s on the restaurant’s menu as it means you are getting the freshest batch of noodles that have been made in-house and usually pulled to order. Each restaurant has its own style of hand-pulled noodles — some keep them uniform in shape and size while some serve a variety of different thicknesses and widths to offer a range of textures. If you want thick-cut noodles, double check to see how they pull theirs.

They don’t play when it comes to spice
So, you think you can take spicy? The spice in Chinese noodles is in another realm to sriracha sauce so if an employee double checks with you when you request for the maximum level of spice, take it as a caring gesture. This stuff is hot, sour and numbing to the tongue so beware and don’t feel ashamed to go mild or medium, especially if it’s your first time.

Get something on the side
Many are familiar with adding a mountain of dumplings to the side of their bowl of noodles, but we advise you to take this as an opportunity to branch out and try other options. As mentioned before, cold spicy noodles are a significant part of Chinese cuisine, and there are a few side dishes that can act as gateways to the world of contrasting pairings. We suggest spicy cucumber salad or bean jelly to freshen the palate before slowly working your way up to the off-cut and offal dishes such as sliced tendons or ox-tripe drenched in chilli oil. These delicacies may sound odd to some, but life is too short to be safe, take risks!

Know your restaurant
Each restaurant has its own speciality bowl of noodles and for first-timers, it’s better to be basic before branching out to other, more risqué options. Scoping out their stand-out dish is easier than what you’d think. All you need to do is some secondary research on the Internet, scroll through location tags, point out the most commonly seen dish and hopefully, the caption explains what the order. To make it a little bit easier for you, we’ve created a brief list of the most popular noodle restaurants and their staple dish. Eden Noodles: Noodles in soup with dan dan sauce, Xi’An Food Bar: Number 37, Shaolin Kung Fu Noodles: Kung Fu spicy noodles with beef, Kingston Noodles: Beef brisket noodles, Chongqing Noodles: Shaved noodles with yum spicy beef, TianFu Noodles: DanDan noodle soup, Tang Du Style: Cold clear noodles in hot peanut sauce, Basu Lounge: Si Chuan styled noodle

Gastronomy

MoVida’s Frank Camorra is hosting an exceptional evening of delicious food & fine wine — and we’ve got a table for six to giveaway
May Dining Guide: The most delicious foodie events happening in Auckland this month
Toast Friday’s arrival with a Power Lunch at Jervois Steak House
La Tatin from Chez Marcel — Caramelised apples, cinnamon, caramel ice cream with salted butter, grilled almonds and whipped cream
Head Chef — Fabien Bravo
La Classique from Chez Marcel — Buckwheat galette with Emmental cheese, ham and mushrooms

Channel your inner Parisian at this new little French crêperie

A taste of France has landed in Vulcan Lane with the opening of a charming new crêperie — Chez Marcel. Owned by the same man behind Le Chef (a French bistro located right opposite the crêperie), Edouard Le Goff has transformed Vulcan Lane into an alleyway reminiscent of Parisian streets. From the moment you step foot in the laneway, scents of brown sugar, cinnamon and caramel fill the air and lure you into his quaint, welcoming space where you are met with a friendly “Bonjour,” from Head Chef, Fabien Bravo.

With previous experience as a French pastry chef, Bravo knows a thing or two about creating an authentic and tasty crêpe. His menu features a variety of different options from savoury to sweet and Bravo says that all elements of the crêpe are either imported from France (such as the Emmental cheese) or made from scratch, in-house. Bravo takes pride in his crêpes and goes to great lengths to ensure freshness and premium quality.

The menu features an array of savoury crêpes, otherwise known as galettes. From a four-cheese galette to lighter and fresher iterations including salmon with cream cheese, the varying options mean that making a decision isn’t easy, but Bravo insists that nobody can go wrong with a ‘Classique’. Made from buckwheat flour — which gives it a crispier texture around the edges — this galette is topped with melted Emmental cheese, ham and mushrooms. Adding an egg is always recommended as the runny yolk mixes into the creamy cheese to create the perfect brunch dish.

Chez Marcel doesn’t neglect those with a sweet tooth either, in fact, it has a whole separate menu dedicated to more indulgent combinations. The standout is the Tatin — a soft, delicate, thin crêpe wrapped around caramelised apples that have been cooked in butter, infused with cinnamon and topped with caramel ice cream, crispy grilled almonds and a side of freshly whipped cream. It’s a delightful and homely dish, made even better when paired perfectly with a drink from Chez Marcel’s comprehensive list of beverages.

But beyond the tasty bites, Chez Marcel boasts a cosy, warm ambience, and customers are welcome to enjoy their delicious crêpes in Le Chef’s space across the way if they wish. Le Goff explains how he wants to cultivate a friendly, community atmosphere (like how it is in France) and the fact that he named his new opening after his son is an apt representation of the familial way he treats everyone who walks through the door.

Opening hours:
Tuesday – Friday: 12pm until 9:30pm
Saturday:
10am until 9:30pm
Sunday & Monday: Closed

Chez Marcel

35 Vulcan Ln, Auckland, 1010

Gastronomy

MoVida’s Frank Camorra is hosting an exceptional evening of delicious food & fine wine — and we’ve got a table for six to giveaway
May Dining Guide: The most delicious foodie events happening in Auckland this month
Toast Friday’s arrival with a Power Lunch at Jervois Steak House

The facial experience Karen Walker swears by for maintaining her youthful looking skin

With an ever-growing fashion brand, a bustling family life and a schedule more hectic than most, Karen Walker has long incited wonder in us at how the renowned designer has kept her skin looking so gloriously youthful and stress-free over the years. Here we discuss her habits, secrets and love for Newmarket’s skincare clinic Room Nine.

How would you describe your skin type?
I actually have no idea, although I know it’s something that I should know. Perhaps it’s a good thing that I don’t know my particular skin type, maybe this means there are no problems? I think my skin’s pretty resilient, and it seems to take anything I throw at it: long flights, varied climates, Auckland summers, the occasional late night, my skin takes it all in its stride without giving me any troubles.

What, for you, defines good skin?
Clarity and luminosity are what I strive for.

What’s your biggest skincare indulgence?
Monthly facials at Room Nine and good skincare products are non-negotiables for me, while getting plenty of sleep is definitel an added bonus.

What products do you use?
I tend to use Osmosis Skin Care for everything.

How have you learnt to maintain the quality of your skin over the years?
Be generous with sleep, have a healthy diet and be sure to exercise. Be careful with sunshine, wine and sugar.

How has your skincare routine changed or evolved over time?
I found what works for me a long time ago and I’ve stuck with it.

What’s the most unique skincare treatment or technology that you’ve tried?
I don’t think I have any secrets that no-one else has discovered! For me, it’s all pretty basic stuff that I tend to opt for, although I do love to undertake a bit of LED light therapy each time I go for a facial.

We know that you’re a big fan of Room Nine, how often do you visit the skincare clinic?
Once a month, without fail.

What is it that makes Room Nine stand out from other skincare clinics?
Amelia, the Director and Skin Specialist, really gets to know your skin and tailors the experience specifically to suit your needs.

Is there a specific treatment or product from Room Nine that you would recommend?
My usual approach is to put myself in the hands of a professional and let them decide on what’s best for me, although I will admit the deep, deep cleansing and moisturising facials are amazing and I love Amelia’s LED light therapy the most — it’s like spending half an hour in the sun without the radiation!

Room Nine

16 Morrow St
Newmarket
1023

09 524 6702

www.roomnine.co.nz

Image credit: Saskia Koerner

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The Grange
Sirloin steak with roast shallots, kale & horseradish
Duck liver pate

Meet The Grange — the delicious new eatery serving a multi-faceted dining experience

Translating to ‘barn’ in French, The Grange, located in the recently-opened Smales Farm hospitality precinct, The Goodside, offers an eatery with a sophisticated yet casual ambience.

Staying true to its name, The Grange comprises a collection of spaces including an elegant main dining room, an all-weather terrace, private dining room and functioning greenhouse as well as a large sunny courtyard leading out from the bar. It has been designed in a way where all of the individual spaces connect together to form an idyllic sanctuary, just like a genuine, authentic grange.

The main dining area seats around 40 people, the terrace another 40, while 32 can dine in the courtyard. The sophisticated private dining room will host 18-20 people, and the greenhouse is also open to private dining for more intimate parties of up to 10 people.

Any eatery of this scale requires a hands-on approach by experienced operators, which is most certainly the case with The Grange. Co-owned and managed by Holly Wilson and Nik Stakes who have cultivated a rich understanding of the dining scene with collective experience managing notable local restaurants including Baduzzi, Rata and Madam Woo as well as Melbourne’s infamous Italian eateries Tipo 00 and Osteria Ilaria, and Australia’s iconic Asian fusion restaurant, Chin Chin.

The Greenhouse

The interior of The Grange boasts a harmony of modern design and natural elements as vines of greenery are intertwined into the chic shades of black and marble surfaces. The rich oak interior is complemented with plush velvet seating and is warmly lit with simplistic pendant lighting. Designed by co-owner of The Grange, architect Mark Wilson of MDS Design has managed to create a restaurant that is charming and sumptuous while remaining inherently relaxed and welcoming.

The Grange has an extensive drinks menu consisting of boutique wines from around New Zealand and all over the world, as well as a selection of the finest spirits and cocktails. Stakes, having managed numerous restaurants and bars in the past, has developed and diversified his wine palate over the years and is showcasing his discerning taste via his curation of The Grange’s extensive list of beverages. 

Citrus poached crayfish & crab with witloof

The kitchen is operated by Head Chef, Regnar Christensen who previously helmed the kitchen at Wellington’s acclaimed restaurant, Ortega Fish Shack. Christensen uses The Grange as his creative outlet utilising seasonable herbs from the on-site greenhouse and local produce to create dishes such as heirloom tomatoes with burrata and basil, citrus poached crayfish and crab with witloof.

Other menu highlights include the charcuterie board with duck liver pate, pappardelle with beef cheek ragu, basil and radicchio and the 12-hour braised lamb shoulder for two.

Coconut sugar figs with buffalo curd, pistachio cake crumble and Moscato granita

Making sure to keep anyone with a sweet tooth satiated too, The Grange offers a delectable array of desserts, featuring classics such as tiramisu, hazelnut parfait and housemade ice cream and sorbet — all of which are elevated by a line-up of wines specifically designed to match. As figs are in season, Christensen has taken advantage of this product to create a seasonal treat (one of our favourites). The figs are roasted in coconut sugar and accompanied by creamy buffalo curd and crushed pistachio cake with a Moscato granita before being finished with a drizzle of housemade fig leaf oil.

Calling The Grange a restaurant would be an understatement. It’s a cultural space for the local community, striving to fulfil all of our gastronomic needs. The all-day menu is not even a fraction of what this place is capable of, where a refined breakfast can segue into a productive working lunch, and a Friday afternoon BBQ session or elevated yet nostalgic Sunday roast present the perfect ways to unwind after a busy week. Whether it’s a quick drop-in meal or a drawn-out, romantic dinner on the terrace at sunset, the new heart of the North Shore will always be ready to give you a superb experience.

Opening hours:
Monday – Friday: 8am until late
Saturday & Sunday: 9:30am until late

The Grange

Cnr The Boulevard and Smales Farm Ave Takapuna

09 972 9060

www.thegrangetakapuna.co.nz

Gastronomy

MoVida’s Frank Camorra is hosting an exceptional evening of delicious food & fine wine — and we’ve got a table for six to giveaway
May Dining Guide: The most delicious foodie events happening in Auckland this month
Toast Friday’s arrival with a Power Lunch at Jervois Steak House

Duck Island Ice Cream is finally opening the doors to its first Auckland store

The highly awaited, grand opening of Auckland’s first Duck Island Ice Cream parlour is finally here. It’s been a long journey for the much-loved brand (originally from Hamilton), scoping out the perfect location and redecorating the store to bring its vision to life. And although the road wasn’t easy, mark your calendars for the 8th of March, as Duck Island opens the doors to its new location on Ponsonby Road for the first time.

Duck Island Ice Cream is more than just your regular. The use of organic milk and cream and only the best, seasonal ingredients have made Duck Island renowned for churning premium quality ice cream, not only in Hamilton but throughout New Zealand. Aucklanders can now skip the three-hour drive we used to have to undertake to experience some of the dreamiest ice cream around, straight from the source. Which makes this new opening set to be a destination spot.

Although Duck Island has been available by the pint in certain Auckland stores for some time now, nothing can really replace the experience of getting a scoop at the parlour. Especially in Duck Island’s case, where scoops are served with home-made waffle cones, waffle cone tacos and house-baked cookies.

Located in the old Ponsonby fire station — now a hub for food, beauty and retail — Duck Island collaborated with spatial designers Wonder Group to create a modest and homely space emblematic of its humble, Hamilton beginnings. With an outdoor garden seating area boasting bright shades of blue, the Wes Anderson-esque aesthetic lures you into a pastel pink shop, decorated with natural greenery that is contrasted by chic, tiled bench-tops.

The freezer is fully stocked with ice cream the likes of which you’ll have never seen before. Think outside normal vanilla and more along the lines of cinnamon smoked apple pie, roasted white chocolate miso caramel, blueberry buttermilk gooey butter cake and blackberry sage and honey. That isn’t to say that Duck Island neglects the classics. Their OG vanilla bean and quintessential milk chocolate are some of the best you’ll ever try.

Opening hours:
Sunday – Wednesday: 11am until 9pm
Thursday – Saturday: 11am until 11pm

Duck Island Ice Cream

182 Ponsonby Road

http://duckislandicecream.co.nz/

Gastronomy

MoVida’s Frank Camorra is hosting an exceptional evening of delicious food & fine wine — and we’ve got a table for six to giveaway
May Dining Guide: The most delicious foodie events happening in Auckland this month
Toast Friday’s arrival with a Power Lunch at Jervois Steak House

5 things you should be adding to your wardrobe this autumn

Though the summer days are behind us, autumn does give us a little more to work with than the heat allows. This is the beginning of layers, blazers, turtlenecks and trousers (although we’re not advocating dusting off the heavy-duty winter woolies right away). And with the need to wear more, comes the scope for some sartorial creativity — which is why it is one of my favourite times of the year to get dressed.

‘Transeasonal’ is the undeniable buzzword of autumn— bandied about as if it connoted some big, mysterious period of time through which we need to be led, step-by-step so that we don’t (heaven forbid) wear too much or too little. Well, we’re all adults here, and I won’t insult your intelligence by imparting on you another paternalistic ‘guide to transeasonal dressing,’ as if I were revealing the cure for cancer, or the solution to some unsolvable equation. The bottom line is this: as it gets colder, add layers. If too many are added, remove. Groundbreaking.

The other gripe I have with the transeasonal trope is that it often results in looks that err on the side of blandness. Autumn marks a time when new trends and movements emerge on the runways of New York, London, Milan and Paris — in the year’s first fashion month. So rather than being a time to play it safe, it actually offers up the opportunity to experiment with different looks while the weather remains at a relatively mild level.

From the colours everyone is wearing to the reimaginings of past styles, this year’s fashion month has offered up a profusion of autumnal inspo, including a tone I honestly never thought I would wear and a number of new takes on classic pieces. Without telling you how to dress (I think you probably have a handle on that by now) I wanted to outline some of the things I’ve found myself searching for in preparation for the season at hand. The essential things. The things upon which I will build and curate my wardrobe in the lead-up to winter. And the things I counsel you to seriously consider adding to your line-up too.

A trench – this classic piece really can do no wrong, whether you opt for one in its more traditional, timeless form, or one that throws caution to the wind with delightful abandon (we’re talking patterned, patent and transparent). Maybe you take a leaf out of J.W Anderson’s book (who created one of the most major trench moments of the season) and go for volume. Or embrace a change of tone inspired by Jacquemus’ pink iteration. However it materialises, this is the undeniable coat of the season so embrace accordingly.

A.W.A.K.E Mode | Christian Dior | J.W Anderson | Simone Rocha

Something orange — a colour I never thought I would wear again after a particularly enthusiastic bout of donning it as a 12-year-old, orange is indeed, the new black. Seeing salmon-coloured skirts, apricot bags, carrot-toned trousers and tangerine tops, the wave of orange was seen as much on the runways as it was outside the shows. From Saint Laurent to Mulger to Lanvin to Loewe to Off-White to Eudon Choi to Sies Marjan — when I say it was everywhere, it was everywhere.

Right, clockwise: Valentino | Chloé | Burberry | Hermès | Sies Marjan | Off-White

Intriguing hosiery — what better way to layer, after all, than with a pair of coloured, patterned or plain stockings. Although we think leaving the latter out wouldn’t be such a bad idea this season. Brands like Burberry and Gucci swathed models’ legs in colour and pattern, elevating looks out of the realm of the expected.

Clockwise from top left: Versace | Burberry | Shrimps (both) | Gucci | Versace

A statement dress — think about the attention Molly Goddard garnered for her incredibly-layered, tulle frocks or Simone Rocha’s consistent commitment to exaggerated silhouettes. A bold dress need not be relegated to special occasions or grand dress-codes. It would seem the new way to wear a dress, whether it be long, asymmetrical, frilly, voluminous, lacy or colourful, is with a pair of your favourite flats or sneakers and a devil-may-care attitude.

Saint Laurent | Prada | Molly Goddard | Christian Dior

A long skirt — with The Row’s consistent championing of modest, sleek silhouettes and Hedi Slimane’s second outing for Celine heralding the return of iconic 70s motifs and bourgeoisie style — it would seem that the long skirt is being placed as one of the pieces of the season. Making its comeback in modern, block colours, pleated textures and heritage fabrics, the long skirt will offer something different to your typical, tailored trousers.

The Row | Christian Dior | Celine

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Bone marrow from Culprit

Food 101: How is bone marrow so delicious? Culprit’s Jordan MacDonald gives us the low down

Bone marrow is a delicacy that has been increasingly featured on the menus of Auckland’s top restaurants, including Depot, Culprit and Saint Alice, (to name a few). The semi-solid tissue found within bones has been used as an ingredient in cuisines all around the world, usually as a thickening agent for broth and soup. Now, the marrow is eaten in its true glory, scooped out of the bone with no dilution in flavour or texture. What sounds so wrong, tastes and feels so right, slathered on a slice of toast, its rich, meaty butter glazing your lips each bite you take. But not all bone marrow is created equal. Just like every other delicacy, there’s the good and the bad, so we sat down with Culprit’s Jordan MacDonald to give us more details on how he and Kyle Street treat the succulent bone marrow they serve in their restaurant.

MacDonald explains that creating a good bone marrow is a lengthy process. Drawing out the excess blood is the first step which is done by soaking the marrow in water or milk for 24 hours. It’s a process that transforms the marrow from an un-appealing grey hue into a rich, golden-brown. It also counteracts any bitter, tangy flavours that would otherwise linger.

The next crucial element is salt. Brining and seasoning the marrow is incredibly important to unlocking its “decadent beefy flavours.” If there’s no element of saltiness, bone marrow is essentially just tissue which can easily enter the realm of overly-rich. As such, MacDonald and Street tell me how they add final touches such as a parsley and shallot salad and house-made pickled gel “to balance out the richness and bring in some fresh flavours that complement the marrow.”

Bone marrow is also believed to come with many health benefits which is the reason for its popularity in countries such as China. The Chinese incorporate marrow into soups which are consumed in times of sickness for a boost in immunity and to build blood cells. It has also been said that marrow is easy to digest, with some doctors recommending the delicacy for people suffering from celiac disease and Irritable Bowel Syndrome.

At the end of the day, bone marrow just damn tasty, and for MacDonald, it brings a sense of nostalgia. “It takes me back to London, it brings me memories of doing the hard yards at Depot, and in terms of flavour, it has this decadent etherial beefiness that you could only find in some bucket list wagyu craziness. We just really f**kin love the flavour!”

Delicious, beneficial to the body and soul, there is no reason why we all shouldn’t be eating more bone marrow.

Gastronomy

MoVida’s Frank Camorra is hosting an exceptional evening of delicious food & fine wine — and we’ve got a table for six to giveaway
May Dining Guide: The most delicious foodie events happening in Auckland this month
Toast Friday’s arrival with a Power Lunch at Jervois Steak House

Suffering from writer’s block? Here’s what you can do to get those creative juices flowing again

It’s 2pm. You’ve been staring at your laptop screen for two hours now. That proposal/presentation/essay/speech/article you said you’d have done by 4pm is nothing more than a blank word document. The cursor blinks consistently, a glaringly obvious reminder of the seconds, minutes, hours that have rolled by without it having moved, or produced a word. Writer’s block, it’s an inevitable burden. While it’s easy to slam your laptop lid closed in a huff and unceremoniously throw in the towel, it’s important to remember that it happens to everybody and — even when it doesn’t seem like it — there are solutions to the problem. Here’s some ideas to help you get to grips with your creative mind block.

Eliminate all distractions
Put your phone in another room and — unless you need it for research — try and turn off the internet. Try and keep a clean desk so you’re not nitpicking at the unruly objects you have lying around. If you’re working in a noisy office with no place to sit alone, use big headphones to block out the noise around you.

Listen to music
Having music on helps to spur on creativity and drown out noisy distractions. If you happen to be one of those people who find themselves getting distracted by music, try listening to instrumental playlists — such as relaxing classical or smooth jazz.

Free write
Pick your topic and let your fingers roam free across the keyboard, write anything that comes to your mind. It doesn’t need to be eloquent — heck, spout a load of nonsense if you must, you’ll find your words eventually. Try not to focus on misspellings or grammatical errors, any edits you need to make can be made later on — getting the words on the page is your first priority.

Go for a walk
Just a short walk around the block can be enough to inspire some creativity, just make sure you head back to your desk though — this isn’t an invitation to completely abandon ship.

Take a break to do something else that’s creative
Do some sketching, tinkle the ivories or make a collage. Try and spend an hour or two doing something completely unrelated to the task at hand — just make sure it’s creative. (Watching and episode or two of Dirty John doesn’t count.) Taking a little break like this will exercise the imaginative part of your brain and unleash your creativity, hopefully making it easier for you to then get back into the flow of writing.

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