• Simon & Kevin

LOWER LATITUDE

Updated: Feb 14




We finally seem to be settling in to a bit of a routine, since our arrival in New Zealand.

We have had the chance to unpack our bags, hang up our clothes, do laundry - and confirm that nothing broke! All of our glassware, and cookware made the journey without injury.

The best part about being settled into a proper house, is the chance to get back into the kitchen. Last night, we popped open a wonderful bottle of Stoneleigh "Latitude" Pinot Gris - it's lovely tropical aromas carry into the palate, and flavours of white flowers elevated the spice, and were a perfect match for our meal.


The Spicy Moroccan Tagine we made, was filled with kumara, new potatoes, yellow peppers, chickpea, and healthy dose of child powder and Ras el Hanout. Ras el Hanout is an aromatic spice blend, made with traditional moroccan and north african spices. You can make your own fairly easily, but for the first go around I suggest picking one up from the spice aisle. Make sure its lists the ingredients, so you get an idea of what you like, and don't like, before making your own version.

We were lucky enough to find this Mrs. Rogers version, which came with a clever little bag clip for afterwards.


The secret ingredient for our tagine was our Le Creuset french oven, specially brought over from Canada. It was important for us to have a few of our creature comforts from home, and this one was definitely worth bringing with us.

It is so easy to use, hold their heat really well, and can easily transfer from stove top to oven. We have the 3.3 litre, and it comfortable does a meal four four or five people.

We paired our tagine up with a bit of fresh made garlic and cilantro naan, which was pure perfection!

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