The Food Show is returning to Wellington next weekend (May 25 - 27), and it looks to be the culinary experience of the year.
This year’s show promises to be even bigger than the last with more exhibitors and cooking demonstrations from local and international celebrity chefs. Tickets are available online or at the gate for $18 per person per day. Visit www.foodshow.co.nz for further information.
Leading food writer Julie Biuso is among the many experts who will be on-hand at the three day event to entertain and inform with free live demonstrations. We’ve got two of Julie’s delicious recipes for you to try out at home – enjoy!
Burghul Pilaf Serves 6-8
1 large onion, chopped 50g butter 300g (1¾ cups) coarse burghul 3 cups chicken stock or water ¼ teaspoon salt
1. Put the onion and butter in a saucepan, cover with a lid and set on a lowish heat. Cook until soft and lightly golden.
2. Tip in the burghul, stir for 1-2 minutes, then add the stock and salt. Bring to the boil, lower the heat, cover with a lid and cook very gently for 15 minutes. Stir, then put the lid on again and leave to plump for 15 minutes.
Fennel & Orange Salad Serves 4-6
3 juicy oranges 4 bulbs fennel, trimmed 3 Tbsp extra virgin olive oil, preferably Greek 2 Tbsp lemon juice Salt and freshly ground black pepper 2 cloves garlic, finely chopped 1/3 cup black olives, optional
1. Use a sharp serrated knife to remove the orange peel, then slice close to each side of the membrane and release the fillets. Drain in a sieve. (Drink the juice as it’s not required in this recipe.)
2. Slice fennel, discarding cores. Put fennel in a bowl and add orange segments.
3. Whisk oil, lemon juice, half a teaspoon of salt, plenty of pepper and garlic. Pour over salad, add olives, and toss well. Transfer to a salad bowl and serve immediately. If you want to make the salad ahead, steep the fennel in the dressing, prepare the oranges, but add them to the salad with the olives just before serving.
looks to be the culinary experience of the year. 
50g butter
1. Use a sharp serrated knife to remove the orange peel, then slice close to each side of the membrane and release the fillets. Drain in a sieve. (Drink the juice as it’s not required in this recipe.)