Tag Archive: NZ


Say Cheese

© 2012 Viviane Perenyi - Homemade Mozzarella

Two weeks ago I attended the second edition of the New Zealand Food Blogger conference held this year in Wellington.
Two excellent days filled with demonstration, tasting, presentations, workshops, good food and people who all have an interest for it.
Special thanks to Allison and Shirleen who did a fantastic job organizing this conference.

There are many detailed accounts about this event, so please go and read more about it chez Alessandra, Sue, Lydia part 2 & 3, Celia day 1 & 2, Lesley, Carmella, Jemma, Emma and Lucy

© 2012 Viviane Perenyi - Fresh Homemade Mozzarella© 2012 Viviane Perenyi - Salt Sprinkle on Fresh Mozzarella

August was the month of first time.
First time I exhibited my work and first time I was given the opportunity to lead a food photography session. The former took place in Hungary and the later in Wellington at this conference. Both experience have been exciting and challenging at the same time, yet there’s nothing like sharing what you like to do with people…

Still part of the conference, I attended Allison’s workshop on cheese making, where we were shown how to make mozzarella. Because I was offered a cheese making kit from Mad Millie at the end of the two days, there was no reason not to practice what I have learnt during the workshop.

As you can see, I still need to work on nicely shaping the ball. Though, a part of me quiet like it this way with all the irregularities.
With a drizzle of olive oil and a sprinkle of sea salt flakes or on toast with dried tomatoes, it makes a simple and tasty snack.
I bet I will do this again in summer with fresh tomatoes and basil…

© 2012 Viviane Perenyi - Fresh Mozzarella & Dried Tomato on Toast

Mozzarella Makes 3 medium size balls
Recipe from The Gourmet Gannet

2 litre full cream milk (not homogenized)
1 tsp citric acid, diluted with 1 tsp water
1/2 tsp not iodized salt
1/2 tsp rennet or 1/4 Mad Millie vegetarian tablet, diluted with tsp water

In a pan add milk, salt, acid citric and gently heat to 32˚C (90˚F). Add diluted rennet, stir well and leave for 20 minutes to allow curds to form. Cut curds into 1cm cubes with a knife. Heat gently to 41˚C (105˚F) slowly forming the curd into a ball with a slotted spoon. This should gradually come together into a ‘milk brain’ shape. Do not force or squeeze the curd together. Do not overheat. Remove from heat.
In a small pan heat some sterilized water to 70˚C (158˚F). Place a ball of curd into the hot water (inside a sieve for ease of lifting out) to cook and stretch the curd.
Roll around with a wooden spoon. It should start to become stretchy/sticky.
Take the ball out of the water and stretch (do not pull, let gravity do the work) then fold, then shape into a ball shape.
Plunge into a bowl of ice cold water. This helps cool the cheese quickly and retain its shape.
Eat immediately or it can be retained in the fridge in a sealed container for a few days. Remember, it has no preservatives.
Note: Too acidic will be too stretchy. Not enough, will snap.

The NZFB conference 2012 was generously sponsored by:

Le Cordon Bleu | Chocolate Festival | T Leaf T | Moon Over Martinborough | Harper Collins | The Kitchen Maid | My Darling Lemon Thyme | Grow from Here  | Yellow Brick Road | Archer McRae | Positively Wellington Tourism | Viviane Perényi | Alessandra Zecchini | L’Affaire au Chocolat | Six Barrel Soda | The Dumpling House | The Gourmet Gannet | People’s Coffee | Wellington on a Plate | Boulcott Street Bistro | Foxglove | Monsoon Poon | The General Practitioner | Coco | The Tasting Room | Ti Kouka Cafe | Maginnity’s | Fork & Brewer | Hummingbird | Floyds | Liquid Winks | Pop Dining | Moore Wilson | Regal Salmon | Floriditas | Little Penang | All Good Bananas | Aroha Drinks | Kokako | Little Bird Organics | R Qute | The Collective Dairy | Eco Store | Mad Millie | Holy Moly Icecream | Intercontinental | So D’lish | Sugar and Spice and All Things Nice | Peasepudding | Eat and Greet | Wellesley Hotel | Omega Seafood | Bongusto | Pork | Saint Clair | Manowar Vineyards | Neudorf | Equagold | Love Plant Life | 100 Percent Nutz | Zipleaf 

La suite en français…

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Harvest Time

© 2012 Viviane Perenyi Wairarapa Road & Autumnal Foliage

It was rather impromptu.
Paprika stumbled upon the information on Saturday and a day later we were on the road. The winding road that leads to Wairarapa. And the main purpose of our visit in this region was grapes picking.

The leaves of the vine had turned into a nice shade of gold, the grass was wet with the morning dew and the air was crisp. Autumn was unmistakable. Located nearby Greytown, the Fantail Grove opened its door a last week-end for table grapes picking.

© 2012 Viviane Perenyi Olive grove Wairarapa
© 2012 Viviane Perenyi Vineyard Wairarapa
© 2012 Viviane Perenyi Grapes Autumn Wairarapa PYO
© 2012 Viviane Perenyi Picking Grapes
© 2012 Viviane Perenyi Picking Grapes Wairarapa NZ

After filling our bucket with grapes, we chatted with the friendly owner and made a round of the grove where hazelnuts and olives are grown as well. Of course, we left not only with lot of grapes, but aromatic quinces and a bag of hazelnuts all from the grove.

After a late lunch at Saluté, we simply strolled and enjoyed the special atmosphere created by the beautiful autumnal colours. From time to time, we also stopped by small shops and stands along the road and we kept on adding to our lot of produce walnuts and jerusalem artichokes.

Autumn is not over yet, but it feels so rich to me this year…

© 2012 Viviane Perenyi Hazelnuts and Fall Tree
© 2012 Viviane Perenyi Autumn Haul
© 2012 Viviane Perenyi Sign and Autumnal Foliage

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© 2012 Viviane Perenyi Chestnuts in a basket © 2012 Viviane Perenyi Wairarapa Coast © 2012 Viviane Perenyi Blueberries

La suite en français…

Take a Peek

 © 2011 Viviane Perenyi TasteDec11XmasTable

The count down to Christmas has officially started. And here, we have kicked off the festive season with a beautiful Summer day -the very first one.
Back in october, you may remember I made allusion to projects I was eager to share with you. Today, I’m happy to tell them to you.

I’ve contributed to New Zealand magazine Taste. Currently on sale, the latest issue includes a Christmas table I’ve styled and photographed. For local readers, hope you’ll enjoy what you see and read !

And I’ve also been working for months on the making of an online portfolio, now launched. Please have a look.

 © 2011 Viviane Perenyi Collage Portfolio

I would like to thank my dear Paprika for his invaluable work to make the website alive; my sister Sandrine for her constant support; Vanya Insull, Art director of Taste magazine, for her trust; and last but not least, You who have given me strength and faith with your good vibe and feedbacks. Thank you.

La suite en français…