Her Magazine is New Zealand’s only women’s business lifestyle magazine! Her Magazine highlights the achievements of successful and rising New Zealand businesswomen. Her Magazine encourages a healthy work/life balance.
Issue link: https://viewer.e-digitaleditions.com/i/121360
Let's hear it from the BOYS Ray McVinnie The one thing I wish I knew about women: Why they are so patient with men. 9-5 you will find me: Not tied to a desk, but styling, travelling, consulting, demonstrating. After 5 you will find me: At home with the family. Why I like living in: Mt Eden - great food shops, lots of trees. I can't do without: A kitchen. Celebrate: Great food around the shared table. Under-rated: Cooking - the more cooking done in any society, the less obesity (Harvard research 2003). Cooking is traditionally eaten at the shared table, the place where you learn how to behave. My favourite things: Good books, friends over for a meal, music, my family, walking the beach we go to up north. Last Movie/CD/Book: "Lincoln"- mawkish! Lord Huron "Lonesome Dreams"- derivative but catchy, "Expats" by Chris Pavone - a gripping thriller All time favourite book/CD: "Any Human Heart" by William Boyd No all time favourite CD as music is like food; depends how you feel. Next holiday: Our friend's place in Tuscany via a stop off in Hong Kong. Guilty pleasure: Don't believe in guilt. Best advice: Be honest with yourself. Woman you admire most: My partner Jenny. Your mentor: Don't have one. Best health tip: Eat food without additives (takes care of quality), eat the largest variety of food you can (takes care of nutrition), be moderate and get some exercise (takes care of body weight), and don't worry about or be afraid of food. Favourite saying: No one ever regretted buying quality. Best life balance tip: Schedule uncancellable time off. Worst moment: Realizing I might not get my MA dissertation in on time (I did, 25 minutes to spare). What's next? Who knows, isn't that half the fun? Favourite recipe: Don't have a favourite (food is like music, it depends how you feel!) but here is a good recipe. Cheese and Vegetable Pie 300g flour 150g butter, chilled and diced 2cm ¼ teaspoon salt cold water to mix 3 cups broccoli florets 6 silverbeet leaves, sliced coarsely 3 tablespoons extra virgin olive oil 1 onion, finely chopped ¾ preserved lemon, finely diced 3 cloves garlic, finely chopped 2 cups grated tasty cheddar ½ cup finely grated parmesan 1 egg, beaten Put the flour, butter and salt into a mixing bowl. Using your fingertips, rub the mixture between your fingertips until the butter is evenly distributed through the flour but in flat pieces the size of a pea. This may take a little while but just keep going until it is done. Alternately, it could be done by pulsing in a food processor. Once the butter is through the flour, add just enough cold water to bind the dough into a ball. Reserve. Drop the broccoli florets into a saucepan of boiling salted water for 5 minutes, rinse under cold water to cool, drain well and reserve. Boil the silverbeet in plenty of water until soft, rinse under cold water to cool, then squeeze dry in handfuls and chop it all again. Reserve. Heat the oil in a large frying pan and add the onion, preserved lemon and garlic. Fry gently without browning for 10 minutes until the onion is soft. Remove from the heat and stir in the broccoli and silverbeet. Reserve. Divide the pastry in half. Roll out one piece on a floured surface into a disc 35cm in diameter and place on a baking tray. Place the cooled broccoli mixture on top of the pastry and spread it out but leave a border of pastry 3cm wide all around. Brush the border with the beaten egg. Sprinkle the cheeses evenly over the broccoli mixture. Roll out the other piece of pastry into a 35cm diameter disc and place this over the filling. Crimp the edges together. Brush the top with egg, make 4 slits in the top pastry to let the steam out and place in the oven. Bake 20-30 minutes until well cooked. Remove from the oven, cool for a few minutes before serving in wedges. Serves 6-8. www.h e rmagaz in e .co.n z | 101