Perplexed about plastic

The latest from NZ House & Garden magazine If this email is not displayed correctly, [click here]( to view an online version. [NZ House & Garden]( Hi {NAME}, Do you suffer from plastic guilt? I’ve become hyper conscious of using plastic now, especially that roll of clear stuff I used to reach for all the time for wrapping and covering things. This can only be a good thing, I know. But a recent letter I received from a reader got me thinking, and prompted a bit of online research. The reader proposed waxed paper as the best alternative to single-use cling wrap. Baking paper wouldn’t be so good, she said, because of the silicone coating that doesn’t biodegrade. But here’s what I discovered: waxed paper has issues, too. Apparently the wax coating is usually petroleum-based, plus the paper is bleached (though I have seen unbleached at an organics store). One online forum makes a case that plastic wrap uses less energy to produce and is fine as long as it is disposed of properly. It’s important to remember that even biodegradable products don’t degrade properly in a landfill because they need oxygen to do so. Sigh. Nothing is ever as straightforward as it seems, especially when it comes to saving the planet. I guess the best thing is to simply use less of whatever we opt to use, and to try to find alternatives to single use products as much as possible. Certainly when I edit recipes these days I am on alert for any mention of plastic wrap. The phrases “roll in plastic wrap and chill”, or “cover with plastic wrap” are on the banned list now. In my kitchen drawer I’ve got a nice little selection of stretchy silicone covers, beeswax wraps and elasticated fabric covers. There’s also still a roll of what I’ve dubbed The Last Resort, next to the small pile of plastic bags that I keep washing and reusing until they tear. If you have any other suggestions for solving the plastic dilemma, please [do share](mailto:sally.butters@stuff.co.nz). Sally Butters Food Editor From the files Sticky Ginger Beef with Soba Noodles Tender beef fillet, marinated in sweet hoisin and ginger and served with flash-fried greens and toothsome soba (buckwheat) noodles, all enveloped in a tasty sesame and soy sauce… this impressive, super-tasty meal comes together in minutes. [Get the recipe]( Fresh Fig SalsaIf you like figs, my advice is plant a fig tree. It’s such an easy, undemanding tree and quick to bear fruit. (Do invest in some bird netting, though.) This chunky fresh sauce is an effortless way to enjoy the fruits of your – stuff-all – labour. It is delicious with barbecued or roast meats, or dolloped on top of goats’ cheese melts (pictured) for a quick snack. [Get the recipe]( Advertorial Delicious Starts Here Delicious starts with the right combination of ingredients – respect, genuine care and a passion for producing some of the best, natural, grass-fed red meat in the world. Silver Fern Farms signature cut Lamb Medallions promise naturally lean and tender portions of New Zealand lamb. The six melt-in-the-mouth pieces are perfect for a delicious BBQ, a salad or open sandwich. [Find out more]( I'm loving Botanical beauty I just adore the delicate botanical images of wildflowers and flora on this new range of ceramics by American brand Rosanna. The pieces have a lovely feel and finish, thanks to the smooth, semi-matte glaze. My favourites are the organically rounded, large serving platter (approx $85) and the tall and slender, small-mouthed jug (approx $54). [Find stockists]( DIY noodles A must-try recipe from this month’s food pages is Sachie Nomura’s Buckwheat Noodle Salad with Sesame Soy Dressing. Buckwheat noodles, aka soba noodles, are readily available dried from supermarkets but if you want to take things to the next level and really impress your friends, you could make your own fresh noodles from scratch. Sachie has the recipe for Green Tea Buckwheat Noodles on her website. [Get the recipe]( [( Advertorial Beautiful air purifiersUpdate your living space with a Gellert's Phalaenopsis Orchid. It will instantly bring life and colour into your home and improve air quality, making your environment healthier and more enjoyable. Click below for more ideas on using air purifying plants in your home or office. [Find out more]( On my bookstand InstantBy Grace Campbell (Murdoch Books, distributed by Allen & Unwin, $22.99, 208 pages, paperback)If you’re the proud owner of one of the smart, second generation pressure cookers that can do all sorts of things besides cook in double-quick time – specifically, that it can sauté too – this is a useful no-nonsense, everyday kind of recipe book. The fuss-free dishes include soups, meat (lots, because meat cooks superbly in a pressure cooker), seafood and vegetable dishes. No pictures, but that just means you get more recipes so it’s great value for the price. There are plenty of family favourites like chilli con carne, chicken noodle soup and meatballs, but also much that would be perfect for company, such as Caramel Pork Belly, Saffron Risotto with Prawns and Saag Lamb. Weekend BBQ By Ross Dobson (Murdoch Books, distributed by Allen & Unwin, $22.99, 160 pages, hardback) The barbecue season may be coming to an end but this compact book offers inspiration that could see you firing up well into winter. It’s actually an abridged version of an earlier cookbook by the Sydney chef – a bit of a “best of” selection. Well priced and with a user-friendly format, it is packed with appealing recipes that are divided into The Coop (chicken), The Sea (seafood), The Paddock (other meats) and The Garden. Most come with a photo. Some ideas that especially appeal for autumn grilling are: red cabbage and bacon cooked on a hotplate for a warm salad; kebabs made with haloumi, eggplant and courgettes; hand-formed, casing-free, pork and fennel sausages; a simplified, barbecued version of croque monsieur. An excuse for a party! Garden to Table is a brilliant programme that teaches primary school children how to grow, harvest, prepare and enjoy fresh, seasonal food and you can support it by holding a garden party.The party can be big or small, a morning tea at home, picnic in the park, community hangi or cocktail evening. Anything goes. The aim is to raise funds and have fun. [Find out more]( [Unsubscribe]( [Advertise]( | [Contact](mailto:editor@nzhouseandgarden.co.nz) | © Copyright 2019 NZ House & Garden, a division of Stuff Limited (Magazines). Freephone NZ - 0800 113 446. Cider Building, 4 Williamson Avenue, Grey Lynn, Auckland, New Zealand