Annabel Langbein on Muck Rack

Annabel Langbein

Verified
Auckland
As seen in: New Zealand Herald, The Langbein Newsletter, Stuff.co.nz, TODAY, Food & Wine, Radio New Zealand (RNZ), GOOD, Healthy Food Guide New Zealand
Annabel Langbein is one of New Zealand’s best loved food writers and now the star of her own international TV series Annabel Langbein The Free Range Cook.
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Articles

Soy-and-Ginger-Glazed Salmon with Udon Noodles

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By Annabel Langbein 
| Food & Wine
Credit: Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco Total Time: 1 hr 35 mins Rich and firm salmon fillets soak up a complex marinade made with soy sauce, citrus, ginger, sake, and a hint of sugar. Thick and chewy fresh udon noodles hold up nicely against the salmon and cook quickly. Broiling the salmon creates a caramelized glaze and crisp skin in minutes.
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Annabel Langbein: 3 spicy winter recipes to keep you warm

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By Annabel Langbein , Yvonne Lorkin 
| New Zealand Herald
Spicy vegetable samosas. Photo / Annabel Langbein Media At the French Film Festival this year, there’s a beautiful food movie The Taste of Things. This historical romantic drama, set in France in 1889 on a country estate, delivers a parade of exquisitely executed French haute cuisine. I have no doubt that the food and wine budget was eyewatering by anyone’s means.
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Annabel Langbein: 4 slaw recipes to pair with any meal

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By Annabel Langbein , Yvonne Lorkin 
| New Zealand Herald
Raw broccoli slaw with spicy Asian dressing. Photo / Annabel Langbein Media When I was 20, I got a job working at Kentucky Fried Chicken. I was juggling about four jobs at the time, including running a bunch of possum trapping lines, and a skin tacking business, in an attempt to pay the mortgage on the house I had purchased with my then boyfriend, support his four young children and cover his big-ticket booze habit. Love, as they say, is blind.
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