Tag Archives: lemon juice

Photo of Elizabeth Marshall MasterChef New Zealand Specialty Cooking Classes Catering and Cakes Wellington Lo mein with Jade Dew Goodbuzz booch

Lo Mein and Behold Jade Dew Booch®

Picture of New Zealand Winter BerriesAccording to google and facebook it was officially winter in New Zealand (NZ) the 21st of June! Winter means Wellington on a Plate (WOAP) and I’m excited to be a guest chef for an amazing WOAP winter food, cooking and styling masterclass in the country along with international stylist and florist Yvette Edwards for The Creative Table, there may be a few tickets left – just saying!

Photo of Yvette Edwards artistic table setting for promo of The Creative Table for Wellington on a Plate with chef Elizabeth Marshall MasterChef New Zealand at the culinary helm
photo credit: Yvette Edwards

Winter lends itself to comfort food and drink. And even though it doesn’t feel as cold as most winters here in Wellington (touch or knock on wood), the lack of light at the beginning and end of the day definitely reminds you that it is.

Last week at Makaia Carr’s The Business Edition, I had the pleasure of meeting Alex and Amber of Goodbuzz brewing Co – although I forgot to tell them, even in winter, I’m becoming a booch a day person. In fact sometimes, I have three!

Elizabeth Marshall MasterChef New Zealand's beverage selelection in her fridge

I always find it fascinating how people have different go-to foods or drinks for certain moments in their lives or even times of the day morning. I’m a “don’t talk to me until I’ve had my coffee” person. I’ll be pleasant as my partner and the MasterChef New Zealand contestants that lived in the house will know but I definitely don’t want a conversation.

If I’m feeling like an extra boost it’s a Coffee Booch®, but if I’m feeling under the weather it’s a hot Hakanoa Ginger first! For food, winter is all about porridge, bagels, hot rice breakfast bowls or omelettes with Be Nourished Sauerkraut, quinoa pudding and pancakes which are for anytime of the year, really.

When I was working in an office I was a ‘morning tea’ girl (morning snack) muffins and scones but I’m more of a – morning Booch® girl now, after a walk with the dogs.

Photo of Elizabeth Marshall's fur babies








Lunch, I’m often busy in the kitchen, so I’ll be tasting along the way. But when I do get a chance to sit down winter is definitely the time for leftovers or hot lunches. Dinner, yes, I occasionally go for those stodgy pasta or potato meals of winter but my ultimate comfort food is Asian.

Now when I say Asian, I mean all of Asia, every ethnicity and anytime of the day, even breakfast! Cerry and Mel used to make the most AMAZING breakfast noodle soup bowls in the MasterChef NZ house, just thinking about them is making me want to get up from the computer and make one! If you’re in Auckland though, you may be able to get one from Cerry herself at Cerry Kitchen just tell I sent you!

Photo of Elizabeth Marshall MasterChef New Zealand Specialty Cooking Classes Catering and Cakes Wellington Jade Dew Goodbuzz booch
One of my go-to lunches is leftover Lo Mein from the night before, it’s a Chinese-American dish and when I think Chinese, I think of green tea so what better Booch® to match than Goodbuzz Brewing Co Jade Dew Booch®.


This recipe has been adapted from my mother’s Joyce Chen recipe. When I was a little kid we lived just outside of Boston, MA not too far from Chinatown.
Photot of Elizabeth Marshall MasterChef New Zealand Specialty Cooking Classes Catering and Cakes Wellington ingredients for Lo mein with Jade Dew Goodbuzz booch

We used to go out for Chinese once a month maybe until mum decided to learn to make it at home. Lucky to live close Joyce Chen’s Oriental Market, we’d not only leave with ingredients, we’d leave with cooking tips and recipes from the Chens.

Lo Mein is still one of my favourites. And it’s a great way to breathe life into left over pasta and vegetables for dinner or for a warm winter’s lunch!


You’ll need:
250g Spaghetti or fresh Asian noodles (4 big handfuls) ~ San Remo have a fantastic GF version
2T Rice bran oil
3 Garlic cloves ~ approx 15g
Chilli ~ optional
1 bunch Spring onions
6T (90ml) Oyster Sauce ~ Ayam is good Gluten Free and non GMO brand
2T (30ml) Soy sauce ~ Kikoman is my go-to Gluten Free non GMO soy sauce
1t Sugar ~ totally optional
3‐4 cups of vegetables ~ suggestion of other veggies in TIPS section at bottom
1 Carrots (sliced or julienne)
1/8 Red cabbage (sliced or julienne)
½ bag Mung beans

Lemon juice

4-6 Jade Dew Booch®

The prep takes longer than the dish itself. If you’ve got everything ready including cooked pasta, it only takes 5minutes to cook!

Photo of Elizabeth Marshall MasterChef New Zealand Specialty Cooking Classes Catering and Cakes Wellington mis en place for Lo mein with Jade Dew Goodbuzz booch Cook spaghetti or Asian noodles according to packet instructions. Drain and drizzle with rice bran oil. Or use leftover noodles.

Mince garlic and slice chilli then set aside. Mix together oyster sauce and soy sauce then set aside.

Slice spring onion and vegetables into similar sized pieces and set aside.

On med/high heat add rice bran oil to wok. When hot sweat garlic and chilli.

Photo of Elizabeth Marshall MasterChef New Zealand Specialty Cooking Classes Catering and Cakes Wellington garlic and chilli for Lo mein with Jade Dew Goodbuzz booch

Add spring onions then liquid. Stir through until sauce starts to bubble then add vegetables – except mung beans!

When vegetables are almost cooked to your liking add noodles by stirring though then take off the heat. Add mung beans.

Serve with a garnish of spring onion, chilli and a squeeze of lemon and a cold Jade Dew Booch®. Serves 4-6.

Photo of Elizabeth Marshall MasterChef New Zealand Specialty Cooking Classes Catering and Cakes Wellington Lo mein with Jade Dew Goodbuzz booch

This can be enjoyed ANY time of the year. Let me know what you think!


  • If using rice noodles, use 180g, cover in boiling water then cover with plate letting it sit 5-10mins, drain & mix through some rice bran oil.
  • Want some protein?!?! Try using tempeh, chicken, pork, or prawns – 500g.
  • Prefer more vegetables? Add sliced broccoli stalks, bok choy, baby corn, bamboo shoots etc
  • Adding a little squeeze of lemon can really lift a dish.
Picture of Elizabeth Marshall's Simply Sweet Bourbon Caramel Sauce Ingredients in the pot

Simply Sweet Bourbon Caramel Sauce

Picture of Elizabeth Marshall's Simply Sweet Bourbon Caramel Sauce Ingredients in the pot

I’d love to think of myself as a new age Julia Child… starting a culinary career in my mid-thirties, learning from top chefs while teaching home cooks & non-cooks the tricks of the trade. Then to  publish a cookbook or two and have a television cooking show, not necessarily in that order!

Elizabeth Marshall with her friend and past flatmate PaulaAlthough my friend, and a past flatmate, Paula used to joke “O-ooh, Juuu-lee-ah’s back in the kitchen tonight!’” and our stories have a slight similarity, I still have a long way to go! But I feel Julia and I have a bond – our passion for teaching and our passion for food with a glass of something on the side!

Alcohol brings another layer to a dish that can’t be substituted by anything else. The key is understanding the flavour profile of the alcohol you’re using and whether it will work with the other flavours in the dish. To understand flavour combinations, a fantastic resource is The Flavour Bible which I am very thankful Sushil Ravikumar (a friend, past MasterChef New Zealand contestant and now of Shushil’s Tasty Manna) recommended to me. Oh, and remember to taste, taste, taste!

lOGO FOR Elizabeth Marshall's boozE cakesOne of my favourites, is bourbon – especially with sweet things. My signature Bourbon Chocolate Cake with Morello Cherries and a Coffee Liqueur Ganache was a hit with MasterChef New Zealand judges and is now a favourite with Wellingtonians through my boozE cakes stand at the City Market – I do take orders! But I’m steering away from chocolate today.

What’s just as decadent and goes superbly with desserts?! And even pancakes or waffles!?! Bourbon caramel sauce… it’s super easy, super quick, and super yummy. Serving suggestions after recipe – but you’re only limited by your imagination!

Simply Sweet Bourbon Caramel Sauce (makes approximately 1 cup)

Picture of Elizabeth Marshall's Ingredients for her Simply Sweet Bourbon Caramel Sauce

  • 1/4 cup bourbon
  • 3/4 cup brown sugar (pack down firmly in measuring cups & level off)
  • 75g (2.6oz) butter
  • 1/3 cup thickened cream
  • 1/2 t lemon juice

Add all the ingredients except lemon juice into a saucepan on med heat.

Picture of Elizabeth Marshall stirring ingredients for her Simply Sweet Bourbon Caramel Sauce

While stirring bring to a simmer and then turn heat down to low.

Once sauce is all combined and smooth add lemon juice.

Simmer on low stirring for 5-10 minutes or until thickened.

Picture of Elizabeth Marshall's finished Simple Bourbon Caramel Sauce in the pot

Serve warm.

If you have any leftover, store in fridge for up to 3-4 days. From cold, spoon out the amount you want to use & microwave on low to loosen back up. Never reheat food more than once.

Things this sauce goes well with:

Picture of Elizabeth Marshall's Yeast Raised Wafffles with bourbon caramel sauce being poured overBreakfast Dishes

  • Bacon
  • French toast
  • Pancakes
  • Sausages
  • Waffles
  • Whole meal cinnamon scones
  • Crumb or coffee cakes
  • Banana loaf
  • Oatmeal

 Elizabeth Marshall's Simply Sweet Bourbon Caramel SauceDesserts

  • Apple (or peach) tarts, crumbles and cobblers
  • Blondies
  • Bread & butter pudding
  • Cheesecake (brown sugar, vanilla, lemon)
  • Chocolate brownies
  • Cinnamon scrolls
  • Ice cream
  • Cake – Pineapple, Pumpkin or kumara (sweet potato), Banana, Apple
  • Steamed or sticky pudding

It also goes really well with buttered popcorn! To having food, cooking food and sharing food – Enjoy!

xx E

Picture of Elizabeth Marshall's egg on toast with Easy Hollandaise Sauce

“Where is the sauce?” – An Easy Hollandaise Sauce

By Elizabeth Marshall

My first day as a chef at Simon Gault’s former Shed 5 Restaurant the MasterChef New Zealand judge came to visit.

“Your mate’s coming in today”, the Head Chef said with big grin on his face as I walked in the kitchen door. “I need you to do the hollandaise sauce”. “No problem Chef”, I replied and asked for the recipe. “You shouldn’t need a recipe,” he quickly quipped back “I’m testing you so make sure it’s good!”.

I had made hollandaise sauce before but not in a restaurant… and not a litres worth in one batch. My hands had been cramping up randomly too so I prayed they would make it through the whisking challenge ahead.

The grill chef saw my look of panic as I left to get butter from the veggie fridge. “Ask Fish Section for vinegar reduction, he should already have some. 500g of butter should make enough for service.” He was my saviour but I still had to remember the ratio of butter to egg yolks to reduction/lemon juice!

It had been a long time since I’d made a hollandaise. In fact, it was back in the MasterChef house – Maggie Beer’s Verjuice Hollandaise from her Maggie’s Verjuice Cookbook. She uses a verjuice reduction instead of vinegar or lemon juice.

Elizabeth Marshall with Maggie Beer at Wellington on a Plate Masterclass
Me and Maggie Beer at the Visa Wellington on a Plate MasterClass

I have never been good at remembering recipes – even those I do often. I had to trust my gut and “taste, taste, taste”. In Maggie’s recipe she adds the reduction at the beginning with the egg yolks and melts the butter in a saucepan to achieve a nut-brown butter. This results in a beautifully nutty hollandaise with a hint of sweet from the verjuice which is truly addictive.

As I put the butter in the saucepan, another chef snaps, “what are you doing???”. Sheepishly I replied, “melting the butter chef”. “Just melt it in the microwave!” he responded. I had learned quickly to do as I’m told in the kitchen.

With butter in microwave, I finally started to whisk my eggs yolks with the reduction over gentle heat to a sabayon. Simon Gault walks over to my side, “how’s it going Elizabeth?”. I thought I’d left all my nerves in the MasterChef kitchen but I had been given the chance to work in another one of my culinary idols restaurants… the last thing I wanted to do was screw it up!!!

Simon continued to question me as I whisked away. Strangely something I was used to but this line of questioning always grew seeds of doubt. “Have you already added the reduction?” he asked inquisitively. I couldn’t tell by his tone if he was insinuating that was the right or wrong thing to do! But even when I responded yes, he didn’t give anything away. Then as quickly as he appeared out of nowhere, he left with a “good luck”.

Luckily my hollandaise sauce was a success. And even so, as soon as I got home I checked my partner’s old “Practical Cookery” book, from her culinary training – my bible of sorts, to see if I added the ingredients in the correct order. I learned I need to have more confidence in myself.

Checking back on Maggie Beer’s recipe, I also learned you don’t need to whisk egg yolks over heat to get a beautiful hollandaise sauce if you have a small food processor or stick blender.

Easy Hollandaise Sauce

200g butter melted to 69°c (156°F)

2 egg yolks

1tsp salt

2Tbs lemon juice

1Tbs warm water

Cracked mixed peppercorns


Melt 200g butter. Let milk solids settle at the bottom of jug as pictured.

Picture of Melted Butter in Measuring Jug - Elizabeth Marshall's Easy Hollandaise Sauce
Melting butter in the microwave is an easy way to separate the milk solids… or try using clarified butter.

Blend the 2 egg yolks, 1tsp salt and just 1Tbs of the lemon juice in a small food processor or with a stick blender. Blend until the mixture resembles the consistency of cream. Continue blending while slowly adding the warm butter making sure to leave the milk solids in the jug.

Picture of Using a Stick Blender for Elizabeth Marshall's Easy Hollandaise Sauce
Using a stick blender or small food processor makes incorporating butter to egg yolks and lemon juice a cinch!

The sauce will start to thicken. Once all the butter is incorporated add cracked pepper (or white pepper if you prefer) & check seasoning.

Picture of Whisking - Elizabeth Marshall's Easy Hollandaise Sauce
If you prefer a runnier consistency, add some warm water.

Mix in the remaining 1Tbs of lemon juice &, if you prefer a runnier consistency, add the warm water. Add more salt /pepper to taste & serve over vegetables, seafood or eggs.

Picture of Elizabeth Marshall's Hollandaise Sauce with egg and ham, toast and thyme
Egg’s Benedict with my Easy Hollandaise Sauce and thyme.

I prefer using cracked mixed peppercorns even though they are quite visible in the sauce & I add whatever fresh herbs I have on hand at the end. Enjoy!