Getting It Together Annabel's Free Rein Life

Why She Savours Sustainability

- Donna Fleming

Annabel Langbein is letting us in on a little secret. “The trick to a perfect scone is not to work the dough too much. Keep it wet,” she advises, practising what she preaches and deftly mixing flour, cheese, buttermilk, chopped spinach and salt into a somewhat gloopy-looking dough.

And here’s another tip: “Sprinkle grated cheese on the baking tray and then put the dough on top. That way you get a nice cheesy bottom – yum!”

She drops more cheese on top of each dollop of dough, slides the tray in the oven and 15 minutes later is serving up what are the most divine scones ever. They’re crispy on the outside, and soft and fluffy on the inside − a testament to why Annabel (61) is one of New Zealand’s most beloved cooks.

Her Wanaka Cheese Scone recipe is just one of the 10,000 she has produced in 30-plus years of sharing her love of cooking. Coming up with new and interesting dishes is never a chore and there’s always plenty to inspire her, including what she’s growing in her garden and food she samples on her overseas travels.

But as much as she loves cooking and creating recipes, the time has come, she says, to try something new.

Don’t panic, though – the popular cook isn’t planning on hanging up her apron for good.

“But I do feel that I am ready for a new challenge,” she says as we sit at the kitchen island in her Auckland home, sampling her delicious scones.

“I haven’t necessarily completely identified what that challenge is yet. There are a few things I would like to try and I almost feel like it is a second wind, a second incarnation. I’m a naturally curious person and I’d like to see what other opportunities there are.”