Innholdsfortegnelse for Issue 106 Dec 2022/Jan 2023 i Dish

Maddie, the fabulously efficient dish Deputy Editor, has just poked her nose into my office to give me the gentlest of hurry ups for my overdue Editor’s letter… so here we go. I’m feeling just a whisper dusty due to fulsome celebrations at the Webstar Magazine Media Awards last night where dish won both Best Magazine Home, Food and Lifestyle, and also the coveted People’s Choice Award. (For the third straight year. That result is all because of you – we literally couldn’t win that award without your votes – so a huge thank you from all of us!). Rightiho – onto the issue of Christmas (literally). Traditionally it’s one of the most festive times of the year, yet also often one of the most stressful. Until now! This special…

Sarah, I made the Spag Bol Mince and Cheese Pie from issue 104 last night for friends, what a WINNER!!!!! It was SO awesome, I have passed it on to near everyone I know!!!!!! THANK YOU SO SO MUCH!!!!! I love Dish & you for being so talented & AWESOME!!!!! Donna in Perth xxx OMG! My friend and I get your magazine and she has made the Pumpkin Risotto and Citrus Brown Butter recipe 3 times since she got it I live on my own but decided - bugger it - I’m worth it I just fiddled with the quantities. The orange zest completes and makes the dish This is an absolute keeper and show stopper Thank you! Caroline…

Mission Winery Restaurant Executive Chef Ricky Littleton shares the recipe for one of his best-selling dishes exclusively with dish. Fine-tuned for barbecue perfection, it’s an unbeatable choice for summer evening entertaining, especially when paired with the highly awarded Mission Reserve Cabernet Sauvignon. Chef also recommends the small batch Mission Reserve Cabernet Franc, found only at Mission cellar door or online at missionestate.co.nz. The ultimate Mission Winery food and wine experience – at your place. Treacle-cured Venison Rack with Caraway Jus, Burnt Butter Mash and Sultana Chutney Blend 80ml each of treacle, warm water and canola or rice bran oil along with 1 sprig rosemary until smooth. Pour over a 1.2-kilogram whole venison rack, trimmed of excess fat, and leave to marinate for at least 6 hours in the fridge, or…

How did a Kiwi dad-of-two dabbling in home brewing become a star of the international mead scene? The characteristically humble bloke in question reckons it all comes down to the quality – and simplicity – of his ingredients. Lone Bee Mead, made in small batches by Auckland-based Oren Dalton, contains just four ingredients: top-quality clover and mānuka honey, water and yeast. With no additives, preservatives, sweeteners or additional flavourings, it’s light, clean and all about the honey. “I was leveraging off New Zealand honey and how good it is,” says Oren. “If we make the best honey in the world, then why can’t we make the best mead in the world?” He’s been tinkering with home brewing for 14 years but says his interest in mead started even further back.…

Aromatic Spice-roasted Chickens (gf) SHAWARMA SPICE MIX 1 tablespoon coriander seeds2 teaspoons each cumin and caraway seeds1½ teaspoons black peppercorns2 teaspoons smoked paprika1 teaspoon each brown sugar, ground turmeric and cinnamon CHICKEN2 lemons, halved sprigs thyme or rosemary2 x 1.35-kilogram Rangitikei chickensolive oilsea salt TO SERVE 2 tablespoons chopped parsley2 tablespoons chopped pistachios Preheat the oven to 160°C fan bake SHAWARMA SPICE MIX: Put all the seeds and the peppercorns in a dry frying pan and toast over a medium heat for about 3 minutes, or until fragrant, stirring frequently. Tip into a spice grinder with the remaining ingredients and blitz until finely ground. CHICKEN: Place the lemon halves and herbs in the chicken cavities and tie the legs together with kitchen string. Tuck the wings under the breast. Rub…

1. NORTHLAND Northland Food & Wine Festival 2022: 12-6pm, 11 December. This event at Carrington Estate offers something for everyone. Sample great artisan produce, food truck fare and top local wines in the sun, or take the littlies to the Kid Zone for face-painting. eventfinda.co.nz 2. AUCKLAND Yotam Ottolenghi Flavour of Life Tour: 25 January. Pop to the Aotea Centre to hear world-famous chef and author Yotam Ottolenghi in conversation with food writer Alice Zaslavsky. Tickets from ticketmaster.co.nz; details at aucklandlive.co.nz. 3. COROMANDEL Whangamat? Summer Festival Twilight Market: 2-8pm, 27 December. Running for over 20 years, this family-favourite market features everything from clothing to arts and crafts to top-quality produce. facebook.com/whangasummerfest 4. WAIKATO Extravaganza in the Park Hamilton NZ Christmas Market 2022: 9am-2pm, 3 December. This jam-packed market in Elliot…

After seemingly endless disruptions over the last few years, finally on 11 October, guests gathered at the very stylish Mr Morris in Auckland’s Britomart for a celebratory Dine with dish evening. The waitstaff were welcoming and efficient, ushering arrivals to their tables and swiftly providing glasses of luscious, biscuity Nautilus Cuvee Marlborough Brut NV to enjoy with canapes. The kitchen began what was to be a busy night by sending out flavour-packed kingfish with oyster cream in crunchily delicious nori chips and lightly battered enoki with allspice and sherry vinegar. Throughout the evening, Nautilus Estate winemaker, general manager and natural entertainer Clive Jones talked us through the incredible wines, while renowned Mr Morris executive chef Michael Meredith provided detail about the plates of exquisite food and how they were paired…

Leslie Hottiaux Apéro, Auckland Raised in France, chef Leslie Hottiaux completed her culinary school training in Toulouse and moved to New Zealand on a working holiday visa. More than 10 years later, she’s still here. The past decade has seen her receive numerous accolades – such as when she scooped the title of 2016 San Pellegrino Young Chef of the Year (Australasia). But she’s probably best known for the award-winning Auckland restaurant she opened with husband Mo Koski in 2014. Apéro Food and Wine, situated on a bustling stretch of Karangahape Road, serves impossibly delicious drinks and French classics with a twist – think goat’s cheese croquettes with Kamahi honey, an ever-changing terrine or Leslie’s homemade (and Auckland-famous) pork sausage with pickles and mustard. Here, she shares a family Christmas…

Ocho Old Cuban A classic cocktail with a twist of modernity. 45ml Bacardi Ocho 8YO Rum6 mint leaves, plus extra to garnish25ml sugar syrup (1:1 white sugar to water)20ml lime juice2 dashes Angostura bittersice prosecco, to top Add all the ingredients except the prosecco to a cocktail shaker and shake vigorously. Double strain into a glass and top with prosecco. Garnish with a mint leaf. SERVES 1 French 75 Showcasing our new Bombay Premier Cru, this tipple is a celebration of nature’s finest ingredients. 35ml Bombay Sapphire Premier Cru15mls fresh lemon juice1½ teaspoons sugar75ml Brut Sparkling Winelemon peel, to garnish Add the gin, lemon juice and sugar to a cocktail shaker and shake to combine. Strain into a champagne flute and top with the sparkling wine and a twist of…

Crisp Apple, Cabbage and Edamame Bean Slaw (v) Crisp green apples, crunchy cabbage and edamame beans get tossed in a light, creamy sesame dressing for a refreshing bowl of goodness. DRESSING 2 tablespoons white miso paste2 tablespoons rice wine vinegar2 tablespoons Kewpie mayonnaise1 tablespoon soy sauce2 teaspoons white sesame seeds, toasted and roughly ground2 cloves garlic, crushed1 teaspoon sesame oil1 teaspoon grated fresh ginger SALAD 4 cups finely shredded cabbage1 small fennel bulb, thinly sliced, fronds reserved1 small green apple, thinly sliced1½ cups podded edamame beans, cooked DRESSING: Put all the ingredients in a small food processor (or use a stick blender) and blitz until smooth. SALAD: Toss the cabbage, fennel, apple and edamame beans together in a large bowl. Toss with enough dressing just to coat, then transfer to…

Have All Your Own Berry Pav (gf) Yes, we know Christmas is all about sharing, but there’s something special about getting your very own dessert, especially when piled high with berries and a delicate rosewater cream. 4 large egg whites, at room temperature1 cup caster sugar1 tablespoon cornflour2 teaspoons lemon juice ROSEWATER CREAM 300ml cream100 grams sour cream1 tablespoon icing sugar2-3 teaspoons rosewater BERRIES ½ cup seedless red berry jam1 tablespoon lemon juice1 cup each blueberries, sliced strawberries and raspberries½ cup pomegranate arils TO ASSEMBLE ¼ cup toasted sliced almonds EQUIPMENT: Grease and line a large flat baking tray. Preheat the oven to 120°C regular bake. Whisk the egg whites to soft peaks, then gradually add the sugar, 1 tablespoon at a time. Whisk until thick and glossy and the…

AS FAR AS BEING ABLE to produce beautiful bubbles, we clearly punch above our weight. And let’s get one thing straight out the gate, New Zealand, we are absolutely swimming in a sea of the most superb sparkling wines right now. Speaking of seas, we recently sent an invitation across the Tasman to see how our cobbers in the lucky country stacked up in the fizz stakes. Now we're chuffed to reveal the results of our first-ever dish trans-Tasman sparkling wine challenge! New Zealanders are huge fans of fizz and we’re one of the highest per capita sparkling wine-consuming nations in the world. We love the stuff. No matter where it’s from, if it’s tasty, Kiwis are sipping it. Happily we’re able to access a huge selection of sparkling from around…

The Cook You Want to Be by Andy Baraghani (Ebury, $65) This gorgeous, herb-sprinkled, lemon-spiked cookbook bursts with revelatory flavour combinations, dinner party stars and instant classics – we couldn’t get enough of Andy’s Fennel Salad with Spicy Green Olives or Chile and Citrusy Yoghurt-brined Roast Chicken, and his Fluffy (and Crisp) Flatbread is not to be missed. A cookbook designed for actually cooking out of – although it’s also beautiful to look at. Extra Good Things by Ottolenghi Test Kitchen (Ebury, $55) This new offering from the Ottolenghi Test Kitchen presents recipes for flavour-packed dishes that all involve ‘extra good things’ – delicious finishing touches that can be repurposed in another meal (think a fiery harissa butter that can be smeared on a roasted mushroom one day and tucked…

Notes for cooks To ensure successful results in cooking, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric. Always follow one set of measures in a recipe. Do not mix them up. DISH USES: Large eggs (size 7). Level spoons and cup measurements. Liquids are always measured in a jug and dry ingredients in measuring cups. NB: One tablespoon is 15ml (the Australian tablespoon is 20ml). Oven temperatures Cool oven ………..225°F ………..110°C Very low oven ……. 300°F ………. 150°C Moderate oven …… 350°F………..180°C Hot oven ………… 400°F ………. 200°C Very hot oven ……. 450°F………..230°C Measurements VOLUME 1 level teaspoon ……………………. 5ml 1 level tablespoon ……………………

Claire Aldous Food Editor @clairealdous Q Where have you eaten out recently and enjoyed? A Barulho keeps calling me back. I love its smart but casual sophistication and everything on their short, well-curated menu is delicious. Q Tell us about something you’ve cooked this month. A Ricotta gnocchi! They’re so quick to make, just fresh ricotta, nutmeg, parmesan, egg and a little flour, and I make a sauce with whatever’s in my fridge – maybe a few tomatoes, sizzled with fennel seeds, garlic and chilli, or browned butter, sage and hazelnuts. Q What recipe are you most excited about in this issue? A Christmas Day is definitely going to start with Sarah’s Sticky Chocolate and Fruit Mince Scrolls (page 39) and I’m thinking the Rack of Venison with Cherry and…

REMARKABLE CHOCOLATE CO S’MORES KIT Everything you need for a s’moreish bite: handmade cookies, premium dark chocolate and soft pillowy marshmallows. $22.99 OTTI & OLLI GINGERBREAD HOUSE KIT Build your dream house and eat it too with Otti & Olli’s Gingerbread House Kit! It's everything you need to create a sweet centrepiece for your Christmas spread. $84.99 ASIAN FOOD REPUBLIC FORTUNE COOKIE KIT Be the master of your own destiny with this DIY Fortune Cookie Kit from Asian Food Republic! A great Christmas gift or holiday activity with the family. $17.99 FRANTOIO RINALDUCCI CERAMIC EXTRA-VIRGIN OLIVE OILS Extra-virgin olive oil lovingly made in central Italy and presented in hand-painted ceramic bottles. A stunning gift or addition to your Christmas table. $79.99 KIWI ARTISAN CO TRUFFLE LOVERS GIFT PACK Extra-virgin olive…

Kids away with their partners’ families this Christmas? Or maybe you need a break after a hectic year? Whatever the reason you’d prefer not to cook this Christmas, we’ve got you covered with our roundup of some of the restaurants in the main centres open on Christmas Eve and Christmas Day. We wish we had space to extend this list beyond the main centres – but wherever you’re located, hotel restaurants are a good bet! Wherever you go, don’t forget to ring ahead and book. AUCKLAND Onemata Restaurant at Park Hyatt – Christmas Eve dinner and Christmas Day lunch and dinner. onemata.co.nz Esther at QT – Christmas Eve dinner and Christmas Day lunch and dinner. qthotels.com/Auckland/eat-drink/esther FISH at The Hilton – Christmas Eve dinner and Christmas Day lunch and dinner.…

Hawke’s Bay local Vicki Bruhns-Bolderson began her career 40 years ago, training as a chef in Sydney. She spent years doing just about everything you can think of in hospitality – cooking here and overseas, running several renowned restaurants, including Bayswater Cafe in Napier and Bolderson’s in Hastings, opening a specialty food store encompassing one of Aotearoa’s first artisan bakeries (Bolderson’s Urban Food Store), creating the EIT Chef Training Institute, running operations for White Island Tours and working for Vetro Mediterranean Foods – before realising she needed a change of pace. It coincided with a dietary change for Vicki, who was diagnosed as highly gluten-intolerant in 2019. “I knew gluten wasn’t great for me – when we ran the bakery, I used to feel quite unwell by the end of…

Sticky Braised Beef Short Ribs (gf) 2 kilograms Greenlea beef short ribs (5-6 ribs) sea salt and ground pepper olive oil3 onions, thickly sliced4 cloves garlic, crushed2 tablespoons tomato paste2 teaspoons ground coriander2 teaspoons cumin seeds2 cinnamon sticks½ teaspoon chilli flakes, or more to taste3 tablespoons pomegranate molasses1 teaspoon brown sugar1 cup red wine1 cup Restore Beef Bone Broth8 pitted prunes Preheat the oven to 160°C regular bake. Season the ribs on all sides with salt and pepper. Heat a little olive oil in a frying pan and brown the ribs on all sides. Transfer to an ovenproof roasting dish. Don't wash the pan. Add the onions and garlic to the frying pan and cook for 10 minutes, stirring often. Stir in the tomato paste then all the spices, pomegranate…

Crayfish Thermidor 2 cooked crayfish, about 1.5 kilograms each SAUCE 40 grams butter3 tablespoons plain flour⅔ cup each milk and creamsea salt and ground pepper2 teaspoons dried tarragon2 teaspoons Dijon mustard1 cup grated gruyère, plus ½ cup extra for serving½ cup finely grated parmesan, plus ½ cup extra for serving½ cup fresh breadcrumbs Cut the crayfish in half lengthwise. Remove the meat and cut into bite-sized pieces. Rinse out the body shells and dry. Pile the meat back in, in a random way, so the sauce can seep down into the shell. Preheat the grill to its highest setting. SAUCE: Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until smooth. Gradually whisk in the combined milk and cream to make a smooth sauce.…

Spiced Apple and Ginger Lumberjack Cake This dense and spicy apple cake is topped with a glorious golden crown made from caramel and coconut. I like to serve it with Greek yoghurt or whipped cream. CAKE 2 red apples, cored and cut into 1cm cubes115 grams dates, roughly chopped100 grams sultanas100 grams dried crystallised ginger, roughly chopped100 grams caster sugar½ cup water200 grams butter, chopped1 teaspoon vanilla extract1 teaspoon baking soda2 large eggs1 teaspoon ground cinnamon½ teaspoon ground mixed spice250 grams plain flour1 tablespoon baking powder COCONUT TOPPING 50 grams butter3 tablespoons milk150 grams brown sugar115 grams thread coconut EQUIPMENT: Grease and line a 20cm round cake tin with baking paper, make sure the paper is flush with the top of the cake tin or above. Preheat the oven to…

Sarah Tuck, Editor Annabel’s Wine Bar, Auckland: Annabel’s is my absolute go-to place for most drink catch ups – whether it’s a work meeting, date night, girl’s chinwag or a catch up with one of my sons. Not flashy, not sleek, just effortlessly cool with the best negronis around and a true ‘neighbourhood’ vibe. The nibbles selection is small but perfectly formed with charcuterie and cheese plates a classic choice, accompanied by a cleverly curated wine menu. I’ll probably see you there! annabelswinebar.com @annabelswinebar Claire Aldous, Food Editor Pastrami & Rye, Auckland: New York-style sandwich bar Pastrami & Rye may be small in size, but is what sandwich dreams are made of. Every description on the blackboard menu is mouth-watering and elicits oohs and ahhs from punters freaking out trying…

Facebook: Seedy, Nutty Chocolate Block Our fans have spoken: this is the dish of the year. Nothing even comes close to the frenzy that has surrounded our Seedy, Nutty Chocolate Block. It’s the ultimate combination of simplicity and indulgence, and there are no signs of the hype around this dish dying down. There’s still a whole world of people yet to witness its chocolatey magnificence! Instagram: Basque Lemon Cheesecake I said that nothing came close to the hype train of the Seedy, Nutty Chocolate Block, and I stand by that, but speeding behind it is the Basque Lemon Cheesecake. If there were ever a recipe that fit the popular hashtag #foodporn, this would be it – our fans just can’t seem to take their eyes off it. It’s a good…

For many families around Aotearoa, Christmas is synonymous with a wee tipple. Whether you’re sipping bubbles before the big meal, serving wine alongside the turkey or enjoying a couple of digestifs post pavlova, Christmas is a time for indulgence and holiday spirit. Here are some of the dish team’s favourite ways to incorporate festive alcohol into your celebrations – for the ultimate special touch. Macerate fruit Use your favourite festive tipple – think brandy, whisky or sherry – to soak dried fruit. Rich and warming, the heartier spirits shine here, rehydrating fruit that may have spent a neglected year lurking in the pantry, and lending complex flavours you’d never achieve with a purchased fruit mix! You can use your soaked fruit in classic Christmas desserts such as fruitcake, Christmas pudding…

Venison is one of nature’s nutritional powerhouses. Low in fat and saturated fat, it’s a source of high-quality protein, so it aids growth and cell repair and helps you feel full for longer. Venison’s high levels of easily absorbed iron are essential for overall health and staving off anaemia and fatigue – and venison contains more iron than beef or lamb. Its rich stores of zinc are important for immunity and brain development, and it’s also a good source of B vitamins, including B12, riboflavin and niacin – all of which are important for sustaining energy levels and boosting immunity throughout the year. In fact, New Zealand venison is something of a hero meat. Raised in the open pastures of our countryside, in a natural, free-range environment, New Zealand venison…

“When my sons were young, I would pop chocolate into all sorts of festive fare to make it more enticing to their young palates… turns out it was a popular idea with the adults too! These scrolls are a magical combination of soft dough, rich chocolate and Christmas mince, and luscious caramel.”– dish Editor Sarah Tuck Sticky Chocolate and Fruit Mince Scrolls DOUGH 3¼ cups high-grade flour1½ teaspoons instant yeast1/3 cup caster sugar¼ teaspoon salt1 cup milk, warmed2 large eggs1 teaspoon vanilla extract125 grams butter, very soft but not melted but not melted FILLING 80 grams butter, softened½ cup brown sugar2 teaspoons ground cinnamon½ teaspoon ground nutmeg1 cup good-quality fruit mince80 grams dark chocolate, roughly chopped (72% cocoa)¾ cup purchased dulce de leche mixed with 2 tablespoons whisky 80 grams…

The Miele Summer Entertaining MasterClass features fresh, light dishes which elevate seasonal produce and favour simplicity. Ensuring no ingredient goes to waste, the Miele Culinary Experts showcase how to best use the produce for the dish, even extending the life of leftovers for use in other dishes. Hosting MasterClasses throughout the year, Miele’s dedicated culinary team develop these inspiring menus to educate and enhance your culinary skills. These masters of their craft work to maximise seasonal produce and bring together an enticing menu which is simple to execute, yet will wow your guests. While you watch the culinary team produce the three-course menu, the Miele expert will help you perfect each recipe, sharing tips and tricks throughout the demonstration. As you relax with other guests, you will have the opportunity…

Grapefruit Americano 25ml Campari25ml Martini Rosso vermouthiceSan Pellegrino Pompelmo (grapefruit soda), to top Add the Campari and vermouth to a glass, add ice, stir gently and top with soda. MAKES 1 Bourbon Smash 60ml bourbon20ml Simple Sugar Syrup (see recipe below)4 mint leaves, plus extra sprig to garnishice Put the bourbon, simple syrup, mint leaves and ice in a cocktail shaker and shake until well chilled. Strain into a glass over ice. Garnish with a mint sprig. MAKES 1 Simple Sugar Syrup 1 cup sugar1 cup water Simmer the sugar and water in a small pot over a medium heat until reduced and syrupy. Chill until ready to use. MAKES ABOUT ¾ CUP Scallops in Crispy Pancetta (gf) A match made in heaven – crispy bacon, juicy scallops and a…

Tomato Fattoush Salad with Spicy Yoghurt Dressing Juicy tomatoes, crispy flatbreads and yoghurt are a match made in heaven. This dressing is also delicious with roasted vegetables such as eggplant and capsicums. 2 large Lebanese flatbreads olive oil2 teaspoons white sesame seeds sea salt and ground pepper DRESSING 1 cup thick plain yoghurt½ cup good-quality egg mayonnaise2 tablespoons tahini 2-3 tablespoons horseradish sauce2 teaspoons Tabasco sauce2 teaspoons Worcestershire sauce1 teaspoon celery salt TO ASSEMBLE 1 kilogram mixed tomatoes, thickly sliced baby basil leaves, to garnish2 teaspoons sumac Preheat the oven to 180°C fan bake. Brush both sides of the flatbreads with oil and sprinkle one side with the sesame seeds, salt and pepper. Place on a baking tray and bake for about 10 minutes, or until golden. Set aside to…

Looking forward to peak summer? So are we – it’s the best season of the year for easy entertaining and glorious produce. And whether you're keen to cook up fresh-catch seafood, a succulent barbecue feast, a luscious salad or a seasonal dessert, our new cookbook has you covered. dish SUMMER is your one-stop cookbook for the very best recipes to enjoy during the warmer weather. Ideal for taking away on holiday or having to hand at home, it is packed with easy-to-make, delicious recipes conveniently arranged into sections such as ‘Come for a Drink’, ‘Stay for Dinner’, ‘What’s for Dessert?’ and ‘Fill the Tins’, reflecting the relaxed nature of summertime dining. With recipes from dish Editor Sarah Tuck and dish Food Editor Claire Aldous, and stunning photography from contributor Josh Griggs,…

GOOD THINGS, NEW PACKAGES… As if wrangling fruit into a bottle during one of the wettest harvests in living memory wasn’t hard enough, the folk at Cloudy Bay also took on the difficult task of redesigning their globally distinctive bottles. “We wanted to further embrace the beautiful Richmond Ranges that can be seen from the winery,” says Yang Shen, Cloudy Bay’s estate director. What’s the verdict? In the words of the great Selwyn Toogood, “By hokey, New Zealand, they’ve cracked it!” Now the most widely recognised New Zealand wine brand in the world, Cloudy Bay was established in 1985, one of Marlborough’s first five wineries to take a punt on the then new-fangled sauvignon blanc. Thirty-seven years later, the 2022 harvest was, according to technical director Jim White, a…

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