Innholdsfortegnelse for Issue 68 October/November 2016 i Dish

FOLLOW US Get the latest from Dish – follow us online at dish.co.nz. Like us on Facebook, Instagram and Twitter to see behind the scenes and Dish out and about. DISH.CO.NZ DISH MAGAZINE DISHMAGNZ @DISHMAGAZINE As we brainstormed for this, our spring issue, it was revealed the Dish team is split exactly in half on who favours hot sunny days and who prefers to wallow in the winter months. Debate ensued on the comforts of casseroles and roast dinners versus the pure pleasures of fresh seafood and salads (here at Dish everything ends up being about food). But the one thing the whole team could agree on was the absolute joy of spring – these transition months bring with them a whole new raft of flavours that speak to both…

Weekly e-news Online editor India Essuah keeps you up to date with recipe inspiration, tips, stories, events reviews and amazing competitions. Ensure you’re the first to hear the news by visiting dish.co.nz/newsletter A WELL-FED NEWSFEED Joining us on our Facebook page is the best way to keep track of our new Friday Baking recipes, dinner ideas and giveaways. It’s also the simplest way to share them with friends. Click “Like” on our profile and watch as tempting food appears in your newsfeed, day after day, after day… Green Mondays Every week, food writer Kelly Gibney shares a recipe that’s packed with not only as much flavour as possible, but fresh, wholesome ingredients too. Find her collection on our homepage. LAST NIGHT’S DINNER Stay in the know with our restaurant reviews…

A mug of gumboot, or builder’s, tea, with a bikkie for dunking, or a nibble on a cucumber sandwich and a protruding pinky on a delicate floral cup – these are two enduring images associated with tea in New Zealand. While we still love both of these notions, something’s afoot: tea’s reputation is starting to rival coffee’s in the urbane fashion stakes. It’s an exciting development – especially as its roots are so embedded in wellbeing. Tea’s antioxidant and restorative properties are well known, not to mention the herbal concoctions, which aim to target everything from insomnia to skin conditions. But as well as the health angle, the reason tea is perhaps becoming so enticing for us here is because the varieties and ways to use it are as endless…

There’s no better way to test the popularity of a food item than to treble its price and see if people still buy it. Avocados, so plentiful in the summer of 2014–15, became hard to find towards the end of last year and the quantity never really picked up through summer. The price did, though – $5.95 for an avocado. Like many people, I decided to bide my time until they were plentiful again and prices returned to normal. What caused the short supply? Like some other fruit trees, avocado trees follow an abundant crop with a lighter one. Theories abound why this happens but it is most likely because our climate is not warm enough to sustain a large annual crop. The current picking season, which runs from mid-August…

BURSTING WITH PRIDE… Budburst is New Zealand’s first natural wine and food festival – the brainchild of a group of wine distributors, restaurateurs, sommeliers, retailers, writers and winemakers who felt it was high time for an exchange of ideas and raising awareness about what “natural wine” actually is. Held in Wellington on Sunday 13 November at the Prefab Cafe & Hall on Jessie Street, the full-day, crowd-funded festival includes local food, live music, mini educational sessions and a bar serving natural wine, beer and cider by the glass. Natural wine has been growing steadily here for nearly a decade; not only are Kiwi enthusiasts collecting natural wines from around the world, but a natural winemaking community has emerged from the organic winegrowing establishment. Budburst is an opportunity to explore the…

Farro Risotto, Roasted Tomatoes, Broad Beans and Mozzarella Whole grains are readily available at most supermarkets these days and can be used in myriad recipes. Packed full of goodness, this risotto has a much more toothsome end result than a regular rice risotto. 1 punnet cherry tomatoes 2 tablespoons olive oil 1 leek, thinly sliced 2 cloves garlic, crushed 1 teaspoon fennel seeds 2 teaspoons dried tarragon 1 ½ cups farro, rinsed and drained ½ cup white wine 3 cups chicken or vegetable stock ¼ cup cream good handful parsley, chopped 2 cups frozen broad beans, blanched and peeled 1 large ball fresh mozzarella in whey, drained sea salt and ground pepper Preheat the oven to 180°C fan bake. Put the tomatoes on a lined baking tray and roast until…

Sterilising jars Sterilising jars is a vital part of the pickling process and can be done very easily. Simply wash the jars in hot soapy water, rinse well, then place in a cold oven. Heat the oven to 100°C – once this heat has been reached, leave jars inside the oven until they have completely dried. Remove carefully. To sterilise lids, place them in a large pot of boiling water for 5–7 minutes. Remove and wipe with a clean paper towel, ensuring they are completely dry. Packing jars Once jars are sterilised and cooled, vegetables can be carefully packed in. The aim is to get as many vegetables in the jars as possible – without damaging them. You should be able to fill the jars with liquid to just below…

1 Pea, Bacon and Mint Soup Complement the salty tang of the bacon in this lifted, lightly herbed soup, with the subtle nashi, apple and pear flavours in the delightful Blackenbrook Nelson Pinot Gris 2016 ($24.50). It’s brand new, crisp, light and juicy enough to be the perfect match for this soup. Buy from blackenbrook.co.nz. 2 Maple-glazed Salmon Skewers with Fennel and Orange Salad Chardonnay is always going to be my first choice for salmon, but it’s really important, due to the sweet richness of the maple glaze and the buttery texture of the salmon, that you choose a zesty, citrusforward, tangy wine. That’s why the organic, biodynamically certified Richmond Plains Nelson Chardonnay 2015 ($25) is perfect here. Buy from organicwines.co.nz. 3 Spanish Butter Bean Stew with Mussels I don’t…

ON THE BOIL Not only is tea having quite a time of it in the limelight lately, its implements, from kettles to cups and all in between, bring a whole new level of lovely to the kitchen and table. Desert days Let Citta’s Palm Springs-inspired collection transport you to the modernist glamour of Hollywood’s ’50s playground and the dusty tones of the wilderness. cittadesign.com PARTY PICK Throwing a soirée but not keen on the dishes? Look the part without the clean-up. Liberty Betsy Party Straws Meri Meri, $14, Liberty Betsy Plates Meri Meri (small), $11. Available from collected.co.nz NEW ZEALAND IN A BOTTLE Aotea Tonics are a culmination of traditional Māori herbal remedies and now contain even more goodness to nourish the body. Choose from four flavours: Kawakawa, to soothe…

Milk. Made. BY NICK HADDOW Say cheese and we here at Dish always smile. So we were grinning from ear to ear when this gem of a book made its way to our desks. Milk. Made. is “a book about cheese. How to choose, serve it and eat it”. Its author, Nick Haddow, is the founder of Brun Island Cheese in Australia so he knows a thing or two about all things made of milk. There is information galore in here; from a breakdown of what is in milk, a look at the animals it comes from, chapters on butter and yoghurt, then everything you need to know and what equipment is essential if you want to give cheesemaking a go yourself, including fromage blanc, ricotta, paneer, feta and even…

HOW TO SUBSCRIBE: Online dish.co.nz/subs Freephone 0800 782 347 International calls +64 9 966 0999 Fax +64 9 358 0786 Email support@tangiblemedia.co.nz Postal Dish Magazine Subscriptions, Freepost 194041, PO Box 77027, Mt Albert, Auckland 1350, NZ Buy a 12-month print subscription to Dish and you’ll be in the draw to WIN a Kenwood Cooking Chef, worth $2299.99 With great functional attachments and eight mixing speeds, the Kenwood Cooking Chef is a one-stop kitchen multi-tasker that can handle almost every cooking challenge in the kitchen. The induction cooking system is safe, clean and energy efficient and allows you to take your cooking creativity to another level, achieving professional results every time. From perfect choux pastry and creamy risottos to Italian meringues, the Kenwood Cooking Chef makes light work of tricky dishes…

Good food brings people together. Taking time to plan a menu, prepare each dish and create a beautiful setting – whether it’s for a special occasion or to make the most of a meal with those you love – is at the heart of entertaining. Città and Fisher & Paykel brought this social kitchen philosophy to life at a mid-winter feast in the Sapphire Room at Auckland’s Ponsonby Central. Using Fisher & Paykel appliances – including induction and gas cooktops – chef and food writer Sam Mannering demonstrated how to prepare flavoursome dishes, from simple canapés to a sensational main of Pork Belly with Fennel Bulb, Swiss Chard, Bortolli Beans and Chilli, with Gremolata and White Anchovy. The setting was one of casual glamour, with the team from Città using…

A MESSAGE FROM OUR WINNER A word from our winning winemaker Matt Dicey from Mt Difficulty, who was in Peru at the time of writing: “We’ve been making pinot gris for the past 15 years but initially we were quite focused on engaging texture, while retaining aromatics. With the Roaring Meg Pinot Gris we changed our focus a little to really try to emphasise the aromatic intensity that we can achieve in Central Otago. One of the key benefits of our cooler climate is the ability to let pinot gris hang and achieve aroma and flavour ripeness. Pinot gris typically does this reasonably late, meaning slightly higher alcohols. To counter this we leave a little residual sugar, which helps to control the higher alcohol and also leaves a little mid-palate…

Puy Lentil Chicken Salad with Apple and Hazelnuts Puy lentils are my go-to base for a range of salads. This one’s topped with tender chicken, juicy slices of apple and crunchy hazelnuts with a tangy mustard dressing. 4 single chicken breasts, skin on 2 teaspoons caraway seeds oil and butter, for cooking 1 cup puy lentils, cooked 2 cos lettuces, cut into wedges through the stem 1–2 braeburn apples, quartered, cored and thinly sliced 400 grams assorted greens – choose one or a selection of green beans, snow peas and sugar snaps, blanched ⅓ cup roasted hazelnuts, roughly chopped Dressing 4 tablespoons mayonnaise 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1 clove garlic, crushed sea salt and ground pepper Dressing: Whisk all the ingredients…

Cauliflower and Chickpea Vege Balls with Parsley and Coriander Pesto My sister declared these the best things I have ever made, and given how often I cook that is really saying something – even noncauliflower lovers adore them. Ideal for a lazy weekend brunch, light lunch or dinner. 2 tablespoons olive oil ¼ cauliflower, finely chopped 1 large stick celery, finely chopped ½ onion, finely chopped 1 tablespoon curry powder 1 teaspoon ground cumin 1 teaspoon ground turmeric 390-gram tin chickpeas, drained 3 pieces toast bread, crusts removed, whizzed in the food processor 1 egg ½ cup chopped walnuts ⅓ cup currants rice bran or light olive oil spray Pesto 1 cup parsley, roughly chopped 1 cup coriander, roughly chopped ⅓ cup grated parmesan ⅓ cup olive oil 1 small…

Rhubarb and Coconut Spiced Streusel Cake This is a lovely moist cake packed with pieces of tart rhubarb and topped with a spiced crumble. Cake 4 stalks red rhubarb, sliced 1cm thick pieces (2½ cups) ¼ cup caster sugar ¾ cup desiccated coconut ¾ cup caster sugar 1 teaspoon ground ginger finely grated zest and juice 1 large orange 3 large eggs, size 7 175 grams butter, very soft but not melted 1¼ cups plain flour 2 teaspoons baking powder Spiced streusel topping ¼ cup plain flour ¼ cup brown sugar 1 teaspoon ground ginger ½ teaspoon ground cinnamon 45 grams butter, diced To serve ½ cup thick plain yoghurt ½ cup sour cream icing sugar, for dusting Grease a 22cm springform cake tin and line fully with baking paper.…

What’s for tea? At recipes.co.nz you’ll find meal inspiration for any occasion the whole family will love. Whether it’s a quick mid-week meal or an impressive roast with all the trimmings, you’ll find it here. There are also plenty of tips on meat cuts, cooking times and nutrition. Happy cooking! IN A SPIN Kenwood has launched its first electric spiralizer (FGP204WG). From courgettes and cucumbers to pears and potatoes, the Kenwood Spiralizer can turn a wide range of vegetables, and even hard fruits, into a variety of spirals, noodles and ribbons. It’s the perfect tool for clean, delicious, creative cooking. With the choice of the pappardelle cutting cone to create thick ribbons, the linguine to create thin vegetable-style noodles, and the tagliatelle to create crunchy vegetable spirals, the Kenwood Spiralizer…

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: A fan-forced oven unless otherwise specified Large eggs (No.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) USEFUL INGREDIENT EQUIVALENTS Breadcrumbs 1 cup fresh = 50 grams 1 cup dried = 115 grams Butter 1 (American) stick = 100 grams 1 cup = 225 grams 2 tablespoons = 30 grams Cheese…

My family and I are big fans of the Lewis Road Creamery products. When it comes to milk I choose theirs every time. Firstly, it’s flavour. The taste is luscious and rich and reminds me of dairy when I was a kid (the days of glass bottles). I also value all the information I get from the packaging. Whether it’s organic, or premium non-organic during the winter months, I feel good knowing there is that transparency. I really applaud Lewis Road Creamery’s permeate-free stance. This by-product is an unnecessary filler lowering the purity of milk and it’s found in many other brands on the market, most of which you’d never know because there isn’t labelling about such things. With Lewis Road Premium Milk, I know there is just milk in…

VISIT Gemmayze St, St Kevin’s Arcade, 183 K’ Rd, Auckland Luck seems to have played a large part in the opening of Lebanese restaurant Gemmayze St. According to chef Samir Allen’s brother, Nat, it’s a common theme in his brother’s life. “Samir has this weird timing thing where everything just comes together for him, like a bouquet of flowers,” he says, to which Samir and their mother Liane Farry, who runs the front of house at the restaurant, erupt in laughter. A year or two previously, Samir had been living downstairs from St Kevin’s Arcade while working at fine-dining restaurant The Grove and studying hospitality at AUT. “I used to sit at what was then Alleluya cafe on my day off and look at this space [where Gemmayze St is…

Celebrate life – that’s what Kathy Tsaples new cookbook Sweet Greek Life: My Shared Table aims to do. Cancer-free now, and past the five-year mark, Kathy has many reasons to count her blessings. She says, “I can’t think of a better way to celebrate than cooking for family and friends”. This, her second cookbook, is a “bit of me and where I am in life”. Filled with her interpretations of Greek cuisine, along with more traditional offerings, it would seem Kathy is in a very good place. Her Sweet Greek shop in Melbourne’s Prahran markets is a dream come true for this passionate food-lover. It was an opportunity that came up right at the end of her cancer treatment and initially she cooked all the food at home, taking it…

YVONNE LORKIN (Dish drinks writer) JO GEAR (Winemaker NZ Wine Society) CAMERON DOUGLAS MS (Senior Lecturer AUT and Master Sommelier) MEG ABBOTT-WALKER (Wine consultant) RATING SYSTEM: GOLD ★★★★★ Superb. Strongly recommended. SILVER ★★★★ A cut above the rest in quality. BRONZE ★★★ A good-quality crowd pleaser. BEST BUY status is given to wines which achieved Silver medal or higher, yet retail for under $20 (NB: All wines are judged blind and the scores of judges for their own wines cannot exceed those of other judges.) Look for the Dish Tasting Panel selection sticker, which can be worn by our top wines. With thanks to Janet Blackman from the Professional Wine Studies Department and the AUT School of Hospitality and Tourism. For more on the programmes in hospitality, food and beverage,…

LEMON MASCARPONE SORBET, LIME CURD, STREUSEL, LEMON GRANITE Matched with Brown Brothers Patricia Noble Riesling 2013 “The Patricia Noble Riesling is like liquid gold in a glass. Named after my grandmother, Patricia, the wine encapsulates her qualities – gorgeous and golden, luscious and sweet, but with a wonderful streak of acidity that provides further complexity! It’s a perfect match with this delicious dessert as the acidity of the wine and the citrus go hand in hand. Dine with Dish was a wonderful opportunity to meet fabulous people who love Australian wine and enjoy superb dishes from Botswana Butchery.” Caroline Brown ROAST VENISON, LABNEH, DATE SYRUP, GINGER PUREE, BLACKBERRY, CACAO NIB CRUMBLE Matched with Taylors The Pioneer Syrah 2012 “The Pioneer is an exceptional Clare Valley shiraz. It's a powerful, elegant…

Breakfast Salad with Haloumi and Black Quinoa (vg, gf) I feel great when I have a salad like this for breakfast. Use my recipe as a framework and add your own additions if you wish. Leftover roast vegetables would be great, as would some crispy bacon or prosciutto. 1 cup black quinoa (you could use white quinoa) 2 cups vegetable or chicken stock 4 free-range eggs (can be increased to 2 eggs per person) 150 grams baby kale leaves, rocket or mixed greens extra-virgin olive oil, for drizzling 1 avocado, cut into slices 3 radishes, cut into wafer thin slices sauerkraut, allow about ¼ cup per person (I used the Be Nourished brand) 200 grams haloumi cheese oil for frying 1 lemon, cut into wedges ground black pepper To garnish:…

Despite their seemingly trendy renaissance of late, pickles really are a timeless culinary treasure. Whether they’re tucked into a sandwich, dotted over a salad, embellishing a cheeseboard, folded into buttery bread or simply eaten straight from the jar – they provide flavour, depth and life. Pickling is also a fantastic way of using up any old vegetables that may be lolling around the vegetable bins or gracing the back of the pantry. Chilli and Fennel Pickle Crunchy, fresh and delicately spicy, this quick pickle is gorgeous served in a salad topped with creamy burrata or as an accompaniment to fish dishes. 2 cups white wine vinegar ½ cup water 2 tablespoons sugar 1 tablespoon sea salt 1 fresh red chilli, thinly sliced 2 large heads of fennel, thinly sliced Bring…

Puffed Quinoa and Cashew Pork Schnitzel with Parsnip and Tahini Mash Pork schnitzel is always a favourite and this delicious topping with puffed quinoa is much lighter than traditional breadcrumb. Mash 800 grams parsnips, peeled and core removed 2 cloves garlic, crushed ¼ cup almond milk or regular milk ¼ cup cream 2 tablespoons tahini sea salt and ground pepper Crumb ½ cup roasted cashew nuts, finely ground ½ cup puffed quinoa 1 tablespoon sesame seeds 1 tablespoon chopped thyme leaves 2 teaspoons chia seeds sea salt and ground pepper To cook 2 eggs, lightly beaten 500 grams pork fillet olive oil and butter, for cooking sprigs of fresh thyme, optional Mash: Roughly chop the parsnips and cook in boiling salted water until tender. Drain well then tip back into…

Pea, Bacon and Mint Soup Spring has arrived but the nights can still be a little chilly. This light but filling soup is the perfect mid-season dinner especially with a couple of crispy bacon sandwiches. 2 tablespoons olive oil 150 grams bacon, coarsely chopped 1 large leek, thinly sliced 1 medium agria potato, (about 250 grams) peeled and thinly sliced 2 cloves garlic, crushed 1 teaspoon ground cumin 500 grams frozen peas 4 cups chicken stock sea salt and ground pepper To serve small handful fresh mint, chopped, plus extra for garnish sour cream wasabi paste Heat the oil in a large saucepan and add the bacon, leek, potato, garlic and cumin. Cook for 10 minutes or until the potato is soft, stirring frequently (add a splash of water as…

Let me tell you about the Portuguese and fish. In this nation, hitched along Europe’s western edge, fish are everywhere. They’re underfoot, incorporated into the design of Portugal’s distinctive mosiac pavements. They’re above your head, painted on to glazed azulejos tiles and coiled around stone columns in gloomy Gothic cathedrals. They’re celebrated in small-town museums, with popular folk songs and at festivals like Lisbon’s Feast of St Anthony, an annual bacchanal of drinking, dancing… and sardine eating. The festival officially memorialises the local-born saint who, legend has it, preached the gospel to shoals of awe-struck fish. But mostly, it’s an excuse to eat. Alfama, the city’s oldest neighbourhood, is transformed into an all-night barbecue block party, the narrow streets lined with grills cranking out seemingly endless servings of charred sardines,…