Innholdsfortegnelse for Issue 78 June/July 2018 i Dish

Perhaps Anthony Bourdain put it best when he said, “Travel isn’t always pretty. It isn’t always comfortable. Sometimes it hurts, it even breaks your heart. The journey changes you; it should change you. It leaves marks on your memory, on your consciousness, on your heart and on your body. You take something with you. Hopefully, you leave something good behind.” For the Dish team, to travel is to taste. Our desire to see the world goes hand in hand with a yearn to savour, sip and sample something entirely new, something exotic, often found well outside the parameters of that which is comfortable. Our June/July issue is testament to this; a labour of love to our favourite flavours from faraway lands. We hope you find fresh, foodie inspiration leafing through…

JUNE Friday 1st–24th WINTER F.A.W.C!, HAWKE’S BAY There’s no better place to be this winter than the sunny Hawke’s Bay, with the Food and Wine Classic scheduled to return for another spectacular season. Enjoy more than 60 dedicated food and wine events, spanning across four delicious weekends. To secure your tickets or view the event schedule, see fawc.co.nz. Friday 8th ONE NIGHT IN FRANCE, AUCKLAND Say “bon appetit” to New Zealand’s largest French dinner. Boasting five courses, four tables, 650 guests and the colours of vive la France, this fun-filled event celebrates all things French, from the food and wine to the music and festivities. Now in its second year, this standalone dinner is bound to sell out, so get in quick to secure your seats. For more, see iticket.co.nz.…

In today’s modern kitchen, home cooks are increasingly enjoying global cuisines, which means using a range of cooking styles and therefore differing cooktop needs. Fisher & Paykel have made it possible to choose any combination of mix and match cooktops next to one another for a bespoke cooking solution, meaning nothing’s off the table. Attached to the lick of a flame? But love the safety of induction heat? You don’t have to decide between them. Fisher & Paykel’s Gas on Glass and Touch&Slide induction cooktops can be mixed and matched and placed side by side so you get the benefits of both of these cooking styles. For the savvy smaller household, a slim, 30cm model, opens up a world of possibilities. At the other end of the scale, if you’re…

I think meltingly tender meat cooked in a flavourful sauce is the essence of winter comfort food. I’ve used short ribs for this recipe as I love the richness of the meat – there’s plenty of fat and it helps the meat to become really flavourful and tender as it cooks. I’m a big fan of Malaysian food and beef rendang is always a winner – I love the complexity and depth of flavour from all the spices. There’s a bit of prep work, but the results are well worth it. Beef Rendang For the beef 1 cinnamon stick3 cloves2 star anise3 cardamom pods2 kilograms beef short ribs4 tablespoons canola or vegetable oil1 onion, chopped10 cloves garlic, smashed50 grams ginger, peeled, coarsely chopped2 sticks lemongrass, pounded2 litres beef stock or…

If you feel like your head is on fire and you can’t cope with the mounting heat, it pays to know that water, beer or wine will not help lessen the burning sensation, but yoghurt offers an immediate cooling sensation, and sugar can help neutralise it. If you are eating spicy Indian food, a yoghurt-based sambal (small side dish) or a lassi (yoghurt drink) are essential table companions. If you have made a dish that is too hot to enjoy, sweetening it with sugar will lessen the heat, as will adding sour cream or some other dairy product. When eating Thai food, sweet watery items like watermelon can help, as can sliced mango, or iceberg lettuce and cucumber.…

Crunchy Fried Tofu with Sweet Chilli and Ginger Sauce This crunchy fried tofu is great when entertaining. The sweet chilli sauce can be made in advance but the tofu is best served immediately after being fried. Crunchy Fried Tofu ½ cup flour3 eggs, whisked1 cup panko breadcrumbs275 grams firm tofu, cut into 3cm cubesfresh sliced red chilli, toastedsesame seeds and steamedAsian greens, to serve Sweet Chilli Sauce ½ cup white sugar¼ cup water4 red chillies, finely chopped1 thumb ginger, minced3 cloves garlic, minced3 tablespoons rice vinegar1 tablespoon soy sauce Crunchy Fried Tofu: Place the flour, whisked egg and panko crumbs in three separate bowls. Dip the tofu into the flour, then into the egg and then roll in panko crumbs. Heat 5cm of oil in a deep saucepan until it…

Tamari Salmon with Buckwheat Soba Salad I could eat this dish just about every day. It’s beautifully balanced and nutritious. Make the effort to find 100 per cent buckwheat soba noodles (otherwise it won’t be gluten-free). 200 grams 100% buckwheat soba noodles2 x 200-grams de-boned salmon fillets1 medium carrot, peeled and grated (ideally using a julienne peeler)1 medium red capsicum, thinly sliced5 large leaves kale, stem removed and thinly sliced½ cup frozen edamame beans1 spring onion, thinly sliced Marinade 2 tablespoons soy sauce1 teaspoon finely grated fresh ginger1 teaspoon sugar1 tablespoon sriracha sauce Dressing 1 tablespoon white miso paste1 teaspoon finely grated fresh ginger2 tablespoons light olive oil1 teaspoon sugar1 teaspoon rice wine vinegar To serve chopped spring onions, sesame seeds, thinly sliced radishCook the buckwheat noodles according to the…

Korean Lamb and Red Kraut Tacos Tacos don’t have to always be Mexican. This Asian-inspired version is super tasty and the red kraut or kimchi adds a lovely tartness to balance the flavours. Lamb 400 grams lamb tenderloins or fillets, thinly sliced on the diagonal, against the grain3 tablespoons gochujang (Korean chilli paste)2 teaspoons white (shiro) miso paste2 cloves garlic, crushed1 tablespoons grated fresh ginger1 tablespoon lemon juice To assemble vegetable oil8 large soft flour tacos1 cup mayonnaise2 cups red kraut or kimchi2 cups purchased coleslawsliced avocado, fresh coriander and chopped roasted peanuts Lamb: Combine all the ingredients, except the lamb, in a bowl. Take out 1 tablespoon and set aside for serving. Add the sliced lamb and turn until the pieces are well coated. Set aside. To assemble: Lightly…

YVONNE LORKIN Dish drinks writer and highly experienced beer, wine and cider judge SHANE MORLEY Master brewer at Steam Brewing Co MARTIN BRIDGES, Beer expert, beer judge and longtime member of SOBA, the Society Of Beer Advocates CARLOS DE LA BARRA Co-founder and brewer for Outlier Cartel RATING SYSTEM: GOLD Superb. Strongly recommended. SILVER A cut above the rest in quality. BRONZE A good-quality crowd pleaser. (NB: All beers are judged blind under competition conditions. 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 beers. 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…

No-one’s quite sure how long the adobo guy has been there. The vendors in the tiny Manila alleyway think it’s 40, maybe 50 years. This morning, as he has every morning, the elderly man with the milky eyes rose early, marinated great slabs of pork in vinegar, soy sauce and bay leaves and slipped them into a hot oven, until the meltingly soft meat glistened in its dark, fragrant duvet. This is adobo, the nearest the Philippines comes to a national dish. It’s a hot, fatty mess, but taste, not appearance, is king in this cluster of 7000+ islands. You’re never far from a bowl of heaped white rice and adobo here (the standard recipe involves pork or chicken but pretty much anything can be adobo’d – squid, beef, shrimp,…

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…

WELL TRAVELLED Embrace old-world eclecticism with sourced treasures from faraway lands. Accent your favourite spaces with plush velvet furnishings in monarchical hues of forest green, regal teal and dusty rose. LAKSA LOVE Serving fresh, hawker-style cuisine alongside a selection of signature dishes by head chef Panthep ‘Pan’ Sae Sue, SkyCity’s Spice Alley boasts fusion flavours from South East Asia and beyond. Chef Pan describes his style as “uncomplicated, full of flavour, love and passion.” Come for the Tom Yum and stick around for the Thai cocktails. skycityauckland.co.nz Once upon a time in Vienna Drawing inspiration from the Austrian city known for its lavish palaces, cultural buildings and galleries as ornate as the works of art, Citta Design’s Ornamental Collection is just as divine as you might imagine. Hero pieces like…

Hosted by Taylors Wines and Brown Brothers have partnered with the exclusive Euro Bar and Restaurant to take food and wine lovers on a unique, luxury experience. Taylors Wines and Brown Brothers are both members of Australia’s First Families of Wine. Both families share a passion for outstanding wines, a love of winemaking and belief in the innate power of family. The six-course Garden and Paddock to Plate menu will be designed and executed by Euro Bar and Restaurant’s Executive Chef, Gareth Stewart. Each course will be matched with a special selection of Brown Brothers and Taylors Wines. Meet Justin Taylor, third generation family member and Caroline Brown, fourth generation family member, who will guide diners through the food and wine pairings. Taylors Wines call the Clare Valley in South…

She’s an award-winning food writer, journalist, broadcaster and author and flicking through Diana Henry’s lastest cookbook it is easy to see why her followers are so reverential. Her passion for the written word coupled with a knack for creating unfussy yet utterly tempting dishes is inspiring for novice and professional alike. You’ve written many successful cookbooks – what inspired this one? I was visiting Italy for the first time in my early 20s and, at an outdoor restaurant on the last night, the people at the next table didn’t have what I would have considered a regular dessert – instead they were brought a bowl of white peaches and a bottle of cold Moscato. They each halved and pitted their peach, sliced it and dropped the slices into a wine…

All of Fisher & Paykel’s cooking products are designed and engineered from the design centre in Dunedin. Chief designer Lauren Palmer has been with Fisher & Paykel for more than 10 years and is responsible for leading the team of Dunedin-based industrial designers. Understanding the needs of the home cook is crucial. “Our design process revolves around the customer and food – there is such a love of food out there at the moment and people are really getting into cooking as a creative outlet. We love to build a deep understanding of our customers – how often they cook and what sorts of cuisines, how they shop, source and store ingredients, the concept of weekday convenience and weekend gourmet,” Lauren says.…

Contrary to what the title of this column may suggest, Flour and Water is not about making bread. But it is about the concept of using a little to make a lot, as is done with flour and water when combined with salt and the air around us to make sourdough bread – a product which is so much more than the sum of its parts. This column aims to be much more than the sum of its parts too. I hope that by providing a handful of tips and tricks for using more, wasting less and thinking carefully about our resources, we’ll all be able to feel more connected with the what, the how, the when and the why of our food. TO EAT Beetroot greens Our beautiful, earthy…

Dry Fish Curry with Tamarind and Curry Leaves Use a firm-fleshed fish that will hold its shape when cooked. Salmon steaks also work beautifully with the curry leaves and spices. 700 grams fish fillets (I used monkfish)1 lemon2 teaspoons ground turmericsea salt Spice base coconut or vegetable oil, for cooking1 large onion, thinly sliced2 stems curry leaves, plus extra for serving2 teaspoons yellow mustard seeds2 tablespoons grated fresh ginger2 cloves garlic, chopped½ teaspoon ground chilli or more to taste1 tablespoon tamarind concentrate2 tablespoons watergrated palm sugar or caster sugar To serve thinly sliced red onion, lime wedges and coconut yoghurt Cut the fish into serving portions and place on a large plate. Squeeze over the lemon juice and turn to coat. Sprinkle over the turmeric and season with salt. Set…

1 Crunchy Fried Tofu with Chilli and Ginger Sauce Bring a hit of apple and lime to this spicy sensation with the Waimea Nelson Classic Riesling 2016 ($18). It’s ultra-fresh, zingy and has enough natural sweetness to balance out the heat in this dish. Buy from waimeaestates.co.nz. 2 Hand-Pulled Noodles and Cumin Lamb A yummy, dark yeasty brew is what’s needed here. I’m loving the Outlier Cartel Poke the Bear Stout 440ml can ($12.94). Soft chocolate malts, savoury soy and hints of honey make this a monster match with this lamb. Buy from beerjerk.co.nz. 3 Korean Fried Chicken The Brookfields Bergman Hawke’s Bay Chardonnay 2016 ($20) is a wine awash with stonefruit, fresh pineapple, a hint of vanilla, and even a gush of grapefruit. Its deliciously creamy finish makes it…

Fresh Pineapple and Macadamia Frangipane Tarts with Whipped Coconut Cream I always keep pre-rolled puff pastry in the freezer and freeze any leftover frangipane mixture. It’s a quick and easy solution to whipping up a sensational dessert. 1 ripe pineapple2–3 sheets pre-rolled butter puff pastry, thawed*icing sugar, for dustingWhipped Coconut Cream, for serving (see recipe below) Frangipane 50 grams butter,very soft but not melted¼ cup caster sugar1 tablespoon brown sugar½ teaspoon ground mixed spicefinely grated zest 1 orange45 grams ground almonds (almond meal)1 large egg, size 7 Preheat the oven to 200°C fan bake. Frangipane: Stir the butter, both sugars, mixed spice and the zest together until smooth. Beat in the almonds and egg. Chill until firm. Peel the pineapple and cut ½cm-thick circles, then cut out the core. Place…

1 Korean Lamb and Red Kraut Tacos Think pink here with the berrylicious, crisp, juicy Maison Noire Hawke’s Bay Rosé 2017 ($21) because it’s crazy-good with this recipe. The raspberry, white pepper and spice notes pair perfectly with the lamb and the gum-tingling acidity adds to the texture and marathon-like finish. Buy from maisonnoire.nz. 2 Crispy Baked Chicken Wings Luke Nicholas and his team at Epic I’m sure had these wings on their mind when they hatched a plan to brew the Epic Hop Party IPA 500ml ($8.99). Kohatu, Riwaka and Nelson Sauvin hops inject fresh bitterness and citrus snazziness to this classic dish. Buy from finewinedelivery.co.nz. 3 Crispy Rice Flour Crêpes with Caramelised Pork It’s all about the aromatics in this dish, so beg, steal or borrow to get…

1. Sawmill IPA 500ml $8.99Gold Medal Gold Medal TOP OF THE TASTING Bright, clear and boasting a lovely creamy mousse, this outstanding beer had our judges wowed. “Beautifully balanced, with grapefruit pith and tropical complexity, it’s a really pretty beer,” said Yvonne. Martin was impressed with its lemon sherbet and lemon pith characters, while Carlos and Shane both commented on how inviting, invigorating and refreshingly bright and citrussy this brew was. A delicious example. 2. Sawmill American Pale Ale 500ml $8.99 Gold Medal Gorgeous in the glass, with a very persistent, foamy head, this APA showed beautiful, biscuity malts and a tightrope of bitter hops. “It’s a lovely looking beer with really good hop flavours,” noted Martin. Shane expanded on that saying the hops had a Turkish Delight character. It…

2 sheets pre-rolled puff pastryplain flour, for rolling1 egg, beatenraw sugar, for sprinklingicing sugar, for dustingSalted Apple Caramel Sauce, to serve (see recipe below) Filling 6 braeburn apples, peeled, cored and thinly sliced2 tablespoons plain flour1 teaspoon each ground cinnamon and ginger½ teaspoon ground allspice⅓ cup light muscovado sugar Preheat the oven to 180°C. Roll out each sheet of pastry on a lightly floured bench to make it a little thinner and larger. Place one sheet on a flat, lined baking tray and brush the edges with the egg wash. Filling: Combine all the ingredients in a large bowl, tossing the apples so they are well coated. Tip the apples onto the pastry, spreading them evenly and leaving a 2cm border all the way around. Place the second piece of…

MADAME WOO, QUEENSTOWN Executive chef Josh Emett harnesses authentic Asian flavours within a tasty Malaysian hawker menu. When down south a visit to Madam Woo is a must. PRESS HALL, WELLINGTON The capital is home to a swanky new food court. Housing 12 different eateries, Press Hall is bound to make life even tastier for those in the city. WU & YOU, AUCKLAND If the idea of sushi tacos floats your boat, we suggest you get acquainted with Mt Eden’s Wu & You. A welcome addition to the neighbourhood. FUNBUNS, HAWKES BAY Love a good cocktail? Love your bao? Hastings is home to a fun, fusion eatery that combines both. One look at their menu and you’ll be en route to the Bay.…

ARTICHOKE DUMPLING WITH TRUFFLE AND MUSHROOM PUREE, CHILLI AND ALMOND “For the second course, I went with one of our most popular dishes from our a la carte menu, which I rearranged to match with the Wild Grace Sauvignon Blanc. The earthiness of the artichoke and the mushroom purée worked to highlight the wine’s attributes.” SMOKED TUNA STEAK WITH ASPARAGUS, SOY KOMBU BUTTER, MOLTO BLACK VINEGAR “When I first tried the Wild Grace Pinot Noir, the thought of matching it with a tuna steak struck me. It took a good few tries to get it right but the end result was a brilliant match where the lightly cold smoked tuna complemented the wine, and the kombu butter played with the fruitiness and the texture of the wine.”…

Chrissi Robinson knows all too well that charity starts in your own backyard. The passionate Te Puke resident and cafe-owner has carved a career out of rallying around her town and supporting families in need – all the while managing to serve seriously good coffee while she’s at it. SERVING AND DESERVING “We couldn’t believe it, honestly – it came as a total surprise,” says The Daily Cafe trustee, following their Meadow Fresh New Zealand Café of The Year win in Auckland last month. “We’d just won the Best Regional Town category and we were thinking ‘wow, that’s great’ – next minute, there were PR people behind us, shuffling us forward to accept the big prize. It was incredibly humbling.” The focus of Chrissi and her husband, Marty, alongside fellow…

It may be daylight outside, but inside the dimly lit, cosy confines of Satya Chai Lounge on Auckland’s Karangahape Road it could be any time of the day or night. Before owner Sammy Akuthota took over the premises from his parents nine months ago this was the location of one of the family’s five popular Satya restaurants, known for deliciously authentic South Indian cuisine. Gone are the brightly coloured sari fabrics that previously draped from the ceiling and over chairs, replaced with a casual, rustic aesthetic with richly patterned rugs, long wooden bench tables and seats made from crates topped with coffee-sack cushions. The room is bathed in the glow from hanging lamps and candle light. MYSTERY AND INTRIGUE With no signage, and what was a street-facing window now obscured…

For a sweet treat with a twist, you can’t go past this simple recipe for chocolate bark. It is sure to wow, but is also incredibly easy to make – especially if you’re lucky enough to be using an induction cooktop, where the heat control is so precise so you can melt the chocolate directly in the pot without any need for a double boiler. 500 grams good-quality dark chocolate1 teaspoon cardamom, ground1 cup pistachio nuts, roughly chopped1 cup freeze-dried raspberries Break chocolate into chunks and melt in a saucepan over a very low heat, or using a double boiler. When the chocolate is melted, remove from the heat and stir through cardamom, then mix in ¾ cup each of pistachios and raspberries. Reserve the rest of the pistachios and…

1 Dry Fish Curry with Tamarind and Curry Leaves Why not walk on the wild side with the 8 Wired Once Upon A Time in Blenheim Lambic Ale 500ml ($11.58). Fermented wild, with sauvignon blanc grape juice, this is a crazy, tropo-sour sip with a yeasty, toasty note to the finish. Think smoked gooseberries and you’re halfway there. It’s seriously tasty with the sweet-sour of the tamarind too. For stockists near you, email monique@8wired.co.nz. 2 Fragrant Chicken with Lemongrass and Kaffir Lime All this alluringly aromatic lemongrass and kaffir lime calls out for a rich, rumpty, musky white wine with sweetness and spice in all the right places. I love the Waimea Estate Nelson Gewürztraminer 2016 ($23). A liquid potpourri of lavender, white rose, jasmine and musk, this has been…

Katsu Brioche Burgers with Asian Slaw I love this combination of mild curry, crunchy chicken and fresh slaw – total indulgence serve on a decadent brioche burger buns. 450 grams skinless,boneless chicken thighs¾ cup plain flour4 eggs4 cups panko crumbs1 tablespoon garam masala1 tablespoon curry powder½ teaspoon salt¼ cup Japanese mayo1 tablespoon rice vinegar¼ teaspoon sesame oil1 teaspoon caster sugar¼ cabbage, finely sliced2 cups watercress shoots3 spring onions, finely sliced2 tablespoons sesame seeds, toasted¼ cup high smoke-point cooking oil6 brioche burger buns Sesame mayo: 1 cup Japanese mayo1 teaspoon sesame oil1 teaspoon sesame seeds, toasted Gently pound the chicken thighs between 2 sheets of baking paper, so they are slightly flattened. Cut each thigh into 2 pieces. Put the flour in a bowl, whisk the eggs in another and put…

1 Fresh Pineapple and Macadamia Frangipane Tarts I think it’s the softly spiced, musky magic of the Misha’s Vineyard ‘The Cadenza’ Late Harvest Gewürztraminer 2017 ($32) that makes it so good to sip with anything remotely frangipane-flavoured. Hints of anise and lychee lick across the palate too. Buy from mishasvineyard.com. 2 Self-Saucing Pear and Butterscotch Puddings One of my favourite things to pair with butterscotchy anything has to be coffee. Therefore I love that you can buy the Justin Metcalf Cold Brew Espresso Martini in a 300ml bottle ($15.95), making it easy to pour a couple of tangy, coffee-tastic cocktails to enjoy with this punchy pudding. For stockists, email mnrconsultantsnz@gmail.com. 3 Spice Baked Quinoa Custard Soren Eriksen has made a seriously tasty sour ale brewed with blackcurrants and aged in…

SCAPEGRACE GIN BY ANY OTHER NAME… Dan McLaughlin and Mark Neal from Rogue Society were young Kiwi brothers-in-law who had a crack at making a gin in a 19th-century whiskey still discovered in an abandoned shed. It quickly made a name for itself picking up gold medals in London and San Francisco. Then the European Union came calling. But there was a catch. There was already an American beer called “Rogue” for sale in the EU and that meant they’d have to change their name or miss out. “We came up with a word which means the same thing. ‘Scapegrace’ is the 18th-century word for rogue. Since launching Scapegrace two years ago, we are currently trading in around 32 countries and have our sights pretty close to the US, which…