Innholdsfortegnelse for Issue 85 August/September 2019 i Dish

I couldn’t think of a better issue to begin my role as editor of dish than this one – winter doesn’t stand a chance against the line-up we have for you! In a time when Uber Eats and fast food are so obtainable, it is reassuring to see the next generation tying on their aprons and leading the way in Fresh, Fierce Future Foodies (p22). And in Kitchen Close-Up (p18), Amanda and Luke Pierson show us you don’t need loads of space to maintain the kitchen as the central hub of a busy home. When it comes to fortifying body and soul, Food Editor Claire Aldous sets us on the right path with healthy, nourishing servings of porridge, amped up with nuts, fruit and seeds (p70) and a soothing selection…

TAKE A PEW Kick off your shoes, nestle into your favourite chair and curl up for an hour or three with a good book (and a wee dram) on a chilly afternoon. We’re loving these shabby chic vibes; winter comfort at its most stylish. PROPS: Boudoir cushion and Icelandic sheepskin from Alex & Corban; Broste champagne flute and stone wheel on stand (medium) from Indie Home Collective; Minister 3-piece whisky set glass and Short Stories Olann ice bucket from Smith & Caughey; club chair, French brass trolley and floor light from John Stephens & Co. Thomson Two Tone Release whisky; Veuve Clicquot Yellow Label.…

I first had Beef Wellington at Harrods department store in Knightsbridge, London — not a bad place to try such a classic British dish! I was 18 and in London with a sous chef I worked with. I dressed up in a suit and we went off to the prestigious Harrods for a special meal. The Beef Wellington came to the table and was carved right beside me by a waiter dressed in white and wearing white gloves. That Beef Wellington was a show-stopper, and this recipe is too. It is the king of all beef dishes. We serve it each year at Euro’s Melbourne Cup lunch, where it has become a tradition. Beef Wellington is also a complete meal in one, because you have beef fillet which, along with…

Baked Creamed Corn and Bacon Gnocchi A jazzed-up version of mac ’n’ cheese with smoky bacon, corn and fluffy gnocchi, this dish will hit the spot on a cold night. 1 tablespoon olive oil95 grams butter1 red onion, finely diced4 cloves garlic, minced½ teaspoon smoked paprika250 grams smoky streaky bacon, roughly chopped4½ tablespoons plain flour3½ cups milk1 cup creamgarlic, crushed¾ cup chicken stock1 bay leaf⅓ cup grated parmesan1 cup grated cheddar cheese, plus extra for topping700 grams purchased potato gnocchi400 grams tinned corn kernels, drained⅓ cup fresh breadcrumbs (I used sourdough)sea salt and crackedblack pepper2 sprigs fresh thyme, to garnish (optional) Preheat the oven to 200°C. Heat the olive oil and 20 grams of the butter in a large saute pan. Add the onion and garlic and fry over a…

Three-Pepper Cacio e Pepe (v) This is not a traditional cacio e pepe, but the three peppers and hint of garlic make for a nice spicy twist on a Roman classic. If your sauce splits, it’ll still taste delicious so have a glass of wine and plan to have another go next week. 250 grams dried thick spaghetti2 tablespoons extra virgin olive oil1 teaspoon cracked black pepper1 teaspoon ground white pepper1 clove garlic, thinly sliced80 grams pecorino, finely grated½ teaspoon cayenne pepper TO SERVE finely grated pecorinocracked black peppercayenne pepper (optional) Bring a large pot of salted water to the boil over a high heat. Add the dried spaghetti and cook for 1 minute less than packet instructions, until al dente. While the pasta cooks, heat the oil in a…

Walking into the beautiful Pilkingtons restaurant you could be forgiven for thinking the latest Dine With dish event was in fact some kind of party – the buzz in the room wasn’t only due to the Wither Hills Cellar Collection Frivoli being handed around, it was as much to do with many of the guests being regular attendees, along with the newcomers excited to join in the fun. The canapes prepared by chef Dreyfus D’Mello and his team in the kitchen set the tone for a wonderful menu ahead, with duck liver parfait, smoked salmon on flax seed crackers and the outstanding eggplant crisps topped with parmesan crème. Before long we had taken our seats and I had the opportunity to welcome everyone as my first official duty as dish…

LONELY PLANET’S GLOBAL DISTILLERY TOUR $32.99 Lonely Planet has done it again with Global Distillery Tour, the perfect travel guide for the adventurous, erm, spirit. Liquor aficionados can blend their devotion to a dram with their love of travel thanks to this comprehensive tour of bars, cocktail bars and distilleries across 33 countries. Learn how to order your spirit in the local lingo, what to eat with it, and what to be wary of. There’s a mix of history and culture too, with must-visit markets, museums, castles and more. New Zealand gets a look-in with mention of Cardrona Distillery, and Marlborough’s Lighthouse Gin, among others. Bon voyage and chin chin… GREENFEAST – SPRING, SUMMER Nigel Slater, HarperCollins, $50 Simplicity. Freshness. Nigel Slater. Mix well and what you have is a…

TAKE IT SLOW Winter is the time to slow down and curl up by a fire with a good book. Winter cooking is much the same … low and slow for warming and nourishing comfort food. What better time to try the Greenlea Butcher Shop for all those excellent slow cooked cuts like brisket, short ribs and beef cheek? We deliver our premium export quality beef, lamb and venison direct to your door. Give us a try, and we promise you’ll never buy your meat anywhere else! greenleabutcher.co.nz. BOLD AND LUSCIOUS A PERFECT MATCH FOR A SIMPLE CHICKEN SALAD WITH A FRESH MIX OF ROCKET, BRIE, WALNUTS AND GRILLED PEACH PIECES. AN EXPRESSION OF BOLD FRENCH OAK WITH A RICH CREAMY, NUTTINESS ALL WRAPPED AROUND A VIBRANT CORE OF RIPE,…

@clairealdous @thenextmeal @thehungrycook Claire Aldous Food editor, Claire is the mastermind behind recipes enjoyed by thousands of readers for over fifteen years, having been with dish since the very first issue. With a vast knowledge of ingredients and techniques her constant innovation and imagination are an invaluable source of inspiration. Always generous and welcoming she focusses on creating recipes that are neither fussy nor overly fancy, producing delicious dishes that delight her guests and fill the kitchen with gorgeous aromas. “My favourite night of the week? Sunday. Having family and friends over for a casual, delicious dinner, usually followed by an indulgent dessert, encapsulates everything I love about cooking.” Olivia Galletly Olivia is a passionate and uber-talented home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good…

Watching 10-year-olds on Junior MasterChef julienning like a pro and wielding a sauté pan almost as big as they are, well, it’s pretty cute. But aside from the adorable Insta opportunities, nurturing a love of cooking in our kids is more urgent than ever. Because it seems that when it comes to kitchen skills, Kiwi adults are letting the side down. Our appetite for all things culinary may appear to be insatiable – MasterChef, MKR, TV bake-offs by the dozen, cookbooks flying off shelves like hot cakes – but new research done on behalf of Uber found only half of Kiwis cook at home daily, and only 59 per cent enjoy cooking, with dinner being the most dreaded meal. The reason this matters? Because it’s hurting the nation’s health. Massey…

This time last year the first of these Flour & Water columns was published. Since then, there have been crispy broccoli leaves, pickled peaches, bread rescue, therapy for sad celery and a few bits and bobs around how we can do more for our environment from our own kitchens. It’s pretty hard to feel like we can make a difference with these little actions, and there’s certainly much more that we can all be doing, but I hope this column has given you an idea or two about a habit you might make (or break) with your own cooking and eating, and has maybe spurred you to think of some new ideas. If you have, I’d love to hear them; please email info@dish.co.nz with the subject line ‘Flour and Water’.…

“For luscious, meltingly tender shanks, cook these the day before then reheat before serving” Cheat’s Cassoulet with Pork, Duck and Sausage This is deceptively easy to make, but incredibly rich and decadent for an indulgent dinner with friends. I like to serve it with steamed or blanched green veges. 2 tablespoons olive oil800 grams skinless, bonelesspork shoulder, cut into4cm pieces120 grams pancetta, sliced1 brown onion, finely chopped1 large carrot, finely chopped1 stick celery, finely chopped4 sprigs thyme½ teaspoon chilli flakes4 cloves garlic, crushed1 bay leaf5 cups chicken stock400 grams tomato passata2 x 390-gram tins cannellinibeans, drained4 confit duck legs8 good-quality pork sausages200 grams sourdough, crusts removed, roughly chopped½ cup curly leaf parsley1 tablespoon reservedduck fat2 cloves garlic1 teaspoon sea salt Add the pancetta to the pot and cook for 5…

Tequila, Chilli and Lime Chicken Wings Spice up your life with a pile of fiery chicken wings matched with the smooth kick of Jose Cuervo Tequila on ice. 1 kilogram chicken wings4 garlic cloves, minced finely grated zest and juice 1 lime2 tablespoons Jose Cuervo tequila2 tablespoons honey2 tablespoons olive oil1 tablespoon chopped chipotle chillies in adobo sauce1 teaspoon ground cumin1 teaspoon dried oregano½ teaspoon table salt½ teaspoon cracked pepper TO SERVE 1 red chilli, thinly sliced (optional) handful fresh coriander leaves lime wedges Place chicken wings in a large non-metallic bowl. Add the remaining ingredients, combine and cover. Refrigerate for 6 hours or overnight. You will need to line a baking tray with baking paper. Preheat the oven to 190°C. Place the chicken wings on the prepared baking tray…

Polenta and Rosemary Cake with Honey and Bay Leaf Syrup (gf) I love to come up with a cake that offers a slightly different flavour and texture profile. This one fulfils all the criteria and is a lovely balance between sweet and savoury. A big hit with the dish team. 150 grams instant polenta200 grams caster sugar2 teaspoons very finely chopped fresh rosemaryzest 2 lemons and 1 orange (use the juice for the syrup)100 grams ground almonds100 grams gluten-free plain flour2 teaspoons baking powder2 teaspoons whole aniseed, toasted1 teaspoon sea salt3 large eggs, size 7200ml olive oil (use a light, fruity oil or use 100ml olive oil and 100ml neutral oil) TO FINISH Honey and Bay Leaf Syrup (see recipe right) You will need a 20cm springform cake tin, lightly…

Chardonnay. We are unashamed fans of this great grape here at dish. We absolutely love the stuff and we’ll argue ‘til we’re blue in the face that it’s one of the wonders of the wine world and quite the most delicious drink for any occasion. In fact, a strategically timed glass or three has steered our office calmly through many a crushing deadline and, let’s be honest, when you’re so stretched for time that all you can manage to serve for dinner is a cooked chook and coleslaw from the supermarket – who’re you gonna pour? Chardonnay of course. No matter what end of the spectrum, whether it’s lean, dry, delicate and mineral-driven or exotically rich, creamy, toasty and tropical, there’s a chardonnay for everyone. It’s a tough job being…

PRIZE VALUED AT $1280 Buy a 12-month print subscription to dish and you’ll be in to WIN…….. An eight-course seafood degustation menu for four people with champagne and wine matches included, at Harbourside Ocean Bar Grill’s igloo in Auckland’s iconic ferry building Award-winning Harbourside Ocean Bar Grill takes full advantage of the connection between Auckland’s stellar seafood offerings, and their panoramic harbour views. Known for their innovative multi-course meals, Harbourside has stepped it up a notch with their latest innovation, Dining Under the Stars in an igloo. This see-through structure sits on the restaurant’s waterfront verandah, awaiting seafood enthusiasts to devour an expertly crafted degustation menu in an igloosive environment. A deliciously unique dining experience. Magazine 1 year = 6 issues from $42.50 Magazine & Digital 1 year from $64…

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 . . . . . . .…

Elemental Feast JULY 1 – 31 AUCKLAND As part of the Elemental AKL festival, Auckland eateries will create a feature dish or menu inspired by the elements. heartofthecity.co.nz Craft’d Wine & Spirits Festival JULY 21 AUCKLAND The best in the boutique vino and spirit biz, hosting masterclass sessions for the wine connoisseurs among us. craftd.global Clicquot in the Snow AUGUST 1 – 4 QUEENSTOWN We’ll be walking in a winter wonderland, Veuve Clicquot in hand. It’s not one to miss. clicquotinthesnow.co.nz Visa Wellington on a Plate AUGUST 1 – 31 WELLINGTON A festival featuring everything from masterclasses to food- and wine-themed pop-ups. visawoap.com Edible Fashion Awards AUGUST 9 – 10 HAWKE’S BAY This wearable art event celebrates the Bay’s quality produce and creative spirit. ediblefashionawards.co.nz Beervana AUGUST 9 – 10…

Little Biddy was quite a woman. Small, courageous, pioneering – and the embodiment of West Coast spirit. Which pretty much describes the distillery responsible for the gin bearing her name. We wouldn’t normally start a business profile with a history lesson… but trust us, this is key to explaining how and why Reefton Distilling Co. does what it does. Bridget ‘Little Biddy’ Goodwin migrated from Ireland to New Zealand’s rugged West Coast in the 1860s. Life was tough, but she was tougher. This pipe-smoking, pickaxe-wielding, gin-toting, 4f tall rebel with a don’t-messwith- me demeanour prospected for gold – and more than a century and a half later, she and her ilk continue to inspire the team at Reefton Distilling Co., in the town of the same name. “The story of…

Hot and Sour Broth with Chilli Beef A light broth infused with aromatic herbs, this is also great with seared salmon as an alternative to the beef. 6 cups vegetable stock2 double kaffir lime leaves, sliced4cm piece fresh ginger, thinly sliced with skin on1 cinnamon stick1 stalk lemongrass, roughly chopped1 long red chilli, roughly chopped with seeds3 tablespoons soy sauce¼ cup rice vinegar2 teaspoons brown sugar TO FINISH 2 x 200-gram sirloin steaks, trimmed of all fatneutral oilsea salttogarashi, for sprinkling1 cup bean sprouts270 grams dried Asian noodles, cooked according to packet instructions 1 cup coriander leaves1 long red chilli, thinly sliced Place the stock, lime leaves, ginger, cinnamon, lemongrass and chilli in a large saucepan and bring to a simmer. Cover and simmer for 15 minutes. Strain the stock…

Overnight Seeded Oat and Espresso Porridge (v) This is perfect for busy weekday mornings as its sits happily in the fridge for four days. You can heat this porridge on the stovetop or in the microwave or serve cold. It’s also great for taking to the office; just pop into sealed jars and it’s good to go. 2½ cups oat milk or your milk of choice½ cup thick plain yoghurt⅓ cup espresso coffee2 tablespoons honey2 tablespoons nut butter (I used Fix and Fogg Everything Butter)1 teaspoon sea salt1 teaspoon vanilla paste½ teaspoon ground cardamom1 cup jumbo rolled oats3 tablespoons linseeds3 tablespoons chia seeds TO SERVE 1 cup thick plain yoghurtRoasted Pears (see recipe right)purchased honeycomb (optional)½ cup roasted almonds, roughly chopped Whisk the milk, yoghurt, coffee, honey, nut butter, salt…

Pan-fried Steak with Creamy Herbed Polenta (gf) Swirl your favourite pesto through the polenta or, for a spicy kick, use a spoonful of harissa. STEAK 2 x 150-200 gram steaks of your choice (I used rib eye steak from Greenlea Butcher Shop)2 teaspoons olive oilsea salt and ground pepper POLENTA 2⅓ cups milk 1 clove garlic, crushed1 teaspoon sea salt1 teaspoon very finely chopped rosemary⅓ cup instant polenta1 tablespoon purchased basil pesto STEAK: Heat a saute pan until hot. Rub the steaks with oil then season generously on both sides. Cook for about 2-3 minutes each side, or until done to your liking. Transfer to a plate, cover loosely and rest for 2-3 minutes. POLENTA: Put the milk, garlic, salt and rosemary in a medium saucepan and bring to just…

WHAT A LEGACY Taylors (one of Australia’s ‘First Families of Wine’) have marked their 50th anniversary by releasing a wine that the Clare Valley company claims is its best ever. Created from the spectacular 2014 vintage, it’s a cabernet sauvignon named ‘The Legacy’ and it’ll cost a cool NZ $1000 per bottle, with only 35 bottles available in New Zealand. I was fortunate to try it at a black tie event this year at the Art Gallery of NSW, when it was served next to Bordeaux 1st Growth 2014 Château Lafite ($2000/bottle). While the Lafite oozed savoury charm, smoke, graphite and bouquet garni complexity, the Legacy had more power, balance and class. It was a dream to drink and the best of the two. finewinedelivery.co.nz COVERING ALL ACES… LAST YEAR…

THE FUTURE OF BREAD HOME ST HAVE SHAKEN UP THE BREAD MARKET AGAIN! NORMALLY, ON A LOW CARB OR “KETO” DIET, BREAD IS DEFINITELY OFF THE MENU, HOWEVER THE INNOVATIVE TEAM AT BAKEWORKS HAVE COME TO THE RESCUE WITH THEIR NEWEST CREATION – OUR GLUTEN FREE HOME ST KETO LOAF. WITH ONLY 0.7 GRAMS OF CARBS PER SERVE (2 SLICES) YOU DON’T HAVE TO SURVIVE ANOTHER WINTER WITHOUT BREAD! EMAIL SALES@BAKEWORKS.CO.NZ FOR MORE. UPDATE YOUR OLD FRYPAN! Le Creuset’s Toughened Non-stick range has a robust 3-layer non-stick coating inside and out – heat spreads gently and evenly across the base, food releases flawlessly and clean up is a breeze. Perfect for all heat sources and oven safe to 260°C. Tested, trusted, guaranteed for life. Milly’s Annual Pan Swap is on…

A cover-worthy dish to wow your friends – no need to tell them how easy it is to make… 50 grams melted butter, plus extra butter for greasing1 cup whole milk2 large eggs, size 71¼ cups self-raising flour3 tablespoons dark cocoa powder1 teaspoon baking powder1 cup ground walnuts½ cup brown sugar TOPPING ½ cup brown sugar2 tablespoons dark cocoa powder1¼ cups boiling water2 tablespoons whisky TO SERVE vanilla bean ice cream or softly whipped cream chopped toasted walnuts Salted Caramel Sauce You will need a 2-litre capacity baking dish or 6 individual 350ml-capacity baking dishes, greased with butter. Preheat the oven to 180°C. Put the melted butter, milk and eggs into a jug and whisk to combine. Sieve the flour, cocoa and baking powder into a large bowl and add…