Innholdsfortegnelse for Issue 86 October/November 2019 i Dish

A deliciously ripe fragrant nose of zesty citrus and green apple. This is accompanied by a layered palate of gooseberry, guava and underlying minerality. With a crisp backbone of acidity and boundless length, this wine has a pleasingly dry finish that reflects the climate and growing conditions of the Waihopai Valley. marisco.co.nz Become part of our story – join us on Facebook Marisco Vineyards Visit marisco.co.nz for the recipe…

@clairealdous @thenextmeal @thehungrycooknz Claire Aldous Food editor Claire is the mastermind behind recipes enjoyed by thousands of readers for more than 15 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 focuses 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,…

A FRESH START Spring has sprung and with it comes new beginnings. Salute the new season with a clean, green office space Wines in the vines Martinborough winemakers are known for their hands-on approach to winemaking and that also applies when showcasing their wines at Toast Martinborough on Sunday 17 November. So whether you want to try a different style of bubbles, discover a new-release rosé, track down a vintage pinot noir or simply discover a new-to-you wine, there’ll be no shortage of experts on hand to help. Food is another highlight worth toasting to, with some of New Zealand’s favourite chefs devising a range of matches to tempt the taste buds. Local music acts provide the soundtrack. toastmartinborough.co.nz IT’S TIME TO PUT PEN TO PAPER Winter has almost completely…

When sculptor Gidon Bing steps out of his studio beneath his home in Auckland’s St Heliers, he looks out over the garden he played in as a boy. The studio – now fitted out with light poplar plywood modular cabinetry, Gidon’s own handiwork – was once his grandmother’s atelier. “She used to work down here making hats and gloves, leather mostly, and my grandfather practised architecture in there [an adjoining conservatory overlooking the garden].” Gidon calls himself a “sculptor and part-time designer”, but even that doesn’t really convey the full range of his skills. He sculpts in wood and metal; uses digital and traditional technology to fashion utilitarian ceramic pieces that are both classical yet utterly modern; he produces prints; and he’s an interior designer in demand. He’s currently working…

KLATKAGER, DENMARK Klatkager are pancakes made from leftover Danish rice pudding (risengrød) mixed with eggs, sugar, flour and vanilla and fried in butter. Tip: Leftover risotto? Experiment with a savoury klatkager. RIBOLLITA, ITALY This hearty Tuscan soup of veges, herbs and bread is thought to have got its name from the process of ‘reboiling’ lunch leftovers from the day before to make soup for dinner. Tip: Even if you don’t have typical ribollita ingredients, you can add pieces of old bread to soups to thicken them up. PAIN PERDU (FRENCH TOAST), FRANCE Pain perdu literally translates to ‘lost bread’ or ‘waste bread’ as the recipe was invented to give stale bread a new lease on life. Tip: Leftover cakes, sliced muffins, bagels and banana loaf can all be cooked in…

Herby Green Fritters (v) A quick and delicious meal, these fritters are jam-packed with veges. Swap any of the greens with whatever vegetables you have in your fridge; just keep the quantities the same. FRITTERS 2 zucchini1 cup frozen peas, defrosted1 spring onion, finely chopped½ head broccoli, finely chopped1 tablespoon each chopped fresh parsley, fresh mint, fresh dill and fresh chives (I used Superb Herb)2 cloves garlic, crushed2 large eggs, size 7⅔ cup plain flour100 grams feta, crumbled40 grams parmesan, finely grated½ teaspoon sea salt½ teaspoon cracked pepper olive oil for frying TO SERVE ½ cup Greek yoghurt1 clove garlic, crushed zest ½ lemon50 grams pine nuts, toasted fresh herbs, roughly chopped2 teaspoons za’atar lemon wedges FRITTERS: Grate the zucchini, then squeeze between your hands to release any liquid. Place…

Who doesn’t love a great cheeseboard? But how do you choose the perfect selection for your next drinks or dinner get-together? We have rounded up our ideal collection. ur ideal collection. Choose a variety of tastes and textures for your guests, including hard, fresh, semi-soft, soft, and blue cheese. Dried fruits and fruit pastes make a great accompaniment; we chose dried figs for our platter, but apricots, pears, Muscat raisins and even dried cherries work well. There’s a huge variety of fruit pastes available – from blackberry and brandy to feijoa and pear – and these can echo the flavour of your dried fruit. Cured meats such as prosciutto work beautifully with buffalo mozzarella, while black olives share the love with feta. And of course you’ll want a variety of…

A low chant ripples through Istanbul. Dawn has not yet broken and the first call to prayer has begun – a reminder that the city is already awake. Some time between the second and third call we weave our way through the hustle and bustle into the CBD. Baklava-stacked shop windows and racks of over-sequined wedding dresses catch the eyes of us tourists. Without question, the former honey-drizzled treat is the preferable purchase here. Content producer Emily Bell and digital editor Isabeau Brimeau visited Istanbul for a few days. Together, they have compiled an itinerary featuring must-visit sights and eateries. Hungry travellers and intrepid explorers, prepare yourself for 48 hours in this Turkish city… SEEING the sites BASILICA CISTERN Deep beneath the city streets lurks the largest Byzantine cistern in…

COOK AND FEAST Audra Morrice, Landmark Books, $39.99 As well as lip-smackingly good dishes inspired by her Singaporean/Chinese/Indian heritage, Audra Morrice offers a welcome opener on meal prep, whether it’s a cosy family affair or feeding a crowd. The MasterChef Asia finalist also shares styling and table-setting tips, and ideas for small edible gifts for guests. That generosity bubbles away throughout this book; each dish is rich in colour, fragrance and flavour: Fish with Coconut Green Masala; Slow-baked Satay Pork; Beef and Lettuce Rolls with Chilli Honey Miso. There’s plenty of pizazz in the vege section too: Forbidden Black Rice and Herb Salad; Spiced Smoked Eggplant with Grated Coconut; Crispy Tofu with Peanut Sauce and many more. Feast your eyes. GROW YOUNGER WITH GREAT FOOD Dr Catherine Stone and Jessica…

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 . . . . . . .…

…and, as usual, rather than sunshine and daffodils, the most reliable indication of the change in season is wild wind and rain. So, whilst you might expect a spring issue to be full of very light fare, we have mixed it up to match the weather! We start with fabulous fresh, zingy dishes in Olivia Galletly’s Not-on-a-diet diet (p42), showing that healthy eating doesn’t have to mean ‘diet food’, followed by Food Editor Claire Aldous’ clever dishes that do double-duty as dinner one night, and a delicious lunch the next day (p54). If the weather really has turned to custard and you feel like spicing things up turn to page 64 for a range of dinners that will warm you from the inside out – you won’t want to miss…

This year marked Clicquot in the Snow’s ninth year of creating a sparkling festival of winter fun in Queenstown. I was lucky enough to join the crew for three days of activities interspersed with sensational champagne and food in the south’s winter wonderland. Once I’d wrangled how to pack (how does one fit bulky woollies and crushable cocktail dresses into one relatively small suitcase?), I was happy to hand the reins over to the Clicquot team. And then, after a restorative brunch at Provisions café in Arrowtown, they handed them right back… Our first foray was a half-hour husky sledding ride across the snowy terrain at Snow Farm in the Cardrona Valley, with the rest of the group and I in charge of each sled and its team of four…

My first truly delicious mouthful of tortellini was devoured during my time at Claridge’s hotel in London – the dish really upped the ante in terms of pasta (of course, lobster was the hero filling). However you don’t need fancy ingredients to serve up impressive tortellini. Here I’ve created a recipe opting for seasonal ingredients that are easily sourced – the result is a hearty comfort meal to enjoy with a bold glass of malbec. The key to nailing home-made tortellini is practice. Also, make sure to use a timer when you’re cooking them! Pork Cheek and Ricotta Tortellini, Broth and Pesto TORTELLINI FILLING 1 carrot, peeled, diced ½cm1 stick celery, diced ½cm1 leek, trimmed, diced ½cm1 onion, diced ½cm2 tablespoons canola oil2 pork cheeks, skin removed100 grams guanciale or…

Salmon with Fennel and Harissa Salad (gf) Having cooked salmon in the fridge means there’s always a great second meal to be made. Serve with couscous tossed with currants, roasted nuts and lots of chopped herbs. DRESSING ½ cup olive oil1 teaspoon finely grated orange zest¼ cup orange juice2 teaspoons each harissa and runny honey2 cloves garlic, crushed1 teaspoon white wine vinegar sea salt and ground pepper SALMON 4 salmon fillets (about 180grams each), pin-boned, skin removedsea salt and ground pepper1 tablespoon olive oil SALAD 1 large fennel bulb, thinly sliced, fronds reserved1 red onion, very thinly sliced2 inner stalks celery, thinly sliced on the diagonal, small leaves reserved TO SERVE pomegranate seeds (optional) Preheat the oven to 180°C. DRESSING: Combine all the ingredients in a bowl and season. Remove…

Carta di Musica (v) These delicious crisp flatbreads are so easy to make you’ll wonder why you’ve been buying them all this time. We served the breads with a selection of cured meats, ricotta drizzled with honey and toasted pine nuts. BREAD ⅔ cup ‘00’ flour⅔ cup fine semolina1 teaspoon fine salt2 teaspoons finely chopped rosemary or thyme⅔ cup waterplain or flavoured olive oil for brushing (I used a lemon and oregano olive oil)sea salt for sprinkling EQUIPMENT: Line 2 flat baking sheets with baking paper. Preheat the oven to 200°C fan bake. Combine the flour, semolina, salt and rosemary or thyme in a large bowl. Gradually add the water and knead to form a soft dough. Add a little more water if the dough is too dry. Turn the…

TASTING PANEL JUDGES AND RATING SYSTEM Gold Medal Superb. Strongly recommended. Silver Medal A cut above the rest in quality. Bronze Medal A good-quality crowd pleaser. (NB: All beers are judged blind under competition conditions. The scores of judges for their own beers cannot exceed those of other judges.) Craft beer has a reputation for boasting big, buxom alcohol levels. Thankfully, there’s a rising tide of producers heading down the moderate, ‘sessionable’ road of sub-5% alcohol by volume (ABV) strength and our judges have found the best on offer… Here at dish, we’ve noticed the words ‘session beer’ being bandied around with increasing regularity in recent years. A search of urbandictionary.com reveals this definition of ‘session’: “A beer that’s low in alcohol and has a balanced flavour of both hops…

1 FREEDOM FARMS PORK Use tender, low-fat pork fillets for a super-quick dinner. Cook an extra one and make toasted Cuban sandwiches for lunch the next day. For a fabulous Italian meal, braise a whole pork scotch fillet with bacon, onions and white wine. 2 A LINE-UP OF CHEESE There’s always a selection of cheeses in my fridge: feta for crumbling into fritters or scattering over salads; ricotta for spreading on crostini and flatbreads with a drizzle of honey and haloumi for frying until golden and melting. 3 HERBS, HERBS & MORE HERBS Spring calls for lighter meals and adding handfuls of herbs brings a gorgeous freshness to a variety of dishes. Add to dumpling and wonton fillings; stir into risotto; scatter over a pizza just before serving; or add…

The Governors High Tea SEPTEMBER 29 – NOVEMBER 24 NEW PLYMOUTH Put your pinkies up while savouring T2 teas and sweet and savoury canapés. hobsonhotel.co.nz The Chocolate & Coffee Show OCTOBER 5 – 6 AUCKLAND Take part in masterclasses and live demos at this popular event. chocolatecoffeeshow.co.nz Champagne Brunch OCTOBER 6 – DECEMBER 1 NELSON For the perfect Sunday enjoy the view from Oceano Panorama Restaurant with bubbles in hand. eventfinda.co.nz First Light Wine & Food OCTOBER 27 GISBORNE Kickstart spring by dancing in the vineyards, enjoying superb wine, music and food. firstlightwineandfood.co.nz F.A.W.C Hawke’s Bay NOVEMBER 1 – 10 The Summer Food and Wine Classic returns for its eighth year, showcasing local produce prepared by talented local chefs, winemakers and foodies. fawc.co.nz The Dunedin Craft Beer and Food Festival…

Just across a busy road from Auckland’s Spark Arena, dwarfed by the great slabs of commerce around it, is a doorway; a modest slit in a concrete facade. And as improbable an address as this is for an oasis of calm and spirituality, this tiny portal is the gateway to The Loft Yoga Lounge. We’re not here for yoga or lounging, however; we’re here for an Indian vegan cooking class. I climb the stairs to the first floor and on entering the reception/lounge area, the waft of spices tells me I am in the right place. dish food editor Claire has already arrived; she reminds me to take off my shoes and we sit at a table as the place starts to fill up with the 14 or so, mostly…

Last year we spent a long, hot summer living and working in Gisborne. There are many things to love about Gizzy but one of our favourites was the produce. Each week we’d have a big box of veges delivered from local business Knock Knock Organics. It would arrive on a Tuesday night full of whatever was abundant in the Knock Knock garden that week – sweet tomatoes, eggplants, carrots with big green tops, glossy green peppers – and we’d use these to make our meals for the week. The arrival of that box reminded me of the excitement I’d feel when the sequinned craft bag would appear on episodes of Barney as a child – so many possibilities. But there was one mistake I managed to make every single week.…

Tempting as those first pencilthin bunches of asparagus are each spring, I try to hold off. That’s the thing with asparagus, once conditions are right – cool nights and mild daytime temperatures – up they pop in abundance, and it’s then you will find verdant, snap-fresh mounds of them at a good price. Hot asparagus rolled in butter and dusted with grated parmesan makes a great lunch to celebrate the start of the season. Add crushed garlic or slivers of black garlic, fresh thyme or a little grated nutmeg to the butter as you fancy. Toasted grainy bread slathered with butter, topped with steaming asparagus, a drizzle of melted butter, parmesan, flaky salt and freshly ground pepper is another go-to that’s buttery, cheesy, toasty, crunchy and sublime. When buying asparagus…

Chilli Prawn Pasta Ready in a flash, this pasta with a kick is the perfect midweek meal solution, but also delicious enough to serve to friends. 1 tablespoon olive oil120 grams pancetta or streaky bacon, chopped5 mini sweet capsicums, sliced24 raw prawn cutlets2 red chillies, sliced4 cloves garlic, crushed2 x 400-gram tins cherry tomatoes2 tablespoons tomato paste420 grams dried linguine or spaghetti TO SERVE 120 grams mascarpone½ teaspoon chilli flakes⅓ cup finely chopped parsley Heat the olive oil in a large frying pan and add the pancetta. Cook for 3-4 minutes until starting to go crispy, then add the capsicums. Cook, stirring, for 1 minute, then add the prawns, chillies and garlic. Cook for 3-4 minutes, turning the prawns once. Add the cherry tomatoes and their juice and the tomato…

Cauliflower Steaks, Green Olive and Almond Salad with Haloumi Crumbs (gf) (v) Put these ‘steaks’ on your must-make list! They’re fab topped with any spice mix, and if you use a coconut yoghurt and vegan haloumi, you’ve got a delicious vegan option. CAULIFLOWER STEAKS 1 large cauliflower⅓ cup olive oil2 teaspoons Middle Eastern spice mix (I used ras el hanout)sea salt GREEN OLIVE AND ALMOND SALAD ¼ cup olive oilfinely grated zest 1 lemon2 tablespoons lemon juice2 cloves garlic, crushed1 tablespoon whole grain mustard½ red onion, very thinly sliced1 cup stuffed green olives, quartered⅓ cup currants½ cup roasted skin-on whole almonds, roughly choppedsmall handful mint leaves, finely shredded, plus extra for garnish HALOUMI CRUMBS 2 tablespoons olive oil200 grams haloumi TO SERVE 1 cup thick plain yoghurt Preheat the oven…

SEX IN THE SAUVIGNON In May, Invivo founders Rob Cameron and Tim Lightbourne travelled from Te Kauwhata to New York, to blend Sex and the City star Sarah Jessica Parker’s first ever wine. They took samples of the 2019 vintage, harvested in April from five estates in Marlborough, and Parker was hands-on throughout the process. “While I’m new to winemaking, the Invivo fellows generously taught, showed and shared as much of the art and science of their business and hopefully I have absorbed some of their Kiwi confidence,” she says. Invivo X, Sarah Jessica Parker Marlborough Sauvignon Blanc 2019 has launched in New Zealand and in Spring 2020, a rosé from Provence will join the collection. invivowines.com HAPPY BOOCH-DAY THE GOOD FOLK AT GOOD BUZZ HAVE JOINED FORCES WITH THE…

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FRESHLY ROASTED CONVENIENCE L’AFFARE BRINGS YOU NEW ZEALAND’S FRESHEST SPECIALTY COFFEE CAPSULES. ROASTED, GROUND AND PACKED FRESH RIGHT HERE IN NEW ZEALAND. WE RECKON IT’S THE BEST ‘SECOND BEST’ TO THEIR FRESH COFFEE. L’AFFARE HAVE PARTNERED WITH TERRACYCLE TO REDUCE THE ENVIRONMENTAL IMPACT CAPSULES HAVE. TERRACYCLE.COM AVAILABLE IN SUPERMARKETS NATIONWIDE. OH HONEY! The new Mount Somers Flavour Sensations Range is simply irresistible. Containing only NZ Clover Honey and natural flavourings and with flavours such as Honey & Lemon, Honey & Lime, Honey & Orange, Honey & Ginger, Honey & Caramel and Honey & Vanilla, there is something for everyone and every occasion. Available in New World, Fresh Choice and Health Food Stores. BEST OF THE BEST Whether for mid-week meals or an impressive dinner party feast, Greenlea Butcher Shop is your partner…