Innholdsfortegnelse for Issue 104 Aug/Sept 2022 i Dish

It’s freezing outside as I tap away on the keyboard, and my little electric heater is cranking away full bore under my desk. I absolutely love winter, as I do all the seasons. What better time to snuggle up, light a few candles and indulge in some hearty dishes… and by crikey have we got you covered! This issue has been a huge one to put together, with over 60 recipes and a trip to Queenstown and Wānaka in the mix. Let’s start with a recipe created for world-famous Kiwi actress Anna Paquin. She says she’s in the “put hot sauce on my hot sauce” camp, so Claire whipped up some fullgrunt Chipotle Braised Beef with Polenta Dumplings for her (page 32)… phwoar! Next up Maddie Ballard introduces us to…

There’s no rest for the food-obsessed… when the dish team isn’t bringing you delicious recipes, we’re out there trawling far and wide in search of tasty fare. Below, we share our latest favourite haunts. Sarah Tuck, Editor Muttonbird, Wānaka: During the production of this issue, I was lucky enough to head south to cook, shoot, eat and drink (tough gig, I know). With just a few hours in Wānaka I raced into Muttonbird to taste a few dishes and shoot them for our Queenstown/Wānaka round up (page 119) – and I would return to Wānaka in a heartbeat just to enjoy a leisurely dinner there. The first dish was a clean and delicate Fish Crudo with Persimmon and Ginger, a dish that sang with bright, zingy flavour. Next up, the…

How did you come to work in food? Kylee: I’ve always liked food, but I started in the arts. I went to Elam in Auckland and when I moved to the UK, I worked for a photographer called Wolfgang Tillmans. I used to make lunches for everyone at the studio. Then I started selling cakes at a weekly market, but at the end of the day if I didn’t sell everything, the surplus went to waste, which bothered me – so I switched to selling preserves. Eventually, I started a preserving company called Newton&Pott. Tell us a bit about Newton&Pott. Kylee: I started it to sell my preserves at Broadway Market in London. My four starter preserves were tamarillo chutney, feijoa chutney, caramelised red onion chutney and tomato and apple…

Lemon Roast Chicken with Pistachio and Green Olive Dressing (gf) 1 kilogram Agria potatoes, peeled and sliced 1cm thick1 large brown onion, thinly sliced400-gram tin crushed Italian tomatoes½ cup white wine2 cloves garlic, crushedsea salt and ground pepper1 Rangitikei Free Range whole chicken1 large lemon, halvedbunch woody herbs, use any combination of rosemary, thyme and bay leaves1 tablespoon olive oil OLIVE AND PISTACHIO DRESSING ½ cup roughly chopped green olives¼ cup pistachios, chopped¼ cup each mint and parsley leaves, finely chopped2 cloves garlic, crushed2 teaspoons finely grated lemon zest1 tablespoon lemon juice⅓ cup olive oil½-1 teaspoon honey, to taste Preheat the oven to 170°C fan bake. Toss the potatoes, onion, tomatoes, wine and garlic in a large bowl and season. Spread evenly in a roasting dish and bake for 30…

When Nick Maestranzi, 24, and Paloma Harada, 21, met working in a supermarket in 2020, they discovered they shared a passion for baking and became firm friends. Together, they experimented with everything from Portuguese custard tarts to sfogliatelle – but they soon found their most requested bake was simply… cake. “We were making a lot of cakes for friends and family, for co-workers’ birthdays,” explains Nick. “I think it was because of lockdown and people wanting something to celebrate.” The pair launched the Zi Instagram page in January 2022, thinking they might be able to sell a few cakes for Valentine’s Day. After getting far more requests than anticipated – many from total strangers – they decided to keep offering celebration cakes for a month and found they only got…

ANNA PAQUIN Actress, producer and face of The Glenlivet Australia and New Zealand Anna Paquin’s first acting role was as a skunk in her school play. But after the Canadian-born Kiwi actress was picked to act in Jane Campion’s The Piano from more than 5,000 candidates, her star rose rapidly. When she scooped the 1993 Academy Award for Best Supporting Actress at the age of 11, she became the second-youngest Oscar winner ever – and her acting career since has encompassed everything from blockbuster hits (the X-Men franchise) to seductive vampire television (True Blood), as well as turns in the theatre and a spot of voiceovering. She’s now no less than a global superstar. On top of acting, she has a steady career as a producer and is a fierce…

Myrtle 23 Kent Terrace, Mount Victoria, Wellington Sarah Bullock and Jacob Brown’s restaurant The Larder in Miramar, Wellington, has always relied on stellar bread, from focaccia to rye. But The Larder’s kitchen is small, and the team ended up baking out of a satellite kitchen for a year, before finding it had outgrown that as well. It was time to open a bakery. After six months of searching, Jacob and Sarah stumbled on a semi-industrial space in Wellington’s Mount Victoria, complete with lofty ceilings and full-length windows. They opened Myrtle there in late 2021 and decided to name it after Sarah’s grandmother. “I’d go round to Nana’s house and there’d always be something in the tins,” explains Sarah. “She was the essence of love, and the myrtle plant in mythology…

Dan Cruden never thought he’d be a baker. He first put on his apron while studying 2D animation, when he picked up a part-time job at Pandoro Bakery over the summer. But straight away, he knew he was onto something – and when he was offered a role in an animation programme, he turned it down to continue baking. Gradually, he worked his way up the ranks, baking for Bakers Delight and various supermarket bakeries. In 2011, he started working for Auckland restaurant conglomerate Hipgroup and led the team that opened the now-legendary Amano Bakery. During his stint at Amano, the bakery began milling its own flour onsite and became known for everything from its vast array of sourdough to its peerless croissants. Dan and his wife Carolyn had always…

Miele brand ambassador Mchael Meredith is one of Aotearoa New Zealand’s leading chefs, with a string of accolades to his name. You may have dined at his award-winning Auckland restaurant, Mr Morris, or visited Meredith’s in its prime – or perhaps you've heard of his philanthropic Eat My Lunch venture. Most recently, you may have caught him guest-starring on Masterchef New Zealand, where he challenged contestants with a complex and elegant flounder dish. One thing is for certain: this is a man who knows his food. It comes as no surprise that Michael chooses Miele appliances to perfect his dishes. As creators of appliances suitable for everyone who loves food, from the home cook to the high-end chef, Miele makes creating delicious dishes seamless and enjoyable. Here, Michael shares his…

One-pan Bistro Chicken with Creamy Mushrooms and Prosciutto (gf) 1 tablespoon each olive oil and butter2 whole chicken legs (thigh and drumstick)sea salt and ground pepper1 medium brown onion, finely chopped2 bay leaves2 cloves garlic, crushed2 teaspoons dried tarragon250 grams small portobello mushrooms3 tablespoons brandy1 cup chicken stock1 tablespoon wholegrain mustard½ cup cream4-6 slices prosciutto Preheat the oven to 160°C fan bake. Heat the oil and butter in a large frying pan over a medium heat. Season the chicken and cook, skin side down, for 10 minutes, until deeply golden. Transfer to a plate and set aside. Add the onion, bay leaves, garlic, tarragon and mushrooms to the pan with a pinch of salt and cook for 5 minutes. Add the brandy and let it bubble up, then stir in…

Chicken, Potato, Brie and Thyme Tart A great way of using up leftover chicken and spuds from the night before! PASTRY 1⅓ cups plain flour110 grams butter, chopped⅓ cup walnut halves⅓ cup finely grated parmesan½ teaspoon sea salt1-2 teaspoons cold water FILLING 2 tablespoons olive oil2 large red onions, peeled and thinly slicedsea salt and ground pepper2 teaspoons balsamic vinegar2 teaspoons sugar2 large waxy potatoes, cut into quarters2 cups cooked chicken, torn into big shreds200 grams brie, cut into rough wedges4 sprigs thyme4 large eggs½ cup cream EQUIPMENT: Grease a 25cm loose-based tart tin. PASTRY: Pulse the flour, butter, walnuts, parmesan and salt in a food processor until the mix resembles fine breadcrumbs. Add the water and pulse until it starts coming together into big clumps. Tip out onto the…

GROWING UP IN THE 1980S, all I knew about beer was that the good stuff (according to my dad) was called Tui. It was copper-coloured, it came in 725ml bottles and dark beer was the nasty stuff that the gossipy old ladies on Coro used to sip down the Rovers. Fast forward a few years and my first pint of stout as a uni student on a frosty Saint Patrick’s Day in 1992 turned me into a dark beer fan. But back then, apart from the Guinness, Murphy’s and Kilkenny, there was sod all else to choose from. Today, however, the category is absolutely steaming. So we invited local brewers to send in their darks for us to see how they stacked up. The judges (me, Yvonne Lorkin, brewer extraordinaire…

Breadsong by Kitty and Al Tait, Bloomsbury, $43 When depression struck English teenager Kitty Tait, baking was the only thing that made her feel good. Soon, she and her dad Al were turning out more loaves than they could eat at home, so they began offering it to neighbours. Soon enough, they had opened their own bakery, Orange Bakery, in their tiny town of Watlington, near Oxford – and now some of their best-loved recipes have been compiled into a gorgeous book. Whether you’re after a classic hearty white loaf, foolproof focaccia, a step-by-step guide to sourdough or a little something sweet, it’s all here, interspersed with the heartening story of Kitty’s recovery. Personal favourites? Happy Bread, a brioche-style dough smothered in caramel before baking, has an aroma to die…

Conor Fox Art Director @conorfox When she’s not working her design magic on our pages, Conor – dedicated foodie that she is – can probably be found at a good Thai BYO. Or at home poring over her fave cookbook, Snoop Dogg’s From Crook to Cook, “although I’ve only made the cocktail recipes from it so far!” she admits. She’s also partial to xiao long bao (steamed soup dumplings), which she developed a liking for on a trip to Taiwan. Conor’s other loves are delightfully diverse – the colour pink, horror movies and comic books. Yuki Sato Photographer @youkista Yuki has been photographing food since the very start of his career in Japan, nearly 20 years ago. He was naturally inspired by being surrounded by amazing food where he grew…

The day when each dish issue arrives in our household is a good day, duly marked by a contest as to who gets the first cover to cover read. The magazine always lives up to this level of expectation but occasionally you and the team ‘knock one out of the park’. This was certainly the case with June/July 2022. Almost every recipe in every section grabbed our attention. Now we just have to figure out how we can cook and try them all before issue 104 arrives. What a fantastic problem to have! Simon Hi Sarah, I just wanted to write to say thanks for all your positivity and brilliant work as editor of dish. I’m a huge fan and always can’t wait to get my copy at the supermarket. Also…

Your preserving journey doesn’t have to end when the cooler winter months creep in. Yes, you’ve made the most of summer produce, your cupboards abound in jarred beauties, patiently waiting to be opened, like jewels revealed in a pirate’s treasure chest. But citrus bounty is upon us now, and it’s time to roll up your sleeves once more and make the most of marmalade season. The history of marmalade is an interesting one. It doesn’t begin with citrus. In fact, the word ‘marmalade’ is derived from the Portuguese ‘marmelada’, from ‘marmelo’, meaning quince. Its beginnings were as a set quince jam made with honey and enjoyed as a special treat, centuries before the manufacturing of sugar made sweet treats more readily available. Citrus marmalade was first noted in an English…

Jane Kelly had always been an avid cookbook fan, with a collection numbering in the thousands. The problem only worsened when she started a cookbook sales company and found herself constantly exposed to the latest titles. But with the advent of Google, she found she was increasingly going online to seek dinner inspiration, rather than turning to her library. One day, she had a brainwave: wouldn’t it be great if she could Google her own cookbooks? Jane turned to her New Zealand-based sister Fiona Nugent, who had a background in tech, and together they kicked off Eat Your Books in 2009. Twelve years on, the online cookbook index is going stronger than ever, with an international user base in the hundreds of thousands. What is Eat Your Books all about?…

When Alan Morpeth had a health scare five years ago and had to cut gluten out of his diet, he found it a real challenge. “It’s amazing just how many foods contain gluten,” he says. “I’m a real foodie and it was a pain at the start to realise just how many things I couldn’t enjoy anymore.” He remembers the experience as not just disheartening but also confusing, as there was a lot of mixed messaging around what exactly was gluten-free in the supermarket. “Most supermarkets have an area where it’s like an alternative section – so there’ll be organic foods and vegan and gluten-free and dairy-free products, but all grouped together,” he says. “One day, I bought this vegan yoghurt – at the time, I was also avoiding dairy…

MARINADE 3 dried smoked chipotle peppers, stems removed1 large onion, roughly chopped3 whole chipotle peppers in adobe sauce2 tablespoons adobe sauce, from the peppers4 cloves garlic2 tablespoons each ground cumin, ground coriander, dried oregano and brown sugar1 tablespoon apple cider vinegar2 teaspoons sea salt1 teaspoon ground cinnamon finely grated zest and juice 1 orange TO COOK 1 ½ kilograms beef cheeks, trimmed of sinewsea salt and ground pepper olive oil1 cup beef stock400-gram tin chopped tomatoes3 bay leaves DUMPLINGS 1½ cups plain flour1 cup instant polenta1 tablespoon baking powder2 teaspoons sea salt1 teaspoon chilli flakes1½ cups plain yoghurt1 cup grated cheddar Preheat the oven to 160°C regular bake. MARINADE: Put the dried chillies in a bowl and pour over ½ cup boiling water. Leave to soak for 20 minutes. Tip…

Menu One Mushrooms with a Cream and Tarragon Sauce (gf) (v) Simple yet indulgent and a perfect partner for the eye fillet. 3 tablespoons olive oil1 kilogram mixed mushrooms (I used small portobellos and swiss brown buttons)sea salt and ground pepper2 tablespoons butter1 onion, finely chopped2 cloves garlic, crushed2 teaspoons dried tarragon½ cup white wine¾ cup creamsmall handful parsley, finely chopped Heat half the oil in a large frying pan and cook half the mushrooms until golden and tender. Season, then transfer to a bowl. Repeat with the remaining oil and mushrooms. Add the butter to the pan and cook the onion, garlic and tarragon with a good pinch of salt until tender. Add the wine and let it bubble up and reduce by half. Add the cream and the…

Pumpkin Risotto with Citrus Brown Butter (gf) (v) Take this silky, rich risotto to the next level with a super delicious orange zest and nutmeg brown butter and a wodge of blue cheese. 1 kilogram butternut pumpkin, peeled and cut into1cm-thick wedges2 tablespoons olive oil sea salt and ground pepper40 grams butter1 brown onion, finely chopped2 cloves garlic, crushed1 tablespoon chopped thyme leaves1 bay leaf1½ cups risotto rice½ cup white wine5 cups vegetable stock, hot⅓ cup crème fraîche½ cup freshly grated parmesan TO SERVE 200 grams of your favourite blue cheese, cut into 4 slices Citrus Brown Butter (see recipe below) Preheat the oven to 180°C fan bake. Put the pumpkin in a roasting dish and toss with the oil. Season generously with salt and pepper and roast for 20…

TOP OF THE TASTING 1 Bach Brewing VELVET MARLEY Chocolate Cherry Stout 440ml 6.6% ($9.99) ⋆⋆⋆⋆⋆ Gold Medal The instant each judge got to this entry, there were audible 'oooh’s and 'aaah's. All were seduced by its incredibly lifted dark berry and cherry nose and creamy vanilla and cacao nib character. “Powerful cherry and raspberry layers lead to a slightly funky, smoky mid-palate and a sherbert-like finish,” noted Chris, and the whole team agreed it was an impeccably balanced dark beer with exotically creamy, fruit jube freshness and marathon-like length of flavour. X-factor overload indeed. bachbrewing.co.nz 1 Good George Campfire Toasted Marshmallow Stout 946ml 5.5% ($16) ⋆⋆⋆⋆⋆ Gold Medal Absolutely stunning. Yvonne was wowed by its sexy-sweet, creamy aromatics, “like a dark, vanilla and marshmallow Chupa Chup”, and its silky mouthfeel, while…

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 . . .…

Hearty parsnip soups, parsnip bakes and creamy parsnip mash are popular in cooler months, and in recent years, parsnip fritters and chips, double-baked parsnip soufflés, savoury parsnip tarte tatin and even parsnip gnocchi have appeared on menus around the country. But swedes? Mmm, no. I think they have an identity crisis. Swedes originated in Sweden and belong to the same family as turnips and cabbages and share many of their healthy attributes, including plenty of vitamin C. In Sweden and the US they are known as rutabaga (red bags), due to their purpley-red crown. They’re a winter crop, best after a good frost, but store for months, making them available here for around 10 months of the year. Small, freshly dug swedes can be eaten raw in a slaw or…

eDM: Yellow Curry Lentil Soup Winter is here and everyone is after something that will warm them up in a hurry. Our fragrant and warming Yellow Curry Lentil Soup answered the call for many of our newsletter readers, who were seduced by its good looks and speedy cooking time. And, as I’ve recently learned from some unofficial social media polling, soup is everyone’s goto on a cold day, which means this dish will likely be making the rounds for some time. Instagram: Sticky Fingers Ginger Loaf with Butterscotch Glaze Our Instagram followers couldn’t wait to get stuck into this one (pun intended). For whatever reason, our fans love baking that comes in loaf form – perhaps there’s a foodie Fibonacci sequence going on that they find particularly appealing. Either way,…

The capital may be our political epicentre, but beyond the shadow of the Beehive, it is also a hub for creative talent. And come 1 August, the city’s creative flair will be showcased – not on the canvas or stage, however, but rather on the plate. Chefs, bartenders and food professionals throughout the entire region will come together to celebrate Visa Wellington On a Plate – the Southern Hemisphere’s biggest food festival. Amongst the month-long slate of events is the Next Gen Cook Off, the brainchild of renowned Wellington chef Max Gordy of Graze Wine Bar. Using his connections in the local hospitality scene and keen eye for up-and-coming culinary talent, Max has assembled the city’s (and New Zealand’s) next generation of great chefs for a no-holds-barred cook-off at the…

 New Zealand farmed venison is nature’s superpower protein, packed with nutritional goodness. 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 key 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. In fact, New Zealand venison is something of a hero meat. It contains no hormones or steroids, so you can feel good about putting it…

Never has top local produce from the Sunshine State’s rich food bowls been more important, and the quality shows in every mouthful. Here are some of the most talked about new openings to tantalise your tastebuds. Exhibition, Brisbane CBD Underground and intimate, Exhibition is a new addition to Edward Street in Brisbane’s CBD. The basement of the 130-year-old Metro Arts building has been transformed into a 24-seat subterannean restaurant and bar. Expect a five-course Japanese Omakase style degustation. Also new in the CBD are Frog’s Hollow Saloon, Leonards, and Rothwell’s Bar & Grill. And while you’re in the area, why not stay at the new voco Brisbane City Centre? Lina Rooftop, South Brisbane Enjoy rooftop highs with beach club vibes inspired by Brisbane’s epic skyline views. With bright white décor…

The story starts, as many good stories do, with bagels. In 2013, keen baker Sam Ellis began hand-rolling bagels to sell at the Christchurch Farmers’ Market, having noticed what he calls “a severe lack of proper bagels” in the city. They proved a big hit, and in 2015, he began wholesaling both bagels and sourdough to a few cafés in Christchurch. As the Grizzly team’s reputation grew further, they shifted to larger premises – and in 2018, they opened Grizzly Baked Goods on Buchan Street, where they now make a vast array of baked goods, from flaky bear claws to pillowy doughnuts to (of course) some of the city’s finest bagels. Grizzly’s iconic hole-in-the-wall spot in industrial Sydenham remains the beating heart of the business, and you’d be hard pressed…

Tell us about the concept behind Blue Kanu. Karen: I came up with the idea of bringing ‘Polynasian’ food and service to Queenstown 10 years ago, and now we’ve been open for eight! It was a very new concept back then, embracing a mixture of Pacific, Māori and Asian cuisine and culture. I love healthy fresh Asian food and wanted to combine it with our local ingredients and a sense of Māori manaakitanga – that care for whānau and environment, and the feeling of aroha in everything from our staff culture to how we treat our guests. We have a truly international staff, from Māori to Indonesian and Japanese, and we wanted to embrace those different cultures and bring their experience to the plate too. Over the years, our philosophy…

Creamy Chicken Curry (gf) A luscious, aromatic chicken curry with a nice little kick. Serve with naan or roti to mop up all the juices! CHICKEN MARINADE 4 large boneless chicken thighs, skin on½ cup plain yoghurt3 garlic cloves, crushed3cm piece ginger, finely grated2 teaspoons garam masala1 teaspoon each ground cumin, turmeric, kashmiri chilli powder and table salt TO COOK 1 tablespoon neutral oil8 shallots, halved6 cardamom pods3 bay leaves1 cinnamon stick1 tablespoon chopped ginger2 large dried red chillies1 pinch ground cloves400-gram tin puréed tomatoes½ teaspoon table salt½ cup water2 tablespoons vegetable oil100ml cream1 teaspoon sugar1 teaspoon garam masala½ teaspoon crushed fenugreek leaves2 tablespoons ground almonds CHICKEN MARINADE: Combine all the ingredients in a large bowl. Cover and refrigerate for 4 hours. TO COOK: Preheat the oven to 180°C regular…

Apple and Date Seedy Crumble Tart A perfect combination of crisp buttery pastry, rich lemon-infused fruity filling and a crunchy seedy crumble. Serve warm with custard, cream or ice cream and the Whisky Caramel Sauce (see recipe page 94). PASTRY 1½ cups plain flour¼ teaspoon sea salt½ cup icing sugar110 grams butter, chopped1 large egg yolk3 tablespoons cold water FILLING 6 large apples, peeled, cored and each cut into 8 wedges (I used Braeburn)1 tablespoon butter2 tablespoons caster sugar10 fresh dates, pitted and roughly chopped⅓ cup roughly chopped crystallised ginger½ cup water finely grated zest and juice 1 large lemon CRUMBLE ½ cup plain flour⅓ cup rolled oats⅓ cup brown sugar¼ cup each sunflower seeds and desiccated coconut2 tablespoons white sesame seeds1 teaspoon each ground ginger, cardamom, cinnamon and nutmeg½…

I can think of no better region to visit during the depths of a New Zealand winter – join me as I roam from stylish Queenstown and Arrowtown to stunning Wānaka. QUEENSTOWN Eichardt’s Accommodation/Bar/Restaurant Eichardt’s is iconic for a reason. In prime position overlooking Lake Wakatipu, the hotel oozes international sophistication and provides services to match. With a distinctive boutique vibe and all the amenities you could wish for – from balcony to welcoming fire, deep bath and stylish possum fur throws – the suites are luxurious and well-appointed. On my visit, having unpacked a few things in the spacious walk-in dressing room, I had the chance to head to the super popular Eichardt’s Bar for a couple of restorative cocktails and bites with dish Food Editor Claire Aldous. The…