Indholdsfortegnelse for Issue 124 Dec25/Jan26 i Dish

How on earth did we get here and where did the year go?! It is with a whisper of disbelief that I sit here writing about our Christmas issue. And yet here we are and, like you I imagine, I couldn’t be happier to welcome the festive season, to switch focus from the incessant intrusion of global news, and to turn instead to celebration with friends and family. And by crikey have we got you covered, so strap yourself in, because this issue is EPIC! We start by sharing what the team are making on the big day, chat to a couple of friends of dish about what they’ll be up to, then present our annual mix-and-match guide (page 39) to choosing the perfect recipes for your Christmas Day gathering.…

As dish grows its presence in the Australian market, with distribution into Coles, Woolworths and Ritchies supermarkets, it seemed timely to nip across the ditch and help spread the word. Luckily for me, I secured a gorgeous room at Sydney’s Paradox hotel. From 1st July this year, the Radisson Blu was renamed and rebranded, and while the name might be new, the building itself has a long and rich history. Incredibly, this stylish five-star hotel is just the third tenant in the iconic building that began life as the Fairfax headquarters. From 1856, and for the next 100 years, The Sydney Morning Herald was created and printed on-site, before being sold and transformed into a Westpac bank and offices for a further 50 years. In 1997, the building was given…

JESSE MULLIGAN • NICI WICKES • PETER GORDON • RAY MCVINNIE JESSE MULLIGAN 1. Can you share a favourite childhood Christmas memory — food related or otherwise? My grandmother had a rule that we couldn’t open presents until we’d eaten breakfast. It makes sense to me now but at the time it was a nightmare (I’ve had zero success making my own four children live by it). Later in the day, my strongest memory is of my nana serving a steamed pudding with coins hidden in it. I wasn’t a huge steamed pudding fan but I ate anyway for the financial benefits. Come to think of it my two strongest memories are of begrudgingly eating something in order to get a reward. Perhaps that’s the origin story of my career…

Marinated Feta and Olives (v) 2 x 200-gram blocks Mainland Creamy Feta Cheese1 cup pitted green manzanilla olives4 cloves garlic1 cup olive oil1 small lemon1 teaspoon dried oregano¼–½ teaspoon chilli flakes TO SERVE 2 tablespoons chopped fresh parsley, optionalcrusty bread Cut the Mainland Feta Cheese into 2cm cubes. Place in a medium-sized bowl or container. Cut the olives in half and smash the garlic cloves with the back of a knife. Add both to the bowl along with the olive oil. Use a peeler or sharp knife to cut thin strips of zest off of the lemon. Add to the bowl along with the oregano and chilli flakes. Cover and chill in the fridge overnight. TO SERVE: Transfer the marinated feta to a serving dish and top with fresh parsley.…

Pistachio, Mascarpone and Berry Pavlova (gf) This recipe, shared by Nici Wickes, has it all, making a crispy, chewy, creamy, dreamy pav. I topped it with pistachio mascarpone, which pairs perfectly with the juicy berries and a final flourish of nutty pistachios makes it a Christmas Day showstopper. 4 large egg whites, at room temperature280 grams caster sugar2 teaspoons cornflour1 teaspoon white vinegar TO ASSEMBLE Pistachio Mascarpone Cream, see recipe opposite350 grams strawberries, halved if large or left whole if medium sized250 grams raspberries¼ cup (85 grams) apricot or seedless berry jam, warmed, optional¼ cup (35 grams) roughly chopped pistachio nuts EQUIPMENT: Grease a large oven tray. Draw a 25cm circle on some baking paper then put ink side down on the tray. Preheat the oven to 160°C fan bake.…

Christmas Salmon (gf) Many years ago now, I created a Christmas salmon recipe with a pomegranate glaze that has been hard to beat. I reckon this one might just have the edge! SALMON 2 tablespoons extra virgin olive oil3 cloves garlic, crushed1½ tablespoons pomegranate molasses1 teaspoon cumin seeds, lightly crushed1.3 kilogram (approx.) side of salmon, pin-boned QUICK-PICKLED RED ONION ⅓ cup cider vinegar1 tablespoon caster sugar1 small red onion, thinly sliced CUMINY GARLIC MAYO 1 cup Greek natural yoghurt½ cup good-quality egg mayonnaise (I used Best Foods)2 teaspoons finely grated lemon zest1 large clove garlic, chopped3 tablespoons each chopped fresh basil and mint1 tablespoon chopped fresh dill1 teaspoon ground coriandersea salt and ground pepper1½ teaspoons toasted cumin seeds TO SERVE dill frondsmint leavesbasil leavespomegranate arils EQUIPMENT: Line an oven tray…

1. FILLET STEAK WITH A HERB AND GARLIC BUTTER Brookfields Hillside Hawke’s Bay Syrah 2023 $60.00 In its 25th year, this syrah is a total aristocrat. Intensely spicy, smoke-laced and roaring with cedar, fruitcake and cocoa characters, it’s fabulously fleshy, chewy and supremely satisfying when sipped with tender, rare fillet steak. Sublime. brookfieldsvineyards.co.nz 2. SALMON EN CROUTE Lake Chalice Plume Marlborough Chardonnay 2022 $45.00 Winemaker Chloe Gabrielsen has crafted a beautifully balanced chardonnay that’s absolutely crammed with white peach and a hint of ripe apple on the nose and palate. Complexity builds in the soft caramelisation of oak, the whisker of popcorn, the vein of creamy composure. It’s sensational with salmon, particularly when its wrapped in crispy pasty. glengarrywines.co.nz 3. SLOW ROASTED DUCK LEGS WITH DUCK FAT POTATOES AND MULLED…

Homemade Muesli This is the muesli I make on repeat for our family, it’s packed with oats, nuts and seeds and lightly spiced with cinnamon. This recipe is really versatile, I’ll often use whatever nuts or dried fruit I have on hand, just aim to keep the quantities the same. 5 cups (550 grams) rolled oats2 cups (270 grams) cashew nuts2 cups (180 grams) desiccated coconut1½ cups (190 grams) slivered almonds1 cup (140 grams) each whole almonds and pumpkin seeds1 cup (160 grams) whole flaxseed1 cup (150 grams) sunflower seeds2 teaspoons ground cinnamon½ cup (125ml) each melted coconut oil and runny honeypinch sea salt1 cup (130 grams) each raisins and dried cranberries Preheat the oven to 150°C regular bake. In a large roasting dish or very large bowl, mix together…

NEW ZEALAND HAS BEEN producing sparkling wine since before car-less days, and that was a LONG time ago. Back then, the best the folk in Aotearoa could hope for were boring, sweet, flabby and decidedly unfabulous, yet today, happily, the world is finding out, in fizztastic fashion, that New Zealand creates stunningly superlative sparkling wine. Today New Zealand’s sparklers impress internationally, and experts around the globe are continually in awe of how producers create such excellence for so little money. New Zealand is well on track to export close to 3 million litres of sparkling wine in the next year or two. That’s closing in on $20 million worth of sparkling wine amongst $2 billion of high-value wine exports. And it never fails to bring the grins whenever we put…

Praline Pavlova (gf) Pretty as a picture yet surprisingly easy to make, this pavlova is your showstopping centrepiece for the big day! 5 large egg whites280 grams caster sugar1 tablespoon cornflour1 teaspoon white vinegar TO SERVE Caramel Brandy Cream, see recipe page 8Pecan and Peanut Praline, see recipe page 8fresh berries, optional EQUIPMENT: Trace a 12cm diameter circle in the centre of a sheet of baking paper. Trace a 21–22cm diameter circle around the outside of the first circle (I used two bowls, and traced around the outside of them). Turn the paper over and place ink side down on a greased flat baking tray, (the ink should still be visible). Preheat the oven to 160°C fan bake, Whisk the egg whites to soft peaks, then gradually add the sugar,…

Few dishes capture the bold, rustic spirit of Italian cuisine like Amatriciana. The classic tomato sauce is a celebration of simplicity, letting each ingredient shine, while De Gustibus Pancetta Block lends its rich, smoky depth to the vibrant tomato base, and Garofalo Spaghetti perfectly cradles every luscious bite. Finished with luxuriously creamy De Gustibus Burrata and the sharp, salty kick of De Gustibus Parmigiano Reggiano, this dish is a marriage made in heaven. Burrata Amatriciana 1 x 100-gram De Gustibus Pancetta Block, sliced into thin strips⅓ cup white wine400-gram can whole peeled tomatoes, juice drained off¼–½ teaspoon chilli flakes, or 1 long red chilli, deseeded and finely chopped200 grams Garofalo Spaghetti1 x 100-gram De Gustibus Burrata2 tablespoons extra virgin olive oilsea salt40 grams De Gustibus Parmigiano Reggiano Put the pancetta…

FARRO KITCHEN YORKSHIRE PUDDINGS 300G These yorkies are as unfussy as they are delicious, just pop in the oven and enjoy the perfect accompaniment to your festive feast! $16.99 /each $5.66 /100g BRETS CHIPS 125G Some of the tastiest chips in France are now available at Farro! In two decidedly French flavours, Camembert and Salted Butter. $7.99 /each $6.39 /100g PROSECCO ENTERTAINER’S BOX Great for gifting, this heavenly hamper is filled with all the festive essentials, and topped off with a bottle of Prosecco. Cheers! $130 /each HOUSE OF CHOCOLATE PISTACHIO KNAFEH CHRISTMAS TREE 220G The viral bar in a delicious new festive format! Filled with gorgeous crisp pastry, pistachio cream, and enveloped in silky milk chocolate. $25.99 /each $11.81 /100g farro.co.nz…

in New Zealand and mid-January in Australia — as a one-off special edition this is not part of the subscription package After the sold-out success of last year’s inaugural dish HOLIDAY, we’re bringing it back as a regular addition to the dish calendar! Your go-to magazine for any kind of summer escape, it will be packed with recipes perfect for the beach, bach, boat or backyard. Loaded with ideas to elevate your barbecue game and banish boring salads, the spotlight is on easy, fresh, fun and seasonal dishes. Think seafood, barbecues, salads, sauces and picnics — and an array of easy entertaining that will make summer even more spectacular. ON SALE 15 DECEMBER IN NEW ZEALAND ON SALE MID-JANUARY IN AUSTRALIA RECIPE CONTENT Barbecues • Salads • Nibbles • Baking •…

Kiwis love Otaika Valley Free Range Eggs for good reason — three generations of farmers have maintained the principles of ethical farming for the land, the hens and our health. That’s what makes us such recognisable and trusted producers of quality, free-range eggs in New Zealand — and a brand you can rely on. Strawberry and Ginger Gin Sour with Egg White Foam (gf) 4 ripe strawberries, plus 1 to garnish2 thin slices fresh ginger, plus 1 to garnish60ml gin30ml lemon juice30ml sugar syrup (see Cook’s note)1 Otaika Valley Free Range Egg, white onlyice cubesfreeze-dried strawberry powder, to garnish, optional Hull the strawberries, cut into quarters and add them to your cocktail shaker along with the ginger slices. Use a muddler (or fork) to smash the strawberries and ginger as…

Salmon Brunch Board Celebrate brunch in style with a feast of salmon, fabulous dips, one of our favourite potato salads and chewy toasted bagels. 500-gram piece hot smoked salmon200 grams sliced smoked salmon1–2 bunches asparagus, blanchedcaperberries plus any other pickles you fancytoasted bagelsfresh dill or fennel frondsPotato and Egg Salad, see recipe belowCreamy Whipped Feta, see recipe belowAvocado and Herb Dip, see recipe page 50Quick Pickled Red Onions, see recipe page 50 Place the hot smoked salmon and the sliced salmon on a large wooden board or serving platter along with the asparagus, caperberries and bagels. Put the Potato and Egg Salad, Creamy Whipped Feta, Avocado and Herb Dip and the Quick Pickled Red Onions in separate bowls and place on the board. SERVES 8 Potato and Egg Salad (gf)…

Summer Tomatoes, Roasted Capsicum and Mozzarella with Chilli Crisp Dressing (gf) (v) Summer on a plate — ripe tomatoes, silky mozzarella, and capsicums come together with the heat and crunch of the Asian-style dressing. 2 each large red and yellow capsicums650 grams assorted tomatoes2 x 125-gram balls fresh mozzarella, well drainedChilli Crisp Dressing, see recipe right¼ cup each fresh mint and basil leaves Preheat the oven to 180°C fan bake. Put the capsicums in a baking dish and roast until tender but not totally collapsing. Cool until easy to handle then peel off the skins and discard the seeds. Rip into thick strips. Cut the tomatoes in rough chunks or in half, leaving any small ones whole. Layer the tomatoes and capsicums onto a serving plate then rip over the…

Vanilla Swiss Roll with Pistachio Cream and Mascarpone How gorgeous is this? The soft, golden sponge encases a delicious swirl of mascarpone and pistachio cream that’s light, luxurious and perfect for any special occasion. SPONGE ROLL 4 large eggs2 teaspoons neutral oil, eg rice bran½ cup (125 grams) caster sugar, plus 1 tablespoon extra1 teaspoon vanilla bean paste½ cup (75 grams) plain flour1 teaspoon baking powder2 tablespoons ground almonds50 grams butter, melted TO ASSEMBLE 200ml cream200 grams mascarpone¾ cup (225 grams) store bought pistachio cream (see Cook’s note)1½ cups (185 grams) icing sugar, sifted1–2 tablespoons milk, or more if needed¼ cup (35 grams) finely chopped pistachiosedible rose petals, optional EQUIPMENT: Lightly grease a shallow baking tin, approximately 32cm x 23cm, and fully line with baking paper. Preheat the oven to…

SAVE WHEN YOU SUBSCRIBE SUBSCRIPTIONS START AT $40** *This promotion commences 30 October 2025 and ends at midnight 4 February 2026. Prize will be drawn 11 February 2026. Entry to the competition/prize draw is conditional on acceptance of the full prize draw Ts&Cs, which can be found by visiting scgmedia.co.nz/terms-conditions. **NZ rate only The Clements Hotel is a luxurious 29-room boutique property housed in Cambridge’s meticulously restored 1866 beaux-arts Masonic hotel building. This heritage gem blends timeless elegance with modern comfort, featuring beautifully appointed rooms and suites. Guests can indulge in exceptional dining at The Gallery Restaurant, unwind at The Clements Café & Wine Bar, and underground speakeasy bar, 1866. Set in the heart of Cambridge on Duke Street, the hotel is perfectly positioned near top attractions, just 15 minutes…

Notes for cooks RECIPE ABBREVIATIONS ……………………………..gluten-free ……………………………….vegetarian MEASURING YOUR INGREDIENTS To ensure successful results, 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 ……………..150°C Moderate oven …… 350°F ……………… 180°C Hot oven ………… 400°F ……………..200°C Very hot oven …… 450°F ……………… 230°C Measurements VOLUME 1 level…

1 Sarah Tuck, Editor It is tradition in my family, that I do the Christmas hosting, which suits me perfectly! I love nothing more than turning on some Christmas tunes and faffing around the house getting everything ready. For the last 10 years I have been under strict instructions to make the same thing each year — my original roast salmon with pomegranate glaze. This year I can finally mix it up with my new twist on the original, with a herby, garlicky, cuminy sauce that we couldn't get enough of on shoot day (Christmas Salmon, page 64). For general nibbling over the Christmas break I‘ll be making Melie’s Brown Butter, Amaretto and Prune Mince Tarts with Cinnamon Pastry (page 108), and to go with meaty mains, it‘ll be the Fresh…

Whether used as a marinade for meat, drizzled over salads or roasted vegetables — or even, like here, crunchy fried halloumi — Telegraph Hill Pomegranate & NZ Bush Honey Vinaigrette makes flavours sing. Our handcrafted vinaigrette blends the deep tangy richness of pomegranate with the golden sweetness of New Zealand bush honey to make the perfect ingredient to elevate almost any dish! Seared Halloumi and Roasted Beetroot Salad with Pomegranate & NZ Bush Honey Vinaigrette (v) 1 small red onion, thinly sliced2 tablespoons apple cider vinegarpinch each caster sugar and sea salt1 kilogram medium beetroot, scrubbedTelegraph Hill Extra VirginOlive Oil for cooking2 tablespoons Telegraph Hill Pomegranate & NZBush Honey Vinaigrette, plus extra to serve2 x 200-gram blocks halloumi (we used Food Snob Cypriot Halloumi) TO ASSEMBLE 1½ cups Greek natural…

Spring is renowned for rustling up wild weather, and so it was on the night guests gathered at Atelier restaurant in mid-September. Not put off by the howling gale outside, guests arrived dutifully on time at 6:30pm, to be greeted by dish CEO and Editor Sarah Tuck, and introduced to Nautilus winemaker Clive Jones, and Atelier head chef Fantin Parpillat. The evening began with a perfect single prosciutto croquette and a glass of the Nautilus Vintage Rosé 2021 served — as with all wine during the evening — in stunning RIEDEL stemware, as Clive reflected on 40 years of New Zealand winemaking and the part that Nautilus has played in that history. Fantin gave us a hint of what more was to come on the menu, to whet our appetites…

Lee Kum Kee Premium Soy Sauce and Oyster Sauce provide a stunning flavour base from which to transform even the humblest cuts of meat into dinner-party dishes. With a simple preparation and long cooking time, the effort required is minimal, but the aromas will be tempting you to the table with our Lee Kum Kee Aromatic Slow-cooked Beef Stew. Lee Kum Kee Aromatic Slow-cooked Beef Stew 8 shallots, peeled3 cloves garlic4cm piece fresh ginger, peeled and roughly chopped1 medium red chilli, trimmed and sliced1 lemongrass stalk, white end only, bashed and roughly chopped3 tablespoons vegetable or canola oil800 grams chuck steak, cut into 4cm cubes2 large carrots, roughly chopped2 tablespoons tomato purée750ml beef stock1 tablespoon Lee Kum Kee Premium Soy Sauce1 tablespoon Lee Kum Kee Panda Brand Oyster Sauce1 cinnamon…

Prawn and Mango Salad Cups (gf) Sweet prawns, juicy mango and creamy avocado are tucked into crisp lettuce leaves for a fresh and easy bite-sized nibble to pass around. 400 grams small cooked prawns, thawed if frozenLime and Chilli Mayo, see recipe below2 baby cos lettuce, leaves separatedflesh of 1 avocado, dicedflesh of 1 fresh mango, cut into matchsticks½ cup store-bought roasted shallotspeanut chilli crisp or other chunky chilli saucesmall handful coriander leaves2 teaspoons very finely chopped makrut lime leaves Pull off the tail shells if still attached to the prawns. Put the prawns in a medium bowl and stir in enough mayo to coat. Arrange the cos leaves on serving boards or plates and top with the avocado and prawns. Don’t overfill them or the lettuce will break when…

Our Best Fillet Steak with a Herb and Garlic Butter (gf) Perfectly cooked eye fillet topped with an aromatic herb and garlic butter for a simple dinner with a touch of luxury. 2 x 200-gram eye fillet steaks1 tablespoon extra virgin olive oilsea salt and ground pepper TO SERVE Golden Potato Rosti, see recipe belowHerb and Garlic Butter, see recipe below Preheat the oven to 180°C fan bake. Brush the steaks with oil and season with salt and pepper. Heat an ovenproof frying pan over a medium-high heat and when hot, add the steaks and cook (sear) for 2 minutes on each side. Transfer to the oven and roast for 5 minutes exactly. Leave to rest for 4 minutes, lightly covered in foil. TO SERVE: Pop each steak onto a…

Brown Butter, Amaretto and Prune Mince Tarts with Cinnamon Pastry These little tarts are a festive twist on a classic — buttery cinnamon pastry filled with a rich brown butter, amaretto and prune fruit mince. A touch of dark chocolate and citrus adds depth to the rich filling. CINNAMON PASTRY 1⅔ cup (250 grams) plain flour, plus extra for dusting3 tablespoons icing sugar1 teaspoon ground cinnamon½ teaspoon flaky sea salt150 grams salted butter, chilled and diced⅓ cup (85 grams) full-fat sour cream3 tablespoons cold water BROWN BUTTER AND AMARETTO FRUIT MINCE 50 grams salted butter1 teaspoon each ground cinnamon and ground ginger1 medium green apple, peeled and finely diced2 teaspoons finely grated orange zest⅓ cup (80ml) orange juice1 tablespoon lemon juice1¼ cups (170 grams) currants⅔ cup (130 grams) pitted prunes,…

BARRIER BUZZING Hands up who’s got a hankering for a buzzy local soda? Let us introduce you to Barrier Buzz, a range of excellent, Kiwi-produced sodas including a sugar-free cola, lemonade and ginger beer, all sweetened with 500 MGO Aotea Great Barrier Island mānuka honey. Produced by The Aotea Company, a small business founded by island local Bayard Sinnema, these sodas aren’t just natural, they’re naturally awesome. And they’re perfect as mixers. So if you prefer something a smidge boozy then sling a splash of vodka and lime into the ginger beer for a Barrier Burro (an island version of a Moscow Mule). theaoteacompany.co.nz SUPER-TUSCAN SETS PRICE RECORD History was created in September with the release of New Zealand’s first ultra-premium “Super Tuscan” from the superlative 2024 vintage in Hawke’s…

Spiced Salmon and Zucchini Skewers with Chimichurri (gf) A quick and delicious meal that’s packed with flavour and a little extra crunch with the dukkah. 400 grams centre-cut salmon fillet, skin off2 teaspoons whole cumin seeds1 teaspoon smoked paprika¼ teaspoon ground turmeric2 tablespoons olive oilsea salt and ground pepper3 medium zucchini, very thinly sliced TO SERVE 200 grams store-bought baba ghanoush¼ cup store-bought chimichurri2 tablespoons store-bought dukkah EQUIPMENT: 4 x 20cm thin metal skewers. Cut the salmon into 12 pieces. Combine the spices and oil in a large bowl and season well with salt and pepper. Add the salmon and turn to coat. Spread the zucchini into a single layer and season with salt and pepper. Thread a few slices at a time onto the skewers along with the salmon.…