Dish Issue 78 June/July 2018

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…

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…

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.…

For most, if not all of us, the idea of unwinding with a cold, refreshing beverage on a Friday night is precisely what’s in order. It’s a social bind, a commonly shared interest and a universal conversation starter. For a young Kiwi couple, not too dissimilar from your average pair of 20-somethings, Holly McGrath and Dan Benoy decided the way they were drinking needed to change. “We were at a point where we were starting to become more invested in our own health and nutrition, but we were still at an age where every weekend generally involved quite a bit of drinking,” says one half of the Clean Collective duo, Holly. The couple realised there really “wasn’t much out there” for social drinkers looking to ditch the sugary side effects…

Chilly weather failed to dampen the spirits of guests as they piled into Ponsonby’s Azabu restaurant for this year’s first Dine with Dish event. A glass of Ruffino Prosecco paired with canapés - beef tostadas with shiitake mushrooms, daikon pickles and sesame dressing – signalled the delights that lay ahead. Once seated, Dish editor Naomi Larkin, Wild Grace chief winemaker Wendy Stuckey and executive chef and Azabu owner, Yukio Ozeki, outlined the following two courses and their wine pairings: Snapper Ceviche with Heirloom Tomatoes and Aji Amarillo Peppers, followed by Artichoke Dumpling with Truffle and Mushroom Purée, Chilli and Almond, both served with Wild Grace Sauvignon Blanc 2016. Yukio is a big fan of Nikkei, the fresh Peruvian Japanese crossover flavours that have grown out of Peru’s large Japanese community,…

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.”…