Indholdsfortegnelse for Issue 91 August/September 2020 i Dish

What a rollercoaster the past few months have been! As I sat down to write this letter for the last issue, we were about to move into level 4 lockdown in an attempt to stall the spread of COVID-19. Fast-forward two months, and having feared the same fate as Italy, the UK and others, we seem to have come through comparatively unscathed. With the first whisper of freedom at level 2, I rounded up nine of my besties for dinner-for-10, serving up our cover recipe of Beef Cheek, Pancetta and Mushroom Pies (page 51) and Chicken, Leek and Thyme Pie (page 57) with a gratifyingly enthusiastic response. I was fascinated to see what our guest chefs would be serving up at home in our Come for Dinner feature (page 29)…

Local producers and suppliers and our friends in the hospitality industry have been hit hard by the recent lockdown level restrictions. What can we do to help? Love a tipple? So do we! Spend some time perusing the shelves of your local liquor shop to discover the best of New Zealand wines and spirits. Hankering for a leisurely Sunday brunch or after your daily caffeine fix? Head to the cafes in your neighbourhood for that eggs bene or long black. It doesn’t come fresher than from the farm or producer, so check out your local farmers’ market for stunning fruit, herbs and veges, cheeses, meats, small goods and so much more. Need a mini break? (We do too!) How about an old-fashioned Kiwi roadie, sampling regional fare along the way…a…

Greenlea Butcher Shop welcomes their new ambusador chef, Andrew Clarke. Previously at Victoria Street Bistro, now at Camarosa Cafe and Restaurant at the Ruakura Berry Farm, Andrew continues to develop his menus to embrace sustainability and regional produce in a contemporary style. Here he presents his twist on risotto wlth Greenlea sirloin. INGREDIENTS: 4 x 250gm Greenlea Sirloin Steaks½ butternut squash200gm thick eut streaky bacon200gm swiss brown mushrooms3 large brown onions5 cloves of garlic2 Tbsp fresh thyme (chopped)1 Tbsp fresh rosemary (chopped)1 carrot (½ cm dice)80gm butter80ml canola oil150ml white wine1.3L good quality beef stock1 cup puy lentils1 cup puffed barley½ cup quinoa50gm fiat parsley (chopped)1 Tbsp brown sugarSalt and black pepper FREE&FAST DELIYERY NEW ZEALAND GRASSFED MEAT PREMIUM QUALITY OROER YOUR NZ BEEF, LAMB & VENISON NOW www.greenleabutcher.co.nz METHOD:…

Roast Leg of Lamb with Anchovy Cream 1.5-kilogram leg of lamb6 Lorea anchovies, halved4 cloves garlic, peeled, sliced2 long sprigs rosemary2 teaspoons oil from the jar of anchoviessea salt and ground pepper2 onions, cut into wedges2 bay leaves1 cup white wine Preheat the oven to 160oC. Make 12 incisions in the top fat-side of the lamb using a sharp knife, then pack each cut with an anchovy half, sliced garlic and rosemary. Brush with the anchovy oil and season with salt and pepper. Place the onions, bay leaves and wine in a roasting dish and place the lamb on top. Cover with foil and roast for 3 hours. Remove the foil and roast for a further 1 hour until the meat is very tender when pierced with a skewer. Rest…

Mushroom Soup with Garlic Sourdough Croutons Crunchy sourdough croutons take this creamy mushroom soup to the next level. Adding a little rice to soups is a great way to thicken them. MUSHROOM SOUP knob butter1 tablespoon olive oil1 leek, pale section only, halved lengthways, sliced1 teaspoon dried tarragon500 grams portobello mushrooms, sliced4 cloves garlic, sliced1 litre chicken stock¼ teaspoon sea salt½ teaspoon cracked pepper1 tablespoon long grain rice½ cup cream1½ teaspoonsapple cider vinegar GARLIC SOURDOUGH CROUTONS 4 slices sourdough, roughly torn into bite-sized chunks3 tablespoons olive oil1 clove garlic, thinly sliced1 teaspoon flaky sea salt TO SERVE (OPTIONAL) fresh thyme leaves EQUIPMENT: Line a baking tray with baking paper. SOUP: Heat the butter and olive oil in a large saucepan over a low heat to melt the butter. Add the…

Nut Butter Blueberry Crisp Crunchy nut butter gives this crisp a unique ‘American diner’ flavour. FILLING 450 grams frozen blueberries2 tablespoons caster sugar1 tablespoon lemon juice2 teaspoons cornflour CRISP 1 cup plain flour½ cup quick cook oats2 cup caster sugar½ teaspoon sea salt¼ cup crunchy nut butter (I used Fix & Fogg Everything Butter)50 grams butter, melted TO SERVE ice cream, cream or custard EQUIPMENT: 20cm ovenproof pan or baking dish. Preheat the oven to 170°C fan bake. Put the blueberries and sugar in a saucepan and heat until the blueberries are thawed and juicy. Stir the lemon juice and cornflour together until smooth then stir into the berries. Simmer gently for 5 minutes until the berries and the juice are glossy and lightly thickened. Tip the fruit into the…

THE HILLS ARE ALIVE! Fans of discovering all that’s new and groovy in the local wine scene will want to fill their boots with the newest little hero in the Wairarapa. Lime Hill is a small but perfectly formed joint wine venture from Karl Johner of Johner Estate in Gladstone and his winemaker Raphael Burki. On a hillside east of Masterton, the vineyard is planted in mainly Mendoza-clone chardonnay and five different clones of pinot noir – so it’s a little bit of Burgundy in our backyard. Priced from $45 for chardonnay and $49 for pinot noir, you can find them at caros.co.nz YOU PICKED A FINE TIME… If you’re looking for a liquid taste sensation that’s not only transportable, but also sugar-free, carb-free, gluten-free and unpasteurised, then the new…

Buy a subscription to dish and be in to WIN* 1 of 5 Wilfa Classic Automatic Coffee Brewers and Baratza Sette 30 Grinders, plus a 12-month coffee subscription L’affare brings you everything you need to be sipping on the good stuff at home or in the office, or maybe even the home office, all year round. Just think – a beautiful Wilfa Classic Automatic Coffee Brewer as a slick new addition to your kitchen bench, accompanied by a Baratza Sette 30 Grinder to grind fresh your fresh roasted L’affare beans (which will be delivered right to your door each fortnight). It’s the ultimate trio for a delicious cup. MAGAZINE 1 year = 6 issues from $42.50 MAGAZINE & DIGITAL 1 year from $64 DIGITAL ONLY 1 year from $34.90 TERMS…

There’s never been a better time to visit Queenstown than this winter. All four of the region’s ski areas will be open from late June, right through to early spring, giving adventurous Kiwis the opportunity to unlock their lockdown wanderlust and answer the call of the mountains! Combine days on the slopes with delightful après ski, vibrant nightlife and cosmopolitan dining, and give your legs a rest with a day’s excursion to Gibbston, Glenorchy or Arrowtown, or on an adventure in the air or on the water. OFF-MOUNTAIN ACTION… OR NOT En route back to Queenstown from Coronet Peak there are watering holes dotted along the road, or head straight to Queenstown to join skiers and boarders soaking up the atmosphere under outdoor heaters or inside by the fire. Grab…

Claire Aldous Food Editor @clairealdous 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.” Bridget Daulby Art Director @bridg_eats Bridget’s official title may be ‘art director’ – her expert hand is behind every beautiful…

It’s a beautiful portrait; a perfect representation of innocence, purity and chicken love. It’s also full of delightful little surprises. Like the fact that this painterly old master-style work is a photograph, by self-taught mum-of-three Lizzie Gilmour. The subject (the unfeathered one) may have Little Lord Fauntleroy written all over him, but ‘he’ is actually the photographer’s six-year-old daughter Finlay. And the chicken’s name is Optimus Prime, but she’s a girl too. “Finn’s a real tomboy and just LOVES her chicken. She’s got her fingernails painted pink and it’s all chipped off. It’s part of the story,” Lizzie tells dish from her lifestyle section in Ōakura, New Plymouth. “I grew up being really influenced by the old Western paintings. Like the Charlie Russells, the old-style portraits. Kiwi-born artist Mike Ponder…

Beef Cheek, Pancetta and Mushroom Pies With tender meat, rich mushrooms and buttery pastry, these are so good! ⅓ cup olive oil150 grams pancetta or streaky bacon, chopped into 1cm strips2 small brown onions, chopped4 cloves garlic, crushed1½ kilograms beef cheeks, cut into 5cm cubes (see Cook’s note)1 cup red wine2 cups beef stock2 sprigs thyme3 bay leaves50 grams butter⅓ cup plain flour400 grams mixed mushrooms, larger ones quartered, smaller ones halved (I used Swiss browns and portobello)600 grams butter puff pastry1½ cups grated parmesan1½ cups purchased caramelised onions1 egg, whisked EQUIPMENT: Before assembling the pie, lightly spray 8 x 12cm pie tins with cooking oil spray; foil ones from the supermarket work well. Heat 2 tablespoons of the oil in a large heavy-based saucepan and cook the pancetta for…

Preserved Fig and Macadamia Cheesecake Tart This is a wonderfully versatile and easy tart to make. Almonds, walnuts and hazelnuts can replace the macadamia nuts, and prunes or quince in syrup can substitute for the figs. I like to serve it warm with crème fraîche or whipped cream and a drizzle of the syrup. 125 grams cream cheese, at room temperature2½ tablespoons icing sugar, plus extra for dusting½ teaspoon vanilla extract1 teaspoon finely grated orange zest1 medium egg, size 6¼ cup ground roasted macadamia nuts1 sheet butter puff pastry, thawed1 egg, lightly beaten400-gram jar preserved figs EQUIPMENT: A flat baking tray. Preheat the oven to 180°C fan bake. FILLING: Place the cream cheese, icing sugar, vanilla and orange zest in a bowl and beat with a wooden spoon to combine.…

Daylight savings is done and dusted, a dent is appearing in the firewood pile and my slow cooker is operating on overtime. While winter is all about comfort, there’s nothing surer than a sexy, saucy, fortified wine to inject a bit of sensuality into the season. So, let’s take a look at what’s warming, rich and dangerously delicious. PORT Enjoying a snifter of port with a chunk of blue cheese the other night got me thinking that I don’t drink nearly enough of the stuff. Especially as it’s the most perfect thing to warm the cockles in winter months. Changing times and tastes mean port’s now got that retro cool factor going on, and I love it to bits. Port is a fortified wine – so what exactly is fortified…

MIGHTY FINE L’affare brings you ‘Mighty’, the latest addition to their freshly roasted and ground coffee range, for those who desire a more intense flavour kick. This dark roast will make your hair curl. Rich caramel flavours give way to a punchy dark chocolate finish. Great as espresso, plunger or filter, with or without milk. Find out more about the new recyclable soft plastics packaging and fresh, quirky illustration on pack via the L’affare website. Available in supermarkets nationwide, and online. Laffare.co.nz/mighty Mind-bogglingly good Cocooned by mountains on all sides, the Waitaki Valley wine-growing region lies 40km inland from the Pacific Ocean on the southern flanks of the Waitaki River. The Tatty Bogler vineyard’s warm north-west-sloping vineyard consists of ancient white limestone soils, inter-layered with river gravels, allowing grapes to…

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………. 150°C Moderate oven…… 350°F……….. 180°C Hot oven………… 400°F……….200°C Very hot oven…….450°F……….. 230° Measurements VOLUME 1 level teaspoon…………………….5ml 1 level tablespoon……………… … 15ml 1 oz/fl oz………………. 28.35 grams/ml 1 pound…………………….…

125 grams butter, at room temperature1 tablespoon icing sugar1 teaspoon each ground cumin and smoked paprika80 grams grated sharp cheddar cheese50 grams grated parmesan cheese1 tablespoon very finely chopped rosemary2 teaspoons caraway seeds110 grams plain flour50 grams cornflourgood pinch of sea salt TO BAKE 1 egg, beatensprigs of rosemarysea salt EQUIPMENT: Line 2 flat baking trays with baking paper. Preheat the oven to 160°C fan bake. Beat the butter, icing sugar, cumin and smoked paprika until light and pale. Add all the remaining ingredients and mix to form a dough. Tip on to a large sheet of baking paper and cover with a second sheet. Roll out to ½cm thick then chill until firm. TO BAKE: Cut into squares and place on the prepared baking trays. Brush with egg wash;…

Sade Smooth Operator / Dolly Parton Just Because I’ma Woman / George Michael Careless Whisper / Fedez Problemi Con Tutti / Rosalía and James Blake Barefoot in the Park / Fantompower My Take on Solidão / Mushroom Revival podcast Nicholas P Money: Spores and more / L.A.B In the Air / Vulfpeck Animal Spirits Reader Feedback Tooki Proctor Titirangi, Auckland Hi Sarah, The May/June issue couldn’t have been more timely! Thank you and your staff for getting it into our homes for lockdown. Our bubble is four food-loving adults (part-time worker from home mum, essential worker from home dad, and two adult children out of work because of the virus) and this issue has been a treasure. The pantry list is brilliant and the accompanying recipes too. The Hoobie’s Beans…

DARIUSH LOLAIY Cazador Dariush is head chef and co-owner, with wife Rebecca, of game and wild-food restaurant Cazador, in Auckland. The couple shared their lockdown with two-year-old daughter Azar. Dariush: Kleftiko is an old favourite for nostalgic reasons. It’s a dish that a Greek head chef of mine in London taught me. It’s also been a regular on the Cazador menu. We typically do it with wild goat but lamb is a perfect substitute. It’s easy to make, like many cuisines based around traditional, humble, peasant cooking. It’s just a combination of ingredients that a bit of love and a bit of time bring out. It’s a mid-season dish in the sense that, yes, it is a braise, which invokes those warming, wintry, hearty feelings. But it’s also a lighter…

Biang Biang Noodles with Spicy Cumin Lamb RECIPE BY OLIVIA GALLETLY CUMIN LAMB 450 grams boneless lamb leg steaks1 teaspoon cumin seeds, toasted2 tablespoons soy sauce1 tablespoon sesame oil1 teaspoon chilli in oil (I used Lao Gan Ma Asian Chilli In Oil)¼ teaspoon white pepper HAND-PULLED NOODLES 2 cups flour2 tablespoons gluten flour260ml water¼ teaspoon salt TO COOK 1 tablespoon sesame oil1 onion, cut into thin wedges1 teaspoon cumin seeds2 cloves garlic, thinly sliced1 medium red chilli, thinly sliced1 tablespoon each soy sauce, chinkiang black vinegar and shaoxing wine1 teaspoon brown sugar3 small bok choy, cut into chunks1 bunch of coriander, stalks thinly sliced, leaves set aside1 tablespoon sesame seeds, toasted TO SERVE extra soy sauce, black vinegar and chilli in oil, coriander leaves CUMIN LAMB: Trim the lamb of…

The Foley Wine Club is supporting some of our favourite restaurants and other businesses around New Zealand with its new rewards programme. Home to a collection of iconic wineries including Mt Difficulty, Martinborough Vineyard, Te Kairanga, Vavasour, Grove Mill and Lighthouse Gin, the Foley Wine Club delivers these great labels and more straight from the makers to your door, with shipping included throughout New Zealand. And you’ll now earn points on every order to spend on dining, accommodation and fashion around New Zealand. They’ve teamed up with some of New Zealand’s most-loved outlets to deliver truly desirable rewards such as dining vouchers for Soul, Ostro and Azabu, footwear from Mi Piaci, accommodation at Bolton Hotel in Wellington – even a luxurious stay at Wharekauhau Country Estate at Palliser Bay. This…

Falastin Sami Tamimi and Tara Wigley Ebury Press, $60 We may not be able to travel far just now, but a flick through Falastin is the next best thing. This beautiful book whisks you straight to the Middle East, no stopover required. Falastin is equal parts recipe collection – over 110 of them – and storybook. The title refers to that small territory at the easternmost corner of the Mediterranean that we know as Palestine. But with millions of Palestinians scattered over the globe, Falastin is also a love letter to their shared culture, language, history and identity. Author and chef Sami Tamimi spent his childhood in Palestine, and is the co-founder of Yotam Ottolenghi’s iconic London dining spot. Co-author Tara Wigley trained at the Ballymaloe Cookery School in Ireland…