Indholdsfortegnelse for Issue 111 Oct/Nov 2023 i Dish

Phew – it’s the home stretch to the end of 2023, and after another slightly weird and turbulent year, I think we’re all hankering for a chance to relax with some FUN AND GAMES! As I sit here writing this, several weeks before you will see it in print, the fire is burning away merrily, my eldest son’s darling dog is curled up in a ball of white fluff, and the sun is trying to break through the late afternoon clouds. Despite being more than ready for spring, and even more for summer, this time of year often brings with it some wild weather. With that in mind, this issue is packed with recipes to enjoy snuggled up indoors with a board game or two or taking advantage of any…

Dried mushrooms bring an earthy, umami flavour to recipes and can be added to anything from soups and stews, to pastas and pies. Of course, this is an ingredient that can be kept on hand in the kitchen year-round! Pie: If you’re in the mood for pie, Sarah’s Mushroom and Brie Pithiviers (from issue #67 or at dish.co.nz) serves 12 and has a brilliant combination of intense, gooey melted cheese and mushroomy goodness encased in golden flaky pastry. Pasta: If lasagne is on the menu, we love the Porcini and Radicchio Lasagne from issue #71 (or at dish.co.nz). The earthy depth of flavour from the porcini mushrooms really makes this dish – adding richness and intensity. Pilaf: For a delicious midweek dish, try Claire’s Camargue Red Rice and Mushroom Pilaf…

1. RAW ZUCCHINI, HERB AND BURRATA SALAD Lawson’s Dry Hills Reserve Marlborough Sauvignon Blanc 2022 ($27) If there’s one thing I’m lurching for the second I see a zucchini and herb salad, it’s a crunchy-fresh, lime-laden, passionfruit-packed, florally fabulous sauvignon such as this aristocrat from Lawson’s. Beautiful with burrata too! lawsonsdryhills.co.nz 2. SMOKY CHORIZO AND MOZZARELLA ARANCINI Penfolds Max’s Adelaide Hills Rosé 2022 ($30) Crunchy-crisp and roaring with red apple, raspberry and soft cherry, this 100 per cent pinot noir-based pinkness is named in tribute to former chief winemaker Max Schubert (1948-1975) who discovered rosé on an early trip to Europe. With its fresh pink grapefruit and spice notes, it’s sensational with these smoky treats. kentstreetcellars.co.nz 3. CHICKEN PARMIGIANA Foxes Island Artist Series Marlborough Pinot Noir 2014 ($67) Yes…

Laksa The best coconut noodle soup in the world. To say Australians love laksa would be a massive understatement. Back in my office job days, I was even part of a lunch club whose sole purpose was regularly stalking new laksa joints in search of the best. Yep, laksa is a ‘thing’ for food lovers! Sydney has some truly excellent laksa shops but sadly, where I live, they’re all a very long drive away. So I make my own at home for those (frequent!) laksa itches that need scratching. I hope you love this laksa as much as I do! PREP: 20 minutes COOK: 45 minutes CHICKEN STOCK 2 cups (500ml) low-salt chicken stock1 cup (250ml) water3 chicken drumsticks LAKSA CHILLI SAUCE ½ teaspoon white sugar1½ teaspoon light soy sauce¼…

I ALWAYS GET EXCITED FOR our rosé panels because not only is it one of the tastiest styles, but it’s by far the prettiest. When those rows of glasses appear in front of our judges, it’s fair to say the tasting table becomes a riot of colour with every shade of pink – from the ultra-pale to soft apricot, to trout pink, morganite, rose gold, bright crimson and ruby on display. Every flavour style appeared too, from wines that are so bony and dry they’re practically skeletal, to rich, voluptuous, fruit-soaked, sweeter styles, elegant sparkling examples, wild, funky oxidative examples and everything in between. And there’s nothing bland or blousy about the state of New Zealand’s rosé industry, because at 120 entries, it’s fair to say it’s not just growing,…

Boutique Tauranga distillery Simply Pure was thrilled to announce its Black Robin Rare Gin had scooped a gold at the 2023 International Spirits Challenge. “It’s not just a win for us,” says Simply Pure’s co-owner Irmengard Deinlein. “It gives gin fans another great reason to try Black Robin Rare Gin, and also helps boost our conservation efforts.” The critically-endangered Chatham Islands black robin is an icon of conservation success, rebounding from just one breeding pair 40 years ago to a thriving population today. A remarkable recovery story helped by $5 from each online purchase from Simply Pure’s website being donated to charities protecting New Zealand’s flora, fauna and wildlife. So if you’re a fan of world-class gin created ethically and sustainably, go to blackrobingin.co.nz today.…

Harsh, maybe? But I can’t think of a better example to prove the point, than the glorious, magical Casita Miro in Waiheke’s Onetangi Basin. It is a space that is just made to be filled with joy; with light, views, colour and a sense of fun that fills the air. But well before the structural masterpiece that is the restaurant was established, Casita Miro started as the wine-making venture of husband-and-wife team Barnett Bond and Catherine Vosper in 1994. For 10 years, the couple developed their vineyard and the wine that saw tourists and intrepid wine buffs lining up for a taste. To accommodate them in their growing numbers, Barnett and Cat converted a holiday cottage on the vineyard site, and opened Casita Miro with Sarah La Touche on deck…

ROASTED CARROT & TURMERIC STREICHCREME Slather on a sandwich or dollop into pasta. This Streichcreme (strike-cream) is a tasty vegan spread bursting with flavour. $8.99/each UNDER THE INFLUENCE SALSAS Made with a blend of roasted tomatoes and spices, in two heat levels: So Hot and Not Hot. We love to mix them up for a stunning ‘Sort of Hot’ salsa. $8.49/each CRANKY GOAT THE REGINALD ASHED GOAT’S CHEESE A striking cheese with a layer of coconut ash beneath the white rind. Creamy and dreamy with a touch of smoky earthiness from the ash. $28.99/each REWĀNA POTATO SOURDOUGH Rewāna is a delicious style of sourdough made with a fermented potato starter. It’s fluffy and a little sweet, perfect for toasting and slathering with butter and jam. $9.99/each farro.co.nz…

WENDYL NISSEN Author and journalist What kind of food did you eat growing up? Wendyl: My mother hated cooking and resented every meal she had to cook for us. There was a lot of burnt chops, sausages, and frozen mince bashed into submission then cooked with a can of baked beans, which she called chilli con carne. When convenience food arrived in the 70s, she was a huge devotee of the convenience meal. Can you share a favourite childhood food memory? Wendyl: My dad loved fishing and diving, and so I have amazing memories of fresh scallops cooked on the barbecue and fresh snapper pan-fried in butter. As kids we would catch pipers off the jetty, which look like tiny swordfish. We would wrap them in foil with butter and…

1. MEXICAN BEEF WITH CHEESY CORNBREAD TOPPING Liberty Firestarter West Coast IPA 440ml ($11.99) This is such a complex and richly tasty dish it deserves to be paired with something that’s seriously refreshing and saturated with herbaceously quenching hops. The Firestarter wraps itself around the cornbread and the smoky chipotle and jalapeño flavours perfectly. finewinedelivery.co.nz 2. SEEDY LIME SLAW 8 Wired Bombora West Coast IPA 440ml ($11.99) This slaw is so mouthquakingly tasty it could absolutely be a meal in itself, which is why it’s deserving of its own drink! I’m loving the new West Coast IPA from 8 Wired because it’s chock full of punchy, tropical Azacca and Vic Secret hops and soft malty magic in the mouth. Soothing and super crisp with this seedy sensation. finewinedelivery.co.nz 3. SPICED…

Creamy, Herby Pecorino, Cabbage and Pumpkin Gratin with Chilli and Cumin (v) Perfectly roasted cabbage and pumpkin baked in a creamy, herby pecorino béchamel, topped with melty bubbling cheese and cumin – an unusual combo that works perfectly. ROASTED VEGETABLES 1 kilogram crown pumpkin, skin and seeds removed (net 750 grams)2 tablespoons olive oilsea salt and black pepper½ medium green cabbage, cut into six wedges½ teaspoon smoked paprika GRATIN large handful coriander stems and leaves100 grams baby spinach50 grams salted butter4 cloves garlic, crushed¼ cup plain flour2 cups vegetable or chicken stock125 grams full-fat sour cream½ cup finely grated pecorino, plus extra to garnishsea salt and black pepper TO ASSEMBLE 125 grams sharp cheddar cheese, grated1 red chilli, thinly sliced½ teaspoon coriander seeds½ teaspoon cumin seeds TO SERVE handful of…

Salty Peanut Butter, Date and Chocolate Slice (gf) This is a firm family favourite – it’s crunchy, salty, sweet and finished with a thick layer of chocolate and a peanut butter swirl! BASE 200 grams pitted dates40 grams rice bubbles130 grams crunchy peanut butter100 grams roasted and salted peanuts2 tablespoons coconut oil, melted1 teaspoon vanilla bean pastepinch of sea salt TOP 250 grams chocolate (50% cocoa), chopped3 teaspoons coconut oil¼ cup smooth peanut buttersea salt EQUIPMENT: Line a 20cm square tin with baking paper. Preheat the oven to 180°C regular bake. BASE: Submerge the dates in a bowl of warm water and set aside for 15 minutes. Place the rice bubbles on an oven tray, bake for 3-4 minutes or until lightly golden. This will help keep them crisp. Drain…

1 Bladen Marlborough Pinot Noir Rosé 2022 $30 TOP OF THE TASTING ★★★★★ Gold Medal All judges seemed to pause for longer than usual to marvel at the pale, pink diamond colour, and noses lingered longer in the glass. Lifted mineral and soft herb characters and delicately spicy energy seems to vibrate from the glass right through to its dry, subtly savoury, citrusy finish. Cheerful, cleansing and incredibly classy, it’s a superstar. bladen.co.nz M.A.U Wines Pink Ensemble Clevedon Rosé 2022 ($30) TOP OF THE TASTING ★★★★★ Gold Medal A truly complex, modern, mix-em-up style that had our judges talking immediately. Ultra-pale and showing Provence-style peppercorn, spice and delicate red fruit flavours alongside nutty notes, dried herb and smoked citrus zest followed by a long biscuity finish. Fun and funky. mauwines.co.nz 2…

The team at Cardrona Distillery in Wānaka have finally released their flagship single malt called The Falcon. Soothing, smoky and saturated with burnt toffee, vanilla cream, pepper and sun-scorched nectarine, it’s been painstakingly crafted from three hand-selected casks (an ex-oloroso sherry butt and an ex-bourbon barrel both filled in 2016 and a pinot noir barrique filled in May 2018) which were blended and bottled in June this year. Just 1,501 700ml ($350) bottles were made and they’re packaged in a beautiful oak frame. cardronadistillery.com…

Claire Aldous Food Editor @clairealdous Q Where have you eaten out recently and enjoyed? A Butcher Baker in Helensville is a true foodie haven and offers a diverse seasonal menu with much of it cooked over their wood-fired oven. Lunch plates of Smoked Harissa Lamb, flat kibbeh and soft eggs and their Brandade Croquettes with herb remoulade and greens were innovative and totally delicious. Q Tell us about something you’ve cooked this month. A Caramelised Pork Clay Pot is a recipe from my friend Nici Wickes that I absolutely love to cook and I tuck in some smoked bacon bones from my local butcher for extra porky deliciousness along with several whole red chillies. Q What recipe are you most excited about in this issue? A I love everything Melie creates…

The Dunleavy family began their wine story on the island 35 years ago and have been stalwarts of the community ever since, or almost – there was a five-year gap when the family sold the business due to challenging times on the back of the GFC. A few years later, members of the Dunleavy family, as well as a syndicate of family friends, banded together to re-buy the business. At the helm these days is ex-advertising art director, now Te Motu general manager, Rory Dunleavy. I chatted to Rory about the pull back to Waiheke and the business, and what it is that makes Te Motu special. “It’s a funny thing really, having grown up around the business starting, vines growing, restaurant flourishing, playing in the vines as kids, washing…

The beans are perfect tossed through a simple salad, such as the Chicken with Broad Bean and Mint Salad (from issue #47 or at dish.co.nz) or for a vegetarian option, the Green Vegetable Salad with Hazelnuts and Cranberries from issue #40 (or at dish.co.nz). They can even be blitzed to make dips! Claire’s Avocado, Basil and Broad Bean Dip (from issue #34 or at dish.co.nz) is a great addition to the menu the next time you’re putting together a show-stopping platter. For a more substantial feed, the Chorizo and Broad Bean Risotto (from issue #49 or at dish.co.nz) serves between four and six, and packs a flavour punch with the combo of smoky chorizo and earthy-flavoured broad beans. Grilled Fish with Broad Bean and Herb Tabbouleh (from issue #39 or…

Gourmet chutney, pizza sauce, cake mixes with lemon and gin botanicals – these are just some of the delicious products being made from food ‘waste’ by the Auckland-based brand. But as co-founder Diane Stanbra explains, no food is ‘waste’. “What we want to do is shift people’s thinking around what is currently considered waste. If there’s a tomato that no one else wants, it doesn’t mean it tastes any different. You can do a million different things with the food we’re rescuing.” Each time Rescued Kitchen is called to save surplus food, the team finds a way to give it a second-chance. “We’ve just done a five-tonne grape rescue and they will now be turned into the juiciest, most incredible sultanas and raisins that will become an ingredient in the…

An idyllic setting with picturesque views, Waiheke Island is a short ferry ride from Auckland city and has captured the heart of dish editor Sarah Tuck. Waiheke has long been (dare I say it) my favourite place in New Zealand. In part, because I spent 15 summers there as my sons grew from toddlers into gangling adolescents (and subsequently fully-grown men). So, it was with utter glee I loaded my car to the gunnels and boarded the car ferry out to 'the rock' to cook, eat, drink, roam familiar walking tracks and indulge in all the island has to offer. While Waiheke has a global reputation for producing world-class wine, it has many other strings to its productive bow – one of which is glorious, distinctive olive oil, much of…

Raw Zucchini, Herb and Burrata Salad (gf) (v) This fresh and vibrant salad is a great accompaniment to any decadent main. The balance of brightness from the lemon and fresh herbs pairs fantastically with the creamy burrata. ¼ cup olive oil¼ cup lemon juice2 teaspoons honey1 clove garlic, finely choppedsea salt and cracked pepper⅓ cup fresh parsley leaves¼ cup fresh mint leaves2 tablespoons chopped fresh dill3 medium zucchini, thinly sliced250 grams burrata, torn Put the olive oil, lemon, honey, garlic, sea salt and cracked pepper in a jar. Place the lid on top and shake until well incorporated and emulsified. Finely chop the herbs, put in a large bowl with the zucchini and toss to combine. Transfer to a serving bowl and top with the dressing and torn burrata. SERVES…

Sticky Harissa Chicken Salad Bowls A bowl of this richly spiced Moroccan-inspired harissa-glazed chicken salad means dinner in a dash! Add your own extras to the couscous. PREP: 20 minutes COOK: 20 minutes SCALE: easy COUSCOUS SALAD 1 cup couscous1¼ cups boiling chicken stock or water2 tablespoons olive oil12 dried apricots, thinly sliced⅓ cup currants2 cloves garlic, crushed2 teaspoons ground cuminsea salt1 small red onion, finely choppedfinely grated zest and juice of 1 lemon½ cup roasted skin-on almonds, roughly choppedsmall handful mint or parsley, finely chopped STICKY HARISSA CHICKEN 6-8 boneless, skin-off chicken thighs, cut into bite-sized piecessea salt and ground pepperoil, for frying2 tablespoons rose harissa2 tablespoons runny honey2 tablespoons maple syrup2 cloves garlic, crushed2 teaspoons finely grated lemon zest1 tablespoon apple cider vinegar COUSCOUS SALAD: Combine the couscous,…

Just 40 minutes from Auckland via ferry, Waiheke (or ‘the Rock’, or ‘the Heke’, as it is known by locals), sits like the jewel in the crown of the Hauraki Gulf. With a sub-tropical climate perfect for growing olives and grapes, over 90km of pristine beaches, and some of the best food and drinks offerings in New Zealand, it is no wonder that the island is a magnet for both domestic and international visitors. According to Google, the list of celebrities that have visited Waiheke is pretty darned impressive – including Taylor Swift, Eva Longoria, Lady Gaga, Madonna, Cindy Crawford, Bill Gates, Beyoncé and Justin Timberlake. So what is it that draws so many to the island, and entices ‘mainlanders’ to make it their home? Part of the appeal is…

You only need to pask… Pssst. One of Hawke’s Bay’s best-loved brands is set to unveil an exciting new cellar door, restaurant and microbrewery experience this summer. Now you can add 1133 Omahu Road, Hastings, to your wine tour itinerary – hooray! Conveniently located halfway between the Gimblett Gravels and Hastings City, it’ll showcase Pask’s incredible 43-year history through their wide portfolio of wines and a menu featuring the greatest local produce available. Stay tuned at pask.co.nz Retro a go go! If you’ve been anywhere near an inner-city bar lately you’ll have noticed a resurgence of classic 80s cocktails like Blue Lagoons, Tequila Sunrises, Sex on the Beaches and Cosmopolitans – and at dish we’re here for it! We’re also here for how easy it is now that local liqueurs…

The folk at Scapegrace Distilling Company are still fizzing after winning one of the world’s top whisky awards back in August. Their Single Malt Fortitude V Whisky ($130) was awarded the highest honour of Master Medal at the 2023 Global Spirit World Whisky Masters, the most highly regarded spirits blind-tasting competition on the planet. The Fortitude V is a mānuka-smoked single malt aged for three years in a virgin French oak cask. “We’re super proud of our unique, distinct mānuka style and it really showcases the best of New Zealand,” says Scapegrace co-founder Mark Neal. scapegracedistillery.com…

Eat Up New Zealand: The Bach Edition by Al Brown, Allen & Unwin, $50 This second rendition of Al Brown’s iconic cookbook is filled with more than 150 recipes designed to be enjoyed alongside easy bach living. Well-known for his love of fishing, Al has cooked up plenty of recipes perfect for using the day’s catch – whether it’s kahawai, kina or crayfish. The simple, yet refined and flavourful food will make both meat-eaters and veg fans happy, along with anyone who likes a sweet treat! I’m keen to try Al’s Oyster fritters, Lamb sweetbreads with silverbeet, raisins and caper burnt butter, and Roasted fennel and red onion salad with white anchovies. As expressed in the book: “We have access to the best fresh produce in the world, and Al’s…

Discover inspired choices to suit your style. Scan the QR code to find out more. Global appliances brand Haier has just released its latest oven range, and it’s one to watch. Available in four colours, these seven-function ovens offer greater design choice to suit modern and traditional kitchens alike. The new range of Haier ovens provide freedom of creative expression. Whether you’re after a timeless look or want to showcase your unique design personality, these ovens are a perfect complement to your kitchen style. They feature various styling options such as dark or light glass, and a contemporary square or classic curved handle. The impressive performance of these ovens matches their stylish exteriors. Boasting intuitive functionality, self-cleaning catalytic side panels, and features like the Air Fry function, Haier’s new oven…

Notes for cooks RECIPE ABBREVIATIONS GF ………………………………gluten-free V ………………………………. 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…