Indholdsfortegnelse for Issue 122 Aug/Sept 2025 i Dish

By crikey — here we go! We are in the midst of winter and while the garden might be all but dormant, at dish, things are growing. For a start, we have more than 70 recipes amongst these pages, an absolute bumper of an issue. In a time when other titles may rely on book extracts and syndicated content, we pour all our energy into creating ever more recipes specifically with you in mind — ones we hope will delight you, that are seasonal, achievable and, most of all, utterly delicious. Not only is this issue jam-packed with meals for you to make, but it is also the first with increased distribution to our closest neighbours in Australia. (G’day!) So, where to start? How about with a catch-up with Kiwi…

In the capable hands of Quick Brown Fox, you can now seize the night with a flat white. Using organic cold brew coffee and fresh New Zealand cream, their hand-crafted Flat White Coffee Liqueur is indulgent, sophisticated and a must-have for any good liquor cabinet. Flat White Martini Elevate your espresso martini game with this modern, New Zealand twist. 50ml Flat White Coffee Liqueur30ml HarpoonCold Brew CoffeeConcentrate (or fresh espresso)30ml vodkaicecocoa powder or 3 coffee beans, to serve In a shaker, add all ingredients. Shake hard and strain into chilled glass. Garnish with a dusting of cocoa powder or three coffee beans. SERVES 1 Find the fox in all good liquor stores nationwide.quickbrownfox.co.nz…

Few dishes capture the bold, rustic spirit of Italian cuisine like Amatriciana. Hailing from the Lazio region, this classic sauce is a celebration of simplicity, letting each ingredient shine. De Gustibus Pancetta lends its rich, smoky depth to a vibrant tomato base, while Garofalo Spaghetti perfectly cradles every luscious bite. Finished with the sharp, salty kick of De Gustibus Parmigiano Reggiano, this dish is a tribute to tradition — effortless yet packed with flavour. Pancetta and Tomato Amatriciana There is nothing more traditional than a timeless bowl of spaghetti, smothered in a rich tomato sauce. Add restaurant-quality Italian to your repertoire! extra virgin olive oil for cooking100 grams De Gustibus Pancetta Block, diced1 small brown onion, finely chopped1 clove garlic, crushed½ teaspoon red chilli flakes, optional400-gram can Rodolfi Finely Chopped…

WORTH THE EFFORT 1. Salad Dressings Homemade dressings are fresher, cheaper, and take less than a minute to shake together. Once you’ve made your own classic vinaigrette or chilli and lime mayo, it’s hard to go back to the bottled stuff. 2. Stock or Bone Broth Store-bought stocks do the job, but a homemade one adds depth and body that’s hard to beat — especially in soups, risottos, or gravies. Not to mention, it’s a brilliant way to reduce food waste. 3. Hummus So simple and arguably superior when homemade. Blitzing chickpeas with garlic, lemon and tahini takes all of five minutes and tastes far richer and creamier than the supermarket versions. 4. Croutons Leftover sourdough? Don’t toss it — cube it, toss with oil and garlic, and bake until…

PERSIMMONS A persimmon tree in full fruit makes for a stunning display, with the bright orange orbs hanging like lanterns off dark brown branches with autumnal foliage. Persimmons belong to the Ebenaceae family and were originally native to China, where they have been cultivated for more than 2,000 years. Their cultivation spread to Japan and Korea where it has became deeply woven into culinary and cultural traditions. In New Zealand, persimmons were first commercially grown in the 1980s, particularly in Northland, Gisborne and the Bay of Plenty regions, where the climate suits them perfectly. Harvest runs from May through to July. There are two main types, astringent and non-astringent. The non-astringent ‘Fuyu’, can be eaten crisp, like an apple and is the most popular variety in New Zealand. The astringent…

(What Do You Call This) Dahl? (gf) (v) Dive into a gentle bowl of comfort with this creamy, dreamy dahl. 280 grams split red lentils1 tablespoon neutral cooking oil, eg grapeseed oil1 onion, choppedsea salt and ground pepper4 cloves garlic, crushed2 teaspoons grated fresh ginger1 tablespoon curry powder1 teaspoon each garam masala, ground cumin and ground coriander½–1 teaspoon chilli powder400ml can coconut milk400ml vegetable or chicken stock TO SERVE 3 tablespoons neutral cooking oil, eg grapeseed oil1 teaspoon cumin seeds2 sprigs curry leaves3 cloves garlic, sliced½ cup Greek natural yoghurtparatha or roti (optional) Rinse the lentils well then drain and set aside. Heat the oil in a heavy-based pot over a medium-high heat. Add the onion, season lightly with salt and pepper and cook over a medium heat for 8…

Baked Gnocchi, Sausages and Black Beans A comfort bake that’s on the table in 30 minutes. Lamb or beef can replace the pork sausages. 1 tablespoon extra virgin olive oil6 pork sausages (about 450 grams), skins removed1 small red onion, diced2 cloves garlic, crushed2 teaspoons ground cumin1½ teaspoons sweet smoked paprika1 teaspoon dried oregano¼–½ teaspoon chilli flakes1 tablespoon tomato paste400-gram can cherry tomatoes400-gram can black beans, drained and rinsedsea salt and ground pepper500 grams fresh gnocchi125-gram ball fresh mozzarella, drained and ripped½ cup grated mozzarella Heat the olive oil in a large frying pan over a medium-high heat. Break each sausage into 4–5 pieces and add to the pan. Cook for about 5 minutes or until golden and cooked through. Take out with a slotted spoon and drain on kitchen…

It’s been three gaspingly long years since we devoted a Tasting Panel to one of New Zealand’s favourite red wines, Australian shiraz. We love its bold, blackcurranty, spicy, plummy, peppery plushness and its serious bang for buck. It’s a supermarket powerhouse and Kiwis soak up Olympic-sized swimming pools of the stuff every year. In 2023 alone, 9.6 million litres (that’s 10.7 million bottles) of Australian shiraz were exported to New Zealand from a total production of 400 million litres. It’s Australia’s most-grown red grape with around 40,000 hectares of it planted — a staggering statistic considering New Zealand’s entire vineyard area is just 42,000 hectares. Australian shiraz and New Zealand syrah are also the same grape. Fact. Yet having different names for the same grape on either side of the…

Stuffed Mushrooms with Ricotta and Pine Nuts (v) The perfect combination of earthy mushrooms, cheeses, nuts and herbs that everyone will love. Serve as a tapa, a side dish to barbecued meats, or as a vegetarian lunch. 2 tablespoons olive oil1 small onion, finely diced1 clove garlic, crushed¼ cup pine nuts (reserve a tablespoon for the topping)small handful chopped baby spinach leaves or chopped herbs1 tablespoon lemon zest100 grams ricotta½ cup grated Manchego cheese or similarsea salt and cracked pepper BREADCRUMBS 3 medium slices bread, sourdough is good1 clove garlic, peeled1 tablespoon rosemary leaves or parsley40 grams butter, meltedsea salt12–14 mushrooms (Portobello, Swiss or button), mixed sizes Heat the olive oil in a large frying pan and sauté the diced onion, garlic and pine nuts for 4–5 minutes until lightly…

Basil and Pine Nuts Pesto Tortellini in Spinach and Basil Soup (v) In the midst of winter we could all do with a little pick-me-up. Right now I’m loving this bright and zingy pasta soup that feels bright yet comforting! 1 tablespoon extra virgin olive oil1 onion, choppedsea salt and ground pepper3 cups good-quality vegetable or chicken stock240 grams fresh baby spinach325 grams store-bought tortellini with basil and pine nuts pesto (I used Rana)¼ cup cream1 cup basil leaves½ cup freshly grated parmesan TO SERVE toasted pine nuts Heat the oil in a large pot. Add the onion, season well with salt and pepper and cook over a medium heat for 10 minutes until the onions are softened but not coloured. Add the stock and bring to a simmer. Add…

1 Sarah Tuck, Editor Bossi, Auckland Recently I enjoyed one of the best meals I’ve had in years at Auckland’s fabulously authentic Italian restaurant Bossi. While the food is deliciously traditional, its presentation is next level thanks to executive chef Shaun Dowling keeping an eagle eye on every dish leaving the pass. It is almost impossible to choose from the menu — so I suspect I will be back again soon to try more options — but on the night we dined we enjoyed spectacular Carpaccio di Manzo, tender, thin slices of beef served with rocket, pecorino, mustard emulsion and fried capers. Next up Pork Cotoletta Piccata, crunchy-fried and bathed in a lush lemon, caper and butter sauce. We couldn’t turn down the special of boat-shaped pasta filled with scampi in…

We took 10 rapid-fire questions about cooking and entertaining to the four judges of MasterChef Australia and their answers are a rollicking good time! POH LING YEOW 1. What’s your favourite dish you’ve eaten on the show this season? Depinder’s Chiu Chow Chilli ice cream. 2. What do you find most stressful around judging? When it’s very close between two contestants and we can’t agree. 3. What brings you the most joy on the show? Mentoring the contestants and then becoming friends. 4. Which of the contestants would you like to cook your dinner? Sav. I’ve already put in a request! 5. What’s a food that you always have in your fridge or pantry that makes everything better? Crispy chilli oil 6. Who inspired your love of food and why?…

With Lee Kum Kee sauces in your fridge or pantry, everyday meals become anything but ordinary. Their rich, authentic flavours bring a delicious twist to countless dishes — think stir-fries, noodles, and now, irresistibly juicy pork meatballs. Give your next dinner a mouth-watering upgrade with Lee Kum Kee. Lee Kum Kee Spicy Hoisin Pork Meatballs MEATBALLS 500 grams pork mince2 cloves garlic, crushed1 tablespoon finely grated fresh ginger1 large egg2 tablespoons each Lee Kum Kee Hoisin Sauce and Lee Kum Kee Premium Soy Sauce¼ cup chopped fresh coriander⅓ cup dried breadcrumbs GLAZE 3 tablespoons Lee Kum Kee Hoisin Sauce2 tablespoons Lee Kum Kee Premium Soy Sauce1 tablespoon Lee Kum Kee Chiu Chow Style Chilli Oil NOODLES 500 grams fresh egg noodles1 tablespoon each Lee Kum Kee Pure Sesame Oil and…

FREEZER 101 Batch cooking is one of the easiest ways to save time, reduce stress and cut down on food waste. It’s comfort and convenience in one and there’s something deeply satisfying about a well-stocked freezer — a little insurance policy for those days when cooking feels like one job too many. Whether you’re freezing soups, slow braises or baked treats, a few simple steps will help everything taste just as good coming out, as it did going in. Freezing • Cool all food completely before freezing — ideally within two hours. Never put warm food into containers then straight into the freezer; it raises the freezer temperature and risks spoiling everything around it. • Portion food into medium or small containers so that it freezes and thaws quickly and…

Baked Chicken and Leek Risotto (gf) This oven-baked risotto combines tender chicken, sweet leeks and fragrant tarragon in a creamy, lemon-scented rice. With no need for constant stirring, it’s a fuss-free take on the classic and an easy dinner for any night of the week. 1 tablespoon extra virgin olive oil20 grams butter400 grams chicken thighs, sliced into 1cm stripssea salt and ground pepper1 small leek, thinly sliced2 cloves garlic, crushed1½ teaspoons dried tarragon½ cup risotto rice1¾ cups chicken stock (I used a stock pot)2 teaspoons finely grated lemon zest½ cup grated parmesan cheese, plus extra to serve½ cup toasted sliced almonds, to serve Preheat the oven to 160°C fan bake. Heat the oil and butter in a medium ovenproof frying pan. Add the chicken, season with salt and pepper…

I don’t know exactly what the stats are (I ran out of time to look), but in the 28 years I’ve been working in the wine game, through all the ups, downs and sideways shifts in hospitality and retail in New Zealand, one thing has remained constant. And that’s the Kiwi thirst for Australian wine. It is unslakeable. From the moment the soldiers came home from WWII, many with 
a new-found taste for wine from their time 
spent in Europe, North Africa and the Middle
East, our liquor store shelves and restaurant wine lists gradually grew saturated with sippage from the lucky country. But this trans-Tasman dominance didn’t happen overnight. Until the 1960s, Australian wines were simply trickling into NZ as curiosities, often overshadowed by European imports and local fortified wines. The…

Seize the night! The classic flat white becomes a decadent liqueur using organic cold brew coffee and fresh New Zealand cream. The nose? Like opening the doors to your favourite coffee shop; freshly roasted coffee and a bustling caramel bouquet. The palate? Velveteen textures, layers of decadent cream and rich coffee. Hints of sophisticated bitterness and the signature subtle spice of Quick Brown Fox on the finish. The result? Perfection! Best served neat, over ice or made into a Flat White Martini (recipe on page 12). GRAB AN AWARD WINNER! With a win that has the global wine world raising a collective glass, Isabel Estate’s 2022 Wild Barrique Chardonnay was recently crowned Wine of the Year at the prestigious London Wine Competition. The award-winning chardonnay is in great company in…

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°F180°C Hot oven 400°F. 200°C Very hot oven 450°F230°C Measurements VOLUME 1 level teaspoon 5ml 1 level tablespoon 15ml…

Ben first appeared in the show in 2014, and at that time came sixth. Despite having parted ways with cooking as a career, and subsequently running his own payroll software business (UpSheets), Ben leapt at the chance to have another crack in the famous MasterChef kitchen. Ben and 23 other MasterChef alumni have returned for its ‘Back to Win’ season, gunning for the title that remained tantalisingly out of reach first (or in some cases, second) time round. As the competition heats up, we caught up with Ben to talk kitchen challenges, surprise mentors, and what he’s most looking forward to once the cameras stop rolling. When asked about his favourite moment on the show so far, Ben doesn’t hesitate. “The most amazing experience was cooking along with Gordon Ramsay,…

With Mānuka Smoke Infused Balsamic Drizzle you can elevate your next dish from good to sensational. When it comes to infusing taste into every mouthful, Telegraph Hill is renowned for making the difference. Just a few tablespoons in both the meatballs and the sauce is all it takes! Baked Lamb and Bacon Meatballs with Mānuka Smoke Infused Balsamic Drizzle Tomato Sugo MEATBALLS 1 large egg2 tablespoons milk or cream2 tablespoons Telegraph Hill Mānuka Smoke Infused Balsamic Drizzle½ cup panko breadcrumbs2 cloves garlic, crushed2 tablespoons oregano leaves, finely chopped2 teaspoons finely grated lemon zest1 teaspoon fennel seeds, toasted and roughly crushed1 teaspoon sea salt¼–½ teaspoon chilli flakes, optional400 grams lamb mince80 grams streaky bacon, finely chopped TOMATO SUGO 2 tablespoons olive oil1 medium red onion, finely chopped3 cloves garlic, crushed2 bay…

Creamy Chicken and Chorizo Creamy, gently spicy, satisfying deliciousness. 1 tablespoon olive oil40 grams butter150 grams bacon, chopped200 grams chorizo, skinned and sliced600 grams boneless, skin-off chicken thighs, cut into thirds1 onion, choppedsea salt and ground pepper3 cloves garlic, crushed1 teaspoon chilli flakes2 tablespoons plain flour¼ cup white wine1 cup chicken stock2 tablespoons tomato paste1 teaspoon sweet smoked paprika½ cup chopped sun-dried tomatoes1 bay leaf150ml cream50 grams spinach leaves TO SERVE crusty bread, cooked pasta, polenta or creamy mash Heat the oil and butter in a large, deep frying pan. Add the bacon and chorizo and cook for 8 minutes, then remove and set aside. Drain off ⅓ of the rendered fat and heat in a separate frying pan. Add the chicken to the second pan in batches, and brown…

Roasted Broccoli with Green Tahini Sauce (gf) (v) Roasting brings out the natural sweetness of broccoli and we love the crispy edges. The vibrant green tahini sauce is a perfect flavour pairing. 1 large head broccoliextra virgin olive oilsea salt and ground pepper TO SERVE Green Tahini Sauce, see recipe below1 tablespoon toasted white sesame seeds Preheat the oven to 180°C fan bake. Cut the broccoli into chunky-sized florets, leaving them with some of the stalk attached to each piece. Using a vegetable peeler, lightly peel the stalks (this helps the broccoli cook evenly). Put on a baking tray, drizzle with oil, season well with salt and pepper, give them a good toss and spread out into an even layer. Roast for about 20–25 minutes, until crisp-tender. TO SERVE: Spread…

Apple Crumble Loaf with Butterscotch Sauce This loaf is like a big hug — warm and comforting, with spices and butterscotch sauce. Best served warm, it’s also great with vanilla ice cream. APPLE LOAF 3½ cups (440 grams) peeled and cubed rose apples45 grams dried and pitted dates (about 8), roughly chopped½ cup (125ml) water150 grams salted butter, cubed3 tablespoons golden syrup½ teaspoon baking soda1 large egg, beaten⅔ cup (150 grams) caster sugar¼ firmly packed cup (50 grams) brown sugar1½ cups (225 grams) plain flour1 tablespoon ground cinnamon1 teaspoon each baking powder and mixed spice¾ cup (70 grams) pecans, roughly chopped CRUMBLE 45 grams butter, melted1 cup (150 grams) plain flour¾ cup (75 grams) caster sugar1 teaspoon ground cinnamon½ teaspoon ground ginger BUTTERSCOTCH SAUCE 1 firmly packed cup (200 grams)…