Innehållsförteckning för Issue 79 August/September 2018 från Dish

Having edited a number of magazines both here and overseas, I’m delighted to be at the helm of such a beloved title as Dish. With so many dedicated readers – many of whom have bought every issue since it started – and a digital and social audience that is already reaching phenomenal figures and growing daily, it’s a real honour. Winter is the perfect time to hunker down and dedicate extra energy to cooking and eating great food. With Winter Favourites (page 46), Easy Everyday (page 70) and Worth the Wait (page 90), Dish’s Food Editor Claire Aldous has created flavourful and nourishing dishes that are guaranteed to become regulars on your menu. Nothing says ‘winter’ like our cover recipe: a sweet, hot steamed pudding served with sticky sauce and…

FIRE STARTER Seek sanctuary from the big chill and rug up by the fire. Adorn your home with plush furnishings, luxe leathers and velvet, in wintry hues of peacock blue and merlot. RAISE THE BAR If Clicquot in the Snow (see page 22) feels a little out of reach this year, create your own champagne celebration with this luxe portable Mini Bar, by CC Interiors. Equipped with all the tools you could possibly need to get the party started – including a bottle opener, built-in ice bucket, ice tongs and compartments designed to house your glassware – winter away from home has never looked quite so chic. leopoldhall.co.nz TREND ALERT: DRINKING CHOCOLATE UPGRADE YOUR COCOA GAME AND WRAP YOUR MITTS AROUND OUR FAVOURITE ARTISANAL HOT CHOCOLATE THIS WINTER. Winter Wellness…

TACO PAO OR TACO SIOPAO “Our sweet, savoury yet delicate beetroot bun, served with pulled pork ‘Humba’ and homemade condiments, is a great match with O:TU’s Marlborough Pinot Noir 2017 as the acidity, light tannins and earthy flavours complement the flavours well. This pairing gives harmony and full experience to the dish.” ROASTED FREE RANGE CHICKEN SINIGANG “This dish has a sweet and sour flavour and is served with a watercress purée so it’s a perfect marriage with the bold, full-bodied flavour of the O:TU Marlborough Single Vineyard Sauvignon Blanc 2016. The combination will convert even a non-sauvignon blanc drinker.” nanamrepublic.co.nz / otuwine.com…

I’m a big fan of beef cheeks – the cheek is one of those cuts that has bags of flavour and is tailor-made for braising, with the fat and muscle in the meat cooking down to make the beef meltingly tender. Here, I’ve cooked them bourguignon-style, with lots of red wine, gorgeous spices, mushrooms and pancetta adding wintry richness. Yorkshire puddings are also very close to my British heart: making larger versions means they become the perfect vehicle for loading up with the beef. Beef Cheek Bourguignon with Yorkshire Puddings YORKSHIRE PUDDINGS 1 cup lightly beaten eggs (about 4 eggs)1 cup plain flour1 cup milkabout ¾ cup canola oil BEEF CHEEK BOURGUIGNON 2 kilograms beef cheeks1 cup rock saltcloves from 1 bulb garlic, peeled, smashed2 large sprigs thyme2 tablespoons black…

Undercook cauliflower keeping it firm. Drain well and dry off on paper towels to minimise the release of water during cooking. Err on the thick side for the sauce as it will thin out during cooking. Give it some oomph with mustard and freshly grated nutmeg. Use tasty cheddar in sauce and sprinkle more on top. Dust with smoked paprika for an extra golden top and layers of flavour.…

1. BAKED GNOCCHI Crafted by the obsessively sustainability-focussed team at Gladstone Vineyard deep in the heart of Wairarapa, the 12,000 Miles Gladstone Pinot Gris 2017 ($21) is a pure, peachy, mineral-driven pinot gris with a dry, succulent edge. Hints of walnut and a squeak of spice make this g-norgeous with this g-nocchi. gladstonevineyard.co.nz 2. PORK SCHNITZEL Viognier is my favourite thing to serve with anything ‘porky’, that’s why I’m recommending the Leveret Hawke’s Bay Viognier 2015 ($21). With a fresh, crunchy citrus punch and powerful jasmine and apricot-blossom perfume, it’s luxurious yet refreshing at the same time. thegoodwine.co.nz 3. BAKED FISH Try something that’ll win friends and influence people with this dish, such as the Linden Estate Reserve Hawke’s Bay Chardonnay 2016 ($38). Bursting with roast stonefruit, creamy almond and…

Located in the continent of Asia, Taiwan, dubbed “the Heart of Asia”, offers plenty of attractions from north to south, all in one island. An invigorating natural beauty can be found through its unique geographical structure, fascinating history, and immensely rich cultural and spiritual heritage, which all play their part in developing a culinary scene essential for the foodie’s bucket list. While wandering the many markets and street food stalls ubiquitous across the countryside will reward visitors to Taiwan with inexpensive taste sensations – including the famed “stinky tofu” – the more salubrious options of the capital of Taipei are where this island state really punches above its weight. The Michelin Guide, the world’s highest regarded restaurant handbook, awarded 20 restaurants with coveted stars in its inaugural 2018 Taipei edition.…

There are few pleasures we enjoy more than a decadent and delicious dinner party. Few home accoutrements warm a space quite like candles. So what's our go-to home fragrance come entertaining season? The natural, understated and beautiful range from ECOYA. Founded and nurtured in Botany Bay, Australia, designed in Auckland, New Zealand and handcrafted in Melbourne, Australia, ECOYA leads the charge as one of Australasia’s leading fragrance houses. Crafted from natural soy wax with unique fragrances and 100 per cent cotton wicks, ECOYA candles seamlessly blend home luxury with everyday accessibility. Guided by leading perfumers and fragrance experts around the world, this iconic collection transforms raw nature into home fragrances that are rich, rare and evocative. ECOYA’s natural focus also extends to bodycare, made using the best botanical bases of…

Eyes on the prize Each week, we showcase our favourite local artisans, experiences and lifestyle must-haves with regular competitions. Be in to WIN a luxury escape for two or nab the latest and greatest from Le Creuset – there’s something for everyone. Visit dish.co.nz/competitions for your chance to WIN. CURRENTLY CRAVING We trawled back through the archives to discover what you were feasting on this season. From slow-cooked curries to beautifully braised hero dishes, Olivia Galletly’s Chicken Kottu Roti proved an absolute crowd-pleaser. Heat up your weeknight meal routine with more flavoursome inspiration from our recipe backlog. See dish.co.nz/recipes for more. DIGITAL DISH Did you know Dish is available in a digital version, perfect for reading on your tablet or phone? Subscribe at dish.co.nz/subs KEEP UP TO DATE WITH OUR…

The Food Show JULY 26 – 29 AUCKLAND The country’s best producers and artisans exhibit at ASB Showgrounds over four days of food and drink festivities. foodshow.co.nz New Zealand International Film Festival JULY – SEPTEMBER NATIONWIDE Enjoy a culture fix in cinemas around the country – this year’s line-up is set to impress. nziff.co.nz Clicquot in the Snow AUGUST 2 – 5 QUEENSTOWN Come August, Queenstown will be transformed into a stunning winter wonderland, celebrating all things champagne. clicquotinthesnow.co.nz Visa Wellington On a Plate AUGUST 10 – 26 WELLINGTON Now in its 10th year, this year’s instalment offers more than 140 uniquely tantalising events. woap.co.nz Beervana AUGUST 10 – 11 WELLINGTON Craft-beer lovers will be spoiled for choice at NZ’s largest dedicated beer festival. beervana.co.nz Restaurant Month AUGUST 1 –…

If food waste was a country it would be the third largest producer of carbon emissions behind China and the US. It’s hardly an appetising way to start a food column but I read this sentence on the Love Food Hate Waste website (lovefoodhatewaste.co.nz) recently and it got me thinking. Food waste is big and it is serious but it’s also something we’re starting to realise we can change on a day-to-day level ourselves – on our own chopping boards, in our lunchboxes and on our dinner tables. We know that it’s big, but we’re ready to tackle it one broccoli stalk at a time. TO EAT: Broccoli stalks and leaves Antioxidant-rich broccoli has some serious health benefits and is a menu staple in Aotearoa. But why do we whip…

Salted Caramel Sauce This sauce can be used to add an indulgent caramel kick to so many luscious winter desserts, and even transforms vanilla bean ice cream in an instant. Once cooled it stores in the fridge for up to one month. Use this recipe for whenever salted caramel is mentioned in the following recipes. 2½ cups caster sugar½ cup water1½ cups cream50 grams butter, chopped2 teaspoons sea salt Put the caster sugar and water in a clean pot over a medium heat and whisk to start dissolving the sugar. Use a small pastry brush to brush down any sugar that gets stuck to the side of the pot to stop it burning. Bring to a simmer, giving the pot a gentle swirl now and again to help it heat…

Spiced Lentil and Rice Soup with Crispy Curry Leaves (gf, v) This one blurs the lines a bit between what is and isn’t a soup – it more likely sits somewhere between a dhal and a loose risotto. But whatever you want to call it, it’s delicious, extremely comforting and has fast become a favourite dinner on chilly nights at my house. SOUP 1 tablespoon butter2 tablespoons olive oil2 onions, finely diced3 cloves garlic, finely chopped1 teaspoon each ground turmeric and cayenne pepper2 teaspoons each ground cumin and ground coriander2 cups short grain white rice2 cups split red lentils or cooked brown lentils4 litres vegetable stockzest and juice 1 limecurrants, to serve CRISPY CURRY LEAVES 1 tablespoon olive oil1 cup fresh curry leaves½ teaspoon sea salt SOUP: Melt the butter…

Creamy Millet Porridge and Red Wine Roasted Rhubarb (gf, v) This warming breakfast is a wonderful wholesome treat when it’s chilly outside. It will last a few days in the fridge if you want to enjoy it for weekday breakfasts. PORRIDGE 1 cup hulled millet4 cups water400-gram tin coconut cream1 teaspoon vanilla paste¼ cup light muscovado sugar2 pears, grated (skin-on is fine) RED WINE ROASTED RHUBARB 4 stalks rhubarb½ cup red wine¼ cup light muscovado sugar1 teaspoon vanilla paste¼ teaspoon ground cinnamon TO SERVE additional coconut cream or milk, for drizzling, and bee pollen and spray-free flowers, if desired Preheat the oven to 180°C. RED WINE ROASTED RHUBARB: Cut the rhubarb into pieces that are roughly 5cm long. Place the rhubarb into an ovenproof dish that fits the fruit snugly.…

The ‘Sulphur City’ began drawing international visitors in the latter half of the 19th century, with visitors keen to sneak a peek at the ‘eighth’ wonder of the world, the Pink and White Terraces, in all their marbled, pink and white glory. The Terraces may have disappeared, but now the township is lauded for both its plentiful natural attractions and general Kiwi-ness, and tourism continues to reign supreme. There’s also a craft beer and culinary scene to rival the best of Wellington and expansive cultural offerings located in Te Whakarewarewa Thermal Reserve. Consequently, Rotorua draws a diverse market now: the thrill-seekers, the geyser-goers, and young families seeking a crash course in New Zealand’s rich, indigenous past. Admittedly this hub of adventure and activity hasn’t been on my radar since the…

“Fried cauliflower may just be my current peccadillo.” Back in the day, cauliflower never saw the inside of an oven unless it was smothered in sauce. Fancy missing out on roasted cauliflower! Massage florets with extra virgin olive oil, season well with sea salt, sprinkle with lemon zest and your favourite spices, and roast on high until golden, turning the florets once or twice. Florets can also be added to a vegetable tray bake but use a shallow roasting tin and place near the edges of the tin; if they are tumbled on top of one another they will steam. Not that there’s anything wrong with steamed cauliflower. A quick steam and served with a spicy peanut sauce and sprinkle of crisp golden shallots and you have a scrumptious accompaniment…

Almond, Rum and Ricotta Fritters Golden and crisp on the outside with a tender, fluffy centre, the raspberry sauce adds a welcome sharpness to these sweet treats. FRITTERS 250 grams firm ricotta2 eggs, size 73 tablespoons caster sugar2 tablespoons rum or another favourite liqueur1 teaspoon vanilla paste or extractfinely grated zest 1 lemon½ cup plain flour½ cup ground almonds2 teaspoons baking powder½ teaspoon sea salt TO FINISH vegetable oil, to cookicing sugar, to dust RASPBERRY COULIS 2 cups frozen raspberries, thawed with their juices2 tablespoons icing sugar1 tablespoon lime or lemon juice RASPBERRY COULIS: Put the raspberries, icing sugar and citrus juice in a food processor and blend until smooth. Push through a fine sieve, discarding the pips, then tip into a serving jug. FRITTERS: Stir the ricotta, eggs, sugar,…

Baked Feta with White Beans and Wilted Greens (v) Serve lots of warm grilled sourdough bread with this recipe – it’s perfect for piling the molten feta on and mopping up the juices. 8 large silverbeet leaves3 tablespoons olive oil1 bunch spring onions, sliced2 cloves garlic, crushed2 teaspoons each ground cumin and mild curry powder½ teaspoon ground turmeric2 x 400-gram tins cannellini beans, drained, rinsed1 cup vegetable stock or water1 punnet mixed cherry tomatoes2 x 200-gram blocks creamy fetaground paprika, to sprinklesea salt and ground pepper TO SERVE thick plain yoghurt and grilled sourdough bread Preheat the grill to its highest setting. Wash the silverbeet well then cut out the thick white stem. Thinly slice the stems and finely shred the leaves, keeping them separate. Heat the oil in a…

Spice Roasted Lamb Shanks with Herb, Date and Preserved Lemon Salad Nothing says winter more than lamb shanks. Baked with sweet spices and tomatoes, they get topped with a fresh and tart herb salad to cut through their richness. 4 lamb shanks2 tablespoons olive oil2 onions, thickly sliced2 teaspoons each ground cumin and smoked paprika1 teaspoon each ground turmeric and ground ginger2 teaspoons whole caraway seeds½ teaspoon chilli flakes2 cinnamon sticks3 cloves garlic, crushed400-gram tin crushed Italian tomatoes1 cup good-quality beef stock sea salt and ground pepper TO SERVE Herb, Date and Preserved Lemon Salad, see recipe below Preheat the oven to 150°C fan bake. Season the shanks generously with salt and pepper. Heat the oil in a large sauté pan. Brown the shanks on all sides then transfer to…

“Merlot’s a bit of a bore on its own – it really needs friends,” moaned a winemaking friend of ours a few years back when we first decided to highlight merlot in this magazine. We felt that was a tad unfair. But what he really meant was we should open the tasting up to include all those wines where merlot was the hero, but also had tasty sidekicks in the blend. So we dusted off the good glassware, corralled a cracking team of judges and got down to the task of deciding whether merlot needed to be bolstered by its Bordeaux brothers, or was still capable of creating magic on its own. Of the 26 wines awarded silver medals or higher, 61.5 per cent contained at least 80 per cent…

URBAN SPRAWL Brendan Seal first heard of urban wineries while working as a winemaker in the US and immediately thought Dunedin would be a cracker of a location to do it himself. Making wine from Central Otago fruit, cellaring it and selling it all in the central city might seem like a logistical nightmare, but for Brendan it’s a dream come true. “Dunedin is a fantastic city, very close to my heart and full of energy and new ideas,” he says. He also loved the idea of showing people what goes on behind the scenes. “I’m in the cellar door, I’m dropping off my wines to restaurants and I’m showing people through the winery. That face-to-face relationship is of real value to both the wine drinker and the winemaker.” After…

1 EAT TERRACE KITCHEN: A hip new brunch spot and courtyard that comes to life as a live music venue after dark. terrace.kitchen 2 DRINK BREW CRAFT BEER PUB: Offering an impressive run list of Rotorua’s own Croucher Brewing beer, park up for the evening and soak up the vibe. brewpub.co.nz 3 STAY SUDIMA HOTEL: base yourself at this tidy hotel by the lake, no more than five minutes from all of the attractions. sudimahotels.com 4 PLAY OGO BIG BALL ROLLING: If you’re travelling with school-aged kids, consider this a must. The friendly staff will have you rolling down the hillside in a giant inflatable ball (at up to 60kph) in no time. The wind down in their hot tub makes it all worth it. ogo.co.nz 5 SEE REDWOODS TREEWALK:…

INGREDIENTS 200 grams roasted skin-on almonds200 grams butter, chopped200 grams dark chocolate (68% cocoa), chopped5 large eggs (size 7), separated200 grams caster sugar1 teaspoon vanilla extract finely grated zest 1 orange CHOCOLATE GANACHE 200ml cream200 grams dark chocolate, roughly chopped (68% cocoa) Grease a 24cm loose bottom cake tin and fully line with baking paper. Preheat the oven to 170°C fan bake. Place the almonds in a food processor and chop finely but leave them with a little texture. Melt the butter and chocolate in a bowl set over a saucepan of simmering water. Set aside until lukewarm. Beat the egg yolks, sugar and vanilla in a bowl until light and fluffy. Put the egg whites in a separate bowl and whisk to soft peaks. Using a large metal spoon…