Innehållsförteckning för Issue 94 January/February 2021 från Dish

Get the most out of dish at dish.co.nz, where you’ll find recipes, both new and old, videos, int erviews and all sorts of other web-exclusive content. Sign up t o our e-newsletter and follow our Instagram and Facebook pages t o stay updated on what ’s going on be tween issues and what w e’re up t o. Views Get to know our team at dish.co.nz – find out what we’re cooking from the latest mag; our reviews of any fabulous cafes, restaurants and bars; the recipe books that earn a permanent place on our kitchen shelves; and what our all-time favourite dish recipes are… Not to mention, you’ll find letters from Alex and Sarah in each and every e-newsletter! Videos If you’ve always wanted to be in the kitchen…

Baked Fudge Yoghurt Cheesecake BASE 300 grams plain dairy-free/ vegan biscuits, roughly broken (see Cook’s Note)100 grams coconut oil FILLING 2 x 450-gram tubs The Collective Plant Fudge Yoghurt1 cup smooth cashew nut butter⅓ cup maple syrup¼ cup custard powder3 tablespoons apricot jam2 teaspoons vanilla extract½ teaspoon sea salt TO SERVE 450-gram The Collective Plant Fudge Yoghurtcaramelised nuts to garnish EQUIPMENT: Grease a 20cm springform cake tin and line the base and sides with baking paper. Preheat the oven to 180°C regular bake. BASE: Blitz the biscuits in a food processor to fine crumbs. Add the oil and process again. Tip into the tin and press firmly into the base and up the sides. Chill until very firm. FILLING: Add all the filling ingredients to the food processor, and process…

It’s been a while between restaurants… why was this the right time start up again? Michael: When you’re on your own, running a business and cheffing, you get burnt out. So I felt it was time for me to stop. And I’ve been fortunate enough to spend time watching [two-and-a-half-year-old daughter] Frankie grow up. But I love the creativity part of being a chef and now I feel I am ready to work a little differently. Why the move away from fine dining? Michael: People are going out more these days and regardless if it’s casual or fine dining it’s about creating a memorable experience. The food at Mr Morris won’t be as technique-driven. It’s a great spot, in the heritage building where Cafe Hanoi was, with an open kitchen…

How do you usually spend Christmas Day? Alex: It’s a time for family, cooking and entertaining. I love to challenge myself to make a selection of new dishes each year, which means I do spend a lot of the day in the kitchen! Do you have any special Christmas/festive period traditions? Alex: For a few years our family used to make our own personalised Christmas crackers, which was so fun. This year I am going to make a ‘letter’ decoration for each family member, so at Christmas they get to put their letter on the tree to know they are special and part of the family. What do you love to prepare and eat on Christmas Day? Alex: Like many, we always have the traditional glazed ham… starting at breakfast…

Roast Turkey with a Rice, Leek and Pistachio Stuffing (gf) 1 x 4.75kg Tegel turkey2 cloves garlic, crushed2 teaspoons dried tarragonfinely grated zest 1 lemon80 grams butter, at room temperaturesea salt and ground pepper STUFFING 2 tablespoons olive oil knob of butter1 small leek, thinly sliced2 teaspoons finely chopped rosemary or thyme2 cloves garlic, crushed¼ teaspoon each ground cinnamon and ground allspice1 teaspoon salt¼ cup each sliced dried apricots and dried cranberries½ cup short grain rice, rinsed1 cup chicken stock, hot¼ cup pistachios, roughly choppedfinely grated zest 1 orange¼ cup chopped parsley1 large egg, lightly beatensea salt and ground pepper STUFFING: Heat the oil and butter in a medium saucepan and add the leek, rosemary, garlic, spices and salt. Cover and cook for 10 minutes until the leek is tender.…

BAKED HAM (recipe page 50) SEARED ASPARAGUS WITH CRUNCHY HAZELNUT AND CITRUS CRUMBS (recipe page 54) Baked Ham (gf) A glorious sticky, nutty baked ham never fails to please and makes a real statement on the Christmas table. And if you’re lucky enough to have some left over, that takes care of lunch and snacks for the next few days. 1 whole cooked ham (ours was 6.5 kilograms) GLAZE 1½ cups apricot jam¾ packed cup brown sugar½ cup whole grain mustard2 tablespoons Dijon mustard1 tablespoon tomato paste2 teaspoons ground ginger1½ cups roasted macadamia nuts, well chopped EQUIPMENT: Line a large baking dish with foil. Preheat the oven to 160°C regular bake. GLAZE: Place all the ingredients, except the macadamia nuts, in a saucepan and bring to the boil. Simmer for…

Grilled Capsicum Pesto and Chicken Sandwiches The combination of the punchy grilled capsicum pesto and chargrilled chicken is a great summer combo. Serve in soft rolls or sliced bread. MARINATED CHICKEN 2 tablespoons olive oil1 teaspoon thyme leaves½ teaspoon each smoked paprika and garlic powdersea salt and cracked pepper6 boneless chicken thighs GRILLED CAPSICUM PESTO 2 red capsicums¼ cup sun-dried tomatoes70 grams cashew nuts, roasted2 tablespoons olive oil1 tablespoon lemon juice½ teaspoon saltcracked pepper GARLIC MAYO ⅓ cup good-quality mayonnaise1 clove garlic, crushed1 teaspoon Dijon mustard TO SERVE 6 soft buns, cut in half6 large cos lettuce leaves½ red onion, sliced150 grams feta CHICKEN: Place the olive oil, thyme, spices, salt and pepper in a sealable container and mix together. Add the chicken, close and shake until the meat is…

CHUNKY TOBLERONE AND ROASTED MACADAMIA COOKIES (recipe page 118) RAMP THEM UP BLUEBERRY STREUSEL MUFFINS (recipe page 118) STICKY FINGERS GINGER LOAF WITH BUTTERSCOTCH GLAZE (recipe page 120) Chunky Toblerone and Roasted Macadamia Cookies If I’m going to eat a cookie it needs to be a damn delicious one! This ticks all the boxes – just change out the nuts and chocolate for your own favourite combo. 1½ cups plain flour1 cup rolled oats½ teaspoon sea salt½ teaspoon baking soda250 grams roughly chopped Toblerone1 cup roasted macadamias, roughly chopped¾ cup melted Westgold butter1 cup brown sugar¼ cup caster sugar2 large eggs, size 71 teaspoon vanilla extract EQUIPMENT: Grease two flat baking trays and line with baking paper. Preheat the oven to 180°C regular bake. Combine the flour, oats, salt, baking…

SARAH TUCK @fromthekitchen JOSH GRIGGS @joshgriggs_ OLIVIA GALLETLY @thehungrycooknz…

In Praise of Veg by Alice Zaslavsky, Murdoch Books, $70 One flick through this vibrant collection and you start to wonder why on earth we bother to eat anything BUT plants. The ‘force of nature’ (Nigella’s words) that is Alice Zaslavsky brings us this veritable Vogue of veges, turning the most humble herbs, tubers, beans, leaves and more into colourfully creative confections. Actually this book is ‘plant-forward’ rather than entirely plantbased; the recipes reflect the way Alice and her family eat, where they start with the veges and build dishes around them. So there’s meat and fish here too – albeit it a small amount – and dairy, but veges are the undisputed star. The book is segmented into vegetable hues, and brings together 50 of the Australian (Georgia-born) cook…

When you purchase a Kenwood KMix Stand Mixer, you’re not just buying a quality appliance from an iconic brand – you’re acquiring a kitchen companion for life. Which is what makes this beautifully designed machine the perfect Christmas offering. Available in a choice of vibrant, modern colours, the kMix Stand Mixer range is a piece of art in the kitchen that marries simplicity and function and makes a bright, bold statement about you. Take it from Kenwood Brand Ambassador Jordan Rondel aka The Caker, whose amazing confections have cult followings both here and the USA. So treat a foodie friend – or yourself – to an exciting culinary journey with Kenwood. For more information, visit kenwwodworld.com/en-nz…

To continue quoting Kool & the Gang – there’s a party going on right here, a celebration to last throughout the years, so bring your good times, and your laughter too. We’re gonna celebrate your party with you! Welcome to our bigger-than-ever, bumper celebration issue. Admittedly, 2020 was not what I would call a vintage year; it feels like the world has been under siege, and yet tucked away down here at the bottom of the planet, we have been incredibly fortunate to escape the worst of it. And in among the stress of lockdowns, face masks and job losses, there have been bright spots too – and this is what we’re here to celebrate. For the dish team a particular highlight was winning the trifecta of top gongs at…

NORTHLAND Mangawhai Tavern Market: Saturdays 8.30am-1pm. Browse the stalls, sip on a coffee, or head to the garden bar from 10.30am to soak up live music and a stunning view over the estuary. mangawhaitavernmarket.co.nz Dargaville Twilight Market: December 18. Overlooking the historic Northern Wairoa River, this is the perfect spot for grabbing dinner and stocking up on produce for the weekend. It’s a delicious way to support local. eventfinda.co.nz Bay of Islands Music Festival: January 8. Indie-pop phenomenon Benee, no less, headlines a line-up at Kerikiri’s Kainui Road Vineyard that includes The Beths and Tami Neilson. boimusicfestival.com The Feelers & Elemeno P Summer Tour 2021: January 16. The Kiwi music legends bring their hits and feel-good summer vibes to Paihia. eventfinda.co.nz AUCKLAND The Botanical Distillery’s Gin and Tonic Experience NYE:…

Where will you be spending Christmas this year? Beck: I always head home to Marlborough to spend Christmas with my family. It’s my favourite time of year in my favourite place! Is your Christmas Day super-organised or is it a welcome chance to just go with the flow? Beck: I definitely love to prep and plan for everything, including the festive season. For me personally, I like to break up the spending over this time. I write my gift list in early November and break up my budget over the six weeks leading up to Christmas. I love to design and make a lot of my gifts, so planning in advance gives me a lot of time to get this done too. In terms of the actual day, believe it…

Where’s your favourite place to escape to and why? Liz: I love to escape on our boat. There are so many beautiful islands in the Hauraki Gulf and a boat means you don’t have to choose one particular place; we’ve been as far as Great Barrier and Bay of Islands. Waiheke, Kawau and Rakino are our most frequented. The serenity of being out on the water is unbeatable. What special memories/associations does the boat have for you? Liz: Holidays on the boat with family and friends is something we’ve been doing since my girls were little. I’ve loved watching them enjoy the great outdoors and develop a passion and respect for our precious natural environment. The bonds made with family and friends on the water is very special. What’s your…

HOT SMOKED SALMON WITH ROAST BEETROOT, BURRATA AND HORSERADISH DRESSING (recipe page 66) SPICE-RUBBED SALMON WITH RADICCHIO, BLOOD ORANGES AND ROASTED HAZELNUTS (recipe page 66) Hot Smoked Salmon with Roast Beetroot, Burrata and Horseradish Dressing (gf) A simple dish combining big, bold flavours. The earthiness of the beetroots and smokiness of the salmon make for a winning combo ROAST BEETROOT 6 each baby yellow and red beetroot, reserving any nice leavesolive oil for cookingsea salt and ground pepper HORSERADISH DRESSING ⅓ cup creme fraiche⅓ cup sour cream2 tablespoons horseradish sauce2 cloves garlic, crushed1 teaspoon Dijon mustard1 tablespoon lemon juice TO ASSEMBLE 4 fillets hot smoked salmon (approx 180 grams each; I used Sanford Big Glory Bay)1 ball fresh burrata or mozzarella in whey, well drained2 handfuls fresh watercress or rocket…

Looking for inspiration for the perfect al fresco lunch? Regal Marlborough King Salmon has your summer entertaining sorted with its quality range of wood roasted and cold smoked salmon. And now there’s a fabulous new Maple flavour – its subtle sweetness a match made in heaven for their fresh King salmon. Choose from Regal Double Maple Wood Roasted – naturally delicious King salmon infused with maple flavour then smoked over maple wood; and Maple Cold Smoked – premium King salmon lightly smoked over maple wood for a delicately sweet and smoky flavour. Yum! Whether it’s a festive lunch on the deck with friends or a delicious grazing platter served with drinks when the sun goes down, Regal Marlborough King Salmon’s new Maple range takes your entertaining game up a notch.…

Butter up your friends and family with melt-in-your-mouth home baking just perfect for popping in the picnic basket or an al fresco afternoon tea. Whether it’s Claire’s fabulously nutty Chunky Toblerone and Roasted Macadamia Cookies (left) or the delicious Wicked Chocolate and Apricot Loaf (above), Westgold Pure New Zealand Butter will bake it better every time. A Wicked Chocolate and Apricot Loaf (gf) Don’t let anyone tell you gluten-free is the poor cousin! Cut thick slices of this rich, dense chocolate loaf and wait for the compliments. We served ours with a dollop of clotted cream and apricot jam. 300 grams plump dried apricots, roughly choppedfinely grated zest 1 orange½cups orange juice1 teaspoon each ground cinnamon and ground ginger200 grams ground almonds (almond meal)¾ cup caster sugar⅓ cup cocoa1 teaspoon…

Back in the bad old 80s days of shoulder pads, scary perms and power lunches, there were only three pink wines of which Kiwis partook, and they were pink Chardon, pink Marque Vue and Mateus Rosé. They were lolly-like and super-sweet and generally dull as dishwater to drink. Menfolk almost certainly steered clear. Then about a decade ago, a sea change occurred, and suddenly wineries began releasing rosés that followed a clean, dry, crisp spectrum of flavours. Those sweet, blousy bottles began to take a back seat and a new wave with international appeal began washing up on our wine shop shelves. Local winemakers began treating rosé as a serious style and not just an afterthought. Rosés became ‘purpose-built’ and not just something knocked together. Today, everywhere you look and…

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 . . . . . . .…

Weronika Elantkowska Events and digital coordinator @weroelantkowska Weronika – ‘Ronnie’ to the team – is originally from Poznan, Poland, and if you were to meet her in person, she could shoot the breeze with you in any of five languages. Because as well as being a digital whizz (and a lifesaver for dish’s digi offerings during lockdown), she speaks Spanish, German, English, Polish and Greek. In her home country, she did a Masters in Linguistics, then a postgrad diploma in Communication/PR at AUT in Auckland. She came to New Zealand with her Costa Rican husband Andres (they met in Italy). “Although I miss my family, friends, food and snow, we call New Zealand home now,” she says. “I love Mexican and Italian cuisine and of course Polish too; pierogi (dumplings)…

On November 7, I was incredibly privileged to host dish’s first ever weekend escape, at Cape Kidnappers in Hawke’s Bay. Having been invited through the electric gates at the bottom of the exquisite Cape Kidnappers property, it was clear from arrival that our guests would be in for a magical time. Driving through the beautiful farmland and emerging at the main lodge, it is impossible not to be struck by the scenery – native bush and rolling hills giving way to vast sea views from the top of the hill. The lodge is impressively stylish and impeccably furnished, as are the rooms, where each guest found a dish welcome gift pack and confirmation of the agenda of activities, which began with a very special afternoon wine tasting. Those in attendance…

Where’s your favourite summer place to escape to and why? Jennifer: It’s always Waiheke Island, where I hunker down in our little bach and barely leave the bay. What special memories/associations does this place have for you? Jennifer: The reserve at the end of our road was a pine forest, and over the past 10 years it has been transformed into native bush by an extraordinary bunch of volunteers. When the boys [sons Cameron and Jack] were little, they were so upset when the pines went, but I promised there would be a full forest again in their lifetimes. The boys learning to kayak down at the bay is something I will always remember. What are your go-to survival tactics for long road trips? Jennifer: Thankfully the days of ‘I…

I was busy eating my breakfast this morning and my husband went out to get the paper; when he came back in, he said “There is mail for you”. Yaay – there was my copy of dish magazine Issue 93. I had read about it on Instagram and in your emails so was waiting for it. I have been sitting going through the magazine to see what I might try for dinner in the next few days – total confusion; the recipes all look so mouth-watering and good I hardly know where to start. At the beginning is probably best. Getting through a very tough year so far (a very strange year), your magazine never fails to provide inspiration, and this edition is no exception. I just wanted to say…

Beetroot Cured Salmon with Zesty Mayonnaise 1.3-kilogram (approx) side of Big Glory Bay salmon, skin on, pin-boned CURE 4 teaspoons dill seeds1 tablespoon coriander seeds1 teaspoon aniseed (see Cook’s note)1 teaspoon black peppercorns⅓ cup each caster sugar and sea saltfinely grated zest 1 large lemon1 large beetroot, peeled and grated on the large holes of a box grater (you need 2 cups grated)2 tablespoons gin or ouzo ZESTY MAYONNAISE 1 cup egg mayonnaise1 tablespoon lemon juice2 tablespoons finely chopped capers2 tablespoons finely chopped cornichons2 tablespoons finely chopped dillsea salt and ground pepper TO SERVE sprigs of dill or chervildrained capers CURE: Toast the dill seeds, coriander seeds, aniseed and peppercorns in a small dry sauté pan over a low heat until fragrant. Place in a spice grinder and blitz until…

HORSE'S NECK (recipe page 80) MUSHROOM ARANCINI (recipe page 74) ANTIPASTO PLATTER (recipe page 80) SNAKE HIPS SWIZZLE (recipe page 80) REUBEN SLIDERS (recipe page 78) Zucchini Crostini with Feta Whip and Cuminy Currant Dressing (v) These nibbles are a brilliant combo of crunchy crostini, salty feta, fresh minty zucchini and my new favourite dressing – flavour-packed with zesty lemon, fragrant cumin and sweet currants. CROSTINI 2 long French baguettes or similar, cut into 1.5-2cm slices⅓ cup olive oil FETA WHIP 200 grams soft feta200 grams cream cheese, at room temperaturefinely grated zest 1 lemon3 tablespoons chopped mint½ clove garlic CUMINY CURRANT DRESSING 3 tablespoons olive oil⅓ cup lemon juicefinely grated zest 1 lemon2 teaspoons caster sugar1 small clove garlic, crushed⅓ cup currants1 teaspoon lightly toasted cumin seedssea salt and…

CRAYFISH WITH GARLIC, LEMON AND CHILLI AIOLI (recipe page 102) SPICED PANEER, TOMATOES AND ASPARAGUS (recipe page 102) SWEETCORN FRITTERS WITH SMASHED AVOCADO (recipe page 102) Crayfish with Garlic, Lemon and Chilli Aioli (gf) I use this aioli with all seafood and for dolloping on barbecued lamb and chicken. 1 cooked crayfish, halved (we used Sanford Seafoods)lemon wedges AIOLI 2 large egg yolks1 teaspoon Dijon mustard1-2 teaspoons harissa paste (see Cook’s note)2 cloves garlic, crushedfinely grated zest 1 lemon¾ cup rice bran oil¼ cup olive oilsea salt and ground pepper2 teaspoons lemon juice AIOLI: Put the egg yolks, mustard, harissa, garlic and lemon zest in a food processor and blend to combine. With the motor running, very slowly drizzle in the combined oils to form a thick emulsion. Season generously…

BEEF AND PICKLE BURGERS (recipe page 128) ILARIA’S TANKEDUP NIÇOISE (recipe page 128) Beef and Pickle Burgers What do you mean, you don’t like pickles? Are you mad? Get yourself a premium-quality jar and give your tongue a jab of hot ‘n spicy gherkin goodness! BEEF PATTIES 400 grams Scotch fillet (rib-eye steak)1 tablespoons finely chopped shallot1 clove garlic, peeled and crushed saltfreshly ground black pepper to taste½ teaspoon crumbled dried oregano, or a little chopped fresh marjoram½ teaspoon chopped rosemary1 teaspoon creamy Dijonnaise mustard1 small (size 5) free-range egg, lightly beaten with a pinch of salt1 tablespoon tomato ketchup1 tablespoon extra virgin olive oi BURGERS olive oil1 tablespoon butterflaky sea saltfreshly ground black pepper4 quality burger buns or baps, split in halfmayonnaise (use a ready-made premium brand)iceberg lettuce leaves,…

PASTRY 1⅔ cups gluten-free plain flour1 teaspoon xanthan gum½ cup icing sugar1 teaspoon ground cinnamon¼ teaspoon sea salt1 teaspoon finely grated orange zest160 grams butter, diced and chilled1 large egg, size 7, lightly beaten FILLING 1 teaspoon ground cinnamon finely grated zest 1 orange1⅔ cups mixed dried fruit (see Cook’s note)1 large apple, grated with skin on2 tablespoons each brown sugar, butter and golden syrup½ teaspoon each ground allspice and ground nutmeg½ cup orange juice¼ cup brandy TO FINISH 1 large egg yolk mixed with1 teaspoon waterraw sugar for sprinklingicing sugar for dusting EQUIPMENT: Grease a 12-hole patty tin, or two tins if you have them. Line a baking tray with baking paper. FILLING: Place all the ingredients in a medium saucepan and bring to the boil. Simmer gently, stirring…