Innehållsförteckning för Issue 107 Feb/Mar 2023 från Dish

Now that we’re back from holiday and well and truly into the new year, it’s time to look forward to the 12 months ahead. Two wonderful humans who will be enjoying a fresh start are Maddie Ballard and Liam Carr. Maddie, the writer of so many wonderful dish features, an eagle-eyed sub, and the most-loved interviewer I know, and Liam, the quick-witted digital expert who has wooed our online audience with his superbly entertaining email letters and masterfully run our social media presence, are both off to new adventures. Maddie heads south to Wellington to further her impressive education with a Masters at university, while Liam is winging his way to Mexico before touching down in Sydney and a new life ahead. Both have been a huge part of my…

Lots of Veg and Three-cheese Not-sausage-rolls, page 56 Sarah Tuck: I’m such a huge fan of a good sausage roll and can’t wait to get another bite of the Lots of Veg and Three-cheese Not-sausage-rolls that Claire made during our Paroa Bay jaunt. My youngest son is vego too, so I know he’ll appreciate them – packed with flavour and cheesy goodness! Fudgy Chocolate-topped Nut Bars, page 134 Maddie Ballard: Every day around 3pm, I find myself in irresistible need of a sweet treat. These moreish bars more than hit the spot – and with a whole lot less sugar than a Tim Tam. Pasta alla Nonna, page 66 Chrisanne Terblanche: I love cooking with seasonal veges and this recipe uses some of my favourite summer veg. I can’t get…

If there’s anyone who knows about colour, it’s Amber Armitage. As part of her role as a freelance stylist and art director, she pores through the pages of international colour forecasting books searching for the latest hues and trends. When it came to her Mangawhai bach’s kitchen, naturally colour theory and colour psychology were front and centre with Resene Brandy Rose and Resene Sea Fog featuring in a colour palette that’s very much a reflection of the current climate. “This kitchen brings me joy,” says Amber. “The colour palette is designed to have quiet and supportive qualities that are reflected through peaceful natural colours. These soothing colours have emerged as a response to being in extended periods of lockdown.” When she bought the bach, there were black vinyl stickers over…

Meet Amelia Ferrier – usually known as Melie – our new regular columnist. The Auckland-based recipe developer and content creator has loved baking and cooking her entire life and started a wildly successful cake-making business when she was still at high school before going on to stints as a recipe developer at My Food Bag and Lewis Road Creamery. Her first cookbook, Melie’s Kitchen, was published in 2016, when she was just 17, and she runs a popular Instagram account (@melies_ kitchen). We’re thrilled to welcome her to the dish team! Here she shares a recipe for a fresh, elegant and quintessentially summery cake. JAMMY BLACKBERRY AND LEMON POPPY SEED CAKE Recipe by Amelia Ferrier This blackberry and lemon poppy seed cake draws on the classic, but with a luscious…

Coconut and Lemongrass Poached Chicken Salad (gf) CHICKEN 400ml can coconut milkfinely grated zest and juice1 large lime3 double makrut lime leaves1 stalk lemongrass, chopped3 cloves garlic, thinly sliced1 teaspoon sea salt4 Rangitikei Free Range skinless, boneless chicken breasts SALAD 200 grams dried rice noodles3 cups finely shredded white cabbage1 small telegraph cucumber, thinly sliced2 spring onions, thinly sliced¼ cup chopped coriander1 long green chilli, seeded and finely choppedsmall handful each mint and Thai basil leaves Place all the ingredients except the chicken in a large pot and bring to the boil. Add the chicken and reduce to a gentle simmer. Cover and cook for 2 minutes each side. Remove from the heat and set aside, covered, for 20 minutes, or until the chicken is fully cooked. Lift out the…

If I hear one more person say “What’s the point of no alcohol?”, my eyes will roll so far into the back of my skull, I’ll be able to see my own occipital lobe. These days, brewers, distillers and winemakers all around the world have the technology to craft something that actually looks like a drink, tastes pretty decent and doesn’t pack a boozy punch. Something that also gets those annoying people off your back. You know the type. The ones that start with tiresome “What are ya? One drink won’t kill ya. Are you pregnant?” chatter when they clock you cradling a cola or sipping an orange juice. It’s not only annoying and exhausting, for a country battling a long-standing reputation for having a binge-drinking culture – it’s just…

Vege and Rice Bowl with Beetroot Hummus and Lots of Seeds (gf) (v) Change up the toppings with any of the following: blanched broccoli or green beans, roast cauliflower, baby beets or carrots, olives, sun-dried tomatoes, feta – the options are endless. 1 large orange kūmara, peeled and roughly choppedolive oil1 teaspoon chilli flakessea salt and ground pepper3 cups pre-cooked white or brown basmati rice3 tablespoons each toasted walnuts, pumpkin, sunflower and sesame seeds150 grams purchased beetroot hummus1 cup sauerkraut1 avocado, halved and sliced2 softly fried eggsfresh coriander, to garnish Preheat the oven to 180°C fan bake. Toss the kūmara with a little olive oil and the chilli flakes, salt and pepper, then spread out on a baking tray and roast for 20-25 minutes, until soft. Microwave the rice until…

The Good Loaf: Fig, Cranberry and Fennel Seed (gf) This is everything you hope a good loaf will be. A tender crumb, packed with flavour and it keeps beautifully right until the last slice. 240 grams ground almonds (almond meal)70 grams soft dried figs, roughly chopped70 grams soft dried cranberries¾ teaspoon baking soda2 teaspoons fennel seeds, toasted1 tablespoon each ground ginger and cinnamon¼ teaspoon sea salt1 apple, cored and roughly chopped5 large eggs110ml light olive oil50 grams runny honey (use a flavourful floral or thyme honey)finely grated zest 1 orange and 1 lemon1 tablespoon lemon juice1 cup finely grated zucchini (see Cook’s note)50 grams whole roasted almonds, roughly chopped EQUIPMENT: Grease a 5-cup-capacity loaf tin and fully line with baking paper. Preheat the oven to 160°C regular bake. Combine the…

If the James Bond franchise are looking to film a new movie any time soon, I believe I have just the location for them. Sleek, glamorous, sophisticated, and outrageously, effortlessly cool, the Eagle’s Nest recently landed its ninth award for the ‘World’s Leading Boutique Villa Resort’ at the World Tourism Awards, and it’s not hard to see why. Stepping through the entryway of Rahimoana (the premier villa on the property) into the enclosed courtyard, to the left a bedroom, sauna and well-equipped gym, to the right a peek of the magnificent view beyond the living area and 25-metre infinity pool, I had a pinch-me moment of epic proportions. White Lotus locations (to the initiated) might seem like the ultimate, but they have nothing on this private haven. With a total…

Beer hug Looking for a seriously sustainable, seriously sessionable beer? Then best you go down to the woods today because Treehugger, Garage Project’s latest 4% ABV Pilsner, is the knees of the bees. Every ingredient is local, sustainably grown, transported in the greenest way possible, packaged in a planet-friendly fashion AND $1 from each six-pack sold goes to Trees for Canterbury. Head brewer and co-founder Pete Gillespie says making Treehugger was a “unifying experience” for the team and suppliers. “Every part of our business came together to make the most sustainable product we possibly could,” he says. “No big or small chance to do better was left behind. We’re not perfect, but we’re always trying to reduce waste, lessen our carbon footprint and minimise our impact on the earth.” This…

Notes for cooks RECIPE ABBREVIATIONS GF…………………………… gluten-free V……………………………vegetarian PB……………………………… plant-based 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. 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 level teaspoon ……………………. 5ml 1 level tablespoon ………………… 15ml 1…

Claire Aldous Food Editor @clairealdous Q Where have you eaten out recently and enjoyed? A The warm and welcoming ambience at Bar Martin (Auckland) is reminiscent of those small neighbourhood bars that you chance upon when wandering through the streets of Paris. Order anything off their small plates menu and you won’t be disappointed. Q Tell us about something you’ve cooked this month. A I love really punchy vegetable dishes so I seared off thick wedges of cabbage then baked them in a gutsy chilli-laden puttanesca sauce. Ripped mozzarella added for the final five minutes melts into pockets of deliciousness. Q What recipe are you most excited about in this issue? A Olivia Galletly’s Silverbeet, Chilli and Lemon-stuffed Flatbreads (page 102) and Coconut, Lime and Sambal Grilled Chicken (page 94) sound…

Summer is for tomatoes. Sliced thickly to top toast along with your best olive oil, salt and pepper; layered into a gorgeous salad; grated raw over pasta; sizzled with garlic, chilli and prawns; slung onto wood-fired pizzas… there are few warm-weather dishes they can’t enhance. Here are some of our favourite ways to enjoy them. In a salad. Tomatoes shine in a simple salad. We love them layered with roasted eggplant and crispy gremolata crumbs in our Grilled Eggplant, Roasted Tomato and Burrata Salad (recipe in Issue #94 or at dish.co.nz) – or try them alongside creamy stracciatella and a smoky sweet dressing in our Tomato and Roasted Capsicum Salad with Tomato and Smoked Paprika Dressing (recipe in Issue #101 or at dish.co.nz). In a tart. Boost the flavour stakes…

Is there anything Tom Sainsbury can’t do? The all-rounder is an accomplished and prolific playwright, penned award-winning TV series Super City with Madeleine Sami and worked on web series Stake Out, Bachelor Pad and The Video Store. He’s also an established actor and comedian. But he’s probably best known as the creator of a series of comedy videos featuring characters made using Snapchat filters (check out his Facebook at @tomsainsbury6 or Instagram at @thomassainsbury – you’re in for a treat). His favourite characters he’s invented? “It’d have to be Tayn, who’s a boy racer with missing teeth; he’s a ratbag, always getting into trouble,” admits Tom. “Or there’s a character with a huge mouth called Maz who’s quite sweet – I love playing those two.” Food-wise? After growing up on…

Flank Steak with Tangy Capsicum Salsa (gf) If you’re entertaining, make the salsa in advance and briefly reheat before serving with the steak. 2 red capsicums1 tablespoon olive oil2 medium shallots, finely chopped1 medium red chilli, finely chopped3 cloves garlic, finely chopped3 tablespoons chopped fresh parsley2 teaspoons red wine vinegar1 tablespoon soft brown sugarsea salt and ground pepper600 grams flank steak Heat the barbecue to medium-high and grill the capsicums until charred on all sides. Remove from the heat, place in a bowl covered with foil or clingfilm and leave them to sweat for 30 minutes. Heat the olive oil in a medium frying pan and cook the shallots over a medium heat until softened. Reduce the heat and add the chilli and garlic. Fry for 2 minutes, then remove…

Russell in the sunny Bay of Islands is a go-to location for many a beach-seeking holiday-maker. On a recent trip north, I ate, drank and photographed my way around the local haunts so I could share the best bits, and bites, with you. The Duke of Marlborough Hotel 35 The Strand, Russell 0202 Beloved by locals and visitors alike, the Duke is a Russell institution. With a tagline of ‘refreshing rascals and reprobates since 1827’, it has a delightfully quirky, idiosyncratic charm. Impossible to miss, the Duke stands proudly along a stretch of waterfront by the dock, with two large decks making the most of the seaside view. The restaurant is open for breakfast, lunch and dinner, and both bar and restaurant are bustling with cheery punters, particularly in the…

1 Sarah Tuck, Editor Sage Restaurant, Paroa Bay: While in Northland making this issue (see page 42), we dined at Sage, where the carefully curated menu had us swooning. We got underway with fabulous Tunisian-inspired Lamb Ribs, followed by the Ricotta Croquettes with Greens, Twice-cooked Cambridge Duck with Braised Fennel and 12-hour Slow-braised Lamb Neck. It was lucky the lamb neck (pictured above) is designed to feed two, given the three of us pounced on it immediately. All the dishes were utterly delicious, but the lamb was a stand-out, meltingly tender and beautifully flavoured. Grilled Brassicas made for a perfect side along with Roasted Agria Potatoes. Only one brave soul had room for dessert – satiny House-churned Gelato made with organic eggs and Bella Vacca milk. If you’re keen on…

Maison des Lys 567 Great North Road, Auckland Self-taught baker Drissilla David opened her pâtisserie, Maison des Lys, in October 2022, after two years trading at the Shed Collective Market. She and her partner Peter opened the shop hoping to spend more time with their young daughter Hazel. The twist? Maison des Lys’ inventive range of treats is entirely plant-based – from ‘ham and cheese’ croissants, to delicate tartes aux fruits filled with vegan crème pâtissière, to the coffees made exclusively with plant-based milk. Drissilla went vegetarian in her teens and vegan a few years later, out of concern for animal welfare, and says she’s never looked back. Drissilla loves being able to delight people with French viennoiserie and pâtisserie that somehow avoids using any dairy or eggs, traditional mainstays…

What is tamari? You may have come across tamari listed as a gluten-free substitute for generic (Chinese) soy sauce in various recipes. But what exactly is it? Tamari (or tamari shoyu, as it’s sometimes labelled) is a popular Japanese sauce made of fermented soybeans. It is one of several types of Japanese soy sauce and has a well-balanced savoury and mellow flavour, less sharp than generic soy sauce. Tamari is also naturally gluten-free and vegan – although this may vary between brands, so always check the label. Tamari versus soy sauce Like all soy sauce, tamari is a by-product of fermented soybeans. In Japan, it’s typically produced as a by-product of making miso paste – tamari is pressed from the liquid that drains from miso as it ages. But Chinese…

1. NORTHLAND Tutukaka Twilight Market, 28 January, 18 February, Tutukaka Green, Tutukaka: Stop by this scenic evening seaside market for great food, artisan products and live music. northlandnz.com 2. AUCKLAND Auckland Craft Beer & Food Festival, 18 March, Spark Arena, Auckland: Pop along to Aotearoa’s biggest urban beer garden for a great day out, complete with top-notch sips and nibbles and next-level entertainment. craftbeerfestivals.co.nz/auckland/home 3. COROMANDEL Weekend Markets Whangamatā, 4 February, 25 February, 11 March, Island View Reserve, Whangamatā: Celebrate the beachy best of the region at this family-friendly market featuring fresh produce, food trucks, craft stalls and live music. thecoromandel.com 4. WAIKATO A Day at the Domain Te Aroha, 12 March, Te Aroha Hot Springs Domain: Take the family to this free, community-minded day out in historic Te Aroha…

It attracts passionate producers, artisans and urban restaurateurs who deliver New Zealand’s foremost array of provenance-led, culinary experiences, while the region’s unrivalled bounty ensures visitors experience the full gamut of paddock-to-plate, grape-to-glass and tree-to-table feasting. But with so much to devour, where do you start? Award-winning chef James Beck is taking foodies behind the scenes of Hawke’s Bay. In a new five-part series that brings together Food and Wine Country’s best ingredients, James will show you how to make five truly delicious feasts, from different neighbourhoods across the region. “Having everything on your doorstep in Hawke’s Bay is wonderful,” says James. “Whether cooking at home or for an event, I look for freshness and great flavour in any ingredient. Hawke’s Bay’s amazing microclimate, along with passionate producers, ripens fruit and…

Farro, Lentil, Tomato, Prosciutto and Burrata Salad This is the simplest of dishes, with a flavour and texture combination that really shines. If you can’t get hold of farro, cooked brown rice, risoni pasta or couscous would all work well! DRESSING 3 tablespoons red wine vinegar1 shallot, finely chopped3 tablespoons extra-virgin olive oil2 teaspoons runny honey1 clove garlic, crushed½ teaspoon chilli flakessea salt and ground pepper SALAD 1 cup farro perlato¼ cup slivered almonds, toasted400-gram tin black lentils, drained and rinsed3 large heirloom tomatoes, thickly sliced150 grams prosciutto125-gram ball burrata, drained and torn into pieces DRESSING: Put all the ingredients in a jar and shake to combine. Season with salt and pepper. SALAD: Rinse and drain the farro. Put in a pot with 3 cups water, bring to a boil,…

dish SUMMER is your one-stop cookbook for the very best recipes to enjoy during the warmer weather! Ideal for taking away on holiday or having to hand at home, it is packed with easy-to-make, delicious recipes, so whether you're craving fresh-catch seafood, a barbecue feast, a luscious salad or a seasonal dessert, we've got you covered. With recipes from dish Editor Sarah Tuck and dish Food Editor Claire Aldous, and stunning photography from contributor Josh Griggs, even the pages look good enough to eat. NEW COOKBOOK dish SUMMER (SCG, $45) presents the very best of summer fare – from barbecue classics to loaded burgers, easy nibbles, fresh salads and next-level desserts. Available in bookstores nationwide and at dish.co.nz…

WE LOVE A GOOD ROUND-UP here at dish. Huddling together to look back at the incredibly tasty treats that’ve wowed us over the last year is an excellent way to jog the memory and unclog the old saliva glands, that’s for sure. Our Tasting Panels are now in their thirteenth year and they’re something our team looks forward to judging with every issue. So, on your marks. Get set. And GO! forth to enjoy our absolute top of the tops from 2022. TOP OF THE TASTINGS ISSUE 101 New Zealand Vodka Simply Pure Blue Duck Rare Vodka ($85) Gold Medal The very name of this very special vodka says it all, really. All three of our judges were wowed by its soothing purity and delicacy of flavour. The softest of…

Tenderheart: A Book about Vegetables and Unbreakable Family Bonds by Hetty Lui McKinnon, Macmillan, $69.99 This delightful book from Australian food writer Hetty Lui McKinnon puts veges front and centre, offering 22 chapters each on a different vegetable, from Asian greens to zucchini. The recipes are inventive, unexpected and delicious, drawing on a vast range of flavour profiles – Smoky Eggplant and Lentil Stew with Baked Feta, anyone? What about Broccoli Wontons with Umami Crisp? – so you definitely won’t miss the meat. Written in memory of her father, the book is also scattered with stories from Hetty’s childhood, so it’s a lovely one to read as well as cook from. Big Has HOME: From North London to North Cyprus By Hasan Semay, HarperCollins, $37.99 The debut cookbook by North…

0800 782 347 FREEPHONE +64 9 361 2834 INTERNATIONAL dish.co.nz/subs ONLINE support@scgmedia.co.nz EMAIL Subscribe to dish and be in to WIN* two nights at Paroa Bay Winery for two people, worth $17,000 Tarāpunga is the premier villa on the Paroa Bay Winery property, a destination by The Lindis Group, boasting a unique perspective overlooking Paroa Bay and the wider Bay of Islands. Every aspect of the residence is furnished with the utmost attention to detail and luxury. Sweeping windows and doors open onto an expansive entertaining area with a 17-metre heated infinity pool that drops off into the horizon. The amenities at Tarāpunga are all-encompassing, making this the ideal space for both recreation and relaxation. Surrounded by New Zealand’s striking natural beauty, Tarāpunga Villa is a privately indulgent experience of…