Innehållsförteckning för Issue 110 Aug/Sep 2023 från Dish

“This issue, like every dish, has kept us busy in the kitchen – and now it’s your turn. But first, put your feet up, snuggle in and read on!” By crikey, it feels like it’s been winter for aaaages, but we still have plenty more to come. To combat the seasonal gloom, we reckon it’s time to get a little bit SAUCY! Talk about action-packed – this issue is brimming with content, but before we even get to the recipes, I recap our recent Dine with Dish event at Kol, in association with Marisco Vineyards’ The Kings Series, then head to Waiheke and the stunning Allpress Olive Groves, before taking a seat for dinner at Auckland’s newly relocated Cassia restaurant. Next, Claire whips up a sensational 15th birthday cake for…

Dine with dish events have become synonymous with having a great time, and our recent evening at Auckland’s Kol, with wines from the Marisco Vineyards’ The Kings Series, was no exception. On Tuesday 16th May guests arriving at the latest hospitality venture from renowned chef Sid Sahrawat were swiftly seated and presented with a glass of Marisco’s Diamond Heart Blanc de Blancs 2018 to enjoy with Oyster with Tomato and Cucumber Mignonette and delectable bite-sized venison sausage rolls. This luscious sparkling wine is a particularly special part of the Marisco Vineyards’ offering. “Diamond Heart epitomises sparkling beauty and is a tribute to Rosemary Marris, co-owner of Marisco Vineyards, wife of Brent Marris and mother to their four daughters,” say Marisco. “She is the vibrant heart of their family but also…

We need you! At dish we are constantly checking in to make sure that our content is hitting the spot with our audience. One way to be sure, is through our evergrowing success at retail (thank you!), and another is by asking. We would love you to use the QR code on the right, to be directed to a 5-minute survey, designed to help us give you more of what you love… and less of what you don’t! And once you’re done you will be in to win+ a $200 Prezzy Card to spend as you wish. +Terms and conditions: Competition closes: Sunday 17th September 2023. Entry into the competition is conditional on completion of the survey. Prize not transferable or redeemable for cash, gift card or exchange. The competition is only…

GOOD’S HAPPY BIRTHDAY CHOCOLATE, QUINOA AND ZESTY ORANGE CAKE (gf) A NOTE BEFORE YOU START: This recipe makes 1 cake so you will need to make 2 cakes if you want the layered version as shown here. ¼ cup raw white quinoa⅓ cup ground almonds150 grams butter, very soft but not melted3 tablespoons milk2 teaspoons finely grated orange zest1 teaspoon vanilla bean paste4 large eggs1⅓ cups muscovado sugar1 cup good-quality cocoa1 teaspoon baking powder1 teaspoon ground cinnamon½ teaspoon baking soda½ teaspoon sea salt TO SERVE Whipped Chocolate Ganache, see recipe below edible flowers, for 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 and put the oven rack in the lower third of the oven.…

A seed from the Myristica plant, nutmeg was worn in the Middle Ages as an amulet to fend off disease, injury and evil forces. While this belief is understandably no longer in play, the spice does have a list of health benefits such as its anti-inflammatory properties and powerful antioxidants. Pasta: A wonderful spice for bringing dimension to creamy dishes and a common béchamel sauce ingredient, nutmeg is often found in recipes such as Baked Pasta with Pumpkin and Amaretti (from issue #29 or at dish.co.nz), and Three-cheese and Pumpkin Baked Pasta (from issue #102 or at dish.co.nz). Desserts: A versatile flavour, this ingredient is also common in desserts. Along with nutmeg, the combo of a thick layer of custard, chewy dates and a hit of orange transform the humble…

2 cups unroasted macadamia nuts2 cups cream395 grams sweetened condensed milk1 teaspoon vanilla extract¼ teaspoon of coconut extract, optional BASE 200 grams Oreo biscuits (11/3 packets)40 grams melted butter FUDGE SAUCE 1 cup cream250 grams chocolate (50% cocoa), chopped2 tablespoons dark cocoa1 tablespoon golden syrup2 tablespoons coconut oil TO SERVE whipped cream reserved roasted macadamia nuts EQUIPMENT: 1.75-litre capacity pudding basin or bowl. For the ice cream, preheat the oven to 140°C fan bake and line the pudding basin with plastic wrap, leaving overhang on the sides. Whizz 1 cup of the macadamia nuts into a crumbly paste in a food processor. Put the rest of the nuts on an oven tray and roast for 7 minutes then cool and roughly chop. Whip the cream to firm peaks. In a…

Set the scene Unlike summertime when we all gather al fresco, winter is the time to cosy up indoors – maybe around a fireplace or with candles adding a touch of hygge and ambience. Picture a roast being brought out to the dining table, music playing in the background, and friends and family deep in conversation. “For me, winter is a fabulous time to entertain,” says Sarah. “Low lighting and lots of candles bring warmth and energy to a room, while textures like lush cushions and soft throws add to the pre-or post-dinner lounging experience. Food in winter has the added bonus of bringing the high-comfort feels with slow cooks, flaky golden pies, falling-off-the-bone roasts and decadent puds slathered in sweet, saucy deliciousness.” From small get-togethers on a weekly basis,…

Tomato and Gnocchi Soup with Chorizo Crumb Soft and pillowy gnocchi adds great texture to this rich tomato soup, while the chorizo gives it a really great salty, smoky crunch. 3 tablespoons olive oil1 brown onion, chopped1 medium carrot, peeled and chopped1 celery stalk, chopped1 teaspoon dried oregano5 cloves garlic, crushed3 tablespoons tomato paste2 x 400-gram tins chopped tomatoes500ml chicken or vegetable stock1 small bunch fresh basil2 dried bay leaves2 tablespoons brown sugar100ml creamsea salt and cracked pepper TO ASSEMBLE 500 grams purchased potato gnocchi100 grams chorizo sausage1 tablespoon olive oil3 tablespoons basil pesto parmesan cheese, grated Heat the olive oil in a large Dutch oven over a medium heat. Add the onion, carrot and celery and gently fry for 10 minutes to soften, stirring frequently. Add the dried oregano…

Cashew Korma-stuffed Eggplants with Pomegranate and Crispy Curry Leaves (gf) (v) Crispy curry leaves and pomegranate arils add a fragrant burst of flavour to each mouthful. KORMA PASTE 1 teaspoon each cumin seeds, coriander seeds and fennel seeds1 teaspoon each ground turmeric and paprika½ teaspoon garam masala½ cup roasted unsalted cashews4 cloves garlic, peeled1 thumb ginger, roughly chopped½ brown onion, peeled and roughly chopped3 tablespoons tomato paste2 teaspoons flaky salt2 large eggplants¾ cups unsweetened full-fat Greek yoghurt¾ cups coconut cream (I use the brand Kara)1 tablespoon runny honey or brown sugarsea salt1 lime, cut into wedges TO ASSEMBLE 4 sprigs curry leaves, leaves picked⅓ cup unsweetened full-fat Greek yogurt⅓ cup pomegranate arilschilli oil and chilli flakes, to garnish, optionalMustard Seed and Cashew Rice, optional, see recipe right EQUIPMENT: A medium-sized…

AHH SYRAH. Here at dish we absolutely love the stuff, so whenever we decide it’s time to find the most magical examples from across the motu, there’s much excitement in the smoko room and much dancing at our desks. While it’s our third most produced red grape at 445ha, it still only sits at six percent of the total red grapes planted. That’s less than half the amount of merlot and there’s twelve times the amount of pinot noir in the ground. Yet over the last twenty years, our top examples have been quietly scooping some heroically high scores from critics around the globe – so it’s a tiny, but mighty grape indeed. It’s also a highly versatile variety that’ll grow successfully in many different climates, but it’ll adopt a different…

RecipeTin Eats Dinner By Nagi Maehashi, Macmillan Publishers, $50 After enjoying a successful online following of her website, RecipeTin Eats, Nagi Maehashi has released her first cookbook. From quick and easy dinners for busy weeknights, to Mexican favourites and recipes that are perfect for a cosy night in, there are 150 dinners to choose from – all taste-tested by Nagi’s gorgeous celebrity dog, Dozer. The best part (aside from the Dozer cameos)? There’s a how-to video for every recipe via QR code! Topping my list of must-try dinners is Nagi’s Crispy Korean Pancakes. Add to that the Fried Cabbage with Noodles and Bacon, One-pot Sausage Meatball Pasta, and Creamy Tuscan Chicken Pasta Bake… yes, this will be a rather long list! Bao Family: Recipes from the Eight Culinary Regions of…

Sid Sahrawat’s name is synonymous with fine dining and elevated Indian flavours, and the relocation of his renowned restaurant Cassia, from Fort Lane to SkyCity in Federal Street, has provided an opportunity to continue his quest to review, refine and excel. I chatted to Sid about the relocation and how it came together, with the catalyst being Auckland’s recent unprecedented rainfall levels. “We realised we needed to move the evening the rain began pouring down the steps, into the restaurant, for the second time in just 10 months. While we were able to quickly adapt and bring Cassia back as a pop-up, we knew we needed to find a new home or face more uncertainty. “We were lucky to meet David Allott, the GM of hospitality at SkyCity, in February.…

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Found in many vegetable gardens across the country ready to be harvested, parsnips can be described as having an earthy nuttiness and toasted caramel-like flavour. Perfect for this time of the year, Claire’s Roasted Beetroot, Parsnip and Apple Soup (from issue #31 or at dish.co.nz) brings the wow-factor to the dining table served in roasted butternut pumpkins. In the Roasted Carrot and Parsnip Soup (from issue #30 or at dish.co.nz), the parsnips are roasted – caramelising the natural sugars in the parsnips, developing a lovely nutty flavour. Served as a side to Crisp Roasted Pork Hocks with Caramelised Onion Gravy, Claire’s Parsnip and Pear Mash (from issue #31 or at dish.co.nz) will be a new favourite around your dinner table, and even the most reluctant parsnip eater will enjoy the…

Ricotta and Herb Gnocchi with Mushrooms and Truffle Brie (gf) (v) Embrace the comfort with a bowl of this herb and lemon-flecked gnocchi topped with rich, creamy mushrooms – and if you’re feeling very indulgent, a slice or two of truffled brie. GNOCCHI 400 grams firm ricotta½ cup grated parmesan1 large egg1 large egg yolk3 tablespoons finely chopped herbs (I used a mix of basil and parsley)2 teaspoons finely grated lemon zest2 cloves garlic, crushed½ teaspoon freshly grated nutmeg1 cup gluten-free flour (I use Sabato)sea salt and ground pepper MUSHROOMS 2 tablespoons each olive oil and butter750 grams mixed mushrooms, large ones sliced, smaller ones left whole, use any combination of Swiss browns, portobello and shiitakesea salt and ground pepper½ cup vegetable or chicken stock½ cup cream2 teaspoons lemon juice100…

Pork and Fennel Lasagne This is most definitely a ‘start this recipe the day before’ situation… but is so very worth it, and leftovers freeze brilliantly! PORK 1 onion, thicky sliced2 teaspoons fennel seeds1.5-kilograms pork shouldersea salt and black pepper1 cup white wine1 cup waterfennel stalks from bulb, chopped (reserve bulb, see below)2 bay leaves SAUCE 2 tablespoons olive oil1 teaspoon fennel seeds1 onion, chopped1 stick celery, chopped1 large fennel bulb, sliced1 teaspoon chilli flakessea salt and black pepperfinely grated zest of a lemon2 x 400-gram cans chopped tomatoes1 tablespoon sugar3 tablespoons tomato paste2 tablespoons milk1 cup white wine2 bay leaves BÉCHAMEL SAUCE 80 grams butter½ cup plain flour3 cups whole milk⅓ cup white wine½ teaspoon freshly grated nutmegsea salt and ground pepper1½ cups grated cheddar2 bay leaves TO ASSEMBLE…

Double-choc Macadamia Skillet Cookie Don’t be fooled with the ‘cookie’ business – this is strictly a dessert recipe, perfect topped with a generous scoop of vanilla bean ice cream. 100 grams butter, softened, plus extra to grease frying pan¼ cup caster sugar½ cup firmly packed brown sugar1 large egg2 teaspoons vanilla extract1½ cups plain flour½ teaspoon baking powder125 grams white or ‘blondie’ chocolate, roughly chopped125 grams dark chocolate, roughly chopped¾ cup unroasted macadamias, roughly chopped1 teaspoon sea salt TO SERVE vanilla bean ice creamcaramel sauce or golden syrup, optional EQUIPMENT: Lightly grease a 24cm ovenproof frying pan. Preheat the oven to 170°C fan bake. Put the butter and sugars in a bowl and beat together with a hand mixer until light and fluffy. Add the egg and vanilla and beat…

Notes for cooks RECIPE ABBREVIATIONS ………………………………gluten-free ………………………………. 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 level…

We’re proud to plate up another great issue of dish, and here are some of the lovely people behind it! Cassie Birrer Deputy Editor @cassclarice Q Where have you eaten out recently and enjoyed? A We loved finding all of the local hot-spots on a recent trip across the ditch. In Coffs Harbour’s beachside suburb of Sawtell, The Hilltop Store was a regular pit-stop on our morning walk to the beach. Further north in Brisbane, Sens café was perfectly located next to our hotel with Campos coffee at the ready – an old favourite! Next time we will also be sure to stop by at Brisbane’s Yo-Chi, which came highly recommended for frozen yoghurt. Q Tell us about something you’ve cooked this month. A We love it in our home when…

1 Sarah Tuck, Editor Lilian, Grey Lynn: It had been a while since my last visit, but PD and I managed a night out a few weeks ago and were quick to settle in with the obligatory negroni and a rum-based ‘Spiced Hurricane’. Dinner was sorted in quick order, starting with their famous puffy, golden wood-fired bread with a luscious dollop of chicken liver parfait. Next up, the wood-fired eggplant with macadamia and agrodolce was charred and gorgeous and the lamb ribs with black garlic and pistachio a must-order – smallish but stunning. I love it when the flavours and textures are so satisfying, massive amounts of food aren’t required to feel fully satiated! lilian.co.nz 2 Caitlin Whiteman, Digital Editor Scandinavian Micro Bakery, Howick: This is a rather niche food…

BIANCO DINAPOLI ORGANIC TOMATOES Deliciously bright, organic, vine-ripened tomatoes. Choose from whole peeled or classic crushed, perfect for all your warming winter cooks. $9.99/each BONE MARROW An absolute delicacy, full of buttery umami flavour. Perfect roasted and smeared on crusty bread with a bright herby salsa. $21.99/kg FARRO X FATIMAS BUTTERFLIED LAMB LEG Succulent New Zealand Lamb marinated in the signature Fatima’s flavours. Wonderful for winter entertaining. $35.99/kg LE TRIBUTE MIXERS These sensational Spanish mixers elevate even the simplest of drinks, with classic Tonic, a spicy Ginger Beer and stunning Olive Lemonade. $20.99 4 pack farro.co.nz…

How did Grater Goods come about? Flip: I had been working as a musician, touring around. And then when my daughter Anaïs was born, I felt like I needed to be doing more every day for the planet – so I pivoted into my other passion, which has always been food, and decided to start a food business. The name Grater Goods is a reference to my grandfather, whose family business was a butchery in England – Grater and Sons. It was a fun idea to have some family history and create a vegan butchery, which has now moved into a delicatessen. What is your approach to sustainability when it comes to packaging? Flip: We’re mindful in everything we do. We have gone backwards and forwards about all the different…

TONI STREET Television and radio presenter A co-host each weekday for Coast breakfast radio, a television presenter, author, and coach for her children’s netball and footy teams, Toni Street is also a self-confessed ‘foodie’. From growing up on a farm in Taranaki, to experiencing her palate change as she moved to the city, I chat with Toni about all things food – including her love for a particular Hawaiian dessert she ordered on a recent family trip. What kind of food did you eat growing up? Toni: I grew up on a dairy farm, so we were very much a meat and three veg type of household. We had meat from the farm and as a girl I remember having a lot of mince, steak, schnitzel and sausages. Chicken was…

The use of sustainable, homegrown produce is important for esteemed chef, restaurateur and long-time Miele brand ambassador Michael Meredith. This is displayed in Miele’s content series, Homegrown with Michael Meredith, where Michael uncovers homegrown talent across Aotearoa – bringing to life the values he and Miele share: sustainability, craftsmanship and quality performance. Anabelle Cheese is one of the local producers celebrated in the series. “There’s something special about produce that’s been made by hand because when it’s created by an artisan, you know it’s been crafted with passion,” says Michael. Combining French cheesemaking tradition with quality New Zealand ingredients, it’s no wonder Anabelle’s cheeses are award-winning. Sourcing only the best ingredients from local farmers, Michael says you really can taste the love that is put into the creation of her…

Braised Chicken with Red Wine Vinegar (gf) This succulent French-style chicken is braised in one of my favourite sauce combinations that’s savoury, sweet, and a little bit spicy. 4 whole chicken legs (thigh and drumstick)sea salt and ground pepper1 tablespoon olive oil1 large red onion, thinly sliced2 cloves garlic, crushed2 small bay leaves1 cinnamon stick1 tablespoon tomato paste½ teaspoon each ground turmeric and chilli flakes½ cup red wine vinegar1 cup chicken stocklong strips orange zestjuice 1 orange1 tablespoon honey⅓ cup currants or golden raisins2 long red chillis Preheat the oven to 180°C fan bake. Dry the chicken with kitchen towels and season with salt and pepper. Heat the oil in a large frying pan over a medium-high heat. Cook the chicken, skin-side down until golden brown, about 10 minutes. Place…

Fragrant Red Curry Salmon You can have dinner on the table in 20 minutes with this fast, fragrant curry. PREP: 5 minutes COOK: 15-18 minutes SCALE: easy 2 tablespoons olive oil1 small red onion, finely chopped1 tablespoon grated fresh ginger2 cloves garlic, crushed2 teaspoons tomato paste1 teaspoon caster sugar1 tablespoon fish sauce3 tablespoons Thai red curry paste4 small dried red chillis3 double makrut lime leaves1¼ cups coconut cream2-3 teaspoons lime juice3-4 pieces skin-off salmon filletssea salt Preheat the grill to its highest setting. Heat the oil in a large frying pan over a medium heat and cook the onion, ginger and garlic for 5 minutes. Stir in the tomato paste, sugar and fish sauce and cook for 2 minutes. Add the curry paste and cook for 2 minutes. Add the…

As the temperatures drop it’s hard not to start fantasising about white sand beaches, clear waters and warmer climes. Fiji is always an obvious choice for New Zealanders – three hours from woolly jumpers to palm trees and jandals is pretty magical, and the local spirit of hospitality instant stress-relief for worn-out souls. If you’re a food-lover there are increasingly more opportunities to experience local cuisine, too. Many resorts will have a lovo (like hāngī) or Fijian buffet night where you can sample local dishes like kokoda, lamb rourou, local curries, mudcrab and desserts like cassava cake and pineapple and banana baked in coconut cream. But if you want to take it one step further, there are a handful of accommodation providers that offer hands-on culinary experiences so you can…