Innehållsförteckning för Issue 118 Dec/Jan 2024 från Dish

How is it that Christmas is already nearing? Where has the year gone? Another 12 months have passed, no doubt with fantastic times and some not so great, for all of us. Yet here we are, and the time has come to gather friends and family, to laugh, reminisce and of course enjoy great food. This year, we have gone all out to really bring the joy — not only do we have traditional classics, but also a myriad of fun menus to make the day extra special. We start by sharing which of the feasts the dish team will be recreating before diving into our Christmas playlist, guaranteed to get the good vibes going. Next up we present our famous Mix and Match section (p27), so that rather than…

What we’re listening to Christmas Edition All I Want for Christmas Is You Mariah CareyIt’s Beginning to Look a Lot Like Christmas Michael BubléSanta Baby Michael BubléChristmas Is All Around Billy MackFairytale of New York The Pogues feat. Kirsty MacColl2000 Miles PretendersDriving Home for Christmas Chris ReaFeliz Navidad José FelicianoStep Into Christmas Elton JohnWhen the Thames Froze Smith & BurrowsLast Christmas Wham!Mary’s Boy Child /Oh My Lord Boney M.Wonderful Christmastime Paul McCartneyDo They Know It’s Christmas? Band AidWhite Wine in the Sun Tim MinchinHave Yourself a Merry Little Christmas Ella FitzgeraldSleigh Ride Ella FitzgeraldSkating The Lori Mechem QuartetChristmas Tree Farm Taylor SwiftHere Comes Santa Claus Bob DylanMust Be Santa Bob DylanWhite Christmas Ella FitzgeraldThe Christmas Song Lori MechemSilver Bells Dean MartinPlease Come Home for Christmas EaglesSanta, Can't You Hear Me Kelly…

Crispy Sushi Rice Cakes with Prawns and Wasabi Mayo (gf) The rice cakes make a great neutral base for a myriad of toppings. Try avocado with tinned tuna mayo or a raw tuna tartare. RICE CAKES 1 cup sushi rice, rinsed and drained1¾ cups water2 tablespoons Japanese sushi seasoning TO COOK ¼ cup canola oilsea salt TO SERVE 16 small cooked peeled prawnsKewpie Wasabi-flavoured Mayonnaise1 tablespoon white or black sesame seeds, toasted EQUIPMENT: Grease a 20cm square cake tin and fully line with baking paper. RICE CAKES: Put the rice and water in a small pot and bring to the boil. Reduce the heat to low, cover and cook for about 18 minutes until all the water has been absorbed and the rice is tender. Take off the heat and…

Barbecue Tex MexSalmo This salmon tastes I just like summer 1.5 kilogram side of salmon, skin-on, pin-bonedoil, for greasing GLAZE ½ cup tomato sauce¼ firmly packed cup brown sugar2 tablespoons each soy sauce and apple cider vinegar1 tablespoon each yellow mustard and smoked paprika2 teaspoons cumin seeds1 teaspoon ground cumin TEX MEX RELISH 2 cobs corn, boiled1 tablespoon olive oil3 tablespoons lime juice2 teaspoons caster sugar½ red onion, finely chopped½ red capsicum, finely chopped1 red chilli, finely chopped⅓ cup coriander leaves3 tablespoons extra virgin olive oilsea salt and ground pepper TO SERVE Lime Garlic Mayo, see recipe right1 lime, halved Preheat a hooded barbecue to about 200°C. GLAZE: Place all the ingredients in a saucepan over a low heat and stir together for 2-3 minutes. Remove from the heat and…

Whether the kids have well and truly flown the nest and now live on the other side of the world, you’re catching up with friends or family separately, or you’re newly dating and want the luxury of spending time with your new significant other, the opportunity of experiencing a more private celebration can be a wonderfully special event. You can make exactly what you want to eat, cook together, and maybe even crank up the Christmas tunes and have a wee boogie in the kitchen. While we love gathering a multitude of extended friends and whānau, that can also come with fraught dynamics, a myriad of dietary requirements and food preferences, and turn into an all-day affair. There is something to be said for raising just a few glasses and…

Chaat Masala and Honey Caramel Popcorn (gf) (v) This is a glammed-up version of the classic nuts-and-bolts mix my great aunt used to make when I was a kid. I’ve added a caramel coating and finished it with a generous dusting of chaat masala and chilli powder. Perfect with a cold beer! POPCORN ½ cup corn kernels2 tablespoons vegetable oil½ cup each roasted peanuts and roasted cashews50 grams butter¼ cup caster sugar3 tablespoons honey2 teaspoons ground chaat masala1–2 teaspoons kashmiri chilli powder½ teaspoon table salt FRIED CURRY LEAVES 3 tablespoons vegetable oil30 curry leaves TO SERVE 1 tablespoon storebought fried garlic slices EQUIPMENT: Line an oven tray with baking paper. POPCORN: Put the corn kernels and vegetable oil in a large, lidded pot over a medium heat. Cover and cook…

Huge thanks must go to the staff and students at the EIT School of Viticulture and Wine Science 2024 WILL BE a year that many will be glad to see the back of and what a way to end it right, by searching for the greatest local examples of sparkling wine, that most salubrious of pick-me-up sips. It’s a guaranteed mood-booster — one only needs to hear a cork pop and the grins erupt, because you know something special is happening. So what were our judges looking for in fine sparkling wine? Cleansing acidity, biscuity, buttery, yeast autolysis, nutty complexity, a creamy, defined mouthfeel and definite persistence of fizz was paramount. And, most importantly, some kind of flavour x-factor that has you yearning for another glass. We’ve said it at…

If there’s one thing we know about you, dear dish reader, it’s that you’re an adventurous lot. A community at war with mediocre and safe, a group hungry for taste sensations that are new and exciting, and a bunch eager for yummy things that you can also take to parties to impress the pants off your friends, right? So now that the sunny days are singing, it’s time to clear space in your fridge for a selection of lesser-known but lusciously lovely white wine styles that’ll have you wondering why on earth you stuck with just sauvignon and chardonnay for so very long. So go grab one of the good glasses and get amongst these this summer. Cheers! Viognier Pronounced ‘vee-yon-yay’, this lusciously rich white wine from France’s Rhône Valley…

1 FOR THE LOVED ONE WITH A sweet tooth J’AIME, formerly J’aime les Macarons, has unveiled a sophisticated new look, just in time for Christmas! Founded in 2008, its all-female team specialises in contemporary patisserie with its renowned macarons alongside Butter Crayons, Canelés, and other French-inspired delights. J’AIME draws inspiration from global trends, designing exquisite, handmade indulgences right here in New Zealand. J’AIME’s Celebration Set will make for a stunning gift for the sweet treat aficionado in your life! www.j-aime.com 2 FOR THE ASPIRING craft brewer For the beer lover in your life who has talked about home brewing forever, but doesn’t know where to start! WilliamsWarn’s proprietary BrewKeg™ system helps anyone brew world-class beer in seven days with zero prior experience or knowledge. With more than 13 base ingredient kits and…

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…

Garofalo draws on generations of Italian expertise to create its popular pasta, using a slow-drying technique to preserve the nutrients, and provide a better appearance, mouthfeel and taste. Add just a few simple ingredients to the simply prepared pasta for a stunning Christmas course, in this case roasted zucchini, sweet tomatoes and De Gustibus Buffalo Pearls (100% buffalo milk) or hand-crafted mozzarella (made with cow’s milk). The buffalo mozzarella is rich in taste, yet lower in cholesterol, while the cow’s milk mozzarella has a mild, clean, creamy flavour — both are soft and luscious! Banish boring this Christmas and take your home-cooking to the next level with Prodotti, ambassadors of taste. De Gustibus and Garofalo are brought to you by Prodotti. Visit our website for more inspiration. prodotti.co.nz Cold Caprese…

It’s no accident that Kiwis love Otaika Valley Free Range Eggs! It has taken three generations of farmers who understand what ethical farming means to our land, our hens and our health to become one of the most recognisable and trusted producers of quality, free range eggs in New Zealand. Mocha Swirl Pavlova (gf) 6 Otaika Valley Free Range size 7 egg whitespinch salt1½ cups caster sugar1 teaspoon white vinegar2 teaspoons cornflour150 grams dark chocolate (62% cocoa)1 teaspoon good-quality instant coffee TO ASSEMBLE 350ml creamroughly chopped dark chocolatefresh strawberries Preheat the oven to 140°C regular bake. Use a 20cm plate to draw a circle on the baking paper that you’ll be using to line your ovenproof tray. Flip the paper over so that you’ll place the pavlova on the other…

Minty Pesto, Peas and Beans (gf) (v) This side is fresh, light and tastes like summer! 6 cups peas2 handfuls green beans, trimmed PESTO 2 big handfuls fresh basil (40 grams)¼ cup chopped fresh mint⅓ cup grated parmesan⅓ cup extra virgin olive oil⅓ cup pine nuts1 large clove garlic, peeledsea salt and ground pepper TO SERVE ¼ cup toasted pine nuts PESTO: Throw everything in a blender and whiz until the consistency is as smooth as you like it. Keeps in a sealed container in the fridge for 4–5 days. Cook the beans and peas in plenty of boiling salted water for a few minutes until tender. Drain well and stir through the pesto. TO SERVE: Serve sprinkled with a little reserved pesto and the toasted pine nuts. SERVES 6–8…

A Fiesta of Flavours Roast Chicken (gf) The flavour of this stunning roast chicken is enhanced if you can leave it to marinate for 24 hours so the spice paste can really work its magic. We served ours with warm flour tortillas. 1.8-kilogram chicken, butterflied, see Cook’s notesea salt and ground pepperextra virgin olive oil for drizzling1 large orange, quartered PASTE ⅓ cup crushed pineapple, well drained1 tablespoon each extra virgin olive oil, apple cider vinegar and tomato paste½ teaspoon ground turmeric1 teaspoon each ground cumin and dried oregano¼–½ teaspoon chilli powder (use to taste)1 tablespoon finely grated orange zest3 cloves garlic, peeled. .2 teaspoons smoked paprika EQUIPMENT: Line a large shallow roasting tray with foil, bringing it up the sides so the juices will be contained. PASTE: Place all the…

Coffee Chocolate Mousse Tart This light and luscious tart is wickedly decadent and a crowd favourite. PASTRY 1 cup plus 3 tablespoons plain flour3 tablespoons dark cocoa powder ¼ cup icing sugar120 grams chilled butter, chopped into cubes.2–3 tablespoons iced water FILLING 250 grams dark chocolate (50% cocoa), chopped100ml cream1 large egg yolk50ml coffee liqueur (I used Kahlúa)200 grams caramel condensed milk2 large egg whites ESPRESSO WHIPPED CREAM 250ml cream½ cup soft Nutella, at room temperature¼ cup icing sugar1 tablespoon coffee liqueur (I used Kahlúa) TO SERVE 1 tablespoon dark cocoa powder EQUIPMENT: Lightly grease a 23cm loose-based tart tin. PASTRY: Whiz the flour, cocoa, icing sugar and butter in a food processor to form ‘breadcrumbs’. Add the water and pulse just until clumps form. Tip onto the bench and…

Umu Pulled Pork with Orange and Garlic (gf) I call this ‘umu pulled pork’ because we first made this in the back yard, using fire and hāngī stones to create our umu. Umu is a Māori word for oven, or earth oven, and this recipe was inspired by seeing the traditional Mayan way of cooking ‘cochinita pibil’ underground, which they still make in the Yucatán Peninsula. Cochinita means piglet, and pibil comes from the Mayan word ‘piib’ meaning to cook underground. I was so intrigued by the similarities between Mayan and Māori cooking methods, and was inspired to do something similar with our local ingredients. Cooking the pork with freshly squeezed orange juice makes for melt-in-your-mouth succulent, tender meat. Of course, this doesn’t have to be cooked underground — it’s…

Shine the spotlight on bubbles this Christmas with category winners, Lindauer, who were awarded for both their Lindauer Special Reserve Rosé NV (Bubbles Champion) and Lindauer Special Reserve Blanc de Blancs NV. Who knew Lindauer produced such first class sparkling? New World! This is the third time in five years Lindauer have nabbed a coveted spot in the Top 50, as well as being recognised internationally, and closer to home in dish’s current Tasting Panel! In their commitment to ensuring customers find and choose top quality yet affordable wines, the New World Wine Awards are focused on entries under $25, and each is rigorously sniffed, swirled, sipped and assessed by an independent panel of expert judges. More than 1,280 wines were judged to find the Top 50, all of which…

One lucky subscriber will WIN two nights in a deluxe suite for two guests including domestic direct flights into Christchurch, airport transfers, Flockhill’s signature Farm Tour experience, breakfast, lunch and dinner with a night dining at the Chef’s Table and the opportunity to add on curated activities. This incredible package is valued at $18,450. Alcoholic drinks charged on departure. Fabulous Flockhill • Nestled within 36,000 acres of a remote working sheep station, Flockhill is a luxury escape in the South Island high country.• The Flockhill Homestead features a four-bedroom exclusive-use property, looking out over the station’s sprawling landscape.• This December, seven two-bedroom villas and a restaurant, Sugarloaf, will join the lodge’s offerings.• In an exclusive wilderness where nothing is manufactured, Flockhill inspires adventure and exploration. Curated activities include horse riding,…

from the team What we’re making for Christmas Day There’s no rest for the food-obsessed, especially when it comes to Christmas Day! The main ingredients include family, food and wine… 1 Sarah Tuck, Editor I am in a state of flux as to what I’ll be making for Christmas this year — the first time ever I won’t be celebrating the day with both of my adult sons with one in Melbourne and one in Prague. I’ve been wrangling the options of having a first-ever Christmas-for-two with my partner, or continuing the long-standing tradition of inviting my extended family around for a feast. No doubt I won’t be able to resist gathering the whānau, and if so we’ll be having the Barbecue Tex Mex Salmon (page 64), with Charred Sweetcorn, Avocado…

Deciding what to cook for Christmas is a conundrum most of us face every year, so the dish team are here to help with our handy-dandy mix-and-match. Got a big crew of guests coming? Head to CROWD. A few vegetarians in the mix? Head to NO MEAT. Lunch in the garden? SUNNY is for you! And so on. The best part is choosing from our different selections of nibbles, mains and desserts to create your perfect bespoke festive menu.…

Christmas Ham with Pineapple Glaze (gf) Who can imagine Christmas without a spectacular glazed ham on the table! It’s a must-have for Christmas dinner and, if you’re lucky, there’ll be some left over for a Boxing Day picnic. Pineapple is a classic accompaniment for ham, and we’ve made the most of it with both a tangy glaze and a fruity side dish. Farmland Gold Medal Award-winning NZ Ham on the bone (half)½ x Dole Tropical Gold® Pineapple, peeled and cubed1 cup water2cm piece fresh ginger, crushed¼ teaspoon ground pepper1 cup ginger beer½ cup brown sugar1 tablespoon Dijon mustard TO SERVE Grilled Dole Tropical Gold® Pineapple with Ginger, see recipe below Preheat the oven to 180°C regular bake. Place the pineapple cubes, water, ginger and pepper in a blender. Blend until…

Braised Lamb Shoulder with White Wine and Fennel Seeds (gf) Feasting at its best with this meltingly tender and juicy lamb that can be pulled apart with just two forks. 2 large brown onions, thickly sliced½ cup white wine2 long sprigs rosemary2 teaspoons fennel seeds1.5 kilogram boneless lamb shouldersea salt and ground pepper1 tablespoon brown sugar2 whole bulbs garlic, top third sliced off TO SERVE Salsa Verde, see recipe right White Bean Purée, see recipe right Preheat the oven to 200°C fan bake. Put the onions, wine, rosemary and the fennel seeds in the base of a roasting dish or casserole dish that will hold the lamb snugly. Season the lamb generously with salt and pepper on both sides and place fat side up over the onions then rub with…

Baked Alaska has long been a special treat for me, writes Peter Gordon (Ngāti Kahungunu ki Wairarapa and Ngāi Tahu). My step-mum Rose’s father Vic used to make large ones the size of a cake tin and I was always in awe of them. A dessert like this looks fantastic, and it’s a great way to showcase a fabulous ice cream. I’m a huge fan of delicious Kāpiti Passionfruit and Kāmahi honey. It offers the perfect blend of passionfruit zinginess and smooth Kāmahi honey, while the yoghurt contained in the ice cream cuts through the richness nicely. While it’s not a five-minute dessert to make, the components are fairly easy to follow. And you can serve it any time; after a kai moana based lunch, for dinner to impress mates…

Made with the world’s favourite Italian liquor, Disaronno, this refreshing cocktail combines the liqueur’s iconic almond flavour with crisp soda water and a splash of fresh lemon for a light, zesty taste that perfectly suits the spirit of the season. Effortless to prepare, the Disaronno Fizz is a sparkling, refreshing drink that adds sophistication to any occasion. With over 500 years of Italian heritage, Disaronno’s smooth and timeless flavour makes it the ultimate drink of the summer for any celebration. Whether you’re enjoying a barbecue or relaxing on the deck, the Disaronno Fizz is your go-to cocktail to bring la Dolce Vita to the New Zealand summer. Grab a bottle of Disaronno and infuse your summer moments with a taste of Italy. Enjoy responsibly. Disaronno Fizz A low-alcohol drink with…

The Yearlong Pantry By Erin Alderson Hardie Grant Publishing, RRP$59.99 Grains, beans and seeds might not ordinarily be thought of as the sexiest of ingredients, however under Erin Alderson’s guiding hand, in The Yearlong Pantry these kitchen staples are transformed into the most magical of dishes. This, her third cookbook, is again, entirely vegetarian and while the recipes are in the main super-healthy, they are also super-tasty! We were particularly intrigued with the Lentil Croquettes with Za’atar and Labneh, ‘soft on the inside and crispy on the outside’, which would make a great snack with a beer or glass of chilled wine over the summer. Another perfect summer dish is the Sesame-Gochujang Cauliflower Lettuce Wraps, light, fresh and packed with flavour. Erin is based in Sacramento, California and has garnered…

dish HOLIDAY is your go-to magazine for summer entertainment — a special, one-off collector’s edition, chock-full of recipes to share in the warmer weather. Packed with recipes for the beach, bach, boat or back yard, it will be different than a regular issue of dish. This publication will be dedicated to making the most of leisure time, including expert recipes, but also featuring puzzles, Spotify playlists, book extracts, book reviews and cooking-away-from-home tips. This is the time of year when, once Christmas is done and dusted, Kiwis like to kick back and relax. We’re always looking for new ideas to shake up our barbecue game, and find relief from yet another green salad and here we have our solutions. This issue will be your ultimate guide to making the most…