Issue 88 February/March 2020

Dish

Dish is an award-winning bi-monthly magazine for people who enjoy cooking and reading about good food. It contains inspiring seasonal recipes and stories about food producers, issues and trends around food in New Zealand and overseas

Dish2 min readCooking, Food & Wine
Summertime And The Living Is Eeeeeasy!
Woah, how time flies. I can’t believe as I sit here writing this, we’re on the cusp of yet another new year. Thank goodness we have a few days to push pause after Christmas, to look back at challenges faced and goals achieved (or not as the case may
Dish1 min readRegional & Ethnic
Contributors
@clairealdous @thenextmeal @thehungrycooknz Food editor Claire is the mastermind behind recipes enjoyed by thousands of readers for more than 15 years, having been with dish since the very first issue. With a vast knowledge of ingredients and techniq
Dish2 min readRegional & Ethnic
Dish.CO.NZ
PIN YOUR FOODIE HOPES ON OUR PINTEREST PAGE Let our beautifully curated boards inspire you, making it easier than ever to find the recipes you want to try – like this Melon, Mozzarella and Prosciutto Salad. LOOKING FOR FUN, EASY RECIPES FOR EVERYTHIN
Dish3 min readCooking, Food & Wine
Side Dishes
Sweet balmy air, sand between toes, pure azure skies, white crashing surf, cicadas in song – hats off to the simple joys of summer… Ay, ay, ay… here’s a little hottie for your kitchen. Al Brown’s Old Yella Habaneromustard is finally available for us
Dish8 min read
Feed Your Face
I love Mindy Kaling. Not just for her relatable humour, but also for her fantastically relaxed relationship with food. Like her character on The Mindy Project, the actorwriter sees food she likes, and eats it. Simple as that. She once did a juice cle
Dish2 min read
FEED YOUR body
Hemp may be a relatively new kid on the wellness block, but use of this fast-growing plant goes way back. One of the first plants to be spun into fibre some 10,000 years ago, these days hemp is increasingly grown and valued for its seeds – tiny power
Dish5 min readDiet & Nutrition
Sparkling FORM
It all began with three Kiwi blokes looking for a soft drink they could happily swig “after the largest of nights”, but one that would tick the taste and health boxes too. Something they could knock back in vast quantities “without feeling guilty abo
Dish2 min readCooking, Food & Wine
FEAST On Meat
These lean and tender cuts of venison steak are named for their unique shape with three distinct points. Each 300g Silver Fern Farms Venison Tri-Tip Grill Steaks pack contains two steaks, perfect for a variety of dishes. 8-10 small gourmet potatoes2
Dish1 min readRegional & Ethnic
THE ULTIMATE Salad Dressings
¼ cup each fish sauce and lime juice1 tablespoon water2 teaspoons brown sugar1 clove garlic, crushed1 long red chilli, thinly sliced Whisk the fish sauce, lime juice, water, brown sugar and garlic together in a bowl then stir in the chilli. MAKES ABO
Dish2 min readRegional & Ethnic
A Taste Of Italy
Beef carpaccio is the epitome of classic Italian cuisine. It is a simple yet tasty dish to start a meal, or you can add it to a sharing lunch platter. You must use good-quality beef and bang it out as thin as you can – it’s a great way to work out so
Dish3 min readCooking, Food & Wine
Flour & Water
When you’re standing in front of the fridge working out what to use up, there are certain things that feel more edible than others. Floppy celery, limp carrots, slightly-too-soft tomatoes and less-than-crunchy capsicums fall into the category of feel
Dish3 min readCooking, Food & Wine
In Season: berries
Tangy or sweet, often with a hint of sun-warmed dusty earth mingling with hints of sweet, winey dark fruits and fragrant florals, berries capture the essence of summer. There’s nothing quite like that smell that rises from a blackberry patch or a cen
Dish15 min read
LET’S GO barbie
Apart from being super-delicious, what I love about making ribs is that both the ribs and the glaze can be prepared in advance then just finished off on the barbecue for a finger-licking feast. 3 x 500-gram racks pork spare ribssea salt1 cup hot wate
Dish3 min read
Chill Out
This may look super-flash, but believe me it is so easy to make – it can be our little secret! 350 grams ready-rolled butter puff pastry½ ripe, fresh pineapple2 tablespoons caster sugar30 grams chilled butter, chopped into cubes vanilla bean ice crea
Dish6 min read
Cake By The Ocean
Feed a crowd with these fantastically cheesy and soft scones. Scones are best eaten on the day they’re made although they will freeze really well; just defrost and warm in the oven for 3-5 minutes at 180°C. 450 grams plain flour5 teaspoons baking pow
Dish9 min readCooking, Food & Wine
Food Fast
I like to serve a bowl of corn chips for scooping up this fresh and light ceviche. Perfect as a light meal or snack. 300 grams firm white fish¼ cup lime juice3 tablespoons orange juice½ teaspoon caster sugar1 teaspoon sea salt1 small red onion, very
Dish5 min readRegional & Ethnic
Take It Easy
Having a few olive oil preserves in the fridge is a game-changer for summer dining. They can be eaten on toast, tossed through pasta, used as a condiment for barbecued foods or eaten straight from the jar while you top up your Negroni. Store the pres
Dish2 min read
Wine Of The Year
VILLA MARIA CELLAR SELECTION SYRAH, HAWKE’S BAY 2018 What is the most special thing about this wine? Chief Winemaker Nick Picone: It has been a remarkably consistent performer for Villa Maria. We look to capture both the serious and playful side of s
Dish2 min readRegional & Ethnic
DINE WITH dish
The evening started with fabulous Lighthouse G&Ts and an array of delectable canapés. We enjoyed Fresh Trevally Ceviche with Lime, Coconut Cream, Cayenne and Shore Sorrel, Steamed Leeks with Windsor Blue, Sour Cream and Pine Nuts on Brioche Rounds, a
Dish6 min read
Pinot Gris
Yvonne Lorkin dish drinks writer and experienced beer, wine and cider judge Cameron Douglas Master sommelier and lecturer at AUT Jo Gear Winemaker NZ Wine Society Gold Medal Superb. Strongly recommended. Silver Medal A cut above the rest in quality.
Dish3 min read
By The Glass
This March, Paul Mooney celebrates a milestone – his 40th year making wine at Mission Estate. When Paul started in 1979, a block was planted on Mission Estate’s Taradale vineyard featuring semillon cuttings from the old Matua Valley property. Grapes
Dish1 min read
Travel News
You’ve packed your main luggage – but what to take on the plane? Especially on long-haul flights, where you need to squish a couple of days’ needs into one little bag, it can be a bit of a, erm, carry-on. Genius Pack has the answer: their Supercharge
Dish2 min read
SUBSCRIBE TO dish WITH CAPE KIDNAPPERS
PRIZE VALUED AT $8900* The stay includes a stunning breakfast, lunch, pre-dinner drinks, and dinner nightly, prepared by renowned chef James Honore and his team. James sources the fresh seasonal produce showcased in his dishes from the farm’s extensi
Dish4 min read
Sound Bites
It had all the makings of a rollicking good Agatha Christie murder mystery – a magazine editor, two famous chefs, a renowned artist, a culinary tutor, a videographer, an author and film maker, two environmentalists, a couple of softly spoken bush men
Dish4 min readRegional & Ethnic
Kitchen Shelf
BBC Books, $60 Twenty years on from his bestseller Rick Stein’s French Odyssey, the British celebrity chef has embarked on a trip along the back roads of France, prompted by the question ‘Is French cuisine still alive and well?’ Secret France is the
Dish2 min read
Window Shopping
L’AFFARE SUMMER BLEND COFFEE IS THE PERFECT HOLIDAY BREW. THINK FLAVOURS OF VANILLA BEAN ICE CREAM, WITH A BERRY SWIRL AND A COCOA AND BLACKCURRANT FINISH. BETTER STILL, ALL PROCEEDS FROM THE COFFEE GOES TO THE MENTAL HEALTH FOUNDATION OF NZ. SWEET.L
Dish6 min readCooking, Food & Wine
KITCHEN Notes
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 met
Dish1 min readRegional & Ethnic
Fresh Apricot and Chocolate Croissant Loaf
3 large eggs, size 71 cup milk1 cup cream1 teaspoon vanilla extract½ teaspoon freshly grated nutmeg¼ teaspoon ground cinnamon½ cup caster sugar6 large croissants, sliced ½cm thick12 large ripe, fresh apricots, halved, cut into ½cm wedges½ cup ground

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