Issue 83 April/May 2019

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 readRegional & Ethnic
The Fast Issue
Welcome to The Fast Issue – dish’s first in its 15-year history. We felt it was right to acknowledge just how time-poor people are nowadays while still wanting to be inspired by delicious food that doesn’t compromise on quality. Achieving this has be
Dish2 min readCooking, Food & Wine
The Finest FRUITS
If ever a restaurant captured the essence of the city it calls home, it is Sails. Because dinner at this seafood institution comes with a generous side of Auckland Harbour view: gaze out of the large windows and you’ll see the bridge, the masts of ya
Dish5 min readCooking, Food & Wine
Side Dishes
Take your Easter feast outside with a table setting that effortlessly transitions from day to night Easter is approaching and that means hot cross buns. Lots of them. This year we’ll not only be devouring these Easter bakes, we’ll also be washing the
Dish3 min readCooking, Food & Wine
UB Labour of LOVE
When you have multiple food-related tasks all bubbling away at the same time, having the perfect space to work is essential. And that’s what Unna Burch, of The Forest Cantina fame, has created in her Wellington home. The food photographer, cookbook a
Dish7 min read
DRIER …with Less Chance Of MEATBALLS
It started with fermented, pickled and gut-friendly foods, detoured into coconut everything and ended with vegan burgers that ‘bleed’. But 2018 was that kind of year. Trends, as we know, can be fickle beasts, hard to predict and even harder to mainta
Dish3 min readCooking, Food & Wine
Goat Tales
Maternity leave, al fresco exercise, a nutritious meal plan, ‘me time’ if you need space, other girls to mingle with if you don’t; not a bad life, by goat standards. Animal welfare is “non-negotiable” for Emily and Gavin Ward, who run Crescent Dairy
Dish4 min readBeverages
Chia Leaders
Bottled By the Sun. It’s a cute name for a healthy beverage, but it’s more than just clever branding. Because that’s quite literally how this fresh-pressed juice is made. Along with the other drinks in the Chia Sisters range, Bottled By the Sun comes
Dish3 min readCooking, Food & Wine
Flour & Water
A recipe, after all, is a solution to a problem.” These words, taken from the introduction to chef Massimo Bottura’s book Bread is Gold, about addressing food waste, are very powerful. The issue of food waste is overwhelming – globally, we throw away
Dish1 min read
A SLICE OF perfection
There’s nothing quite like fresh, tasty, golden-crusted bread to serve alongside your favourite salads, cheeses and sharing platters. Or a delicious slice of home baking to enjoy with friends. Now, thanks to the enhanced design of Panasonic’s new Art
Dish3 min readCooking, Food & Wine
Walnuts
It’s kind of spooky when you realise a shelled walnut looks like the human brain, but studies have found a link between eating walnuts and their effect on regulating hunger. So next time you feel peckish, eat a handful of walnuts! That’s not all… add
Dish2 min read
Homegrown SUPERFOOD
Spruce up your mid-week meal routine with the superfood of the sea. Regal Marlborough King Salmon is as versatile as it is nutritious, packing a serious punch with protein, omega-3 oils and impeccable flavour. Whether grilled, baked, smoked or cured,
Dish2 min readRegional & Ethnic
EYES On The Pies
New Zealanders love their pies. And no wonder. They make a delicious and hearty family meal, an impressive dinner party dish… and they’re a rite of passage on a Kiwi road trip! These Beef, Bacon and Oyster Pies are a little fancier than the mince-and
Dish8 min read
EASY Everyday
All this dish needs is a loaf of warm crusty bread for mopping up the juices. 6 boneless, skin-off chicken thighs, sliced into 1cm-wide stripssea salt and ground pepper2 tablespoons olive oil2 cloves garlic, crushed¼ teaspoon dried chilli flakes, or
Dish7 min read
Cheat’s Sweets
Who doesn’t like a late-night espresso martini… welcome to them in dessert form! 12 gingernut biscuits½ cup toasted, skinned hazelnuts or walnuts½ cup caster sugar⅔ cup sour cream400 grams cream cheese, at room temperature2 tablespoons coffee liqueur
Dish2 min read
A Touch Of Italy
Using thinly sliced zucchini works a treat in these faux cannelloni. They hold up beautifully when cooked and are a fantastic alternative to pasta. 8 large silverbeet leaves, long white stems cut out, leaves blanched*1 cup frozen peas, blanched300 gr
Dish2 min readRegional & Ethnic
Casual Sunday Lunch
The salmon pairs beautifully with aromatic spices, which cut through the richness of the flesh. It can be cooked the day before serving. 4 x 150 gram pieces salmon, pin-boned and skin off (I used Regal Fresh Salmon)½ teaspoon each ground pepper, alls
Dish2 min readRegional & Ethnic
Late Summer Dinner With Friends
We all love a one-pan dinner, and this juicy chicken dish has gorgeous sweet/tart cooking juices that infuse the potatoes while cooking. 2 tablespoons olive oil2 teaspoons each smoked paprika and sea salt2 tablespoons each apple cider or white wine v
Dish2 min readCooking, Food & Wine
And To Drink…
Drinks editor Yvonne Lorkin suggests matches for these dishes. Ricotta, Silverbeet and Pea Rollatini; Honey, Whisky and Aniseed Caramelised Pears 1. Esk Valley Hawke’s Bay Verdelho 2018 ($19.95). Gordon Russell has been making wine at Esk Valley for
Dish9 min read
Flash In A Pan
Use whatever fish is freshest on the day, and if oregano isn’t available, substitute fresh basil. 2 tablespoons olive oilsea salt and ground pepper800 grams fish fillets (I used terakihi)1 punnet mixed cherry tomatoes, halved2 cloves garlic, crushed½
Dish4 min readCooking, Food & Wine
Park The Carbs
Cloud bread will last up to 4 days in the fridge. Store in an airtight container. Can be gently toasted if desired. This low-carb ‘bread’ makes a great base for these tasty petite burgers. The bread is best after it has softened in the fridge, so mak
Dish5 min read
NEW WAYS with ROTI
Add some feta and shredded cabbage or iceberg lettuce to the table to amp up the fillings for a crowd. 4 store-bought roti 2 medium carrots, julienned½ cup apple cider vinegar¼ cup water1 teaspoon raw sugar1 teaspoon red pepper flakes (optional) ½ cu
Dish3 min read
BY THE glass
We’ve all been in that situation where we’ve wanted to buy a bottle of wine for a gift or to take to a dinner party, and we’ve found ourselves standing in the supermarket aisle thinking, “I want to spend a decent amount, but I’ve no idea what to buy”
Dish5 min read
STRONG Beers
(NB: All beers are judged blind under competition conditions. The scores of judges for their own beers cannot exceed those of other judges.) While the summer months are all about smashing through those crunchy, crispy, hoppy McHop face pilsners, pale
Dish6 min read
Hawke’s Bay
Unicorn wines, explains Michael Henley of Smith & Sheth, are those rarities, those little mouthfuls of magic, that you won’t find at just any cellar door. “They’re wines worth exploring, wines worth sharing,” he begins. “They’ll challenge your senses
Dish1 min read
Travel News
Often when it comes to planning a road trip, car hire isn’t cheap. But now Transfercar lets you drive for free! The service helps rental car companies cut the considerable cost of retrieving or relocating their vehicles by getting you to transfer the
Dish2 min read
SUBSCRIBE TO WITH Brevile
The latest release from innovative kitchen appliance brand Breville, the Q blender sets a new benchmark in blending. The commercial-grade machine features a powerful 2400-watt motor, the highest possible rating, and 300km/h blade tip speed under load
Dish2 min readRegional & Ethnic
Kitchen Shelf
Eleanor Ozich, Penguin, $40 If anyone’s proven that simplicity and speed are compatible with plating up great food, it’s Eleanor Ozich. In Homemade, the Kiwi creator of Petite Kitchen and organic café Mondays offers a holistic – and realistic – guide
Dish3 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
Dish2 min readRegional & Ethnic
RECIPE Index
Carrot Top Frittata 38 Cos Lettuce Shrimp ‘Tacos’ with Smoky Cashew Sauce 106Fish with Cherry Tomatoes, Green Olives and Preserved Lemon 84Fish Curry with Konjac Noodles 106Mexican Prawns with Brown Rice and Quinoa 54Pan-fried Fish with White Beans,
Dish2 min readCooking, Food & Wine
No Rise Easter Doughnuts
I like to use a deep, 14cm-wide saucepan for cooking the doughnuts. This way you don’t have to use and discard a huge volume of oil. If making ahead, place the cooked sugared doughnuts in a shallow roasting dish and reheat in a 160°C oven for a few m

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