Dish3 min de lecture
Ahi
Auckland What exactly is New Zealand cuisine? It’s a question that’s been slow-cooking in Ben Bayly’s mind for a good while. The acclaimed Kiwi chef made a whole TV series around it; in TV3’s New Zealand Food Story, he toured the country to find insp
Dish6 min de lecture
Food fast
This hummus can be made with kale or silverbeet in place of spinach but it will need to be soaked for longer before using. 1½ cups frozen baby peas3 packed cups baby spinach1 ripe avocado2 cloves garlic, crushed1 teaspoon ground cumin¼ packed cup min
Dish1 min de lecture
Lemon Cakes with Mascarpone and Lemon Curd
150 grams butter, at room temperature1 cup caster sugar1 teaspoon vanilla extract3 large eggs, size 7, lightly beaten125 grams plain flour100 grams ground almonds1 teaspoon baking powder150ml buttermilkfinely grated zest 1 large lemon¼ cup flaked alm
Dish3 min de lectureFood & Wine
Kingi
Auckland There’s a new hotel restaurant in town – one that is a little out of the ordinary. Not only is the hotel in question New Zealand’s very first five-green-star offering, its restaurant is being run by two young talents with a passion for susta
Dish2 min de lecture
And To Drink…
1. PEA, SPINACH AND MINT HUMMUS I love the aromas of pink marshmallow and vanilla, and the delicious spritziness of the Rivarose Mediterranée Rosé Brut Prestige NV ($21.99). Fleshy and plump, it is magic with the pea and mint. blackmarket.co.nz 2. CH
Dish1 min de lecture
Plum Pound Cake
8 medium firm-but-ripe plums3 tablespoons brown sugar¼ teaspoon ground cinnamon½ teaspoon ground Chinese five-spice 180 grams butter, at room temperature1 cup caster sugar1 teaspoon vanilla extract with star anise or plain vanilla3 eggs, size 7, ligh
Dish3 min de lectureFood & Wine
Moiety
Dunedin In central Dunedin, next to the green triangle of Queens Gardens, stands an imposing late 19th-century building that was once the railway central terminus hotel. Its ornate cream facade – part of the heritage Warehouse Precinct – is a stoic r
Dish6 min de lecture
Cheers To That
I am incredibly fortunate to work as editor of this very beautiful magazine – it is my absolute dream job. I started in this position at the end of May 2019 after many years working freelance as a recipe and photography contributor. During that time
Dish1 min de lectureFood & Wine
Baked Cinnamon Sugar Doughnut Cakes
1 cup plain flour1 teaspoon baking powderpinch salt½ cup caster sugar1 teaspoon freshly grated nutmeg¼ teaspoon ground cinnamon½ cup milk1 large egg, size 7¼ cup melted butter1 teaspoon vanilla extract ½ cup caster sugar¼ teaspoon ground cinnamon¼ cu
Dish3 min de lecture
Woof!
Dunedin When Aucklander Josh Thomas moved to Dunedin 10 years ago, he wanted a change. He’d been working in TV and events, but needed a fresh start. And when he pondered what he loved, and his criteria for a new career, the answer became obvious. Ope
Dish7 min de lecture
Spice It Up
No yum cha meal is complete without a plate of spicy chicken wings. This is my take on that wonderful dish. Double frying gives you an extra-crunchy exterior while keeping the meat juicy. 700 grams chicken nibbles1 large egg, size 711⁄2 teaspoons eac
Dish1 min de lecture
Banana, Cream Cheese and Dulce De Leche Cake
350 grams plain flour, sifted225 grams caster sugar1 teaspoon baking powder, sifted½ teaspoon salt175ml olive oil4 large eggs, size 75 overripe bananas, mashed1 teaspoon vanilla extract1 tablespoon milk1 teaspoon baking soda 125 grams cream cheese, s
Dish2 min de lectureFood & Wine
Editor’s Letter
I think we can all agree that 2020 has been a bit of a year…if you, like us, are looking forward to summer, Christmas and a fresh start next year, this issue is made for you. We feel like it’s time to try to relieve a little stress, relax where possi
Dish3 min de lectureFood & Wine
Atlas
Wellington We need to talk about garlic. Specifically, the black garlic, plum, coconut and bitter chocolate dessert that Atlas executive chef James Pask has just placed in front of me. Not only is it one of the tastiest things I’ve ever eaten, it sho
Dish3 min de lecture
Everyday Fresh
¼ cup extra virgin olive oil2 lemons, thickly sliced8 cloves garlic, skin on, crushed¾ cup green Sicilian olives12 sprigs oregano or marjoramsea salt and cracked pepper4 x 150 grams chicken breast fillets (4 small), trimmed1 x 400-gram can butter bea
Dish1 min de lectureFood & Wine
Super-easy Sticky Date Pudding and Toffee Sauce
300 grams pitted dates, roughly chopped100 grams butter, diced1 cup water½ cup packed brown sugar¼ cup golden syrup¼ teaspoon sea salt1 teaspoon baking soda1¼ cups plain flour1 teaspoon baking powder2 large eggs, size 7, lightly whisked vanilla bean
Dish1 min de lecture
What I’m Loving…
PHOTOGRAPHY Ben Whorwood, Josh Griggs and Supplied ■
Dish1 min de lecture
Going For Gold
Who doesn’t love a cheeky cocktail before dinner, or over nibbles while you kick back with friends? And if it’s a gold standard homegrown spirit you’re after, look no further than Lighhouse Gin. This small-batch gin has become a firm favourite with K
Dish2 min de lecture
Mark of Marlborough
A fantastic summer with hot days and cool nights has produced some outstanding Marlborough Sauvignon Blancs from the 2020 harvest. Vibrant, bristling with energy and ripe concentrated flavours is how Marlborough’s winemakers are describing the wines
Dish2 min de lecture
Glazed Cardamom Buns
3 cups high-grade flour1½ teaspoons instant dried yeast⅓ cup caster sugar¾ teaspoon ground cardamom¼ teaspoon salt250ml milk, warmed2 large eggs1 teaspoon vanilla extract125 grams butter, very soft but not melted 150 grams butter, at room temperature
Dish2 min de lecture
Contributors
Food editor @clairealdous 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 techniques, her constant innovation a
Dish1 min de lecture
THE GOOD FAT champion
Looking for a healthier cooking oil? Then make Grove Avocado Oil your pantry go-to. Brimming with ‘good fats’, Grove Avocado Oil contains 16 pressed avocados in every bottle. Avocado oil is the unsung hero of the supermarket shelf, often overlooked i
Dish6 min de lectureFood & Wine
Blanc Ambition
Our fourth dish sauvignon blanc tasting panel features a first-ever baker’s dozen of deliciousness. This year marks 51 years since Ross Spence (of Matua Wines) first had a crack at planting sauvignon blanc in New Zealand, and 41 years since Montana p
Dish1 min de lectureFood & Wine
Passionfruit Shortbread
200 grams butter at room temperature1 cup icing sugar1 teaspoon vanilla extract2 cups plain flour¼ cup cornflourpinch of salt¼ cup passionfruit in syrup, or pulp and seeds of 1–2 large passionfruit 100 grams butter at room temperature1½ cups icing su
Dish1 min de lecture
Dish
EDITOR Sarah Tuck sarah.tuck@icg.co.nz FOOD EDITOR Claire Aldous claire.aldous@icg.co.nz DIGITAL EDITOR Alex Blackwood alexandra.blackwood@icg.co.nz SUB EDITOR/WRITER Maria Hoyle maria.hoyle@icg.co.nz DESIGNER Conor Fox DRINKS EDITOR Yvonne Lorkin yv
Dish3 min de lectureFood & Wine
Floriditas
Wellington Some chefs stumble into cooking by chance, while others know it’s their calling from the moment they pick up their first wooden spoon. Julie Clark is firmly in the latter camp. The co-owner of Floriditas, one of Wellington’s longest runnin
Dish3 min de lecture
By The Glass
The kids at The Hunting Lodge in West Auckland have created a red wine of hootenanny proportions in their Project X Tennessee Red ($36). It’s a Hawke’s Bay merlot malbec blend, first aged in French oak and then transferred to Bourbon barrels – “think
Dish1 min de lectureFood & Wine
Anything Cookies
125 grams butter, softened100 grams each soft brown sugar and caster sugar1 large egg, size 72 teaspoons vanilla extract150 grams rolled oats180 grams plain flour½ teaspoon each baking powder and baking soda200 grams chocolate, roughly chopped110 gra
Dish1 min de lectureFood & Wine
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Dish3 min de lectureFood & Wine
Super
Lyttelton You might say Sahni Bennett has eight tamariki. Even though one of them is bricks and mortar. The mum-of-seven’s youngest baby is the restaurant SUPER, which she launched three years ago in a grand old building on Lyttelton’s waterfront. Sa
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