Table of contents for Issue 97 Jul/Aug 2021 in Dish

Welcome to issue 97 of dish, just three short of our 100th ‘birthday’! As you can imagine, we have huge plans to celebrate, but more on that later… Meanwhile, one of the things I absolutely love about my job is that with every magazine I have an opportunity to review, re-evaluate and develop, so that we are constantly evolving in our bid to bring you the very best food title in New Zealand. As my team will attest, I’m not easily satisfied, so when I tell you this is one of my favourite issues ever, you know it must be good! From recipes developed for the delightful Matty McLean and Jennifer Ward-Lealand (page 25) to a catch-up with some tenacious Wellington hospo greats, we then head into a mighty selection…

MATTY McLEAN Television presenter An adventurous eater, keen cook and perennial joker, Breakfast weather presenter and A Current Affair reporter Matty McLean is someone we'd want to have dinner (and maybe a few drinks) with. We caught up with the Queenstown-raised Aucklander to find out what he likes to cook, which 90s icon he likes to sing along to in the kitchen and the one and only food he finds utterly offensive… You have quite a few food photos on your Instagram with the hashtag #mattymakes. Tell me about that. Matty: I'm not usually one for New Year's resolutions, but I love cooking and have all these cookbooks that just sit on my shelf. So, at the beginning of last year I set myself a challenge to cook one new meal…

Warm up this winter with Silver Fern Farms' grassfed Venison Diced. Lean, delicate in flavour and low in fat and sodium, venison is a source of essential irons and vitamins that we can't make on our own. Try this melt-in-your-mouth Venison Pot Pie recipe, inspired by the passion and patience of slow cooking. silverfernfarms.co.nz Venison Pot Pie 1 pack Silver Fern Farms Venison Diced (500g)1 pack Puff pastry1 tablespoon olive oil10g parmesan, grated1 small onion, chopped2 cloves garlic, minced1 tablespoon butter2 sticks of celery, sliced1 carrot, chopped1 teaspoons dried thyme1 tablespoon olive oil2 tbsp flour, seasoned with salt and pepperSplash of stout for deglazing pan100g tomato paste2 teaspoons brown sugar2 teaspoons Worcestershire sauce⅔ can stout (or pale ale)1 egg, mixed with ½ tablespoon waterHandful grated Parmesan Preheat oven to 160°C…

DEAN WHITE Kisa, Mr Go’s, Ombra Dean White started 2016 with a love of good food and a tonne of ambition. The born-and-bred Wellingtonian had been working in Auckland for most of that year, learning the restaurant ropes from the founders of Bird on a Wire and helping them to open their Ponsonby Central branch. “The plan was to bring the concept to Wellington,” says Dean, who fell in love with the chicken-based eatery on a visit to Auckland. But then plans changed and the founders decided to consolidate their brand in the upper North Island rather than heading south. Dean headed home with plans to either find a job doing what he’d previously been doing (sales repping for a food company) or strike out on his own. The latter…

(recipe page 66) V (recipe page 62) V (recipe page 68) Chicken, Mushroom and Tarragon Cannelloni You can roast a chicken for this recipe, but I usually take the quicker option and buy a cooked chicken and strip off the meat. Using sheets of lasagne makes it much easier to fill and assemble. FILLING 2 tablespoons olive oil30 grams butter400 grams button mushrooms, slicedsea salt and ground pepper2 teaspoons dried tarragon2 cloves garlic, crushed2 tablespoons plain flour1¼ cups chicken stock¼ cup cream1 tablespoon Dijon mustard3 cups chopped cooked chicken finely grated zest 1 lemon BÉCHAMEL SAUCE 2 tablespoons butter2 tablespoons plain flour1½ cups milk1 cup grated parmesan½ teaspoon freshly grated nutmeg2 teaspoons Dijon mustard TO ASSEMBLE 250 grams fresh egg lasagne sheets (I used Rana)¾ cup chicken stockparmesan for grating…

(recipe page 86) GF Mushrooms with Sherry and Cream (gf) These rich and earthy mushrooms are cooked in a creamy garlic and sherry sauce. They’re wonderful served on buttery polenta but equally delicious served on toast! 2 tablespoons butter1 tablespoon olive oil8 shallots, peeled800 grams mixed mushrooms (such as white button, portobello, shiitake)4 cloves garlic, thinly sliced50ml sherry150ml chicken stock100ml cream10 sage leaves½ teaspoon cracked peppersea salt POLENTA 1 cup quick cooking polenta40 grams butter70 grams parmesan cheese, finely gratedsea salt Preheat the oven to 160°C regular bake. Heat the butter and oil in a large ovenproof sauté pan over a medium heat. Add the shallots and fry until softened. Reduce the heat then add the mushrooms and allow them to soften. Add the garlic and fry for 2 minutes…

1. LEEK RISOTTO WITH TOASTED WALNUTS, SAGE BROWN BUTTER AND CREAMY BRIE The Mount Edward Central Otago Grüner Veltliner 2019 ($29) is a caramelised, nutty, toasty, multi-layered, melon- and mineral-infused sip that’s magic with dishes like this. mountedward.com 2. BISTRO CHICKEN WITH BACON, TARRAGON AND CRÈME FRAICHE Fresh, soothing and edged with citrus, the Wairiki Estate The Matriarch Hawke’s Bay Chardonnay 2020 ($29) roars with tarragon chicken. wairiki.co.nz 3. SALMON, POTATO, GREEN OLIVE AND FENNEL TRAY BAKE This dish sings with the Carrick Central Otago Organic Sauvignon Blanc 2019 ($25). With lemongrass, nettle and soft, nutty notes cloaking the lime and lemon layers, it complements the salmon sensationally. carrick.co.nz 4. SPICED COCONUT RICE AND CHICKEN Pair the exotic spices with the lusciously local Sawmill Homegrown Lager 4.0% (330ml x 6pk…

Claire Aldous 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 and imagination are an invaluable source of inspiration. Always generous and welcoming, she focuses on creating recipes that are neither fussy nor overly fancy, producing delicious dishes that delight her guests and fill the kitchen with gorgeous aromas. “My favourite night of the week? Sunday. Having family and friends over for a casual, delicious dinner, usually followed by an indulgent dessert, encapsulates everything I love about cooking.” Sharon Stephenson Contributor @sharonstephensonjournalist The next best thing to eating food is writing about it, says journalist Sharon Stephenson. The Kapitibased writer…

What we’re eating and drinking There’s no rest for the food-obsessed… when the dish team isn’t bringing you delicious recipes, we’re out there trawling far and wide in search of tasty fare. We share our latest favourite haunts. Sarah Tuck, editor Azabu, Auckland: Now also located in Mission Bay, I tootled along to Azabu in Ponsonby for a few drinks (negronis as usual…) and some delicious bites. The staff were attentive and accommodating, and the food tasty. I got stuck into the Edamame with Smoked Lime Salt before the Heirloom Tomato with Lemon Mayo, Jalapeňo, Mint, Basil, Almonds and Coriander, which was packed with flavour. Another stand out was the Ceviche Tasting Platter featuring snapper with aji amarillo, tuna with yuzu chipotle and, my favourite, salmon with leche de tigre.…

It has been seven years since Kasey and Karena Bird first arrived on our television screens, entertaining and delighting us with their culinary know-how on MasterChef New Zealand. Since triumphantly winning that season they haven’t stood still, producing their first cookbook, For The Love Of…, then travelling extensively while filming two seasons of their cooking series, Karena and Kasey’s Kitchen Diplomacy. Returning to their hometown of Maket?, on the Bay of Plenty coast, the sisters met London-born Stacey Jones, the brains behind Tauranga’s Kitchen Takeover Pop-up event series. They recently joined forces with her to create an exciting sell-out collaboration, Kitchen Takeover: Taiao – Food of the Gods. In early April, I was fortunate enough to spend time in Tauranga, catching up with Kasey, Karena and Stacey, enjoying a fabulous…

Reading through the effervescent Matty’s interview I immediately thought of so many dishes he will love in this issue but I know Matty relishes a challenge, so decided to create a recipe for him where he will need to make his own pastry, for this classic Pancetta, Leek and Gruyère Tart. 1 tablespoon olive oil120 grams pancetta, sliced1 onion, chopped1 small leek, trimmed, sliced1 egg yolk3 whole eggs1 cup cream100 grams grated Gruyère PASTRY 1⅓ cups plain flour110 grams butter, chopped⅓ cup finely grated parmesan1 egg yolk EQUIPMENT: 25cm loose-bottomed tart tin Heat the olive oil in a large frying pan and cook the pancetta for 5 minutes until getting a little crispy. Add the onion and leek and cook together, stirring, for a further 8-10 minutes until the onion…

(recipe page 46) Smoky Chipotle Pumpkin Soup with Sizzled Sausages and Chickpeas Tasty toppings add an extra punch of flavour and texture to most soups and this sizzled sausage number perfectly fits the bill. 3 tablespoons olive oil1 onion, chopped1 kilogram pumpkin, peeled, deseeded and roughly chopped1 carrot, peeled, grated2 teaspoons sea salt3 cloves garlic, crushed2 teaspoons cumin seeds1 small cinnamon stick2 bay leaves2-4 chipotle chillies in adobo sauce (see Cook’s note)⅓ cup red lentils, rinsed1 cup crushed Italian tomatoes4 cups chicken stocksea salt and ground pepper TO SERVE sour creamSizzled Sausages andChickpeas (see recipe below)chopped parsley Heat the oil in a large saucepan and add the onion, pumpkin, carrot, salt, garlic, cumin seeds, cinnamon stick and bay leaves. Cover and cook for 15 minutes, stirring occasionally. Stir in the…

Well, well, well. If there was any denying Marlborough’s emergence as a chardonnay powerhouse then we’d recommend shaking that all the way off, because our results have our largest wine region neck and neck with Hawke’s Bay and chasing golden glory. And boy, haven’t we had a glorious past few years for chardonnay. In fact, if aliens arrived on earth, aimed a plasma pistol at your face and demanded you “divulge the best recent years for chardonnay in five seconds or the planet gets pulverised” you could simply blurt “2020, 2019 and 2018” and you’d be a truth hero. Whilst we at dish look forward to the results of every Tasting Panel, the chardonnay results seem to always generate an electric sort of excitement. There is much wringing of hands,…

One Pot, Pan, Planet by Anna Jones, 4th Estate, $55 As climate change becomes more of an urgent issue, many of us are looking for ways we can help our planet. London-based cook and author, Anna Jones, offers a greener way to cook with a book dedicated to plant-based meals. The recipes are separated into sections based on what they are cooked in: pot, pan and tray, broken up by chapters about our planet and waste. There’s also a chapter with quick recipes for those nights you just want to get food on the table. Jones focuses on cooking using fruit and veges when they’re in season – she’s included a handy guide detailing what’s in season and when. One Veg is a helpful chapter, with everything you need to…

dish.CO.NZ Step in from the cold and devour our hearty slow-cooked dishes, comforting pies and indulgent puddings DISH.CO.NZ DISH MAGAZINE DISHMAGNZ @DISHMAGNZ Dishing up the latest online news, reviews and recipes you loved best If you love dish, you'll love dish.co.nz We have all the recipes, videos and exclusive online content you need to keep you going between issues. Plus, twiceweekly newsletters with a few words from Sarah. Hungry for more? Check out our Facebook, Instagram and Pinterest for even more foodie inspiration! What you’re loving online We ran the numbers and according to our social media and website data, these are the recipes you’d most like to devour… FACEBOOK: SIMPLE MUSHROOM PIE If there’s one thing Kiwis can’t pass up on, it’s a good pie. And our Simple Mushroom…

I have just finished my plate of Hot Cross Bun Bread and Butter Pudding with Whisky, Chocolate and Raisins (issue 96). So bloody good I had to let you know that it’s a winner. I made a few changes… well, really only one. No one in the family is fond of the flavour of whiskey (I know, I know what you’re thinking). I thought chocolate cherry yum, so I sub’d the whiskey for Rose Rabbit Cherry Liqueur (the distillery at Cardrona make it) – you need to try this. Unfortunately, I didn’t get a picture as once everyone had tasted it, seconds left me with an empty dish. Congratulations to you and your team for such a brilliant magazine. Well done you guys. I wanted to give feedback on how…

While living in New York for 13 years, Maya began her journey by baking bread for her friends, family and neighbours. She realised that much of the commercial bread available is nutrient-poor, so set about baking healthy loaves using traditional sourdough fermentation techniques. While she was still in New York, Maya crossed paths with well-known American baker Sarah Owens during a weekend sourdough workshop. She was so inspired by the experience she attended the International Culinary Center to study artisan bread-making with chef Johnson Yu, graduating with honours. Back in New Zealand, she is now ensconced in a lovely old fruit-packing shed in Oratia, baking Kōpiko bread on a small commercial scale – servicing the locals and selling to the public via the Shed Collective Fresh Food Market and Titirangi…

Reading that Jennifer doesn’t spend much time cooking any more, I immediately wanted to lure her back into the kitchen with a recipe that is quick to make, light, and packed with herby freshness. 2 stalks lemongrass3 makrut lime leaves400ml tin light coconut milk200ml fish stock2 cloves garlic, crushed2 red chillies, thinly sliced2 tablespoons fish sauce2 star anise1 thumb-sized piece fresh ginger, peeled1 teaspoon ground turmeric1 tablespoon palm or brown sugar400 grams mixed baby potatoes4 x 180-gram firm white fish fillets2 handfuls round green beans, ends trimmed½ cup Thai basil leaves TO SERVE soba noodles or rice½ cup coriander leavesflatbreads Bash the lemongrass stalks with a rolling pin and tear the makrut lime leaves from the stems. Put the coconut milk and fish stock in a large deep pan and…

“Try this,” says Keri Retimanu, pushing a plate of hāngi hash across the table. It’s smoky, crunchy and tastes as though it’s been slow-cooked over hot rocks for hours. It hasn’t: Keri admits it emerged from the oven minutes ago, just one of the many rabbits she and her husband Paul Retimanu have managed to pull out of the hat at Kawakawa Eatery, their new Māori and Pasifika eatery. Based in the Wellington suburb of Berhampore, the “100 per cent Māori, Pasifika and Kiwi” cafe opened in October last year. Their point of difference is the Māori and Pasifika cuisine of its creators – Keri is Ngāpuhi while Invercargill-born Paul is Samoan. “We’re always looking for opportunities to represent our people,” says Keri. “Because if we don’t, who will?” asks…

(recipe page 80) (recipe page 80) (recipe page 83) Spicy Beef and Mushroom Pie With two chillies, this spicy beef pie is full-grunt, so feel free to use one if you like less heat with your melt-in-the-mouth beef. 3-4 tablespoons vegetable oil1 onion, thinly sliced400 grams mix of Swiss brown and shiitake mushrooms1.2 kilograms beef cheek, cut into 5cm pieces3 cloves garlic, crushed1 tablespoon grated fresh ginger¼ teaspoon five spice¼ cup each oyster sauce, soy sauce and sweet chilli saucefinely grated zest 1 orange2 whole star anise1¼ cups beef stocksea salt and ground pepper3 tablespoons plain flour400 grams ready-rolled flaky butter pastry1 egg, whisked with 1 tablespoon cream1-2 teaspoons black sesame seeds EQUIPMENT: Spray the base of a 22cm pie dish very lightly with cooking oil spray and brush to…

GF (recipe page 98) Leek Risotto with Toasted Walnuts, Sage Brown Butter and Creamy Brie (gf) Leek, thyme, and garlic is a wonderfully nurturing combination – add a generous slice of rich, creamy brie, crispy sage leaves and nutty browned butter and you’re onto a winner. 2 tablespoons butter1 tablespoon olive oil1 large leek, thinly sliced2 cloves garlic, crushed2 teaspoons thyme1 bay leaf¾ cup risotto rice, eg Arborio½ cup white wine2½ cups warm chicken stock2 tablespoons creme fraiche½ cup freshly grated parmesansea salt and ground pepper TO SERVE 2 generous slices creamy brieCrispy Sage Brown Butter (see recipe below)¼ cup toasted walnuts, chopped Melt the butter with the oil in a medium saucepan then add the leek, garlic, thyme and bay leaf with a good pinch of salt. Cover and…

GOOD AS GOLD First up, we want to apologise profusely to the terrific folk at Te Kano Estate for the accidental omission of their bottle shot in our Top NZ Pinot Noirs feature in the last issue. We sincerely hope you go back, read the review and try to buy a bottle of the organically awesome Te Kano Estate Central Otago Pinot Noir 2018 $49 (only 400 dozen were made) because not only did we award it 5 Stars and a Gold medal, its predecessor just scooped the highest score for a New Zealand wine at the London International Wine & Spirit Competition. So yes. It’s delicious. tekanoestate.com COOL RUNNINGS After wowing wine drinkers with their award-winning, Kiwi-designed wine cooler, Huski have done it again. The triple-insulated Huski Beer Cooler…

The Rocket Porta Via is a portable, fully featured domestic espresso machine. The name, Italian for ‘take away’, describes its ability to be easily packed up and transported from place to place – perfect for those that simply cannot sacrifice quality espresso on the go. Pair that with freshly roasted L’affare coffee (which will be delivered right to your door each fortnight) and you’ve got the ultimate portable coffee experience. PRIZE VALUED AT $4450 THE ROCKET PORTA VIA FEATURES INCLUDE: • A LUXURIOUS COFFEE EXPERIENCE ANYWHERE• EXCEPTIONAL BUILD QUALITY• ROCKET E61 GROUP HEAD• VIBRATING PUMP• PID TEMPERATURE CONTROL• 730 ML STEAM BOILER• 470 ML COFFEE BOILER• 1350W• 1.4 LITRE WATER TANK• 30 KG• COMES WITH THESE ACCESSORIES: BOTTOMLESS PORTAFILTERS, 2 ROCKET FLAT WHITE CUPS AND SAUCERS, ROCKET TAMPER, ROCKET 350…

Notes for cooks 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 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 teaspoon …………………….5ml 1 level tablespoon…

1¼ cups tinned apple slices, drained, puréed until smooth2 cups (500ml) buttermilk⅔ cup rice bran oil1 tablespoon instant espresso coffee2 teaspoons vanilla extract2 cups plain flour1½ cups caster sugar1 cup good-quality cocoa2 teaspoons baking soda1 teaspoon baking powder½ teaspoon sea salt TO ASSEMBLE Chocolate Ganache (see recipe right) EQUIPMENT: Grease 2 x 20cm round cake tins and fully line with baking paper. Preheat the oven to 180°C regular bake. Whisk the puréed apples, buttermilk, oil, coffee and vanilla together in a large bowl. Combine all the dry ingredients together then add to the wet mixture. Whisk together until well combined. Divide evenly between the tins and smooth the tops. Bake for about 25 minutes, or until a skewer inserted into the centre comes out clean. TO ASSEMBLE: When cool, remove…