Table of contents for Issue 116 Aug/Sep 2024 in Dish

Wow, just over five years ago I joined this wonderful title to take the helm, and what a magnificent ride it’s been. And while I have only been with dish for a quarter of its life, in that time we have taken enormous strides forward. I have had the pleasure of working with some immensely talented people, most significantly our very own food editor Claire Aldous, who is now so much more than a colleague, she is a friend. Together, we relish our jobs of bringing you, issue after issue, Aotearoa’s most loved food title. And so, it seems fitting that we have prepared a birthday extravaganza of content and recipes, so that you can join us in our celebration. We kick off by asking six friends of dish 20…

Claire Aldous Food Editor @clairealdous Q Where have you eaten out recently and enjoyed? A On a recent trip to Sydney we ate at the Promenade Bondi Beach, which is in the original pavilion right on the edge of the beach. Perfect for people-watching and sipping on a cocktail or wine while trying to decide what to order off their Italianish menu covering off fresh seafood, pizza, seasonal salads and one of the best char-grilled steaks I’ve ever had. Q Tell us about something you’ve cooked this month. A We love chicken thighs and I recently baked some in a sauce of nduja, tomato paste, diced fresh lemon, garlic and maple syrup. It was super delicious with the tart/sweet flavours and went well with a big bowl of twice cooked, crispy…

KAREN WALKER • AL BROWN • BEN BAYLY • JENNY-MAY CLARKSON • MIMI GILMOUR • JOSH EMETT KAREN WALKER Fashion designer 1. First food memory, traumatic or otherwise Karen: My grandmother’s shortbread – an ever-present comfort food throughout my childhood. Many years later when I learnt to make shortbread myself, it turned out it’s 90 percent butter and sugar, which explains why it always tastes so darn good. 2. Go-to easy comfort dinner that takes less than half an hour to make Karen: A salad – as long as you have good, fresh greens, soft Italian cheese, tomatoes and bread you can be at the table within 10 minutes. 3. A food you dislike and won’t eat no matter who tries to make you Karen: Meat. 4. A food you…

So simple and so tasty. This fish baguette sandwich takes hardly any time or effort but it delivers on flavour. If you love a fish burger but want to make it yourself, then try this version with a crunchy crumbed fish fillet in a soft baguette. Add some cheesy goodness with a slice of cheddar and pile on shredded lettuce for crunch. Don’t forget the tartare sauce! Sweet, tangy, silky and crunchy - it’s essential to make every bite delicious. United Fish Co Crumbed Dory Sourced from the pristine waters of New Zealand’s South Island, United Fish Co offer their range of sustainably caught, locally processed Crumbed Fish (Dory, Tarakihi, Gurnard, Southern Blue Whiting & Hoki). Available from supermarkets. www.unitedfishco.nz Delmaine Worcestershire Sauce A fish sandwich is not complete without…

Meet your new obsession! Juicy chicken, grilled pineapple, teriyaki sauce, and sesame slaw… this burger is a love affair between sweet and savoury. If you are hankering for a burger with a difference, try this Asian twist on the traditional chicken burger. It’s loaded with vibrant umami flavours that are guaranteed to ensure a memorable burger night. Just ensure you make plenty because everyone’s going to come back for more. Waitoa Chicken Burgers Waitoa Free Range Chicken Fillet Burgers are made free from gluten, with No Artificial Colours, Flavours or Added Preservatives. Enjoy in a burger, or put your own twist on them. Available in all major supermarkets, nationwide. Dole Pineapple Boost your vitamin C over winter with juicy Dole Tropical Gold® pineapple. Incredibly versatile, you can use pineapple in…

Amelia Ferrier’s Banana, Dulce de Leche and Espresso Cake This cake combines the indulgence of dulce de leche, a moist banana cake and caramelised white chocolate. The espresso soak adds a lovely, rich bitterness to cut through the sweetness. BANANA CAKES 4 regular-sized very ripe bananas, peeled240 grams caster sugar250ml neutral oil, such as canola or rice bran oil4 large eggs, at room temperature375 grams self-raising flour1 teaspoon baking soda, sifted½ teaspoon flaky sea salt125 grams caramelised white chocolate, finely chopped ESPRESSO SOAK ½ cup strong-brewed black coffee¼ cup Kahlúa or Tia Maria1 tablespoon caster sugar PISTACHIO PRALINE (OPTIONAL) 80 grams caster sugar75 grams roasted pistachiosflaky sea salt for sprinkling ICING 200 grams salted butter, soft but not melted250 grams icing sugar250 grams cream cheese, at room temperature125 grams caramelised…

French Onion Soup with Molten Cheesy Toast Possibly my all-time favourite soup and one of the easiest to make. You do need a good-quality stock and to allow enough time for the natural sugar in the onions to caramelise. 3 tablespoons butter1 tablespoon extra-virgin olive oil1.5 kilograms large brown onions, peeled and sliced 1cm thick2 sprigs thymesea salt and ground pepper3 cloves garlic, crushed2 teaspoons Dijon mustard2 teaspoons Worcestershire sauce1 tablespoon brown sugar2 tablespoons brandy2 tablespoons plain flour6 cups good quality beef stock or chicken stock for a lighter soup TO ASSEMBLE 8 slices sourdough bread, lightly toasted1 clove garlic, peeled100 grams gruyère cheese, grated2 teaspoons finely chopped thyme EQUIPMENT: 1 heatproof serving bowl or 4 individual soup bowls, warmed. Heat the butter and oil in a large pot and…

Pesto Béchamel Gnocchi This glorious, green gnocchi dish is packed with flavour – the ultimate comfort food. 1 large orange kūmara, chopped into 3cm pieces1 tablespoon extra-virgin olive oilsea salt and ground pepper1 tablespoon butter80 grams pancetta, chopped¼ cup white wine¼ cup cream1 cup frozen peas, defrosted500 grams purchased potato gnocchi75 grams baby spinach PESTO BÉCHAMEL 50 grams butter3 cloves garlic, crushed⅓ cup plain flour2 cups milksea salt and ground pepper1 cup basil leaves1 cup grated parmesan75 grams baby spinach½ cup pine nuts EQUIPMENT: 24cm x 30cm ovenproof baking dish. Preheat the oven to 190°C fan bake. Toss the kūmara with the olive oil, season well with salt and pepper and spread out on a roasting dish. Roast for 20-25 minutes until golden then set aside. Heat the butter in…

CRAFTING GREAT GIN isn’t easy. There’s nowhere to hide should things go wrong. But when they go right, a great gin can be a remarkable experience. Three years ago, our first gin panel attracted 70 local entries, and we thought that was a monster effort. Could there really be 70 New Zealand gins? Our next call-out had judges sniffing and sipping their way through 108 entries blind and under competition conditions. One. Hundred. And. Eight! And there were more that, due to late arrival, didn’t make the judging table. Wow. How incredible is it that these many styles of gin are being crafted in Aotearoa with many already winning prestigious awards worldwide? The history of gin dates to the mid-15th century in Holland, where they experimented with distilling herbs, spices and…

From the pure waters of Stewart Island, Big Glory Bay salmon is characterised by its distinctive marbling, melt-in-the-mouth texture and exceptional flavour. Create effortless restaurant-quality meals at home with the boneless fresh king salmon portions, conveniently packed for a quick dinner or on-the-go. bigglorybay.co.nz Lemongrass, Lime Leaf and Chilli Baked Salmon LEMONGRASS AND CHILLI PASTE 1 stalk lemongrass, white part only, finely chopped1 double makrut lime leaf, spine removed, roughly chopped½-1 long red chilli, seeds removed or leave in for a spicy version, roughly chopped2 cloves garlic, peeled and chopped2 teaspoons chopped fresh ginger1 tablespoon brown sugar1 teaspoon fish sauce1 teaspoon oyster sauce½ teaspoon sesame oil COCONUT RICE 1 cup basmati rice, rinsed and drained1¼ cups water½ cup coconut milk1 double makrut lime leaf1 teaspoon sea salt TO COOK 280…

INGREDIENTS Extra virgin olive oil1 onion, sliced3 cloves garlic, sliced1 ½ tsp dried oregano½ tsp chilli flakes2 cans (800g) Chantal Organics Butter Beans, drained½ cup pitted mixed olives1 jar (680g) Chantal Organics Tomato Passata½ cup chicken stock1 tbsp Chantal Organics Apple Cider VinegarSalt and pepper to taste400g raw prawn cutlets, deveined150g feta cheese TO SERVE Extra virgin olive oil A handful of fresh parsley, roughly chopped Lemon wedges Toasted crusty bread or orzo INSTRUCTIONS 1. Preheat your oven to 200°C fan bake. 2. Heat a casserole dish to medium-high heat. Drizzle with extra virgin olive oil and sauté the onion, garlic, oregano and chilli flakes for 4-5 minutes or until softened. 3. Stir through butter beans, olives, tomato passata, chicken stock and apple cider vinegar. Season with salt and pepper and bring…

Breakfast just got a whole lot better with these homemade Bacon and Egg English Muffins. What better way to start the day than with a freshly toasted English muffin layered up with rashers of crispy bacon, a free-range egg cooked just the way you like it, and an oozy slice of cheddar cheese. Easy to put together and even easier to eat! Pair it with your morning beverage of choice and you’ve got a breakfast worth getting out of bed for. Farmland Thin Sliced Streaky Bacon Premium bacon from Farmland Foods comes in convenient sizes including 125g, 250g, 500g and 1kg to suit any meal occasion from breakfast, lunch, or dinner. Available in supermarkets nationwide. For more information and recipe ideas visit www.farmlandfoods.nz Better Eggs® Better Eggs® are SPCA Certified…

Who says burgers have to be, well, burgers. Why not switch it up with these irresistible Karaage chicken bao buns? There’s something both exotic and family-friendly about these beauties. Take some soft bao buns and fill them with pieces of mouthwatering, gingery Karaage chicken and strips of cool, crunchy cucumber. Keep it simple with just a squirt of Kewpie mayonnaise, or be a bit more adventurous by adding fresh coriander, black sesame seeds and some sliced red chilli. Waitoa Karaage Chicken Waitoa Free Range Kaarage Chicken in a Japanese style ginger and soy crispy coating is a good source of protein and is free from gluten. Enjoy it on its own or add it to salads and bowls. Available in all major supermarkets, nationwide. United Food Co Bao Buns Authentic…

Not only is Claire highly regarded among the dish team, but she’s also renowned in the industry. She’s admired for her knack for whipping up delicious yet user-friendly recipes and for always being a robust supporter of chefs and restauranteurs. As Ray McVinnie proudly says, “She’s one of the best cooks I know, including internationally; she has an incredible depth of knowledge. She creates unpretentious food that people can make.” Ray first met Claire in the 1990s through the Epicurean Workshop cooking school and The French Café, where she was a regular diner. He remembers her as always being incredibly glamorous and well-known to the owners. A true foodie, Claire loves researching and gleaning ideas from places she visits. Claire’s good friend and fellow cook, Nici Wickes, describes her as…

Bouillabaisse (Bouillabaisse) A generously flavoured fisherman soup from the town of Marseille, bouillabaisse makes the most of the local catch. It was originally a pauper’s broth, and the crayfish suggested here is not obligatory; it just shows that you can make a fancy dish out of it, fit for a dinner party. The selection of fish, crustaceans, and shellfish may vary, but it’s good to achieve a balance between robust rock fish and delicate varieties (always be careful not to overcook the latter). It is usually served as a main dish with toast and rouille, a kind of garlicky red pepper mayonnaise. PREPARATION TIME: 25 minutes COOKING TIME: 20 hours FOR THE SOUP 5 tablespoons olive oil¾ cup chopped leeks (white part only)½ cup chopped onions250 grams tomatoes, skinned, seeded,…

Sourced from the lush plantations of Indonesia, Kara Coconut Cream & Milk embodies the essence of quality and freshness. From savoury to sweet, our coconut products are loved by chefs worldwide, adding a touch of exotic flair to kitchens everywhere. Discover Kara at your nearest supermarket, or reach out for wholesale enquiries at sales@davis.co.nz. To learn more about Kara and their products visit their instagram at @karacoconut Coconut Cream and Banana Custard Banoffee Tart with Whipped Coconut Vanilla Cream (gf) BASE 250 grams gluten free biscuits (I used chocolate coconut ruff)80 grams butter, meltedpinch sea salt COCONUT CUSTARD 2 medium, ripe but firm bananas, halved1 tablespoon butter2 large eggs4 large egg yolks½ cup caster sugar45 grams cornflour400ml Kara Coconut Cream TO ASSEMBLE ½ cup caramel condensed milk or dulce de…

With many of their sauces and condiments now gluten-free, everyone can enjoy flavour packed stir-fries, mouth-watering marinades and dipping sauces. Lee Kum Kee will elevate your meals to a whole new level of deliciousness. Sticky Five Spice Chicken Thighs STICKY CHICKEN THIGHS GLAZE 6 boneless skin-on chicken thighs2 tablespoons Lee Kum Kee Hoisin Sauce (gf)2 tablespoons Lee Kum Kee Soy Sauce (gf)2 tablespoons brown sugar2 cloves garlic, thinly sliced1 tablespoon grated fresh ginger2 teaspoons chinese five spice1 teaspoon Lee Kum Kee Pure Sesame Oil (gf) GAI LAN 1 tablespoon neutral oil2 cloves garlic, thinly sliced3cm piece of ginger, peeled and sliced into matchsticks2 bunches gai lan1 tablespoon Lee Kum Kee Gluten Free Soy Sauce (gf)1 tablespoon Lee Kum Kee Sweet Soy Sauce1 teaspoon shaoxing wine TO SERVE cooked medium-grain white…

Sometimes you just don’t mess with a classic. Salmon and cream cheese bagels have rightfully earned their spot in the food hall of fame - there’s something so perfect about the combination of flavours. Spread a toasted sourdough bagel with tangy cream cheese and add salmon that has been hot smoked with blackstrap molasses and Pōhutukawa wood smoke to create a unique, rich flavour. A sprinkle of capers and a few slices of red onion for piquancy and you’ve created a masterpiece. Aoraki Salmon Boasting a rich and luscious smoky flavour, Aoraki’s 325g Pōhutukawa Premium Hot Smoked Portion draws inspiration from the memories of cherished family holidays. The perfect pack size for those occasions that call for a larger serving. www.aorakisalmon.co.nz Rebel Bakehouse Sourdough Bagels Rebel Bakehouse Sourdough Bagels are…

Big burger flavours don’t get bigger than this. Imagine sinking your teeth into a meat lover’s burger stuffed with a smoky chargrilled beef patty and crispy bacon. Take the flavours up a notch with a generous helping of blue cheese - it’s the perfect companion to the smoky beef patty and makes this burger stand out from the crowd. Finally, slather on as much BBQ sauce as you dare. This is a bold burger for people who like meals with attitude! Angel Bay Smoky Barbeque Beef Patties Make your burger night legendary with Angel Bay’s new limited edition Smoky Barbeque Beef Patties, created with Dame Lisa Carrington. Smoky yet sweet with the added pop of the occasional mustard seed and a beautiful dark colour as an ode to Team NZ,…

PANETON TARTE TATIN Our favourite new ready to bake desserts, these luscious, laminated cinnamon-roll style tarte tatins are fluffy and covered in sweetly spiced sticky sauce. $19.99 / each HUNTER’S CHIPS Step up your snacking with these indulgent hand cooked potato chips, in fancy flavours like black caviar and white truffle. $10.99 / each GATHERED GAME VENISON CHARCUTERIE Small batch charcuterie made with wild venison from licensed sustainable sources, expertly blended with herbs and spices. $12.99 / each LITTLE ‘LATO X FARRO STICKY DATE PUDDING GELATO A highly moreish meeting of the minds - Little ‘Lato’s award winning gelato studded with Farro’s own sticky date pud and swirled with luscious toffee sauce. $14.99 / each farro.co.nz…

Spiced Lamb Dumplings with Yoghurt and Paprika Butter A play on traditional Turkish manti, these aromatic spiced dumplings are so delicious. To speed things up, I’ve used bought dumpling wrappers. SPICED LAMB FILLING 400 grams lamb mince½ medium brown onion, finely diced3 cloves garlic, crushed¼ cup chopped fresh parsley2 tablespoons chopped fresh mint1 tablespoon chopped fresh dill½ teaspoon each ground allspice and paprika¼ teaspoon ground cinnamon1 large eggsea salt and ground pepper TO ASSEMBLE 30 dumpling wrappers1 tablespoon olive oil GARLIC YOGHURT 2 cups Greek yoghurt⅓ cup fresh chopped herbs, mint, dill & parsley, use one or a combination1 clove garlic, crushed PAPRIKA BROWNED BUTTER 50 grams butter1 tablespoon tomato paste1 teaspoon ground paprika¼ teaspoon ground smoked paprika SPICED LAMB FILLING: In a large bowl, combine all of the ingredients…

As a cruise ‘first-timer’ this adventure was full of new experiences. From the moment I stepped on board the Avalon Waterways ship “Avalon Tapestry II”, it was clear that at least half the guests onboard were repeat customers, but for me it was all brand new. So, what is it like to fly halfway around the world to Paris and take to the river with 95 (up to 150) guests plus crew? It is a journey of discovery – apt given the name of this particular cruise was ‘Active and Discovery on the Seine’ – and one where, as the days slip by, friendships are made, new sights seen, information learned, and a great deal of fun and laughter enjoyed. The crew On arrival, each guest is photographed, much like…

When dish Editor Sarah Tuck suggested I write a piece musing on the most significant changes we’ve seen in the drinks industry since 2004, I did what any self-respecting procrastinator would do and parked it until right before the deadline. Pinpointing drinks trend markers for the last 20 years should be an easy gig. Surely, the starting point would be when wine and beer became available in supermarkets, and the drinking age was lowered to 18, right? Wrong. Supermarkets in New Zealand have been able to sell wine since 1990 (34 years ago) and beer since 1999, which, incidentally, was also when the drinking age was lowered to 18. That was 25 years ago. How about RTDs? That juggernaut of a drinking trend has only been around for 20 years,…

Not Just Jam By Matthew Evans Murdoch Books, $45 When you live off the land, by the seasons, you will inevitably end up with a surplus and as Matthew says, this glut is a gift. It allows you to store food, preserve and keep it for leaner times. This book is an ode to Fat Pig Farm’s seasonal surplus, overwhelmed by ripe fruit, mountains of crops and a desire to make incredibly tasty condiments. You don’t need to have an orchard or flourishing vegetable garden, if you love bold flavours and cooking then a trip to a farmers’ market or produce stall will suffice. Chapters include preserving basics, jams, jellies, conserves, pickles and relishes, sauces, curds and butters, cordials and syrups and dried and candied and pastes. With a unique…

The Caker’s Almond Butter and Raspberry Cake For me, this is the ultimate celebration cake because it’s simply my favourite cake, and it’s the one I’ve made myself for my birthday the most over the last 10 years. I love it because it’s only subtly sweet and surprisingly light, so it’s lovely to serve after even the richest of dinners. It’s also a real crowd-pleaser, which is important when it comes to sharing a celebration cake. Topped with a blanket of fresh raspberries and a few fresh flowers, this is all it needs to look chic and decadent. Here I’ve shared the recipe for a cake that will serve 12, so you can easily multiply the quantities to make it however big you like. The cake in the photo is…