Table of contents for Issue 66 June/July 2016 in Dish

FOLLOW US Get the latest from Dish – follow us online at dish.co.nz. Like us on Facebook, Instagram and Twitter to see behind the scenes and Dish out and about. DISH.CO.NZ DISH MAGAZINE DISHMAGNZ @DISHMAGAZINE I don’t know about you, but at this time of year, with the temperature dropping and darker days, I seem to reach for delicious and comforting treats with greater regularity. Not that this is a bad thing. In fact, we’re great advocates of enjoying an indulgent morsel or three here at the Dish office. Food Editor Claire Aldous has created decadent baking recipes with chocolate as the star ingredient. While bread and cheese are a staple of many a snack or quick meal, Claire’s ideas for moreish toasted sandwiches are far from mundane. Add a…

The Great New Zealand Baking Book CREATED BY MURRAY THOM & TIM HARPER Custard squares, date scones, pavlova, caramel oat slice, chocolate chip biscuits, ginger crunch, neenish tarts… these are some of the baked goods many of us grew up with. The Great New Zealand Baking Book taps into this nostalgia with a collection of sweet treats that will have you reminiscing about sneaking into the baking tin at your grandparents’ house. The recipes are contributed by some of New Zealand’s top bakers and many familar names – Allison Holst, Jo Seager, Dean Brettschneider, Julie Le Clerc to name a few. And aside from the classic recipes we all know and love, there are interesting spins on the classics and fresh baking recipes ready to become part of the repertoire.…

Tell us about your career path. My background is in languages and education, so the technical nature of the role of Content Writer for Fisher & Paykel was an exciting new challenge. I have always had a love for cooking and beautifully designed kitchen appliances, so it was fascinating for me to learn about what goes on behind the scenes – from the initial vision to the final product. What do you love about your job? I love the passion the team here brings to their approach to designing and developing products. People are always at the centre of our design process – how they cook, how they eat and how they use appliances and kitchens. The office is filled with people who love food and who understand the elation…

It’s a wonderful notion – a chocolate revolution. You’d be hard-pressed to find someone who doesn’t go a bit gooey at the mere mention of the word “chocolate”. This sweet treat does, after all, stimulate the release of endorphins, the hormones that generate feelings of positivity and pleasure. It’s obvious from talking to Luke Owen Smith, owner operator of The Chocolate Bar, an importer and distributor of artisan chocolate, that his endorphins are in full swing when on the topic – specifically the craft variety. But what is craft chocolate? “It’s about starting from scratch and creating your own unique flavour of chocolate,” he enthuses. “Most of the stuff I stock is just cocoa and sugar, that’s all that’s in there but they all taste wildly different.” Where those differences…

CHANGING HANDS Takaka’s Schnapp Dragon Distillery, famous for producing New Zealand’s first blue agave tequila, Te Kiwi, has been sold to Village Distillery. The sale included the existing rum stock, which is branded under Murderer’s Bay. Aged 14 years in French oak barrels, Murderer’s Bay Rum recently won the top prize in London’s Global Rum Master competition for the best aged rum. Village Distillery is also crafting a new gin and vodka line, along with replenishing the aged rum stock. The cellar door will remain closed for a few months while all the products are refreshed and the tasting room is renovated. The doors should reopen to the public by Labour weekend. INTO THE FUTURE We’re applauding the new wave in wine fermentation vessels being championed by the likes of…

1 Sweet Potato, Miso and Ginger Soup Choose a subtle beer to let the soup shine. The Monteith’s Pointers Pale Ale 330ml ($14 6pk) has citrus complexity and biscuity malt notes that accentuate the sweet potato. Available from supermarkets. 2 Grilled Sesame and Ginger Salmon with Pickled Veges It’s best to choose a white wine with zippy acidity, yet spicy, creamy palate weight to match all these intensely tangy flavours. The delicately toasty Craggy Range Gimblett Gravels Chardonnay 2015 ($29) is perfect. Buy from glengarrywines.co.nz. 3 Roast Pork Belly with Pears, Ginger and Fennel Pair this pork with the apple, lemon verbena and lime-laden Gibbston Valley “Le Fou” Central Otago Riesling 2015 ($39). It works beautifully with fennel and ginger. Buy from gibbstonvalley.com. 4 Braised Lamb with Korean Chilli and…

Flourless Chocolate Torte Spiced with cardamom and allspice, this light but rich cake has a meringue-like crust with a lovely fudgy interior. Don’t worry if it cracks a little when assembling, mine did and it’s supposed to look rustic. 200 grams dark chocolate, chopped (Whittaker’s 62% Cocoa Dark Cacao) 200 grams butter, diced 6 large eggs, size 7 1 cup caster sugar, divided in half ½ teaspoon ground cardamom ½ teaspoon ground allspice 1 teaspoon vanilla extract To serve berry jam 1 cup cream, softly whipped Chocolate Ganache, recipe below Grease 2 × 20cm spring form cake tins and line the bases with baking paper Preheat the oven to 160°C fan bake Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water, stirring occasionally…

1 Venison Larb Salad with Crispy Shallots The juicy, taut and tangy texture of the Greystone Waipara Rosé 2014 ($19.90), with its cherry and raspberry characters and dry, lean finish, is just lovely with the intense, Thai spices and sweet-sour notes in this salad. Lipsmacking. Buy from greystonewines.co.nz. 2 Hot and Sour Fish Curry Pair this addictively good recipe with a wine that provides layers of luscious lychee, ginger and musky magic that’ll really elevate the piquancy of the curry spices. I recommend the Petane Station Esk Valley Gewürztraminer 2015 ($36) to do the job nicely. Buy from petanestation.co.nz. 3 Lamb Spinach and Buckwheat Pilaf Lamb with these subtle spices and grainy textures just sings with a juicy, savouryedged wine like the Domaine Thomson Explorer Central Otago Pinot Noir 2014…

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: A fan forced oven unless otherwise specified Large eggs (No.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) USEFUL INGREDIENT EQUIVALENTS Breadcrumbs 1 cup fresh = 50 grams 1 cup dried = 115 grams Butter 1 (American) stick = 100 grams 1 cup = 225 grams 2 tablespoons = 30 grams…

A WINTER’S TALE As the season changes so too do our tastes – both in food and décor. Browns, coppers and wintry whites look a treat and make the ideal backdrop to tuck into cosy seasonal fodder. PRETTY IN PINK PASTEL PALETTE With soft glazes and scalloped edges, these lovely ceramics from Rachel Carley are just waiting to be topped with sweet baking, while rich browns make us crave a good cuppa. Bebe scalloped platter, $89, Sunray plate, $45, Perennial side plate, $39, Petal dish, $35, cup and saucer, $54, Bebe facet bowl, $60, available from Tessuti. shop.tessuti.co.nz IF YOU’RE INTO BUZZ FOODS, you’ve probably heard of kombucha by now. A fermented tea drink, kombucha is high on the health radar and now WabiO has put it high on the…

GREEN MONDAYS Start your week right with a vibrant dose of recipe inspiration from recipe writer Kelly Gibney. You might know her from the beautiful recipes regularly posted on her blog, Bonnie Delicious – each of her creations prioritise flavour, while featuring as many fresh, wholesome ingredients as possible. With the colder months comes her take on warming soups, curries and broths – you can find Kelly’s column at dish.co.nz, as well as on our social media pages. COOK THE BOOKS Our recipe book reviewer David Parker trials the latest releases from the perspective of a home cook, filling us in on which titles are brilliant for the kitchen and which are best left on the coffee table. KISS KISS Out and about Where to for brunch? Our Restaurant Review…

“We need to celebrate who we are and what we are and all of our seed is that – it’s our ancestral knowledge passed down for the future.” — JADE TEMEPARA The seed for Kākano, a new cafe that has lately taken root in central Christchurch, was first sown twelve years ago. Back then Jade Temepara says she was just a silverbeet and tomatoes sort of girl. When her grandad, Colin Reihana, arrived with a handful of purple peruperu seed potatoes and an insistence that his granddaughter give over the entire backyard to grow them in, she told him that she was too young to grow spuds. Plus, her kids wanted a trampoline. “Grass is a waste of time,” was his gruff reply. Grandad went on to explain these potatoes…

Tell us who the Hogarth team is and how you got started. It’s my wife Marina and me. I started making chocolate three years ago but we have only been selling it for a little over 12 months. Why chocolate? I think chocolate chose us! Well bean to bar anyway. What started as a hobby (making chocolate in my sleepout) seems to have grown into an obsession. A few things make it appealing: one is the flavour of the cacao and the huge variances in different origins, another is the DIY hands-on aspect of making the chocolate, which is very fun. Why bean to bar? Bean to bar is about giving the chocolate your own character, your own interpretation of the cacao. Roasting is a very critical step in flavour…

Nutmeg Roasted Pumpkin with Coconut Yoghurt and Dukkah There are several new types of pumpkin on the market and I’ve used a butterkin for this recipe. Crown and butternut are also delicious or use your own favourite. 1 medium pumpkin (I used a butterkin) olive oil sea salt and ground pepper ground nutmeg To serve 1 cup coconut yoghurt or regular thick yoghurt ¼ cup dukkah of choice (I used hazelnut) fresh mint leaves Preheat the oven to 180°C fan bake. Cut the pumpkin into wedges and remove the seeds. Place on a lined baking tray and brush with olive oil. Sprinkle with salt, pepper and a little nutmeg. Roast until tender and lightly golden, turning once during cooking. Set aside until just warm or room temperature. To serve: Arrange…

Mushroom, White Bean and Rosemary Soup Mushrooms, rosemary and cannellini beans make for an incredibly simple but utterly delicious (and nutritious) soup. olive oil or ghee for sautéing 1 small brown onion, finely diced 750 grams portobello mushrooms (alternatively a mixture of swiss brown and portobello) 4 garlic cloves, finely diced 1 tablespoon finely diced fresh rosemary leaves 1 teaspoon fresh thyme leaves 1.5 litres good-quality vegetable or chicken stock 2 × 400 gram cans cannellini beans sea salt and ground black pepper chopped parsley, to serve Heat a generous glug of oil over a medium heat in a soup pot. Add the onions and sauté until tender and translucent. Add the mushrooms, garlic, rosemary and thyme. Cook for 5 minutes until the mushrooms are soft and glistening. Add the…

When thinking of European food our minds tend to head directly for Italy, France or maybe Greece, not ordinarily Germany or Holland. Having last been in Berlin at the tender age of 16, my only remaining food memory from that city was of eating fabulous, flavourpacked veal bratwurst sausage with a crusty roll from a street-side vendor. More than 30 years later I was excited to return on a mission of food discovery that started almost as soon as my feet hit the ground. Arriving at the 25hours Hotel Bikini Berlin in the early evening we bypassed the inviting fur hammocks in reception and headed directly to the 16th floor and the packed Monkey Bar for a cocktail pick-me-up. The hotel is right next door to the Berlin Zoo (the…

For more Friday Baking recipes visit dish.co.nz or sign up for our weekly newsletter Shortbread 75 grams butter, at room temperature 50 grams cream cheese, at room temperature ¼ cup caster sugar 1 egg yolk 1 tablespoon plain yoghurt 1 teaspoon vanilla extract 1¼ cups plain flour 1 tablespoon cocoa ½ teaspoon baking powder pinch salt icing sugar, for dusting Meringue 1 egg white ¼ cup caster sugar ¼ teaspoon ground mixed spice 2 × 40cm sheets baking paper Shortbread: Preheat the oven to 160°C fan bake. Beat the butter, cream cheese and caster sugar in a stand mixer until light and creamy. Stir the egg yolk, yoghurt and vanilla together. Sift the flour, cocoa, baking powder and salt together. Add both to the butter mixture and beat until well…

JUNE Every weekend in June WINTER F.A.W.C – HAWKE’S BAY From exclusive degustations to demonstrations and masterclasses, the Hawke’s Bay Food and Wine Classic is the ultimate celebration of the region’s renowned chefs, wine and produce. Find out more about the programme and book tickets at fawc.co.nz. Be quick, some of the more intimate events have already sold out. Tuesday 7th June THE CULT PROJECT – AUCKLAND Talented chefs Carlo Buenaventura and William Cook had a great response to their first pop-up series, which recently culminated in a visit to Wellington’s Hillside Kitchen. So, starting on June 7, The Cult Project will return for a second time, offering a new season of progressive dinners. Inspired by food’s ability to act as a “universal language”, series #2 will bring the team’s…

& save up to 35% HOW TO SUBSCRIBE: Online atdish.co.nz/subs Freephone 0800 782 347 International calls +64 9 966 0999 Fax +64 9 358 0786 Email support@tangiblemedia.co.nz Postal Dish Magazine Subscriptions, Freepost 194041, PO Box 77027, Mt Albert, Auckland 1350, NZ *Terms and conditions: Competition ends 5pm 29 July 2016. All print subscribers will go into the draw; subscribers to digital editions are not eligible for entry. Winners will be notified by phone. Competition is open to New Zealand residents only. Prize is not redeemable for cash. Prize offered is not transferable. Employees and families of the publishers and the prize sponsors are ineligible for entry. WIN! Buy a 12-month print subscription to Dish and you’ll be in the draw to win one of six Series 5 Ergorapido stick vacuums,…

When the air has an icy bite to it and an ideal evening is one spent rugged up indoors, a book about salads seems an unlikely place to turn for recipes that will warm you from the inside out. However, with a reputation built on cuisine that transcends cultural bounds, seasonality is a frontier Peter Gordon’s latest book Savour: Salads for all Seasons aims to cross. I meet Peter on the 53rd floor of the SkyTower at his Auckland restaurant The Sugar Club. Grey cloud droops over the city as he sets out what it takes to create an appetising winter salad. “It needs lots of flavour, lots of texture. Out of winter comes recipes that can be a bit too comforting, a bit too dull. While that’s lovely for…

Day 1 Hop, skip, jump and I’m in Melbourne, just in time for the pre-dinner drinks and canapés at The Langham. Down below, Southbank Promenade is thronging with Melbourne Wine and Festival-goers (MFWF) taking advantage of the many food trucks. I’m headed a bit further afield into the CBD’s Emporium (a “retail space” or “precinct” otherwise known as a mall) to try what has been described as the world’s best dumplings, at Din Tai Fung. You can see the dumpling makers at work at this global chain restaurant and what they manage to achieve is something like artistry – incredibly delicate, impossibly thin dough skins, meticulous detail. The pork version, Xiao Long Bao, with its burst of broth (hold the dumpling over a spoon, poke it with a chopstick to…

Gingersnap Cookie Sandwiches A crisp biscuit bursting with zingy ginger, these are equally delicious served plain or sandwiched together with either jam or dulce de leche. The choice is yours. ¼ cup golden syrup 1 tablespoon grated fresh ginger finely grated zest 1 orange 1 large egg, size 7 ½ cup caster sugar ½ cup brown sugar ¾ cup rice bran oil 2 cups plain flour 2 teaspoons baking soda 2 tablespoons ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground allspice To finish ½ cup thinly sliced crystallised ginger berry jam or purchased dulce de leche Preheat the oven to 160°C fan bake. Whisk the golden syrup, fresh ginger, orange zest, egg, both of the sugars and the oil together in a large bowl. Sift over the flour, baking…

Red Cabbage Sauerkraut, Hazelnut, Salami and Gruyere Cheese Toastie There are some great artisan pickles available these days and I’ve used a red cabbage sauerkraut which combines perfectly with roasted hazelnuts and gruyere cheese. 8 slices grain bread (I used Lewis Road) soft butter Dijon mustard 16 thin slices salami of choice 1 cup red cabbage sauerkraut (I used Living Goodness) ¼ cup roasted hazelnuts, chopped 2 cups grated gruyere cheese Preheat the oven to 160°C fan bake. Spread each slice of bread with butter. Turn over and spread with mustard. Top with the salami, sauerkraut and hazelnuts then add the cheese. Sandwich with the remaining bread, buttered side up. Heat a sauté pan and cook both sides of the sandwiches until golden. Do this in batches if needed. Transfer…

Venison Larb Salad with Crispy Shallots This classic salad also works with pork, beef and chicken mince and gets topped with plenty of fresh herbs and crispy roasted shallots. 100 grams dried vermicelli noodles 2 tablespoons vegetable oil 400 grams venison mince 2 carrots, julienned ½ telegraph cucumber, thinly sliced 1 red onion, very thinly sliced 1 long red chilli, seeded and thinly sliced crispy shallots, chopped roasted peanuts and coriander, to serve sea salt and ground black pepper Dressing 2 cloves garlic, crushed 2 tablespoons finely chopped coriander ½ teaspoon dried chilli flakes 2 tablespoons grated palm sugar ¼ cup fish sauce ¼ cup lime juice To serve crispy shallots, chopped roasted peanuts and coriander Dressing: Combine all the ingredients in a large bowl, stirring to dissolve the sugar.…