Dish -julkaisun Issue 80 October/November 2018 -irtonumeron sisällysluettelo

Spring is often the time to take stock of our lives and commit to a ‘reset’ – to refreshing and revitalising everything: from what we eat and cook, how we exercise to what time we go to bed. At Dish we believe there is no prescriptive or right way to do this, rather the best way is with delicious food that celebrates the new season’s flavours. In Bake Free (page 70) Dish Food Editor Claire Aldous busts some myths around gluten-free baking and proves how delicious allergy-friendly goodies can be. In Claire’s hands the humble omelette gets a makeover (page 96) and she showcases the versatility of chicken in everything from soup to sandwiches (page 48). If you’re not already a big fan of fermented food then Kelly Gibney’s recipes…

The Waikato Home & Garden Show OCTOBER 4 – 7 HAMILTON Giving your home a spring refresh? From tools to fresh ideas, this is where it’s at. waikatohomeshow.co.nz Matakana Oyster & Wine Festival OCTOBER 7 Oysters galore, local food, music, wine, a shucking contest, cooking demos and activities for the kids. oysterfestmatakana.co.nz Westport Whitebait Festival OCTOBER 20 Kick up your heels and tuck into the kai moana at this fun party with live music, stalls – and of course whitebait. facebook.com/westportwhitebaitfestival Auckland Diwali Festival OCTOBER 20 – 21 Celebrate Indian tradition and enjoy music, dance – and great authentic cuisine. aucklandnz.com/auckland-diwali-festival Christchurch Vegan Expo OCTOBER 28 Discover fabulous food, new dishes and learn the tricks of top vegan chefs at this Big Day Out for the cruelty-free. veganexpo.co.nz F.A.W.C. NOVEMBER…

Why not celebrate the arrival of the new season with a spring clean of arguably the most important space in the house? Fridge clean-outs can be devilish things – mountains of produce catapulted into the bin, dirty jars swiftly dumped into the recycling and containers of leftovers hurtled out of sight. I urge you to take a fresh approach to your fridge – make Sunday a regular “fridge pie/pizza/soup” day to use up leftovers and make an effort to freeze odds and ends of items like yoghurt and milk in ice trays to throw into smoothies in the morning. TO EAT: Sad celery A character all too familiar for many, sad Mr Celery doesn’t have a lot going for him at first glance. But give him a second and third…

“Naturally you care about where your food is grown” You’ll be familiar with Dole’s top-quality bananas – but were you aware we’re a socially conscious bunch too? We know our consumers are increasingly savvy about environmental issues and sustainable practices, so naturally you care about where your food is grown. Which is why at Dole New Zealand we’re proud that all of our pineapples, Ecuadorian bananas and Bobby bananas from the Philippines bear the Rainforest Alliance Certified seal. What does this mean? Well, it shows we’re not only serious about providing you with top-quality produce, but we’re equally committed to securing healthy conditions for the people who grow it. With deforestation in the Amazon happening at a rate of 80 trees every four seconds, sustainable goods have never been more…

Tikka Chicken Drumsticks with Crunchy Seeded Topping The drumsticks need to be cooked on a lower heat to prevent the spicy crust burning before the chicken is fully cooked through. The yoghurt needs to be started one day ahead and the chicken is also best left in the marinade overnight. 1 tablespoon lime juice¼ cup tikka masala spice paste½ cup coconut cream¼ cup roasted cashew nuts12 chicken drumsticks TO SERVE Saffron Yoghurt, see recipe belowCrunchy Seeded Topping, see recipe below coriander for garnish Preheat the oven to 160°C fan bake. Process all the ingredients, except the chicken, in a food processor until smooth. Tip into a bowl. Slash the drumsticks a couple of times then rub the paste all over, pushing it into the slashes. Cover and refrigerate for at…

“Fine polenta gives these beautifully moist cakes their distinctive golden colour.” Lime, Polenta and Blueberry Cakes (gf) Fine polenta gives these beautifully moist cakes their distinctive golden colour and texture. Any frozen berry will work, and you can substitute lemon zest for the lime. 70 grams pistachio nuts¾ cup instant polenta⅓ cup gluten-free plain flour½ teaspoon baking powderpinch salt250 grams butter, very soft but not melted1 cup caster sugarfinely grated zest 2 large limes4 large eggs, size 7juice 1 lime1-1½ cups frozen blueberries TO ASSEMBLE 1½ cups icing sugar, sifted3-4 teaspoons lime juice2 tablespoons pistachios, finely choppedfreeze-dried, sliced blueberries, optional (I used Fresh As brand) Generously grease 12 friand tins or small cake tins and line the bases with a circle of baking paper (my tins are 100ml capacity each).…

Crunchy Miso Fish Tacos with Kimchi Mayo Kimchi is a traditional fermented Korean side dish made largely with cabbage. Its big, bold flavour is an excellent way to spice up condiments like the mayonnaise in these fish tacos. Miso (also a fermented product) is the base of the marinade for the fish. I absolutely adore this dish – the flavours are surprising and incredibly delicious. FILLING 2 garlic cloves, crushed1 tablespoon finely grated ginger¼ cup red miso paste1 tablespoon light olive oil4 tablespoons warm water1 tablespoon brown sugar1 teaspoon sesame oil¼ teaspoon cayenne pepper½ teaspoon hot smoked paprika600 grams firm white fish, cut into 4cm chunks¾ cup tapioca flour (can also use regular flour) KIMCHI MAYO ½ cup kimchi, finely chopped¾ cup good quality mayonnaise12 soft corn tortillas (can also…

Marlborough moves to safeguard its sav, Māori winemakers join forces, and a low-alcohol red that’s just what the doctor ordered – YVONNE LORKIN rounds up the latest from the world of drinks. TUKU FOR TOMORROW Tuku, the first Māori winemakers’ collective, was launched in July. “It’s a collective of like-minded people who think we can achieve more with our businesses and our chosen careers working together instead of individually,” said Tuku chairman Steve Bird. The group was formed after members realised it would be more cost-effective to collaborate when showcasing wines, both overseas and locally, and that they could share ideas. It’s made up of te Pā Family Vineyards, Tiki Wine & Vineyards, Bird Wines, Kuru Kuru Wines and Ostler Wine, family companies that all whakapapa back to specific waka:…

OTTOLENGHI SIMPLE Yotam Ottolenghi with Tara Wigley and Esme Howarth, Penguin Random House, $65 This is, quite simply, the Ottolenghi to own. Why? Because here the culinary master’s know-how is distilled in an easy, accessible formula. Each of the 130 dishes is categorised by one or more of the letters of ‘SIMPLE’. S – Short on time; I – 10 ingredients or less; M – Make ahead; P – Pantry; L – Lazy; and E – Easier than you think. So Sweet Potato Mash with Lime Salsa is ‘I’ (five ingredients); Lamb Bake with Tahini Sauce is ‘M’ (prepare ahead); Chicken Marbella is ‘I, M and L’ – make ahead then throw in the oven. Whatever your idea of no-fuss cooking, this will become your new go-to. ALWAYS DELICIOUS by…

Eyes on the PRIZE Each week we showcase our favourite local artisans, experiences and lifestyle must-haves with regular competitions. Be in to win a world-class Kamado Joe Junior grill or nab the latest and greatest gourmet offerings from Farro – there’s something for everyone. Visit dish.co.nz/competitions for more. CURRENTLY CRAVING We trawled back through the archives to discover what you were feasting on this season. From weeknight recipe solutions to decadent puddings, Dish food editor Claire Aldous’ Baked Gnocchi with Chicken Bolognese proved an absolute crowd-pleaser. Take the stress out of meal planning and visit dish.co.nz/recipes for more. KEEP UP TO DATE WITH OUR WEEKLY E-NEWSLETTER. IT'S JAM-PACKED WITH SCRUMPTIOUS RECIPE IDEAS, COMPETITIONS, FOOD NEWS AND EVENTS – STICK WITH DISH AND YOU WON’T MISS A BEAT. SIMPLY SIGN UP…

Most people like carrots and beans, but mention broccoli and eyebrows often shoot up. What is it that turns people off broccoli? I think it’s the pong – that sulphury odour broccoli emits when it’s no longer fresh, or when it’s overcooked, kept covered after cooking, (Pawh! That’s a bad one), or slowly reheated. Broccoli is chilled in icy water immediately after harvesting to lower its core temperature and prevent it wilting and discolouring. When buying broccoli it is your job to give it the same love; get it into the fridge as soon as possible, but be aware that it is ethylene-sensitive; this means other items in your fridge producing ethylene can affect its freshness, so best to cook it as soon as you can. Lemon adds a nice…

Indian Spiced Fish Burger The zingy herb salad and raita pair fantastically with the spiced fresh fish. Add a spoonful of tomato kasundi for a little sweetness. FISH 350 grams firm white fish fillets (I used gurnard)½ cup plain flour1 teaspoon ground turmeric1 teaspoon ground cumin½ teaspoon ground coriander½ teaspoon garam masala¼ teaspoon ground chilli½ teaspoon sea salt2 tablespoons olive oil RAITA 1 tablespoon mustard seeds½ cup Greek yoghurt⅓ cucumber, cut into3cm long matchsticks½ red apple, cored and cut into matchsticks HERB SALAD ½ red onion, thinly sliced½ cup basil leaves½ cup mint leaves½ cup coriander leaves1 green chilli, thinly sliced1 tablespoon lime juice TO SERVE 4 burger buns tomato kasundi, optional Cut fish fillets into pieces, around 5cm in length. Combine the flour, spices and salt in a bowl.…

“I use this salsa verde dressing with just about everything – meat, fish, salads, eggs…” Pork and Fennel Sausages with Rocket and Pear Salad I love a well-made sausage and there’s a fantastic selection available these days. Chicken sausages are also delicious. 12 thin Italian pork and fennel sausages (breakfast sausages)olive oil2 handfuls baby rocket1 pear, quartered, cored and thinly sliced½ lemonsea salt and ground pepper TO SERVE 4 slices grilled sourdough bread, for servingSalsa Verde, see recipe belowParmesan, for shaving EQUIPMENT 6 thin metal skewers Coil two sausages together and secure each with a skewer. Heat a little oil in a saute pan and cook the sausages, turning once, until golden and cooked through. Combine the rocket and pear in a bowl and toss with olive oil, a squeeze…

“A slightly different flavour combination from the norm, this is hugely popular when I serve it for brunch” Spinach and Haloumi Omelette with Crispy Aromatic Topping This is a slightly different flavour combination from the norm, but one that is hugely popular whenever I serve it for brunch. 3 large eggs, size 71 tablespoon watersea salt and ground pepperbutter or oil for cooking FILLING 1 clove garlic, crushed1 spring onion, thinly sliced1 cup packed baby spinach, roughly chopped½ cup grated haloumi AROMATIC TOPPING 2 teaspoons olive oil1 teaspoon yellow mustard seeds½ teaspoon cumin seeds4 sprigs curry leaves½ long red chilli, finely sliced FILLING: Heat a sauté pan with 1 teaspoon butter and add the garlic and spring onion then the spinach and turn to wilt. Season then tip onto kitchen…

TASTING PANEL JUDGES AND RATING SYSTEM Yvonne Lorkin Dish drinks writer and experienced beer, wine and cider judge Cameron Douglas MS Master Sommelier and lecturer at AUT Jo Gear Winemaker NZ Wine Society Superb. Strongly recommended. A cut above the rest in quality. A good quality crowd-pleaser. Wines that retail for $20 or less and earned five-star gold-medal status. (NB: All wines are judged blind under competition conditions. The scores of judges for their own wines cannot exceed those of other judges.)…

“A fabulous night that showcased our iconic wines with a wonderful group of people, all perfectly matched to a delicious menu,” is how Caroline Brown, public relations manager for Brown Brothers, described the Dine With Dish event that also included Taylors Wines at Auckland’s popular Euro Bar & Restaurant. The six-course Garden and Paddock to Plate menu was designed and executed by Euro and Nourish Group executive chef Gareth Stewart, with each of the dishes matched with a special selection of wines from the two Australian wineries. “I was excited to work with Dish again and have the opportunity to showcase the humble vegetable in each course,” Gareth said. The evening kicked off with Jerusalem artichoke “cheekily stuffed with Te Mana lamb tartare, topped with artichoke purée and finished with…

It’s 9 o’clock on a miserably wet, Sunday night. Fortysomething weary travellers are parked up on the tarmac at Auckland International Airport, restlessly waiting for a flight that’s now delayed six hours. Crammed on a muggy shuttle with a handful of equally disgruntled, pint-sized passengers – a tropical-strength cocktail, white sandy beaches and tepid, turquoise waters couldn’t feel further away. Fast-forward to Fiji, the glittering crossroads of the South Pacific – a mere three hours by plane from Auckland. The island paradise draws hordes of travellers every year and enjoys an influx of sun-seeking families come school holiday season, thanks not only to its proximity but also to its kid-friendly reputation, endless activities and balmy temperatures. DESTINATION DINING It’s no secret that Fiji ticks a whole lot of boxes, but…

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. WE USE: 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). Food name equivalents We all use cookbooks and magazines from around the world. These are some of the more common ingredients which have differing names. baking paper parchment paper/silicone paper beetroot beets cannellini beans white kidney beans capsicum bell…

SPRING GREEN A plain wall becomes a rich, lush display thanks to a little help from a pot plant or three. A FAIRY TALE FEAST Appealing to both our imagination and our taste buds, Cordis Auckland’s executive chef Volker Marecek and executive pastry chef Callum Liddicoat have created three whimsical high teas, inspired by a timeless trio of Walt Disney classics. This adorable series includes dedicated Christopher Robin, The Nutcracker and Mary Poppins-themed high teas, bound to delight the child in all of us. For event dates and booking enquiries, visit the Cordis Auckland website. cordishotels.com TREND ALERT: CLEAN AND CRISP FASHION BRAND H&M HAS OPENED A FOURTH NEW ZEALAND STORE, IN AUCKLAND’S COMMERCIAL BAY PRECINCT. WE’RE LOVING THESE PRETTY APRONS AND TEA TOWELS FROM THE NEW HOMEWARES COLLECTION. HM.COM/NZ…

2016 O:TU MARLBOROUGH SINGLE VINEYARD SAUVIGNON BLANC 2016 WITH WEST COAST WHITEBAIT FRITTER “The power of the whitebait, softness of the egg and exuberance of the lemon, fennel and chilli combine wonderfully with the liveliness of the fruit and subtle texture within the Sauvignon Blanc.” 2016 O:TU RESERVE HAWKE’S BAY SYRAH 2016 WITH DRY RED CURRY OF HAPUKA “Our Vietnamese-style curry utilises the delicate flesh of the hapuka to moderate the intensity of the spice. This is mimicked in the wine, where gorgeous red fruits and luscious tannin regulate the intensity of pepperiness.”…

My family’s Jamaican, and this jerk spice rub is the combined work of two of my aunties, Wendy and Sonia. For me, the flavours conjure up memories of the Notting Hill Carnival – sunshine, reggae music and the smoky heat of food cooked over charcoal. Traditionally jerk spices are used with pork or chicken – I’ve used poussin (baby chickens) here, for the tenderness of the meat and because there’s something nice about getting a whole bird to yourself. You’ll need to begin this recipe the day before, to allow time to marinate the poussin. I love the word “succotash”, it reminds me of Daffy Duck. Usually a succotash contains corn with the beans; here it’s a celebration of delicious spring greens. Jerk-spiced spatchcock poussin with spring vegetable succotash 4…

What is it? It’s a cross betweeen broccoli, or Calabrese broccoli, and Chinese sprouting broccoli. Why eat it? It’s pricier than broccoli, but there’s no waste. Plus it’s less dense so you’re less likely to overcook it, releasing that awful whiff. Can I grow it? Yes, it’s easy. You can buy ‘tender stems’ broccoli, which produces multiple shoots; they’re gorgeous, sweet and crunchy.…

Green Herb Millet and Feta Fritters with Garlic Hummus, Roasted Almonds and Pea Shoots (gf) These pretty green fritters are both healthy and delicious, and a wonderful way to enjoy the quick (and addictive) hummus! FRITTERS ½ cup uncooked millet½ head broccoli, roughly chopped1 cup roughly chopped soft herb leaves (I used coriander, mint and basil)finely grated zest of 1 lemonsea salt and freshly ground black pepper½ teaspoon chilli flakes2 eggs, size 7½ cup cornflour100 grams feta, crumbled½ cup rice bran or coconut oil QUICK GARLIC HUMMUS 400-gram tin chickpeas, drained2 tablespoons tahini½ cup extra virgin olive oil2 cloves garlic, crushed1 teaspoon ground cuminsea salt and freshly ground black pepper2-3 teaspoons freshly squeezed lemon juice1 tablespoon lemon oil TO SERVE roasted almonds, chopped½ cup pea shoots or fresh coriander FRITTERS:…

BASE 250 grams plain biscuits 80 grams melted butter FILLING 500 grams cream cheese at room temperature250 grams sour cream250 grams crème fraîche375 gram tin condensed milkfinely grated zest 2 large lemons1 teaspoon vanilla extract3 tablespoons custard powder4 large eggs, size 72 cups fresh or frozen raspberries, not thawed TO SERVE ¾ cup cream, softly whippedfresh raspberries, pistachios and passionfruit for garnish Grease a 20cm springform cake tin and fully line with baking paper, bringing it 8cm above the rim. Preheat the oven to 180°C (not fan bake). BASE: Blitz the biscuits in a food processor until fine crumbs. Add the butter and process again. Tip into the tin and press firmly into the base and up the sides. Chill until ready to cook. FILLING: Blend cream cheese and sour…