Sommaire pour Issue 89 April/May 2020 de Dish

And apparently you do too – the single most common request we receive is for recipes that are quick and easy to prepare, so this issue is devoted to providing delicious dishes that will save you time in the kitchen, with no compromise on flavour, style or satisfaction. But before we get to the food, I invite you to head to page 18 and our fabulous Chicks in Charge feature, where Maria Hoyle chats to some of the most dynamic, innovative women in our industry about what drives them in their success – they are truly inspirational. Next up, take a seat at our Mexican table, where Claire Aldous serves up a feast fit for sharing (the Chipotle Prawns with Lime and Jalapeño Mayo on page 40 are a total…

Hooray for the faves… Summer is fading fast but we know you’ll still be loving our top-ranking recipes long into autumn… FACEBOOK Olivia Galletly’s super-easy Chewy Oat and Caramel Slice was an FB winner – and we couldn’t agree more; who could go past this indulgent deliciousness? Afternoon pick-me-up sorted! INSTAGRAM Meanwhile, on Insta you had all of the likes for our Green Bean and Pea Salad with Farro and Roasted Almonds, just as fabulous served warm as the evenings get cooler. Don’t forget to swipe on over from Insta to dish.co.nz and check out our latest recipe collections, reviews and chef interviews while you’re there! Great news for foodies! To stay up-to-date on the latest food news, Dine with dish events and competitions, sign up to our weekly e-newsletter.…

New Zealand Fringe Festival FEB 28-MARCH 21 WELLINGTON Celebrate 30 years of art, dance, theatre, music and more. Our picks: Jofus and the Plank, Elevator! and Lita. fringe.co.nz WOMAD MARCH 13-15 NEW PLYMOUTH This three-day festival brings a dazzling lineup of world music, spoken word and dance, plus food, wine, crafts and more. Bring a tent, chilly bin and get ready to rock! womad.co.nz Savour Niue 2020 MARCH 27-30 NIUE A three-day adventure hosted by top chef Mark Southon. Enjoy his signature cuisine, a tour of food producers and markets, and a masterclass with Mark. savourniue.com CubaDupa MARCH 28-29 WELLINGTON Revel in the entertainment at this mega street party, with over 300 performers, 100 food trucks and more. cubadupa.co.nz Paint and Wine Night APRIL 1 ROTORUA It’s the perfect combo…

Hot Cross Bun Pudding 60 grams butter, at room temperature5-6 hot cross buns, ripped in half¼ cup apricot jam300ml milk250ml cream3 large eggs2 large egg yolks½ cup caster sugar2 tablespoons Cointreau or other orange liqueur (optional)1 teaspoon vanilla extractfinely grated zest 1 orangevanilla ice cream or cream, to serve EQUIPMENT: Use a little of the butter to lightly grease a 24cm ovenproof baking dish. Preheat the oven to 160°C fan bake. Spread the remaining butter on one side of each bun half. Arrange in the dish, leaving plenty of edges poking up to go crunchy. Dollop the jam over the top. Whisk the milk, cream, eggs, egg yolks, sugar, Cointreau, vanilla and orange zest together until the sugar is dissolved. Pour the custard mixture over the buns and leave to…

Grilled Corn with Whipped Ricotta and Smoky Chilli Butter (gf) (v) I had this stunning combination at Fonda, my favourite Mexican eatery and bar in Parnell. Whipped ricotta is now my go-to topping and I make a simple smoky butter to pour over the top. You can also serve the ricotta and smoky butter in separate bowls. 4 corn on the cob2 teaspoons olive oil250 grams ricotta, well drained2 teaspoons sea salt, plus extra to serve2-3 tablespoons milkparmesan for grating, to serve SMOKY CHILLI BUTTER 100 grams butter1 teaspoon each smokedpaprika, chilli flakes and sea salt½-1 teaspoon chilli powder, plus extra to serve Cook the corn in plenty of salted boiling water until just tender. Drain well and break each cob in half. Heat the oil in a large sauté…

Chicken Satay Skewers with Hainanese Chicken Infused Rice 300 grams boneless chicken thighs, skin-off, cut into long strips2 tablespoons soy sauce2 tablespoons vegetable oil SATAY SAUCE ½ cup crunchy peanut butter2 teaspoons each grated fresh ginger and soy sauce1 clove garlic, crushed¼ cup boiling water TO SERVE 1 packet SunRiceBrown Rice & Buckwheat infused withHainanese Chicken Flavours½ small telegraph cucumber, cut into long matchsticksThai basil and coriander, crispy shallots and lime wedges Toss the chicken with the soy sauce and 1 tablespoon of the oil and set aside for 10 minutes. Thread onto skewers. Heat the remaining oil in a saute pan and cook the chicken until golden and cooked through. SATAY SAUCE: Stir all the ingredients together in a bowl. Cook the SunRice Infusions microwave rice according to the…

Sheet-pan Coconut and Raspberry Hotcakes (gf) Making hotcakes for more than two people can be quite a timeconsuming task. This one-pan method gives a super light and fluffy texture and is so quick and easy it’ll become a firm favourite. 1 ½ cups coconut cream1 tablespoon apple cider vinegar1 ½ cups brown rice flour¾ cup ground almonds (almond meal)1 ½ tablespoons cornflour½ cup caster sugar4 teaspoons baking powder (see Cook’s note)½ teaspoon each baking soda, sea salt and ground mixed spice3 large eggs1 teaspoon vanilla extract½ cup shaved or shredded coconut EQUIPMENT: Grease a 24cm x 32cm tin and fully line with baking paper. Preheat the oven to 180°C fan bake. Stir the coconut cream and vinegar together and set aside for 5 minutes. Combine all the dry ingredients in…

CHAMPAGNE SERVICE Few food and wine pairing events come close to those at The Rees Hotel’s True South Restaurant in Queenstown. I attended their Champagne Taittinger dinner, part of their Culinary Series, where executive chef Corey Hume prepared a multi-course degustation paired perfectly to six exceptional styles from the third largest grower in Champagne. Think crayfish, bone marrow, asparagus and tarragon risotto with Taittinger Les Folies de la Marquetterie; spiced duck breast, kāmara, burnt apricot, pastille and Pedro Ximénez jus with Taittinger Comtes de Champagne Blanc de Blancs 2006. It was luxury all the way and it’s no surprise they were named best New Zealand hotel for the third year running at the prestigious 2019 Australasian Hotel Management Awards. therees.co.nz Kombucha newbies Nelson-based Renegade Ferments has launched a line called…

A LEGEND IN YOUR LUNCHTIME Freedom Farms are calling time on mediocre ham sandwiches. Our Shaved Manuka Honey Leg Ham is made of lean pork from a very special group of independently audited farms in South Canterbury. Thinly sliced in sandwich-friendly rounds, they pack a big ham flavour – helped along by a mānuka honey cure and natural wood smoke. Bee-licious! Glutenfree and packed in a convenient 2x50-gram twin pack. RRP $5.49. freedomfarms.co.nz Something stylish is brewing… Wake up and smell the quality! Rocket Espresso’s Faustino grinder is here, available in four body options. Choose from stylish chrome, matte black, or copper or white circular detailing. With 50mm flat burrs, stepless adjustment and programmable dosing, it’s certainly a damn fine addition to your home coffee set-up. From $1265 (may vary…

HUNGRY Jeff Gordinier Icon Books, $39.99 Imagine this. You’re a food writer, and one day the co-founder of a restaurant repeatedly named the best in the world, the man commonly believed to be the greatest chef on earth, invites you for coffee. After first checking it’s not a prank email from your colleagues, the only logical response would be a resounding “YES!”. This was not, however, the reaction of Jeff Gordinier, then a food writer for The New York Times. Jeff was doubtful from the moment René Redzepi – the brains behind Copenhagen’s legendary Noma – reached out. Why? It wasn’t a good time in Jeff’s life. His marriage was falling apart, for one. Also, he’d mocked René’s food ethos in his columns. Not that he’d ever eaten at Noma,…

Granola Bars A delicious mix of oaty, nutty sweetness all packed into these easy-to-make, high-energy, snack-sized treats 1 ⅔ cups quick rolled oats⅓ cup plain flour½ cup each desiccated coconut and caster sugar1 teaspoon each ground cinnamon and ground ginger¾ cup roasted, skin-on almonds½ cup each walnuts, pitted dates and white sultanas or raisins¼ cup crystallised ginger⅓ cup tahini¼ cup nut butter90 grams butter, melted⅓ cup runny honey1 tablespoon water EQUIPMENT: Grease a 20cm square cake tin and fully line with baking paper. Preheat the oven to 160°C fan bake. Combine the oats, flour, coconut, sugar and the spices in a large bowl. Chop the almonds, walnuts, dates, sultanas or raisins and crystallised ginger into small pieces and stir into the oat mixture. Place the tahini, nut butter, melted butter,…

@clairealdous Claire Aldous Food editor 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.” @thenextmeal Jane Lyons Jane is part of a dynamic globe-trotting duo always on the lookout for both seasonal inspiration and ways to…

MIMI GILMOUR Mimi Gilmour’s mum Emerald – who ran Auckland bistro Clichy in the 70s – instilled in her and sister Sophie the importance of hard work and persistence – values that have paid off for this ‘dynamo’ of a business woman. But despite the success of Mimi’s ever-expanding Burger Burger brand, she isn’t resting on her laurels. She shares her exciting new plans – and why she’s a happier, healthier person now. dish: You did Fine Arts at Elam; how has that shaped your approach to hospitality? Being creative means having no boundaries. You create art to stimulate conversation, share ideas or create an occasion. Whatever decision we make in our business factors in all our senses and we always ask, how will this make someone feel? It helped…

NO-STRESS ENTERTAINING AT ITS DELICIOUS BEST Looking to impress with the perfect platter? With its gourmet deli-inspired flavour combinations, Red Rock Deli is your go-to for sophisticated entertaining made easy. Our new Caramelised Garlic & Lemon Roasted Mixed Nuts pair perfectly with delicious cured meats and fresh fruit while the sweet flavours of the Honey, Vanilla & Cranberries Glazed Mix are a match made in heaven for ripe cheeses and plump olives. Don’t forget some good quality bread, grissini and a bowl of Red Rock Deli Deluxe Crisps to really wow your guests.…

Red Wine Braised Beef Brisket with Pappardelle 1 pack Silver Fern Farms Beef Brisketsea salt and ground pepper1 tablespoon olive oil1 large brown onion, thinly sliced2 teaspoons finely chopped rosemary2 bay leaves3 cloves garlic, chopped2 teaspoons Silver Fern Farms Spice Rub½ teaspoon fennel seeds1 teaspoon sea salt1 cup red wine2 tablespoons each balsamic vinegar and tomato paste1 tablespoon brown sugar1 cup chopped Italian tomatoes1 cup beef stock TO SERVE 250 grams dried pappardelle pasta, cookedgrated parmesan and chopped parsley Preheat the oven to 140°C. Cut the Silver Fern Farms Beef Brisket into two pieces and season with salt and pepper. Heat the oil in a large ovenproof saucepan and sear the brisket on both sides. Remove the brisket, set aside. Don’t wash the saucepan. Add the onion, rosemary, bay leaves,…

Quick Broccolini, Ricotta and Goat’s Cheese Tart (v) With soft, gently salty cheese, crunchy puff pastry and lightly cooked broccolini, this tart makes the perfect weekend lunch. 250 grams good-quality ready-rolled puff pastry1 egg whisked with2 teaspoons milk or cream250 grams each chevre soft goat’s cheese and ricotta½ cup grated parmesan finely grated zest 1 lemon sea salt and ground pepper300 grams broccolini, ends trimmed2 tablespoons extra virgin olive oil EQUIPMENT: Grease an oven tray and line with baking paper. Preheat the oven to 200°C. Cut the pastry into a 30cm x 20cm rectangle and place on the prepared tray. Use the point of a knife to gently mark a 1cm border around the edge. Only cut halfway through the thickness of the pastry, not all the way through. Brush…

Spicy Black Bean Baked Eggs and Rice with Coriander Salsa (gf) (v) A good way to use up leftover rice, this dish works for brunch, lunch or dinner. PICKLES 1 red onion, thinly sliced1 red chilli, thinly sliced1 tablespoon raw sugar¼ cup apple cider vinegar2 tablespoons water BAKED EGGS 2 cups steamed white rice2 x 400-gram tins black beans, drained¼ teaspoon cayenne pepper1 teaspoon each ground cumin and smoked paprika2 cloves garlic, thinly sliced2 tablespoons extra virgin olive oil sea salt and ground pepper4 large eggs, size 7 CORIANDER SALSA 2 cups unsweetened Greek yoghurt2 cups roughly chopped coriander or mint (or a mix)2 tablespoons roughly chopped pickled jalapenos EQUIPMENT: Grease a baking dish. Preheat the oven to 180°C fan bake. PICKLES: Place the onion and chilli in a small…

The Farm at Cape Kidnappers is the perfect place to relax, unwind and escape the stresses of everyday life. With rolling hills stretching out in front, leading to rugged cliffs and glorious, vast sea views, it’s easy to see why it was named number one in New Zealand and Australia at the 2019 Travel and Leisure ‘World’s Best’ awards. You can imagine my excitement at having the opportunity recently to visit, to eat, drink, explore and enjoy some luxurious pampering. On arrival it is hard not to be impressed by the stylishly furnished main lodge with its incredible views, and interiors that somehow manage to be both generously proportioned, yet intimate in nature. Having settled into my beautifully appointed suite, I was thrilled to head out to what is the…

dish: When you are overseas on holiday, or for work, how do you pick a place to eat? A mix of research, recommendations and gut instinct. Wherever we go we walk a lot, so unless there was a must-visit, most of the time we don’t have a plan, we just stop somewhere. TripAdvisor is actually a great tool to find consistent places around the world; they might not blow your mind but hundreds of people can’t be wrong… dish: If you could only pack five items – apart from the essentials – what would they be? Flip-flops, swimmers, phone charger, bottle opener and dummy for our baby daughter Nika [nearly one]. dish: Can you tell us about a memorable holiday meal/eating experience? Troisgros [in the Loire, France]. And my wife…

1 STUFFED PASTA Stuffed with meat, vegetables or cheese, fresh or dried pasta can be a main course or served as a starter. Delicious topped with a fresh or cooked tomato sauce, wilted greens and mozzarella or tossed with your favourite pesto. Recipe inspiration Visit farro.co.nz for this pumpkin and ricotta stuffed pasta shells with tomato sauce recipe. 2 FREE-RANGE LAMB Pair tender lamb cutlets with a zesty mustard and caper dressing or lamb fillet backstraps with fragrant sumac and crispy flatbreads in a Fattoush Salad. 3 FRESH SALMON Perfect for any night of the week, it can be oven baked with Cajun spices, thinly sliced for ceviche or pan fried with a drizzle of teriyaki sauce. 4 ICE CREAM Chill out by adding your own touch to a tub…

PANTRY PERFECTION No point having a quick, easy-to-make dish if you're spending precious time hunting for ingredients. The Blum Space Tower, with its soft-close inner drawers, is your practical storage solution. The perfect recipe for stress-free cooking! blum.com Que viva Fonda! Auckland favourite tapas bar Barulho has stepped neatly aside (quite literally next door) and in its place is a new incarnation. Barulho owners Nico Mendez and Sarah Ginella are bringing their passion for good, honest food to Fonda, a Mexican-inspired casual dining bar. Think handmade tortillas and tostadas, ceviche, tortas (a messy Mexican burger), and fresh-made tamales with braised smoky short rib. All this plus house-made sodas, agua frescas, margaritas and Latin beats. fondaparnell.com CRUNCH TIME FOR TRELISE FANS Proper Crisps Pink Himalayan Salt Crisps in limited-edition packaging designed…

Veal sometimes gets a bad rap and people can be put off by it when dining out. I have no doubt this recipe will sway your decision though. It’s a simple Italian-inspired dish that I serve at Andiamo, and it gives a salty lemon and buttery finish to an already beautiful cut of meat. Creamy polenta takes the place of the mundane mashed potato – it’s a great vehicle for extra butter, parmesan and truffle. You could also substitute a pork chop for the veal chop in this recipe; just change the cooking temperature slightly. As always, I recommend investing in a decent thermometer for cooking meat so that you can take the guesswork out of it. Veal Chop for Two with Lemon, Anchovy Butter and Soft Polenta 500-600 gram…

Summer brings a bounty of luscious juicy fruit to enjoy. As the season tails off, late-season varieties come into their own, and while most still make good eating as fresh fruit, they shine in tarts and pies, jams and preserves, pickles and chutneys. Golden Queen peaches are much loved for bottling because the fruit holds its shape and retains good texture and flavour. This variety is generally clingstone – that means the fruit clings to the stone and has to be cut off it in slices (freestone fruit comes away easily from the stone when the fruit is cut in half). It’s a fiddle to try to cut clingstone fruit in half, so look for recipes where the fruit is sliced or chopped. Pies and tarts are a perfect home,…

Tofu Katsu (gf) (v) A delicious vegetarian take on traditional chicken katsu. A double coating of the breadcrumbs makes them extra crunchy. Great with a chilli dipping sauce or chilli jam, tamari or another purchased Asian dipping sauce. TOFU 300-gram block firm tofu½ cup flour3 eggs, whisked1¼ cups gluten-free breadcrumbs (I used Fogdog Gluten-free Breadcrumbs)¾ cup desiccated coconut1 tablespoon mild curry powdersea salt and ground pepper TO COOK AND SERVE ½ cup vegetable oilkewpie mayonnaise, thinly sliced red chilli and spring onions, toasted sesame seeds and purchased ponzu sauce TOFU: Cut the tofu in half and place between several layers of kitchen towels. Press gently to remove excess water. Cut each piece into 3 blocks to give you 6 pieces in total. Place the flour, whisked eggs and the combined…

Hazelnut and Coconut Macaroon Biscuits (gf) 4 large egg whites1 cup caster sugar¼ teaspoon sea salt1 tablespoon honey1 teaspoon vanilla extract70 grams roasted hazelnuts, finely ground1 cup shredded coconut¾ cup desiccated coconut EQUIPMENT: Grease a large flat baking tray and line with baking paper. Preheat the oven to 160°C fan bake. Combine all the ingredients in a medium saucepan. Cook over a medium-low heat, stirring constantly, for 8 minutes, until the mixture is thick and sticky and a lot of the moisture has evaporated. It should still be pale, not brown. Spread the mixture onto a large plate and set aside to cool. Scoop out 24 tablespoons of the mixture. Dampen the palms of your hands with water and roll into balls. Place 8 balls on the lined tray, spacing…

Gold Medal Superb. Strongly recommended. Silver Medal A cut above the rest in quality. Bronze Medal A good-quality crowd pleaser. (NB: All wines are judged blind under competition conditions. The scores of judges for their own wines cannot exceed those of other judges.) With thanks to: Janet Blackman from the Professional Wine Studies Department and the AUT School of Hospitality and Tourism. For more on the programmes in hospitality, food and beverage, and hotel management, visit aut.ac.nz. Water kindly supplied by Antipodes. OUR JUDGE SIN 2019 INCLUDED: Yvonne Lorkin dish drinks editor Colin Ford Director Wine Work Solutions Jo Gear Winemaker Jane Boyle Wine consultant James Rowan Winemaker Westbrook Winery Michael Donaldson Beer judge and beer writer Cameron Douglas MS Master sommelier + AUT senior lecturer Corey Hall Winemaker Harwood…

Cape Town; a city that hugs the crystal-clear Atlantic, kicks back onto rolling green hills and is crammed full of sloping streets with laneways of rainbow-painted houses and high rises. A tourist guide will have you chasing whales, climbing Table Mountain and visiting some incredible museums. All great ways to spend your time in Cape Town. But let’s not mess around. We’re here for the food, and this is a city full of delicious spots to eat and drink, making it South Africa’s top foodie destination. South Africa’s colonial past has made for an abundantly complex and delicious cuisine layered with taste, culture and history. While Dutch, French and German influences lend European flair, at the heart of most meals are indigenous cooking methods and the spice, chillies and dried…

Buy a 12-month subscription to dish and be in to WIN one of 30 Elizabeth Arden PREVAGE Progressive Renewal Treatments. PREVAGE Progressive Renewal Treatment redefines skincare peels with a powerful four-week resurfacing regimen that gently exfoliates surface skin cells and enhances natural cell turnover. Featuring Elizabeth Arden’s newest breakthrough in peel technology, Polyhydroxy Acid, freshly mixed with powerful antioxidant, Idebenone, the PREVAGE Progressive Renewal Treatment helps jumpstart skin renewal and protect newly revealed skin cells from environmental aggressors. Skin is fresh, glowing, and evenly toned. The treatments are made up of a unique system of four progressively stronger formulas optimising efficacy and minimising the potential for irritation – watch the transformation, day after day, for visibly diminished signs of aging in just four weeks! Magazine 1 year = 6 issues…

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…