Table of contents for Issue 123 Oct/Nov 2025 in Dish

We’ve all been hanging on through the dark days of winter for spring to arrive — and while we impatiently wait for warmer weather and longer days, the dish team have you covered with an epic 100 recipes! When our fabulous Sub-editor Síana did the final recipe count for this issue, even we were a little surprised. We knew we’d been squeezing ever more dishes in, but by crikey, this issue is absolutely heaving with delicious new things to make and share. To get the juices flowing we have prepared an amuse-bouche of global flavour profiles set to inspire and shake up your repertoire on page 20. Next up we chat to dish clubs from around the country. These groups meet each issue and cook up a storm, and from…

With Lee Kum Kee there’s no chance of boring! With a dollop of Lee Kum Kee Black Bean Garlic Sauce and a touch of Lee Kum Kee Premium Soy Sauce, Chiu Chow Style Chilli Oil or Oyster Sauce, dishes will be transformed, bringing a depth of flavour and restaurant-quality meals to your table. Perfect to have on hand in the fridge and pantry! Beef Short Rib Pepper Pie 1.25 kilograms beef short ribs½ teaspoon sea salt2 teaspoons ground pepper1 tablespoon olive oil20 grams salted butter1 brown onion, finely diced1 large carrot, peeled and diced3 celery sticks, diced2 cloves garlic, thinly sliced2 sprigs rosemary, leaves only1½ teaspoons dried oregano1 tablespoon tomato paste3 tablespoons Lee Kum Kee Black Bean Garlic Sauce2 tablespoons each Lee Kum Kee Premium Soy Sauce and soft brown…

Prawn and Pancetta Risotto (gf) This dish has an air of pared-back elegance. Simply delicious! 6 cups good-quality chicken stock450 grams large tail-on raw prawns2 tablespoons olive oil40 grams butter80 grams pancetta, thinly sliced1 large onion, finely chopped1 leek, trimmed, halved horizontally and sliced2 teaspoons lemon zest4 cloves garlic, crushedsea salt and ground pepper2 cups arborio rice¼ cup white wine½ teaspoon chilli flakes2 tablespoons tomato paste1 cup freshly grated parmesan Place the stock in a saucepan and heat to a simmer. Trim the tails from the prawns and add the tails to the stock. Heat the olive oil and 20 grams of the butter in a large, heavy-based pot and add the pancetta. Cook for 2–3 minutes until crispy, then remove and set aside. Add the onion, leek and lemon…

Turmeric Roasted Cauliflower Pizza with Sour Cream Sauce (gf) (v) The roasted turmeric cauliflower tastes as good as it looks. It’s gluten free and vegetarian, so everyone will be happy. TURMERIC ROASTED CAULIFLOWER 2 cups cauliflower florets¼ cup extra virgin olive oil1 teaspoon ground turmeric½ teaspoon salt SOUR CREAM SAUCE ½ cup sour cream1 clove garlic, crushed2 tablespoons freshly grated parmesan1 tablespoon finely grated lemon zestsea salt and white pepper PIZZA ½ quantity Gluten-free Pizza Dough, see recipe right½ cup grated mozzarella¼ cup freshly grated parmesan cheese1 small red onion, thinly sliced TO SERVE Hot Honey Sauce, see recipe page 53rocket leaves EQUIPMENT: Pizza stone or oven tray. Line a baking tray with baking paper. Preheat the oven to 220°C regular bake with a pizza stone or tray inside on…

Smoky Mexican Meatballs in Adobo Sauce Tender, spiced meatballs are simmered in a rich, smoky chipotle sauce with black beans and tomatoes. MEATBALLS ¾ cup panko breadcrumbs¼ cup milk1 large egg2 cloves garlic, crushed1 teaspoon each ground cumin, coriander and dried oreganosea salt and ground pepper300 grams each beef and pork mince SAUCE 2 tablespoons extra virgin olive oil1 small red onion, finely chopped2 cloves garlic, crushed1 teaspoon cumin seeds1 tablespoon tomato paste1 teaspoon sweet smoked paprika (or use hot smoked for a spicier sauce)1 teaspoon brown sugar2 whole chipotle peppers, finely chopped, plus2 teaspoons adobo sauce from the can⅓ cup water400-gram can crushed tomatoes400-gram can black beans, drained and rinsed TO SERVE (OPTIONAL) Creamy Polenta withCorn and Parmesan, see recipe below Preheat the oven to 180°C fan bake. MEATBALLS:…

QUINCESSENTIAL QUINCE PASTE 160G This beautiful quince paste is handcrafted in small batches with quince grown in Pukekohe. It’s bold with the perfect level of sweetness to complement your favourite cheeses. $15.99 / each $9.99 / 100g KOÉ CHEESE BREAD 375G Also known as Pão de Queijo, these highly moreish Brazilian bites are chewy, crispy, and cheesy. Perfect for entertaining, if you can bear to share! $18.99 / each $5.06 / 100g FARRO TIRAMISU Lush layers of creamy mascarpone and delicate sponge, you can’t beat a tiramisu — and you can find it by the slice at your local Farro deli! $8.99 / slice FARRO KITCHEN PALAK PANEER 700G A classic North Indian dish, with luxurious chunks of fresh paneer in a vibrant spinach gravy. Quick and easy never tasted…

More than just a sauce or a condiment, Maille mustards can be incorporated into all manner of dishes to amp up depth and flavour. Whether using the textured, seedy goodness of Maille Wholegrain Mustard, or the smooth and punchy Maille Dijon, or both, Maille is an essential ingredient in the fridge or pantry. Pappardelle with Roasted Pumpkin and Double Mustard Whipped Mozzarella (v) 1.5 kilograms pumpkin (use butterkin, butternut or crown), peeled, deseeded and cut into small wedgesolive oil for cookingsea salt and ground pepper3 tablespoons cream1 tablespoon extra virgin olive oil2 cloves garlic, crushed1 teaspoon each sea salt and freshly grated nutmeg½ teaspoon chilli flakes TO COOK AND SERVE 2 tablespoons extra virgin olive oilhandful sage leaves500 grams pappardelleDouble Mustard Whipped Mozzarella, see recipe right⅓ cup pine nuts, toasted…

At the very heart of dish is the idea that cooking and sharing great food is the best way to strengthen relationships, create memories and spend quality time with the people you love. Imagine gathering with a group of friends or relatives every month, drinks poured, laughter echoing, and a table filled with delicious meals created from the latest issue of dish. That’s exactly what a dish club offers — a chance to turn these pages into memorable, joy-filled afternoons or evenings shared with others who love great food as much as you do. The idea is simple — create a small group of friends, family or food-lovers and cook from the magazine — rotating homes, sharing the load and, most importantly, enjoying the results. Whether you’re a seasoned cook…

1 Plant warm-season veges Start sowing or transplanting: • Beans • Capsicums • Chillies • Cucumbers • Melons • Pumpkins • Sweetcorn • Tomatoes • Zucchini (In cooler areas, wait until the risk of frost has passed or use cloches or tunnels.) 2 Get herbs going Sow or plant: • Basil • Coriander • Dill • Mint • Oregano • Parsley • Thyme 3 Feed the soil Add compost, aged manure, or worm castings to replenish nutrients after winter. A spring application of an organic general-purpose fertiliser helps boost strong plant growth. 4 Mulch before it gets hot Apply a layer of organic mulch (such as pea straw, bark chips, or lucerne) to retain moisture, suppress weeds and keep soil temperatures even. 5 Start succession planting To keep harvests going…

1. PRAWN AND PANCETTA RISOTTO La Vieille Ferme Rosé 2024 ($19.00) Crafted from syrah, grenache and cinsault, this perfectly pale pink French rosé is beyond excellent with this sensationally salty, creamy, textural dish. With bright raspberry, redcurrant, soft melon and saline notes on the nose and palate, it’s juicy-fresh and delicious to drink next to this rockin’ risotto. finewinedelivery.co.nz 2. FRENCH ONION BAKED GNOCCHI Pegasus Bay Virtuoso Waipara Valley Chardonnay 2021 ($67.00) Yes it’s spendy, but if you’re making a meal this delicious then you really deserve an outstanding wine with oaky, nutty richness, weight, intensity and finesse, which this drop delivers in spades. Its satiny textures, grilled grapefruit, burnt butter and softly smoky spices wrap around the savoury, sauciness of this dish deliciously. pegasusbay.com 3. LEMON RISOTTO Two Rivers…

Golden Chicken and Egg Rice Bowls (gf) A simple take on the Japanese classic oyakodon, where chicken is simmered in a savoury, soupy broth before being topped with gently set eggs. Serve over hot rice for a dinner that’s comforting and full of flavour. 1 cup water2 teaspoons dashi stock powder2 tablespoons each mirin, tamari and Shaoxing cooking wine3 cloves garlic, thinly sliced1 medium brown onion, very thinly sliced300 grams boneless, skin-off chicken thighs, thinly sliced3 large eggs1 long green chilli, thinly sliced TO SERVE hot cooked short-grain rice, eg sushi rice1–2 spring onions, thinly sliced including some of the green stemshichimi togarashi, optional Put the water into a deep, 20cm frying pan and stir in the dashi, mirin, tamari, Shaoxing, garlic and the onion. Bring to the boil then…

Linguine with Crispy Bacon and Cabbage Cream, parmesan and crispy garlic combine to make this simple cabbage and bacon linguine the perfect no-fuss pasta dinner. 200 grams linguine pasta2 tablespoons olive oil4 cloves garlic, thinly sliced100 grams streaky bacon, thinly sliced2 cups thinly shredded cabbage¼ cup cream½ cup grated parmesan, plus extra for servingsea salt and ground pepper1 tablespoon finely chopped parsley Cook the linguine in a pot of well-salted boiling water until al dente. Take out ½ cup of the cooking water then drain the pasta. Tip the pasta back into the pot and cover to keep warm. Heat the oil in a large frying pan and cook the garlic until lightly golden. Take out with a slotted spoon and set aside. Add the bacon to the pan and…

The Big Sizzle Double Cheeseburger with Boozy Chilli Bacon Jam Juicy double-stacked patties, melty cheese and sticky bacon jam bring serious flavour to this burger. BURGERS 1 teaspoon cumin seeds, toasted¾ teaspoon each garlic and onion powder800 grams good-quality beef mincesea salt and ground pepper oil for cooking⅓ cup store-bought barbecue sauce (we used Al Brown’s Double Brown BBQ Sauce)8 slices cheddar cheese TO ASSEMBLE 4 burger buns, halved and buttered Smoky Pickle Burger Sauce, see recipe right Boozy Chilli Bacon Jam, see recipe page 104 ½ cup sliced gherkin pickles Preheat the grill to its highest setting and put a flat baking tray in to preheat. BURGERS: Sprinkle the cumin seeds, garlic and onion powder over the mince and season well with salt and pepper. Gently combine but don’t…

SOME MAY SAY THAT cows carry this country, but at the rate our nation’s apple and pear orchards are sprouting up, one day we could very well be sailing along on cider. It’s been a good few years since we’ve invited cider makers from New Zealand and abroad to submit their top sparklers, and there’s been so much exciting experimentation out there in ciderland, that we now have a smorgasbord of styles to choose from. There’s literally a cider for everyone. While locally grown examples dominate our shop shelves, New Zealanders also have access to cider and cider-centric products from France, England, South Africa, Australia, Ireland, America, Spain, Sweden and Denmark, the latter two providing our most consumed brands, Rekorderlig and Somersby. But craft ciders are creeping up in the…

TREADING THE WAY Australian sustainable wine brand Tread Softly, has just introduced a moderate-alcohol Marlborough Sauvignon Blanc and an East Coast Pinot Gris to their range (RRP$19.99). Careful timing of the grape harvest delivers optimal ripeness early in the season with naturally lower alcohols. The Marlborough Sauvignon Blanc is grown in the cool climate of the Awatere Valley, famous for producing floral, citrus and sea spray-stacked styles, while the pinot gris is crafted from grapes grown in the northern reaches of New Zealand’s East Coast that are rested on yeast lees for three months to build texture and structure alongside its apple, citrus and mineral mouthfeel. Tread Softly also planted its 2.5 millionth native tree as part of its long-running reforestation partnership with Carbon Neutral. treadsoftly.com AWILD AT HEART Fresh…

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1 Sarah Tuck, Editor The Carlton Wine Room, Melbourne I can think of no better restaurant in Melbourne to celebrate my son’s 30th birthday than here — from service to environment to food and wine, everything is on point. For this very special occasion we started with the Anchovy, Fried Bread, Ricotta, and Pickled Cucumber, the utterly delicious Duck and Pork Croquette with Prune Vinegar, and the Stracciatella, Pickled Mushrooms, Chive Oil and Potato Focaccia (which I’m keen to try replicating). For mains we had the Caserecce (pasta), Jerusalem Artichoke, Cimi de Rapa and Pangrattato, and the Market Fish with White Bean Ragu, Pickled Fennel, and Fine Herbes. Growing up I often made Henry his favourite whole orange cake for his birthdays, so it seemed only appropriate to finish with the…

250 grams chickpea flour5 grams salt700ml water handful fresh rosemary, roughly chopped100ml extra virgin olive oil Combine the chickpea flour and salt in a large bowl and, whisking constantly, pour in the water until fully combined with no lumps in the batter. Add the rosemary and 60ml of the extra virgin olive oil then cover and leave to rest at room temperature for a few hours, and ideally overnight. This is to allow the flour to fully hydrate and ideally begin to ferment. Preheat the oven to its highest setting on fan bake. Place one of the oven racks under the grill. Put a large cast iron or other heavy-based, ovenproof frying pan in the oven to preheat for 6–8 minutes. Once the pan is preheated, add enough olive oil…

CELERY — HEREWĪ Celery has a long history, dating back more than 3,000 years to ancient Mediterranean cultures where it was valued for both culinary and medicinal purposes. Modern celery is part of the Umbelliferae family — which includes parsley, carrots, and dill — and is now grown worldwide. It thrives in cool, temperate climates, making autumn and spring ideal growing seasons in New Zealand. Celery’s crisp texture and savoury flavour make it a staple in many global cuisines. In Italian cooking it forms part of soffritto, the base for soups, sauces, and braises, which is a finely chopped mix of onion, carrot, and celery. The French version is called mirepoix. In Chinese cuisine, it’s often stir-fried with meats and tofu for crunch and brightness. In the U.S., it stars…

Indian Spiced Fried Chicken with Sticky Tamarind Glaze Crispy, aromatic, spiced chicken is drizzled with a sweet/tart tamarind glaze, punchy turmeric onions and a herby mayo. Perfect all wrapped up in warm roti. CHICKEN ⅓ cup Greek natural yoghurt¼ cup grated brown onion (use the large holes on a box grater)1 tablespoon each grated fresh ginger and lemon juice3 cloves garlic, crushed1½ teaspoons each ground cumin and garam masala1 teaspoon each sea salt and chilli powder (use mild, medium or hot)¾ teaspoon each ground turmeric and ground fenugreek400 grams boneless, skin-off chicken thighs TO COOK 3 cups neutral high smoke point cooking oil, eg, rice bran1¼ cups plain flour½ cup potato starchsea salt and ground pepper TO SERVE Sticky Tamarind Glaze, see recipe right Turmeric Pickled Onions, see recipe page…

1. GOLDEN CHICKEN AND EGG RICE BOWLS Beers The Pontiac Bandit Hazy IPA 6.9% 440ml ($9.00) Cook this dish, crack open this beer then settle in front of the telly for a Brooklyn Nine-Nine marathon where The Pontiac Bandit (Doug Judy) repeatedly outwits hapless detective Jake Peralta. This tropical, hazy IPA is brewed with Citra, Nectaron and Taiheke hops, which deliver a juicy, aromatic punch of peach, citrus, mango and guava goodness. The maltiness is magic with this dish. beersbeers.co.nz 2. SEARED SALMON WITH PRESERVED LEMON BUTTER Folding Hill Bendigo Chardonnay 2023 ($38.00) If there’s anything more love and marriage, horse and carriage than salmon and chardonnay then I’m yet to see it. Folding Hill have crafted a fantastic example with elegantly fresh textures, a tweak of butterscotch, toasty oak,…

Crispy Baby Pea and Cumin Falafel Fritters with Garlic Yoghurt and Smoky Chilli Butter (v) These crispy, golden falafel fritters are taken up a notch with a creamy garlic yoghurt and a drizzle of smoky chilli butter. They’re perfect served with warm, fluffy pita bread or a fresh tabbouleh salad. FALAFEL FRITTERS 2 packed cups coriander leaves and stems1 packed cup mint leaves and stems, plus extra to garnish½ brown onion, roughly chopped3 cloves garlic, peeled1 tablespoon lemon zest2½ teaspoons sea salt1½ teaspoons cumin seeds1 teaspoon each dried dill and chilli flakes400-gram can chickpeas in brine, drained1 cup frozen baby peas, thawed or defrosted in hot water2 large eggs, beaten⅓ cup chickpea flour¼ cup plain flour2 tablespoons toasted sesame seeds, plus extra to garnishneutral oil, eg rice bran or canola…

How has coming from a big food-loving family affected the way you cook, if at all? I’ve never really stopped to think about it before, but I’m sure it explains a lot about the way I like to cook. I was lucky to grow up in homes where good food was on the table every night, and dinner was the one time of day you could count on everyone being in the same place at once. That daily ritual taught me how powerful food can be in bringing people together, and that’s definitely at the heart of how I cook now. Simple, comforting, family-style food is what I love most. Cooking for others is definitely my love language, and I’m usually doing it in bulk for our big extended family.…

When I was a teenager back in the 1990s (a decade that I will insist was only 10 years ago), the ciderverse in New Zealand consisted of lurching around various bottle shops to see who sold the cheapest plastic flagons of Scrumpy, Bulmers and Harvest to take to parties at the weekend. There was nothing like the smorgasbord of cider that we can choose from today. With dozens of breweries and craft cideries creating top-quality classics and also pushing the envelope with innovative flavour combinations, there are gums tingling and lips smacking across the entire length of the motu. So how is cider made? The process is much like winemaking but with apples instead of grapes. First apples are harvested, washed, and crushed into a pulp (called ‘pomace’). The pomace…

Zesty, floral and perfect for spring Villa Maria Blush Sauvignon Blanc has had a makeover. With a refreshed label and vibrant new look, this crowdpleasing wine is ready to turn heads just in time for the warmer months. Blush Sauvignon Blanc blends the crisp, tropical flavours of sauvignon blanc with just a splash of merlot, giving it a delicate pink hue and a hint of red berry fruit. The result is a bright, juicy wine that’s as refreshing as it is pretty in the glass. villamariawines.com SPOTLESS, SPARKLING AND SENSITIVE! Ecostore’s plant- and mineral-based dish range will get your glassware sparkling and cutlery gleaming, without chemicals harmful to your family or the environment. With different formats including Dish Liquid, Dishwasher Powder, Dishwasher Tablets and a Dish Soap Bar, there is…

Notes for cooks RECIPE ABBREVIATIONS …………………………..gluten-free …………………………..vegetarian MEASURING YOUR INGREDIENTS To ensure successful results, 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…