Dish的Issue 71 April/May 2017目录

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 With beautiful produce around, it’s time for one of our favourite issues of the year, when we celebrate the flavours and simplicity of Italian food. While New Zealand is geographically distant from Italy, there is much about the style of Italian cuisine that Kiwis love to embrace – taking fresh, ripe ingredients and treating them simply to let the flavours sing. There’s also the love of a long, lingering meal, enjoyed with family and friends – and while the weather allows it – outdoors, if possible. With this in mind, food editor Claire Aldous has…

APRIL Saturday 1st AKAROA HARVEST FESTIVAL Celebrating the beauty of the Banks Peninsula’s finest produce, the Akaroa Harvest Festival will showcase some of the region’s most exceptional artisanal producers. From award-winning olive oils and delicacies, to local smoked salmon and world-class gelato, this year’s free-admission event will take place in Canterbury’s picturesque Potter’s Croft gardens. See akaroa.com for more details. Saturday 1st WAIHEKE WINE & FOOD FESTIVAL Held at the old Onetangi airstrip, at Te Motu Vineyard, this festival is an opportunity to taste Waiheke’s many boutique wines in one location. As well as wine education talks, punters can also expect fabulous local food and musical entertainment. During the week of the festival there will also be winemaking, music, and food and wine events happening at the individual vineyards. See…

GREEN MONDAYS Each and every Monday you’ll find a recipe from wholefood writer Kelly Gibney on our homepage. Her fresh salads and lighter takes on old favourites are a wonderful way to start the week and always simple enough to throw together after work. Her recipes are kept in a handy Green Mondays collection, which you can find at dish.co.nz. Make sure to follow her blog kellygibney.com for more bright ideas. WHEN AND WHERE? Don’t miss out on the latest events, classes and markets by checking in on our events pages. From food and wine festivals around the country to special Dish events, there’s something to whet everyone’s appetite. Stay in the loop by visiting dish. co.nz/events. out and about If we come across a spot we love, we’ll share…

Broccoli doesn’t win everyone’s heart but those who are smitten love it for being more than just a year-round plate-filling green vegetable. When lightly cooked broccoli has enough flavour and texture to grace a plate unadorned, though in my mind it is improved with a drizzle of olive oil or a spoonful of melted butter. Broccoli likes spices, herbs and citrus and it likes pungency, so there are endless possibilities. Try it blanched and tossed with a fruity extra virgin olive oil and plenty of garlic. Or use butter instead. Build on these flavours with a little grated nutmeg and black pepper, or flecks of dried chilli, and smother the lot in grated parmesan. Once you perfect this, you may never look beyond it. It’s utterly gorgeous, and even more…

THE JUDGES YVONNE LORKIN Dish drinks writer CAMERON DOUGLAS MS Senior lecturer AUT and Master Sommelier JANE BOYLE Wine consultant COLIN FORD Director of Winework Solutions RATING SYSTEM: GOLD Superb. Strongly recommended. SILVER A cut above the rest in quality. BRONZE A good-quality crowd pleaser. BEST BUY status is given to gold-medal wines that normally retail for under $25 (NB: All wines are judged blind under competition conditions.) Look for the Dish Tasting Panel selection sticker, which can be worn by our top wines. 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 managemen, visit aut.ac.nz Water kindly supplied by Antipodes.…

Classic Eggplant Parmigiana This is one of my all-time favourite vegetarian Italian dishes – a true classic. 400-gram tin chopped plum tomatoes in juice 400-gram tin pureed and sieved tomatoes or passata 1 clove garlic, crushed ¼ teaspoon chilli flakes 2 teaspoons caster sugar 50ml red wine ¼ – ½ cup olive oil 2–3 eggplants (about 800 grams), ends trimmed and cut into .–1cm slices, 200 grams firm mozzarella, grated 80 grams parmesan cheese, grated ⅓ cup basil leaves, torn 60 grams buffalo mozzarella, torn into chunks sea salt and black pepper Cook the tomatoes and juices in a medium-sized saucepan over a gentle heat. Add the garlic, chilli flakes, sugar and wine and season to taste. Stir to dissolve the sugar, and allow to simmer for 20 minutes until…

Spicy Beef and Chorizo Ragu and Zoodles Spiralizers are fast becoming a regular kitchen gadget, with ingredients like zucchini and carrots being turned into zoodles or caroodles to replace wheat noodles. I like to fold the uncooked noodles through the hot sauce so they retain a lovely fresh crunch. 2 cured chorizo sausages, roughly chopped 2 tablespoons olive oil 1 onion, finely chopped 400 grams good-quality beef mince 2 teaspoons sweet smoked paprika pinch chilli flakes 2 cloves garlic, crushed 2 tablespoons tomato paste ½ cup red wine 400-gram tin crushed Italian tomatoes ½ cup water 2 teaspoons brown sugar sea salt and black pepper To serve spiralized zucchini noodles (I used 2 zucchini per person) parmesan for shaving handful fresh basil Put the chorizo in a food processor and…

PALE AND INTERESTING Natural linens and light wood, paired with terrazzo-style pottery, make for a dreamy modern-Med kitchen. SALT OF THE EARTH Inspired by the rugged and impossibly beautiful landscapes of Bolivia, Citta’s latest collection is made up of invitingly warm, moody and rich colours. The chunky textures, bold shapes and simple geometrics, coupled with pared back design, will set the scene for many a cosy occasion. cittadesign.com Take your snacking to the next level with Tartuflanghe Truffle Chips seasoned with real Piedmont truffles. Thick, crispy and golden, these chips are made using the highest quality potatoes with the added bonus of that unmistakable, divine aroma of truffles, which will have you saying “Si, per favore” over and over. RRP$7.50. sabato.co.nz NATURAL CLASSIC Picking the fruits of your garden’s harvest…

All Day Cafe BY STUART MCKENZIE As we’re probably all aware by now, cafe culture is huge both here and in Australia. We love nothing more to tuck into eggs bene or french toast in the morning or, say, a delicious savoury tart or tasty salad for a midday pick-me-up. This book, by the owner of popular Melbourne cafe, South of Johnston (or Sojo), Stuart McKenzie, aims to recreate all those lovely food memories in your own home. The casual but delicious fare, from breakfast to dinner is split into seasons. From the “Summer” chapter, we’re ready to tuck into Moroccan Fried Chicken with a Date Orange Salad and then try our hand at a cheeky Raspberry Friand with Clotted Cream for afters. As autumn ramps up, the cravings are…

HOW TO SUBSCRIBE: Online dish.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 26 May 2017. 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 two Riedel Veritas Series prize packs, worth $1040 each. Each pack is…

Emiko Davies knows a thing or two about the distinctiveness of food cultures around the world; she has lived in several different places herself. Born in Canberra into a diplomatic family, Emiko spent her formative years in China – with holidays in Japan, where her mother was born, before heading off to study in Rhode Island in the US, and later, Florence in Italy. There, she met her Tuscan husband, Marco, a sommelier, and the couple have a 4-year-old daughter, Mariu. A few years ago they shifted for six months to Porto Ercole on la Costa d’Argento, Tuscany’s Silver Coast. The unique and lesser-known cuisine of this area prompted Emiko to write her second cookbook (Florentine was published last year). She named her book Acquacotta after one of the most…

Quinoa Pizza with Shaved Pumpkin, Mozzarella and Cherry Tomatoes (gf) I also make this base into individual-sized portions and serve it unadorned to accompany curries and soups. ¼ cup white quinoa, rinsed and drained ½ cup water ¾ cup quinoa flour ¼ teaspoon smoked paprika 1 teaspoon sea salt freshly ground pepper ½ teaspoon baking powder 1 large egg, size 7 ¼ cup milk Topping 300 grams butternut pumpkin, peeled and seeded 2 tablespoons olive oil 2 cloves garlic, crushed ¼ cup mascarpone ¼ cup tomato relish (I used Maison Therese Chilli Tomato) 1 ball fresh mozzarella in whey, well drained 8 cherry tomatoes, halved parmesan, for grating Preheat the oven to 180°C fan bake. Place a flat baking tray in the oven to preheat. Base: Put the quinoa, water…

Dark Chocolate and Cointreau Panna Cotta (gf) While gelatine is the traditional setting agent, I also love using agar-agar to make these gorgeous desserts. 500ml cream 1 teaspoon vanilla paste 3 tablespoons caster sugar ¼ teaspoon agar-agar 50 grams dark chocolate, chopped 1 tablespoon Cointreau To serve mascarpone Grilled Apricots, recipe below chopped pistachios Heat 450ml of the cream, vanilla and sugar over a low heat until hot but not boiling, stirring to dissolve the sugar. Put the agar-agar in a bowl and gradually whisk in the remaining cream to make a smooth paste Whisk this into the hot cream and slowly bring to the boil, whisking constantly. Simmer gently for 1 minute, stirring constantly then take off the heat and whisk in the chocolate until smooth and well combined.…

Somewhere, among rows upon rows of grapevines in the Barossa Valley, there’s a robust plant with my name on it. Well, beside it, more accurately – on a plaque. Which means it’s possible that one day as I tuck into a glass of Jacob’s Creek Shiraz, I could be drinking my namesake. Or it could be the fruit from a vine named after any number of visitors who have travelled to this historic winemaking spot. We’re at the original homestead of William Jacob, after whom that now-famous creek was named. It’s extremely hot – the kind of weather that results in luscious South Australian wines, known the world over. And as the sun bears down, ripening those little purple globes, 40 of us from 13 different countries are donning our…

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 Cheese…

When I want to create a luscious treat for my family and friends I won’t settle for anything less than the very best. Lewis Road Creamery Fresh Double Cream Custard is incredibly thick, rich and full of that divine old-fashioned vanilla bean flavour I love. Made with Lewis Road Creamery’s delicious Pure Double Cream and fresh vanilla extract from Heilala Vanilla, it will transform even the simplest of pairings. Late summer is the perfect time to create a luscious treat that takes full advantage of the season. These pretty desserts are playful, rustic and will be an absolute crowd-pleaser. Use your favourite type ofpeach or play around with other stone fruit. The sponge is gluten-free and can be made up to two days prior. Gluten-free Roast Peach Trifle and Blackberry…

In hindsight, it seems almost inevitable that Kelly Gibney would end up writing and photographing a cookbook centred around wholefoods. The food bug bit her early: “I would play cooking shows as a kid, and my sister would be my assistant,” she says. “I would make macaroni cheese or stuffed potatoes – I’ve always loved food. And I’ve always had a huge appetite.” Then, throughout her teenage years, she was vegan and at that time the food options for this lifestyle weren’t as plentiful as they are today. “There wasn’t coconut yoghurt or all these incredible things you have now. It was falafels and hashbrowns. So you had to learn. My girlfriends and I cooked a lot.” After art school, where she studied photography, and a four-year stint in Melbourne,…

NOT SURE IF YOUR RIESLING WILL TASTE SWEET OR DRY? Check the back label – many will carry the International Riesling Scale which will tell you where it sits. Failing that, check the alcohol content – if it’s lower than 12% the wine will taste sweeter. Anyone in the wine trade will tell you if they had a dollar for every time wine industry folk lamented that people don’t drink enough riesling, they’d be slithering around like Smaug the dragon on his hoard of gold inside Lonely Mountain (or some other “I’m ridiculously rich” simile). Oddly, the grape that’s considered one of the world’s most noble, still struggles to gain traction on mainstream taste buds. We’re drinking more chardonnay, sauvignon blanc and pinot gris than ever, yet in the five…

GIN SLINGERS With more new spirits brands popping up each month than you can shake a swizzle stick at, it’s nice to know which ones sit on the quality side of the fence. Simon Redpath and his team at Karven Spirits have been doing a superb job of crafting pure, smooth spirits sourced from a still, fashioned from an old glasshouse furnace, located in a demolished glasshouse on their old Riverhead farm. All the botanicals for their awardwinning gin; manuka honeyinfused, barrel-rested Starka Vodka; and now a bianco-style vermouth (made with a blend of North Island grapes), are picked fresh from the gardens around the distillery and from pockets around the Puhoi district. “We are a New Zealand botanically led brand that focus on natural organic ingredients (where possible) of…

Boned Lamb Shortloins with Artichoke, Capsicum and Mint Salsa The piquant flavours of the salsa add a lovely freshness to this delicious one-pan bake 2 boneless lamb loin roasts 2 long sprigs rosemary 800 grams mixed coloured kumara, sliced .cm thick 16 large black olives olive oil, sea salt and pepper Salsa 375-gram jar grilled artichoke hearts, drained and diced 1 roasted red capsicum, diced 3 tablespoons pine nuts 3 tablespoons olive oil 2 cloves garlic, crushed grated zest 1 lemon 1 tablespoon lemon juice ¼ cup mint leaves, ripped Preheat the oven to 200°C fan bake. Brush the lamb with oil and season with salt and pepper. Thread the rosemary through the string. Toss the kumara with olive oil, salt and pepper and spread out on a large baking…

Raw Salted Caramel Slice (gf, df, vg) I’ve remade this classic decadence using only wholesome and natural ingredients. This recipe is best made using a high-speed bender or powerful food processor. Base ½ cup almond meal ¾ cup raw walnut pieces ½ cup dessicated coconut 7 medjool dates, pitted 1 teaspoon vanilla essence 3 tablespoons melted coconut oil pinch sea salt Caramel filling 1½ cups dried dates ½ cup almond butter ½ cup coconut cream ⅓ cup coconut oil 1 teaspoon vanilla paste pinch sea salt Chocolate topping ½ cup coconut oil ½ cup raw cacao powder ¼ cup maple syrup Line a 20cm x 20cm baking tray with plastic wrap. Base: Add all the ingredients into a high-speed blender (such as a Vitamix) or a powerful food processor. Blitz…

It takes 14 minutes to walk from the Spanish Steps to the Pantheon, longer if there’s a delay. Which, on this foggy November day, there is. At Caffé Greco, one of Europe’s oldest cafes, a fresh batch of cannoli, the Sicilian confection of buttery pastry and rich ricotta, has just been pulled from the oven. I join the queue that snakes down Rome’s Via Condotti, unwilling to pass up an opportunity to follow in the footsteps of intellectuals such as Goethe and Gogol who sipped strong, dark espresso and carb-loaded on delicious pastries here. It might make me late for my date with the nearly 2000-year-old church with the hole in its roof, but gosh it’s worth it Few people on the planet care as much about what they eat…

Cake 300 grams skin-on roasted almonds 300 grams caster sugar 1 tablespoon instant espresso coffee granules 75 grams brown rice flour 8 large egg whites, size 7 eggs Tiramisu cream 1 tablespoon instant espresso coffee granules 2 tablespoons boiling water 250 grams mascarpone ¾ cup cream 3 tablespoons demerara sugar ¾ cup finely grated dark chocolate To assemble ¼ cup marsala or Baileys coffee liqueur Coffee Glaze, recipe below ¼ cup chopped roasted almonds grated dark chocolate Coffee Glaze 1 teaspoon instant espresso coffee granules 1 tablespoon butter, diced 2 tablespoons boiling water 1 teaspoon vanilla extract 1¾ cups icing sugar Dissolve the espresso coffee and butter in the boiling water. Add to the icing sugar along with the vanilla and whisk until smooth, adding a little more icing sugar,…