Table of contents for Issue 96 May/Jun 2021 in Dish

This is absolutely my favourite time of year, the mornings and evenings are deliciously crisp while the days are often settled and clear – weather made for weekends away full of day-time adventures and snug evenings in. In this issue there is so much to mention, I hardly know where to start – perhaps with the two fabulous women we interviewed about their food preferences for our Plating Game challenge. Check out page 26 to see the dishes we created for style icon and business leader Karen Walker, and Silver Fern-turned-television presenter Jenny-May Clarkson – two simple, satisfying recipes we hope they’ll love! In New Zealand we are blessed to have a plethora of talented, innovative chefs pursuing their dreams of bringing incredible food to diners, even in this frustratingly…

Sarah Tuck, editor Apéro, Karangahape Road: There is often a buzz (appropriately) about the latest place in town, but recently I had the opportunity to revisit an old favourite – Apero on Auckland’s K Road. Owned by Mo Koski and chef Leslie Hottiaux, it is just the welcoming, intimate spot for anything from an easy after-work drink, date-night dinner or group celebration. Mo is your go-to expert on wine and with a laid-back vibe he makes everybody feel at home. Meanwhile, in the kitchen French-born Leslie, winner of the Australasian San Pellegrino Young Chef of the year award in 2016, dishes up flavour-packed, not-quite-rustic dishes. I can never go past the Goats Cheese Croquettes with Kamahi honey, the Burrata with Roasted Capsicum, Courgettes and Basil is insanely good, while the…

Karrin MacLeod, business manager Men in Kilts: It is a road trip through Scotland – the stars (Sam Heughan and Graham McTavish of Outlander) explore their heritage, meet local artisans, food, music…etc. It’s bloody brilliant. Available on NEON Alexandra Blackwood, digital editor The Bold Type: Like a more realistic Devil Wears Prada, The Bold Type is a juicy series about three young women working at a sex magazine. It’s light, it’s fun, it’s the perfect distraction from the fact that the walls seem to be inching inward with each day we spend above level 1… Available on Netflix The English Game: When you like pretty fiction and your partner likes sport, there is middle ground to be found in a beautiful, romantic period drama that just happens to centre around…

KAREN WALKER Fashion designer It’s not exactly a shock to discover that New Zealand’s most successful fashion designer has great taste in food. Known for her upbeat, colourful collections, Karen Walker has amassed a cult following around the world for proving that elegance and individuality can go hand in hand. When someone is that well known for her distinctive sense of style, you expect it to be reflected in everything from the art that hangs on their walls to the food they consume. What is more surprising, perhaps, is that she actually has time to cook. With the Karen Walker label available in more than 200 cities and one thousand stores, and encompassing accessories, jewellery, sunglasses, fragrance, homeware and bridalwear lines as well as clothing, you’d forgive her for poaching…

Hayden Phiskie, of Auckland’s Ada, wasn’t sure how business would go when the restaurant opened in November last year. Three months on and the consistently full, buzzing space – and the tired but fulfilled smiles of Hayden and fellow head chef Johnny Price – say it all. A Spanish mission-style, stucco-rendered building stands proud on a windswept stretch of busy Great North Road in the Auckland city-fringe suburb of Grey Lynn. It’s been there almost a century. Designed by architects E. Mahoney & Son and built to house St Joseph’s Convent, the building went on to become a boarding house when the nuns departed in the 1990s. It reached a sad state of disrepair by the time developer Andy Davies bought the building in 2017. With a heritage listing on…

(recipe page 80) (recipe page 80) (recipe page 82) Spring Onion Oil Noodles (v) These sweet and oily noodles are perfect for an easy end-ofweek meal. Great served with a cold beer. 75ml grapeseed oil4 spring onions, julienned and cut into thirds crossways400 grams fresh egg noodles2 tablespoons each dark soy sauce and light soy sauce1½ teaspoons caster sugar6 slices fresh ginger Heat the grapeseed oil in a saucepan over a medium heat. Add the spring onions and cook for 5-8 minutes until the spring onions are dark green and crisp. Carefully remove the spring onions with a slotted spoon and set aside. Meanwhile, bring a large pot of salted water to the boil and cook the noodles according to the packet instructions. Drain well. Reduce the oil temperature and…

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. Well, if there was any doubt about the health of New Zealand’s pinot noir industry, the results of this epic tasting can put paid to that, with an unprecedented 20 gold medals being awarded out of a whopping 167 entries submitted. Hardly surprising when you understand that it is New Zealand’s second most widely planted variety next to sauvignon blanc. While splashes of wines arrived from vintages dating back to 2013, and a 2017 actually shared our first-equal spot, a massive 65 per cent of the entries came from 2019 –…

Keepers by Cherie Metcalfe, Allen and Unwin, $45 For many of us, it’s the tried and true cookbooks that have the most dog-eared pages on our kitchen shelves. These are the most used titles, full of classics requiring little effort and delivering consistently delicious fare for friends and whānau. New Zealand chef Cherie Metcalfe, founder of food brand Pepper & Me, set out to create just such an accessible tome when writing the 60 recipes for her cookbook, Keepers. Honing in on her time working in restaurants and on superyachts, she’s created a bunch of easily achievable recipes for dishes you’ll want to make again and again. Easy to find your way around, the book is split into accessible sections such as Morning Glory, A Bit On The Side and…

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………. 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…………………….5ml 1 level tablespoon………………… 15ml 1 oz/fl oz………………. 28.35 grams/ml 1 pound……………………. 450…

Loaded Salmon Bagels 1 medium red onion, very thinly sliced2 tablespoons white wine vinegar or lemon juicesea salt and ground pepper6 large eggs, size 74 tablespoons cream2 tablespoons butter TO ASSEMBLE 4 bagels, halved and toasted250 grams cream cheese20 slim asparagus spears, cooked*360 grams King Salmon, Manuka Smoked, Cracked Peppersprigs fresh dill Combine the onion, vinegar and a good pinch of salt in a small bowl. Leave for 10 minutes, stirring occasionally, until the onions are turning pink. Whisk the eggs and cream together and season with salt and pepper. Heat a non-stick pan over a medium heat and add the butter. When sizzling, pour in the eggs and stir gently until the eggs are cooked but still soft. TO ASSEMBLE: Spread bagel halves with cream cheese then lay the…

NORTHLAND Waipu Easter Carnival: April 3 Waipu’s annual Easter Carnival returns to Caledonian Park with its usual family-friendly line-up of country games, rides and entertainment, along with a tempting array of classic fairground treats. waipucarnival.com Hoki-Fest Kai & Wine Festival: April 10 Overlooking the tranquil Hokianga Harbor at Omapere, The Heads Hokianga plays host to this celebration of Northland’s best food, music and wine. This year’s musical acts include Auckland’s Ardijah and Hokianga local Jack Tane. eventfinda.co.nz AUCKLAND Waiheke Jazz Festival: April 2-5 Waiheke’s legendary jazz festival returns for another long weekend of smooth grooves and delicious food and wine. An annual highlight is the Jazz Long Lunch at Batch Winery, which includes three top jazz acts and a sumptuous buffet lunch. waihekejazzfestival.co.nz The Very Vintage Day Out: April 10…

Kia ora, Sarah, just wish to say that I “devoured” my latest copy. I especially enjoyed the interviews with Sam Neill and Antonia Prebble and the recipes they inspired. Looking forward to another year of ‘great dishes’. Nga mihi Thank you for being the most amazing source of recipes. I love the simple yet delicious dishes. So often the ingredients are everyday things you already have yet you guys are so creative, it’s inspiring. My family and I adore cooking and entertaining and keep all of our dish magazines as our cookbooks. Thank you for bringing people together. Awesome magazine and photography. I’ve kept and flagged favourite issues over the years. Keep up the awesome work please and for the inspiration. Unlike some publications, dish has always used affordable and…

Hi Uelese, congratulations on your new role at Euro! What do you hope you will bring to the role? Uelese: Thanks! I’m honoured to follow in the footsteps of many great head chefs before me. A big part of my job will be carrying on that legacy, while introducing new flavours, techniques and practices to align with Euro’s new direction and for diners to enjoy. The new autumn menu at Euro will be split into moana, māra and whenua; what do you hope diners will take away from dishes being represented in this way? Uelese: The menu is a reflection of the special country we live in. New Zealand is home to so many different cultures and styles and the new menu plays into that, showcasing Aotearoa’s changing tastes. This,…

Angus Beef Burgers with Spicy Tomato Jam and Avocado Always a crowd favourite, these juicy beef burgers are topped with a tangy-sweet tomato jam, creamy avocado and pickles. 4 x 120-gram Angel Bay Premium Angus Beef Patties4 brioche burger buns, halved, toasted½ cup mayonnaiselettuce leaves1 large avocado, sliced2 tomatoes, sliced½ cup zucchini pickles TOMATO JAM 400-gram tin crushed Italian tomatoesfinely grated zest 1 lemon2 cloves garlic, crushed1 teaspoon grated fresh ginger1 teaspoon sea salt½ teaspoon each ground cumin and smoked paprika¼ teaspoon each ground cinnamon and chilli flakes2 tablespoons honey2 tablespoons red wine vinegar TOMATO JAM: Place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat and simmer very gently for about 30 minutes, or until reduced and thick, stirring occasionally. Cool. Cook the…

Artist Fleur Wickes’ emotive works are deeply personal but their honesty and humanity is what people connect with. New Zealand’s first Covid-19 lockdown in March and April 2020 was a challenging time for everyone, Whanganui artist Fleur Wickes included. “I found that I experienced every single emotion during lockdown, but that it was all heightened because of the situation – there was no distraction or relief,” she says. “Lockdown was a beautiful, tender time for me – I’m very much in love with my partner and living in a home in the treetops. But just because we were at home, life didn’t stop. I still felt times of deep grief, I still experienced the nightmares that are common for me.” Harnessing those emotions, Fleur created a new collection with only…

Sweeping its way across the green Northland landscape, the metal road weaves forward through nature’s abundant beauty. As dish food editor Claire Aldous and I drive, we keep our eyes on each driveway we pass, searching in vain for impressive signage indicating our muchanticipated destination. But The Landing isn’t showy or gauche, and certainly doesn’t need neon lights or mile-high writing to make a statement. The idyllic coastal retreat is nestled in the Bay of Islands, on a breathtaking heritage, conservation and lifestyle property. Its 1,000 acres cover farmland, beaches, vineyards and native bush, bird sanctuaries and protected historic sites. Interspersed on this hideaway you will find four magnificent private residences available to book individually or as a group, for discerning guests wanting to enjoy unparalleled luxury accommodation. Located at…

(recipe page 90) Spiced Chocolate Sticky Scrolls Please don’t freak out when you read the instructions – these are actually really straightforward to make! SCROLL DOUGH 1 cup warm milk7 grams dried yeast1 tablespoon caster sugar3 cups plain flour½ teaspoon salt1 large egg, size 7, lightly whisked80 grams butter, softened½ cup brown sugar2 teaspoons ground cinnamon½ teaspoon ground nutmeg80 grams dark chocolate, roughly choppedChocolate Caramel Sauce (see recipe right)3 tablespoons finely chopped walnuts or hazelnuts (optional) EQUIPMENT: Grease and line the base of a 22cm (base measurement) springform pan with baking paper. Combine the milk, yeast and caster sugar in a bowl. Set aside for 5 minutes. Place the flour and salt in a large bowl and make a well in the centre. Add the milk mixture and egg and…

1⅔ cups plain flour2 teaspoons baking powder2 lightly packed cups brown sugar2 teaspoons instant espresso coffee1 teaspoon whole anise seeds, toasted125 grams butter, diced1 teaspoon baking soda1 cup milk1 large egg, lightly beaten1 teaspoon ground nutmeg½ teaspoon ground cinnamon½ cup finely chopped roasted pecans, plus extra for garnish TO SERVE 1 teaspoon instant espresso coffee2 teaspoons milk, plus extra2 cups icing sugar, sifted EQUIPMENT: Grease a 33cm x 24cm shallow swiss roll tray and fully line with baking paper. Preheat the oven to 180oC regular bake. Put the flour, baking powder, sugar, coffee, anise seeds and butter in a food processor and blitz until it resembles fine crumbs. Take out 2¼ cups of the mixture and press firmly with the back of a spoon into the base of the tin…

Olivia Galletly Food contributor @thehungrycooknz Olivia is a passionate and ubertalented home cook based north of Auckland, with a penchant for seasonal, feel-good food. Her talent for photography and styling sees her produce spreads that are so beautifully evocative, we could almost eat the pages. “I love to see people happily chatting over dinner, knowing that a part of that happiness is coming from something that I’ve cooked.” Claire Aldous Food editor @clairealdous 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…

Litany Bedroom Blood Orange Best to You Chelsea Jade Shark Attack Claire Rosinkranz Backyard Boy Haley Heynderickx The Bug Collector The Brand New Heavies Sometimes Ladi6 Royal Blue Cory Hanson Angeles Bluey Green Morning Sunshine Khruangbin and Leon Bridges Texas Sun Surprise Chef Blythe Street Nocturne Celeste Love Is Back Kelis Cobbler The Frights Makeout Point Glass Animals Your Love (Deja Vu) Diana Krall This Dream of You Fiona Apple Under The Table David Kitt Step Outside in the Morning Light Commodores Nightshift…

Roasted Tri Tip Beef and Red Cabbage Salad with Mozzarella and Hazelnuts (gf) A simple and delicious one-tray salad. Creamy mozzarella and roasted hazelnuts combine with succulent beef and red cabbage for the perfect autumn weekend lunch or dinner. 1 tablespoon Dijon mustard1 teaspoon smoked paprika1 teaspoon runny honey2 cloves garlic, crushed1 packet Greenlea Butcher Shop premium tri tip beef½ medium red cabbage, sliced 1cm3 tablespoons olive oil2 teaspoons whole caraway seedssea salt and ground pepper DRESSING 3 tablespoons olive oil1 tablespoon sherry vinegar1 tablespoon capers,roughly chopped2 cloves garlic, crushed1 teaspoon Dijon mustard TO SERVE 1-2 balls fresh mozzarella in whey, drained½ cup roasted hazelnuts, roughly choppedfresh dill and chilli flakes, to garnish Preheat the oven to 210oC fan bake. Combine the mustard, paprika, honey and garlic together then brush…

The worst thing about eating at Pici, the much-buzzed-about new pasta restaurant on Auckland’s Karangahape Road, is that it might cause you to have an existential crisis about your cooking abilities. It’s not that they dazzle you with fancy ingredients or complicated cooking techniques — although you get the feeling the chefs could pull any of those tricks if they wanted to — but something more daunting. They present you with dishes like pici cacio e pepe, made from just flour, water, butter, parmesan and pepper, and prove that truly good cooks can produce miracles from almost nothing. “The whole basis of our menu is simplicity,” says head chef Jono Thevenard, who opened Pici with his friend and fellow chef, Kaz Suzuki, and partner, Gemma Hareb, late last year. “We…

(recipe page 66) (recipe page 66) (recipe page 66) Negroni One of our all-time favourite drinks, the Italian Negroni is not for the faint-hearted. Bitter and delicious, it is summer in a glass! 30ml gin30ml Campari30ml vermouth rossostrip of orange peel Salami, Marcona Almonds and Green Olive Antipasti Every mouthful is a little explosion of intense taste in this fabulous combination of aromatically infused Italian ingredients. A loaf of crusty bread is a non-negotiable accompaniment! 16 stone-in green olives, drained½ cup olive oil2 cloves garlic, peeled, thinly slicedlong strips zest from 1 lemon1 teaspoon fennel seeds½ teaspoon chilli flakes3 sprigs thyme100 grams roasted Marcona almonds or regular roasted almonds80 grams thinly sliced salami, ideally one not too large in diameter Lightly crush the olives with the heel of your hand…

(recipe page 100) (recipe page 100) (recipe page 100) Piri-piri Fish (gf) Piri-piri sauce is always on high rotation at my house. I love to serve it with lamb, chicken, eggs and seafood. You can adjust the spiciness by adding ground chilli to taste. Crispy roasted potatoes or kūmara are a great accompaniment. 1 tablespoon olive oil and a knob of butter450 grams fish fillets (I used gurnard)sea salt and ground pepper PIRI-PIRI SAUCE 2 roasted red capsicums (see Cook’s note)6 Peppadew hot pickled peppers2 tablespoons olive oil2 cloves garlic, crushed1 tablespoon red wine vinegar or sherry vinegar1 teaspoon sea salt1 teaspoon each ground cumin and smoked paprika TO SERVE 1 cup thick plain yoghurthandful rocket or watercress PIRI-PIRI SAUCE: Place all the ingredients in a food processor and blitz…