Table of contents for Issue 103 Jun/Jul 2022 in Dish

The last few years have been lived with a low hum of background Covid-related anxiety and I know we’re all feeling over it. Recently, like so many, I was tucked up in bed with Covid for a week. The tiredness lingered and I felt pretty wiped out. A few weeks later, I’m starting to feel back to normal and more than anything I’m ready to gently kick back and have a laugh. If anyone knows how to have some fun, it’s the women who make up one of dozens of dish clubs around the country. Head to page 36 to hear the story of their decadelong friendship with the sharing of food at its core – and find out how easy it is to start your own club! From there…

BERKELO SOURDOUGH PASTA Made with certified sustainable grains, this unique sourdough pasta has been long-fermented to deliver a gut-friendly bowl with delicious depth of flavour. Best of all, it’s all wrapped up in compostable packaging. From $10.99 FARRO KITCHEN JACKFRUIT MOUSSAKA Treat your tastebuds to a new delight from Farro Kitchen: a slow-cooked vegetarian Greek classic, flavoured with oregano, cinnamon and paprika and layering eggplant, mushroom and jackfruit. $24.99 PEEL & TONIC DRIED FRUITS The mixer elixir your cocktails have been waiting for! Peel & Tonic’s dehydrated fruits bring punchy flavour and style to all your favourite drinks, and the Glorious Grazing pack is filled with platter-worthy picks to enjoy with cheese. From $14.79 J. FRIEND AND CO. UNCUT RAW COMB HONEY Beautifully presented in its original frame, this raw…

When Jan Dolan suffered a massive horseriding accident in March 2016, she wasn’t surprised to lose her job. What she never expected was for her husband Steve to be made redundant in the same week. With both of them out of work, the Liverpool couple sped up plans to open a butter-making business out of necessity, something they’d previously considered as a fun side project. Making butter had a family significance – during his childhood, Steve had spent time on the family homestead in Ireland, where his Auntie Chrissie churned butter by hand for the family – but the pair had no experience in the food industry. The couple opened Bellefield Butter Co. in 2017, starting small. Initially, they intended to make butter part-time, renting a commercial kitchen on a…

When Adlena Wong moved to New Zealand from Singapore in late 2018, she was surprised not to find much of her home country’s cuisine here. “I kept wondering, why aren’t there any purely Singaporean food establishments?” she says. “It’s always Singaporean slash Malaysian, or a Malaysian restaurant serving Singaporean food.” Rather like Australia and New Zealand tussling over who invented pavlova, Singapore and Malaysia argue about who invented many of the region’s best-known dishes. But Adlena says there are a few uniquely Singaporean dishes, and she hopes to share them with Kiwis and expat Singaporeans alike. Opening Super Shiok Eats in May 2020 to bring Singaporean food to Aotearoa was the fulfilment of a long-held dream: starting her own food business. Doing so during a pandemic may not seem so…

You may recognise Olivia’s name from the recipe sections of dish: she creates one spread in almost every issue. But she also does lots else – including food photography for big-name food brands, and running her blog, The Hungry Cook. Here, she reveals how she built her food career and some of her favourite restaurants. How did you come to cooking? Olivia: My parents are both good cooks, so cooking has always been a part of my life. A lot of my fond childhood memories involve sitting on the kitchen bench watching my parents cook, tasting things and chatting about food. And as a teenager, I was really into cooking myself after-school snacks! My mum cooks a lot of simple French food and my dad enjoys British classics from his…

PATRICK GOWER Journalist With more than 20 years’ experience, Patrick Gower is one of Aotearoa’s most notorious journalists, equally known for his incisive reportage and idiosyncratic style. His career to date has seen him cover stories in Afghanistan, Iraq and the US, work as Newshub’s political correspondent and break stories of national significance as Newshub’s national correspondent. He’s also headed up two recent hard-hitting documentaries – Patrick Gower: On Weed and Patrick Gower: On P – and has another doco series in the works. But when he’s not working, dish learns, he does enjoy a good meal. We got the scoop on his ideal fish pie, what he loves about American food and the guilty food pleasure he can’t get enough of. What are some of your favourite things to…

Seedy Spiced Ginger and Pumpkin Loaf (gf) Cut thick slices of this gorgeous loaf and serve slathered in good butter. Best made at least one day ahead for all the flavours to mingle. 1½ cups cooked mashed pumpkin (see Cook’s note)4 large eggs1 cup brown sugar⅓ cup grapeseed oil finely grated zest 1 orange2 tablespoons golden syrup1 teaspoon vanilla extract1½ cups ground almonds (almond meal)1 cup brown rice flour2 teaspoons baking powder½ teaspoon xanthan gum½ teaspoon each baking soda and sea salt1 tablespoon ground cinnamon2 teaspoons ground ginger½ teaspoon ground mixed spice½ cup golden sultanas⅓ cup chopped crystallised ginger1 tablespoon each pumpkin seeds and sunflower seeds2 tablespoons each caster sugar and water¼ teaspoon ground cinnamon, extra EQUIPMENT: Grease a 22cm x 12cm loaf tin (6 cup capacity) and line fully…

This is an edited extract from A COOK’S BOOK by NIGEL SLATER, HARPERCOLLINS, $60. Available in stores nationally. Marsala Almond Chocolate Slice (gf) Roasted nuts, dark chocolate. A marriage made in heaven. The cake will appear, as you take it from the oven, to be not quite ready. The middle will be slightly sunken and feel less springy than the sides. That is as it should be. As it cools, the texture settles and the result is deeply fudgy and really rather pleasing. It is, incidentally, flourless and will keep, covered with kitchen foil, for several days. 120 grams skinned almonds125 grams dark chocolate175 grams butter4 large eggs120 grams caster sugara few drops vanilla extract50ml marsala30 grams cocoa EQUIPMENT: Fully line a rectangular loaf tin measuring approximately 20cm × 10cm…

antipodes WATER COMPANY LIMITED IT’S TRUE THAT sauvignon blanc is the fuel that fires the engine of New Zealand’s wine economy and Central Otago pinot noir has become an international wine marketing colossus. Our chardonnays are lauded by Masters of Wine around the world and Hawke’s Bay’s reds even have their own roadshow. Yet out on the back field, past the bike sheds and the caretaker’s cottage, is where cool wines lurk. The ones with tattoos their parents don’t know about and actual record collections. They’re alternative and unusual, and for wine lovers who like to walk on the wild side, they’re completely fascinating. So as the cooler months creep in, we thought it timely to focus on those luscious, lesser-known reds New Zealand does so well. We asked to…

Bone booster Bone broth is enjoying a resurgence in popularity, and for good reason. Bone broth consists of water and protein derived from animal bones – and it contains amino acids and other compounds to support your health. Basically, it’s a dose of building blocks that the body uses to rebuild itself! Restore Bone Broth comes in chicken and beef and is available plain and as a ‘tonic’, where the broth contains beneficial herbs and spices for extra flavour and wellness. restore.co.nz SIP A TRIBUTE College St is L’affare’s latest limited edition coffee – not only a great tasting brew, it’s also a tip of the cap to their flagship roastery and daytime eatery. For 32 years, 27 College St has been the home of L’affare – a sprawling, eclectic…

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 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.” Kylee Newton Contributor @themodernpreserver Kylee was born and raised in Ngāmotu, Taranaki. Before she moved to the United Kingdom, where she lived…

Sarah Tuck, Editor Blue Breeze Inn, Auckland: It had been an age since eating at Blue Breeze Inn, but on a recent celebratory visit I found the food and service fantastic. Eight of us descended without a booking (in my defence, Your Honour, it was early and spontaneous), however the maître d’ had us seated at a fabulous table being looked after by attentive waitstaff within minutes, on the understanding that said table was booked again in an hour and a half. So, with great efficiency we inhaled Steamed Pork and Prawn Shumai, Betel Leaves with Whitebait, Crab and Green Papaya, Sweet and Sour Pork (for the young’uns), Crayfish and Crab Wontons and Steamed Buns with Roasted Pork Belly and Pickled Cucumber. All washed down with a (standard for me)…

Kiwi Sarah Mitchell and Italian Andrea Marseglia have dreamed of opening their own venture ever since they met five years ago, while working at the Boilermaker House bar in Melbourne. After returning to New Zealand and spending a year in Auckland, they took the plunge in Hawke’s Bay, where they’d discovered the perfect space for their unique concept. Harvest Hospitality, a deli-speakeasy hybrid on Napier’s Emerson Street, opened its doors in December and has quickly become one of Hawke’s Bay’s biggest hotspots. The couple had a vision to provide a quirky, fun neighbourhood spot that moved seamlessly from day to night. The business is named after Andrea’s 90-year-old grandmother, Teresa – the bar goes by “Teresa”, while the deli is known as “Harvest”, which is what Teresa means in Latin…

Chicken Scallopine with Artichokes, Pappardelle and Lemon Crème Fraîche ½ cup plain floursea salt and ground pepper340-gram jar artichoke quarters, drained1 cup white wine3 tablespoons capers, well drained2 cloves garlic, crushedfinely grated zest 1 lemon 600 grams skinless, boneless Rangitikei chicken breasts, cut thinly on an angle into ½ cm-thick slices2 tablespoons each olive oil and butter pinch chilli flakes2 packed cups baby spinach leaves200 grams crème fraîche250 grams pappardelle, cooked and hot2 tablespoons parsley, finely chopped Season the flour and coat the chicken, shaking off the excess flour. Heat half the oil and butter in a large frying pan and fry the chicken in batches until cooked through, adding the remaining oil and butter between batches. Transfer to a plate and cover to keep warm. Add the artichokes, wine,…

Venison is one of nature’s nutritional powerhouses. Low in fat and saturated fat, it’s a source of highquality protein, so it aids growth and cell repair and helps you feel full for longer. Venison’s high levels of easily absorbed iron are essential for overall health and staving off anaemia and fatigue – and venison contains more iron than beef or lamb. Its rich stores of zinc are important for immunity and brain development, and it’s also a good source of B vitamins, including B12, riboflavin and niacin – all of which are important for sustaining energy levels and boosting immunity through the cooler months. In fact, New Zealand venison is something of a hero meat. Raised in the open pastures of our countryside, in a natural, free-range environment, New Zealand…

Green Pea and Mint Soup with Sticky Pork Hock (gf) Depending on how much meat you want to serve with this soup, you can cook 1 or 2 pork hocks. HOCKS 1-2 smoked pork hocks1 onion, skin on, roughly chopped2 carrots, roughly chopped2 bay leaves4 cloves garlic, crushed SOUP 2 tablespoons olive oil1 large onion, finely chopped3 cloves garlic, crushed2 teaspoons dried tarragon 500 grams Agria potatoes, peeled and chopped into 2cm pieces4 cups frozen peas2 packed cups baby spinach leaves⅓ packed cup mint leaves sea salt and ground pepper TO SERVE ½ cup crème fraîche1-2 tablespoons wholegrain mustard, to taste HOCKS: Place all the ingredients in a large saucepan and cover with cold water. Don’t add any salt. Bring to the boil, then simmer for about 1½ hours, or…

Solid, sophisticated, elegantly relaxed – everything about The Farm at Cape Kidnappers is incredibly pleasing. From passing through the gates and driving across the rolling farming landscape, to being welcomed at the car by lodge manager James MacKay, greeted warmly by name and offered a glass of champagne as you walk in the door, arriving here is heaven. With eight Ridge and ten Hilltop Suites, four Lodge Suites, and the outrageously gorgeous Owner’s Cottage, accommodation is spread out around the central hub of the main lodge which takes pride of place on the 6,000-acre property. This is where guests gather in the early evening for a cocktail and a chat, free to mingle with others or break away to one of the snug areas by a fire or perhaps a…

“Groundshakingly good to sip no matter the season.”Yvonne Lorkin Discover your perfect Rosé match OOOH A NEW CRU Lovers of Hawke’s Bay syrah will be familiar with its super-stylish, classic black pepper and violet voice; however it may not be on your radar as a grape that absolutely roars when crafted into a rosé. Lucky for us, Master of Wine Steve Smith and his team at Smith & Sheth are all too aware of its versatility. At harvest last year, they opted to co-ferment a small parcel of syrah and an even smaller parcel of viognier from their Mangatahi and Omahu vineyards to create the Smith & Sheth Cru Heretaunga Rosé of Syrah 2021 ($40), a unique style that boasts elevated florals and spice on the nose and a palate…

PRIZE VALUED AT $8,564 Subscribe to dish and be in to WIN* two Trenzseater Yorkshire lanterns, worth $8,564 Part of the Eichholtz exclusive lighting range, the two silver lanterns boast an alluring beauty coupled with the highest standards in quality and durability. Eichholtz fully designs and manufactures its lighting range, which is exclusively distributed in New Zealand by Trenzseater. Print Only from $30** Full Access Magazine & digital, 1 year from $64** Digital Only 1 year from $34.90** SAVE up to 20% on the cover price and receive each issue delivered straight to your door. **NZ rates only. (International delivery available; see dish.co.nz/subs for rates) *Terms & Conditions: This promotion commences 18th May 2022 and closes 19th July 2022 11.59pm. Offer is open to print, digital and full-access rates with…

Back in the 70s when French cuisine was de rigeur in restaurants, spinach mixed with cream, egg and nutmeg, baked in moulds and turned out onto plates was considered très chic. Spinach was made into soups, added to tarts and quiches according to Elizabeth David’s instructions in French Provincial Cooking, and stuffed into chicken breasts, wrapped around fish fillets and layered in lasagne. Spinach was the green of choice for chefs, and home cooks received a better reception to a bowl of creamed spinach than to one of overcooked silverbeet. Why did it lose its popularity? Broccoli came along. With a modern way of getting broccoli picked, packed and dispatched super-fast, ensuring it arrived in shops firm, green and with no off-odours, it took over our plates. Spinach had a…

Instagram: Three-cheese and Pumpkin Baked Pasta When we released Issue #102, the country was experiencing some particularly dreadful weather, and our Three-cheese and Pumpkin Baked Pasta proved to be the perfect antidote to the miserable conditions. Fans flocked to the recipe page, eager to delve into its rich and cheesy glory. Some might call it a happy coincidence; we call it impeccable timing. Facebook: Apricot, Coconut and Almond Slice This is the kind of recipe that causes our fans to tag their friends in the comments – either to let them know what to expect the next time they visit, or to implicitly beg their more baking-savvy friends to make it for them. In either case, our fans were not only keen to try it for themselves but to share…

Limited Label gin co-founders Maranda Mitchell and Kimberly Whitelaw had longestablished careers in art and design via the ad industry. But the 2020 lockdown gave them the time and space to start a new creative project. Limited Label produces topquality gin in beautiful, keep-it-forever bottles designed by selected artists. The gin itself is botanically rich and dreamy to drink, equally at home neat or in a cocktail. Produced in partnership with Ben Legett at Elemental Distillers, it features eight carefully selected ingredients for a fragrant and pure flavour profile, including Belgian angelica root, single-origin juniper berries, local mānuka leaf and just a twinkle of grapefruit. “Creating our own recipe was a super fun part of the process,” says Maranda. “We tasted SO many gins from around the world, detailed our…

Moroccan Lamb Shanks with Prunes and Pistachio Gremolata (gf) 4 Ovation lamb shanks sea salt and ground pepper2 tablespoons olive oil2 large onions, peeled, quartered through the root2 large carrots, roughly chopped wide strips zest and juice 1 orange2 tablespoons tomato paste 16 pitted prunes GREMOLATA finely grated zest1 large lemon3 cloves garlic, crushed2 teaspoons each ground cumin, ginger and smoked paprika1 teaspoon each ground turmeric and chilli flakes2 cinnamon sticks400-gram tin crushed Italian tomatoes1 cup good-quality chicken stock¼ cup pomegranate molasses⅓ cup pistachio nuts, finely chopped⅓ packed cup parsley, finely chopped Preheat the oven to 150°C fan bake. Season the shanks generously with salt and pepper. Heat the oil in a large frying pan and brown the shanks on all sides, then transfer to a baking dish that will…

For over 10 years, a group of Auckland women have been meeting to catch up and cook dinner for each other from dish, once a month without fail. Hannah Sellars, Jaime Perera, Jayne Mercier, Maresa Cosgrove and Jo Yearsley formed the dish Club in November 2011, in a very different stage of their lives. But in the 10 years they’ve been together, the dish Club women have shared their lives, in all their gloriously messy variety, over delicious home-cooked food. “In our time together, our group has had eight babies, one grandchild, one dog, one marriage and no divorces, four new houses, five family weekends away, five major birthdays – four fortieths and a thirtieth – and a family event every year involving our partners and kids,” reveals the group’s…

Cheat’s Chicken and Mushroom Pie Chicken pie seems to be a perennial favourite and this version makes it a weeknight winner by using a purchased rotisserie chicken. 1 tablespoon vegetable oil200 grams streaky bacon, cut into 2cm pieces1 large brown onion, thinly sliced250 grams button mushrooms, thickly sliced2 cloves garlic, crushed1 tablespoon dried tarragon¼ cup cream1 cup chicken stock2 tablespoons plain flour1 tablespoon wholegrain mustard1 teaspoon Dijon mustardfinely grated zest 1 lemonsea salt and ground peppermeat from 1 purchased rotisserie chicken, skin and bones discarded, roughly chopped1 tablespoon finely chopped parsley1 cup grated tasty cheese500 grams good-quality butter puff pastry1 large egg yolkwhite sesame seeds EQUIPMENT: Line a flat oven tray with baking paper. Heat the oil in a frying pan over a medium heat and cook the bacon, onion,…

It had been years since I’d spent any time roaming the beautiful part of the country that is Hawke’s Bay. With just three days to explore, I got on the hotline to Drinks Editor Yvonne Lorkin for her tips, then armed with her recommendations, and those of friends and family, I set out to sample a range of accommodation, bites, sips and general good times. Here I bring you a selection of my discoveries, including my absolute favourites! Black Barn The location for our beautiful recipe feature on page 54, the Black Barn is an iconic part of the Hawke’s Bay landscape. For special occasions, with a location close to wineries and just up the road from the charming Havelock shops and eateries, Black Barn is perfect for one or…

A Cook’s Book: The Essential Nigel Slater by Nigel Slater, Fourth Estate, $60 Subtitled The Essential Nigel Slater, this might just be Nigel Slater’s best book to date. Certainly I devoured it from cover to cover, like a novel, and reading it before bed was immensely comforting during the stress of the Omicron outbreak and world news in early March. It seems the writing of it was also a comfort for Nigel himself: penned during the 2020-2021 pandemic while holed up at his house in London, A Cook’s Book catalogues food eaten to soothe. The book’s chapters run the full gamut of comforting home cooking – precisely the kinds of things you want to eat when you’re feeling a bit anxious. Chapter titles include “A Bowl of Soup”, “Sometimes, You Just…

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 Measurements VOLUME 1 level teaspoon.........................5ml 1 level tablespoon.....................15ml 1 oz/fl oz...................28.35 grams/ml 1 pound.........................450 grams 1 cup liquid...........................250ml 1 pint.................................600ml 1 litre................................1000ml WEIGHT 10 grams................................¼oz 15 grams................................½oz 25 grams......... .1oz (actual 28.35 grams) 450 grams..........................1 pound 1…