Table of contents for Issue 112 Dec23/Jan 2024 in Dish

“It’s time to gather friends and family, to laugh, eat, drink and create memories to cherish.” Christmas comes but once a year, which is probably a good thing given the amount of effort that goes into our annual collector’s edition. The final result is always worth it, so that now, for you our fabulous dish reader, may we present everything you need for Christmas! This year we are excited to feature a range of celebration cooking and baking that should see you sorted, no matter the situation. Friends coming for drinks? See pages 49, 62 and 64 for our easy-to-prepare nibble selection. Fancy a festive brunch? The Christmas Brunch Board on page 44 is your perfect simple solution (and would make an awesome holiday brekkie if heading away with friends…

Voted New Zealand’s favourite cheese company in 2022, Whitestone Cheese is handmade with love in Oamaru. This summer’s cheese varieties are tipped to be extra special as they've been crafted using Spring milk from North Otago. Always serve your cheeseboard at room temperature as cheese needs to bloom, flavours develop as the cheese warms. We love serving ours with a mix of nuts, seeded crackers, dried fruit and a drizzle of honey to complement the tang of rich flavours in Windsor Blue. An absolute taste sensation for all BBQs, lunches and special moments. Made for celebrating life’s special moments - even if that’s just the company of family and friends. Available from leading supermarkets and deli’s nationwide. Buy online whitestonecheese.com…

These cookies are a real crowd favourite and can be enhanced in any way you wish with any topping combination you desire. Double the batch and store the extra dough in the freezer using Ziploc Freezer bag, ready to pull out and defrost when you need to cook again saving you heaps of preparation time. Ziploc Freezer bags with grip and seal technology are completely sealable so they won't get frosty freezer burn without taking up a huge amount of space. dish food editor, Claire Aldous has been using Ziploc Storage bags for years as they're easy to carry portions on shoots. Cookie Tin Biscuits You need one batch of base cookie dough for each of the two flavour choices. BASE COOKIE DOUGH 1 cup plain flour¼ teaspoon sea salt¼…

Christmas Brunch Board Make Christmas morning easy and delicious with all the prep done the day before. 400 gram side of hot smoked salmon3 soft-boiled eggs2 ripe avocadoes, sliced QUICK PICKLED RED ONIONS ¼ cup cider vinegar2 teaspoons caster sugar½ teaspoon sea salt1 small red onion, thinly sliced CREAM CHEESE WHIP 250 grams cream cheese100 grams feta, chopped3 tablespoons good quality egg mayonnaise1 clove garlic3 sprigs dill, choppedsea salt and black pepper HERBY BABY NEW POTATOES 400 grams baby new potatoes2 tablespoons butter1 tablespoon each finely chopped mint, dill and parsleysea salt and black pepper TO SERVE toasted bagels3 tablespoons capersdill sprigs PICKLED ONIONS: Put the vinegar, sugar and salt in a small nonreactive bowl and whisk to dissolve the sugar. Add the onion, cover and refrigerate overnight until ready…

Glazed and Stuffed Roast Chickens Stuffing the sausages under the skin keeps the breast meat tender and juicy while adding even more flavour to these sticky glazed chickens. 2 x 1.4-kilogram chickens4 regular sized pork or chicken sausages, skin removed2 lemons, quarteredsea salt and ground pepper GLAZE 4 tablespoons apricot jam2 tablespoons red wine vinegar2 tablespoons brown sugar1 tablespoon whole grain mustard2 cloves garlic, crushed1 teaspoon sea salt½ teaspoon chilli flakes Preheat the oven to 180°C regular bake. Dry the cavity and skin of the chickens with kitchen towels. Gently lift the skin from the breast with your fingers then stuff 1 sausage under the skin on each side of the breastbone, using your fingers to massage it into an even layer over the breast. Season the cavity well with…

Shaved Fennel and Orange Salad with Crispy Prosciutto (gf) A simple showstopper with tangy citrus, crunchy fennel and shards of crisp salty prosciutto. 10 thin slices prosciutto2 oranges2 fennel bulbs, very thinly sliced, fronds reserved2 handfuls mixed salad leaves125 grams burrata, well drained⅓ cup chopped pistachios DRESSING 3 tablespoons extra virgin olive oil1 teaspoon finely grated orange zest1 tablespoon orange juice2 teaspoons sherry vinegar1 clove garlic, crushed1 teaspoon runny honeysea salt and ground pepper DRESSING: Whisk all the ingredients together and season well. Cook the prosciutto in a hot, lightly oiled frying pan until golden and crisp. Peel the oranges with a knife, then halve and slice thinly. TO SERVE: Layer the oranges, fennel and salad leaves on a serving plate. Top with the ripped burrata and drizzle with the…

Festive Sticky Date, Orange & Fruit Mince Cake with Amaretto Butterscotch Sauce and Pecan Praline An alternative to the traditional Christmas cake, this one packs a delicious punch with the amaretto sauce. DATE & ORANGE CAKE 200 grams dried dates, roughly chopped½ cup traditional fruit mince1 teaspoon finely grated orange zest1 cup boiling water1 teaspoon baking soda150 grams butter, melted¾ packed cup brown sugar3 large eggs, room temperature1¼ cups self-raising flour½ teaspoon flaky sea salt AMARETTO BUTTERSCOTCH SAUCE 75 grams butter, diced¾ packed cup brown sugar½ cup cream¼ cup Amaretto liqueur1 teaspoon flaky sea salt PECAN PRALINE ¼ cup caster sugar½ cup (70 grams) roasted pecanspinch flaky sea salt ASSEMBLY 6 fresh pitted medjool dates, cut into quarters EQUIPMENT: non-stick 24 cm fluted cake ring tin greased using a pastry…

River Sarah McLachlan Sleigh Ride Diana Krall Have Yourself a Merry Little Christmas Tony Bennett I saw Mummy Kissing Santa Claus Jackson 5 Last Chrismas Wham Mistletoe Justin Bieber Feliz Navidad José Feliciano Snowman Sia Santa Baby Liz Gillies & Ariana Grande Baby it’s Cold Outside Idina Menzel & Michael Bublé Last Christmas Ariana Grande Rockin’ Around The Christmas Tree Brenda Lee The Christmas Song Nat King Cole Sleigh Ride The Ronettes Winter Wonderland Darlene Love Let It Snow! Let it Snow! Let It Snow! Frank Sinatra May Ev’ry Day Be Christmas Irma Thomas Winter Wonderland Ramsey Lewis Trio It Came Upon A Midnight Clear Randy Sandke I’ll Be Home For Christmas Lori Mechem Santa Baby Javon Jackson Frosty The Snowman Ella Fitzgerald The Christmas Song Lori Mechem Christmas Day…

1 Sarah Tuck, Editor Typically, I gather my sons and assorted rellies for Christmas brunch at my place, but I'm considering mixing things up this year with (gasp) lunch! Like many I have been making a classic dish side of salmon with pomegranate molasses glaze for about the last eight years, this year I'll be swapping to the Christmas Salmon on page 68. The combination of salmon with sesame, ginger, garlic and orange, with the pickled fennel is outrageously good. I'll be serving it with the Shaved Fennel and Orange Salad with Crispy Prosciutto on page 82. On the day we'll probably finish with the Limoncello Tiramisu on page 110, but sometime over Christmas I'll definitely also be making Melie’s Festive Sticky Date and Fruit Mince Cake with Amaretto Butterscotch Sauce…

It’s been a homecoming for Black Barn’s executive chef, Regnar Christensen who grew up in the Hawkes Bay before cooking his way around the world. His culinary journey started in Wellington where he ran the kitchen at Ortega, before heading abroad to London then Auckland before settling back in the Bay in 2020 with his wife and four kids. He cooks the food he loves at Black Barn using as much local fare as possible with organically grown vegetables from around the corner, cheese from down the road and the most incredible mushrooms from Bayview. There’s an extended sense of family amongst the team and broader community which also makes it special. ‘I couldn’t think of a better place to raise our family,’ he says. ‘I’m a massive outdoorsman and…

Crostini for Easy Entertaining Each of these toppings makes enough for 10 crostini. 10 thin slices baguetteolive oil Preheat the oven to 180˚C regular bake. Brush both sides of the bread with oil and place on a lined baking tray. Bake for about 6 minutes on each side or until golden. Cool. Smoked Fish and Cucumber 200 grams smoked fish, skin and bones removed200 grams cream cheese10 slices cucumber¼ cup capers, drainedsea salt and ground pepper Flake the fish into bite sized pieces. Spread each crostini with cream cheese and top with cucumber, capers and smoked fish. Season with salt and pepper. Pea and Avocado Smash with Prawns ½ cup frozen peas, thawed1 small, ripe avocado1 tablespoon extra virgin olive oil1 teaspoon finely grated lemon zest1 small clove garlic, crushedfew…

Christmas Salmon I have long been making roast salmon with pomegranate molasses for Christmas Day. This year I’m shaking things up with a crowd-pleasing fresh and flavourful sesame, orange and ginger version! SALMON 2 tablespoons extra virgin olive oil2 teaspoons sesame oil2 tablespoons runny honey4 garlic cloves, crushed1 teaspoon sea saltfinely grated zest of 1 orange2 teaspoons grated, fresh ginger2 teaspoons white sesame seeds1.5-kilogram (approx) side of salmon EQUIPMENT: Line an oven tray with baking paper. Preheat the oven to 210°C fan bake Mix the olive oil with the sesame oil, honey, garlic, salt, orange zest and the ginger. Lay the salmon skin-side down on the baking paper. Brush the oil mixture over the salmon and sprinkle over the sesame seeds. Bake for 10–15 minutes. I did 15 minutes for…

Baked Brie with Caramelised Honey Walnuts (v) Not much to say about this – it’s a dish of molten cheesy deliciousness! 1 small sourdough baguette, thinly slicedolive oil2 whole brie or camembertsprigs rosemary TOPPING ¼ cup honey½ cup chopped walnuts¼ teaspoon chilli flakes Preheat the oven to 200°C fan bake. Lightly brush both sides of the bread with olive oil and place on a baking tray. Cook until lightly golden, about eight minutes. TOPPING: Put the honey, walnuts and chilli flakes in a small frying pan and cook over a medium heat for about five minutes, stirring occasionally until bubbling and lightly caramelised. Place each cheese in a piece of baking paper and put in a small baking dish, to fit snugly. If using rosemary, make a wreath around each…

Gingerbread House A fun and festive baking project, perfect for entertaining kids. I’ve kept the decorating simple, but you could add sweets and sprinkles to add vibrance. GINGERBREAD 400 grams plain flour2½ teaspoons ground ginger1 teaspoon ground cinnamon1 teaspoon baking powder½ teaspoon ground mixed spice95 grams butter, softened170 grams caster sugar130 grams golden syrup1 large eggfinely grated zest 1 orange ICING 2 large egg whites750 grams icing sugar4-5 tablespoons lemon juice GINGERBREAD: Draw up the template on baking paper and cut out the pieces, don’t worry about cutting out the shape for the round window. EQUIPMENT: Grease and line two oven trays. To construct the house, wrap a piece of cardboard with tinfoil or use a cake board. Preheat the oven to 180°C regular bake. Sift together all the dry…

39 years on from being founded in 1984, and just in time for the 30th Toast Martinborough Festival, Te Kairanga Wines have released what their team believe to be the epitome of what their pinot noir vineyards can produce. Packaged in a luxurious gift box, the Te Kairanga WPF Martinborough Pinot Noir 2020 ($175) is named in honour of William (Bill) Patrick Foley II, owner of Foley Family Wines which includes Te Kairanga and wineries across Washington, Oregon and California as well as New Zealand. For Chief Winemaker John Kavanagh, the WPF is a labour of love, handpicking only the best 100% Abel clone pinot parcels from TK’s Sunderland West block which were fermented with wild yeasts and given a calm, quiet 13 months in fine old French oak barrels.…

Dish Sweet By Sarah Tuck and Claire Aldous, SCG $45 It’s here! Our newest book to compliment dish Fast and dish Summer, our third book was a treat to create. Chock-full with easy to make, delicious recipes this is your one-stop cookbook for the very best of dish baking, desserts, slices, ice creams, cheesecakes and more. Compiled from recipes by cookbook author and dish Editor Sarah Tuck and beloved dish Food Editor Claire Aldous with stunning photography by Josh Griggs and Yuki Sato, this beautiful book would make a stunning gift. You will want a copy at the bach, too. Complete the set and get all three for fabulous cooking all year round. The Abundant Kitchen By Yotam and Niva Kay, Allen & Unwin NZ, $49.99 From the bestselling authors…

Notes for cooks RECIPE ABBREVIATIONS GF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . gluten-free V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .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…

Those of us of a certain vintage will recall the original ‘prawn cocktail’ which started popping up in the late 60s and early 70s. The last word in sophistication, it featured lettuce, prawns and sometimes a wedge of lemon, fetchingly displayed in a martini glass. The key was the not-so-secret Marie Rose sauce, a blend of mayonnaise and tomato sauce with a touch of Worcestershire or horseradish for a little extra kick. Having taken centre-stage at many a Kiwi dinner party, over the years the dish slowly went out of fashion, apart from the odd retro resurrection. While we won’t be breaking out the cocktail glasses any time soon, this combination salad doesn’t just breathe life into the original, it is a spectacular reinvention! Our version features a good hit…

Life is busy, there’s no doubt about that and this time of year can feel the busiest with all the silly season expectations. To keep fit for life with plenty of energy, eat good food. Lean beef and lamb is the best source of micronutrients including zinc, iron, vitamin B6 and B12. Our bodies can use 15-25% of the iron in red meat but only 5-12% of the iron in plants. More people suffer from iron deficiency than any other nutritional disorder in the world with teenage girls at the most risk. Simply eating lean beef and lamb 3 – 4 times per week, with a delicious side of veggies to help encourage iron absorption, will make a huge difference. Running on empty is a hard state to be in…

Honey and Sage Roast Chicken with Roasted Cabbage 1 Rangitikei Bush Blend Honey & Sage Roast Chicken1 medium green cabbage½ cup finely grated parmesan and extra for serving2 cloves garlic, crushed¼ cup extra virgin olive oil and extra for serving½ cup walnuts2 tablespoons honey1 tablespoon parsley, roughly chopped Cook the Rangitikei Chicken according to the on-pack instructions. Cut the cabbage into 4 wedges, leaving the core intact, then place on a baking tray. Add the parmesan, garlic and olive oil to a small bowl. Season with salt & pepper and mix into a paste. Spread the paste on top of the cabbage and in between the leaves. Drizzle with a little more olive oil then place in the oven to roast for about 20 minutes. When the chicken is resting,…

Sticky Fruit Mince and Walnut Steamed Pudding You can whip up this sticky and rich steamed pudding in no time by using purchased fruit mincemeat. Packed with fruit, citrus and spices and two toppings, it’s a Christmas day scene stealer. 300 grams purchased fruit mincemeat1 apple, grated with skin on, core discarded½ cup orange marmalade or apricot jam1 cup brown sugarfinely grated zest and juice 1 orange and 1 lemon½ cup golden syrup1 teaspoon each ground cinnamon, ginger and mixed spice¾ cup chopped walnuts, roasted2 large eggs, lightly beaten½ cup cream1¼ cups plain flour1 cup fresh breadcrumbs1½ teaspoons baking powder½ teaspoon baking soda TO SERVE Orange, Maple and Cinnamon Custard, see recipe page 108Christmas Spiced Caramel Sauce, see recipe page 108 EQUIPMENT: Butter a 5-6 cup capacity pudding basin or…

Foreign Fizz for Under Fifty OVER THE LAST TEN YEARS or so there’s been a flood of fantastic new fizz flowing into our country from foreign shores, and for us sparkle-fans, that makes us very happy dishies indeed. New Zealand, in spite of its tiny population, has always had a huge thirst for expensive French Champagne, and we’ve always been huge supporters of our own home-grown sparklers. However for those wanting to branch out and sample the best bubbles from beyond without breaking the bank, where does one turn? Well turn to the next page for a start, because we’ve hunted around New Zealand’s growing group of importers and distributors to find the most excellent examples of foreign fizz for under fifty bucks. And boy have we discovered some doozies.…

Speaking of Villa Maria, former VM Viticulture Manager and lifelong surf-nut, Ollie Powrie of Chateau Garage wines has added a new string to his line of solo-projects. WAY back in the scorching summer of 1991, teenaged Ollie, brother Hugo and a bunch of mates were surfing at Stingray Bay north of Napier. Whilst waiting for a wave, the fins of an orca and her calf surfaced then dove below their boards. The eyepopping experience was re-visited in a mysteriously prophetic text Ollie received 30 years later from Hugo (now an accomplished artist) during one of he and wife Rebecca’s famous dinner parties. In it Hugo proposed a new wine “and it shall be called ‘Orca Corca’. The name stuck, Hugo sketched out a label and a new baby was born.…

This is the perfect set up for the home barista and will have you making the perfect cup in no time. The 12 month L’affare coffee subscription will keep you well stocked with the good stuff to ensure you’ve always got the perfect cup on hand when you need it. For more info on these machines visit laffare.co.nz. RRP $4300 L’AFFARE SAVE WHEN YOU SUBSCRIBE SUBSCRIPTIONS START AT $35** * Terms & Conditions: This promotion commences 7.00am 2nd November 2023 and ends at midnight 3rd January 2024. Prize will be drawn 11th January 2024. Entry to the competition/prize draw is conditional on acceptance of the full prize draw T&C’s which can be found by visiting scgmedia.co.nz/terms-conditions. ** NZ rate only All eligible existing subscribers are entered in every issue’s subscription…