Indice dei contenuti per Issue 83 April/May 2019 in Dish

Welcome to The Fast Issue – dish’s first in its 15-year history. We felt it was right to acknowledge just how time-poor people are nowadays while still wanting to be inspired by delicious food that doesn’t compromise on quality. Achieving this has been exciting and I’m confident that we’ve met our own brief. dish Food Editor Claire Aldous nailed it with Flash In A Pan: eight dishes, one pan, including our tempting cover recipe of Korean Chicken with Spring Onions and Broccolini (page 87) and So Inviting: three simple menus to impress your friends (page 68). It doesn’t get much easier. In Cheat’s Sweets (page 58), Sarah Tuck pimps a sponge with such style that no one will ever guess it began life as a store-bought cake. Jane Lyons presents…

O:TU Awatere Distinctive Stylish Ex Compe Cantivatin Sails owner Bart Littlejohn talks us through two of his favourite dishes and their O:TU wine pairings O:TU MARLBOROUGH SAUVIGNON BLANC 2016 WITH SNAPPER CEVICHE: COCONUT, CHILLI, CURED SHALLOT, POMEGRANATE, JAPONICA GARDEN HERBS “This wine isn’t over-fruity so it’s perfect with the ceviche, which is ‘flash marinaded’ to keep the texture of the snapper.” O:TU RESERVE HAWKE’S BAY SYRAH 2016 WITH HAWKE’S BAY LAMB: EGGPLANT PUREE, MINTED PEAS, LABNEH, CUMIN SALT “This wine has the right amount of pepperiness; its subtle flavours complement the subtle flavours of this dish – the ultimate Sunday roast.” sailsrestaurant.co.nz / otuwine.com…

Bottled By the Sun. It’s a cute name for a healthy beverage, but it’s more than just clever branding. Because that’s quite literally how this fresh-pressed juice is made. Along with the other drinks in the Chia Sisters range, Bottled By the Sun comes from a solar-powered juicery in Nelson. After all, when you’re manufacturing in the sunshine capital, why wouldn’t you sign up to that great energy provider in the sky? It certainly seemed like a no-brainer for the Chia Sisters – aka siblings Florence and Chloe Van Dyke. But then so much of what they produce, and how they produce it, has a refreshingly ‘well, it just seemed logical’ flavour to it. Take for example, their first product – Chia, a nutritious and delicious drink made from hydrated…

Shell Pasta with Chicken, Olives and Tomatoes All this dish needs is a loaf of warm crusty bread for mopping up the juices. 6 boneless, skin-off chicken thighs, sliced into 1cm-wide stripssea salt and ground pepper2 tablespoons olive oil2 cloves garlic, crushed¼ teaspoon dried chilli flakes, or more to taste4 anchovy fillets, chopped (I used Ortiz)½ cup packed basil leaves, roughly chopped1 cup black olives2 tablespoons capers2 tablespoons tomato paste2 x 400ml tins crushed Italian tomatoes400 grams dried pasta shells TO SERVE large handful rocket parmesan for grating Season the chicken with salt and pepper. Heat the oil in a large sauté pan and cook the chicken until lightly golden and fully cooked. Remove with a slotted spoon, place in a dish and cover to keep warm. Add the garlic,…

Ricotta, Silverbeet and Pea Rollatini (v, gf) Using thinly sliced zucchini works a treat in these faux cannelloni. They hold up beautifully when cooked and are a fantastic alternative to pasta. FILLING 8 large silverbeet leaves, long white stems cut out, leaves blanched*1 cup frozen peas, blanched300 grams firm ricotta2 tablespoons basil pesto¼ cup each packed basil and mint, roughly choppedzest 1 large lemon¼ teaspoon chilli flakes1 large egg, size 72 teaspoons sea salt TO ASSEMBLE 400-gram tin cherry tomatoes¼ cup cream3-4 fat zucchini, thinly sliced lengthways (you need about 24 slices)½ cup grated mozzarellaparmesan for gratingground pepper and olive oil Preheat the oven to 180°C fan bake. A 26cm round oven-proof baking dish. FILLING: Place the blanched silverbeet on a large clean tea towel and roll up tightly to…

COOK’S NOTE Cloud bread will last up to 4 days in the fridge. Store in an airtight container. Can be gently toasted if desired. Low-carb Chicken Burgers with Cloud Bread (gf, v) This low-carb ‘bread’ makes a great base for these tasty petite burgers. The bread is best after it has softened in the fridge, so make it ahead if you can. 8 free-range chicken thighsolive oil for roastingPortuguese chicken seasoning to sprinkle CLOUD BREAD 4 eggs, separated½ teaspoon cream of tartar3 rounded tablespoons cream cheese, at room temperature⅛ teaspoon sea salt½ teaspoon dried mixed herbs¼ teaspoon garlic powder TO ASSEMBLE mayonnaise2 cups herb slaw tomato chilli relish or other relish of choice thin radish slices pickles Preheat oven to 200°C. Arrange the chicken thighs in an ovenproof dish. Drizzle…

Unicorn wines, explains Michael Henley of Smith & Sheth, are those rarities, those little mouthfuls of magic, that you won’t find at just any cellar door. “They’re wines worth exploring, wines worth sharing,” he begins. “They’ll challenge your senses. And they’re cool – incredible wines you’ve probably never heard of.” I’m beginning a journey into the unknown with Mike and his team at the Heretaunga Studio – Hawke’s Bay’s newest and most stimulating cellar door experience. The studio is located just a few steps from the equally new Smith & Sheth Oenothèque – an inviting, thoughtfully designed wine bar where it’s dangerously easy to while away an hour over a bottle with a friend. Both are owned and operated by Master of Wine and experienced winemaker Steve Smith and his…

HOMEMADE Eleanor Ozich, Penguin, $40 If anyone’s proven that simplicity and speed are compatible with plating up great food, it’s Eleanor Ozich. In Homemade, the Kiwi creator of Petite Kitchen and organic café Mondays offers a holistic – and realistic – guide to living and eating well. She equips us with the tools, pantry essentials and know-how to turn ‘homemade’ into an integral part of our daily rhythms. Why go for store-bought when you can easily whip up the likes of Cashew Sour Cream, Honey Scented Oat Cakes Herb Flecked Pizza Dough, and Tahini and Cumin Dip yourself? This cheerful little tome makes clean living seem eminently do-able, even on the busiest of days. SEASON Nik Sharma, Chronicle, $69.99 If the title had you thinking this was a book about…

COOK’S NOTE I like to use a deep, 14cm-wide saucepan for cooking the doughnuts. This way you don’t have to use and discard a huge volume of oil. If making ahead, place the cooked sugared doughnuts in a shallow roasting dish and reheat in a 160°C oven for a few minutes until warm. DOUGHNUTS 1⅔ cups plain flour1½ teaspoons baking powder½ teaspoon sea salt1½ teaspoons ground ginger½ teaspoon each ground cinnamon and nutmeg¼ teaspoon each ground cloves and allspice¼ cup currants, finely chopped, optional⅓ cup caster sugar¼ cup melted butterfinely grated zest 1 orange100ml milk1 egg, size 7 (large) CINNAMON SUGAR ½ cup caster sugar½ teaspoon ground cinnamon vegetable oil for frying DOUGHNUTS: Combine the flour, baking powder, salt, all the spices, currants and the caster sugar in a bowl.…

DINE AL FRESCO Take your Easter feast outside with a table setting that effortlessly transitions from day to night HOT FOR HOT CROSS RUM Easter is approaching and that means hot cross buns. Lots of them. This year we’ll not only be devouring these Easter bakes, we’ll also be washing them down with a glass of Hot Cross Rum. Yes, we’re talking about a bun-inspired cocktail. And yes, it’s fantastic. After all, time flies when you’re having rum. HOT CROSS RUM 30ml prepared espresso coffee30ml rum1 tablespoon cinnamon and cardamomsyrup (see right), or more to tastewhipped cream and groundcinnamon, to serve CINNAMON AND CARDAMOM SYRUP 2 sticks cinnamon4 pods cardamom½ cup sugar½ cup water CINNAMON AND CARDAMOM SYRUP: Put all ingredients into a pot and heat until simmering. Take off…

It started with fermented, pickled and gut-friendly foods, detoured into coconut everything and ended with vegan burgers that ‘bleed’. But 2018 was that kind of year. Trends, as we know, can be fickle beasts, hard to predict and even harder to maintain. Even more so when it comes to the food and beverage sector where consumers’ fickle palates, supply and demand and social media crazes can see flavours and cuisines dip in and out of fashion. So what can we expect in 2019? According to research firm Mintel, plant-based food will be the taste on everyone’s lips. In their Global Food and Drinks Trend 2019 report, Mintel said the trend for non-meat products was more than just a fad. Last year, for example, sales of plant-based foods in the US…

New Zealanders love their pies. And no wonder. They make a delicious and hearty family meal, an impressive dinner party dish… and they’re a rite of passage on a Kiwi road trip! These Beef, Bacon and Oyster Pies are a little fancier than the mince-and-cheese versions you find at petrol stations, but despite appearances they are really not that difficult to make. And they don’t take too long to put together – in part because you can save time by using supermarket puff pastry. Since Bluff oyster season kicks off at this time every year – we go through about 62,000 oysters with the promotions we run in our restaurants on Princes Wharf in March and April – I have topped each pie with a succulent, briny oyster for some…

It’s kind of spooky when you realise a shelled walnut looks like the human brain, but studies have found a link between eating walnuts and their effect on regulating hunger. So next time you feel peckish, eat a handful of walnuts! That’s not all… add a few walnuts to your daily diet and you could be living a longer and healthier life. Years back we were told to watch nut intake because of the high fat content, but it turns out these fats are beneficial to our health and we should be eating more, not less. That’s great news, particularly for vegetarians and vegans because it is easy to make a protein-rich meal combining walnuts and whole grains (oats, barley, brown rice, burghul etc). Recent studies show walnuts help protect…

“You can make life even easier by using store-bought lemon curd if you don’t have time to make your own” Espresso Martini Mousses on Ginger and Hazelnut Crumb Who doesn’t like a late-night espresso martini… welcome to them in dessert form! 12 gingernut biscuits½ cup toasted, skinned hazelnuts or walnuts½ cup caster sugar⅔ cup sour cream400 grams cream cheese, at room temperature2 tablespoons coffee liqueur (I used Quick Brown Fox)2 tablespoons instant espresso150 grams dark chocolate, chopped18 chocolate-coated coffee beans Put the gingernuts in a small food processor and whizz to form crumbs, add the hazelnuts or walnuts and pulse to break up and combine with the crumbs. Store in an airtight container for up to a week. In a clean food processor whizz the sugar with the sour cream…

“A short line-up of ingredients that pair beautifully together and get topped with dollops of yoghurt and crunchy roasted seeds” Fish with Cherry Tomatoes, Green Olives and Preserved Lemon Use whatever fish is freshest on the day, and if oregano isn’t available, substitute fresh basil. 2 tablespoons olive oilsea salt and ground pepper800 grams fish fillets (I used terakihi)1 punnet mixed cherry tomatoes, halved2 cloves garlic, crushed½ preserved lemon, flesh removed and skin thinly slicedzest and juice 1 large lemon¼-½ teaspoon chilli flakes1 cup Sicilian green olives, flesh cut from stones2 tablespoons fresh oregano Heat the oil in a large saute pan over medium-high heat. Season the fish and cook, turning once until just cooked through. Transfer to a plate and cover to keep warm. Add the tomatoes and cook…

(NB: All beers are judged blind under competition conditions. The scores of judges for their own beers cannot exceed those of other judges.) While the summer months are all about smashing through those crunchy, crispy, hoppy McHop face pilsners, pale ales, lagers and session brews, at dish we couldn’t resist casting our gaze forward to cooler climes in order to slow down and embrace something more deep and meaningful. Something complex, comforting and constructed in such a way as to grip us around the gills and gums and leave a lasting impression on the palate. Strong beers it was to be. For us that means looking at the best New Zealand-brewed beers that rocked in at 6.5 per cent or higher. There’s no shortage of incredibly drinkable, sexy strong beers…

HIRE AND LOWER Often when it comes to planning a road trip, car hire isn’t cheap. But now Transfercar lets you drive for free! The service helps rental car companies cut the considerable cost of retrieving or relocating their vehicles by getting you to transfer them. It’s a win for everyone involved. For details of how to book, zoom along to transfercar.com. Luxe amazing LUXURY MALAYSIAN RESORT DATAI LANGKAWI HAS RE-OPENED AFTER A MEGA PAMPERING SESSION. WITH 121 ROOMS, SUITES AND VILLAS SET IN ANCIENT RAINFOREST, THE DATAI IS ALREADY A LEGEND. NOW THANKS TO A $60 MILLION REVAMP, IT’S DEFINITELY ONE FOR THE BUCKET LIST. THEDATAI.COM Prep for your trip with Zero To Travel, a podcast by self-proclaimed travel junkie Jason Moore. With advice on everything from campervanning to…

Princes Wharf Oyster Festival MARCH 1 – 30 Sample the resplendent Bluff oyster, plus other oceanic delights at this month-long seafood festival. Oysterfestival.co.nz Wellington Underground Market EVERY SATURDAY Enjoy a market supporting local artists and designers while nibbling the delicious street food on offer. Undergroundmarket.co.nz Gincredible MARCH 30 – 31 TAURANGA Sit back, sip on a long cold G&T, and savour the local food, drinks, and entertainment on offer. Bopginfestival.co.nz Waiheke Island Wine and Food Festival APRIL 1 Bask beneath the sun on this beautiful isle while enjoying a glass of wine, artisan food and live music. Waihekewine.co.nz The Christchurch Food Show APRIL 5 – 7 Delight your taste buds and sample craft beer direct from the best breweries in Canterbury. Foodshow.co.nz A Taste of Matarangi APRIL 6 Enjoy sun,…

Maternity leave, al fresco exercise, a nutritious meal plan, ‘me time’ if you need space, other girls to mingle with if you don’t; not a bad life, by goat standards. Animal welfare is “non-negotiable” for Emily and Gavin Ward, who run Crescent Dairy Co in Waimauku, west Auckland. Their 11-acre property is home to 43 goats that once belonged to Emily’s parents; her mum was a bit of a whizz in the goat’s cheese making department. “I grew up with goats,” says Emily, “and have always loved them. They’re inquisitive, affectionate and funny.” When her parents decided to sell the herd in 2016, Emily and Gavin – who lived next door to the farm with children Carter (nine) and Pania (seven) – bought it and moved to their current premises.…

A recipe, after all, is a solution to a problem.” These words, taken from the introduction to chef Massimo Bottura’s book Bread is Gold, about addressing food waste, are very powerful. The issue of food waste is overwhelming – globally, we throw away a third of the food we produce and the impact this is having on our world is hard to comprehend. We need change. But how do we achieve it? As Massimo suggests: start with a recipe. Cook your carrot tops, fry your breadcrumbs, pickle your sad celery – these are small but active ways you can be part of the solution, from your own kitchen bench. TO EAT: Using up apples… easy as pie According to Love Food Hate Waste NZ, we throw away a whopping 4025 tonnes…

Spruce up your mid-week meal routine with the superfood of the sea. Regal Marlborough King Salmon is as versatile as it is nutritious, packing a serious punch with protein, omega-3 oils and impeccable flavour. Whether grilled, baked, smoked or cured, the rich colour makes it a pretty addition to your summer table. Regardless of how it’s prepared, the delicate texture and rich flavour can be paired with an abundance of ingredient combinations. Beyond versatility, the health benefits of Regal Marlborough King Salmon are second to none. Homegrown in the Marlborough Sounds, the unique combination of water quality, temperature and currents produces King salmon that has higher levels of long-chain omega-3 oils than nearly any other seafood. Easy to prep and always delicious, Regal Marlborough King Salmon is the hero of…

MENU ONE A TOUCH OF ITALY MAIN COURSE Ricotta, Silverbeet and Pea Rollatini Served with small bowls of mixed Italian salad. DESSERT Honey, Whisky and Aniseed Caramelised Pears MENU TWO CASUAL SUNDAY LUNCH MAIN COURSE Spiced Salmon Chickpea and Beetroot Raita Salad Served with store-bought lemon chutney, toasted coconut, nuts and poppadoms, salad of sliced cucumber, avocado, green chilli and coriander dressed with olive oil and lemon juice. DESSERT Warm Dates with Dark Chocolate, Sea Salt and Crème Fraîche MENU THREE LATE SUMMER DINNER WITH FRIENDS MAIN COURSE Sticky Roast Chicken and Potatoes Green Bean, Rocket and Preserved Lemon Salad Salted Yoghurt, Mint and Tahini Sauce Served with flatbreads, harissa and lemon wedges. COOK’S NOTE If making ahead, the caramel sauce will firm up. Reheat to serve.…

Sticky Roast Chicken and Potatoes We all love a one-pan dinner, and this juicy chicken dish has gorgeous sweet/tart cooking juices that infuse the potatoes while cooking. 2 tablespoons olive oil2 teaspoons each smoked paprika and sea salt2 tablespoons each apple cider or white wine vinegar, soy sauce and pure maple syrup2 cloves garlic, crushed½-1 teaspoon chilli flakes8 chicken bone in, skinon thighs (I used Bostock Brothers)1 punnet cherry tomatoes12 waxy potatoes, halved or left whole if small2 spring onions, thinly sliced Preheat the oven to 180°C fan bake. Combine the oil, smoked paprika, sea salt, vinegar, soy sauce, pure maple syrup, garlic and chilli flakes in a large bowl. Add the chicken, tomatoes and potatoes and turn to coat. Tip into a large shallow roasting dish, placing the chicken…

Roti Wraps with Falafel, Paprika Mayo and Pickled Carrots (v) Add some feta and shredded cabbage or iceberg lettuce to the table to amp up the fillings for a crowd. 4 store-bought roti PICKLED CARROTS 2 medium carrots, julienned½ cup apple cider vinegar¼ cup water1 teaspoon raw sugar1 teaspoon red pepper flakes (optional) PAPRIKA MAYO ½ cup good-quality mayonnaise1 teaspoon smoked paprika1 teaspoon lemon juice1 teaspoon cracked black pepper FALAFEL 400-gram tub falafel mixfinely grated zest 1 lemonextra virgin olive oil for frying½ cup mint leaves, to serve Preheat oven to 120°C fan bake. Put the roti between two lined baking trays and place in the oven to warm for 15 minutes. PICKLES: Place the carrots in a jar or non-reactive bowl. Whisk together the vinegar, water, sugar and red…

LABEL LEARNINGS… We’ve all been in that situation where we’ve wanted to buy a bottle of wine for a gift or to take to a dinner party, and we’ve found ourselves standing in the supermarket aisle thinking, “I want to spend a decent amount, but I’ve no idea what to buy”. There’s no info about the wine except what’s on the back label (often a bunch of waffle), so we get confused and end up buying the bottle with the prettiest label or with shedloads of shiny medals. But thanks to companies like Providore Wines of Central Otago there are now augmented reality labels. Just download the app, point your phone at the front label and a whole storytelling experience opens up on the screen. providorewines.com For Saorsa! For the…

The latest release from innovative kitchen appliance brand Breville, the Q blender sets a new benchmark in blending. The commercial-grade machine features a powerful 2400-watt motor, the highest possible rating, and 300km/h blade tip speed under load to deliver smoother, softer textures quickly. Four one-touch programmes feature optimised time and speeds to produce the best results. Select the green smoothie function to break down tougher fruit fibres; dairy-based smoothie for a silky finish; turn ice to snow; or whip up delicious soups with the cold-to-hot function. Alternatively, use the five easy selection speed settings to whip up fresh cocktails, salsas and dips, nut and bean milks and fine milled flour. When you’re finished, the auto-clean function will make cleaning a breeze. Combine with the Vac Q vacuum pump for even…