Dish Issue 88 February/March 2020의 목차

Woah, how time flies. I can’t believe as I sit here writing this, we’re on the cusp of yet another new year. Thank goodness we have a few days to push pause after Christmas, to look back at challenges faced and goals achieved (or not as the case may be… yoga mat I’m coming at ya soon!), and to look forward to a bright and shiny, fresh 12 months ahead. My plan is to head to Coromandel for a few days to reflect, relax, catch up with dear mates, and of course eat some perfect summer food. This issue sees you sorted for days at the beach and balmy evenings in the backyard with simple recipes that look and taste fantastic. But first we take a peek at what is…

A STILLER LIFE Sweet balmy air, sand between toes, pure azure skies, white crashing surf, cicadas in song – hats off to the simple joys of summer… Al cuts the mustard Ay, ay, ay… here’s a little hottie for your kitchen. Al Brown’s Old Yella Habaneromustard is finally available for us to drop into our shopping trolleys. The popular Kiwi chef’s Depot, Federal Street Deli and Best Ugly Bagels eateries and outlets have been squirting this liquid gold onto their dishes for the past three years, and now Old Yella comes in a handy squeeze bottle ideal for the family table. Perfect for those long, balmy summer evenings round the barbie. To buy, check out albrown.co.nz. GOOD MADE EASY Summer is all about simple, fresh eating that ticks the delicious…

Tangy or sweet, often with a hint of sun-warmed dusty earth mingling with hints of sweet, winey dark fruits and fragrant florals, berries capture the essence of summer. There’s nothing quite like that smell that rises from a blackberry patch or a central Otago country lane in the intense heat of a summer’s day. Berries are our antioxidant friends, filled with flavonoids, anthocyanins and phenolics, and loaded with vitamin C, helping repair the damage that the modern world thrusts upon us. Blackcurrants have the highest level of antioxidant activity, even more so than red and white currants. Some of my favourite ways to serve berries? Whizz them in a smoothie, turn them into ice cream, bake with them, make them into jam or add them into sweet or savoury sauces.…

Pineapple Tarte Tatin with Rum Caramel Sauce This may look super-flash, but believe me it is so easy to make – it can be our little secret! 350 grams ready-rolled butter puff pastry½ ripe, fresh pineapple2 tablespoons caster sugar30 grams chilled butter, chopped into cubes TO SERVE vanilla bean ice cream (I used Lewis Road Creamery Three Vanillas Ice Cream)Rum Caramel Sauce (see recipe right) EQUIPMENT: 23cm oven-safe frying pan. Cut a disc of pastry to ½cm bigger than the diameter of the pan, place it on a sheet of baking paper and refrigerate. Preheat the oven to 180°C. Remove the pineapple skin and cut it into 1½cm-thick rings, removing the hard central core with a small sharp knife. Put the sugar in the frying pan with 1 teaspoon of…

Olive Oil Preserved Summer Vegetables Having a few olive oil preserves in the fridge is a game-changer for summer dining. They can be eaten on toast, tossed through pasta, used as a condiment for barbecued foods or eaten straight from the jar while you top up your Negroni. Store the preserves in the refrigerator and remove 30 minutes before serving to bring to room temperature. The preserves will last for up to four weeks in the fridge – just make sure you keep them topped up with olive oil. Each recipe makes roughly one small jar of preserves. Feel free to scale up depending on how much produce you have. Oven-dried Tomatoes with Rosemary (gf) (v) 500 grams cherry tomatoes2 sprigs rosemary¼ cup white wine vinegar or rice wine vinegarextra…

RICK STEIN’S SECRET FRANCE, BBC Books, $60 Twenty years on from his bestseller Rick Stein’s French Odyssey, the British celebrity chef has embarked on a trip along the back roads of France, prompted by the question ‘Is French cuisine still alive and well?’ Secret France is the response – a resounding ‘mais oui!’. With juicy tips, anecdotes and recollections, Stein serves up 120 dishes informed by his recent sojourn. Recipes as French as Charles Aznavour – Medallions of Pork; Moules; Onion Tarte; Floating Islands – and less familiar fare: Octopus with Mash and Gravy; Duck Cottage Pie; Leg of Lamb Cooked in Hay. It’s French home cooking at its best, with a generous measure of Stein ‘je-ne-sais-quoi’ thrown in. INCREDIBLE PLANT-BASED DESSERTS Anthea Cheng, Quarto US, $45 This book from…

@clairealdous @thenextmeal @thehungrycooknz Claire Aldous Food editor 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.” Olivia Galletly Olivia is a passionate and uber-talented home cook based north of Auckland, with a penchant for inexpensive, seasonal,…

Laneway Festival JANUARY 27 AUCKLAND Laneway is back! Cool bands, a great atmosphere… what’s not to love. lanewayfestival.com Night Noodle Markets FEBRUARY 6-15 CHRISTCHURCH Savour yummy Asian food and a hawker-style ambience at North Hagley Park. nightnoodlemarkets.nz Marlborough Wine and Food Festival FEBRUARY 8 Grab your SPF and appetite and head to Brancott Estate for a fun day! eventfinda.co.nz Ruapehu Local Wild Food Challenge FEBRUARY 15 Sample wonderful wild food creations at the A&P Showgrounds in Raetihi. localwildfoodchallenge.com Meatstock FEBRUARY 15-16 AUCKLAND Rock out with Katchafire and learn to barbecue from the world’s best pit masters. meatstock.com.au Nelson Wine and Food Festival FEBRUARY 16 Turn up for homegrown flavour, with local food, beer, wine, cider and music. eventfinda.co.nz Banks Peninsula Festival FEBRUARY 22 Orton Bradley Park is where it’s at:…

It all began with three Kiwi blokes looking for a soft drink they could happily swig “after the largest of nights”, but one that would tick the taste and health boxes too. Something they could knock back in vast quantities “without feeling guilty about sugar and calories”. The more they talked about it, the more friends Adam Sorensen, 27, Scott Day and Russ Hopper – both 28 – realised there was more to this than their own rehydration conundrum. “We were concerned by the high rate of sugar consumption in New Zealand and thought there was a gap in the market for a drink that was genuinely healthy,” says Adam. Indeed a recent Auckland University study has found sugar in drinks carries a greater risk than sugar in food of…

Beef carpaccio is the epitome of classic Italian cuisine. It is a simple yet tasty dish to start a meal, or you can add it to a sharing lunch platter. You must use good-quality beef and bang it out as thin as you can – it’s a great way to work out some aggression! The saltiness of the oyster cream and the sharpness of the pickles complement the tender raw beef. We use Wakanui beef at Andiamo as the grain finish adds the flavour that perfects this dish. Wagyu Beef Carpaccio with Oyster Cream and Chicken Skin Crumble PICKLED RED ONION PETALS 175ml white wine vinegar75ml water50 grams sugar1 teaspoon salt4 pickling red onions OYSTER CREAM 3 oysters1 egg yolk2 tablespoons lemon juice200ml grapeseed oil CHICKEN SKIN CRUMBLE 4 chicken…

Grilled Lamb Cutlets with an Oregano and Mustard Dressing 2 packets Ovation Lamb Shoulder Racks, cut into cutletsolive oilground cuminsea salt and ground pepper¼ cup each parsley and mint leaveshandful rocket leaves1 small red onion, very thinly sliced DRESSING ¼ cup olive oil2 tablespoons lemon juice1 tablespoon whole grain mustard2 teaspoons dried oregano2 cloves garlic, crushed2 tablespoons capers, drained TO SERVE crusty bread (optional) DRESSING: Whisk everything together in a large shallow dish, season and set aside. Rub the lamb cutlets with a little oil, sprinkle lightly with cumin and season. Grill until caramelised on the outside and still a little pink in the centre, about 2 minutes each side. Immediately place in the dressing and turn to coat. Leave for 5 minutes for the flavours to mingle. TO SERVE:…

Three-cheese Scones Feed a crowd with these fantastically cheesy and soft scones. Scones are best eaten on the day they’re made although they will freeze really well; just defrost and warm in the oven for 3-5 minutes at 180°C. 450 grams plain flour5 teaspoons baking powder½ teaspoon salt125 grams chilled butter, cubed150 grams vintage cheddar cheese, grated, plus extra to top100 grams gruyère, cut into 1cm cubes60 grams parmesan, grated½ teaspoon garlic powder1 pinch cayenne pepper200ml cream, plus extra to top170ml milk EQUIPMENT: Grease 2 baking trays and line with baking paper. Preheat the oven to 210°C. Place the flour, baking powder, salt and butter in a food processor and blitz to a fine crumb. Tip into a large bowl and mix in the cheeses, garlic powder and cayenne pepper.…

CHAMPION SYRAH VILLA MARIA CELLAR SELECTION SYRAH, HAWKE’S BAY 2018 What is the most special thing about this wine? Chief Winemaker Nick Picone: It has been a remarkably consistent performer for Villa Maria. We look to capture both the serious and playful side of syrah with this label. Perfectly ripened Hawke’s Bay syrah has a captivating fragrance and should be hard to confuse with anything else. Deep in colour, wonderfully perfumed, laden with dark berries and spices, yet supple and silk-like in texture, it’s a compelling wine that punches well above its modest price. What is your ideal food pairing and the best way to serve it? Syrah is an excellent food wine, particularly with dishes featuring spice, duck or venison. It’s approachable enough for a casual barbecue and serious…

A FINE VINTAGE This March, Paul Mooney celebrates a milestone – his 40th year making wine at Mission Estate. When Paul started in 1979, a block was planted on Mission Estate’s Taradale vineyard featuring semillon cuttings from the old Matua Valley property. Grapes from that block have been used to create Paul’s 40th vintage wine – a semillon bursting with complex citrus and beeswax characters with hints of tropical fruit and flint. Like Paul, this wine’s in it for the long-haul, being designed to cellar for 20 years plus. missionestate.co.nz BLACKENBROOK GO BLANC… Ten years ago, Nelson winemaker Daniel Schwarzenbach of Blackenbrook Wines was a judge at Mondial des Pinots in Switzerland, where he was “blown away” by the tank-fermented pinot blanc. “I knew then I had to grow it…

CUP OF KINDNESS L’AFFARE SUMMER BLEND COFFEE IS THE PERFECT HOLIDAY BREW. THINK FLAVOURS OF VANILLA BEAN ICE CREAM, WITH A BERRY SWIRL AND A COCOA AND BLACKCURRANT FINISH. BETTER STILL, ALL PROCEEDS FROM THE COFFEE GOES TO THE MENTAL HEALTH FOUNDATION OF NZ. SWEET. LAFFARE.CO.NZ Divine drop Born in Marlborough the year the first vines were planted, Jules has literally grown up with sauvignon blanc. One hundred per cent committed to this variety, when Jules talks sauvignon, clouds part and celestial choirs sing. Try it this summer with crispy-skinned snapper at the bach or fresh tomato salad straight from the garden. Crafted with sunshine from Marlborough and love from Jules. julestaylor.com Fresh, tasty and beautiful! Driscoll’s berries are the yummiest goin’ round. Each berry has been grown with love…

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 . . . . . . .…

When you’re standing in front of the fridge working out what to use up, there are certain things that feel more edible than others. Floppy celery, limp carrots, slightly-too-soft tomatoes and less-than-crunchy capsicums fall into the category of feeling pretty doable. But slimy lettuce, herbs and salad greens are a bit of a different story. Once you’re in slimy territory, it’s hard to roast, pickle or stew your way out. Storage plays a big part in minimising greens wastage. Keeping lettuce and salad greens in an airtight container in the fridge is an easy way to keep them fresh. Whether they’ve come from your own garden, a market or shop, give them a quick rinse, pat them dry and place them in a container with a paper towel or cloth…

Sticky Tamarind and Maple Syrup Glazed Pork Ribs Apart from being super-delicious, what I love about making ribs is that both the ribs and the glaze can be prepared in advance then just finished off on the barbecue for a finger-licking feast. 3 x 500-gram racks pork spare ribssea salt1 cup hot waterlime wedges for squeezing GLAZE ⅔ cup maple syrup½ cup kecap manis (thick, sweet Indonesian soy sauce)¼ cup each oyster sauce and black vinegar (chinkiang vinegar)2 tablespoons each tamarind concentrate and sriracha chilli sauce1 teaspoon each ground cinnamon and sea salt Preheat the oven to 180°C fan bake. RIBS : Use a sharp knife to cut loose one edge of the skin, which is the thin membrane on the bone side of the ribs. Grab the edge with…

Citrus Ceviche with Avocado (gf) I like to serve a bowl of corn chips for scooping up this fresh and light ceviche. Perfect as a light meal or snack. 300 grams firm white fish¼ cup lime juice3 tablespoons orange juice½ teaspoon caster sugar1 teaspoon sea salt1 small red onion, very thinly sliced TO SERVE 1 large ripe avocado2 limessea salt and ground pepper1 long green chilli, thinly sliced1 cup diced cucumberolive oil for drizzlingcoriander for garnishing Trim off any bloodline from the fish and thinly slice on an angle. Combine the lime and orange juices, sugar and salt in a medium bowl. Add the fish and red onion, turning to coat in the juice. Set aside for 20 minutes, stirring occasionally, or leave longer if you prefer the fish to…

The evening started with fabulous Lighthouse G&Ts and an array of delectable canapés. We enjoyed Fresh Trevally Ceviche with Lime, Coconut Cream, Cayenne and Shore Sorrel, Steamed Leeks with Windsor Blue, Sour Cream and Pine Nuts on Brioche Rounds, and Classic Beef Tartare. Appetites whetted for the main event, we took our places at the tables and moved on to an entrée of Peppered First Light Venison, Liver and Heart, Lemon and Caper Butter. This sublime carpaccio was utterly fabulous and perfectly paired with the Vavasour Pinot Noir 2017, thanks to Foley Wines (and also for the other stunning wines). Next up was our first main of Greenlea Beef Fillet in a Mushroom Hotpot, with Shiitake Cream. The tender, perfectly cooked grass-fed beef was matched with Te Kairanga John Martin…

KEEP CALM, CARRY ON You’ve packed your main luggage – but what to take on the plane? Especially on long-haul flights, where you need to squish a couple of days’ needs into one little bag, it can be a bit of a, erm, carry-on. Genius Pack has the answer: their Supercharged pack has a 100 per cent polycarbonate shell, two USB ports, designated category compartments, an optional power pack, a selected laundry compartment so you can quarantine those dirty socks, a packing checklist, loops for hanging clothes and more. With smart colour options including Rose Gold, Jet Black and Matte White, the Supercharged pack is ultra-light at just 3kg. geniuspack.com FOUR TRAVEL TRENDS THAT ARE SET TO GATHER STEAM IN 2020 HERE, BARE AND EVERYWHERE The ‘nakation’ – nude tourism…

It had all the makings of a rollicking good Agatha Christie murder mystery – a magazine editor, two famous chefs, a renowned artist, a culinary tutor, a videographer, an author and film maker, two environmentalists, a couple of softly spoken bush men, a boat crew and a skipper with a severe allergy to cooked crayfish off on a three-day adventure in the middle of nowhere… with no cell phone or wifi coverage. What would be on the menu? What would we do with all our freshly cooked crays? And would we all (happily) survive the close quarters of boat life with such disparate vocations and backgrounds? Let me start by answering the last question first. Yes. Not only did we survive, over three days we became firm friends, united by…

3 large eggs, size 71 cup milk1 cup cream1 teaspoon vanilla extract½ teaspoon freshly grated nutmeg¼ teaspoon ground cinnamon½ cup caster sugar6 large croissants, sliced ½cm thick12 large ripe, fresh apricots, halved, cut into ½cm wedges½ cup ground almonds (almond meal)½ cup milk or dark chocolate baking bits¼ cup sliced almonds1 tablespoon raw sugar icing sugar for dusting EQUIPMENT: Grease an 8-cup capacity loaf tin and fully line with baking paper, making sure there are no holes in the paper where the custard can leak out. Preheat the oven to 170°C fan bake. Whisk the eggs in a large heatproof bowl. Put the milk, cream, vanilla, nutmeg, cinnamon and sugar in a saucepan and bring to just below the boil. Gradually whisk the hot mixture into the eggs. Do this…