Innholdsfortegnelse for Issue 72 June/July 2017 i Dish

Issue 72, June — July 2017 FOLLOW US Get the latest from Dish – follow us online at dish.co.nz. Like us on Facebook, Instagram and Twitter to see behind the scenes and Dish out and about. DISH.CO.NZ DISH MAGAZINE DISHMAGNZ @DISHMAGAZINE There has been a revolution in our appreciation of food in the last decade in New Zealand. Not only of what tasty morsels we put in our mouths – that has certainly undergone a transformation, with the growing quality and sophistication of what’s available, from farmers’ markets to the ever-increasing number of local cafes and restaurants – but also an understanding of the ethics of production and what the food we purchase, prepare and eat says about our culture, values and identity. Two of the stories in this issue…

Join us for a very special night with Brown Brothers and Taylors Wines at Jervois Steak House. Don’t miss the chance to experience very special wines from Brown Brothers and Taylors Wines as part of a special Wine and Wagyu Journey at Jervois Steak House. Taylor Brown is the joint venture, exclusive to New Zealand, of two family-owned Australian wineries, Taylors Wines and Brown Brothers. Both families share a passion for outstanding wines, a love of winemaking and belief in the innate power of family. Experience this passion at a unique Dine with Dish event at Jervois Steak House. The six-course menu will be designed and executed by Jervois Steak House’s executive chef, Gareth Stewart. Each course will be matched with a special selection of Brown Brothers and Taylors Wines.…

If I started this column by saying cavolo nero is really good for you, you might switch off because you most likely know that and repetitive messages, even when well meant, are boring. How about versatility? Price? Availability? Taste? I’ll start on taste because even though it’s the hardest point to sell about a cabbagey vegetable, once you understand how to make it taste great you’ll find yourself putting it in your shopping basket on a regular basis and you’ll be the better for it. Job done. Unlike regular cabbages that form a head, cavolo nero shoots up a thick stalk about a metre high and the bluey-green bubblewraptextured leaves fan out like majestic plumes. It’s a great vegetable for home gardeners because it’s hardy, likes a frost and you…

TOP BEER OF THE TASTING 1. HALLERTAU Porter Noir 500ml ($12) Gold Medal “It’s like sticking your nose in a red wine barrel,” announced Martin of this gorgeous, pitch black porter with the most beautifully persistent, pillowy head. The lift of sour cherries, dark chocolate, elegant bitterness and “pinot fruit funk”, according to Alice, catapulted this porter, matured in pinot noir barrels, to the top of the class. With soft, nibbly tannins and complex, textural layers, it was our clear winner. “I love the vinous, tart nose and it’s pretty as a picture in the glass,” noted Michael. A stunner of a beer. 2. TUATARA XV Russian Imperial Stout 500ml ($20) Gold Medal Bottle conditioned and aged for two years, this inky-dark, 11% ABV imperial stout is a sneaky one.…

Roast Chicken, Apples, Tarragon and Crème Fraiche One-pot dishes are always a winner and this one is super tasty. You could also add potato to make it even more substantial. 1 tablespoon each olive oil and butter 4–6 chicken drumsticks 4–6 bone-in, skin on, chicken thighs 1 large onion, sliced 1 large leek, white and pale green part sliced 2 large apples, quartered with skin on 2 bay leaves 3 cloves garlic, crushed 1 tablespoon dried tarragon 1 cup dry apple cider To finish ⅓ cup crème fraiche 2 teaspoons Dijon mustard Preheat the oven to 180°C fan bake. Heat the oil and butter in a large sauté pan. Season the chicken and brown on all sides. Transfer to a roasting dish, large enough to place in a single layer.…

Claypot Chicken with Brown Rice A super tasty one-pot recipe. While brown rice is not traditional, I love using it with the fragrant shiitake mushrooms and juicy chicken thighs. 20 grams dried sliced shiitake mushrooms, soaked in boiling water for 20 minutes Marinade 1 tablespoon sesame oil 2 teaspoons brown sugar 1 tablespoon soy sauce 2 tablespoons oyster sauce 1 tablespoon Chinese cooking wine (Shaoxing) 1 tablespoon cornflour 2 cloves garlic, crushed To cook 500 grams boneless chicken thighs, skin-off 2 tablespoons very finely sliced match sticks fresh ginger 1½ cups long grain brown rice, rinsed 2 cups chicken stock To serve 2 spring onions, thinly sliced 1 tablespoon toasted sesame seeds Marinade: Stir all the marinade ingredients together in a bowl. Drain the mushrooms, discarding the water, and add…

Korean Glazed Baked Chicken Wings Hot wings of any kind are always popular in my house. This one rates very highly and I never seem to cook enough. Glaze 3 tablespoons gochujang (Korean hot pepper paste) 3 tablespoons white wine vinegar 3 tablespoons honey 4 teaspoons soy sauce 4 teaspoons sesame oil 3 cloves garlic, crushed To cook 20 chicken wings, tip end removed olive oil sea salt and ground pepper lemon wedges 2 spring onions, thinly sliced Preheat the oven to 180°C fan bake. Toss the chicken wings with a little olive oil and season with salt and pepper. Place in a single layer on a lined baking tray and roast for 40 minutes, turning once during cooking. Glaze: Whisk all the ingredients together in a large heatproof bowl…

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: A fan-forced oven unless otherwise specified Large eggs (No.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) USEFUL INGREDIENT EQUIVALENTS Breadcrumbs 1 cup fresh = 50 grams 1 cup dried = 115 grams Butter 1 (American) stick = 100 grams 1 cup = 225 grams 2 tablespoons = 30 grams Cheese…

PRECIOUS VESSELS Rich hues of deep burnt red and marbled textures bring warmth and sophistication to winter days. TAKE NOTE Local homeware creators Mavis and Osborn have collaborated with illustrator Lois Fletcher-Cush to create Garden Notes. The first three notebooks in the series feature artichoke, beetroot and sweet pea drawings and planting information, along with plenty of blank pages to fill with your own garden ruminations. Made from recycled paper and printed and stitched locally. RRP$11.50, from mavisandosborn.com. While these handmade Dyson Latte Ceramic Cups, by Australian pottery company Robert Gordon, would look smashing in the home, we’re coveting them to use as our personalised office mugs, to keep our work spaces stylish and cosy. Available from paperplanestore.com. RRP$36. A WORD FROM THE KITCHEN They might not quite cause a…

This book has us dreaming of cold nights, tucked up warm inside, with a pot of deliciousness bubbling away for some serious, hearty tucking in. Being cooked low and slow means flavour, it means tenderness, it means the ultimate in comfort food. From a vegetarian Roasted Pumpkin Risotto with Browned Butter, Sage, Orange and Pine Nuts or a Greek-Style Slow-Cooked Octopus, to a Slow-Roasted Pork Shoulder with Root Vegetables and Apple Jus or a Cinnamon Lamb Casserole with Risoni, every page, with its sumptuous photography, will have you itching to get indoors. Many of the recipes are one-pot dishes so once you’ve popped it in the oven or on the stovetop, you can take a load off and wait for the magic to happen. All the classics are included; beef…

T here’s nothing more warming and enjoyable than time spent around the table with good food, wine and friends. Just like a barbecue, winter entertaining at yours can be as casual and informal as you like; it’s about creating a relaxed, lively vibe and making your guests feel at home, says food writer and blogger, Sarah Tuck. “To that end it’s always sharing platters for me with lots of extra elements,” she says. “I never plate up food for my guests, as I much prefer people to serve themselves the amount and components that suit their taste and appetite.” To set the scene – and the table – for a mid-winter gathering, a “modern rustic” look, using a range of natural textures and eclectic vintage pieces, works well. Says Sarah,…

FAMILIAL GIN LOVE When brothers Chris and Stew Reid travelled through Scotland in 2013, they were well and truly wowed by the thriving craft distilling scene. While it was all about whisky there, when they returned to New Zealand the lads decided gin was the way to go and Reid+Reid was born. “What we love about gin is its versatility,” says Stew. “It manages that balance between the traditional and the modern, which gives us plenty of opportunity to experiment. Plus, we’re both big gin drinkers, so we knew we’d have at least two customers.” Reid Brothers Distilling is located at Chris’s vineyard in Martinborough and his winemaking background plays a part in shaping the flavour of their gin. “The concept of ‘sense of place’ is ingrained in his outlook,” explains…

Ginger Bread and Butter Pudding with Poached Pears Ginger and pears are a match made in heaven and in this twist on an old classic they work beautifully. ¼ cup sugar 1 thumb ginger, sliced 3 beurre bosc pears, peeled 12 slices wholemeal grainy bread, crusts removed ¼ cup softened butter, plus extra for greasing ½ cup ginger marmalade 4 eggs 3 egg yolks 1 cup brown sugar 2 teaspoons ground ginger 1 cup milk 1 cup cream 1–2 tablespoons demerara sugar whipped cream, to serve Butter a 20cm x 28cm baking dish (or 2 x 18cm round dishes). Put 5 cups of water in a medium saucepan. Add sugar to the water, whisk to dissolve, then add ginger and bring to a boil. Reduce to a simmer and add…

Matcha Muesli Slice with Dark Chocolate Drizzle Matcha powder is a very pure form of green tea. Its intense flavour works beautifully with vanilla, maple syrup and, quite surprisingly, chocolate. The slice freezes well and is a great way to get yourself sorted for a couple of weeks of good snacking. 1½ cups raw almonds 5 tablespoons chia seeds 1 cup whole oats 1 tablespoon matcha powder ¼ cup sesame seeds ½ cup pumpkin seeds ½ cup maple syrup or honey 3 tablespoons coconut oil 2 teaspoons vanilla extract ¼ cup water 80 grams dark chocolate, to drizzle additional matcha, to sprinkle on top (optional) Preheat the oven to 170°C. Line a 12cm x 30cm slice tin with baking paper. Place the almonds, chia seeds and oats in a food…

JUNE Saturday 3rd HOPS ’N’ HOOVES This Queen’s Birthday will see food and beer lovers descend on Twizel for the second Hops ’n’ Hooves Festival. Here you’ll find craft beers and mouthwatering food gathered from in and around the Mackenzie High Country, as well as some speciality providers invited from further afield. See twizel.info/hopsnhooves.html for more. Friday 9th June – Sunday 9th July WINTER F.A.W.C – HAWKE’S BAY Hawke’s Bay is fast becoming a haven for lovers of fine cuisine. To showcase what the region has to offer, the Hawke’s Bay Food and Wine Classic is five fabulous weekends of “out of the box” food and wine events set in some of Hawke’s Bay’s most stunning locations – the ultimate celebration of the region’s renowned chefs, wine and produce. Find…

Weekly e-news Online editor Ashley Ropati keeps you up to date with recipe inspiration, tips, stories, events reviews and amazing competitions. Ensure you’re the first to hear the news by visiting dish.co.nz/newsletter. out and about If we come across a spot we love, we’ll share it with you on our website, Instagram or Facebook page. Find our favourite spots on our site, or follow along in at facebook.com/dishmagazine. WHEN AND WHERE? Don’t miss out on the latest events, classes and markets by checking in on our events pages. From food and wine festivals around the country to special Dish events, there’s something to whet everyone’s appetite. Stay in the loop by visiting dish. co.nz/events. GREEN MONDAYS Each and every Monday you’ll find a recipe from wholefood writer Kelly Gibney on…

In a wind-whipped paddock north of Wellington, Monique Fiso is trying to pitch a tent. It’s wet, muddy and a few swear words nibble at the edges. But it’s all part of Hiakai, a series of pop-up restaurants held in tents which reimagine traditional Māori cuisine in a contemporary context. Monique started Hiakai after returning to New Zealand in early 2016, following seven years in New York (including three at the Michelin-starred Musket Room where she fed everyone from Robert de Niro to Bruce Springsteen). Hiakai is Māori for hungry, which the acclaimed chef most certainly is. “I’ve always been a little pig,” laughs the 29-year-old. “But Hiakai is also about being hungry for knowledge and discovery. In my case, that involves finding out about traditional Māori ingredients and techniques…

On introduction, Unna Burch admits there’s “nothing quite like” seeing the first advanced copy of your very own cookbook. “They only arrived this week, so it’s really exciting,” she says. The Wellington-based blogger’s newest installment is the result of four year’s hard work, harvesting a passion for food out of her sustainable and self-sufficient backyard. “I grew up rurally, so I think I appreciate that now a lot more, as an adult. But my heart is with the city – I don’t think I could ever be a full-fledged country bumpkin. I’d miss it too much.” “I guess I’ve always been surrounded by food,” she says. “I come from a family of foodies, both of my brothers were chefs. It wasn’t until I fell pregnant with my second son and…

YVONNE LORKIN Dish drinks writer ALICE GALLETLY (associate judge) Beer writer MICHAEL DONALDSON Beer writer and expert MARTIN BRIDGES Beer expert and longtime SOBA member RATING SYSTEM: GOLD Superb. Strongly recommended. SILVER A cut above the rest in quality. BRONZE A good-quality crowd pleaser. (NB: All beers are judged blind under competition conditions.) Look for the Dish Tasting Panel selection sticker, which can be worn by our top beers. 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 managemen, visit aut.ac.nz. Water kindly supplied by Antipodes.…

Caramel and Five-Spice Braised Pork Belly You can serve this succulent pork with rice and a salad of thinly sliced cucumber and red onion, bean sprouts, fried shallots and herbs, such as Vietnamese mint, Thai basil and coriander. 2 tablespoons vegetable oil 1.5-kilogram piece pork belly, skin removed and cut into 3cm thick slices 1 onion, thinly sliced 3 cloves garlic, crushed 2 tablespoons fish sauce 1½ teaspoons Chinese five-spice powder ½ teaspoon chilli flakes 1 bunch coriander, stalks finely chopped, leaves reserved 3 tablespoons grated fresh ginger 2 whole star anise 1 cinnamon stick ¼ cup brown sugar ¼ cup kecap manis 1 cup water sea salt and ground pepper To serve 2 teaspoons cornflour mixed with 2 teaspoons cold water handful coriander, cashew nuts and lime wedges Preheat…

Here are some of my favourite wholesome ingredients to use, as well as tips for making the most of your homemade efforts. Dates I love using dried dates in homemade wholesome baking. They are inexpensive and have a gorgeous caramel flavour that is able to carry the duty of sole sweetener in many recipes (such as my Ginger, Pear and Buckwheat Loaf). They also serve as a useful binder – especially in bliss balls and raw treats. I soak them for 10 minutes in boiling water to soften before using. Make sure you drain well. Rice malt syrup Free from fructose, this is a great choice for those who are sensitive to this type of sugar. It is less sweet than maple syrup or honey, so I like to use…

A mayo with more 362 Grillhouse Parmesan & Truffle Mayonnaise is velvet smooth and has a nutty earthy flavour. Add to poached eggs, french fries, asparagus rolls, or use in a great burger. Made by hand with hearty and robust flavours, with New Zealand truffle oil, parmesan and spices, this mayonnaise is gluten free & the perfect complement to any food adventure. 362 Grillhouse is an innovative range of gastro pub condiments with bold flavours while maintaining that casual pub like taste and are available from specialty stores throughout New Zealand. COOKING THAT’S DESIGNED AROUND YOU The Bosch Induction cooktops have been designed to make cooking and frying as effortless for you as possible – and to always provide the best results. Functions such as PerfectFry do the work for…

100 grams dried apricots 150 grams dried figs, stems removed 1 apple, grated with skin on 1/3 cup brown sugar 2 cups white or red wine 200 grams roasted whole, skin-on almonds ½ cup white sultanas or raisins ¼ cup glacé mixed peel 150 grams ground almonds 50 grams brown rice flour 2 tablespoons good-quality cocoa 2 teaspoons each ground cinnamon and ginger ½ teaspoon each ground nutmeg and sea salt ¼ teaspoon each ground cloves and black pepper Grease a flat baking tray and line with baking paper. Preheat the oven to 160°C fan bake. Thinly slice the apricots and figs and place in a medium saucepan with the apple, brown sugar and the wine. Bring to the boil then cook at a fast simmer for about 20 minutes,…