Innholdsfortegnelse for Issue 77 April/May 2018 i Dish

MARCH Friday 30th March – Monday 2nd April WAIHEKE JAZZ, ART & MUSIC FESTIVAL Soak up the good vibes at some of the most sought-after addresses on Waiheke Island, during the Jazz, Art & Music Festival. Now in its second year, Stonyridge Vineyard, Rangihoua Estate, Batch Winery, Artworks Theatre and Aperitivo Wine Bar, will all play host during eight days of great food and jazz events. For ticket details, see waihekejazzfestival.co.nz. APRIL Sunday 1st CLYDE WINE AND FOOD FESTIVAL Held on Easter Sunday each year in the historic main street of Clyde, this festival celebrates wines from the world’s most southerly vineyards – in Clyde, Earnscleugh and Alexandra Basin – including of course the famed Central Otago pinot noir. It is Otago’s biggest wine event, attracting thousands of visitors. For…

The effect Italy has had on many a traveller has been well documented – Elizabeth Gilbert, Frances Mayes… it’s often the destination of choice for a tale of “self-discovery”. Being such an intrinsic part of Italian culture, food often becomes an integral part of that story. For Italian language teacher, blogger and now cookbook author Julia Busuttil Nishimura, this couldn’t be more true. It was on a trip to Italy, at age 18, that Julia was first ensnared by its charms. “I was completely enthralled by the language, the people, the food. When I came back to Australia, I was so determined to study [the language]. I wanted to return to Italy and be able to have wonderful conversations, talk to people in the markets, order food for myself.” After…

1 Forrest Estate Marlborough Pinot Noir For lamb and the dark meat of chicken thighs go for the Forrest Estate Marlborough Pinot Noir 2014 ($30). With its aromas of pomegranate, redcurrant and wild cherries followed by a succulent, spicy, red-fruited mouthfeel, it’s perfect as a lighter, luscious red. Buy from forrest.co.nz. 2 River-T Estate Waitaki Pinot Gris 2017 Gorgeous spices sing out for an aromatic white with freshness, fruit saturation and length. I’m loving the River-T Estate Waitaki Pinot Gris 2017 ($22). It has to be the limestone-laced, river gravels these vines grow in that make the wine so fresh in the mouth. Think tangy nectarine, quince and nashi notes with speed-racer acidity and a fruit-soaked finish. Buy from rivertestate.co.nz. 3 Cardrona Distillery Single Malt Vodka I love to let…

COOK’S NOTE The salmon is delicious served hot, warm, at room temperature or chilled. If serving chilled, it can be cooked 2 days ahead, then cooled and loosely covered with plastic wrap. Baked Feta with Tomatoes and Spaghetti This simple baked topping is a gorgeous mélange of juicy tomatoes, salty feta, sweet citrus and a hint of chilli. 2 punnets mixed cherrytomatoes, halved3 cloves garlic, crushedchilli flakes, to taste½ cup olive oil1 teaspoon dried oreganofinely grated zest and juice of 1 orange and 1 lemon200 grams feta, sliced into 4 To serve 400 grams dried spaghetti, cooked and hotfresh chilli and chopped parsley, to serve Preheat the oven to 190°C fan bake. Put the tomatoes and all the remaining ingredients except the feta, in a large bowl and combine well.…

COOK’S NOTE We served our lamb chops with cooked green beans topped with sautéed almonds and grilled bread for mopping up the juices. Ras el Hanout is available at food stores and good supermarkets. Pork Kebabs with White Beans and Fennel You can marinate the pork 12 hours ahead of cooking and as it’s thinly sliced, grilling time is very quick. 500 grams pork fillet, thinly slicedthick plain yoghurt, to serve Marinade 2 tablespoons olive oil1 tablespoon lemon juice2 teaspoons dried oregano1 teaspoon each ground cumin and smoked paprika2 cloves garlic, crushedsea salt and ground pepper Vegetables 2 tablespoons olive oil1 large fennel bulb, thinly sliced1 teaspoon fennel seeds2 cloves garlic, crushed1 teaspoon smoked paprika2 roasted red capsicums, roughly chopped400-gram tin large white beans with their liquid200-gram bag baby spinach…

1 In Sorrento, sample the wares at the myriad limoncello shops. Walk south around the coast to the little harbour of Marina Grande, where the restaurants serve whatever’s fresh off the boat that day. Sardines, swordfish, squid – or try a little of everything in a tasting platter. Finish with a fig and bay leaf gelato from Sorrento town. 2 Detour to Naples and wander the lively backstreets. Grab a cone of deep-fried zucchini and arancini to whet your appetite for Neapolitan pizza (slightly charred crust, sparse but flavoursome toppings), which will sustain you on a walk around nearby Pompeii or Herculaneum ruins. 3 Catch a boat to Capri and rub shoulders with Amalfi’s rich and famous. Grab a lemon granita from the colourful cart at the entrance to the…

COLOURS OF THE MED Mosaic tiles and plateware in dappled shades of blue, green and aqua reimagine the Mediterranean coastline. Add pops of red and coral to conjure up images of the sun setting into a shimmering sea. Cafe revival After 27 years, L’affare Wellington has undertaken a significant refresh of its iconic College Street cafe. L’affare have made many considered changes to the layout and aesthetics: widening the dining room, moving the showroom and bean store forward of the cafe and changing the colour palette, while retaining many familiar features that have long contributed to the character of the brand. Many of their classic dishes have been joined by other fresh and thoughtful fare. L’affare, 27 College Street, Te Aro, Wellington. JUST BEACHY Bring some seaside vibes to the…

Lentils with Cavolo Nero and Sausage Serves 6 This recipe is inspired by a dish of lentils and “cotechino” (an Italian sausage made from gelatinous parts of the pig) traditionally eaten on New Year’s Eve. The lentils are said to bring good fortune. Cavolo nero – possibly my favourite leafy green – really brightens up this version, and I’ve replaced the cotechino with pork sausages. Choose a good-quality sausage; an Italian pork and fennel would be lovely. 1½ tablespoons extra-virginolive oil, plus extra if needed1 carrot, finely diced1 onion, finely diced sea salt100ml dry white wine1 fresh bay leaf1 tomato, roughly chopped3 garlic cloves, roughly chopped350 grams French green (puy) lentils1 litre chicken stock1 bunch of cavolo nero, tough stems removed, leaves roughly chopped6 good-quality pork sausages Salsa Verde 1…

Dish food editor Claire Aldous’s Med-inspired fare captures the essence of this simple yet sumptuous cuisine. 44 A LITTLE BIT OF EVERYTHING Let the flavours mingle with an Eastern Mediterranean-inspired feast designed for sharing. 56 MORNING MAGIC Give the mother in your life a mental holiday with Sarah Tuck’s transporting brunch dishes. 62 BAKING BEAUTIES Jane Lyons whips up some Greek and Italian treats to savour with a cup of coffee. 74 SUBSTANCE AND FORM Pasta and grain dishes offer a delicious dose of comfort and sustenance. 84 KNEAD TO KNOW Kelly Gibney rolls out some tasty wholesome bread and pizza alternatives. 90 EASY EVERYDAY Simple weeknight meals. 120 FRIDAY BAKING Raspberry, Polenta and Orange Loaf. Look for the handy icons to indicate which diets our recipes suit. VEGETARIAN VEGAN…

Zucchini and Quinoa Fritters with Eggs and Feta Yoghurt I love the combination of zucchini, cheese, mint and lemon in these more-ish fritters – perfectly finished with a soft poached or fried egg. Fritters 1½ cups cooked, cooled quinoa (about ½ cup raw)3 large zucchini, grated4 large eggs, size 7, separated⅔ cup grated parmesan200 grams firm ricotta¼ cup finely chopped mint½ teaspoon chilli flakesfinely grated zest of 1 lemon⅔ cup self-raising flour1 teaspoon baking powder¼ cup olive oilsea salt and freshly ground black pepper To serve 6 eggs, for frying or poaching2 avocados, halved and sliced¼ cup mint leavesFeta Yoghurt, see recipe below Put the quinoa and zucchini in a large bowl with the egg yolks, parmesan, ricotta, mint, chilli flakes, lemon zest and season with salt and pepper. Stir…

1 Baked Feta with Tomatoes and Spaghetti The Lime Rock Central Hawke's Bay Sauvignon Blanc 2016 ($23) is so good with this dish. Erupting with fresh herbs, lemongrass, lime and peachy punchiness on the nose and palate and holding signature mineral intensity, this is a crunchy, clean, citrus-soaked sauvignon that proves Central Hawke's Bay is a region set to rocket. Buy from limerock.co.nz. 2 Three-Seed, Parmesan and Walnut-Crusted Salmon Treat yourself and honour this fish with the Paritua Hawke's Bay Chardonnay 2014 ($42). This Bridge Pa-grown beauty is an elegant creamy, peach-andmacadamia-crumble of a wine. Full of classic stonefruit and pineapple notes on the nose and palate, it’s refreshing, soulful and satisfying. Buy from paritua.com. 3 Chicken Roasts with Spiced Quinoa Stuffing The Spade Oak Heart of Gold Gisborne Tempranillo…

1 Pork Kebabs with White Beans and Fennel Pour yourself a glass of the Te Pa Marlborough Pinot Gris 2016 ($19.99) and bask in the lifted nashi and nectarine notes, a squeak of natural sweetness, cleansing acidity, and a delicate dusting of spice. This tender pork just sings with it. Buy from shop.liquorland.co.nz. 2 Lamb Chops with Ras El Hanout Fresh acidity, perfectly prickly alcohol, and layers of dark berries, cocoa powder, roast beetroot, and a smidge of tobacco make the Padrillos Mendoza Malbec 2016 ($26.95) perfect with this Middle Eastern magic. Buy from accentonwine.co.nz. 3 Caserecce with Mushrooms The veges shine in this dish so don’t drown them in something too heavy. I think a large glass of the 12,000 Miles Gladstone Pinot Noir 2015 ($27), with its red…

TAKAPOTO TAKES AIM How does a Karapiro man make the world’s best pinot noir? By snapping up some beautiful fruit from Central Otago and hurling 19 years of winemaking experience at it, that’s how. Having made wine all over the world, it was with fruit sourced from Viticultura’s Legends Terrace vineyard in Central Otago that Andy Anderson created the Takapoto Bannockburn Single Vineyard Pinot Noir 2012 ($75). Not only was this his first time making Central Otago pinot noir, it was the first time he’d entered a wine competition. Andy’s wine beat hundreds from around the world to win the Best Pinot Noir trophy at London’s prestigious International Wine & Spirit Competition. He also won the trophy for New Zealand Producer of the Year. “To win was just amazing, but…

What’s your idea of paradise? Beautiful vistas, the sound of the sea and an incredible array of eating and drinking experiences? Waiheke delivers. It’s always a changing feast – though the stalwarts hold strong: Mudbrick, Cable Bay and Stonyridge are all dependable choices. Here is our insider’s guide to the other essential spots to get your Med fix. ISLAND GROCER Waiheke’s central hub, Oneroa Village, is just a short trek up a gentle slope from the ferry terminal at Matiatia wharf. Although coffee speeds you up, enjoying a steamy cup sitting outside The Island Grocer, situated at the top roundabout, will most likely slow you down as the pace of the island seeps into your bones. theislandgrocer.co.nz THE ANNEX Alternatively, head straight to Ostend to The Annex, an original Waiheke…

3 large eggs, size 7½ cup rice bran oil¾ cup caster sugarfinely grated zest 1 orange1⅓ cups plain flour⅔ cup ground almonds⅔ cup instant polenta2 teaspoons baking powder¼ teaspoon sea saltjuice 1 orange2½ cups frozen raspberries (use fresh when in season)¼ cup pinenuts Topping juice 1 orange2 tablespoons caster sugar To serve Lewis Road Sour Cream Grease a 5–6 cup capacity loaf tin and fully line with baking paper. Preheat the oven to 150°C fan bake. Whisk the eggs, oil, caster sugar and the orange zest together for 5 minutes until thick. Combine the flour, almonds, polenta, baking powder and the salt together. Using a large metal spoon, fold the dry ingredients into the egg mixture along with the orange juice, ensuring there are no pockets of flour in the…

What could be more Mediterranean than a leg of lamb? Flavoured with Middle Eastern/North African ingredients, I love the warmth of cumin and coriander, and the intensity of preserved lemon. I wrap the lamb in a crépine or caul of pork fat before roasting it – this is a great way to hold the meat together, while the fat ensures it stays tender and flavourful. Often used in sausage making, a crépine is the membrane that surrounds the pig’s stomach. It’s a thing of natural beauty – really thin and lace-like, it’s the perfect natural “roasting bag”. Most good butchers should be able to sell you a crépine. Slow-Roast Leg of Lamb with Lentil Tabbouleh and Eggplant 60ml olive oil3 cloves garlic1 leg of lamb1 crepine1 anchovy, chopped1 teaspoon each…

Grilled Eggplant ‘Bruschetta’ This is more of a how-to than a specific recipe. The rich, meaty flesh of eggplant pairs superbly with myriad toppings, so just choose your favourites. I’ve listed what we used with additional suggestions below. 2 large purple eggplantsolive oilsea salt and ground pepper Topping tahinicooked beetroot, cut into thin wedgesthinly sliced cured coparoasted cherry tomatoessoft goat’s or feta cheesepistachiosbarberries or finely chopped cranberriessmall basil leavesolive oil for drizzlingdukkah Preheat a ridged grill or large saute pan. Cut the eggplants in half through the stem then, cut each slice in half again (4 slices per eggplant). Brush with oil and season both sides. Grill until tender but not falling apart. Place on kitchen towels until ready to assemble. To assemble: Spread the eggplant slices with a little…

COOK’S NOTE This is a soft, chewy nougat so is best stored in the fridge or freezer during the warmer months to avoid melting. Paste di Meliga (Polenta Biscuits) Polenta is a staple of the cuisine of Italy's Piedmont region. The chocolate and sea salt are not traditional but make for a very satisfying crunchy, sweet and delicately salty biscuit. 75 grams white sugar75 grams brown sugar225 grams fine instant polenta100 grams flour150 grams butter, room temperature2 large eggs, size 71 teaspoon vanilla extract150 grams bitter dark chocolate, 70 per cent cocoa solids, roughly choppedflaky sea salt, for sprinkling Line 2 large baking trays with baking paper. Preheat oven to 180°C fan bake. Place all the dry ingredients in a large bowl and stir to combine. Using your hands, rub…

Sourdough Pizza with Broccoli Pesto This recipe requires a week’s lead-in to make the sourdough starter. The wholesome and delicious pesto makes a lovely change to a tomato base. Dough 150 grams sourdough starter (see instructions below)100 grams wholemeal flour150 grams plain flour150ml warm water1 teaspoon sea salt Broccoli pesto ½ medium head broccoli, cut into florets1 cup (tightly packed) fresh basil leaves1 small garlic clove, finely diced¾ cup finely grated parmesan Pizza toppings 2 medium zucchini, cut into ribbons using a vegetable peeler1 red capsicum, diced200 grams fresh mozzarella, sliced2 handfuls baby spinach or baby kalesmall handful fresh thyme leaveshandful fresh basil leavessea salt and black pepper Broccoli pesto: Place all the ingredients into a food processor. Blitz until relatively smooth. Taste and season generously. Dough: Combine all the…

Agrodolce, the piquant sweetsour flavour so dominant in Sicilian cuisine, is a word that could probably be used to describe Sicily as a whole. It is not as obviously scenic as say, the Amalfi Coast, and in places the island feels distinctly Wild West with its parched landscape and the fast-and-loose driving style. Yet there’s abundant beauty among the grit, and a lot of that colour and sparkle comes from the vibrant food culture. That apparently barren landscape actually hosts many different microclimates that provide fertile soil for plentiful crops ripened in the hot sun. Prickly pear cactuses (or fico d’India, as they’re known in Sicily) dot the desert-like areas; the mountains are home to nuts and mushrooms as well as game animals that produce quality meat and dairy products;…

Winter F.A.W.C! Winter F.A.W.C! Food and Wine Classic is four fabulous weekends of “out of the box” food and wine events set in some of Hawke’s Bay’s most stunning locations. Hunker down with roaring fires, musical notes and delicious local produce prepared in warming ways. Glasses of rich, full-bodied reds will be taking centre stage as Hawke’s Bay’s food and wine heroes strut their stuff at a number of events. Winter F.A.W.C! runs from 1–24 June. Visit fawc.co.nz for more details and tickets. A SPLASH OF COLOUR Summer is drawing to a close – but that doesn’t mean we can’t enjoy the last drops of the season. To send off long, hot days in style, try Maison Vauron’s French rosé range. Established in 1999, Maison Vauron and La Fromagerie are…