Table of contents for Issue 87 December 2019/January 2020 in Dish

I am so excited to welcome you to our very special Christmas collector’s edition of dish, jam-packed with everything you need to see you through the festive season. An enormous amount of work goes into every issue, and I couldn’t be prouder of what the team have created for you! Starting with Maria Hoyle’s article The Gift of Giving, we look at the therapeutic nature of cooking for others, both how it works as a panacea to the stress of Christmas and the joy that it gives to the recipients. To match the story, we have a beautiful range of treats to make and give in Share the Love by Jane Lyons (page 110). Food Editor Claire Aldous has worked her magic to bring us The Ultimates, providing the best…

Te Atatu Food Truck Fridays DECEMBER 6 Bring the family for a night of great food, music and entertainment at the park. eventfinda.co.nz Night Noodle Markets NOV 29-DEC 8 AUCKLAND Savour fabulous Asian food and soak up a hawker-style ambience at Victoria Park. nightnoodlemarkets.nz Breakfast at Cazador DECEMBER 7 AUCKLAND Enjoy tasty Middle Eastern-style fare – and a cocktail to fire up that festive spirit! eventbrite.co.nz South Island Wine & Food Festival DECEMBER 7 CHRISTCHURCH Experience food and wine heaven at Hagley Park. winefestival.co.nz Wellington Christmas Markets NOV 30-DEC 22 These weekend markets are your one-stop shop for artisan gifts and goodies. eventfinda.co.nz The Little Big Markets DECEMBER 21 PAPAMOA Bask in the Bay of Plenty sunshine at this fun event (every third Saturday). littlebigevents.co.nz Hidden Valley Festival DECEMBER 27…

Tis the season of giving, a time to show appreciation for the people we love. And when it comes to offering and sharing, food is right up there as a way to say ‘hey you’re awesome’. You probably won’t communicate it in so many words. It might sound more like ‘dive in people! this trifle needs eating’, but everyone will get the idea. And while everyone loves to receive a home-prepared meal or a tray of cookies, cooking does us, the cooks, a world of good too. A RECIPE FOR WELLNESS The mental health benefits of cooking have been well documented. Indeed ‘culinary arts therapy’ is now officially a thing, combining – not a substitute for – traditional counselling and cognitive behavioural therapy with cooking practice. These sessions are reported…

Sashimi with Tamari and Wasabi Dipping Sauce (gf) You can use virtually any fish for sashimi, but whatever you choose it must be extremely fresh. It looks impressive but is very easy to prepare. FISH 600 grams firm white fish fillets (I used kingfish) DIPPING SAUCE ¼ cup tamari1 tablespoon each sesame oil and rice wine vinegar1 teaspoon caster sugar 2 teaspoons wasabi paste TO SERVE 2 spring onions, very thinly slicedsmall mint leavessesame seedswasabi paste FISH: Trim any blood line off the fish and neaten the sides. Using a very sharp knife, slice the fish thinly on the diagonal. DIPPING SAUCE: Place all the ingredients in a bowl and whisk to dissolve the wasabi paste. TO SERVE: Arrange the fish on plates and spoon over a little dressing. Top…

Croque Monsieur One of my all-time favourite indulgent brunches! BÉCHAMEL SAUCE 2 tablespoons butter2 tablespoons plain flour1½ cups whole milk1¼ cups grated parmesan pinch freshly grated nutmeg2 teaspoons Dijon mustard sea salt and ground pepper TO ASSEMBLE 4 large slices sourdough or ciabatta3 tablespoons butter6 slices good-quality ham off the bone1 cup caramelised onions (optional)½ cup grated gruyere cheese2 tablespoons butter SAUCE: Heat the butter in a saucepan over a gentle heat until just melted. Stir in the flour with a wooden spoon. Add the milk in three lots, stirring continuously, until well incorporated. Whisk it while cooking until the sauce is thickened and smooth – it should end up being thick and silky. Add the parmesan, nutmeg and mustard and stir to combine. Season to taste with salt and…

TE KAIRANGA ESTATE PINOT NOIR Martinborough accounts for less than 2 per cent of New Zealand’s wine production, but its pinot noirs leave a lasting impression. From one of the original wineries in the region, this wine captures the hallmarks of Martinborough; pure, bright red fruit and silky, savoury spice. Perfect with a lovely piece of lamb or beef, or a well curated cheeseboard. $29.99 (Fine Wine Delivery Company) ROARING MEG PINOT GRIS This off-dry pinot gris is crafted by Central Otago icon Mt Difficulty. Named after a colourful character from the gold mining era, this stylish wine is full of succulent peach, lush rock melon and fragrant red apple blossom. Smooth in finish, it can be paired with a variety of dishes. $19.99 (Countdown) VAVASOUR SAUVIGNON BLANC From Marlborough’s…

TASTING PANEL JUDGES AND RATING SYSTEM Yvonne Lorkin dish drinks writer and experienced beer, wine and cider judge Gold Medal Superb. Strongly recommended. Cameron Douglas Master sommelier and lecturer at AUT Silver Medal A cut above the rest in quality. Dr Rebecca Deed Wine science lecturer at Auckland University Bronze Medal A good-quality crowd pleaser. (NB: All wines are judged blind under competition conditions. The scores of judges for their own wines cannot exceed those of other judges.) 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 management, visit aut.ac.nz. Water kindly supplied by Antipodes. We Kiwis are huge fans of fizz from all corners of the globe.…

The French Polynesian islands are synonymous with luxury resorts and A-lister glam. But Sarah Tuck dines like a queen in Tahiti without breaking the bank… by going where the locals go Ah glamorous, tropical Tahiti, with its swaying palm trees, white sandy beaches, fine French food and five-star resorts – expensive and out of reach for most… or is it? I went on a mission to French Polynesia to explore, hang out and eat locally, to see if there is another way to visit. But first, a little foray into the past. Tahiti has a rich history, beginning with the original migrating Polynesians from as early as 500BC and extending through its discovery by European explorers in the 16th century. There followed an extended wrangling between Britain and France for…

BOUNTY: COOKING WITH VEGETABLES Catherine Bell, $39.95 (all profits go the Garden to Table Trust) Bounty celebrates 10 years of the Garden to Table Trust, an inspirational scheme that teaches Kiwi youngsters to grow, harvest, cook and share good food at school. At its root, the initiative is about demonstrating the importance of fresh produce, but it also sows the seeds of lifelong wellness, resilience, self-worth and mental wellbeing. This book is both how-to (preparing the soil, keeping bees, raising chickens etc) and recipe collection, where each chapter heroes a different vegetable. With delicious recipes penned by Trust co-founder and passionate foodie Catherine Bell, there is much to delight here. VEGFUL Nadia Lim, Nude Food Inc Ltd, $55 Vegful is Kiwi foodie Nadia Lim’s contribution to a growing body of…

1 cup good-quality fruit mince (see Cook’s note)75 grams whole roasted almonds, finely chopped½ cup dried cranberries, roughly chopped150 grams butter, very soft but not melted150 grams brown sugar2 teaspoons ground mixed spice1 teaspoon ground cinnamon1 teaspoon vanilla extract finely grated zest 1 large orange and 1 large lemon¹⁄3 cup orange juice2 large eggs, size 72 tablespoons whisky150 grams ground almonds (almond meal)50 grams brown rice flour1 tablespoon baking powder½ teaspoon sea salt¹⁄3 cup slivered almonds (optional) EQUIPMENT: Grease an 18cm springform cake tin and line the base with baking paper. Cut a 60cm-long piece of baking paper and fold it into thirds lengthways. Use this three-layered paper to line the sides of the greased tin. Preheat the oven to 150°C. Place all the ingredients down to and including the…

@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,…

Crème de la creamery We’ve got the scoop on a Lewis Road ice cream that’s better than ever before… say hello to Lewis Road’s super-premium range! The Kiwi creamery has achieved the unthinkable – raising the bar with a new, improved recipe featuring an ultra-creamy base and an even more ‘scoopable’ texture so you can indulge straight from the freezer. Available in five flavours including an exquisite Burnt Butter, these supremely smooth ice creams are simply sublime. $10.99, lewisroadcreamery.co.nz TEA TOTAL Award winning PAUSE for Tea are sugar-free sparkling teas, proudly brought to you from beautiful Waiheke Island. In two flavours – Hibiscus & Ginger and Spearmint & Oolong – these refreshing drinks tick all the boxes. Made with certified organic botanicals, these lightly carbonated teas add sparkle to any…

Back in the day, ‘new potatoes’ referred to potatoes dug up in spring, or specifically for the Christmas table. Dirt was washed off under the tap and the paper-thin skin often came away with it. Everyone had their favourite type of new potato to grow or look out for, but over a period of time Jersey Bennes emerged as the country’s favourite. Originating from a kidney-shaped variety grown and made famous on the island of Jersey, known as the Jersey Royal, Jersey Bennes appear in mid-to-late spring and carry on through summer. The best, many claim, are grown in the fertile soils of Kakanui in north Otago. New potatoes have a higher water content than potatoes harvested later in the season, with a waxy, somewhat sticky, texture. It’s that stickiness…

Christmas is such a special time of year and I love to mark it by cooking up something special – this next-level surf ‘n’ turf fits the bill. Crayfish are one of the stars of our world-class Kiwi kaimoana so it makes for a fantastic celebratory meal. I like to show such a delicacy respect by using it all up – the shells give the béarnaise sauce a full-bodied flavour. Served with a juicy steak it’s a winner of a dish. Surf ‘n’ Turf: Crayfish and Flat Iron Steak with Bisque Béarnaise CRAYFISH 1 whole crayfish BISQUE REDUCTION 3 tablespoons canola oil2 shallots, sliced½ carrot, peeled, sliced40 grams butter1 tablespoon tomato paste5 vine-ripened tomatoes, halved ½ cup each brandy and white wine500ml each fish stock and chicken stock1 bay leaf…

Strawberry, Cherry and Gin Shortcake Trifle This dessert does require some effort but it is totally worth it. Trifle is best assembled a few hours in advance so the shortcake can soak up some of the delicious juices from the macerated fruit. STRAWBERRY GIN JELLY 500 grams fresh or frozen strawberries, trimmed, halved170 grams caster sugar30ml lemon juice1 teaspoon vanilla extract7 gold-grade gelatine leaves115ml gin SHORTCAKE 220 grams plain flour3 tablespoons caster sugar1½ teaspoons baking powder¼ teaspoon salt85 grams chilled butter, cubed2 large egg yolks, size 7½ cup cream, plus 2 tablespoons1 teaspoon vanilla extract1 tablespoon raw sugar CUSTARD 350ml milk1 teaspoon vanilla extract75 grams caster sugar2 large egg yolks, size 72 tablespoons cornflour MACERATED FRUIT 250 grams strawberries, trimmed, halved200 grams cherries, halved, pitted2 tablespoons caster sugar1 teaspoon vanilla…

Prawn, Zucchini and Lemongrass Fritters (gf) A good fritter is always a popular finger food option at parties. We topped ours with a dab of crème fraîche, crispy shallots and coriander. Other options are sour cream and chilli jam; mayo mixed with a little wasabi paste and coriander; thick coconut yoghurt, toasted shredded coconut and sliced fresh chilli. ½ cup ground almonds (almond meal)1 tablespoon chia seeds2 cloves garlic, crushed1 tablespoon grated fresh ginger1 large egg, size 7¼ cup thick coconut cream1 medium zucchini½ cup corn kernels, thawed if frozen, finely chopped 200 grams raw peeled prawns, finely chopped1 long red chilli, seeded, finely chopped1 large stalk lemongrass, grated on a fine microplane gratergood handful coriander, finely choppedsea salt and ground pepperrice bran oil for cooking Combine the almonds, chia…

Dark Chocolate and Prune Panettone Loaf This loaf is just as delicious fresh from the oven as it is toasted the next day (or made into bread and butter pudding in the days after). The three rises make for an extra light and delicious loaf. 175ml warm water1½ tablespoons dried active yeast1 tablespoon honey3 large eggs, size 7100 grams caster sugar180 grams butter, meltedfinely grated zest 1 orange1 tablespoon vanilla extract550 grams plain flour, plus extra for kneading½ teaspoon salt100 grams pitted prunes, finely chopped150 grams dark chocolate, roughly chopped TOPPING 1 egg, lightly beaten3 tablespoons flaked almonds2 tablespoons raw sugar EQUIPMENT: Grease one large or two smaller non-stick loaf tins. Preheat the oven to 175°C. Whisk together the warm water, yeast and honey in a small bowl and set…

B-SIDES… Matakana’s Sawmill Brewery has become the first Kiwi brewery to achieve coveted B Corp status, an international certification recognising a commitment to social and environmental responsibility and transparency. Co-owner Kirsty McKay says, “Every decision we make goes through a filter: what option has the best environmental and social outcome? There are many ways for us to contribute.” sawmillbrewery.co.nz RADBURND RELEASE! FAMOUS FOR PUTTING BRANDS SUCH AS PASK ON THE MAP, WINEMAKER AND RISK-TAKER KATE RADBURND HAS LAUNCHED HER SOLO LABEL RADBURND CELLARS. FROM HER WINERY IN NAPIER’S BAY VIEW WILL COME “THE BEST POSSIBLE WINES FROM EACH VINTAGE”. ALL FRUIT WILL BE HANDPICKED, HAND-SORTED AND BARREL-FERMENTED AND HER FIRST RELEASE, A CONCENTRATED-YET-RESTRAINED, WILD-FERMENTED CHARDONNAY FROM THE BRIDGE PA TRIANGLE, IS AVAILABLE NOW ($85). A SYRAH BLENDED FROM THE GIMBLETT…

PRETTY FLASH Off on an active holiday? The VSSL torch is your space-saving friend with several model options including a first aid model, a camp supplies model and a custom-build option. We love the VSSL Flask, which includes a torch, compass, bottle opener, space for 1 cup of liquid and two shot glasses. vsslgear.com SPOT LIGHT ON: SHENZHEN, CHINA (best time to visit October to December) Dubbed China’s most innovative city and the country’s answer to Silicon Valley, this vibrant metropolis in the southern city of Guangdong is worth a look. Shenzhen is rich in innovation, cutting-edge architecture, forward-thinking environmental practices, quirky theme parks and great shopping. Plus it’s just a 20-minute bullet train ride to Hong Kong so you can tick off two destinations in one trip. Stay: It’s…

1. NEW FARRO FREE-RANGE TURKEY If turkey is the star player on your festive menu, make sure it’s free range for succulent meat and crisp golden skin. Tucking a savoury butter – try miso butter for an umami hit – under the skin makes for a super flavoursome result, or you can go the traditional route and fill the cavity with your own favorite stuffing recipe before trussing and roasting it to perfection. For a super-easy option, Farro have a pre-stuffed whole bird with their famous orange and cranberry stuffing. 2. FREEDOM FARMS CHAMPAGNE HAM A beautifully glazed baked ham looks fabulous and tastes amazing. It’s perfect for feeding the extended family on Christmas day and the leftovers can be transformed into day-after deliciousness. Make your own signature glaze or…

Spice, particularly chilli heat, can be a polarising thing but chilli lovers can’t deny the high to be had from that tummy-warming and at times eye-watering hit. “They nip, they tingle, they make your eyes smart,” said Nigel Slater about hot little bird’s-eye chillies. Mild varieties bring a different kind of joy to dishes in the form of subtle sweetness, flavour and texture. If you grow your own and have a bumper crop or wind up with too many in the kitchen, you’ve got plenty of options for using them up for preserving for later. TO EAT: A few fiery ideas for a chilli glut The recipes can easily be scaled up or down depending on how many chillies you have. QUICK HARISSA – Toast 1 tablespoon each fennel seeds,…

Awhi is an ancestral Māori farming company based at the foot of Mount Ruapehu, with a commitment to nurturing the earth, crafting the finest natural products, and rejuvenating and reconnecting land and people. So when dish wades gumboots-first into swampy question territory – along the lines of “erm, don’t you find it a challenge to balance such admirable goals and values with running a profitable business?”, the clarity of the response is humbling. “We don’t see it as a challenge. It’s just the way we do things.” These are the words of Whetu Moataane, tikanga and branding manager at Ātihau- Whanganui Incorporation (yes, we’ll explain the Awhi/Ātihau thing in a moment). Whetu’s job title tells you a lot about Awhi’s commitment to upholding Māori cultural values. He’s responsible for looking…

Spiced Ginger Beer, Mustard and Orange Glazed Ham (gf) If ham is the star of the show at your Christmas Day feast it needs to look and taste outstanding – this will fit the bill perfectly. We used an 8-kilogram ham. 1 whole cooked champagne ham (I used Freedom Farms) GLAZE 2 x 330ml bottles good-quality ginger beer¾ cup orange marmalade¾ packed cup brown sugar 2 tablespoons hot English mustard2 tablespoons whole grain mustard¼ cup apple cider vinegar1 teaspoon each ground ginger, allspice and smoked paprika EQUIPMENT: Line a large baking dish with foil. Remove the ham from the fridge 1-2 hours before cooking. Preheat the oven to 160°C fan bake. GLAZE: Place all the ingredients in a saucepan and bring to the boil. Simmer for 20 minutes then cool.…

No Christmas table is complete without a stunning glazed ham at its centre. Leonard’s Deli has the perfect small ham for intimate festive gatherings, whether on the big day itself or for general entertaining. The glazing options are endless – from maple and orange, to apricot and mustard, whisky marmalade, or apple cider and sage. Make the most of your Christmas ham by using it for double duty as part of a mighty antipasto platter. Serve thin slices with an assortment of cheese, fruit, nuts and your favourite fruit pastes and chutney. For best storage, place a piece of folded paper towel in the bottom of an airtight plastic container and place sliced ham on top of the paper towel. Put another piece of folded paper towel on top of…

Bruschetta Slices of grilled sourdough bread make a wonderful base for a variety of seasonal toppings. We’ve given a sweet and a savoury option. Ricotta Bruschetta with Honey Peaches (v) 1 tablespoon butter2 tablespoons runny honey, plus extra for drizzling2 large, firm ripe peaches, cut into thick wedges4 slices grilled sourdough bread (bruschetta)* 100 grams firm ricottaroasted skin-on almonds, roughly choppedlemon thyme Heat a sauté pan over a medium heat with the butter and honey. When foaming, add the peaches and cook on both sides until golden and the pan juices have reduced and thickened. Spread each bruschetta with ricotta and top with the peaches. Drizzle with the pan juices and scatter over the almonds and a little lemon thyme. Top with a little more honey, if desired. MAKES 4…

Stacks of Style Espresso your feelings to someone you love with these uber-stylish coffee cups from UK designer Tom Dixon. They’re made to be elegantly stackable, easily storable and just stunning to look at. Each cup has a polished steel interior with a gleaming copper finish. If you thought that first coffee of the day couldn’t get any better, here’s metallic proof of how wrong you were. Sold as a set of four. simonjames.co.nz Send the joy of baking Make your gift-giving ‘sweet as’ this Christmas with a subscription to Home Baked. You can gift all the classics – from afghans to slices, belgiums and more – mixed in with surprise experiences – home baked and delivered each month, oven to door. Use code DISHCOUNT at homebaked.co.nz/subscriptions for 15% off…

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 ....... 300°F .......... 150°C Moderate oven ...... 350°F........... 180°C Hot oven ............ 400°F .......... 200°C Very hot oven .......450°F........... 230°C Measurements VOLUME 1 level teaspoon .........................5ml 1…