Table of contents for Issue 120 Apr/May 2025 in Dish

Sometimes the world can feel like a pretty unsettling place, and yet we are so fortunate to be living in beautiful Aotearoa New Zealand (and Aussie, for our readers across the ditch). In this issue, then, we’re focusing on the positive — on creating delicious food to share with friends, family and the community in which we live. But before we get to the recipes, on page 18 we introduce a new nutrition-based column where we provide some educational insights on how to get the most out of the food we enjoy. Then we drop by Bar Martin (page 22), a neighbourhood bar that has become a gathering place and source of friendship and social connection for its locals. Next, we celebrate seasonal produce (along with a few gardening tips)…

Diverticulitis is an inflammatory condition, where small pouches in the wall of the colon/large bowel, known as diverticula, become infected and inflamed. It’s particularly prevalent in Western societies. After the age of 50, it is not uncommon to see diverticula in the colon and most often these do not cause any problem. But when things go wrong, the pain and discomfort can be serious. The role of fibre Fibre can prevent the formation of the diverticula and those who consume a high-fibre diet compared to a low-fibre diet had a lower overall risk of diverticulitis. However, a traditional Western diet is often low in fibre. Without adequate fibre your digestive tract does not run smoothly and is more prone to constipation. This places a strain on your intestines and colon…

Creamy Chicken, Mushroom and Rice Soup (gf) A most delicious soup with chunks of juicy chicken, earthy mushrooms and rice in a creamy, herb-spiked broth. 2 tablespoons extra virgin olive oilgood knob of butter400 grams boneless, skin-off chicken thighs, cut into3cm pieces650 grams mushrooms, thickly sliced and smaller ones left whole (I used a combination of large portobello, white and brown button mushrooms)1 large brown onion, finely chopped1 large carrot, finely chopped3 cloves garlic, crushed4 sprigs thyme1½ teaspoons dried tarragon sea salt and ground pepper1 tablespoon tomato paste2 teaspoons Worcestershire sauce5 cups chicken stock¾ cup basmati rice, rinsed and drained½ cup each cream and freshly grated parmesan1½ teaspoons finely grated lemon zest1 tablespoon finely chopped parsley, to serve Heat the oil and butter in a large lidded pot over a…

Beef, Sichuan Pepper and Ginger Dumplings I’m a huge dumpling fan, and these little parcels of spiced beef mince are a flavour sensation. I always have a jar of peanut chilli crisp in the fridge but they are also delicious served with a regular chilli sauce or a bowl of tamari for dipping. DUMPLINGS 200 grams beef mince¼ cup finely grated carrot2 tablespoons each finely chopped coriander and Shaoxing Chinese cooking wine1 tablespoon soy sauce2 teaspoons each cornflour and grated fresh ginger1 teaspoon each sea salt and sesame oil½ teaspoon ground Sichuan pepper20 dumpling wrappers TO COOK 1 tablespoon vegetable oil TO SERVE peanut chilli crisp or other chilli sauce1 spring onion, thinly sliced DUMPLINGS: Put all the ingredients, except the wrappers, in a large bowl and mix with a…

Anzac Slice A simple but delicious Anzac biscuit-style slice, with a layer of chocolate sandwiched in between. Feel free to use milk or dark chocolate, depending on your sweet tooth. Storing this slice in the fridge will give it a very nice chewy texture. 220 grams butter1½ cups brown sugar3 tablespoons golden syrup1 teaspoon vanilla bean paste or extract2½ cups rolled oats1½ cups desiccated coconut1 cup each plain flour and cornflakes250 grams dark (50% cocoa) or milk chocolate, roughly chopped EQUIPMENT: Line a 20cm square tin with baking paper. Preheat the oven to 160°C fan bake. Place the butter, brown sugar, golden syrup and vanilla in a large pot and melt together over a low-medium heat. Remove from the heat and stir in the oats, coconut, flour and cornflakes. Spoon…

There’s a lot going on here. It has been more than a decade since I walked the streets of Dunedin as a ‘scarfie’. I paid very little attention (or budget) to what was already a hospitality scene full of top-notch establishments and hidden gems. To my detriment, I had never made it back. This February, Chrisanne and I were lucky to be placed in the capable hands of James Hall from Enterprise Dunedin. We ran through the list of legacy venues still thriving, and a robust roster of recently launched cafés, bars and eateries. It became a game of timing Tetris as we discussed how we could possibly fit everything into our three-day stay… because there really is a lot going on here. We explored a small but mighty hospitality…

Notes for cooks RECIPE ABBREVIATIONS ………………………….. …gluten-free ………………………………. vegetarian MEASURING YOUR INGREDIENTS To ensure successful results, 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…

farro.co.nz…

1 Sarah Tuck, Editor Suupaa, Melbourne Recently I had the opportunity to check out a new arrival on the Melbourne food scene, while on a whistle-stop trip to visit my eldest son. Suupaa is outrageously cool, providing a Japanese ‘konbini’ convenience store and dining experience in one. The whole restaurant is incredibly well thought out with exceptional attention to detail, and the food…utterly addictive. On our visit we had the massive slab Fried Egg, Toasted Shokupan (Japanese milk bread) Sando, with Curry Ketchup and Black Garlic Relish, the Pork Loin Tonkatsu with Vegemite Bulldog Sauce and the Smoked Eggplant with spicy Suupaa Mushroom XO. The sando with its combination of toasted, fluffy, mile-high bread, crumbed wedge of omelette and spicy sauces was decadently good, and while it was great to…

It’s not often that you can feel like you know a person, or get their complete ‘vibe’, over the phone, but having never met Bar Martin owner Ruben Maurice before, after chatting for 45 minutes he felt like a friend. I suspect it’s Ruben’s genuine, warm conviviality that is the secret behind Bar Martin’s raging success. With a long history in hospitality (Ruben started out when he was still at school), Ruben is quick to praise his mentors along the way and cite them as an influence in his achievements. Blair Russell and Mark Wallbank from Rocco days, and ex-MasterChef judge and Baduzzi owner Michael Dearth, who encouraged him to start his own business. Which he did. First there was a café called Ruben, which he ran for two years,…

Four Cheese and Hot Chilli Honey Pizza (v) Yes, this is a version of having cheese on toast for dinner but it’s spectacularly moreish and if it makes you feel better, you can serve it with a big crisp green salad. 1 store-bought large pizza base2 teaspoons olive oil2 cloves garlic, crushed⅔ cup firm ricotta½ cup grated mozzarella⅓ cup mascarpone1 teaspoon each finely grated lemon zest and finely chopped rosemarysea salt and ground pepper2 tablespoons each cream and freshly grated parmesan TO SERVE ½ teaspoon chilli flakes2 tablespoons runny honey2 tablespoons pine nuts, toastedhandful rocket leaves Preheat the oven to 225°C fan bake. Place a heavy, flat baking tray in to preheat. Put the pizza base on a large sheet of baking paper and brush the edges with olive oil.…

DIVERSITY IS THE WORD du jour out there in wine land right now and here at dish we couldn’t be more chuffed about that. While we’re massive fans of the classic whites — chardonnay, sauvignon blanc, pinot gris and riesling — we can’t deny the tingle in our giblets when a sample bottle of saucy chenin blanc, glorious grüner veltliner or marvelous marsanne arrives in the office. We can’t get enough of those lesser-known but darn lovely white wine styles that deserve way more attention and exposure than they currently get. Autumn is also the perfect season to sip something slightly left of centre as the afternoon shadows grow long on the lawn. So it was with great excitement that our team of judges gathered in the sensory laboratory at EIT…

Greenlea Butcher Shop Whether for mid-week meals or an impressive dinner party feast, Greenlea Butcher Shop is your partner for providing delicious, export quality, premium beef, lamb, and venison. All their products are grass fed, pasture raised, and hormone and antibiotic free. Bring the best to your table with the convenience of online ordering, free delivery (on orders over $199), superior customer service, and guaranteed quality. greenleabutcher.co.nz Lee Kum Kee Hoisin Sauce Hoisin Sauce is a delicious spicy-sweet sauce made from selected spices and soybeans. With its sweet BBQ flavours, Hoisin is a truly versatile sauce; ideal as a marinade, for roasts and slow cooking as well as stir-fries and noodle dishes or as a condiment, in burgers or as a dipping sauce. One of Lee Kum Kee’s most popular…

Lee Kum Kee makes marinades, dips and dressings delicious with its versatile sauces. Hoisin Sauce works brilliantly with pork, chicken, beef and seafood and can be used in everything from soups to noodle dishes to the classic Peking Duck. An added bonus: Lee Kum Kee Hoisin Sauce is Gluten Free! Keep a stash of Lee Kum Kee sauces in the fridge or cupboard and you’ll always have a flavour boost to hand. Lee Kum Kee Hoisin Pork and Ginger Lettuce Cups HOISIN PORK 1 tablespoon neutral oil1 red onion, finely diced1 red capsicum, diced2 cloves garlic, crushed1 red chilli, finely diced1 tablespoon finely grated fresh ginger450 grams pork mince3 tablespoons Lee Kum Kee Hoisin Sauce2 tablespoons Lee Kum Kee Premium Soy Sauce HOISIN SAUCE ¼ cup Lee Kum Kee Hoisin…

FEIJOA Feijoas, if you love them (they can be polarising!), are the jewel of New Zealand’s autumn, and are as fragrant as they are versatile. In season from March through June, these egg-shaped fruits have a soft, slightly grainy flesh with an aroma reminiscent of pineapple and guavas. Used mainly in sweet recipes, they can be poached in an aromatic sugar syrup, baked into tarts, cakes and pies, added to fruit salads or folded through a batter and deep fried as doughnuts then dusted with a cinnamon sugar. For savoury, they make a fabulous chutney to accompany a cheese board, or a roasted chicken or pork. They are best ripened at room temperature, but once ripe should be stored in the fridge. The fruit can be frozen whole, or by…

The Ultimate Chicken Pie Chicken pie goes next level with the addition of bacon and mushrooms — a magical combination! CHICKEN AND STOCK 1 whole chicken1 brown onion, roughly chopped2 bay leaves3 sprigs thyme1 carrot, peeled and roughly chopped6 whole clovessea salt and ground pepper BACON AND MUSHROOMS 1 tablespoon extra virgin olive oil20 grams butter200 grams streaky bacon, sliced500 grams mushrooms, sliced1 brown onion, finely chopped BÉCHAMEL 40 grams butter⅓ cup plain flour1 cup reserved chicken stock¼ cup cream1–2 teaspoons Dijon mustard, to taste¼ cup grated parmesan1 bay leaf TO ASSEMBLE 1 sheet shortcrust pastry1 sheet butter puff pastry (plus extra for decorating if desired)½ cup grated mozzarella1 large egg, whisked with2 tablespoons cream2 teaspoons white sesame seeds EQUIPMENT: Spray the base of a 25cm pie dish very lightly…

Green Bean, Pea and Sautéed Fennel Salad (gf) (v) I love the ‘greenness’ of this salad and it’s super easy to put together. Use broccolini in place of the beans if desired. 1 large fennel bulb, fronds trimmed and reserved2 tablespoons extra virgin olive oilsea salt and ground pepper400 grams slim green beans, tail ends trimmed1½ cups frozen peas½ cup skin-on roasted almonds, roughly choppedHerby Mustard Dressing, see recipe below Cut the fennel into quarters then into ½cm-thick slices. Heat the oil in a large frying pan, add the fennel and season well with salt and pepper. Cook over a medium-low heat, stirring occasionally, until just tender. Cool. Bring a pot of salted water to the boil. Blanch the beans until just cooked then lift out with tongs and drop…

Over the last couple of decades, South Korean popular culture has seen an explosion in popularity, known as the “Korean Wave”. All around the world, people are obsessing over their fave K-pop bands, following strict K-beauty routines and binge-watching K-drama boxsets. And while all things Korean have crept into our hearts and our minds, our stomachs have also joined the fan club as we discovered the joys of K-chicken and kimchi. So it was no great hardship for my husband and I to trade our Aotearoa New Zealand summer break for almost three weeks of winter in South Korea. Geared up with warm coats, multiple layers of thermal vests and a big appetite, we were determined to experience as much of the vibrant, often chaotic, but always oh-so-worth-it street food…

MAKING THE MOKSHA LIFE Nicola Voice and Kitty Ling are the crafty besties behind one of the prettiest new gins we’ve seen in ages. The design aesthetic of the bottle, the tasselled box AND the all-important botanicals used in its production are inspired by Nicola and Kitty’s love of India and of great gin. Nicola spent time living in Bengaluru (previously Bangalore) and on her return home, she and Kitty began sourcing ingredients from both India and New Zealand to create recipes. Over many months, using a small copper alembic still in Nicola’s Takapuna kitchen, they created their first two brews, a Rose and Hibiscus Gin, and Moksha Spice of India. The Spice of India is a contemporary gin inspired by the same botanicals that are used to make masala…