Table of contents for Issue 92 September/October 2020 in Dish

What a crazy time it’s been lately. Having (so far) escaped the worst of COVID-19 here in New Zealand, it is shocking to see the devastating effects the virus is still having around so much of the world. Meanwhile, when it comes to politics both here and abroad, there is never a dull moment! Here at the dish offices we have never felt luckier to call New Zealand our home. As we head into the heart of winter, we’re certainly feeling like gathering friends and family for shared meals, laughter and even the odd road trip. To get the ball rolling, we’ve compiled a ‘nose-to-tail’ look at what events are happening around the country (page 28), followed by a fab feature on the art of butchery and the joys of…

THE FOLEY WINE CLUB is making your evening glass of wine even more rewarding while supporting some of our favourite restaurants around New Zealand with its new rewards programme. The online Cellar Door of a collection of iconic wineries including Mt Difficulty, Martinborough Vineyard, Te Kairanga, Vavasour, Grove Mill and Lighthouse Gin, the Foley Wine Club delivers these great labels and more, straight from the makers to your door with shipping included throughout New Zealand. Every order earns points and they’ve teamed up with some of New Zealand’s most-loved outlets to deliver truly desirable rewards such as dining vouchers for Soul, Ostro and Azabu, footwear from Mi Piaci, accommodation at Bolton Hotel in Wellington – even a luxurious stay at Wharekauhau Country Estate at Palliser Bay. Or you can use…

NORTHLAND The Bay of Islands Walking Weekend: October 16-18. Grab your walking boots and your mates, and clock up some k’s around this gorgeous corner of New Zealand. Choose from over 20 walks including vineyards, oyster farms or an overnight stay at iconic Cape Brett. eventfinda.co.nz. Mangawhai Tavern Market: Saturdays, from 8.30am. A must-visit for its cool crafts, fresh produce, live music and laidback vibe. eventfinda.co.nz AUCKLAND Korean Food Tour: September 19. Take your tastebuds on tour with this fabulous three-hour experience. You’ll sample 8-9 dishes and Korea’s famous beverage, Soju. eventfinda.co. Culinary Crawl: October 17. Support local with this progressive dinner prepared by four ‘hidden gem’ Onehunga eateries. For tickets see onehunga.net.nz. WAIKATO Culinary Cambridge: September 12-20. A week of festivities celebrating Cambridge’s eclectic food scene. With local eateries,…

Lamb’s heart is a rarely used nose-to-tail choice, yet it’s packed with nutrients, such as iron, which plays an essential role in supporting your family’s immunity, energy levels and focus. Red meat and many of the nose-to-tail offal are proven, good sources of iron and other nutrients. Try Hannah Miller Childs’ (aka A Lady Butcher) Stuffed Lamb Hearts recipe for a delicious, nutritional power pack. Ingredients For the stuffed hearts: 4 lamb hearts, remove excess fat, tubes & gristle 1 small onion, finely chopped 1 garlic clove, crushed 100g of lamb sausage meat (filling from 2-3 lamb sausages) 4 sprigs of thyme, leaves picked & chopped 1 bunch of parsley, small leaves only, finely chopped 25g of breadcrumbs, made from stale bread 12 rashers of smoky bacon Salt & pepper…

dish: Do you work from photos and/or sketches? Sometimes I start with a photo or a drawing, sometimes the face is conjured from memory or imagination. For a jumping off point, I work with a photo; mostly friends and relatives. When I work from an image, I use it for as short a period as I can. I only want bit of information from it: some structure, scaffolding, clues as to temperature or colour. Then I just follow the painting, the feeling or sensation that becomes interesting in the work. The paintings aren’t made to capture the likeness of a real person. I’m not interested in that. I’m interested in painting a feeling in the wild. dish: Can you talk a bit about the process? It happens (or fails) over…

Roasted Carrots with Harissa and Maple Syrup (gf) (v) Caramelised carrots pair beautifully with the smoky, spicy flavor of North African harissa and sweet maple syrup. A scattering of crunchy dukkah adds the finishing touch. 3 tablespoons olive oil 2 tablespoons maple syrup or runny honey 2 tablespoons harissa paste 2 teaspoons cumin seeds 2 bunches baby carrots, scrubbed, tops trimmed 2cm sea salt and ground pepper 2 tablespoons purchased dukkah, to serve (optional) Preheat the oven to 180°C fan bake. Whisk the oil, maple syrup, harissa and cumin seeds together. Place the carrots on a large lipped baking tray and toss with the oil mixture. Season with salt then spread out into a single layer. Cover with foil and roast for 15 minutes. Uncover and roast for a further…

CRUMBLING DOWN The clever kids at Zeffer have launched Winter Plum Crumble, a new, limited release, seasonal cider that’s deliciously wintry. No matter whether it’s enjoyed chilled or mulled, they had me at ‘crumble’. It’s also not overly sweet and packs a spicy punch that’ll make it a winner with all those crockpot creations. Available in 1-litre bottles $12.99 from New World Supermarkets or online at www.zeffer.co.nz. A STUDY IN RED Marlborough icon Wither Hills have reached north to Hawke’s Bay to release their firstever syrah and merlot. To mark the launch, they’ve commissioned Napier ceramic artist Holly Morgan to create an exclusive range of tableware using raw materials from the Te Awanga region, where many of the grapes were grown. “I’ve really enjoyed collaborating with Wither Hills to create…

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 level tablespoon………………… 15ml 1 oz/fl oz………………. 28.35 grams/ml 1 pound……………………. 450…

2 cups plain flour ¾ cup caster sugar 1 tablespoon baking powder 1 teaspoon each ground ginger and ground cinnamon 1 cup sultanas 2 tablespoons butter, melted 2 tablespoons golden syrup 1 large egg, size 7 2 teaspoons finely grated orange zest 1 cup milk EQUIPMENT: Grease a 5-6 cup capacity loaf tin and line with baking paper. Preheat the oven to 180°C. Put the flour, sugar, baking powder, spices and sultanas in a bowl. Using your fingertips, toss the sultanas through the flour so they’re all separated and not clumped together. Whisk the warm butter and golden syrup together, then whisk in the egg and the zest, then the milk. Pour onto the dry ingredients and stir everything together, making sure there are no pockets of flour in the…

Claire Aldous Food Editor @clairealdous 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 Food contributor @thehungrycooknz Olivia is a passionate and ubertalented home cook based north of Auckland, with a penchant for seasonal,…

Lamb and rosemary is a muchloved combination – the smell of cooking juices running over a rosemary-studded leg of lamb as it roasts is a hunger-inducer – but why it works may not be top of mind. Rosemary is resinous, pine-like and assertive, with more than a whiff of camphor (it contains less than 0.5 per cent, but it’s powerful). It adds a savoury note that contrasts with the sweet taste of lamb while its pungency kills off any rank notes present in the fat. Bingo! A great result. Rosemary originated in the Mediterranean region, and perhaps that’s why it goes with so many dishes from countries whose shores are washed by the Mediterranean sea. Colloquially, it’s known as ‘mist of the sea’ because of the silvery hue on the…

Fillet of Beef with Romesco Sauce 2 tablespoons each wholegrain mustard and brown sugar 1 tablespoon Dijon mustard 2 teaspoons sea salt 1 teaspoon smoked paprika 1.2-kilogram trimmed beef fillet (use a centre cut piece) Romesco Sauce, to serve (see recipe, right) Preheat the oven to 220°C fan bake and put a roasting tray in to heat. Combine the ingredients, except the beef, in a small bowl. Spread the mixture over the beef. Place the beef in the hot tray and roast for 25 minutes. Rest for 10 minutes then serve with the romesco sauce. SERVES 6 Romesco Sauce 2 large roasted red capsicums, peeled, seeds removed 2 large cloves garlic, crushed ¾ cup roasted skin-on almonds 2 tablespoons each tomato paste and sherry vinegar 1 teaspoon each sweet smoked…

In a project that’s been six years in the making, New Zealand has its first accredited mobile abattoir. The Mobile Beef Packers service is a gamechanger. Owner-operator Aaron Dodunski’s innovation means Kiwi farmers will now be legally able sell their meat direct to the public, meaning a better value product for consumers. The country has many home kill operations, but that only allows the farmers to consume the meat themselves. It’s illegal to sell or give away homekill in New Zealand. Hannah is excited to be working with Aaron for her business, A Lady Butcher; she chooses the farmers she wants to work with, then works with Aaron for slaughter and delivery. That way, she can pay the farmer directly, and everyone wins. “People say to me ‘do you like slaughtering?’…

(recipe page 59) (recipe page 48) (recipe page 58) Braised Oxtail with Chorizo, Figs and Red Wine Oxtail pairs beautifully with chorizo, smoked paprika and orange and, of course, a glass of red wine. Serve with mash, baked potatoes with sour cream or couscous and a green veg. 1 cup plain floursea salt and ground pepper2 kilograms oxtail pieces (see Cook’s note)olive oil for cooking1 large onion, sliced1 large carrot, peeled, diced250 grams portobello mushrooms, quartered2 bay leaves2 cured chorizo sausages, thickly sliced2 cloves garlic, crushed2 tablespoons each tomato paste and Dijon mustard1 tablespoon smoked paprikazest and juice 1 orange1 cup red wine2 cups good beef stock10 whole dried figs Preheat the oven to 150°C. Season the flour with salt and pepper then add the oxtail and toss to coat.…

Pumpkin Pie I’ve used buttercup squash for this silky-smooth pie filling; it’s lovely and sweet so you don’t need to add too much sugar. The pie lasts three to four days in the fridge. PASTRY 250 grams plain flour large pinch salt 1 tablespoon icing sugar 125 grams butter, chilled, cut into cubes 1 large egg, size 7, beaten 1 tablespoon chilled water EGG WASH 1 large egg, size 7, beaten FILLING 1 large buttercup squash, peeled, deseeded, chopped into 3cm chunks 2 large eggs, size 7 170 grams soft brown sugar 160ml cream 40ml milk 2 teaspoons cornflour 1¼ teaspoons ground cinnamon 1 teaspoon ground ginger ¼ teaspoon each ground nutmeg and salt ⅛ teaspoon ground cloves pinch cracked black pepper 2 tablespoons raw sugar EQUIPMENT: 26cm pie tin.…

Welcome to the inaugural dish Whisky Tasting Panel! There’s a small but growing clutch of downunder distilling talent making really exciting examples, and we’re pumped to parade the best of them in front of you. But first let’s address the ‘whisky’ vs ‘whiskey’ issue. In the whisky world there’s still much debate about the ‘e’. The difference between the two apparently boils down to reflecting the country of origin. Whisky originates from Scotland and comes from the Gaelic word meaning ‘water of life’. Whiskey, on the hand, originates from Ireland. The drink was brought to America by Irish immigrants, meaning America favours the Irish spelling. But if your spirit isn’t Scottish or Irish, then what? Generally speaking, there’s a rule that the world’s biggest producers follow. Countries with e’s in…

Be among the first in New Zealand to discover the exceptional flexibility, speed and efficiency of the Triflex HX1, Miele’s first cordless vacuum cleaner. Made in Germany, the Triflex HX1 offers up to 60 minutes of run time, the power of a full-size vacuum, and the choice of three dust canister positions – giving you three different vacuums in one: Reach mode (canister at the top): Allows you to clean under low furniture or in the corners of ceilings with ease. Comfort mode (canister at the bottom): Offers greater manoeuvrability and longer cleaning time, without placing strain on your arm. Compact mode: For superior cleaning in tight spaces such as your car. The Triflex Vortex technology and powerful electro brush head offer extreme suction, and a final Lifetime Hygiene Filter…

300 grams pitted dates, roughly chopped100 grams butter, diced1 cup water½ cup packed brown sugar¼ cup golden syrup¼ teaspoon sea salt1 teaspoon baking soda1¼ cups plain flour1 teaspoon baking powder2 large eggs, size 7, lightly whisked TO SERVE Toffee Sauce (see recipe below) vanilla bean ice cream TOFFEE SAUCE 1 cup brown sugar120 grams butter, diced⅔ cup cream EQUIPMENT: 4 to 5-cup capacity baking dish. Preheat the oven to 160°C fan bake. Put the dates, butter, water, brown sugar, golden syrup and salt in a large saucepan and bring to the boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Using a potato masher, crush everything together to form a rough paste. Set aside for 20 minutes then stir in the baking soda. It will bubble up. Combine…

Six minutes. That’s how long it takes for Teddy to find his first truffle. Owner Kees van den Munckhof releases the two-year-old labrador and he’s off, a black streak against the gold of Hawke’s Bay’s winter canopy, pushing his nose into piles of leaves and inhaling deeply. Finding truffles is needles-in-a-haystack stuff, so when Teddy starts digging furiously, Kees – tall, bespectacled – gently reaches into the soil to extract what appears to be a lump of coal but which is, in fact, a black, warty truffle the size of a toddler’s fist. This is the world’s most expensive fungi, treasured for centuries for its pungent aroma and robust taste. Such delights are sometimes referred to as ‘black gold’. In fact, Jean Anthelme Brillat-Savarin, the 18th-century equivalent of today’s celebrity…

Sandy Mahoney Hi Sarah, I’ve been getting the dish mags for years and love each and every one! This weekend I’ve had a lovely food blow-out and thought I’d share a snippet of it with you. I haven’t emailed you before but have to mention the Glazed Cardamom Buns I made during lockdown. Unbelievable!! This weekend I made the Prawn, Chorizo and Chilli Pasta. Sunday lunch we had the wonderful Kūmara and Lentil Pies, then tonight (Monday) the Ultimate Beef Rendang. I certainly can’t keep this up all week, but while I had the weekend to play it was worth it and all the recipients were very impressed. Thanks for the hard work and effort you all put in over the Covid lockdown. It was certainly a great time to…

Way back in the mists of time – well, the 1970s – when Linda McCartney was synonymous with Wings rather than sausages, and tofu could have been a martial art for all we knew, I’d trot along to buy the week’s meat with my mum. After a brief chat with John the butcher, we’d head home with our paper-wrapped pork chops and mince and, occasionally, a steak to have with our three veg. Back then, John’s store had pride of place in the row of local shops, but zoom forward to today, and the traditional independent butcher is far less in evidence. You’d be forgiven for thinking this is due a) to the rise in vegetarian and plantbased eating and/or b) to the dominance of the supermarket and mass-produced meat.…

Lamb Curry (gf) My new go-to curry, this dish has a great kick, is meltingly tender and so simple to make. A total crowd-pleaser! SPICES 2 teaspoons each cumin seeds and coriander seeds 1 teaspoon each paprika and ground cinnamon ½ teaspoon cayenne powder 4 cloves LAMB 1.2-kilogram lamb shoulder, cut into 5cm pieces PASTE 1 large brown onion, roughly chopped 5 cloves garlic 3 red chillies, roughly chopped 1 thumb-sized piece fresh ginger, peeled, roughly chopped CURRY ¼ cup vegetable oil 4 tomatoes, chopped ¼ teaspoon ground cardamom 1 teaspoon each ground fennel, ground turmeric and salt rice, to serve SPICES: Put the spices in a dry frying pan and cook over a medium heat for a few minutes until fragrant. Cool, then put in a small food processor…

Loaded Beef Burgers I don't know why you’d skimp on fillings when making a burger. Load these up with layers of deliciousness, then just dive in! BURGER 450 grams good beef mince 2 egg yolks 2 teaspoons Dijon mustard sea salt and ground pepper oil for cooking . cup grated aged cheddar EPIC MAYO ½ cup good-quality egg mayonnaise 2 tablespoons finely chopped gherkins 1 tablespoon capers, chopped 1 tablespoon each sriracha chilli sauce and American mustard ½ teaspoon sea salt TO ASSEMBLE 2 brioche buns or regular burger buns, halved and toasted butter, mayo, rocket 4 slices middle bacon, cooked purchased caramelised onions Preheat the grill to high. BURGER: Combine the mince, yolks and mustard; season generously with salt and pepper. Form into two patties, slightly larger than the…

Here at dish we love a product that both honours its past and embraces the future. So we’re raising a glass to Marquis de Conflans – MDC, a champagne with a distinguished history and a forward-looking approach that’s as bold and adventurous as the heroine herself. From a champagne house from 1859, MDC was created as a tribute to the Royal families of Champagne, the original protectors of the land, and lovers of the champagne region. With seven generations of knowledge and expertise, today they remain one of a handful of champagne houses with a female at the helm, a fearless innovator dedicated to producing a clean champagne with minimal impact on the environment. The winery was the first to use solar panels, rainwater harvesting and a green wall for…

Showcasing a bold new label, OTU Wine Estate brings together a unique, coastal terroir set at the edge of the Southern Ocean - where the ancient Otuwhero River runs through the lower Awatere Valley of Marlborough, New Zealand. Cradled between snowy mountains and at the edge of the Marlborough and the South Pacific Ocean, the OTU Wine Estate is remote coastal and rugged terroir - planted on steep coastal slopes with long sunshine hours - producing distinctively bold, ripe fruit flavours, and exquisitely expressive wines. OTU Reborn – ‘Otuwhero Estate’ Marlborough. Boldly Intense Wine, Beautiful New Label. Otuwines.com…

Vegan with Bite Shannon Martinez *Hardie Grant, $39.99 In case anyone you know still labours under the illusion that dishes devoid of meat are also devoid of joy and flavour, chuck this book their way. Fun, fresh and modern, Vegan With Bite puts the ‘edge’ into ‘veg’. And here’s a surprise; the author isn’t vegan so this book is also for meat-eaters who want to up their veggie quota. Shannon – owner of Aussie plant-based businesses Smith & Daughters and Smith & Deli – shares easy dishes and basic recipes for cakes and breads, sauces and condiments (“vegan tom yum paste is your secret weapon in the war on blandness”), plus a guide to stocking your vegan pantry. ‘Breakfasts’ includes Shakshuka with Coriander Dumplings; Turkish Mince with Hummus Spiced Butter;…

MEAT Angus Beef Burgers with Melting Mozzarella 9 Beef Massaman 76 GF Braised Oxtail, with Chorizo, Figs and Red Wine 48 Chipotle and Beer-braised Beef Cheeks 56 Fillet of Beef with Romesco Sauce 30 Lamb Curry 76 GF Lamb Shanks on Lemon Potatoes and Oregano 56 GF Loaded Beef Burgers 98 Milk-braised Pork Shoulder with Zesty FriedHerb and Lemon Salsa 50 GF Pork Vindaloo 80 GF Pulled Brisket with Cherries, Star Anise and Hoisin Sauce 58 Rustic Barbecue Sauce-Glazed Meatloaf 106 Stuffed Lamb Hearts 36 Venison Tenderloin with Grilled Pear Salad 42 FISH AND SEAFOOD Balinese Seafood Curry 80 GF Crispy Parmesan Salmon on White Beans and Greens 111 Prawn, Chorizo and Fish Stew 102 POULTRY Baked Coconut and Chilli Sambal Chicken 111 GF Braised Chicken with Star Anise, Ginger…