Innehållsförteckning för Issue 82 February/March 2019 från Dish

Summer is here and we’re ready. This issue focuses on the ‘Great Kiwi Outdoors’ – barbecue recipes, snacks, salads, sweets and drinks – all the fuss-free dishes we love for al fresco dining or a casual get-together with friends. Burgers, pickles and sensational sides are the ultimate summertime combo and Food Editor Claire Aldous has got the mix just right (page 44). Likewise, Sarah Tuck’s snacks: think Popcorn Chicken, Spicy Harissa Prawns, and Beef and Black Bean Balls - are perfect for that backyard gathering (page 70). She’s even thrown in her special margarita recipe to get the party started! Fire up the barbecue and get your grill on for Olivia Galletly’s take on this all New Zealand classic (page 78), paired with any one of our fresh, flavour-filled salads…

BURSTING WITH COLOUR Brighten up your life with a vibrant palette of summer essentials THE NEW ‘IT’ DRINK We’ve heard through the grapevine (pun intended) that port and tonic is to be the next big drink. Sun-kissed holiday-goers will be seen sporting icy glasses of this cocktail all summer. For the perfect drink, pour yourself one part white port, two parts tonic and garnish with an orange round. Don’t skimp on the ice. Churchill’s White Port is available at Glengarry Wines nationwide. HAVE YOUR CAKE AND EAT IT TOO DAIRY, GLUTEN AND NUT-FREE BAKING CAN SEEM LIKE AN IMPOSSIBLE TASK. THAT’S WHERE LOVE CAKE COMES IN. WITH ITS STYLISH NEW LOOK AND ALLERGEN-FREE BAKING MIXES, IT’S NEVER BEEN SO EASY TO WHIP UP A CAKE FOR ALL TO ENJOY. FROM…

Watch any movie, ad or TV show depicting a woman having a good old catchup with her mates, and she’ll likely have her manicured mitts around a wine glass. It’s a stereotype for a reason. In the United States, 2016 research by the Wine Market Council and Nielsen showed 56 per cent of wine drinkers are women. In Australia, a Ron Morgan study found that in 2015, 49 per cent of women in Australia drank wine in an average four weeks, compared to 41.2 per cent of men. There are wine brands targeting women and women-only wine clubs. But women aren’t only drinking the wine; they’re also slowly and surely populating the traditionally male-dominated wine industry, from cellar master to sommelier. Last July, London saw the uncorking of a bar…

Summer is in full swing and the sun-soaked produce around us is looking and tasting better than ever. Now is a good time to start thinking about what slivers of summer you’d like to keep with you all year – maybe a berry shrub to sweeten winter cocktails or some pickled peaches to brighten your cheese on crackers. And if you’re a seafood eater, spare a thought for what choices you might be making this year with your kaimoana – as consumers we can all do our bit to make sustainable decisions in this area that will benefit the ocean and our plates. TO EAT: Flash fixes for past-best berries Letting berries go slightly past their prime is easy to do. Here are some simple ideas, – but if you’re…

Mexican Bean and Meatballs with Whipped Avocado These are great served with drinks but can also be popped in a taco or wrap with a little slaw for a fun summer dinner. 300 grams pork mince300 grams beef mince1 egg, size 7⅓ cup grated parmesan2 teaspoons ground cumin2 teaspoons ground coriander2 teaspoons sweet smoked paprikasea salt and ground pepper1 tablespoon sriracha chilli sauce3 slices white toast bread, crusts removed¼ cup milk½ red onion, roughly chopped3 cloves garlic, crushed½ cup fresh coriander leaves, plus extra to serve390-gram can black beans, drainedolive oil spray SAUCE 1 tablespoon olive oil1 teaspoon cumin seeds½ red onion, finely chopped2 cloves garlic, crushed2 teaspoons dried oregano1 teaspoon sweet smoked paprika2 teaspoons caster sugar½ teaspoon chilli flakes690 grams passata (or crushed, sieved tomatoes) WHIPPED AVOCADO 2 avocadoszest…

Warm New Potatoes with Rocket, Mustard and Pecorino (gf, v) My new favourite summer potato recipe! Warm waxy potatoes enrobed with a sweet-sharp mustard dressing, the bite of black pepper and a blizzard of pecorino. 1 kilogram small waxy potatoes, scrubbed1 tablespoon whole grain honey mustard1 teaspoon white wine vinegar3 tablespoons olive oil1 teaspoon sea salt1-2 teaspoons coarsely cracked pepperbig handful rocket leavespecorino cheese for grating Cook the potatoes in well salted boiling water until just tender. Drain well and put back in the saucepan. Whisk the mustard, vinegar, oil, salt and 1 teaspoon of the pepper together. Tip onto the hot potatoes, add the rocket and a generous grating of pecorino. Gently stir everything together to wilt the rocket then tip into a serving bowl, scraping in any dressing…

The plates keep on coming. A bowl of smoky aubergine purée dusted with paprika, stacks of grilled sardines and fresh-from-the-oven khubz (flatbread). Next up are conical clay tagines, the lamb falling off the bone in a cloud of cumin, saffron and bright red harissa paste, piles of steamed couscous, even a flaky pastry pie stuffed with pigeon meat, almonds, eggs and fragrant cinnamon. Just when you think they’ve stopped, the waiter brings out blocks of nougat, thickly studded with pistachio nuts, and glasses of mint tea so sweet you’ll feel cavities forming on your teeth. “You’ll never go hungry in Marrakesh,” says the waiter, smiling so widely his handlebar moustache almost dances. Caught between the cross-hairs of the Atlas Mountains and the Atlantic Ocean, Morocco’s fourth largest city is a…

As if by magic a dreary, wet Monday transformed into a fabulous evening as the clouds parted and the sun shone through. Guests arriving at Auckland’s The Culpeper restaurant for the last Dine With dish on the 2018 calendar were greeted with a glass of Lindauer Vintage Series Limited Edition Brut Cuveé 2016. Everyone mingled and corks popped as executive chef of the Nourish Group and dish columnist Gareth Stewart and his team effortlessly prepared the six-course meal. First out was Gareth’s take on Asparagus Rolls – aparagus delicately rolled in a Truffle, Pancetta and Bricohe topped with Smoky Yolk, which worked splendidly with the Lindauer Vintage Series Limited Edition Brut Cuveé 2016. dish Editor Naomi Larkin warmly welcomed everyone and outlined the night’s proceedings. Jane De Witt, Head Winemaker…

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 (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). 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 Useful ingredient equivalents BREADCRUMBS 1 cup fresh …………………50 grams 1 cup…

ZESTY DRUMS These tasty Farro Kitchen marinated chicken drumsticks are great oven-roasted or grilled on the barbecue. Available in three flavours – Teriyaki, Harissa and Honey Soy at the service butchery. FARRO’S MARINATED BUTTERFLIED LAMB. The leg work has been done with this lamb pre-marinated in garlic; rosemary and thyme; or Moroccan marinades. Pop into the oven or on the barbecue and voila! Perfect for dining al fresco. CORN ON THE COB. Our favourite addition to this juicy corn is a knob of Lewis Road butter and some Culley’s Chipotle Salt. CLEVEDON MARINATED BUFFALO CHEESE. Add these glorious globes of cheese to salads or as a spread for crusty bread. BOSTOCK ORGANIC CHICKEN SAUSAGES. Delicious on their own or in a rustic chicken, herb and hazelnut terrine.…

Wellington Wine and Food Festival FEBRUARY 2 Raise a glass to summer with the best of local music, wine, and food from the capital’s finest restaurants. wineandfoodfestival.co.nz Night Noodle Markets FEBRUARY 6 - 17 CHRISTCHURCH This popular event is becoming a calendar staple, with Hagley Park hosting 12 nights of Asian culinary fabulosity. nightnoodlemarkets.nz Marlborough Wine and Food Festival FEBRUARY 9 BLENHEIM Grab your picnic rug and head to Brancott Estate for a fine time among the vines. wine-marlborough-festival.co.nz Auckland Vegan Food Festival FEBRUARY 10 A variety show of plant-based deliciousness. facebook.com/aucklandfoodtruckcollective Nelson Food and Wine Festival FEBRUARY 17 A magical day out at the Middle Earth Winery. facebook.com/nelsonwineandfoodfestival QT Queenstown Smokehouse Sundays ALL SUMMER An interactive marketplace at QT Queenstown’s Bazaar offering prime smoked goods. qthotelsandresorts.com/ Whakaipo Lodge Summer…

Hailed as a miracle worker for everything from healthy hair to heartburn, apple cider vinegar has for centuries been a go-to household remedy. Now the people who gave us the delicious Daily Organics kombucha have branched out to produce this wonder elixir using 100 percent certified organic apples from the Hawke’s Bay. “My family had always bought apple cider vinegar from the US, but we thought this was crazy when we have the most delicious organic apples growing here, using less food miles and supporting New Zealand orchardists,” explains Delwyn Ward, co-owner with Brad Gwynne of Daily Organics. After three years in the making at their boutique brewery in Matakana, north of Auckland, Daily Organics’ first vintage of apple cider vinegar is on shelves. Delywn describes it as “life enhancing”.…

If you were around in the 70s you’ll most likely remember when green capsicums or peppers – we use the names interchangeably in New Zealand – first appeared. They were novel, beacons of goodness, a symbol of all those Mediterranean foods we’d seen in magazines but couldn’t get. We embraced them because they helped break the monotony of standard Kiwi vegetables, adding crunch to salads and sandwiches, though in stews and curries they tasted more vegetal and curiously bitter and were often pushed to the side of a plate and left uneaten. (That strong bitterness has been bred out of them, although it may still be apparent in homegrown peppers). The 80s brought red capsicums – which are ripened green ones; who knew? – and later yellow, orange and chocolate…

“Pork steaks go so well with the sweet, smoky flavours of a good barbecue sauce” Smoky Pork, Avocado and Slaw Burgers with Chilli Jam Pork steaks are quick-cooking and go so well with the sweet, smoky flavours of a good barbecue sauce. Add in crunchy slaw and avocado, and you’ve got a family favourite. 2-3 boneless pork scotch steaks (about 400 grams)sea salt and ground pepper¼ cup barbecue sauce (I used Culley’s Original BBQ Sauce)grapeseed oil for cooking TO ASSEMBLE ⅓ cup mayonnaise1 tablespoon sriracha chilli sauce4 burger buns, halved, toasted and buttered (I used brioche buns)1 avocado, sliced2 cups purchased slaw½ cup chilli jam Season the pork and toss with the barbecue sauce to coat well. Cover and refrigerate for 30 minutes or up to 24 hours. Heat a…

Charred Greens and Skirt Steak These charred greens are delicious as a side to any meat. If you can’t find skirt steak, flank steak will work just as well. 500 grams skirt steak, at room temperatureolive oil for cookingsea salt and cracked pepper5 spring onions250 grams asparagus200 grams broccolini100 grams feta, crumbled70 grams almonds, roasted and choppedzest 1 lemon lemon wedges, to serve DRESSING 3 tablespoons olive oil2 tablespoons apple cider vinegar1 tablespoon whole grain mustard1 teaspoon caster sugar1 clove garlic, crushed Preheat the barbecue to a medium-high heat. Pat the steak dry with a paper kitchen towel, drizzle with olive oil and season with salt and pepper. Grill the steak for 2-2½ minutes on each side or until cooked to your liking. Remove from heat, cover loosely with foil…

What’s more summery here in New Zealand than a game of cricket on the beach? A game of cricket on the beach with cold sauvignon blanc in the chilly bin, that’s what. Just like our favourite summer sport, there’ll be 11 of the best and brightest on the field from the get-go. And so it is that our 3rd dish sauvignon blanc tasting panel features a first-ever First X1, and they’re all gold medal winners. This year marks 50 years since Ross Spence (of Matua Wines) first had a crack at planting sauvignon blanc in New Zealand, and 40 years since Montana produced the country’s first commercial Marlborough sauvignon blanc from its Brancott Valley vineyard. Back then, no one could have predicted sauvignon blanc would one day comprise more than…

NEW BRANDS ON THE BLOCK One of our best-loved brands has had a facelift of sky-high proportions. The Tiger Moth motif on the label of Hawke’s Bay’s Alpha Domus range has given way to an aeronautical drawing. The change is to mark the Ham family’s 30 years of winegrowing in Bridge Pā, while still acknowledging the historic aircraft which takes off from the adjacent aerodrome. “Tiger Moths represent excitement, endurance, heritage, excellence and something well made. All qualities that resonate with us,” says Paul Ham, managing director and one of the vineyard’s five founding directors. The names of his mother, father and brothers spell out the Alpha while Domus is Latin for ‘home’. Riflemans Takes Aim Sacred Hill’s Riflemans Hawke’s Bay Chardonnay 2016 ($66) recently took out not only the…

FROCK AROUND THE CLOCK Created for globe-trotting fashionistas, the Kosan Go Travel Dress is a phenomally successful Kickstarter project. The wrap design in a four-way stretch fabric is comfy whether you’re snoozing on a long-haul or cycling in Tuscany. Wrinkle resistant, moisture wicking and fast drying for day-in, day-out wear, and with four hidden pockets, it is practical to a fault. Choose from five colours, for June delivery. kickstarter.com Best in town You may be surprised to learn that Russian star ballerina Anna Pavlova, American writer and humourist Mark Twain and aviatrix Jean Batten all slept over at Napier’s Art Deco Masonic Hotel. Founded in 1861, the final stage of the hotel’s most recent refurbishment was completed this year, with three suites revamped and named in honour of the trio.…

ASPARAGUS ROLLS TRUFFLE, PANCETTA, SMOKY YOLK, BRIOCHE Lindauer Vintage Series Limited Edition Brut Cuveé 2016 “I wanted to refine this Kiwi classic, ‘asparagus rolls’, and the caramel notes in the wine paired beautifully with the toasted brioche and smokiness of the egg yolk.” ROTISSERIE CHICKEN ‘AUNTIES’ JERK SPICE’, GREEN SUCCOTASH, ‘RICE AND PEAS’ Lanson Black Label Brut Champagne NV. “They say Champagne goes with anything, so why not my Aunties Jerk Spice? I did take out some of the chillies as Jerk can be fiery, and too spicy would have competed too much with the deliciousness of the Champagne.”…

BASE 250 grams Krispie biscuits70 grams melted butter⅓ cup desiccated coconutfinely grated zest 1 lime FILLING 250 grams white chocolate, chopped into chunks625 grams cream cheese, at room temperature250 grams sour cream1 cup caster sugar3 large eggs, size 72 large egg yolks, size 73 tablespoons custard powder2 tablespoons lime juicefinely grated zest 2 limes TOPPING 1 cup caster sugar2 limes, thinly sliced1¼ cups cream1¼ cups sour cream⅓ cup icing sugar⅓ cup toasted coconut shavingsedible flowers, to decoratefresh raspberries, to decorate Preheat the oven to 160°C. Grease a 23cm removable-base cake tin and line the base and sides with baking paper. BASE: Whizz the biscuits, butter, coconut and lime zest together in a food processor until the mixture has the texture of damp sand, then pour into the prepared tin. Squash…

I didn’t grow up eating meatloaf because my mum was a vegetarian; our Sunday roast was a lentil loaf. However, this is one of my favourite recipes on the menu at Andiamo this summer. The good quality ingredients – beef scotch, free-range pork belly, pancetta – take it from a home-cooking staple to something really special. You can prepare it a couple of days ahead and pan-fry the slices of loaf to serve. I like to pair them with grilled asparagus and crusty focaccia for a casual al fresco Italian-inspired meal. Meatloaf with Heirloom Tomatoes and Basil MEATLOAF 350 grams beef scotch250 grams pork belly100 grams pancetta1 onion, brunoise (chopped finely)3 garlic cloves, crushed50 grams parmesan100 grams sourdough bread, sliced and soaked in milk25 grams chopped parsley100 grams chopped blanched…

Creamy, melt-in-your-mouth goat’s cheese, generously slathered on fresh bread or crackers, is one of life’s delicious little pleasures. And if you’re going to enjoy a wedge of goat’s cheese goodness, why not seek out the crème de la crème? At Maison Vauron and our sister company La Fromagerie, our selection of products is carefully curated with the lover of fine food in mind. Which is why we’re proud to bring you Soignon [pronounced swah-nion], which ranks as France’s number one maker of goat’s cheese. With 120 years in the business, Soignon is a brand steeped in tradition. Sourcing its goat’s milk from a co-operative of 625 farmers, Soignon knows every step of the product’s journey, from farm to consumer. And there’s a Soignon goat’s cheese to suit all tastes. SOMETHING…

Green Ceviche I like to toss the fish with the dressing and serve it immediately, but if you prefer a more ‘cooked’ version, cover and chill until it’s cured to your liking. 500 grams fish fillets, very thinly sliced2 slim stalks celery, thinly sliced2 spring onions, thinly sliced2 long green chillies, thinly sliced½ cup diced cucumber DRESSING ¼ cup each packed coriander and parsleyfinely grated zest and juice 2 large limes2 cloves garlic, crushed¼ teaspoon chilli flakes½ cup olive oil1½ teaspoons sea salt TO SERVE 2 medium green tomatoes, thinly sliced1 avocado, sliced4 bagels, thinly sliced and toasted2 limes, quartered200 grams sour cream DRESSING: Place all the ingredients in a mini prep and process until smooth and bright green. It should be quite tart from the lime juice. Tip into…

“This is one of my favourite desserts for dinner parties, and is the perfect match for fresh summer berries” Vanilla and Passionfruit Crêpe Cake (gf) This is such a fun dessert, and a wonderfully different way to approach cake. The longest process is making the crêpes; after that it all comes together rather fast. 500 grams cream cheese¼ cup honey400 grams mascarpone cheese2 teaspoons vanilla extract¾ cup passionfruit curd (I used Barker’s) CRÊPE BATTER 2 cups tapioca flour1 cup buckwheat flour1 cup ground almonds (almond meal)6 tablespoons caster sugar1 teaspoon vanilla extract¼ cup melted butter2½ cups milk4 free range eggs, size 7, lightly beatenbutter or grapeseed oil for frying TO SERVE 3 cups fresh berries1 ripe peach, sliced CRÊPE BATTER: Combine all the batter ingredients in a blender and mix…

MAUDE WINES Family-owned Maude, in Wanaka, scooped the 2018 New Zealand Wine of the Year Champion trophy for their Pinot Noir Central Otago 2017. Sarah-Kate, winemaker and co-owner with husband Dan, shares their journey. WHAT MADE YOU AND DAN DECIDE TO BUILD YOUR OWN WINERY? We were winemaker/managers in the Hunter Valley [Australia]. We held perhaps two of the best roles in the area, so when we said we were setting sail for New Zealand to begin our own adventure, there were a lot of odd looks. But we dreamed of running our own winery and were very fortunate to have a family vineyard in Wanaka to come home to. WHY PINOT NOIR? It has a perfume, a succulence, that’s almost mesmerising so it’s a winemaker’s greatest aspiration to make…

MEAT: THE ULTIMATE COMPANION Anthony Puharich and Libby Travers, Murdoch Books, $95 Even this book’s title is a big, hearty, unapologetic slab – a bugle call to carnivores everywhere. Curated by legendary butcher Anthony Puharich and food writer Libby Travers, this go-to guide contains more than 110 recipes, and looks at meat through the eyes of farmers, butchers and top cooks. You’ll learn butchery techniques, find diagrams of cuts, and tips on choosing, storing and preparing meat. In his foreword, the late Anthony Bourdain calls Puharich’s Sydney butcher shop Victor Churchill “A temple of meat. A dream. A gift”. He might well have been talking about this book. MY INDIAN KITCHEN Ashia Ismail-Singer, Potton & Burton, $49.99 (hardback) The best food doesn’t just thrill the palate; it’s time-travel too, with…

LEADING THE WAY AT BOSTOCK BROTHERS, WE WANT TO DO OUR BIT FOR A CLEANER FUTURE, SO NOW ALL OUR CHICKEN CUTS COME IN OUR NEW ‘ECONIC’ HOME COMPOSTABLE PACKAGING. MADE FROM GM-FREE CORN SOURCES AND WOOD PULP, YOU CAN SIMPLY DISPOSE OF IT IN YOUR COMPOST AND LET THE WORMS AND ENVIRONMENT BREAK IT DOWN. BOSTOCKSORGANIC.CO.NZ PURE MAPLE Sabato offers three styles of 100 per cent pure organic Canadian maple syrup. Late Harvest: dark, intense, with rye and caramel flavours. Great Harvest: rounded and aromatic, with notes of butter, toffee and dates. Extra Rare Amber: Fine and velvety, with honeysuckle and cinnamon fragrance. Available in 200ml and 50ml bottles. sabato.co.nz Golden summer for Wairau The highly awarded Wairau River Wines Sauvignon Blanc 2018 continues its winning ways. Sourced from…