DishIssue 109 Jun/Jul 2023的目錄

So many things can bring comfort: a favourite old jumper, a warm fire, a hot bath, a wonderful book or the company of dear friends and family. As I write this I am looking forward to my son and his boyfriend coming over for Sunday night dinner – and for me, that epitomises a perfect winter’s evening. This latest issue of dish is packed with recipes for you to make and share with loved ones, as we settle in for the cooler months ahead. But first, I head to Wellington to review three fabulous, unique restaurants bringing joy and diversity to the hospitality scene from page 16. Next, we talk to three amazing couples working shoulder to shoulder with stellar results for their eateries, and their customers, on page 32.…

Describe your cooking style Angelique: A mix of French and New Zealand home cooking, I love choosing seasonal vegetables. I love to bake at the weekends. Desserts are my thing. What is your favourite part of this kitchen? Angelique: The height of this space works so well with the dappled light coming in from the courtyard. The original cast iron cooker sits in pride of place, and transports you through nostalgia. The joinery with brass detailing with the grilles and handles all add to the layering. Which recipe from this issue of Dish would you most like to cook and why? Angelique: Ricotta and Orange Drizzle Cake with Amaretti. The combination of ricotta and citrus is always a hit with me; guaranteed a moist cake and the smell of orange…

In our last issue, we mentioned Olliff Farm as having appeared in Miele’s Stories of Sustainability series in a feature in Bite Size. However, this was the Australian series with Green Seal certification by the (EMA). In New Zealand, the fabulous video content series is called Homegrown with Michael Meredith and celebrates local talent with esteemed chef and long-time Miele brand ambassador, Michael Meredith. You can read all about this inspiring Miele content series on dish.co.nz. Huge apologies to Miele from the dish team – we aim for excellence and hate it when we get something wrong! To learn more about Homegrown with Michael Meredith, visit mieleexperience.co.nz/homegrown…

Way back in 1978, Marlar Boon’s grandmother Mabel opened Monsoon in Wellington – New Zealand’s first Burmese restaurant. A bold move when many New Zealanders were tentative about trying an avocado, let alone experiencing international cuisine. From Myanmar to Wellington, Monsoon was part of the inspiration and forerunner for Mabel’s. Marlar and Ian Boon made the call to open their own Burmese restaurant (along with co-owner Dan Felsing), after a trip to Myanmar in 2017. The Mabel’s team were keen to offer something unique to Wellington diners. Marlar explains it this way: “Mabel’s is a starting point for people to learn about what Myanmar has to offer. A lot of us here have little knowledge of where Myanmar is, what is currently happening over there and what Myanmar cuisine is.…

Dressings, sauces and creams: Level up your next steak by adding anchovies to an accompanying butter or sauce. Piquant anchovy sauce is a dreamy match with beef (Claire’s Fillet of Beef with Anchovy and Mustard Dressing is in Issue #87 or at dish.co.nz) and Rump Steak with Caper, Anchovy and Rosemary Sauce (recipe in Issue #52 or at dish.co.nz) is delectable. Tartlets: Of course, anchovies can also be left whole to enjoy atop a dish – such as Caramelised Onion, Anchovy and Goat’s Cheese Tartlets (recipe in Issue #33 or at dish.co.nz). Paired with a sprig of parsley, these petite tartlets make a tasty snack or present well as a fancy starter for a dinner party. Gratins: Fennel, Potato and Onion Gratin with Anchovy Cream (recipe in Issue #66 or…

DUO Eatery Birkenhead, Auckland Sarah and Jordan MacDonald Ever enjoyed a coffee or ordered a dish from Culprit, Little Culprit, Lowbrow, Double Double or Nook? Those stylish inner-city cafes were all co-founded by Jordan MacDonald. His latest project? Duo Eatery on Hinemoa Street in Birkenhead, opened alongside wife Sarah early last year. “The biggest thing for us is that we wanted to move out into the suburbs. The city is a harsh environment with lots of competition, much higher overheads and just generally a harder place to operate,” says Jordan. “And in the suburbs, there’s a whole community around you every week.” That community is Sarah and Jordan’s favourite part of operating Duo. “We’ve definitely got a good amount of regulars that love Duo, and we love that as well.…

You will find this treasure right on the doorstep of the vast and diverse Unesco South West New Zealand World Heritage Area and at the northern tip of Lake Wakatipu in the Queenstown Lakes district. It’s a stunning setting with snow-capped mountains everywhere, the lake, a beautiful and tiny alpine village and plenty of people heading to and from this pristine wilderness for their connections and reconnections. “We don’t think there’s a better base for tramping, hiking, ski touring, snow camping, mountaineering and year-round outdoor experiences in wild nature. There’s just so much choice and diversity for all levels,” says co-founder Doug Rikard-Bell. The built form has been inspired by the historic mountaineer’s huts found in the Southern Alps area. Architectural firm RTA Studio, in collaboration with architecture studio Bureaux,…

Orange and Ricotta Cake with Crushed Amaretti A one-bowl cake that’s always in my top 10 favourites. Use a firm ricotta and don’t skimp on the orange zest – it really makes the cake sing. 1 cup caster sugar1 tablespoon finely grated orange zest300 grams firm ricotta½ cup fruity extra-virgin olive oil1 teaspoon vanilla extract3 large eggs ½ teaspoon baking soda¼ cup milk2 tablespoons orange-flavoured liqueur such as Grand Marnier2 cups plain flour2 teaspoons baking powder½ cup roughly crushed purchased amaretti biscuits EQUIPMENT: Grease a 22cm springform cake tin and line the base and sides with baking paper. Preheat the oven to 160°C fan bake. Put the sugar and zest in a large bowl and rub together with your fingertips to infuse the sugar with the oil from the zest.…

Steak and Smoky Harissa Butter (gf) Melting a dollop of smoky harissa and lemon butter over a warm, juicy steak is a ticket to happiness. PREP: 10 minutes COOK: 10 minutes SCALE: easy 2 rib-eye steaks or another steak of choiceolive oilsea salt and ground pepper1 cup purchased hummusWarm Chickpea, Tomato and Currant Salad (see recipe below) SMOKY HARISSA BUTTER 100 grams butter at room temperature2 tablespoons harissa paste or more to taste¾ teaspoon smoked paprikafinely grated zest 1 lemon1 teaspoon sea salt SMOKY HARISSA BUTTER: Stir all the ingredients together in a bowl and set aside. STEAKS: Rub the steaks with a little olive oil and season well with salt and pepper. Heat a frying pan over a high heat and cook the steaks for 2-3 minutes each side…

I’d go so far as to say that Welly is pretty fabulous whatever the weather, but on my recent jaunt to our capital, the weather was indeed beautiful. With cafes and restaurants all within walking distance of each other it was easy to wander the streets, camera in hand as I ate and drank my way around the city. Sofitel 11 Bolton Street, Wellington Central, Wellington 6011 A stone’s throw from the Beehive, the Sofitel provides luxurious surroundings in which guests can rest and recuperate between excursions. The Superior rooms are beautifully appointed with stylish interiors, French bath amenities, sumptuous beds, and Bose sound systems. With a bar, Club Lounge and restaurant on-site, the weary traveller can easily stay in – or head to one of the multitudes of eateries…

Elixir of love Want to treat yourself to something sweetly seductive this winter? Then may I present the Bella Wild Plum Gin Elixir. Similar to a Sloe gin, it’s the result of a creative collision between Annabel Langbein (whose family grow the wild plums) and the team at Broken Heart Spirits in Central Otago. Saturated with exotic fruitcake spices, marzipan, sweet dark plums, raspberry liquorice and cough-drop complexity, it’s a luxurious, wintery treat to sip straight, over ice or with a splash of soda. $95 from shop.brokenheartspirits.com Outstanding in his field… Fancy Cow is the name of Blenheim’s newest wine bar, brewery, ristorante and pizzeria and it owes its existence to local winemaker and entrepreneur Ant Moore. Just minutes from town on Rapaura Road, there’s something for everyone – including a…

A Splash of Soy: Everyday Food From Asia by Lara Lee, Bloomsbury, $50 Chinese-Indian Australian chef and food writer Lara Lee brings us 80 recipes in this new cookbook, building on her debut Indonesian cookbook Coconut and Sambal. With cabbage growing in the vege patch, I’ll be plating up the Blistered Miso Cabbage with Seaweed. “While this recipe makes a significant side, the miso butter sauce elevates it into main meal territory, while the sprinkling of seaweed shards add umami and an extra-delicious savoury element to what is already a knockout meal,” says Lara. The chapters make it easy to find all the other dishes you want to make! Sweet Enough by Alison Roman, Hardie Grant Books, $65 A stylish cookbook for the bookshelf or kitchen bench, this is the…

PRIZE VALUED AT $2,499.95 All eligible existing subscribers are entered in every issue’s subscription prize draw 0800 782 347 FREEPHONE +64 9 361 2834 INTERNATIONAL dish.co.nz/subs ONLINE support@scgmedia.co.nz EMAIL Subscribe to dish and be in to win* a Barista Touch™ Impress, worth $2,499.95 Breville, the iconic global brand that delivers award-winning coffee machines to consumers around the world, has launched the Barista Touch™ Impress – the first home espresso machine of its kind to feature plant-based milk settings. The Barista Touch™ Impress introduces upgraded AutoMILQ™ technology that effectively and precisely froths oat, almond, soy and dairy milks according to their unique properties. With 40 percent of households now drinking plant-based milks, Breville has introduced this thoughtful and intuitive machine for those who just can’t live without their morning oat milk…

Yuki Sato Photographer @youkista Q Where have you eaten out recently and enjoyed? A I ate at the night market in Botany Town Centre the other day. Omelette house Kala’s ‘Omurice’ (Japanese-style omelette on rice, it is not traditional Japanese food but a very popular meal everywhere in Japan!) was amazing. It reminds me of the food back in Japan. You can choose between two different sauces on it. I tried demi-glace sauce last time, it was so good. Now I’m keen to try the truffle white sauce next time! Q Tell us about something you’ve cooked this month. A It’s started feeling a bit chilly, and recently I was really craving some warm and cosy food for dinner so made beef ragu. I love the process of making slow-cooked…

WILD FERMENTARY BLOODY MARY MIXER For healthier hair of the dog, try this sensational savoury mixer. Have it on its own or simply add vodka and enjoy! $16.99/750ml AUGUSTINE’S BLACKCURRANTS IN CASSIS Organic South Canterbury Blackcurrants soaked in a mouthwatering cassis syrup – delicious baked into a cake or for drizzling. $16.99/each ALLMITE GOLD YEAST SPREAD An award-winning spread like no other: a unique combination of tahini, nutritional yeast with turmeric and apple cider vinegar, this savoury spread adds flavour fast. $11.99/each FATIMA’S MARINADE POUCHES Get that famous Fatimas flavour at home with these marinades! With chicken, lamb and toasted harissa flavours, these are a speedy way to smarten up any dish. $12.99/each farro.co.nz…

Ingredients 200g wheel brie2 tbsp Westgold Garlic & Parsley Infused ButterCrackers to serve Method Preheat the oven to 180oC. Line an oven proof dish with baking paper. Score the top of the cheese with a cross and dot the butter all over the top. Bake for 10-15 minutes until soft and melting in the middle. Transfer the cheese to a serving platter and pour over any remaining melted butter. Serve immediately with crackers. Part of our Infused Butter Collection REAL. GOOD.…

A project by husband-and-wife-team Samuel and Aimee Nimmo, the Insta-worthy Ally & Sid cafe sits in an old rubber moulding building on Walker Street in Christchurch. Opened in late 2019, it was a dream come true for Samuel: “I started working in coffee as a little bit of an in-between when I was studying and pretty quickly fell in love with it.” Initially signing a lease at another site, things fell through – but then the opportunity to take the lease at the current site came up. “We were just freshly married, and I gave Aimee the call and said, ‘What do you think of this?’. It was probably the first idea that I brought forward that she actually felt like it was a good idea,” he laughs. “So together…

CECILIA ROBINSON Entrepreneur Originally hailing from Sweden, Cecilia Robinson is a serial entrepreneur and innovator, having founded some of Aotearoa’s biggest start-ups. Now also a mother to three young children, we spoke with the Waiheke local about her food loves, childhood food memories, and the food she loves to dish up when entertaining. What kind of food did you eat growing up in Sweden? Cecilia: With a Swedish mum and a dad from the UK (but born in India), we had a very mixed cuisine at home. The family dish would be a very traditional Indian curry, cooked across two to three days. In other cases, we’d make traditional Swedish meatballs and have herring for special occasions. Growing up in Sweden, herring was something I used to absolutely detest –…

Spicy Cashew Nut, Pumpkin and Ginger Chicken (gf) Chicken and pumpkin are perfect partners with this rich and fragrant roasted cashew nut and coconut sauce. SPICE PASTE ½ cup roasted cashew nuts1 cup coconut cream2 tablespoons sambal olek2 tablespoons tomato paste2 tablespoons roughly chopped fresh ginger2 tablespoons brown sugar2 teaspoons ground cumin3 cloves garlic, roughly chopped¾ cup water CHICKEN 4 whole chicken legs (thigh and drumstick)2 teaspoons each ground cumin and ginger1 teaspoon ground turmeric1 tablespoon olive oil1 large brown onion cut into 8 wedges through the root4 long red chillies1-kilogram crown pumpkin cut into 1cm-thick slices (I leave the skin on)sea salt and ground pepper TO SERVE ¼ cup desiccated coconut, toasted½ cup roasted, salted cashew nuts, roughly chopped EQUIPMENT: Large, lipped baking tray or ovenproof baking dish that…

MAIN OPTION 1 Crunchy Slaw with Tamari Dressing Fresh and crunchy, everything you want in a side salad. SLAW 1 cup each finely sliced green cabbage and red cabbage1 cup julienned or thinly sliced carrots2 spring onions, thinly slicedtoasted sesame seeds, to serve TAMARI DRESSING 2 tablespoons tamari2 tablespoons lemon juice1 tablespoon olive oil2 teaspoons chilli sambal1 teaspoon sesame oil1 teaspoon fish sauce1 teaspoon brown sugar1 clove garlic, crushed TAMARI DRESSING: Whisk all the ingredients together in a bowl. Set aside. SLAW: Toss all the vegetables together in a large bowl. Add enough dressing to coat well then transfer to a serving dish and sprinkle over the sesame seeds. SERVES 2 Peanut Satay and Chilli Sambal Pork Noodles Using all your favourite Asian store cupboard ingredients, this stir-fry is super…

Notes for cooks RECIPE ABBREVIATIONS GF ....................................gluten-free V ..................................... 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…

1 Claire Aldous, Food Editor 10 William Street, Sydney: Next time you’re in Sydney, try and score a seat at one of my favourite restaurants. High-energy with great service, 10 William Street is a very small, intimate bistro serving up fabulous Italian cuisine. Their small menu can change daily based on the best produce available, but if Spaghetti Chitarra, King Prawns and Chervil are listed, don’t hesitate. There are usually only three desserts, one being their signature Tiramisu. Be brave and order them all! 10williamst.com.au 2 Caitlin Whiteman, Digital Editor Rice Rice Baby, Tauranga: Vietnamese is without a doubt my favourite cuisine, so heading to Rice Rice Baby in Mount Maunganui was a no-brainer with its vibrant and fun atmosphere. If I’m stopping in for lunch, I love the Pork…

Chaat Street, Wellington’s popular street-food restaurant, has been so wildly successful that co-owner Vaibhav Vishen (with his wife Maanvi Chawla) has recently opened a sister restaurant in Auckland’s Parnell. Success has come quickly for Vaibhav. Re-wind 14 months and Chaat Street was only just opening its doors in Victoria Street after Vaibhav – on the encouragement of his wife, and after time spent reflecting about the future during Covid lockdowns – decided to take the risk. But this wasn’t the first time he’d taken a punt – Vaibhav started his career in India as a software developer before moving into hospitality. As he puts it, “I wanted to be a chef from the get-go, but in India there are social expectations that decide your career. After a degree in computer…

What is fennel? A member of the (Apiaceae) carrot family, fennel is white-green in colour and bulb-like in appearance, with green stems and fronds. When the flowers are harvested and dried, they are sold as fennel pollen, and when not harvested, the flowers produce seeds which are now a pantry staple in most of our kitchens. Its delicious aniseed flavour lends itself to using raw in salads and in cooked dishes. On a pizza. A hit of aniseed from the fennel pairs beautifully with a good salami, a kick of chilli and rich molten cheese in our Fresh Fennel, Salami and Chilli Pizza (recipe in Issue #93 or at dish.co.nz) or as a winning combo in our Braised Fennel and Pork Pizza (recipe at dish.co.nz). In a salad. When lightly…

How did you get started in what you’re doing today? Amelia: I always loved food from a young age, but my mum was great at encouraging me to get into the kitchen and cook. I learned the basics first, and then started lots of experimenting with baking and flavour combinations (with lots of failures, too!). When Instagram came about, I started sharing my creations from which a small following grew. This then led to the Melie’s Kitchen cookbook when I was in high school. After doing all things sweet for years, I decided to dabble in recipe development for a meal kit company to grow my knowledge of savoury cooking. What is your recipe development process? Amelia: I usually start by looking in the fridge to see what I have…

Cassoulet-style Smoky Bacon Meatballs A hearty and comforting dish for those cooler nights, a nod to the traditional cassoulet with a rich tomato sauce and cannellini beans. RICH TOMATO SAUCE 1 tablespoon olive oil20 grams butter1 brown onion, finely diced1 celery stalk, finely diced1 small carrot, peeled and finely diced4 cloves garlic, finely diced1 teaspoon finely chopped fresh rosemary2 sprigs of fresh thyme, stalks discarded400-gram tin finely chopped tomatoes or passata1 cup chicken stock390-gram tin cannellini beans, drained2 teaspoons brown sugarsea salt and cracked pepper MEATBALLS 3 slices bread, crusts removed250 grams streaky bacon, roughly chopped½ red onion, grated2 cloves garlic, crushed350 grams pork mince3 tablespoons chopped mixed herbs (parsley, sage, oregano)sea salt and cracked pepper2-3 tablespoons olive oil, for frying BREADCRUMBS 1 tablespoon olive oil4 slices bread, blitz to…

Fix-me-up Soup (gf) (v) SOUP 2 tablespoons olive oil1 tablespoon butter1 brown onion, chopped1 leek, trimmed, halved and sliced1 large Agria potato, peeled and chopped3 cloves garlic, crushed1 litre vegetable or chicken stock1 head broccoli, chopped into florets1 cup frozen peas120 grams baby spinach leaves½ cup cream½ cup basil leaves¼ cup mint leavessea salt and ground pepper TO SERVE ½ cup plain Greek-style yoghurt¼ cup purchased dukkah Heat the oil and butter in a large pot over a medium heat and cook the onion and leek with a good pinch of salt for 10 minutes. Add the potato and garlic and cook for 2-3 minutes then stir in the stock and bring to the boil. Reduce to a simmer and cook 15-20 minutes until the potato is soft. Add the…

WHEN WE HOSTED OUR first-ever dish pinot noir panel 11 years ago it was for this very issue. Winter was creeping in, crockpots were being dusted off and electric blankets checked for dodgy wiring. Deer and duck were appearing on menus across the motu and daylight savings was a distant memory. Like now, it was well and truly pinot time. Time to slake our thirst for that beguiling mix of red fruits, exotic spices, lush, slippery textures and eyes-to-the-sky enjoyment of one of the hardest wines to describe, and one of the trickiest grapes to grow. But boy are we growing it! At almost 6,000ha it’s our second-most planted grape and every year our medal tally at international competitions keeps increasing. So judging by the whopping 23 gold medals awarded…