DishIssue 121 Jun/July 2025的目錄

In the middle of winter, with dark days and gloomy news, it really does help to remember that, as the quote and the song go, love really is all around us! I just walked in the door from work, after sitting in almost stationary traffic in the rain and dark, for well over an hour. As someone who is known for being very action-oriented this was, as usual, a challenge for my patience. But as I sat there, I started writing this in my head, because it gave me an opportunity to stop (literally), and think about what this issue is all about. There is no question that acts of kindness make us feel good, and cooking is fundamentally an act of love — even for those who don’t enjoy…

Beef and Cherry Tomato Lasagne BEEF SAUCE 1 tablespoon each olive oil and butter1 brown onion, finely diced1 carrot, finely diced2 sticks celery, finely diced2 teaspoons dried oregano3 rashers bacon, finely chopped500 grams beef mince2 tablespoons tomato paste3 cloves garlic, finely chopped½ teaspoon dried thyme400-gram can cherry tomatoes350ml beef stock2 tablespoons soft brown sugarsea salt and ground pepper CHEESE SAUCE 1 cup Mainland Grated Mozzarella Cheese¾ cup Mainland Grated Parmesan Cheese50 grams butter⅓ cup plain flour650ml whole milk TO ASSEMBLE 250 grams wide lasagne dried pasta TO SERVE ½ cup fresh basil leavesgreen salad BEEF SAUCE: Place the oil and butter in a large dutch oven over a low heat. Add the veges and oregano and fry, stirring, for 10 minutes or until softened. Push the veges to the side…

When it comes to making something simple yet delicious, it’s the quality of ingredients that makes all the difference. De Gustibus Grana Padano is smooth and easy on the palate, with a rich nutty flavour — perfect for popular Italian dishes, from lasagne to risotto. Allowing the cheese and basil pesto to shine in this recipe, Garofalo Radiatori pasta has been designed to mimic the shape of a vintage radiator (hence the name), with a rough, porous surface and ridged grooves that capture every last bit of sauce. Whether served with a rich winter ragu, layered in a pasta bake, or served simply with a flavour-packed pesto, Garofalo Radiatori pasta makes mealtime magnifico! Radiatori with Basil Pesto, Beans and Potatoes (v) This classic Italian dish hails from Liguria in northern…

For the last nine years, the Outstanding Food Producer Awards have recognised and celebrated the inspiring people who harvest, grow and produce New Zealand’s outstanding food and drink, and have become one of the most recognised, prestigious quality marks for Kiwi foodies. Each year, a team of specialist judges assess over 400 products, awarding the best with an Outstanding Food Producer Award. Champion, Gold, Silver and Bronze medals are awarded, with winning products wearing medal stickers as an independent endorsement of quality. There are thirteen categories in all, and products are judged alongside ‘like’ products within the category they are entered in. This year dish was delighted to join the awards as a media partner and sponsor of a brand-new award category for the best dish hero ingredient. And so…

PUMPKIN Pumpkin is a much-loved vegetable in New Zealand. Originating from Central America, today cultivation of pumpkins has spread across the globe where their versatility, along with their rich, earthy flavour, makes them a staple in many cuisines. Pumpkins are typically grown in warm, frost-free conditions and harvesting is best done when a pumpkin’s skin has hardened and it sounds hollow when tapped — this usually occurs from late summer to autumn. There are several readily available varieties that are perfect for cooking with. Some of the most popular are ‘Butternut’, with its elongated pear shape and known for its smooth, sweet flesh; grey-skinned ‘Crown’ pumpkin (also known as ‘J.A.P.’ or ‘Kent’), which has firm, deeply golden flesh and a mild, nutty flavour; and the dark green, mottled-skinned ‘Buttercup’, which…

Roasted Pumpkin, Smoky Tomato Sauce and Couscous (v) The sweet, earthy flavours of the butternut pumpkin baked in the smoky tomato sauce then topped with couscous and melting mozzarella make a fabulous vegetarian main course that is also delicious served as a side dish. 400-gram can cherry tomatoes¼ cup water2 cloves garlic, crushed1 teaspoon each dried oregano and sweet smoked paprika½ teaspoon chilli flakes3 tablespoons extra virginolive oil sea salt and ground pepper1 small butternut pumpkin, about 850 grams, halved lengthways125-gram ball fresh mozzarella in whey, well drained COUSCOUS 50 grams instant couscous90ml boiling water½ teaspoon ground cumin50 grams currants6 green olives, pitted and roughly chopped1 tablespoon each capers and finely chopped parsley2 teaspoons grated lemon zest Preheat the oven to 180°C fan bake. Combine the tomatoes, water, garlic, oregano,…

Turkish-spiced Chicken with Warm Tomato Dressing and Yoghurt (gf) Tender, juicy chicken coated in fragrant Turkish-inspired spices served with a warm smoky, garlicky tomato dressing and dollops of cool yoghurt. Made for piling onto flatbreads, or serve with fluffy basmati rice. TURKISH SPICED CHICKEN 3 cloves garlic, crushed¼ medium brown onion, finely grated on a microplane1 tablespoon brown sugar1 teaspoon flaky sea salt½ teaspoon each smoked paprika, ground cumin, ground turmeric and ground coriander¼ teaspoon ground cinnamon4 skinless, boneless chicken thighs (about 700 grams) WARM TOMATO DRESSING 3 medium, ripe tomatoes (about 325 grams)1 clove garlic, crushed2 teaspoons white sugar1½ teaspoons rose harissa paste1 teaspoon flaky sea salt3 tablespoons extra virgin olive oil½ teaspoon each chilli flakes and smoked paprika TO COOK AND ASSEMBLE oil for cooking½ medium red onion,…

There’s something fabulously exhilarating about stepping off a plane and being immediately enveloped by the warm, tropical air of Fiji. It was my first time visiting the islands, and as someone whose life often revolves around food and wine, I was equal parts curious and hungry. Fiji may conjure visions of over-water bungalows, hammock-strung palms, and turquoise lagoons, but it’s also home to a vibrant and evolving food scene, one that respects its roots but isn’t afraid to innovate. From high-end resort dining to street-style bites with a twist, the blend of Fijian tradition, international flair, and fresh island produce made for a trip worth sharing. What struck me most was the pride of place — from resort chefs reimagining European favourites using locally sourced ingredients, to family-run establishments weaving…

There’s an art to hosting a great shindig. The balance of great food, excellent wine, and those little details that make an evening unforgettable. And while we often focus on the wine itself, the glass it’s served in is just as important. The good news? You don’t need a cabinet full of glassware to garner oohs and aaahs. Instead, start with the wines you love most — whether that’s a crisp champagne, a buttery chardonnay, or a bold shiraz — and let RIEDEL’s precision-engineered glasses do the rest. For nearly 270 years, RIEDEL has been redefining how we experience wine, proving that the right glass isn’t just a vessel — it’s a conductor of flavour. Inspired by the Bauhaus principle of form follows function, their Grape Varietal Specific glasses are…

Easy and delicious! Aoraki Salmon has expanded its award-winning salmon spread line with two bold new flavours, making your choice deliciously challenging. Joining the classic Smoky Salmon Spread are the Zesty Salmon Spread, with a refreshing blend of Japanese yuzu and Hawke’s Bay lemon, and the Zingy Salmon Spread with hints of sriracha and horopito offering creamy warmth without overpowering spice. aorakisalmon.co.nz Sharp with Bite Parmesan We reckon great kitchens should always have Mainland grated parmesan handy, ready to cook and create with. Mainland parmesan cheese has a sharp bite, a mature rich flavour and a dense texture that will bring any dish alive with flavour. A superb accompaniment to enhance any dish as a topping or melted throughout. Delicious on Italian or Mexican dishes, sprinkled over seafood, or tossed…

2 tablespoons extra virgin olive oil80 grams pancetta, sliced1 small onion, chopped200 grams mushrooms, sliced⅓ cup cream325-gram packetPorcini Mushroom Ravioli (I used Rana)½ cup freshly grated parmesanground pepper Heat the oil in a large frying pan and cook the pancetta over a medium-high heat for 5 minutes until crispy. Add the onion and cook over a medium heat for 5 minutes then add the mushrooms and cook a further 5 minutes until the onions and mushrooms are cooked through. Add the cream, bring to a gentle simmer and cook for 5 minutes. Meanwhile, cook the ravioli in gently boiling water for 4 minutes. Drain, reserving 2 tablespoons of the pasta cooking water. Fold the pasta through the mushrooms, adding 1–2 tablespoons of the reserved water and ¼ cup of the…

Protein is a nutrient that helps build and repair tissues, produce enzymes and hormones, and supports our immune function. It’s often associated with big guys in gyms lifting weights and bodybuilding, but protein plays an important role in maintaining health for all adults as we grow older. Protein and ageing As we age, we start to lose muscle mass and our bone density reduces, so for older adults preventing frailty and maintaining mobility and balance becomes critical. The way our body processes nutrients changes with time, and one of the most crucial nutrients we need to focus on as we age is protein. If you don’t get enough protein in your diet, your body can start to break down muscle to meet its needs, making the effects of ageing worse.…

With Lee Kum Kee sauces in your fridge or pantry, mealtimes will never be mundane. They give life to so many dishes, from soups and stir-fries to noodles, rice and classic potsticker dumplings. Make your next meal irresistible with Lee Kum Kee! Lee Kum Kee Pork, Hoisin and Spring Onion Dumplings PORK DUMPLINGS 300 grams pork mince2 tablespoons grated fresh ginger1 spring onion, thinly sliced1 clove garlic, crushed1 large egg, beaten3 tablespoons Lee Kum Kee Hoisin Sauce2 tablespoons Lee Kum Kee Premium Soy Sauce3 tablespoons water1 teaspoon cornflour30 dumpling wrappers1–2 tablespoons vegetable or canola oil for frying SPICY CHILLI DIPPING SAUCE 1 spring onion, thinly sliced½ cup chopped fresh coriander½ cup Lee Kum Kee Premium Soy Sauce¼ cup Chinese black vinegar1 clove garlic, crushed1 tablespoon caster sugar2–3 tablespoons Lee Kum…

LEEFIELD STATION SUPREME CHAMPION  Matangi, Matangi 30–45 Day Dry Aged Sirloin Steak Cutlet dish HERO INGREDIENT CHAMPION  Conscious Valley, Conscious Valley Thick Cut Loin Chops EMERSON’S PADDOCK CHAMPION Matangi, Matangi 30–45 Day Dry Aged Sirloin Steak Cutlet LEEFIELD STATION DAIRY CHAMPION Island Gelato, Island Gelato Summer Bombe Alaska Cake SEAFOOD NEW ZEALAND SEAFOOD CHAMPION  Waitangi Seafoods, Blue Cod Fillets FARRO EARTH CHAMPION  Mandys Horseradish, Mandys Horseradish Sauce LABEL & LITHO DRINK CHAMPION  Anthea Non-Alcoholic Drinks, Anthea Blush Botanic Spritz CHOCOLATE BONBON CHAMPION Mind Your Temper, Mind Your Temper Spiced Orange ‘Hot Cross Bons’ Bonbon CHOCOLATE BEAN-TO-BAR CHAMPION Lucid Chocolatier, Lucid Chocolatier 52% Sourdough, Brown Butter & Sea Salt FREE-FROM CHAMPION Blue Frog Breakfast, Blue Frog Protein Mango, Macadamia & Toasted Coconut BYD AUTO NEW ZEALAND SUSTAINABILITY CHAMPION  Hōhepa Hawke’s Bay…

Spinach, Ricotta and Tomato Cannelloni (v) Quick, easy and delicious. We’ve used fresh lasagne sheets instead of tubes when making this family favourite baked pasta dish. TOMATO SAUCE 2 tablespoons extra virgin olive oil1 medium red onion, finely chopped3 cloves garlic, crushed½ teaspoon fennel seedssea salt and ground pepper2 x 400-gram cans crushed tomatoes1½ teaspoons dried oregano½ teaspoon caster sugar FILLING 350 grams agria potatoes, peeled, roughly chopped250 grams frozen chopped spinach, thawed250 grams firm ricotta3 cloves garlic, crushed1 large egg, lightly beaten½ cup grated parmesan1 tablespoon finely grated lemon zest1 teaspoon freshly grated nutmeg100 grams cheddar cheese, grated TO ASSEMBLE 8 pieces lasagne (18cm x 15cm each, about 250 grams pasta)125-gram ball fresh mozzarella, well drained100 grams grated mozzarella EQUIPMENT: Lightly grease a 20cm x 26cm ovenproof baking dish.…

Beef Cheek Pot Pie This pastry-topped pie is heartily delicious with outrageously tender meat — best served with a generous helping of mashed potato or soft polenta, and a green salad. 2 tablespoons olive oil80 grams pancetta or streaky bacon, chopped into 1cm strips1 onion, chopped1 stick celery, chopped4 cloves garlic, crushed1.2 kilograms beef cheeks, trimmed of sinew and cut into 5cm pieces1 cup red wine2 cups beef stock2 sprigs thyme3 bay leaves60 grams butter¼ cup plain flour2 tablespoons olive oil, extra500 grams mushrooms, larger ones quartered, smaller ones halved (I used Swiss browns)1½ sheets butter puff pastry1 egg yolk, whisked with 2 tablespoons cream TO SERVE Caramelised Onion Relish, see recipe page 66, optional EQUIPMENT: 23cm pie dish. Heat the 2 tablespoons oil in a large lidded heavy-based pot…

Carrot Cake with Orange Cream Cheese Icing The key to a good carrot cake, in my opinion, is a moist cake with a good ratio of cream cheese icing to cake. This cake is lightly spiced, moist and topped with a mountain of zingy orange and cream cheese icing! CARROT CAKE ¾ cup walnuts1½ cups plain flour1 cup soft brown sugar½ cup caster sugar1 teaspoon each baking soda, baking powder, ground cinnamon, ground mixed spice and table salt½ teaspoon ground cloves1 cup canola or vegetable oil2 cups finely grated carrot (roughly 2 carrots)3 large eggs, whisked½ cup crushed pineapple, drainedzest of 1 orange ORANGE CREAM CHEESE ICING 200 grams cream cheese, softened100 grams butter, softened2 cups icing sugarfinely grated zest of 1 orange2 tablespoons freshly squeezed orange juice EQUIPMENT: Line…

What would you think if I suggested a farm stay in New Zealand’s South Island as an ideal location for the next season of The White Lotus? If only the Four Seasons Hotels & Resorts didn’t have the series locked down, I reckon Flockhill Station would be a front runner. With outrageously luxurious accommodation, impeccable service, world-class food and a range of bespoke activities on offer, guests are cocooned in sumptuous comfort, while surrounded by magnificent scenery. Since 1857, Flock Hill Station has been a 36,000-acre working sheep station in the Craigieburn Valley. Today, the station is home to Flockhill Lodge, a stunning property that brings new meaning to the phrase ‘farm stay’. Guests can stay in one of seven elegant two-room Villas, or exclusively book out the entire four-bedroom…

Here at dish we are firm fans of hacks. We don’t mean PR hacks or media hacks, or software hacking or having to hack through the jungle, oh no. We are firm fans of the life hack, or more specifically, the liquid hack. Those tips, tricks, hints and sneaky IYKYK-type nuggets that make life easier and more funnerer when it comes to liquid refreshment. Why do we need drinks hacks I hear you ask? Well, it’s hard keeping up with all the new brews landing on our shop shelves, and our dollars do need to stretch further these days, so it’s important that we make the best decisions for our wallets and our taste buds. How to tell if your wine is faulty: • Does it smell like a wet…

THE KUTAI GUY SWEET CHILLI SMOKED MUSSELS Infused with sweet, spicy and smoky flavours, these mussels are a perfect blend of tradition and craft. $15.99 /each MANDYS HORSERADISH SAUCE This saucy pot got the top spot of Farro Earth Champion! It’s a delicious condiment that is exactly what it says it is. Hot, sweet, tangy and textural. The judges just loved it. $16.99 /each FOUNDRY CHOCOLATE 100% KILOMBERO VALLEY, TANZANIA Made with just one ingredient: pure cacao from Tanzania’s Kilombero Valley. This 100% pure chocolate bar is meticulously crafted to highlight the cacao’s vivacious stone fruit character. $16.99 /each LITTLE ‘LATO SOUR CREAM, LEMON & BERRIES Not only an OFP winner, this beautifully balanced scoop was named the best gelato in NZ in 2024! With tangy sour cream, freshly blitzed…

1 Sarah Tuck, Editor Cornelia, Parnell, Auckland Auckland’s Parnell is enjoying something of a renaissance at the moment, boasting a new dining hub at the Europe-meets-Latin America location ‘269’. With bustling eateries, a bar and weekend markets, it has certainly rejuvenated the legendary Parnell Road. And it’s not the only location creating a buzz. Just around the corner is Cornelia, a chic neighbourhood Italian restaurant that I visited with dear girlfriends this week. What an absolute gem! The food was absolutely on point — from the Kingfish Crudo with onions, radish, chilli and gremolata and the Prawn Ceviche, to the sublime grass-fed Beef Carpaccio served with whole grain mustard salsa verde and white balsamic pickled shallots. The atmosphere feels incredibly authentic, so much so that our neighbouring table was filled with…

1. Canned tomatoes For soups, slow-cooked dishes, stews, and sauces. 2. Tomato paste Adds richness and umami depth to hearty meals. 3. Coconut milk Essential for warming curries and creamy soups. 4. Lentils (red, brown or French) Protein-packed and perfect for soups and dhal. 5. Canned beans (cannellini, chickpeas, black beans) Great for adding bulk to stews and casseroles. 6. Dried pasta Ideal for quick midweek dinners and pasta bakes. 7. Arborio rice For creamy risottos and winter rice puddings. 8. Quinoa or couscous For grain salads or as a hearty side. 9. Rolled oats Perfect for porridge, crumble toppings, or baking. 10. Polenta Comforting when served soft or grilled with slow-cooked ragù. 11. Flour (plain and self-raising) For thickening and winter baking projects. 12. Baking powder and soda Staples…

Awarded a Gold Medal at the 2025 Outstanding Food Producer Awards, our Cold Smoked Salmon exemplifies our commitment to artisan craftsmanship, premium quality, and time-honoured traditions. To bring that gold-medal flavour home, try our easy and delicious Cold Smoked Salmon Poke Bowl recipe below. Fresh, vibrant, and full of goodness - it’s a winning dish for any night of the week! OUTSTANDING 2025 FOOD PRODUCERS AWARDS with dish GOLD Cold Smoked Salmon Poke Bowl Prep Time: 20 minutes Serves: 4 people INGREDIENTS 180g Aoraki Cold Smoked Salmon Slices¼ cup lime juice1 tablespoon tamari1 tablespoon sesame oil2 teaspoons honey1 ⅓ cups edamame beans1 ¼ cups brown rice cooked as per packet instructions4 cups baby spinach2 cups red cabbage finely shredded1 ⅓ cups seaweed salad (available at sushi shops or selected supermarkets)2…

Slow Roasted Leg of Lamb with Herb and Caper Gremolata (gf) Meltingly tender and infused with flavours of the Mediterranean, the lamb pairs beautifully with the fresh and zesty gremolata and tangy feta topping. 2 large brown onions, thickly slicedsea salt and ground pepper2-kilogram bone-in leg of lamb2 tablespoons each crushed garlic, whole grain mustard and runny honey1 tablespoon each olive oil, finely chopped rosemary and dried oregano2 teaspoons each sea salt and finely grated lemon zest1 teaspoon ground pepper½ teaspoon chilli flakes TO SERVE 100 grams fetaHerb and Caper Gremolata, see recipe below Preheat the oven to 160°C regular bake. Put the onions in a roasting dish that will hold the lamb snugly and season with salt and pepper. Pat the lamb dry with kitchen towels. Using a sharp…

Red Curry Soup and Dumplings (v) So easy to make and very delicious — it’s like a hug in a bowl. 2 tablespoons neutral oil1 large brown onion, finely chopped1 cup grated carrot3 cloves garlic, crushed1 tablespoon grated fresh ginger1 teaspoon sea salt¼ cup red curry paste1 tablespoon tomato paste4 cups vegetable stock400ml can coconut cream1 tablespoon each soy sauce and lime juice TO SERVE store-bought fresh or frozen dumplings of your choice, I allow 6–7 per serve depending on their sizechilli crisp, crispy roasted shallots, thinly sliced spring onions and chopped fresh coriander Heat the oil in a large lidded pot over a medium heat and add the onion, carrot, garlic, ginger and salt. Cover and cook for 10 minutes until tender, stirring occasionally. Stir in the curry paste…

Angie’s Lemon Pickle (gf) (v) Certain to become an absolute go-to, this easy lemon pickle is so good. A favourite antipasto treat is a good dollop of Angie’s pickle served on crostini with hot-smoked salmon — heaven! This pickle can be sealed in hot, sterilised jars but really there’s no need as it keeps for weeks in a refrigerator. 1 onion, peeled and finely diced2 teaspoons turmeric2 tablespoons yellow mustard seeds1 cup sugar¼ cup white vinegar½ cup water4 medium-large lemons Place all the ingredients except the lemons in a medium sized saucepan and while stirring bring to a simmer. Then cook until the mix becomes so thick and syrupy you can barely reduce it further. This should take approximately 25 minutes on medium heat. Stir regularly. Cut and discard 4mm…

HAWKE’S BAY WINE NEWZEALAND Huge thanks to Hawke’s Bay Winegrowers for the use of their glassware. Our Tasting Panels are run under competition conditions by head steward Maxime Cavey and her team, with thanks to the staff and students at EIT, Hawke’s Bay. NOW THAT WE’RE UP to our eyebags in woolly jumpers and gumboots and have our crockpots ticking over 24/7, there simply is no better way to give your tonsils some warmth at the end of the day than by indulging in a goblet of great pinot noir. It’ll energise your taste buds and inject refreshment and silkosity (new word) into your mood, and that hit of exotic, cherry-driven deliciousness, savoury, earthy undertones and hints of rhubarb, redcurrant and black tea will wake up the most pooped of palates.…

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 450°F 230°C Measurements VOLUME 1 level teaspoon 5ml 1 level…