Table of contents for Issue 67 August/September 2016 in Dish

When the Dish team started succumbing to winter ailments, I swear recovery time was expedited by the golden magic of our new favourite cold-day drink – a Turmeric Latte. Yes, it’s filled with nourishing ingredients, antioxidants and anti-inflammatory wonders. But, more importantly, it is absolutely delicious. You’ll find our recipe for this and other therapeutic warming mugs of goodness in our “Liquid Love” section (page 33), along with musttry off-the-shelf drinks for when you’re in need of a quick pick-me-up. Sarah Tuck also knows how to warm the cockles – she’s made lovely, gooey cheese the hero of her dishes. And Kelly Gibney spices things up with wholesome winter curries accompanied by nutritious alternatives to white rice. On the topic of curries, by now you may have noticed Sri Lanka…

Join us for a very special night with Brown Brothers and Taylors Wines at Botswana Butchery. Don’t miss the chance to experience very special wines from Brown Brothers and Taylors Wines matched with a delicious menu at Botswana Butchery in Auckland. Taylor Brown is the joint venture, exclusive to New Zealand, of two family-owned Australian wineries, Taylors Wines and Brown Brothers. Both families share a passion for outstanding wines, a love of winemaking and belief in the innate power of family. Experience this passion at a unique Dine with Dish event at Botswana Butchery. The six-course menu will be designed and executed by Botswana Butchery’s group executive chef, Stuart Rogan. Each course will be matched with a special selection of Brown Brothers and Taylors Wines. Justin Taylor from Taylors Wines…

HOW TO SUBSCRIBE: Online dish.co.nz/subs Freephone 0800 782 347 International calls +64 9 966 0999 Fax +64 9 358 0786 Email support@tangiblemedia.co.nz Postal Dish Magazine Subscriptions, Freepost 194041, PO Box 77027, Mt Albert, Auckland 1350, NZ *Terms and conditions: Competition ends 5pm 30 September 2016. All print subscribers will go into the draw; subscribers to digital editions are not eligible for entry. Winners will be notified by phone. Competition is open to New Zealand residents only. Prize is not redeemable for cash. Prize offered is not transferable. Employees and families of the publishers and the prize sponsors are ineligible for entry. The culmination of 60 years’ experience in kitchen machines has now taken shape: Bosch comes to your countertop with MaxxiMUM. With the most powerful motor on the market, at…

South Australia’s intriguing past means each winery, bakery and restaurant you visit will also have you devouring a bit of a history lesson. This was a discovery I made as I left the airport, as my driver poured out an impressive amount of trivia about each monument, building and park we passed – and there were a lot of them. Just as I began to gain my bearings (the division of North, South, East and West terraces helped… a little) I was whisked out of the city itself to Adelaide’s foothills, for lunch at Penfolds Magill Estate Restaurant. Overlooking some of their oldest vines, we nibbled away at some strikingly presented starters, which elevated the expectations I now have whenever the word “snacks” is used. After we downed oysters with…

TOP WINE OF THE TASTING 1. ESK VALLEY Winemakers Reserve Chardonnay 2015 ($32) Gold Medal Wow. Winemaker Gordon Russell has produced something of extreme loveliness in this chardonnay that bursts from the glass in a wave of peachy, buttered toast, cinnamon and roasted nutty niceness. “Generous entry and shows a lovely, fine acidity, minerality and a chalky texture – very, very good wine,” commented Jo Gear to nods of agreement from the panel. There’s a charred, smoky complexity on the finish, a funky, feisty character that makes every sip something to think about. 2. KIM CRAWFORD Small Parcels Wild Grace Hawke’s Bay Chardonnay 2014 ($25) Gold Medal An instant hit with the judges and the word “Yum” appeared in every tasting note. “Funky, toasty, weetbix and char notes,” commented James.…

ROAST BEEF WITH WILTED SPINACH AND KUMARA GRATIN Each roast is cut from the heart of the rump – with the promise of tasty, tender and juicy results every time – and is at its best when cooked medium rare. 1 x 350-gram pack Silver Fern Farms Beef Prime-Cut Roast olive oil 1 teaspoon cumin seed small knob of butter 1 small red onion, finely chopped ½ cup good-quality beef stock 2 cloves garlic, crushed ¼ cup cream 1 teaspoon Dijon mustard 400 grams spinach leaves sea salt and ground pepper To serve Kumara and Red Onion Gratin, recipe below Preheat the oven to 200°C. Rub the beef with oil and season with salt and pepper. Heat a sauté pan until hot then sear the beef on all sides. Sprinkle…

1 Pork Belly with Chorizo and Smoky Beans Pork and viognier are perfect together. Always. Matavino Matakana Viognier 2015 ($25) oozes classic apricot characters alongside hints of jasmine, ripe peach and a seam of sea salt. I think the slippery, oily texture of the wine beautifully complements the smoky, spicy elements of this dish. Buy from matavino.co.nz. 2 Spice-Roasted Lamb Ribs with Smoky Salt New favourite alert. I love the earthy, saddle leather; dusty carpenter's workshop; and old cigar box aromas in the Pelissero Barbera D’Alba 2010 ($45). The fresh cherry, spice, cocoa and prune flavours and vibant, furry tannins will work wonders with these lipsmackingly spicy lamb ribs. Buy from dnfinewine.com. 3 Oxtail with Guinness and Mushrooms I know this is a Guinness recipe, but lordy there’s no looking…

Mushroom and Brie Pithiviers This is such a brilliant combination – intense, gooey melted cheese and mushroomy goodness encased in golden flaky pastry. 280 grams round brie or camembert 10 grams dried porcini mushrooms 2 tablespoons olive oil 2 cloves garlic, crushed 1 shallot, finely chopped 350 grams mixed mushrooms, finely chopped (I used Swiss brown and field mushrooms) 1 tablespoon sherry 300 grams butter puff pastry (I used Paneton’s pre-rolled pastry) 1 egg, lightly whisked 1 tablespoon sesame seeds sea salt and ground pepper Put the cheese in the freezer to chill until required. Place the dried mushrooms in a heatproof bowl and cover with ¼ cup boiling water then leave to rest for 15 minutes. Drain the reconstituted mushrooms well and chop finely. Heat the oil in a…

Dark Chocolate, Pear and Almond Pudding (gf) Not only rich, silky and totally moreish, we decided to gild the lily by topping these puddings with vanilla bean ice cream and a luxurious chocolate fudge sauce. 250 grams dark chocolate, chopped (I used Whittaker's 62% cocoa) 120 grams butter, at room temperature 120 grams caster sugar 1 teaspoon vanilla extract 3 large eggs, size 7 120 grams ground almonds 3 firm but ripe pears, peeled, quartered, cored and thinly sliced into wedges ¼ cup sliced almonds icing sugar, for dusting To serve vanilla bean ice cream Chocolate Fudge Sauce, recipe below Lightly grease 6 shallow baking dishes (about 1-cup capacity). Preheat the oven to 160°C fan bake. Melt the chocolate in a bowl set over a saucepan of simmering water. Don’t…

Pork and Fennel Meatballs with Puttanesca Sauce Meatballs are certainly not traditionally added to a puttanesca sauce but it’s always been well received whenever I’ve served it to friends. Sauce 2 tablespoons olive oil 1 onion, finely chopped 2 cloves garlic, crushed ¼–½ teaspoon chilli flakes, or to taste 3 anchovy fillets, chopped (I used Ortiz) 3 tablespoons capers 1 teaspoon dried oregano (Sicilian if possible) 1 tablespoon tomato paste 2 x 400-gram tins whole cherry tomatoes 20 pitted black olives good handful basil leaves, ripped Meatballs 2 slices white toast bread, crusts removed ⅓ cup milk 600 grams pork mince 2 cloves garlic, crushed 1 teaspoon fennel seeds, toasted olive oil, for frying sea salt and ground pepper To serve 400 grams cooked spaghetti parmesan, for grating Sauce: Heat…

WHITE OUT Far from being sterile, a collection of white has a calming, soothing effect in the home – especially when filled with deliciously warming brews and broths. GOLDEN NOSTALGIA Lewis Road Creamery has done it again. Their new Fresh Double Caramel Milk, created in collaboration with Chelsea Winter, has stolen the hearts of dairy-lovers everywhere. With notes of creamy caramel, butterscotch and old-fashioned toffee, there is gorgeous sweet nostalgia in every sip. RRP $3.69 (300ml) and $6.49 (750ml) ALLERGY-FRIENDLY ROUND UP HOT RIGHT NOW You may not have heard of him but Alan Brown is a hugely influential figure on the New Zealand food scene – just ask the likes of Ben Bayly or Michael Meredith. Both have been tutored by the AUT lecturer, whose career educating young chefs…

Nordic Light BY SIMON BAJADA Ah, Scandinavia, you’ve done it again. Cool, contemporary and always on-trend. Nordic Light “embraces the clean, fresh flavours of modern Scandinavian cuisine to provide a compelling new blueprint for the way we eat now”. So what does that translate to? You might start with a breakfast of Cherry Spelt Cakes, Mascarpone & Liquorice Sugar, move on to a mid-morning snack of Icelandic Flatbread, Horseradish Cream & Roe and then something more substantial in the evening such as Rhubarb Braised Pork, Roasted Parsnips & Flower Sprouts, followed by a Carrot Cake Chia Pudding for dessert. Clean indeed. It’s a delightful book to flick through with some flavour combinations that may intrigue and challenge the Antipodean palate. You may, however, have to do your research regarding some…

Leslie Hottiaux is not one for talking herself up. Which is extraordinary considering what this talented chef has accomplished in her 29 years. Luckily, Ismo Koski (better known as Mo), her partner in life and business, is more than happy to sing her praises. “She has a wonderful touch with food,” he says, after Leslie hesitates when asked how she first knew she was good at cooking. He continues: “When I cook, I look in a book, buy everything on the list, come home and have to be left alone for three hours because I have to follow it to the letter. And she… just doesn’t. She looks in the cupboard, sees what she has and then knocks it out.” He recalls with wonderment a salmon tart made under such…

Kit Perera’s memories of his early life in Sri Lanka in the 70s are laced with nostalgia – kite-flying, playing cricket on the side streets, running around barefoot. And then, all importantly, there was his grandmother’s clay kitchen… “I remember making it; digging the clay at the back of the house, mixing it with the cow dung and making the bricks. There was an open chimney and a wooden fire. That’s the traditional way of cooking in Sri Lanka – over claypots on an open fire,” says Kit. “We’d make spice blends in that kitchen.” A huge mortar and pestle, called a vangediya was used to make the dry blends – cinnamon, black pepper, cloves, black mustard, cardamom – and a large flat stone, called miris gala, created the pastes…

Parsnips are available just about year-round, but they are at their best during the winter months. When I grew up my mother cooked them around a joint of meat for our weekly Sunday roast lunch and I think they are superb this way, imbued with meat juices and sticky and caramelised around the edges. It brings to mind one of the most important aspects about parsnips: they love fat. It doesn’t need to be meat fat (dripping), but beef dripping in particular is richly flavoured and adds its big meaty flavours to anything it is cooked with. Keep parsnips whole, unless really big, and cook for 30–40 minutes, until tender, golden in colour and caramelising around the edges. There is a trick to roasting parsnips on their own: if you…

It may have been a stormy night outside as lightning lit up the sky outside Hamilton’s riverside restaurant Palate, but indoors diners were too focused on the contents of their plates and glasses to give the wild weather much notice. Head chef and Palate owner Mat McLean’s close study of the premium small-parcel Crossroads wine on offer was evident in the precise flavours in each dish, impressing winemaker Miles Dineen with his attention to detail. The evening began with an amuse bouche, with Mat taking his cue from the region the grapes were grown in, matching the fresh flavours of Marlborough salmon with the Crossroads Milestone Series Marlborough Sauvignon Blanc 2015. This was followed by another outstanding pairing by Mat, picking up on the lush notes of the Crossroads Winemakers…

Greens and Steline Soup with Pork and Thyme Meatballs Serve a loaf of warm crusty bread with this substantial but light soup for a great midweek meal. Use another leafy green such as spinach if you don’t have silverbeet. 2 tablespoons olive oil 1 onion, sliced 1 carrot, diced 2 cloves garlic, crushed 1 teaspoon fennel seeds 4 cups chicken stock Meatballs 2 slices white toast bread, crusts removed ¼ cup milk 500 grams pork mince 2 teaspoons finely chopped thyme 1 clove garlic, crushed 2 teaspoons Dijon mustard olive oil, for frying sea salt and ground pepper To serve 2 big handfuls silverbeet, shredded 1½ cups frozen peas ½ cup steline pasta, or other small pasta, cooked ½ cup sliced piquillo peppers parmesan, for grating Soup: Heat the oil…

Chai-Spiced Buckwheat and Chia Seed Porridge This is my staple winter breakfast and the delicious toppings make it even more enjoyable to wake up to. I love the texture the buckwheat grain gives the porridge and the fresh grated fruit adds a natural sweetness. 1 cup buckwheat, rinsed ½ cup oats 2 tablespoons chia seeds 2 cups milk, use cow's, almond or soy 2 cups water 1 each pear and apple, grated with skin on 1 teaspoon each ground ginger and cinnamon ½ teaspoon each ground nutmeg and cardamom 2 tablespoons nut butter 1 teaspoon vanilla extract 2 tablespoons honey Put the buckwheat and oats in a bowl and cover well with cold water. Put the chia seeds in a separate bowl and add 1 cup of the milk. Leave…

Vietnamese Turmeric and Dill Fish Curry This is one of my absolute favourite curries. The rich turmeric flavour plays deliciously with the freshness of dill. It’s surprisingly simple to put together and is great for dinner parties. I like to serve it with either broccoli rice (see instructions on page 109) or with vermicelli rice noodles. 500 grams firm white fish fillets (I used trevally) 4 spring onions 2 garlic cloves 1¼ teaspoon ground turmeric 1¼ teaspoon curry powder 2 tablespoons full-fat yoghurt 45ml fish sauce 2 tablespoons coconut sugar/demerara sugar 2 tablespoons light olive oil 1 bunch dill 250 grams green beans, trimmed ½ cup fish stock To serve lime wedges bean sprouts Cut the fish into 3cm pieces. Separate the white and green parts of the spring onion,…

1 Pork & Fennel Meatballs with Puttanesca Sauce A sweetly fruited, softly spicy red wine is what’s required here and Sacred Hill Halo Marlborough Pinot Noir 2015 ($27) fits the bill. The poached cherry, cocoa and pepper flavours combine with a lush, vibrantly velvety texture to create magic in the mouth. For stockists, visit sacredhill.com. 2 Potato Gnocchi with Mushroom Ragu Hands down, the Black Cottage Central Otago Reserve Pinot Noir 2014 ($25) is quite possibly the most delicious thing you’ll put in your mouth after a forkful of this gnocchi. Ultra vibrant cherry, berry and dried thyme characters merge with toothsome, dusty tannins to create some succulent sipping. Buy from winedirect.co.nz. 3 Chinese Five-Spice Chicken with Winter Slaw The roast nectarine, grilled grapefruit and luscious, spicy, smoky flavours of…

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: A fan-forced oven unless otherwise specified 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) USEFUL INGREDIENT EQUIVALENTS Breadcrumbs 1 cup fresh = 50 grams 1 cup dried = 115 grams Butter 1 (American) stick = 100 grams 1 cup = 225 grams 2 tablespoons = 30 grams Cheese…

JULY Thursday 28th to Sunday 31st July THE FOOD SHOW – AUCKLAND Stock up on New Zealand’s best food, drink and kitchen equipment and be inspired by superstar chefs at the Auckland Food Show. Held over four days at the ASB Showgrounds. Visit foodshow.co.nz. AUGUST Monday 1st to Wednesday 31st August AUCKLAND RESTAURANT MONTH An exciting line-up of restaurant events, street food experiences as well as special menu offers throughout the city, Restaurant Month is a brilliant time to dine out in Auckland. Find out who’s taking part at heartofthecity.co.nz/restaurant-month. Friday 12th to Sunday 28th August VISA WELLINGTON ON A PLATE A delicious and diverse range of events, competitions and menus celebrating Wellington’s unique flavour. For the full schedule, visit wellingtononaplate.com. Friday 12th to Saturday 13th August BEERVANA – WELLINGTON…

TUCK IN Sarah Tuck is known for her gorgeous food and travel blog, From the Kitchen, and her stunningly photographed recipes always make us swoon. With this in mind, we feel very lucky to have her creating one especially for us each fortnight. The quickest way to track down her creations is to click on the Tuck In collection under our recipe menu. Want the meal above? Search for “Loaded Lamb Meatballs with Eggplant Hummus”. You’re welcome. A WELL-FED NEWSFEED Joining us on our Facebook page is the best way to keep track of our new Friday Baking recipes and dinner ideas. It’s also the simplest way to share them with friends. Click “Like” on our profile and watch as tempting food appears in your newsfeed, day after day, after…

SPICED DARK HOT CHOCOLATE Smooth, rich and spicy, this twist on a classic hot chocolate is a beautiful postdinner treat on a chilly night. 1 tablespoon good-quality cocoa or raw cacao 1 cinnamon quill 1 teaspoon brown sugar (or to taste) ½ teaspoon chilli powder 1 pinch cracked pepper 1 cup steamed whole milk whipped cream and chilli powder, to garnish (optional) Place all ingredients in a medium saucepan and whisk to combine. Heat until hot but not boiling. Remove from heat and discard cinnamon quill. Pour into mugs and top with a dollop of whipped cream and a sprinkle of chilli powder, if desired. Serves 1 GINGER AND TURMERIC LATTE As well as providing gorgeous colour and flavour, turmeric – the hero of this delicious golden milk – is…

When and why did you first become interested in baking? It was about seven years ago, by chance really. I have always been frightened of baking but I am a very curious and stubborn person and when I decide to do something I am not happy until I succeed. First baking attempts were really disappointing and so I kept on baking until I got it right. Of course, it is important to study along the way. And when do you get serious about it? I actually didn't. I started to show my cakes on Facebook when very few people were doing the same. I started to have followers and also the first orders. In Italy it is illegal to bake goods at home and sell them and when the orders…

BEERVANA COMETH It’s looking like 2016 will be the biggest ever Beervana celebration, with all the exhibition space at Westpac Stadium (about one mile in length) already snapped up by brewers. Fifty breweries will be serving up around 300 different beers from New Zealand and around the world. There’ll also be a bar dedicated to Wellington’s sister-city-in-beer, Portland, and bars in worship of sour beer and IPA. Plus, there are seminars, free guided tours, the Black Rock New Zealand Hottest Home Brewer competition, blind tasting, beer quizzes, beer pong and the best beer-matched bites you can wrap your chops around. August 12–13, Westpac Stadium, Wellington. Tickets $45 from Ticketek. PINOT PALOOZA, PEOPLE Fans of the sexy, saucy, rock-star red that is pinot noir can crowd surf their way through a…

Braised Pork Belly with Chorizo and White Beans Pork and beans are a classic combination and much-loved by my family. For a spicier version add a good pinch of chilli flakes. 1-kilogram piece boneless pork belly, skin removed 2 tablespoons olive oil White beans 1 onion, diced 1 carrot, diced 2 bay leaves olive oil 2 cloves garlic, crushed 1 tablespoon sweet smoked paprika 2 teaspoons ground cumin 2 cured chorizo sausages, diced 2cm pieces 2 x 400-gram tins cannellini beans, drained and rinsed 1 x 400-gram tin crushed Italian tomatoes 1 cup chicken stock sea salt and ground pepper Preheat the oven to 160˚C fan bake. Pork: Cut the pork into 3cm-thick slices against the grain and season with salt and pepper. Heat the oil in a large sauté…

Spiced Vegetable and Sorghum Tagine This hearty country dish is redolent with aromatic spices and the sorghum is tender while retaining a lovely, chewy texture. Finish with creamy yoghurt, plenty of coriander and lemon for a warming and nutritious dinner. Keep all the vegetables nice and chunky so they retain their shape while cooking. 1 cup Ceres Organics Sorghum, rinsed and drained 2 tablespoons olive oil 2 large carrots, peeled 2 parsnips, peeled, tough core cut out 1 large onion, thickly sliced 3 cloves garlic, crushed 1 teaspoon each ground cumin and ginger ½ teaspoon each ground turmeric, smoked paprika and cinnamon ¼ teaspoon chilli flakes 1 tablespoon honey 400 grams Ceres Organics cherry tomatoes 2 cups vegetable stock 600 grams crown pumpkin, peeled and seeds removed 250 grams button…

1 Bacon, Quinoa & Egg Tart Egg-based dishes can often be a tad tricky to pair with, but the soft citrus and rising dough notes and fresh, crunchy acidity of this Haha Brut Cuvee NV Chardonnay Pinot Noir ($22) work nicely with the salty bacon and creamy quinoa. Buy from advintage.co.nz. 2 Warm Spiced Chicken and Kumara Salad The gorgeous sweetness of the kumara combined with the piquancy of the dressing on the chicken is sent to new heights with a glass of the Panhead Supercharger APA 500ml ($9). Brewed by Mike Nielsen with all-American Centennial, Citra and Simcoe hops, it’s beautifully bitter and packed with complementary citrus and tropical tones. Buy from glengarrywines.co.nz. 3 Honey Walnut and Herb Baked Cheese Offset the herby, creamy moreishness of this cheesy indulgence…

Cauliflower rice With its lovely mild flavour, cauliflower is perfect for pairing with spicy and fragrant dishes. A food processor transforms the raw vegetable into perfect little grains of “rice'”. It can be enjoyed simply raw alongside your meal, though I love it best when sautéed over a high heat with ghee or coconut oil and finished with sea salt. You can even “rice” your cauliflower in advance and freeze in small portions so that you always have some to hand. ½ head cauliflower 3 tablespoons ghee or olive oil for sautéing sea salt and ground black pepper Cut the cauliflower into florets. Place in a food processor in 2–3 batches (it may not be able to chop evenly otherwise). Process until you have a rice-like consistency. Be careful not…

It’s easy to assume Sri Lankan food will taste just like Indian. They are, after all, neighbours with just a slither of sea in between them and they share similar climates, cultures and natural resources. But Sri Lanka has a distinctive culinary personality all of its own. Botanically blessed with forests of cinnamon, clove, cardamom, ginger, mace and pepper, its food combines these spices with the influences of its Dutch, Portuguese, Middle Eastern and British colonisers to create vibrant dishes that are full of flavour and lots of chilli. “Is it too hot?” asks Ajit, the gentle and very shy cook from Udekki, our hotel in Kalpitiya on Sri Lanka’s west coast. She is watching carefully as I try a bite of my breakfast, an egg hopper liberally sprinkled with…