ISSUE

116 MADE IN AOTEAROA NZ

COLLECTOR' S EDITION

20 YEARS
OF
TOP 20 RECIPES
PARTY STARTERS
BISTRO CLASSICS
CELEBRATION CAKES
CRUISING ON THE SEINE

dish's Sticky
Date Birthday
Cake, page 37
AUGUST/SEP TEMBER 2024 $14. 50
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Explore our range at haier.co.nz
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 Contents
ON THE COVER Upfront 100 OHH LÀ LÀ!
5 FROM THE EDITOR French chef, Ginette Mathiot
ISSUE

116 MADE IN AOTEAROA NZ shares morsels from her book

COLLECTOR' S EDITION
15 BITE SIZE Classic French Recipes.
20 YEARS
OF Where the dish team are eating
TOP 20 RECIPES and drinking; 20 questions with 128 CELEBRATION BAKING
PARTY STARTERS
BISTRO CLASSICS Karen Walker, Al Brown, Ben The Caker's favourite cake.
CELEBRATION CAKES
CRUISING ON THE SEINE Bayly, Jenny-May Clarkson,
Mimi Gilmour and Josh Emett.

32 THE PLATING GAME

Regulars
Our very own high priestess 105 TRAVEL ON THE SEINE
of food Claire Aldous, shares Sarah Tuck heads to Paris
some of her fondest culinary to explore French life and
memories alongside her favourite history from a river cruise.
HAPPY recipe, Twice-cooked Duck with
Cherry and Red Wine Sauce. 113 TASTING PANEL
dish's Sticky
Date Birthday
Cake, page 37 BIRTHDAY! Yvonne Lorkin and her team have
rounded up their top gin picks with
Recipe Claire Aldous and Sarah Tuck
Styling Sarah Tuck
Recipes many well-deserved medal winners.

Photography Josh Griggs 37 TAKE THE CAKE 115 BY THE GLASS

dish's Sticky Date Birthday Cake, page 37 dish gets in the birthday mood Our latest drinks news.
with five stunning celebration
cakes, from simply delicious 116 SIP AND TELL
to wildly extravagant. Yvonne Lorkin muses on
Aotearoa’s drink evolution since
50 PARTY STARTERS dish was created 20 years ago.
Break out the cocktail shaker
and dim the lights, Olivia 123 FRESHLY BREWED
Galletly sets the mood with We check out three new cookbooks
cocktail nibbles and drinks. to have on your radar.

58 FRENCH CONNECTION 126 KITCHEN NOTES

Pull up a chair and say Tools, measurements, and tips.
‘bon appétit!’ with French
bistro fare made easy.
Subscribe
*t&cs apply ** NZ rate only

72 SARAH AND CLAIRE'S TOP 20 124 DISH SUBSCRIBER OFFER

Sarah and Claire’s top 20 recipes Subscribe to dish from $38.50**
for the winter season from Butter and be in to WIN* a bespoke, luxury
Chicken Pies to Baked Gnocchi with Queenstown vacation for two, at
Beef Ragu and Basque Cheesecake. The Rees Hotel, valued at $16,500.

D I S H .C O. N Z D I S H M AG A Z I N E @ D I S H M AG N Z @ D I S H M AG A Z I N E

2 D I S H | dish.co.nz
 94

105 34

54
74 62

dish.co.nz | D I S H 3
 EDITOR’S LETTER

It’s the middle of

winter and we could
all do with reason to
celebrate – what better
then, than to raise
a glass and toast
20 years of dish!
W
ow, just over five years ago simply delicious Chocolate Fondant Cake And so. 20 years of dish has come and gone,
I joined this wonderful title to Ben Bayly’s Opera Celebration Cake they now what’s next? As I look at the team, and
to take the helm, and what a range from easy to complex with stunning see them as energised and passionate as ever,
magnificent ride it’s been. And results. Then Olivia really gets the party I can reassure you that we will continue to
while I have only been with dish for a quarter started with a range of irresistible nibbles strive for excellence, to listen to you and your
of its life, in that time we have taken enormous (like the fabulous Spiced Lamb Dumplings valuable feedback, and to make the next 20
strides forward. I have had the pleasure of with Yoghurt and Paprika Butter) and years as amazing as the first. A final shout-out
working with some immensely talented people, cocktails (p50), before we set the table and lay to our advertisers, who continue to support
most significantly our very own food editor out the good china for a chic yet achievable us so heartily, for which we are enormously
Claire Aldous, who is now so much more than French bistro feast (p58). We see you sharing grateful, and a warm welcome to the newest
a colleague, she is a friend. Together, we relish your favourite recipes on our Facebook member of the team who will be their go-to
our jobs of bringing you, issue after issue, Community page each issue. Ever wondered contact, Bel Bonnor. Special thanks also to
Aotearoa’s most loved food title. about our go-to recipes? From page 72 Claire our designer Chrisanne Terblanche who
And so, it seems fitting that we have and I share our top 20 dishes for winter, works tirelessly to create these beautiful
prepared a birthday extravaganza of content from decadent Butter Chicken Pies to Baked pages, Tamsin Morgan our deputy/sub editor
and recipes, so that you can join us in our Gnocchi with Beef Ragu these are all absolute and to our digital guru Caitlin Whiteman
celebration. We kick off by asking six friends winners. With the Olympics set to capture who keeps the website cranking and the
of dish 20 quick-fire questions about cooking our attention very shortly, I thought there e-newsletters coming.
and entertaining with answers that are as was no better time to jump on a plane and We hope you enjoy this special birthday
insightful as they are amusing. Next, we put head to France where I take a cruise down the celebration issue as much as we have enjoyed
Claire in The Plating Game spotlight where Seine River, sharing my adventures along the creating it for you.
friends and family reminisce about her way, from page 105. We conclude this issue
PHOTOGRAPHY Carolyn Haslett

talent, which they have been privileged to with Yvonne Lorkin’s ultimate gin roundup HAPPY BIRTHDAY!!!
enjoy, and she delivers her favourite recipe in Tasting Panel, and her witty reflections on
ever on page 34. What would a birthday party how the drinks industry has evolved over the
be without cake? From page 37 we bring out last 20 years. We finish with a flourish with
the big guns with dish’s Sticky Date Birthday internationally renowned Jordan Rondell,
Cake and a selection of recipes from some aka The Caker, and her tribute birthday cake
special guest contributors. From Al Brown’s recipe on page 128.
Sarah Tuck, Editor

dish.co.nz | D I S H 5
 EDITOR’S PICKS
PaZmBfehobg`mabll^Zlhg

4 3

1 SOFT GOAT, GIRLFRIEND CASHMERE TURTLENECK IN NAVY, museboutique.co.nz 2 FRENCH PROVINCIAL ARMOIRE, js.co.nz
3 BRIDGERTON SEASON 3, Netflix 4 ACNE STUDIOS, LEATHER WEDGE BOOT, workshop.co.nz

6 D I S H | dish.co.nz
 in association with B I G G L O R Y B A Y

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Quick and easy meals elevated with world-renowned salmon
From the pure waters of Stewart Island, Big Glory Bay salmon Preheat the grill to it’s highest setting. Place the oven shelf two
is characterised by its distinctive marbling, melt-in-the-mouth racks down from the grill.
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PA ST E : Using a stick blender, blitz the lemongrass, lime leaves,
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chilli, garlic and the ginger together until well chopped. Add all the
portions, conveniently packed for a quick dinner or on-the-go. remaining ingredients and blitz again to make a fine paste. Tip into
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LEMONGRASS 1 teaspoon fish sauce R I C E : Put all the ingredients in a medium pot and bring to the boil.
A N D C H I L L I PA ST E Give it a good stir then cover with a tight-fitting lid. Reduce the
1 stalk lemongrass, white part 1 teaspoon oyster sauce heat to low and cook for 18 minutes. Turn off the heat and leave to
only, finely chopped stand for 5 minutes before uncovering and fluffing up with a fork.
½ teaspoon sesame oil
1 double makrut lime leaf, spine Put the salmon on the baking tin and spread the paste
TO C O O K :
COCONUT RICE
removed, roughly chopped over the top. Place under the grill and cook for 3-4 minutes or
1 cup basmati rice, rinsed
until golden and the salmon is cooked to
½- 1 long red chilli, seeds and drained
your liking.
removed or leave in for a spicy
1¼ cups water
version, roughly chopped Divide the rice
TO S E R V E :
½ cup coconut milk between bowls and
2 cloves garlic, peeled
top with the salmon.
and chopped 1 double makrut lime leaf Garnish with fresh
2 teaspoons chopped 1 teaspoon sea salt herbs and lime
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TO C O O K SERVES 2
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E Q U I P M E N T: Line a small shallow baking tin with a lightly greased

piece of foil.

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PAK’n SAVE, and Four Square
supermarkets in-store and online.

dish.co.nz | D I S H 7
 EDITOR Sarah Tuck
sarah.tuck@scg.net.nz

FOOD EDITOR Claire Aldous

claire.aldous@scg.net.nz

DIGITAL EDITOR Caitlin Whiteman

caitlin.whiteman@scg.net.nz

DEPUTY EDITOR Tamsin Morgan

tamsin.morgan@scg.net.nz

ART DIRECTOR Chrisanne Terblanche

DRINKS EDITOR Yvonne Lorkin

yvonne@yvonnelorkin.com

CONTRIBUTORS
Al Brown, Amelia Ferrier, Ben Bayly, Carolyn Haslett,
Ginette Mathiot, Jenny-May Clarkson, Jordan Rondell, Josh Emett,
Josh Griggs, Karen Walker, Karla Goodwin, Mimi Gilmour,
Olivia Galletly, Síana Clifford, Yuki Sato

ADVERTISING
Commercial Manager Bel Bonnor
Email bel.bonnor@scg.net.nz

SUBSCRIP TIONS
Freephone 0800 782 347 (within NZ)
International +64 9 361 2834
Online dish.co.nz/subs
Email support@scgmedia.co.nz

CONTACT US
Editorial office 20 Vestey Drive, Mt Wellington, Auckland 1060
Postal address PO Box 62192, Sylvia Park, Auckland 1644,
New Zealand Telephone + 64 9 360 5700

DISH ONLINE
Website dish.co.nz Facebook @dishmagazine
Instagram @dishmagnz Pinterest dish magazine

Publisher services manager Monique Bulman

New Zealand Distribution Are Direct NZ
Australian Distribution Are Direct AU
dish is a bimonthly publication. The contents of dish are copyright and may not be reproduced
in any form without the written permission of the publisher. Opinions expressed in dish
are not necessarily those of the publisher. No responsibility is accepted for the authors’
suggestions or conclusions or for any errors or omissions. dish is audited under the Audit
Bureau of Circulation with latest circulation figures available at abc.org.nz

SCG David Atkins +64 21 781 002

TO MAKE LIFE
BETTER
telegraphhill.co.nz
 in association with R E S E N E

Moody blues
The quality of local winter light was one key inspiration for the
Resene Innocence, used
over the walls and vaulted
ceiling of this kitchen, is
loved by the owners for how
it changes in different light
conditions. The three sliding
doors are painted in Resene
Woodsmoke, Resene Blue
owners of this elegant and atmospheric kitchen. Bark and Resene Bastille.

Other inspirations were “hazy, gloomy Melbourne, and was part of a larger renovation Resene Innocence
ethereal artworks and films. Those inspirations of the property that also included a walk-in
in the hands of designers Kirsty Fletcher and pantry, and an adjacent living area.
Giles Lawson, directors of Melbourne’s The One of the striking, yet practical, features
Rexroth Mannasmann Collective, are anything of the kitchen is the addition of three large Resene Woodsmoke
but gloomy. sliding doors that can divide the kitchen off
Kirsty says most finishes in the kitchen from the otherwise open plan living area.
were chosen by the property owners for their The doors are painted in Resene Bastille,
mutability in relation to light sources and Resene Blue Bark and Resene Woodsmoke, Resene Bastille
other, adjacent colours. colours again chosen for the way they change
“The whole house was about creating moody depending on the light around them.
atmospheric spaces and we initially struggled “Depending on the time of the day, the
to find a paint colour for the kitchen that had lighting and the angle of viewing the doors Resene Blue Bark
some life to it and wasn’t overwhelmed by morph from a black backdrop to part of the
other, adjacent dark surfaces.” colour scheme, adding blue, green and purple
The original plan for the high, steeply highlights,” Kirsty says.
angled kitchen ceiling was to paint it black, The finished kitchen, she says meets IN KIRSTY’S WORDS
but the angles and expanse of the space meant the original brief to create a great place for What is your favourite part of the
getting a good finish was tricky. Instead the cooking, with plenty of storage so the space finished kitchen?
owners opted for Resene Innocence. looks uncluttered, using robust, no-fuss Kirsty: The blackened-brass
Not only did it work well with extensive use materials that had longevity. The owners say it handles (that will age and wear over
of black in other parts of the living area, both has also become the social hub of the home. time), the Nerofino quartzite stone
the owners and Kirsty loved the changeable and the oodles of storage, but really,
nature of the shade. we love it all.
“Resene Innocence is a chameleonic colour
TOP TIP: If you’re repainting
Describe your cooking style
that changes from grey to green to blue yet sits cabinetry, use Resene Lustacryl semi- Kirsty: Varied but we love to use
in harmony with the black fit-out,” Kirsty says. gloss waterborne enamel for fresh, seasonal, home-grown or
Giles adds that with black as a feature colour a hardwearing, durable finish. local produce to make
in many other areas of the home, the kitchen veggie-centric meals.
colour needed to both blend with black while
PHOTOGRAPHY Christine Francis

Which recipe from this issue of

offering some subtle contrast. One of the Dish would you like to cook (or
charms of Resene Innocence, he says, is that have cooked for you) and why?
it can look different in different areas of the Kirsty: It is hard to pass up Coq au
same room. Vin Blanc if someone is going to
“Are the walls and ceiling blue? Grey? Green? cook it for me. You could add seasonal
How can it be the same paint on all the surfaces?”
For more decorating inspiration
veges from the garden like French
The new kitchen was built in place of a lean- visit your Resene ColorShop,
beans or pumpkin.
to at the rear of an old Edwardian home in resene.com/colorshops

dish.co.nz | D I S H 9
CONTRIBUTORS

CONTRIBUTORS
P^k^ikhn]mhieZm^niZghma^k`k^Zmblln^h_]bla,
Zg]a^k^Zk^lhf^h_ma^eho^eri^hie^[^abg]bm

Claire Aldous Tamsin Morgan Olivia Galletly Shannon Ellison

Food Editor Deputy Editor Recipe Contributor Events Coordinator
@clairealdous @bytamsin @thehungrycooknz
Q Where have you eaten
Q Where have you eaten out Q Where have you eaten Q Where have you eaten lately? out recently and enjoyed?
recently and enjoyed? out recently and enjoyed? A I recently came across Chuan A Despensa, a Mexican Cantina
A On a recent trip to Sydney I was so enthralled with the Bay Bei Restaurant in Brown’s Bay when in Howick. It’s the best for a Friday
we ate at the Promenade Bondi of Plenty that I suggested it for a my husband and I were craving after-work margarita and they do
Beach, which is in the original girls weekend, a mid-location for dumplings. Little did I know they’d amazing share plates. It’s hard
pavilion right on the edge of friends living in Ōhope, Raglan and be the best fried dumplings I’d ever to choose between the Chef’s
the beach. Perfect for people- Matakana to join. We dined at had! The pastry was thick and Betrayal Nacho Tray (tortillas,
watching and sipping on a Lantern and it was hit amongst us all. chewy and filled with the juiciest slow-cooked meat, salsa,
cocktail or wine while trying to We shared the Tiger Prawn Toast, pork. We also had a seriously good guacamole, fresca and pickles),
decide what to order off their Som Tam Salad, Balinese Salad, cucumber salad, which was perfect or the Lamb Fajitas.
Italianish menu covering off fresh Beef Skewers and Massaman Lamb paired with the rich and super
seafood, pizza, seasonal salads Shank curry. We would have eaten spicy Dan Dan Noodles and Kung Q Tell us about something
and one of the best char-grilled more if we hadn’t already feasted on Pao Chicken. you’ve cooked this month.
steaks I’ve ever had. a platter watching the sun go down at A Beef ragu was a crowd pleaser
our beautiful beachfront villa. Q Tell us about something – even for a cook like myself. So
Q Tell us about something you’ve cooked this month: delicious and surprisingly easy.
you’ve cooked this month. Q Tell us about something A I didn’t grow up in a household
A We love chicken thighs and you’ve cooked this month. with apricot chicken on the menu Q What recipe are you most
I recently baked some in a sauce We’ve had a good crop of fennel but I was always envious of those excited about in this issue?
of nduja, tomato paste, diced grow in our vege garden so I’ve who did. I decided recently I A In this issue I can’t wait to try
fresh lemon, garlic and maple been looking for ways to use it. wanted to try and make it. It the Basque Cheesecake on page
syrup. It was super delicious with I’ve tried pickling, roasting and turns out the original recipes are 95, I’ve never tried one before but
the tart/sweet flavours and went also discovered a delicious fennel nothing like what I’d imagined so Claire tells me they’re very easy
well with a big bowl of twice risotto online. I’ve instead been making my own to make.
cooked, crispy roasted potatoes. version with loads of fresh rosemary
Q What recipe are you most and thyme, shallots, white wine and
Q What recipe are you most excited about in this issue? a heap of garlic.
excited about in this issue? This is so hard, there’s so many. But
A I’ll be giving Sarah’s Beef the first I’ll try will be a toss between Q What recipe are you most
Rendang (page 78) a whirl when the Butter Chicken Pies (page 84) or excited about this issue?
having friends over for one of my the French Onion Soup with Molten A I’m so excited to be sharing my love
casual Sunday night dinners. Cheesy Toast (page 62), yum. of cocktails in the mag (page 50)!

10 D I S H | dish.co.nz
 RICH TOMATO PRAWN AND BUTTER BEAN BAKE
Ideal for winter nights, this rich and rustic spiced tomato and butter bean bake features succulent prawns, golden feta cheese and mixed olives.

INGREDIENTS INSTRUCTIONS
Extra virgin olive oil 1. Preheat your oven to 200°C fan bake.
1 onion, sliced
3 cloves garlic, sliced 2. Heat a casserole dish to medium-high heat. Drizzle with extra virgin olive oil and sauté the
1 ½ tsp dried oregano onion, garlic, oregano and chilli flakes for 4-5 minutes or until softened.
½ tsp chilli flakes 3. Stir through butter beans, olives, tomato passata, chicken stock and apple cider vinegar.
2 cans (800g) Chantal Organics Butter Beans, drained
Season with salt and pepper and bring to a boil.
½ cup pitted mixed olives
1 jar (680g) Chantal Organics Tomato Passata 4. Once boiling, reduce to a simmer and cook for 10 minutes.
½ cup chicken stock
1 tbsp Chantal Organics Apple Cider Vinegar 5. Nestle the prawns into the sauce, crumble the feta over the top and place in the oven to
Salt and pepper to taste bake for 12-15 minutes or until golden brown and the prawns are cooked through.
400g raw prawn cutlets, deveined
6. Serve with a drizzle of extra virgin olive oil, parsley and lemon wedges, and soak up the flavours
150g feta cheese
with toasted crusty bread or orzo.

TO SERVE Serves: 4 | Prep time: 10 minutes | Cooking time: 35 minutes

Extra virgin olive oil
A handful of fresh parsley,
roughly chopped
Lemon wedges
Toasted crusty bread
or orzo

www.chantalorganics.co.nz
 @leefield_station
www.marisco.co.nz

DRINK RESPONSIBLY
Welcome to Leefield No easy task to create, but
Station. Where growing, a true acknowledgement
nurturing and celebrating that the land is everything,
the Best of Marlborough and if we look after it, it
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A generational passion for
Leefield Station is both a born and bred Marlborough
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productive farm. But it’s even and family who live by
more than this. It is nature the mantra: Commit 100%
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amazing eco-system of its
own. Here, multiple varieties The result? A breath-taking,
of delicious grapes, plus well- harmonious and unique
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allows flora and fauna to teem. only come from here.
 in association with K A R A

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Coconut Cream and Banana

Custard Banoffee Tart with Whipped
Coconut Vanilla Cream (gf)
BASE ½ cup caster sugar
250 grams gluten free biscuits a medium pot. Whisking constantly, cook over a low
(I used chocolate coconut ruff) 45 grams cornflour heat until very thick and smooth and the mixture is
starting to pull away from the sides of the pot and the
80 grams butter, melted 400ml Kara Coconut Cream
cornflour is cooked out. This will take at least 8 minutes.
pinch sea salt TO A S S E M B L E
½ cup caramel condensed milk Put the custard and the bananas in a food processor and blitz
C O C O N U T C U STA R D or dulce de leche until smooth. Tip into a bowl and press a piece of plastic wrap
2 medium, ripe but firm down on the surface. Cool then chill until ready to use. Custard
bananas, halved 4 firm but ripe medium can be made 3 days ahead.
bananas, sliced on the diagonal
1 tablespoon butter Spread the caramel over the base and top with
TO A S S E M B L E :
whipped coconut cream, see a thick layer of sliced bananas. Give the custard a good stir to
2 large eggs recipe below, optional loosen it, then spoon over the banana and carefully spread to
an even layer. Top with the whipped coconut cream if using then
4 large egg yolks dark chocolate for grating,
the grated chocolate. S E R V E S 8
(72% cocoa)
E Q U I P M E N T: 22cm loose based tart tin

C R U ST: Put the biscuits, butter and salt in a food processor and Whipped Coconut Cream
process until it resembles damp crumbs. Tip into the tin and
press firmly into the base and up the sides. Place in the fridge 400ml tin Kara coconut 2 tablespoons icing sugar,
to chill. cream, chilled in the fridge for sifted
at least 24 hours
Heat the butter in a frying pan over a medium/low
C U STA R D : ½ teaspoon vanilla extract
heat and fry the bananas on both sides until very soft and lightly
caramelised. Set aside. Tip the coconut cream into a chilled bowl of a stand mixer,
add the icing sugar and vanilla and whisk until thick and light.
Whisk the eggs, yolks, sugar and the cornflour together in a bowl This will take about 10 minutes. Cover and chill for 1 hour or up
until totally smooth. Whisk in the coconut cream then pour into to 2 days. M A K E S A B O U T 1 ¼ C U P S

14 D I S H | dish.co.nz
food news, reviews and inspiration

dish.co.nz | D I S H 15
BITE SIZE

within Country Park, they’ve created

space that embodies the laid-back
essence of 1960s Kiwi bach with a
vibrant atmosphere and a menu that
offers a bit of everything. The Sticky
Wok Kūmara is a non-negotiable –
covered in a sweet soy, ginger and
sesame sauce and topped with crispy
shallots and spring onion. Oh, take me
back! smithsmatakana.co.nz

4 Chrisanne Terblanche,
Art Director
Mor Bakery, Auckland: The Auckland
pastry game is getting better and better
with delicious baked goods around
every corner – and Mor Bakery is my
new fave. It 100 percent lives up to
the hype. If you love light, flaky, crispy,
buttery goodness this is the place for
you. The croissant pastry filled with
lime curd and topped with makrut lime
meringue is at the top of my list. The
Mor Bakery cabinet offering changes weekly, so if
you can’t try my fave, it’s all delicious.
You can’t go wrong. Do go early, they
sell out fast. morbakery.co.nz
from the team
5 Yvonne Lorkin,

Where we’re eating

Wine Editor
Smith & Sheth Oenothèque and
Bar Teresa, Hawke's Bay: I’ve been

and drinking
lurking in the sunlit courtyard belonging
to the Smith & Sheth Oenothèque
(which is a snazzy way of saying ‘urban
There’s no rest for the food-obsessed... when the dish team isn’t bringing cellar door’) a tiny-but-tasty place
you delicious recipes, we’re out there trawling far and wide in search of tucked behind Porters Boutique Hotel
tasty fare. Below, we share our latest favourite haunts. in the heart of Havelock North. Sean
Burns is the manager, formerly of Milk
and Honey in Napier, and he brings

1 Claire Aldous, Food Editor

Maison Vauron, Newmarket:
It's long been paradise for lovers
2 Monique Bulman, Publisher
Services Manager
The Muriwai Deli, Muriwai: Located
his incredible knowledge and charm
to this great little wine bar and eatery.
I’m addicted to large, late-afternoon
of authentic French food and the in the 100-year-old Muriwai lodge, it glasses of their new-season albariño
delicatessen stocks the largest selection serves as a bakery in the morning and paired with their nibbletastic Goat
of French cheeses, charcuterie and bar some evenings. These guys deliver, Cheese, Arataki Honey and Thyme Salt
delicacies in New Zealand along with in my opinion, the BEST pastries and Profiteroles. Their Cheese Soufflé with
their unique wine cellar at the top of donuts you will find in West Auckland. Black Garlic Mustard is dangerously
the stairs. A favourite pastime is sitting A favourite of mine is the Spanakopita delicious. smithandsheth.com
in the café listening to the French- Croissants and of course the decadent I’m also particularly partial to a
speaking customers while indulging in donuts on offer. @themuriwaideli Teresa Negroni of an evening over at
one of my favourite dishes, Saucisson Bar Teresa, a teeny, tiny speakeasy
Caitlin Whiteman,
de Canard – their homemade duck
sausage with Agria potato pavé, a red
wine sauce and perfectly poached
3 Digital Editor
Smiths, Matakana: Two back-to-
behind Harvest Deli on 132 Emerson
St, Napier. These mind-numbingly
lovely negronis contain fennel pollen,
eggs! In summer, a black coffee and back Matakana recommendations? gin, propolis, vermouth, rinomato and
fruit pastry while sitting on the sidewalk I’m sorry, but I do promise Smiths is hokey pokey. And by hokey they’re
is heaven. mvauron.co.nz worth the acknowledgment! Tucked outstanding. teresabar.co.nz

16 D I S H | dish.co.nz
 in association with N I N J A K I T C H E N

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Oven or the Ninja Electric BBQ Grill and Smoker

Elevate your outdoor dining experience with these incredible new Once the grill has preheated, stick the tomahawk into the grill
tools from Ninja Kitchen. You’ll find it super easy to create the most and insert the probe into the thickest part of the meat.
incredible melt-in-your-mouth grilled meat - the cooker guides you
through every step! The Ninja Woodfire Electric BBQ Grill & Smoker will sound an
They also look sleek on the bench or table top and are easy to stow alarm when it is time to flip the tomahawk over.
away or simply leave out. You’ll never look back.
Once the Ninja Woodfire Electric BBQ Grill & Smoker alarms
Ninja Woodfire Electric BBQ that it has finished, remove the tomahawk steak and rest for
Grill and Smoker Aged Tomahawk 5 minutes before slicing.

Recipe created by Ninja Kitchen in partnership with

James Smith, of The Tattooed Butcher.

aged tomahawk (we olive oil Chimichurri

recommend 44 day aged
Matangi Meats) sea salt and ground pepper
¹⁄3 cup Italian parsley finely ½ tsp cracked pepper
chopped
PHOTOGRAPHY RadLab STYLING Fiona Hughes

Remove your tomahawk steak from the fridge 1 hour 1 tsp dried oregano
before cooking. 3 garlic cloves, crushed
1 tsp chili flakes
⅓ cup olive oil
Set up your Ninja Woodfire Electric BBQ Grill & Smoker and fill 2 tbsps red wine
your pellet hopper with Ninja Woodfire pellets. Turn the dial to ½ tsp salt
Grill & press Woodfire Flavour. Set Grill to High, select Preset,
then use the right arrows to select Beef and the left arrows to
select Doneness. Select Start and let the Ninja Woodfire Electric Combine all ingredients and mix well.
BBQ Grill & Smoker preheat.

Add a generous amount of olive oil onto your tomahawk steak Head over to ninjakitchen.co.nz for more
then season with salt and pepper. recipes and cooking inspiration.

dish.co.nz | D I S H 17
 Lee Kum Kee makes whipping up tasty Asian inspired meals really easy

With many of their sauces and condiments now gluten-free, everyone Sticky Five Spice Chicken Thighs
can enjoy flavour packed stir-fries, mouth-watering marinades and
dipping sauces. Lee Kum Kee will elevate your meals to a whole new ST I C KY C H I C K E N GAI LAN
level of deliciousness. THIGHS GLAZE 1 tablespoon neutral oil
6 boneless skin-on
chicken thighs 2 cloves garlic, thinly sliced

2 tablespoons Lee Kum Kee 3cm piece of ginger, peeled

Hoisin Sauce (gf) and sliced into matchsticks

2 tablespoons Lee Kum Kee 2 bunches gai lan

Soy Sauce (gf)
1 tablespoonLee Kum Kee
2 tablespoons brown sugar Gluten Free Soy Sauce (gf)
2 cloves garlic, thinly sliced 1 tablespoon Lee Kum Kee
1 tablespoon grated Sweet Soy Sauce
fresh ginger
1 teaspoon shaoxing wine
2 teaspoons chinese
TO S E R V E
five spice
cooked medium-grain
1 teaspoon white rice
Lee Kum Kee Pure
Sesame Oil (gf)

Preheat the oven to 180˚C fan bake.

In a large
ST I C KY C H I C K E N T H I G H S :
ovenproof dish, combine the chicken
and glaze ingredients. Bake for
30-35 minutes or until the chicken is
cooked through and golden and crispy
on top. Baste the chicken regularly with
the glaze.

Rest the chicken for 10 minutes

before slicing.

GAI LAN: Heat the oil in a

large frying pan over a low heat. Add
the garlic and ginger and gently fry
until aromatic. Increase to a high
heat and add the gai lan and 1cm of
boiling water. Cover and cook for 2-3
minutes until the stems are tender.
Remove the lid and add the sauces
and shaoxing wine. Allow the liquid to
evaporate before removing from the
pan.

TO S E R V E : Slice the chicken and

serve with cooked white rice and gai
lan, drizzle over any pan juices and serve
with gluten-free soy sauce. S E R V E S 4

16 D I S H | dish.co.nz
 in association with L E E K U M K E E

Hoisin Pork Belly Fried Rice (gf) Add the ginger and garlic and fry briefly before
adding the paler ends of the spring onion and
H O I S I N A N D S OY P O R K B E L LY 1 tablespoon grated
the bok choy.
600 grams pork belly slices fresh ginger

⅓ cup Lee Kum Kee 3 cloves garlic, finely chopped Add the rice to the pan with the soy sauce,
Hoisin Sauce (gf) sesame oil and the darker green ends of the
1 spring onion, thinly sliced spring onion and bok choy. Heat through then add
1 tablespoon Lee Kum Kee the sesame seeds, pork and a few spoonfuls of sauce
Gluten Free Soy Sauce (gf) 2 bunches of bok choy, from the pork dish.
chopped
1 tablespoon finely chopped Heat the oil in a large frying pan over a medium
C R I S PY E G G S :
fresh ginger 2 cups cooked white rice
to high heat. Crack the eggs into the pan and fry until the
2 cloves garlic, finely chopped 1 tablespoon Lee Kum Kee edges become crisp and the whites have set. If
Gluten Free Soy Sauce (gf) your pan isn’t very big, fry the eggs in batches.
FRIED RICE
1 tablespoon neutral oil ½ teaspoon Lee Kum Kee Divide the fried rice between
Pure Sesame Oil (gf) 4 plates and top each with
1 brown onion, finely diced a crispy fried egg.
1 teaspoon toasted sesame
SERVES 4
1 large carrot, peeled and seeds, plus extra to serve
finely diced
C R I S PY F R I E D E G G
¼ cup neutral oil

4 large eggs

Preheat the oven to 180˚C fan bake.

Mix the pork slices and glaze

H O I S I N A N D S OY P O R K B E L LY:
ingredients in a large ovenproof baking dish. Put the dish in the
oven and bake for 30 minutes, then turn the slices over and
bake for a further 10-15 minutes or until the glaze is sticky.

Remove any bones and cartilage, slice the pork into bite-sized
pieces then return to the baking dish and cover.

FRIED RICE:Heat the oil in a large wok or frying pan over a

medium heat. Add the onion and carrot and fry until softened.

dish.co.nz | D I S H 17
 Order online, leave a birthday message for dish in the
comments and go in the draw to

WI N A BU TC HER S HOP G I F T PACK .

FIND T H IS R EC IP E A N D G E T FR E E D ELI VE RY AT

Order between July 15 and September 15 and include a Birthday message for dish in the comments section. One
winner will be chosen from all eligible entries. Winner will receive a Greenlea Butcher Shop gift box valued at $150.
Prize is non-transferable and may not be redeemed for cash. Winner will be notified by email. For rural delivery we
recommend organising an alternate address due to the perishable nature of our product.
 BITE SIZE

QUICK
FIRE

QUESTIONS
KAREN WALKER • AL BROWN • BEN BAYLY • JENNY-MAY CLARKSON
• MIMI GILMOUR • JOSH EMETT

We took 20 rapid-fire questions about cooking and entertaining to

six friends of dish and their answers are a rollicking good time!

KAREN WALKER 6. Fine-dining or casual bistro-style? neighbourood; Ponsonby Road Bistro for
Fashion designer Karen: Casual bistro with fine-dining for special nights out followed by an ice cream
special occasions. from Island Gelato Company.
1. First food memory,
traumatic 7. The perfect number of people to have 14. Favourite drink
or otherwise over for dinner Karen: Earl Grey tea – my preference being
Karen: My grandmother’s Karen: I can fit eight at my table and that Storm & India’s Imperial Earl Grey.
shortbread – an ever-present comfort food always seems to work.
throughout my childhood. Many years later when 15. What did you do for your 20th
I learnt to make shortbread myself, it turned 8. Dream list of invitees to your dinner birthday (or thereabouts)?
out it’s 90 percent butter and sugar, which party, living or dead Karen: I have no idea!
explains why it always tastes so darn good. Karen: It would be wonderful to have my
parents and grandparents (all long-dead 16. Favourite music to cook to
2. Go-to easy comfort dinner that takes but reanimated for this occasion) at my table Karen: Jazz or 70s and 80s disco.
less than half an hour to make along with my husband and daughter.
Karen: A salad – as long as you have good, 17. Favourite music for an after-
fresh greens, soft Italian cheese, tomatoes 9. Dream dessert dinner sing-along or cheeky boogie
and bread you can be at the table within Karen: Anything with chocolate. Karen: Not my scene.
10 minutes.
10. Who inspired your love of food? 18. Biggest cooking disaster
3. A food you dislike and won’t eat Karen: No inspiration necessary – is it not just Karen: There was a Christmas Eve tarte Tartin
no matter who tries to make you part of being human? that resulted in a burnt hand from picking
Karen: Meat. up the cast iron frying pan after it came out
11. Destination dreaming – tropical of the oven. Christmas Eve was spent at
4. A food you always have in island or snowy, fireside lodge? White Cross A&E and Christmas Day spent
your fridge/pantry that makes Karen: Tropical island – I’ll take Fiji at any time. on the couch with arm in sling and tramadol
everything better on the menu.
Karen: Chocolate – usually Whittaker’s – 12. Favourite place in Aotearoa
especially the Sea Salt and Caramel Brittle. Karen: Home followed by Aotea (Great 19. Most romantic meal suggestion
Barrier Island). Karen: Any meal in Paris or Rome can’t help
5. Pet table manners peeve, if you being romantic, especially if followed by
have one 13. Top two places to eat in Aotearoa a long walk through pretty streets with
Karen: Oh, so many! No phones, no one Karen: In addition to my own table I have a golden lighting.
PHOTOGRAPHY Supplied

eats until everyone’s seated and the cook few favourites in my own neighbourhood
has taken their first bite, no one leaves the (Ponsonby) : Yuzu and/or Tokyo Club for 20. A dish 20th birthday wish
table until everyone’s finished, cloth napkins, easy and always good Japanese food Karen: I wish you many more decades of
multiple cutlery rules and much more. What are a once- or twice-a-week regular for play and experimentation.
can I say…? Blame my mother. my family – both favourites for many in the

dish.co.nz | D I S H 21
 QUICK FIRE 20 QUESTIONS

AL BROWN 10. Who inspired your love of food? BEN BAYLY

Chef and entrepreneur Al: Hudson and Halls. Chef

1. First food 11. Destination dreaming – tropical 1. First food memory,

memory, traumatic island or snowy, fireside lodge? traumatic or
or otherwise Al: Snowy, fireside lodge, any day of otherwise
Al: Pāua fritters, cooked the week. Ben: Eating foie gras
on a big piece of steel for the first time in a restaurant has really
sitting on half a 44 gallon drum, being fired 12. Favourite place in Aotearoa stuck with me! I could not wrap my head
by native mānuka. I guess I would have been Al: Far North. around the fact that something could taste so
four or five years of age. delicious!
13. Top two places to eat in Aotearoa
2. Go-to easy comfort dinner that Al: Sherwood in Queenstown and Tanuki’s 2. Go-to easy comfort dinner that takes
takes less than half an hour to make Cave in Auckland. less than half an hour to make
Al: Crumbed lamb chops with mash Ben: Curried mince with steamed rice, my wife
and salad. 14. Favourite drink Cara made it last night, soooo good!
Al: Paper plane cocktail: bourbon, amaro
3. A food you dislike and won’t eat liqueur, Aperol and lemon juice. 3. A food you dislike and won’t eat no
no matter who tries to make you matter who tries to make you
Al: Raw celery… it’s like eating stringy 15. What did you do for your 20th Ben: Brains… and I had rotten corn (kānga
green water. birthday (or thereabouts)? pirau) once, never again!
Al: I recall I celebrated at The Peel Pub in
4. A food you always have in Montreal where I was working at the time 4. A food you always have in your
your fridge/pantry that makes on my OE. Most likely eating a generous fridge/pantry that makes everything
everything better helping of poutine. better
Al: Old Yella Habanero Mustard… go figure? Ben: Butter, good olive oil, eggs, tortillas.
16. Favourite music to cook to
5. Pet table-manners peeve, if you Al: Les Misérables musical soundtrack. 5. Pet table manners peeve, if you have
have one one
Al: Using or holding cutlery the wrong way. Of 17. Favourite music for an after- Ben: Leaving the table early, or once finished
course it could be me that holds them wrong! dinner sing-along or cheeky boogie eating. Wait for everyone, we are there to
Al: Daryl Hall & John Oates. talk and catch up, not just eat!
6. Fine-dining or casual
bistro-style? 18. Biggest cooking disaster 6. Fine-dining or casual bistro-style?
Al: Casual all the way. Al: A recent one, was cooking a dinner for Ben: Casual for a fun night, fine-dining to
Peter Gordon and his partner Al, and my be inspired.
7. Perfect number of people to have Quince Sticky Date Pudding was uncooked
over for dinner in the centre. Mortifying, and that sort 7. The perfect number of people to have
Al: Six. of stuff feeds my already very active over for dinner
imposter syndrome! Ben: 12, if someone’s annoying, the night’s
8. Dream list of invitees to your not ruined…
dinner party, living or dead 19. Most romantic meal suggestion
Al: Neil Young, Jack Black, Julia Child, Barack Al: Winter fire on a beach, red wine, a pot 8. Dream list of invitees to your dinner
and Michelle Obama, AA Gill. of coq au vin heating up over the coals. party, living or dead
Blankets and bean bags. Ben: Barack Obama, Sir Edmund Hillary, Kupe.
9. Dream dessert
Al: Pav. 20. A dish 20th birthday wish 9. Dream dessert
Al: Here’s to celebrating your 40th! Ben: Freshly churned ice cream made with real
vanilla pods.

The perfect number of people to have over for dinner 10. Who inspired your love of food?
Ben: I fell in to the industry and then fell in love
Ben: 12, if someone’s annoying, the night’s not ruined... with the industry.

22 D I S H | dish.co.nz
 QUICK FIRE 20 QUESTIONS

11. Destination dreaming – tropical 15. What did you do for your 18. Biggest cooking disaster
island or snowy, fireside lodge? 20th birthday (or thereabouts)? Ben: Dropped a tray of canapes at an
Ben: Tropical – Kadavu Island, Fiji. Ben: I was living in Melbourne event in front of the guests that they had
working as a chef. We would have paid for, it was an out catering so couldn’t
12. Favourite place in Aotearoa been at the Irish pub as my birthday is make more... whoops.
Ben: At my mate’s place – Warrick Mitchel's – St Paddys Day!
Awarua, Big Bay, West Coast South Island. 19. Most romantic meal suggestion
16. Favourite music to cook to Ben: Sunset campfire meal somewhere hard
13. Top two places to eat in Aotearoa Ben: Calibre! to get to with some good vino.
Ben: Cazador and Inati.
17. Favourite music for an after-dinner 20. A dish 20th birthday wish
14. Favourite drink sing-along or cheeky boogie Ben: A very happy 20th birthday to dish.
Ben: Antipodes sparkling water, I drink three a day. Ben: The Who. What a milestone!

JENNY-MAY Dinner is a time for us all to chat about the 12. Favourite place in Aotearoa
CLARKSON news of the day. I love the noise. Jenny-May: Piopio where I grew up
Broadcaster and Clevedon where I live now with
6. Fine-dining or casual bistro-style? my whānau. Favourite place to visit is
1. First food memory, Jenny-May: Casual, absolutely. Paihia / Waitangi.
traumatic
or otherwise 7. The perfect number of people to have 13. Top two places to eat in Aotearoa
Jenny-May: Strawberries, cream and icing over for dinner Jenny-May: Mum's and Burger King.
sugar and curried sausages – Christmas Jenny-May: Whoever arrives, is the perfect
favourites. It reminds me of my brothers number. It's about the company and 14. Favourite drink
because they'd already be half eaten conversation, whether that's with one person Jenny-May: The Wild Fermentary Beet and
before we served lunch. A beautiful memory or 20. Berry Living Water Kefir.
I associate with both these dishes and
therefore continue to make in my home with 8. Dream list of invitees to your dinner 15. What did you do for your 20th
my whānau. party, living or dead birthday (or thereabouts)?
Jenny-May: My grandmother, father and two Jenny-May: Dinner at home with Mum
2. Go-to easy comfort dinner that brothers, who have all passed away. I never and Dad.
takes less than half an hour to make met my grandmother and the chance to have
Jenny-May: Ham, cheese and pineapple one last meal with my father and brothers 16. Favourite music to cook to
toasted sandwiches. Butter on the would be precious. Jenny-May: 80s jams.
outside, mayo on the inside. Easy and
a whānau winner. 9. Dream dessert 17. Favourite music for an
Jenny-May: Chocolate brownie with hot after-dinner sing-along or
3. A food you dislike and won’t eat chocolate sauce. cheeky boogie
no matter who tries to make you Jenny-May: Mix of 70s, 80s and 90s.
Jenny-May: Oysters and lamb. 10. Who inspired your love of food?
Jenny-May: My parents. Mum was a genius 18. Biggest cooking disaster
4. A food you always have in at using leftovers and my dad was Jenny-May: Burning boiled eggs.
your fridge/pantry that makes a perfectionist when it came to flavour
everything better and presentation. 19. Most romantic meal suggestion
Jenny-May: Butter and cream. Jenny-May: Burger King and a beer.
11. Destination dreaming – tropical
5. Pet table manners peeve, if you island or snowy, fireside lodge? 20. A dish 20th birthday wish
have one Jenny-May: Hands down a tropical island Jenny-May: For another amazing 20
Jenny-May: I don't like it when we're silent. – Rarotonga. years of dish joy.

dish.co.nz | D I S H 23
 QUICK FIRE 20 QUESTIONS

MIMI GILMOUR 9. Dream dessert 19. Most romantic meal suggestion

Hospitality entrepreneur Mimi: Tiramisu made by my sister. Mimi: Eggs on toast with Fatima's Hot-ish
Sauce and avocado.
1. First food memory, 10. Who inspired your love of food?
traumatic or Mimi: My Mama. 20. A dish 20th birthday wish
otherwise Mimi: That our communities realise how
Mimi: When I was early 11. Destination dreaming – tropical much the hospitality industry contributes
teens we went on a island or snowy, fireside lodge? to our lives each and every day through
very special trip as a family to Europe. We Mimi: Tropical Island – hot island, cold drinks. conversation, companionship and magic.
were staying in a small town in the south of I also hope that we all lean on each other
France and, as you can imagine as a family 12. Favourite place in Aotearoa and get through the coming year with a
of foodies, had sought out a local restaurant Mimi: Waiheke Island. We had a place there smile on our faces and happy customers
awarded two Michelin stars. My mother growing up and my dream has always been pouring through our doors!
said to us as this was a once-in-a-lifetime to get one for my family when I grow up!
opportunity and we could order whatever
we liked. Sophie ordered three desserts 13. Top two places to eat in Aotearoa
and I ordered three entrées. I had a smoked Mimi: Flor and Pici (on K Road) They are JOSH EMETT
aubergine soufflé that stole my heart. humble but the epitome of what great Chef and restaurant
hospitality should be. My go-to comfort owner
2. Go-to easy comfort dinner that takes place to go is Lillian – Woodfired Eggplant,
less than half an hour to make Macadamia & Agrodolce is my dream dish… 1. First food memory,
Mimi: I am obsessed with Nigella Lawson’s I could LICK THE PLATE. traumatic or
recipe for Chicken in a Pot! Technically it otherwise
takes more than an hour to cook... BUT... it's 14. Favourite drink Josh: Mum's beef stroganoff, always a
a maximum of 15 minutes doing anything! Mimi: I’m really into negronis lately. My go-to family favourite.
is making it with all things Hastings Distillers,
3. A food you dislike and won’t eat no or I recently had a bottle of barrel-aged 2. Go-to easy comfort dinner that takes
matter who tries to make you negroni from Bariletto and I’m obsessed. less than half an hour to make
Offal. Josh: Anchovy and sage pasta, 15 minutes to
15. What did you do for your 20th make and so delicious.
4. A food you always have in your birthday (or thereabouts)?
fridge/pantry that makes everything Mimi: It was a cocktail party in a roof-top 3. A food you dislike and won’t eat no
better bar in downtown AKL and my mama’s matter who tries to make you
Mimi: Parmigiano Reggiano. cousin who was a jazz pianist was playing, Josh: This could be controversial… but I'm not
everyone dressed up and I felt like I was a fan of kina.
5. Pet table manners peeve, if living in an episode of Sex and the City…
you have one It was FAB. 4. A food you always have in your
Mimi: Salting your food before you have fridge/pantry that makes everything
tried it! 16. Favourite music to cook to better
Mimi: Nina Simone, very loud… to drown out Josh: Clarified butter or ghee, we use it a huge
6. Fine-dining or casual bistro-style? my relentlessly chatty four-year-old. amount in our home cooking.
Mimi: Casual bistro-style.
17. Favourite music for an after-dinner 5. Pet table manners peeve if you have
7. The perfect number of people sing-along or cheeky boogie one
to have over for dinner Mimi: I have an old music soul so take me Josh: People starting to eat before everyone is
Mimi: It depends on what vibe you are running back to the 70s, 80s and 90s if you want sat or served.
with but at home, I would say six, although me on the dance floor!
I had 40 for my 40th and it was magical! 6. Fine-dining or casual bistro-style?
18. Biggest cooking disaster Josh: Casual bistro, please.
8. Dream list of invitees to your Mimi: When I was 16 I committed to making
dinner party, living or dead 80 Christmas cakes for one of my mum’s 7. The perfect number of people to have
Mimi: Martha Stewart, Yotam Ottolenghi, friends. I never wanted to see a tub of dried over for dinner
Lizzo, Tina Fey, Salvador Dalí, Simon fruit ever again at the end of that! I’m not Josh: Eight in total, a nice easy number to cook
Porte Jacquemus. even a baker and I still can’t look at them! for and engage with.

24 D I S H | dish.co.nz
 Let’s
8. Dream list of invitees to your
Celebrate
dinner party, living or dead
Josh: My late father, Helen’s late father, Roger
Federer, Clint Eastwood, Benny Hill, Martha
Stewart, Kristin Scott Thomas.

9. Dream dessert Resene Champagne

Josh: Anything meringue-based, pavlova takes it.

10. Who inspired your love of food?

Josh: My mum is a great cook and encouraged me This soft, gently
to bake and cook from a young age. sparkling hue is
cause for celebration!
11. Destination dreaming – tropical
island or snowy, fireside lodge?
Josh: I need both in my life and would not want to
give up either, I love Mediterranean beaches and
a cosy cabin in the French Alps.

12. Favourite place in Aotearoa

Josh: Waiheke Island, we always feel a sense
of escaping when we are there. Resene Coffee Bean

13. Top two places to eat in Aotearoa

Josh: Hawke's Bay is a great area and Arrowtown
is a great food destination. As dark, smooth
and urbane as the
14. Favourite drink perfect espresso –
Josh: Negroni. a true sophisticate.
15. What did you do for your 20th
birthday (or thereabouts)?
Josh: Greek restaurant Limonia in Primrose Hill
in London, it was one hell of a party.

16. Favourite music to cook to

Josh: Brit Pop – Sam Fender to Oasis – or Resene Chocolate
old-timers like Billy Joel.

17. Favourite music for an after-dinner

sing-along or cheeky boogie A colour as gloriously
Josh: EDM – Odesza and Kygo. indulgent and
18. Biggest cooking disaster decadently rich as the
Josh: Failing to cook 30 chocolate fondants best chocolate.
in a row while working for Gordon Ramsay.

19. Most romantic meal suggestion

Josh: Homemade crayfish pasta.
Bring out the best in your home
20. A dish 20th birthday wish with delicious Resene colours.
Josh: What a world-class food magazine
from New Zealand, an incredible team and
a brilliant achievement, keep on going.
 Breakfast Muffins
B
reakfast just got a whole lot better with these homemade
Bacon and Egg English Muffins. What better way to start the
day than with a freshly toasted English muffin layered up
with rashers of crispy bacon, a free-range egg cooked just
the way you like it, and an oozy slice of cheddar cheese.
Easy to put together and even easier to eat! Pair it with
your morning beverage of choice and you’ve got a
breakfast worth getting out of bed for.

Farmland Thin Sliced Streaky Bacon

Premium bacon from Farmland Foods comes in

convenient sizes including 125g, 250g, 500g and 1kg
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dinner. Available in supermarkets nationwide. For more
information and recipe ideas visit
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Better Eggs®
Better Eggs® are SPCA Certified and laid by free-range
hens on our native forest farm. From our fourth-
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premium eggs you can trust. Taste the difference with
Better Eggs®
www.bettereggs.co.nz.

Scan and visit

fresh.co.nz to
watch the full
recipe video.
 Salmon Bagel Bliss
S
ometimes you just don’t mess with a sourdough bagel with tangy cream cheese
classic. Salmon and cream cheese bagels and add salmon that has been hot smoked
have rightfully earned their spot in with blackstrap molasses and Pōhutukawa
the food hall of fame - there’s wood smoke to create a unique, rich
something so perfect about flavour. A sprinkle of capers and
the combination of a few slices of red onion
flavours. Spread for piquancy and you’ve
a toasted created a masterpiece.

Aoraki Salmon Rebel Bakehouse Sourdough Bagels

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Boasting a rich and luscious smoky flavour, Aoraki’s 325g Rebel Bakehouse Sourdough Bagels are super-soft bagels fresh.co.nz to
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The perfect pack size for those occasions that call for a to toast, bake or grill. Ideal for a delicious brekkie, lunch
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 Seafood Sensation
S
o simple and so tasty. This fish baguette and pile on shredded lettuce for crunch. Don’t
sandwich takes hardly any time or effort forget the tartare sauce! Sweet, tangy, silky
but it delivers on flavour. If you love a and crunchy - it’s essential to make every
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try this version with a crunchy crumbed fish
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goodness with a slice of cheddar

United Fish Co Crumbed Dory

Sourced from the pristine waters of New

Zealand’s South Island, United Fish Co offer
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Gurnard, Southern Blue Whiting & Hoki).
Available from supermarkets.
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Delmaine Worcestershire Sauce

A fish sandwich is not complete without tartare

sauce and what better partner to bring on than
Delmaine. Their products are all made with
the core values of quality, authenticity, value for
money and most importantly, great taste in mind.

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fresh.co.nz to
watch the full
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Karaage Chicken Perfection
W
ho says burgers have to be, well, pieces of mouthwatering, gingery Karaage
burgers. Why not switch it up with chicken and strips of cool, crunchy cucumber.
these irresistible Karaage chicken Keep it simple with just a squirt of Kewpie
bao buns? There’s something both exotic and mayonnaise, or be a bit more adventurous
family-friendly about these beauties. by adding fresh coriander, black sesame
Take some soft bao buns seeds and some sliced red chilli.
and fill them with

Waitoa Karaage Chicken United Food Co Bao Buns Kewpie Mayonnaise

Waitoa Free Range Kaarage Authentic street taste inspired by Experience the creamy, savory
Chicken in a Japanese style ginger the funky bustle of Asia’s famous goodness of Kewpie Mayonnaise. Scan and visit
and soy crispy coating is a good night markets and perfected over It is rich and creamy, with a tangy fresh.co.nz to
source of protein and is free from generations. United Food Co Bao umami taste, and goes great on watch the full
recipe video.
gluten. Enjoy it on its own or add it Buns bring genuine Asian inspiration sandwiches, in dips, and as a topping
to salads and bowls. Available in all to your kitchen now. Available now in on almost anything! Available in all
major supermarkets, nationwide. supermarkets! major supermarkets, nationwide.
Once you’ve experienced Kewpie
Mayonnaise, we’re sure you’ll be a
fan for life!
 BBQ Beef Burger
B
ig burger flavours don’t get bigger than companion to the smoky beef patty and makes
this. Imagine sinking your teeth into this burger stand out from the crowd. Finally,
a meat lover’s burger stuffed with a slather on as much BBQ sauce as you dare.
smoky chargrilled beef patty and crispy bacon. This is a bold burger for people who like meals
Take the flavours up a notch with a generous with attitude!
helping of blue cheese - it’s the perfect

Angel Bay Smoky Barbeque Beef Patties

Make your burger night legendary with Angel Bay’s new limited
edition Smoky Barbeque Beef Patties, created with Dame
Lisa Carrington. Smoky yet sweet with the added pop of the
occasional mustard seed and a beautiful dark colour as an
ode to Team NZ, thanks to Rum and Que’s Blackout Rub.
Available in all good supermarkets for a limited time
only.
www.angelbay.co.nz

Rum and Que Meat Juice

Rum and Que Meat Juice is an all-purpose BBQ
sauce that makes anything it touches sing!! You
can use it on any type of meat or vegetables. Feel
free to warm it up and pop a little butter in it to
make a beautifully shiny glaze!

Farmland Streaky Bacon

Premium bacon from Farmland Foods

comes in convenient sizes including 125g,
250g, 500g and 1kg to suit any meal occasion
from breakfast, lunch, or dinner. Available
in supermarkets nationwide. For more
information and recipe ideas visit
www.farmlandfoods.nz.

Scan and visit

fresh.co.nz to
watch the full
recipe video.
Chicken Burger with a Twist
M
eet your new obsession! Juicy traditional chicken burger. It’s loaded with
chicken, grilled pineapple, teriyaki vibrant umami flavours that are guaranteed to
sauce, and sesame slaw… this burger ensure a memorable burger night. Just ensure
is a love affair between sweet and savoury. you make plenty because everyone’s going to
If you are hankering for a burger come back for more.
with a difference, try this
Asian twist on the

Waitoa Chicken Burgers Dole Pineapple Kewpie Deep Roasted

Scan and visit
Sesame Dressing fresh.co.nz to
Waitoa Free Range Chicken Boost your vitamin C over winter with
Enhance the flavour of your salads watch the full
Fillet Burgers are made free from juicy Dole Tropical Gold®
recipe video.
gluten, with No Artificial Colours, pineapple. and dishes with Kewpie’s Deep
Flavours or Added Preservatives. Incredibly versatile, you can use Roasted Sesame Dressing. The
Enjoy in a burger, or put your own pineapple in all sorts of ways, from rich, nutty taste will take your meal
twist on them. Available in all major cakes to spicy salsas. Dole Tropical to the next level! Available in New
supermarkets, nationwide. Gold® pineapples have lower acid World and Pak’n Save supermarkets
levels, making them extra sweet. nationwide.
 CLAIRE ALDOUS
dish food editor

Food Editor Claire Aldous has been with dish magazine

since its inception 20 years ago, so it’s with pleasure we
honour her with this edition’s Plating Game

Story TAMSIN MORGAN Photography J O S H G R I G G S & C A R O LY N H A S L E T T

Recipes C L A I R E A L D O U S Styling S A R A H T U C K

Not only is Claire highly regarded among Wickes, describes her as the best dining
the dish team, but she’s also renowned in companion you could ever wish for. She is
the industry. She’s admired for her knack always keen to try out a new place and is not
for whipping up delicious yet user-friendly shy of ordering generously from the menu.
recipes and for always being a robust “I’ve been lucky enough to travel with Claire,
supporter of chefs and restauranteurs. and again, she is the perfect buddy because
As Ray McVinnie proudly says, “She’s she is always up for eating, regardless of when
one of the best cooks I know, including we last had a meal. If we pass a market, bakery
internationally; she has an incredible depth or interesting little eatery, she only needs to
of knowledge. She creates unpretentious food raise her eyebrows, and I know we’re about to
that people can make.” eat again.”
Ray first met Claire in the 1990s through the Claire and Nici have done a few events
Epicurean Workshop cooking school and The together cooking on stage, which Nici says is
French Café, where she was a regular diner. entertaining as Claire is very organised and
He remembers her as always being incredibly Nici is “organic in my approach". Everything
glamorous and well-known to the owners. Claire cooks seems to come together
A true foodie, Claire loves researching and effortlessly.
gleaning ideas from places she visits. “I've shared New Year's Eve with Claire for
Claire’s good friend and fellow cook, Nici about ten years now and Christmas Days for

32 D I S H | dish.co.nz
 F E AT U R E

T W I C E- C O O K E D D U C K
W I T H C H E R RY A N D
R E D W I N E SAU C E
(recipe page 34)

dish.co.nz | D I S H 33
almost as long, and her generosity when it comes to the concept of
'bring a plate' is unparalleled. A salad will be THE BEST you've ever
“ She's a legend when it
tasted, a lemon tart the silkiest, and Indian Dahi Puri so good that my comes to recipe development,
family still talks about them to this day. She's a legend when it comes
to recipe development, New Zealand's best I'd say, creating the most New Zealand's best I'd say,
exciting yet approachable recipes for any cook to try at home."
dish editor Sarah Tuck first met Claire when she began contributing
creating the most exciting yet
recipes to dish ten years ago. “What struck me immediately was Claire’s approachable recipes for any
openness and complete lack of ego. She was so encouraging and
reassuring that it gave me the confidence that I needed to grow. She has cook to try at home. ”
been my champion at dish from the very start, urging me to take on the
role of editor and supporting me in the job ever since. I can’t imagine
doing it without her!” and travel regularly. About 35 years ago, I went to Chez Panisse and
Zuni Café in San Francisco on a work trip, and I still remember the
An early food memory: total joy of sitting in each of them, eating dishes I had dreamed about
Claire: Going with my parents on the weekend to one of the many and then being given a tour of their kitchens. At Chez Panisse, we had
orchards in Albany. We would get beautiful, ripe, juicy rock melons, their seasonal set menu followed by a wedge of superb cheese that
nectarines and peaches. They would put the peeled, sliced peaches was served by an elderly French woman they had brought over from
into big wine glasses, and the adults got a generous pour of red wine, France for a month. She spoke no English; this was the only cheese
and I would be allowed a tiny drop. A sprinkling of caster sugar and she made, and her pride in it was immense. At Zuni, it was owner Judy
left to macerate for a while ... it encapsulated everything about long Rodgers’ legendary Roast Chicken with Bread Salad, well described
hot summers. as salty, fatty, crunchy and totally addictive: a real pinch-me moment
and one of many that I’ve never forgotten or take for granted.
What food did you grow up with?
Claire: I was very lucky that my mother used to cook a wide variety of
dishes and I look back in awe that she also worked full-time while
creating this amazing food. We had classic French dishes, ranging
from boned, stuffed, crumbed pig trotters and terrines to take on
When entertaining, my mother’s signature dish was twice-
picnics to roasted duck and occasionally pheasant. We had plenty of
cooked duck either with a classic sweet/tart orange sauce or
traditional English cuisine, especially the fabulous winter puddings
this cherry and red wine sauce. When I got older I realised why
and steak and kidney pies, which I still adore, but she also cooked
this worked so well for her as having the duck and sauce cooked
seasonal, economical meals. Soups in winter, salads in summer and
a couple of days in advance certainly helped with juggling
many versions of schnitzel, which the whole family loved all year
working full time, family and having friends over for dinner.
round – chicken, veal and pork with a herby, cheese crumb coating.
We took the leftovers to school in a sandwich.

Entertaining at home: TWICE-COOKED DUCK WITH

Claire: It’s never a “dinner party”. "Just come on over for dinner" is my
style. It could be a recipe test, re-gigged leftovers from a photo shoot,
CHERRY AND RED WINE SAUCE (gf)
or something I have a craving for. I keep it simple. There will always be 1 whole duck
a salad and good bread on the table, and it will be served family-style. sea salt and ground pepper
My friends bring the wine, and they know I love bubbles. 1 orange, halved
small handful thyme sprigs
A career in food: kitchen string
Claire: There was never a plan; I just seemed to be in the right place olive oil
at the right time and always put up my hand for whatever situation
presented itself. Sometimes, that was terrifying. But I knew I was a TO S E R V E
good cook and always backed myself – if you don’t show fear, everyone Cherry and Red Wine Sauce, see recipe opposite
thinks you know what you’re doing. My focus on cooking as paid work
probably began when I cooked for a family in London. I undertook Preheat the oven to 180°C regular bake.
a well-known Le Cordon Bleu cookery course, which led to having
my own catering business and worked for Julie Biuso at her cooking Remove any loose fat and giblets from inside the duck and cut
school 'La Dolce Vita'. I also worked for a caterer, made cakes late at off the tail. Rinse and dry the cavity and season well with salt and
night and sold them to earn extra money and ran a cook school for pepper. Stuff with the orange and thyme then loosely tie the legs
Catherine Bell. It was this job that morphed into becoming the food with kitchen string. Lightly prick the skin with a sharp skewer
editor at dish. It’s been a dream career, proving that if you love what to help release the fat. Brush the duck with a little olive oil and
you do, you never work a day in your life. season well with salt and pepper.

Eating out in New Zealand and overseas: Put a roasting rack in a large roasting dish and place the duck,
Claire: I’ve been incredibly lucky to have a job that allows me to eat out breast side down, on the rack. Roast for 1 hour. Turn the duck

34 D I S H | dish.co.nz
over and roast for 1 hour more. Remove from the rack and set
aside to cool for 30 minutes. You can keep the fat that has
collected in the roasting dish for making roasted potatoes. dish loves
Cut the duck in half lengthways, first cutting down both sides
of the backbone, then along the length of the breast. Kitchen
scissors are best for this. Then cut each half into quarters
through the natural join between the breast and thigh.
Discard the aromatics. At this stage, the duck can be covered
Farro
Farro is the dish team’s go-to food store –
and chilled for 3 days.
our one-stop shop for preparing each issue.
Preheat the oven to 210°C fan bake. We highlight some dish essentials
at Auckland’s leading food store
Put the duck on a lined shallow oven tray, skin side
TO S E R V E :
up and roast until the skin is crisp and the meat is hot, about
15 minutes.
PA N E TO N TA R T E TAT I N
Transfer to plates and serve with the cherry sauce. S E R V E S 4 Our favourite new ready
to bake desserts, these
I love to serve this with a big bowl of creamy mashed potatoes luscious, laminated
(see recipe page 62) and lightly cooked green beans tossed cinnamon-roll style
with a combo of finely chopped fresh garlic and parsley. tarte tatins are fluffy
and covered in sweetly
spiced sticky sauce.
CHERRY AND RED WINE SAUCE $19.99 / each

This sauce is also delicious with chicken, beef and lamb.

1 tablespoon olive oil

HUNTER’S CHIPS
½ small red onion, finely diced
Step up your snacking
2 cloves garlic, crushed
with these indulgent
sea salt and ground pepper
hand cooked potato
2 teaspoons tomato paste
chips, in fancy flavours
1 teaspoon honey
like black caviar and
1 teaspoon whole grain mustard white truffle.
½ teaspoon each ground mixed spice and curry powder $10.99 / each
1 tablespoon plain flour
1 cup red wine
1 cup good quality beef or chicken stock
1 long strip orange peel (use a vegetable peeler)
G AT H E R E D G A M E
juice 1 orange VENISON CHARCUTERIE
1½ cups pitted cherries, drained (I use Delmaine Small batch
Pitted Cherries) charcuterie made with
2 teaspoons butter wild venison from
licensed sustainable
Heat the oil in a medium pot and add the onion and garlic. sources, expertly
Season well then cover and cook gently for 10 minutes until blended with herbs and
soft, stirring often. Stir in the tomato paste and honey and spices. $12.99 / each
cook 30 seconds, then stir in the mustard, spices and the
flour. Cook for 2 minutes. Add half the wine and let it bubble
up and cook at a fast simmer for about 8 minutes or until L I T T L E ‘ L ATO X
FA R R O ST I C K Y DAT E
reduced by three-quarters. Add the remaining wine, stock P U D D I N G G E L ATO
and the orange peel and juice, and season well with salt A highly moreish
and pepper. Bring to the boil then reduce the heat and for meeting of the minds
about 40 minutes until reduced by half. Add the cherries and - Little ‘Lato’s award
simmer for 10 minutes. winning gelato studded
with Farro’s own sticky
If serving straight away, take the sauce off the heat and stir date pud and swirled
in the butter in 2 lots until glossy. The sauce can be prepared with luscious toffee
(without the butter added) and chilled up to 4 days ahead. sauce. $14.99 / each
Reheat the sauce and stir in the butter to serve. M A K E S
ABOUT 2½ CUPS

farro.co.nz
 What were some family meals that she always made?
“...all of my friends loved James: Chicken or pork schnitzel. I can never get my coating as light

coming over for her cooking. and fluffy as she made it. We love our Christmas hams as well. I look
forward to them every year.
They probably loved coming
What was your favourite meal growing up – the one you’d always
over too much. ” request?
James: I wouldn’t consider it a meal, but as a growing boy who was
perpetually hungry, she would placate me with cheese and ham
toasties. The family favourite was always barbecue spareribs. I can
never get them as sticky and delicious as she can.
In Auckland, I gravitate to small, local, owner-operated restaurants, Alex: Big batches of sticky chicken wings – always a first request from
and luckily, there are a lot more chefs looking to open in the suburbs. me and my friends.
I love a tightly curated menu where every dish is a winner, and there
are no bad choices. Bianca, OOH-FA, Bar Martin, Maison Vauron and How would you describe your mum’s cooking?
Barulho are some of my regular dining spots. James: Delicious. All my friends loved coming over for her cooking.
They probably loved coming over too much.
Early issues of dish: Alex: Always packed with flavour and cooked to perfection – nothing
Claire: I’m incredibly proud that recipes from the very early issues of too fancy, but always delicious, and when I went flatting, I'd leave
dish are still current and relevant to what our readers want to cook with lots of leftovers!
today. As a magazine, we’ve never followed faddy food trends, and I
think if we re-shot those early recipes, it would bring them into line Were there any dishes you didn’t like and why?
with the 2024 dish. Our photographers shoot food very differently James: Thankfully, seeing as she is the food editor of dish magazine,
today, and combined with Sarah's amazing styling skills and eye for she is a terrific cook. Nothing was ever bad. We could always come
detail, we are one of the best food magazines in the world. home to a delicious home-cooked meal. I think that has been a real
inspiration in how I’d love to raise children.
On my wish list: Two experiences I’d love to tick off:
Claire: The Agrarian Kitchen in Tasmania. Rodney Dunn was the food What did your mum teach you, mostly in the kitchen?
editor at Gourmet Traveller for many years before opening a cooking James: Absolutely nothing. Mostly because I was a teenager that
school, café and farm with his partner Severine Demanet. They didn’t want anything to do with the kitchen. Ten years later, when
recently moved the school to new premises with a walled, one-acre I met my partner, I realised I shouldn’t be so useless. Luckily, by
vegetable garden that is used in conjunction with cooking classes. A osmosis, Mum had taught me many skills. Now, I cook every night
few days there would be a thoroughly therapeutic experience. and ask her for help with recipes. I can finally say I have a hobby
Nancy Silverton is an American chef who lives for a few weeks of the outside of work: cooking.
year in Panicale, Italy, and offers hands-on cooking classes. Her food We get a new copy of dish every time it comes out, and Mum’s always
is exactly what I love to prepare and eat: affettati misti (cured meats, sure to send us recommendations of things we’d like from the book.
cheeses, nuts, olives, crackers) and antipasti (buffalo mozzarella, My partner is coeliac so we appreciate the extra effort that Mum and
olive tapenade, artichokes, grilled bread) followed by wood-fired fish the other writers go through to label and cook dishes that can be made
and steak and salad. Her vegetable dishes are legendary: simple and gluten-free.
seasonal, from mushrooms to fennel to beans indigenous to Umbria. Some people at my work have heard who my mother is, so she’s a bit
She covers all the bases. To spend a week with Nancy, immersed in of a celebrity down here [in Wellington]. Now, whenever Mum comes
Italy’s best food, would mean total fulfilment for me. down, I can repay her for the years of cooking she has done for my
brother and me.
Alex: Nothing. I never had to as Mum was cooking every day. Luckily
About Claire: just being around her 'doing her thing' meant somehow I picked it up
over the years. I only started to cook when I left home, and now my
We asked Claire’s sons, James and Alex, what it was like
wife, Liv, and I absolutely love cooking.
growing up with their foodie mum.
One last memory…
What are some of your earliest memories of your mum cooking? James: Mum was always cooking for me and my friends. I remember
James: When I was younger, I used to love parmesan cheese. I ended one of my friends had a birthday. Mum had overheard us talking about
up eating a block of it from the fridge one night. Once she’d found the one of the new Android phone operating systems called Ice Cream
decimated rind on a plate in my room, she told me it cost $35. She had Sandwich. The next evening, when my friend was over, she invited
a great laugh that I managed to eat it in one sitting while probably us up to the kitchen for dessert to have ice cream sandwiches in the
eating a month’s worth of my daily salt intake. I still love parmesan shape of the logo. My friend still messages me about it, asking if she
cheese, but now that I have to pay for it, I limit my late-night fridge can whip something up for him.
raids to smaller portions. Alex: Mum became famous for bringing in huge team lunches when
Alex: I loved that Mum would make and decorate the most amazing I worked at Continental Cars in Newmarket. She’s still known to
gingerbread house and cookies every Christmas and bring them in for this day for that, and it’s a shame she can’t bring them into my new
my class. I was very popular! showroom in Sydney.

36 D I S H | dish.co.nz
 B I RT H DAY CA K E S

d i s h ' s ST I C KY DAT E
B I R T H DAY CA K E
(recipe page 42)

No birthday is complete without a cake so for our 20th birthday

issue we asked some of our dish friends to create celebratory
cake recipes for us. Don't forget the candles!

Recipes AMELIA FERRIER, BEN BAYLY, SARAH TUCK AND CLAIRE ALDOUS, AL BROWN,
KARLA GOODWIN Photography JOSH GRIGGS Styling SARAH TUCK

dish.co.nz | D I S H 37
 Amelia Ferrier's Banana, 250 grams cream cheese, at TO A S S E M B L E
room temperature ¾ cup dulce de leche
Dulce de Leche and Espresso Cake
125 grams caramelised white ½ teaspoon flaky sea salt
This cake combines the indulgence of dulce de leche, a moist
banana cake and caramelised white chocolate. The espresso soak chocolate, melted and cooled
organic rose petals, to
adds a lovely, rich bitterness to cut through the sweetness. decorate, optional

BANANA CAKES E S P R E S S O S OA K
4 regular-sized very ripe ½ cup strong-brewed
bananas, peeled black coffee Grease 2 x 20cm round cake tins and line the base
E Q U I P M E N T:
and sides with baking paper.
240 grams caster sugar ¼ cup Kahlúa or Tia Maria
Preheat the oven to 170°C regular bake.
250ml neutral oil, such as 1 tablespoon caster sugar
canola or rice bran oil
P I STAC H I O P R A L I N E BANANA CAKES: Put the bananas in a large mixing bowl. Using
4 large eggs, at room (OPTIONAL) a masher, mash the bananas well until no large chunks remain.
temperature 80 grams caster sugar Add the sugar, oil and eggs and whisk together until combined.
Add the flour, baking soda and salt and whisk again, until the
375 grams self-raising flour 75 grams roasted pistachios mixture is combined and smooth. Fold through the chocolate.
Divide the batter between the tins and spread evenly.
1 teaspoon baking soda, sifted flaky sea salt for sprinkling
Bake on the lower-middle oven rack for 35-40 minutes until
½ teaspoon flaky sea salt ICING
golden and the cakes spring back to the touch. A skewer
200 grams salted butter, soft
125 grams caramelised white inserted should come out mostly clean with a few moist crumbs.
but not melted
chocolate, finely chopped Set the cakes aside to cool in the tins for 15 minutes, before
250 grams icing sugar turning out onto a wire rack to cool completely.

AMELIA FERRIER'S
BANANA,
D U LC E D E L E C H E A N D
E S P R E S S O CA K E

38 D I S H | dish.co.nz
 B I RT H DAY CA K E S

Put all the ingredients in a small pot. Place

E S P R E S S O S OA K : If the cakes are domed on top, use a sharp
TO A S S E M B L E :
over a high heat and bring to a simmer, stirring to dissolve the serrated knife to carefully cut the dome top off the cakes to create
sugar. Simmer for 2 minutes, then take off the heat and cool. an even surface. Next, cut each cake into 2 layers. Get down at
eye level and score each cake about 1cm deep around the outside,
Line a small baking tray or board with
P I STAC H I O P R A L I N E : halfway up the sides. Using the score mark as a guide, cut all the
baking paper and set aside. Put the sugar in a small, non-stick way through each cake to create 2 even layers, 4 in total.
frying pan and shake the pan so that the sugar spreads out to
an even layer. Combine the dulce de leche and flaky sea salt in a small bowl.

Place the pan over a medium-high heat and cook the sugar Place a cake layer on a serving plate or cake stand. Using a clean
undisturbed for about 2 minutes, until the edges start to pastry brush, brush the cake with some of the espresso soak.
melt. Shake the pan gently to redistribute the sugar and cook Spoon over about ⅓ cup of the icing and spread out over the
for a further 1-2 minutes or until the sugar has melted and cake. Drizzle about a third of the salted dulce de leche on top of
caramelised (You can gently stir to help distribute the sugar the icing, then sprinkle over a quarter of the pistachio praline, if
at this stage). Once all the sugar has caramelised, add the using. Place a second cake layer on top, then press down lightly to
pistachios and quickly toss to coat in the caramel. Immediately sandwich the layers together.
tip onto the lined tray and spread out with a spoon. Sprinkle
over a pinch of flaky salt. Set aside to set. Once set, chop the Repeat this process with the remaining cake layers, finishing with
praline up into small chunks. the fourth cake layer. Place the cake into the fridge or freezer for
about 20 minutes to chill, which will help stabilise the cake and
I C I N G : Put the butter and icing sugar in a large mixing bowl and make it easier to ice the outside.
beat with an electric hand-held beater for 1-2 minutes, until light
and fluffy. Add the cream cheese and beat again, until combined Using a palette knife, spread the remaining icing over the outside
and smooth. Add the chocolate and beat again for 1 minute, until of the cake, starting on top, and then the sides. Decorate with the
the icing is smooth and creamy. Set aside until ready to assemble. remaining pistachio praline and the rose petals, if using. S E R V E S 1 6

dish.co.nz | D I S H 39
B I RT H DAY CA K E S

Ben Bayly’s Opera Celebration Cake (gf) Coffee Syrup (gf)

This is my simplified version of the opera cake that I prepared as
130 grams caster sugar 25 grams instant coffee
a pastry chef at the now Three-Michelin-Star restaurant
granules
The Ledbury in London. It is a wonderful cake that has lots of 260ml water
wow-factor and is super delicious!

Put all the ingredients in a medium pot and bring to the boil,
Chocolate Wafer (gf) stirring to dissolve the sugar. Set aside.

200 grams dark chocolate

(72% cocoa), chopped
or buttons Coffee Buttercream (gf)
Put the chocolate in a small bowl and place over a saucepan 50ml water 50 grams instant coffee
of boiling water to melt. Don’t let the base of the bowl touch granules
the water. 250 grams caster sugar
350 grams butter diced, cool
Pour the melted chocolate onto a sheet of baking paper on a flat 4 large eggs but not fridge cold
baking sheet and spread thinly. Place in the fridge to set.

Put the water and sugar in a small saucepan and place over a
medium-high heat. Boil until the water has evaporated and the
Almond Sponges (gf) sugar has reached 112°C on a sugar thermometer.

The almond sponge consists of two parts, a light meringue While the sugar is cooking, put the eggs in a stand mixer with
and an almond batter, which you make separately, then fold the whisk attachment and beat on high speed until they have
together and bake. tripled in volume.

MERINGUE A L M O N D B AT T E R Once the sugar has reached the required temperature, let it sit
6 large egg whites 150 grams ground almonds for 1 minute to stop boiling then stir in the instant coffee.
(almond meal)
40 grams icing sugar
Reduce the stand mixer speed to medium and slowly pour
5 large eggs
the hot sugar syrup into the eggs. Once all the syrup is
150 grams icing sugar incorporated, keep whisking until the mixture is nearly at room
temperature. Reduce the speed to low and slowly add the diced
butter, gently whisking the whole time until fully incorporated.
Lightly grease 3 x 40cm x 28cm swiss roll tins and
E Q U I P M E N T:
line with baking paper. Lightly grease the baking paper then dust Transfer half of the buttercream into a piping bag fitted with
lightly with plain flour, shaking off the excess. a round tip. Place the remaining coffee cream in a bowl. Do not
place the piping bag or the bowl of coffee cream into the fridge,
Preheat the oven to 180°C fan bake. just set aside in a cool place.

MERINGUE: In the bowl of a stand mixer using a whisk

attachment, beat the egg whites until foamy. Slowly add the
icing sugar and beat until firm peaks but not too stiff. Remove Chocolate Ganache (gf)
from the stand mixer bowl and reserve.
200ml milk 2 large egg yolks
In the bowl of a stand mixer using a whisk
A L M O N D B AT T E R :
attachment, beat the ground almonds, eggs and icing sugar until 150 grams dark 50 grams caster sugar
doubled in size. chocolate (72% cocoa),
chopped or buttons
Carefully fold half of the meringue into the batter using a
spatula, then fold in the remaining meringue. Divide the batter Put the milk in a small saucepan and warm until just under
equally among the 3 tins and spread evenly. The batter will be boiling point. Take off the heat and add the chocolate. Leave for
about 1cm thick. 2 minutes then whisk until smooth.

Bake for 7-10 minutes, make sure it is cooked through, but soft,
with a light colour. Set aside.

40 D I S H | dish.co.nz
Whisk the egg yolks and sugar together then whisk into the Cut the cake in half and place one half on top of the other. Cut
chocolate cream. in half again and stack to form a high, rectangular cake. This will
give you 12 layers of sponge. Using a very sharp knife, carefully
Return to the heat and gently cook the ganache, stirring trim the edges to make smooth, even sides.
constantly, until the mixture has thickened to the consistency of
a thick custard. Do not boil and the temperature should not go Using the coffee buttercream in the piping bag, pipe 3cm wide
over 80°C or the eggs will scramble. Cool to room temperature. and 3cm high dots over the top so each dot is just touching, and
the top of the cake is completely covered.
Place a sponge onto a serving tray or cake board
TO A S S E M B L E :
and brush some of the coffee syrup over to flavour and soften. You can finish the cake with either of these two options.
Spread half of the reserved coffee buttercream (not the cream Carefully break the chocolate wafer into shards and place on top
in the piping bag) evenly over the sponge, taking it right to the or, using a sharp knife dipped in boiling water then dried, use a
edges, being careful not to have any gaps in the layer. ruler to cut a rectangle of chocolate the same size as the cake.
Chill for a few minutes to set the sides of the chocolate before
Place a second layer of sponge onto the buttercream and push placing on top of the coffee buttercream dots. S E R V E S 1 0 - 1 2
down nice and tight, then brush over some of the coffee syrup as
before. Spread with the remaining coffee buttercream as above.

Top with the third sponge and brush over more coffee syrup. The process is to make all the individual
C O O K ’ S N OT E :
recipes separately then assemble the cake in layers. It
Add the chocolate ganache, spreading it evenly over the top. is important to assemble the cake ahead of time and
refrigerate for at least a few hours or overnight before
Place in the fridge for a few hours or overnight until set. serving to allow it to set up nicely. This makes it easy to
cut into serving portions.

GF
B E N B AY LY ’ S
OPERA
C E L E B R AT I O N
CA K E

dish.co.nz | D I S H 41
B I RT H DAY CA K E S

dish's Sticky Date Birthday Cake

Brandy Ginger Syrup (gf)
As is often the case with our recipes this one was a real
collaboration with Claire the cake mastermind and Sarah rustling ½ cup water 2 x 3cm slices peeled,
up the frosting and truffles - the ideal winter cake. fresh ginger
60ml brandy
CA K E S 1½ teaspoons each ground 2 tablespoons caster sugar
1¼ cups boiling water cinnamon and ginger

1 tablespoon instant espresso 1 teaspoon ground mixed spice Place all the ingredients in a small saucepan and bring to the
coffee granules boil, stirring to dissolve the sugar. Reduce the heat and simmer
4 large eggs for 3 minutes. Cool. Syrup can be made several days ahead of
400 grams pitted dates, using, stored in the fridge.
roughly chopped 2½ cups self-raising flour

1½ teaspoons baking soda pinch sea salt

2 teaspoons finely grated TO A S S E M B L E

Whipped Caramel and
orange zest Brandy Ginger Syrup, see
recipe right Mascarpone Frosting (gf)
200 grams butter, melted
Whipped Caramel and 500 grams mascarpone 200ml caramel
2 tablespoons golden syrup Mascarpone Frosting, see condensed milk
recipe right 450ml cream
200 grams brown sugar ¹⁄3 cup icing sugar
Date and Walnut Truffles,
2 teaspoons vanilla extract see recipe right
Put the mascarpone and cream in a bowl of a stand mixer and
whisk until it is starting to thicken.
Grease 3 x 20cm cake tins and fully line with
E Q U I P M E N T:
baking paper. Add the condensed milk and icing sugar and whisk to thick, soft
peaks. Don’t overbeat or it will split.
Preheat the oven to 170°C regular bake.

CAKES: Put the boiling water, coffee and the dates in a

heatproof bowl and stir to combine. Leave to soak for 10 Date and Walnut Truffles (gf)
minutes. Stir in the baking soda and orange zest and blitz with a
hand whiz to a rough paste. 150 grams medjool dates, 1 tablespoon caramel
pitted and halved condensed milk or
Whisk the butter, golden syrup, sugar, vanilla and all the spices dulce de leche
together in a large bowl. Whisk in the eggs until smooth. 50 grams walnut halves
Whisk in the date mixture then whisk in the flour and the salt ¼ cup gold edible dust
until just combined, making sure there are no pockets of flour 25 grams desiccated coconut or sprinkles
in the batter.

Divide the batter evenly among the tins and give each a light tap E Q U I P M E N T: Line a dish with baking paper.
on the bench to remove any air bubbles.
Put the dates, walnuts, coconut and caramel in a small food
Bake for about 30-35 minutes or until a skewer inserted into processor and whiz to a thick paste. Remove from the processor
the centre comes out clean. and use a teaspoon to scoop out small quantities to roll into
balls. Roll balls and place on the prepared baking tray. Cover
Leave to cool in the tins for 30 minutes then turn out onto a with plastic wrap and refrigerate until ready to use, up to a week.
wire rack to cool completely. (The baked, unfilled cakes will keep
for 4 days in an airtight container) An hour before serving, pour the gold dust or glitter into a
shallow bowl. One by one drop the truffles into the gold and roll
Discard the ginger from the syrup and brush
TO A S S E M B L E : around to coat. M A K E S 2 2
the smooth side of each cake with ¹⁄3 of the syrup, (about 3
tablespoons). Place one cake, syrup side up, on a serving plate
and spread with a third of the frosting. Repeat to make a
second layer. Put the third cake, syrup side down and swirl over
remaining frosting. Decorate with as many truffles as desired.
SERVES 10

42 D I S H | dish.co.nz
 Al Brown's Chocolate Fondant Cake (gf) touch the water. Stir occasionally until incorporated and the
chocolate is melted. Don’t let the chocolate get too hot.
Al reckons this dense and fudgy chocolate cake is humble but
packs a punch and we couldn't agree more - simply fantastic! Whisk in the almonds, the ¼ cup of sugar and the cocoa.
Set aside.
500 grams dark chocolate 7 large eggs, separated
(72% cocoa), roughly chopped In a stand mixer with a whisk attachment, whisk the egg yolks
1¼ cups caster sugar
and the 1¼ cups sugar on a high speed until pale, thick and
220 grams butter, chopped
TO S E R V E at least tripled in volume. This will take about 10 minutes. In
1 cup ground almonds cocoa or icing sugar batches, fold into the chocolate mixture until fully incorporated.
(almond meal) for dusting
Wash and dry the bowl and whisk. Add the egg whites and whisk
¼ cup caster sugar softly whipped cream to soft peaks.

¼ cup cocoa, sifted Add to the chocolate mixture and gently but thoroughly fold
everything together.
E Q U I P M E N T: Lightly grease a 23cm cake tin and fully line with
baking paper. Pour into the cake tin and smooth the top. Bake for 45
minutes. Cool.
Preheat the oven to 180°C regular bake.
Place the cake on a serving plate and dust the
TO S E R V E :
Put the chocolate and butter in a medium glass bowl and place top with cocoa or icing sugar. Cut into slices and serve with
over a pan of simmering water. Don’t let the base of the bowl generous dollops of whipped cream. S E R V E S 8 - 1 2

GF
AL BROWN'S
C H O C O L AT E
FO N DA N T CA K E

dish.co.nz | D I S H 43
B I RT H DAY CA K E S

Karla Goodwin's Bake for 55-60 minutes or until a skewer inserted into the
Chocolate Salted Caramel Cake middle comes out clean. Cool in the tins for 30 minutes before
turning out on to a wire rack to cool completely.
Karla gives us something to aspire to with her piped perfection
hiding decadent chocolate layers. When cool, wrap the cakes with cling film and set aside until you
are ready to assemble.
CA K E S 95 grams icing sugar, sifted
300 grams good quality dark C H O C O L AT E C R E A M C H E E S E I C I N G : Beat the butter in a bowl
chocolate (at least 70% cocoa 50 grams Dutch cocoa
with a handheld electric mixer until smooth and lump-free. Add
solids), chopped powder, sifted
the cream cheese and beat until smooth and well incorporated.
½ teaspoon vanilla extract Add the icing sugar and cocoa and mix well on slow speed until
1 cup + 1½ tablespoons
incorporated. Add the vanilla and beat on high speed for a few
vegetable oil
S A LT E D CA R A M E L S A U C E minutes until the icing is lighter in colour and fluffy.
1½ cups + 1 tablespoon 225 grams caster sugar
buttermilk (or 25ml white Place the sugar in a shallow saucepan
S A LT E D C A R A M E L S A U C E :
90 grams unsalted butter, at on a medium heat and stir every so often until the sugar starts
wine vinegar topped up
room temperature to dissolve. Once the sugar has completely dissolved, add the
with milk to equal 390ml)
½ teaspoon vanilla extract butter and vanilla and stir until the butter is melted. Take
6 large free-range eggs off the heat straight away and slowly pour in the cream while
125ml full-fat cream whisking. Add sea salt to taste.
2 cups caster sugar
sea salt, to taste Sift the icing sugar into a bowl,
VA N I L L A B U T T E R C R E A M I C I N G :
2 cups plain flour
add the butter and vanilla and beat with a handheld electric
VA N I L L A B U T T E R C R E A M I C I N G
¾ cup + 2 tablespoons Dutch mixer for 2-3 minutes until light and fluffy.
440 grams icing sugar
cocoa powder
400 grams unsalted butter, at To ice the cake, you will need two shades of icing. Make up the
1 teaspoon baking soda lighter shade of your chosen icing colour by adding a few drops
room temperature
of gel colouring to the bowl of icing. Stir to combine, adding
½ teaspoon salt
2 teaspoons vanilla extract more gel as needed to reach your desired shade. Remember,
C H O C O L AT E C R E A M C H E E S E
a little colouring goes a long way, and you want to keep a
gel food colouring of your contrast between this shade and the darker one.
ICING
choice
60 grams unsalted butter, at
room temperature Take out 1 cup of icing and add another drop of colouring to this
TO D E C O R AT E
and stir to combine. Repeat if necessary to reach your desired
maraschino cherries
90 grams full-fat cream darker shade.
cheese, at room temperature pink bows
Evenly trim the tops of the cakes with a sharp
TO A S S E M B L E :
knife so they are level. Place your first layer of cake on top of
Grease 3 x 20cm round cake tins and fully line with
E Q U I P M E N T: your cake board or serving plate.
baking paper. 1 x Wilton 21 tip nozzle, 1 x Wilton 4B tip nozzle
plus 2 piping bags. Scoop several spoonfuls of the chocolate cream cheese icing on
top and spread outwards from the middle to the edges until flat.
Preheat the oven to 180°C regular bake or 160°C fan bake. Using a palette knife, scrape out a deep swirl of icing from the
top and add enough salted caramel sauce to fill the indent.
CAKES: Put the chocolate and oil into a small saucepan and
heat over a medium heat, stirring every now and then, until the Place the second layer on top, spread the icing on top and add
chocolate is melted and there are no lumps. more caramel sauce like you did with the first layer.

If making the buttermilk from vinegar topped up with milk, do Lastly, add the third layer. Chill the cake for 30 minutes.
this now and set it aside.
Crumb-coat your cake by smoothing a thin amount of the paler
Put the eggs and sugar in a large mixing bowl and, with a vanilla buttercream icing around the sides of the cake until
handheld electric mixer, whisk until thick and creamy. Pour in covered. Add more icing to the top of the cake and spread
the melted chocolate mixture and whisk until combined. outwards to the edges. Using a pastry/cake scraper held at
a 90-degree angle to the cake, scrape around the edges until
Measure the dry ingredients into a separate bowl then sift smooth. Finish off by smoothing the top with a palette knife.
into the egg mixture and whisk until well combined, scraping Chill in the fridge for 30 minutes before applying your top coat.
down the sides and bottom of the bowl to ensure everything is
incorporated. Lastly, add the buttermilk and whisk to combine. Spread some of the paler icing over the top of the cake and
The batter will be quite runny. Divide the batter evenly among smooth until flat. Spread more of the icing around the sides
the tins. I like to weigh the total batter and then divide this of the cake until covered. Using a pastry/cake scraper, glide it
amount by three.

44 D I S H | dish.co.nz
along the sides of the cake in one sweep to smooth the sides, Fit the Wilton 21 tip into one of your piping bags and fill with
using only a small amount of pressure as you don’t want to the paler icing. Pipe round swirls of icing continuously from one
remove all the icing. mark to the next mark in a half-moon pattern around the side
of the cake.
Holding your palette knife at about a 20-degree angle over the
top of the cake, cut into the top edges of the icing, pulling the Fit the Wilton 4B tip to your second piping bag and fill with the
palette knife into the centre of the cake to sharpen the top darker icing. Pipe around the bottom edge of the cake. Now do
edges. Continue doing this as you turn your cake around until the same inside the top edge of the cake. Add a piped scallop
the top of the cake is flat and smooth. flourish to the side of the cake where the half-moons meet.

Holding a ruler edgeways down just above the middle of the Lastly, pipe the paler icing around the bottom edge of the cake
cake, gently mark the top edges by rocking the ruler from left on top of the piping in the darker icing. Now do the same but
to right. Remember, you’re not marking the flat top of the cake next to the top edge piping on the inside.
just the edges. Turn the cake and repeat to mark the cake into
quarters, then twice more to mark the cake into eighths. TO D E C O R AT E : Decorate the cake with the cherries and bows.
SERVES 8-16

KARLA GOODWIN'S
C H O C O L AT E S A LT E D
C A R A M E L CA K E

dish.co.nz | D I S H 45
in association with G L A D

A delicious meal that literally cooks itself!

Life is full of unexpected challenges, especially for busy mums on Bag, defrosting the meal overnight in the fridge, then slow cooking
the go. Sitting around the table at the end of a hectic day to enjoy a this meal in a slow cooker, crockpot or casserole dish.
family meal together is so important, but finding the time to make Busy mums want products they can rely on that won't let them
the best of that special moment can be hard. down. GLAD SNAP LOCK Reseal Bags are freezer safe and seal in
With groceries costing more, cold weather outside and time freshness for longer with their unique double lock seal. The seal
running away on us, it’s easy to feel anxious when it comes to changes colour from blue and yellow to green, so you know when the
thinking about making something hearty for the whole family to bag is sealed tight to prevent any leakage. Save time on meal prep,
enjoy. A little meal planning can go a long way and you can serve reduce food waste, and enjoy this hearty and healthy Mexican
up this Mexican Slow-Braised Beef by simply preparing all the Slow-Braised Beef – giving you more time enjoying meals with
ingredients in advance, freezing them in a GLAD SNAP LOCK Reseal those you love!

46 D I S H | dish.co.nz
 Be in to win*
dish in partnership with GLAD are giving
away a prize package of GLAD WRAP and
GLAD SNAP LOCK Reseal bags, a Russell Hobbs
Searling Slow Cooker, and the cook book WASTE
NOT WANT NOT by Sarah Burtscher to four
lucky winners. *Scan the QR code or head to
dish.co.nz/competitions/glad for Ts and Cs, and
to enter. Competition closes 15 September 2024

Mexican Slow-Braised Beef

E Q U I P M E N T: Slow-cooker and 1 medium GLAD SNAP LOCK
BASE 1 tablespoon each American Reseal Bag.
600 grams braising beef, mustard, soy sauce and
(weight after trimming excess Worcestershire sauce Place all the prepared base ingredients in a medium GLAD SNAP
fat) use beef cheeks, chuck or LOCK Reseal Bag and freeze for up to 3 months. Ensure that
gravy beef, cut into 2 teaspoons each ground the bag's secure double lock seal changes colour from blue and
4cm chunks cumin, smoked paprika and yellow to green, so you know when the bag is sealed tight to
brown sugar prevent leakage.
1 large onion, sliced
400 gram tin crushed All ingredients should fit comfortably within the bag so that it
2 carrots, cut into 2cm thick tomatoes is easy to close. When freezing items, it is important to get as
rounds much air out of the bag as possible to prevent freezer burn.
1 beef stock cube dissolved in
1 green capsicum, diced ½ cup boiling water
Label your GLAD SNAP LOCK Resealable Bag with the recipe's
2 stalks celery, sliced 2 teaspoons sea salt name and date. When ready to use defrost in the fridge overnight.

2 bay leaves 400 gram tin red kidney BASE: Turn the slow cooker to low then add all the ingredients
beans, drained and rinsed from the GLAD SNAP LOCK Resealable bag.
1-2 long red chillis, sliced
(optional) TO S E R V E SAUCE: In a bowl, stir together all the ingredients except the
½ cup parsley leaves red kidney beans. Pour into the slow cooker and stir to combine
SAUCE
well. Stir in the beans. Cover and cook for about 8 hours, until
3 tablespoons tomato paste zest 1 medium lemon
the meat is meltingly tender.
3 cloves garlic, crushed 1 clove garlic
Chop the parsley, lemon zest and garlic together
TO S E R V E :
1 tablespoon dried oregano then sprinkle over the beef. S E R V E S 4 - 6

dish.co.nz | D I S H 47
Despite all of the stickers
It’s not that we don’t appreciate getting all of these awards.
But we’re just country boys making gin.

110 Main Street, Greytown www.greytowngin.com

When we started selling our boutique
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our small town distillery would make
enough for locals and some hipsters
from Wellington that might pop over
to Greytown during the weekend to
have a taste and add some unique gins
to their shelf at home.
That didn’t last very long.
Initially, customers found our stainless
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Íg°’ɬ‰š°¶{gwŸ„g ”g°°rŸ¶¶”{ɱ gin that classic gin lovers get very excited about. It is
juniper forward of course and brings angelica, sage, ginger
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Gavin Hodder, accountant and storyteller.

Who knew this combo existed?

Tweed Premium Gin is a very special recipe handcrafted !¬{ŶŸÃš‰°¶‰””‰š Ÿɱ

for cocktail perfection, blending old world structure with 110 Main Street ɽ‰š°‰w{”gs’Ã{””ʽLŸš°ɾ
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and floral elderflower character that is complemented
with the citrus sparkle of lemon peel. www.greytowngin.com
 Ladies and gentlemen – start your engines! These delectable morsels
and delicious drinks will turn any event into a party

Recipes, photography and styling OLIVIA GALLETLY

SPICED LAMB
DUMPLINGS WITH
YO G H U R T A N D
PA P R I K A B U T T E R
(recipe page 52)

50 D I S H | dish.co.nz
DRINKS AND NIBBLES

W H I S KY S O U R
(recipe page 54)

dish.co.nz | D I S H 51
 Spiced Lamb Dumplings with
Yoghurt and Paprika Butter Capsicum and Walnut Dip
A play on traditional Turkish manti, these aromatic with Whipped Feta and Chorizo
spiced dumplings are so delicious. To speed things up, I love the combination of flavours and textures in this layered dip.
I’ve used bought dumpling wrappers. You can make the elements in advance, just make sure to bring
everything to room temperature before layering and throw the
SPICED LAMB FILLING TO A S S E M B L E
chorizo in a pan to heat through.
400 grams lamb mince 30 dumpling wrappers
C A P S I C U M A N D WA L N U T D I P sea salt and ground pepper
½ medium brown onion, 1 tablespoon olive oil
2 tablespoons extra-virgin
finely diced W H I P P E D F E TA
G A R L I C YO G H U R T olive oil
200 grams feta
3 cloves garlic, crushed 2 cups Greek yoghurt
3 red capsicums
¼ cup Greek yoghurt
¼ cup chopped fresh parsley ⅓ cup fresh chopped herbs,
8 cloves garlic
mint, dill & parsley, use one or 2 tablespoons extra-virgin
2 tablespoons chopped a combination 1 teaspoon fresh thyme leaves olive oil
fresh mint
1 clove garlic, crushed 50 grams walnuts, roughly 1 clove garlic, chopped
1 tablespoon chopped fresh dill
chopped
PA P R I K A B R O W N E D B U T T E R
cracked pepper
½ teaspoon each ground 50 grams butter ½ teaspoon smoked paprika
allspice and paprika C H O R I ZO
1 tablespoon tomato paste ¼ teaspoon chilli flakes 150 grams cured chorizo
¼ teaspoon ground cinnamon
1 teaspoon ground paprika 2 tablespoons roughly 2 teaspoons fresh thyme
1 large egg
chopped fresh parsley
¼ teaspoon ground smoked TO S E R V E
sea salt and ground pepper paprika 2 tablespoons lemon juice toasted baguette

SPICED LAMB FILLING: In a large bowl, combine all of the

ingredients then season well with sea salt and pepper. Preheat the oven to 200°C fan bake.

Set yourself up with an oven tray, a small

TO A S S E M B L E : Slice the capsicums into 8 chunks
C A P S I C U M A N D WA L N U T D I P :
bowl of water, a pastry brush, the dumpling filling and the and discard the stem, core and seeds. Place on a baking tray and
dumpling wrappers. drizzle with olive oil. Roast for 15 minutes then add the garlic
and thyme and roast for a further 10-15 minutes until the garlic
Place a teaspoon of filling in the center of a dumpling wrapper. has softened and is turning a light golden brown.
Brush the edge of the dumpling with water then bring the edges
together to enclose the filling. Place on the oven tray and repeat Put the roasted capsicum and garlic into the bowl of a food
with the remaining wrappers and filling. processor and set aside.

In a large non-stick frying pan, heat the olive oil over a medium Roast the walnuts in the oven for 3-4 minutes then add to the
heat. Put the dumplings in the pan, seam side up, and make food processor along with all the remaining ingredients. Pulse
sure there is space between each. They will need to be cooked until roughly chopped.
in batches. Fry for 2 minutes or until the base of each is golden
brown. Pour 1cm of boiling water into the pan and cover with a In a blender or food processor, blitz together
W H I P P E D F E TA :
lid. Simmer for 3 minutes then remove the lid. Continue cooking all of the ingredients. If it’s a little too thick, add 1 tablespoon of
until the water has evaporated and the bottom of the dumplings cold water to loosen.
are crisp and pull away easily from the pan. Set aside and repeat
with the remaining dumplings. Thinly slice the chorizo then place in a lined
C R I S PY C H O R I ZO :
roasting dish. Scatter over the thyme leaves and roast for 10-12
G A R L I C YO G H U R T: Combine all the ingredients in a bowl. minutes or until crisp and golden.

Melt the butter in a small pot

PA P R I K A B R O W N E D B U T T E R : Smear the feta onto the base of the serving dish.
TO S E R V E :
over a medium heat. Once the butter starts to brown slightly, Top with the capsicum dip then the crispy chorizo. Serve with
add the tomato paste and ground paprikas and whisk until well toasted baguette. S E R V E S 4 - 5
combined. Strain the butter through a small sieve then pour
over the dumplings and yoghurt. M A K E S 2 5 - 3 0 D U M P L I N G S

52 D I S H | dish.co.nz
DRINKS AND NIBBLES

CA P S I C U M A N D
WA L N U T D I P W I T H
W H I P P E D F E TA
A N D C H O R I ZO

dish.co.nz | D I S H 53
 Pickled Jalapeño and Lime Margarita
This margarita is spicy, tangy, salty and sweet. I like to add a
little sugar along with salt to the rim.

TO G A R N I S H P I C K L E D JA L A P E Ñ O A N D L I M E
1 tablespoon sea salt M A R G A R I TA
2-3 pickled sliced jalapeños
1 tablespoon white sugar
30ml lime juice
¼ teaspoon chilli flakes Whisky Sour
60ml tequila
¼ teaspoon smoked paprika Sours are surprisingly straightforward to make but feel a bit
15ml simple syrup fancy. Maraschino cherries are available from specialty food
1 lime wedge and alcohol stores and well worth hunting out.

In a shallow, wide bowl, combine the sea salt,

TO G A R N I S H :
60ml whisky 1 large egg white
sugar, chilli flakes and smoked paprika.
30ml lemon juice TO G A R N I S H
1 maraschino cherry
Take a lime wedge and run it around the rim of a tumbler 25ml demerara simple syrup
or glass of your choice. Dip the glass into the salt and sugar 1 citrus peel twist or dried
mixture then fill the glass with ice. I like chunky crushed ice in 2 dashes Angostura bitters slice of orange
my margarita but you can use whichever you like.

In a cocktail shaker, muddle together the jalapeños

M A R G A R I TA : Place a tumbler in the freezer and chill for a minimum
and lime juice. Add the tequila and simple syrup then half-fill with of 10 minutes.
ice. Shake well until the shaker appears frosty then strain into
the prepared glass. Garnish with a slice of fresh lime or a pickled Combine all the ingredients in a cocktail shaker. Shake
jalapeño. S E R V E S 1 vigorously until the egg white has become foamy.

Half-fill the shaker with ice and shake again until the shaker
is frosty.

Campari, Rosemary and Soda Half-fill the chilled tumbler with ice and double strain the sour
into the glass.
My go-to quick cocktail when I want something bright and fresh.
Garnish with a maraschino cherry and a citrus twist or dried
45ml Campari soda to fill slice of orange. S E R V E S 1
30ml gin TO G A R N I S H
orange peel twists
15ml lemon juice To make a simple sugar or demerara syrup,
C O O K ’ S N OT E :
rosemary combine 1 cup of sugar with 250ml of water, bring to the
1 dash orange bitters
boil then remove from the heat, set aside to cool.

In a cocktail shaker, combine the Campari, gin, lemon juice and

orange bitters.

Half-fill with ice, shake and strain into a chilled tall glass filled
with ice.

Top up with soda and garnish with an orange peel twist and fresh
rosemary. S E R V E S 1

54 D I S H | dish.co.nz
DRINKS AND NIBBLES

CA M PA R I ,
R O S E M A RY
A N D S O DA

dish.co.nz | D I S H 55
 Stuffed and Fried Green Olives (v) and the chilli flakes. Add 1 tablespoon of water to the mixture
These feta- and herb-stuffed olives are always a to loosen if needed.
crowd-pleaser, especially served alongside a cocktail.
TO A S S E M B L E : Spoon the filling into a piping bag then pipe into
You can stuff and crumb the olives in advance but fry
them just before serving. each olive.

FILLING ⅓ cup plain flour Set yourself up with 3 bowls. Put the flour in one, the whisked
150 grams feta eggs in the second, and the breadcrumbs, herbs, lemon zest
2 large eggs, whisked and salt and pepper in the third. Season the breadcrumb
2 cloves garlic, crushed mixture with salt and pepper.
2 cups fine dried
2 tablespoons lemon juice breadcrumbs Drop an olive into the flour, followed by the egg and thirdly
into the breadcrumb mixture. Place on an oven tray and
2 tablespoons 1 tablespoon chopped
repeat with the remaining olives.
chopped parsley fresh thyme

1 teaspoon dried thyme 1 teaspoon dried thyme Bring 5cm of oil to 180°C on a thermometer. Carefully place
the olives into the hot oil and fry for 2-3 minutes or until
2 tablespoons 1 teaspoon finely grated golden brown. If the filling starts to spit out, remove from the
extra-virgin olive oil lemon zest oil immediately. Drain on a tray lined with paper towels.

¼ teaspoon chilli flakes sea salt and ground pepper Serve the fried olives hot with lemon wedges. S E R V E S 4-5

TO A S S E M B L E neutral oil for frying

470 gram jar large Delicious drizzled with a little hot honey
C O O K ' S N OT E S :
green pitted olives, lemon wedges to serve just before serving.
drained
The filling will make a little more than you’ll need to stuff
FILLING: In a food processor or blender, blitz together the olives but you won’t regret making enough to smear
the feta, garlic, lemon juice, parsley, thyme, olive oil on toast!

V
ST U F F E D A N D
FRIED GREEN
OLIVES

56 D I S H | dish.co.nz
 DRINKS AND NIBBLES

PICKLED
JA L A P E Ñ O A N D
L I M E M A R G A R I TA
(recipe page 54)

dish.co.nz | D I S H 57
FRENCH BISTRO

GF V
O U R B E ST C R E A M Y,
B U T T E RY M A S H E D
P OTATO E S
(recipe page 62)

GF
B I ST R O S A L A D : P U Y
L E N T I L S , B AC O N A N D
B R U S S E L S S P R O U TS
(recipe page 64)

58 D I S H | dish.co.nz
Evoke a bistro at home with these gloriously French dishes
Recipes CLAIRE ALDOUS Photography JOSH GRIGGS Styling SARAH TUCK

FRENCH ONION
S O U P W I T H M O LT E N
C H E E SY TOA ST
(recipe page 62)

dish.co.nz | D I S H 59
FRENCH BISTRO

GF
MARKET FISH WITH
PICKLED PEAR
AND VERMOUTH
DRESSING
(recipe page 68)

60 D I S H | dish.co.nz
 GF V
L E CAC H AT
(recipe page 66)

dish.co.nz | D I S H 61
 French Onion Soup with Molten Cheesy Toast 1 teaspoon fennel seeds 4 purchased confit duck legs, all
fat scrapped off
Possibly my all-time favourite soup and one of the easiest to make. ½-1 teaspoon chilli flakes
You do need a good-quality stock and to allow enough time for the BREADCRUMBS
natural sugar in the onions to caramelise. sea salt and ground pepper 50 grams butter, melted
1 tablespoon tomato paste 1 tablespoon extra-virgin
3 tablespoons butter 2 tablespoons brandy
olive oil
1 tablespoon Dijon mustard
1 tablespoon extra-virgin 2 tablespoons plain flour
olive oil 2 cloves garlic, crushed
400 gram tin whole cherry
6 cups good quality beef stock
tomatoes 2 packed cups coarse, stale
1.5 kilograms large brown or chicken stock for a lighter
onions, peeled and sliced soup sourdough breadcrumbs
350ml chicken stock
1cm thick
TO A S S E M B L E sea salt and ground pepper
2 x 400 gram tins cannellini
2 sprigs thyme 8 slices sourdough bread, lightly beans, drained and rinsed 1 tablespoon finely chopped
toasted
sea salt and ground pepper parsley
3 thyme sprigs
1 clove garlic, peeled
3 cloves garlic, crushed 2 bay leaves
100 grams gruyère cheese,
2 teaspoons Dijon mustard grated
2 teaspoons Worcestershire Preheat the oven to 170°C fan bake.
2 teaspoons finely chopped
sauce thyme Heat the oil in a large ovenproof casserole dish or pot over a high
1 tablespoon brown sugar heat and cook the sausages for a few minutes until lightly golden.
Drain on kitchen towels. Add the bacon, onion, carrot, celery, garlic,
fennel seeds and the chilli flakes to the dish, season well and cook
1 heatproof serving bowl or 4 individual soup
E Q U I P M E N T: for 10 minutes, stirring occasionally. Stir in the tomato paste and
bowls, warmed. mustard and cook for 1 minute. Add the tomatoes, stock, beans and
the herbs and bring to the boil. Nestle in the sausages and the duck
Heat the butter and oil in a large pot and add the onions and legs, skin side up, and bring to the boil. Place in the oven, uncovered,
thyme. Season well with salt and pepper. It will look like a mountain and cook for 45 minutes.
of onions but they cook down dramatically. Cover and cook for
10 minutes to soften, stirring occasionally. Uncover and cook BREADCRUMBS: Combine the butter and oil in a large bowl, add the
for a further 30-40 minutes until a good golden colour, stirring garlic and breadcrumbs and toss well to coat. Season well with salt
occasionally to prevent them catching on the base of the pot. and pepper then spread evenly over a baking tray. Cook for about 10
Combine the garlic, mustard, Worcestershire sauce, sugar and minutes, turning once, until golden. Tip into a bowl and stir through
brandy and stir into the onions. Sprinkle over the flour and cook the parsley.
for 2 minutes then add the stock and season. Bring to the boil then
reduce the heat and simmer gently for 20 minutes. Remove the cassoulet from the oven and serve either in the
casserole dish or transfer to a warm serving bowl. Scatter over
Preheat the grill to its highest setting. some of the crumbs, serving the remaining crumbs separately.
SERVES 4-6
Rub one side of each piece of the toasted bread with
TO A S S E M B L E :
the garlic. Place on a baking tray and top with the grated cheese and
thyme. Place under the grill until bubbling and molten. Our Best Creamy,
Ladle the hot soup into the serving bowl/s and top with cheesy Buttery Mashed Potatoes (gf) (v)
toasts, serving the rest separately. S E R V E S 4 We’re big potato fans at dish and this classic recipe never fails
to please. It goes perfectly with most winter braises and roasts,
sausages and meatballs.
A Quicker Cassoulet
1½ kilograms agria potatoes, 40 grams butter
This easier yet very tasty version of a classic cassoulet is much peeled and roughly chopped
quicker to cook and is perfect for entertaining or a warming, sea salt and ground pepper
weeknight meal. Serve with lots of bread or our fabulous creamy, 1 cup cream
buttery mashed potatoes.
3 cloves garlic, crushed
1 tablespoon extra-virgin 1 large brown onion, sliced
olive oil Cook the potatoes in a large pot of well-salted boiling water until
1 medium carrot, finely diced
tender. Drain well and return to the saucepan. Place back over a low
400 grams pork and fennel
2 slim stalks celery, thinly sliced heat for a few minutes to drive off excess water. Mash the potatoes
breakfast sausages (about 8)
until smooth or push through a potato ricer (our preferred method).
150 grams streaky bacon, 3 cloves garlic, crushed Heat the cream and garlic in small pot until hot but not boiling. Stir
roughly chopped into the hot potatoes along with the butter until smooth and silky.
Season well with salt and pepper. S E R V E S 6 - 8
62 D I S H | dish.co.nz
 FRENCH BISTRO

GF V
O U R B E ST C R E A M Y,
B U T T E RY M A S H E D
P OTATO E S

A QUICKER
CA S S O U L E T

dish.co.nz | D I S H 63
 FRENCH BISTRO
GF
B I ST R O S A L A D : P U Y
L E N T I L S , B AC O N A N D
B R U S S E L S S P R O U TS

Bistro Salad: Puy Lentils, Bacon 1 tablespoon white wine vinegar 2 cloves garlic, crushed
and Brussels Sprouts (gf)
2 teaspoons Dijon mustard sea salt and ground pepper
This is a classic French salad you find in bistros across France
and one I used to eagerly seek out on menus when having lunch. Cook the lentils according to the packet instructions. Drain then
rinse and drain well again. Place in a bowl and season with salt and
1 cup green lentils (Puy lentils) 800 grams brussels sprouts, pepper then toss with the lemon and fennel oil. Lentils can be cooked
stalk ends trimmed and chilled 2 days ahead. Heat the plain olive oil in a large frying pan
sea salt and ground pepper
and cook the bacon until golden and crisp. Remove with a slotted
½ small red onion, finely
1 tablespoon lemon and fennel spoon and drain on kitchen towels. Don’t wash the pan. Thickly
chopped
infused extra-virgin olive oil slice the brussels sprouts then add to the hot frying pan and cook,
(we used Al Brown) 2 big handfuls watercress or stirring and tossing frequently, until golden and crisp tender.
rocket leaves Drain on kitchen towels.
2 teaspoons extra-virgin
olive oil ½ cup walnut pieces, toasted VINAIGRETTE: Whisk all the ingredients together in a bowl until
and roughly chopped thick and emulsified.
150 grams streaky bacon,
sliced into 1cm pieces M U STA R D V I N A I G R E T T E
Put the lentils, bacon, brussels sprouts and the onion in
TO S E R V E :
3 tablespoons extra-virgin a large bowl and toss with the dressing. Add the rocket and walnuts
olive oil and lightly toss together then transfer to a serving plate. S E R V E S 4 - 6

64 D I S H | dish.co.nz
 GF
COQ AU VIN BLANC
(recipe page 66)

dish.co.nz | D I S H 65
 Vanilla Crème Brûlée (gf)
A quintessential French dessert, chic and sophisticated. To 1 bunch baby carrots, tops 2 bay leaves
ensure a smooth, silky result, the custard must be cold before trimmed, halved if large
½ cup white wine
placing in the ramekins, so plan ahead.
few thyme sprigs
1 cup good quality
Armagnac Prunes, optional, ½ cup caster sugar 3 cloves garlic, crushed chicken stock
see recipe below
1 teaspoon vanilla bean paste
2 cups cream Preheat the oven to 180°C fan bake.
TO S E R V E
6 large egg yolks caster sugar for sprinkling
Heat the oil in a large ovenproof frying pan or casserole dish, add
the bacon and cook for about 5 minutes or until golden. Transfer
Line a deep roasting dish with a thin tea towel or
E Q U I P M E N T: to a plate using a slotted spoon. Don’t wash the pan.
cloth and place 4 x ²⁄3-cup-capacity ovenproof ramekins on top.
Blow torch for caramelising the tops. Season the chicken and cook in batches until the skin is deeply
golden. Remove to a plate.
Preheat the oven to 125°C regular bake.
Add the shallots, mushrooms, carrots, thyme, garlic and bay
Heat the cream in a medium pot until just below boiling point. leaves and cook for 5 minutes. Pour in the wine and let it bubble
Whisk the egg yolks, sugar and vanilla together in a medium bowl up for a couple of minutes then add the stock. Season with salt
then very slowly whisk in the hot cream. Cool then cover and and pepper.
chill for up to 2 days.
Add the bacon and chicken back into the pan with any juices
If using the prunes, drain then place in the base of
TO C O O K : and bring to the boil. Place in the oven and cook for 50 minutes,
the ramekins and pour over the cold custard. Pour enough basting the chicken occasionally until it is tender and fully
boiling water into the dish to reach halfway up the sides of the cooked. S E R V E S 4 - 6
ramekins. Carefully place in the oven and bake for about 30-40
minutes or until the custard is just set and still has a little jiggle
in the centre. Carefully remove from the roasting dish and cool
then cover and chill for several hours or up to 2 days. Le Cachat (gf) (v)
TO S E R V E :
Evenly sprinkle 2 teaspoons of caster sugar over The French are good at using leftovers and this delicious
each brûlée and use a blowtorch to caramelise the sugar. Pop cheese recipe epitomises the frugal, sensible attitude they
in the fridge for 10 minutes before serving. M A K E S 4 apply to many dishes.

250 grams mixed leftover sea salt if needed

cheese, rinds removed
and coarsely chopped (use TO S E R V E
Armagnac Prunes (gf) any combination of brie, 3 tablespoons extra-virgin
camembert, blue, goat and olive oil
12 pitted prunes, I allow 3 3 tablespoons Armagnac or
firmer cheeses such as
prunes per ramekin use a good brandy, rum or 2 cloves garlic, thinly sliced
gruyère, gouda and edam)
whisky, slightly warmed
2 sprigs thyme
1 clove garlic, crushed
Combine the prunes and the warm liqueur in a bowl, cover
and leave for several hours or a couple of days to macerate, ground pepper
3 tablespoons brandy
stirring occasionally. Prunes will keep chilled for several weeks.

Put all the cheese in a food processor and blend to combine. Add
the garlic and brandy and process until smooth and spreadable.
Coq au Vin Blanc (gf) Depending on the combination of cheeses, it might not be totally
smooth which is perfectly ok. Taste and add salt if needed plus
This was a much-loved and regular winter dish in my house when you can blitz in a little more alcohol if desired.
I was growing up. Perfect for chilly evenings and best served with
a bowl of creamy mashed potatoes or lots of crusty bread for Put the olive oil in a small frying pan over a low heat
TO S E R V E :
mopping up all the brothy juices. then add the garlic. Cook very gently until the garlic is a pale
golden colour. Take out with a slotted spoon and drain on kitchen
1 tablespoon extra-virgin sea salt and ground pepper towels. Add the thyme sprigs and cook for a few seconds until
olive oil crisp – it will crackle and spit! Cool the oil. Spoon the cheese
10 shallots, peeled or use
onto a serving dish and spoon over some of the oil then the garlic
150 grams streaky bacon, 1 large brown onion, sliced
and crisp thyme. Serve with crostini, fresh baguette or crackers
sliced 1cm strips
350 grams button using gluten-free if needed. S E R V E S 6 - 8
4 skin-on, bone-in mushrooms, halved or
chicken thighs quartered if large
C O O KS N OT E : The cheese will keep in a sealed container in

6 chicken drumsticks the fridge for 2 weeks.

66 D I S H | dish.co.nz
 FRENCH BISTRO

GF
VA N I L L A C R È M E
BRÛLÉE

dish.co.nz | D I S H 67
 AND TO DRINK… Market Fish with Pickled Pear
and Vermouth Dressing (gf)
Drinks editor Yvonne Lorkin suggests matches for these dishes
A stunner of a recipe that Hayden Phiskie, chef-owner of Bianca
restaurant, has kindly shared with me. Make the pears a few
2 4 hours or up to 2 days in advance, so they have time to pickle.

1 3 5 6 FISH 1 nashi or regular pear, peeled,

600 grams firm fish fillets, cored and finely diced
use tuna, salmon or a firm
white fish 1 tablespoon finely chopped
chives, chervil or parsley
TO S E R V E
Pickled Pears, see finely grated zest 1 lemon
1. BISTRO SALAD: PUY textures. And if that wasn’t recipe below
sea salt
LENTILS, BACON AND enough, it also has great energy.
BRUSSELS SPROUTS jacksonestate.co.nz Vermouth Dressing, see
Eaton Breezemere recipe below
Marlborough Sauvignon Blanc 4. COQ AU VIN BLANC
2021 $48.00 Jules Taylor Marlborough FISH: Trim any bloodline off the fish and neaten the sides. Using
The saltiness of the bacon, the Pinot Gris 2023 $22.00 a very sharp knife, slice into 1cm-thick slices.
moreishness of the lentils and Coq au vin Blanc cock-a-
the earthiness of the brussels doodle-doos for wines like this Lift the pear slices out of the pickle and place 5-6 on each plate.
sprouts are actually super-easy generously dry and classically Top with the fish, slightly overlapping the slices. Spoon over the
to stitch with something superb scented gris. With nashi, green dressing. Combine the diced pear, chopped herbs and zest in a
to sip. The Breezemere, by pear, soft nutmeg and apple bowl and season with salt then spoon over the fish. S E R V E S 4
Kiwi sauvignon savant Mike aromas, this new gris has a
Eaton, is a rare, organically palate profile that exactly
grown, unfined, unfiltered replicates all that, then injects Vermouth Dressing (gf) (v)
sauvignon that’s lithe, lemony, a splash of zesty minerality and
creamy textured and tautly leaves a soft creamy character This makes more syrup than needed for the dressing, but it
herbaceous. Amazing. on the finish. Energetic and keeps for several weeks in a sealed container in the fridge. It’s
eaton-wines.myshopify.com ultra-sippable. julestaylor.com also delicious used in cocktails.

2. FRENCH ONION SOUP WITH 5. A QUICKER CASSOULET V E R M O U T H SY R U P 20ml vermouth vinegar or

MOLTEN CHEESY TOAST Stonehaven Limestone Coast 300ml vermouth a good quality white wine
Monowai Hawke’s Bay Pinot Cabernet 2020 $23.00 vinegar
75 grams brown sugar
Noir 2022 $24.99 Cabernet sauvignon is like the
20ml extra-virgin olive oil
Hawke’s Bay pinot noir is exactly superhero when it comes to DRESSING
the wine to sip with this most cassoulet. The gutsy nature of 100ml Vermouth Syrup sea salt to taste
classic of soups. Its bright, the wine can handle the richness
berryish, cherry and rhubarb of the dish, while the high tannin
notes combine with savoury, content cuts through the fatty Put the vermouth and sugar in a medium pot, bring to
SY R U P :
smoky, pepper-packed, meaty meat and beans. The Stonehaven the boil then cook at a fast simmer until reduced by half, about
complexity and lush, soothing Cabernet comes to the rescue 8-10 minutes. Cool.
tannins to create a rich, onion- of this classic dish, bringing dark
friendly fashion trend. cocoa, dried herbs, spices, dark DRESSING: Whisk everything together and season well with salt.
monowai.co.nz berries and balance to each bite. Taste and add a little more vinegar if needed to balance out the
vendimia.co.nz sweet/sour flavours.
3. MARKET FISH WITH
PICKLED PEAR AND 6. ROASTED HAZELNUT
VERMOUTH DRESSING AND CHOCOLATE GANACHE Pickled Pears (gf) (v)
Jackson Estate Stich TRUFFLE TART
Marlborough Sauvignon Blanc Quaglia Nocciola Liquore 300ml water 2 teaspoons sea salt
2023 $21.00 700ml $49.99
Pretty much any fishy situation This dessert is outrageously, 100ml white wine vinegar 2 nashi or regular pears
can be transformed by yelling, ostentatiously delicious and
'Everybody stay calm! There’s complex, so kiss the drinks 50 grams caster sugar
a Stich in the fridge!’ Bold, side of the equation and keep it
juicy and heaving with sweet simple stupid. A shot or two of Put the water, vinegar and sugar in a medium pot and bring to the
herbaceousness, it bursts this hazelnut-hefty digestif from boil, stirring to dissolve the sugar. Add the salt and stir to dissolve.
with basil, lime, lemongrass, Piedmont, with its warm, toasty, Slice the pears into very thin circles (with the core still in). A
green apple, and white pepper dried fruit, nut and spice notes mandoline is best for this. Place in a shallow container and pour over
alongside classic zesty, crunchy and exotically creamy finish. the warm liquid. Separate the pear slices so they are all coated. Set
Marlborough sauvignon casamassima.co.nz aside for several hours or up to 2 days. Store in the fridge.

68 D I S H | dish.co.nz
 FRENCH BISTRO

R OA ST E D H A Z E L N U T
A N D C H O C O L AT E
G A N AC H E
T R U F F L E TA R T

Roasted Hazelnut and Chocolate

Ganache Truffle Tart
This rich and silky tart pairs dark chocolate and
roasted hazelnuts beautifully and will rival any
restaurant dessert for very little effort.
BASE: Blitz the biscuits in a food processor to fine crumbs.
BASE FILLING
Add the hazelnuts, butter and cocoa and whiz again until the
200 grams chocolate-coated 400ml cream mixture looks damp and a little clumpy. Tip into the tin and use
biscuits (I used digestives) the back of a spoon to press it into a firm and even base. Place
400 grams dark chocolate,
in the fridge to firm up.
50 grams hazelnuts, roasted roughly chopped (72% cocoa)
and finely ground
½ cup Nutella FILLING: Heat the cream in a medium pot until just below boiling
80 grams butter, melted point. Take off the heat and add the chocolate and Nutella.
2 tablespoons Frangelico or Cover and leave for a few minutes then add the Frangelico and
1 tablespoon dark cocoa other favourite liqueur whisk until smooth. Pour over the base then gently shake the
tin to settle the chocolate evenly. Leave for 10 minutes then
½ cup hazelnuts, roasted and scatter over the hazelnuts to completely cover the top. The
finely chopped for garnish tart can be made and left to set at room temperature and
served the same day or covered and chilled for 2 days. Remove
Grease a 24cm loose-based cake tin and line the
E Q U I P M E N T: from the fridge an hour before serving so it has that gorgeous
base and sides with baking paper. melt-in-the-mouth consistency of a truffle. S E R V E S 1 2 - 1 4

dish.co.nz | D I S H 69
 3
7
2
5
4 6
1

WINE PROSECCO
Prosecco hails from the northeast of Italy
ROSÉ
Rosé wine can be made from any red grape.

FOR ANY and is made from Glera grapes. Pop open an

aroma of granny smith apples and raisins,
and on the palate it’s slightly sweet and
To get that lovely pink color, the grape skins
hang out with the juice for just a short while,
sometimes as little as three hours. After that,

OCCASION frothy, with flavours of apple sauce and

white grapes, ending with a crisp lime finish.
Prosecco is made by fermenting the base
it’s off to the fermentation tanks. The result
is a wine that can range from a copper blush
to light red, bursting with summer berry
These best cellars are available at wine in pressurised stainless-steel tanks, flavours. Some Rosés can be a bit sweet,
your local Liquorland. With more than which is quicker and more cost-efficient than but the trend these days is for dry and crisp
170 stores nationwide and a fantastic the traditional bottle fermentation used for styles like those from Provence.
team of trained wine pros, we'll match Champagne. This process creates a fruity,
you with your perfect drop this winter! easy-drinking sparkling wine. Prosecco is PLATTER MATCH: Cheese matches with
perfect for any occasion: brunch, lunch, or Rosé would be slightly sweet, nutty styles
as a refreshing pre-dinner drink. Just chill, such as havarti and emmental accompanied
1. Lindauer Prosecco DOC, RRP $21.99 2. Brown Brothers pop, and pour! by roasted almonds, pecans, and pistachios.
Prosecco, RRP $19.99 3. Mionetto Prestige Prosecco Fig jam is also a winner.
DOC Treviso Brut NV, RRP $24.99 4. Man O’ War Pinque PLATTER MATCH: Serve with a board of
Rosé, RRP $28.99 5. Chapoutier Pays d’Oc Rosé, RRP mild cheese, such as edam, gouda, havarti MAIN DISH: Rosé makes a good match
$18.99 6. Rabbit Ranch Rosé, RRP $23.99 7. Church
Road Chardonnay, RRP $19.99 8. Selaks Taste Collection
or camembert, served with roasted almonds, for light dishes like pan-fried fish or roast
Buttery Chardonnay, RRP $19.99 9. Bogle California peanuts, cashews and quince paste. chicken, plus it’s an ideal drop for winter
Chardonnay, RRP $29.99 10. The Last Shepherd Central barbecues and picnics.
Otago Pinot Noir, RRP $24.99 11. Church Road Grand MAIN DISH: Pair with pan-fried snapper,
Reserve Central Otago Pinot Noir, RRP $43.99 12. Rabbit gurnard or terakihi, salads, chicken, and not-
Ranch Central Otago Pinot Noir, RRP $26.99 13. Penfolds
Koonunga Hill South Australia Shiraz, RRP $20.99
too-spicy Asian dishes.
14. Grant Burge Barossa Ink Shiraz, RRP $24.99
15. Penfolds Max’s Shiraz, RRP $36.99.
 SCAN HERE
& SHOP
ONLINE

10 14
9 12
8 15
13
11

CHARDONNAY PINOT NOIR SHIRAZ

Chardonnay is a step up from Prosecco in Pinot Noir, the velvety wine of Burgundy, Australian Shiraz is a big, full-bodied
intensity of flavours and in alcohol. It is a dry is also New Zealand’s second most-planted wine, known for its high alcohol content
wine and more complex. Styles can vary grape. It thrives in cool climates, offering and deep, inky color. It boasts intense
from crisp, citric and mineral through to a complexity of scents and flavours. From blackcurrant and spicy plum flavours,
buttery, peachy, tropical and full-bodied. It is cooler regions, it can be transparent with with a distinctive black pepper finish.
also the only white wine that is traditionally strawberry, spice, and raspberry notes. In Often, you’ll find hints of dark chocolate,
fermented in toasted oak barrels. The origin hotter regions, it becomes rich, silky, and tobacco, and earthy undertones, adding
of the oak lends character to the wine. For full-bodied with flavours like mushroom, to your red wine experience.
example, closely grained French oak typically black cherry and blackberry. Pinot Noir is
gives spicy, nutty characters; American oak a tough grape to grow, prone to rot, and PLATTER MATCH: Go for tangy aged
tends to be wider grained and gives toasty requires a skilled winemaker. Fuller-bodied cheddar or blue cheeses like gorgonzola
vanilla and coconut vibes (think bourbon); Pinot Noir comes from California, Australia, or roquefort. Washed rind cheeses are
and new oak gives more oomph to the wine and Central Otago, while lighter versions are also a great option. Throw in some spicy
than an aged barrel. typical of France and Marlborough. tomato relish and parmesan crackers, or
add some sweet grazing options like dark
PLATTER MATCH: Being bolder, cheese PLATTER MATCH: With savoury umami chocolate. You and your guests will love it.
board matches can step up in flavour. Try characters, enjoy Pinot Noir with brie,
creamy brie, creamy blue, Swiss gruyère, camembert, gruyère, or even a hard cheese MAIN DISH: Go crazy, because this
buttery cheddar or pecorino. Add some like parmesan. A mushroom pâté and a fig wine can handle it! Think peppered fillet
olives, hummus, green grapes, crusty and walnut log with spiced almonds would be steak, spiced venison casserole, beef
sourdough and you’re away laughing. a cheeseboard marriage made in heaven. bourguignon, caramelised pork chops,
barbecue-grilled vegetables, or any
MAIN DISH: Chardonnay matches well with MAIN DISH: Enjoy Pinot Noir with roast mushroom dish.
rich dishes that have creamy sauces like turkey, confit duck, spicy tomato mushroom
fettucine and carbonara, or seafood such as pasta, lamb rack, or a beetroot salad.
crayfish and scallops. Liquorland.co.nz
 SARAH & CLAIRE'S

P E STO B É C H A M E L
GNOCCHI
(recipe page 74)

72 D I S H | dish.co.nz
 TOP 20

BUTTER
CHICKEN PIES
(recipe page 84)

Reflecting on the past 20 years, we've curated a collection of

our favourite recipes, some tweaked, some original and others
completely new but high on our rotation. Enjoy!

Recipes SARAH TUCK AND CLAIRE ALDOUS

Photography JOSH GRIGGS AND YUKI SATO Styling SARAH TUCK

dish.co.nz | D I S H 73
 1 teaspoon ground ½ packed cup coriander,
Pesto Béchamel Gnocchi
garam masala roughly chopped
This glorious, green gnocchi dish is packed with
flavour – the ultimate comfort food. ½ cup panko breadcrumbs TO A S S E M B L E
Golden Curry Sauce,
1 teaspoon sea salt see recipe below
1 large orange kūmara, 75 grams baby spinach
chopped into 3cm pieces 600 grams boneless, skin-off
P E STO B É C H A M E L
chicken thighs, roughly chopped
1 tablespoon extra-virgin 50 grams butter
olive oil
3 cloves garlic, crushed Preheat the oven to 180°C fan bake.
sea salt and ground pepper
¹⁄3 cup plain flour
Whisk the egg and soy together in a large bowl
M E AT B A L L S :
1 tablespoon butter
2 cups milk then stir in the ginger, garlic, garam masala, breadcrumbs, and
80 grams pancetta, chopped the salt. Blitz the chicken and coriander in a food processor
sea salt and ground pepper until well chopped but not to a smooth paste. Add to the crumb
¼ cup white wine mixture and mix until well combined. The mixture will be quite
1 cup basil leaves soft. Scoop out spoonfuls and form into meatballs. Lightly oil
¼ cup cream your hands first and you should get 14-16.
1 cup grated parmesan
1 cup frozen peas, defrosted
75 grams baby spinach Gently place the meatballs in the curry sauce
TO A S S E M B L E :

500 grams purchased then spoon a little sauce over each one. Put in the oven and
potato gnocchi ½ cup pine nuts cook for 20-25 minutes or until the meatballs are fully cooked.
Stir a little water into the pan if the sauce is reducing too fast.
SERVES 4
E Q U I P M E N T: 24cm x 30cm ovenproof baking dish.

Preheat the oven to 190°C fan bake.

Toss the kūmara with the olive oil, season well with salt and pepper Golden Curry Sauce
and spread out on a roasting dish. Roast for 20-25 minutes until You can use this sauce with skin-off boneless chicken thighs,
golden then set aside. Heat the butter in a large, heavy-based fillets of fish and pork meatballs
pot, add the pancetta and cook over medium heat for 5 minutes
until crispy. Add the wine and cream to the pancetta, bring to a 1 small brown onion, 2 tablespoons vegetable oil
simmer, add the peas and cook for a further 5 minutes. finely chopped
1 cinnamon stick
Reduce the oven to 180°C fan bake. 2 cloves garlic, crushed
1 teaspoon cumin seeds
Melt the butter in a medium pot over a
P E STO B É C H A M E L :
1 tablespoon grated
fresh ginger 1 teaspoon yellow
medium heat. Add the garlic and cook for 2 minutes then add
mustard seeds
the flour, cook for 1 minute then add half the milk, continuing to
2 teaspoons ground
whisk. Add the remaining milk and season with salt and pepper. 250ml coconut cream
garam masala
Put the basil, two-thirds of the parmesan and spinach, and half of
the pine nuts in a food processor and whiz. Add the béchamel to ½ teaspoon each ground 1 stem curry leaves
the food processor and whiz again until smooth and green. Cook paprika, turmeric and
the gnocchi according to the packet instructions, drain well and 1 teaspoon sea salt
chilli flakes
place in a large bowl. Add the kūmara and pancetta mixture with
the remaining spinach leaves. Pour in the green béchamel and 2 tablespoons tomato paste
toss to combine then spoon into the baking dish. Sprinkle with
remaining pine nuts and parmesan.
Combine the onion, garlic, ginger, all the spices and tomato
Bake for 20-25 minutes until golden and bubbling. S E R V E S 6-8 paste in a bowl.

Heat the oil in a large ovenproof frying pan over a low heat and
add the cinnamon stick, cumin and mustard seeds and cook,
Chicken Meatballs with Golden Curry Sauce stirring constantly, until fragrant and sizzling, about 1 minute.

This is a family - and weeknight-friendly curry and is super easy Immediately add the onion mixture and cook for 5 minutes,
to put together. No frying of meatballs, they just get added raw stirring often. Add a ½ cup of water, bring to the boil then
to the sauce and cook to a beautiful tenderness. reduce the heat and simmer for 15 minutes, or until the onion is
very soft, stirring occasionally.
M E AT B A L L S 1 tablespoon grated
1 large egg fresh ginger Add the coconut cream, curry leaves and salt and bring to
the boil. If making ahead, reheat before adding the meatballs.
1 tablespoon soy sauce 2 cloves garlic, crushed
MAKES ABOUT 1½ CUPS

74 D I S H | dish.co.nz
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CHICKEN
M E AT B A L L S
WITH GOLDEN
C U R RY S A U C E

dish.co.nz | D I S H 75
 B E E F R E N DA N G
(recipe page 78)

76 D I S H | dish.co.nz
 TOP 20

MUSHROOM AND
B AC O N M AC
AND CHEESE
(recipe page 82)

dish.co.nz | D I S H 77
 Ham Hock Toasties Add all the remaining vegetables and simmer for 1 hour. Remove the
Instead of adding the meat back to the soup we have ham hocks and when cool enough to handle, pull the meat off the
used it to make the most delicious toasties. bone and set aside for the toasties.

meat from 2 cooked 1 clove garlic, crushed If you would like a thinner soup, stir in a little boiling water. S E R V E S 8

ham hocks
sea salt and ground pepper
Packets of dehydrated peas can be found
C O O K ’ S N OT E :
200 grams cream cheese, at
8 slices good-quality bread alongside the split green peas in supermarkets.
room temperature

½ cup finely grated parmesan 8 gherkins, sliced

1-2 teaspoons hot mustard 1 cup grated cheese, use

(I used Al Brown’s Old Yella cheddar or gruyère Beef Rendang
Habanero Mustard)
soft butter for spreading This recipe is an old favourite and one that I forever make tiny
1 teaspoon whole tweaks to – an all-star dish that is always popular!
grain mustard
S P I C E PA ST E 1.8 kilograms stewing steak
3 onions, roughly chopped such as gravy beef, blade or
Preheat the oven to 180°C fan bake. cross-cut
5 cloves garlic
Thinly slice the ham hock meat. 2 cups coconut milk
3 tablespoons chopped peeled
fresh ginger 2 teaspoons sea salt
Stir the cream cheese, parmesan, both mustards and garlic
together in a bowl and season with salt and pepper. Smear 5 red chillies, roughly chopped 3 star anise
one side of each slice of bread with the cream cheese mixture.
Top half of the slices with the sliced ham hock, gherkins and 2 stalks lemongrass, outer 2 tablespoons tamarind paste
the grated cheddar. Place the remaining slices of bread, cream leaves removed, roughly
cheese side down, on top. Butter both sides of each toastie. chopped 2 tablespoons brown sugar

1 tablespoon each ground 3 whole makrut lime leaves

Heat a large frying pan and cook 2 toasties at a time until golden
on both sides, pressing down lightly to compact. Transfer to a coriander and cumin
⅓ cup good-quality crunchy
lined baking tray. Repeat with the remaining 2 toasties. peanut or cashew butter
1 teaspoon ground turmeric

Place in the oven for about 10 minutes or until hot and the ½ teaspoon ground cardamom TO S E R V E
cheese is melted. Cut in half to serve. M A K E S 4 ½ cup coriander leaves
C U R RY
2 tablespoons extra-virgin ¹⁄4 cup fried shallots to garnish
olive oil or vegetable oil
roasted peanuts
Smoked Ham Hock and Split Pea Soup (gf)
rice and flatbreads to serve
This brings back childhood memories of coming home
from school in winter and having a bowl of soup with a pile
of hot buttered toast. Put all the ingredients in a food processor and
S P I C E PA ST E :
whiz to form a smooth-ish paste.
2 smoked ham hocks, about 1 large carrot, finely chopped
700 grams each Heat the oil in a large, heavy-bottomed pot and add the
C U R RY:
1 medium parsnip, finely
spice paste. Cook over a gentle heat for 10 minutes.
2 cups split green peas, rinsed chopped

½ cup dehydrated green peas, 1 medium leek, trimmed and While it’s cooking, cut the beef into 4cm-5cm pieces then add to
optional chopped the paste. Add the coconut milk, salt and star anise and bring to
a boil. Reduce the heat to a simmer and cook over a very gentle
2 bay leaves 2 stalks celery, thinly sliced heat for 5 hours, stirring occasionally. During this time lay a
wooden spoon across the top of the pot and rest the lid on it so
4 cloves garlic, peeled 1 medium agria potato, peeled that a little steam can escape.
and chopped
1 medium onion, finely chopped
After 5 hours, stir in the tamarind paste, brown sugar, makrut
lime leaves and peanut or cashew butter. Cook for a further
Put the ham hocks, split peas, dehydrated peas, bay leaves 20 minutes.
and garlic in a large pot with 12 cups of water. Bring to a boil,
reduce to a very gentle simmer and cook, uncovered for 1½ Garnish with coriander. Serve with bowls of fried
TO S E R V E :
hours, stirring occasionally. Skim off any scum that appears on shallots and peanuts, rice and flatbreads of your choice.
the surface. SERVES 6

78 D I S H | dish.co.nz
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H A M H O C K TOA ST I E S
AND SMOKED
HAM HOCK AND
SPLIT PEA SOUP

dish.co.nz | D I S H 79
 GF
P OTATO G R AT I N

Potato Gratin (gf)

This dish lives and dies on the quality of the anchovies
used. Our go-to is always Ortiz but use the brand your
own family loves. I can eat this alongside anything or it’s
perfect just with salad.
Preheat the oven to 190°C fan bake.
1 cup cream 1 bay leaf
Put the cream, milk, garlic, anchovies, mustard, nutmeg and bay
½ cup milk 1 kilogram large agria
leaf in a medium pot and bring to just below the boil. Cover and
potatoes, peeled and
3 cloves garlic, crushed set aside for 15 minutes to infuse.
thinly sliced
4 anchovies, finely chopped 1 large brown onion, very Arrange a layer of the potatoes in slightly overlapping circles
then mashed with the side of thinly sliced over the base of the dish. Season with salt and pepper, add a
a knife to make a paste (we little onion then gruyère or cheddar. Pour over a little of the
used Ortiz), optional 1 cup grated gruyère or aged warm cream. Repeat the layers until all the potatoes are used,
cheddar cheese ending with the cream and discarding the bay leaf. Scatter over
1 teaspoon Dijon mustard the parmesan and a grind of pepper.
1 cup grated parmesan
½ teaspoon freshly cheese Cover with baking paper then foil to seal tightly. Place on a
grated nutmeg
baking tray to catch any drips and bake for 50 minutes. Uncover
and bake for a further 20 minutes or until the potatoes are very
E Q U I P M E N T: Lightly grease a 6-cup-capacity baking dish. tender and the top is golden and bubbling. S E R V E S 6 - 8

80 D I S H | dish.co.nz
 TOP 20
GF
A R O M AT I C R E D
WINE BRAISED
L A M B S H A N KS
(recipe page 82)

dish.co.nz | D I S H 81
 Mushroom and Bacon Mac and Cheese Sprinkle half of the cheddar and gruyère over the pasta, top
This iteration of mac and cheese has to be one of my with the sourdough and then the remaining cheddar and
favourites – with indecent amounts of bacon! gruyère, plus the parmesan. Cook for 25–30 minutes until
bubbling and golden.
3 tablespoons extra-virgin 150 grams grated
olive oil cheddar Serve sprinkled with parsley and with a simple winter
green salad on the side. S E R V E S 6
250 grams streaky 150 grams grated
bacon, sliced gruyère

1 onion, finely chopped ½ teaspoon grated nutmeg

Aromatic Red Wine
Braised Lamb Shanks (gf)
3 cloves garlic, crushed 1 bay leaf
Don’t skimp on the spices, they all meld together with the red
¼–½ teaspoon chilli flakes TO A S S E M B L E wine into a rich, silky sauce and I always add the prunes as they
320 grams lumache or pair beautifully with the lamb.
¼ cup white wine macaroni
3 tablespoons extra-virgin 1 teaspoon each ground cumin,
450 grams mushrooms, halved 150 grams sourdough, olive oil ginger and coriander
if large (I used small Swiss Brown) crusts removed
4 meaty, hind-leg lamb shanks ½ teaspoon each ground
sea salt and ground pepper 3 tablespoons butter for cardamom and turmeric
bread and baking dish sea salt and ground pepper
BÉCHAMEL
3 tablespoons tomato paste
50 grams butter 45 grams each cheddar and 2 large brown onions,
gruyère, grated thickly sliced 1 tablespoon cornflour
¼ cup plain flour
30 grams grated parmesan 2 large carrots, cut into 1½ cups red wine
2¾ cups whole milk
large chunks
2 tablespoons finely 1 cup good quality beef stock
½ cup cream
chopped parsley 2 bay leaves
1 teaspoon honey
4 cloves garlic, crushed
3 good sprigs thyme
E Q U I P M E N T: Lightly butter a 1.5-litre-capacity baking dish.
16 pitted prunes, optional
Preheat the oven to 180°C fan bake.

Heat 1 tablespoon of the oil in a frying pan and cook the bacon A large ovenproof pot or casserole dish that will
E Q U I P M E N T:
for 5 minutes. Add the onion and cook a further 10 minutes until hold the shanks in one layer.
the bacon is coloured and the onion softened. Add the garlic and
chilli flakes and cook for another 2 minutes. Add the wine, and Preheat the oven to 170°C regular bake.
cook for a few minutes to reduce slightly. Set aside.
Heat 2 tablespoons of the oil in a large frying pan. Season the
Heat the remaining oil in a frying pan, add the mushrooms, shanks and brown on all sides. Transfer them to the ovenproof
season well with salt and pepper and cook over a medium-high pot or casserole dish.
heat for 10 minutes.
Pour off all the oil in the pan then add the remaining 1 tablespoon.
BÉCHAMEL : Melt the butter in a large pot over a medium heat. Add the onions, carrots and bay leaves and scrape the bottom
Add the flour and whisk to a paste. Cook for 1 minute then add of the pan to release all the sticky bits, adding a splash of water
the combined milk and cream in 3 lots, whisking continuously if needed. Cook for 10 minutes, stirring occasionally. Stir in the
until the sauce is thick and smooth. garlic, all the spices, and the tomato paste then sprinkle over the
cornflour and cook for 1 minute, stirring constantly. Add a splash
Remove from the heat and add the cheddar and gruyère. Season of water if it’s catching on the base of the pan.
with the nutmeg, salt and pepper, and whisk until smooth,
returning to the heat briefly if necessary. Add the bay leaf, and Increase the heat and stir in the wine, letting it bubble up and
bacon mixture and set aside. cook for 8 minutes, stirring occasionally. Season with salt and
pepper then add the stock, honey and thyme. Pour over the lamb
Cook the pasta in plenty of salted boiling water
TO A S S E M B L E : shanks, bring to the boil on the stovetop, then cover tightly with
for 2 minutes less than the packet instructions. Drain well a lid or foil and cook for 3 hours.
and add to the béchamel, removing the bay leaf. Stir in the
mushrooms then spoon the pasta mixture into the baking dish. Uncover, add the prunes if using, and cook for a further
30 minutes or until the meat is very tender and starting to
Lightly butter the sourdough slices and cut into 2cm cubes. fall off the bone. S E R V E S 4

82 D I S H | dish.co.nz
 TOP 20

GF V
C A U L I F LO W E R
AND LEEK
R I S OT TO

Cauliflower and Leek Risotto (gf) (v) Preheat the oven to 190°C fan bake.
A vegetarian dish that is rich and satisfying.
Toss the cauliflower in the oil and spread out in a roasting dish.
½ small head cauliflower, cut 2 large leeks, trimmed Season well with salt and pepper, sprinkle with chilli flakes and
into florets and sliced add thyme sprigs. Roast for 20 minutes until cooked through
with golden crispy bits.
2 tablespoons 5 cloves garlic, crushed
extra-virgin olive oil Heat the butter in a big, wide pot and add the onion
R I S OT TO :
2¼ cups arborio rice and leeks. Season well with salt and pepper and cook for 10
sea salt and ground pepper minutes over a medium heat. Add the garlic, cook for 2 minutes,
¹⁄3 cup white wine
season with salt and pepper and add the rice. Cook for 3 or 4
½ teaspoon chilli flakes
7-8 cups good quality minutes then add the wine. Once most of the wine is absorbed
3 sprigs thyme vegetable stock, hot add ²⁄3 cup of stock. Keep stirring, adding more warm stock as
it becomes absorbed, ensuring the rice never dries out.
R I S OT TO 1 cup freshly grated
50 grams butter parmesan Once the stock is fully absorbed and the rice is cooked but not
mushy, remove from the heat and stir through three-quarters
1 large onion, finely chopped 20 grams butter of the parmesan, the butter and the roasted cauliflower,
discarding the thyme. Serve immediately sprinkled with the
remaining parmesan. S E R V E S 6

dish.co.nz | D I S H 83
 Butter Chicken Pies the lid on top. Squash the edges to seal, trim the excess pastry and
use your thumb or the tines of a fork to make a pattern around the
What’s not to love? Creamy chicken curry in edge. Whisk the egg yolk and cream and brush the tops of the pies.
crisp pastry shells – delicious! Make a few small slits with a sharp knife. Scatter over the sesame
and cumin seeds and bake for 40-45 minutes until golden. Cool for
MARINADE ½ teaspoon chilli powder 5 minutes before serving. M A K E S 2 P I E S , S E R V E S 6
6 cloves garlic, crushed
1 teaspoon sea salt
½ cup plain yoghurt
2 tablespoons tomato purée
1 teaspoon each ground garam Baked Greek Chicken on Herby
masala, cumin and sea salt 400 gram tin chopped
tomatoes Lemon Rice and Chickpeas (gf)
½ teaspoon chilli powder I’ve done a lot of chicken tray bakes and never tire of
1 tablespoon caster sugar
them. I love the freshness that the combo of lemon, dill
1 large thumb fresh ginger,
½ cup cream and oregano bring to this dish along with pops of sweetness
peeled and grated
from the currants.
850 grams skinless, boneless ¼ cup plain flour
chicken thighs, cut into large 1 tablespoon extra-virgin 2 tablespoons lemon juice
TO A S S E M B L E olive oil
bite-size pieces
450 grams shortcrust pastry 2 bay leaves
C U R RY (I used Paneton) 8-10 small chicken thighs,
bone-in, skin on 400 gram tin chickpeas,
4 tablespoons extra-virgin
¼ cup grated mozzarella drained and rinsed
olive oil
sea salt and ground pepper
350 grams ready-rolled butter ¾ cup long grain rice, washed
1 teaspoon cumin seeds
puff pastry (I used Paneton) 1 large brown onion, finely and drained
2 small onions, chopped chopped
1 egg yolk 2 cups chicken stock
1 thumb fresh ginger, grated 3 cloves garlic, crushed
2 tablespoons cream ½ cup currants
4 cloves garlic, crushed 1 teaspoon fennel seeds
1 teaspoon white 1 tablespoon runny honey
1 teaspoon each ground sesame seeds 1½ teaspoons each dried
oregano and dill 1 tablespoon lemon juice
garam masala, coriander and
1 teaspoon cumin seeds
curry powder 1½ cups green olives (I used a
½-1 teaspoon chilli flakes
TO S E R V E mix of large and small olives)
½ teaspoon ground turmeric
chutney of your choice 2 tablespoons finely grated
lemon zest
2 x 16cm, deep pie dishes. Spray the base of the pie
E Q U I P M E N T:
dishes very lightly with cooking spray and brush to coat the sides. Preheat the oven to 180°C fan bake.
(I use ones designed for an air fryer, available at supermarkets).
Heat the oil in a large frying pan. Season the chicken with salt
Preheat the oven to 170°C fan bake. and pepper and cook skin side down for 5 minutes until deeply
golden. Turn over and cook 1 minute. Transfer to a plate. If
MARINADE: Whisk the garlic, yoghurt, spices and ginger needed, drain off excess fat, leaving 2 tablespoons in the pan.
together in a bowl. Add the chicken, stir to coat, then cover and
refrigerate for at least an hour and up to overnight. Add the onion, garlic and fennel seeds, season and cook for 10
minutes. Stir in the herbs, chilli, lemon zest and juice and the
C U R RY:Heat half the oil in a large, heavy-based pot and add the bay leaves then add the chickpeas, rice, stock and the currants.
cumin seeds. Cook for 1 minute, then add the onions, ginger and Season with salt and pepper and bring to the boil. Tip into a
garlic. Cook for 8-10 minutes over a medium heat, until the onion large ovenproof baking dish and place the chicken, skin side
is softened. Add all the remaining ingredients except the cream up, on top along with any juices. Stir the honey and lemon juice
and flour and cook, covered, for 10 minutes. Whisk the cream and together and spoon over the top of the chicken. Cover with a lid
flour together and add to the sauce, and simmer for 5 minutes. or foil and bake for 30 minutes.

Heat the remaining oil in a large frying pan and cook the chicken Uncover and add the olives then cook uncovered for
TO F I N I S H :
in batches, until just cooked through. Add to the curry sauce and 15 minutes or until the chicken is fully cooked and the rice is
cook together for a further 10 minutes. Cool in the fridge. tender. S E R V E S 4 - 5

Fully line the pie dishes with shortcrust pastry

TO A S S E M B L E :
and sprinkle over the mozzarella. Put the chicken mixture on top If the chicken has a large piece of the
C O O K ’ S N OT E :
of the mozzarella. backbone attached, I remove it with a cleaver or a sharp
knife and just leave the thigh bone in. If you can only get
Cut two circles from the puff pastry to fit the top of the pie large thighs, reduce the quantity to 5.
dishes. Brush the edges of the pastry base with water and place

84 D I S H | dish.co.nz
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GF
BAKED GREEK
C H I C K E N O N H E R BY
LEMON RICE AND
CHICKPEAS

dish.co.nz | D I S H 85
 GF V
WINTER SALAD

Winter Salad (gf) (v) 2 tablespoons white ½ teaspoon chilli flakes

A bowl of crisp, punchy salad is a welcome addition to the winter wine vinegar
table, especially when serving hearty, braised dishes. You can sea salt and ground pepper
substitute sliced apples or persimmons for the pear and roasted 2 cloves garlic, crushed
hazelnuts and pecans are both delicious additions. 1 teaspoon Dijon mustard

2 cups thinly sliced 150 grams soft goat’s cheese DRESSING: Whisk everything together to make a thick, emulsified
white cabbage dressing. Season well with salt and pepper.
½ cup walnut pieces, roasted
2 large handfuls mixed salad Toss the cabbage and salad leaves together and place on a large
leaves DRESSING
½ cup extra-virgin olive oil serving platter and toss with just enough dressing to lightly
1 red or green pear, coat. Nestle in the pear then crumble over the goat’s cheese and
thinly sliced scatter over the walnuts. Spoon a little more dressing over the
pears and cheese. S E R V E S 6

86 D I S H | dish.co.nz
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BAKED GNOCCHI
W I T H B E E F R AG U
(recipe page 88)

dish.co.nz | D I S H 87
 Baked Gnocchi with Beef Ragu ½ teaspoon fennel seeds 1 cup tomato passata

Embrace winter with a generous serve of this rich, cheesy, ½ teaspoon freshly 1 teaspoon vegetable stock
gnocchi bake. It was a big hit on photo shoot day! grated nutmeg powder or 1 cube

B E E F R AG U 2 x 400 gram tins crushed ¼-½ teaspoon chilli flakes 2-3 large sprigs fresh thyme
2 tablespoons extra-virgin Italian tomatoes
sea salt and ground pepper 400 gram tin black or brown
olive oil
1 cup beef stock lentils, drained and rinsed
2 tablespoons tomato paste
1 large onion, finely chopped
BÉCHAMEL SAUCE ½ cup cream
½ cup red or white wine
1 large carrot, finely chopped 50 grams butter
2 teaspoons lemon juice
700 grams fresh mushrooms,
2 teaspoons dried oregano ¼ cup plain flour
use a mix of button and small TO A S S E M B L E

sea salt and ground pepper 2¾ cups milk portobellos, slice half of each Sweet Potato Mash, see
and roughly chop the rest recipe below
3 cloves garlic, crushed sea salt and ground pepper
E Q U I P M E N T: 4-5 cup capacity ovenproof baking dish.
2 tablespoons tomato paste 1 cup grated cheddar

2 tablespoons soy sauce ½ teaspoon freshly grated Put the mushrooms and water in a heatproof bowl and leave for
nutmeg 20 minutes then drain through a fine sieve into a bowl, reserving
1 tablespoon the liquid. Finely chop the mushrooms.
Worcestershire sauce TO A S S E M B L E
500 grams purchased Heat the oil in a large pot and add the vegetables, garlic, herbs
1 tablespoon Dijon mustard gnocchi, cooked and spices. Season with salt and pepper, cover and cook for about
10 minutes or until the vegetables are soft, stirring occasionally.
750 grams beef mince 1 cup grated mozzarella
1 cup red wine Add the tomato paste and cook for 1 minute. Increase the heat,
add the wine and let it bubble up for 5 minutes. Add all the fresh
mushrooms and stir to combine then cook over a high heat for
Preheat the oven to 190°C fan bake. about 10 minutes, stirring often, until they have released a lot
of their liquid and the mixture on the base of the pot is quite
Heat the olive oil in a large deep frying pan or pot and
B E E F R AG U : dry and almost starting to catch. Add the chopped porcini, the
cook the onion, carrot and oregano with a good pinch of salt for 10 reserved soaking liquid, passata, vegetable stock powder and
minutes. Add the garlic, tomato paste, soy, Worcestershire and the the thyme sprigs. Season with salt and pepper, bring to the boil
mustard and cook for 3 minutes, stirring often. Increase the heat, then reduce the heat to a gentle simmer and cook for about 40
add the mince and cook until browned, breaking up the meat with a minutes, stirring often, until the sauce is thick and well reduced.
spoon so there are no lumps. Add the wine and let it bubble up for a Stir in the lentils and the cream and simmer for another 5
few minutes then add the tomatoes and the stock. Season with salt minutes then stir in the lemon juice. Ragu can be made 3 days
and pepper and bring to the boil. Cook over a low heat until reduced ahead of serving.
and thick, about 1 hour, stirring occasionally.
Preheat the oven to 180°C fan bake.
BÉCHAMEL : Melt the butter in a medium pot then add the flour and
whisk to a smooth paste. Cook over a low heat for 2 minutes then Put the ragu into an ovenproof baking dish. Top
TO A S S E M B L E :
gradually whisk in the milk until smooth and glossy. Season with salt with the Sweet Potato Mash, swirl the top and add a grind of
and pepper and simmer gently for 5 minutes, stirring often. Take off pepper. Bake for 30 minutes until hot and bubbling. S E R V E S 4
the heat and stir in the cheddar and nutmeg.

Fold the cooked gnocchi into the beef ragu and tip
TO A S S E M B L E :
Sweet Potato Mash (v)
into a large ovenproof baking dish. Top with the béchamel then
scatter over the grated mozzarella. Bake for about 25 minutes or Who doesn’t love a good mash? Silky smooth with a hint
until the top is golden and the filling is bubbling. S E R V E S 6 of spice, it’s also delicious served as a side dish.

1½ kilograms orange kūmara, ¼ teaspoon ground allspice

peeled and roughly chopped
Mushroom Ragu, Lentil and Sweet Potato sea salt and ground pepper
Cottage Pie (gf) (v) big knob of butter

Never apologise for serving a non-meat pie! This mushroom ragu ½-¾ cup cream, warm
is rich and hearty and the silky sweet potato topping makes it a
perfect winter meal.
Cook the kūmara in a large pot of boiling salted water until
10 grams dried porcini 1 large onion, finely chopped tender. Drain and return to the saucepan. Place over a low heat
mushrooms for a few minutes to remove excess moisture. Don’t leave out
1 large carrot, grated this step otherwise the mash will be very sloppy. Mash with the
2 cups boiling water butter, cream and allspice and season well with salt and pepper.
4 cloves garlic, crushed M A K E S E N O U G H TO TO P T H E R AG U O R W I L L S E R V E 4 - 6 A S A
2 tablespoons extra-virgin SIDE DISH
olive oil 1 teaspoon dried tarragon

88 D I S H | dish.co.nz
 TOP 20

GF V
M U S H R O O M R AG U ,
LENTIL AND SWEET
P OTATO C OT TAG E P I E

dish.co.nz | D I S H 89
TOP 20

CA K E T I N L E M O N
TA R T W I T H R OA ST E D
RHUBARB
(recipe page 92)

90 D I S H | dish.co.nz
 BAKED WHITE
C H O C O L AT E
C H E E S E CA K E
(recipe page 94)

dish.co.nz | D I S H 91
 Cake Tin Lemon Tart with Roasted Rhubarb Caramel Chocolate Tart
No tart tin? No problem! This fancy-looking dessert is sneakily an absolute
cinch to make and wickedly good.
RHUBARB FILLING
450 grams rhubarb, trimmed 5 large eggs PA ST RY 25 grams butter, chopped
and cut into 3cm pieces 1¼ cups plain flour
1 large egg yolk 1 tablespoon golden syrup
2 tablespoons caster sugar 3 tablespoons Dutch or dark
1 cup caster sugar cocoa powder 1 teaspoon sea salt
1 tablespoon vanilla extract
1 cup cream ¼ cup icing sugar TO P P I N G
1 tablespoon raspberry jam 200ml cream
1¼ cups lemon juice 100 grams butter, chopped
PA ST RY 200 grams dark chocolate,
110 grams cold butter, chopped TO S E R V E 2-3 teaspoons water chopped (50% cocoa)
1¼ cups cream
1⅓ cups plain flour FILLING 1 tablespoon whisky or
½ cup sour cream 395 gram tin sweetened espresso coffee
⅓ cup icing sugar condensed milk
2 tablespoons chopped 1 teaspoon sea salt
1 teaspoon finely grated toasted pistachios 395 gram tin caramel
lemon zest condensed milk
2-3 teaspoons iced water
E Q U I P M E N T: 25cm tart tin with a removable base.
23cm loose-based cake tin. Spray the base and sides of
E Q U I P M E N T:
the tin with baking spray and line the base with baking paper. Preheat the oven to 180°C fan bake.

Preheat the oven to 180°C fan bake. PA ST RY:Whiz the flour, cocoa, icing sugar and the butter together
in a processor. Add the water and pulse until it starts coming
RHUBARB: Lay the rhubarb pieces in a roasting dish and sprinkle together in big clumpy crumbs.
with caster sugar and vanilla extract. Toss to coat evenly, lay in a
single layer and roast for 15 minutes until soft. Gently spoon over Tip onto a clean bench and squish together into a big fat disc, wrap
the jam and mix to combine then cool in the syrup. in plastic wrap and chill in the fridge for 10 minutes. Remove the
pastry from the fridge, sit for 5 minutes then roll out between
PA ST RY: Put the cold butter in a food processor and add the two pieces of baking paper until it is a few centimetres bigger in
flour, icing sugar and lemon zest. Pulse to combine then add 2-3 diameter than the tart tin.
teaspoons of iced water. Pulse until the mixture forms big clumpy
crumbs and starts coming together. Tip out onto a clean bench and Carefully remove one side of the baking paper and put this side down
press and squash together into a round disc. Wrap in plastic wrap into the tin, remove the top baking paper and ease the pastry into the
and put in the fridge for half an hour. tin. Press firmly into the sides and base then trim excess from the
top. Prick the base gently with a fork and pop in the fridge until firm.
Remove the pastry from the fridge, let it sit for 5 minutes then roll (Save leftover scraps of pastry to patch any cracks after the first
out on a lightly floured surface to ¹⁄2cm thick. Cut out a 23cm circle bake). Line the pastry with a circle of baking paper and fill with baking
and place in the base of the tin. Cut out 5cm-wide strips of pastry beans or rice and bake for 10 minutes.
and place around the inside of the sides of the tin, gently pressing
to seal the joins. Remove the baking paper and baking beans from the pastry case
and bake a further 10 minutes, then patch any cracks with leftover
Cut a circle of baking paper 5cm bigger than the cake tin, place pastry dough.
over the pastry. Fill the base with either baking beans or rice. Bake
for 15 minutes. Remove the baking beans and paper and cook for a FILLING: While it is cooking, put both tins of condensed milk, butter,
further 10 minutes. golden syrup and salt in a large microwave-proof bowl. Heat in
30-second bursts, whisking between each until it is smooth and
Reduce the oven temperature to 160°C regular bake. luscious. Pour the caramel filling into the base. Cook for 10 minutes
until the filling is set and the pastry is cooked through. Remove from
FILLING: Whisk the eggs with the yolk, sugar, and cream. Don’t whisk the oven and allow to cool for 15 minutes.
it too hard or you will make it foamy and bubbly – gently does it. Stir
in the lemon juice. Pour the filling through a sieve into a jug then While it is cooling, heat the cream until it is simmering,
TO P P I N G :
carefully pour into the base. Bake for 35-40 minutes or until the remove from the heat and drop in the chocolate. Leave for a minute
filling is just set, but still with a bit of wobble in the middle. Cool in then add the whisky or coffee and whisk to combine until smooth. (If
the tin. necessary heat again briefly to encourage the chocolate to melt).

Before serving, whip the cream to soft peaks then whisk in the sour Sit for 10 minutes then pour the chocolate filling over the caramel
cream. Top the tart with the cream mixture, then add half of the and leave to set before sprinkling with salt – this will take at least
rhubarb and sprinkle with pistachios. Serve the remaining rhubarb 3 hours, but you can easily make it the day (or even 2 days) before.
on the side. S E R V E S 8 - 1 0 Don’t store it in the fridge unless it’s really hot, but if you do, remove
it from the fridge half an hour before serving. S E R V E S 8 - 1 0

92 D I S H | dish.co.nz
 TOP 20

CA R A M E L
C H O C O L AT E TA R T

dish.co.nz | D I S H 93
 Salted Peanut, Dark Chocolate
and Banana Self-saucing Pudding
Baked White Chocolate Cheesecake Who doesn't love a good pudding? I've given this classic
Rich, indulgent but surprisingly not too sweet. recipe an update with crunchy peanut butter and bananas
to give it a 'banana split' vibe.
BASE 1 cup caster sugar
250 grams plain biscuits SAUCE ½ teaspoon each ground
3 large eggs 250ml water cinnamon, ginger and freshly
70 grams butter, melted grated nutmeg
2 large egg yolks 175 grams brown sugar
CHEESECAKE pinch sea salt
200 grams white chocolate, 3 tablespoons custard powder 2 tablespoons golden syrup
chopped into chunks 2 tablespoons chunky peanut
1 tablespoon vanilla extract 2 tablespoons chunky peanut butter
625 grams cream cheese, at butter
1 tablespoon water 175ml milk
room temperature
1 tablespoon Dutch or dark
250 grams sour cream cocoa powder, sifted 60 grams butter, melted

PUDDING 1 large egg

Spray a 23cm removable base cake tin with cooking
E Q U I P M E N T: 140 grams plain flour
1 teaspoon vanilla extract
spray and line the base and sides with baking paper.
125 grams caster sugar
1 large very ripe banana,
Preheat the oven to 155°C fan bake. 2 tablespoons Dutch or dark mashed (½ cup)
cocoa powder, sifted
BASE: Whiz the biscuits and melted butter together in a food TO A S S E M B L E
processor until it has the texture of damp sand, then pour it into 2½ teaspoons baking powder 3 small ripe but firm bananas,
the prepared tin. Press into the base and halfway up the sides of sliced lengthways
the tin, using the base of a glass to press the sides firmly, and a
tablespoon to compact the base. Pop the base in the fridge while E Q U I P M E N T: 6-cup-capacity baking dish and place on a lipped
you make the filling. baking tray.

CHEESECAKE: Melt the white chocolate either in a heat-proof bowl Preheat the oven to 180°C regular bake.
over a saucepan of simmering water (don't let the base of the bowl
touch the water), or in 30-second bursts at 70% power in the SAUCE: Put all the ingredients in a small pot and bring to the boil,
microwave, stirring in between. Whisk until smooth. whisking to break up the peanut butter so it's not clumped together.
Set aside.
While the chocolate is melting, wipe out the food processor and
put in the cream cheese (chopped into big chunks), sour cream and PUDDING: Whisk all the dry ingredients together in a large bowl. Put
caster sugar, eggs and yolks and whiz until smooth. Mix the custard the peanut butter in a medium bowl and stir in enough of the milk so
powder, vanilla and the water to a smooth paste, add to the cream it's a pourable consistency. Whisk in the remaining milk, butter, egg
cheese and briefly whiz again to mix. Add the white chocolate and and the vanilla. Pour onto the dry ingredients and fold everything
pulse to combine. together then tip into the baking dish. Place the sliced bananas on
top, but don't press them into the batter.
Pour the filling into the chilled base and bake for 50-55 minutes.
The cheesecake is ready once it is fully set, but with just a little bit Carefully pour the hot sauce over the back of a large spoon onto the
of wobble still in the middle. Turn the oven off and open the oven pudding, trying not to dislodge the bananas. Bake for about 30-35
door just a little then allow the cheesecake to cool in the oven to minutes or until the pudding feels firm to the touch. Some of the
avoid surface cracking. Once cold, refrigerate until half an hour sauce may have bubbled up over the side of the dish – hope you
before serving. S E R V E S 1 0 remembered the baking tray! Leave for 5 minutes before serving
with ice cream or softly whipped cream. S E R V E S 6 - 8

94 D I S H | dish.co.nz
 TOP 20

GF
BASQUE
C H E E S E CA K E

Basque Cheesecake (gf) Put the cream cheese and sugar in a food processor and blitz
until completely smooth. Stir the custard powder and ½ a cup
The iconic Basque Cheesecake is still a firm favourite and of the cream together in a large jug until smooth then whisk in
with its creamy but light centre and gorgeous “burnt” on the remaining cream until totally smooth. Whisk in the eggs,
purpose top, it's heaven on a plate. vanilla and salt then pour into the food processor.

750 grams cream cheese, 250ml cream, at room Process until well combined but don’t over-mix or you will add
chopped, at room temperature too much air into the mixture. Scrape down the sides of the
temperature (we used processor if needed. Pour the batter into the tin and give it a
Philadelphia) 4 large eggs, at room
couple of sharp taps on the bench to remove any air bubbles.
temperature
Bake for about 40 minutes, until it’s dark brown on top and
225 grams caster sugar
2 teaspoons vanilla bean paste puffed up, but still has a slight wobble in the centre.
3 tablespoons custard powder
or cornflour ¼ teaspoon sea salt Leave to cool completely in the tin then refrigerate until ready
to serve. The cheesecake will fall as it cools. Serve at room
temperature or chilled, both are delicious. Gently peel off the
Grease a 20cm springform cake tin and line
E Q U I P M E N T:
baking paper, then slice into wedges to serve. S E R V E S 8
fully with baking paper, pleating it to fit around the sides.
Bring the paper 1cm above the rim of the tin. Place the tin on
a baking tray. The cream cheese, cream and eggs all need
C O O K ’ S N OT E :
to be at room temperature for the best result.
Preheat the oven to 200°C fan bake.

dish.co.nz | D I S H 95
TOP 20

GLAZED
L E M O N LOA F
(recipe page 98)

96 D I S H | dish.co.nz
 S A LT E D P E A N U T,
DA R K C H O C O L AT E
A N D B A N A N A S E L F-
SAUCING PUDDING
(recipe page 94)

dish.co.nz | D I S H 97
 Self-Saucing Ginger, Date
and Walnut Pudding
This recipe is an absolute favourite – I love the nubbly walnut
texture with the sweet sticky dates.

300 grams pitted dates, TO P P I N G

halved 2 tablespoons butter

1 teaspoon baking soda ¾ cup brown sugar Glazed Lemon Loaf

¾ cup boiling water 1 tablespoon ground ginger If there is a choice of cakes, lemon will always be my first pick.
The bright zesty flavour combined with the tender crumb that
100 grams softened butter, 1 tablespoon grated cream cheese brings to this loaf makes it irresistible.
plus extra for greasing the tin fresh ginger
GLAZE 100 grams cream cheese, at
¾ cup brown sugar 1¾ cups boiling water
15 grams butter room temperature
2 large eggs ½ cup cream
¼ cup caster sugar 3 large eggs, lightly whisked
1¼ cups self-raising flour TO S E R V E
2 tablespoons lemon juice 150 grams plain flour
Ginger Caramel Sauce, see
2 tablespoons ground ginger recipe below LOA F 100 grams ground almonds
1 cup walnut halves 225 grams caster sugar (almond meal)
vanilla ice cream
2 tablespoons finely grated 1½ teaspoons baking powder
lemon zest
E Q U I P M E N T: Grease a 25cm x 28cm baking dish with butter. pinch salt
150 grams butter, at room
Preheat the oven to 180°C fan bake. temperature 150ml buttermilk

Put the dates in a heatproof glass bowl, sprinkle over the baking
soda and pour over the boiling water. Stir to dissolve then leave Grease a 5-cup capacity loaf tin and fully line with
E Q U I P M E N T:
to sit for 30 minutes. baking paper, bringing it 2cm above the rim of the tin.

Put the dates in a food processor and whiz to form a thick date Preheat the oven to 160°C regular bake.
paste then tip into a bowl and set aside.
GLAZE: Melt the butter in a small saucepan over a medium heat.
Put the butter and brown sugar in the food processor and whiz Add the sugar and cook for 1 minute. Take off the heat and stir in
until pale and fluffy. Add the eggs one at a time and pulse to the lemon juice. Set aside.
combine. Add the flour and ginger and pulse briefly, then add the
date paste and walnuts and pulse again until all mixed. LOA F:Put the sugar and zest in a bowl and rub together with
your fingertips until it resembles damp yellow sand. Add the
Pour into the baking dish and flatten the surface with the back of butter and cream cheese and beat together until very light and
a tablespoon. fluffy, about 10 minutes. Beat in the eggs one at a time.

Put the butter, brown sugar, ground ginger and fresh

TO P P I N G : Combine the flour, almonds, baking powder and salt together
ginger in a jug. Add the boiling water and whisk to combine. Add then use a large metal spoon to gently fold into the butter
the cream and whisk again. Pour over the back of a tablespoon all mixture along with the buttermilk.
over the pudding.
Spoon into the tin and smooth the top. Bake for about 55–60
Bake for 40 minutes. Sit for 5 minutes before serving with minutes until golden and risen and a skewer inserted into the
Ginger Caramel Sauce and vanilla ice cream. S E R V E S 1 0 centre comes out clean. Immediately brush the lemon glaze over
the hot loaf then leave to cool in the tin. M A K E S 1 LOA F

Ginger Caramel Sauce

The loaf is best made at least one day ahead
C O O K ’ S N OT E :

1 cup brown sugar ²⁄3 cup cream and will keep for 4 days in an airtight container.

100 grams butter, chopped 2 teaspoons ground ginger

Bring all the ingredients to the boil in a medium saucepan,

stirring to dissolve the sugar. Simmer for 5 minutes to thicken a
little. If making ahead, reheat to serve. M A K E S 1 ½ C U P S

98 D I S H | dish.co.nz
 TOP 20

S E L F- S A U C I N G
G I N G E R , DAT E
A N D WA L N U T
PUDDING

dish.co.nz | D I S H 99
BOOK EXTRACT

ST U F F E D
CA B B AG E
(recipe page 102)

100 D I S H | dish.co.nz
 A stunning collection
of the best French
recipes by the foremost
authority in home
cooking in France
This is an edited extract from CLASSIC
FRENCH RECIPES by GINETTE MATHIOT

PORK RILLETTES
(recipe page 103)

dish.co.nz | D I S H 101
 Bouillabaisse (Bouillabaisse)
A generously flavoured fisherman soup from the town of
Marseille, bouillabaisse makes the most of the local catch. It
was originally a pauper’s broth, and the crayfish suggested
here is not obligatory; it just shows that you can make a
fancy dish out of it, fit for a dinner party. The selection of fish, Stuffed Cabbage (Chou Farci)
crustaceans, and shellfish may vary, but it’s good to achieve Stuffed cabbage is an example of rustic yet substantial
a balance between robust rock fish and delicate varieties sophistication. Making it requires some time and care, and
(always be careful not to overcook the latter). It is usually the result is truly a beauty. Stuffed cabbage leaves exist in
served as a main dish with toast and rouille, a kind of garlicky many culinary traditions, but in France, the whole cabbage
red pepper mayonnaise. is used. Once ready, it is cut into slices and shared among
P R E PA R AT I O N T I M E : 25 minutes COOKING TIME: 20 hours guests. You could serve it as a family meal but also at a dinner
party, accompanied with some simple rice and a red wine from
FO R T H E S O U P 2.5 kilogram fish fillets, such the Loire Valley or a Beaujolais. Begin the meal with a light
5 tablespoons olive oil as snapper, hoki, kingfish vegetable starter and perhaps pears in wine for dessert.
gurnard, terakihi or john dory P R E PA R AT I O N T I M E : 45 minutes COOKING TIME: 2¼ hours
¾ cup chopped leeks (white
part only) 1 kilogram crustaceans, such
FO R T H E CA B B AG E FO R T H E ST U F F I N G
as crayfish, scallops, clams
½ cup chopped onions 1.5 kilogram head of cabbage ¾ cup finely chopped
1.5 litres water unsmoked bacon
250 grams tomatoes, skinned, 125 grams bacon rashers
seeded, and chopped 800 grams mussels, cleaned ¾ cup finely chopped pork
1 onion, chopped
3 cloves garlic, 2 crushed, slices of bread, for toasting 1 handful flat-leaf parsley,
1 halved 1 carrot, chopped finely chopped
FO R T H E R O U I L L E
sea salt and ground pepper 2 cloves garlic 1 cup any stock 1½ tablespoons Cognac

1 handful mixed herbs, such as 3 small hot peppers, seeded ⅓ cup white wine sea salt and ground pepper
flat-leaf parsley and sea salt and ground pepper
fennel fronds 2 egg yolks

1 bay leaf sea salt

Trim the cabbage, removing any wilted or damaged
C A B B AG E :
1 pinch saffron threads 300ml extra-virgin olive oil leaves. Cut a deep cross in the bottom. Bring a large saucepan
of salted water to a boil and blanch the cabbage in boiling water
for 10 minutes. Drain the cabbage, remove some of the core to
MAKE THE SOUP: Heat the oil in a large pot over medium–low expose the ends of the leaves, and drain again with the bottom
heat, add the leeks, onions, tomatoes, and crushed garlic, and facing downward.
fry for 5 minutes. Season with salt and pepper, and add the
herbs, bay leaf, and saffron. Mix all the ingredients, seasoning well with salt
ST U F F I N G :
and pepper.
Slice the thicker fish (such as hoki and kingfish) and add to the
pan along with the crustaceans. Cover with the water. Rapidly Beginning in the center of the cabbage,
ST U F F T H E C A B B AG E :
bring to a boil and cook for 7 minutes. Add the more delicate slip a little stuffing into the bottom of each leaf without pulling
fish. Continue to cook over high heat for another 5 minutes, the cabbage completely apart. Wrap the bacon rashers around
then add the mussels and cook for 3 minutes. the cabbage and tie with kitchen twine. Put it in a heavy Dutch
oven or casserole dish with the onion and carrot, and pour on
ROUILLE: Pound the garlic and hot peppers to a paste with a the stock and wine. Season with salt and pepper, cover with a
mortar and pestle, then add the egg yolks and season with salt. lid, and bring to a boil, then reduce the heat and simmer gently
Gradually add the olive oil, stirring constantly, until thick and for 2 hours.
smooth. Add 1 tablespoon of the fish cooking liquid and set aside.
Serve warm. S E R V E S 6
Check the seasoning of the bouillabaisse and add more salt
and pepper if necessary. Toast the bread and rub it with the
halved clove of garlic. Put the garlic toast in a soup tureen, and
pour the fish cooking juices over. Serve the fish, crustaceans,
and mussels separately on a serving dish, accompanied by the
rouille. S E R V E S 6

102 D I S H | dish.co.nz
 BOOK EXTRACT

H U N G RY F O R M O R E ?

Classic French Recipes

has more than 170 tried-
and-tested recipes by
celebrated food writer
Ginette Mathiot, author
of Je Sais Cuisiner (the
best-selling home-
cooking book in France
for more than 90 years).
Published by Phaidon.
BOUILLABAISSE

Pork Rillettes (Rillettes de Porc)

Melt 50 grams of the lard or butter in a large skillet or frying
Rillettes were originally developed to preserve pork or other pan over medium heat. In batches, add the pork and bacon and
meat (duck, rabbit, goose, etc.) during the winter, by cooking it cook, turning occasionally, for 10–15 minutes until golden brown.
slow and low, mincing it, stirring in some fat, and packing it into
jars. The result is a delicious paste, which sixteenth-century Pour off the fat and set aside. Add enough salted water to cover
author Rabelais described as a “brune confiture de cochon”—a the meat in the pan and bring just to a boil. Add the bouquet
“dark pork jam.” Indeed, rillettes spread on baguette make garni, reduce the heat to very low, and simmer for 5 hours,
a great sandwich with pickles (gherkins). “Rillettes du Mans” stirring the mixture occasionally once the water has evaporated,
(Le Mans is a town between Paris and Brittany) are the most so that the meat is lightly browned all over.
famous, but they can be made anywhere, including Tours, their
town of origin in the Loire Valley. Working in batches, transfer to a meat grinder or a food
P R E PA R AT I O N T I M E : 40 minutes COOKING TIME: 5¼ hours processor and process to make a paste, adding a little water if
necessary to make a looser mixture.
200 grams lard or 1 bouquet garni
clarified butter Stir in the reserved fat, and then season with salt and
sea salt and ground pepper pepper. Pack the meat into 6 small pots or ramekins. Melt the
500 grams pork fillet, cut into remaining 150 grams of lard or butter, let cool, then cover the
3cm pieces bread or toast, for serving ramekins with a layer of the cooled lard or butter. Store in the
(optional) refrigerator and serve cold, with bread or toast, if desired.
500 grams fatty unsmoked SERVES 6
bacon, cut into 3cm pieces

dish.co.nz | D I S H 103
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 T R AV E L

Cruising on the Seine. I can think of no other way to experience the utterly unique pleasure
of lying in bed, glass door slid wide open, listening to the water rushing smoothly below, an
occasional plane flying overhead, and the continuous call of birds amongst the tree-lined banks.
Story and Photography SARAH TUCK

As a cruise ‘first-timer’ this adventure was twice a day, breakfast, lunch, and dinner are enjoyed. The suites are surprisingly spacious,
full of new experiences. From the moment served without fuss, drinks for the nightly allowing guests to fully unpack and enjoy
I stepped on board the Avalon Waterways happy hour are remembered and all in all, their rooms in a pleasingly orderly fashion.
ship “Avalon Tapestry II”, it was clear that days pass in a smoothly ordered fashion. No need to fossick frustratedly through open
at least half the guests onboard were repeat Every role is attended to with the same level suitcases, they can be unpacked and stored
customers, but for me it was all brand new. of professionalism and care, from cleaning under the bed while clothes and other items
So, what is it like to fly halfway around the to co-ordinating excursions to serving meals. fit neatly into the wardrobe and drawers
world to Paris and take to the river with 95 Guests are cocooned with comfort, and it’s provided. Praise be for women of a certain
(up to 150) guests plus crew? It is a journey no wonder this experience is sought out and age that the bathroom lighting is good,
of discovery – apt given the name of this repeated on rivers across Europe – with ships and the magnified, lit makeup mirror is an
particular cruise was ‘Active and Discovery sailing from the Danube to Romania, Holland absolute bonus. In addition to the suites,
on the Seine’ – and one where, as the days and Belgium to the Rhine and Rhône, and the vessels feature an open-air Sky Deck,
slip by, friendships are made, new sights even farther afield in Portugal, Cambodia spacious Panorama Lounge and cosy Club
seen, information learned, and a great deal and Vietnam. Lounge featuring tea, coffee, drinks, and
of fun and laughter enjoyed.
The ship
The crew All ships cruising the river are fundamentally
On arrival, each guest is photographed, much the same shape, allowing them to fit through
like signing into some corporate offices these the various locks, with hydraulic systems
days, and then miraculously from the next that allow the captain’s wheelhouse (sans
day, every single crew member is addressing wheel) to be lowered while passing under
you by name. At first, the enthusiasm and low bridges. Avalon Waterways was the
familiar inclination of the team can be a little first operation to offer Suite Ships featuring
overwhelming. There must be something Panorama Suites with full-width, floor-to-
in the water that fuels their irrepressible ceiling windows but no balconies which they
zest, which then seeps into your skin so felt were under-used. These are a distinctive
that by day two any reticence is abandoned design choice for their craft, the entire room
and guests enter fully into the banter and becomes a ‘balcony’ once the window is
repartee they invite. But the crew aren’t just slid open. This also allows beds to face the
cheery. They’re slick. Cabins are cleaned Seine, allowing that unique experience to be

dish.co.nz | D I S H 105
 Sweet and peppery pink Flags flying
berries from Madagascar. in Honfleur.

Detailed windows
at Le Palais
Bénédictine.

Original mediaeval A glass of

buildings are used to Bénédictine at
this day. the source.

106 D I S H | dish.co.nz
snacks that guests are welcome to help
themselves to at any time day or night,
“Mediaeval cobbled
along with a pleasing selection of board streets are cluttered
games.
with charming
The logistics
With up to 150 (sometimes wayward)
shops, galleries
guests onboard, boat life needs to be
structured precisely – Patty from Maine
and eateries, and
can’t be left stranded in Rouen while it’s easy to see why
the boat proceeds to Caudebec-en-
Caux! To that end, our Cruise Director this location was a
Simona rallies her troops in a warm and
charmingly efficient manner. Day one
drawcard for painters
sees guests corralled into the Panorama such as Monet
Lounge for their first briefing to explain A dish from our final
the rules of the ship. This briefing lasts and Boudin.” Gala dinner on board.
an hour, but the consequent nightly
equivalents are just 15 minutes. Here the
next day’s activities are explained, with
guests reminded to be in the lobby 10 Bassin (old harbour) is lined with 16th- to
minutes before departure, to collect their 18th-century townhouses, jostling together
headsets and coloured tags to show which in a colourful array. Mediaeval cobbled
group they will be part of. Guides, with streets are cluttered with charming shops,
flags to match the tags, hold them aloft galleries and eateries, and it’s easy to see
as attendees are chivvied toward buses, why this pretty location was a drawcard for
start their walk, or take a seat on a bike. painters such as Monet and Boudin. While
Guests are required to ‘tap’ in and out so there, we visited The Church of Sainte-
that their whereabouts are logged, and Catherine, a 15th-century structure and one
bookings for tours can (ideally) be made of the largest wooden churches in France,
in advance or scheduled on board. featuring vaulted timber sides echoing
shapes familiar to the boat builders who
The day trips constructed it. While strolling the streets
Each day brings a variety of new outings it is advisable to sample, and buy, a bottle
and adventures to be enjoyed. of locally made Calvados. It is in Honfleur
that I stumbled across the Michelin-rated
Day 1 restaurant Entre Terre et Mer, renowned for
To kick off the trip in style, I start day its cuisine and remarkable wine list with
one with a trip into Fécamp to visit Le vintages from 1929 to today.
Palais Bénédictine where the glorious
Bénédictine liqueur has been produced Day 2 A classic
for hundreds of years – first by monks The next day saw two full-day tours on Parisian café.
at the Fécamp Abbey in the 1500s, and offer. One to see memorials and the landing The morning
consequently by Alexandre Le Grand, beaches of Normandy, including Omaha. view from “Avalon
who inherited a list of ingredients and The other, which I joined, was to see Tapestry II”.
rough recipe for the drink found among the British and Canadian museums and
holy manuscripts. With 27 herbs and memorials. Juno Beach was one of the five
spices required, their quantities were Allied forces landing beaches on 6 June
vague, so much experimentation was 1944 during the Second World War. Taking
required before developing the golden Juno was the responsibility of the First
amber drink we have known and loved for Canadian Army, with sea transport, mine
many years. It was fascinating to learn sweeping, and a naval bombardment force
of Le Grand’s entrepreneurial approach provided by the Royal Canadian Navy and
to marketing and distributing the British Royal Navy – as well as other
Bénédictine, and even more fun to finish Allied navies. New Zealand pilots lent
the tour by whipping up a couple of support from the air.
fabulous cocktails. A contemplative day, it was sobering
In the afternoon, after a quick and to stand on the long beach, imagining
delicious lunch on board, I was back on the young soldiers navigating partially
the bus and off to enjoy a guided walking submerged beach obstacles in their attempt
tour of Honfleur, a charming maritime to make shore, with hundreds losing their
city in Calvados, Normandy. The Vieux lives in the process, and in the ensuing battle.

dish.co.nz | D I S H 107
 T R AV E L

“On a sunshiny, spring Marshal Rommel, charged with defending

the French coasts against an Allied
Saturday the gardens landing, as his headquarters. One stunning
feature is a set of four tapestries, based
were packed with on paintings by the French artist Jean-
throngs of visitors but Francois de Troy. They represent scenes
from the life of the Old Testament heroine
nothing could detract Esther. The tapestries were commissioned
(like the chinoiserie wallpaper featured in
from the beautiful other rooms of the castle) by the Duchess
of Enville, an enlightened aristocrat
gardens, designed with liberal leanings who inherited the

A fountain in the
and commissioned by chateau in the late 1700s. With some
significant irony, I learned that Rommel
garden at Château
de Chantilly.
Monet as subjects for often held meetings in the room featuring
the tapestries. We finished our tour with
his art.” a tasting of regional apple juice and a
Water lilies
sampling of fresh brioche slathered in
at Monet’s
garden. homemade jams – an absolute delight.
Day 3 In the afternoon we were off to the
With the options of a walking or cycling famous Giverny, where Impressionist
tour around the city of Rouen or an painter Claude Monet lived and worked
excursion to the Musée des Beaux-Arts, from 1883 until he died in 1926. The artist’s
the third morning saw me resting in bed, former home and elaborate gardens, where
thanks to a travel bug that I had picked he produced his famed water lily series,
up en route to France. Fortunately, the are now the Fondation Claude Monet
supremely comfortable bed in my suite Museum. On a sunshiny spring Saturday
provided the perfect spot to snooze, the gardens were packed with throngs
recover and rally, ready for my afternoon’s of visitors, but nothing could detract
scheduled adventure on a macaron-making from the beautiful gardens, designed and
excursion in Rouen. This experience commissioned by Monet as subjects for his
led me to believe that the concept of the art. There are two: one grown around lily
arrogant French chef couldn’t be further ponds, bamboo-studded with a Japanese
from the truth, as the utterly charming theme, featuring lilies that Monet had
Arnaud Houley, a pastry chef with over planted in pots, sunk into the water so that
30 years’ experience at Faites-le Vous- they wouldn’t float around and disrupt the
même, led his class of 15 Avalon Waterways consistency of his paintings. The other, the
guests through the art of making perfect Clos Normand, is an explosion of flowers
macarons. With a twinkle in his eye and planted in a cohesive range of colours, with
a cheeky smile, he taught us to wield a nasturtiums and roses and a mélange of
balloon whisk for textured egg whites, daffodils, tulips, narcissus, iris, poppies,
guided us through his way to fold in the peonies and more.
Planted in a perfect palette. almonds and sugar then add colour before
loading up our piping bags to produce Day 5
colourful macaron orbs. Once fillings With a keen interest in anything food-related,
were made, macarons baked and cooled I set off on day five to Château de Chantilly.
and successfully sandwiched with either In 1560, architect Jean Bullant designed
chocolate, caramel or berry fillings, small the 20,000-acre estate for a member of
carry boxes were filled with our creations François I’s court, High Constable Anne de
and we ventured back to the ship, as keen Montmorency. A 270-acre portion of the
to show off our treats as any student on grounds was planned by André Le Nôtre,
their first day of school. the landscape artist for Versailles, and
while anyone who hasn’t seen Versailles
Day 4 before should plan a trip, I relished the
While others took to the Seine in kayaks or opportunity to see this gorgeous castle and
to hill tracks for hiking, I went to Château its grounds without the crowds of tourists
de La Roche-Guyon a 12th-century castle that Versailles attracts.
(with significant ‘modern’ tweaks in the The château is an architectural
18th century) 9km from Giverny in Val- masterpiece and represents a grand vision
d’Oise. The castle is sometimes best known for an estate of the period. The stables,
for being chosen by German General Field adorned with statuary, were built to hold

108 D I S H | dish.co.nz
The Duchess of Enville. Perfectly picturesque.

Fragrant roses Oysters at the market.

at Château de la
Roche-Guyon.

dish.co.nz | D I S H 109
 One more tiny macaron…

The cool kids in

Saint-Germain-
des-Prés.

Lasagne
autour du
chou at
Abstinence.

The Arc de Triomphe. Designer stores

abound in Saint-
Germain-des-Prés.

Roses are a frequent

feature in tiny city parks.
 T R AV E L

240 horses and 300 hunting dogs as well Evenings on board

as grooms and equipment. Chippendale While days are spent roaming the countryside “I found myself
woodwork appears in multiple rooms in on either side of the Seine River, evenings
the Clinchamp wing and the Musée Condé provide an opportunity to rest up (or not gorging on
possesses an incredible collection of Old
Master paintings that rival many of the
depending on the night’s activities) on
board. Each dinner is available ‘bistro-style’
the flakiest, most
greatest museum collections. While in in the Panorama Lounge, where guests can buttery croissants...”
Chantilly, it would seem churlish not to serve themselves with as much or as little
have a crack at making the famous Chantilly as they fancy, while ‘downstairs’ in the
Cream, and it was in a room off the vast Dining Room, a four-course meal is served
stables that our small group gathered to to diners alongside a range of local, regional outdoor spots on the ship, the company is
whip cream (again with a mighty balloon wines. Once dinner is finished, guests can only as fulsome as guests would like it to be.
whisk), add sugar and vanilla, then top with either retire or join in the fun with different
berry sauce. activities – from quizzes to karaoke night, The guides
a dance-off and a dance exhibition. On the While no two guides are the same, they all
Day 6 final evening, a Gala dinner was followed by a share a passion for their task – an impressive
Paris. Ahhh what better way to start a dazzling show performed by can-can dancers, feat given the number of times they must
morning in Paris than with a walking tour to ‘ably’ assisted by a selection of guests. Cue encourage their groups to soak up the
sample some typical foodie delights? And so uproarious laughter and memorable photos. knowledge they are hoping to share. Many
it was that I found myself, within the space have a verbal cue that gets them going, as
of a few hours, gorging on the flakiest, most The guests none are native English speakers, several
buttery croissants, followed by exquisitely With a range of nationalities – from American ask a question to provide the answer as a
chocolate-glazed, chocolate crème pâtissiere- to Singaporean to Aussie, and in our case a way of keeping the narrative going while
filled éclairs before squeezing in one perfect particularly large and utterly charming group others have a phrase they repeat for the
pistachio macaron. from Winnipeg, Canada – the guests range in same purpose. One had the habit of
We wandered the streets of the über-chic age from their 40s to 80s, with most on our peppering his patter with ‘Naaaaaaaa,
6th arrondissement Saint-Germain-des- cruise in their 60s and 70s. Given ours was actually…’ to keep his rhythm rolling. Their
Prés. Here you will find the famous eateries the ‘active cruise’ most are fit, able and ready English is, however, excellent and it is via
Les Deux Magots and Café de Flore, which for action, whether that is climbing castle them that we learn so much, enhancing our
were regular meeting spots for the Paris steps, pedalling a bike over cobblestones, daily adventures enormously.
literary and artistic packs of the 20th century. having a crack at the microphone on karaoke
Writers, painters, sculptors and musicians night or giving our team a hiding on quiz The food and wine
came here to work, converse, and find night. At dish we host regular dining events, There is certainly no excuse to go hungry
warmth and inspiration. It was an outrageous and the guests onboard “Avalon Tapestry II” while staying onboard the “Avalon Tapestry
thought to be walking the same streets as reminded me of our evenings together. II” – each morning an extensive buffet
famous figures Jean-Paul Sartre, Simone de With a sense of camaraderie and breakfast is available with a dedicated
Beauvoir, Boris Vian, Guillaume Apollinaire, (appropriate) joie de vivre, guests get to egg station, offering poached, fried or
Albert Camus and even Pablo Picasso. know one another, pair up in groups during gently nudged into perfect omelettes with
With an afternoon free to roam I trekked outings and share banter and tales, forming a selection of fillings. Light lunches are
across Paris to the wildly fashionable Le friendships that will continue long after the available in the Panorama Lounge while
Marais district in the 4th arrondissement, cruise has ended. Fran from Winnipeg (to my the restaurant features a carving station
also known as SoMa (South Marais), a place mind the Martha Stewart of Canada) would alongside table service of everything from
filled with hip boutiques, galleries, and bars. cheerfully remind me to grab my knitting Ham and Cheese Ciabatta to Pan-fried Trout
Once the city’s Jewish quarter, the area still before jumping on one of the longer bus with Beurre Mousseline. Most guests gather
hosts numerous kosher restaurants. The rides, while Barb and Jack from Chicago for the evening four-course dinner in the
exquisitely picturesque, grassy Place des (who both celebrated birthdays while on the restaurant although the upstairs buffet is also
Vosges is home to elegant arcades and the tour), would chivvy me into remembering my available for those who’d rather quickly help
Musée Victor Hugo, where the writer lived. earpiece, tour tag and camera before joining themselves. The meal consists of a starter,
I happily ventured into my favourite Paris the group. Whenever tour guides would ask soup, main and dessert and each day both the
homewares and fashion store, Le Merci. It has where their groups were from, one member food menu and wine offerings are switched
bath and table linen, tableware, men’s and would always call out ‘And one from NEW up to maintain variety. Items such as Sautéed
women’s clothing and accessories, furniture ZEALAND!’ before asking me all about dish, Frogs’ Legs, Salad Lyonnaise and Tartelet aux
and the chic Used Book Café, featuring a eagerly flipping through the few magazines Pommes are highlighted on the menu as local
menu that revisits the classics of Parisian I had taken with me. Having never been on a specialties. The menu also caters to a range
bistros such as the iconic croque monsieur cruise before, I wasn’t sure how I would find of dietary requirements and includes an
or soft-boiled eggs and their mouillettes, journeying with so many others, but with Avalon Fresh option for those keeping an eye
not to mention the comforting pot-au-feu. A plenty of privacy to be found in the bedroom on calories while away from home and faced
must-visit for any keen foodie or entertainer. suites, or one of the many comfy indoor or with so much temptation!

dish.co.nz | D I S H 111
Where food, art, coffee and spirits meet.
Fenton Street Arts Collective established in 2018 in
the century-old, heritage listed Egmont Chambers
building, has become the hub for lovers of quality
art, great coffee, and superb gin and whisky.
Wander through the art spaces, pop your head into
the distillery and taste from our delicious menu,
while surrounded by national and local art.

11 Fenton Street, Stratford 4332 | fentonstreetartscollective.co.nz

 TA ST I N G PA N E L

Gin is in
dish Drinks Editor Yvonne Lorkin rounds up
the ultimate gin-speration!
Wo r d s Y VO N N E LO R K I N

CRAFTING GREAT GIN isn’t easy. a seasoned pro, it’s an exciting time. For score of 19.5/20, each running out of space
There’s nowhere to hide should things go years, I associated gin consumption with to write notes. This “straight-up banger”
wrong. But when they go right, a great gin the nanas down at the local lawn bowls, absolutely stunned with its ultra-pretty,
can be a remarkable experience. Three boyfriend bust-ups, and not being able intensely floral aromas of freshly scratched
years ago, our first gin panel attracted 70 to find my shoes. However, my tastebuds citrus peel, carraway, gentian, makrut lime,
local entries, and we thought that was a matured when motherhood kicked in (funny lemon verbena and orange blossom. On the
monster effort. Could there really be 70 that), and the new millennium bought a raft palate, it delivers a generously rich, glossy
New Zealand gins? Our next call-out had of cool, quality-focused craft gin brands with mouthfeel, late-onset juniper, juicy delicacy,
judges sniffing and sipping their way through it. It didn’t take long for some canny Kiwis to and beautifully balanced, like a Simone Biles
108 entries blind and under competition click that anything’s possible when you have beam routine. Sublime. junogin.com
conditions. One. Hundred. And. Eight! And creativity and quality ingredients.

2
there were more that, due to late arrival, Gin is crafted under five distinct categories, Greytown Distilling Co Settler
didn’t make the judging table. Wow. How and we received many entries across them ($89.00) Gold Medal
incredible is it that these many styles of all. ‘Contemporary/New Western’ is where With its classically delicate English
gin are being crafted in Aotearoa with other flavours such as citrus, spice and garden aromatics and savoury spice
many already winning prestigious awards florals are more prominent than a traditional, range along its spine, this complex gin is
worldwide? juniper-led gin. ‘Flavoured’ gins are soaked stitched together with anise, lime leaf and
The history of gin dates to the mid-15th in or infused with fruit or other ingredients. hints of sage and tea-like tension to finish.
century in Holland, where they experimented ‘Higher Strength’ is at least 45 percent proof. Impressive. greytowngin.com
with distilling herbs, spices and smörgåsbords ‘London Dry’ is a juniper-led, traditional,

3
of botanicals into health-giving elixirs. dry style made from a pure, neutral spirit Fenton Street The Beast with
Modern gins, however, will always be of agricultural origin where all botanicals Two Backs ($78.00)
dominated by juniper, citrus and coriander, must be distilled, and nothing can be added Gold Medal
with the biggest challenge for any distiller afterwards). Finally, ‘Matured’ includes gin Scented with exotic pepper, cassia, coffee,
to select and blend additional botanicals to matured with wood, i.e. in oak barrels or
create a unique character. In New Zealand, chips.
classic botanicals like anise, angelica, orris Our team found 15 gold and 29 silver medal
root, liquorice root, cinnamon, cubeb pepper, winners. Look out for the dish stickers on their
dragon eye, saffron, baobab, frankincense, bottles, and please support them. They are
coriander, nutmeg and cassia bark are often some of the finest in Aotearoa.
blended with native notes like kawakawa,
pōhutukawa, hemp, flax seeds, karamū TOP OF THE TASTING

1
and kauri gum. The crazy-complex, smoky, Juno Extra Fine Gin ($99.00)
native bush notes in the rare Ignis Fatuus by Gold Medal
Hastings Distillers is an excellent example. It isn’t every day that all your judges
Whether you’re new to gin appreciation or immediately give something a near-perfect

TASTING PANEL JUDGES

YVONNE LORKIN MAXIME CAVEY DAVE MORRIS ANDREA MARSEGLIA SHAANAH EVANS
dish Drinks Editor WSET Level 4 MBA Owner Funbuns, multiple Owner Teresa Cocktail Bar Spirits judge and co-founder
International Spirits award-winner, including and winner best bartender at New Zealand Gin Day
outstanding bartender at the the Bay Hospitality Awards
Bay Hospitality Awards

dish.co.nz | D I S H 113
TA ST I N G PA N E L

8
turmeric, leather and dried citrus, the palate Sandymount Distillery Lovers creamy, cassia-crammed, juniper-led gin leads
of this gin is wonderfully waxy, elegantly Leap Dry Gin ($85.00) the tongue and gums on a warm, boldly spicy
oily, spice-saturated and textural. Named Gold Medal sojourn toward a nutty, magically mossy finish
for the love of Shakespeare’s Othello and It was revealed at the end of the tasting that this accentuated with hints of coconut and szechuan
Desdemona, this is a sexy gin indeed. gin was the very first one served, and our judges pepper. nationaldistillery.nz
fentonstreetartscollective.co.nz unanimously loved it. Classic juniper-led spices,

13
pepper, cardamom, anise and sack loads Humdinger Dry Gin ($78.00)

4
Lammermoor Distillery Gin & of citrus led to a soft, smooth, piney palate Gold Medal
Bare It Ginisky ($90.00) that cries out for simple soda to showcase its This made-for-martinis gin shows
Gold Medal flavours. sandymount.nz huge orange peel, anise and bay leaf layers
From one of the few distilleries to grow grain busting through its bright, floral layers and

9
and malt, mash, ferment, distil and mature their Hastings Distillers Blossom beautifully managed spices. The definition and
spirits on-site comes a whisky barrel-aged gin Parade ($75.00) purity of this Geraldine-grown gin well and
boasting indulgent notes of toffee, smoked Gold Medal truly wowed our judges. Textural and ultra-tasty.
maple, molasses, caramelised apple, vanilla True to its name, this gin boasts an intensely humdinger.nz
and warming winter spices and rum and raisin floral nose followed by a palate stacked with

14
to finish. Fantastic. lammermoordistillery.com citrus and complex herb notes. The finish is Good George Aotearoa Dry
defined by warm, soothing layers of lemon ($69.00) Gold Medal

5
Strange Nature Gin ($89.00) verbena, makrut lime and spice. A delight. Aromas of citrus-drizzled oyster
Gold Medal hastingsdistillers.com shells combine with festive, figgy spices laced
This perfect martini gin is highly perfumed with vanilla roar through the nose and merge

10
with blood orange, lavender, lemongrass and Good George Lemon Gin with a long, silky, slightly oily mouthfeel and a
lifted juniper. On the palate, it has a sherberty ($69.00) Gold pepper-edged finish. “A great cocktail gin,"
freshness; bright citrus and grapefruity, lime- Medal noted all judges. goodgeorge.kiwi.nz
laced characters. A delicious, versatile example With its clean, defined, lemon-sherbert

15
created from distilled sauvignon blanc grapes. nose and limoncello-like layers, this had JD Distillery Mile Marker
strangenaturegin.com our judges immediately launching into 66 Pink Gin ($66.00)
a discussion on all the ways it could be Gold Medal

6
The National Distillery Co New incorporated into cocktails. Soothing citrus A highly complex style with mossy, wet fern
Zealand Native Gin ($79.00) oil and peppermint make it perfect with florals and earthy, rosehip and vanilla vavoom.
Gold Medal prosecco. goodgeorge.kiwi.nz The palate punches with fresh citrus, juicy juniper
Our judges loved the aromatic lift of kawakawa, and shows a sexy strawberries-and-cream

11
pine, lanolin, lime and pepper in this gin. Fresh Awildian Coromandel character on the finish. Our judges felt it’d be
and generously structured, the palate reveals Mānuka Gin ($89.00) fab in a collins or a spritz. jddistillery.co.nz
warming, biscuity spices and a toasty finish. Gold Medal
Energetic and interesting. nationaldistillery.nz An intriguing nose of smoked herbs, heightened Southward Distilling Southward
juniper, lemon zest and bitter orange leads Smoked Rosemary Gin ($78.00)

7
Hastings Distillers Albertine to a strongly structured palate packed with Silver Medal
($95.00) fennel seed, smoked spices and toasty oak. A truly unique, superbly savoury, golden-brown
Gold Medal A beautifully big gin for the bold and brave. style where the smoked rosemary and dried
A character-driven, martini-friendly, perfect awildian.com herb notes merge with pine, driftwood bonfires
G&T, London Dry-style, saturated with lemon and softly saline notes on the palate. Earthy,

12
blossom, lime leaf and candied peel on the The National Distillery Co slightly meaty, like a splash of rosemary-studded
nose and palate. Hints of green peppercorn New Zealand Navy Strength roast lamb in liquid form. This really got our
unveil, leaving a soft, marzipan-like finish. ($109.00) Gold Medal judges talking. southwarddistilling.com
Lovely. hastingsdistillers.com Weighing in at a whopping 58 percent, this

114 D I S H | dish.co.nz
 By the glass
dish Drinks Editor Yvonne Lorkin introduces a shiny-new seasonal gin, seriously
sippable cider-vinegar sodas, and a new home-grown wine brand to bet on

THE GREAT ‘SCAPE

It might be a few months since Scapegrace
Distilling Co came out all guns blazing with a
gold medal win for their Ephemeral whiskey
at the World Whiskey Awards held in London.
But with their new distillery in Central Otago
almost ready to open to the public, it’s a good
time to remind you to plan your excursion to
this $25 million distillery, located high above
Lake Dunstan, which is expected to be the
largest in New Zealand. It’s going to be epic.
Ephemeral is made from South Canterbury
laureate barley and water from the Southern
Alps. It’s aged in a 200-litre virgin French oak
barrel for four years before being finished
in a 200-litre Spanish olorosa sherry cask.
It is rich and warm with notes of vanilla and
cinnamon spice and sweet stewed fruit. The
World Whiskey Awards, which judges the
very best whiskies in the world, saw more
than 1600 entries this year. So, in the words
of Ron Burgundy, they’re kind of a big deal.
scapegracedistillery.com

TAP DANCING
Petone has got lots of stuff. It has a Settlers years. So we’re genuinely excited to be joining
Museum, a shelly beach to stroll on, yummy our esteemed neighbours, Baylands and Sprig
water flowing from Te Puna Wai Ora (the spring + Fern, in continuing to build a connected craft
of life) on the corner of Buick and Jackson beer community here.”
Streets and now, it has a groovy new but Beyond the beers, bants and live bands,
‘derelict’ tap room by those responsible for Abandoned’s menu pays homage to the site’s
Abandoned Brewing. With walls tattooed with past by championing Steven Scheckter’s
graffiti, covertly finessed by Wellington street world-famous-in-Wellington Reuben sandwich.
artist, Pork, Abandoned is housed in a former Tim says the Abandoned Taproom has secured
factory where beloved Petone deli, Scheckter’s, approval from Steven to serve up his cult
took pride of place in speciality food grocer, sanger, which saw Wellingtonians make regular
Ontrays. pilgrimages to Scheckter’s, only on the strict
While Abandoned Brewery also has a footprint condition that the Reuben’s ingredients are
with its taproom in Porirua, owner and founder sourced from the same suppliers Steven used
Tim Ward had always wanted Abandoned to get for years and made exactly to the recipe.
back to its roots, where it first originated on Tim says it was a no-brainer. “We wanted to
the other side of the Haywards. acknowledge Scheckter’s, a culinary destination
“We see this as a kind of homecoming for in Petone, for many years. So when planning
Abandoned. Petone has an incredible line-up of our menu, this cult fave had to feature.
food and drink, and I’ve been eyeing this site for abandonedbrewery.co.nz

TURN UP THE HEAT

SUPERNATURAL EXPERIENCE Winter is the perfect season to turn up the
With names like The Quiet Earth, Green Glow heat to 11 on the cocktail front. If you’re staying
and The Paranormal and labels bedecked with indoors, you may as well inject some spice
occultist images, otherworldly creatures and into the occasion, right? Made using authentic
astronomic symbolism, you know you’re in for tequila sourced from the Jalisco region in the
an out-of-tastebud experience. Specialising Mexican Highlands and jalapeños from Mexico,
in organic, biodynamic wines where possible, the Pineapple & Chilli Margarita by Batched
Supernatural Wines owner Greg Collinge Cocktails is addictively excellent on its own,
creates boundary-pushing beverages from his or for those keen for an extra kick, roll a chilli
hillside home block in coastal Hawke’s Bay and salt rim around your glass for a full margarita
collaborates with like-minded wineries such as moment. And we all love a marg, right?
Millton Vineyards in Gisborne and Cambridge It's guaranteed a shot of this will soothe the
Road Vineyards in Martinborough. Pinot noir throat, clear the nose and warm the cockles –
and syrah hybrids, muscat and marsanne so why not leap in? Available from great liquor
magic, syrah and malbec mashups, it’s all a tad stores for $50.
otherworldly. supernaturalwine.com batched.co.nz

dish.co.nz | D I S H 115
 Sip and Tell with Yvonne

A Sip in Time
From craft beer's rise to the surge in NoLo drinks and
the organic wine movement, the past two decades have
transformed New Zealand’s drinking culture

W
hen dish Editor Sarah Tuck
suggested I write a piece musing
on the most significant changes
we’ve seen in the drinks industry
since 2004, I did what any self-respecting
procrastinator would do and parked it until right
before the deadline. Pinpointing drinks trend
markers for the last 20 years should be an easy
gig. Surely, the starting point would be when
wine and beer became available in supermarkets,
and the drinking age was lowered to 18, right?
Wrong. Supermarkets in New Zealand have
been able to sell wine since 1990 (34 years ago)
and beer since 1999, which, incidentally, was
also when the drinking age was lowered to 18.
That was 25 years ago. How about RTDs? That
juggernaut of a drinking trend has only been
around for 20 years, right? Wrong again. It
was 1996 when ready-to-drink alcoholic sodas
exploded in sweet, sticky fashion onto our
market. I distinctly remember working at 95bFM
at the time, stressing over piles and piles of
Purple Goanna stacked in the giveaway cupboard
that we could not give away. Not even broke,
thirsty students wanted them! Then the slightly
classier, lemony, vodka-ry Stoli Ruskis arrived
in 1997 and 27 years later, they are a massive
proportion of the alcoholic beverages consumed.
My 50yo Gen Xer brain is struggling to process
that the 1990s was that long ago.
How about screwcaps in wine? They created
a phenomenal change in the success of our
wine industry. “No other country has embraced
this development as comprehensively as New
Zealand,” said multi-award-winning Australian
wine writer Tyson Stelzer, adding that we became
world leaders in what can only be described as
the most important advancement in wine quality
and consistency in the modern era. Screwcaps
are excellent. In addition to no more bits of
broken cork in the bottle, in New Zealand, it’s
believed that corks were responsible for the
awful, mouldy cardboard, wet-dog-like taint that
affected between five and 10 percent of all local
wine bottles sold. So the Screwcap Initiative was
set up by four Kiwi winemakers who wanted to fix
that problem 23 years ago. Today, over 90 percent

116 D I S H | dish.co.nz
 DRINKS

of New Zealand wine is sealed with screwcaps, the hot and new products that look awesome consumers enjoying crafting cocktails at home
and it won’t be long before entire generations on Instagram, as social media trends can continuing.”
stumble upon old corkscrews in kitchen dictate how successful a product or range can Innovation in imbibing sustainably
drawers and say, “Hey what’s this thing?” be when it is launched – a dynamic we didn’t isn’t slowing down either. Later this year,
There must be something that’s really kicked have over 10 years ago.” Ethique beauty brand founder, EY Young
off and grown alongside dish over the past And 10 years ago, who also could’ve Entrepreneur of the Year, One Young World’s
20 years? Actually, there are lots of things. predicted that gin would successfully reinvent Young Entrepreneur of the Year and Obama
Craft beer, for one. While New Zealand’s first itself to become way more than just something Foundation Leader, Brianne West, is due to
independent brewery (McCashins, or Macs) that Nana would sip down at lawn bowls after release a revolutionary new drink product
has been around since 1981, the past 12 to 15 lunch. It’s now a bona fide boutique local you can combine with your favourite alcohol.
years has been totally transformative with industry. “The emergence of gin bars and Designed to eliminate some of the 97 million
the emergence of craft beer. According to gin lists as extensive as some wine lists, is single-use plastic bottles discarded each
berl.co.nz’s economic insights, between 2012 testament to the seriousness with which bars year, “Incrediballs” are flavour-filled, plastic
and 2022, the quantity of high-alcohol craft and restaurants are embracing it,” said Master packaging free, sugar-free tabs made with
beer available for consumption quadrupled Sommelier Cameron Douglas back in 2020. concentrated natural ingredients that you drop
in New Zealand. Drinkers now confidently “Gin really exploded onto the scene around into water (or wine, we’re not judging), whenever
rattle off references to ipas, helles, hazies, 2018 with lots of pink varieties hitting the and wherever you feel like a hydrating treat. Like
hefeweizen, sours and saisons like seasoned market, and has achieved huge growth since,” a bath bomb for your beverage.
pros. Festivals such as Wellington’s Beervana adds Hurst. “Most of the growth has come What will the next 20 years reveal in
attract 16,000-plus ticketholders annually, craft from gins made right here in New Zealand. drinks trends? At dish, we’ll definitely stay
breweries have become tourist destinations, Customers were willing to treat themselves sipping to see…
and fine-dining restaurants nationwide pride (and so we should) and trade up from what they
themselves on the quality and diversity of their were usually buying themselves.”
craft beer selections. Aroha Jakicevich, family business manager "10 years ago,
Craft brewers have also been at the forefront at Glengarry agrees. “Gin has experienced a
of the fastest-growing drinks category globally: notable boom,” says Aroha. “Driven by the who also could’ve
the ‘low’ and ‘no’ or ‘NoLo’ alcohol segment.
Industry studies have revealed that in the past
craft movement, this surge has introduced
a plethora of botanicals and production
predicted that gin
five years, global sales of NoLo beer alone are techniques, offering consumers a vast array of would successfully
up about 1100 per cent. So health-conscious choices.
Kiwis have taken to these drinks with gusto, “Curating our range is a meticulous task, reinvent itself to
and sitting alongside them on shop shelves
and fridges is a rapidly growing “better for me”
given the limited physical shelf space (online,
the sky’s the limit). It’s crucial that we showcase
become way more
range of low-carb, gluten-free and additive- premium-quality gins, with a special emphasis than just something
free beverages. Those slickly packaged seltzers on supporting our local distillers. New
are doing very nicely sales-wise, too. Pals and Zealand gin, in particular, is building a strong that Nana would sip
White Claw are caning it.
In keeping with the conscious-consumption
reputation both locally and internationally.
Additionally, white spirits maintain their
down at lawn bowls
theme, the past 20 years have also seen a lead in the spirits category, with the trend of after lunch."
stratospheric increase in the popularity and
demand for organic, biodynamic and natural
wines. According to Organics Aotearoa, WHAT I’M LOVING…
organic grape production expanded from 600
hectares in 2008 to 2283 hectares in 2020, and
by 2023 over 10 percent of local wineries held
BioGro organic certification, meaning their
production doesn’t involve chemical fertilisers,
pesticides, herbicides or chemical additives.
Natural, preservative-free and orange wines are
becoming more prevalent at retail and on the
lists of restaurants and bars countrywide.
I asked Angela Hurst, Liquorland’s head of
marketing and customer experience, about
the changes in liquor retail in New Zealand in
the past 20 years and which of those had had
the most impact on its business. “The volume
Kiwis are drinking has been on the decline
for over a decade now,” she offered. “We’re
drinking less often, but drinking better quality 1 THE DURAND 2 MAKE WINE NOT WAR T-SHIRT
Made in the USA and finally available in NZ. The The classic cellar door tee from ManOWar
when we do. We, therefore, must ensure we Wines on Waiheke Island. Such a great
Durand is the ultimate tool to cleanly remove
reflect these trends in the products we stock on older and fragile wine & spirit bottle corks sentiment for the times right? $45
the shelf to adapt to the market. We must have undamaged. $285 ateliernash.co.nz www.manowar.co.nz

dish.co.nz | D I S H 117
WINDOW SHOPPING
EZm^lmg^pl_khfhnkZ]o^kmbl^kl

Sustainable sipping
ELEGANT DESIGN, Discover your new favourite wine to warm
SMART LIVING WITH HAIER up with this winter with te Pā, Pā Road and
Montford Estate Wines, from te Pā Family
Haier’s latest oven features a refined black glass design that adds a
modern touch to your kitchen, while matching your Haier induction Vineyards in Marlborough. Sustainably-
cooktop. It simplifies cooking through clever features and 14 impressive grown, vegan-friendly wines at a range of
functions including Air Fry and Rapid Heat. With Wi-Fi capability, you attractive price points and styles to delight
gain control of your oven on the move, offering a perfect blend of all taste buds, from a leading independent
smart functionality and style. Whether you're adjusting settings from Māori-owned producer. Available in select
the office or preheating your oven on your way home, Haier’s smart
supermarkets and independent liquor
oven technology provides the ultimate convenience, making it the
ideal addition to any modern kitchen. Learn more about this model stores, across Aotearoa-New Zealand. Get in
(HWO60S14TPB2) on Haier’s website. haier.co.nz touch for your local stockist today!

Gourmet quality to
savour at home
Experience the joy of effortless,
restaurant-quality dining at home
with ready-to-cook, boneless,
fresh Big Glory Bay King Salmon
– sustainably ocean-farmed in the
pristine waters of Stewart Island.
Adored by world-renowned chefs, LEE KUM KEE HOISIN SAUCE
the salmon has a distinctive, rich, With its sweet BBQ flavours, Hoisin is a truly
smooth flavour, with a melt-in- versatile sauce.
mouth texture. Elevate your culinary It’s ideal as a marinade, for roasts and slow
adventures with the convenience of cooking as well as stir-fries and noodle dishes or
individually packed Big Glory Bay as a condiment, in burgers or as a dipping sauce.
King Salmon Portions, in a 280g Lee Kum Kee Hoisin Sauce is gluten-free,
twin pack. Available in selected New contains no added preservatives and is suitable
World, PAK’nSAVE, and Four Square for vegetarians and vegans.
supermarkets in-store and online. Available in most supermarkets and Asian
bigglorybay.co.nz stores nationwide.

118 D I S H | dish.co.nz
 WINDOW SHOPPING

FARMLAND FOODS FREEZER TO PLATE

CELEBRATE 60 YEARS IN 10 MINUTES
This year marks Farmland Food’s 60th anniversary and yet it’s still a Not only are these Sea Cuisine Butterflied
Prawns convenient and quick to cook, they
proud, passionate New Zealand family-owned business based in Bulls in the
also bring a ray of sunshine to the gloomy
Rangitikei district. And when they talk about family, they don’t only mean
winter months. From a quick snack or light
the Davis family who started the business, but also the whole 200-strong meal option to a platter of prawns with a few
Farmland Foods family. To celebrate this milestone, Farmland Foods mates around to watch the rugby, you can
will be touring the country to say thank you to supermarkets and their serve these prawns grilled as they are or dial
shoppers. They are so grateful to be in business after 60 years, thankful up your own flavour creations to garnish on
top. Easy to spot in supermarkets with Garlic
for the continued support of supermarkets, and that New Zealanders keep
& Parsley or Sweet Chilli flavours.
enjoying quality Farmland products. Here’s to the next 60 years.

ARTISAN
EXCELLENCE
What’s not to love about
humble beef mince? So
simple and yet so versatile.
Make sure you choose the
best from the Greenlea
Butcher Shop. Not only
has it been awarded in
the New Zealand Artisan
WINTER WARMER
Awards, but it’s low in fat, Light the fire and pour a glass of Gold Medal
so it’s naturally better winning Leefield Station Pinot Noir 2022!
for you and your family. If Demonstrating aromas of black cherry, wild
you’re craving a bit more mushroom and gunpowder. Add an opulent
fat, Greenlea also offer palate, chalky tannins, juicy acidity and spicy
brisket mince, perfect for French oak - then hold on to your hats!
burgers and nachos. Reach Leefield Station has a mission of showcasing
for the best and order from the best of Marlborough in one amazing
greenleabutcher.co.nz property. Delicious grapes, well-kept sheep,
cattle, and pigs – all alongside flourishing
native bush sheltering productive beehives and
teeming flora and fauna. It is nature co-existing
perfectly in an amazing eco-system of its own.
This is what modern farming looks like.

dish.co.nz | D I S H 119
 GLAD WON’T LET
YOU DOWN
Life is busy and hectic with unexpected challenges, so it’s great to
rely on products that you know won’t let you down. GLAD WRAP LOCAL LEGENDS
keeps food tasting fresh with proven strength and trusted quality. Great gins evolve from great stories much
This versatile clear wrap clings tight and seals easily to protect like Fenton Street Arts Collective and
and preserve prepared food. GLAD SNAP LOCK Reseal Bags seal in Distillery. Their historic building, Egmont
freshness for longer with their unique double lock seal. As well as Chambers, was purchased and renovated in
being freezer safe, the bag's secure double lock seal changes colour 2016. It has seen over 100 years of change.
from blue and yellow to green, so you know when the bag is sealed This is reflected in both the art they curate
tight to prevent leakage. and Fenton Street Gins, with names to
suit, such as The Pioneer and The Poet. All
their gins are small batch using unique local
flavours, such as Pohutukawa stamens in
‘The Beast with Two Backs’ and Miro Berries
in ‘Venus & Adonis’.

NEW CHANTAL ORGANICS

EASY BOWLS OFFER
WHOLESOME GOODNESS
ONTHEGO
Boost your weekday lunches with the new and
innovative Easy Bowls by Chantal Organics. This
single-serve, wholesome meal on-the-go is made
DRESS UP YOUR DINING SPACE with organic couscous, a variety of NZ grown
organic vegetables and a blend of aromatic
Spark up the conversation in your dining space with the Resene Museum herbs and spices. Easily prepared and ready
Wallpaper Collection, where art and fashion meet in lush designs and in just 5 minutes, it is the perfect combination
of convenience, nutritious ingredients, and
stunning creations. Classical elegance meets contemporary maximalism
deliciousness. Choose between a lighter Moroccan
for an easy way to dress up your dining experience. Team with your Style or a heartier Spicy Lentil to give your lunch
favourite colours from the Resene Whites & Neutrals palette collection and breaks a new spin. Chantal Organics Easy Bowls
let your wallpaper take centre stage… alongside your cooking of course! are made in NZ, offer plant-based protein and
View the full Resene wallpaper collection at your local Resene ColorShop. fibre, and come in 100% recyclable packaging.
resene.com/colorshops Available in selected New Worlds, Pak’nSave and
Health Food Stores. RRP $4.99

120 D I S H | dish.co.nz
 WINDOW SHOPPING

THE NO.1 GYOZA

BRAND IN JAPAN!
mama san is excited to partner with
Ajinomoto, Japan's best-selling gyoza
brand, to bring you a plant-based gyoza
experience like no other. We're sure you've
tried a dumpling or two, but these ones are
next level! Affectionately called Hanetsuki
Gyoza or 'Gyoza with Wings', they are named
after the crunchy wings that form on the

NO-FUSS FLAVOUR KITS dumpling base during cooking. Thanks

to some cutting-edge technology from
Waitoa Free Range Chicken have launched their Flavour Kits, Ajinomoto, you can now make restaurant-
which are designed to be ready in 15 minutes, inspiring you to hack quality Hanetsuki Gyoza in your own home!
mealtime without compromising on flavour. Try the Creamy Pepper Coming to supermarkets soon.
Chicken or Thai Green Chicken Curry. Find them in your local New
World or Pak’nSave. RRP $12.99. waitoafreerange.co.nz

THE AVALON WATERWAYS EXPERIENCE AORAKI SALMON

Introducing Aoraki Salmon’s irresistible
Get the best views, experiences and dining when you embark on Smoky Salmon Spread. Made with their
a river cruise with Avalon Waterways. The specially designed unique Freshwater King Salmon, smoked with
Panorama SuitesSM have the widest-opening windows in cruising,
Pōhutukawa wood and then blended with
making the scenery the star. Onshore, choose from a wide range of
Active, Discovery and Classic excursions each day – all included as cream cheese, lemon juice and chives – it’s no
part of the Avalon experience. Back onboard, chefs blend local surprise that it clinched Gold at the
delicacies with contemporary classics. Whether you’re dining à la NZ Artisan Awards! Give it a shot and get
carte in the Panorama Dining Room or al fresco at the Sky Grill, high on flavour. Spread it on crackers, toast,
you’ll delight with every bite. Ready for cruising elevated?
bagels, or do what most of us do - sneak
Book now at avalonwaterways.co.nz
spoonfuls straight from the tub! Trust us,
resistance is futile.

dish.co.nz | D I S H 121
 Bringing the flavour
Kara, the coconut specialists, offer a premium range of coconut ingredients to
enhance all your culinary needs. Sourced from the lush plantations of Indonesia,
Kara Coconut embodies quality and freshness. From their renowned Coconut
Cream to revitalizing coconut water and enriching coconut oil, each product is
meticulously crafted to deliver superior ingredients to your dishes and beverages. FROSTBITE GIN TAKES
Available in a range of convenient pack sizes, Kara Coconut products are 100% SILVER IN LONDON’S
natural, providing a healthy and delicious dairy alternative. Discover Kara at INTERNATIONAL WINE AND
your nearest supermarket or enquire about wholesale opportunities at
SPIRITS COMPETITION
sales@davis.co.nz. For more info visit their Instagram account @karacoconut.
Greytown Distilling Company has triumphed
in the world’s most recognised wine and
spirits competition, London’s IWSC. Winner
of a SILVER medal, with 90 points, was
THE EVERLASTING the best-selling Frostbite Gin. The judges
said “Aromas of orange blossom, satsuma,
BOUQUET and white flowers greet the senses, while
These tulip bouquet floral appealing woody undertones add depth. The
arrangements are incredibly realistic palate is delicate and creamy, evolving into
and perfect for adding a touch of a herbaceous and bold after experience."
greenery into your space. Trenzseater Order online at greytowngin.com and get free
offer two sizes 45cm ($324) + 31cm delivery when you use the code DISHDEAL
($305). Both are available in all stores until 31 August 2024.
as well as online at trenzseater.com

EXPERIENCE A
WORLD OF SMOKY
FLAVOUR
Ninja Kitchen’s new Ninja Woodfire
Electric BBQ Grill & Smoker
is packed with high heat and
versatility and, most importantly,
enables mouth-watering tastes and
textures so you can discover new
ways of cooking. Bring the kitchen
outside with 7 functions including a
BBQ Grill, a foolproof BBQ smoker
and air fryer, plus the ability to
bake, roast, dehydrate and reheat
- all in one appliance. Built for
year-round outdoor cooking and
storage, the grill uses electric
heat to add Ninja Woodfire flavours
into dishes. Available now from
leading retailers and from
ninjakitchen.co.nz

122 D I S H | dish.co.nz
 BOOKS

FRESHLY BREWED
MZflbgFhk`ZglZfie^lmak^^g^pfnlm&k^Z]l_hkma^lZoor\hhd

GhmCnlmCZf MaZbAhf^<hhdbg` Ih\aZ

By Matthew Evans By Orathay Souksisavanh By Su Scott
Murdoch Books, $45 Murdoch Books, $55 Hardie Grant, $49.99

When you live off the land, by the seasons, Born in Thailand, Orathay moved to Paris The first ever cookbook on Korean pocha
you will inevitably end up with a surplus as a child with her family and later studied culture by Korean-born, London-based food
and as Matthew says, this glut is a gift. It at the world-renowned culinary school, the writer Su Scott is a vibrant exploration of
allows you to store food, preserve and Ferrandi School. The author of several books, this comforting food from a country that has
keep it for leaner times. this one is a glorious exploration into her perfected late-night eating and drinking culture.
This book is an ode to Fat Pig Farm’s native cooking. Pocha translates as ‘covered wagon’ and
seasonal surplus, overwhelmed by ripe Learn the Thai art of folding with step-by- is a tented or tarpaulin-covered stall serving
fruit, mountains of crops and a desire step instructions for classic snacks such as up cheap and unfussy Korean food. In this
to make incredibly tasty condiments. Po Pia (fried rolls) and Karipap (curry puffs). book, Su covers 80 delicious and playful
You don’t need to have an orchard or It’s got the famous basics – Pad Thai, Tom recipes taking you on a journey through the
flourishing vegetable garden, if you love Yum Soup and Som Tum – plus a range of narrow streets of Seoul. From Corn Dogs and
bold flavours and cooking then a trip to a other seafood, vegetable and meat dishes. Fried Chicken, Seoul-style Bulgogi to Kimchi
farmers’ market or produce stall will suffice. It’s beautifully presented and the recipes Pancakes and Perilla Oil Noodles, the recipes
Chapters include preserving basics, jams, combine the perfect harmony of sweet, sour, are a taste sensation.
jellies, conserves, pickles and relishes, sauces, hot and salty flavours. Su Scott won the Best Readers’ Recipe
curds and butters, cordials and syrups and With in-depth descriptions on pantry category at the prestigious Observer Food
dried and candied and pastes. With a unique staples including sauces and their uses, this Monthly Awards for her Kimchi Jjigae, which
twist on some favourites – such as Pear book is an excellent gift for those who are launched her career as a sought-after food
and Cardamom Jam, Nun’s Sauce (a spicy just starting their cooking journey or the newly writer and recipe developer. Waitrose Food
garlic anchovy sauce), Mushroom Ketchup, wed or new-to-flatting with a penchant for magazine described her as a rising star of the
Spiced Rhubarb Squash and Quince Asian flavours. food world and showcased her recipes under
Comfits – use this book as your starting the title ‘Home Comfort’. This is her second
point and create your own variations. book, following the success of Rice Table.

dish.co.nz | D I S H 123
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dish.co.nz | D I S H 125
KITCHEN NOTES

Measurements
KITCHEN VOLUME
1 level teaspoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5ml
BUTTER
1 (American) stick . . . . . . . . . . . . . . . . . . . . . . . 110 grams
1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225 grams

notes 1 level tablespoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15ml

1 oz/fl oz . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28.35 grams/ml
1 pound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 grams
2 tablespoons . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 grams

CHEESE
1 cup grated tasty . . . . . . . . . . . . . . . . . . . . . . . 115 grams
1 cup parmesan . . . . . . . . . . . . . . . . . . . . . . . . . 150 grams
1 cup liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250ml
Notes for cooks
1 pint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 600ml EGG WHITES
R E C I P E A B B R E V I AT I O N S Large (size 7) egg white . . . . . . . . . . . . . . . . . . 30 grams
1 litre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1000ml
GF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..gluten-free F LO U R
WEIGHT
1 level measuring cup . . . . . . . . . . . . . . . . . . . 150 grams
10 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ¼oz
V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vegetarian G E L AT I N E
15 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½oz
3 teaspoons granulated/3 leaves (gold grade) will
25 grams. . . . . . . . . . . . . . . . . 1oz (actually 28.35 grams)
M E A S U R I N G YO U R I N G R E D I E N TS set 500ml/2 cups liquid to a light jelly.
450 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 pound
To ensure successful results, we recommend you 1 rounded tablespoon granulated/4–5 leaves (gold
1 kilogram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2¼ pounds grade) will set 500ml/2 cups liquid to a firm jelly.
invest in accurate measuring tools – measuring
cups and spoons and a measuring jug are Leaf gelatine comes in varying grades. It is wise to
essential and electronic scales are particularly check the setting properties of the leaf gelatine
useful as they weigh accurately in both imperial you buy before use.
and metric. Always follow one set of measures in Useful techniques H O N E Y, G O L D E N S Y R U P
a recipe. Do not mix them up.
BAKE BLIND 1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 350 grams
DISH USES: Line a prepared pastry case with baking
Large eggs (size 7). paper and fill with pie weights or dried beans. ONIONS
Level spoons and cup measurements. The beans support the pastry as it cooks. 115 gram onion . . . . . . . . . . . . . . . . . . . . . . 1 cup chopped
Liquids are always measured in a jug and Bake in a preheated 190°C–200°C oven for
RICE
dry ingredients in measuring cups. up to 20 minutes before removing the paper 1 cup uncooked rice . . . . . . . . . . . . . . . . . . . . 200 grams
and weights. The shell should now have 1 cup cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165 grams
NB: One tablespoon is 15ml (the Australian
taken form. Return to the oven for the time
tablespoon is 20ml).
specified in the recipe. SUGAR
1 cup caster and granulated . . . . . . . . . . . . . 225 grams
1 cup brown sugar . . . . . . . . . . . . . . . . . . . . . . 200 grams
1 cup icing sugar . . . . . . . . . . . . . . . . . . . . . . . . . 125 grams
Oven temperatures SPINACH
Cool oven . . . . . . . . . . . 225°F . . . . . . . . . . . . . . . . . . 110°C 650 grams spinach leaves . . . . . . . . . . . . . ¾ cup purée
Very low oven . . . . . . . 300°F . . . . . . . . . . . . . . . . . 150°C Useful ingredient equivalents
Moderate oven . . . . . . 350°F. . . . . . . . . . . . . . . . . . 180°C BREADCRUMBS YEAST
1 cup fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 gram 2 tablespoons fresh (compressed) is equal
Hot oven . . . . . . . . . . . . 400°F . . . . . . . . . . . . . . . . . 200°C
1 cup dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 grams to 1 tablespoon dried (granulated).
Very hot oven . . . . . . .450°F. . . . . . . . . . . . . . . . . . 230°C

126 D I S H | dish.co.nz
 RECIPE INDEX

RECIPE index
M E AT
S A L A D S A N D V E G E TA B L E S Coffee Syrup 40 GF
A Quicker Cassoulet 62
Bistro Salad: Puy Lentils, Bacon Ginger Caramel Sauce 98
Aromatic Red Wine Braised and Brussels Sprouts 64 GF Golden Curry Sauce 74
Lamb Shanks 82 GF
Cauliflower and Leek Risotto 83 GF V
Baked Gnocchi with Beef Ragu 88
Mushroom Ragu, Lentil and PICKLES
Beef Rendang 78 Sweet Potato Cottage Pie 88 GF V Pickled Pears 68 GF V
Bistro Salad: Puy Lentils, Bacon Our Best Creamy, Buttery
and Brussels Sprouts 64 GF Mashed Potatoes 62 GF V SOUPS
Capsicum and Walnut Dip with Potato Gratin 80 GF Bouillabaisse (Bouillabaisse) 102
Whipped Feta and Chorizo 52
Stuffed and Fried Green Olives 56 V French Onion Soup with Molten
Ham Hock Toasties 78
Stuffed Cabbage (Chou Farci) 102 Cheesy Toast 62
Hoisin Pork Belly Fried Rice 19 GF
Sweet Potato Mash 88 GF V Smoked Ham Hock and Split
Mexican Slow-Braised Beef 47 Pea Soup 78 GF
Winter Salad 86 GF V
Mushroom and Bacon Mac
and Cheese 82 TOPPINGS
BEANS, LENTILS AND PULSES
Pork Rillettes (Rillettes de Porc) 103 Chocolate Wafer 40 GF
A Quicker Cassoulet 62
Smoked Ham Hock and Split Whipped Coconut Cream 14 GF
Baked Greek Chicken on Herby
Pea Soup 78 GF
Lemon Rice and Chickpeas 84 GF
Spiced Lamb Dumplings with DRINKS
Bistro Salad: Puy Lentils, Bacon
Yoghurt and Paprika Butter 52
and Brussels Sprouts 64 GF Campari, Rosemary and Soda 54
Mushroom Ragu, Lentil and Pickled Jalapeño and Lime
P O U LT R Y
Sweet Potato Cottage Pie 88 GF V Margarita 54
A Quicker Cassoulet 62
Smoked Ham Hock and Split Whisky Sour 54
Baked Greek Chicken on Herby Pea Soup 78 GF
Lemon Rice and Chickpeas 84 GF
SWEETS AND BAKING
Butter Chicken Pies 84 BREAD AND PIES Al Brown’s Chocolate
Chicken Meatballs with Golden Butter Chicken Pies 84 Fondant Cake 43 GF
Curry Sauce 74
French Onion Soup with Molten Almond Sponges 40 GF
Coq au Vin Blanc 66 GF Cheesy Toast 62 Amelia Ferrier’s Banana, Dulce
Sticky Five Spice Chicken Thighs 18 Ham Hock Toasties 78 de Leche and Espresso Cake 38
Twice-cooked Duck with Cherry Mushroom Ragu, Lentil and Armagnac Prunes 66 GF
and Red Wine Sauce 34 Sweet Potato Cottage Pie 88 GF V Baked White Chocolate Cheesecake 94
Basque Cheesecake 95 GF
FISH AND SEAFOOD G N O C C H I , P A S TA A N D R I C E
Ben Bayly’s Opera Celebration
Bouillabaisse (Bouillabaisse) 102 Baked Gnocchi with Beef Ragu 88 Cake 40 GF
Lemongrass, Lime Leaf and Baked Greek Chicken on Herby Cake Tin Lemon Tart with
Chilli Baked Salmon 7 Lemon Rice and Chickpeas 84 GF Roasted Rhubarb 92
Market Fish with Pickled Pear Cauliflower and Leek Risotto 83 GF V Caramel Chocolate Tart 92
and Vermouth Dressing 68 GF
Hoisin Pork Belly Fried Rice 19 GF Coconut Cream and Banana
Mushroom and Bacon Mac Custard Banoffee Tart with
CHEESE
and Cheese 82 Whipped Coconut Vanilla Cream 14 GF
Capsicum and Walnut Dip
Pesto Béchamel Gnocchi 74 Date and Walnut Truffles 42 GF
with Whipped Feta and Chorizo 52
dish’s Sticky Date Birthday Cake 42
French Onion Soup with Molten
DIPS AND DRESSINGS Glazed Lemon Loaf 98
Cheesy Toast 62
Capsicum and Walnut Dip with Karla Goodwin’s Chocolate Salted
Ham Hock Toastie 78
Whipped Feta and Chorizo 52 Caramel Cake 44
Le Cachat 66 GF V
Vermouth Dressing 68 GF V Roasted Hazelnut and Chocolate
Mushroom and Bacon Mac
Ganache Truffle Tart 69
and Cheese 82
FROSTING, GANACHE AND ICING Salted Peanut, Dark Chocolate and
Stuffed and Fried Green Olives 56 V
Chocolate Ganache 40 GF Banana Self-saucing Pudding 94
Coffee Buttercream 40 GF Self-Saucing Ginger, Date and
CURRY Walnut Pudding 98
Whipped Caramel and
Beef Rendang 78 Mascarpone Frosting 42 GF The Caker’s Almond Butter and
Butter Chicken Pies 84 Raspberry Cake 128
Chicken Meatballs with Golden SAU C E S A N D SY R U P S Vanilla Crème Brûlée 66 GF
Curry Sauce 74 Brandy Ginger Syrup 42 GF
Golden Curry Sauce 74 Cherry and Red Wine Sauce 35

dish.co.nz | D I S H 127
 C E L E B R AT I O N B A K I N G

The Caker’s Almond Butter and Raspberry Cake

For me, this is the ultimate celebration cake because it’s simply my
favourite cake, and it’s the one I’ve made myself for my birthday the
most over the last 10 years. I love it because it’s only subtly sweet and
surprisingly light, so it’s lovely to serve after even the richest of dinners.
It’s also a real crowd-pleaser, which is important when it comes to sharing
a celebration cake. Topped with a blanket of fresh raspberries and a
few fresh flowers, this is all it needs to look chic and decadent. Here I’ve
shared the recipe for a cake that will serve 12, so you can easily multiply
the quantities to make it however big you like. The cake in the photo is the
one I made for my birthday and served 24 people over four layers. I used
both almond butter and jam in between the layers.

CAKE ½ cup full-fat unsweetened Greek

100 grams almond butter yoghurt
C H E R RY A L M O N D L AY E R C A K E TO P P E D 50 grams butter, softened 150 grams frozen raspberries
W I T H C H E R R I E S A N D F LO W E R S

150 grams soft brown, coconut or ALMOND BUTTER ICING

O N E- P OT C H O C O L AT E CA K E W I T H S O U R
C R E A M A N D C H O C O L AT E F R O ST I N G light muscovado sugar 200 grams cream cheese

1 teaspoon vanilla extract 100 grams almond butter

3 large eggs ¼ cup runny honey or maple syrup

50ml light olive oil ½ teaspoon vanilla extract

100 grams plain white or spelt flour TO A S S E M B L E

½ cup good quality raspberry jam
100 grams ground almonds
(almond meal) TO S E R V E
2 punnets fresh raspberries
2 teaspoons baking powder
fresh flowers, optional

E Q U I P M E N T: Grease 2 x 22cm cake tins and fully line with baking paper.

Preheat the oven to 170°C fan bake.

CAKE: Beat the almond butter, butter, sugar and vanilla extract in an
electric mixer until pale, light and fluffy. Add the eggs, one at a time,
beating well between each addition. Next beat in the oil. Gradually add the
flour, ground almonds and the baking powder and mix until just combined.
Want more Add the yoghurt being very careful not to overmix.
cake recipes
like these? Go Divide the batter evenly between the tins and spread evenly. Dot over the
to dish.co.nz frozen raspberries.

Bake for about 30 minutes or until golden in colour, springy to the touch
and a skewer inserted in the centre comes out clean. Allow the cakes to
cool in the tins for about 10 minutes before turning out onto a wire rack.

ALMOND BUTTER ICING: In the bowl of an electric mixer, beat the cream
cheese by itself until smooth. Add the almond butter, honey or maple syrup
and the vanilla, and beat until the mixture is completely smooth.

Once the cakes are cool, spread half of the icing onto one cake
TO A S S E M B L E :
and then top with a layer of the raspberry jam. Place the other cake directly
on top. Neatly ice the top with the rest of the icing, and then place the fresh
raspberries in an orderly fashion. Dot in some fresh flowers if using.

Serve at room temperature. Refrigerate in an airtight container for up to

NAKED CITRUS AND
C O C O N U T CA K E 3 days. S E R V E S 1 2

128 D I S H | dish.co.nz
The Caker’s Almond Butter
and Raspberry Cake
BY JORDAN RONDEL
T R E N Z S E AT E R
AUCKLAND - 80 Parnell Rd, 09 303 4151
CHRISTCHURCH - 121 Blenheim Rd, 03 343 0876
QUEENSTOWN - 313 Hawthorne Dr, 03 441 2363
www.trenzseater.com