ISSUE

74 E
RE
117 MADE IN AOTEAROA NZ

CI
+S
P
WINNER PEOPLE'S CHOICE AWARD
AND BEST LIFESTYLE MAGAZINE 2022

!
NOODLES AND DUMPLINGS
BUDGETFRIENDLY
BRILLIANT BAKING
IN SEASON
MELBOURNE
DINNERS FOR TWO
MAGNIFICENT MINCE

Curried Lemongrass
Chicken Roti Wraps
with Thai Herbs and
Tamarind Dressing,
page 66

OC TOBER/NOVEMBER 2024 $14. 50

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Haier’s wide range of cooking (QMR\PRUHƫDYRXUDQGQXWULWLRQDOYDOXH Create more time for the things
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 Contents
ON THE COVER Upfront 97 PIZZA PERFECTION
We share an extract from
5 FROM THE EDITOR Olivia Moore’s debut cookbook,
ISSUE
That Green Olive.
74ECIPE
R

117 MADE IN AOTEAROA NZ

+S

WINNER PEOPLE'S CHOICE AWARD

AND BEST LIFESTYLE MAGAZINE 2022
13 BITE SIZE
!

NOODLES AND DUMPLINGS

BUDGETFRIENDLY Where the dish team are eating 104 KOREAN COMFORT
BRILLIANT BAKING
IN SEASON and drinking, Q&A with Poh Ling Delve into Korean 'Pocha'
MELBOURNE
DINNERS FOR TWO
Yeow, budget-friendly cooking tips. street food with this extract
MAGNIFICENT MINCE
from Su Scott's latest book.
29 IN SEASON
Making the most of fresh seasonal
produce, with parsley, beetroot,
cauliflower and lemons.
Regulars
Curried Lemongrass
Chicken Roti Wraps
with Thai Herbs and
Tamarind Dressing,
page 66
106 48 HOURS IN MELBOURNE
36 DINNER FOR TWO Sarah Tuck heads across the ditch
Delicious dinners for duos. for a weekend in Melbourne and

WE'VE 43 MAGNIFICENT MINCE

rounds up her favourite spots
to eat, drink, shop and stay.
GOT YOU! With an eye on the budget, we
magic up mince dishes that will 113 TASTING PANEL
Recipe Amelia Ferrier be a hit with family and friends. Yvonne Lorkin and her team of
Styling Sarah Tuck expert judges have tested and
Photography Josh Griggs 56 NOODLES AND DUMPLINGS tasted hundreds of chardonnays
Curried Lemongrass Chicken Olivia Galletly shares in their quest to find the best.
Roti Wraps with Thai Herbs and simply fabulous noodle and
Tamarind Dressing, page 66
dumpling recipes packed 116 BY THE GLASS
with flavour and texture. Our latest drinks news.

66 THAT’S A WRAP 117 SIP AND TELL

Amelia Ferrier’s inventive Yvonne Lorkin visits the home
wrap recipes take casual of Penfolds wine and shares her
eating to a whole new musings on their 180-year history.
level of deliciousness.
126 KITCHEN NOTES
70 FOOD FAST Tools, measurements, and tips.
Simple, quick and stylish meals
for any night of the week.
Subscribe
*t&cs apply ** NZ rate only

84 TAKE A BAKE
Claire Aldous breaks out the 124 DISH SUBSCRIBER OFFER
baking tins and whips Subscribe to dish from $38.50**
up sensationally simple and be in to WIN* a Haier
sweet treats. Freestanding Dishwasher with
Steam, valued at $1799.

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
 106

54

60 86

38 101

dish.co.nz | D I S H 3
 T R E N Z S E AT E R

INTERNATIONALLY RECOGNISED
INTERIOR DESIGN SERVICE

AUCKLAND - 80 Parnell Rd, 09 303 4151

CHRISTCHURCH - 121 Blenheim Rd, 03 343 0876
QUEENSTOWN - 313 Hawthorne Dr, 03 441 2363
www.trenzseater.com
 EDITOR’S LETTER

WE’VE
GOT YOU!
U
nbelievably the end of the year is in! Next up Claire and I round up some of esteemed judges winkle out the best of the
in our sights, and whether you’re our favourite mince recipes and give them best, and by crikey they’re good!
waiting for interest rates to drop extra love with several stand-outs in the mix. This issue has an epic 74 recipes included,
further or the weather to warm Über-talented contributor Olivia Galletly gets and as always it is due to the hard work of the
up, in this issue of dish, WE’VE GOT YOU! busy with noodles and dumplings, including team – not just rounding up dishes that we
As I sit here writing this on a Sunday the fabulous Chicken Curry Soup with Egg hope will delight (and that you will actually
evening I’m sniffling into a tissue, proof Noodles (p62) and easier-than-you-think Pork cook), but bringing in the advertising dollars
positive that hay fever, and the advent of and Vegetable Rice paper Dumplings on page (Bel Bonnor), keeping you informed across
spring, have arrived. It feels like it’s been 60. Thanks to young recipe-whiz Amelia digital (Caitlin Whiteman) and designing
a long time since we’ve enjoyed balmy Ferrier, we share two outrageously tasty droolworthy pages (Chrisanne Terblanche).
evenings and a dip in the sea, but I know recipes from page 66, including our rockstar A huge thanks and shout-out to them,
we’re all feeling ready. In the meantime while cover of Curried Lemongrass Chicken Roti alongside our word wizard sub-editor Síana
we impatiently wait, the mighty wee dish Wraps with Thai Herbs and Tamarind Clifford and her eagle eye.
team have whipped up a veritable plethora Dressing. As always we feature our fabulous And so, by the time you hold this in your
of recipes to see you through. But first I sit Food Fast section from page 70, before hands it will be just over three short months
down with legend and all round great human baking up a storm from page 84 – the Seedy until Christmas, but don’t they seem to drag
Poh Ling Yeow for a laugh and a chat before Orange Carrot Cake Cookie Sandwiches on when we’re so ready? Hang in there, we will
we share our handy budget-friendly cooking page 86 are a revelation! We’re always on be too, while wishing you a splendid spring,
tips on page 24. Then we dive into our bigger the lookout for new talent and from page and we’ll see you again in November with our
and better In Season section from page 29, 97 we feature newcomer Olivia Moore who bumper CHRISTMAS issue!
where we explore the virtues of produce has it in spades, along with a brand new
PHOTOGRAPHY Carolyn Haslett

such as the humble beetroot and cauliflower, cookbook, That Green Olive. I’m lucky
transforming them into culinary delights. enough to have an excuse to jump across the
We know that on the daily many of you cook ditch every once in a while to visit my eldest
for two, so from page 36 Claire has created son, and from page 106 I share some of my
menus just for you, including her sure-to- favourite finds from my travels to Melbourne.
go-viral Marry Me Chicken Meatballs with Chardonnay is the most consumed white
Creamy Tomato Sauce (p38). We reckon those wine in the world and in this issue drinks
marriage proposals are going to be flooding editor Yvonne Lorkin and her team of Sarah Tuck, Editor

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

Mexican Fried Chicken Burgers

1 COR IAND ER , CHILL I

AN D LIME MAYO
2 cups coriander leaves and tender
TO C O OK
2 cups potato starch

stems ½ cup flour

1 cup good-quality egg mayonnaise sea salt and ground pepper

2 long green chillies, roughly chopped 3 cups neutral high smoke point
cooking oil, such as rice bran
2 cloves garlic, roughly chopped
TO S ERVE
1 tablespoon finely grated lime zest 2 cups finely shaved red cabbage

1 teaspoon sea salt ½ small red onion, thinly sliced

C HIC KE N 1 tablespoon extra virgin olive oil

½ cup Greek natural yoghurt
2 teaspoons apple cider vinegar
1 tablespoon each ground cumin and
smoked paprika 2 avocados

1 teaspoon chilli powder 1 tablespoon lime juice

2 teaspoons sea salt 6 brioche burger buns, halved

4 cloves garlic, crushed 1½ cups grated mozzarella cheese

800 grams boneless, pickled jalapeño chillies

skinless chicken thighs
fresh coriander leaves

EQU IPM ENT: Line an oven tray with baking paper and a cooling rack with
scrunched-up kitchen towels.

Preheat the oven to 180°C fan bake.

M AYO: Whiz all the ingredients together with a stick blender or in a small food
processor until smooth and bright green. Store in a sealed container in the
fridge until ready to use.

FR IE D CH ICK EN: Whisk everything except the chicken together in a large

bowl. Cut each chicken thigh into two or three pieces depending on their size,

2 3
put between two pieces of plastic wrap and give them a gentle bang to flatten
a little. Add to the marinade and turn so they are well coated. Cover and marinate
for at least 2 hours and ideally overnight in the fridge in a sealed container.

TO C OOK : Whisk the potato starch and flour together in a large bowl and
season with salt and pepper. Using tongs or chopsticks, drop the chicken
pieces into the flour and coat well. Place on the lined tray. Heat the oil in a large
RECIPE AND STYLING Sarah Tuck PHOTOGRAPHY Yuki Sato
pot or wok until a piece of bread dropped in rises to the surface and turns
golden in about 30 seconds.

Fry the coated chicken in batches for about 4-5 minutes or until fully cooked
through, turning occasionally. Drain on the kitchen towels, then use a sieve
or slotted spoon to scoop out any batter that has dropped off into the oil.
If desired, fry the chicken a second time (just for a minute) until it is golden
and super-crunchy.

TO S ERV E : Put the cabbage and red onion in a bowl and toss with the oil and
vinegar. Season with salt and pepper.

Scoop the avocado into a bowl, add the lime juice and season with salt and
pepper. Lightly crush with a fork but keep it a little chunky.
1 BEESWAX TAPER CANDLES // JOINED WICK,
everyday-needs.com 2 REDKEN SHINE FLASH, blazehair.com Place the halved buns on a baking tray and top the bottoms with mozzarella.
3 ADIDAS JAPAN SHOES OFF WHITE/SPARK/ORANGE TINT, Heat until the cheese is melted, and the buns are toasted. Layer the buns with
Karenwalker.com 4 MEXICAN FRIED CHICKEN BURGERS, slaw, avocado, chicken, mayo, jalapenos and coriander leaves.
recipe on the right MAKES 6 BURGERS

6 D I S H | dish.co.nz
 W H AT SA R A H ’ S LOV I N G

4
Generally speaking, Claire and I stick to a plan when developing
our recipes, but every once in a while one of us will go off
on a mad tangent with a hankering for something specific.
And so it was with me and this outrageously good burger
– double-fried Mexican spiced chicken, sandwiched with red
onion and cabbage slaw, smashed avocado and the best
coriander, chilli and lime mayo. I can not wait to eat this again!

M E X I CA N
FRIED CHICKEN
BURGERS

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

ART DIRECTOR Chrisanne Terblanche

DRINKS EDITOR Yvonne Lorkin

yvonne@yvonnelorkin.com

CONTRIBUTORS
Amelia Ferrier, Carolyn Haslett, Jo McGann, Josh Griggs,
Michael Farr, Olivia Galletly, Olivia Moore, Síana Clifford,
Su Scott, Yuki Sato

ADVERTISING
Commercial Manager Bel Bonnor
Telephone +64 21 869 590 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

Cabernet drizzle and

strawberries is a great combo! SCG David Atkins +64 21 781 002

TO MAKE LIFE
BETTER
telegraphhill.co.nz
®
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 Bel Bonnor Síana Clifford Yvonne Lorkin

Food Editor Commercial Manager Sub-editor Drinks Editor
@clairealdous @belbonnor @sianac @yvonnemax_

Q Where have you eaten out Q Where have you eaten Q Where have you eaten Q Where have you eaten
recently and enjoyed? out recently and enjoyed? out recently and enjoyed? out recently and enjoyed?
A Vegan patisserie Maison des Lys A The Gusstop Café on Pitt St is an A A friend and I went to Middle A It’s a rare thing that I’d ever be in
has opened in Mt Eden Village on absolute gem! Gorgeous food and Eastern restaurant Advieh for a Auckland and not find a few minutes
weekends only and Drissilla David’s lovely staff – their Mediterranean beautiful wine-matched lunch. The to sneak into Alma for tapas. It’s my
pastries will knock your socks off! Flaky, breakfast is top-tier. I recommend lamb neck shawarma was a messy happy place and I implore everyone
buttery croissants with creamy fruit leaving with a cheeky slice and a jar but magnificent main and I’m still to go there. Before I even attempt to
fillings or dark chocolate vie for cabinet of shakshuka to make at home. thinking about the snack: fresh-out-of- describe the deliciousness of the food,
space with seasonal savoury Danishes the-oven Turkish pide with za’atar and I must tell you about the deliciousness
and her version of a ham and cheese. Q Tell us about something whipped butter – talk about making of the staff. There is always someone
you’ve cooked this month. a fabulous first impression! calm and zen at the front desk. This
Q Tell us about something A The Tarragon and Chicken is important because I always arrive
you’ve cooked this month. Meatballs with Creamy Leek Orzo Q Tell us about something with seven suitcases (because I
A I love putting a slow braise in the from issue 115 have been an absolute you’ve cooked this month. commute) and they whisk them away,
oven on a Sunday afternoon for an hit in our household! You know it’s A A friend sent me a photo of her stash them somewhere and usher me
easy, relaxed dinner with friends. a keeper when your foodie friends (vegan) roast dinner and I realised in like a proper, I-do-this-all-the-time,
I made a base of fennel, butter beans, ask for the recipe afterwards. It has I hadn’t indulged in a roast all winter! big-city person. The wait staff will
tarragon, wine and lots of garlic then been great to see the rest of the dish With spring fast approaching, I got shepherd chef Jo Pearson’s plates of
added seared chicken thighs. After community loving this one too! on to remedying that tout de suite open-flame cooked perfection to you
an hour, stir in a little cream and let it with one of Farro’s stuffed deboned like alms of Andalusian awesomeness.
bubble up – so delicious with crusty Q What recipe are you most turkey roasts and went all out with
bread and a big green salad. excited about in this issue? dauphinoise, cauliflower cheese and Q Tell us about something
A I love that this collection is all about of course gravy. No regrets. you’ve cooked this month.
Q What recipe are you most making your grocery budget go A Prawn omelettes from an old 1970s
excited about in this issue? further! I’ll definitely be whipping Q What recipe are you most Chinese cookbook.
A Olivia’s Pork and Vegetable up the Banoffee Tray Bake on page excited about this issue?
Rice Paper Dumplings on page 96 next weekend, and I’m very keen A Claire’s Crispy Fried Haloumi and Q What recipe are you most
60 sound outstanding (as do all to try the One-pot Lamb Madras on Broccolini Salad with Smoky Currant excited about in this issue?
the recipes in her section). Her page 48 too. and Cumin Dressing (page 72) uses A I eat disturbing amounts of cheese
description ‘Crisp on the outside ingredients I always have to hand in scones. Can’t help it. So when I see
and chewy and bursting with such a simple yet original way so I’ll a recipe titled The Ultimate Cheese,
flavour on the inside’ is what definitely be giving that a go. Mustard and Chilli Scones (page 92),
foodie dreams are made of. then I have no choice but to make it.

10 D I S H | dish.co.nz
 Bespoke cabinetry in Resene
Easy Rider, contrasted with
Resene Half Lemon Grass walls in association with R E S E N E
and a Resene White ceiling,
connects this kitchen to its
rural surroundings.

Inspired
by nature Resene White

“Trust me, you’ll love it.” Those were the encouraging words
from Queensland designer Di Henshall when making over the Resene Half Lemon Grass

country home of her clients Jane and Stan

Her words proved true, particularly when it kitchen to its surroundings. The kitchen was
Resene Easy Rider
comes to the warm and vibrant green kitchen. widened as part of the renovation allowing for
One of the standout features of the kitchen is the addition of a central kitchen island, which
the custom cabinetry painted in the olive- added more bench space and allowed space for
leaf shade of Resene Easy Rider. The walls a second oven.
are painted in fresh Resene Half Lemon “Di did a great job designing my kitchen,” IN JANE’S WORDS
Grass with a ceiling in Resene Ceiling Jane says. “I do a lot of cooking and I cook for Describe your cooking style
Paint White. a lot of people. It’s nothing for us to have 15 to Jane: “Anything, really. No particular
Di says the brief for the project was wide 20 people over, so my only brief to her was that style. It just depends on the weather,
open. “They just wanted to see what I could it had to ‘work’. the time of year, the guests…”
do with their existing outdated, burgundy “My previous kitchen did not work. It was
and cream kitchen, which was long past its large and quite pretty, but it simply didn’t What is your favourite part of this
use-by date.” work. Power points were placed nowhere kitchen?
The choice to use verdant greens as the hero useful, and there weren’t many of them, so Jane: The kitchen island.
of a new colour scheme was obvious, given part of the brief to Di was ‘power points, power
the home’s country location, and the fact points, power points’. Which recipe from this issue of dish
that Stan is a world-leading authority on “I have a lot of things happening in the would you like to cook and why?
bromeliads and palms. kitchen at any one time. The cooktop was too Jane: All of them! They all sound
“They are surrounded by rolling green close to the wall so I couldn’t put large pots on amazing, but if I had to choose, I might
hills and beautiful tropical landscaping. My the stove – useless! And though there appeared go with the Dark and Stormy Sticky
intention was to bring the beauty and serenity to be plenty of counter space it was wasted. Ginger and Oaty Cake.
of the outside into the kitchen, reflecting Now, with the kitchen island, every time I take
much of what can be seen immediately outside something from the ovens I have somewhere
the windows,” Di says. to put it.
The lush colour scheme is accentuated by “The colour evolved from the rest of the
an eye-catching mosaic splashback, which interior of the house. The green goes right
Di designed to emulate falling leaves in a through the common rooms of the interior and
PHOTOGRAPHY Supplied

contemporary way, further connecting the blends in with the gardens outside.”

For more decorating inspiration

TOP TIP: Take a photo of your colour inspiration and upload
visit your Resene ColorShop,
it to the Resene ColourMatch tool at resene.com/colourmatchonline
resene.com/colorshops
to find a similar Resene shade.

dish.co.nz | D I S H 11
DINE WITH DISH

Dine with dish 20TH BIRTHDAY CELEBRATION

On Tuesday 16th July, dish marked a very Brut NV. Next up was the decadent Duck to mark the occasion. Dine with dish
special milestone – our 20th birthday. Egg Ravioli with Jamon Crumb and Périgord events are always full of fun, fine wine and
We celebrated in style with a spectacular Truffle with Nautilus Chardonnay 2022 delicious food, and this one was particularly
celebration at Auckland’s Esther restaurant, and the main of Duck Breast with Brandy momentous, acknowledging the dedication
with a beautifully curated truffle-based Mushrooms and a Truffle Cigar with Nautilus of a small and mighty team who put their all
menu, matched with luscious wines from Clay Hills Vineyard Pinot Noir 2017. As the into every issue!
Nautilus Estate. evening wore on, the hum in the room got
On hand was Nautilus Estate’s managing louder as Editor Sarah Tuck, Food Editor
director, Andrew Parkinson, who ably talked Claire Aldous and the tight-knit dish team
us through the wines as winemaker Clive joined with the diners in celebrating the
Jones was unfortunately unable to make the exciting occasion. Sarah hosted the event
WORDS AND PHOTOGRAPHY Sarah Tuck

event due to fog causing flight cancellations. and introduced the team, with a very special
The delicious dishes were presented by head treat following the dessert of Apple Tart
chef Sean Connolly while he and executive with Bianchetto Truffle Ice Cream and
chef James Laird were also on the tools in Nautilus Vintage Rosé 2020 – miniature
the kitchen. A natural charmer, Sean chatted versions of the birthday issue’s Sticky Date
with diners as they enjoyed the meal, starting Birthday Cake, presented, appropriately, to
with Truffle Fonduta, Toasted Ciabatta, Black a soundtrack of Celebration by Kool and
Périgord Truffle, and Texture of Mushrooms, the Gang.
Quail Egg, Gold Leaf, Porcini Soup, Chives Guests left the event, sated, happy and
matched with Nautilus Marlborough Cuvée with an exquisite gift of RIEDEL glassware

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

dish.co.nz | D I S H 13
 Satya Chai Lounge

BITE SIZE

Caitlin Whiteman,
2 Digital Editor
Broke Boy Taco, Mount Albert:
I finally caved to the hype and
checked out the sidewalk sensation!
And if you’re chronically indecisive
like me, I think you should too. The
menu keeps it simple with beef tacos,
quesadillas, chips with guac and a
fridge jam-packed with nothing but
coke. My only advice is don’t forget
your napkins to help with all of the
saucy deliciousness. @brokeboytaco

3 Chrisanne Terblanche,
Art Director
Udon Works, Mount Eden: Tucked
away on the quieter end of Dominion
road is Udon Works, a charming cosy
Japanese spot known for serving
some of best noodles in Auckland. My
favourite is the Prawn Tempura Udon
– the tempura is light and crispy
and the noodles deliciously chewy.
Comfort in a bowl. The portions are
generous and if udon is not your thing
the Donburi is also delicious. And of
course you can never go wrong with
Karaage Chicken. @udonworks

4 Bel Bonnor
Commercial Manager
Mr Go’s, Wellington: Excellent value
from the team for money and great vibes for a casual

Where we’re eating

Asian fusion dinner. This spot is always
bustling and always delicious – and
the novelty cocktails are a fun point of

and drinking
difference! mrgos.co.nz, @mrgosnz

Aunty Mena ’s Vegetarian Café,

Wellington: You don’t have to be
plant-based to LOVE the food here!
Aunty Mena’s continues to outdo itself
There’s no rest for the food-obsessed... when the dish team isn’t bringing on flavour and value. Highly recommend
you delicious recipes, we’re out there trawling far and wide in search of the laksa and a pot of green tea for
tasty fare. Below, we share our favourite good-value go-tos. a nourishing, delicious dinner.

1 Claire Aldous,
Food Editor
Satya Chai Lounge, Sandringham:
Offering well-priced fun Indian street
5 Síana Clifford
Sub-editor
Eden Noodles, various: For a
Cheese on Toast, Three Kings: food along with cocktails and more budget-friendly eat I reckon it’s hard
This hole-in-the-wall cult sandwich than 200 craft beers, two of my must- to beat a body-and-soul-warming
shop has epic toasties starting at orders are Chicken 65 and the Dahi bowl of Eden Noodles’ (in)famous
$10. From Braised Pork Belly (Sichuan Puri. It’s definitely not your traditional Dumplings in Spicy Sauce. The pork
spices, green capsicum and ginger Indian eatery but it’s always fun and and chive dumplings (there’s chicken,
sauce) to Truffle Mushroom (sautéed super delicious. satya.co.nz, @satyakrd vegetarian and another pork option
PHOTOGRAPHY Sarah Tuck

white and portobello mushrooms, too) are handmade and the spicy soup
onion, garlic and truffle oil), there are Nishiki, Freemans Bay: This is a local is packed full of lip-smacking (and
no bad choices. Add in a Raspberry favourite and the Dumplings, Hot numbing!) Sichuan flavours. Because
White Chocolate Cookie or a piece Pot, Crunchy Prawn Mayo Rolls and they're such good value you can afford
of Rocky Road and you’re probably Sushi are always fresh and appear to put in the work to make your way
still under $20. cheeseontoast.nz, quick-smart out of their kitchen. up to extra spicy level – if you dare…
@cheeseontoastnz nishikifreemansbay.nz edennoodles.nz, @edennoodles

14 D I S H | dish.co.nz
 in association with P R O D O T T I

Simply the Best It’s amazing how just a few

simple ingredients can yield such
incredibly delicious results

Garofalo pasta draws on generations of Italian

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Pasta Garofalo Elicoidali with Pumpkin, Transfer three-quarters of the pumpkin to a small food
processor or use a stick blender and purée until smooth.
Scamorza and Prosciutto Leave the remaining pumpkin in the frying pan.
2 tablespoons NZ or Greek sea salt and ground pepper
Heat a frying pan, place the prosciutto in a single layer and
extra virgin olive oil,
40 grams De Gustibus cook until golden and crisp. Drain on kitchen towels.
preferably monocultivar
Prosciutto Smoked
1 small red or brown onion, Add the pasta to the boiling water and cook for about 12 minutes,
finely chopped 360 grams Pasta Garofalo until al dente. Remove 1 cup of the cooking water and set aside.
Elicoidali Drain the pasta and tip into the frying pan with the remaining
500 grams pumpkin, peeled, pumpkin. Add the puréed pumpkin, the scamorza, a good drizzle
deseeded and cut into 150 grams De Gustibus of extra virgin olive oil and stir over a very low heat for a couple
1cm pieces Scamorza Smoked, cut into of minutes or until the scamorza has almost completely melted,
small cubes or grated adding in some of the reserved cooking water to loosen the
4 large fresh sage leaves, sauce if needed.
finely chopped, or use 40 grams freshly grated De
1 teaspoon dried sage or Gustibus Grana Padano or
Divide the pasta between warm serving dishes and top with a
1 teaspoon finely chopped Parmigiano Reggiano
grind of pepper. Break over the prosciutto and top with grated
fresh rosemary grana padano or parmigiano. Serve immediately. S E R V E S 4

In a large pot, put 2 litres of water and 2 tablespoons coarse

sea salt on to boil.

Heat the olive oil in a large frying pan and cook the onion for
5 minutes until soft. Add the pumpkin and sage along with De Gustibus and Garofalo are brought
½ cup water and season with salt and pepper. Cover and cook to you by Prodotti. Visit our website for
the pumpkin, stirring occasionally, until it is very tender. more inspiration. prodotti.co.nz

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

POH LING YEOW

Cook, artist, actress, author and television presenter

Poh Ling Yeow is well known to Kiwis, Aussies, and around

the world, as a repeat contestant and recently, judge, on
the famous MasterChef Australia series
Story SARAH TUCK Photography SUPPLIED

I took the opportunity to sit down with Poh my own little weirdo, right? I managed to still it. I only really started learning how to cook
while she was on a visit to Aotearoa to catch feel lonely, even though I had no kids tease me Asian just before I went on season one of
up with relatives and make an appearance at or be racist or anything like that. In fact, I found MasterChef Australia.
Auckland’s Food Show. I must confess there the kids really friendly. And very protective. But It was as a contestant on the TV show that
was so much laughing going on, and random I still managed to feel really on the outer. Poh really embraced cooking traditional
threads to our conversation, that it took some But I felt like that when I was in Malaysia too. Malaysian dishes, going on palate memory
wrangling to cull these words for your reading I was this weird little lonesome kid. as she hadn’t been allowed near “fire and
pleasure. We chatted all things food and Poh reckons this feeling of being on the knives” in the kitchen growing up. The dishes
creativity, including how experiences and outer has given rise to much of her creativity, were mash-ups of what she could remember,
memories shape our approach to life. whether in the kitchen, the garden or through and since then her mum and aunty, the two
Poh Ling Yeow moved to Adelaide from her her art. She believes that when you’re a little main matriarchs in her family, have helped her
birth country of Malaysia at the age of nine, socially removed you have to create your own develop nuance and technique. One of the
and her earliest food memory is from the age validation, and fears for the current generation most powerful memories from her first season
of about six or seven. who, when they avoid feeling anxious, also on MasterChef was making congee with pork
I think one of my most potent food miss out on the valuable lessons from feeling a and century egg dumplings:
memories was having an Asam Laksa, which little uncomfortable, in both creativity and grit. It was a really different and potentially quite
is sometimes called a Penang Laksa and Learning at a young age that it’s uncomfortable challenging for the judges – I think George
compared to a Thai jungle curry. It’s not when you’re growing, mentally and creatively… couldn’t even eat it because he found the
coconut-based, it’s a sour fish broth – sour the earlier you learn it and get little notches sulphur too overpowering, I think that was
fish noodles made with mackerel. And then on your belt, the better – you can start to a bit of a moment, culturally, and then in Back
on top, you have got all these really vibrant build resilience. to Win [MasterChef Australia season 12]
bits and pieces, fresh pineapple, mint, sliced It was at Seymour College in Adelaide I was making a rendang dish… they had Katy
red onion and torched ginger flower, which that Poh first got into art. She started out by Perry just bust through the doors, pregnant, and
has this amazing perfume. And incidentally imitating her brother who would spend hours she was a guest judge and she told me she
my aunty I’m staying with here is cooking drawing, but then it began to feel like a wasn’t into duck, and she came around and
it for me tonight, because I requested it. creative outlet of her own. She describes it as did a bit of a taste while I was cooking – I was
I asked for it because I got my ‘chilli wings‘ on being able to go into a really immersive state worried I was going to induce labour because
it. My mum used to take me to this little store where she felt completely comfortable, and she found it really spicy, but then she loved that
in Malaysia, sort of a café, and at first I was completely herself – her ‘safe space’ – and it dish and I won that challenge!
only able to eat a tiny bowl. She would take remains that way today. After school she did The rendang dish Poh was making is now one
me back every week, and I remember feeling a Bachelor of Design and is an established of her signature dishes (as well as millefeuille,
this immense sense of pride when I managed and accomplished artist whose work is often which she still sells along with biscuits, pies and
to finish a whole bowl because it is so spicy, on exhibition and available to buy. pastries, with dear friend Sarah Rich, co-owner
yeah, but I kind of knew that you like, had to When it comes to cooking creatively, Poh of their Adelaide Farmer’s Market business,
suffer through chilli. credits her mum and one of her aunties as Jamface). A labour of love, the Serunding
From getting her ‘chilli wings’ in Malaysia providing inspiration. Surprisingly she didn’t Daging is a dry rendang ‘floss’, often made
to emigrating to Adelaide, Poh’s attitude to start cooking until her 20s, during her first with duck, that is wrapped in a sticky turmeric
the move was incredibly positive. It’s easy marriage. Although she had been allowed to rice then wrapped in a bright green pandan
to imagine a young girl being fearful or bake freely as a kid, the kitchen was strictly roti jala. The dish is “lurid rice and a really
intimidated by the idea of such a change off-limits when it came to meal prep. rich rendang and I modernise it by serving
in culture and lifestyle, but in this case the I started cooking really late, after my first it with cucumber, coriander and chill relish,
opposite was true. marriage when I was about 24 – and I’m so there’s a bit of acidity.”
I tell this story all the time because it is such talking bad meat and three veg. Supermarket
a potent memory, that when my parents fillet was the cream of the crop (because we
announced to us that we were migrating, were penniless – both studying in the arts),
"I would commit the crime
I think a lot of kids would be filled with fear I would always crack a cream of powdered of over-boiling all the
or trepidation, but I just knew that life was soup on top with fresh mushrooms chopped
going to be amazing. I just knew. And I was up. It seemed exotic to me because we’d veg because that’s what
like, “Okay, great. Life is finally going to make never had it growing up! I would commit the my friends’ parents did
sense”. And when I arrived, I loved everything. crime of over-boiling all the veg because that’s
Yeah, I loved it! But it didn’t stop me from being what my friends’ parents did and I just loved and I just loved it"

dish.co.nz | D I S H 17
 Going She has so many memories from her first season on MasterChef
Australia, and her stint in Back to Win (season 12), but it is her most
recent appearance, as one of the judges in 2024, that seems like
a particularly special full-circle moment. That and meeting Jamie

Green Oliver! A stellar judge across all the dishes offered on the show,
Poh’s own preference is for casual dining, it’s the story and the
connection that she’s after rather than a showcase of technique.
I will do fine dining once or twice a year maybe. For me it’s
all about story, I find so much fine dining will bang on about
seasonality but they’re so unseasonal, because they want all their
things to look a certain way. It feels like a process that’s not working
with the earth. Gardening has connected me so much with food
– and knowing how hard it is to produce the food. For me cooking
has to tell stories and tell of place.
Resene Coriander
When it comes to entertaining, she
keeps numbers really small. A natural
Spice up your
‘extroverted introvert’, the idea of big
life with this gentle
green hue.
crowds or people talking over each
other leaves her cold
I find (fine dining) strangely homogenous, at any big city hotel
in the world, they’ll try and mimic each other… cooking with ego
instead of the heart and intuition. When you eat peasant food you
could be blindfolded and you would know where you are. Fine
dining, not so much – you could be anywhere in the world.
Resene Smashed Avocado Poh enjoys time spent by herself and loves living on her own,
relishing the opportunity to do as she pleases, like gardening until
dark, not eating until 9pm if she feels like it, and having whatever
she fancies even if that’s a steamed head of broccoli with lemon
A calming colour juice on it for dinner.
When it comes to entertaining, she keeps numbers really small.
with a gently A natural ‘extroverted introvert’, the idea of big crowds or people
cheeky attitude. talking over each other leaves her cold.
Four or two – four is max for me, as soon as there is cross-
conversation I’m not interested. I like to talk about ideas and
philosophy, not gossip, even socialising for me has to feed my
brain, I can’t just ‘small talk’ the whole night.
And her go-to dish when dining alone exemplifies the simplicity
she loves while evoking memories of her childhood.
Leftover rice with cut cucumber, homemade sambal belacan and
Resene Parsley two fried eggs, and I just make the whole lot into a mountain, and
I can eat an infinite amount of that…it’s like a poor man’s Nasi
Lemak, rice with an intense flavour running through, salty and then
you’ve got the refreshing bits of cucumber and then sometimes if
A true classic I’ve got fried peanuts or ikan bilis [dried anchovies] lying around
I’ll throw that in it too…it’s the simple things. I think it’s interesting
whether in food when you work in food. Nearly everyone who I know, who works
or on the walls. in food…when you ask them what their favourite things are, they’re
always really simple.
Having written a cookbook, appearing on several TV shows,
working as an artist and baking for Jamface it’s hard to imagine a
busier lifestyle, but talking to Poh it is clear that what she values most
is simplicity, creativity, and integrity.
Bring out the best in your home Poh will be back on MasterChef Australia in 2025 alongside
with delicious Resene colours. 2024 judges Andy Allen, Sofia Levin and Jean-Christophe Novelli,
and I for one will be glued to my screen – not just for the joy of
watching amateur cooks grow in skill and confidence, but to see
Poh Ling Yeow bring her particular brand of approachability and
honesty to the show.
 COCONUT CURRY CHICKEN NOODLE SOUP
WITH SPICY CHICKPEAS
A luxuriously creamy coconut curry chicken broth poured over egg noodles and served with steamed seasonal
vegetables and spicy sesame chickpeas.

INGREDIENTS INSTRUCTIONS
Extra virgin olive oil
½ tsp chilli flakes 1. To make spicy chickpeas, add a drizzle of extra virgin olive oil to a saucepan over medium
1 can (400g) Chantal Organics Chickpeas, drained heat. Add the chilli flakes and chickpeas. Cook for 5 minutes. Add sesame seeds, stir to
2 tbsp sesame seeds, toasted combine and remove from the heat.
400g chicken breast or thigh, sliced 2. For the coconut curry chicken soup, add a drizzle of extra virgin olive oil to a casserole dish.
Salt and pepper Season the chicken with salt and pepper and cook until browned. Remove and set aside.
1 onion, diced
2 cloves garlic, minced 3. Sauté the onion until softened, then add garlic, ginger and yellow curry paste. Cook until
1 tbsp grated ginger fragrant.
¼ cup yellow curry paste 4. Add coconut cream, chicken stock and chicken. Bring to a simmer. Cook for 10 minutes or
1 can (400ml) Chantal Organics Coconut Cream until the chicken is cooked through.
2 cups chicken stock
5. Cook the noodles according to the packet instructions and divide into bowls with the
steamed carrot and broccolini.
TO SERVE
250g egg noodles 6. Ladle the coconut curry soup over the noodles and top with chickpeas, shallots, coriander and
Steamed carrot and broccolini or broccoli lime wedges.
Fried shallots Serves: 4 | Prep time: 10 minutes | Cooking time: 35 minutes
A handful fresh coriander
Lime wedges

www.chantalorganics.co.nz
 dish loves food sleuth

Sesame Oil
Farro The sesame oil that’s found in most domestic kitchens
is deeply golden and fragrant. It’s made by pressing
toasted sesame seeds to produce that unique rich, nutty
Farro is the dish team’s go-to food store – taste that adds such a distinct flavour to many dishes.
our one-stop shop for preparing each issue.
We highlight some dish essentials
Lighter-coloured sesame oils, however, are made by pressing
at Auckland’s leading food store raw, untoasted sesame seeds, which gives the resulting oil a
much more neutral flavour.
P L A N TA S PA R K L I N G Toasted sesame oil can be used in a vast array of savoury
Y E R B A M AT E dishes with dressings, stir-fries, mayonnaise, marinades,
These tasty drinks offer the noodles, dips, soups and fried rice utilising this store cupboard
strength of coffee with the favourite. Add a dash to hummus and to a pesto made with
health benefits of tea, and coriander to add a delicate, nutty note.
are spruced up with local While we think of it as being primarily used in savoury dishes,
botanicals and natural toasted sesame oil is also delicious used in sweet recipes.
fruit flavour for a delicious It pairs beautifully with lemon in a pound cake and makes a
antidote to that mid- great addition to a cookie dough – try it in a classic chocolate
afternoon crash. chip or walnut and tahini cookie recipe. Sesame and chocolate
$5.99 / 330ml are happy to snuggle up together so adding a dash to your next
batch of brownies could be a winner. Caramel and sesame are
also firm friends, so add a splash to a salted caramel sauce for
A P P L E TA ST I C S A U C E
& BUTTER a delicate Asian twist.
Apple sauce is such a
classic comfort and a
delicious accompaniment
to any meal. Appletastic’s
JAMMY EGGS WITH AROMATIC
delightful range is locally SESAME DRESSING (GF) (V)
made, and even features
a sweet and spicy apple Pairing softly boiled eggs with Put the eggs in a medium
butter! $11.99 / each this rich, nutty sesame dressing pot and cover with cold
is just the best combo. Serve tap water. Cover and bring
with warm flatbreads for to a rapid boil. Take off the
J ’A I M E M ACA R O N S scooping everything up. heat and time for exactly 6
One of the most minutes. Drain the eggs and
sought after treats in 4 large eggs, at room place in a bowl of cold water
Christchurch, now at your temperature with plenty of ice. Gently
crack the shells with the back

STORY and RECIPE Claire Aldous PHOTOGRAPHY Josh Griggs STYLING Sarah Tuck
local Farro deli! With a
beautifully crisp outer DRESSING of a teaspoon then peel and
shell, chewy centre and 1 tablespoon white sesame place back in the iced water
creamy filling, these treats seeds, toasted until fully cold.
are pure perfection. ¼ cup Kewpie mayo
$4.49 / each 1 tablespoon sesame oil DRESSING: Put the toasted
2 teaspoons extra virgin sesame seeds in a mortar
olive oil and pound until finely
CA N TA R E L L I
PA R M I G I A N O R E G G I A N O 1 teaspoon each tamari and ground. Tip into a medium
Rich in flavour and sea salt bowl and whisk in all the
aroma, this delectable 1 clove garlic, crushed remaining ingredients.
Parmigiano is aged in ½ teaspoon each rice wine
ancient stone warehouses, vinegar and runny honey Cut each egg in
TO S E R V E :

and comes from the half. Spread the yoghurt on

Canterelli family, a TO S E R V E a serving plate and place
mainstay of Italian 1 cup Greek natural yoghurt the eggs on top. Spoon over
cheesemaking since 1876. extra toasted sesame seeds the dressing and top with
$21.99 / each ¼-½ teaspoon chilli flakes extra sesame seeds, salt
1 spring onion, thinly sliced, and pepper, chilli flakes and
or 1 tablespoon finely the spring onions or chives.
farro.co.nz chopped chives SERVES 3-4
 BITE SIZE

GF V
JA M M Y E G G S W I T H
A R O M AT I C S E S A M E
DRESSING

dish.co.nz | D I S H 21
in association with M A I N L A N D

Moreish Moments Tomato, Sausage and Chilli Baked Gnocchi

Take your home-cooking game
to the next level with a touch of 1 tablespoon olive oil 400 gram can finely
molten magic from Mainland chopped tomatoes
1 brown onion, diced
1 teaspoon caster sugar
It doesn’t take a lot to transform both 1 red capsicum, core removed
everyday dinners and weekend feasts. and finely chopped sea salt and ground pepper
Mainland Parmesan has a deliciously sharp
bite that makes it a great addition to pastas, 3 pork sausages, about 500 grams fresh gnocchi
risottos and salads and even makes a great 270 grams
cheesy crumb for schnitzel when combined
¾ cup Mainland Grated
2 cloves garlic, finely chopped Mozzarella
with breadcrumbs. Mozzarella brings its
luscious smooth and creamy stretchiness
1 teaspoon dried oregano ¼ cup finely grated Mainland
to a myriad of meals – from pizza, gnocchi
Parmesan block
and pasta dishes to nachos, quesadillas ½ teaspoon dried basil
and gratins. With a range of cheeses for TO S E R V E
every dish and occasion, Mainland makes ¼-½ teaspoon dried fresh basil leaves
moments made for sharing! chilli flakes
green salad

Heat the olive oil in a large ovenproof frying pan over a medium
heat. Add the onion and capsicum and fry for 5 minutes
until softened.

Squeeze the sausage meat out of the casings into the pan. Use
the end of a spatula or wooden spoon to break up the sausage
meat until it closely resembles mince. Add the garlic, dried
herbs and chilli flakes and fry briefly until aromatic. Add the
tomatoes, sugar and ¹⁄4 cup water and cook over a low heat for
20 minutes, stirring regularly. Season with salt and pepper.

Preheat the oven to 180°C regular bake.

Bring a large pot of salted water to a low simmer, add the

gnocchi and cook according to the packet instructions or until
they are tender and float to the surface. Drain and add to the
sauce. Sprinkle over the mozzarella and parmesan. Bake for
15-20 minutes or until the cheese is golden and bubbling.

TO S E R V E : Top with fresh basil leaves and serve with a green

salad. S E R V E S 4
 Parmesan and Herb Crusted Chicken third, combine the breadcrumbs, parmesan,
parsley and dried herbs. Season all three
Schnitzel with Tangy Slaw bowls with salt and pepper.

S L AW SCHNITZEL
Coat the chicken in the flour, shake
¼ small red or green 600 grams boneless, skinless
off any excess then transfer to
cabbage, shredded chicken thighs (about 4)
the whisked egg and shake off the
2 celery sticks, thinly sliced ½ cup plain flour excess again. Press the chicken
thighs into the breadcrumb
1 medium carrot, peeled and 2 large eggs mixture on both sides. Once well
julienned coated, transfer to a large plate.
1¹⁄2 cups fine breadcrumbs
1 spring onion, thinly sliced Heat the vegetable oil in a large
½ cup finely grated Mainland
frying pan. Add a few breadcrumbs
1 red apple, julienned Parmesan block, plus extra
to the pan, if they sizzle and float,
to serve
½ cup roughly chopped fresh the oil is hot enough for frying. Fry
parsley leaves 2 tablespoons finely chopped the chicken in batches until golden
fresh parsley leaves brown and cooked through, roughly
1 cup mayonnaise 3 minutes on each side. Transfer to
½ teaspoon each dried a tray lined with kitchen towels.
1 clove garlic, crushed oregano and dried thyme
Serve the schnitzel topped
TO S E R V E :
1 tablespoon lemon juice sea salt and ground pepper with extra parmesan, the slaw and lemon
1 tablespoon whole grain wedges for squeezing. S E R V E S 4
½ cup vegetable oil, for frying
mustard
TO S E R V E
sea salt and ground pepper 2 tablespoons grated
Mainland Parmesan block

4 lemon wedges

S L AW :
In a large bowl, combine the vegetables, apple and
parsley. In a small bowl, combine the mayonnaise, garlic, lemon
juice and whole grain mustard. Season to taste. Toss the For more Mainland recipes
dressing through the vege mixture just before serving. visit mainland.co.nz

SCHNITZEL: Place the chicken thighs between two

sheets of baking paper. Using a heavy object,
such as a rolling pin, bash the thighs until
they’re roughly 1cm thick.

Set yourself up with three bowls.

In the first, place the flour; in the
second, whisk the eggs; in the

dish.co.nz | D I S H 23
BITE SIZE

FOR YOUR

Insider tips for flavour-packed

cooking on a budget

There are very few shoppers who never have to consider their
budget, and here at dish, we’re the same. Sometimes we’ll go
wild for a special occasion, but in the main we’re conscious
of creating mouthwatering meals to share with friends and
family, that won’t break the bank. Here are some of our
collective tips, for getting the best bang for your buck

24 D I S H | dish.co.nz
Think seasonal versatile, and have a long
It makes sense to buy produce that is in shelf life, making them
season, it is generally cheaper, more ideal for budget-conscious
abundant, better flavoured, and often more households. Lentils and
nutrient-dense than produce that has been other legumes are a great
imported or grown out of season. source of protein and can be
used in soups, stews, curries
Plan and salads. Flour isn’t just for
Take an hour or so each week to plan cakes and bikkies – it can also be
your weekly meals in advance, then make used to make homemade bread,
a shopping list and stick to it, so you can pasta, and pastry. Rice can carry
avoid making impulse purchases and flavour and provide bulk in countless
unnecessary cost at the checkout. dishes, from stir-fries to risotto, stuffed into
peppers, pilafs, tray bakes, casseroles and
Cook from scratch even makes a great pudding.
Here at dish we’re all for the occasional use
of a packet of this or a jar of that to make Spice up your life
life easier, but we’re less likely to go for Using affordable dried herbs and spices
highly processed food. Some processed and can transform humble ingredients,
pre-packaged meals can be more expensive providing a boost of interest and flavour, or cumin. Although loads of herbs and
and less healthy than homemade dinners while taking your taste buds on a global spices are found across a multitude of
and cooking from scratch allows you to adventure. Think Greece with cinnamon cuisines, when combined in different ways
control the ingredients and save money. and oregano, India with turmeric, garam they can bring the essence of specific
masala or chilli and Mexico with coriander locations to your table at home.
Meat-free Mondays
Enjoy the occasional meatless dinner. Meat
is often the most expensive part of a meal,
so it makes sense, for both health and budget,
to enjoy a vegetarian dish once in a while. HOW TO STORE DRIED SPICES

Better the next day Storing dried cooking herbs and spices properly helps maintain their flavour and
Make the most of leftovers by having potency, so optimal storage conditions are key:
them for lunch or incorporating them into
new meals. For example, use leftover
roast chicken in a soup, salad, frittata, or
sandwich the next day. If you cook a large
1 Cool and dry location
Store spices away from heat,
moisture, and direct sunlight. Heat
6 Whole vs. ground spices
Whole spices generally retain their
flavour longer than ground ones.
batch of food, freeze portions for later. and humidity can cause spices to Consider grinding them as needed
This prevents waste and provides you with lose their flavour and aroma quickly. to preserve freshness.
ready-to-eat meals when you're short on time.

Grow your own

If possible, grow your own herbs and
2 Airtight containers
Use airtight containers such as glass
jars or metal tins with tight lids.
7 Store in small quantities
It's better to store spices in
smaller quantities to maintain
vegetables. Even a small windowsill garden These help prevent air and moisture their freshness. Refill your smaller
can provide fresh basil, mint, or parsley, from affecting the spices. containers from larger storage jars
which can add flavour to your meals and as needed.
save you money.

Frozen and tinned

3 Dark containers
If possible, store spices in containers
that are opaque or dark-coloured to 8 Refrigeration or freezing
(optional)
If not buying seasonal produce, using protect them from light, which can While most spices don't need
frozen and tinned foods can be a smart degrade their quality. refrigeration, some of the more
strategy when budgeting, without delicate ones, such as saffron
compromising on quality or nutrition. Frozen
fruits and veges are often flash-frozen at
peak ripeness, retaining their nutrients.
4 Labelling
Always label your spice containers
with the name of the spice and
or paprika, might benefit from
being stored in the fridge.
However, ensure they are kept
Tinned beans, tomatoes, and fish are the date of purchase or date of in airtight containers to prevent
economical options, providing versatility packaging. This helps you keep track moisture absorption.
and long shelf life. Incorporating these items of their freshness.
into your meals can reduce waste and allow By following these guidelines, you can
for quick, convenient cooking.

Pantry staples
5 Avoid direct heat
Don't store spices near the stove,
oven, dishwasher, or any other
make sure that your dried herbs and
spices keep their flavour and aroma
for longer periods, so they can do their
Make the most of pantry staples such as place where they might be exposed job of bringing epic flavour boosts to
lentils, flour, and rice – they’re affordable, to heat or steam. your home-cooked meals.

dish.co.nz | D I S H 25
 BUY IN SEASON
Indian-spiced Cabbage
and Kūmara Fritters
Spring in New Zealand, Kent pumpkin Inspired by Japanese okonomiyaki, these fritters
from September to the end of Leeks are utterly delicious and surprisingly filling.
November, is a little minx of a Lettuce
season. There are more likely Orange kūmara 1¹⁄3 cups plain flour ½ small cabbage finely
to be polar blasts, rain storms Parsnips shredded (you need 7 cups)
1 tablespoon cornflour
and snow than strawberries Peas* 1 cup grated kūmara,
and sunshine. And although it Potatoes 2 teaspoons baking powder squeezed dry of excess
is almost irresistible to dash out Radish moisture
and buy asparagus spears the Red cabbage 1 teaspoon caster sugar
moment they appear, if you wait Red kūmara 1 onion, halved and thinly
a little they will come down in Red onions 2 teaspoons ground cumin
sliced
price. Here’s our guide to the Savoy cabbage 1 teaspoon ground turmeric
best buys in New Zealand for Silverbeet ¼ cup neutral oil (such as
the irascible season: Spinach ½ teaspoon chilli flakes rice bran)
Spring onions
TO S E R V E
Vegetables 1 tablespoon curry powder
Asparagus* Fruit mayonnaise and/or yoghurt
¼ teaspoon salt
Avocado Grapefruit fresh coriander leaves
Beetroot Kiwifruit 3 large eggs
Broccoli Lemons 1 green chilli, finely chopped
Broccolini Oranges ½-²⁄3 cup chicken stock made
Brown onions Strawberries* with stock powder sea salt
Brussels sprouts Tangelos
1 small carrot, grated chutney or sriracha
Butternut squash
Cauliflower *coming into season
Carrots
Celery These ingredients are typically Sift the flour, cornflour, baking powder, sugar, spices and salt
Chinese cabbage in season and more affordable into a bowl.
Crown pumpkin at this time of year in Aotearoa
Fennel and Australia. They are versatile Whisk the eggs and chicken stock together, then whisk into
Garlic and nutritious, making them the flour mixture to create a smooth batter. Leave to sit for
Globe artichokes* great options for budget- 30 minutes.
Gold kūmara friendly meals. Turn
Green cabbage to page 29 for more recipes Mix the carrot, cabbage, kūmara and onion into the batter.
Kale using spring produce.
Heat the oil in a large frying pan over a medium heat and
spoon in the batter to create 6 or more fritters, depending on
your desired size. Don’t make the fritters too fat or they
will be harder to cook through. Cook for 4 minutes before

STORY, RECIPE AND STYLING Sarah Tuck PHOTOGRAPHY Josh Griggs and Yuki Sato
carefully flipping to cook another 4 minutes or until golden
and cooked through. Repeat with the remaining mixture and
keep the cooked fritters warm in a low oven.

Serve topped with mayonnaise, a sprinkling of coriander, chilli

and sea salt and chutney or sriracha. S E R V E S 4

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

INDIAN-SPICED
CA B B AG E
AND KŪMARA
FRITTERS

dish.co.nz | D I S H 27
 Spicy Kimchi and Gochujang Udon Noodles Cook the noodles according to the packet instructions
then drain and toss with the sesame oil to stop them
350 grams fresh ½ teaspoon each sticking together.
udon noodles ground Szechuan pepper
and sesame oil Heat the butter in a large frying pan and add the kimchi
1 teaspoon sesame oil and the gochujang. Cook over a medium-high heat
¾ cup chicken stock (use a for about 3 minutes until the kimchi starts to look
2 tablespoons butter stock pot or stock cube) a little caramelised. Stir in the ginger, garlic, soy,
honey, Szechuan pepper and the sesame oil and cook
1 cup kimchi, finely chopped ¼ cup roughly chopped for 2 minutes until fragrant. Add the stock and let it
roasted peanuts bubble up until the sauce looks glossy and reduced
2 tablespoons gochujang
(Korean red pepper paste) a little. It shouldn’t be a thin sauce.
4 spring onions, white and
pale green parts, thinly sliced
2 tablespoons grated Add the noodles and all the peanuts along with half each
fresh ginger 2 tablespoons toasted white of the spring onions, sesame seeds and the coriander.
sesame seeds Gently toss together using tongs, keeping the noodles
2 cloves garlic, crushed in long strands.
small bunch coriander, finely
2 teaspoons each soy sauce
chopped Divide between warm bowls and sprinkle over the
and runny honey
remaining sesame seeds and coriander. Serve the
remaining spring onions alongside. S E R V E S 2

28 D I S H | dish.co.nz
 IN SEASON

We tuned into nature's timetable to choose the ingredients for these

recipes, which are designed to showcase seasonal produce at its peak
Recipes CLAIRE ALDOUS and SARAH TUCK Photography JOSH GRIGGS Styling SARAH TUCK

dish.co.nz | D I S H 29
 V
GARLIC AND
PA R S L E Y B R E A D
(recipe page 32)

PARSLEY

Don’t think of parsley as just

a garnish to sprinkle over dinner!
It’s an all-purpose, incredibly
versatile herb with a very fresh,
clean, herbaceous flavour that can
be just a bit peppery, and sometimes
a touch bitter. It marries well with
a wide range of savoury dishes and
pairs well with most other fresh herbs.
The two main types of parsley are
curly parsley, with its distinct ruffled
leaf, and Italian or flat-leaf parsley,
with leaves that are straight and
flat. The question of which one
to use when polarises people,
evoking strong opinions on their
varying tastes and textures.
To store, trim the ends of the
parsley bunch and stand in a glass
of water, then pop a plastic bag over
the top and store in the fridge. If
super fresh, parsley will keep well
for at least two to three weeks.
Use parsley to make a green
béchamel, kofta, chimichurri or salsa
verde, and in salads, marinades,
compound butters, tabbouleh
and pestos.

30 D I S H | dish.co.nz
 IN SEASON

GF V
B E E T R O OT D I P
(recipe page 34)

BEETROOT

Beloved by Eastern Europeans for centuries, beetroot Grated or thinly sliced raw beetroot makes a fresh addition
can be traced back to the ancient Middle East. Dense and to salads and in a healthy raw juice. Among its myriad
sweetly earthy flavoured, both the leaves and roots of this other uses, beetroot makes for a stunning ingredient in
vivid veg can be eaten – the leaves in salads or steamed, and risotto, bold borscht soup, chunky chutney, delicious
the purple globes can be steamed, roasted, boiled dips and can even be used in baking as a brilliant partner
or pickled. to chocolate.

dish.co.nz | D I S H 31
 Cauliflower Gratin (v)
This delicious dish doesn’t need loads of cheese to bring the
flavour (100 grams should do the trick), just a well- seasoned
béchamel sauce and a bay leaf or two.

BÉCHAMEL C A U L I F LO W E R
30 grams butter 1 small-medium cauliflower,
trimmed and cut into florets
¼ cup plain flour Garlic and Parsley Bread (v)
2 tablespoons extra Before you even get to eat it, the aromas wafting from the oven
1½ cups whole milk virgin olive oil will have everyone hanging around the kitchen for a piece of this
½ cup cream gloriously simple and delicious bread.
2 bay leaves
¹⁄3 cup grated tasty cheese 3 sprigs thyme 1 loaf bread (use a baguette, 1 tablespoon finely grated
rustic sourdough or a pide) lemon zest
½ teaspoon freshly sea salt
grated nutmeg G A R L I C A N D PA R S L E Y B U T T E R 3-4 cloves garlic, crushed
TO P P I N G 1 cup flat-leaf parsley,
sea salt and ground 1 slice thick white toast finely chopped 2 teaspoons Dijon mustard
white pepper bread, crusts removed
200 grams butter, at room ¼-½ teaspoon chilli flakes
2 bay leaves 1 tablespoon butter temperature
sea salt and ground pepper
²⁄3 cup grated tasty cheese

Preheat the oven to 180°C fan bake.

Preheat the oven to 180°C fan bake.
BUTTER: Combine all the ingredients in a bowl and season well
BÉCHAMEL : Melt the butter in a large pot over a medium heat. with salt and pepper.
Add the flour and whisk to a paste. Cook for 1 minute then add
the combined milk and cream in 3 lots, whisking continuously Cut deep slits in the bread but don’t cut all the way through
until the sauce is thick and smooth. Remove from the heat the loaf. Using a teaspoon or knife, spread the cuts with the
and add the cheese. Season with the nutmeg, salt and white butter, also spreading some over the top of the loaf. Wrap the
pepper, and whisk until smooth, returning to the heat briefly loaf in foil and place on a baking tray.
if necessary. Add the bay leaves, cover the surface with plastic
wrap, and set aside. Bake for 20 minutes. Peel back the foil, leaving the bread
sitting on it, and bake for a further 5-10 minutes until crisp
Put the cauliflower in an oven dish and toss
C A U L I F LO W E R : and lightly golden on top. M A K E S 1 LOA F
with the oil, bay leaves and thyme. Season well with salt and
cover tightly with foil. Roast for 35 minutes or until soft.

Put the bread in a small food processor with the

TO P P I N G :
butter and half of the cheese and whiz to a crumb.

Put the cauliflower into a deep 28cm baking dish and top with
the béchamel and the remaining cheese. Sprinkle over the
crumb and bake for 35-40 minutes until golden and bubbling.
SERVES 6-8

32 D I S H | dish.co.nz
 IN SEASON

V
C A U L I F LO W E R
G R AT I N

CAULIFLOWER

Ah cauliflower, what a glorious vegetable! Related to broccoli There are a plenty of ways to prepare this versatile vegetable,
as part of the brassica family, its mild, slightly nutty flavour and although it is delicious chopped into small florets and
makes it more appealing to many young palates than its served raw in a salad, it can also be cooked then puréed as
green cousin – especially when smothered in a cheesy sauce. a stellar potato alternative; roasted until golden with olive
Although the cauliflowers appearing on our grocery shelves oil, cumin and chilli flakes; served as a creamy soup; made
are commonly of the white variety, it does in fact come in into cauliflower ‘rice’ in a food processor; made glamorous in
other colours – green, orange and a vibrant purple. a double-baked soufflé; or pickled to crunchy perfection.

dish.co.nz | D I S H 33
 Beetroot Dip (gf) (v)
This glorious pink dip has a surprisingly earthy
depth of flavour and it’s utterly irresistible when paired
with shards of Pita Crisps (see recipe below).
Zesty Lemon and Ginger Marmalade (gf)
3 medium beetroot, trimmed, 1 teaspoon each cumin seeds
This is a beautifully soft-set marmalade and by removing
peeled and halved and sea salt
all the white pith from the lemons, cooks to a jewel-like glow
1 tablespoon extra virgin DIP
without excess bitterness.
olive oil 2 tablespoons each lemon
juice and tahini 5 large lemons (about 4cm piece fresh ginger,
1 teaspoon each cumin seeds 1 kilogram) peeled and thinly sliced
and runny honey 1 tablespoon each runny lengthways
honey and ground cumin 6 cups water
½ teaspoon sea salt 600 grams jam-setting sugar
1 large clove garlic, crushed
TO P P I N G ¹⁄3 cup finely chopped
1 cup walnut halves 1 tablespoon extra virgin crystallised ginger
olive oil, plus extra to serve
1 tablespoon extra virgin
olive oil 400-gram can chickpeas, E Q U I P M E N T: Put a few small saucers in the fridge to chill.
drained
Peel the skin from the lemons with a potato peeler then cut
Preheat the oven to 180°C fan bake. into ½cm-thick strips. Place in a large pot. Cut the bottom
and top off each lemon then, using a sharp knife, cut down the
Double line a baking tray with aluminium foil. Put the beetroot sides to remove all the white pith. Quarter each lemon, cut
halves in the middle of the foil and draw up the sides of the out any tough pithy, centre core and remove the pips. Roughly
foil. Add the oil, cumin seeds, honey and salt, then fold the chop and place in the pot along with the juice on the board.
sides of the foil in and seal tight like a parcel. Cook for 1 hour, (I do one lemon at a time). Add the water to the pot.
or until the beetroot is cooked through (pierce the beetroot
with a knife to check it’s soft and reseal after checking). Cut the ginger into thin matchsticks, add to the pot and bring
Leave to cool in the sealed parcel. to the boil. Reduce the heat and simmer for 40 minutes until
the peel has softened. The peel won’t soften any more once
TO P P I N G : Reduce the oven temperature to 150°C fan bake. the sugar is added.

Toss the walnuts, oil, cumin seeds and salt together on an Take off the heat and stir in the sugar and crystallised ginger.
oven tray. Roast for 10-15 minutes until golden and crunchy. Place back over a very low heat and leave until the sugar has
fully dissolved, stirring occasionally.
Once cool, put the beetroot in a food processor with the
DIP:
remaining dip ingredients and whiz until smooth. Once the sugar is dissolved, increase the heat to high and
cook at a rapid boil for 10 minutes.
Serve the dip with a drizzle of extra virgin olive oil and a good
sprinkling of walnuts, with more for snacking on the side. You To test the marmalade for setting point, put a teaspoonful of
can store the dip in a sealed container in the fridge for up to marmalade on one of the chilled saucers and leave for
4 days. Store leftover walnuts in an airtight container. 30 seconds. Drag your finger through it and if the marmalade
MAKES ABOUT 2½ CUPS leaves a clean line through it, then it is set. If it immediately
runs together, it hasn’t set and you need to cook it for
another 2 minutes then test again. Repeat if needed.
Pita Crisps (v)
Take the marmalade off the heat and leave to cool for 15
These are insanely good, once you crack the minutes as this will prevent the lemon pieces from rising to
first one you won’t be able to stop! the top of the jars. Take the hot jars out of the oven (see
Cook’s note). Give the marmalade a gentle stir in one direction
4 large, thin pita breads 3 tablespoons extra virgin to disperse any small air bubbles then carefully pour into the
olive oil jars and seal. M A K E S A B O U T 3 C U P S
40 grams butter,
melted 2 teaspoons cumin seeds

1½ teaspoons sea salt

Preheat the oven to 180°C fan bake. To sterilise jars, preheat the oven to
C O O K ’ S N OT E :
160°C regular bake. Wash the jars and lids in hot soapy
Lay the pita breads out on 2 oven trays. Mix the butter and water, rinse, place the wet jars and lids on a baking tray
oil together and brush liberally over the bread, then sprinkle and place in the oven for 10-15 minutes.
with cumin seeds and salt. Bake for 8-10 minutes until golden
then cool on the tray. Store in an airtight container for up to
a week. S E R V E S 6

34 D I S H | dish.co.nz
 IN SEASON

GF
Z E ST Y L E M O N
AND GINGER
MARMALADE

LEMONS

Researchers estimate that wild citrus trees have been growing The zest can be removed using a microplane zester for fine
for seven to eight million years and that today's lemons are or long strands and using a vegetable peeler for wider strips.
descended from the citron, sour orange and the pomelo. Press lightly to avoid the bitter white pith underneath the skin.
There are endless culinary uses for lemon – sweet and savoury. What would we do without fresh lemon juice? For maximum
Whole lemons are used to make glorious jars of preserved juice extraction, microwave a lemon for about 30 seconds, then
lemons and after the flesh has been scraped off, the thinly roll it on the bench to help break down the flesh’s fibres.
sliced skin can be used in dressings, mayo, compound butters, Use the juice for salad dressings, sauces, squeeze some in
braises, salads and is particularly suited to seafood dishes. a pan to deglaze or add to water to stop fruit and veg from
The brine is also delicious added to a classic Bloody Mary. discolouring. A baked lemon tart, lemon curd or the magical
Fresh wedges can be added to the pan when roasting meat combo of cream, sugar and lemon juice in lemon posset hold
and veges or used to stuff the cavity of a roast chicken. a sweet spot in our hearts.

dish.co.nz | D I S H 35
 GF V
CRISP COS AND
F E TA S A L A D
WITH SOUR
CREAM DRESSING
(recipe page 38)

P O R K S A U S AG E S
AND CHILLI BEANS
(recipe page 40)

36 D I S H | dish.co.nz
 DINNER FOR TWO

GF V
COCONUT
A N D TOA ST E D
ALMOND
B A S M AT I R I C E
(recipe page 42)

GF
TA N D O O R I
GRILLED FISH
(recipe page 42)

Grab your nearest and dearest – whether that’s a partner, a pal or

a parent – and treat them to a catch-up over some fabulous food
Recipes CLAIRE ALDOUS Photography JOSH GRIGGS Styling SARAH TUCK

dish.co.nz | D I S H 37
 Marry Me Chicken Meatballs Creamy Mustard and Garlic
with Creamy Tomato Sauce Mashed Potatoes (gf) (v)
I haven’t had a proposal yet, but apparently this is where I could happily eat these all by myself but
the name came from – if you serve it to your loved one, then it’s good manners to share!
marriage is on the cards!
good knob of butter plus extra 1 teaspoon hot English
M E AT B A L L S 500 grams boneless, skin- for serving mustard
1 large egg off chicken thighs, roughly
chopped 3 tablespoons each milk 2 cloves garlic, crushed
2 cloves garlic, crushed and cream
½ cup parsley leaves 500 grams agria potatoes,
1 teaspoon dried oregano 2 teaspoons whole peeled and cut into chunks
½ cup finely grated grain mustard
1 teaspoon sea salt cheddar cheese sea salt and ground pepper

½ teaspoon chilli flakes TO A S S E M B L E

Put the butter, milk, cream, both mustards and the garlic in
Creamy Tomato and White a microwave-proof dish or small pot and heat until hot but not
½ cup panko breadcrumbs boiling. Cover to keep warm.
Wine Sauce, see recipe below

Cook the potatoes in a pot of boiling salted water until tender.

Preheat the oven to 180°C fan bake. Drain then tip back into the pot and place back over a low heat
for 2 minutes, crushing them with a wooden spoon to drive off
M E AT B A L L S : Whisk the egg, garlic, oregano, salt and chilli together excess moisture. Put the potatoes through a potato ricer or use
in a large bowl then stir in the breadcrumbs until well combined. a hand masher then stir in the hot cream mixture and season
well with salt and pepper. Top with a knob of butter and a good
Blitz the chicken and parsley in a food processor until well grind of pepper. S E R V E S 2
chopped but not to a smooth paste. Add to the crumb mixture
along with the cheese and mix until well combined. Lightly oil
your hands then form into 6 balls. The hotter the potato is when you put it
C O O K ’ S N OT E :
through the ricer, the fluffier the mash will be.
Gently place the meatballs in the pan with
TO A S S E M B L E :
the hot tomato sauce and spoon a little sauce over the top of
each one.

Place in the oven and cook for 25 minutes or until the meatballs Crisp Cos and Feta Salad with
are fully cooked. S E R V E S 2
Sour Cream Dressing (gf) (v)
This salad is on regular rotation at my house. It’s a delicious
combo of crunchy greens, creamy feta and a tangy dressing
Creamy Tomato and that’s super quick to put-together.
White Wine Sauce (gf) (v) 1-2 baby cos lettuces SOUR CREAM DRESSING
The sauce is also delicious with lamb meatballs or combined with 3 tablespoons sour cream
cooked shredded chicken and served over pasta 1 avocado, flesh scooped out
and chopped 2 tablespoons mayonnaise
1 tablespoon butter 1 teaspoon Dijon mustard
½-1 long green chilli, 1 tablespoon extra virgin
1 small brown onion, finely ½ cup chicken stock (use a thinly sliced olive oil
chopped stock cube or a stock pot and
100 grams feta, crumbled 2 teaspoons apple cider
boiling water to dissolve)
2 cloves garlic, crushed vinegar
2 tablespoons toasted seeds,
½ cup cream
½ teaspoon each chilli flakes use any combination of 1 teaspoon Dijon mustard
and sea salt ¹⁄3 cup grated parmesan pumpkin, sesame or sunflower
2 cloves garlic, crushed
½ cup white wine ½ cup thinly sliced sundried
sea salt and ground pepper
tomatoes
1 tablespoon tomato paste
DRESSING: Blitz all the ingredients with a hand stick blender or
Melt the butter in a medium ovenproof frying pan and cook the in a small food processor until smooth. Stir in a little water if
onion, garlic, chilli and salt for 5 minutes. Add the wine and let you want a thinner dressing.
it bubble up until most of it has evaporated. Stir in the tomato
paste and mustard and cook for 1 minute. Add the stock, cream, Put the cos leaves in a serving bowl. Top with the
TO S E R V E :
parmesan and the tomatoes and bring to the boil. S E R V E S 2 avocado, chilli, feta and seeds then drizzle over some of the
dressing. Serve the rest of the dressing separately – any
leftovers will keep in the fridge for 4 days. S E R V E S 2

38 D I S H | dish.co.nz
 DINNER FOR TWO

GF V
CREAMY
M U STA R D A N D
GARLIC
MASHED
P OTATO E S

M A R RY M E
CHICKEN
M E AT B A L L S
WITH CREAMY
TO M ATO S A U C E

dish.co.nz | D I S H 39
 Steaks with Dirty Martini Salsa (gf)
It might seem like overkill adding butter to the pan, but it
transforms the steaks into next-level deliciousness. sea salt and ground 1-2 tablespoons finely chopped
pepper reserved fennel fronds
2 steaks of your choice, about good knob of butter
2-3cm thick pinch chilli flakes
4 sprigs fresh thyme
extra virgin olive oil
TO S E R V E Cook the potatoes in a pot of well-salted boiling water for about
sea salt and ground pepper Dirty Martini Salsa, see 8-10 minutes or until they are almost tender. Drop in the fennel
recipe below and cook until the potatoes are easily pierced with a knife, about
2 minutes. Cooking time will depend on the size of the potatoes.
Heat a medium frying pan until very hot. Rub both sides
ST E A K :
of the steaks with oil then generously season with salt and Drain well then place in a serving bowl and drizzle over the
pepper. Cook on one side for 2-3 minutes to form a good crust oil and season well with salt and pepper. Stir together, lightly
then turn over. Add the butter and thyme (it will spit furiously) crushing some of the potatoes against the side of the dish then
and when the butter has melted carefully spoon it over the scatter over the fennel fronds and chilli flakes. S E R V E S 2
steaks and cook for 2-3 minutes or until done to your liking.
Transfer to a plate, tip over the contents of the pan then cover
loosely and rest for 3-4 minutes.
Pork Sausages and Chilli Beans
TO S E R V E :Slice the steaks against the grain and transfer to
serving plates, topping with the resting juices. Spoon over the A good pork sausage is still a firm favourite and beef
salsa. S E R V E S 2 or lamb are also delicious with the chilli beans.

1 tablespoon olive oil 1 teaspoon each American

mustard and Worcestershire
5-6 fat pork sausages sauce
Dirty Martini Salsa (gf) (v)
1 small red onion, thinly sliced ½ cup chicken stock (use a
Use the salsa dolloped over whipped feta for a fabulous
chip-and-dip combo or spoon it over wedges of iceberg lettuce stock cube or a stock pot and
½ red capsicum, thinly sliced
for the best salad. boiling water to dissolve)
1 small carrot, grated
1 cup tinned chopped
8 pimento-stuffed green 1 tablespoon brine from the
sea salt tomatoes
olives, thinly sliced jar of olives
2 cloves garlic, crushed 1 cup tinned beans, drained
2 tablespoons each dry 1 tablespoon finely chopped
and rinsed (any bean will work)
vermouth and extra virgin parsley
2 teaspoons Cajun spice mix
olive oil TO S E R V E
2 cloves garlic, crushed
1 teaspoon each smoked Crisp Cos and Feta Salad with
1 tablespoon capers,
¼ teaspoon chilli flakes paprika and brown sugar Sour Cream Dressing, see
roughly chopped
recipe page 38
sea salt and ground pepper
Heat the oil in a medium frying pan and brown the sausages on
Combine all the ingredients in a bowl and season with salt and all sides for a few minutes until deeply golden. They don’t need
pepper. M A K E S ¾ C U P to be fully cooked. Remove to a plate.

Add the onion, capsicum and carrot to the pan, season with
salt and cook over a medium heat for 10 minutes until lightly
Crushed Potatoes and Fennel golden and softened. Stir the garlic, Cajun spice, paprika, sugar,
mustard and the Worcestershire sauce together then add to
with Lemon Oil (gf) (v) the vegetables and cook for 2 minutes, adding a splash of water
Sometimes the simplest of recipes are the most delicious. if the pan is too dry. Add the stock, tomatoes and beans and
Tender potatoes with lemon and fennel are always a bring to the boil. Nestle the sausages into the beans, cover and
welcome addition to a meal. cook for 15-20 minutes or until the sausages are fully cooked.
SERVES 2
350 grams small waxy 1 small fennel bulb, cut into
potatoes, baby ones left 1cm-thick slices, fronds
whole and the rest halved reserved
lengthways
2 tablespoons Lemon and
Fennel Oil (we used Al Brown’s)

40 D I S H | dish.co.nz
 DINNER FOR TWO

GF
ST E A KS W I T H
DIRTY MARTINI
SALSA

GF V
CRUSHED
P OTATO E S
AND FENNEL
WITH
LEMON OIL

dish.co.nz | D I S H 41
 Tandoori Grilled Fish (gf)
Use whatever fish is best on the day and try to get thicker
fillets so the fish doesn’t dry out under the grill. Warm naan
breads are always a welcome addition.

S P I C E PA ST E TO C O O K
AND TO DRINK… 1 tablespoon each thick plain 450 grams firm white fish fillets
yoghurt and extra virgin olive oil
sea salt and ground pepper
Drinks Editor Yvonne Lorkin suggests matches for these dishes 2 teaspoons tomato paste
1 tablespoon extra virgin olive oil
1 teaspoon each ground garam
masala and finely grated 1 tablespoon butter, melted
fresh ginger
TO S E R V E

½ teaspoon ground Kashmiri 1 lime or lemon, cut into wedges

chilli powder (or use regular
Coconut and Toasted Basmati
1 2 3 4 chilli powder)
Rice, see recipe below
2 cloves garlic, crushed

½ teaspoon sea salt

Preheat the grill to its highest setting.

S P I C E PA ST E : Combine all the ingredients in a small bowl.

Season the fish on both sides then spread one side of the fish
TO C O O K :
with half of the spice paste. Heat the oil over a medium-low heat in an
ovenproof frying pan that will hold the fish in a single layer. Place the
fish spice paste side down and cook for 2-3 minutes or until a crust has
formed. Don’t have the heat too high or the paste will catch and burn
on the base. Spread the remaining paste over the top of the fish then
dab over the melted butter. Place directly under the grill and cook until
1. MARRY ME CHICKEN 3. STEAKS WITH DIRTY the fish is just cooked and lightly charred in places. Cooking time will
MEATBALLS WITH MARTINI SALSA (GF) depend on the thickness of the fish.
CREAMY TOMATO SAUCE Alana Freedom
Stoneleigh Rapaura Hawke’s Bay Syrah Serve with lime or lemon wedges for squeezing over the fish,
TO S E R V E :
Series Marlborough 2021 $22.00 2021 was the Coconut Basmati Rice and the salsa below or a purchased Indian
Chardonnay 2022 an exceptional year for mango chutney. S E R V E S 2
$20.00-$24.00 A gold syrah in Hawke's Bay and
medal winner in our it shows in every aspect
C O O K ’ S N OT E : We served the fish topped with a salsa of finely
Chardonnay Tasting Panel of this wine. Heightened
(see page 113), this wine peppercorn characters, chopped red onion, tomatoes, green chilli and mint.
has punch and power seasoned leather, hints
in the peach and citrus of soy and black olive
department and a rich, merge into a meaty, smoky
softly toasty, creamy spectrum making it magic Coconut and Toasted Almond Basmati Rice (gf) (v)
mid-palate, which makes with these salsa-slathered
it perfection with these steaks. alana.co.nz The addition of coconut milk adds another level of flavour that
sauce-soaked meatballs. pairs well with the spices in the fish.
Available in supermarkets. 4. TANDOORI
GRILLED FISH (GF) 1 cup basmati rice, rinsed 1 teaspoon sea salt
2. PORK SAUSAGES Seifried Estate and drained
TO S E R V E
AND CHILLI BEANS Nelson Gewürztraminer
1½ cups water ½ cup slivered almonds, toasted
Anchorage Yacht Nelson 2024 $20.00 The classic
Viognier 2023 $17.00 tandoori spices in this ½ cup coconut milk small handful coriander leaves
Pork and viognier are like fabulous fish dish just
love and marriage, horse beg for a wave of lychee
and carriage stuff, and and ginger goodness to Put all the ingredients in a medium pot and bring to the boil. Give it a
this niceness from Nelson wash across them, and good stir then cover with a tight-fitting lid. Reduce the heat to low and
wins over the chilli beans that’s what this delicious cook for 18 minutes. Turn off the heat and leave to stand for 5 minutes
with its white peach and wine delivers. Vibrant, before uncovering and fluffing up with a fork.
apricot aromas, juicy, rich refreshing, softly spicy, it’s
palate and succulent finish. way more than nicey. TO S E R V E : Fold through the toasted almonds and coriander to serve.
anchoragefamilyestate.nz seifried.co.nz MAKES 2 GENEROUS SERVES

42 D I S H | dish.co.nz
 MEALS WITH MINCE

MAGNIFICENT
MINCE
BEEF MINCE
ST R O G A N O F F
(recipe page 54)

Mince might be the humblest of meat cuts but it’s top of the class
when it comes to versatility as this variety of recipes attests
Recipes CLAIRE ALDOUS and SARAH TUCK Photography JOSH GRIGGS Styling SARAH TUCK

dish.co.nz | D I S H 43
 GF
O N E- P OT L A M B
MADRAS AND
B A S M AT I R I C E
(recipe page 48)

44 D I S H | dish.co.nz
 MEALS WITH MINCE

S P I CY B E E F A N D
RICE NOODLE
BOWLS
(recipe page 46)

dish.co.nz | D I S H 45
 TO S E R V E 400 grams flat rice noodles,
Beef and Pork Pies ½ cup roasted, salted cooked according to the
These flattish pies are full of flavour and make for a perfect
peanuts, chopped packet instructions
rugby-watching snack – as confirmed by recent guests!
2 spring onions, finely
FILLING 300 grams pork mince chopped
1 thumb-sized piece fresh
ginger, peeled and chopped TO A S S E M B L E
4 sheets ready-rolled SAUCE:Whisk all the ingredients together to make a
1 carrot, peeled and chopped puff pastry smoothish sauce. Set aside.
1 onion, roughly chopped 1 egg, whisked with
Heat the oil in a large frying pan over a high heat
TO C O O K :
1 teaspoon milk
2 spring onions, chopped and when very hot, crumble in the mince, breaking it up
2 teaspoons sesame seeds with a wooden spoon so there are no big lumps. Add the
2 teaspoons soy sauce salt and cook, stirring constantly, for 5-6 minutes until well
TO S E R V E browned and any liquid has cooked off. Stir in all the remaining
1 teaspoon each sugar 1 cup good-quality egg ingredients and cook for 2 minutes.
and sesame oil mayonnaise
Tip in the sauce and let it bubble up, stirring constantly until
400 grams beef mince 2-3 teaspoons chilli in oil the meat is glossy and well coated. Take off the heat and stir
in half of the peanuts.
E Q U I P M E N T: Very lightly grease 2 oven trays.
Divide the noodles between bowls and spoon over
TO S E R V E :
Preheat the oven to 180°C fan bake. the hot mince. Top with the spring onions and the remaining
peanuts. S E R V E S 3 - 4
FILLING:Put the ginger, carrot, onions, soy sauce, sugar and
sesame oil in a food processor and whiz to a chunky paste. Tip
the mixture into a large bowl. Add the minces and stir well
to combine. Sunday Brunch Mince on Toast
The perfect brekky for a lazy, wet weekend – the mince
Cut each pastry sheet into 4 squares. Divide
TO A S S E M B L E : tastes even better when made the day before.
the filling between half of the squares and top with the
remaining pastry squares. Seal the edges by pressing with 1 tablespoon extra virgin 200 grams each lamb mince
the tines of a fork. Compress the pastry around the filling olive oil and beef mince
as you go then trim the edges neatly with a sharp knife. Slice
2 small slashes on the top of each pie, brush with egg wash 1 onion, finely chopped 400-gram can each crushed
and sprinkle with sesame seeds. Bake the pies on the prepared tomatoes and cherry
sea salt and black pepper tomatoes
oven trays for 25 minutes, or until golden.
3 cloves garlic, crushed ½ cup beef stock
Serve the pies warm with the combined mayo and
TO S E R V E :
chilli or your favourite chutney. M A K E S 8 1 tablespoon ground 2 tablespoons
coriander Worcestershire sauce
1 teaspoon each cumin seeds TO S E R V E
Spicy Beef and Rice Noodle Bowls and ground cumin toasted Turkish bread
You can have this on the table in under half an hour. It’s
½ teaspoon chilli flakes ²⁄3 cup Greek natural yoghurt
a spicy, crunchy, tongue-tingling and fuss-free dinner.
¼ teaspoon ground cinnamon 2 poached or fried eggs
SAUCE TO C O O K
2 tablespoons sriracha 1 tablespoon rice bran oil
chilli sauce Heat the oil in a large frying pan. Add the onion, season well
400 grams beef mince with salt and pepper and cook over a gentle heat for 10
2 tablespoons hoisin sauce minutes. Add the garlic and spices, cook for 2 minutes, then
1 teaspoon sea salt
add the minces and cook over a medium-high heat, breaking
2 tablespoons soy sauce
3 cloves garlic, crushed up the mince with a fork as it browns. Add the tomatoes,
2 tablespoons crunchy stock and Worcestershire sauce and bring to a simmer. Cook
peanut butter 1 long red chilli, thinly sliced for 1-1¼ hours or until the liquid is reduced and the mince is
packed with flavour.
2 tablespoons brown sugar 1 teaspoon Chinese five spice
Serve the mince on toasted Turkish bread spread
TO S E R V E :
2 tablespoons water ½-1 teaspoon ground
with yoghurt, and top with an egg. S E R V E S 2
Szechuan peppercorn powder
1 tablespoon rice
wine vinegar 1 tablespoon brown sugar

46 D I S H | dish.co.nz
MEALS WITH MINCE

BEEF AND
PORK PIES

dish.co.nz | D I S H 47
 One-pot Lamb Madras and Basmati Rice (gf)
This is the perfect quick curry dinner to serve any night of
the week. Skip the takeaway and impress family and friends Blitz ¼ cup of the yoghurt, the mint leaves, garlic and cumin
with this pan of deliciousness. If you have a jar of Indian with a stick blender until smooth and bright green. Tip into
mango chutney in the fridge, pop that on the table as well. a bowl and stir in the remaining yoghurt and the salt. Chill
until ready to use. M A K E S A B O U T 1 ¾ C U P S
2 tablespoons vegetable oil 2¾ cups chicken stock

1 large brown onion, sea salt and ground pepper

finely chopped
2 cups baby spinach leaves, Pork and Chorizo Smash Burger
1 cinnamon stick finely shredded
Tacos with Pineapple Salsa
1 tablespoon grated TO S E R V E
This is barely a recipe but was a huge hit on the photo shoot.
fresh ginger Minted Yoghurt Sauce, see Best eaten outside standing on the grass or with plenty of
recipe below napkins if inside. Use your favourite sausage/mince combo to
3 cloves garlic, crushed
make it your own.
small handful coriander
2 teaspoons cumin seeds leaves
SALSA lemon or lime juice
1 teaspoon sea salt 1 long green chilli, 1 cup finely diced pineapple
TAC O S
thinly sliced
500 grams lamb mince 1 tablespoon finely chopped 250 grams pork mince
¹⁄3 cup roasted salted red onion
¼ cup madras curry paste 200 grams raw chorizo
cashews, roughly chopped
2 teaspoons finely chopped sausage, skins removed
½ cup sultanas red chilli
crisp poppadums, optional
8 small flour tortillas
1¼ cups basmati rice 1 tablespoon lime or lemon
juice TO S E R V E
½ cup good-quality egg mayo
Heat the oil in a large, lidded frying pan over a medium 2 teaspoons extra virgin olive
heat. Add the onion, cinnamon stick, ginger, garlic, cumin oil 2 teaspoons smoked paprika
seeds and the salt and cook for 10 minutes until the onion
is soft. Increase the heat, add the mince and cook for about sea salt and ground pepper 2 cloves garlic, crushed
5 minutes, breaking it up with a wooden spoon until there are 2-3 medium tomatoes, sliced
AVO C A D O
no big lumps.
2 avocados
fresh coriander leaves
Stir in the curry paste and sultanas and cook, stirring
constantly, until the mince is lightly caramelised and smells
fragrant from the paste. Stir in the rice and stock, season SALSA: Combine all the ingredients in a bowl and season
with salt and pepper and bring to the boil. with salt.

Reduce the heat to low, cover with a tight-fitting lid and Scoop the avocado flesh into a bowl and crush with
AV O C A D O :
cook for 18 minutes. Remove from the heat then lift off the a fork, adding lemon or lime juice and salt and pepper to taste.
lid and quickly drop the spinach on top. Cover immediately
and leave for 5 minutes. The spinach will wilt in the heat of TAC O S :Mix the pork mince and chorizo meat together until
the pan. well combined. Divide into 8 portions and place a portion in
the centre of each tortilla. Using your fingertips, press the
TO S E R V E :
Uncover and fluff up the rice and spinach with mince firmly over the whole surface of the tortilla so it’s as
a fork. Drizzle over some of the Minted Yoghurt Sauce and flat and even as possible. It should be a thin layer. The meat
top with coriander and some of the green chilli and cashews, will shrink from the edges when cooking.
serving the rest alongside. S E R V E S 6
Heat a flat grill plate or a large frying pan until very
TO C O O K :
hot then brush with a little oil. Put the tacos meat side down,
pressing down firmly with a wide spatula, and cook for 2-3
Minted Yoghurt Sauce (gf) (v) minutes or until the meat is golden and cooked through. Turn
and cook for 1-2 minutes until golden. Transfer to a warm oven
1½ cups Greek natural yoghurt ½ teaspoon ground cumin and keep warm while you cook the remaining tacos.

¾ packed cup mint leaves 1 teaspoon sea salt Stir the mayo, paprika and garlic together in a bowl
TO S E R V E :
and season with salt and pepper. Top each taco with a couple
2 cloves garlic, crushed of slices of tomato, avocado, mayo, salsa and coriander leaves.
Fold in half and eat immediately. M A K E S 8

48 D I S H | dish.co.nz
MEALS WITH MINCE

P O R K A N D C H O R I ZO
SMASH BURGER
TAC O S W I T H
PINEAPPLE SALSA

dish.co.nz | D I S H 49
 S U N DAY B R U N C H
M I N C E O N TOA ST
(recipe page 46)

50 D I S H | dish.co.nz
 MEALS WITH MINCE

P O R K E N C H I L A DA S
WITH PICO
D E G A L LO
(recipe page 52)

dish.co.nz | D I S H 51
 Pork Enchiladas with Pico de Gallo
With a combo of a spicy meat and bean filling in a Top each enchilada with a dollop of sour cream and
TO S E R V E :
soft tortilla, creamy adobo sauce and a fresh, zingy salsa, a spoonful of the pico de gallo. S E R V E S 4
there’s a lot to love about enchiladas.

FILLING E N C H I L A DA S A U C E
1 tablespoon extra virgin 40 grams butter Pico de Gallo (gf) (v)
olive oil This versatile, zesty salsa goes well over nachos, on
2 cloves garlic, crushed burgers and even tossed through crisp salad leaves for
1 large red onion, thinly sliced an easy table salad.
½ teaspoon smoked paprika
2 teaspoons dried oregano 2 large tomatoes, good handful fresh coriander,
3 tablespoons plain flour
2 cloves garlic, crushed finely chopped finely chopped
¾ cup milk
2 teaspoons each cumin 2 spring onions, 2 tablespoons lime or lemon
seeds and smoked paprika 250 grams sour cream finely chopped juice

sea salt and ground pepper 2 teaspoons adobo sauce 1 long red chilli, finely ¼ cup extra virgin olive oil
from the chipotle peppers chopped (leave seeds in for
2 tablespoons tomato paste a spicy version) sea salt and ground pepper
½ cup grated tasty cheese
2 whole chipotle peppers in
TO A S S E M B L E Combine all the ingredients in a bowl and season well. M A K E S
adobo sauce, finely chopped ABOUT 1 CUP
(or more for a spicier filling) 6 small flour tortillas

500 grams pork mince 1 cup grated tasty cheese

400-gram can red kidney TO S E R V E Chicken Fritters

beans, drained and rinsed sour cream A tasty snack with a drink, these can also be
made into larger flat patties for burgers.
400-gram can chopped Pico de Gallo, see
tomatoes recipe right ¹⁄3 cup fresh coriander, 425-gram can sweetcorn
roughly chopped kernels, drained

Lightly grease a shallow baking dish wide enough

E Q U I P M E N T: 2 cloves garlic, 400 grams chicken mince
to hold the enchiladas in a single layer. roughly chopped
¼ cup neutral cooking oil
Preheat the oven to 180°C regular bake. 1 red chilli, roughly chopped
TO S E R V E
1 teaspoon cumin seeds ½ cup good-quality egg
FILLING: Heat the oil in a large frying pan and add the onion,
mayonnaise
oregano, garlic, cumin and the paprika. Season with salt and 1 large egg
pepper and cook gently for 12 minutes until the onion is soft. sriracha or other hot sauce
Add a splash of water if the pan is too dry. Increase the heat 1 tablespoon cornflour
and stir in the tomato paste and the chipotle peppers, then fresh coriander leaves
add the mince, breaking it up with a wooden spoon until there 2 tablespoons plain flour
are no big lumps. Crush half of the kidney beans with
1 teaspoon each sweet smoked
a fork then add to the pan along with the remaining beans and
the tomatoes. Bring to the boil then reduce the heat to low paprika and ground coriander
and cook, stirring occasionally, for 25 minutes until thickened
and well reduced. Season with salt and pepper. The filling can Put the coriander, garlic, chilli, cumin and egg in a food
be made 2 days ahead of assembling. processor and whiz to a paste. Add the flours, spices and
two-thirds of the corn and pulse a few times to combine.
SAUCE: Melt the butter in a medium pot and add the garlic and Tip the mixture into a large bowl, and add the mince and
smoked paprika. Whisk in the flour to make a thick paste and remaining corn kernels. Stir well to combine then cover with
cook for 1 minute, whisking constantly. Whisk in the milk until plastic wrap and chill in the fridge for 30 minutes.
smooth then whisk in the sour cream and adobo sauce. Season
with salt and pepper and cook gently for 3 minutes. Take off Heat half of the oil in a large frying pan and drop in ¼ cup
the heat and stir in the cheese. quantities of the chicken mixture. Cook the fritters for 2-3
minutes each side, until the chicken is cooked through, and
Spoon the filling onto half of each tortilla and
TO A S S E M B L E : drain on kitchen towels. Continue cooking in batches, using
then fold over into a half-moon. Place in the baking dish and spoon the remaining oil as necessary.
over the sauce. Scatter over the remaining cheese and bake for
about 25 minutes or until the top is golden and bubbling. Top each fritter with a dollop of mayo, a drizzle of
TO S E R V E :
sriracha and a sprinkling of coriander. M A K E S 1 3 - 1 4

52 D I S H | dish.co.nz
MEALS WITH MINCE

CHICKEN
FRITTERS

dish.co.nz | D I S H 53
 Pork and Dill Meatballs with
Whisk the mayo, mustard and garlic together in a bowl then
Mustard and Pickle Mayo stir in the gherkins and season with salt and pepper. M A K E S
We love meatballs in all their guises and this pork and dill version ABOUT 1¹⁄2 CUPS
is perfect for using in a warm open sandwich or roll them smaller
for a cocktail nibble.

M E AT B A L L S sea salt and ground pepper Quick Pickled Cucumber (gf) (v)
1 large egg Using gherkin brine makes this a super-quick
1 tablespoon extra virgin way to make pickles.
¼ cup cream olive oil
½ telegraph cucumber, ¼ cup pickle juice from
½ cup panko breadcrumbs knob of butter very thinly sliced a jar of gherkins
2 cloves garlic, crushed TO A S S E M B L E
½ teaspoon each dried dill
slices of dark rye or your and sea salt
2 teaspoons dried dill favourite bread, toasted
1 teaspoon freshly Mustard and Pickle Mayo, Put all the ingredients in a bowl and toss together. Leave for
grated nutmeg 15 minutes to lightly pickle. Drain before using. M A K E S 1 ½ C U P S
see recipe below
½ teaspoon ground allspice Quick Pickled Cucumbers,
see recipe right
1 medium brown onion, peeled Beef Mince Stroganoff
chopped gherkins for Rich and warming, this riff on a regular stroganoff
500 grams pork mince
serving, optional is a deliciously comforting dish!

Preheat the oven to 170°C fan bake. MINCE 1 bay leaf

1 tablespoon olive oil
Put the egg and cream in a large bowl and whisk together with 200 grams sour cream
a fork. Stir in the panko, garlic, dill and the spices. 1 onion, chopped
MUSHROOMS
sea salt and black pepper 2 tablespoons olive oil
Grate the onion onto a plate using the big holes of a box grater.
Measure out a ¹⁄3 cup including the juices, and add to the 600 grams beef mince 300 grams Swiss Brown
breadcrumb mixture.
mushrooms, sliced
4 cloves garlic, crushed
Add the mince, season well with salt and pepper and mix TO S E R V E
everything together but don’t overwork it or the meatballs will 2 tablespoons plain flour 500 grams dried pappardelle
be tough. Using your hands is best for this. or wide noodles, cooked
¼ cup dry white wine
according to the packet
Scoop out golf ball-sized pieces and with lightly oiled hands, instructions
1 cup beef stock
gently squeeze the mixture together then roll into balls. You
should have 16. 1 tablespoon Dijon mustard finely chopped parsley

Heat the oil and butter in a large frying pan over a medium heat 3 tablespoons tomato paste
and cook the meatballs on both sides until just lightly golden but
not fully cooked through. Do this in batches if needed. Transfer
to a shallow baking tray. Place in the oven and bake for about 10 MINCE: Heat the oil in a large, deep frying pan. Add the onion,
minutes or until cooked through. Don’t overcook or they will be dry. season well with salt and pepper and cook over a gentle heat
for 10 minutes. Add the mince and cook over a medium-high
Spread the toast with some of the mayo and top
TO A S S E M B L E : heat for 5 minutes, breaking up the mince with a fork as it
with the pickled cucumber. Add the meatballs and serve with the browns. Add the garlic and cook for a further 2 minutes.
remaining mayo and gherkins, if desired. S E R V E S 4 Add the flour, stir well and cook for 2 minutes, then add
the white wine, stock, mustard, tomato paste and bay leaf
and cook for 30 minutes. Add the sour cream and cook
uncovered for 15 minutes or until the sauce is thickened to
Mustard and Pickle Mayo (gf) (v) your desired consistency.
This is also great to use on burgers and tossed
through warm boiled potatoes. MUSHROOMS: Meanwhile, heat the oil in a large frying pan and
add the mushrooms, season well with salt and pepper and
1 cup good-quality egg 2 cloves garlic, crushed cook over a medium-high heat for 10 minutes.
mayonnaise
¼ cup finely chopped gherkins Add the mushrooms to the mince and heat through
TO S E R V E :
2 teaspoons Dijon mustard together. Serve with wide noodles and top with a sprinkling of
sea salt and ground pepper
parsley. S E R V E S 6

54 D I S H | dish.co.nz
MEALS WITH MINCE

PORK AND DILL

M E AT B A L L S W I T H
M U STA R D A N D
P I C K L E M AYO

dish.co.nz | D I S H 55
 …and umpteen dumplings – we’re celebrating these perfectly pleasing
vessels for a variety of flavours from all around the world

Recipes, photography and styling OLIVIA GALLETLY

56 D I S H | dish.co.nz
NOODLES AND DUMPLINGS

C H I C K E N C U R RY
SOUP WITH EGG
NOODLES
(recipe page 62)

dish.co.nz | D I S H 57
 V
BUTTERED SWEET
S OY N O O D L E S
(recipe page 64)

58 D I S H | dish.co.nz
NOODLES AND DUMPLINGS

PORK AND
V E G E TA B L E R I C E
PA P E R D U M P L I N G S
(recipe page 60)

dish.co.nz | D I S H 59
 Pork and Vegetable Rice Paper Dumplings
C O O K ’ S N OT E : I find it’s best to transfer the assembled
I’m usually sceptical about viral food trends however these rice dumplings straight to the hot pan as you assemble them, the
paper dumplings are totally delicious – crisp on the outside and wrappers are sticky and can tear easily if handled too much.
bursting with flavour on the inside! Wrapping the dumplings in
two sheets of rice paper stops the filling from bursting out while
frying and gives them a fantastic chewy texture.

FILLING 2 tablespoons each hoisin

1 tablespoon neutral oil sauce and soy sauce
Fridge Clear-out Pasta (v)
A great way to use up any sad-looking vegetables at the
½ brown onion, finely chopped 1 teaspoon toasted sesame oil back of the vege drawer. If you have any bread going stale,
use that for the pangrattato.
2 tablespoons grated sea salt
fresh ginger
TO A S S E M B L E A N D C O O K PA STA S A U C E 2 dried bay leaves
300 grams fatty pork mince 30 small rice papers raw vegetables, such as
onion, leeks, carrots, celery, sea salt and ground pepper
5 cloves garlic, finely chopped neutral oil for frying capsicum, zucchini,
PA N G R AT TATO
and/or eggplant
2 tablespoons chopped SAUCE 4 thick slices sourdough or
coriander stalks 1 tablespoon each hoisin sauce 2 tablespoons olive oil other sturdy white bread
and rice wine vinegar
1 carrot, grated 25 grams butter, plus 1 tablespoon olive oil
1-2 teaspoons soy sauce 1 tablespoon extra
2 cups shredded cabbage 1 small clove garlic, crushed
1-2 teaspoons chilli oil, optional 4 cloves garlic, thinly sliced
1 cup mung bean sprouts 1 tablespoon finely chopped
1 teaspoon toasted 1 teaspoon dried oregano parsley
sesame seeds
2 tablespoons tomato paste TO S E R V E
250 grams good-quality
FILLING: Heat the oil in a large frying pan over a medium heat. 700 grams passata lasagne sheets
Add the onion and ginger and fry until the onion is just beginning
2 teaspoons brown sugar ¼ cup finely grated parmesan
to colour. Add the pork mince, garlic and coriander stalks,
breaking the pork mince up with a wooden spoon. Add the ½ cup fresh basil leaves
vegetables and fry until softened. Add the sauces and sesame
oil and remove from the heat. Season to taste. Chop or process the raw vegetables until finely
PA STA S A U C E :
chopped – you will need 3 cups finely chopped vegetables. If
Set yourself up with a large bowl of tepid water,
TO A S S E M B L E : processing, drain off any liquid.
a clean, damp tea towel placed on a flat surface, the rice papers
and the filling. Heat the oil and butter in a large frying pan then add the
vegetables. Fry over a low heat for 20 minutes then add the
Submerge a sheet of rice paper into the tepid water for a few garlic, oregano and tomato paste and fry for a few minutes,
seconds. Once softened, carefully transfer it to the clean tea stirring frequently.
towel. Spoon 1 tablespoon of filling into the centre of the rice
paper. Fold the wrapper over on itself to enclose the filling in Add the passata, brown sugar, basil and bay leaves and cook for
the shape of a rectangle or square. a further 30-45 minutes.

Dip a second sheet of rice paper into the water then place on Stir through the extra butter then season to taste. If it’s too
the tea towel. Put the dumpling in the centre of the rice paper sharp, add a little extra sugar.
and wrap it up again.
PA N G R AT TATO :While the sauce is cooking, process the
Heat 2-3 tablespoons of oil in a large non-stick frying
TO C O O K : sourdough to coarse breadcrumbs. Place in a pan with the olive
pan over a medium heat. Add the dumplings as you assemble oil and fry over a medium heat, stirring frequently, until crisp.
them and fry until they are golden and crisp on all sides, about Add the garlic and fry briefly until aromatic, then remove from
2-3 minutes on each side. Give the dumplings some space in the the heat, stir through the chopped parsley and season with salt
pan, if they touch they’ll likely stick together and tear. You might and pepper. Set aside.
need to do this in batches depending on the size of your pan.
Cut the lasagne sheets into wide noodles. Bring a pot
TO S E R V E :
SAUCE: Mix the ingredients together in a small bowl. of salted water to the boil and cook the pasta according to the
packet instructions or until tender.
Serve the dumplings drizzled in a little sauce. Serve
TO S E R V E :
the extra sauce alongside. M A K E S A B O U T 1 5 D U M P L I N G S Check on the pasta sauce, if it’s a little too thick add a little
pasta water to loosen it. Stir the pasta sauce through the pasta
and serve topped with the pangrattato and parmesan. S E R V E S 4

60 D I S H | dish.co.nz
 NOODLES AND DUMPLINGS

V
FRIDGE
CLEAR- OUT
PA STA

C O O K ’ S N OT E S
Some brands of
lasagne sheets are thicker
than others, I like to use the
thinner sheets (such as Rana).
The key is to cook the sauce
low and slow; this will deepen
the flavour and sweeten
the tomato-based sauce.
Sometimes I’ll add olives or
chopped anchovies too for
added saltiness.

This recipe will likely make

more sauce than required,
I like to freeze any leftover
sauce and pull it out for a
quick dinner or add it to
other sauces.

dish.co.nz | D I S H 61
 Prawn, Cabbage and Spring Onion Gyoza Chicken Curry Soup with Egg Noodles
Sweet and juicy prawns are so delicious in these Curry powder is having a comeback in my house at the
Japanese-style crispy dumplings. moment. This Thai-ish curry soup is made with a rich and sweet
coconut curry base and served with thick and chewy egg noodles,
FILLING TO A S S E M B L E A N D C O O K crispy-skinned chicken and finished with fresh and crunchy bits.
300 grams frozen raw prawns, 30 gyoza dumpling wrappers
tails removed C R I S PY- S K I N N E D C H I C K E N 1 cup boiling water
2 tablespoons neutral oil
1 tablespoon neutral oil 600 grams boneless, skin-on 400ml can coconut milk
DIPPING SAUCE
chicken thighs
1 cup shredded savoy cabbage 2 tablespoons soy sauce ½ teaspoon table salt
2 teaspoons curry powder
1 spring onion, roughly chopped 2 tablespoons ginger pickle 1 teaspoon caster sugar
juice, or 1 tablespoon rice ½ teaspoon ground turmeric
2 cloves garlic, roughly wine vinegar mixed with 1 tablespoon lime juice
chopped ¼ teaspoon caster sugar 2 tablespoons neutral oil
TO S E R V E
2 tablespoons roughly 1-2 teaspoons chilli oil C U R RY S O U P 400 grams fresh egg noodles,
chopped fresh ginger 1 tablespoon neutral oil such as fettuccine, cooked
2 teaspoons toasted according to the packet
1 tablespoon soy sauce sesame seeds ¾ red onion, finely chopped instructions
1 teaspoon each sesame oil TO S E R V E 5 cloves garlic, thinly sliced ¼ red onion, thinly sliced
and mirin ½ spring onion, thinly sliced
2 tablespoons each grated 1 cup mung beans
¼ teaspoon table salt fresh ginger and chopped
coriander stalks ½ cup fresh coriander leaves

E Q U I P M E N T: Line a baking tray with baking paper. 1 tablespoon curry powder 1 tablespoon dried shallots

FILLING: Thaw the prawns in a bowl of warm water then drain. 1 teaspoon ground turmeric 1 tablespoon chilli oil, optional

½ teaspoon ground 2 limes, quartered

Heat the oil in a frying pan over a medium heat. Add the cabbage
chilli, optional
and fry for a few minutes until softened then set aside to cool.
1 chicken stock cube
In a food processor, blitz together the thawed prawns, fried
cabbage and remaining filling ingredients, until finely chopped.
In a bowl, combine the chicken,
C R I S PY- S K I N N E D C H I C K E N :
Place a teaspoon of the filling in the centre of
TO A S S E M B L E : spices and 1 tablespoon of the oil. Set aside to marinate for at
a gyoza dumpling wrapper. Brush the edge of the wrapper with least 30 minutes.
water then use both hands to pleat one side and seal the gyoza.
Place on the prepared tray and repeat with the remaining filling Preheat the oven to 180°C fan bake.
and wrappers. Try to keep the gyoza from touching on the tray,
the dough becomes sticky when it warms up it and they can be Heat the remaining 1 tablespoon of oil in a pan. Fry the chicken,
hard to separate without tearing holes in the wrapper. skin side down, until golden and crisp. Turn the chicken and cook
for a further few minutes. Transfer to an ovenproof dish and
TO COOK: Heat half the oil in a large non-stick lidded frying pan place in the oven. Cook for 15 minutes or until the chicken is
over a medium heat. Add half the gyoza and fry the bases until cooked through. Rest for 10 minutes then slice into thin strips.
lightly golden, about 2 minutes. Add ½ cup of boiling water to
the pan then cover with the lid. Once the water has evaporated, While the chicken is cooking, heat the oil in a
C U R RY S O U P :
about 5 minutes, remove the lid and fry the bases for 2 minutes large Dutch oven or heavy-based pot over a medium heat. Add
until crisp. Using a fish slice, check the bases to see if they’re the onion and fry until lightly golden. Add the garlic, ginger and
ready – don’t be tempted to remove them until they come away coriander stalks and fry briefly. Add the spices and fry for
from the pan easily. Repeat with the remaining oil and gyoza. a further few minutes until aromatic.

DIPPING SAUCE: In a bowl, mix all the ingredients together. Dissolve the chicken stock cube into the boiling water and add
to the pot along with the coconut milk. Bring to a low simmer
Serve the fried gyoza topped with the spring onion
TO S E R V E : then cook on low for 15 minutes. Finish with the salt, sugar and
and a little dipping sauce. Serve the extra sauce alongside. lime juice.
M A K E S 3 0 GYO Z A
Divide the cooked noodles between 4 bowls. Pour the
TO S E R V E :
curry soup over the noodles and top with the sliced chicken, red
If you’re struggling to pleat your gyoza,
C O O K ’ S N OT E : onion, mung beans, coriander leaves, dried shallots, chilli oil, if
there are lots of great tutorials online. using, and lime wedges. S E R V E S 4

62 D I S H | dish.co.nz
 NOODLES AND DUMPLINGS

P R AW N , CA B B AG E
AND SPRING
O N I O N GYOZ A

dish.co.nz | D I S H 63
 Pork Sausage and Ricotta Tortellini Repeat with the remaining dough and filling, you should have
Making your own pasta can seem intimidating but I find the about 28 tortellini.
process very relaxing. This is a great recipe for a rainy weekend
or if you’re in the mood for a cooking project. Put the prepared tortellini on a lightly floured oven tray as you
assemble them and cover with a clean tea towel.
PA STA ½ teaspoon caster sugar
2 cups plain flour Bring a large pot of salted water to a low simmer and
TO C O O K :
sea salt and ground pepper add one-third of the tortellini. Cook for 5-6 minutes or until
3 large eggs the tortellini is tender but cooked through. Drain and set aside.
¼ cup grated parmesan, plus
Repeat with the remaining tortellini.
1 tablespoon olive oil extra to serve

½ teaspoon table salt FILLING

Spoon ¼ cup of the pasta cooking water into the tomato sauce
250 grams pork sausages and add the parmesan, stir through then remove from the heat.
SAUCE (roughly 3 sausages) Season with salt and pepper.
1 tablespoon olive oil
150 grams ricotta cheese Serve the tortellini with pasta sauce and top with
TO S E R V E :
2 cloves garlic, thinly sliced a little extra parmesan cheese, chilli flakes and basil leaves.
1 clove garlic, crushed SERVES 4
400-gram can chopped
tomatoes ¼ cup finely grated parmesan

1 handful fresh basil leaves, ½ teaspoon dried thyme

plus extra to serve Buttered Sweet Soy Noodles (v)
TO S E R V E
125ml cream chilli flakes This is my family’s go-to quick and easy meal when we are
craving a takeout (but live miles away from anywhere decent).
PA STA :Place the flour on a clean bench top and make a well in
the centre. Crack the eggs into the middle and add the olive oil NOODLES 1-2 teaspoons kecap manis
and salt. Whisk together using a fork, slowly incorporating the 2 tablespoons neutral oil
25 grams butter
flour until everything is combined. Use your hands to knead the
1 red onion, sliced
dough until smooth, this will take roughly 10 minutes. 1 cup mung bean sprouts
5 spring onions, sliced into
Alternatively, place the flour in a stand mixer, create a well 3cm lengths, white and FRIED EGGS
in the centre and crack in the eggs, olive oil and salt. Use the green parts separated ¼ cup neutral oil
dough hook to mix and knead the dough, this will take roughly
8-10 minutes. 6 cloves garlic, thinly sliced 4 large eggs

500 grams egg noodles TO S E R V E

Wrap the dough in plastic wrap and rest for 30 minutes.
2 tablespoons sesame seeds
2 tablespoons dark soy sauce
SAUCE: Heat the olive oil in a small saucepan. Add the garlic and 1 tablespoon chilli oil
fry briefly before adding the tomatoes and basil leaves. Simmer 2 tablespoons soy sauce,
slowly for 20 minutes. If you like a smooth sauce, blitz the sauce plus extra to serve
in a food processor then return to the pan. Add the cream and
sugar and season with pepper and a little salt. Simmer for a
further 5 minutes. NOODLES: Heat the oil in a large frying pan or wok over a
medium heat. Add the red onion and fry until it’s just beginning
FILLING: Squeeze the sausage meat out of the casings and place to colour. Add the spring onion whites to the pan with the garlic
in a bowl with the remaining ingredients. Mix until well combined and fry briefly until aromatic.
and season with pepper.
Add the noodles and once they have softened, add the soy
Take one-sixth of the dough – rewrap the
TO A S S E M B L E : sauces, kecap manis, butter, mung bean sprouts and spring
remaining dough to avoid it drying out – and feed it through onion greens. Fry for a further 5 minutes.
a pasta machine on the widest setting (usually labelled ‘1’).
Decrease the width on the machine and feed it through again. FRIED EGGS: Heat the oil in a frying pan over a medium-high
Repeat these steps until you feed it through the thinnest setting heat. Crack the eggs into the pan and fry until the whites
(usually labelled ‘6’) and your pasta is paper-thin. have set, the edges are golden and crisp, and the yolk is
cooked to your liking. Be careful, the oil and eggs may spit at
Place the rolled-out strip of pasta on a lightly floured bench. you while frying.
Use an 8-10cm cookie cutter to cut the pasta into circles. Place
a teaspoon of the filling in the centre of a pasta circle. Fold the Toss the sesame seeds through the noodles and
TO F I N I S H :
pasta over to create a crescent shape similar to a dumpling. divide between serving bowls. Top each bowl with a fried egg,
Seal the edges with your fingertips. Take the two corners and chilli oil and extra soy sauce if needed. S E R V E S 4
overlap and seal them to make the tortellini shape. If your dough
isn’t sticking together, dip your finger in water and run it over
the area that needs sealing together.

64 D I S H | dish.co.nz
 NOODLES AND DUMPLINGS

P O R K S A U S AG E
A N D R I C OT TA
TO R T E L L I N I

dish.co.nz | D I S H 65
 We couldn’t keep them under wraps any longer –
we’re rapt to bring you these delicious recipes!

Recipes AMELIA FERRIER Photography JOSH GRIGGS

Styling SARAH TUCK

Curried Lemongrass Chicken Roti Wraps with Heat a drizzle of oil in a large frying pan over a medium heat.
Thai Herbs and Tamarind Dressing Cook the chicken for 5-6 minutes on each side, until golden
and just cooked through. Add the coconut milk to the pan,
The creamy, coconut curried chicken is the perfect bring to a simmer and cook for 2 minutes, turning the chicken,
accompaniment to flaky roti or parathas, balanced with until the sauce is reduced. Take out the chicken and slice into
a sweet and sour tamarind dressing. 2cm-thick pieces. Reserve the coconut sauce for serving.

CURRIED TO A S S E M B L E
Heat the roti or parathas according to the
TO A S S E M B L E :
LEMONGRASS CHICKEN 4 large (or 8 small) roti or packet instructions. Toss the herbs together in a small bowl.
750 grams boneless, frozen parathas
skinless chicken thighs Fill the roti or parathas with cos lettuce, cucumber, curried
½ cup each coriander and
lemongrass chicken, herbs and the peanuts.
1 stalk lemongrass, finely mint leaves
chopped
1 baby cos lettuce, leaves Drizzle over the tamarind dressing, and the
TO S E R V E :
2 cloves garlic, crushed separated reserved curried coconut sauce. M A K E S 4 R O L L S

2 tablespoons panang 2 Lebanese cucumbers, thinly

curry paste sliced lengthways on an angle

1 teaspoon white sugar 1 handful roasted peanuts, Tamarind Dressing (gf)

finely chopped
½ teaspoon ground turmeric ¼ cup each freshly squeezed 3-4 tablespoons fish sauce
TO S E R V E lime juice and white sugar
sea salt Tamarind Dressing, see 2-3 birds eye chillies, thinly
recipe right 2 teaspoons tamarind paste sliced
neutral oil, for cooking
2 cloves garlic, crushed
¾ cup full-fat coconut milk
Combine all the ingredients in a small bowl, starting with 3
CHICKEN: Place the chicken thighs in a medium dish that will tablespoons of the fish sauce. Add more fish sauce if needed,
fit the thighs in a single layer. Add the lemongrass, garlic, to taste. M A K E S A B O U T ¾ C U P
panang curry paste, sugar and turmeric. Season with salt and
toss together to coat the chicken. Set aside to marinate while
you prepare the remaining elements.

66 D I S H | dish.co.nz
 WRAPPED UP

CURRIED LEMONGRASS
C H I C K E N R OT I
WRAPS WITH
THAI HERBS
A N D TA M A R I N D
DRESSING

dish.co.nz | D I S H 67
WRAPPED UP

Chicken Shish Kebab Flatbreads with Pickles,

Garlic Yoghurt and Sticky Date Relish
Chicken kebabs are such a crowd-pleaser, and the sweet,
tangy sticky date relish adds a lovely kick of flavour.

CHICKEN SHISH KEBABS G A R L I C YO G H U R T

750 grams boneless, 1 cup Greek natural yoghurt
skinless chicken thighs,
cut into 2cm pieces 1 clove garlic, crushed Sticky Date Relish (gf) (v)
⅓ cup Greek natural yoghurt ¼ teaspoon fine salt 3 tablespoons extra 1 clove garlic, crushed
TO S E R V E
virgin olive oil
2 cloves garlic, crushed finely grated zest 1 lemon
¼ lemon cut into wedges, 1½ teaspoons chilli flakes
1 tablespoon each tomato for squeezing 3 tablespoons lemon juice
paste and brown sugar pinch ground turmeric
½ cup coriander leaves, finely 1 tablespoon maple syrup or
1 teaspoon each sweet chopped, plus extra to serve 4 medjool dates, pitted date molasses
paprika, ground turmeric and finely chopped
and ras el hanout 4 Lebanese pita breads, ¼ teaspoon fine salt
warmed, to serve
¾ teaspoon fine salt
Sticky Date Relish, see recipe Heat the olive oil in a small pot on medium heat, until hot
olive oil, for drizzling right but not smoking. Remove the pot from heat and stir through
the chilli flakes. Transfer to a small heatproof bowl and stir
2 cups Pickled Vegetables, through the turmeric. Cool for 10 minutes then add the
see recipe right remaining ingredients. M A K E S A B O U T ² ⁄3 C U P

4 metal skewers, or 4 large wooden skewers

E Q U I P M E N T:
soaked in water.
Pickled Vegetables (gf) (v)
Line a large oven tray with baking paper if using the oven.
1 bunch radishes (about 8), 1 cup white wine vinegar
CHICKEN: Toss all the ingredients together in a bowl until the stems removed
chicken is well coated. ½ cup white sugar
1 small red onion, cut into
Thread tightly onto the skewers, then leave to marinate for at 1cm wedges 2 teaspoons fine salt
least 30 minutes and up to 24 hours.
¼ small beetroot, cut ½ cup water
Preheat the barbecue to high, or the oven to 220°C into wedges
regular bake.
Cut the small radishes in half and any large radishes into
Drizzle the kebabs generously with oil and place directly onto quarters. Put the radishes, onion and beetroot in a large jar
the hot barbecue griddle and cook for 8-10 minutes, rotating and set aside.
every few minutes, until the chicken is lightly charred and
cooked through. Put the vinegar, sugar, salt and water in a medium pot over
a high heat and bring to a boil, stirring to dissolve the sugar.
If using the oven, place on the tray and bake on the upper oven Once boiling, pour over the vegetables in the jar (they should
rack for 18-20 minutes, until browned and cooked through. be fully submerged). Seal tightly and place in the fridge to cool
Rotate the kebabs halfway through cooking. completely, before serving. These will keep in the fridge for
2 weeks. M A K E S A B O U T 2 C U P S P I C K L E S ( D R A I N E D )
G A R L I C YO G H U R T: Combine all the ingredients in a small bowl.

Place the kebabs on a serving plate, squeeze over

TO S E R V E :
The beetroot gives the pickles an extra-
C O O K ’ S N OT E :

the lemon and sprinkle with the chopped coriander. Lay out vibrant pink colour. The longer you leave them to pickle,
on the table with the garlic yoghurt, pita breads, sticky date the more intense the colour.
relish, pickles and extra coriander for everyone to make their
own kebabs. S E R V E S 4

I find the Lebanese- or Turkish-style pita

C O O K ’ S N OT E :
breads are best warmed in the microwave, as they dry
out easily in the oven.

68 D I S H | dish.co.nz
 CHICKEN SHISH
K E B A B F L AT B R E A D S
WITH PICKLES,
G A R L I C YO G H U R T
A N D ST I C KY
DAT E R E L I S H

dish.co.nz | D I S H 69
 GF V
S P I N AC H , L E M O N
A N D P E A R I S OT TO
(recipe page 80)

70 D I S H | dish.co.nz
 FO O D FAST

GF V
C R I S PY F R I E D
H A LO U M I A N D
BROCCOLINI SALAD
W I T H S M O KY
CURRANT AND
CUMIN DRESSING
(recipe page 72)

Simple, quick and stylish meals for any night of the

week - maximum deliciousness with minimum fuss!
Recipes CLAIRE ALDOUS Photography JOSH GRIGGS Styling SARAH TUCK

dish.co.nz | D I S H 71
 Crispy Fried Haloumi and
Broccolini Salad with Smoky Currant
and Cumin Dressing (gf) (v)
The saltiness of the haloumi pairs well with the
charred broccolini and little pops of sweetness from
Aromatic, Creamy Pumpkin Soup (gf) (v)
the currants in the dressing. There’s a wonderful selection of pumpkins available in
spring. I’ve used the vibrant Butterkin, but any pumpkin will
200-gram block haloumi, 250 grams broccolini, sliced in be delicious.
halved horizontally half through the stem
2 tablespoons extra virgin 2 tablespoons peanut butter
¼ cup cornflour sea salt and ground pepper olive oil (use smooth or chunky)
2 tablespoons extra virgin 1 cup purchased hummus 1 brown onion, thinly sliced 3 cups vegetable stock (use
olive oil a stock cube or stock pot)
TO S E R V E
1 medium carrot, grated
Smoky Currant and Cumin 500 grams pumpkin,
Dressing, see recipe below sea salt and ground pepper peeled, deseeded and cut
into small chunks
1 tablespoon grated fresh
Put the pieces of haloumi between layers of kitchen towels and ginger 200ml coconut cream, plus
press firmly to remove as much moisture as possible. extra for serving
2 cloves garlic, crushed
Put the cornflour on a plate and coat both sides of the haloumi, 1 medium tomato, diced
2 teaspoons mild curry
pressing it firmly to give an even layer.
powder (or use hot for 1 tablespoon lemon juice
a spicier version)
Heat 1 tablespoon of the oil in a frying pan over a high heat. Add
2 big handfuls baby spinach
the broccolini and cook until well charred in spots. Transfer to a ½ teaspoon each ground
plate and season with salt and pepper. cinnamon and turmeric ½ cup roasted salted peanuts

Wipe out the pan and heat the remaining oil over a medium 1 tablespoon tomato paste
heat. Add the haloumi and fry until golden on both sides and the
cheese is soft but not starting to spread.
Heat the oil in a large pot and cook the onion and carrot with a
Spread the hummus over two plates. Top with the hot
TO S E R V E : good pinch of salt for 5 minutes. Stir in the ginger, garlic, curry
haloumi and broccolini and spoon over the dressing. S E R V E S 2 powder, cinnamon, turmeric and the tomato paste and cook for
1 minute until fragrant then stir in the nut butter until it’s well
combined and not lumpy. Stir in the stock and bring to the boil.
Reduce the heat to low, cover and simmer for 10 minutes.

Smoky Currant and Add the pumpkin, coconut cream and the tomato, season well
with salt and pepper and bring back to the boil then simmer
Cumin Dressing (gf) (v) uncovered for 20 minutes or until the pumpkin is tender. Cooking
Delicious with grilled vegetables, meats and grain salads. time will depend on the size of the pumpkin chunks. Add the
lemon juice and spinach and turn to wilt.
¼ cup extra virgin olive oil 2 teaspoons finely grated
lemon zest Ladle into bowls and top with a drizzle of coconut
TO S E R V E :
¼ cup currants cream and peanuts. S E R V E S 4
2 cloves garlic, crushed
1 teaspoon each cumin seeds
and smoked paprika 1-2 tablespoons lemon juice This is delicious served with slices of
C O O K ’ S N OT E :
toasted gluten-free bread, warm roti or naan breads.
sea salt and ground pepper

Put the oil, currants, cumin seeds and the paprika in a small
pot over a very low heat until tiny bubbles just start to appear
around the edges. Take off the heat and tip into a bowl. Cool for
5 minutes then whisk in the lemon zest and garlic and add the
lemon juice to taste. Season with salt and pepper.
MAKES ABOUT ½ CUP

72 D I S H | dish.co.nz
 FO O D FAST

GF V
A R O M AT I C ,
CREAMY
PUMPKIN SOUP

dish.co.nz | D I S H 73
 Tortellini with Garlic Cream,
Tarragon and Sweetcorn (v)
As fresh pasta only takes a couple of minutes to cook,
make the sauce first then add the tortellini straight into the
pan from the pot.

2 teaspoons extra virgin 2 teaspoons whole grain Trim any fat off the chicken and lightly slash any thicker parts of
olive oil mustard the thigh to give an even thickness through each piece.

1 tablespoon butter 1 teaspoon dried tarragon Combine the curry powder and spices in a small bowl.

1½ cups frozen corn kernels, ¼-½ teaspoon chilli flakes Put the flour, the egg and milk, and the breadcrumbs in three
thawed separate shallow dishes and season each with salt and pepper.
½ cup cream
Add 2 teaspoons of the spice mix to the egg and milk and whisk
3 spring onions, thinly sliced
¹⁄3 cup freshly grated together. Add the remaining spice mix to the breadcrumbs and
including some of the dark
parmesan mix to combine.
green part

½ cup dry white wine sea salt and ground pepper Dust each piece of chicken in the flour, then the egg, allowing the
excess to drip off, then coat well in the breadcrumbs, pressing
2 cloves garlic, crushed 1 packet purchased fresh them on to adhere.
stuffed pasta (we used Rana
Ricotta & Spinach Tortellini) Heat the oil in a large frying pan over a medium heat and cook
the schnitzels for about 5 minutes each side until golden and
crisp and the chicken is fully cooked.
Put the olive oil in a large frying pan over a high heat and when
hot add the butter then the corn and the spring onions. Cook for Put the schnitzels on serving plates and drizzle over
TO S E R V E :
about 6-7 minutes or until the corn is lightly golden in patches. some of the mayo, serving the rest separately. S E R V E S 2

Add the wine and let it bubble up (it will spit furiously) then stir
in the garlic, mustard, tarragon and the chilli flakes and cook
for 1 minute, stirring constantly. Add the cream and parmesan,
reduce the heat and cook for a couple of minutes until hot and Curry Mayo (gf) (v)
bubbling and slightly reduced. Season with salt and pepper.
¼ cup each egg mayonnaise sea salt and ground pepper
While the sauce is cooking, cook the pasta according to the and Greek natural yoghurt
packet instructions in a large pot of salted boiling water. Lift out 1 teaspoon each garam masala
using a slotted spoon, shaking off excess water and place into the 1 clove garlic, crushed and curry powder
sauce. Gently turn to combine.
1 teaspoon each runny honey ¼ teaspoon ground turmeric
Divide between warm plates and serve immediately. S E R V E S 2 and lemon juice

Whisk the mayo, yoghurt, garlic, honey and lemon juice together
in a bowl and season with salt and pepper. Put all the spices in
a small dry frying pan over a low heat and cook for about 1-2
Curry Crumbed Chicken Schnitzel minutes or until they smell fragrant and toasty. Immediately tip
into the mayo and stir together. M A K E S ½ C U P
We gave our traditional crispy chicken schnitzel recipe a flavour
boost with the addition of a fragrant curry spice blend.

400 grams boneless, skinless 1 tablespoon milk We served the schnitzel with a salad of
C O O K ’ S N OT E :
chicken thighs shaved white cabbage and chopped parsley tossed with a
1½ cups panko breadcrumbs drizzle of extra virgin olive oil and a squeeze of lemon juice.
1 tablespoon curry powder
sea salt and ground pepper
½ teaspoon each ground
cumin, coriander and turmeric 2 tablespoons neutral oil for
cooking
¾ cup plain flour
TO S E R V E
1 large egg Curry Mayo, see recipe right

74 D I S H | dish.co.nz
 FO O D FAST

C U R RY
CRUMBED
CHICKEN
SCHNITZEL

dish.co.nz | D I S H 75
 GF V
R OA ST E D
CA U L I F LO W E R ,
LENTIL AND
DAT E S A L A D O N
W H I P P E D F E TA
(recipe page 78)

76 D I S H | dish.co.nz
 FO O D FAST

V
TO R T E L L I N I W I T H
GARLIC CREAM,
TA R R AG O N A N D
S W E E TC O R N
(recipe page 74)

dish.co.nz | D I S H 77
FO O D FAST

Roasted Cauliflower, Lentil and

Date Salad on Whipped Feta (gf) (v)
Main-course salads make a delicious, hearty dinner and this
ticks all the boxes with veges, lentils, nuts and spices.

¼ cup olive oil 1 cup black or brown lentils,

Tuna, Green Olive and Lemon Spaghetti drained and rinsed
2 teaspoons smoked paprika
Simple, fast and delicious. W H I P P E D F E TA
½ teaspoon each ground ½ cup Greek natural yoghurt
185-gram can tuna in oil, 1 teaspoon finely grated cinnamon and ginger
drained, oil reserved lemon zest 80 grams creamy feta
pinch cayenne pepper
4 large green olives, pitted ¼ teaspoon chilli flakes 2 cloves garlic, crushed
sea salt and ground pepper
2 cloves garlic, crushed 2 tablespoons finely 1 tablespoon olive oil
1 small cauliflower, cut
chopped parsley
1 tablespoon each capers into 8 wedges TO S E R V E
and lemon juice sea salt and ground pepper Smoky Currant and Cumin
1 large carrot, cut into Dressing, see page 72
150 grams dried spaghetti 1cm coins
¼ cup roasted skin-on
8 dates, pitted and halved almonds, roughly chopped
Put the tuna into a bowl with 1 tablespoon of the reserved oil
and gently break up with a fork, keeping it a little chunky. Add all
the ingredients down to and including the chilli flakes. Add Preheat the oven to 200°C fan bake.
1 tablespoon of the parsley and season with salt and pepper.
Stir the oil and spices together in a large bowl. Season with salt
Cook the spaghetti in salted boiling water according to the and pepper. Add the cauliflower, carrots and dates and toss
packet instructions. together until everything is well coated.

Using tongs, lift the cooked spaghetti directly out of the water Tip onto a large baking tray, spreading everything out to a
into the tuna mixture and gently toss to combine, adding a little single layer and scraping out any oil left in the bowl. Roast for
of the cooking water to loosen the sauce if needed. 15 minutes then turn the vegetables over and scatter over the
lentils. Continue to cook until the vegetables are just tender but
Tip into a serving bowl, scatter over the remaining parsley and still with a little bite.
serve immediately. S E R V E S 1
Put all the ingredients in a small food processor
W H I P P E D F E TA :
and blitz until smooth.

Spread the feta over the base of a large plate

TO A S S E M B L E :
and top with the roasted veges. Spoon over the dressing and
almonds. S E R V E S 2

We love the Smoky Currant and Cumin

C O O K ’ S N OT E :
Dressing and decided it was perfect with both salads.

78 D I S H | dish.co.nz
 TUNA, GREEN
OLIVE AND LEMON
S PAG H E T T I

dish.co.nz | D I S H 79
FO O D FAST

Ham and Mustard Pizza

with Green Chilli and Pickle Salsa
This tastes like a delicious baked ham sandwich
and the salsa adds a little spicy kick.

1 good-quality thin pizza base 200 grams shaved ham

TO P P I N G ½ small red onion, very

3 tablespoons cream cheese thinly sliced

1½ teaspoons each Dijon and parmesan for grating

Spinach, Lemon
whole grain mustard and Pea Risotto (gf) (v)
TO S E R V E
1 clove garlic, crushed ¼ cup sour cream Channelling all the Mediterranean flavours of a spanakopita.

sea salt and ground pepper Green Chilli and Pickle 2 teaspoons olive oil 1¾ cups vegetable stock
Salsa, see recipe below or water, hot
olive oil 1 teaspoon butter
½ cup frozen peas, thawed
1 small leek, thinly sliced
Preheat the oven to 210°C fan bake and place a flat baking tray big handful baby
inside to preheat. 2 cloves garlic, crushed spinach leaves

Stir the cream cheese, mustards and garlic together

TO P P I N G : 1 teaspoon dried mint or dill ½ cup grated parmesan
and season with salt and pepper.
½ teaspoon freshly 2 teaspoons finely grated
grated nutmeg lemon zest
Place the pizza base on a piece of baking paper. Spread the
mixture over the base, leaving a 1cm border. Brush the border 1 teaspoon sea salt 1 tablespoon lemon juice
with olive oil. Ruffle the ham over the top then nestle in the
onion. Grate over some parmesan then drizzle with a little olive ground pepper 2 tablespoons cream or
oil and a grind of pepper. sour cream
½ cup risotto rice
Slide the pizza on the baking paper onto the preheated baking
½ cup white wine, optional
tray and cook for 12 minutes until the ends of the ham are a little
sizzled and the base is golden.
Heat the oil and butter in a small frying pan and add the leek,
TO S E R V E : Dollop over the sour cream and the salsa. garlic, mint and nutmeg. Add the salt and a good grind of pepper,
MAKES 1 PIZZA cover and cook for 8 minutes, stirring occasionally until soft. Add
a splash of water if the pan is too dry.

Stir in the rice then add the wine, if using, and cook until most of
the liquid has been absorbed.
Green Chilli and Pickle Salsa (gf) (v)
Begin adding the stock, a ladle at a time, stirring and allowing the
Use this on toasted sandwiches, burgers and scrambled eggs. liquid to be absorbed before adding the next quantity.

1 long green chilli, roughly pinch caster sugar When the risotto is tender to the bite and has a creamy
chopped consistency (about 20 minutes), stir in the peas and spinach until
2 teaspoons extra virgin
wilted then stir through the parmesan, lemon zest and juice and
1 pickled gherkin, roughly olive oil
the cream. Season if needed. M A K E S 1 G E N E R O U S S E R V E
chopped
sea salt and ground pepper
¼ cup loosely packed parsley

Place the chilli, gherkin and parsley on a chopping board. If the

jar of gherkins has garlic cloves in the brine, fish a couple out and
place on the board as well.

Chop everything together to make a fine salsa but still with

some texture.

Transfer into a small bowl, stir in the sugar and oil, and season
with salt and pepper. M A K E S A B O U T 3 TA B L E S P O O N S

80 D I S H | dish.co.nz
H A M A N D M U STA R D
PIZZA WITH
GREEN CHILLI AND
PICKLE SALSA

dish.co.nz | D I S H 81
 One-pan Spaghetti and Tomato Sauce Heat the oil in a medium-sized, ovenproof frying pan and add
the onion, garlic, oregano and the spices. Season with salt and
I was intrigued to see how this cooked in pepper, cover and cook over a low heat for 8 minutes. Stir in the
one pan and was super happy with how it turned tomato paste and cook for 1 minute then add the tomatoes and
out – very delicious. stock and bring to the boil. Add the spaghetti, breaking it in half
if needed, and stir to coat in the sauce.
2 tablespoons extra virgin 600ml vegetable or chicken
olive oil stock (use a stock cube or Cover the pan and reduce the heat to low. Cook for about 20
stock pot) minutes, until the spaghetti is just cooked but still has a little
1 onion, thinly sliced
bite to it, gently stirring 2-3 times with two forks to redistribute
200 grams dried spaghetti
2 cloves garlic, crushed the pasta and pull apart any that is clumping together.
TO P P I N G
1 teaspoon dried oregano 125 grams sour cream Preheat the grill to its highest setting.

½ teaspoon each ground 2 cloves garlic, crushed Put all the ingredients in a medium bowl, stir together
TO P P I N G :
cinnamon and freshly and season with salt and pepper.
grated nutmeg 1 teaspoon Dijon mustard
Dollop over the top of the pasta, gently spreading it out with the
sea salt and ground pepper 1 teaspoon Worcestershire
back of a spoon. The pasta won’t be fully covered. Place under
sauce
2 tablespoons tomato paste the grill for a few minutes or until bubbling and golden. S E R V E S 3
½ cup grated cheddar
400-gram can crushed
tomatoes

AND TO DRINK…

Drinks editor Yvonne Lorkin suggests matches for these dishes

6 ROASTED CAULIFLOWER, LENTIL
AND DATE SALAD (gf) (v) Abandoned
Pork Fresh Hop Pilsner 440ml $11.00
2 3 5 8 9 This pilsner is a creative little beast packed
1 4 6 with Motueka hops. Each sip delivers
7
powerful citrus pith and piney, herbaceous
goodness, which pairs perfectly with the
smoky cauliflower, sweet date and salty
whipped feta. abandonedbrewery.co.nz

1 CRISPY FRIED HALOUMI AND layered chardonnay that works incredibly 7 HAM AND MUSTARD PIZZA Sunshine
BROCCOLINI SALAD (gf) (v) Sawmill well with this tarragon-centric recipe. Brewing 07 Hazy Pale Ale 40ml $9.99
Brewery Pilsner 330ml ($26.00 x 6pk) Refreshing and juicy. thegoodwine.co.nz This heavenly hop hit contains Idaho 7,
This crisp, cleansing, cool, calm and HBC638, El Dorado and HBC638 hops
collected beer is exactly what’s needed 4 CURRY CRUMBED CHICKEN and delivers a tropical, peachy punch
to complement the salty haloumi and the SCHNITZEL Behemoth Brewing Co. in the chops with the salty ham, spicy
smoky dressing in the salad. You’ll find Here’s Churly West Coast IPA 440ml salsa and tangy mustard on this pizza.
this hop-centric, ridiculously refreshing $9.00 This monster brew may be 80s Perfection. sunshinebrewing.co.nz
brew at supermarkets and liquor stores. horror movie themed, but it’s definitely
more of a rom-com crossed with cosy 8 BAKED SPINACH, LEMON AND
2 AROMATIC, CREAMY PUMPKIN SOUP crime in your mouth. Brewed using PEA RISOTTO (gf) (v) Russian Jack
(gf) (v) Providore Single Vineyard English Golden Promise malt and Marlborough Sauvignon Blanc 2023
Gibbston Pinot Gris 2020 $26.00 Simcoe, Mosaic and Nectaron hops, it’s $13.00-$15.00 Lemon, peas and spinach?
Crafted by Jody Pagey, a talented Central a taut, grapefruity, pineapple-packed, I’m roaring toward the nearest sav blanc
Otago-based winemaker, this pinot gris resin-rocked style that roars with the and the new Russian Jack is impressive
is packed to its screwcap with rich nashi, subtle curry character in these addictively value. Intense herbaceousness and
apple and baked quince qualities. Lusciously crispy chicken schnitties. thebottleo.co.nz tropical tastiness combine in this multi-
fresh and really hitting its textural straps award-winning wine. thegoodwine.co.nz
after four years of soothing sleepytime 5 TUNA, GREEN OLIVE AND LEMON
in the bottle, it’s beautifully balanced and SPAGHETTI Rex Pickett’s Sideways 9 ONE-PAN SPAGHETTI AND TOMATO
succulent to sip. providorewines.com Wairarapa Pinot Noir 2020 $21.99 SAUCE Ederra Crianza Rioja 2020
Pairing tuna with pinot noir is an inspired $16.00-$19.00 Bright and floral, this
3 TORTELLINI WITH GARLIC CREAM, combo and this tasty tribute to blend of tempranillo and a splishy splash
TARRAGON AND SWEETCORN (v) Oscar-winning Sideways, the world’s of grenache hits all the high notes. Cherry
Leefield Station Marlborough funniest wine movie, offers lush, spicy, and raspberry complexity, hints of spice
Chardonnay 2023 $19.00 Produced by savoury layers to complement the and liquorice and slippery easy textures
the folk at Marisco vineyards, it’s a rich, textural tuna and briny olives beautifully. make it darn delicious with this classic
creamy, toasty, almond, peach and popcorn- blackmarket.co.nz saucy spaghetti. vinofino.co.nz

82 D I S H | dish.co.nz
 FO O D FAST

O N E- PA N
S PAG H E T T I A N D
TO M ATO S A U C E

dish.co.nz | D I S H 83
 BANOFFEE
T R AY B A K E
(recipe page 96)

84 D I S H | dish.co.nz
 BAKING

S E E DY O R A N G E
CA R R OT
CAKE COOKIE
SANDWICHES
(recipe page 86)

Take out the trays and fill the tins with baked
goods galore from cookies, cakes and loaves
to scones, slices and a shortbread with spice
Recipes CLAIRE ALDOUS Photography JOSH GRIGGS Styling SARAH TUCK

dish.co.nz | D I S H 85
Spiced Chocolate, Lemon and Date Loaves (gf)
This is a recipe I wrote many years ago but it never made it into
the magazine. It’s an easy, one-bowl recipe and these sticky little Seedy Orange Carrot Cake
numbers will appeal equally to gluten-free and non-gluten-free Cookie Sandwiches
eaters. Leave plain or top with chocolate ganache.
A universal favourite but in cookie form! Sandwiched with a
80 grams pitted dates, 3 large eggs cinnamon cream cheese, they’re soft and chewy with a little
roughly chopped crunch from the sunflower seeds.
30 grams ground almonds
½ cup boiling water (almond meal) 90 grams rolled oats ½ cup rice bran oil or other
neutral oil
¼ cup rice bran oil ¼ cup cocoa, sifted (I used 120 grams desiccated coconut
or other neutral oil Valrhona) 2 teaspoons finely grated
¼ cup brown sugar orange zest
1 tablespoon grated ½ teaspoon each freshly
fresh ginger grated nutmeg and ground ½ cup caster sugar 1 teaspoon vanilla extract
allspice
2 teaspoons finely grated 75 grams plain flour 1½ loosely packed cups finely
lemon zest ¼ teaspoon each baking grated carrots
1 teaspoon baking powder
powder, baking soda and salt
3 tablespoons maple syrup CREAM CHEESE FILLING
2 teaspoons each ground
or golden syrup TO S E R V E ( O P T I O N A L ) 125 grams cream cheese,
cinnamon and ginger
Chocolate Ganache, see at room temperature
1 teaspoon vanilla extract recipe below 1 teaspoon ground mixed spice
¾ cup icing sugar, sifted
½ cup sunflower seeds,
Grease 5 holes in a 150ml capacity mini loaf tin 1 teaspoon ground cinnamon
E Q U I P M E N T: toasted and roughly chopped
and line each one with a strip of baking paper, bringing it up the
narrow ends of the tins. Or use standard-sized muffin tins and 1 large egg
line the bases with baking paper.
Grease 2 large flat baking trays and line with
E Q U I P M E N T:
Preheat the oven to 170°C regular bake. baking paper.

Put the dates and water in a heatproof bowl and leave for 20 Preheat the oven to 170°C regular bake.
minutes. Drain off the liquid then place the dates in a bowl
with the oil, ginger, zest, syrup and vanilla and blitz with a stick Put the oats, coconut, both sugars, flour, baking powder,
blender until smoothish. Whisk in the eggs. spices and sunflower seeds in a large bowl and toss together so
everything is well combined.
Combine all the remaining ingredients and whisk into the wet
ingredients until well combined. Whisk the egg, oil, orange zest and the vanilla together then stir
into the dry mixture. Stir through the carrots until everything is
Divide evenly among the tins and bake for 18 minutes or until well combined and there are no dry patches in the mix.
risen and just firm to the touch. Cool.
Scoop out 16 golf ball-sized portions and place on the trays,
TO S E R V E : Top with chocolate ganache before serving, if using. spacing them a little apart. Form into circles about 7cm wide.
M A K E S 5 M I N I LOAV E S Don’t fuss with them, they are supposed to look rustic.

Bake for about 20-23 minutes or until the cookies are golden,
rotating the trays after 12 minutes cooking. Leave to cool on the
Chocolate Ganache (gf) trays so they can firm up.

½ cup cream 80 grams dark chocolate FILLING: Stir the cream cheese, icing sugar and cinnamon
(50% cocoa), roughly chopped together but don’t overmix as the cream cheese will soften
too much.

Put the cream in a small pot and heat to just below boiling Spread half of the cookies with the filling and sandwich with the
point. Take off the heat and add the chocolate. Leave for remaining cookies. M A K E S 8 D O U B L E C O O K I E S
2 minutes then whisk until smooth and glossy. Cool until
spreading consistency. M A K E S ¾ C U P
Grate the carrots on the second largest
C O O K ’ S N OT E :
holes of the box grater, not the larger holes used for
grating cheese etc.

86 D I S H | dish.co.nz
 BAKING

GF
SPICED
C H O C O L AT E ,
LEMON AND
DAT E LOAV E S

dish.co.nz | D I S H 87
 GF
SUGAR AND SPICE
SHORTBREAD
(recipe page 96)

88 D I S H | dish.co.nz
 BAKING

GF
S A LT E D CA R A M E L
LO U I S E S L I C E
(recipe page 94)

dish.co.nz | D I S H 89
 GF
T H E U LT I M AT E
CHEESE,
M U STA R D A N D
CHILLI SCONES
(recipe page 92)

90 D I S H | dish.co.nz
 BAKING

PA N T RY
L E M O N CA K E
(recipe page 92)

dish.co.nz | D I S H 91
 Dark and Stormy Sticky 1¼ cups grated tasty ½ cup full-fat milk, plus
Ginger and Oaty Cake cheddar cheese a little extra for brushing

You can serve this ginger-spiked cake, made with oats, treacle ¼ cup cream or use milk
and aromatic spices, either plain, sliced with a smear of good
butter or with a wedge of aged cheddar or soft blue cheese.
Preheat the oven to 190°C fan bake.
150ml whole milk 70 grams dark
Sift the flour and baking powder into a bowl and add the salt.
muscovado sugar
¼ cup dark treacle Stand a box grater in the flour, dip the piece of butter in
2 teaspoons each ground flour and grate it on the large holes of the grater. Using your
80 grams butter ginger and mixed spice fingertips, gently rub it into the flour then stir in the mustard
powder, cayenne pepper and three-quarters of the cheese.
100 grams rolled oats ½ teaspoon baking soda
Combine the milk and cream then pour into the flour mixture
80 grams plain flour 1 large egg, lightly whisked and gently bring together with a fork to make a soft dough.
75 grams brown sugar ¹⁄3 cup roughly chopped
Tip on to a piece of baking paper and finish bringing the dough
crystallised ginger
together with your hands and form into a high 15cm round.
Use a sharp knife to cut into 3 wedges. Pull them apart slightly
Grease an 18cm x 28cm shallow baking tray and
E Q U I P M E N T: and brush the tops with extra milk and top with the remaining
fully line with baking paper. cheese. Slide a flat baking tray under the baking paper and bake
for 18 minutes until golden and well risen.
Preheat the oven to 150°C regular bake.
Serve immediately with lashings of butter. M A K E S 3
Put the milk, treacle and butter in a small pot over a low heat GENEROUS SCONES
and stir occasionally until the butter has melted and the mixture
is warm, not hot. Leave to cool slightly.
Pantry Lemon Cake
Put the oats and flour in a food processor and pulse a couple Make this and see if you agree – it’s simple and delicious and has
of times to break up the oats but leaving them a bit crumbly. a wonderful glossy, sticky top. The recipe came about during the
Tip into a bowl and whisk in both sugars, the spices and the great depression when food supplies were rationed, and families
baking soda. had to be frugal with what little they had.

Pour in the butter mixture and stir together then whisk in the 1 cup caster sugar 1 cup whole milk
egg until smooth and glossy.
1 packed tablespoon finely ¹⁄3 cup neutral oil (I used rice
Pour into the tin and scatter over the ginger. Bake for about grated lemon zest bran)
35-40 minutes or until firm and a skewer comes out clean.
1½ cups plain flour 2 teaspoons white vinegar
Cool completely in the tin and store in an airtight container for
1 teaspoon baking soda, sifted 1 teaspoon vanilla extract
several days. M A K E S 1 C A K E
½ teaspoon sea salt
Best made a couple of days in advance so all
C O O K ’ S N OT E :
Grease a 20cm square cake tin and fully line with
E Q U I P M E N T:
the flavours mix and mingle. baking paper bringing it 2cm above the rim for easier removal.

Preheat the oven to 180°C regular bake.

The Ultimate Cheese, Mustard Put the sugar and zest in a large bowl and rub between your
and Chilli Scones (gf) fingertips until the sugar looks like wet sand. Add the flour,
baking soda and salt and whisk to combine.
I served these hot out of the oven with lashings of butter and
we literally inhaled them. They were a huge hit, and no-one Combine the milk, oil, vinegar and the vanilla in a jug and pour
guessed they were gluten free. It’s a small-batch recipe that into the flour mix. Gently whisk until fully combined. Tip into the
you can whip up on the spur of the moment. Thanks to Kate tin and give it a gentle tap on the bench to even the top.
Fay for the inspiration.
Bake for about 23-25 minutes or until golden and shiny on top
1½ cups gluten-free (I used 2 teaspoons dry English and a toothpick inserted into the centre comes out clean. Cool
Sabato) or regular plain flour mustard powder completely in the tin. M A K E S 1 C A K E
2¼ teaspoons baking powder ¹⁄2 teaspoon ground
cayenne pepper
1 teaspoon sea salt C O O K ’ S N OT E : We served the cake with the Lemon
Marmalade from page 34 and yoghurt.
30 grams cold butter

92 D I S H | dish.co.nz
 BAKING

DA R K A N D
STO R M Y
ST I C KY
GINGER AND
OAT Y C A K E

dish.co.nz | D I S H 93
 Red Velvet and White
Chocolate Chunk Cookies
It was a first for me making these cookies and I totally love
them. They have a great tang from the baking soda and vinegar
combo, which cuts through the sweetness of the white chocolate. Salted Caramel Louise Slice (gf)
2 tablespoons whole milk ¼ cup dark cocoa, sifted Have you got a sweet tooth? Then this layered treat of a
crunchy biscuit base, a whisper of jam, creamy salted caramel
2 teaspoons white vinegar ½ teaspoon each baking soda and coconut meringue has your name on it.
and baking powder
120 grams butter, soft but BASE S A LT E D CA R A M E L
not melted ¼ teaspoon sea salt 150 grams gluten-free 395-gram can sweetened
(I used Sabato) or condensed milk
150 grams caster sugar 1 tablespoon red food
regular plain flour
colouring (or more for 125 grams butter
1 large egg a deeper shade) 70 grams caster sugar
2 tablespoons each brown
1 teaspoon vanilla extract 150 grams white chocolate, 1½ teaspoons baking powder sugar and golden syrup
roughly chopped
225 grams plain flour
50 grams desiccated coconut ¾-1 teaspoon sea salt

110 grams butter, melted COCONUT MERINGUE

Grease 2 flat baking trays and line with
E Q U I P M E N T: TO P P I N G
baking paper. FILLING 3 large egg whites
1 cup cherry or other
Preheat the oven to 160°C fan bake. chunky red jam ¾ cup each caster sugar and
desiccated coconut
Stir the milk and vinegar together and set aside.
Grease an 18cm x 28cm shallow baking tray and
E Q U I P M E N T:
Beat the butter and sugar together in a stand mixer until light fully line with baking paper.
and fluffy, about 5 minutes. Add the egg and the vanilla and beat
for 1 minute. Preheat the oven to 160°C regular bake.

Sift the flour, cocoa, baking soda and baking powder together. BASE: Combine the flour, sugar, baking powder and coconut
Add to the mixer along with the salt and beat on low speed to together in a bowl then mix through the melted butter
just bring together. Add the milk mixture and food colouring and until it comes together in damp clumps. Tip into the tin and
mix on low until fully combined, adding more colouring for press firmly with the back of a spoon into an even layer. Bake
a deeper red. Mix through half of the chocolate. for 10-15 minutes or until golden brown and firm. Cool for
10 minutes then spread with the jam.
Using a spoon, scoop out golf ball-sized balls of dough then
use another spoon to push them onto the tray. Loosely form CARAMEL : Put all the ingredients in a medium pot over a
in rough rounds using the spoon then top with the remaining medium heat and bring to the boil, stirring continuously.
chocolate. They are meant to look rustic. Simmer gently for 3 minutes then set aside to cool for
10 minutes. Pour over the jam layer.
Bake the cookies for 11-13 minutes, until they are set on the
outside and puffed in the centre, rotating the trays after MERINGUE: Beat the egg whites until soft peaks form then
7 minutes of cooking. Cool completely on the trays. gradually add the sugar and beat until very thick and glossy.
MAKES ABOUT 16 COOKIES Fold through the coconut. Dollop the meringue over the
caramel and gently spread evenly.

The red food colouring doesn’t affect the

C O O K ’ S N OT E : Bake for 20 minutes or until crisp and golden, covering
taste of the cookies, it’s just for colour and gives them loosely with a piece of foil if the top is colouring too fast. Cool
their distinctive appearance. You can leave it out and the completely in the tin before cutting into your desired size
cookies will be brown. pieces. M A K E S 1 S L I C E

You can use white or dark chocolate in the recipe.

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

R E D V E LV E T
AND WHITE
C H O C O L AT E
CHUNK COOKIES

dish.co.nz | D I S H 95
BAKING

Banoffee Tray Bake

A dense banana cake topped with lashings of whipped cream,
Sugar and Spice Shortbread (gf) fresh bananas and a Jackson Pollock-inspired drizzle of caramel.

Fennel seed is a spice on high rotation in my kitchen and CAKE 1 teaspoon vanilla extract
its wonderful aniseed flavour works well in both savoury and 250 grams plain flour
sweet recipes. I’ve teamed it with brown sugar in these 2 large eggs, lightly beaten
fragrant, crisp shortbreads. 1 teaspoon baking soda
5 medium over-ripe bananas,
125 grams butter, softened 60 grams cornflour ½ teaspoon sea salt mashed (you need 1½ cups)

2 tablespoons each brown 1 teaspoon ground fennel seed 2 teaspoons each freshly 397-gram can condensed milk
sugar and caster sugar grated nutmeg and
pinch sea salt ground ginger TO A S S E M B L E
1 teaspoon vanilla extract 1¼ cups cream, whipped to
1 tablespoon demerara 1½ teaspoons ground firmish peaks
120 grams gluten-free (I used sugar for sprinkling cinnamon
Sabato) or regular plain flour, 2 firm but ripe bananas, thinly
plus extra for dusting 110 grams butter, soft sliced
but not melted
¹⁄3 cup caramel condensed
Preheat the oven to 150°C regular bake. 140 grams caster sugar milk, well stirred

Beat the butter, both sugars and the vanilla together for
5 minutes or until light and fluffy. Sift the flour and cornflour Grease an 18cm x 28cm shallow baking tray and
E Q U I P M E N T:
together and add to the butter mixture along with the ground fully line with baking paper.
fennel and salt. Beat until the mixture starts to form small
soft clumps, about 2 minutes, scraping down the bowl a couple Preheat the oven to 180°C regular bake.
of times.
Sift the flour, baking soda, salt and the spices together.
Tip the dough onto a large piece of baking paper and form into
a rectangle about 18cm x 24cm. Using a ruler or going freehand, Beat the butter, sugar and the vanilla together for 3 minutes
cut straight down the middle then cut into wedges. Prick the then beat in the eggs, occasionally scraping down the bowl. Add
dough with a fork and sprinkle over the demerara sugar. the mashed banana and condensed milk and beat to combine.
Tip in the dry ingredients and fold everything together.
Slide a flat baking tray under the baking paper and bake for
about 30 minutes or until lightly golden and firm. The brown Pour into the tin and bake for about 30 minutes or until the
sugar will make them darker than regular shortbread. top is firm and a skewer inserted into the centre comes out
clean. Cool completely in the tin before turning out onto a
Leave for 1 minute then use the tip of a sharp knife to recut serving board.
down the centre line first, then the wedge lines. Leave to cool
completely before storing in an airtight container for up to Dollop the cream over the cake and spread
TO A S S E M B L E :
4 days. M A K E S A B O U T 1 4 P I E C E S with the back of a spoon into hollows and peaks. Nestle in the
bananas then drizzle over the caramel condensed milk. M A K E S
1 T R AY B A K E

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

dish editor Sarah talks to Olivia Moore, founder of That

Green Olive, about her background in cooking, her first
cookbook and her plans and ambitions for the future

This is an edited extract from THAT GREEN OLIVE by OLIVIA MOORE Story SARAH TUCK

dish.co.nz | D I S H 97
BOOK EXTRACT BOOK EXTRACT

At just 21 years old, Olivia a culinary influence, having collected many in Olivia’s love of music, something she has
of his cookbooks in her teens. She has been enjoyed since childhood, playing several
Moore has recently published motivated by the way he pulls inspiration and instruments, including drums and the electric
her first cookbook, That flavour combinations from different cuisines guitar. She finds both music and cooking
and melds them together with uniquely deeply therapeutic – activities that require
Green Olive, a beautifully
delicious results. focus and creativity, and that bring pleasure.
presented profusion
of tasty recipes that is A whiz at delicious dishes The birth of That Green Olive
With a dad who likes to go hunting and Olivia’s journey into the food game really took
available to buy around fishing, I was keen to find out if Olivia also flight while she was still at school, when she
Aotearoa. I sat down with enjoys those pastimes. “Not really, I like a good got her first phone and created an Instagram
the incredibly talented chef bush walk but I’m not really into that – I leave account. It soon became apparent that not
that to Dad!” And while she doesn’t engage only did she have an eye for photography, but
and photographer to chat in the catching of the food, Olivia is a whiz at that most of her feed was filled with pictures
about all things food, her transforming the spoils into delicious dishes, of food, much of which she had created
like her favourite way to eat venison, Venison herself. Her cousin encouraged her to create
inspiration and where to Tartare with Chives and Horseradish, a recipe a foodie account, and That Green Olive was
from here. in her book that she reckons tastes a little like born. Before long she was getting requests
a cheeseburger! Her food philosophy is based from local cafés and eateries to snap and post
on self-expression, and many of the dishes in pics of their food, and that soon developed
A super-creative foodie That Green Olive are inspired by food Olivia into recipe development and professional
Olivia’s twin sister Brooke is also a chef, and enjoyed as a child but has since reinvented photography, which she taught herself
although she has no real ‘first memory’ of with new flavour and texture profiles that she through YouTube video tutorials.
being in the kitchen, she just feels that’s where has discovered through travel and new
they always were – with their mum, pouring experiences. Two excellent examples are her One dream down…
pancakes into a pan or helping make scones. Cheesy Romesco, Broccoli and Nduja Pinwheel While Olivia finds cooking and sharing her
The siblings are both super creative when it Scones, and her Kūmara Ginger Kisses. It is recipes an act of self-expression, she also helps
comes to food – unlike their mum, a much always hard for a food writer to choose a other chefs and clients share their stories
more traditional, accomplished cook who loves favourite recipe (and a very mean question through food too. An accomplished food
the Edmonds cookbook. It has brought Olivia to ask), however if she were to choose one it photographer, she shot all the food images
real joy that she and her sister have introduced would be the Fennel, Mānuka Honey and in That Green Olive and has been working
their parents to new flavours and textures. Lemon Loaf Cakes. Olivia was thrilled to alongside others to help with marketing and
When asked about whether her dad has discover that the flavour combination she promotional activity. Olivia started with a
influenced her cooking too, Olivia laughs and could imagine in her head was even better dream of publishing her own cookbook and
shares, “Dad never touches the kitchen – he than expected on the palate. One of the has achieved that goal in record time. It’s her
can barely make himself a sandwich, but Mum hardest things about putting the book together hope that those who buy it will already have
really enjoys it”. With a love of cooking that has was culling her recipe list, the ideas came thick an interest in food as some ingredients are
come from hours spent in the kitchen with her and fast and only the very best were chosen. less familiar to novices – she is keen to reach
mum and sister, Olivia also cites Ottolenghi as Another form of self-expression comes through people who are looking for extra inspiration.
She’s also keen to encourage young people to

“She finds both music and cooking give it a go and hopes they’re inspired by the
inventive flavour combinations.
deeply therapeutic – activities So, what’s next for this young foodie
that require focus and creativity, entrepreneur? Her next goal– recipe
contribution to a food magazine, and we
and that bring pleasure” reckon we know just the one…

98 D I S H | dish.co.nz
 P OTATO A N D
R O S E M A RY P I Z Z A
B I A N CA W I T H
PINE NUT HONEY
(recipe page 101)

dish.co.nz | D I S H 99
 PORK AND FENNEL
S A U S AG E P I Z Z A

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

Potato and Rosemary Pizza Bianca tray, in the oven. Bake for 8–10 minutes, until nicely browned, the
with Pine Nut Honey cheese is melted and the dough is cooked through. Drizzle over
the Pine Nut Honey and serve hot. M A K E S 1 L A R G E P I Z Z A (4 0 C M
1 batch Basic Pizza Dough, 75 grams (¾ packed cup) DIAMETER)
see recipe page 102 freshly grated mozzarella

½ medium-sized potato 100 grams (¼ cup + If using a pizza stone, make sure to preheat
C O O K ’ S N OT E :

3 tablespoons) ricotta the stone in the oven — a cold stone placed in a hot oven
semolina, for dusting can crack.
25 grams (2 tablespoons)
2 tablespoons olive oil crumbled blue cheese
2 large cloves garlic,
very finely minced
PINE NUT HONEY
1 tablespoon pine nuts
Pork and Fennel Sausage Pizza
30 grams Hungarian salami, After catching the school bus to mum’s work, my sister and I were
50 grams (2 tablespoons) often tasked with selecting sausages from the butcher next door.
sliced
honey After perusing each flavour, pork and fennel always came out on
¼ small red onion, thinly sliced top. This is a recipe to show off those quality saussies!
¼ teaspoon balsamic vinegar
1–2 sprigs fresh rosemary,
leaves picked, plus ¼ teaspoon salt semolina, for dusting 100 grams (1 packed cup)
extra to garnish freshly grated mozzarella
1 batch Basic Pizza Dough,
see recipe page 102 ¾ teaspoon fennel seeds
Once the dough has finished its first proofing (or after you’ve
brought it to room temperature, if you prepared your dough 4–5 tablespoons Basic Pizza Parmigiano-Reggiano, to finish
ahead of time), briefly knead and place back in your lightly Sauce, see recipe page 102
small handful of fresh sage
oiled bowl. Cover with a clean damp tea towel and prove for
4 baby Roma tomatoes, sliced leaves
an additional 30 minutes until doubled in size. If working with
previously chilled dough, this may take a little longer. 2 good-quality Italian pork small handful of fennel fronds
and fennel sausages
Meanwhile, make the Pine Nut Honey. Add the pine nuts to a (about 100 grams each)
small, dry saucepan over medium heat. Toast for 4–5 minutes,
shaking the pan often, until lightly golden and fragrant. Remove Oil an 18 x 27cm rectangular metal pan and dust with semolina.
from heat and add the honey to the pine nuts. Once melted, stir
through the balsamic vinegar and salt. Keep warm. Once the dough has finished its first proof (or after you’ve
brought it to room temperature, if you prepared your dough
Place your pizza stone, or baking tray, in the oven and preheat to ahead of time), stretch it out to a rectangular shape and place
240°C fan bake. inside your prepared pan. Use your fingers to gently and evenly
spread it to the edges. Cover with a clean, damp tea towel and
Bring a medium-sized saucepan of water to the boil. Use a leave to rise in a warm spot for 30 minutes until doubled in size. If
mandolin to slice the potato 1–2mm thick. Add the potato to the working with previously chilled dough, this may take a little longer.
saucepan and maintain a gentle boil for 2–3 minutes, until just
tender. Drain and set aside. Preheat the oven to 240°C fan bake.

Generously dust a clean work surface, and your pizza peel (if you Spread the base evenly with the pizza sauce, leaving 2cm bare
have one), with semolina. Use your hands to gently stretch your around the edges. Arrange the tomato slices on top. Run a knife
pizza dough to roughly 40cm in diameter. Don’t worry about down the front of each sausage to slit the casings, and crumble
getting a perfect circle! Lay the stretched dough on your the sausage meat in an even layer over the tomatoes. Discard
dusted work surface, or, if you don’t have a pizza peel, on a very the casings. Sprinkle over the mozzarella, followed by the fennel
well-dusted sheet of baking paper (you will slide the pizza off it seeds and a good season of salt and black pepper.
and into the oven), and drizzle with olive oil. Rub the garlic all
over the base, leaving 3cm bare around the edges. Bake for 10–15 minutes, until the cheese is melted and the crust
is cooked through and there are dark spots in places.
Arrange over the potato slices, salami, red onion and rosemary.
Scatter over the mozzarella and dollop around the ricotta. Finely grate over a good bit of Parmigiano-Reggiano, and scatter
Crumble over the blue cheese and season with salt and black over a few sage leaves and fennel fronds. Lightly drizzle with
pepper. Use your semolina-dusted pizza peel or dusted baking olive oil and serve immediately. M A K E S 1 R E CTA N G U L A R P I Z Z A
paper to quickly transfer the pizza onto the stone, or baking (1 8 X 2 7 C M )

dish.co.nz | D I S H 101
 Basic Pizza Dough
H U N G RY F O R M O R E ?
¼ teaspoon instant yeast 250 grams '00' flour

150ml warm water ½ teaspoon salt

Put the yeast and warm water in a small jug and stir to dissolve.

Place the flour in the bowl of a stand mixer fitted with a dough
hook. Turn the speed on to medium-low and, with the mixer
running, slowly pour in the water and yeast mixture.

Continue mixing for 15 minutes, until smooth and elastic. Add

the salt and knead to combine.

Lightly oil a large bowl and add the dough. Cover with a clean
damp tea towel and leave to rise in a warm spot for 4 hours.

When ready to use, proceed with your chosen recipe by briefly

kneading, proving for an additional 30 minutes or until doubled
in size, shaping, adding your toppings and cooking, as stated in
the previous recipes.

You can prep your dough ahead of time. Simply wrap with cling
film after the first round of proving, and put in the fridge until
ready to use. You can also freeze your dough — allow it to thaw
and come to room temperature before proceeding. M A K E S
E N O U G H FO R 1 L A R G E P I Z Z A (4 0 C M D I A M E T E R ) That Green Olive is the debut
cookbook from recipe creator and
Basic Pizza Sauce (gf) (v) local foodie Olivia Moore. Drawing
inspiration from Kiwi classics,
1 tablespoon olive oil ½ teaspoon dried basil
best-loved restaurants and her
400-gram can cherry ½ teaspoon sugar
tomatoes hometown of Taupō, Olivia’s recipes
½ teaspoon salt
2 teaspoons tomato paste
put an inventive spin on old faves
– from Beer and Gruyère Scones
Heat the oil in a small saucepan over medium-high heat. When to Prawn and Nduja Pie. It’s full of
the oil is shimmering, reduce the heat to medium-low and add cosy snacks, dinners and desserts
the cherry tomatoes, tomato paste and basil. Stir to combine.
Allow to simmer gently for 30 minutes, stirring occasionally, designed to inspire and devour,
until thick and velvety in texture.
whether cooking for yourself, your
Remove from the heat and stir through the sugar, salt and family or friends. Published by
plenty of ground black pepper. Allow to cool before transferring
to a jar and storing in the fridge. M A K E S 1 S CA N T C U P ( E N O U G H
Penguin, RRP $ 50.00.
FO R 2 – 3 P I Z Z A S , D E P E N D I N G O N P R E F E R E N C E )

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

GF V
BASIC PIZZA
SAUCE

BASIC PIZZA
DOUGH

dish.co.nz | D I S H 103
BOOK EXTRACT

SEOUL
FOOD This is an edited extract from POCHA by SU SCOTT

G O C H U JA N G
ROSE CHICKEN

V
CHEESE AND
PICKLE FRENCH
TOA ST

104 D I S H | dish.co.nz
 Cheese and Pickle French Toast (v) 30 grams onion or shallot, 150ml (scant ²⁄3 cup) double
finely minced cream
The idea of sandwiching the cheese and pickle came about
when I saw ham and cheese stuffed French toast sold in one of 2 tablespoons gochujang 1 tablespoon Worcestershire
the convenience stores in Seoul, which I later learned is called (Korean fermented chilli paste) sauce
a Monte Cristo. I like how the sharp and sweet chutney cuts
through the richness of the eggy bread and complements the 1 teaspoon gochugaru ½ teaspoon freshly cracked
overall flavour. Enjoy it with a good drizzle of maple syrup and (Korean red pepper flakes) black pepper
a splash of Tabasco.
180ml (¾ cup) dry white wine 30 grams parmesan, grated
2 thick slices of white bread E G GY M I X T U R E
2 teaspoons snipped chives
1 egg
1 teaspoon mayonnaise
Pat the chicken dry with kitchen paper and season with a
2 tablespoons full-fat milk
1 tablespoon small-chunk generous pinch of salt. If you have time, leave the seasoned
pickle (I used Branston) 1 teaspoon icing sugar chicken uncovered in the fridge overnight; it will help to dry the
skin, which will give you a crispier finish. If you’re pushed for time,
2 slices of Port Salut or 1 slice a pinch of sea salt flakes, just move on to the next step.
of American cheese to taste
Heat the olive oil in a heavy-based sauté pan over a low–medium
a little unsalted butter, for TO F I N I S H
heat. Add the garlic and fry for 2 minutes until lightly golden and
frying maple syrup, to taste crispy, not dark brown as it will become unpleasantly bitter. You
may need to tilt the pan to pool the oil to help the garlic to fry.
a splash of Tabasco, to taste
Once done, transfer to a plate lined with kitchen paper. Set aside.

Lay the slices of bread on a chopping board and spread the Lower the heat a touch. Put the chicken into the same pan
mayonnaise on one slice of bread and the pickle on the other. skin-side down. Place another frying pan or saucepan on top to
Put the cheese on top of the mayonnaise-smeared bread and press the chicken. Cook the meat for about 12 minutes until the
cover with the other slice, with the pickle side facing inwards. skin is nicely seared and crisp. The chicken should be about 60 per
Now you have the cheese and pickle sandwich. Cut into quarters cent cooked. Carefully turn the chicken over to the meat side and
so you have 4 small squares. continue cooking (without the pan pressing) until the chicken is
cooked through (about 4 minutes). Once done, transfer to a plate,
Whisk all the ingredients in a shallow-rimmed
E G GY M I X T U R E : leave to rest and keep warm while you get on with the sauce.
dish snug enough hold the sandwich comfortably but without
too much space. Carefully dip the cheese and pickle sandwich Reduce the heat immediately. Add the onion to the pan with a
squares in the mixture, turning on all sides to coat them evenly little pinch of salt and sauté for about a minute to soften. Stir
with the mix. Let the squares sit in the mix for 10 minutes to in the gochujang and gochugaru, and cook for 1 minute to bring
saturate fully, flipping over halfway. out the flavour. Add the white wine and stir to combine. Increase
the heat and let it bubble for about 3 minutes until the wine
Melt a small knob of butter in a non-stick frying pan (skillet) has reduced by half. Stir in the cream, Worcestershire sauce,
over a low heat. Place the egg-soaked sandwich squares in the black pepper and parmesan, and simmer steadily to reduce and
pan and cook gently for 2–3 minutes on all sides until beautifully thicken to a pourable sauce consistency. Check for seasoning
caramelized and golden in colour. You may want to melt in a little and adjust it with a pinch of salt. Stir in most of the chopped
more butter from time to time. chives, reserving some for the garnish. Pour the sauce onto
individual plates or a serving platter. Slice the chicken into 2cm
Once done, transfer to a plate. The cheese should be
TO F I N I S H : thick pieces and arrange it on top of the sauce. Scatter with the
beautifully gooey in the middle with specks of dark brown pickles reserved fried garlic and chives. Enjoy while warm. S E R V E S 2 – 4
within. Serve while warm with a drizzle of maple syrup and a few
drops of Tabasco. M A K E S 4 S M A L L S Q U A R E S H U N G RY F O R M O R E ?

Described as the ‘first ever’

Gochujang Rose Chicken cookbook on Korean pocha culture,
Rose sauce – also known as parma rosa sauce or pink sauce – is Su Scott’s Pocha contains 80 playful,
more commonly associated with Italian pasta. But this tangy,
tomato-based sauce enriched with a blend of cream and cheese
comfort-food recipes that taste as good
seems to have well and truly embedded itself in the modern Korean as they look. Dishes such as Kimchi
food scene in recent years. It makes a great one-pan meal that
eats well with a side of oven fries and a simple green salad.
Risotto, Gochujang Rose Chicken and
Fried Chicken transport the reader to
about 650g boneless, 1 tablespoon extra virgin
the vibrant streets of Seoul, while being
skin-on chicken thighs olive oil
surprisingly simple to make at home.
sea salt flakes 4 garlic cloves, thinly sliced
Published by Quadrille, RRP $ 49.99.

dish.co.nz | D I S H 105
 48 HOURS IN

Just a hop, skip and a jump across the Tasman, Melbourne awaits, rich in art, fashion
and of course incredible food! I took a weekend to explore and report my must-do
activities for your next Aussie adventure.
Story and Photography SARAH TUCK

Lune Good Measure presented. Who knew a shovel could look so

It’s easy to plan a trip to Melbourne and 193 Lygon St, Carlton chic?! phillipandlea.com.au
arrive at the perfect time for a coffee Another awesome spot for a different kind of
pick-me-up at one of the myriad of amazing coffee experience is Good Measure in Carlton, Caretaker’s Cottage
cafés. One of my top picks is the gorgeous home of the original (and now much-imitated) 139-141 Little Lonsdale Street,
Lune Croissanterie where the laminated drink, the Mont Blanc, which pairs lightly behind Wesley Church
pastries are, appropriately, out of this sweetened filter coffee with a creamy head, If it’s cocktails you’re after, then a trip to
world. They describe themselves as “… not topped with nutmeg and orange zest. By the wildly fabulous Caretaker’s Cottage is
a shop, nor a factory. It is a celebration night the café transforms into a cosy cocktail a must-do. Built in 1914, the tiny bluestone
of the creation, complexity and ultimate bar – reason to visit morning, noon or night! cottage still has bedrooms upstairs, and
enjoyment of a croissant.” And although although not utilised, the overall experience
‘not a shop’ they do in fact sell merchandise Phillip and Lea of drinking there is akin to being at some
such as tea towels, books and tote bags 65 Gertrude Street, Fitzroy mad English house party with shenanigans
alongside their incredible food, which For food-lovers and home cooks, Melbourne aplenty. There are options to sit at the bar, a
delivers more than just a croissant. They provides loads of inspiration and shopping corner table and even outside on the steps in
serve up delights such as the kouign galore. I often find those who love to cook the sunshine, but be warned this place can
amann, a traditional pastry from the also enjoy a good potter in the garden – get packed – and yet if anything it adds to
Bretagne region of France, laminated with two experiences that require us to slow the utter sense of chaos and joy that is the
sugar and baked in a mould lined with down, enjoy the process and appreciate the experience here. The service is on point, the
butter, sugar and salt until caramelised. results of our efforts. With both cooking and drinks inventive, strong and delicious and
Each creation is a work of art with gardening equipment for sale, Phillip and the food beautifully matched.
exceptionally good coffee on the side. In Lea in Fitzroy is a brilliant spot to check out. caretakerscottage.bar
Melbourne they can be found in Armadale, With everything from Japanese knives to
Fitzroy and the CBD. copper pots and pans, splitting axes, loppers Bistra
lunecroissanterie.com and secateurs the merchandise is exquisitely 157 Elgin Street, Carlton
From cocktails to dinner, there are
innumerable options – so how to choose? I’m
lucky enough to have a ‘man on the ground’
“One of my top picks is the gorgeous Lune in Melbourne, my darling eldest son, so it
Croissanterie where the laminated pastries are, was with true unbiased insider knowledge
we headed to the appropriately named
appropriately, out of this world” Bistra, a modern Australian bistro complete

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

At Lune the pastries

are a work of art

The bar at Caretaker’s Cottage

Caretaker’s delivers sophisticated
Cottage is a fun drinks and snacks
place to be with a playful note
CARETAKER’S COTTAGE PHOTOGRAPHY @caretakers.cottage

dish.co.nz | D I S H 107
 Pawan Dutta’s Grilled Scallops
with Cauliflower Pureé,
Macadamia, Peas and Warm The glitz and glamour of
Bacon Vinaigrette the Showroom Bar

Pawan Dutta,
executive chef
at The Royce
and The Lyall

Chicken Liver
Parfait Pâté
Éclair with
Raspberry and
Apricot Chutney
at The Royce

The Royce’s
stately,
impressive
entrance

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

Guests at The Lyall can

experience the pleasure
The Lyall in South Yarra is of lying in bed, looking
known as “the hotel for those out over the view of the
who don’t like hotels” Japanese Maple Garden

with white tablecloths and pepper grinders champagne leeks. Phwoar – how good does
on the tables (love that). that sound?!
The menu is diverse with one unifying To really sink into the experience, you
“ The Showroom Bar is
principle – simply delicious with a modern can book in for one of the Queen Vic Market indeed a show -stopper,
take on the classics. Think rich Onion Tours including the ‘Ultimate Foodie Tour’.
Soup with Comté and a Toasted Crouton, qvm.com.au sleek and spacious, with a
nostalgia-inducing Baked Scallops
with Garlic and Parsley Butter and epic Morning Market nine-metre, marble-topped
Cheeseburgers with Dill Pickles and Fries. In contrast to the sprawling assortment
And for dessert, Rhubarb and of vendors and producers at the Queen
bar and swish mauve
Kiwifruit Trifle or Baked Apples with Victoria Market, Morning Market located seating, setting the
Vanilla Crème Anglaise. The wine list is in Fitzroy and Prahran is the stuff of Nancy
equally impressive with Italian, German, Meyers’ dreams. Like something straight scene for Jay Gatsby to
Greek, Spanish and Portuguese wines out of a movie, Morning Market is a café
featuring alongside the Aussies. and shop with chic corner-store vibes. Head rock in for a Tom Collins
bistracarlton.com.au here to pick up a coffee and some exquisite
sandwiches packed with poached chicken,
or glass of Champagne
Queen Victoria Market walnut, apple, pickled celery, cress, cos and at any minute”
Queen St, Melbourne jalapeño mayo, then peruse the cookbooks,
Both Melbourne locals and visitors are glassware, candles, ceramics and curated
blessed with options for fine and casual grocery offerings.
dining, but if you’re wanting something morning.market
more low-key I’d recommend heading to The Royce
the famous Queen Victoria Market, which Manzé 379 St Kilda Road, St Kilda
is jam-packed with producers of beer, wine Shop 2/1–5 Errol St, North Melbourne With so much to see and do in Melbourne,
and spirits, speciality foods, meat, poultry If you’re up for taking your taste buds finding the perfect place to rest your weary
and game as well as restaurants, cafés and on even more of an adventure, dinner at head is important. Just three kilometres from
speciality stores. There are far too many Manzé in North Melbourne is for you. This the CBD near South Yarra, The Royce is an
for me to mention here, but a couple of Mauritian restaurant, whose name literally exquisite five-star hotel with a distinctly sexy
highlights were the American Doughnut means ‘eat’, serves a mélange of Mauritian atmosphere. The Showroom Bar is indeed
Kitchen, serving up the most luscious, food alongside natural wines. Here you’ll a show-stopper, sleek and spacious, with a
golden, hot jam doughnuts, and Ripe, who find dishes you probably haven’t tried nine-metre, marble-topped bar and swish
sell up to 50 varieties of cheese. Ripe founder before, such as Gato Arouille – taro and mauve seating, setting the scene for Jay
Hakim Halim was awarded Small Business ginger fritters with a hot rhubarb sauce Gatsby to rock in for a Tom Collins or glass
of the Year in 2023 by the City of Melbourne, – and Merveille – pickled Port Lincoln of Champagne at any minute. And while
in recognition of his success in championing sardine with curry leaf chutney. The cocktails are non-negotiable, the dining
Australian producers, but Ripe is also known flavours are intense and intriguing – hot, here is just as important as the drinking, if
for selling beautiful cured small goods and salty, tangy and umami with unfamiliar not more so. I sat down with Pawan Dutta,
wickedly good triple-cheese toasties loaded textures to suit. The restaurant is small and executive chef at both The Royce and sister
with gooey mozzarella, tasty vintage cheddar very popular, so bookings are essential. hotel The Lyall, to find out about his journey
and a smear of blue cheese with caramelised manze.com.au to The Royce and what can be expected from

dish.co.nz | D I S H 109
 Ripe’s wickedly Bistra, a
good triple cheese modern
toasties Australian
bistro complete
with white
tablecloths and
pepper grinders
on the tables

Morning Market
is a café and shop
with chic corner-
store vibes

Wild-caught
sardines at Queen
Victoria Market

Ripe sells up to 50 varieties of cheese

and a selection of beautiful cured
small goods

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

the menu. Dutta has spent years travelling

the globe to exotic and luxurious spots
“Here you’ll
during his career – in his time as a yacht find dishes you
chef he visited as many as 80 locations.
From head chef experience in hotels such probably haven ’t
as The Conrad and The Ritz Carlton in
places such as the Maldives, Tokyo, Dubai
tried before, such as The famous
and Qatar, he is extremely comfortable in
the rarified air of luxury dining. It seems
Gato Arouille – taro Mont Blanc at
Good Measure

a good thing, then, that Dutta didn’t follow and ginger fritters
his parents’ wish for him to take biology
as a major at university, instead opting for with hot rhubarb
a Bachelor’s in Hospitality.
The menu for The Royce has a British/
sauce – and Merveille
European slant, while also embracing the – pickled Port Lincoln
use of local products. Think Artichoke
Velouté with Crispy Saltbush, and Grilled sardine with curry
Scallops with Cauliflower Pureé, Macadamia,
Peas and Warm Bacon Vinaigrette – both leaf chutney”
of which I can confirm are utterly
delicious. Another favourite I sampled was
the Chicken Liver Parfait Pâté Éclair with sister hotel, The Lyall, a much revered
Raspberry and Apricot Chutney. five-star boutique hotel that has recently
The menu is cleverly thought out, providing undergone a two-year refurbishment and
travellers and local diners with the option redesign. Referenced as “the hotel for
of diving into familiar ‘Comforts’, such as those who don’t like hotels” The Lyall has
a Butter-poached Lobster Roll or Flame- a quietly sophisticated elegance that
grilled Black Angus Burger, or heading invites you to just sink in and relax.
to the ‘Mains’ for more complex dishes, Textures and colours are subtle and soft, Phillip and
such as Roasted Duck Breast with Heritage and the decorating fosters a somewhat Lea in Fitzroy
Bendigo Beetroot, Chestnuts, Carrot-celeriac masculine, solid and comforting feeling specialises
Pavé and Cherry Balsamic Jus. As with the with dark-stained Tasmanian Oak in stunning
cooking and
rest of the hotel experience, the food and furniture featuring gold accents. With
gardening tools
drinks offering is exquisite, well thought only 51 guest rooms, it feels almost as if
out and perfectly executed. Pawan Dutta you have just gained access to an exclusive Merveille –
is keen to create his legacy here, and by club. All suites have king or twin beds and pickled Port
crikey I think he is well underway! French or furnished balconies so guests Lincoln sardine
Away from the glitz and glamour of can experience the particular pleasure of with curry
leaf chutney
the Showroom Bar, The Royce offers 94 lying in bed, door open, looking out over
at Manzé
guest rooms, many with balconies, and the view of the Japanese Maple Garden in
all beautifully appointed with soft leather total relaxation. The rooms are spacious
upholstered furniture and Italian white and luxurious with all the extras you could
MORNING MARKET PHOTOGRAPHY Jo McGann.

Carrera marble bathrooms. The rooms wish for such as velour bathrobes and
are spacious, the beds outrageously slippers, Nespresso machines and large flat
comfortable and the interior design echoes screen TVs with casting capability.
the luxe 1930s mood present in the rest of The restaurant and wine bar is a cosy and
the hotel. In addition The Royce features intimate space where light lunches include
a gloriously decorated breakfast modern-Australian, European-inspired
restaurant, three boardrooms, The Library classics such as Freshly Shucked Oysters
and Ballroom. roycehotel.com.au with White Balsamic Mignonette, and
Grilled Octopus Bruschetta with Grainy
The Lyall Mustard, Tomato and Black Garlic. For
16 Murphy Street, South Yarra those looking to escape into subtle, quiet
Five minutes from The Royce, you’ll find luxury, The Lyall is perfect. thelyall.com

dish.co.nz | D I S H 111
in association with T O U R I S M F I J I

BULA BOUNTY!

W
hen it comes to Fiji we Pork. At Vasaqa-Wailoaloa the menu is made up of silky lobster, sweet Moala prawns,
immediately think of sandy carefully created by expert chefs, using fresh fire-roasted eggplant relish and line-caught
beaches and crystal-clear local ingredients. vasaqa.com lemon Vatu-i-Ra fish. Another popular item
water, welcoming smiles and on the menu is the Celebration Fish, a whole
balmy evenings. And yet there is so much Lautoka Market line-caught, marinated, diamond-cut fish
more to the island experience than kicking The Lautoka Market attracts both locals and that’s stone-baked and served with a fiery wai
back in a lounge chair with a cocktail – there tourists alike to peruse, buy and try a myriad tom tom dipping sauce and cooling miti on
are a myriad of ways to dig deeper into the of products from the region. From fruits and the side. sailsfiji.com
Fijian culture through food, whether that is vegetables, to handicrafts and seafood, the
learning how to create local dishes or dining market offers an opportunity to immerse Kanu by Lance Seeto
on seafood straight from the ocean. yourself in the world of Fijian produce. Often compared to greats such as Jamie
Oliver, Gordon Ramsay and Anthony
Vavavi Indigo Bourdain, Aussie-born chef Lance Seeto has
Vavavi provides a unique cooking and In the heart of Port Denarau, Indigo is a taken fine dining in Fiji to the next level. His
cultural experience where participants learn culinary gem featuring Indian and Asian Chef’s Table experience is part storytelling,
the art of lovo, a traditional Fijian feast. cuisines with a tropical twist. Think Masala part cooking class, part lunch or dinner to
Cooked in an underground oven for special Crab in Cashew and Coconut Gravy, Fijian which he brings the intensity of his own
occasions, meat and vegetable combos – Fresh Goat Curry and Yellow Curry of unique story partnered with his love for Fiji.
such as corned beef, coconut cream and Waiu. The chefs work their magic on local The five-course degustation fuses indigenous
WORDS Sarah Tuck PHOTOGRAPHY Supplied

onions– are wrapped in taro leaves. Cooked produce, with intricate flavour and spice Indian, Asian and Sri Lankan flavours and
on coals under the earth the parcels are then combinations. indigofiji.com techniques with dishes such as Kokoda –
retrieved, revealing meltingly tender meat citrus-cured fish with nama seaweed salsa,
with a sweetly smoky flavour. vavavifiji.com Sails hand-squeezed smoked coconut milk, lime
Tropical island? Check. Fresh seafood? and passionfruit – and Kubou – coconut-
Vasaqa-Wailoaloa Check. Sensational dishes to share with smoked pork belly, with cassava purée,
A gastronomic smokehouse experience a glass of your favourite New Zealand or roquette, sun-blessed tomatoes and coconut
awaits with culinary delights such as Smoked Australian drop? Check! Sails in Denarau has and rum caramel. kanufiji.com
Chicken Wings with Bang Bang Sauce, a vision of serving the freshest seafood Fiji
Pickled Cucumber and Red Onion, 10-hour has to offer, from ocean to fork, and delivers
Smoked Brisket and 8-hour Spit Roasted in spades with dishes such as the Moala Stack Explore more about Fiji here at fiji.com.fj

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

A Good Day for

Chardonnay
Selecting superb chardonnays? dish Drinks Editor
Yvonne Lorkin says it was a chardonnicious experience

Wo r d s Y VO N N E LO R K I N

I CANNOT TELL YOU how much I look

forward to our chardonnay panels. Hold on,
actually I can, because I’m the one writing this
intro. So “very much” and “massively” are how
much I look forward to it because chardonnay
is my favourite white wine. It’s the most
consumed white wine in the world as well. It’s
also the most versatile of all the grapes, it
can do and be anything. From creating delicate
sparkling styles and lean, mineral-driven,
Chablis-like wines through to old-school,
peachy, buttered toast bombs and tropically
honeyed, dessert wines, chardonnay is a But that was nothing compared to the stress “It’s also the most
wickedly tasty, workhorse of a grape. and tension of 2023, which got off to a cold,
Yet for this issue we were looking to find wet, soggy start particularly in the North versatile of all the
the greatest still examples of oaked and Island. That murky summer tsunami’d into
un-oaked chardonnay and the result was Cyclone Gabrielle, which devastated many
grapes, it can do and be
a huge haul – 20 gold medals, 51 silver vineyards across Hawke’s Bay and Gisborne anything. From creating
medals and 69 bronze medals were Tairāwhiti, some of which were completely
awarded from a field of 178 entries. While lost, buried in sticky silt. delicate sparkling styles
nine of our gold medals were awarded And yet pockets of perfection emerged
to wines from the mighty 2020 and 2021 from those vintages – two 2023 Hawke’s
and lean, mineral-
vintages, the majority of entries roared in Bay chardonnays (Alchemy and Askerne) driven Chablis-like
from 2022 and 2023, years that were tough, made by Cairn Coghill, and the Church Road
particularly for chardonnay-centric regions Grand Reserve 2022 by Chris Scott and his wines through to
such as Hawke’s Bay and Gisborne. team stood out as stunning. The 2022 and
2022 was tricky because before the 2023 chardonnays from Waiheke Island,
old-school, peachy,
growing season had even begun, our wine Marlborough and Nelson had our judges buttered toast bombs
producers were already dealing with the smiling and it was incredibly exciting to
Covid fallout, creating unprecedented see chardonnay from Central Otago (Mt and tropically honeyed,
shortages of international seasonal workers, Difficulty Ghost Town) and the Waikato
social distancing and higher levels of (Takapoto Estate Crossing Point) gunning into
dessert wines ”
staff absence due to illness and isolation. the gold medal stakes.
This meant less choice in when and how Our two teams of judges gathered in the Cavey and her assistants. Thanks to Hawke’s
the grapes would be harvested. Then an sensory laboratory at EIT’s School of Viticulture Bay Winegrowers for the use of their Riedel
unusually cold and wet February increased and Wine Science – newly reopened glassware, which helped give every wine
the potential for disease and late ripening, following Cyclone Gabrielle closure – to a sporting chance and to my mum, Donna
which threatens quality and creates real work through the wines blind, and under Kamp who baked an enormous fruitcake and
stress and tension. the watchful eyes of head steward Maxime three different slices for our judges to snack on.

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

TOP OF THE TASTING layers, and enchanting oak curving around with peaches and cream. Fresh, almond-laced
a core of creamy, honeyed complexity. layers and firm acidity create a lengthy finish.

1
Vavasour Papa Marlborough Crafted by Chris Harrison, it has incredible stoneleigh.com
Chardonnay 2021 $35.00 energy and length and it’s a joy to drink.

9
Gold Medal beachhouse.co.nz Brancott Estate Letter
A collective “wow” rumbled forth from the Series O Marlborough

5
judges as they sipped this wine. With its Goldie Zell Waiheke Island Chardonnay 2023 $24.00
mouthfilling melon, peach purity, beautifully Chardonnay 2020 $60.00 Gold Medal
integrated oak, rich, nutty nuances and Gold Medal Scented with grilled grapefruit and
incredible length of flavour, it’s big, bold, Seductively full-bodied and richly structured, greengage plum, here’s a mineral-focused
ultra-concentrated and yet showing finely this chardonnay immediately impressed the example with excellent balance and
tuned, precise fruit. Thought-provoking and judges with its power and balance. Made structure, nutty notes and a smoky, edgy,
well made, this southern stunner made a by Heinrich Storm, it’s elegant and showing full-bodied mouthfeel. Impressive tension
massive impression. “What more could you supremely stylish citrus and stonefruit, and length of flavour. brancottestate.com
want?” wrote Gordon Russell. vavasour.com nutty nuances and a marathon-like finish.

10
goldieestate.co.nz Mt Difficulty

2
Villa Maria Reserve Hawke’s Lowburn Valley Ghost

6
Bay Chardonnay 2021 $40.00 Alchemy Hawke’s Bay Town Central Otago
Gold Medal Chardonnay 2023 $34.00 Chardonnay 2022 $42.00
Prepare for a powerful, mouthfilling, Gold Medal Gold Medal
sensationally showy wine with lifted Roaring with smoked stonefruit and Scented with toasted peach brioche and
aromatics, robust yet beautifully balanced gun-barrel notes around a sweet citrus citrus blossom, and showing smoked hazelnut,
oak, and a refreshing core of concentrated core, this super-tasty, Cairn Coghill-crafted stonefruit and a core of lemon. Our judges
citrus characters. Smoky layers weave their chardonnay has been made with care felt this was a really interesting, contemporary
way through the grapefruit and nectarine and attention. Fresh, biscuity oak and style of chardonnay with a mineral-driven,
notes, leaving a lengthy, powerful finish. lovely hazelnutty complexity combine with clean character. mtdifficulty.nz
Luxuriously lovely. villamariawines.com ballerina-like balance on the palate to create

11
a delicious experience. alchemywines.co.nz Neudorf Rosie’s Block

3
Church Road Grand Moutere Chardonnay 2023

7
Reserve Hawke’s Bay Askerne Reserve Hawke’s $55.00 Gold Medal
Chardonnay 2022 $38.00 Bay Chardonnay 2023 $36.90 Ultra-fresh and energetic, this wine roars with
Gold Medal Gold Medal summer florals, popcorn and roast peach
With its pronounced floral aromas, masses Another of Cairn Coghill’s wines in our aromas, crisp citrus and mouthwatering
of citrus blossom, acacia, white peach and top-ranked selection shows he’s got the minerality. The oak supports the fruit nicely,
sweet fruit concentration, this chardonnay skills to pay the bills. Ripe and generously resulting in a deliciously clean, elegant style.
immediately impressed the judges. Polished, proportioned, this wine shows seductive neudorf.co.nz
precise, with a firm acid backbone, complex, peaches roasted in buttery bodaciousness.

12
hazelnutty, biscuity oak and a harmoniously Classically bold and powerful. Obsidian Reserve Waiheke
smoky finish, it’s an absolutely stunning wine. askernewines.co.nz Island Chardonnay 2021
church-road.com $59.99 Gold Medal

8
Stoneleigh Rapaura Series Stacked with spiced yellow fruits, prepare

4
Beach House Levels Hawke’s Marlborough Chardonnay 2023 for a rich, oaky, peach-saturated nose, hints
Bay Chardonnay 2021 $35.00 $24.00 Gold Medal of truffle, dried herbs and crushed almond
Gold Medal Beautifully biscuity aromas, lemon shortbread, complexity. It has a generously round, plush
An ultra-textural, seriously rich, fruit-forward hazelnut and citrus pith notes are followed mouthfeel and delivers excellent length of
chardonnay showing cashew and marzipan by energetic acidity and a palate loaded flavour. obsidian.co.nz

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

13 17
Saint Clair Pioneer Block Seifried Winemakers
10 Twin Hills Marlborough Collection Nelson Barrique
Chardonnay 2021 $35.00 Fermented Chardonnay TASTING
Gold Medals 2022 $25.00 Gold Medal PANEL
A very elegant, restrained, high-toned style, Subtle oak and peaches and cream JUDGES
boasting ripe, yellow fruits, crumble spices complexity combine with mouthfilling
and pineapple notes on the nose. In the textures, sherbet-like citrus, elegant use
mouth it’s rich, clean and beautifully focused of oak adding soft, nutty layers to the
Yvonne Lorkin
on the finish. mid-palate. The finish is clean and bright,
dish Drinks Editor
saintclair.co.nz with great energy and length. Stunning stuff.
seifried.co.nz

14
Takapoto Estate

18
Reserve Hawke’s Bay Takapoto Estate
Chardonnay 2020 $49.99 Crossing Point Waikato
Gold Medal Chardonnay 2022 $32.99
Classic marzipan characters merge with Gold Medal
baking spices and nutty richness, which Ripe and fulsome with honeysuckle and Amy Matt Kirby
Hopkinson-Styles Head winemaker
builds on the palate where the oak kicks in toasty, biscuity oak, which work their magic Clearview Estate and
Owner/winemaker
and merges with round, fleshy textures and alongside masses of tropical fruit and buttery Halcyon Wines owner Helio Wines
crisp acidity. Hints of biscotti add to its layers to create a big, buxom, old-school
complexity and concentration and the style that really satisfies.
finish is deliciously long and biscuity. takapoto.co.nz
takapoto.co.nz

19
Watermark Basketweave

15
Delta Estate Hatters Hawke’s Bay Chardonnay
Hill Marlborough 2021 $26.00
Chardonnay 2022 $25.00 Gold Medal Rod Easthope Nick Picone
Owner/winemaker Senior winemaker
Gold Medal Golden in the glass and scented with toasted Easthope Wines Sacred Hill Wine
Mineral-driven with nectarine and brioche, peach compote and apple crumble
citrus notes on the nose and palate. This complexity, it’s sweet fruited, approachable
immediately impressed our judges – they and crafted meticulously. The finish is long,
loved that it was edged with oyster shell clean and focused.
notes yet has solid, mid-palate weight where hopesgrove.com
the oak sits beautifully alongside the fruit.

20
Super tasty. deltawines.co.nz Riverby Estate Old Vines
Reserve Marlborough Michael Henley MW Gordon Russell

16
Lawson’s Dry Hills Chardonnay 2020 $38.00 Master of Wine and Mineral Wines
Reserve Marlborough Gold Medal owner Cellar 495
Chardonnay 2022 $30.00 With its enticingly complex, oak-driven,
Gold Medal citrus and white chocolate aromatics
Intensely nutty and seriously fruit-forward, combined with layers of lemon and
ASSOCIATES
with apricot, almond and mango layers grilled grapefruit on the palate, it’s an
make for a lifted, luscious chardonnay that impressively full-bodied chardonnay. Prepare
soars from the glass. Punchy pineapple for a long and satisfying finish, laced with
and subtle oak make for a satisfying sip. oyster shell salinity.
lawsonsdryhills.co.nz riverbyestate.com

Ollie Powrie Jordan Robinson

Owner and winemaker Assistant winemaker
Chateau Garage Sacred Hill Wines

Huge thanks
must go to:
Hawke’s Bay
Winegrowers
and the staff
and students at
the EIT School
of Viticulture &
Wine Science
dish.co.nz | D I S H 115
 By the glass
From revamped and returning Hawke's Bay hospo stalwarts, to posh wine from Pomerol
and pinot noir paying homage to the past, dish Drinks Editor Yvonne Lorkin has the scoop

A PEEK AT PÉTRUS
One of the world’s most prestigious and
super-posh wines is now available in New
Zealand via Newmarket-based French wine
merchants, Maison Vauron. “We are thrilled to
welcome Pétrus into our family of French wines.
Its rarity and high demand make it a
sought-after label for many wine lovers and
collectors,” says Jean-Christophe Poizat,
co-founder and co-director of Maison Vauron.
“Pétrus has extraordinary ageing potential, with
bold, concentrated fruit flavours in its youth
that can transform into something quite complex
ELEPHANT BACK IN THE ROOM restaurant will be run by chef Ben Cruse. and multi-dimensional over time,” says Poizat.
Four long years after a devastating Covid-era With more than 25 years of culinary experience, Château Pétrus wine estate can trace its
closure, the team at Elephant Hill are excited including stints at Hawke’s Bay institutions roots back to 1837 and today has mythical
to welcome foodies and wine fans through the such as Black Barn, Craggy Range, and status. Its 11 hectares of vineyards are
doors of their winery and restaurant again. The Old Church, Ben brings a diverse culinary located at the highest point of Pomerol in
Building on the stellar reputation gained from background, featuring flavours inspired Bordeaux, a hill called La Boutonnière Pétrus,
a twelve-year history as one of the top places by his travels and experience in Michelin- and such care is taken with the fruit they’ve
to dine in Hawke’s Bay, the cellar door and starred restaurants. been known to ‘blow-dry’ the grapes with
restaurant team are excited to have the building Elephant Hill’s evening wine bar has also helicopters if it rains during harvest. One of
buzzing with happy diners and drinkers again. reopened for relaxed sipping and nibbling the most expensive wines in auction history
Open Friday to Monday, and boasting a into the night every Friday from 5–8pm. is a bottle of Pétrus 2000 that was aged
menu heaving with Hawke’s Bay produce, the elephanthill.co.nz in space for a year. The bottle was sold by
Christie's in May 2021, with an estimated
hammer price well over $1 million. Pétrus
prices are on request and it’s available from
HISTORIC PINOT NOIR RELEASE Maison Vauron’s Newmarket cellar or online at
For just the sixth time in the past 20 years, the mvauron.co.nz or by contacting Jean-Christophe
team at Martinborough Vineyard has released Poizat on jc@mvauron.co.nz.
a Marie Zelie Pinot Noir, and the new 2019 vintage
is the first to be declared since 2013. But its
history dates back 142 years, to when Marie Zelie
Hermance Frere arrived in Wairarapa in 1882. She
planted vines to remind her of her French home,
PHOTOGRAPHY Supplied and Elephant Hill by Michael Farr

making wine until prohibition was adopted in 1908.

A century later, Martinborough Vineyard
founder Derek Milne married Marie Zelie’s
great-great-niece, Margaret Creech, and
Martinborough Vineyard honours Marie Zelie’s
legacy in their most exceptional pinot releases.
Parcels from some of New Zealand’s oldest
pinot noir vines were carefully cultivated, PASKMASTER
hand-picked, and aged for 13 months in French A Hawke’s Bay classic on the wine tour trail has
oak barriques before bottling. The wine was undergone a multi-million-dollar facelift and now
rested for four years in Martinborough Vineyard’s offers a super-stylish wine-tasting, dining and
cellar and from only five barrels selected, just events experience. The team at Pask Wines is
1,471 bottles were made. Already awarded 98 thrilled to throw open the doors to visitors who
points by US wine critic James Suckling, this can relax in dark, moody peacefulness and enjoy
Marie Zelie Hermance
wine will reward cellaring for decades to come. tutored tastings in their private rooms or hire
Frere and husband
It’s available from the foleywineclub.co.nz for the exotically decorated events spaces.
William Beetham Jr.
$220 per bottle with a gorgeous gift box. pask.co.nz

116 D I S H | dish.co.nz
Yvonne samples the 2024 DRINKS
Penfolds Collection

Sip and Tell with Yvonne

Collecting
Tasty Memories
H
dish Drinks Editor Yvonne aving hit the big five-o recently, for all sorts of ailments. Back then, Magill
I often catch myself thinking I’ve was way out in the rugged countryside,
Lorkin considers the place
been in the wine game a long miles from anywhere, meaning Mary ran
of legendary wine company time. Not only am I becoming the household and looked after the vineyard
Penfolds in the winemaking slack of jowl, squinty of eye and papery of and winemaking for long stretches on her
skin, having been in this business for 26 years, own, while Christopher tended to his surgical
history of Australia, New
I feel I might also be getting a tad long in the practice. After Christopher died in 1850, it was
Zealand and beyond tooth. On those occasions, a quick slap and Mary who, according to newspaper records of
a cheek pinch are all I need to snap out of it, the time, ran the business, blending the wines
because when it comes to old-timers I’ve got to her personal taste, right into old age.
nothing on Penfolds, who’ve just hit their One hundred and eighty years of urban
180th anniversary. One. Hundred. And. Eighty. sprawl means the heritage-listed vineyard,
Founded in 1844, the Aussie icon began winery, cellar door, cottage and eye-poppingly
when Dr Christopher Rawson Penfold and his excellent restaurant now sit just eight
wife Mary built a small cottage on land they’d kilometres from Adelaide’s CBD, surrounded
purchased near Adelaide at Magill (originally by leafy streets and pretty houses. It’s also one
Mackgill) – they named it ‘Grange’ after Mary’s of the world's few urban single vineyards. And
home in Northumberland. They then planted boy do they have vineyards. In addition to
the French vine cuttings they’d carefully carried prestigious sites around South Australia, the
over on their voyage from Brighton to Australia. 2024 Penfolds Collection spans wines made
Dr Penfold was a believer in wine being across Australia, America, China and France.
medicinal and prescribed his wines as tonics Kiwis have had an unslakeable thirst for

dish.co.nz | D I S H 117
 Max Schubert in the Penfolds now produce
Magill cellars in 1951 wine in Bordeaux

Penfolds wines since forever ago, when bottles Then, in the late 70s, Penfolds Australia sold Yukich quickly built another winery in
began trickling into Aotearoa and appearing in their New Zealand winery to Frank Yukich, Gisborne across the road from Montana
fancy restaurants. We were transitioning from ex-CEO of Montana Wines, and a consortium and sent his son Fabian down to project-
being served sweet sherries, ports and fortified of others. Frank brought Australian winemakers manage the build. There was a trans-Tasman
wines by the jugful, into the classier practice over to the Auckland winery to help improve agreement, according to Fabian, that while
of drinking sugary, watery, table wines by wine quality, one of whom was John Duval. Penfolds New Zealand was a different wine

*Yvonne travelled to taste the 2024 Collection courtesy of TWE Global PHOTOGRAPHY Supplied
the goblet. In fact the Penfolds brand carried Duval would later become chief winemaker company, they’d be licensed to produce
such weight over here, that in the late 1960s and only the third person charged with being Penfolds-branded wines.
they expanded across the Tasman. Dates and custodian of the globally famous Grange wine. “It was a such a full-on time,” adds
details are murky because this all happened How famous you ask? A bottle of Grange Fabian. “Later when I was studying wine at
in the mists of time with little detail put to Hermitage Bin 1 Shiraz 1951 recently sold for Roseworthy [a University of Adelaide campus],
paper, but in 1963, Penfolds Australia bought $NZ157,000 at auction. It boasts an unbroken we had a marketing assignment and because
the Averill brothers winery on Lincoln Road line of vintages since that experimental 1951 of my connection with Penfolds, I was able to
in Henderson (where the PAK’nSAVE is now) crafted by Max Schubert, the first ‘custodian’ spend time at Magill researching it. That was
alongside vineyards in Waimauku. who worked at Penfolds from 1931-1975. an amazing experience and rather wild.”
In 1986, Montana bought Penfolds NZ,
merging it into the Montana Group. It was
"I spent a chunk of my first paycheque around this time that my mother went back

on a bottle of 1996 Penfolds Bin 138 Old to work and with a bit more money coming
into the house, my parents began buying nicer
Vine Barossa Grenache Shiraz Mourvedre wine. Those distinctive red caps appeared
in our pantry and I remember being given
because it sounded exotic, and in my small glasses of Koonunga Hill Shiraz at

‘learn-everything-you-can-about-wine Christmastime. As a teen, my mates and

I would sip Penfolds Club Tawny at beach
brain ’, if it had a ‘Bin ’ number, it was bonfire parties whilst trying to find boys to
pash in the flickery dark. When I switched
destined to be delicious. " careers from rock n roll to wine in 1998 and

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

got my first job at Havelock North Wines & "They became aspirational, generational
Spirits, I spent a chunk of my first paycheque
on a bottle of 1996 Penfolds Bin 138 Old Vine wines steeped in well-told history”
Barossa Grenache Shiraz Mourvedre because it
sounded exotic, and in my ‘learn-everything- humble. Whenever he visited with our sales expensive and rare wines in existence, there’s
you-can-about-wine brain’, if it had a ‘Bin’ teams he was engaging and on everyone’s level, something in the 2024 collection for everyone.
number, it was destined to be delicious. which never changed even after achieving global For my notes on each of the wines head to
Another Kiwi who credits Penfolds for fame in his later years. I have a framed picture of yvonnelorkin.com
kicking off his wine future is Jeff Poole, owner the first 25 years of Grange labels, signed by Max
of the Fine Wine Delivery Company. “My for my 40th birthday and whenever I see it,
career has been entwined with Penfolds since I remember those great times in his company.” WHAT I’M LOVING…
1979, and my history runs deep with them.” Penfolds chief winemaker Peter Gago
Jeff joined Penfolds NZ just as Frank is equally energetic, enthusiastic, driven
Yukich took ownership of the company. “My and committed. “Peter’s the incumbent
first Penfolds wine experiences were at a caretaker and has a wonderful way with words.
special handover function and included the He’s the storyteller for this iconic wine brand
spectacular 1972 Grange. What an intro for and is brilliant at it,” Jeff urges.
a 25-year-old experiencing premium wine Opening a 1986 Grange with a big Queensland
for the first time,” he laughs. It was that 1972 retail client on a Friday afternoon was another
Grange that sparked a lifelong love affair with cherished memory. “After finishing his
Penfolds, and young family man Jeff began enormous Christmas order I decanted the
buying bottles of the excellently affordable Bin Grange and he went to the local deli and bought
28 and 128 from Newmarket Wines & Spirits. the best beef burgers I’ve eaten in my life.
Jeff went on to work with Penfolds in There’s something special about drinking a
Queensland in various sales and management venerated red wine in great company without
roles until 1995, explaining that while Penfolds fanfare but with simple, wonderful food.”
was already well established with a premium For the first time ever, the Penfolds FWT
brand reputation by the late 1970s, their 585 Cabernet Sauvignon Petit Verdot Merlot
global fame grew exponentially on the back of 2021 ($129) from vineyards in Bordeaux’s
Grange, St Henri, Bin 707, and Bin 389 through Médoc region will be available in New Zealand
the 80s, 90s and the first decade of the 2000s. alongside Penfolds wines from America such
“They became aspirational, generational as the Bin 704 Cabernet Sauvignon 2021 ($129)
wines steeped in well-told history,” he adds. and the Bin 600 Cabernet Shiraz 2021 ($109)
The story of chief winemaker Max Schubert, The Chinese collaborations aren’t available in
back in the 1950s, secretly producing several New Zealand yet unfortunately.
Grange vintages against the direct orders of But for fans of the wines you can get here,
his boss, then hiding them behind false walls check out immersive events such as the Penfolds
in the cellars underneath the Magill winery, is Wine Weekends at the likes of Rosewood Kauri
one that never gets old. Cliffs and Rosewood Cape Kidnappers, where
Despite changes of ownership and guests enjoy a weekend of luxury tutored
corporate takeovers, teams of passionate tastings with Peter Gago, alongside ‘Special
Penfolds people have carefully and cleverly Bin’ tastings and incredible dinners where each
preserved their history and proudly told their course is paired to a prestige Penfolds wine. Plus
stories over decades, which injects a sense of you get to play golf and be pampered. Nice!
prestige and permanence. “The quality of the A 180th anniversary deserves recognition
wines, consistency of branding, ageability and and for Gago and his team this meant
investibilty [good word], all contributed to its instigating plans years ago. And before it
global ascendency,” adds Jeff. was even released, and with just eight
While Penfolds has a 180-year history, most bottles made, the commemorative Penfolds
New Zealanders only have a few decades of Bin 180 Coonawarra Cabernet Shiraz 2021 3L 1 LUIGI BORMIOLI OPTICA CHARDONNAY
550ML $123 PER 4PK. I love the 1920s retro
memories at most. For Jeff, those Penfolds edition, featuring 18 oak panels representing style that’s ribbed (for your pleasure). The
times were life-shaping. “I was treated to a every decade of Penfolds history, were snapped flat base ensures high aeration therefore
couple of glasses of the 1962 Bin 60A back up by international wine collectors at $18,000 reproducing a decanter effect AND they’re
in 1987. I’ll never forget that. It’s possibly the a pop. dishwasher safe. fackelmannhousewares.co.nz

greatest ever red made in Australia’s history,” So happy 180th birthday to Penfolds and 2 OSCO APÉRITIF SANS ALCOHOL LE ROUGE
he muses. “But my stand-out memories no matter if you’re an enthusiast keen on ARDENT 700ML $69. Look rock n roll but remain
involve spending time with all Penfolds chief a special bottle to cellar and eventually on the sober side by throwing a splash of tonic
or ginger beer at this certified organic French
winemakers – Max Schubert, Don Ditter, John drink yourself, an investor buying case-lots
aperitif. Stacked with berries, fresh ginger,
Duval and now Peter Gago. Max was incredibly to sell and profit from in the future, or a verjuice and secret herbs and spices, it packs
driven, passionate, and a visionary. But also very ‘completionist’ collector seeking out the most a punch without the hangxiety. mvauron.co.nz

dish.co.nz | D I S H 119
WINDOW SHOPPING
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120 D I S H | dish.co.nz
 WINDOW SHOPPING

ENHANCE EVERY DISH

Discover the health and flavour benefits of
Telegraph Hill 2024 Extra Virgin Olive Oil! Enjoy
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INDULGENT DINING
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dish.co.nz | D I S H 121
 King of the Blues
Indulge in the luxurious taste of Kapiti Kikorangi
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CELEBRATING 90 GREAT SEASONS

Great New Zealand wine started with Selaks. For 90 seasons we’ve
been passionate about creating wines that taste incredible. When
Marino Selak first arrived in New Zealand from his native Croatia in
1906, he loved it here, but there were a few things missing – wine like
that being made back in his homeland being one of them. That's why,
in 1934, he and his nephew Maté created a wine that would grow in
popularity and eventually become a Kiwi favourite. selaks.co.nz

Bellissimo!
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De Gustibus are brought to you by seafood, or tossed through a salad. Available
Prodotti. Visit prodotti.co.nz at most supermarkets nationwide

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

Eat like an Italian!

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KITCHEN NOTES

KITCHEN notes

Notes for cooks Useful techniques

R E C I P E A B B R E V I AT I O N S BAKE BLIND
Line a prepared pastry case with baking
GF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..gluten-free paper and fill with pie weights or dried beans.
The beans support the pastry as it cooks.
V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vegetarian Bake in a preheated 190°C–200°C oven for
up to 20 minutes before removing the paper
and weights. The shell should now have
M E A S U R I N G YO U R I N G R E D I E N TS taken form. Return to the oven for the time
My Easiest Seedy Chewy Slice (gf)
This is barely a recipe! A combo of your
To ensure successful results, we recommend you specified in the recipe.
favourite seeds, nuts and dried fruit with
invest in accurate measuring tools – measuring
chunks of chocolate.
cups and spoons and a measuring jug are
essential and electronic scales are particularly 1 cup gluten-free or 2 teaspoons cocoa,
useful as they weigh accurately in both imperial regular cornflakes sifted
and metric. Always follow one set of measures in
a recipe. Do not mix them up. Useful ingredient equivalents ½ cup each sunflower 1 teaspoon each
seeds, pumpkin ground ginger,
BREADCRUMBS seeds, sliced almonds, freshly grated nutmeg
DISH USES: 1 cup fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 grams sultanas, desiccated and finely grated
Large eggs (size 7). 1 cup dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 grams coconut and diced orange zest
Level spoons and cup measurements. dried apricots
BUTTER
Liquids are always measured in a jug and ½ teaspoon ground
1 (American) stick . . . . . . . . . . . . . . . . . . . . . . . 110 grams
dry ingredients in measuring cups. ¼ cup white sesame allspice
1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225 grams
seeds
NB: One tablespoon is 15ml (the Australian 2 tablespoons . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 grams 150 grams dark
tablespoon is 20ml). ¼ cup glacé cherries, chocolate (72%
CHEESE
halved cocoa), roughly
1 cup grated tasty . . . . . . . . . . . . . . . . . . . . . . . 115 grams
chopped
1 cup parmesan . . . . . . . . . . . . . . . . . . . . . . . . . 150 grams
2 tablespoons gluten-
EGG WHITES free (I used Sabato) or 390-gram tin
Large (size 7) egg white . . . . . . . . . . . . . . . . . . 30 grams regular plain flour condensed milk
Oven temperatures
Cool oven . . . . . . . . . . . 225°F . . . . . . . . . . . . . . . . . . 110°C F LO U R EQU IPMENT: Grease an 18cm x 28cm slice tin
1 level measuring cup . . . . . . . . . . . . . . . . . . . 150 grams and fully line with baking paper.
Very low oven . . . . . . . 300°F . . . . . . . . . . . . . . . . . 150°C
Moderate oven . . . . . . 350°F. . . . . . . . . . . . . . . . . . 180°C G E L AT I N E Preheat the oven to 180°C regular bake.
Hot oven . . . . . . . . . . . . 400°F . . . . . . . . . . . . . . . . . 200°C 3 teaspoons granulated/3 leaves (gold grade) will
Very hot oven . . . . . . .450°F. . . . . . . . . . . . . . . . . . 230°C set 500ml/2 cups liquid to a light jelly. Place all the ingredients down to and including
1 rounded tablespoon granulated/4–5 leaves (gold the allspice in a large bowl and toss to combine
grade) will set 500ml/2 cups liquid to a firm jelly. well. Add half the chocolate and all the
Leaf gelatine comes in varying grades. It is wise to condensed milk and keep stirring until
check the setting properties of the leaf gelatine everything is sticky and well coated.
you buy before use.
Tip into the tin and press very firmly with a fork
Measurements H O N E Y, G O L D E N S Y R U P to an even layer. Scatter over the remaining
1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 350 grams chocolate. Bake for 20 minutes, turning the tin
VOLUME halfway through for even browning. Cool completely
1 level teaspoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5ml ONIONS in the tin before cutting. MA KES 20 PIECES
1 level tablespoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15ml 115-gram onion . . . . . . . . . . . . . . . . . . . . . . 1 cup chopped
1 oz/fl oz . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28.35 grams/ml
RICE
1 pound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 grams 1 cup uncooked rice . . . . . . . . . . . . . . . . . . . . 200 grams
1 cup liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250ml 1 cup cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165 grams
1 pint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 600ml SUGAR
1 litre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1000ml 1 cup caster and granulated . . . . . . . . . . . . . 225 grams
1 cup brown sugar . . . . . . . . . . . . . . . . . . . . . . 200 grams
WEIGHT 1 cup icing sugar . . . . . . . . . . . . . . . . . . . . . . . . . 125 grams
10 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ¼oz
SPINACH
15 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½oz 650 grams spinach leaves . . . . . . . . . . . . . ¾ cup purée
25 grams. . . . . . . . . . . . . . . . . 1oz (actually 28.35 grams)
YEAST
450 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 pound
2 tablespoons fresh (compressed) is equal
1 kilogram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2¼ pounds to 1 tablespoon dried (granulated).

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

RECIPE index
One-pot Lamb Madras and
Basmati Rice 48 GF
Pasta Garofalo Elicoidali with
Pumpkin, Scamorza and
Prosciutto 15
FISH AND SEAFOOD CHEESE Pork Sausage and Ricotta Tortellini 64
Prawn, Cabbage and Spring Cauliflower Gratin 32 V Spinach, Lemon and Pea Risotto 80 GF V
Onion Gyoza 62 Cheese and Pickle French Toast 105 V Tomato, Sausage and Chilli
Tandoori Grilled Fish 42 GF Crisp Cos and Feta Salad with Baked Gnocchi 22
Tuna, Green Olive and Lemon Sour Cream Dressings 38 GF V Tortellini with Garlic Cream,
Spaghetti 78 Crispy Fried Haloumi and Broccolini Tarragon and Sweetcorn 74 V
Salad with Smoky Currant and Tuna, Green Olive and Lemon
M E AT Cumin Dressing 72 GF V Spaghetti 78
Beef and Pork Pies 46 Parmesan and Herb Crusted Chicken
Beef Mince Stroganoff 54 Schnitzel with Tangy Slaw 23 PIES AND PIZZAS
Ham and Mustard Pizza with Green Pasta Garofalo Elicoidali with Pumpkin, Basic Pizza Dough 102
Chilli and Pickle Salsa 80 Scamorza and Prosciutto 15 Basic Pizza Sauce 102
One-pot Lamb Madras and Pork Sausage and Ricotta Tortellini 64 Beef and Pork Pies 46
Basmati Rice 48 GF Roasted Cauliflower, Lentil and Date Ham and Mustard Pizza with Green
Pasta Garofalo Elicoidali with Pumpkin, Salad on Whipped Feta 78 GF V Chilli and Pickle Salsa 80
Scamorza and Prosciutto 15 The Ultimate Cheese, Mustard and Potato and Rosemary Pizza Bianca
Pork and Chorizo Smash Burger Chilli Scones 92 GF with Pine Nut Honey 101
Tacos with Pineapple Salsa 48
Pork and Fennel Sausage Pizza 101
Pork and Dill Meatballs with EGGS AND FRITTERS
Mustard and Pickle Mayo 54 Chicken Fritters 52 SOUPS
Pork and Fennel Sausage Pizza 101 Indian-spiced Cabbage and Aromatic, Creamy Pumpkin Soup 72 GF V
Pork and Vegetable Rice Kūmara Fritters 26 Chicken Curry Soup with Egg Noodles 62
Paper Dumplings 60 Jammy Eggs with Aromatic
Pork Enchiladas with Pico de Gallo 52 Sesame Dressing 20 GF V TA C O S A N D T O R T I L L A S
Pork Sausage and Ricotta Tortellini 64
Pork and Chorizo Smash Burger
Pork Sausages and Chilli Beans 40 BEANS AND LENTILS Tacos with Pineapple Salsa 48
Spicy Beef and Rice Noodle Bowls 46 Pork Sausages and Chilli Beans 40 Pork Enchiladas with Pico de Gallo 52
Steaks with Dirty Martini Salsa 40 GF Roasted Cauliflower, Lentil and Date
Sunday Brunch Mince on Toast 46 Salad on Whipped Feta 78 GF V D I P S , D R E S S I N G S A N D M AY O S
Tomato, Sausage and Chilli
Beetroot Dip 34 GF V
Baked Gnocchi 22 B R E A D S , B U R G E R S A N D W R A PS Curry Mayo 74 GF V
Cheese and Pickle French Toast 105 V Mustard and Pickle Mayo 54 GF V
P O U LT R Y Chicken Shish Kebab Flatbread
Chicken Curry Soup with Smoky Currant and Cumin Dressing 72 GF V
with Pickles, Garlic Yoghurt and Tamarind Dressing 66 GF
Egg Noodles 62 Sticky Date Relish 68
Chicken Fritters 52 Curried Lemongrass Chicken Roti
Chicken Shish Kebab Flatbreads with PICKLES AND RELISH
Wraps with Thai Herbs and Cheese and Pickle French Toast 105 V
Pickles, Garlic Yoghurt and Sticky Tamarind Dressings 66
Date Relish 68 Green Chilli and Pickle Salsa 80 GF V
Garlic and Parsley Bread 32 V Mustard and Pickle Mayo 54 GF V
Curried Lemongrass Chicken Roti Mexican Fried Chicken Burgers 6
Wraps with Thai Herbs and Pickled Vegetables 68 GF V
Pita Crisps 34 V Quick Pickled Cucumber 54 GF V
Tamarind Dressing 66 Sunday Brunch Mince on Toast 46
Curry Crumbed Chicken Schnitzel 74 Sticky Date Relish 68 GF V
Gochujang Rose Chicken 105 CURRY
Marry Me Chicken Meatballs with SAUCES AND SALSAS
Chicken Curry Soup with Egg Noodles 62 Basic Pizza Sauce 102
Creamy Tomato Sauce 38 Curried Lemongrass Chicken Roti
Mexican Fried Chicken Burgers 6 Creamy Tomato and White
Wraps with Thai Herbs and Wine Sauce 38 GF V
Parmesan and Herb Crusted Chicken Tamarind Dressing 66
Schnitzel with Tangy Slaw 23 Dirty Martini Salsa 40 GF V
Curry Crumbed Chicken Schnitzel 74 Green Chilli and Pickle Salsa 80 GF V
Curry Mayo 74 GF V Minted Yoghurt Sauce 48 GF V
S A L A D S A N D V E G E TA B L E S
One-pot Lamb Madras and Pico de Gallo 52 GF V
Cauliflower Gratin 32 V
Basmati Rice 48 GF
Creamy Mustard and Garlic
Mashed Potatoes 38 GF V GANACHE AND MARMALADE
DUMPLINGS AND NOODLES Chocolate Ganache 86 GF
Crisp Cos and Feta Salad with
Beef Mince Stroganoff 54 Zesty Lemon and Ginger Marmalade 34 GF
Sour Cream Dressing 38 GF V
Buttered Sweet Soy Noodles 64 V
Crispy Fried Haloumi and Broccolini
Chicken Curry Soup with Egg Noodles 62 SWEETS AND BAKING
Salad with Smoky Currant and
Pork and Vegetable Rice Banoffee Tray Bake 96
Cumin Dressing 72 GF V
Paper Dumplingss 60 Dark and Stormy Sticky Ginger and
Crushed Potatoes and Fennel
Prawn, Cabbage and Spring Oaty Cake 92
with Lemon Oil 40 GF V
Onion Gyoza 62 My Easiest Seedy Chewy Slice 126 GF
Fridge Clear-out Pasta 60 V
Spicy Beef and Rice Noodle Bowls 46 Pantry Lemon Cake 92
Indian-spiced Cabbage and Kūmara
Spicy Kimchi and Gochujang Red Velvet and White Chocolate
Fritters 26
Udon Noodles 28 Chunk Cookies 94
Pickled Vegetables 68 GF V
Pork and Vegetable Rice Salted Caramel Louise Slice 94 GF
Paper Dumplings 60 G N O C C H I , P A S TA A N D R I C E Seedy Orange Carrot Cake Cookie
Quick Pickled Cucumber 54 GF V Beef Mince Stroganoff 54 Sandwiches 86
Roasted Cauliflower, Lentil and Date Coconut and Toasted Almond Spiced Chocolate, Lemon and
Salad on Whipped Feta 78 GF V Basmati Rice 42 GF V Date Loaves 86 GF
Spinach, Lemon and Pea Risotto 80 GF V Fridge Clear-out Pasta 60 V Sugar and Spice Shortbread 96 GF
Tortellini with Garlic Cream, One-pan Spaghetti and Tomato The Ultimate Cheese, Mustard
Tarragon and Sweetcorn 74 V Sauce 82 and Chilli Scones 92 GF

dish.co.nz | D I S H 127
W E E K E N D T R E ATS

For more Weekend

Treat recipes visit us
online at dish.co.nz

RECIPE Claire Aldous PHOTOGRAPHY Josh Griggs STYLING Sarah Tuck

GF
M Y E A S I E ST S E E DY,
CHEWY SLICE
(recipe page 126)

128 D I S H | dish.co.nz
 The Last Word
At dish there’s always something new happening! Currently we are hard at
work on our Christmas issue, on sale Monday 4th November. This will be
bigger and better than ever before, providing your ultimate go-to guide for
cooking during the festive season. Keep your eyes peeled and make sure you
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plenty of sunshine and lazy days. This year we are producing a special
one-off dish HOLIDAY edition, which will not be part of the regular
12-month subscriber offering, and available only at retail in New Zealand
from Monday 16th December. This collector’s edition will be packed with
all of your holiday-essential recipes to make the most of your barbecue,
salad and sweet summer cooking. With a focus on portability and ease, this
will be one to take with you as you head around Aotearoa or hang out at
home taking the opportunity to put your feet up and chill!

If you’re looking to get your Christmas shopping started early, you can’t
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 GREAT NZ WINE STARTED HERE

CELEBRATING 90 GREAT SEASONS

ENJOY RESPONSIBLY