Tabla de contenidos para Issue 101 Feb/Mar 2022 en Dish

Phew, we made it… 2021 was one hell of a year for the dish team – global pandemic aside, we also produced the epic 100th issue and our first ever stand-alone cookbook, dish FAST. What with our constant deadlines, I’m actually writing this sitting at my desk on 8th December, thinking about where I’ll be when this edition hits the stands in mid- January. Chances are I will be back at my desk (!) having spent some serious downtime unwinding with sea, sun, friends and a few cold drinks and laid-back bites. Appropriately, this issue we revel in all that’s great about easy summertime dining, starting with luscious Roasted Eggplant with Agrodolce, Cracked Wheat and Feta, specially created for designer Kate Sylvester (page 26), and two spectacular reader recipes for…

GOAT’S CHEESE LOG WITH EDIBLE FLOWERS Charming and fanciful, this floral cheese looks simply stunning on a grazing platter. Delicate goat’s cheese is coated in colourful dried flowers, creating a velvety cheese with subtle, aromatic flavours. $7.99 WAI MĀNUKA Wai Mānuka was created in lockdown by an enterprising group of friends who wanted a drink that was unique, tasty, and reflective of their culture. The result is a must-try refresher that combines nutrientrich mānuka honey, sparkling water and natural lemon juice. $6.99 SAUCISSON WITH HAZELNUT A traditional artisanal dried sausage from France, this rich and moreish saucisson is studded with luxurious whole hazelnuts. Perfect for platters, it pairs beautifully with luscious, creamy cheeses, like soft brie or pillowy burrata. $15.99 TUMJAL EGGPLANT RELISH Fantastic with everything from BBQs to curries…

Thomston Honeymoon Michael Medrano Personal Heaven SG Lewis Heartbreak on the Dacefloor Wet Leg Chaise Lounge The Chemical Brothers Galvanize Remi Wolf Sexy Villain Bleachers Stop Making This Hurt MARINA I Love You, But I Love Me More Santana, Everlast Put Your Lights On Troye Sivan Angel Baby GIRLI Friday Night Big Screen Steely Dan Dirty Work Taylor Swift, Phoebe Bridgers Nothing New Amy Winehouse You Know I’m No Good Sweet Mix Kids Peace (Dick Johnson Dub Remix) Hot Leg, Justin Hawkins All I Gotta Do Adele Easy On Me…

How are you looking forward to unwinding over the summer? Kate: Actually, I’m not quite sure what my summer looks like this year. Normally, we would close on 23 December and open about mid-January, so we would all have quite a good summer break, but because 2021 has been totally different, I think this summer might be quite unusual. We’ll probably be winding up rather than unwinding to make up for lost time! No matter how it turns out, though, it will be fine. We get through it every time. If I can, I’d love to just take some time to chill out – maybe head up to our bach. What’s your favourite place to escape to in New Zealand? Kate: We have a family bach just out of Warkworth…

Tomato and Fregola Salad with Sumac (v) PICKLED SHALLOTS ½ cup golden shallots, sliced1 tablespoon sumac2 tablespoons red wine vinegar1 teaspoon pomegranate molassessea salt FREGOLA ½ cup fregola1 cup cloudyapple juice1 tablespoon olive oil TO SERVE 400 grams heirloom tomatoes, cut into rough bite-sized pieces4 tablespoons extra-virgin olive oil½ cup green olives, pitted and halvedbasil leaves, roughly tornsea salt and ground pepper SHALLOTS : Combine shallot, sumac, vinegar and pomegranate molasses with salt to taste. Stand for 30 minutes to 1 hour at room temperature. FREGOLA: Steam the fregola and apple juice in a Solid Steam Tray at 100°C for 15 minutes. Once cooked, strain through a sieve and rinse with water. Add olive oil and stir to coat. TO SERVE: Combine tomato, fregola, shallots and olive oil. Season to…

Kate Sylvester is one of those effortlessly chic women you just wish you could be – intelligent, creative, driven and stylish. Known for the sophisticated and whimsical clothes she designs, which tell a story while flattering their wearers, she’s been one of the country’s most iconic fashion figures for two decades. Here, she tells us about discovering vegetarian food and her love of cooking for others. Do you like to cook? Kate: Yes I do. Obviously I like to make clothes and cooking is another way to be creative. I’m not really interested in baking because I’ve always found it a bit stressful and too exact. I far prefer the creativity of cooking, and I’m quite an intuitive cook – if I start with a recipe, I always end up…

Tell us the Scapegrace story. Mark Neal: My brother-in-law Daniel [McLaughlin] and I launched about eight years ago because we’d seen an opportunity in the market. Daniel and I would always catch up at Christmas. After everyone had gone to bed, we’d stay up late enjoying a gin, and we worked out that even though New Zealand produces great horticulture, agriculture, seafood and wine, there was no one here championing craft spirits. We wanted to create a premium luxury spirits brand from New Zealand that we could take to the world. Our first product was gin because back then, there was only one other New Zealan gin (now it’s nearly 200!) and the category was quite traditional and a bit boring. We wanted to create both an inspirational brand and…

Tandoori-style Barbecued Chicken (gf) Butterflied chicken is ideal for the barbecue because the whole bird cooks at the same temperature. Smothered in a spicy marinade and served with kachumber, this is high summer food. Coconut rice and mango chutney would be perfect on the side. CHICKEN 3cm piece of ginger, peeled and chopped5 cloves garlic, halved½ cup plain yoghurt2 tablespoons tomato paste2 teaspoons tandoori masala spice mix (I used the Cassia brand)1 teaspoon each ground cumin, coriander, cinnamon and turmeric½ teaspoon ground chilli¼ teaspoon salt1.5-kilogram butterflied chicken1 tablespoon olive oil KACHUMBER ½ cucumber, deseeded and finely chopped½ green capsicum, cored and finely chopped½ red onion, finely chopped¼ cup roughly chopped fresh coriander3 tablespoons roughly chopped fresh mint1 clove garlic, finely chopped2 tablespoons lemon juice½ teaspoon chaat masalapinch sea salt CHICKEN:…

SCAPE ARTIST… Tired of the yawn-inducing same-same of mass-produced RTDs? Fret not. The Scapegrace kids are coming to the rescue with a new range of premium ready-to-drink flavours made from quality vodka direct from their own still in Canterbury. Twelve months in the making, their internationally award-winning, batchdistilled, handcrafted, Kiwi-made vodka is paired with 100% natural seasonal fruit extracts and soda. Survey the range at shop.scapegracegin.com TO BE OR NOT TEEPEE… Created by a retired radiologist, TeePee is a new artisan cider crafted from a tiny organic orchard in the Wairarapa, where the grass around the trees is kept manicured by nibbling sheep. The Earl’s Drop Sparkling Cider 2017 ($28) uses mostly Kingston Black apples crushed and pressed in the traditional rack and cloth manner. They’re naturally fermented with artesian…

Shelf Love by Ottolenghi Test Kitchen, Ebury, $55 The world always gets excited when a new Ottolenghi book comes out, and for good reason. Shelf Love, like Plenty, Ottolenghi or Jerusalem, offers a wealth of delectable recipes celebrating the flavours of the Middle East and Mediterranean – with a twist: it’s focused on pantry staples. The OTK team wrote this book during the pandemic, when sourcing and substituting ingredients was a major concern. So, their collection of more than 80 delicious recipes makes the most of ingredients you’re likely to have stashed in the depths of your cupboard or freezer – from tins of beans to frozen peas – alongside plenty of fresh produce. Split into six chapters, the book offers recipes focused on pantry stalwarts, seasonal veg, one-pot dinners,…

Claire Aldous Food Editor @clairealdous Claire is the mastermind behind recipes enjoyed by thousands of readers for more than 15 years, having been with dish since the very first issue. With a vast knowledge of ingredients and techniques, her constant innovation and imagination are an invaluable source of inspiration. Always generous and welcoming, she focuses on creating recipes that are neither fussy nor overly fancy, producing delicious dishes that delight her guests and fill the kitchen with gorgeous aromas. “My favourite night of the week? Sunday. Having family and friends over for a casual, delicious dinner, usually followed by an indulgent dessert, encapsulates everything I love about cooking.” Liam Carr Digital Editor Liam is one of the latest additions to the dish team. If you follow us on social media…

People, ideas and inspiration Sarah Tuck, Editor Prego, Auckland: Like so many, I was chomping at the bit to get out and about to some of my favourite local haunts the moment Auckland hit “red light” status. I couldn’t have been happier to celebrate my birthday on the assigned day, along with a day off work – so headed straight to Prego for a celebratory meal. I’m more of a nibbler than a feaster at lunch, so was very happy to have a few smaller plates: the Arancini with black truffle, pine nuts, white mozzarella, Grana Padano and date mayo, and classic Calamari Fritti with aioli and rocket. Radical and cutting edge? No. Utterly delicious and absolutely exactly what I felt like? Yes. Washed down with a few glasses of…

Instagram: “Pimp My Sponge” with Lemon Curd, Blueberries and Almonds If the dish Instagram stats tell us anything, it’s that our Instagram followers love their desserts, and they love them “pimped out”. And Sarah’s “Pimp My Sponge” dessert is the epitome of that sentiment. Like a fail video gone viral, this sponge cake says “hold my beer” and then completely blows every other dessert out of the water with layer upon layer of decadence. Facebook: Asparagus, Haloumi and Mustard Tart Asparagus had recently come back into season when we shared this little beauty, and our Facebook fans ate it up. There are countless ways to use asparagus, but you could argue that there are none better than this delicious tart – golden brown pastry with helpings of haloumi makes for…

It’s been a difficult year for many. How will you be unwinding this summer? Al: Yes it has… I have a piece of paradise up in the Far North. It’s all about kayak fishing, diving, entertaining and reading a bunch of books under the shade of a pōhutukawa tree. What’s your favourite place to escape to? Al: One of the reasons I moved from Wellington to Auckland over ten years ago was to have the Far North essentially at my back door. While I adore every region of this magnificent country of ours, the top of country has always drawn me there. It’s so beautiful, the people are awesome, and there is a “spiritual something” that I connect with the further north you venture. If you could travel anywhere in…

Tiffany Sua has always loved cookies. “There’s just something about that crunchy outside and soft middle combo,” she says. But it took a lockdown for her to turn cookies into a business. Three years ago, the now-21-year-old went straight from high school to pre-medical school, which she soon found wasn’t for her. She then spent a year as a flight attendant before pastry entered the picture in 2020. “During the first lockdown, I found myself baking a lot and really enjoying it,” says Tiffany. “I ended up working as a cake decorator at an Auckland boutique cakery and learnt a lot about the hospitality industry and what it means to run a small business. I enjoyed it so much I enrolled in the pastry course at AUT.” She began running…

This delicious sweet/tart dressing goes beautifully with most barbecued veges and is also fabulous with pan-fried fish and haloumi. It’s a quick and easy seasonal addition to any get-together meal. 2 eggplants, sliced 1½cm thick olive oilsea salt and ground pepper½ cup fine cracked wheat AGRODOLCE ½ cup red wine vinegar2 tablespoons honey1 long red chilli, de-seeded and thinly sliced½ teaspoon sea salt1 tablespoon olive oil2 tablespoons capers, well drained2 tablespoons currants2 tablespoons pine nuts, toasted12 black olives, pitted TO SERVE 200 grams firm feta, sliced basil leaves for garnish Preheat the oven to 180°C fan bake. Brush the eggplant with oil and season well. Roast on a lined baking tray until golden and tender but still retaining its shape. Bring the cracked wheat and 1 cup water to the…

Ah, the humble local. You know the spot – the fish and chippie everyone flocks to on Fridays. The cosy Thai place round the corner. The café where the staff know your name. Locals – by which we mean these sorts of casual, neighbourhood spots, often familyrun and long-standing – are important to the community in so many ways. Like the pub in England, they're an extension of the living room, welcoming you in for a casual bite and a bit of banter. At your local, you’re among… locals. You recognise people, and they recognise you. The staff have probably seen you in various stages of dishevelment – swinging past for a coffee on a busy morning or picking up dinner with your kids in tow. You can probably walk…

Eggplant, Spinach and Couscous Salad with Lemony Yoghurt Dressing (v) Cumin-roasted Feta (see page 64) would be a delicious option in place of the burrata, or you could use fresh mozzarella. 2 large eggplants, cut 11cm-thick roundsolive oil for brushingsea salt and ground pepper1 cup couscous1 cup boiling water1 cup currants1 teaspoon ground cumin1 tablespoon olive oil2 big handfuls baby spinach DRESSING 1 cup thick plain yoghurt2 tablespoons olive oilfinely grated zest 1 lemon1 tablespoon lemon juice1 tablespoon tahini1 teaspoon Dijon mustard2 cloves garlic, crushed1 teaspoon sea salt TO SERVE 125 grams fresh burrata in whey, drained1 cup pistachios, roughly chopped1 cup mint, thinly slicedchilli flakes 125 grams fresh burrata in whey, drained 1 cup pistachios, roughly chopped 1 cup mint, thinly sliced chilli flakes Brush both sides of the…

Peri Peri Chicken Skewers with Flatbreads Spicy and super tender, these chargrilled skewers are served with a smoky mayo and warm flatbreads for scooping everything up in. PERI PERI SAUCE 2 long red chillies, roughly chopped, seeds left in for a spicy version3 cloves garlic, roughly chopped3 tablespoons olive oil2 tablespoons lemon juice1 tablespoon brown sugar or honey1½ teaspoons smoked paprika1 teaspoon sea salt2 teaspoons dried oregano CHICKEN 800 grams boneless, skinless chicken thighs TO SERVE ½ cup good-quality egg mayonnaise1 teaspoon smoked paprika1 clove garlic, crushedsea salt and ground pepper4 flatbreads, warmed EQUIPMENT: Metal or wooden skewers. Any size is suitable. PERI PERI SAUCE: Place all the ingredients in a small food processor and blitz until finely chopped. Tip into a large bowl. CHICKEN: Cut the chicken into large,…

The Ottolenghi Test Kitchen's first team cookbook, created during the Covid-19 pandemic, delves into the delights of cooking from your pantry. Offering a wealth of flavour-packed instant classics – from Tabbouleh Fritters with Quick Chilli Sauce to Confit Tandoori Chickpeas – it's sure to inspire cooks of all abilities and help you put dinner on the table even when the fridge is bare. Take a look at our review of Shelf Love on page 123. Shelf Love by Ottolenghi Test Kitchen, Ebury, RRP $55. Available from all good bookshops.…

To You All Your fabulous 100th edition landed in my letter box yesterday. It’s fabulous… stupendous… brilliant… I can’t think of enough adjectives to do it justice! I will be sending copies to my sisters living in South Africa. Well done the dish Team. You can all Christmas Well! Lesley WOW!!! I am in awe with the 100th magazine. I bought it yesterday and could not wait to get home today and really look at it properly. I look forward to every magazine and cooking from them. This one is an explosion, I do not know where I start, but I know my friends and family will enjoy the recipes I will do. The most exciting thing for me will be cooking and producing them! If your book is not…

When founders Nic Murray and Marie Fitzpatrick put out a social media post about baking for charity in 2014, they thought they’d get 10 or 15 friends involved for maybe a couple of months. But within 24 hours, the post had gone viral and they’d been approached by strangers keen to get involved too. Fast forward seven years and Good Bitches Baking, a charity that delivers home baking to Kiwis in need of a little sweetness, has over 3,000 volunteers across the country – 700 of whom have started in the last year. The Wellington-based charity has chapters in 28 regions around the country, from Whangārei to Invercargill, with volunteers baking up a storm for 270 recipient organisations around New Zealand, from Shakti Women’s Refuge and Te Tuinga Whanau to…

We love our dish readers – and their feedback! When I heard from my youngest son’s former college teacher to congratulate me on the 100th issue, he half-jokingly suggested he could share some Jamaican recipes if we were up for it… are you kidding? We were indeed! We had so much fun testing and shooting these recipes, and will be making them on rotation throughout summer. Jerk Chicken (gf) Serve with rice (my dad would kill me, but this goes brilliantly with brown rice!) Put the chicken on top of the rice and then spoon the gravy to cover both. 2 tablespoons each mild curry powder and ground garam masala1½ teaspoons ground ginger½ teaspoon ground allspice1 teaspoon sea salt½ teaspoon ground pepper4 chicken drumsticks4 skin-on, bone-in chicken thighs3 cloves garlic,…

Pimp My Mayo These six are some of our favourite “pimp my mayo” combos. All the recipes use ¾ cup purchased good-quality egg mayonnaise. Curried Mango Chutney Mayo (gf) (v) 2 teaspoons mild curry powder¾ cup good-quality egg mayonnaise2 tablespoons mango chutney, mild or hot according to taste1 teaspoon each lemon juice and sea salt Warm the curry powder in a dry frying pan over a low heat until it smells fragrant and turns a slightly darker colour. Don’t let it burn. Stir into the mayo along with the chutney, lemon juice and salt. ENJOY WITH: Potato salad, burgers, fish and chips, vege fritters, chicken sandwiches. Salsa Verde Mayo (gf) ½ cup herbs, use any combination of parsley, mint, basil, oregano and dill3 anchovy fillets2 cloves garlic, crushed1 tablespoon capers¾…

Late Summer Crumble With just-cooked fruit and a crunchy layer of oaty crumble, this is best served with lashings of vanilla bean ice cream. Ring the changes with the berries of your choice. 100 grams butter1 tablespoon golden syrup⅔ cup oats⅔ cup desiccated coconut⅔ cup plain flour½ cup brown sugar6 ripe nectarines, quartered1 cup raspberries1 cup blueberries1 cup blackberries2 tablespoons caster sugar EQUIPMENT: 24cm ovenproof baking dish. Preheat the oven to 160°C fan bake. Melt the butter and golden syrup together in the microwave in a microwave-safe bowl. Put the oats, coconut, flour and brown sugar in a food processor. Add the butter mixture and pulse to combine. Put the fruit into the baking dish and sprinkle over the caster sugar. Squish the crumble mixture into clumps and sprinkle on…

MANY, MANY THANKS MUST GO TO: Hastings Distillery for their superb stewarding skills. There’s actually a law in the USA which dictates that vodka should be colourless, odourless and flavourless. Err, pardon? If you’ve ever sipped great vodka straight, or sampled it with high-quality soda water, you’ll know that great vodka definitely has a flavour. Vodka typically reflects the carbohydrate used as its base. Internationally, most vodkas are made from grains (e.g., wheat or rye), corn, potatoes and even grapes; however, seeing as cows carry our little country, a lot of New Zealand’s vodkas are distilled from milk products like whey. Grain-based vodkas tend to be smooth and creamy, while potato-based vodkas tend to be more oily. Corn vodkas can show sweetness, while whey-based examples can exude a butterscotchy, creamy…

Notes for cooks To ensure successful results in cooking, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric. Always follow one set of measures in a recipe. Do not mix them up. DISH USES : Large eggs (size 7). Level spoons and cup measurements. Liquids are always measured in a jug and dry ingredients in measuring cups. NB: One tablespoon is 15ml (the Australian tablespoon is 20ml). Oven temperatures Cool oven……… . . 225°F……… . . 110°C Very low oven…… . 300°F……… . 150°C Moderate oven…… 350°F.……… . 180°C Hot oven………… 400°F……… .200°C Very hot oven…… .450°F.……… . 230°C Measurements VOLUME 1 level teaspoon…………………… .5ml…