Tabla de contenidos para Issue 113 Feb/Mar 2024 en Dish

“Summer provides the opportunity to chill out with friends and family, keeping life as simply fun as possible” These LAZY DAYS are just what we need to gather ourselves and relax, ready for 2024. Given the Christmas break, and what with magazine deadlines being as they are, I am actually writing this in early December, so I’m fulsomely using my imagination to picture where we’re at – and by crikey it feels good! As it does, flicking through the pages of this issue’s ‘book’ (yes, just like the one in The Devil Wears Prada). We start by interviewing the perennially glowing skincare guru Emma Lewisham and then create a recipe based on her musings (Chocolate, Caramel, Orange, and Chilli Brownie page 32), before breaking out the fishing rods and frying…

1 Yvonne Lorkin, Drinks Editor Mitzi & Twinn, Hawke’s Bay: Brookfields vineyards and winery were damaged in the Cyclone Gabrielle floods and their team have worked tirelessly since February to rebuild and revive the winery, cellar door and the new restaurant. Their Hoisin and Ginger Pork Belly with a large, chilled glass of Brookfields Viognier is one of the wonders of the world in my opinion. mitziandtwinn.co.nz 2 Karrin MacLeod Business Development Ada, Grey Lynn: Ada is one place I can stroll up to which is part of the reason I love it, the other is the food. Nothing like sharing, well to be honest I don't share well, there is always something I want completely to myself. This time it was the cured and smoked duck breast with hangi…

Not only does stracciatella taste like a dream, it is super simple to plate up in a myriad of ways - and looks as good as it tastes! Stracciatella (meaning little rags) is a traditional Italian cheese made from the bi-product of mozzarella, like little threads, it’s the pulled mozzarella curds mixed with fresh cream. It is also what you find on the inside of burrata – that gooey centre that spills when cut. It was originally conceived out of a desire to use up the leftover strands from making mozzarella, now it is a star all of its own. Pronounced strutch-yah-tella this luscious, creamy fresh cow’s milk cheese works well with vibrant vegetables and fruit, like the classic pairing with tomatoes. Try it with thinly sliced cucumber tossed with…

With her flawless skin and elegant features Emma Lewisham could be the poster girl for her own products. When she launched her eponymous beauty brand in 2019, she revolutionised the industry with her call for circularity. Customers are encouraged to buy refillable pouches and pods or return any unwanted packaging for reuse or recycling in exchange for reward points that can be redeemed for new products. This initiative, alongside third-party certifications and a stringent use of natural, non-toxic ingredients throughout her scientifically lead formulations has led to a B Corp certification. Emma Lewisham also claims being the world’s first environmentally friendly beauty brand. To encourage other brands to do the same, Emma Lewisham shared their intellectual property around the circularity and carbon positive certification. Clean beauty was the driving force…

Prosciutto, Honeycomb and Mozzarella Pizza This is my dream pizza, the perfect balance of salty and sweet! 1 large, purchased pizza base 1¼ cups grated mozzarella ½ cup freshly grated parmesan 6-8 slices prosciutto honeycomb rocket for serving, optional sea salt and ground pepper Preheat the oven to 190°C fan bake and place a flat baking tray in to preheat. Combine the mozzarella and parmesan and scatter over the base. Slide the hot baking tray under the pizza and bake for about 10 minutes or until golden and bubbling and the base is crisp. Lay the prosciutto over the hot pizza and spoon over the honeycomb, using as much or as little as you want. Season with salt and pepper and serve with a bowl of rocket. MAKES 1 PIZZA Jalapeño…

Sticky Lemongrass Salmon Crunch Salad (gf) The Nam Jim dressing for this salad is super punchy, and the perfect balance of tangy, sweet and salty. STICKY LEMONGRASS SALMON 500 grams salmon, skin removed and diced 2cm 2 cloves garlic, crushed 2 tablespoons brown sugar 1 tablespoon store-bought lemongrass paste 1 tablespoon each lime juice and fish sauce 2 teaspoons finely grated ginger 1 teaspoon chilli paste NAM JIM DRESSING 2 tablespoons short-grain rice, optional, see cooks note 1 medium shallot, finely chopped 3 cloves garlic, crushed 2 tablespoons each finely chopped coriander and mint ⅓ cup lemon juice ¼ cup caster sugar 2 tablespoons - ¼ cup fish sauce 1 tablespoon chilli flakes TO ASSEMBLE 3 medium shallots, thinly sliced into rounds 3 tablespoons sushi seasoning 2 baby cos lettuces, leaves…

REMEMBER THE GREATEST COMPILATIONS OF ALL TIME? Solid Gold Hits. NOW That’s What I Call Music, The Rhythm, Lagered, Just The Hits, Nature’s Best, Lazy Sunday, Dance Now and Major Flavours. Ahh the memories. Well, here are some major flavours of our own! Our tasting panels are now in their 14th year and our judging teams get so excited to see what new champion sips will be uncovered in every issue. So, hoist up your socks, strap on your Summer sandals and get set for some serious sipping! TOP OF THE TASTINGS ISSUE 108 Pinot Gris Mt Difficulty Central Otago Pinot Gris 2022 ($26.99) Gold Medal If balance, texture, and delicious dryness in your pinot gris gets you up and dancing, then this new release from the maestros at Mount…

dish FAST is chock-full of quick and easy classics and up-to-the-minute recipes, specially developed to help Kiwis get food on the table in double-quick time. The collection of 100+ seasonal recipes from dish Editor Sarah Tuck and Food Editor Claire Aldous offers a wealth of super-speedy, simple and delicious dishes. Whether you’re a couple, a single, a family or a group of friends, this book offers maximum impact food with minimum fuss. SAVE WHEN YOU SUBSCRIBE SUBSCRIPTIONS START AT $35** * Terms & Conditions: This promotion commences 7.00am 4th January 2024 and ends at midnight 6th March 2024. Prizes will be drawn 14th March 2024. Entry to the competition/prize draw is conditional on acceptance of the full prize draw T&C’s which can be found by visiting scgmedia.co.nz/terms-conditions. ** NZ rate…

Claire Aldous Food Editor @clairealdous Q Where have you eaten out recently and enjoyed? A As a longtime visitor to Brown’s Café in Remuera, I just love their latest addition in Parnell called Brighton Road Café. I’m a big club sandwich fan and Jen and her team offer some of the best in town along with lots of other tasty cabinet items, a great all day menu and of course Allpress coffee. Grab an outside table around the back for a little oasis in the sun. Q Tell us about something you’ve cooked this month. A Wendyl’s Seafood Spaghetti from Issue 111 has made a couple of appearances lately. It’s super quick to make, packed with flavour and I use whatever seafood is on hand. The crusty bread for mopping up…

Understanding how wasteful the beverage industry can be, and mindful of the number of bottles going to recycling plants or landfill, they’ve developed a ‘Bottle for Life’ concept. Step One starts with customers keeping their Broken Heart bottle rather than throwing it away. “People love the bottle shape and design so over the years we’ve often been asked if they can refill it when it’s finished,” says Joerg. “A large percentage of our customers are repeat buyers, so it made total sense to support them with a sustainable and more affordable way to replenish their much-loved stock”, which is how the ‘Bottle for Life’ came to life. When one bottle is finished, customers can buy a Broken Heart refill pouch containing their spirit of choice. The lightweight refill pouches cost…

Co-hosted by international personality and renowned chef Sean Connolly, and dish editor Sarah Tuck, this is one event you won’t want to miss. The menu will be paired with exceptional wines from Marlborough’s Nautilus Estate, the perfect accompaniment for summery Mediterranean flavours, with influences from Sicily, the South of France, Morocco and beyond. The partnership between dish, Nautilus Estate and Esther will create an incredible evening of culinary and wine excellence. A family connection is important to Nautilus, with fifth-generation vigneron owner Robert Hill Smith having started the vineyard in 1985. Since 1988 winemaker and now General Manager, Clive Jones has been making wonderful Nautilus wine, specialising in Pinot Noir as well as Chardonnay and Sauvignon Blanc. This 39 year tenure has given Nautilus an unparalleled legacy and consistency which…

For those mornings when you wake up feeling a little furry, there’s nothing like a Bloody Mary. The added kick from the sriracha sauce gives a great bite to this classic drink. Sriracha is made from a paste of chilli peppers, distilled vinegar, pickled garlic, sugar and salt. It has its origins in Thailand dating back to the 1930s. This sexy sauce has become hugely popular featuring on the menus of all types of cafes, restaurants and bars including fast-food outlets. There are a few recipes for homemade Sriracha floating around on the internet (and who knows the dish team might have a crack at developing our own one day), but meanwhile the most recognisable brand is Huy Fong Foods' Sriracha with it’s easily spotted Rooster on the bottle, topped…

Master Fish Recipe extra-virgin olive oil butter sea salt and ground pepper
 750 grams fresh fish fillets Heat a glug of oil and a knob of butter in a large frying pan. Season the fish with salt and pepper and in batches, cook until golden and just cooked through, about 2 minutes each side. Add a little more oil and butter if needed between batches. Cooking time will depend on the thickness of the fish. Serve the fish on top of the sauce of your choice, with the accompanying topping. EACH RECIPE SERVES 4 South of the Border This sauce is one of my absolute go-tos for any dish I want to give a little ‘kick’ to. For a milder version, scrape the seeds out of the chillis before preparing. GREEN…

Slow-Cooked Sichuan Pepper and Cumin Lamb Shoulder Loosely based on Xinjiang lamb skewers, this tender and juicy lamb shoulder is studded with cloves of garlic and coated in a spicy and aromatic sichuan pepper and cumin rub. It’s easy to make and requires very little attention. I like to serve the lamb with flatbreads or stuffed in pitas with some spring onion, coriander and chilli. LAMB SHOULDER 1.25-kilogram boneless lamb shoulder 10 cloves garlic, peeled 3 tablespoons cumin seeds 1½ teaspoons Sichuan peppercorns 2 teaspoons caster sugar 1 teaspoon chilli powder 1 teaspoon table salt 4 tablespoons light soy sauce 2 tablespoons dark soy sauce 2 tablespoons vegetable oil 3 brown onions, sliced TO ASSEMBLE 2 spring onions, thinly sliced ¼ cup chopped fresh coriander 1 green chilli, finely chopped 6-8…

Chicken and Soba Noodle Salad with Satay Dressing This salad is definitely all about the dressing and you can change out the chicken for cooked prawns, sliced roasted pork, baked tofu or hot smoked salmon SALAD 200 grams dried soba noodles 2 cups shredded cooked chicken 1 cup each finely shredded red and white cabbage ½ red capsicum, thinly sliced 1 mango, peeled and sliced 1 tablespoon sesame seeds, toasted ½ cup coriander DRESSING 4 tablespoons soy sauce 3 tablespoons smooth peanut butter 2 tablespoons rice wine vinegar 2 tablespoons grapeseed oil 2 teaspoons fish sauce 2 cloves garlic, crushed 1 teaspoon sesame oil 1 teaspoon sriracha chilli sauce 1 teaspoon grated fresh ginger 1 teaspoon brown sugar SALAD: Cook the noodles according to the package instructions, stirring occasionally so they…

Glazed Fresh Strawberry Tarts Crisp pastry, fresh strawberries and dollops of lemon curd cream: a heavenly trio! They’re a breeze to make. Swap for raspberries, blueberries and stone fruit or cherries when in season. 500 grams puff pastry (we used Paneton) 1 egg yolk caster sugar for sprinkling 400 grams mascarpone ¾ cup cream 1 cup lemon curd ⅓ cup apricot jam, warmed 2 punnets strawberries, halved 1 punnet raspberries 2 tablespoons pistachios, finely chopped Preheat the oven to 180˚C fan bake. Cut the pastry into 6 even rectangular pieces and place on a flat, lined baking tray. Lightly score a 1cm border around the edge of each piece. Brush the border with egg yolk and sprinkle with a little sugar. Chill until firm. Bake for 14-15 minutes until well cooked…

Supersonic Tonic G&T fans ahoy! The folk who (amongst other exotic refreshments) bought you classic Indian Tonic Water, Grapefruit & Thyme Tonic Water and Rhubarb & Smashed Mandarin Tonic Water, have created a magical new sonic tonic. It’s called Sonic Light Indian Tonic Water. A fusion of tonic and soda which is a lighter version of your favourite gin mixer. Containing 64% less sugar than their regular tonic water, Kawakawa and Cinchona extracts also give it a boost of distinct bitterness. I love it because it really makes the flavours in a good gin shine through and not become overwhelmed by sweetness. Alchemyandtonic.com When a Little is a Lottie! Lavender Hill Farm, 30-minutes from Auckland’s city centre, has welcomed a significant addition to its craft distillery operation – Little Lottie,…

Notes for cooks RECIPE ABBREVIATIONS GF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . .gluten-free V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. vegetarian MEASURING YOUR INGREDIENTS To ensure successful results, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric. Always follow one set of measures in a recipe. Do…

Kismet opened in the summer of 2018 and since then has been shaking up the cocktail scene with bespoke drinks served by friendly staff in a comfortably cool environment. Owned by Kymberly and Nick Widley it is clear their hospitality experience has served them well. Not only is the bar stocked with a vast array of whisky, in fact with more than 300 bottles, Kismet is the largest whisky bar in the top of the south and one of only four SMWS (Scotch Malt Whisky Society) bars in the country, but the cocktail creations are also inventive and exciting. In terms of the design, the interior has a merchant navy vibe echoing the ‘Kiss me Hardy’ connection to Lord Nelson with a sleekly rugged maritime atmosphere, featuring elements found on…

Originally developed to elevate the flavour and experience of Dirty Martini’s, Dirty International’s Olive Brine is equally resplendent in margaritas and other dishes. It adds a seductive tang and can be added to anything from eggs to pasta sauces, marinades, casseroles and dressings. Proving it’s worth on the condiment shelf, it’s just won Gold at the New Zealand Artisan Awards. Founded in 2021 by Jodi Litherland, Vanessa Robson and Sarah Afeaki, Dirty International was created out of a desire to solve a very thirsty problem. “It was during a work Christmas party in 2020, we went to quite a few high-end bars but never found a martini to our liking which we realised was because of the brine they were using. They tasted old and like they were out of…

Fresh hummus is always best in our opinion, especially when you can yield so much more than store bought from a relatively small number of chickpeas, and it will store easily in the fridge for a week – if it lasts that long. Serve as a side with freshly chopped veggie sticks like cucumber, carrot and capsicum, or use as a spread and slather on breads and wraps. Like the Pav, there is some controversy over which country it originated from. Broadly speaking it’s Middle Eastern but many countries claim it: Egypt, Lebanon or Israel but it’s also widely championed in Turkey, Greece, Syria… you get the idea. There is even a suggestion that the original recipe dates as far back as the bible. Regardless, it’s an all-ages, all-dietary requirements…

dish SWEET is your one-stop cookbook for the very best of dish baking, desserts, slices, ice creams, cheesecakes and more. Ideal for taking away on holiday or having on hand at home, it’s chock-full with easy to make, delicious recipes all conveniently arranged into sections – there’s no doubt you’ll find the perfect sweet treat for your next picnic, celebration, or cheeky dessert. Whether you’re craving something chocolatey, the perfect shortbread or scones for afternoon tea, a crowd-pleasing tart, decadent dessert or a scoop of delicious ice cream, dish SWEET is designed to make life that little bit sweeter. With recipes from well-known cookbook author and editor Sarah Tuck and beloved food editor Claire Aldous and stunning photography from contributors Josh Griggs and Yuki Sato, even the pages look good enough…

Roasted Carrot, Three-Bean and Barley Salad (v) Carrots are centre stage here cooked with honey and the African spice Ras el Hanout. Chewy barley and dates, crunchy hazelnuts, tender beans and the liquorice bite of raw fennel round out this hearty picnic salad. 1 kilogram thick, chunky carrots, cut into 1cm rings 3 tablespoons extra virgin olive oil 2 tablespoons runny honey 2 tablespoons Ras el Hanout or other Middle Eastern spice mix 1¼ cups barley or farro 400 gram tin each pinto and cannellini beans, drained and rinsed 300 grams green beans, blanched (I used flat beans) 1 small fennel bulb, sliced ½ cup roasted hazelnuts, roughly chopped DRESSING ¼ cup extra virgin olive oil 3 tablespoons orange juice 1 tablespoon sherry vinegar or red wine vinegar 1 tablespoon grain…

Ester By Mat Lindsay with Pat Nourse Allen & Unwin NZ, $59.99 A beautiful book of Australian recipes named after the iconic Sydney restaurant, but proudly not a ‘restaurant book’. Chef Mat Lindsay invites you to play with flavours. Some recipes are simple, like how to create the perfect chip, some are little more exotic like the raw kingfish with burnt mandarin and nori paste. Spanning seafood, breads, vegetables and meat every recipe in this book is for all levels of home cooks. Mat Lindsay worked for Neil Perry and Kylie Kwong at Rockpool in his formative cooking years where he mastered the art of how to taste and build and balance flavour. He opened Ester in Sydney’s Chippendale in 2013. Chocolate All Day By Kirsten Tibballs Allen & Unwin…