IS SUE $9.

90

70

NEW ZEALAND MADE

FEBRUA RY – MARCH 2017

SMOKE
& FIRE
BARBECUE
MAGIC

summer
grazing
casual bites to share

MOROCCAN LAMB
GONE BURGER BURGERS, GRILLED
HALLOUMI AND

new combos to wow

PISTACHIO SALSA
page 98

FRESH & FRUITY

DESSERTS
sweet seasonal
temptations

+
chill factor
HOMEMADE
POPSICLES

full of flavour
HOME & FOOD 2016

KOREAN CHILLI PORK,

BEST MAGAZINE

coconut mojitos and

RASPBERRY & ROSÉ JELLIES
GOOD ENOUGH TO EAT
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 TOUR DU MONDE

DEDON COLLECTION SEAX

Design by Jean-Marie Massaud

www.dedon.de
 CONTENTS
Issue 70, February–March 2017
Features
28 MATERIAL WORLD
Discover furoshiki – a Japanese
folding cloth with multiple uses.

30 THE INSIDE SCOOP

Deliciously different ice cream
from Hamilton’s Duck Island.

34 LOCAL HEROES
Crave: a cafe serving up not
only incredible food and coffee
but community spirit too.

40 A FIESTA OF FLAVOUR
Tuck into some Mexican
fun with chef Paul Wilson’s
new cookbook Taqueria.

Recipes
58 THE GRAZING TABLE
Lay out a spread of easy-to-
make, moreish morsels for
a day of casual dining.

68 THE CHILL FACTOR

Get cool with some refreshing,
yet decadent, treats on sticks.

74 SMOKE AND FIRE

There’s so much more to barbecue
season than steak and sausages.

84 JUICY FRUITS
Celebrate the season with
93
summer’s sweet bounty.

92 GONE BURGER 72
Creative new patty/bun
combinations to please the crowds.

100 LEAD THE WHEY

Kelly Gibney’s savoury
and sweet baked dishes
using lovely, creamy ricotta.

106 EASY EVERYDAY

Simple weeknight meals.

116 A WARM WELCOME

Sarah Tuck finds some tropical
inspiration in friendly Fiji.

128 TO FINISH…
Apricot and Almond Tart.
80
DISH 5
CONTENTS Issue 70, February–March 2017

112

87
Every issue
9 FROM THE EDITOR

13 SIDE DISHES

20 WHAT’S ON

22 BOOKS

26 DISH ONLINE

47 TASTING PANEL –
SMOKED AND SOUR BEERS

124 WINDOW SHOPPING

126 KITCHEN NOTES

116
127 RECIPE INDEX

Views
44 JULIE BIUSO
In season: barbecue tips

51 YVONNE LORKIN
By the glass

Subscribe
27 DISH SUBSCRIBER OFFER
Buy a print subscription to
65 Dish and be in the draw to win a Le
Creuset Stoneware dish, valued at $179.

6 DISH
 HOW PATIOS & BALCONIES BECOME ROOMS

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screens. The ‘no-gap’ design means you enjoy shelter
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channel keeps fabric tensioned perfectly. As you’d expect with Luxaflex, and makes sure it stays there. Even in
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PRO1922 DIS
 For only the best beef and lamb dishes.

7
nzexcellenceawards.co.nz
 EDITOR’S LETTER Issue 70, February–March 2017

T
his summer, more than most, it seems
important to take time out to relax and
recharge. I hope you’re lucky enough to be
enjoying a holiday or simply making the
most of weekends in the sun.
To help you enjoy this laid-back time of year, we offer
you a range of tantalising recipes to share with family
and friends. Food editor Claire Aldous fires up the
barbecue for flavour-packed bites to serve hot off the
grill, from Korean Chilli Pork Steaks to lip-smackingly
good Italian-style Ribs. One of the joys of summer is
grazing through the day – we have ideas for filling the
FOLLOW US table with “help yourself” dishes for the ultimate in
Get the latest from easy eating. And, here at Dish we can never go past
Dish – follow us online
a good burger – Claire’s created an array of mouth-
at dish.co.nz. Like us
on Facebook, Instagram watering flavour combinations to try.
and Twitter to see behind You’ll also find plenty of sweet inspiration, from
the scenes and Dish out fresh and fruity desserts starring beautiful summer
and about. produce, to enticingly flavoured icy treats on sticks
to make at home – who could go past a Boysenberry,
Sumac and Honey Popsicle?
DISH.CO.NZ
Kelly Gibney considers the versatility of light-as-
DISH MAGAZINE air ricotta as a key ingredient in savoury and sweet
dishes, and a tropical adventure in Fiji has Sarah Tuck
recreating the flavours of the Pacific island back home.
DISHMAGNZ
If your taste buds are looking for a new flavour
sensation, turn to our panel’s pick of New Zealand’s top
@DISHMAGAZINE
smoked and sour beers – drink matches that are just
right for barbecue season.
With what can be challenging times for many, we need
to appreciate the positive in our communities. That’s
certainly the case with the collective behind Auckland
cafe Crave. They see their business as a way to create a
sense of neighbourhood – a hub of kind acts. We couldn’t
help but be inspired by their philosophy. Their story
seems the perfect way to set the tone for the year ahead.
Wishing you a happy and safe summer,

Lisa Morton, Editor

LISA@DISH.CO.NZ
Background photograph by Manja Wachsmuth.

DISH 9
 Editor ADVERTISING & PROMOTIONS
Lisa Morton Business Development Manager
lisa@dish.co.nz Karrin MacLeod
Phone +649 361 2847
Food Editor Email karrin@dish.co.nz
Claire Aldous
claire@dish.co.nz EDITORIAL INQUIRIES
Editorial office 19 Lyon Avenue,

SUMMER WITH
Deputy Editor St Lukes, Auckland
Nikki Birrell Postal address Freepost 194041,
nikki@dish.co.nz PO Box 77027, Mount Albert,
Auckland 1350, New Zealand
Wine Writer Telephone +64 9 360 5700,
FARRO FRESH IT’S DELICIOUS Yvonne Lorkin Facsimile +64 9 360 5702,
Email info@dish.co.nz
Art Director
Kendyl Middelbeek New Zealand Printing Image Print
(For print enquiries call
Designer David Ashton 021 951 403)
Karryn Muschamp
New Zealand Distribution
Props Stylist Gordon and Gotch NZ Limited
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and Gotch Australia Pty Limited
Retoucher
Daryl Simonson DISH ONLINE
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Contributors facebook.com/dishmagazine
Julie Biuso, Bryce Carleton,
Jessie Casson, Kelly Gibney,
Liz Hancock, Tracie Heasman,
Anna King Shahab, Jane Lyons,
Josh Griggs, Aaron McLean, CEO
Holly Russell, Sarah Tuck, John Baker
W W W. FA R R O F R E S H . C O . N Z Greta Van Der Star, Associate Publisher
Manja Wachsmuth, Paul Wilson Lisa Morton
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Cover Monique Bulman
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by Josh Griggs. Arna McGuinness
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ENJOY OUR FRESH, VIBRANT PROSECCO
Available at leading liquor retailers
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 Two ballets by Roland Petit

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with L ARLESIENNE

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SET & COSTUME DESIGN / ANTONI CLAVÉ (Carmen)
LIGHTING / JEAN-MICHEL DÉSIRÉ

SUPPORTED BY NATIONAL TOURING PARTNER

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 SIDE DISHES
What’s new, news and necessary for your kitchen

HANDCRAFTED HARMONY
Treasure the enduring
appeal of objects made
from natural materials and
crafted with skill and care.
Photography by Bryce Carleton. Styling by Kendyl Middelbeek.

CLOCKWISE, FROM TOP LEFT: Marble basics vase $150 from Mildred & Co; miso soup donabe pot with trivet $290 from Everyday Needs; recycled sari pot holder
$14.90 from Everyday Needs; black and copper scissors $44.90 from Indie Home Collective; petrified sand tray $299 from The Object Room; Japanese Golden
Pavilion incense $9.50 from Everyday Needs; Mizuyo Yamashita bud vase $85 from Garden Objects; Madam Stolz napkin ring $14.90 from Indie Home Collective;
studio plate by Robert Gordon $75 from Mildred & Co and Shimingura box broom $40 from Everyday Needs; Studio Arhoj sip cup $49.95 from The Object
Room; Garden Objects x Sphaera wild kawakawa, pumice and poppy seed soap $20 from Garden Objects. Background painted in Resene Hot Toddy.

DISH 13
SIDE DISHES

Start the day right with Blue Frog

Breakfast's Zesty Raspberry with
Coconut and Toasted Almonds
Cereal. Top with yoghurt and
drizzle over Zesty Raspberry
Syrup for a zingy and wholesome
flavour sensation. The cereal is
made from organic buckwheat,
almonds, super seeds and chunks
of fruity goodness.

EARTH WORKS
Local sustainable clothing brand Kowtow has partnered with
Wellington-based ceramic artist Felicity Donaldson and her brand
Wundaire to create a range of organic and tactile pieces made
from New Zealand clay. The handmade limited edition bowls and
platters take their patterns and colour palette from Kowtow’s latest
collection, Californian landscapes and mid-century architecture.
From $49, kowtowclothing.com

EASTERN BREW
Kvas is a refreshing
drink made from
fermented rye that
originated in Eastern
Europe hundreds
of years ago. Brod WASTE NOT, WANT NOT For years we’ve
Traditional Kvas adds a been discarding rockmelon seeds, unaware
Kiwi twist, with varieties of their rich nutritional potential. Thanks
such as cold brew coffee, to Tio Pablo, we’ll now be adding some
lavender, liquorice unexpected flavour to our summer salads
root, and rosebuds. with their new Spicy Rockmelon Seeds,
Crisp, flavoursome which are roasted with hibiscus, lime juice,
and sparkling, it chilli, cinnamon and cloves. Not only are they
also contains gut- delicious, they’re also rich in vitamins A and
friendly probiotics. C, potassium, magnesium, B and K vitamins,
thekvascompany.co.nz and fibre. RRP $6.50, tiopablo.co.nz

14 DISH
 As uniquely
THINK PINK Italian as
Fans of red velvet
cake will love Nutra
Organics’ Velvet
pasta itself.
Latte, a caffeine-
free beetroot
chai infusion with
the powerful
antioxidant
turmeric, and
naturally sweet
spices of ginger,
cardamom,
cinnamon and
vanilla. Served
hot or cold, this Old Otello Marcato was an
coffee alternative engineer with a passion for
will give you a things made well, including his
natural pick- food. So in 1930 he produced
me-up without a pasta machine that was
the downsides. superbly engineered with the
RRP $24.95, very best of materials.
nutraorganics. Today the Marcato pasta
com.au machine, still made in Italy, now
gleams in deep black, and
chrome-plated steel. It remains
superior in bringing you the joy
Doubtless Bay is a beach paradise located on the
of pasta. About what you’d
east coast of Northland, renowned for its golden expect from Milly’s.
sands and clear turquoise waters. If you can’t visit, a
taste of Doubtless Bay Olive Oil will at least transport
you there in spirit. Perfect for drizzling over salad
and fish, rubbing on meats, or simply dipping bread
into, this liquid gold is picked and cold pressed in
summer by family and friends, and available to buy
at Farro Fresh stores. farrofresh.co.nz

FLOCK TO IT
Spring Sheep Co.'s
sheep milk gelato
comes in two
indulgent flavours,
Dark Chocolate,
made with 70 per
cent cocoa and
Vanilla Bean, made
with bourbon vanilla
from Madagascar.
The milk comes from Serious cookware since 1983
a specialty flock of
East Fresian sheep.
PONSONBY: 273 Ponsonby Rd,
Available at Farro
Ph: (09) 376 1550, PARNELL: Level 1
Fresh and New 165 The Strand, Ph: (09) 309 1690
World supermarkets, ONLINE: www.millyskitchen.co.nz
from $5.99.
 SIDE DISHES

MELBOURNE FOOD & WINE

ON THE GO
Add a pop of colour
to your beach kit
with one of these
new Made by Fressko
flasks in summer-
infused tints of Reef,
Blush or Stone,
while keeping your
favourite brews
and infusions
cold for at least
12 hours. $59.95,
madebyfressko.com

The ever-popular Melbourne Food and

Wine Festival marks its 25th anniversary in
2017, offering a range of events across the
city and surrounding region. Held from
31 March–9 April, the festival coincides
Set the table
with Melbourne hosting the announcement COCO QUENCHERS with Bonnie &
of The World’s 50 Best Restaurants. To Just in time to slake summer thirsts, Neil's Curve Best
celebrate the alignment of dates, one of the Chia has launched Awaka Sparkling Tablecloth,
Coconut Waters. The drinks are
highlights of the festival, the MasterClass $229 from
available in two refreshing flavours,
weekend (1–2 April), will feature eight New Zealand Blackcurrant, and Lemon. collected.co.nz.
international chefs who have previously Made with 100 per cent natural coconut
featured on the 50 Best list. In the line water, from $4.50.

up are: Jorge Vallejo (Mexico), David

TOP OF THE POTS
Thompson (Thailand), Wylie Dufresne French cookware brand
(US), Zaiyu Hasegawa (Japan), Carlo Le Creuset have
Cracco (Italy), Ashley Palmer-Watts (UK), opened their flagship
store at 23 Customs
Grant Achatz (US) and Gastón Acurio Street East in Auckland’s
(Peru). New to the festival is the House CBD. The store will
of Food and Wine. Located in a city host product and
cooking demonstrations
laneway, it will be a hub of food and wine
and marks the first
experiences and creative collaborations, time the entire Le
with a dining room, bar and gallery Creuset collection is
space. For information and bookings visit available in one location
in New Zealand.
melbournefoodandwine.com.au.
 Whole Fresh Market Fish
with Asian Salad
Visit thekingsseries.co.nz
for the recipe

ţ)
lţ y- %
The Kings Series wines from
Marisco Vineyards are a celebration of
Brent Marris’ ancestry. Each wine
has a delightful story of family intrigue
and treachery – a truly colourful history
to complement a truly stunning wine.

The zingy flavours of the Whole Fresh

Market Fish with Asian Salad are a
perfect pairing to the lush aromas of
The King’s Thorn Pinot Gris.

thekingsseries.co.nz
Become part of our story – join us on Facebook Marisco Vineyards
SIDE DISHES

PRECIOUS VESSELS FOR THE PAST FEW CAFE OF THE YEAR

MONTHS, judges
British artist Michael Ruh’s hand-blown have been chomping,
carafe and glasses are made in colours sipping and slurping
their way around New
inspired by arid landscapes. RRP $379,
Zealand to determine
everyday-needs.com the best cafes in the
country. Now the
24 regional finalists
have been revealed
in four competition
categories: Heller’s
Classic Kiwi, Tararua
Best Metro/CBD,
Hellmann’s Best
Suburban and Tuckers
Ridge Pies Best Rural.
A further judging round
now commences to
identify the national
winners of each
category, which will
be announced at an
event in Auckland in February, along with the supreme award – the 2017
Meadow Fresh NZ Café of the Year. To check out all the regional winners
and the results of the Puhoi Valley People’s Choice award – determined
by public voting – go to nzcafeoftheyear.co.nz.

NOSTALGIA FIX
Transport yourself back
to childhood with one
mouthful of Lewis Road’s
new Fresh Double Cream
Custard, made with real
eggs and a welcome
dose of vanilla. Enjoy it
poured over homemade
pies, fresh summer
berries, or glugged
straight from the bottle
while no-one’s looking.
lewisroadcreamery.co.nz

CONSUMER POWER
GIVEN THE NUMBER of urgent issues facing the WITH A RANGE that includes inventive flavours
world’s marine environment, it has never been such as Razzy Gabby’s Raspberry Jalapeño, the
more important to consider the impact of the best friend duo behind Brooklyn-based company,
seafood we buy. Thankfully the launch of Forest The Jam Stand, aim to
& Bird’s Best Fish Guide 2017 makes sustainable create cute condiments
shopping easy and accessible. Available via a new that’ll make you smile.
mobile app and website, the guide ranks more They each come with
Join club tropicana than 85 sea and fresh water species of seafood, their own little kick – one
via a traffic light gauge, into the least and most dollop of their hot and
this summer with damaging to the marine environment. Recipes from sweet Peachy Sriracha
pineapple servewear top New Zealand chefs like Al Brown and Julie Biuso or their zingy, rum-laced
Drunken Monkey jam
from Shut the Front will help you to create dishes with green-ranked
species such as arrow squid, kahawai, trevally and will take your mood up a
Door, $29.99. rock lobster. forestandbird.co.nz notch or two. RRP $13.95,
cookandnelson.com

18 DISH
 Cooking that is designed
around you.

At Bosch, we believe that the perfect cooking appliances

must do one thing above all: make your time spent
in the kitchen easier. With this in mind, the quality,
the functions and the design of the Series 8 built-in
appliances and the Induction Cooktops from Bosch
have been perfectly optimised to meet your needs.

The Bosch cooking appliances offer even greater ease of

use, automatically reducing kitchen chores and simply
producing the best results.

Bosch won the Consumer NZ 2016 Learn more about all the Bosch Home Appliances
Top Brand award for cooktops. at www.bosch-home.co.nz
 Thirsty Work
Wine Tour WHAT’S ON
of Bordeaux Food and wine events to mark in your diary

with NZ Wine Expert FEBRUARY Saturday 11th

HOKITIKA WILDFOODS FESTIVAL
Yvonne Lorkin Sunday 5th
COROMANDEL MUSSEL FESTIVAL
Challenge your taste buds in a day
dedicated to all manner of weird and
The Coromandel Mussel Kitchen will wonderful foods, as well as some exciting
cook up a day of favourite mussel dishes, gourmet options for the less adventurous.
alongside their own beer brewed on site For ticket details, visit wildfoods.co.nz.
with a side of live music. Limited tickets
available. Visit eventfinda.co.nz. Tuesday 14th – Saturday 18th
PLATE OF ORIGIN
Sunday 5th This annual competition sees 10 local
BEER DAY OUT – HASTINGS Manawatu restaurants partner with
A chance to sample over 20 craft beers leading restaurants nationwide such
while listening to local musicians and as Amisfield Bistro and The Grove, to
enjoying some family-friendly fun in highlight two key ingredients representing
Hastings. Tickets at eventfinda.co.nz. each restaurant’s region. The dishes will be
available at the Manawatu restaurants. See
Saturday 11th plateoforigin.co.nz for more information.
MARLBOROUGH FOOD AND
WINE FESTIVAL Saturday 18th
A premium celebration of the Marlborough HAVELOCK MUSSEL &
region’s finest food and wine, alongside SEAFOOD FESTIVAL
cooking demonstrations, competitions, The Marlborough greenshell mussel
and masterclasses. Live music this year is joined by a line-up of stellar local
includes headliners Supergroove and seafood, all paired with local wine and
Hollie Smith. For ticket details, visit beer and great music. This family-friendly
wine-marlborough-festival.co.nz. day offers a range of entertainment
including cooking demonstrations and a
Saturday 25th special kids’ zone. For ticket details visit,
DOG POINT/LOGAN BROWN havelockmusselfestival.co.nz.
CLASSIC KIWI PICNIC
Join Yvonne on this Now in its ninth year, this event is a joint Saturday 25th
ĨĂďƵůŽƵƐƚŽƵƌ͕ǀŝƐŝƟŶŐ effort between Marlborough’s Dog Point
Vineyard and Wellington’s Logan Brown
MARCHFEST
A unique craft beer and music festival
ǀŝŶĞLJĂƌĚƐ͕ůĞĂƌŶŝŶŐĂďŽƵƚ Restaurant and Bar. Each year around 150 in the heart of Nelson, New Zealand’s
guests spend a relaxing day enjoying food only hop-growing region. Around 15 craft
ǀĂƌŝĞƟĞƐŽĨŐƌĂƉĞƐĂŶĚ and wine among the vines at picturesque breweries will be there and all the beers
ǁŝŶĞƐ͕ƐĂŵƉůŝŶŐůŽĐĂů Dog Point. Tickets strictly limited. For
details, email picnic@dogpoint.co.nz.
available at MarchFest have been specially
commissioned for the event. MarchFest
ĐƵŝƐŝŶĞ͕ĂŶĚĞdžƉĞƌŝĞŶĐŝŶŐ also offers local wines, ciders and juices

ƚŚĞŚŝƐƚŽƌLJĂŶĚĐƵůƚƵƌĞ MARCH alongside regional cuisine. For ticket

details, visit marchfest.com.
ŽĨƚŚŝƐďĞĂƵƟĨƵůƌĞŐŝŽŶ͘ Friday 10th – Saturday 11th
WELLINGTON WINE, FOOD AND Saturday 25th
CRAFT BEER FESTIVAL WHANGAREI FRITTER FESTIVAL
ĞƉĂƌƚƐDĂLJϮϬϭϳ͘ Enjoy the last of summer’s bounty at this A relaxed day with great music and a feast
event celebrating the capital’s best wine, of fine wines and gourmet fritters from the
sŝƐŝƚŽƵƌǁĞďƐŝƚĞŶŽǁ͘ food and craft beer, while chilling out to Northland region’s finest local restaurants
live music at this breathtaking waterfront and wineries. Enjoy live music from The
location. At Waitangi Park, tickets and Feelers, The Black Seeds and dDub. For
information at wineandfoodfestival.co.nz. details, visit eventfinda.co.nz.
www.worldexpeditions.co.nz
Phone: 0800 350 354
enquiries@worldexpeditions.co.nz
DISH EVENTS ONLINE DISH WEEKLY E-NEWSLETTER
Keep up to date with foodie Get your regular fix of recipes, news and upcoming
events at dish.co.nz events. Sign up at dish.co.nz/newsletter
 NE W ZE AL AND

cafÉ
OF THE YEAR

2017 regional
winners announced

CONGRATULATIONS!
The judges results are in, and we are proud to reveal the
2017 Meadow Fresh NZ Cafe of the Year regional winners.
For the results go to nzcafeoftheyear.co.nz

Proudly supported by:

BOOKS
Reviewed by Liz Hancock

Palestine on a Plate In a Pickle

BY JOUDIE KALLA BY KIRSTEN DAY

As much a recipe book as an Pickling is undergoing a
homage to the intrinsic links huge renaissance as new
between food, family, love generations discover the
and community, Palestine tastiness, thrift, ecology
on a Plate was written by and joy of preserving. This
London-based chef and eyecatching collection of
author Joudie Kalla as a way sauces, pickles, chutneys
of learning and sharing the and relishes by Kiwi author
recipes passed down from Kirsten Day walks novices
her family and between her through the basics, such
friends. Tellingly, the book as the difference between
begins with an introduction a chutney and a relish
to the key ingredients that (chutney is a blend of
dominate this fragrant fruits and veges and has
cuisine – lingering on a jammy texture, relish is
spices and flavours such as usually vege-based and
Istanbul Cult Recipes caraway, za’atar, dried rose, chunkier in texture), and key
and orange blossom water. equipment and ingredients
BY POMME LARMOYER But the book isn’t stuck in needed. Once that’s
The Turkish are famously passionate about their food and with good tradition, rather, drawing covered, it’s a deep dive into
reason. Situated abutting two continents, the country draws from a from time-honoured mouthwatering recipes like
rich vein of culinary influences – nowhere more so than Istanbul, which Palestinian ingredients and Umami Ketchup, Pickled
straddles Europe and the East. In her book Istanbul Cult Recipes, food blending them with Kalla’s Strawberries, Caramelised
writer Pomme Larmoyer shares her love of the city, its Mediterranean, British upbringing in recipes Onion and Port Jam,
Middle Eastern and Asian foods, and its people. Leading you down like Soft Boiled Eggs with and Good Old-fashioned
alleyways, into old neighbourhoods and via long-established eateries, the Za’atar Soldiers; Strudel Hamburger Relish. Along
book conveys a sense of place alongside the dishes it shares. Part travel Pastry Stuffed with Minced with serving suggestions
guide and part recipe book, each section focuses on a type of cuisine and Lamb & Sumac; Lemon & there are also companion
a neighbourhood in the city, showing the best eateries and street food Rose Doughnuts; and Tahini recipes to serve with your
stalls at which to experience them – such as the favoured destination Brownies. Even recipes pickled goods – biscuits,
for almond shortbreads, or the go-to district for a 2am fix of kumpir long crossed over into breads, pastries etc – and
(stuffed potatoes). It has the welcome effect of making you feel like you’ve Western cuisine are made a section of meals ideas,
experienced the city first-hand. Along with getting a dose of wanderlust, new – a traditional breakfast including Caramelised
you’ll find it hard not to be seduced by the rich history and culture of hummus is served hot on Onion, Roasted Beetroot
dishes such as Samphire Salad with Almonds; Sautéed Lamb with Smoky toasted pita bread and and Feta Tarts; and a Mega
Eggplant; Artichoke Hearts in Olive Oil; Pistachio Kadayif (angel hair topped with mint, pine nuts Burger with Sumac Fries
pastry) and Sahlep – a hot milk drink flavoured with wild orchid powder and pomegranate seeds. and Umami Ketchup to get
that’s reputed to have aphrodisiac properties. Quarto Group UK – the pickle juices flowing.
Murdoch Books – $55 (hb) $55 (hb) Bateman – $29.99 (hb)

22 D I SH
 FOr A DEAF
BLOKE, rICHArD
EMErSON HAS
EXCEPTIONAL
TASTE IN MUSIC.

China: The Cookbook Street Food Asia Hungry: Food,

Travel, Experience
BY KEI LUM CHAN AND BY LUKE NGUYEN
DIORA FONG CHAN Luke Nguyen knows a thing BY KARENA AND KASEY
This exquisite, encyclopedic or six about Asian food. Sisters Karena and Kasey
tome is like Chinese food’s For his latest book, the TV haven’t sat still since
answer to Leith’s Cookery chef and owner of popular winning MasterChef New
Bible. Billed as the most Australian restaurants Zealand in 2014. Their first
comprehensive English Red Lantern and Fat self-published book, For the
guide to the cuisine and Noodle, headed to the Love of…, was named Best
culinary history of China, streets – sitting on stools Television Cookbook in the
it offers more than 650 and curbsides to taste the World at the Gourmand
authentic traditional recipes best satay, pho and curries World Cookbook Awards,
bound in gilt-edged pages, that Southeast Asia has to and their new book, Hungry:
and with a smattering of offer. Charting a diverse Food, Travel, Experience
artful images. More for the course across Saigon, shares the recipes that
passionate home chef than Jakarta, Kuala Lumpur have delighted them in their
the quick-turn cook, China: and Bangkok, Street Food travels since. Journeying
The Cookbook explores Asia shares the region’s to 17 countries, the book
30 regions of the country buzzing energy, alluring charts their widening
and the flavours, cooking smells and irresistible experience at restaurants
styles and recipes that tastes through recipes and and food stalls around the
make each unique. Popular insider recommendations world – both to discover
familiar dishes such as for the best street food new things and cement
Shrimp with Spiced Salt, destinations. From the their own approach to
Bird Dog IPA is named after his
and Spareribs in Tea can Smashed Chicken with New Zealand kai. You’ll find
favourite album by Dunedin band,
be found among ancient Green Chilli Sambal (ayam homegrown recipes such
recipes, such as Braised penyet), that can be found as Battered Oysters, and The Verlaines. Whether they take
Sea Cucumbers with Beijing at a small food cart outside Lamb’s Fry with Bacon and his endorsement as a musical
Scallions, which originates a Jakarta mall, to the Roast Brandy, sitting alongside compliment or not, he’s done them
from the Shandong region’s Pork, Ling & Fermented dishes like Clams with proud with the beer. Intensely
3000-year-old cuisine. A Anchovy Broth with Rice Black Vinegar which they flavoured, but smooth, Bird Dog is
glossary of techniques, Noodles that can be bought developed in China and
music to a hop-head’s ears.
equipment, ingredients and at a small shop-house in Flounder Roulade with
specialist alternatives will Saigon that's been there for Potato Puree and Paua
keep kitchen nerds happy, more than 45 years – this Sauce, inspired by a dish at MALTY HOPPY
while concise, easy-to-follow book, with its evocative Hexagon restaurant in Paris.
LIGHT DArK
recipes won’t scare the photography, will have your And all wrapped up with the
novice. A must-have guide tummy rumbling and leave duo’s trademark infectious sweet bitter
for the shelves of Chinese you yearning to travel. enthusiasm for food. BIrD DOG
cuisine lovers. Hardie Grant Books – Karena and Kasey
Phaidon Press – $70 (hb) $64.99 (hb) Te Awa Bird – $59.95 (hb)
BOrN & BrEWED
 spread the love
Used as a spread or in cooking, wholefood writer Kelly Gibney
finds Lewis Road Creamery’s Premium Butters are a beautiful
tasting and nutritious choice.

T
hankfully the benefit of adding quality
fats into our diets is becoming more
well known. Fat nourishes our brains,
promotes satiety and quite frankly, makes
everything taste better. My family and I
use beautiful Lewis Road Creamery butter
generously in cooking and for spreading
on homemade baking. This high-quality,
cultured and lovingly churned dairy spread is
rich in nutritious butterfat and will spoil you
for eating any other on the market.
I love getting creative with my favourite
butter to create gorgeous flavours. Lewis
Road Creamery Premium Butter makes the
ideal base. Flavoured butters are an easy
and fun way to add depth to a dish; they will
last ages in the freezer and make a delicious
gift. Here are some of my absolute favourite
combinations, but get inventive and find
some delicious creations of your own.
Manuka Honey & Rosemary Butter Miso, Spring Onion &
Try this on hot toasted crumpets, on freshly Black Pepper Butter
baked banana bread or over pancakes. A delicious umami explosion. Spread thickly
250 grams Lewis Road Creamery Lightly on sourdough and top with avocado, melt over
Salted Butter, cut into cubes steamed green vegetables or use instead of
3 tablespoons manuka honey regular butter when cooking scrambled eggs. METHOD
1½ teaspoons finely chopped fresh 250 gram Lewis Road Creamery Unsalted FOR EACH OF
rosemary leaves Butter, cut into cubes THE BUTTERS:
pinch sea salt 2 tablespoons red miso paste Remove the butter from
1 spring onion, green part only, the fridge 20 minutes prior to
very finely chopped use. Place all ingredients in a food
generous grind cracked black pepper processor and run at a slow-medium
Paprika & Lime Butter speed until evenly mixed. Spoon into small
With a smoky spice and a citrus zing, this bowls or lay out on a large piece of plastic
is wonderful on grilled chicken or barbecued wrap or baking paper and roll into a
corn cobs. log. Twist each end to secure. The
250 grams Lewis Road Creamery Lightly butters will last 2 weeks in the
Salted Butter, cut into cubes fridge or up to 2 months in
1 teaspoon hot smoked paprika the freezer.
generous pinch sea salt

Medjool Date & Sea Salt Butter

With a decadent salted caramel flavour, this
is perfect spread thickly on freshly baked
scones or melted over poached fruit.
250 grams Lewis Road Creamery Sea Salt
Crystals Butter, cut into cubes
7 medjool dates, finely chopped
DISH ONLINE
Dishing up the latest news, reviews and recipes

AFTERNOON
DELIGHT
If you follow us
on Instagram,
Facebook or read
our newsletters you
may have noticed
beautiful drinks
popping up quite
often. Our friends
at Toast magazine
make sure we’re
never out of cocktail
inspiration – keep
an eye out for their
Weekly refreshing recipes,
all summer long.

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Ensure you’re the first
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by visiting
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Each and every Monday you’ll find a recipe
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homepage. Her fresh salads and lighter takes
out and about on old favourites are a wonderful way to start
If we come across a spot we the week and always simple enough to throw
love, we’ll share it with you on
together after work. Her recipes are kept in a
our website or Facebook page.
handy Green Mondays collection, which you
Find our favourite spots on our
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at facebook.com/dishmagazine blog Bonnie Delicious for more bright ideas.

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26 D I SH
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 D I S H GU I D E

material world
A beautiful piece of cloth turned into any number of practical
and decorative functions – Yuka O’Shannessy and
Yoko Shimoyama show us the art of Japanese furoshiki.
Story — N IKKI BIRRELL / Photography — G RETA VAN D ER STAR

F
uroshiki translates literally as “bath depending on what you’d like to use it for – but
blanket” – this simple square piece of Yuka says once you start tying, you’ll probably
cloth was once used in Japan to wrap discover more yourself.
one’s clothes in while taking a dip at the public We here at Dish, of course, chose a grocery
baths. But for more than a thousand years, it style bag and a bottle carrier. Yuka suggests
has taken on many functions: wrapping gifts, buying a bottle of something delicious and
carrying things, bundling items, protecting using the cloth as gift wrap – that way the
precious contents, using it to sit on... recipient gets two presents in one.
And now Yuka O’Shannessy and her business
partner Yoko Shimoyama have introduced this
The furoshiki cloths the pair have available
are 100 per cent cotton (silk can also be
AN ASTUTE ASSEMBLY
“A cleverly curated collection of
ancient practice to New Zealanders through used for more elegant knots) and while the beautiful things” is the description
their business, An Astute Assembly (AAA). tradition of furoshiki goes back centuries, of An Astute Assembly (AAA)
Part of the appeal of furoshiki is how AAA have chosen their fabrics to appeal to a on their website. When Yuka
incredibly versatile it is and Yuka believes its modern market. The same mix of tradition and O’Shannessy (left) met Yoko
Shimoyama (right) the pair quickly
increasing popularity is also about its eco- modernity goes for many of the beautiful items
realised they had a similar aesthetic
friendliness. “I think it’s very viable at the available at AAA. sensibility and so in August 2015
moment. I can see a lot of young people using “We have products that have a hundred started their online homeware and
this as a bag. Like an eco-bag – but you can years behind them and more than one fashion business (now also stocked
change it!” generation – so those products have stories, in Ponsonby’s The Shelter). All
items are chosen to celebrate the
The cloth comes with a set of instructions, usually as to why they have carried on so long,”
craft of the showcased artisans.
introducing several ways you can tie it, says Yuka. See aaaselect.co for their range.

RIGHT : A
shoulder style of
furoshiki. Visit
dish.co.nz to see
instructions on
how to create this
market bag.
 Knot Bag Wine Bottle Bag
1 2 1 2

3 4 3 4

5 6 5 6

7 8 7 8

1 With the design side out, fold into a triangle, reverse side facing 1 & 2 With the reverse side facing down, place the wine bottle in the
down when done. 2 Hold one corner about one third of the total middle of the furoshiki fabric. 3 Take hold of two opposing corners
length in. 3 Tie corner in a single knot. Repeat on the opposite side and, making sure the fabric is even, tie in a knot over the top of the
ensuring it’s the same length in and symmetrical. 4 Take the top bottle. 4 & 5 Cross the two remaining corners of fabric and wrap
corner and invert the bag, so the right side of the fabric will be out. 5 them around the bottle and tie in a basic knot at the front. 6 Tightly
Holding bag up by this top corner, tuck knotted sides inside the bag. twist tails of the of the top knot. 7 Tie the tails of the two twisted
6 Hold each side of the top corner at the same length down. 7 Finish ends together in a basic knot to create the handle. 8 This style of
by tying these into a basic knot. 8 This bag is perfect for bulky items. furoshiki is a great way to gift wrap your next host gift.

SINGLE KNOT Hold the corner of your fabric so the reverse side does not show. BASIC KNOT Cross the two tails of fabric diagonally over each other. Wrap the
Wrap around the outside of your hand, clasp with your thumb. Slip the tail of the right tail over and under the left. Cross the left tail down and clasp with your
corner through the loop created. Slip your hand out and pull tight. fingers. Fold remaining tail over and pull through the loop created. Pull tails tight.

DISH 29
 PROFILE

the inside scoop

Inside Hamilton’s Duck Island Ice Cream store you’ll find an
imaginative range of flavours and a focus on using local
and organic ingredients.
Story & Photography — TRACIE H EAS M AN

VISIT
Duck Island
300a Grey
Street,
Hamilton
 W
hen you think of Walk inside the store and you’re confronted with THESE PAGES: The ice
tantalising combinations, such as White Chocolate cream parlour has 18 flavours
New Zealand ice Pomegranate and Macadamia, Blackberry Sage and
to choose from each day,
with a new batch of seasonal
cream flavours Honey and Cinnamon Smoked Apple Pie – it’s unlikely flavours released for the
you’ll be reaching for plain old vanilla again. summer months.
you tend to Morgan Glass, Kimberley Higgison and Cameron
think of childhood favourites: Farmilo have been co-owners of Hamilton’s award-
winning Chim Choo Ree restaurant for the past eight
hokey pokey, orange chocolate years. They were inspired to open their own ice cream
chip and French vanilla. Duck shop after the success of Chim Choo Ree’s dessert menu.
“We’ve always made our own ice cream for the desserts
Island Ice Cream, located in menu and enjoyed playing around with different flavour
combos,” explains Morgan.
Hamilton East, is a boutique
Additional photography by Holly Russell.

While Morgan and Kim were certain an ice cream

ice creamery with an inventive shop would be the next best step, Cam still needed
convincing, so Kim and Cam took a trip to the US. “We
range of flavours that would went to the States on an ice cream parlour research trip
have rocked the taste buds of before we opened, to check if it was a good idea or not –
or more to convince Cam to let us do it because he was a
your childhood self. bit unsure,” laughs Kim.
Kim says a lot of their inspiration comes from those
American scoop shops: “There are a lot of similar ice

DISH 31
 THIS PAGE: Creative flavour combinations come about by
experimenting with local seasonal fruits, vegetables and herbs;
the parlour’s name comes from the Waikato River’s Graham
Island, known to locals as “Duck Island”.

cream parlours over there, many with much crazier

flavours than ours.” They also get inspiration from social
media, which they find useful for finding out what their
fellow ice cream makers around the world are up to.
Opening in June 2015, they imagined getting through
their first winter would be a challenge but were surprised
by Duck Island’s success. “Winter business wasn’t bad
considering it’s ice cream,” says Morgan. “Turns out
people still like eating ice cream in the winter.”
Roasted White Chocolate and Miso is one of their most
popular flavours, along with Maple Honeycomb and
Smoked Almond; Chocolate Cherry Crunch; Raspberry
Coriander and Coconut and my personal favourite,
Salted Caramel and Cacao.
To create Duck Island’s unique flavour combinations
they experiment with seasonal fruit and vegetables
and lots of fresh herbs. “You can infuse anything into
a sweet cream ice cream base and churn it, so if you
can think it, you can probably make ice cream out of it.
Cheeseburger, pizza or lolly cake would all be possible,”
Morgan laughs. Feijoa is another popular flavour, but
is only around for the short season. “We always get
requests for it months after we run out of feijoas.”

32 DISH
 Kim says a lot of their inspiration comes from
those American scoop shops: “There are a lot of
similar ice cream parlours over there, many with
much crazier flavours than ours.”

Using only organic milk, free range eggs and local and
organic ingredients wherever possible, Duck Island’s
philosophy is simple: use only real ingredients, all
additive and preservative free. They also offer vegan and
dairy-free options made with a coconut milk base.
Summer sees the release of a range of new flavours,
including a Fairy Bread Ice Cream made by steeping
toasted brioche overnight and then folding through
hundreds and thousands – a staff favourite – which,
not surprisingly, has quickly become popular with their
kids as well. They have also introduced a buttermilk ice
cream with a Strawberry and Balsamic Swirl. Another
new summer flavour is their strawberry ice cream.
“Some flavours are best left simple,” says Morgan. And
CLOCKWISE, FROM TOP:
when it’s plum season they make a sour plum sorbet
Fairy Bread Ice Cream is a
which is always popular with locals. current favourite of staff and
As well as the Duck Island Ice Cream store, a selected customers; owners Morgan
range of flavours in tubs are available from specialty Glass, Cameron Farmilo and
food stores. Soon to be released are four new flavours Kimberly Higgison felt inspired
to start their business after
which were previously only available in-store, including
seeing the popularity of
Peppermint Slice, Black Sticky Rice (vegan), Chocolate the dessert menu at their
Cherry Chunk and Banana Chai. restaurant, Chim Choo Ree;
As well as ice cream cones and tubs, the Duck Island take-home tubs of select
Ice Cream store makes fresh celebration ice cream cakes flavours are available from
the Duck Island store and
to order, available in a variety of flavours.
select retailers.
Morgan says since they opened feedback has been
amazing, but there are a few customers that just don’t
get it. “Some people come in and just want the old
vanilla soft serve, but most are really into it.” She says
children are surprisingly open to their unusual flavours.
“Kids are especially great at trying new things, they
really get into the berry and herb combos.”
What does the future hold for Duck Island Ice Cream?
The three have recently purchased an old Mr Whippy
truck. “We are working on doing it up, so hopefully that
will be up and running early next year,” says Morgan.
They plan on taking it to weddings and local events and
maybe even the odd road trip.
Just don’t expect any vanilla soft serve cones when
you see that familiar truck driving past. Instead try
mouth-watering seasonal fruits paired with some
perfectly balanced herbs in a sweet creamy base –
you’ll be asking for a double scoop.

DISH 33
 VISIT
Crave,
6 Morningside
Drive,
Morningside,
Auckland
 PROFILE

local heroes
One Auckland cafe has a behind-the-scenes mission to
make their neighbourhood a better place to be.
Story — LIZ H ANCOCK / Photography — J ESSIE CASSON

DISH 35
 “…the landlord, Jacky Or,
offered to pay for the build
and fit-out, saying that
he’d watched what Crave
had done for others and
the community, and he
wanted to give back to the
neighbourhood too.”
– NIGEL COTTLE

PREVIOUS PAGE:
Members of the
Crave Collective:
Blue Bradley,
neighbourhood
connector, Renee
Duncan, service and
training manager,
Tim Shallard, maitre
d', Sophie Wagener,
staff captain, Louise
Giles, owner of Husk
Creative (Crave‘s
design company),
Nigel Cottle, co-
owner and manager.

36 DISH
 THESE PAGES: Crave's interior is filled with homely
and welcoming touches, with separate zones for
meetings and quieter areas for more intimate
gatherings or relaxation.

F
working as a youth pastor and then a youth worker coach, and who was
or many people in the ready to make a bigger commitment to the project. Part of this has been
hospitality industry, the about bringing social enterprise elements into the business.
Among the employees at Crave are people with what Nigel describes
opening of an eatery is driven as “gaps in their CV”. For example, reformed offenders who have been
by a personal passion for food, homeless or coming through the drug court system and are in the
process of rehabilitating themselves into society. “As part of that they
drink and people. But for the owners need to have work experience, so we’ve put a bunch of people through
of one Auckland cafe, that drive is the cafe for that. That can be quite difficult, but our staff are amazing
at engaging and supporting. We had one guy who hadn’t worked for 20
combined with a desire to help the years because he’d been homeless and an addict. Part of the process of
local neighbourhood become more his probation was that he needed to have some work experience and
of a community. so we offered him work in our cafe. I went to his graduation at the drug
court and identified who I was and the judge stopped and waxed on
about how every week Crave cafe comes up. And it dawned on me that
“There were 15 of us, friends, and we were asking ourselves, how we a huge component to dealing with this stuff is just having a job. It was a
make our neighbourhood a better place to live,” explains Nigel Cottle, really encouraging moment for us, because we didn’t feel like we’d done
co-owner, manager, and “neighbourhood connector” of Crave cafe. “It much – it literally felt like we’d just given him a job and hung out with
has started changing now, but when we first moved here nine years ago, him. But we realised this was the difference between this and the other
Morningside was a bit soulless, there was almost no identity. There are nine times he’d tried [to rehabilitate himself].”
lots of businesses and lots of apartments – it’s intensely residential but If a business can have its own personality, from the beginning Crave
it doesn’t feel like it, and it’s also highly transient. So that doesn’t lend has been about becoming a good neighbour and that extends to the
itself to people emotionally investing in the area. Our mission was, how brands they interact with. “Our philosophy has been local and little,
do we help people have ownership of the neighbourhood and make them so we can walk to work and be a part of it, rubbing shoulders with the
feel connected to the community?” neighbours.” Hence, the more local the suppliers they use, the better as
The friends decided to set up a collective and open a cafe, and Crave far as Crave is concerned. Brands including Batch Brewing, Outlier and
was born initially in a small location run by an outside party, and two Hallertau supply beers, their vege supplier is located 400 metres around
years later its management was taken over by Nigel, who had been the corner, their graphic designer is across the street.

DISH 37
 MORE SOCIALLY
CONSCIOUS KIWI BRANDS
ALL GOOD ORGANICS began as a Fairtrade
banana brand and branched out into drinks.
Core ingredients are sourced from a co-
op in Ecuador and a Sierra Leone village,
and the company donates to foundations
supporting schools, medical centres, girls
in education, and sustainable farming.
allgoodorganics.co.nz

EAT MY LUNCH was created by Lisa King

and chef Michael Meredith to enable them
to donate a school lunch to children in need
for every weekly lunch the public orders for
themselves. eatmylunch.nz

OOOOBY (Out Of Our Own Backyards) is a

high-quality produce delivery service that
was created to enable a shift back to local,
small-scale sustainable farming. Founded in
ABOVE: Recently, Crave As Crave’s clientele and reputation grew, their space didn’t, and after 2010, services have spread across Auckland,
added evening hours
literally sledgehammering through a wall themselves to double the cafe’s Christchurch, Waikato, Tauranga, Taranaki,
– Thursday through
Saturday you can snack initial footprint, the second iteration of Crave also began to burst at the Sydney and California. ooooby.org
on goodies such as seams. So when a regular customer who lived locally and happened to
hand-cut chips with be the new landlord of a cavernous building situated across the road on KELMARNA city farm and organic
hickory hollandaise a busy corner approached them to relocate, it seemed ideal in every but community garden is a 4.5-acre piece of
in the afternoon and
one detail. “We were at peak busy point, at the weekends all we could council land in the intensified suburb of
move on to a feast of
dishes such as a pull- do was survive as a cafe. Then the landlord approached us with this Ponsonby that provides organic education
apart lamb shoulder, and started us dreaming. But we looked at it and it wasn’t just the money and produce. The garden is maintained by
which serves 4–6. we’d have to find, it would kill us as a collective. [Renovating is] volunteers and donations, and includes bee
so much work.” hives, vege plots, a worm farm and livestock.
As proof of good deeds having a knock-on effect, however, the kelmarnagardens.nz
landlord, Jacky Or, offered to pay for the build and fit-out, saying he’d
watched what Crave had done for others and the community and KOKAKO cafe and coffee brand offers
he wanted to give back to the neighbourhood too. “He’s been really sustainable produce sourced from Fairtrade
awesome. Most people don’t say that about their landlords, we’re really and organic suppliers. They focus on local
grateful to him. The approach he has, it’s more about partnership. It has and international community initiatives, for
been an awesome journey and for us a really cool thing to deal with a example sponsoring the Rotoehu Ecological
commercial landlord who’s on our side.” Trust, and working with coffee, cacao and
For many who walk through he welcoming doors of Crave, they sugar growers to help them better maintain
are none the wiser about the social enterprise-focus of the cafe and and market their products to the industry.
that’s the way Nigel and his business partners would have it. “A social
enterprise should be a business that supports itself, so from the start the BUCKY BOX is a social enterprise software
cafe needed to fund itself, so we could do good things with the profits, system, founded in Wellington, that helps
but we also try to do good things creating the profits,” reasons Cottle. small food communities to take orders,
He explains that a future wish is to partner with other cafes to create manage deliveries and do business
an inner-city herb farm and perhaps one day expand that to farming administration. Now used globally by
some land outside the city in order to grow produce and raise some pigs community farms, artisan producers,
and chickens. In the meantime, they just keep making seriously good cooperatives and food delivery companies
food and coffee, served with a smile, and a sense of broader purpose. to run local food businesses. buckybox.com

38 DISH
 YOU’LL FIND IT IN THE
SUPERMARKET NEXT TO THE
ORDINARY CHICKENS.

Our butterflied chickens aren’t ordinary chickens. succulent texture and rich, buttery taste. This is
Raised free range in New Zealand, they enjoy a diet complemented by a fresh marinade of rosemary,
of yellow corn supplemented with fresh air and garlic and lemon. It also cooks faster, which is just
exercise to produce a tender, golden meat with a as well, because you’re probably getting hungry.
TEG//0033/K
 Sesame Crunch
Chicken Tacos,
Cos, Avocado and
Zesty Crema.

A fiesta of flavour
Chef Paul Wilson’s Taqueria cookbook is his interpretation of a riot
of fabulous Mexican colour and tastes that he fell in love with on his
travels, distilled for the home cook.
Story — AN N A KIN G SHAHAB / Recipes — PAUL WILSON / Photography — CH RIS M ID D LETON

40 DISH
H
e’s just written
a book about
Mexico’s most
versatile and fun dish,
the taco, but UK-born
Paul Wilson’s background
couldn’t be much
further from a roadside
taqueria. Paul cut his
teeth right in the thick of
the establishment, in the
hallowed kitchens of The
Dorchester, The Ritz and
Le Meridien in London.

His style of cuisine started to change when he

moved to Melbourne. “In Melbourne there was a
lot of Mediterranean food and a casual approach
to dining. I really got into cooking rustic
Spanish-influenced food,” he says. Inspiration
stemmed from Paul’s childhood – when his Super Soul Food Guacamole
neighbour introduced him to the food of the (any leftover seed and nut mix
Basque region and from many family holidays is great sprinkled over other
vegetable dishes and salads).
to Spain. Then, after travelling through central
and South America and often to LA, Paul’s Latin
focus shifted to the New World. He saw a gap
in the market and introduced his take on the
Cal-Mex cuisine so popular in LA – first opening
at The Newmarket Hotel and then Acland Street
Cantina. It was 2012 and Mexican food, done with his wife. Paul laughs, “My wife is quite and is really the taste of Yucatan, and chipotle
with what Wilson calls a “produce-centric” a simple eater. We were presented with these chillies in adobo sauce – also in a can. You can
spin, was suddenly having a big moment in softly cooked ant eggs which I thought were start with these three ingredients and make so
Australasia as in other parts of the world. delicious, they popped in your mouth… but she many good things”.
Taqueria is Paul’s second Mexican-inspired wasn’t so into them!” Mexican food can be as complex or as simple
cookbook, having published the popular Paul’s fascination with the complex culinary as you like, so what are Paul’s picks from
Cantina in 2014. Taqueria pays homage to the history of Mexico comes through in the book. either side of the spectrum? “For a weeknight
humble taco, fashioned by filling a tortilla, a You may learn new things, like the influence meal I’d make carne asada for the family. It’s
staple which Paul describes as acting like a the Moors had on Mexican food – ingredients basically a mixed grill – cut the meat thin so it
plate on a Mexican dining table (or at a roadside like cumin, cinnamon and tamarind made grills quickly (cooking over wood or charcoal is
cart, without a table, moreover). “I love the way their way into Mexican moles, salsas and best), chop it up, mix in a salsa and pop it in a
in Mexico they just graze,” reminisces Paul. thirst-quenching drinks via the Spanish taco. It’s delicious, quick and simple.
“They’ll sit down and relax and not have a huge conquistadores. And much more so, there’s “If I was entertaining or had more time,
meal, just pick at things. Or snack on the street. the ingredients that Mexico gave to the rest I’d make cochinita pibil, a Yucatan specialty.
You don’t really cook at home so much there of the world: tomatoes, chocolate, beans, Pork that’s been slow cooked in an orange and
and eating is very social.” corn – the list goes on. “Aztec was the first achiote sauce, then shredded.” (The original
Casual the cuisine might be, but that doesn’t civilisation to trade food. It’s as a result of all sweet and sour pork, Wilson reckons.) He
mean it’s unsophisticated. Paul is admiring of these ancient trades we have this diverse food explains that the traditional method – cooking
the diversity he encounters when travelling culture today,” Paul explains. barbacoa style, which originated in the
in Mexico. “There’ll be fresh cep mushrooms It’s now quite easy to source Mexican Caribbean with the Taino people – involves
next to chapulines (dried grasshoppers), and ingredients in Australia and New Zealand wrapping a whole suckling pig in banana leaves
an amazing variety of flavour profiles from one and Wilson encourages people to explore and cooking it underground, a bit like a hangi.
region to the next.” Insects are regarded as a grocery stores, plus he offers his top trio of The pork is served on a tortilla – of course – with
delicacy, Paul says. “To eat them is prestigious, pantry items to begin experimenting with: picked red onion, black beans, chilli and other
more so than something like a fillet steak.” It “Tomatillos, which you can buy in a can, are such delicious condiments. Who needs plates
made for a few funny moments when travelling essential for salsas, achiote paste is so versatile anyway? This is finger food at its very best.

DISH 41
 Using a mandoline, shave the jicamas,
radish, carrot and zucchini into long strips.
To serve, transfer the guacamole to a
large attractive dish, top with the shaved
vegetables and spinach leaves and scatter
over a handful of the toasted seed and
nut mix. Drizzle over the tomatillo verde,
sprinkle with coriander leaves and serve
with your favourite raw vegetables or
baked corn (tortilla) chips for dipping.
Serves 8

Tomatillo Verde
250 grams tinned or fresh tomatillos,
drained if tinned or outside leaves
removed if fresh
1 red onion, thickly sliced into rounds
2 green jalapenos
3 garlic cloves
125 grams cherry tomatoes
60ml chicken or vegetable stock
juice of 3 limes
1 large handful coriander leaves
1 small handful oregano leaves
2 teaspoons ground cumin
sugar and sea salt, to taste

Preheat and overhead grill to high heat.

Place the tomatillos, onion, jalapenos
and garli on a grill tray and grill turnng
occasionally, for 10–15 minutes, until soft,
caramelised and charred black. Allow to cool
slightly then roughly chop.
Duck Breast Tacos with
Place the charred vegetable mixture
Nectarine Pico De Gallo.
into a food processor or blender. Add
the tomatoes stock, lime juice, coriander,
oregano and cumin and process to make a
smooth sauce. Season with sugar and salt.
Super Soul Food Guacamole 100 grams mixed shaved vegetables, Strain through a fine-mesh sieve for a thin
Continue nature’s good work by adding such as breakfast radish, baby carrots sauce or leave as is, if you prefer it thicker.
lovely raw seasonal vegetables and feel- or zucchini Store in an airtight container in the
good, delicious toppings [to guacamole]. 100 grams baby spinach or baby kale leaves refrigerator for up to 1 week.
coriander leaves, to garnish
500 grams ripe Hass avocados
2 tablespoons avocado oil Preheat the oven to 180°C. Duck Breast Tacos with Nectarine
juice of 2 limes Cut the avocados in half lengthways and Pico De Gallo
2 teaspoons ground cumin remove the stones. Scoop out the flesh using I came across a few riffs on this great
½ teaspoon ground allspice a large spoon and add to a mixing bowl, then salsa on my travels – some with orange,
1 teaspoon sea salt begin to crush with a large fork, adding the some with jicama, some with tomatillo –
250 grams cherry tomatoes avocado oil and lime juice as required. Season what I learned was the most important
2 red onions, finely chopped with the cumin, allspice and salt to taste. element is the uniform size of the salsa and
1 jalapeño, finely chopped Carefully stir the tomatoes, onion, the balance of acid to natural sweetness.
1 bunch coriander leaves, chopped jalapeño and coriander into the guacamole,
200ml Tomatillo Verde (see recipe below) taking care not to over-mix. Cover with 2 x 125 grams duck breasts
Toppings plastic wrap and refrigerate for at least 30 50 grams Latin Spice Rub (see recipe below)
50 grams each pepitas (pumpkin seeds), minutes to allow the flavours to mingle. 1 tablespoon olive oil
sunflower seeds, chia seeds For the toppings, arrange the nuts and 1 teaspoon cumin seeds
150 grams mixed nuts such as walnuts, seeds on two baking trays. Season lightly 50ml sherry vinegar
almonds, macadamias or cashew nuts with salt and spray with sunflower oil. Bake 50ml agave syrup
sea salt to taste for 8–10 minutes, then add the coconut and 12 tortillas
50 grams desiccated coconut goji berries and bake for a further minute Nectarine Pico de Gallo
50 grams goji berries until lightly golden. Remove from the oven ½ red onion, finely diced
2 jicamas or 1 daikon (white radish) and leave to cool. juice of 2 limes

42 DISH
 A michelada is a spicy
refreshing hit of
flavour – good from
morning to night.
“Big night? The michelada will come to your rescue.
Essentially a spicy bloody mary made with beer, this
drink is bound to get you going.”

1 jalapeño, finely chopped Sesame Crunch Chicken Tacos,

½ bunch each basil, coriander, chives, Cos, Avocado and Zesty Crema
finely chopped Here I’ve created a quick, crispy Mexi-
2 nectarines, finely chopped flavoured chicken taco inspired by those
pinch of salt crunchy little bits I devoured on my travels.

Score the skin of each duck breast 12 tortillas

diagonally 6 times and coat with spice rub. Chicken
Heat the olive oil in a frying pan over 4 eggs, beaten
medium heat, add the cumin seeds and duck 1 tablespoon sea salt
breasts, skin-side down, and cook gently for 500 grams panko breadcrumbs
5 minutes, or until the skin begins to colour. 150 grams sesame seeds
Turn over, add the sherry vinegar and agave sunflower oil, for deep-frying
syrup and cook for a further 2 minutes, 300 grams plain (all-purpose) flour
basting occasionally with the oils in the pan. 1 tablespoon chilli powder
Transfer duck to a chopping board. Cover 1 tablespoon ground cumin
with foil and rest for at least 4 minutes. 500 grams boneless, skinless chicken
Heat a medium non-stick frying pan over breast, cut into 2cm pieces
high heat. Lightly spray with oil and briefly Salad To make the crema, mix together the
fry the tortillas to warm. Stack the tortillas, 1 whole cos (romaine) lettuce, ingredients in a bowl.
wrap them in a warm damp tea towel or cut into 8 wedges To serve, transfer the warm tortillas
taco holder and set aside to keep warm. squeeze of lime onto taco stands or plates and top with
To make the salsa, combine all the pinch of salt a little of the salad, a few pieces of crispy
ingredients in a bowl and mix together well. 1 small avocado, cut into wedges chicken and spoonfuls of the zesty crema.
Cut the rested duck into thick diagonal Zesty Crema Serve. Serves 6
slices. To serve, arrange the warm tortillas 250ml low-fat sour cream
onto serving plates and top with the duck juice of 2 lemons
and lashings of the nectarine pico de gallo. zest and juice of 2 limes Michelada
Serves 6 pinch of salt Made with chilli, lime and hot sauce, this
is a pick-me-up, morning-after drink. It’s
Latin Spice Rub Preheat the oven to 180°C. topped with Mexican beer, with the rest of
50 grams finely chopped rosemary To prepare the chicken, add the beaten the beer offered as a chaser.
2 tablespoons smoked paprika egg and salt to a shallow bowl and mix well.
1 tablespoon each ground cumin, ground Add the breadcrumbs and sesame seeds to 1 teaspoon sea salt
fennel, chilli powder, garlic powder, caster a separate shallow bowl and mix. 1 teaspoon chilli powder
sugar, sea salt Half-fill a large heavy-based saucepan or 1 lime wedge
2 teaspoons cayenne pepper deep-fryer with oil, set over medium heat 60ml tomato juice
Add all the ingredients to a bowl and mix and heat the oil to 180°C. 30ml freshly squeezed lime juice
together well. Transfer to an airtight Combine the flour and spices in a plastic 1 teaspoon Worcestershire sauce
container and store for up to 1 month. food bag, then add the chicken pieces, seal dash of hot sauce
to close and shake together well to coat. pinch of ground cumin
Remove the coated chicken pieces from pinch of freshly ground black pepper
the bag and add them first to the beaten pinch of celery salt
egg and then the breadcrumbs and sesame 1 small chilled bottle of Mexican beer
seed mixture. Fry the chicken pieces in 1 radish, sliced, to garnish
batches for 4 minutes until golden and
crispy. Remove using a slotted spoon or To coat the rim of the glass, combine the
tongs and place on paper towel to drain, salt and chilli powder and sprinkle over a
then transfer to the oven to keep warm. small plate to roughly cover. Run the lime
Heat a medium non-stick frying pan over wedge around the rim of a tall beer glass
high heat. Lightly spray with oil and briefly fry and dip the rim into the spiced salt.
the tortillas to warm them. Stack the tortillas, Combine the tomato juice, lime juice and
This is an edited extract from wrap them in a warm damp tea towel (dish Worcestershire sauce in the glass and stir
Taqueria by Paul Wilson published by towel) and set aside to keep warm. to combine. Add hot sauce, cumin, pepper
Hardie Grant Books, RRP $44.99, and Combine the salad ingredients in a bowl and celery salt, to taste. Top up with beer
is available in stores nationally. and toss together. and garnish with radish slices. Serves 1
 TRY:
T RY: Kaffir lime
Citrus leaves
zest

T RY:
Pomengranate
molasses

In season: barbecue tips

Cooking outdoors is one of the pleasures of summer. Julie Biuso shares
hot tips for getting the best out of your barbecue.
Words — JULIE BIUSO / Photography — M ANJA WUCH S M UTH

I
Gas is easy, clean, affordable, no-fuss and or keep them oily as they cook, or they will
have always loved the reliable. It’s there whenever you need it, and be rubbery. Vegetables like fennel respond
smell of food cooked a big advantage is, it’s fast. Cooking on a gas well to cooking on a hot plate, and there’s the
barbecue keeps the cooking mess outside. advantage that you can cook more in one go
over fire. By luck, I Watching sizzling food splatter against a brick than you can in a frying pan. Slice thickly,
married a man who loves wall or on the grass affords a certain kind of pass through an oil marinade flavoured with
freedom – yep, no cleaning up. crushed coriander (add fennel seeds, pepper,
the whole process of A gas barbecue can usually be divided into marjoram, oregano, lemon zest and other
cutting kindling, building two parts: a grill with open flame and a hot spices and herbs) and sizzle away on the hot
plate which is heated from below. Knowing plate until glazed and shiny and as tender as
fires and getting beds of what food to cook where is a good start. Treat you like them. Transfer to a platter.
the hot plate like a giant frying pan, although Using both the grill and hot plate suits many
embers just so. However, remember it doesn’t have sides to catch juices. foods. The grill is a much drier source of heat
once kids came along, we This is mostly a good thing as letting juices that is great for short bursts of full-on heat and
run off stops certain foods, like steaks, from can be used to advantage to finish foods off at
were quick to purchase a stewing. However, you won’t be left with any the end of cooking, to impart colour or flavour.
gas barbecue. juices to spoon over finished cooking as you do Marinate a bunch of pork cutlets in a similar
when cooking in a pan. One solution is to char dressing to the fennel, cook briefly on the
steaks over the flames, then transfer them to hot plate, and finish with a quick sizzle in the
an old shallow frying pan which can be placed flames. The key with pork is not to overcook it.
T RY: directly on the hot plate (preheat the pan first), Transfer to the platter of fennel, season with
Marjoram
to finish off the cooking. Transfer the cooked salt and pepper, then rest pork for five minutes.
& tarragon
steaks to a serving plate and deglaze the pan The juices will seep into the fennel. You can
with wine, verjuice or stock, adding herbs, finish this off with a handful of kalamata olives
whipping in crème fraiche or butter, and pour (buy olives in oil not brine), cooked briefly on
over the steaks. Lovely: charred steaks cooked the hot plate to warm and loosen them, or a
to tender perfection, with jus. It’s just like little oily sizzle up of chopped preserved
cooking inside, but you are out, enjoying the lemon, fresh chilli and sliced garlic.
setting sun, sniffing the tantalising scent on the Spoon over cutlets and serve.
breeze and not worrying about tidying. Food which has some
Ingredients that throw off a lot of protection, like prawns
moisture, like mushrooms, are in their shells, are
perfect cooked on a hot plate, gorgeous cooked
but it’s important to either rub over flames, but
them with oil before cooking, once they are
 TRY:
Smoked
salt

TRY:
Toasted
coriander
seeds

shelled, it is better to cook them on a hot plate When there is time, a woodfired barbecue vinegar and oil for chicken; chilli,
because you may lose them through the grill produces superb results. Collect your own garlic, soy, oil for pork).
rack. Small itty-bitty pieces of food, like curls wood or pinecones, or buy it ready-cut into Dry rubs also add layers of flavour
of lemon zest, sliced garlic, herb sprigs and kindling. It takes about 45 minutes to burn and work as a tenderiser. Use salt as
the like, are safer on the hot plate. At least you wood down to ashes, and a similar time if you a base as it helps the rub penetrate
know you will have them to serve. are using charcoal. Food is generally cooked the meat. Add freshly toasted spices
Some consider that food cooked on a gas above the embers, but some things are placed such as cumin, coriander, fennel,
barbecue is not true barbecue (as we know it in them (foil-wrapped potatoes and eggplants pepper or cardamom, and dried
here in New Zealand). I agree, but it doesn’t for baba ganoush). The advantage with herbs such as marjoram or oregano,
stop me enjoying, and being thankful for, that charcoal over wood is that it will hold its heat spearmint (“dried mint”), and crumbled
big silvery beast parked on the deck. Another longer than ashes from wood. bay leaves or kaffir lime leaves. You
advantage of a modern gas barbecue is the Whether you cook over gas, charcoal or can turn a dry rub into a wet rub by
hood – it enables you to turn the barbecue wood, the rack or hot plate will have hot spots adding any of the marinade ingredients
into an oven. Prepare a leg of lamb how you and cooler areas. Use these to advantage, listed above to either tomato ketchup,
wish – studded with garlic and rosemary is a moving food that is nearly cooked to a cooler chilli sauce, tamarind juice, verjuice or
classic. Preheat the hot plate for 10 minutes on spot, and food that needs to get sizzling, to the sweeteners such as honey and pomegranate
high, hood up. Scrape off marinade (to prevent hotter spots. molasses. It is better to cook meats over a
it burning), setting it aside. Put lamb on the You don’t need much more than a splash of moderate heat to begin, to start the cooking
hot plate plumpest side down. Cook for 2–3 oil, squeeze of lemon and sprinkle of sea salt to momentum, then to lower
minutes, until it has started browning nicely. make barbecued food taste great, but there are heat for most of the cooking
Put marinade bits on top of lamb so the heat plenty of ways to add more flavour. Marinating to prevent the ingredients
can draw the flavours through. Turn barbecue meats in a wet mixture can help tenderise burning. You can always
to low and lower the hood. Cook for 25 minutes meat as well as flavour it. Spices, herbs, garlic, increase the heat at the end to
for a small leg and up to 40 for a large one. chillies, vinegar, citrus rind and juice, soy, help colour and caramelise the
Turn lamb halfway through cooking mustard, Worcestershire sauce and olive oil can outside of the meat.
(again, scrape off any bits of marinade; be combined pretty much to your taste (think
I usually sizzle this on the hot plate shredded kaffir lime leaves, smashed lemon
until coloured, then move to a grass, orange rind, coriander seeds and oil
side plate). Rest lamb for 10–12 for fish; thyme, bay or tarragon,
minutes before slicing. mustard, tarragon

DISH 45
 THIS
SUMMER...
YOU
SUPPLY
THE GIN
PALACE
, ,
WE LL SUPPLY THE

SPECIAL RELEASE

AVAILABLE FROM PURVEYORS OF THE FINEST CRAFT BEER. Judged Champion

tuatarabrewing.co.nz TuataraBrewing TuataraBrew TuataraBrew Brewery 2016.
 THRICE NICE
Our top beer was made in a Flanders Red
style by Oamaru couple Lee-Ann Scotti and
Michael O’Brien at Craftwork Brewery. It
also scored the highest-ever mark for a
beer in any Dish tasting panel. It’s a style of
sour ale brewed in West Flanders, Belgium,
and it’s fermented with lactobacillus yeast
which produces its sour character. It gets
its colour from red malts and its grunt

Beer in mind from being aged in pinot noir barrels,

before being conditioned on cherries for
added depth of flavour.
For something a little bit different, the Dish Tasting Panel “The sour cherries are from Maheno,
near Oamaru, and the beer takes two years
focused on sour and smoked beers, which left the judges from brew to drink,” says Lee-Ann. It’s
with plenty to say…

R
named after the bonnet Lee-Ann is wearing
on the label, painted by local artist Donna
ecently, in the cosy confines of a the addition of a lactic acid forming bacteria Demente, and references that Flander’s
classroom at AUT in Auckland, our (think yoghurt) before the beer is boiled and Red is “the Burgundy of beers” according
judging team swirled, sniffed, sipped re-fermented with a more traditional yeast.” to the couple. Michael and Lee-Ann made
and swilled their way through two dozen Increasingly common are beers made with three of the beers in our “First 11” selection.
of New Zealand’s finest examples of Brettanomyces, or “Brett”, a yeast which can “Autobarn was a collab with Kerry Gray of
packaged sour and smoked beers. A two-in- cause chaos if not managed properly because it Choice Bros Brewing,” says Michael. “He
one tasting if you will. We were thrilled with imparts distinct barnyard and bandaid aromas originally named it after Kraftwerk’s album
the number of entries because, to be honest, and flavours. Our judges were also hoping Autobahn. We changed it to Autobarn
we had no idea how many would turn up. to see a few gose (go-suh) – an old German because of the funky, barnyard flavours.
Despite breweries like Moa having set up beer that’s salted rather than “sour” – and we Anniversaire 2016 is a barrel we made for
commercial sour beer programmes as far back weren’t disappointed. the brewery’s second anniversary. It’s a
as 2008, these styles are still nowhere near On the other side of the tap are smoked local Waitaki pinot noir barrel and we added
commonplace; which is exactly why we wanted beers. They get their smokiness from the malts redcurrants from our gardens.”
to run the idea up the keghose and see how it they’ve used. The degree and type of smoked Soren Eriksen from 8 Wired also
poured. As soon as we blew the froth off our malt used will affect the intensity and flavour. featured three beers in our top 11.
top beers of the tasting, we knew we’d struggle Manuka-smoked malt, for instance, imparts an “We only make one smoked beer but I
to keep to our designated word count because intense bacon-like aroma. Smoke can be added think we do it well,” Soren shrugs. “This
everybody had something to say about them. to pretty much any beer, from pilsner to porter. was the third beer we ever brewed and the
“Sour beer is something of a catch-all for a We found some excellent examples, but they’re main reason I did it was because I’d read
variety of styles that have a decided funk on the an acquired taste, hence why there aren’t many about smoked porters but hadn’t actually
nose and a tartness on the palate,” says Michael breweries taking that leap. When it comes to tasted one. Big Smoke started out as a
Donaldson, our senior judge. “But not all sours food pairing, steer clear of smoked food – that’s homebrew and I liked it so much I had to do
are created equal.” overkill. “Instead use smoked beer to offset it commercially.” Sour beers are a bit more
There are many different styles of sour, oysters and blue cheese,” suggests Donaldson. of a pet project for Soren’s team. Neither
including wild ales, Berliner weisse, kettle “I was really impressed with the quality of the two featured are traditional as they
soured, lambics and gose. Wild ales are of entries,” says Alice Galletly. “They were both contain a lot of hops (traditional sour
fermented using the smorgasbord of yeast challenging to judge, though. There was so beers have almost no hops). “Gypsy Funk
strains naturally occurring in the brewery much complexity and variation in the flavour starts out as a pale, hop-less sour ale,
environment. “These tend to have a silage-like profiles, particularly with the sour styles, aged in pinot noir barrels for two years.
aroma and super-dry acidic palate,” explains sometimes I didn’t know exactly what I was It’s a very geeky beer and definitely one
Donaldson, “whereas barrel-aged beers draw looking for until I was drinking it. Yet each of of my favourites, whereas Sour Poppy is
their flavour from the bugs that live in barrels. the beers that made it to the top 11 is unique essentially a sour version of our core range
“Kettle-soured beers are pre-soured with and reflects a brewer with serious chops.” Tall Poppy Red IPA.”

DISH 47
 THE JUDGES D I S H TASTI N G PA N E L

Y VON N E LORKIN
(Dish drinks writer)
Smoked and
MIC HAEL
Sour Beers
DONALDSON
(beer writer)
TOP BEER OF THE TASTING

1. CRAFTWORK BREWERY followed by a dry finish,” noted Michael

CAMERON Red Bonnet Sour Cherry 500ml $16 Donaldson and Yvonne agreed: “Gorgeous,
DOU GLAS MS Gold Medal enticing and deeply savoury aromas of wild
(Senior Lecturer Flanders reds have strong fruit characters pork followed by roasty, nutty, seriously
AUT and Master
and the purity and freshness of the cherry spicy notes on the palate.” Smoked with
Sommelier)
notes in this cloudy, mahogany-coloured German beechwood and New Zealand
beer had our judges salivating from the manuka smoked malts, Alice loved its peaty
first sniff. “Bergamot, chamomile, tea- “campfire” character and tangy, crisp finish.
like and deliciously dusty,” commented A beautifully balanced beer and our top
ALIC E GALLET LY Cameron Douglas, while Yvonne noted smoked entry.
(beer writer)
herbaceous sage and spices. Alice Galletly
loved the high, yet perfectly poised, level 3. CRAFTWORK BREWERY
of sourness. Fresh, funky cherry flavours Anniversaire 2016 500ml $16
abound in the mid-palate. “I love the lemony ½ Silver Medal
astringency and woody background notes,” Here’s a beer crafted using Brettanomyces
added Michael. An incredibly fresh, deeply yeast in its secondary fermentation to
RATING SYSTEM: complex beer which demands attention create a seriously tart and fruity red brett
GOLD
because it’s “complete” in every way. saison. Aged in a Waitaki pinot noir barrel
Superb. Strongly recommended.
on their own redcurrants for six months,
SILVER  2. 8 WIRED BREWING this super-sour has a highly appealing
A cut above the rest in quality. The Big Smoke 500ml $9 musty, fruity, furry nose. According to Alice,
Gold Medal it also demonstrated “a really nice balance
BRONZE  The Big Smoke, a porter by superstar of sour and malt in the mid palate”. Bright
A good-quality crowd pleaser. brewer Soren Eriksen, was an instant and biscuity, with a layer of dried citrus
wow moment for the entire judging team. peel and superb length of flavour, this
“Lovely smoky smells of bacon and toast was a glass of beer our judges struggled
and an extremely generous mouthfeel to put down.

Look for the Dish

Tasting Panel selection
sticker, which can be
worn by our top beers.

With thanks to Janet Blackman

from the Professional Wine Studies
Department and the AUT School of
Hospitality and Tourism.
For more on the programmes in
hospitality, food and beverage, and hotel
managemen, visit aut.ac.nz.
Water kindly supplied by Antipodes.

48 DISH
4. 8 WIRED BREWING forward. Plus, this beer reveals a lovely descriptors littered the judges notes,
Gypsy Funk 500ml $17 saline note among the heady, yeastiness “farm animals”, “bruised apple”, “iodine”
½ Silver Medal of the initial palate impact, making it a and “woolly” all made an appearance, in
This proved to be a brew our judges kept definite “drink me with food please!” beer. the best possible way. “It has the perfect
coming back to. It’s a complex, funky sour nose,” said Michael, and by far the most
beer with a hit of tropical fruit from being 7. MCLEOD’S BREWERY persistent head of the entire flight. A
dry hopped with Nelson Sauvin and Riwaka Blackwatch Smoked Imperial Black Sour lovely creamy mouthfeel. This was a
right before bottling. With its invitingly Scotch Ale 500ml $18 Silver Medal deliciously challenging strawberry sour.
fruit and citrus oil characters on the nose, There was some conundrum about which
followed by slightly bretty, biscuit and class to enter this beer – so brewer 10. CRAFTWORK BREWERY
sourdough complexity, it was definitely an Jason Bathgate decided to enter it in Autobarn 500ml $16
eyebrow-raiser. Each judge commented on both. While it scored well as a sour, it ½ Bronze Medal
the fresh astringency and its lengthy, “calm” really rocked in the smoked class. “Rich, With its sour pineapple and bruised apple
finish. “It’s an exciting beer,” said Yvonne. creamy, masculine and boasting a fresh, nose and woody tang, this grisette style,
bitter mouthfeel,” commented Cameron. second ferment brett style, has a definite
5. CHOICE BROS Alice enjoyed the dark, charred fruit notes funky element to it. It possesses all those
Strung Out on Lasers Gose 440ml $6 in the glass and Yvonne loved the peat barnyard and bandaid characters you’d
½ Silver Medal smoke, coffee, molasses and malt. expect, yet there’s a line of vanilla adding
Kerry Gray and Mike Pullin are the talent to its funk rather than sourness. It’s very
behind what fast became a judges’ favourite. 8. NORTH END BREWING CO similar to a farmhouse Belgian saison and
“Here’s an incredible example of a gose,” La Mûre 440ml $6.95 it’s darned delicious. “It has balsa-like
said Michael. “It’s salty, but only slightly, and Silver Medal tongue-depresser dustiness,” remarked
takes a fruity berry note from the addition Part of their “Salt and Wood” range, this Cameron, “which adds to the complexity.”
of gooseberries, enhanced with the addition is a kettle-soured saison, fruited with
of Nelson Sauvin hops to enhance that blackberries. Our judges all noted an 11. 8 WIRED
sauvignon blanc character.” Pink-hued and intense clove and berry punchiness on Sour Poppy Red Ale 500ml $10
intensely tight and dry, Cameron felt it also the nose and palate. “This is a highly ½ Bronze Medal
had white pepper tones. complex beer,” said Yvonne. “The sourness This copper-coloured brew is very
is incredibly clean and focused, there’s a biscuity, malty and mealy on the nose,
6. HALLERTAU hint of baked apple and a gorgeous ‘catch’ which subdues the sourness, until you put
Little Beast Barley Wine 500ml $15 in the throat when you swallow.” it in your mouth. “It smells like sweaty
Silver Medal armpits,” wrote Michael, “but in a really
At 10% alcohol and eyepoppingly golden, 9. MIKE’S BEER good way!” Soren adds probiotic yoghurt
this brew definitely is a bit of a beast. The Fragaria Lambicus 330ml $4.89 to the kettle and lets the microbes sour
smoke is more on the subdued side on the Silver Medal the wort for about two days. Our judges
nose, but it really ramps up its intensity in This cloudy-bronze lambic style had more enjoyed the generous hop characters and
the mouth. The smoke layers complement barnyardy brett notes in it than you sound, stonefruit notes. Clean, refreshing
the sweetness in this beer – it’s very malt- could shake a lamb at. All sorts of crazy and seriously drinkable.

DISH 49
 BEST
CHEESE
BEST
CRACKERS

Our cheesemonger personally selects

beautifully ripe, top quality, local and imported
European cheeses for your enjoyment and pleasure.
Perfect for entertaining – pre-dinner nibbles,
after work drinks and corporate functions.

Visit our store, Monday to Friday 9.00am-6.00pm, Saturday 9.00am-5.00pm, Sunday 10.00am-4.00pm
57 Normanby Road, Mt Eden, Auckland
Telephone: 09-630 8751 Email: info@sabato.co.nz
www.sabato.co.nz
 BY THE GLASS
Gorgeous wines taking the natural route, stunning New Zealand spirits and an
exciting line-up to add to the calendar at the Melbourne Wine and Food Festival
– YVONNE LORKIN rounds up the latest from the world of drinks.

MARCH FOR MELBOURNE

A brand new programme has been announced
for the 25th Melbourne Food and Wine Festival
(MFWF) that’ll run between March 31 and
April 9 and it’ll have wine lovers sprinting for
tickets. Celebrations include a dedicated wine
weekend, Friday 7 to Sunday 9 April, at MFWF’s
newest meeting place – the House of Food and
Wine. Featuring more than 50 of Australia’s
best sommeliers, winemakers and vignerons,
highlights of the wine weekend include:
VINO RAPIDO A short, fast one-on-one tasting
fest, including Banjo Harris Plane from Bar
Liberty – it’s like a speed-date-wine-tasting…
ROOTSTOCK SYDNEY X MFWF Sydney’s
sustainable food and wine festival leaves
its namesake city for this first-time MFWF
collaboration. Expect some of the biggest
names in food and natural wine including David
Moyle (Longsong), Tom Shobbrook and Aaron
Turner (IGNI). No sulphites allowed.
THE WINEMAKERS’ FEAST Twelve MFWF
Wine Legends (including Rick Kinzbrunner
from cult brand Giaconda) will match wines to
YOUNG AMERICANS a five-course feast by chef Scott Pickett.
Those feisty young things at Tickets are on sale now at:
melbournefoodandwine.com.au
Tuatara have been hard at
work trying to build bridges
with the USA since the
Icy but nicey
Trump election, by turning Normally the idea of putting ice cubes in
out two new American wine would make me bang my head against
hopped brews with more the wall in a dark corner of the room. It’s a
than a bit of yee-haaa deeply disturbing practice, akin to blending
red wine with cola and sticking sauvignon
between them. Tomahawk
blanc in your SodaStream to make it fizzy.
APA uses Chinook, Amarillo, Yet somehow, somehow, the world’s most
Pacific Jade and Zythos famous Champagne house have gotten away
hops and a host of Kiwi with it. Moët & Chandon have created Moët
malts. Whereas the Amarillo FUN FACT Ice Imperial ($84), a new style of champagne
designed to be poured over ice into large
American Dark Ale (think The main strains glasses (as opposed to the traditional slim-
mocha notes and smooth, of Brettanomyces line flute). It took time to get comfortable
refreshing bitterness), uses yeast used to with the idea of champagne on ice... actually,
Goldings, Chinook, Motueka I’m fibbing, it took about a second after my
brew sour beers first sip to get over myself and love it. It’s a
and Amarillo hops, alongside
a selection of crystal and are: Bruxellensis, sweeter, muskier style to normal Moët and,
if the urge takes you, garnish said glass with
dark malts. Together, they’re Lambicus and lime, grapefruit zest, berries, a slice of ginger
a power couple. Claussenii. or cucumber – or, my favourite, mint leaves.

DISH 51
DELICIOUS WINE, NATURALLY
Three new wines that tick all the boxes
for what they don’t contain, are now
firmly on my favourites list. If you’re
forever on the hunt for certified organic,
biodynamically grown, vegan and
vegetarian-friendly wines which contain
no added preservative (usually noted
as 220 or SO2 on the label) and taste
excellent, then these three will do nicely:

GETTING AWAY WITH MURDER

NOW BY PAXTON MCLAREN VALE Dancing Sands Distillery in Takaka has released New
ORGANIC SHIRAZ 2016 $30 Zealand’s first barrel-aged gin. The Sacred Spring Barrel
“Now” stands for “Natural Organic Wine” and these Aged Gin (RRP$87) was aged for three months in two
guys have been making organic, preservative-free
wines since way before it was cool. Here you have
types of casks, a used, 14yo Murderers Bay Gold Rum
a bright, vibrant, floral-fest of a shiraz which has barrel and a new, highly charred, French oak barrel. The
a long, liquorice-like layer through the mid-palate. result is like nothing you will have tasted before. The
There’s a fresh, earthy core and it has a lovely fleshy botanicals are still lifted, yet there’s a sweet, caramelised
softness to the finish. finewinedelivery.co.nz
spice and smoke character from the oak and the finish is
long and luxurious.
Plus, they’ve just released their Sacred Springs
Dry Gin. Drawing on some of Aotearoa’s finest
ingredients, including water from the clearest spring
in the world (Golden Bay’s Te Waikoropupu Springs),
this flavoursome gin is best enjoyed with muddled
SERESIN OSIP ORGANIC MARLBOROUGH cucumber and an orange twist according to Ben
SAUVIGNON BLANC 2016 $24 Bonoma, managing director. dancingsands.com
Named after a relative of founder Michael Seresin,
the Osip wines are the result of a decade-long project
to remove additions in the winery. Winemaker Clive
Dougall has used wild yeasts and absolutely no sulphur ARMAGEDDON DAY
or other non-naturals have been added. It’ll appeal to When people find out I write about beer and judge beer
those who prefer softer acidity, a hint of seabreeze, competitions, they inevitably ask “what’s the best beer
lemongrass, smoke and a subtle, peppery watercressy in New Zealand?”. To which I usually reply, “That’s like
texture on the finish. seresin.co.nz asking me to choose between my children”. But now I’ll be
able to say definitively, “The most highly awarded beer
in New Zealand is the Epic Armageddon IPA”. This comes
hot off it winning the trophy for Best Strong Pale Ale at
the 2016 Brewers Guild of NZ Awards, which pushed its
trophy haul to five and officially places it top of the froth.
Those five trophies have come from here and overseas,
such as the Australian International Beer Awards and
the Stockholm Beer and Whisky Festival. Since 2009,
NATURAL WINE COMPANY ORGANIC
GISBORNE PINOT GRIS 2016 $19.95
Armageddon has notched up no fewer than nine “best in
Organic fruit was harvested a little later than normal class” awards here and internationally.
to enhance the fruit sweetness, then that juice was “I was actually quite emotional,” brewer Luke
left to soak overnight with the skins to extract more Nicholas says of this latest award. “When it won a
texture and complexity. Extended lees stirring, during a fourth trophy inside a year at the New World Awards,
ferment kick-started with wild yeasts from the vineyard I didn’t think it could get any better than that. I’ve
itself, has added layers of interest to the nashi, apple now literally run out of adjectives to describe how
and honeysuckle-soaked palate. wrightswines.co.nz proud I feel.” Awwww.

52 D I SH
EVERY BIT EXTRAORDINARY
 THE WINE & FOOD
Justin Hart from Yealands shares
REVIEW his thoughts on two of his
favourite matches:

SIRLOIN, PARSNIP, BLACK GARLIC, BLACK

CABBAGE, BLOOD SAUSAGE, CHARRED PEARL

the perfect complement ONION AND BUCKWHEAT matched with

Yealands Estate Winemakers Reserve
Awatere Valley Pinot Noir 2015 and Yealands
Guests were treated to a beautifully thought-out menu Estate Winemakers Reserve Gibbston
Pinot Noir 2015
matched to a selection of special Yealands wines at a recent
“The rich earthy and savoury components
Dine with Dish at Chim Choo Ree in Hamilton. from the pinot noir proved a perfect match
with the spicy blood sausage and perfectly
Dine with Dish and Yealands was held A pairing of two stunning pinot noirs cooked lean sirloin.”
the evening following the earthquake – Yealands Estate Winemakers Reserve
that rocked the upper South Island. Awatere Valley Pinot Noir 2015 and
Concern for the Yealands Estate Winery Yealands Estate Winemakers Reserve
in Marlborough saw chief winemaker Jeff Gibbston Pinot Noir 2015 – to a course
Fyfe return to home base. Yealands key of sirloin steak, revealed the regional
account manager, fine wines, Justin Hart variation in flavour, with the Gibbston-
kindly stepped in on the night to take sourced grapes notable for big and
diners through the provenance of each of spicy flavours, while the Marlborough
the wines enjoyed throughout the evening. wine exhibited softer notes. Dessert
Diners were wowed by the menu chef completed the evening with a finale of
and co-owner Cameron Farmilo created. flavours that made the luscious Yealands
Each dish was beautifully thought-out to Estate Single Vineyard Noble Sauvignon
accompany the selection of wines. The Blanc 2016 sing.
evening began with Pork Rillette, Confit
Duck and Porcini Arancini canapés The Yealands Estate Winery, located
served with Yealands Estate Single in Marlborough’s Awatere Valley, is
Vineyard Pinot Noir Rosé 2015, notable New Zealand’s most coastal vineyard.
for its attractive strawberry and candy Challenging growing conditions produce
floss notes. thick-skinned small berries with
The first course of cured Ora wonderfully rich and intense flavours. BLACKBERRY SAGE, BURNT MERINGUE,
King Salmon and oyster cream was Established in 2008, Yealands was HONEYCOMB AND BUTTERMILK matched
outstanding and paired beautifully with the world’s first winery to be certified with Yealands Estate Single Vineyard Noble
the crispness of Yealands Estate Single carboNZeroCertTM since inception Sauvignon Blanc 2016
Vineyard Sauvignon Blanc 2016. Guests and continues to lead the world in
“The oily richness from the noble went hand
were won over by the Yealands Estate sustainable wine growing.
in hand with the sweet honeycomb and
Single Vineyard P.G.R 2015 – a wine
crunch from the meringue, adding great
originally created for a popular Asian
ADV2017

texture to the dish.”

restaurant in London – and a perfect
match to an aromatic tea-smoked duck. yealands.co.nz
 RECIPES
What we’re cooking in this issue of Dish

58 THE GRAZING TABLE 92 GONE BURGER

No-fuss food for lazy days: Creative new patty/bun combos.
set it out on the table and let
everyone help themselves. 100 LEAD THE WHEY
Kelly Gibney whips up some
68 THE CHILL FACTOR delicious baked ricotta dishes.
Decadent frozen treats on sticks.
106 EASY EVERYDAY
74 SMOKE AND FIRE Simple weeknight meals.
Light the barbecue and feast
Dish Food Editor on grilled deliciousness. 116 A WARM WELCOME
CLAIRE ALDOUS Sarah Tuck is inspired to create
84 JUICY FRUITS some tropical fare after a trip to Fiji.
gets set for easy Making the most of
summer eating. summer’s sweet bounty. 128 FRIDAY BAKING
Apricot and Almond Tart.
Background photograph by Manja Wachsmuth.

Recipes and food styling by Claire Aldous.

Drink matches by Yvonne Lorkin.
Styling by Kendyl Middelbeek, Lisa Morton
and Lianne Whorwood

DISH 57
 BA K ED FETA W I TH
ROSEMARY AND PINE
NUTS S ERV ED W I TH
H E RB ED YO G H URT AN D
SP ELT FL AT B R EADS
[ recipe ne xt page]

the grazing table

Take a no-fuss approach to summer food with dishes
to share during a laid-back afternoon.
Recipes — C LA IRE ALD OUS / Photography — M ANJA WACH S M UTH

DISH 58
MAKE YOUR OWN BRUSCHETTA :
ROASTED GREEN BEANS,
EG G PL A N T A N D MOZZA R E L L A
WITH BASIL DR ESSIN G , SE RV E D
WITH SIZZL E D TOMATOES
[recipe ne xt page]
 Make Your Own Bruschetta:
Roasted Green Beans, Eggplant
and Mozzarella with Basil Dressing
Set out all the elements on a large platter on the table and let
everyone make their own bruschetta.

500 grams green beans, stem 2 cloves garlic, crushed

end trimmed
1 teaspoon honey
2 large eggplants,
sea salt and ground pepper
halved lengthways
To serve
olive oil
1–2 balls fresh mozzarella
sea salt and ground pepper in whey, drained
Basil dressing grilled sourdough bread
½ cup tightly packed
Sizzled Basil Tomatoes,
basil leaves
recipe below
½ cup olive oil
2 tablespoons lemon juice

Preheat the oven to 200°C fan bake.

Place the beans in a single layer on a large lined baking tray.
Lightly score the flesh side of each eggplant and place on
another baking tray.
Drizzle both with olive oil and season generously with salt and
pepper. Place both trays in the oven.
Roast the beans for about 8 minutes until golden in places and
continue cooking the eggplant until the flesh is very tender. Set
aside to cool.
Dressing: Place all the ingredients in a food processor and
process until smooth. Tip into a serving jar.
To serve: Place the beans and eggplant on a serving platter.
Cut the mozzarella into 8 and place alongside, with the
dressing. Serve with grilled bread and the following Sizzled
Basil Tomatoes, if making. Serves 8

Sizzled Basil Tomatoes

2 tablespoons olive oil handful basil leaves
2 punnets mixed sea salt and ground pepper
cherry tomatoes

Heat the oil in a large sauté pan and when hot add the
tomatoes. Cook over a high heat for a couple of minutes,
constantly shaking the pan. Season with salt and pepper
and throw in the basil and toss through. Tip into a serving
bowl and serve warm or at room temperature.
 BUFFALO CORN WITH
BACON, BLUE CHEES E
AND S PRING ONIONS
[recipe ne xt page]

Baked Feta with Rosemary and Pine Nuts

Get friends to spread this warm feta – which gets baked with
fragrant spices, herbs and pinenuts – on to pillows of airy
flatbreads. Top with juicy garlic prawns and you’ll get further
rave reviews.

2 x 200-gram blocks ½ teaspoon smoked paprika

creamy feta
½ teaspoon ground turmeric
¼ cup olive oil
2 cloves garlic, crushed
zest and juice 1 lemon
few sprigs fresh rosemary
2 medium vine
¼ cup pine nuts
tomatoes, sliced

Preheat the oven to 200°C fan bake.

Place the feta in a shallow ovenproof serving dish. Combine all the
remaining ingredients in a bowl and season lightly. Spoon over the
feta, scraping in all the oil and seasonings.
Bake for about 15 minutes until the cheese is very soft when
gently pressed. Serve with the following Herbed Yoghurt and
Quinoa Flatbreads. Serves 8

Herbed Yoghurt and Spelt Flatbreads K AFFIR L IME A N D

L E M O N G R AS S P O R K
1⅔ cups spelt flour 2 tablespoons finely SCOTCH EGGS
chopped thyme [recipe ne xt page]
1½ teaspoons sea salt
200ml plain yoghurt
2 teaspoons baking powder
olive oil or butter, for cooking

Place all of the ingredients in a large bowl and mix together to

make a soft dough. Tip onto a lightly floured bench and knead
for 1 minute.
Divide into 8 even-sized balls and roll out into ½cm thick circles.
Brush a sauté pan with a little oil or butter and cook the breads
over a medium heat for 1–2 minutes each side, until lightly
blistered in places and the bread has puffed up. Place the
flatbreads in a clean tea towel to keep warm while the rest are
cooking. Makes 8

COOK’S TIP: We served our baked feta and flatbreads with

a bowl of prawns, sautéed in oil, garlic and parsley.
 Buffalo Corn with Bacon, Blue Cheese Kaffir Lime and Lemongrass Pork
and Spring Onions Scotch Eggs
This has to be my all-time favourite topping for grilled corn. Scotch eggs seem to go in and out of fashion but these
I use my buffalo sauce recipe that normally gets served with gorgeous bundles of flavour should see them back at the top of
chicken wings and top it with nuggets of blue cheese, crispy the list for a grazing option.
bacon and spring onions.
8 medium (size 6) eggs 1 tablespoon fish sauce
6 fresh corn cobs, leaves and 2 tablespoons maple syrup
700 grams good pork pinch chilli flakes
silks removed
1 tablespoon lemon juice sausages, skins removed
1 teaspoon caster sugar
olive oil
To serve 2 spring onions, very
To cook
Buffalo drizzle 150 grams bacon finely chopped
1 cup plain flour
100 grams butter, diced
100 grams blue cheese 2 double kaffir lime leaves (4),
2 eggs, lightly beaten
⅓ cup hot chilli sauce very finely chopped
2 spring onions, thinly sliced
1–1½ cups panko crumbs
2 teaspoons 1 large stalk lemongrass,
Worcestershire sauce grated on a microplane grater vegetable oil for frying
Corn: Cook the corn in boiling salted water until just tender. ¼ cup packed coriander,
finely chopped
Cut into 2–3 pieces depending on the size of the corn and brush
with oil.
Put the eggs in a saucepan of cold tap water to cover by 2cm.
Cook on a preheated barbecue until lightly charred in patches.
Bring to a rolling boil then turn off the heat and cover with a
Buffalo drizzle: Place all the ingredients in a small saucepan and lid. Leave for 5 minutes then drain and cool under cold running
bring to the boil. Simmer gently for 5 minutes to reduce and water. Crack the shells all over with the back of a teaspoon and
thicken a little. peel carefully, as the yolks aren’t fully set. Place back in cold
water until ready to use.
To serve: Cook the bacon in a hot sauté pan until golden and
crispy. Drain on kitchen towels. Place the sausage meat in a large bowl and add all the remaining
ingredients. Use your hands to mix until very well combined.
Pile the corn up in a bowl and spoon over half of the buffalo
drizzle. Scatter over the bacon, cheese and spring onions, Divide into 8 even portions.
then the remaining buffalo drizzle. Serve immediately. Serves 6,
Place the flour, eggs and crumbs in three separate bowls and
depending on the size of the corn
season each one.
Dry the eggs, then dip each one in flour, shaking off the excess.
COOK’S TIP: Use an American style hot sauce or sriracha Take one portion of sausage meat and flatten it in the palm of
but not an Asian sweet chilli sauce for this drizzle. your hand. Place the egg on top and gently shape and mould the
meat evenly around the egg, smoothing it so there are no holes.
Roll in flour, then the beaten egg, followed by the breadcrumbs.
Place on a tray and repeat with the remaining eggs. If not
cooking immediately, they can be covered at this point and
refrigerated for 24 hours. Remove from the fridge 30 minutes
before cooking.
To cook: Fill a deep, medium-sized saucepan half full with oil
and heat until it reaches 140°C on a cooking thermometer or
until a piece of bread dropped into the oil turns a light golden
in 30 seconds. Gently lower 3–4 eggs into the oil and cook for
5 minutes, turning them occasionally until evenly golden.
If they are browning too fast, reduce the temperature.
Lift out with a slotted spoon and drain on kitchen towels. Bring
the oil back to 140°C before cooking the next batch of eggs.
Serve at room temperature with a sweet chilli jam. Makes 8

DISH 62
T Z AT Z I K I P L AT T E R
WITH PICK LED
RAD IS HES
[recipe ne xt page]
 Tzatziki Platter with Pickled Radishes Almond Milk and Tarragon Poached Chicken
Make one or both of these dips and serve with an assortment and Farro Salad
of crackers and pickles (homemade or purchased) for easy and
Poaching chicken in milk leaves it silky and tender. Using almond
delicious casual summer dining.
milk imparts a lovely nutty flavour and complements the chewy
farro salad.
Base for both dips (halve if 2 tablespoons olive oil
only making one dip)
1 tablespoon lemon juice Poached chicken 300-gram jar roasted
200 grams creamy feta cheese
3 cups almond milk artichokes, drained
sea salt and ground pepper
1 cup plain yoghurt
2 bay leaves 100 grams snow
Spiced carrot tzatziki
4 tablespoons olive oil peas, blanched
2 tablespoons olive oil 2 teaspoons sea salt
2 tablespoons lemon juice 200 grams slim green
2 large carrots, grated 1 large stem of fresh tarragon
beans, blanched
2 cloves garlic, crushed
½ teaspoon caraway seeds 2 cloves garlic, thinly sliced
sea salt and ground pepper
Pea and mint tzatziki
½ teaspoon smoked paprika 4 chicken breasts, skin on
2 cups frozen baby ⅓ cup spicy rockmelon seeds
peas, thawed 1 tablespoon honey Salad (I used Tio Pablo)
1 cup farro, rinsed and drained
½ ripe avocado 2 teaspoons toasted black 2 tablespoons fresh tarragon
sesame seeds 3 tablespoons olive oil leaves, optional
1 clove garlic, crushed
2 tablespoons apple
⅓ cup packed mint leaves
cider vinegar

Base: Place all of the ingredients in a food processor and process

Chicken: Put all the poaching ingredients in a saucepan and bring
until very smooth, scraping down the sides a couple of times.
to a simmer. Reduce the heat to low and cook very gently for 15
Set aside.
minutes or until the chicken is fully cooked, turning the breasts
Pea and mint tzatziki: Place 1½ cups of the peas and all the over halfway through cooking. Don’t let the milk boil or it will
remaining ingredients in a food processor and process until well curdle and the chicken will be tough. Cooking time will depend on
combined but not totally smooth. Transfer to a bowl and season the size of the chicken breasts.
generously then stir through the remaining peas, crushing lightly.
Transfer the chicken and the bay leaves to a dish along with 1 cup
Spiced carrot tzatziki: Heat the oil in a sauté pan and add the of the liquid and cool. Discard the remaining liquid or freeze and
carrots, caraway seeds and paprika. Season well and cook until use for a soup base.
the carrots are tender, stirring constantly. Drizzle over the
Salad: Cook the farro in boiling water until just tender. Drain and
honey and cook for 1 minute. Cool.
refresh under cold water, then drain well again. Place in a large
To assemble: Divide the yoghurt base between 2 shallow plates. bowl and toss with the oil and vinegar and season generously.
Top one with the peas and swirl together. Garnish with extra
To serve: Add all the remaining salad ingredients to the farro and
fresh mint and a drizzle of olive oil.
gently combine.
Spoon the carrots over the second base and swirl together
Remove the skin and slice the chicken. Arrange on a large serving
then scatter over the sesame seeds and a little drizzle of honey,
platter. Tuck in the bay leaves and spoon over some of the
if desired.
almond milk.
Serve with plenty of crackers and the following Pickled Radishes,
Add the farro salad and top with extra rockmelon seeds and
if desired. Serves 8
chopped fresh tarragon leaves, if using. Serves 6–8

Pickled Radishes
PROPS: Background from The Props Department (thepropsdepartment.co.nz).
1 bunch radishes (6–8) 1 teaspoon each whole Baked Feta with Rosemary and Pine Nuts: Oval plate from Flo and Frankie
yellow mustard seeds and (floandfrankie.com). Plate from Collis Studio (collis.co.nz). Tea towel and spreader
¾ cup apple cider vinegar from Nest (nest-direct.com). Spoon from Father Rabbit (fatherrabbit.com). All
black peppercorns others from The Props Department. Bruschetta: Platter from Houston Design
¾ cup water Co. (housedesign.co.bigcartel.com). Spreader from Nest. Plates from Collis Studio.
¼ teaspoon chilli flakes All others from The Props Department. Buffalo Corn with Bacon, Blue
3 tablespoons honey Cheese and Spring Onions: Bowls from Collis Studio. All others from The
Props Department. Kaffir Lime and Lemongrass Pork Scotch Eggs: Knife
2 teaspoons smoked sea salt from Nest. Small bowl from Flo and Frankie. Bowl and plate from Collis Studio. All
others from The Props Department. Tzatziki Platter with Pickled Radishes:
Wonki Ware plate from Indie Home Collective (indiehomecollective). Plates from
Trim the tops and bottoms of the radishes and cut into quarters. Collis Studio. Bamboo skewers from Epicure Trading (epicuretrading.co.nz). Napkin
Place in a large heatproof jar. from Nest. Almond Milk and Tarragon Poached Chicken and Farro Salad:
Platter, glasses, tea towel and napkins from Nest. White dishes from Collis Studio.
Combine the remaining ingredients in a small saucepan and bring All others from The Props Department. New Potato, Bacon and Spring Onion
Frittata: Plates from Collis Studio. Forks and napkin from Nest. All others from
to the boil. Pour over the radishes, then leave to cool. Cover and The Props Department. All uncredited props stylist’s own. Fresh produce from
refrigerate until ready to serve. Makes 1 medium jar Farro Fresh (farrofresh.co.nz). Meat from Neat Meat (neatmeat.com).
 A L M O N D M ILK
A N D TA R R AGON
P OAC H E D C H I C K E N
AND FARRO SALAD
 AND TO DRINK...
Wine editor Yvonne Lorkin suggests drinks matches for these dishes.

1 2 3 4 6

5 7

1 Make Your Own Bruschetta handy. The lift of jasmine and

The last thing you’d want to do orange zest, combined with
is overwhelm this bruschetta rich, apricot and spicy peach
with a heavy wine. Hence why notes and a succulent, musky
the Cypress Hawke’s Bay Rosé finish make it perfection
2016 ($20) is perfect. Crafted with these Thai-inspired
from 100 per cent merlot, orbs of awesome. Buy from
it’s a surprisingly weighty, winecentral.co.nz.
berry-forward and spicy rosé 5 Tzatziki Platter with
with some olive, redcurrant
Pickled Radishes
and pepper flavours – superb
Tzatziki is one of my favourite
with the tomato, eggplant and
things – but it can be a bit
roasted bean toppings. Buy
tricky to pair drinks with. So
N E W P OTATO, from cypresswines.co.nz.
BAC ON AND S PRING
I always go to my old faithful
2 Baked Feta with Emersons 1812 Hoppy Pale Ale
O N I O N F R I T TATA
Rosemary & Pinenuts 500ml ($8.99) because it’s so
There’s one wine and one wine refreshingly herbaceous and
only I have faith in with this generous in the mouth, making
New Potato, Bacon and Spring Onion Frittata dish, and that’s the Astrolabe it gorgeous with the crushed
Sleepers Vineyard Albarino peas, mint and North African
Waxy new potatoes get combined with fresh herbs, mustard and
2015 ($26). Simon Waghorn spices. Widely available in New
bacon to make a hearty, one-pan dish for feeding the crowds.
has mastered this Spanish World supermarkets.
rascal (that’s what albarino
600 grams new potatoes 1 tablespoon Dijon mustard 6 Almond Milk & Tarrgon
translates to) and harnessed
Poached Chicken
2 tablespoons olive oil ¼ cup each parsley and basil, the luscious lemon, apple and
Tarragon and chicken work
roughly chopped seabreeze characters that
150 grams streaky bacon, triumphantly together and
make it famous. Slicingly fresh,
roughly chopped 1 ball fresh mozzarella in whey, when you bring in the nutty
your tongue will be shocked
drained and sliced niceness of almond milk, you
2 cloves garlic, crushed into a state of high alert. Buy
should look for a rich, toasty,
parmesan for grating from astrolabewines.co.nz.
4 spring onions, thinly sliced citrus-stacked chardonnay to
purchased tomato kasundi and Buffalo Corn with Bacon,
3 seal the deal. The Brookfields
8 large eggs, size 7
garlic aioli, for serving Blue Cheese & Spring Onions Marshall Bank Hawke’s Bay
½ cup cream Corn with bacon and blue Chardonnay 2015 ($34) is
cheese? I’m making a your answer. Clean, tangy
chardonnay compulsory. The and terrifically taut. Buy from
Preheat the grill to its highest setting.
Montsable Chardonnay 2015 brookfieldsvineyards.co.nz.
Scrub the potatoes and slice 1cm thick. Cook the potatoes in ($24) is from the Languedoc 7 New Potato, Bacon &
boiling salted water until just tender. Drain well. region and pairs perfectly with
Spring Onion Frittata
every element of this dish. It’s
Heat the oil in a large ovenproof sauté pan. Add the bacon and I am loving the Hot Water
gently juicy and showing pings
cook until lightly golden. Add the garlic, spring onions and potatoes, Brewing Golden Steamer Ale
of pineapple, peach and clean,
season and cook for 5 minutes, gently turning to combine. 355ml can ($4.83) because it
caramelised characters. Buy
is so delicious with anything
Whisk the eggs, cream and mustard together, season and stir in from thegoodwine.co.nz.
bacony. I’m not sure how it does
the herbs. Pour into the pan and gently stir to combine. Place the 4 Kaffir Lime & Lemongrass it, but its ultra-clean, lemony
cheese over the top, along with a good grating of parmesan. Cook
Pork Scotch Eggs herbaceousness also works
over a medium-low heat until almost set.
Who doesn’t love a Scotch beautifully with the spring onion,
Place under the grill until firm and golden. Slide out of the pan egg? Especially when you soft waxy spuds and mustardy
onto a large piece of baking paper or a plate and serve warm or have a glass of McManis River notes in this fab frittata.
at room temperature. Serves 8–10 Junction Viognier 2014 ($25) Buy from beercellar.co.nz.

DISH 66
 super summer entertaining
Ceres Organics products are full of plant-based organic goodness. Whether
it’s for casual entertaining or a relaxed meal, you’ll find a range of great
options to serve with these tasty Cauliflower and Paleo Savoury Mix Falafels,
and tangy Yoghurt and Energy Spread Dip. Nutritious and delicious!

Cauliflower and Paleo Savoury Yoghurt and Energy Spread Dip

Mix Falafels
1 cup thick plain yoghurt
¾ cup Ceres Organics Paleo Savoury Mix 2 tablespoons Ceres Organics Hulled Tahini
350 grams roughly chopped cauliflower 2 tablespoons lemon juice
¼ cup Ceres Organics Hulled Tahini 2 cloves garlic, crushed
1 large egg 1 teaspoon sea salt
2 tablespoons Ceres Organics Brown Rice Flour ¹⁄3 cup Ceres Organics Energy Spread
2 cloves garlic, crushed
1 teaspoon Ceres Organics Ground Turmeric Whisk the yoghurt, tahini, juice, garlic and salt Ceres Organics, the home
½ teaspoon Ceres Organics Black Cumin Seeds together. Spoon onto a serving platter and dollop of certified organic pure
(Nigella Sativa), toasted and lightly crushed over the Ceres Organics Energy Spread then ingredients, offer a huge range
1½ teaspoons smoked paprika marble it through. of options for your summer
entertaining. Visit ceres.co.nz for
zest 1 lemon Serve with Ceres Organics Black Rice Crackers,
more information and recipes.
¼ cup each packed mint and parsley Brown Rice Crackers with Green Tea & Seaweed,
sea salt and ground pepper Kalamata Olives, Green Olives, Gherkins and extra
Ceres Organics Coconut Oil for cooking Paleo Savoury Mix. Finish with cherry tomatoes,
fresh herbs and thinly sliced red onion.
Place all the ingredients in a food processor and
season generously. Pulse until well chopped but not
to a paste.
Form spoonfuls into patties, squeezing them gently
to compact the mixture. Heat 3 tablespoons of oil
in a sauté pan over a medium heat. In batches, cook
for about 5 minutes, turning until golden and firm.
Drain on kitchen towels. Makes about 20
ADV2017
•
 the chill factor
Cool down on warm days with icy treats. Keep it refreshingly simple or
add layers of chocolate and toppings for a bit of decadence.
Recipes — JANE LYONS / Photography — M ANJA WACH S M UTH
 Roast Peach, Yoghurt and White Chocolate Peanut Butter, Banana and Dark Chocolate
Popsicles with Raspberry Powder Popsicles with Peanut Crumb
Peaches and cream is such a nostalgic and summery It’s hard to believe there are just three ingredients in the main
combination. The yoghurt in this recipe adds an addictive component of these. If you feel like keeping it simple, these are
tanginess and is a welcome surprise beneath the blanket of delicious without the dip or peanut crumb. But if you’re leaning
white chocolate and raspberry. towards the more decadent, these are a couple of additions
you won’t regret.
Popsicles Dip
2 yellow peaches, 225 grams white chocolate Popsicles Peanut crumb
cut into chunks 2 bananas, peeled ¼ cup raw peanuts
90ml canola oil
and chopped
2 tablespoons raw sugar 2 tablespoons raw sugar
3 tablespoons
2 tablespoons crunchy
¼ cup cream raspberry powder 2 tablespoons sea salt
peanut butter
1 cup full-fat Greek yoghurt DIp
1 cup cream
225 grams dark chocolate
Preheat the oven to 180°C fan bake. 90ml canola oil
Popsicles: Line an oven tray with baking paper and spread
out the peach chunks on top. Sprinkle the raw sugar over the Popsicles: Place banana, peanut butter and cream in a food
peaches and roast for 35 minutes until sticky and dark. Set processor and blend for 3 minutes until smooth. Pour into
aside to cool. popsicle moulds and freeze for an hour.
Place cream and yoghurt together in a large bowl and stir to Remove from freezer to add popsicle sticks, then return to
combine. Fold through the cooled peach chunks and pour into freezer for 4–5 hours. Once frozen, remove from moulds and
popsicle moulds. The mixture will be thick enough to insert place on an oven tray lined with baking paper in the freezer
sticks, then freeze for 4–5 hours. until you are ready to dip them in the chocolate. If you want to
leave your popsicles plain, you can keep them in their moulds
Chocolate dip: Line an oven tray with baking paper and place in
until serving.
the freezer. You will place your ice blocks on this once dipped.
Peanut crumb: Place peanuts, sugar and sea salt in a small pan
Make chocolate mix according to the method on page 70.
and stir to combine. Gently toss together over a medium heat
As the chocolate starts to turn to a matte finish, sprinkle over for 10–15 minutes or until peanuts start to brown. You will need
the raspberry powder and place on the pre-frozen oven tray. to keep a close eye on this to ensure the sugar doesn’t burn.
Return tray to freezer until ready to serve. Makes 4 Remove from heat and set aside to cool.
Chocolate dip: Line an oven tray with baking paper and place in
the freezer. You will place your ice blocks on this once dipped.
Boysenberry, Sumac and Honey Popsicles
Make chocolate mix according to method on page 70.
The addition of sumac in these fruity gems makes for a
delicious sweet and sour pop. Try making these with any As the chocolate starts to turn to a matte finish, sprinkle over
leftover punnets of “seconds” boysenberries you have this your peanut crumb and place on the pre-frozen oven tray.
summer – they’re a much faster and much less sugary Return tray to freezer until ready to serve. Makes 4
alternative to jam.

1 cup boysenberries To serve (optional) Mango, Chilli and Lime Popsicles

100 grams white chocolate
1 teaspoon sumac With a good zing of lime and a touch of heat, these tangy
30ml canola oil popsicles will quench your summer thirst. For a gorgeous
1 tablespoon honey
adults-only twist, add a splash of tequila.
½ cup of water
2 ripe mangoes juice of 5 limes
Place all ingredients in a food processor and blend for 3 1 fresh red chilli, finely sliced
minutes. Place a large sieve over a medium-sized plastic jug and or 1 tablespoon chilli flakes
pour boysenberry mixture through to catch the seeds. Pour
the strained liquid into popsicle moulds and freeze for an hour.
Peel mango and cut flesh into cubes. Place in a food processor
Remove from the freezer to add popsicle sticks, then return for
with chilli and lime and blend for 3 minutes until a smooth purée
another 4–5 hours.
has formed. Pour liquid into chilled moulds and freeze for 1 hour.
To serve: In a small saucepan melt together the white chocolate Remove from freezer to insert popsicle sticks and freeze for a
and oil, if using, over a medium heat. Remove popsicles from further 4–5 hours. Makes 4
moulds and lie on a sheet of baking paper. Using a teaspoon,
carefully drizzle white chocolate over the popsicles. Makes 4

DISH 69
METHOD FOR CHOCOLATE DIPPING
In a medium-sized saucepan melt together
the chocolate and oil, stirring occasionally
to ensure it becomes smooth. Remove from
heat once fully melted and pour mixture
into a small glass jug or glass (something
small and narrow is needed to ensure
the popsicle can be submerged). Leave
the liquid to cool until lukewarm. Remove
your pre-frozen tray from the freezer. Dip
your popsicles one by one into the melted
chocolate and gently shake them to remove
any excess drips and place them on the
pre-frozen tray.

PEANUT BUTTER ,
BAN AN A AN D
DARK C HOC OLAT E
P O P S I C L ES W I T H
PEANUT CRUMB
[recipe previous page]
BOYSENBERRY, SUMAC
A N D H O N E Y P O P S I C L ES
[recipe pre vious page]

DISH 71
 MANG O, CHILLI MA P L E , COCON UT
AND LIM E A N D MIL K
P O P S I C L ES CHOCOL AT E
[recipe page 69] P O P S I C L ES

ROAST PEACH,
YOGHURT AND
W HIT E CH OCOLATE
P O P S I C L ES
[recipe page 69]
Maple, Coconut and Milk Chocolate Popsicles
If you’re a fan of the classic Bounty bar, then look no further.
This simple recipe is a great one for creating a “wow” factor
with limited ingredients in the pantry. For an extra chocolatey
kick, add a tablespoon of good-quality dark cocoa to the mix.

Popsicles Dip
1 can coconut cream 225 grams milk chocolate
2 tablespoons maple syrup 90ml canola oil
½ banana, peeled and cut
into chunks

Place popsicle ingredients in a food processor and blend until

smooth. Pour into popsicle moulds. Freeze for an hour, then add
popsicle sticks and continue to freeze for 4–5 hours.
Dip: Line an oven tray with baking paper and place in the
freezer. You will place your ice blocks on this once dipped.
Make chocolate mix according to method on page 70.
As the chocolate starts to turn to a matte finish, sprinkle over
the toasted coconut and place on the pre-frozen oven tray.
Return tray to freezer until ready to serve. Makes 4
 Clever, made easy

SEAMLESS FLAT
GLASS FRENCH
DOORS CREATE
AN ELEGANT FINISH

Clever Econavi and Inverter

energy saving technologies learn
your usage patterns and adjust
the cooling based on how you
use your fridge

See the full Panasonic

Refrigerator Range at
CleverMadeEasy.co.nz
 SMOKE
& FIRE
It's barbecue time – get ready for
some chargrilled magic.
Recipes — CLAIRE ALD OUS
Photography — AARON MCLEAN

KOR E A N CHIL L I
P O R K ST E A KS W I T H
QUICK P ICKL ES
[recipe ne xt page]

74 DISH
COCON UT G R IL L E D
CHICKE N T HIG HS
WITH CRUSHED
P E A N UTS
[recipe ne xt page]
 Korean Chilli Pork Steaks with Quick Pickles
This deep red, fragrant pepper paste adds a wonderful
smokiness to the marinade and it works perfectly on these
juicy pork steaks.

4 pork scotch fillet steaks, 2 cloves garlic, crushed

about 200 grams each
1 tablespoons grated
Marinade fresh ginger
2 tablespoons gochujang
1 teaspoon soy sauce
(Korean red pepper paste)
To serve
2 tablespoons mirin
Quick Pickles, recipe below
1 tablespoon brown sugar
1 teaspoon sesame oil

Marinade: Whisk all the ingredients together in a large

bowl. Add the pork steaks and turn to coat well. Cover and
refrigerate for 1 hour or up to 12 hours. Bring back to room
Coconut Grilled Chicken Thighs temperature before cooking.
with Crushed Peanuts Lift out of the marinade and cook over a medium heat on a
preheated barbecue for 3–4 minutes each side or until just
Friends always ask for this juicy and flavourful chicken dish
cooked through. If cooked over too high a heat the outside will
when coming over for a barbecue – rolled in roasted, salted
burn before the meat is cooked in the middle.
peanuts, it’s literally finger-licking good.
Transfer to a plate and rest for 5 minutes.
8 boneless chicken thighs, 2 tablespoons condensed milk
To serve: If serving the pork with the Quick Pickles, scatter
skin off
2 tablespoons coconut cream them over a serving platter. Slice the steaks against the grain
Marinade and arrange over the pickles, drizzling them with the meat
½ teaspoon sea salt
½ cup packed coriander resting juices. Top with reserved fennel fronds. Serves 4–6
To serve
2 cloves garlic, crushed
¾ cup roasted, salted
½ teaspoon each peanuts, finely chopped Quick Pickles
curry powder, ground
lime wedges This is my go-to pickle recipe and I use them to accompany just
turmeric and coriander
about all my barbecue recipes.
1 tablespoon fish sauce
½ cup apple cider vinegar 1 fennel bulb, very thinly
sliced, fronds reserved
Marinade: Place all the ingredients in a food processor and ¼ cup water
process until smooth. Pour over the chicken and turn to coat 1 long red chilli, thinly sliced
1½ teaspoons caster sugar
well. Cover and marinate in the fridge for up to 4 hours. Take
1 medium carrot, julienned
out half an hour before cooking. ¾ teaspoon sea salt
Cook over a medium heat on a preheated, lightly greased 1 teaspoon fennel seeds
barbecue until golden and fully cooked through.
½ teaspoon
Thread each piece of chicken onto 2 wooden skewers then black peppercorns
press into the chopped peanuts. Serve with lime wedges.
Makes 8 skewers
Put all the ingredients except the fennel, chilli and carrot, in a
small saucepan and bring to the boil. Put the vegetables in a
heatproof bowl and pour over the hot liquid, turning to combine.
Leave for 30 minutes, turning occasionally. Drain before using.

76 DISH
I TA L I A N ST Y L E P O R K
RIBS WITH ROSEMARY
A N D G A R L IC
[recipe ne xt page]
 GR I L L ED SA L M O N
W I T H P R ES ERV ED
LE M O N A N D CA P ER
D R ES S I N G
 Italian Style Pork Ribs Grilled Salmon with Preserved Lemon
with Rosemary and Garlic and Caper Dressing
All the flavours of a traditional Italian roast pork work I’ve used a small side of salmon but you can use 4–6
just as beautifully on these tender ribs – serve plain or single salmon fillets if preferred. The preserved lemon
topped with the Mustard Dressing (recipe below). dressing cuts through the richness and my preference
is to serve it at room temperature.
2 racks pork ribs, about 12 2 cloves garlic,
bones in each roughly chopped 800-gram salmon fillet, 2 quarters preserved
skin on lemon, flesh discarded and
Marinade ½ teaspoon chilli flakes
skin thinly sliced
¼ cup fresh rosemary olive oil, sea salt and
1 teaspoon sea salt
ground pepper 2 tablespoons capers,
2 teaspoons fennel seeds
4 tablespoons olive oil roughly chopped
Dressing
4 tablespoons olive oil 2 tablespoons
Preheat the oven to 160°C fan bake. chopped parsley
1 tablespoon lemon juice
Marinade: Put the rosemary, fennel seeds, garlic and sea salt and ground pepper
2 cloves garlic, crushed
chilli flakes together on a cutting board and chop to a
coarse mix. Place in a bowl and stir in the salt and oil.
Dressing: Whisk all the ingredients together in a bowl
Lay out a large sheet of foil then top with a sheet of
and season lightly.
baking paper. Place one rack of ribs on top and rub with
half of the marinade. Fold over the baking paper then the Brush both sides of the salmon with oil and season the
foil, sealing tightly. Repeat with the second rack of ribs. flesh side with salt and pepper.
Place on an oven tray and bake until the ribs are very Place skin side down on a hot, preheated barbecue
tender when pierced with a knife. This can take 2 hours and cook for 5 minutes or until the skin is crisp and
depending on the size of the ribs. the salmon will easily come away from the barbecue.
Carefully turn over and cook for 1 minute. If you don’t
The ribs can be left wrapped in the foil and stored in the
want to turn the salmon over, just close the lid and let it
fridge 2 days ahead of finishing on the grill, if desired.
finish cooking this way.
To finish: Place the ribs on the bars of a preheated
Transfer to a board and spoon over the dressing. Serve
barbecue and cook until they are lightly charred in
warm or at room temperature. Serves 6–8
places and hot. Serve as is or top with the following
Mustard Dressing. Serves 4

Mustard Dressing
⅓ cup olive oil 2 roasted piquillo
peppers, diced
2 tablespoons lemon juice
small handful
1 tablespoon
parsley, chopped
wholegrain mustard
sea salt and ground pepper
2 cloves garlic, crushed
2 tablespoons finely
chopped red onion

Whisk the oil, lemon juice, mustard and garlic together

and season with salt and pepper. Stir in the red onion,
peppers and parsley.
 M OZ Z A R EL L A W I T H
PI C KL ED G R EEN TO M ATO
AND FEN N EL SA L A D C HEESY GRILLED
V EGE SKINS WITH
[recipe ne xt page]
GUACAMOLE
Cheesy Grilled Vege Skins with Guacamole
You can bake the vegetables 1–2 days ahead but take off the excess
flesh while they’re still warm. Store the skins in the fridge until ready
to grill. They won’t be as crisp as oven-roasted but equally delicious.

Skins Guacamole
2 each large agria potatoes and 2 ripe avocados
regular kumara
2 cloves garlic, crushed
1 large beauregard kumara
pinch chilli flakes
olive oil, sea salt
2 spring onions, very thinly sliced
250 grams fresh bocconcini in
2–3 tablespoons lemon juice
whey, drained
chilli flakes, smoked paprika

Preheat the oven to 180°C fan bake.

Scrub the vegetables and dry on kitchen towels. Rub with oil and
season with salt. Place on a baking tray and roast until tender when
pierced with a skewer. Set aside until just warm.
Cut lengthways into quarters then scoop out ¾ of the flesh, leaving a
½cm layer on the skin. Cut each quarter in half.
Guacamole: Roughly mash the avocado with a fork then mix in the
remaining ingredients and season generously with salt and pepper.
To cook: Brush both sides with olive oil and season. Cook on a
preheated barbecue until golden and crisp in places. Turn flesh side
up, then top with slices of bocconcini. Close the lid of the barbecue
(or cover with something like the lid of a wok) and cook until the
cheese has melted. Sprinkle with a pinch of chilli flakes and smoked
paprika, if desired.
Arrange on a platter with the guacamole and serve hot. Serves 8

ZUCCHINI AND
HALLOUM I Rump Steak with Herb Dressing
FRITTERS
[recipe next page]
Rump is one of my favourite cuts and while it’s not tender like fillet,
the flavour more than makes up for it. Use whatever is your family's
favourite steak.

800 grams rump steak ¼ teaspoon chilli flakes

olive oil, sea salt and 3 tablespoons red wine vinegar
ground black pepper
1 teaspoon sea salt
Herb dressing
½ cup olive oil
½ cup each parsley and
coriander leaves, finely chopped To serve
parmesan for shaving
2 tablespoons capers,
roughly chopped 2 small lemons, halved
2 cloves garlic, crushed

Herb dressing: Combine all the ingredients in a bowl and set aside.
Steak: Rub both sides of the steak with oil, salt and pepper.
Cook on a hot preheated barbecue for 3–4 minutes each side or until
done to your liking, adding the lemons cut side down for 2 minutes.
Transfer to a large plate and brush with 1 tablespoon of the dressing.
Rest the steak for a few minutes before carving. Top with spoonfuls
of dressing and shaved parmesan and serve with the lemons for
squeezing over the top. Pass extra dressing separately. Serves 4–6
RUMP STEAK
W I T H H ER B
D R ES S I N G
 Zucchini and Halloumi Fritters AND TO DRINK...
Who doesn’t love a fritter? These little morsels have pockets Wine editor Yvonne Lorkin suggests drinks matches for these dishes
of squeaky halloumi cheese nestled in each lightly spiced patty
and get topped with a cooling yoghurt dip.

6 medium zucchini, julienned 150 grams halloumi, cut 1 2 3 4

6
or coarsely grated into small dice
5 7
1 teaspoon sea salt 1 large egg, size 7
2 teaspoons cumin ¼ cup plain flour
seeds, toasted
2 tablespoons rice flour
2 spring onions, very 1 Coconut Grilled Chicken
sea salt and ground pepper Being saturated with roast
finely sliced
with Crushed Peanuts stonefruit and spice, a sneaky
To serve
¼ cup mint leaves, The Black Estate Circuit layer of toasty oak, and acidity
Yoghurt and Fresh Tomato
finely chopped Waipara Pinot Gris 2015 which turns your tongue into a
Sauce, recipe below
($22) has tangy quince and bouncy castle, makes it delish
2 cloves garlic, crushed
japonica jelly notes on the nose with salmon. So full of flavour,
¼ teaspoon chilli flakes leading to a fat, juicy, sassy complexity and freshness that
apple and pear smash-up in disciplining yourself to just one
the mouth. It’s bursting with glass is a form of self-torture.
Put the zucchini in a colander and toss through the teaspoon
freshness, attitude and natural Buy from osawawines.co.nz.
of salt. Leave to drain for 15 minutes. Place in a clean tea towel
sweetness, all balanced by
then roll up and squeeze out all the liquid. Cheesy Grilled Vege Skins
5
racy, gum-numbing acidity. It’s
with Guacamole
Place in a large bowl and add all the remaining ingredients, a champion with chicken. Buy
I love the clean, lightly
stirring to combine well. Season well with salt and pepper. from blackestate.co.nz.
herbaceous hoppiness of the
Cook spoonfuls of the mixture on a lightly greased barbecue 2 Korean Chilli Pork Steaks Stiegl Goldbräu Lager Bier
flatplate until lightly golden and cooked through. Serve with the with Quick Pickles 330ml ($65 x 24pk) with these
following yoghurt sauce or just a squeeze of lemon juice, I’m a huge fan of rich, spicy darned yum snacks. This
if desired. Makes about 16 blended whites – and the beautifully balanced Bavarian
Wolftrap White Blend 2014 boasts a silky mouthfeel and
($22) is awesome. I love the serious persistence of flavour.
toasty, apricoty, nutty layers, For stockists, email
Yoghurt and Fresh Tomato Sauce the citrus oil and jasmine ordersnz@negociants.com.
¾ cup thick plain yoghurt ½ teaspoon ground cumin notes in this South African
Rump Steak with
6
star. Supremely satisfying with
2 medium vine tomatoes, 2 tablespoons chopped herbs Herb Dressing
these spicy pork steaks. Buy
diced (use dill, mint or basil) The herb dressing is launched
from planetwine.co.nz.
into the stratosphere with
1 clove garlic, crushed sea salt and ground pepper 3 Italian Style Pork Ribs a slosh of the Harrington’s
finely grated zest 1 lemon with Rosemary and Garlic Galactic Empire Imperial
Straight away I’m going down Pilsner 500ml ($9.99)
the ripe and rumpty shiraz Resinous, herbaceous,
Put the yoghurt in a bowl and stir through the remaining
route with this recipe. The beautifully bitter elements
ingredients. Season with salt and pepper.
Most Wanted South Australian abound. It’s a refreshing yet
Shiraz 2015 ($15.99) has an fulsome pilsner, which has meat
attractive, slightly medicinal enough on its bones to join
spicy character to it that I forces with a juicy steak like
think works rather snazzily this. Buy from harringtons.nz.
with the fennel, garlic and chilli 7 Zucchini and
notes in the marinade. It’s juicy
Halloumi Fritters
and ribsticking. Contact (09)
Naturally you’d gravitate
378 9463 for stockists.
to something green and
4 Grilled Salmon with herbaceous for these fab
Preserved Lemon and fritters. So go the whole hop
Caper Dressing by choosing the Tuatara Mot
Golden, like a yellow diamond Eureka NZ Pilsner 330ml
PROPS: Table and chairs used throughout from Bashford Antiques (bashford.co.nz). in the glass, Flying Sheep ($21.99 x 6pk). It’s packed
Coconut Grilled Chicken Thighs: Pottery plate from Bashford Antiques. Korean Hawke’s Bay Chardonnay with citrus, lovely bitter notes,
Chilli Pork Steaks: Indian tea glasses from Flotsam & Jetsam (flotsamandjetsam.
2012 ($27) has used every cleansing malts and magic
co.nz). All others from The Props Department (thepropsdepartment.co.nz). Fresh
produce from Farro Fresh (farrofresh.co.nz). Meat from Neat Meat (neatmeat.com). second of its four years in the length of flavour. Buy from
bottle to become all it can be. glengarry.co.nz.

DISH 82
 NATIONAL
LAMB DAY
Enjoy our national dish any number of delicious
ways to help celebrate National Lamb Day on
February 15, a significant milestone in the history
of our sheep meat industry.

T his date is iconic in New Zealand’s history as this year it

marks the 135th anniversary of one of the most significant
milestones in New Zealand’s sheep meat industry. On this day
in 1882, William Davidson and Thomas Brydone achieved the
remarkable, by launching the first shipment of frozen sheep
meat from Port Chalmers in Otago on the Dunedin, bound for
London. Arriving 98 days later in perfect condition, this voyage
kick-started our export industry and put New Zealand on the
international food map.

LAMB RUMP ROAST WITH TENDER For a National Lamb Day dinner-party showstopper, try stuffing
GREENS AND HOLLANDAISE SAUCE lamb rumps with spinach and creamy feta or slow cook a leg glazed
with pomegranate and mint. Alternatively, lamb racks always make
LAMB for an impressive-looking dish, coat them with a crunchy quinoa
3 x Quality Mark lamb rumps 2 whole black peppercorns crust or serve on a Moroccan olive and couscous salad.
STUFFING 3 egg yolks
1 handful baby spinach leaves So, whether it be a roast, a steak, cutlets or chops we invite Kiwis
juice of ½ lemon
to enjoy lamb with family and friends on this day.
75 grams creamy feta TO SERVE
HOLLANDAISE SAUCE Fresh cut herbs such as
TRY:
200 grams unsalted butter parsley, chives and chervil la mb
cutlets
3 tablespoons white
wine vinegar TRY:
la mb
Preheat the oven to 210°C. Place a shallow roasting tray in the oven to heat. leg

Lamb: Make a cut in the side of each lamb rump to make a pocket. Mix
together the spinach and feta and season. Fill into each lamb rump and
skewer to hold mixture in place, if necessary.
Heat a large frying pan over medium-high heat. Place lamb fat-side-down in
the hot pan and brown. Turn and brown the other side.
Remove hot tray from the oven and place in the lamb fat-side-up. Return to
the oven and cook for 12–15 minutes for pink lamb. Remove from the oven,
cover with foil and a clean tea towel and leave to rest for 10 minutes.
Hollandaise sauce: Melt the butter and allow to cool a little. Place the
vinegar, peppercorns and a dash of water in a small saucepan and reduce
to 1 tablespoon. Place the egg yolks in a heatproof bowl over a saucepan
of gently simmering water. Strain in the 1 tablespoon of reduced liquid (to
remove peppercorns). Whisk until thick and foamy, then whisk in the butter To learn more about the
a little at a time until you have a thick creamy sauce. Add lemon juice to very best of beef and lamb
taste and season.
visit recipes.co.nz Certified Quality

To serve: Serve lamb with seasonal greens (asparagus is great while still
ADV2017

in season), and hollandaise sauce. Top with freshly cuts herbs. Boiled new
season potatoes are delicious too.
HONEYED STRAWBERRIES
A N D CH ER R I ES W IT H
H A Z EL N UT A ND
ROSEMARY CRUMBLE
[recipe ne xt page]

juicy fruits
Let your taste buds celebrate the sweetness of summer
with beautifully fresh fruits and delectable treats.
Recipes — C L A I R E ALDOU S / Photography — JOSH GRIGGS
 BLUE BE R RY
A N D L E MON
CR E A M TA RTS
[recipe ne xt page]

DISH 85
 Honeyed Strawberries and Cherries with Blueberry and Lemon Cream Tarts
Hazelnut and Rosemary Crumble Crisp pastry, rich cream and juicy blueberries come together
with dollops of lemon curd for a speedy delicious dessert.
It’s not summer without strawberries and cherries – serve this
juicy compote with a topping of crisp, fragrant crumble and an
1 sheet pre-rolled frozen ¼ cup purchased lemon curd
icy cold lemon sorbet.
butter puff pastry, thawed
2 punnets blueberries
(24cm x 24cm)
1–2 punnets strawberries, 1 tablespoon orange liqueur,
icing sugar, for dusting
hulled and roughly chopped such as Grand Marnier caster sugar
edible unsprayed borage
400 grams fresh cherries, Hazelnut and Rosemary ½ cup cream
flowers, to garnish
halved and pitted Crumble, recipe below
½ cup mascarpone
⅓ cup honey lemon sorbet, to serve
zest of 1 lemon, Preheat the oven to 180°C fan bake.
2 tablespoons lemon juice
Cut the pastry into 4 x 6cm x 24cm long strips.
Place on a lined flat baking tray. Brush the narrow ends with
Put the strawberries and cherries in a large bowl.
water and fold in a 2cm border.
Put the honey and lemon juice in small saucepan and bring
Using the tip of a knife, score a 1cm border around the inside
to the boil.
of the base of the pastry rectangle without cutting all the way
Take off the heat and add the zest and liqueur. through. Sprinkle each pastry with sugar and bake for about 15
minutes until golden and crisp. Brush excess sugar off the tray
Pour over the fruit and stir together. Leave for at least 30
otherwise it will burn.
minutes, stirring occasionally. The fruit will release their juices,
which combines with the syrup. Using the tip of a knife, re-score the border and gently press
down on it to lightly flatten. Cool.
To serve: Place the fruit and the juice in bowls and top with a
large scoop of sorbet. Pass the crumble to scatter over just Whisk the cream and mascarpone together until it just starts to
before eating. Serves 8 thicken, then marble through the lemon curd.
Spoon the cream into the pastries and arrange
Hazelnut and Rosemary Crumble the blueberries in a single layer over the filling.
Top with borage flowers and dust with icing
60 grams butter, diced ¾ teaspoon ground ginger
sugar to serve. Makes 4
and chilled
½ teaspoon sea salt
50 grams ground hazelnuts
1 teaspoon finely chopped
50 grams brown rice flour fresh rosemary leaves
80 grams caster sugar

Preheat the oven to 140°C fan bake.

Place all the ingredients in a large bowl and rub together with
your fingertips until it resembles damp, coarse crumbs.
Tip onto a lined baking tray and spread evenly, pinching some of
the mixture into irregular shaped small clumps. Bake for about
10 minutes, turning once, or until lightly golden. The crumble will
initially be soft but becomes crisp when cool.

86 D I SH
RAS PBERRY A N D
ROSÉ JELLIES
[recipe ne xt page]

DISH 87
 Raspberry and Rosé Jellies Cinnamon Churros Ice Cream Sandwiches
A gorgeous, grown-up version of jelly, fruit and cream that relies This is definitely one of my most asked for summer desserts.
on using a wine that you would happily drink. Freshly made churros dipped in cinnamon sugar, then
sandwiched with your choice of ice cream and a little
1–2 punnets fresh raspberries To serve caramel sauce.
good-quality purchased
7 gelatine leaves
custard (I used Lewis Road 1 cup milk vegetable oil, for cooking
150 grams caster sugar Creamery Fresh Double
100 grams butter, diced To assemble
Cream Custard)
½ cup water ½ cup caster sugar
pinch of sea salt
freeze-dried raspberries
750ml bottle rosé wine ½ teaspoon ground cinnamon
1 cup gluten-free flour
1 tablespoon lime juice (I used Edmonds) scoops of your favourite
ice cream
¼ teaspoon baking powder
Divide the raspberries between the glasses and place in the fridge purchased thick caramel sauce
¼ teaspoon ground cinnamon
to chill. I used 8 per glass, depending on the size of the berries.
3 large eggs, size 7,
Put the gelatine leaves in a dish and cover with cold water. Leave
lightly beaten
to soak for 5 minutes.
Gently heat the sugar and water with ½ a cup of the wine in a
Grease a flat baking tray that will fit into your freezer, then line
saucepan until the sugar has dissolved and the liquid is hot but
with baking paper. Use two trays if necessary.
don’t let it boil. Take off the heat.
Churros: Put the milk, butter and salt in a medium saucepan and
Lift the gelatine leaves out of the water and squeeze firmly to
slowly bring up to a rolling boil. Remove from the heat and tip in
remove as much water as possible.
the flour, baking powder and cinnamon, beating vigorously with a
Add to the hot syrup and stir until dissolved. Add the remaining wooden spoon until a thick dough forms and pulls away from the
wine and the lime juice. Strain through a fine sieve into a jug and sides of the saucepan. This will happen quickly. Place back over
cool for 10 minutes. a low heat and cook for 2 minutes stirring constantly. Tip the
dough into the bowl of a standing mixer and cool for 10 minutes.
Pour over enough jelly until the fruit just starts to float in the
Add the eggs one at a time, beating thoroughly between each
glass. Leave the remaining jelly at room temperature. Put the
addition. It will appear to separate at first but keeping beating
glasses back in the fridge and chill until set. Top up with the
until the dough is smooth and thick.
remaining jelly and refrigerate until set.
To cook: Fit a pastry bag with a small star nozzle and fill with
Top with a layer of chilled custard just before serving and crush
some of the dough. Do this in batches.
a few freeze-dried raspberries over the top, if using. Makes 6
Pipe tight, 6cm spirals of the dough onto the baking tray and freeze
for at least 1 hour until firm and the churros can be easily removed
PANTRY NOTE: Gelatine leaves are from the tray. The churros can be cooked from fully frozen.
available in packets at gourmet food
Combine the sugar and cinnamon in a shallow bowl.
stores and some supermarkets.
Heat 4cm of vegetable oil in a deep medium-sized saucepan to
170°C or until a cube of bread dropped into the oil turns golden in
30 seconds.
Cook for 2 minutes, turn over and cook for another 1–2 minutes
until golden and puffed. Reduce the heat if the churros are
browning too fast.
Lift out and place on paper towels then coat in the cinnamon sugar.
Sandwich the churros together with a scoop of ice-cream and
a drizzle of caramel sauce, if using, and serve immediately.
Makes about 20 single churros
 GF
CINNAMON CHURROS
I CE C R EA M SA N DW IC HES

DISH 89
 GRILLED
P IN EAP P LE W IT H
RUM, ORANGE
AN D C HILLI
SY RU P

Grilled Pineapple with Rum, Orange

and Chilli Syrup
The natural sweetness of pineapple is a perfect match with
this rum-based chilli syrup infused with fresh mint. Lovely
served with ice cream or sorbet.

1 ripe pineapple zest and juice 1 orange

caster sugar, for dipping 1 small red chilli, seeded and
finely chopped
Syrup
50 grams caster sugar 1 tablespoon ripped
fresh mint
50ml rum

Syrup: Put the sugar, rum, orange zest and juice, and the chilli
in a small saucepan and bring to the boil, stirring to dissolve

AND TO DRINK... the sugar. Simmer for 5 minutes until reduced and syrupy. Cool
for 5 minutes, then add the mint and set aside.
Wine editor Yvonne Lorkin suggests drinks matches for these dishes
Peel the pineapple and cut in half lengthways, then cut into
long wedges.
join ’em. This organic and
biodynamically produced Put the sugar for dipping in a shallow dish.
1 2 3 riesling sings with manuka
Dip each side of the pineapple in the caster sugar and cook on
honey, tangy nectarine and
a hot preheated barbecue or grill pan until lightly caramelised
apple notes. The acidity
on all sides. You will need to wipe any burnt sugar off the grill,
is zingy and refreshing,
if cooking in batches.
balancing out the intense
sweetness of the top notes Thread each piece onto a long skewer. Place fruit end down in
– making it a superb partner individual jars and pour over the syrup. Serves 6–8
1 Champagne Bertrand for every possible dessert.
Senecourt Beau Joie Sugar Buy from urlar.co.nz.
King Demi-Sec ($114) 3 Taylor’s 10 Year Old
To be utterly indulgent,
Tawny ($90)
why not grab a bottle of
There’s nothing nicer at the
champagne to go with
end of a meal than to take
dessert? Try this sweeter,
a sip or seven of a really
more luxurious version of a
delicious port. I love this
classic rosé champagne with
particular tawny because it
delicate berry and melon notes
works with so many dessert
Buy from thehighstreet.nz.
flavours. Delicate, toasted,
2 Urlar Noble Riesling nutty notes, chocolate,
2015 ($30) butterscotch and dried fig PROPS: Honeyed Strawberries & Cherries with Hazelnut & Rosemary
When it comes to sweet flavours abound. Buy from Crumble: Bowl from Ann O’Sullivan (annosullivanpottery.co.nz) All other
props from The Props Department (thepropsdepartment.co.nz). Fresh produce
treats, if you cant beat ’em, topshelfliquor.co.nz.
from Farro Fresh (farrofresh.co.nz).

DISH 90
WAT ERMELON AN D
P R AW N SALAD
Visit marisco.co.nz
for the recipe

THE NED
PINOT ROSÉ
As long summer afternoons
stretch into the evening, enjoy fine
wine, good food and easy conversation
with friends. For a day to remember
serve a chilled bottle of The Ned
Pinot Rosé with the delicious
light and fresh flavours of a
Watermelon and Prawn Salad.

marisco.co.nz
Become part of our story – join us on Facebook
 GONE BURGER
You can’t beat a good burger to get the punters rushing
to the table. And with so many variations of fillings and
buns, there’s plenty to sink your teeth into.
Recipes — CLAIRE ALD OUS Photography — JOSH GRIGGS

M US S EL A N D
ZUCCHINI BURGERS
W I T H L EM O N A N D
CA P ER M AYO
[recipe ne xt page]

92 DISH
 BEEF A N D B LUE
CHEESE BURGERS
W I T H P O M EG R A N AT E
G L A Z ED O N I O N S
[recipe ne xt page]
 Mussel and Zucchini Burgers Beef and Blue Cheese Burgers with
with Lemon and Caper Mayo Pomegranate Glazed Onions
Fat, juicy mussels make a delicious burger alternative, especially The sweet/tart glazed onions pair beautifully with the rich beef
when topped with the Lemon and Caper Mayo. patty and I love to serve them sandwiched between buttery
brioche rolls.
1½ kilograms 2 zucchini, coarsely grated
Burgers sea salt and black pepper
mussels, scrubbed
1 cup finely shredded 600 grams good beef mince
To assemble
Batter spinach leaves
1 teaspoon very finely
3 large eggs, size 7 Pomegranate Glazed Onions,
1 cup grated tasty chopped rosemary
recipe below
½ cup ground almonds cheddar cheese
50 grams firm blue
(almond meal) 4 burger buns, halved, toasted
2 tablespoons chopped cheese, crumbled
and buttered
¼ cup brown rice flour flat-leaf parsley
2 teaspoons
mayonnaise, sliced tomato,
½ teaspoon baking powder To assemble Worcestershire sauce
lettuce leaves, to serve
6 burger buns, halved,
1 teaspoon sea salt 2 teaspoons
toasted and buttered
American mustard
1½ teaspoons ground cumin
Lemon and Caper Mayo,
pinch chilli flakes see recipe below
Burgers: Place all the ingredients in a large bowl and season
finely grated zest 1 lemon rocket and tomato, to serve generously with salt and pepper.
Mix until well combined, but don’t overwork or the burgers will be
Mussels: Place the mussels in a large saucepan with a splash of tough. I find using your hands is best for this.
water. Cover tightly and steam over a high heat, transferring them
Divide the meat into four portions then form into burgers the
to a bowl as they open. Discard any mussels that don’t open.
same size as the buns.
Cool and remove the meat from the shells, checking for any small
Cook on a preheated barbecue flat plate, or a grill pan over a
crabs inside. Chop into 1cm pieces.
medium high heat, for 4–5 minutes per side. Cooking time will
Batter: Put the eggs, almonds, flour, baking powder, salt, cumin, depend on how thick the patties are.
chilli flakes and lemon zest in a food processor and blend until
To assemble: Spread the buns with mayonnaise then top with
smooth. Tip into a bowl and add the zucchini, spinach and cheese.
lettuce, tomato, a beef burger then a pile of onions. Add the tops
Add the chopped mussels and combine. 
and serve immediately. Makes 4
Heat a sauté pan with a little oil or preheat a flat barbecue hot
plate. Fry large spoonfuls of the fritter mixture for about 3
minutes each side, until golden brown and cooked through. COOK’S TIP: Make a small indentation in the middle of each raw
You need 12 fritters. burger patty with your fingertip. This helps ensure they cook
through to the centre.
To assemble: Spread the buns with mayo and top with rocket,
tomato, a fritter and some more mayo. Repeat to make another
layer of each. Add the tops and serve. Makes 6 burgers
Pomegranate Glazed Onions
2 tablespoons olive oil ¼ cup pomegranate molasses
Lemon and Caper Mayo
knob of butter ¹⁄3 cup brown sugar
½ cup mayonnaise (I used 1 teaspoon dried tarragon
Best Foods) 5 large onions, sliced 2 teaspoons soy sauce
2 tablespoons capers,
½cm thick
finely grated zest 1 lemon roughly chopped 2 cloves garlic, crushed
2 teaspoons very finely
1 tablespoon lemon juice 2 cloves garlic, crushed 2 teaspoons
chopped rosemary
wholegrain mustard
1 spring onion, finely sliced sea salt and ground pepper
1 teaspoon sea salt
¼ teaspoon chilli flakes
1 teaspoon Dijon mustard
ground pepper
Stir all the ingredients together in a bowl and season.
Heat the oil and butter in a large sauté pan over medium heat.
Add the onions, rosemary and salt with a good grind of pepper. It
will look like a mountain of onions but they reduce dramatically
when cooked. Cover and cook, stirring occasionally, for 15
minutes until the onions are soft.
Uncover and add the remaining ingredients. Cook for a further 15
minutes or until the onions are well caramelised. If made ahead,
remove the onions from the fridge and rewarm slightly to serve.
Makes about 2 cups

94 D I SH
 ST R EET C O RN
FRITTER BURGERS,
C R I S PY BAC ON
A N D S M AS H E D
AVO CA D O
[recipe ne xt page]
CORN CHIP CRUMBED
CH I C K EN A N D
FEN N EL S LAW
BURGERS
 Street Corn Fritter Burgers, Crispy Bacon Corn Chip Crumbed Chicken and
and Smashed Avocado Fennel Slaw Burgers
Fresh, new-season corn gets bound in a lightly spiced batter Crispy tender chicken strips get layered up with a fresh crunchy
to make tender little fritters. They’re also great for serving as slaw and a spicy mayo to make one of my family’s favourite
finger food. summer meals. If you don’t want to make them into burgers, just
serve with the mayo for a finger-licking snack.
¼ cup chickpea flour 2–3 tablespoons milk
6 boneless chicken thighs olive oil and butter, for cooking
¼ cup brown rice flour 1½ cups corn kernels
(2 large corn cobs) 2 x 200-gram bags corn chips, To serve
½ teaspoon baking powder
finely ground (I used 6 burger buns, halved
To assemble
1 teaspoon sea salt Culley’s Jalapeño) and toasted
6 burger buns, halved,
2 teaspoons mild curry powder toasted and buttered ½ cup brown rice flour sriracha chilli sauce
1 teaspoon smoked paprika 12 rashers streaky 2 large eggs, size 7 ½ cup purchased mayo
bacon, cooked
½ teaspoon ground cumin 2 teaspoons Dijon mustard Fennel Slaw, recipe below
Smashed Avocado, recipe below
¼ cup chopped coriander 2 cloves garlic, crushed sliced gherkins
Lime Crema, recipe below
1 large egg, size 7 sea salt and ground pepper

Put all the dry ingredients, along with the coriander, in a large Cut the chicken into strips. Place the crumbs and flour in two
bowl and combine. separate, shallow dishes and season the flour.
Whisk the egg and 2 tablespoons of milk together, then stir in Whisk the eggs, mustard and garlic in another dish and season.
until well mixed. Add the corn and, if the mixture is really thick,
Dip the chicken first in the flour, then the eggs, letting the excess
stir in the remaining milk.
drip off, then in the crumbs, patting them on well to adhere.
Heat a little oil in a sauté pan and cook large teaspoons of the Cover and refrigerate if not using immediately.
mixture over a medium heat for about 3 minutes, until cooked
To cook: Heat a little olive oil and a small knob of butter in a
through. Drain on kitchen towels and keep warm in a low oven.
sauté pan. Cook the chicken in batches until golden and cooked
To assemble: Spread the bases with half the avocado, then add through. Drain on kitchen towels.
the bacon, 4 fritters and another spoonful of guacamole. Drizzle
To serve: Stir enough sriracha sauce into the mayonnaise, to
with the Lime Crema and add the top bun. Eat immediately. Makes 4
your taste. Spread onto the bottom buns and top with sliced
gherkins, slaw, strips of chicken, mayo and more slaw. Add the
Lime Crema tops and serve. Makes 6
½ cup sour cream finely grated zest 1 lime
½ cup thick plain yoghurt 1 tablespoon lime juice
Fennel Slaw
2 cups packed thinly shredded 2 tablespoons olive oil
1 clove garlic, crushed sea salt and freshly
cabbage (use white or a
ground black pepper 2 teaspoons Dijon mustard
combination of white and red)
2 teaspoons caraway
Whisk the sour cream until smooth, then stir in the remaining 1 carrot, julienned
seeds, toasted
ingredients and season. Cover and chill until ready to
1 small fennel bulb, very thinly
serve. Makes 1 cup 1 teaspoon honey
sliced, fronds reserved
salt and ground pepper
Smashed Avocado good handful parsley, chopped
2 large avocados 2 tablespoons coriander 1 tablespoon apple
cider vinegar
2–3 tablespoons lime juice salt and pepper
Place all the salad ingredients in a large bowl. Whisk the
Roughly crush the avocado flesh with a fork then stir in the
remaining ingredients together. Toss through the salad just
remaining ingredients. Season generously. Makes about 1½ cups
before serving along with the chopped fennel fronds. Don’t dress
ahead of serving otherwise it will go limp and soggy.

PROPS: All props from The Props Department (thepropsdepartment.co.nz). Fresh

produce from Farro Fresh (farrofresh.co.nz). Meat from Neat Meat (neatmeat.com).

DISH 97
 Moroccan Lamb Burgers, Grilled Halloumi
and Pistachio Salsa
Spiked with aromatic herbs, topped with grilled halloumi and a
fragrant salsa, these could easily be your star summer burger.

1 cup fresh breadcrumbs ½ cup each packed basil

and mint
¹⁄3 cup milk
MOROCCAN LAMB
BURGERS, GRILLED 2 cloves garlic, crushed
600 grams lamb mince
HALLOU MI AN D
P ISTAC HIO SALSA
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon sea salt
1 teaspoon each ground cumin
and sweet smoked paprika ¹⁄3 cup olive oil
½ teaspoon ground cinnamon To serve
200 grams halloumi
1 egg, beaten
cheese, sliced
big handful fresh coriander,
4 small pitta breads,
finely chopped
warmed and split
sea salt and ground pepper
kasundi or other tomato
Salsa relish, rocket, strips of
½ cup pistachios, cucumber, thick plain yoghurt
divided in half

Burgers: Put the breadcrumbs and milk in a large bowl, leave

for 5 minutes, then add the remaining ingredients. Season
generously, gently combine well and form into 4 patties.
Cover and refrigerate until ready to cook but take out of the
fridge 30 minutes before cooking.
Salsa: Put half the pistachios and all the remaining ingredients
in a food processor and blend until well chopped but not totally
smooth. Roughly chop the remaining pistachios and stir through.
Lamb: Cook the burgers on a grill pan over a medium heat for
4–5 minutes each side or until cooked through. 
Heat a sauté pan with a little oil and cook the halloumi on both
sides until golden.
To assemble: Spread the bottom bun with tomato relish and
layer up with rocket, cucumber, a lamb burger and halloumi. Top
with a spoonful of yoghurt and a dollop of pistachio salsa. Add
the tops and serve immediately. Makes 4 

AND TO DRINK... burgers. Ultra ripe, plump passionfruit and

peach, blend with herbaceous elements and
4 Corn Chip Crumbed Chicken Burgers

Drinks editor Yvonne Lorkin suggests There was no question the Framingham
layers of lemongrass to create the perfect
drink matches for these dishes. Marlborough Chardonnay 2015 ($25)
pairing. Buy from colombo.co.nz.
would give extra pluck to this cluck.
2 Beef and Blue Cheese Burgers Gorgeous grapefruit, pineapple and peach
I recommend the Morse Code South layers buoy a backbone of creamy brulee,
1 2 3 4 5
Australian Shiraz 2015 ($14.99) here cashew and panforte characters on the
because of its distinctly leafy, floral aroma, palate. Buy from framingham.co.nz.
a squeak of eucalypt and spice, followed by 5 Moroccan Lamb Burgers
a silky mouthfeel edged with cherry and
It’s easy to see how the Brennan B2
pepper. Buy from bigbarrel.co.nz.
Central Otago Pinot Noir 2014 ($30) won
3 Street Corn Fritter Burgers a Air NZ Gold Medal. Cherry cola aromas
1 Mussel and Zucchini Burgers The Giesen Classic Cuvee 2014 ($19.99) has merge with soft cocoa, bay and black tea
Do whatever you need to in order to a creamy nuttiness on the nose, edged with to form identical layers in the mouth.
secure yourself a bottle of Colombo peach Danish. Boasting a badass, banana- Soft, plush tannins add extra complexity.
Martinborough Sauvignon Blanc 2016 dusted mouthfeel, these bubbles match this Amazing with these North African spices.
($25) to enjoy with these superb seafood burger down pat. Buy from giesen.co.nz. Buy from brennanwines.com.

98 DISH
 GF
R I C OT TA A N D B L AC K O L I V E
G NOCCHI WITH BLISTERED
CH ERRY TOM ATOES AND BAS IL

LEAD THE WHEY

Ricotta, an Italian whey cheese, lends a wonderfully airy texture and
creamy flavour to both savoury and sweet goods when cooked, giving
these wholefood recipes a decadent edge.
Recipes, photography and styling — KELLY GIBNEY
 H ER B A N D CH I LLI BAKED
R I C OT TA W I T H P R ES E RV E D
LEMON PEPPERONATA
[recipe ne xt page]
 Ricotta and Black Olive Gnocchi with
Blistered Cherry Tomatoes and Basil
Homemade gnocchi is pretty straightforward to make when
you use ricotta instead of potatoes. It also has a lovely lighter Herb and Chilli Baked Ricotta with
texture. This is a dish of simple but hugely satisfying flavours. Preserved Lemon Pepperonata
Be generous with the fresh basil when serving.
This is a wonderful warm snack to serve with drinks and share
500 grams ricotta sea salt and black pepper with friends. I love it with crackers or a loaf of fresh sourdough.
The pepperonata can be made a day in advance.
1 free-range egg Blistered cherry tomatoes
500 grams cherry tomatoes
1¼ cups all-purpose gluten- Pepperonata Baked ricotta
free flour, plus extra for 4 tablespoons olive oil ¼ cup olive oil 500 grams ricotta
dusting (I used Edmonds)
sea salt and black pepper ½ red onion, finely diced 1 free-range egg
½ cup diced black olives
To serve 4 garlic cloves, finely diced ¾ cup finely grated parmesan
¾ cup finely grated parmesan, fresh basil leaves
½ teaspoon fennel seeds 1 teaspoon fresh thyme leaves
plus extra to serve
¼ preserved lemon, 1 teaspoon fresh rosemary
finely diced leaves, finely chopped
Place the ricotta in a large bowl along with the egg, half the flour,
olives, parmesan and a generous seasoning of salt and cracked 2 red capsicums, core and ¼ teaspoon dried chilli flakes
black pepper. Use a wooden spoon to stir together. seeds removed, sliced thinly
sea salt and black pepper
Add the remaining flour and use your hands to bring the dough 1 yellow capsicum, core and
To serve
together. It will be quite sticky. seeds removed, sliced thinly
crackers or fresh bread
Put the dough on a board well dusted with additional flour. Form 14 kalamata olives (I prefer
a disc shape and cut into quarters. Cut each piece in half so that those with the pits removed)
you have 8 pieces of dough, roughly even in size.
2 teaspoons
Re-dust the board as necessary and roll each piece into a log apple cider vinegar
approximately 2cm in width. Cut at 3cm intervals along the log.
Repeat with rest of the dough. Lay raw gnocchi out on a large Pepperonata: Preheat oven to 180°C. Add the olive oil to a
board or plates lined with baking paper. sauté pan over a medium heat. Gently cook the onion and
garlic for 5 minutes, without browning.
Blistered cherry tomatoes: Preheat the oven 180°C. Place
tomatoes (leave whole) in an ovenproof dish. Drizzle with Add the fennel seeds and preserved lemon and cook for a
olive oil and season well. Bake for 45 minutes, turning once further minute.
during cooking.
Add the capsicum and sauté for 15–20 minutes until the
To cook: Bring a large pot of well-salted water to a boil. Drop capsicums are glossy and tender. Add the olives and cider vinegar.
12–15 pieces of gnocchi into the water. Allow to cook for 2
Transfer to a medium-sized ovenproof dish and bake for 35
minutes once they’ve floated to the surface. Repeat in batches
minutes. The edges of the capsicum should be lightly browned.
until all gnocchi is cooked.
Season to taste. Serve warm or at room temperature.
Toss the cooked gnocchi with the roasted tomatoes. Use the
Baked ricotta: Preheat oven to 180°C.
back of a spoon to burst some of the tomatoes to create a rustic
sauce. Drizzle with more olive oil if additional moisture is needed. Combine all ingredients in a food processor and run until
smooth. Season well. Grease a 12cm x 22cm ovenproof dish.
Divide between bowls and garnish with fresh basil leaves and
Spoon the ricotta mixture into it and smooth the top with
extra grated parmesan. Serve immediately. Serves 4
the back of a spoon.
Bake for 30–35 minutes until lightly golden. Serve immediately.
COOK’S NOTE: Freeze uncooked gnocchi for up to a month Serves 6 as a snack
until ready to use. Freeze on a plate or baking sheet so they
don’t stick together. Once frozen, the gnocchi can be stored
in a zip-lock bag or container. I cook them straight from
frozen in boiling water. Sauté cooked gnocchi if they’ve been
previously frozen, as they can be sticky.

102 DISH
 GF
R I C OT TA , L E M O N TARTS W I T H
P ECAN AN D VANILLA BAS E
[recipe ne xt page]
 Ricotta, Lemon Tarts with Pecan
and Vanilla Base
These rustic hand-pressed tarts have a gorgeous lemon flavour
and a biscuit-y nut crust. The centre is rather like cheesecake,
though it is spared from being too heavy because of the lovely
fresh lemon flavour.

Base 125 grams cream cheese,

¾ cup raw pecans cut into large cubes
1½ cups almond meal ½ cup coconut sugar
¾ cup dried dates, soaked in 1 free-range egg
boiling water for 10 minutes,
zest of 2 lemons
drained well
To serve
zest of 1 lemon
fresh blueberries
1 teaspoon vanilla extract and raspberries
Filling
300 grams ricotta
(I used Over The Moon)
R I C OT TA C H O C O L AT E M O U S S E
WITH STRAWBERRY
Preheat the oven to 160°C. AND M INT SALAD

Base: Add the pecans and almond meal to a food processor and
blitz until the texture of coarse breadcrumbs. Add the dates,
lemon zest and vanilla. Run the machine until the dates are well
combined and the texture is quite even. Ricotta Chocolate Mousse with
Press the mixture into 10 well-greased holes of a 12-hole muffin Strawberry and Mint Salad
tin. Take your time doing this, it can be a little fiddly. Each tart
Ricotta adds a weight and depth of flavour to this mousse
case should have a thickness of roughly ½cm. I like to leave the
that I really love. Using a good-quality ricotta will give you a
top edge uneven and rustic but you can trim with a sharp knife
lovely, smooth texture. The strawberry and mint salad adds a
if you prefer.
brightness that pairs beautifully with the rich mousse.
Bake for 10 minutes.
150 grams dark chocolate 250-gram punnet strawberries
Filling: Add all the filling ingredients into a food processor and run
until very smooth. Spoon into tart cases and use a thin spatula or 1 cup fresh cream 1 teaspoon coconut sugar
back of a spoon to smooth the surface.
500 grams ricotta (I used juice ½ lemon
Bake for 20 minutes until lightly golden on top. Over The Moon)
handful fresh mint leaves, cut
Leave to cool for 30 minutes before carefully removing from the 1 teaspoon vanilla extract into very fine ribbons
tin. Use a knife to gently coax the tarts out if necessary.
Cool completely in the fridge before serving. Remove from the Gently melt the chocolate in a double boiler. At the same time,
fridge 20 minutes before serving. Top with fresh berries. heat the cream until just simmering. Add the cream to the
melted chocolate and whisk until silky smooth.
Tarts will last 3 days in an airtight container in the fridge.
Makes 10 small tarts Add to a blender or food processor, along with the ricotta and
vanilla essence. Process until smooth. Place in the fridge to chill
for at least 1½ hours.
Hull the strawberries and cut into small pieces. Sprinkle with the
sugar and lemon juice. Stir well. Toss through the mint leaves.
Spoon the chocolate mousse into individual glasses. Top with the
strawberry salad just before serving. Serves 6

104 D ISH
 Summer!
AL FRESCO DINING WITH
FAMILY AND FRIENDS
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 easy everyday
Simple dinner solutions for
any night of the week.
Recipes — C LAIRE ALD OUS / Photography — JOSH GRIGGS

GR I L L ED CH I C K EN
WITH ALMOND
AND CHILLI
D R ES S I N G
[recipe ne xt page]

106 DISH
L A M B K E BA B S W I T H
RAW BEETROOT
SA L A D A N D
MIN T DR ESSIN G
[recipe ne xt page]
 Grilled Chicken with Almond Lamb Kebabs with Raw Beetroot Salad
and Chilli Dressing and Mint Dressing
This is one of my favourite go-to dressings. I use it with lamb Lettuce leaves offer a light, fresh alternative to flatbreads and
and fish and to dress potato and grain salads. the mint dressing and spiced lamb kebabs make for mouthfuls
of juicy goodness.
4 single skin-on ½ cup packed parsley,
chicken breasts finely chopped 2 tablespoons Indian Dressing
spice paste (I used Asian 1 cup packed mint
1 tablespoon olive oil ½ red onion, finely chopped
Home Gourmet)
1 teaspoon caster sugar
1 tablespoon ground cumin 1 long red chilli, seeded
½ cup thick plain yoghurt
and finely chopped 1 tablespoon grated
sea salt and ground pepper
600 grams lamb fillets, cut fresh ginger
¼ cup olive oil
250 grams purchased hummus into 2cm pieces
2 garlic cloves, crushed
2 tablespoons lemon juice
Dressing sea salt and ground pepper
¼ cup olive oil
½ cup skin-on roasted sea salt and ground pepper
Beetroot
almonds, roughly chopped 2 tablespoons lime juice
2 medium beetroot,
peeled and grated ½ cup thick plain yoghurt
Chicken: Brush the chicken all over with oil and sprinkle with the
5 moist dried figs, diced To serve
cumin and season with salt and pepper.
lettuce leaves, whole
1 tablespoon red wine vinegar
Heat a sauté pan and cook the chicken until golden and cooked
lemon wedges
through. Cover loosely and rest for 5 minutes. 1 teaspoon honey
Dressing: Combine all of the ingredients in a bowl and season. 2 tablespoons olive oil
8 x 20cm skewers (soak
To serve: Divide the hummus between serving plates. Slice the pinch chilli flakes in cold water for 15 minutes
chicken and place over the hummus along with any resting juices. if using wood)
Spoon the almond dressing over the top. We served ours with
cooked and shredded green beans. Serves 4
Combine the paste and yoghurt in a medium bowl and season
generously. Add the lamb, turning to coat. Leave for 30 minutes.
Dressing: Put all the ingredients, except the yoghurt, in a food
processor and blend until well chopped. Add the yoghurt, season
and process again until smooth.
Beetroot: Combine all the ingredients in a bowl, season and toss
to combine.
Cook the kebabs on a lightly oiled preheated barbecue or sauté
pan for about 2 minutes each side.
To serve: Arrange the kebabs on plates with the beetroot salad
and spoon over the mint dressing. Serve with crisp lettuce leaves
and lemon wedges. Serves 4

108 D I SH
 Venison Meatballs on Vermicelli Salad
Venison mince makes lovely juicy meatballs and is a firm Meatballs: Combine the breadcrumbs, coriander, garlic and the
favourite in my household. It lends itself well to both Asian milk in a large bowl and leave for 5 minutes.
and European seasonings.
Add the oyster sauce and mince, season generously and mix
until well combined. Don’t mix in a food processor. Roll into 24
1 cup fresh breadcrumbs 1 small cucumber, thinly sliced
walnut-sized meatballs and chill until ready to cook.
(regular or gluten-free)
2 spring onions, thinly sliced
Salad: Soak the noodles in boiling water for 10 minutes, stirring
¼ cup finely
good handful mixed herbs occasionally. Drain really well then combine in a large bowl with
chopped coriander
(use any combination of mint, all the remaining ingredients.
2 cloves garlic, crushed coriander, Thai basil, and
Dressing: Stir the chilli jam, juice and oil together.
Vietnamese mint)
¼ cup milk
To assemble: Heat a little oil in a large sauté pan and cook the
½ cup chopped roasted
2 tablespoons oyster sauce meatballs until cooked through. Drain on paper towels.
peanuts, plus extra to serve
500 grams venison mince Divide the salad between bowls. Top with the meatballs and
Dressing
spoon over the dressing. Serve with extra peanuts and chilli
sea salt and ground pepper ¼ cup chilli jam
jam, if desired. Serves 4
olive oil for cooking 2 tablespoons lime
or lemon juice
Salad
COOK’S NOTE: I buy a loaf of gluten-free bread and turn it into
100 grams vermicelli noodles 2 tablespoons olive oil
crumbs so I always have them on hand.
1 cos lettuce, shredded lime wedges, to serve
 Moroccan Pork with Crispy Lebanese Bread Pan-Fried Fish with Spinach
and Herb Salad and Zucchini Noodles
Juicy, tender slices of pork combine with crispy shards of bread “Zoodles” are a popular alternative to regular wheat noodles
to make an abundant salad platter to please the whole family. and offer a lighter, gluten-free option that goes beautifully with
fresh fish fillets.
2 x 300-gram pork fillets 2 x 20cm Lebanese breads,
ripped into pieces 800 grams firm white 2 cloves garlic, crushed
1 tablespoon
fish fillets
Moroccan seasoning 1 small telegraph cucumber, 1 carrot, julienned
thinly sliced 1 tablespoon ground turmeric
olive oil 4 medium zucchini,
1 cup each mint and parsley sea salt and ground pepper spiralised or julienned
400-gram tin chickpeas,
leaves, roughly chopped
rinsed and drained 1 tablespoon vegetable oil and 2 cups packed baby spinach
1 small red onion, small knob of butter
2 tablespoons lemon juice 2 tablespoons lemon juice
very thinly sliced
2 teaspoons cumin seeds
2 tablespoons butter ½ cup black olives, pitted
100 grams soft feta
Noodles
2 tablespoons olive oil
Roll the pork fillets in the Moroccan seasoning.
Heat 1 tablespoon of oil in a sauté pan over medium heat. Cook Fish: Dust both sides of the fish with turmeric and season with
the pork for about 10 minutes or until just cooked through, salt and pepper.
turning to brown on all sides.
Heat the oil and butter in a large sauté pan and add the cumin
Transfer to a large plate, cover loosely and rest for a few minutes. seeds, then the fish. Cook both sides, spooning over the cumin oil,
Don’t wash the pan. until just cooked through.
Add a little more oil and the chickpeas to the pan and cook until Noodles: Heat the oil in a large sauté pan and add the garlic and
golden, stirring frequently. Stir in the lemon juice and let it bubble carrots, tossing for 2 minutes until the carrots just start to
up and evaporate. Add the chickpeas to the pork. soften a little.
Wash the pan and add the butter with another tablespoon of oil Add the zucchini, season with salt and pepper and cook for 2–3
and cook the bread in batches until crisp and golden. Place on minutes, turning to just warm the zucchini through. You still want
kitchen towels. them to be crisp. Add the spinach and lemon juice and quickly
toss together.
Slice the pork and place in a large bowl with the chickpeas,
cucumber, herbs and onion and toss together. Place the bread on To serve: Divide the vegetables between shallow bowls and top
a long serving platter and top with the salad then crumble over with the fish and olives, spooning the fish pan juices over the top.
the feta. Drizzle over the pork resting juices. Serves 4 Serves 4

PANTRY NOTE: Moroccan seasoning is available in the spice

section at supermarkets.

DISH 110
 MISO AND
G ING E R CHICKE N
WITH BROW N
RICE SA L A D

M O R O C CA N P O R K
W IT H CR ISPY
L E BA N ESE BR E A D
A N D HE R B SA L A D
 PA N - FR I ED FI S H M OZZARELLA ,
W I T H S P I N AC H ROSEMARY AND
AND ZUCCHINI TOM ATO TART
N O O D L ES
[recipe pre vious page]

C UCUM B ER A N D FRES H STRAWBERRY

SA L M O N SA L A D AND RH UBARB PIE
W I T H M USTA R D [recipe ne xt page]
A N D FEN N EL
 Mozzarella, Rosemary and Tomato Tart
I’m never without sheets of frozen puff pastry, which means a
tempting meal can be pulled together with whatever veges or
cheese are on hand.

1 sheet pre-rolled butter puff sprigs fresh rosemary

pastry (25cm x 25cm)
olive oil, for brushing
2 tablespoons basil pesto
½ cup freshly grated
2 tablespoons fine semolina parmesan cheese
6 medium vine tomatoes sea salt and ground pepper
250 grams fresh mozzarella salad leaves, to serve
in whey, well drained

Preheat the oven to 180°C fan bake.

Cucumber and Salmon Salad
Cut the pastry into 4 even squares and roll out each piece until
with Mustard and Fennel it’s much thinner.
The perfect summer evening salad – light, delicious and easy Place on a lined baking tray, then smear with the pesto and
to put together. Serve with a bowl of cooked rice for a more sprinkle over the semolina, taking both right to the edges.
substantial meal. Slice the tomatoes thinly and lay on paper towels to absorb
excess moisture.
⅓ cup apple cider vinegar 250 grams fresh salmon
Slice the mozzarella thinly and lay over the pesto. Add some
1 tablespoon caster sugar 1 slim telegraph cucumber sprigs of rosemary and the tomatoes. Brush with a little olive oil,
or 3 Lebanese cucumbers and season with salt and pepper. Sprinkle over the parmesan and
½ teaspoon sea salt
a little more rosemary.
1 small fennel bulb, very thinly
good grind pepper
sliced, fronds reserved Bake for 20–25 minutes until the pastry is crisp on the base and
1 tablespoon the cheese is melted and gooey. Top with salad leaves to serve.
olive oil
wholegrain mustard Serves 4
1 small red onion,
very finely sliced
PROPS: Blendart White Tile from Tile Space (tiles.co.nz) used throughout. Grilled
Chicken: Plates and salt dishes from Ann O’Sullivan (annosullivanpottery.co.nz).
Put the vinegar, sugar, salt, pepper and mustard in a small Cutlery from Father Rabbit (fatherrabbit.com). Glasses from Indie Home Collective
saucepan and bring to a boil. Add the onion and simmer for (indiehomecollective.com). Coaster from Freedom Furniture (freedomfurniture.
co.nz). Lamb Kebabs: Platter from Country Road (countryroad.com.au). Bowl from
1 minute. Tip into a large bowl and chill until cold. Ann O’Sullivan. Small bowl from Collected by LeeAnn Yare (collected.co.nz). Venison
Meatballs: Bowl from Ann O’Sullivan. Chopsticks from The Props Department
Slice the salmon thinly against the grain and add to the chilled (thepropsdepartment.co.nz). Moroccan Pork: Platter and forks from The Props
marinated onions, tossing to coat the salmon in the liquid. Department. Server from Country Road. Plates from Indie Home Collective. Pan-
Fried Fish: Plates and salt dishes from Ann O’Sullivan. Wooden platter from Citta
Shave the cucumber with a vegetable peeler into long thin slices, (cittadesign.com). Cutlery from The Props Department. Cucumber and Salmon
discarding the inner core. Add to the salmon along with the Salad: Bowls from Houston Design Co (houstondesignco.bigcartel.com). Chopsticks
from The Props Department. Glasses from Indie Home Collective. Strawberry
shaved fennel and half of the roughly chopped fennel fronds. and Rhubarb Pie: Fume plates from The Poi Room (thepoiroom.co.nz). Board from
Citta. Scoop from The Props Department. All uncredited props stylist’s own. Fresh
Transfer the salad to bowls and garnish with more fennel fronds produce from Farro Fresh (farrofresh.co.nz). Meat from Neat Meat (neatmeat.com).
and a drizzle of olive oil. Season with salt and pepper. Serves 4

DISH 113
 Fresh Strawberry and Rhubarb Pie AND TO DRINK...
Who doesn’t love a pie – especially one filled with juicy Wine editor Yvonne Lorkin suggests drinks matches for these dishes.
strawberries and tart rhubarb, encased in crispy pastry.

2 sheets pre-rolled butter puff 500 grams rhubarb,

pastry (25cm x 25cm) ends trimmed and cut
into 2cm pieces 1 2 3 4 5 6 7 8
plain flour, for rolling
3 tablespoons cornflour
1 egg, beaten
½ cup light muscovado sugar
raw sugar for sprinkling
1 teaspoon ground ginger
Filling
3 punnets strawberries, stems ½ teaspoon ground 1 Grilled Chicken with 5 Pan-Fried Fish with

removed, smaller berries left mixed spice Almond & Chilli Dressing Spinach & Zucchini Noodles
whole and larger ones halved I’d be wanting to choose a I’d recommend the Sileni
or quartered rosé with a ripe and rumpty Cellar Selection Marlborough
character to pair here – so grab Sauvignon Blanc 2016 ($19) as
a bottle of Matawhero Gisborne a sipping buddy here. Bright,
Preheat the oven to 180°C fan bake.
Rosé 2016 ($23) and enjoy the vibrant and chock full of lime
Roll out each sheet of pastry on a lightly floured bench to make it “eton mess”-ness of it. Berries and green herb notes, it’s a
a little thinner and larger, about 26cm x 32cm. Place one sheet on and cream and hints of sweet, cleansing, lipsmacking match.
a lined flat baking tray and brush the edges with egg wash. crumbled meringue on the For stockists, see sileni.co.nz.
nose and a long, dry finish. For
Filling: Combine all the ingredients in a large bowl, tossing the 6 Cucumber and Salmon
stockists, see matawhero.co.nz.
fruit so it’s all really well coated. Salad with Mustard Fennel
2 Lamb Kebabs with This salad is so light, yet the
Tip the fruit onto the pastry, piling it up and spreading evenly,
Raw Beetroot Salad richness of the salmon adds
leaving a 2cm border all the way around.
and Mint Dressing an extra-satisfying layer of
Place the second piece of pastry over the top. Pull the border No sooner had I sipped the flavour and texture. Drinks-
of the bottom piece of pastry up over the top piece and crimp Feudo Principe di Butera wise, I’m all over cider as a
the edges together to seal well. Cut a few small slits in the top Merlot 2015 ($21.90), I knew match, but make sure it’s a dry
of the pie. Brush the whole pie with egg wash and sprinkle with it’d be perfect for this recipe. style like the Zeffer Newtown
raw sugar. This is a lovely, fleshy, vanilla Pippin Cider 500ml ($11). Bony,
and blackcurrant-boosted yet long and creamy – it’s a
Bake for 25–30 minutes until a good golden colour and the pastry
example crafted from fruit super match with salmon and
is really well cooked. Leave at least 10 minutes for the filling to
grown in Sicily. It’s soft and crunchy cucumber. Buy from
settle then dust with icing sugar. Best served warm with cream
plush and perfect with these vineonline.co.nz.
or ice cream. Serves 6–8
kebabs. Buy from sapori.co.nz. 7 Mozzarella, Rosemary
3 Venison Meatballs & Tomato Tart
on Vermicelli Salad The classic lift of rosemary
This gorgeous combination and tang of tomato are
of flavours just sings out for elevated to new heights with
an ultra-fruity and spicy pinot a tall glass of the shiny new,
noir. Certified organic and Epic Dankomatic IPA 500ml
bursting with cherry, plum and ($11.99). This bright, coppery
pomegranate notes, the Te concoction has rich, biscuity
Mania Reserve Nelson Pinot aromatics and a swampy hit
Noir 2014 ($35.99) has enough of sour on the finish. Buy from
character to allow these clean, craftbeeronline.co.nz.
spicy Asian flavours to excel. 8 Fresh Strawberry
Buy from temaniawines.co.nz.
& Rhubarb Pie
4 Moroccan Pork with Stop what you’re doing and
Crispy Lebanese Bread go online right now to order
Reach for a crisp, flavour- yourself a bottle of the
packed pinot gris to pair Johner Noble Syrah 2015
with this mouthwatering 375ml ($22). It’s an ultra-
recipe and revel in the apple, intense, crazy mix of peppery
quince and spicy baked pear sweetness, like pepper-infused
pleasure it brings. The Bladen white chocolate, edged with
Marlborough Pinot Gris 2016 honeysuckle and red berries –
($25) absolutely fits this bill. a perfect partner with this pie.
Buy from bladen.co.nz. Buy from johner-estate.com.

DISH 114
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 a warm welcome
A trip to Fiji brings with it a revelation of beautiful, lush tropical flavours –
and an eagerness to adopt the loving way they are prepared and served.
Recipes, photography and styling — SARAH TUCK

COCONUT
M OJ ITOS
[recipe page 1 20]
 PRAWN AND
M ANG O SALAD
[recipe page 1 20]

H
ave you got everything
you need, darling?” –
hearing those words,
in that moment, I felt totally
nurtured. The person speaking
wasn’t a husband, mother or even
a friend, but the tone and intent
were just as kind and caring as if
it had been. It was Vani, my lovely
in-house butler at the stunning
Vomo Island Resort, who spoke.
When I replied in the affirmative
she gave me one of her fabulous
face-splitting smiles and left me
to continue wandering down for a
refreshing dip in the sea. LEFT: A trip around
the local food and
Having returned from Fiji just a few weeks ago I have produce market
been trying to put my finger on what makes the food is not only a great
opportunity to
such an integral part of the holiday experience there. I
discover tropical fare
finally realised it is that same love, genuine warmth and but also to soak up
gentle pride that Vani showed. Food in Fiji isn’t just about the warm sense of
sustenance, it certainly isn’t about showing off, it is about community spirit.
bringing people together – gathering friends and family
and providing an abundance of tropical fare for feasting,
prepared with love.
The Fijians I spoke to were so incredibly humble about
their food and, I think, in the past this perhaps has
been to the detriment of the cuisine on offer to tourists.
A perception developed that imported food is somehow
better, more glamorous, and a necessity to have on offer
for visitors. Thank goodness there are people on the
ground in Fiji working to change this.
One such promoter of Fijian produce and cooking is the
almost evangelical Louise Acreman of popular local eatery
Taste Fiji. As she hosted us on a tour of Nadi Bay Herb Farm,
she spoke passionately about the example she and husband
(executive chef) Lee are setting through their restaurant.
They refuse to resort to using imported goods – instead they
make the most of the beautiful local produce as evidenced
by the stunning dishes Lee prepared during our stay.
Sitting outside at the herb farm, enveloped by the spicy,
pungent smell of basil being harvested for the New Zealand
and local market, we enjoyed a herb salad with red onion,

DISH 117
 steamed), palusami (taro leaves baked in coconut milk), lovo
kumala (sweet potato cooked in a Fijian-hangi style) and the
grand centre piece of roast suckling pig. The beaming chef
standing proudly by his pig was particularly delighted to see
my interest in the – to me – fabulously exotic array.
From traditional Fijian fare to Fijian Indian food, we
continued our island food adventure. Excitedly we took
our places in the welcome shade as the executive chef at
Outrigger, Shailesh Naidu, set about demonstrating how to
prepare a range of flavour-packed curries. We watched as
he whipped up a rich Fijian chicken curry, prawn coconut
curry, sautéed pumpkin curry, steamed mahi mahi and
addictive paprika-fried cassava. The vast quantities of fresh
ABOVE, FROM LEFT: tomato, ricotta and cucumber with chilli-roasted pumpkin ginger and garlic he used to bring authentic flavour to the
Nadi Bay Herb Farm is seeds and long green beans; a papaya salad with mint, basil dishes was an eye-opener – I’m looking forward to doing my
a wonderful example and coriander; and a refreshing ota fern leaf salad with fresh best to recreate them at home.
of the abundance of
coconut and tomato (we quickly became familiar with the Having spent most of my time – when not in the sea or
gorgeous, fresh local
produce; exotic seafood ota fern, packed with nutrients it is widely available and pool – eating, I was grateful to stretch my legs at the local
offerings brighten a used, usually poached in coconut milk until tender). Our food and produce market. The vibe of the market was akin
market stall. unanimously favourite dish was the barbecued snapper, to that of a small country fair – relaxed yet buzzy, with a true
served with an unbelievably tasty and innovative coconut sense of community. Cross-legged women sat side by side,
OPPOSITE PAGE,
and basil pesto. On another occasion, Lee prepared us chatting idly, a hibiscus tucked behind an ear, wide smiles
CLOCKWISE FROM
TOP LEFT: Taste Fiji an absolute feast, featuring Vuda pork (from a piggery in or an infectious laugh always close. In front of them, piles of
salad with ota fern leaf; Lautoka); prawn ceviche; creamy whipped local ricotta vibrant produce. Babies sat on mothers’ laps as negotiations
the executive chef at with sweet caramelised guava; and pan-roasted deep-sea took place, a young teen proudly manned his stall keeping
Outrigger, Shailesh
Pacific snapper in soy broth, with daikon radish, tofu and a watchful eye on the cheeky young kids who played tag
Naidu; local market
scenes, including pork crackling. A brilliant twist on traditional Fijian fare, around the stairwell, giving nosy tourists a gleeful thumbs
(bottom right) a pile elegantly presented in a modern way. up. The produce was lush – sweet-smelling pineapples,
of dried ginger. Back at Outrigger Fiji Resort we were able to see two more kumara the size of my head, mounds of corn, freshly
takes on Fijian cooking. First with the buffet tables, piled bundled sheaves of ota, chillies, mouth-numbing kava root
high with classic dishes on “Magiti” night – feasting Fijian- and tables laden with seafood straight from the ocean.
style. There was seafood and pumpkin lolo (lolo meaning Since returning I have been busy in the kitchen, blending,
cooked in coconut cream), cassava and saijan lolo (made tasting, testing – a pungent spice rub for the lamb, the sweet
with saijan leaves and cassava root), tender beef cheek kovu, fragrant coconut syrup for the mojitos. But I remind myself
(a cooking style where the meat is marinated in ginger, it isn’t just the ingredients that matter – it is the way in
turmeric and onion, then wrapped in banana leaves and which you serve them. I’m working on that smile.

118 DISH
“The produce was lush – sweet-smelling
pineapple, kumara the size of my head, mounds
of corn, freshly bundled sheaves of ota…”

DISH 119
 Coconut Mojitos
Is there any flavour that invokes the tropics more than coconut?
This Vomo Island mojito is the perfect start to a summer’s eve.
Coconut Syrup crushed ice
2 cups water
30ml white coconut rum or
1 cup desiccated coconut vodka, or Malibu liqueur
1 cup sugar 15ml freshly squeezed
lime juice
Coconut Mojitos
¼ cup fresh mint leaves soda water, to taste
15ml coconut syrup lime slices and extra mint
leaves, to garnish

Coconut syrup: Put the water, coconut and sugar in a medium

saucepan and whisk to combine. Bring to a boil, then reduce to
a simmer for 20 minutes, stirring occasionally. Take off the heat
and leave for 2 hours to infuse.
Strain the syrup well through a sieve (the leftover coconut can be
used to make Mango Coconut Ice Cream, page 123).
Store the coconut syrup in a sealed container in the fridge until
ready to use (makes 1¼ cups).
Coconut mojitos: Put the mint leaves and coconut syrup in a
glass. Fill the glass with ice. Add the rum and lime juice, stir well
and top up with soda water. Garnish with lime and extra mint
leaves. Serves 1

Prawn and Mango Salad

Sweet, luscious mango and spicy prawns are combined with
loads of vibrant fresh herbs and chilli for a zingy, summer salad.
18 raw prawn cutlets Dressing
¼ cup coconut cream
Kokoda 2 teaspoons rice bran oil
2 tablespoons fish sauce
Managing to be both creamy and fresh at the same time, this 1 teaspoon chilli oil
kokoda makes a fabulous light entree, or can be served in shot 2 tablespoons lime juice
Salad
glasses with a small fork as a cocktail snack.
100 grams vermicelli 2 tablespoons brown sugar
600 grams trevally 2 spring onions, finely 1 mango, chopped ½ teaspoon chilli flakes
sliced (2 tablespoons
²⁄3 cup freshly squeezed ²⁄3 cup each chopped coriander, To serve
reserved for garnish)
lime juice mint, Thai basil or basil leaves 1 red chilli, finely sliced
1 yellow capsicum,
²⁄3 cup coconut cream 3 spring onions, finely chopped ¹⁄3 cup roasted peanuts,
finely chopped
to garnish
½ small red onion, 1 cup bean sprouts
8 cherry tomatoes, halved
finely chopped ¹⁄3 cup purchased fried shallots,
2 baby cos lettuces, finely sliced
¼ cup finely chopped coriander to garnish
1 red chilli, sliced (a few slices
reserved for garnish) sea salt, to taste
Put the prawn cutlets in a container (or ziplock bag) with the
cooking oil and chilli oil. Stir well to coat and marinate for an hour,
Chop the trevally into 2cm pieces and put in a non-metallic bowl. or up to 6 hours. Fry the prawns 1–2 minutes each side until pink
Cover with the lime juice and stir well to combine. Cover and and cooked through.
refrigerate for 2 hours, stirring after an hour to ensure all of the
Prepare the vermicelli noodles according to packet instructions,
fish is coated in lime juice.
then drain well. Combine with the remaining salad ingredients in
Drain off 2 tablespoons of lime juice and add the coconut milk a large bowl.
with all of the remaining ingredients.
Whisk the dressing ingredients together, add to the salad, stir to
Serve garnished with the reserved chilli and spring onions. combine. Use tongs to layer the salad on to a serving plate and
Serves 4 top with the prawns, chilli, peanuts and fried shallots. Serves 4

DISH 120
 Slow-roasted Indian Spiced Lamb Shoulder
Marinated in fragrant Indian spices this lamb is meltingly tender
and teams perfectly with the tamarind chutney-spiked yoghurt
and fresh coconut chutney.

Spice paste 355ml beer (ale)

2 teaspoons turmeric
¼ teaspoon cardamom seeds
1 tablespoon cinnamon
1–2 teaspoons sea salt
1 tablespoon cumin seeds
To serve
1 green chilli, roughly chopped 2 cups chopped tomatoes
1 tablespoon ground coriander ½ teaspoon toasted
cumin seeds
1 large thumb ginger, peeled
and chopped 2 teaspoons olive oil
Coconut Chutney
6 cloves garlic, peeled 1 tablespoon lime juice
1 fresh coconut (shake to 1 tablespoon coconut cream
1 tablespoon cider vinegar 1¼ cups natural yoghurt ensure it is fresh with liquid)
1 teaspoon grated ginger
1 tablespoon olive oil ¹⁄3 cup tamarind chutney ½ cup finely chopped coriander
½ green chilli, finely chopped
¾ cup natural yoghurt 1 cup coriander leaves 1 tablespoon freshly squeezed
sea salt
lemon juice
To cook 6 Indian flatbreads
2-kilogram lamb shoulder,
Coconut Chutney
bone-in Preheat the oven to 180˚C.
(see recipe opposite)
Drill a hole into two of the “eyes” of the coconut and put it in
the heated oven for 10 minutes. Remove and drain out the liquid
Put all of the spice paste ingredients in a food processor and whiz
through the “eye” holes (reserving to use in place of coconut
into a paste.
cream, if possible).
Put the lamb shoulder in a small, deep roasting dish (it should fit
Use a hammer to crack the coconut, or simply drop it on a paper
snugly). Use a small sharp knife to poke slits all over both sides
towel on a hard floor. Prise the coconut out of the shell (I used a
of the lamb, then smear all over with the spice paste.
clean flat head screwdriver to do this), then use a sharp knife to
Cover with plastic wrap and refrigerate for at least 6 hours cut off any remaining brown skin.
and preferably overnight. Take out of the fridge 45 minutes
Grate one cup of the fresh coconut. Mix the grated coconut with
before cooking.
the coriander, lemon juice, coconut cream (or reserved coconut
Preheat the oven to 160°C. water), ginger and chilli then season to taste with sea salt.
Makes 1¼ cups
Pour the beer around the base of the lamb and sprinkle the
cardamom seeds into the beer. Season the lamb well with salt
and cover with a double layer of tinfoil.
Roast for 4½ hours, turning twice during cooking. Remove the foil
and cook for a further 45 minutes. Remove and rest, then use two
forks to shred the meat.
Mix the chopped tomatoes with the cumin seeds, olive oil and
lemon juice and season to taste with sea salt. Swirl the tamarind
chutney through the natural yoghurt and heat the flatbread.
Serve with the Coconut Chutney and the lamb. Serves 6–8
 Mango Coconut Ice Cream
So quick and simple to make this ice cream, served in pretty, Put the coconut, coconut milk and sugar in a pot and whisk
white-chocolate dipped cones, is a hit with young and old. over a gentle heat. Leave to cool. Drain through a sieve
(discard the liquid).
1 cup desicated coconut 125 grams white
chocolate, chopped Remove the ice cream from the freezer to soften slightly,
¾ cup coconut milk
then transfer to a 1½-litre capacity container.
1 teaspoon coconut oil
1 tablespoon sugar
⅔ cup lightly toasted Put the mango and Malibu in a food processor and
1 litre vanilla ice cream
dessicated coconut whiz to combine. Stir half of the mango mixture and all of
500 grams fresh or frozen the coconut through the ice cream to incorporate well.
¼ cup toasted coconut
mango pieces Freeze for 90 minutes then drop in the remaining mango
flakes, to garnish
puree and swirl through the ice cream.
2 tablespoons Malibu liqueur
8 medium waffle cones To prepare the cones, heat the white chocolate and
coconut oil in a bowl over a pan of simmering water until
melted. Whisk until smooth. Put the coconut in a shallow
bowl, then dip cones into the chocolate and then coconut
to coat. Stand upright in glasses to set.

Scoop ice cream into cones and top with a few pieces of
coconut flakes, to garnish. Serves 8

COOK’S TIP: Instead of using the first three

ingredients, you can replace with the reserved coconut
left over from making the Coconut Mojitos on page 120.

DISH 123
WINDOW SHOPPING
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124 D ISH
COOKING BY INTUITION
The easy way
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DISH 125
KITCHEN NOTES
NOTES FOR COOKS OVEN TEMPERATURES USEFUL TECHNIQUES
To ensure successful results in cooking, we 225° Fahrenheit = 110° Celsius = cool oven Bake blind: Line a prepared pastry case with baking
recommend you invest in accurate measuring 300° Fahrenheit = 150° Celsius = very low oven paper and fill with pie weights or dried beans. The
tools – measuring cups and spoons and a 350° Fahrenheit = 180° Celsius = moderate oven beans support the pastry as it cooks. Bake in a
measuring jug are essential and electronic preheated 190°C – 200°C oven for up to 20 minutes
400° Fahrenheit = 200° Celsius = hot oven
scales are particularly useful as they weigh before removing the paper and weights. The shell
450° Fahrenheit = 230° Celsius = very hot oven
accurately in both imperial and metric. should now have taken form. Return to the oven for
Always follow one set of measures in a recipe. the time specified in the recipe.
VOLUME
Do not mix them up. 1 level teaspoon = 5ml Julienne: This term refers to food, often
Dish uses: 1 level tablespoon = 15ml vegetables, that are sliced into thin matchsticks.
A fan-forced oven unless otherwise specified This is most easily done using a mandolin but can
1 oz/fl oz = 28.35 grams/ml also be done by hand. First cut into 3mm (1/8-inch)
Large eggs (No.7)
1 pound = 450 grams thick slices. Stack the slices and cut into 3mm
Level spoons and cup measurements (1/8-inch) thick strips. Cut into desired length.
1 cup liquid = 250ml
Liquids are always measured in a jug and
1 pint = 600ml Remove pin bones from salmon: Fillets almost
dry ingredients in measuring cups.
1 litre = 1000ml always contain small pin bones. To remove them,
NB: One tablespoon is 15ml first run your finger down the centre of the fillet,
(the Australian tablespoon is 20ml) pushing down gently so the bones pop out slightly
WEIGHT
as they are located. Using a pair of tweezers or
10 grams = ¼oz
USEFUL INGREDIENT EQUIVALENTS needle-nosed pliers, pull out each bone carefully,
Breadcrumbs 15 grams = ½oz with the grain to avoid tearing the flesh.
1 cup fresh = 50 grams 25 grams = 1oz (actual 28.35 grams)
Roast capsicums: Place the capsicum on a tray
1 cup dried = 115 grams 450 grams = 1 pound and roast in a pre-heated 200°C oven until tender
Butter 1 kilogram = 2¼ pounds but not collapsing. When cool, peel and remove
1 (American) stick = 100 grams the seeds.
1 cup = 225 grams LENGTH Roast nuts: spread the nuts out in a single layer
2 tablespoons = 30 grams 1cm = ½ inch on a shallow baking pan and place in a preheated
Cheese 2.5cm = 1 inch 180°C oven. Shake the pan every few minutes until
1 cup grated tasty = 115 grams 12cm = 4½ inches the nuts are golden. Watch carefully as the nuts
1 cup parmesan = 150 grams can become too brown very quickly. Remove and
20cm = 8 inches tip into another dish to cool.
Egg whites
24cm = 9½ inches
Large (No. 7) egg white = 30 grams Sterilise bottles and jars: Put jars or bottles and
30cm = 12 inches their lids through a hot cycle of the dishwasher
Flour
Alternatively, wash in hot soapy water and rinse
1 level measuring cup = 150 grams
FOOD NAME EQUIVALENTS well. Place them on an oven tray in a cold oven.
Gelatine We all use cookbooks and magazines from around Turn the heat to 120°C and leave for 30 minutes.
3 teaspoons granulated/3 leaves (gold grade) will the world. These are some of the more common
set 500ml/2 cups liquid to a light jelly. ingredients which have differing names. Toast and grind seeds and spices: Heat a small
dry pan over a medium heat. Add the spice and
1 rounded tablespoon granulated/4–5 leaves (gold baking paper parchment paper/
toss until fragrant and just starting to darken in
grade) will set 500ml/2 cups liquid to silicone paper
colour. Be very careful not to burn as this will
a firm jelly. beetroot beets make them bitter. Toast one spice at a time rather
Leaf gelatine comes in varying grades. It is cannellini beans white kidney bean than combining, as each spice will take a different
wise to check the setting properties of the leaf capsicum bell pepper/ time to toast. Tip out onto a plate and cool. Grind
gelatine you buy before use. sweet pepper in a mortar and pestle or a small coffee grinder,
Honey, Golden Syrup celeriac celery root reserved for the purpose.
1 cup = 350 grams coriander cilantro
Onions cream heavy cream
1 × 115 gram onion = 1 cup chopped eggplant aubergine
Rice fillet (as in meat) tenderloin
1 cup uncooked rice = 200 grams golden syrup dark corn syrup
1 cup cooked = 165 grams hapuku groper
Sugar icing sugar confectioners sugar
1 cup caster and granulated = 225 grams plain flour standard/pure flour
1 cup brown sugar = 200 grams prawn jumbo shrimp
1 cup icing sugar = 125 grams rocket rocquette/arugula
Spinach scallopini pattypan squash
650 grams spinach leaves = ¾ cup purée spring onions green onions
Yeast zucchini courgettes
2 tablespoons fresh (compressed)
= 1 tablespoon dried (granulated)

126 D I SH
RECIPE INDEX
SALADS Pickled Radishes 64
Almond Milk and Tarragon Poached Chicken Pomegranate Glazed Onions 94
and Farro Salad 64 Quick Pickles 76
Cucumber and Salmon Salad with Mustard Sizzled Basil Tomatoes 60
and Fennel 113 Street Corn Fritter Burgers with Crispy Bacon
Morroccan Pork with Crispy Lebanese Bread and
Herb Salad 110
and Smashed Avocado
Super Soul Food Guacamole
97
42
FRESH &
Prawn and Mango Salad
FISH AND SEAFOOD
120 Zucchini and Halloumi Fritters
SWEET AND FRUIT
82
FLAVOURSOME
Cucumber and Salmon Salad with Mustard Apricot and Almond Tart 128
and Fennel 113 Blueberry and Lemon Cream Tarts 86
Grilled Salmon with Preserved Lemon and Boysenberry, Sumac and Honey Popsicles 69
Caper Dressing 79 Cinnamon Churros Ice Cream Sandwiches 88
Kokoda 120 Fresh Strawberry and Rhubarb Pie 114
Mussel and Zucchini Burgers with Lemon and Grilled Pineapple with Rum, Orange and
Caper Mayo 94 Chilli Syrup 90
Pan-Fried Fish with Spinach and Zucchini Honeyed Strawberries and Cherries with
Noodles 110 Hazelnut and Rosemary Crumble 86
Prawn and Mango Salad 75 Mango and Coconut Ice Cream 123
Mango, Chilli and Lime Popsicles 69
MEAT
Maple, Coconut and Milk Chocolate Popsicles 72
Beef and Blue Cheese Burgers with Pomegranate
Glazed Onions 94 Peanut Butter, Banana and Dark Chocolate
Popsicles with Peanut Crumb 69
Italian Style Pork Ribs with Rosemary & Garlic 79
Raspberry and Rosé Jellies 88
Kaffir Lime and Lemongrass Pork Scotch Eggs 61
Ricotta Chocolate Mousse with Strawberry
Korean Chilli Pork Steaks with Quick Pickles 76
and Mint Salad 104
Lamb Kebabs with Raw Beetroot Salad and
Ricotta Lemon Tarts with Pecan and
Mint Dressing 108
Vanilla Base 104
Moroccan Lamb Burgers, Grilled Haloumi and
Roast Peach, Yoghurt and White Chocolate
Pistachio Salsa 98
Popsicles with Raspberry Powder 69
Morroccan Pork with Crispy Lebanese Bread and
Herb Salad 110 SAUCES AND DRESSINGS
Rump Steak with Herb Dressing 80 Almond and Chilli Dressing 124
Slow-roasted Indian Spiced Lamb Shoulder with Lemon and Caper Mayo 94
Coconut Chutney 122 Lime Crema 97
Venison Meatballs on Vermicelli Salad 109 Herb Dressing 80
POULTRY Mint Dressing 97
Almond Milk and Tarragon Poached Chicken and Mustard Dressing 79
Farro Salad 64 Pistachio Salsa 98
Coconut Grilled Chicken Thighs with Crushed Preserved Lemon and Caper Dressing 79
Peanuts 76 Yoghurt and Fresh Tomato Sauce 82
Corn Chip Crumbed Chicken and Fennel Slaw Zesty Crema 43
Burgers 97
DRINKS
Duck Breast Tacos with Nectarine Pico
Coconut Mojitos 120
de Gallo 42
Michelada 43
Grilled Chicken with Almond & Chilli Dressing 108
Sesame Crunch Chicken Tacos, Cos, Avocado and DIPS
Zesty Crema 43 Coconut Chutney 122
DAIRY Crushed Pea and Mint Tzatziki 64
Baked Feta with Rosemary and Pine Nuts 61 Spiced Carrot Tzatziki 64
Herb and Chilli Baked Ricotta with Preserved OTHER
Lemon Pepperonata 102 Herbed Yoghurt and Spelt Flatbreads 61
Ricotta and Black Olive Gnocchi with Cherry
Tomatoes and Basil 102
Ricotta Chocolate Mousse with Strawberry and
Mint Salad 104
Ricotta Lemon Tarts with Pecan and
Vanilla Base 104
VEGETABLES
Bruschetta: Roasted Green Beans, Eggplant
and Mozzarella with Basil Dressing 60
Buffalo Corn with Bacon, Blue Cheese and
Spring Onions 62
Fennel Slaw 97
RECIPE INDEX ONLINE
Cheesy Grilled Vege Skins with Guacamole 80
Get the full recipe indexes from
Mozzarella, Rosemary and Tomato Tart 113 Dish 1–63 or use the searchable
New Potato, Bacon and Spring Onion Frittata 66 recipe database online at dish.co.nz

www.telegraphhill.co.nz
TO FIN ISH ...

Apricot and Almond Tart

Use fresh apricots, plums or cherries when in season but tinned are
a great alternative in this delicious tart. The filling has a creamy
cheesecake texture on a crisp biscuit base.
Recipe — C LAIRE ALD OUS / Photography — M ANJA WACH S M UTH

410-gram tin apricot halves, well Grease a 26cm loose-based cake tin and the top. Place the apricots, cut-side down
drained, or 10 small, ripe apricots, line the base with baking paper. on top (don’t press them in) then sprinkle
halved and pitted Preheat the oven to 160°C (not fan bake). over the almonds.
250 grams plain shortbread biscuits, Put the apricots, cut-side down on Bake for 50 minutes until the centre is
use regular or gluten free kitchen towels to drain.  set and the top is lightly golden. Cool in
100 grams butter, melted Place the biscuits in a food processor the oven with the door wedged open by a
250 grams Philadelphia cream cheese, and blend to fine crumbs. wooden spoon. 
at room temperature Add the butter and pulse to combine. Chill for a couple of hours then run a
200 grams mascarpone Press into the tin, bringing it 4cm up palate knife around the inside of the tin to
½ cup caster sugar the sides. Make sure there is not a thick release the crust from the side.
70 grams ground almonds edge of crumbs where the base and sides Transfer to a serving plate and let it
3 large eggs, size 7 meet. Place in the freezer while making sit at room temperature for 30 minutes
1 tablespoon Grand Marnier or other the filling. before serving.
orange liqueur Beat the cream cheese until very light Dust with icing sugar and serve with
¼ cup sliced almonds  and fluffy and there are no lumps. softly whipped cream, if desired. Serves 8
icing sugar, to dust Add the mascarpone, sugar and
whipped cream, to serve almonds and beat lightly. Add the eggs
and beat until well combined, then add For more Friday Baking recipes
the liqueur. visit dish.co.nz or sign up for our
Pour into the biscuit base and smooth weekly newsletter

128 DISH
The Daily Grind
The Kenwood Chef Sense Food Mincer With more than 20 attachments, the Kenwood
Chef Sense offers complete versatility, no matter
attachment is a versatile tool in the kitchen
what the recipe. This high-performance food
– grinding meat, vegetables and nuts – perfect mincer grinds a variety of meat, vegetables and
for making fresh homemade sausages, patties, nuts, with three screen grades – fine, medium
meatballs and more. and coarse. Adapters to assist with each step of
sausage-making are included – so you can be
sure whatever you're cooking or barbecuing this
summer has no extra additives or fillers. The
Kenwood Chef Sense kitchen machine is the main
ingredient for perfect results every time.

One machine, a world of possibilities.

www.kenwood-newzealand.co.nz
 Make it a
summer of
pure Joiy

A Sparkling Wine
to release
your inner mischief