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www.trenzseater.com
 Contents

56 46

94
Upfront Recipes
5 FROM THE EDITOR 48 BAKING 82 FOOD FAST
Time for a cuppa? These treats Simple recipes with
13 BITE SIZE will be a delicious accompaniment. maximum deliciousness!
Where the dish team is eating and
drinking, cooking with fennel, the 61 CHICKEN TRAY BAKES 92 DINNER FOR TWO
low-down on anchovies and more. These fuss-free, flavour-packed Two winter menus to bring
dishes are ‘très chick’. a burst of colour and flavour
16 HAVE YOU BEEN TO...? to your dining table.
dish Editor Sarah Tuck checks 70 MEATBALLS
out three Wellington hot-spots. Mouthwatering meatball recipes 98 SARAH’S FAVOURITES
for any night of the week. dish Editor Sarah Tuck shares
30 INTERVIEW some of her most-loved recipes
Amelia Ferrier tells us what from her two cookbooks.
inspires her in the kitchen.

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

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

78 126

62
Features ON THE COVER
32 DY N A M I C D U O S
Three duos making their mark ISSUE

109 MADE IN AOTEAROA NZ

on Aotearoa’s hospo scene. WINNER PEOPLE' S CHOICE AWARD
AND BEST LIFESTYLE MAGAZINE 2022

CHICKEN TRAY BAKES

VISIT WELLINGTON
38 T H E P L AT I N G G A M E 121 BY T H E G L A S S HEARTY FARE
MEATBALLS
Entrepreneur Cecilia Robinson Yvonne Lorkin’s latest drinks news. DESSERTS
BAKING
tells us about the food she loves,
then we create a recipe for her. 123 F R E S H LY B R E W E D
We review two new cookbooks.
1 0 6 W E L C O M E T O W E L LY
Must-visit foodie destinations 126 KITCHEN NOTES
in our capital. Tools, measurements and tips.
10 4
ge

Regulars
pa
rt,
Ta

127 RECIPE INDEX

se
ee
Ch
ue
Bl
d
an
n

Your at-a-glance guide to this issue.

io

n
O
ed
,R
om
ro
sh
Mu

42 MELIE MAKES DESSERT

Regular columnist Melie
COMFORT
Ferrier brings her sweet
flair to these desserts.
Subscribe
Recipe Sarah Tuck
124 DISH SUBSCRIBER OFFER
Styling Sarah Tuck
117 TA S T I N G PA N E L Subscribe to dish from just $35 Photography Josh Griggs
Our judges round up the best and be in to WIN* a Breville Barista Mushroom, Red Onion and
pinot noirs in Aotearoa. TouchTM Impress coffee machine. Blue Cheese Tart, page 104

dish.co.nz | D I S H 3
 BRING ON
THE NIGHT

LET GO AND FEEL

 EDITOR’S LETTER

As the days shorten and

the temperatures drop,
it’s time to snuggle in
and take COMFORT.
So many things can bring comfort: a When it comes to popularity, you can’t
favourite old jumper, a warm fire, a hot bath, go past a gloriously tender meatball,
a wonderful book or the company of dear and from page 70, Olivia Galletly goes mad
friends and family. As I write this I am looking for them with everything from Cassoulet-style
forward to my son and his boyfriend coming Smoky Bacon Meatballs to Chicken, Zucchini
over for Sunday night dinner – and for me, and Lemon Meatballs with Herb Orzo.
that epitomises a perfect winter’s evening. Dinner for Two (page 92) features a stunning
This latest issue of dish is packed with recipes Hot Smoked Salmon and Goat’s Cheese
for you to make and share with loved ones, Omelette, and from page 98 I share some
as we settle in for the cooler months ahead. of my absolute favourite recipes from my
But first, I head to Wellington to review two cookbooks, including our cover-star
three fabulous, unique restaurants bringing Mushroom, Red Onion and Blue Cheese
joy and diversity to the hospitality scene Tart with a gorgeous walnut and Parmesan
from page 16. Next, we talk to three amazing pastry. To finish off, we head back to
couples working shoulder to shoulder with Wellington with a round-up of must-visit
stellar results for their eateries, and their foodie destinations then check out
customers, on page 32. Our recipe sections get New Zealand’s top pinot noirs as judged
cracking from page 42, with Amelia Ferrier’s by Yvonne Lorkin and her fellow
indulgent desserts, before Claire breaks out esteemed panel.
the baking tins with epic effects from page We put an enormous amount of effort
48. The Date, Orange and Custard Scones and care into every issue of dish, and it is
(page 56) had the entire team swooning! with thanks to the incredible team that we
We know how much you love a cheeky little continue to bring you the stories and recipes
chicken dish, so from page 61 we present six you love. We hope that you get as much
easy, flavour-packed tray bakes that will keep pleasure out of these pages, as we did
friends and whānau coming back for more. creating them for you. Sarah Tuck, Editor

WHAT I’M LOVING…

PHOTOGRAPHY Ben Whorwood and supplied

1. ISABEL MARANT ÉTOILE FONTIZI CHECK COAT workshop.co.nz 2. KAREN WALKER CASHMERE BEANIE karenwalker.com/nz
3. DAVID AUSTIN -LADY OF SHALOTT TASMAN BAY ROSES tbr.co.nz
 SUBSCRIP TIONS
Freephone 0800 782 347 (within NZ)
International +64 9 361 2834
Online dish.co.nz/subs
Email [email protected]

CONTACT US
Editorial office 20 Vestey Drive, Mt Wellington, Auckland 1060
Postal address PO Box 62192, Sylvia Park, Auckland 1644,
EDITOR Sarah Tuck New Zealand Telephone + 64 9 360 5700
[email protected]
DISH ONLINE
Website dish.co.nz Facebook @dishmagazine
FOOD EDITOR Claire Aldous Instagram @dishmagnz Pinterest dish magazine
[email protected]
Publisher services manager Monique Bulman
DIGITAL EDITOR Caitlin Whiteman New Zealand Distribution Are Direct NZ
[email protected] Australian Distribution Are Direct AU

DEPUTY EDITOR Cassie Birrer

dish is a bimonthly publication. The contents of dish are copyright and may not be reproduced
[email protected] in any form without the written permission of the publisher. Opinions expressed in dish
are not necessarily those of the publisher. No responsibility is accepted for the authors’
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ART DIRECTOR Chrisanne Terblanche Bureau of Circulation with latest circulation figures available at abc.org.nz

DRINKS EDITOR Yvonne Lorkin

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CONTRIBUTORS
Amelia Ferrier, Olivia Galletly, Josh Griggs,
James Mazey, Jessica Reason, Yuki Sato, Ben Whorwood SCG David Atkins +64 21 781 002

ADVERTISING
Business development manager Karrin MacLeod
Telephone +64 216 06886 Email [email protected]
CONTRIBUTORS

CONTRIBUTORS
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Zg]a^k^Zk^lhf^h_ma^eho^eri^hie^[^abg]bm

Yuki Sato Yvonne Lorkin

Photographer Drinks Editor
@youkista Claire Aldous @winefriendnz
Food Editor Josh Griggs
@clairealdous Photographer
Q Where have you eaten out Q Where have you eaten out
@joshgriggs_
recently and enjoyed? recently and enjoyed?
A I ate at the night market in Q Where have you eaten out A I’m incredibly fortunate to live
recently and enjoyed? Q Where have you eaten out
Botany Town Centre the other day. in Hawke’s Bay which is foodie
A Coffee Pen is a hidden gem, recently and enjoyed?
Omelette house Kala’s ‘Omurice’ nirvana, basically. Lately I’ve been
cradled at the bottom of Basque A Ragtag in Westmere is a newer
(Japanese-style omelette on rice, hoovering the Beef Tartare, the
Road in a little space that sees the opening that I’ve been really
it is not traditional Japanese Triple-cooked fries and the drool-
bench and cabinet brimming with impressed with every time I have
food but a very popular meal inducing Anchovy Dumplings at
their homemade baked tarts and gone. Every dish is great, the
everywhere in Japan!) was Cellar 495 on Heretaunga Street
cakes, daily lunch specials and staff are lovely and it’s a really
amazing. It reminds me of the food East. You. Must. Go. There!
their legendary sandwiches. enjoyable atmosphere.
back in Japan. You can choose
between two different sauces on it. Q Tell us about something
Q Tell us about something Q Tell us about something
I tried demi-glace sauce last time, you’ve cooked this month.
you’ve cooked this month. you’ve cooked this month.
it was so good. Now I’m keen to try A I’m a great one for using up
A My pizza oven has been on high A A real variety of recipes out of
the truffle white sauce next time! absolutely everything in the
rotation lately and simple toppings MEZCLA by Ixta Belfrage. The
fridge and pantry before going
are always the best: a couple of Charred Red Pepper Tartare with
Q Tell us about something shopping, so my creamy linguine
favourites are three-cheese, rose Crispy Ginger Dressing was one
you’ve cooked this month. with matchsticked salami, lemon
harissa, sun blush tomatoes and we made recently.
A It’s started feeling a bit chilly, zest, scorched capers, cherry
and recently I was really craving jalapeño, and for the meat lovers, toms, garlic, white wine and
a spicy pork and fennel salami, Q What recipe are you most
some warm and cosy food for parmesan throw-together meal
prosciutto and molten mozzarella excited about in this issue?
dinner so made beef ragù. I love has been getting a hammering
tick all the boxes. A Claire’s Chicken, Potato and
the process of making slow-cooked these last few weeks.
Green Olive Tray Bake (page 62).
food. It feels like summer has
officially finished and there will be Q What recipe are you most Q What recipe are you most
more time for making casseroles. excited about in this issue? excited about in this issue?
A Who doesn’t love a good Guaranteed I’ll be all over the
Q What recipe are you most meatball? Olivia’s Chilli Chipotle Chilli Chipotle Meatballs (page
excited about in this issue? version (page 72) served with 72), mainly because my husband
A I’m excited about all the tortilla chips and guacamole is absolutely chews through anything
different meatball recipes in there. high on the list. with chipotle in it. He loves it
I’ve got to try making them. so much it’s slightly disturbing – so
any variation on that theme will be
a huge hit in my house, for sure.

8 D I S H | dish.co.nz
 Resene
Quarter
in association with R E S E N E
Ecru White
graces the
interior walls,
while Resene
Artemis
anchors the
kitchen’s
central island.
The Resene
Half Ash
perimeter
cabinetry
reflects the
natural light.

Resene Quarter Ecru White

Resene Half Ash

Resene Artemis

Modern heritage IN ANGELIQUE’S

WORDS
Describe your cooking style
Angelique: A mix of French and
A meticulously renovated kitchen in Millers Point New Zealand home cooking, I love
choosing seasonal vegetables.
balances heritage with modern function
I love to bake at the weekends.
Desserts are my thing.
Preserving the heritage of the kitchen a specialised plumbing system, hydronic
What is your favourite part of this
was a priority for lead architect and interior underfloor heating keeps feet warm, and
kitchen?
designer Angelique Perak when she was the staircase hides a pantry and home
Angelique: The height of this space
charged with the renovation of this beautiful, automation controls.
works so well with the dappled light
old home. The 4m x 3.2m kitchen had its unique
coming in from the courtyard. The
“The kitchen is the heart of the home; it’s challenges. A modern oven was custom-
original cast iron cooker sits in pride
a nourishing space physically and mentally. built to fit a tight 800mm space and where
of place, and transports you through
I knew I had to protect the kitchen,” says the window prevented adding a rangehood,
nostalgia. The joinery with brass
Angelique of Studio Duo. Angelique chose a down-draft extraction
detailing with the grilles and handles
As the building is protected, the renovation system in the benchtop that also acts
all add to the layering.
had to follow complex conservation as a splashback.
Which recipe from this issue of
requirements, which included using approved The disguises didn’t end there. “A family
Dish would you most like to cook
colours. Angelique turned to Resene. of six needs a large fridge, but it’s not very
and why?
“The range is so lovely. Resene offers truly ‘on theme’. So the fridge is disguised as an
Angelique: Ricotta and Orange Drizzle
pigmented colours. I had flakes of the original armoire, with cupboards on either side – very
Cake with Amaretti. The combination
paint that we tried to match and elevate – The Lion, the Witch and the Wardrobe.”
of ricotta and citrus is always a hit
I wanted a nod to history with a The owners love their old kitchen with the
with me; guaranteed a moist cake and
contemporary twist.” new touches.
the smell of orange drizzle takes me
In the kitchen Resene Quarter Ecru White
back to my grandmother’s kitchen.
was chosen for the interior walls, allowing the
I see this pairing perfectly with this
velvet texture of the lath and plaster to take
TOP TIP: If you’re painting cabinetry, space and jug of homemade iced tea.
centre stage. Resene Artemis – used as an
anchoring colour – gives the kitchen’s central use Resene Lustacryl semi-gloss or
island a sense of depth and history. Resene Enamacryl gloss for a hard-
PHOTOGRAPHY Brigid Arnott

“The Resene Half Ash perimeter cabinetry wearing, durable finish. Or ask your
gives a more contemporary backdrop to kitchen supplier to use Environmental
extend the space and reflect the natural light,”
Choice approved Resene AquaLAQ,
says Angelique.
a fast-drying lacquer system for For more decorating inspiration
The stunning classic kitchen has hidden
secrets in the smallest of spaces. The 450mm- cabinetry, so you get the authentic visit your Resene ColorShop,
wide dishwasher in the kitchen island has Resene colour and quality finish. resene.co.nz/colorshops

dish.co.nz | D I S H 9
ONEPOT WONDERWith shared values of sustainability, Michael Meredith celebrates the delicate flavours
of Cloudy Bay Clams thanks to his Miele induction cooktop

A
cclaimed chef and restaurateur Michael Meredith is This vibrant shellfish dish that Michael has crafted has subtle
mindful of sourcing the most sustainable, local produce. Mediterranean influences that will indulge the senses. The delicate
In the latest content series from Miele, Homegrown with Diamond Shell clams bring a natural sweetness to the dish, which
Michael Meredith, Michael uncovers homegrown talent pairs perfectly with the heat from the chilli and the smokiness of the
across Aotearoa – bringing to life the values Miele and Michael share: chorizo. The one-pot creation also contains chickpeas – a wonderfully
sustainability, craftsmanship and quality performance. nutritious legume rich in soluble fibre with a delicious nutty taste.
One of the local producers celebrated in the series is Blenheim- “It’s about simple ingredients that capture the natural flavours of
based Cloudy Bay Clams. Dedicated to sustainable fishing, Cloudy Bay the clams and lead you into the ocean,” says Michael.
Clams is family-owned and a pioneer in the harvesting of surf clams Made possible with the use of Miele’s TwoInOne induction cooktop,
along the coast of New Zealand. the one-pan dish is cooked to perfection – induction technology
Found up to 10 metres under the sea bed, surf clams – native to delivers control and flexibility that results in instant temperature
New Zealand’s pristine coastal waters – are rich in flavour and highly changes, allowing him to focus on the art of cooking. “I need to keep
valued within the hospitality industry and Cloudy Bay Clams’ special changing the heat levels and my induction is precise and responsive.”
harvesting system is an environmentally-friendly approach. The result? A stunning, nutritious meal full of flavours that
Michael explains: “They’ve developed a harvesting system which complement and celebrate one another.
recreates the same conditions as a storm to bring the clams out of the “And with Miele, creating a dish like this is as easy as that.”
sand naturally.” It’s an innovative technique which has earned them Head to mieleexperience.co.nz/homegrown to discover more.
an internationally-recognised ‘Friend of the Sea’ certification.
Cloudy Bay Clams also monitor their fishing levels so they don’t
over fish anywhere. “It’s hard work, but they’re passionate and
committed.” Miele’s sustainable tip
“I grew up by the water, so I’ve always felt a strong connection to
the ocean,” shares Michael. “The sea is bountiful and will nourish us. If you are using tinned chickpeas for this recipe,
But it will only serve us if we show it some respect.” make sure you keep the water from the tin known as
Drawing on his memories of the ocean, Michael makes the ‘aquafaba’. This has many handy uses and is perfect as
most of the clams’ fresh sea spray aroma and wild ocean flavour in an egg replacement if you follow a vegan diet. You can
a dish that’s easy and quick to bring together with one pot try using this ingredient in meringues or marshmallows.
and a cooktop.

10 D I S H | dish.co.nz
 in association with M I E L E

Cloudy Bay Clams, Chorizo and Chickpeas Increase the heat to high, induction setting 8, add the white wine
and clams, cover. Cook the clams for 5 minutes, shaking the pan
The delicate clams in this one-pot creation by chef occasionally, or until clams open. Remove the clams.
Michael Meredith bring a natural sweetness to the dish –
pairing perfectly with the heat from the chilli and the Reduce the heat to medium, induction setting 6. Add the butter
smokiness of the chorizo. and the chickpeas to the liquid in the saucepan; cook for
3 minutes, stirring to emulsify.
2 tablespoons olive oil 60 grams butter
Return the clams to the pan and coat in the sauce.
1 large shallot, thinly sliced 120 grams cooked chickpeas,
from a tin or steamed in Miele
1 garlic clove, thinly sliced Season to taste with salt, pepper and lemon juice. Sprinkle
steam oven
parsley over the clams and serve with bread, if desired.
1 long red chilli, thinly sliced salt flakes and pepper, to SERVES 4
taste
100 grams cured chorizo,
roughly chopped 1 lemon, halved
80ml (¹⁄3 cup) white wine 2 tablespoons roughly
To learn more about
chopped parsley leaves
600 grams Cloudy Bay Homegrown with
Diamond Shell Clams Michael Meredith, visit
mieleexperience.co.nz/
Heat the olive oil in a large saucepan with a fitted lid on medium
homegrown or scan the
heat, induction setting 6. Add the shallots, garlic and chilli and
cook, without colouring, for 2 minutes. Add the chorizo and cook QR code.
for 1 minute.

dish.co.nz | D I S H 11
 food news, reviews and inspiration

DA R K
C H O C O L AT E ,
M ACA DA M I A A N D
TA H I N I S W I R L
COOKIES
(recipe page 52)

dish.co.nz | D I S H 13
 My Fried Chicken,
Newmarket

Tumeric Bites, Grilled Meat Noodle

Salad, or the Creamy Chicken Curry.
They’ve recently opened a location in
Hamilton, which I am yet to try, but if it’s
anything like the Mount, it will be
a hit! ricericebaby.co.nz

Cassie Birrer,
3 Deputy Editor
Mānuka Café & Restaurant,
Devonport: Found along Devonport’s
popular Victoria Road, this was a
lovely spot to enjoy a stack of delicious
Blueberry Pancakes for brunch. We
sat outside in the glorious sun, but
would love to return one evening for
dinner – the interior is gorgeous with
exposed brick and timber. Super cosy.
And Allpress coffee is always a win!
manukarestaurant.co.nz

Karrin MacLeod, Business

4 Development Manager
Manis, Ponsonby: I love croissants…
and have been known to line up
outside Lune in Australia to wait for
one. When a friend recently suggested
we catch up for breakfast I shouted
out, “let’s go to Manis!”. I know I am
from the team putting my head on the chopping block
here, because I am sure there are

Where we’re eating

other croissant-lovers out there who
also have their favourites. However,
before you throw stones at me you

and drinking
have to try the ones from Manis. They
are golden, flaky, buttery, so soft on
the inside and crisp on the outside –
the perfect heavenly crunch-to-butter
There’s no rest for the food-obsessed... when the dish team isn’t bringing ratio. Plus, the cabinets are filled with
you delicious recipes, we’re out there trawling far and wide in search of mouthwatering sweet and savory
tasty fare. Below, we share our latest favourite haunts. pastry options. manisbakery.co.nz

Chrisanne Terblanche,

1
Claire Aldous, Food Editor
10 William Street, Sydney: Next time
2
Caitlin Whiteman,
Digital Editor
5 Art Director
My Fried Chicken, Newmarket:
you’re in Sydney, try and score a seat Rice Rice Baby, Tauranga: If you’re a fan of Korean fried chicken
at one of my favourite restaurants. Vietnamese is without a doubt and looking for a great place to satisfy
High-energy with great service, my favourite cuisine, so heading to your cravings, I highly recommend
10 William Street is a very small, Rice Rice Baby in Mount Maunganui checking out the new member of the
intimate bistro serving up fabulous was a no-brainer with its vibrant and My Fried Chicken family in Newmarket.
Italian cuisine. Their small menu can fun atmosphere. If I’m stopping in for The chicken is cooked to perfection, with
change daily based on the best lunch, I love the Pork Banh Mi – it’s a variety of delicious flavours to choose
produce available, but if Spaghetti a classic Vietnamese baguette with from. The sides are also fantastic, and
Chitarra, King Prawns and Chervil are pickled carrot, daikon, coriander and the service is amazing. I am usually a
listed, don’t hesitate. There are usually their delicious homemade mayo and beer and fried chicken kind of gal, but
only three desserts, one being their paté. Otherwise, if I’m dining in for veered out of my comfort zone and had
signature Tiramisu. Be brave and order dinner, I’m going all out with my fave a raspberry sour cocktail, which did not
them all! 10williamst.com.au menu items being Prawn, Coconut and disappoint. @myfriedchicken.nz

14 D I S H | dish.co.nz
Homegrown
with Michael
Meredith
A celebration of how Miele, Michael and producers
work together to both consider the environment
and respect the earth.

In our last issue, we mentioned Olliff Farm as having appeared

in Miele’s Stories of Sustainability series in a feature in Bite
Size. However, this was the Australian series with Green Seal
certification by the (EMA). In New Zealand, the fabulous video
content series is called Homegrown with Michael Meredith
and celebrates local talent with esteemed chef and long-time
Miele brand ambassador, Michael Meredith. You can read all
about this inspiring Miele content series on dish.co.nz. Huge
apologies to Miele from the dish team – we aim for excellence
and hate it when we get something wrong!

To learn more about Homegrown with Michael

Meredith, visit mieleexperience.co.nz/homegrown

27 July -
30 July 2023
Auckland
Showgrounds

TICKETS ON SALE EARLY JUNE

foodshow.co.nz
 have you been to...?

Kisa, Wellington
of Merivale Group. He said something
that really stuck which was about building
space you want to spend time in, and
hoping then others do too. When we did
This uber-cool restaurant brings sophisication paired with a relaxed the Kisa fit-out, I kept thinking about this,
culinary vibe – and stunning dishes – to the Wellington dining scene quizzing my senior team. Justin then said, in
that space, serve good food and drinks with
good service and chances are people will
come. So, in terms of what it means to me
Kisa, brought to you by the talented team to do Middle Eastern cuisine and was very as a restaurant, it’s a place I like spending
behind Wellington’s beloved eateries lucky to hire our chef, Jonny Taggart, to time, and I hope guests do too.”
Mr Go’s and Ombra, offers a refined yet execute it. His food is phenomenal and the The resultant travel photos and mood
relaxed culinary experience with Turkish pop-up was a big success, albeit in a more boards put together as a brief certainly did
and Middle Eastern-inspired cuisine. fast-casual setting.” the trick. The interior, designed by Buster
Dean White is the visionary entrepreneur Despite being an instant success, like any Caldwell and Abi Phillips of Auckland
making his mark with this, his third local venture in hospitality in New Zealand in studio Wonder Group, is breathtakingly
restaurant. Hospitality has been Dean’s the last few years, the path to its opening gorgeous. With the attention to detail
calling since childhood – starting with a was not straightforward. Dean shares the of a Wes Anderson movie, there is a sense
Saturday job at just 12 years old, washing original strategy and talks of the grit and of style and élan throughout.
dishes at the Dowse Art Museum. determination required to bring it to life as
Eventually he moved to front-of-house, well as the inspiration behind the interiors:
WORDS AND PHOTOGRAPHY Sarah Tuck

and continued working in hospitality until “Kisa is a story of perseverance, backing

doing a Bachelor of Commerce, majoring in
tourism and hospitality. Since opening
the concept and a lot of luck. The LTD.
event space was born out of our old private
“Kisa was originally
Mr Go’s in 2016, he hasn’t looked back. dining room, Ruyi Room, for Mr Go’s. Post designed to just be a
Funnily enough, as Dean explains, Kisa lockdowns, private events were pretty
was never meant to be a long-term project. fragile and variable, so LTD. was born for pop-up! So much so, it
“Kisa was originally designed to just be us to take a bit of a lead and run our own
a pop-up! So much so, it is in the name – events and pop-ups.” is in the name ‘Kisa’ -
‘Kisa’ is Turkish for ‘short’! We started it in “In lockdown I watched an interview with
our event space LTD. I had a bit of an idea Sydney’s hospitality king, Justin Hemmes Turkish for ‘short’! ”
16 D I S H | dish.co.nz
 BITE SIZE

Smooth and creamy

hummus with parsley oil.

dish.co.nz | D I S H 17
 Hailing from Yemen, the zhug is
a garlicky, chilli delight.

Wild tahr Adana kebabs. Mozzarella boreks with tomato

butter, black olive and toum.

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

Soothing colours and

textures prevail.

staff, quickly ordered the obligatory (for with its casual, sophisticated and soothing
“The interior, designed me) Marmara Negroni and a Sumac interior and flavour-packed menu, and just
by Buster Caldwell and Mule for PD. In between jumping up and
down to photograph the irresistible interior,
as importantly, with amazing service.
A big shout out to our wait-staff, who
Abi Phillips of Auckland we managed to order our sumptuous feast,
starting with Hummus with red zhug, crispy
were friendly, efficient and absolutely
delightful – thanks Kisa… we’ll be back!
studio Wonder Group, is chickpeas and parsley oil. The smooth
hummus was rich and satisfying while the
breathtakingly gorgeous. zhug (originally from Yemen), was a spicy,
garlicky, chilli-based delight served with
With the attention to house-made pita on the side. It must be the

detail of a Wes Anderson

Dutch-girl in me, but I can’t resist anything Menu
fried, so next up was the Mozzarella boreks
with tomato butter, black olive and toum. recommends
movie, there is a sense The oozing, melty mozzarella encased in
crispy fried dough was stunningly good
of style and élan with a generous scoop of cloud-like toum.
Lamb Urfa kebab with
marinated tomato and parsley
With a myriad of meaty options to choose
throughout” from, most prepared on the charcoal grill in
yoghurt

the open kitchen, we went with the Wild tahr Date labneh with date jam and
The floor consists of hexagonal travertine Adana kebabs with pickled green tomatoes dried orange
tiles custom-made in Peru, the wooden and za’atar. Himalayan tahr, found in New
WORDS AND PHOTOGRAPHY Sarah Tuck

tables are graced by 1960s French bistro Zealand’s Southern Alps, has a gamier- Hummus with red zhug, crispy
chairs and the soft ochre-coloured walls than-goat flavour that works perfectly with chickpeas and parsley oil
are cleverly made to look like weathered the smokiness of the grill char and the zingy
concrete despite being plasterboard. With tang of the za’atar. There were so many more Mozzarella boreks with tomato
antique urns, minimalist art and symmetrical options we would have loved to have tried butter, black olive and toum
corduroy banquet seating on the design but will save until next time. Dean’s favourites
menu, I was immediately besotted – and are the Date labneh and the Lamb Urfa Wild tahr Adana kebabs with
did indeed want to spend more time there. kebabs, which must be added to the list! pickled green tomatoes and
We arrived early for dinner, and once Dean and chef Jonny have done a za’atar
settled at our table by the warm and helpful wonderful job bringing this restaurant to life

dish.co.nz | D I S H 19
 Vaibhav Vishen opened Chaat Chaat Street’s
Street with his wife Maanvi Chawla. Keema Pav.

have you been to...? through food. It was almost impossible to

Chaat Street,
find genuine Indian food internationally,
so I thought that’s the market I can tap into
and it makes sense in terms of a business

Wellington
opportunity and a fringe benefit to myself,
and others like me.”
Having never been to India, I somehow
connected with that sense of nostalgia,
Sarah Tuck visits this beloved Wellington street-food restaurant immediately feeling at home in the casually
authentic, unpretentious yet welcoming
surroundings, complete with an open
Chaat Street, Wellington’s popular I decided to follow my heart and moved to kitchen and cheery pops of turquoise and
street-food restaurant, has been so wildly New Zealand to study at Le Cordon Bleu… red. The food is all served tapas style, with
successful that co-owner Vaibhav Vishen Chaat Street means a lot to me. Little did dishes designed to share – and there is nary
(with his wife Maanvi Chawla) has recently we know that we’d become an institution a butter chicken or saag paneer in sight.
opened a sister restaurant in Auckland’s of Indian food in Wellington and we are Instead, Chaat Street’s menu focuses on
Parnell. Success has come quickly for humbled with the amount of love and Indian and South Asian street food dishes.
Vaibhav. Re-wind 14 months and Chaat support we get. We started off with a very
Street was only just opening its doors conservative stance – it was almost the end
in Victoria Street after Vaibhav – on the of Covid and there was a lot of uncertainty
encouragement of his wife, and after time around will it work or not. My wife and
“As an immigrant, when
spent reflecting about the future during
Covid lockdowns – decided to take the risk.
I put our heart and soul into making
Chaat Street happen.”
the charm of a new place
But this wasn’t the first time he’d taken a
punt – Vaibhav started his career in India
Inspiration has been taken from the
street-food enjoyed during his youth, with
weans off, nostalgia
as a software developer before moving into
hospitality. As he puts it, “I wanted to be
nostalgia playing a key role in influencing
both the fit-out and the oft-changed menu
kicks in and the easiest
a chef from the get-go, but in India there selection. “As an immigrant, when the charm way to reach that is
are social expectations that decide your of a new place weans off, nostalgia kicks
career. After a degree in computer science, in and the easiest way to reach that is through food”
20 D I S H | dish.co.nz
 BITE SIZE

Kale Patte Ki Chaat – chickpea-battered

crunchy kale leaves with yoghurt,
chutneys and fried chickpea noodles.

dish.co.nz | D I S H 21
 “We don’t serve curries
because it isn’t an Indian
dish. In fact, it means
nothing. Trivia: a south
Indian saucy-looking
dish called ‘Kadi’,
which is made out of
ground chickpeas, got
mispronounced and
every saucy-looking dish
became curry”

While we were happy sipping our

beer and wine, the drinks menu includes
much more sassy options, including
chilli margarita and bubblegum martinis,
alongside the classic traditional milky chai.
The playful and innovative drink options
add to the overall dining experience at
Delicious Dahi Puri. Chaat Street, where Vaibhav and his team
are dedicated to offering diners a whole
new dimension of Indian food that goes
beyond familiar curries and introduces them
Vaibhav shares his reasons for this little party-starter. Next up was Keema to the diverse flavours and dishes of Indian
departure from what we tend to expect Pav, braised lamb mince with peas, served street food.
at most Indian restaurants, and what he with onions and toasted buttery buns.
hopes diners will get from their visit this I could fulsomely have eaten these any 171 Willis Street, Te Aro, Wellington
way: “A genuine experience of Indian time of day – morning, noon or night. This 320 Parnell Road, Parnell, Auckland
food. It’s a dimension of Indian food that popular Mumbai street food has a perfect @chaatstreetnz
has not very often stepped out of the balance of spices, juicy tender lamb mince,
Indian subcontinent. We don’t serve curries pops of sweet peas and a sharp contrast
because it isn’t an Indian dish. In fact, in flavour and texture from the red onion.
it means nothing. Trivia: a south Indian Load onto the buttery bun and you have
saucy-looking dish called ‘Kadi’, which a spectacularly pleasing combination. Menu
is made out of ground chickpeas, got Finally, my favourite dish of the day, recommends
mispronounced and every saucy-looking Kale Patte Ki Chaat – an Agra staple –
dish became curry. So please come in with chickpea-battered crunchy kale leaves Dahi Puri - semolina shells
the expectation of a whole new experience served with yoghurt, chutneys and a
of Indian food.” topping of fried chickpea noodles. Keema Pav - braised lamb
STORY AND PHOTOGRAPHY Sarah Tuck

On our visit, we quickly settled at a table The combination of crunchy batter, earthy, mince with peas
for two looking out the large front-facing irony kale with cool yoghurt and spicy
window onto Willis Street. It was very much chutney was an absolute delight. Had Kale Patte Ki Chaat -
a beer and Riesling situation as we perused we not been eating our way around chickpea-battered crunchy
the menu – taking advice from Vaibhav as Wellington on the visit, and had a little kale leaves
to the menu-favourites. We kicked off with more room to spare, I would have been
Dahi Puri, one of my go-to Indian snacks. keen to try Vaibhav’s favourite – the Chole Chole bhature - spice-
Light and crunchy semolina shells loaded bhature, a Delhi staple of spice-braised braised chickpeas
with spiced, tangy potatoes, lentils and chickpeas with ginger, onions, bhature
‘top-secret’ chutneys, these were the perfect (similar to puri) and achar (pickle).

22 D I S H | dish.co.nz
 Just because you don’t want a beer,
it doesn’t mean you don’t want a beer.
So, we brewed you a beer. Inspired by the big bold flavours of Bird Dog IPA, but without the bite.
Little Bird is an alcohol-free* IPA, with a deliciously-puritanical, true expression of the hop flavour.
It’s so tasty, you won’t even realise you’re not drinking. Until the morning, of course.

Alcohol Free* IPA

*contAins not more thAn 0.5% ALC/VOL

MALTY HOPPY LIGHT DArK sweet bitter

 Menu
recommends
Pae Kyaw - split pea fritters

Wet Thar Thayet Thee Thanat

Hin - pork curry

Kyet Thar Hin-Hmwe - bone-in

chicken with cinnamon gravy

La phet thoke - pickled

tea leaf salad

Mohinga - rice noodle

and fish soup

dotted throughout. The decorations are

textural and warm, featuring patchwork
curtains, handcrafted puppets, and
lacquerware. In the back, the open
kitchen is on display, along with prepped
ingredients and a myriad of bowls, trays
and plates ready for service.
On our visit, we arrived at the perfect time
for lunch, and settled in, like so many others,
to enjoy the warm hospitality on offer. We
were keen to follow the recommendations of
staff; so ably assisted, it wasn’t long before
Mabel’s crunchy Pae Kyaw with
we were tucking into Pae Kyaw with house-
house-made Sriracha. made garlic Sriracha – nuggets of split pea
fritters with cumin and coriander. Crunchily
delicious, the spicy sauce was the perfect
accompaniment. Next up it was a set tray
have you been to...? featuring Wet Thar Thayet Thee Thanat Hin
– pork curry with hot mango pickle, jasmine

Mabel’s, Wellington
rice, salad, broth and roti. Other curries on
offer are Kayan Thee Hin – spiced eggplant
with tomato and onion, and Kyet Thar Hin-
Hmwe – bone-in chicken with cinnamon
Mabel’s brings the unique flavors of Myanmar cuisine to Wellington
gravy. The flavours were robust but not
overly hot, rather delicately balanced and
beautifully tasty. With elements of Southeast
Way back in 1978, Marlar Boon’s is, what is currently happening over there Asian and South Asian cuisine, Burmese food
grandmother Mabel opened Monsoon in and what Myanmar cuisine is. I hope has its own distinctive nature – including
Wellington – New Zealand’s first Burmese people come visit us and learn something a kind of tofu (tohu) made from besan
restaurant. A bold move when many New new. Mabel’s is about community and (chickpea) flour and La phet thoke which is a
Zealanders were tentative about trying what we can offer to Wellington. I’m very pickled tea leaf salad, and one of the most
an avocado, let alone experiencing humbled by that.” popular items on the menu.
international cuisine. From Myanmar to Marlar hopes that guests will enjoy trying Marlar’s favourites are Myanmar’s national
Wellington, Monsoon was part of the something different and find new favourites. dish, Mohinga – a rice noodle and fish
inspiration and forerunner for Mabel’s. She credits Mabel’s staff with ensuring a soup, and the fried fish. “I could eat fried fish
STORY AND PHOTOGRAPHY Sarah Tuck

Marlar and Ian Boon made the call to visit to the restaurant is really special. and rice any day. I think it’s something that
open their own Burmese restaurant (along “I feel fortunate that we have a team of staff resonates with a lot of other Asian cultures.
with co-owner Dan Felsing), after a trip to who care deeply about the food and the Fried fish and rice is the taste of home.”
Myanmar in 2017. restaurant and can provide a very informed Whatever you choose from the menu,
The Mabel’s team were keen to offer and personalised dining experience. Mabel’s really does give the opportunity to
something unique to Wellington diners. I hope that one day dishes like mohinga try something different made with passion,
Marlar explains it this way: “Mabel’s is a and la phet thoke are as popular and easily pride and love.
starting point for people to learn about recognised as other Asian dishes.”
what Myanmar has to offer. A lot of us here The restaurant itself is spacious, laidback 66 Tory Street, Te Aro, Wellington
have little knowledge of where Myanmar and casual with numerous wooden tables mabels.nz

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

References to Myanmar are dotted

around the restaurant.

A lunch tray bursting with

flavour options at Mabel’s.

dish.co.nz | D I S H 25
 dish loves in season

Farro Fennel/Huahaunga
What to know about cooking and eating this flavourful
Farro is the dish team’s go-to food store – culinary herb
our one-stop shop for preparing each issue.
What is fennel? A member of the (Apiaceae) carrot family,
We highlight some dish essentials fennel is white-green in colour and bulb-like in appearance, with
at Auckland’s leading food store green stems and fronds. When the flowers are harvested and
dried, they are sold as fennel pollen, and when not harvested, the
flowers produce seeds which are now a pantry staple in most of
our kitchens. Its delicious aniseed flavour lends itself to using raw in
W I L D F E R M E N TA RY salads and in cooked dishes.
B LO O DY M A RY M I X E R
For healthier hair
On a pizza. A hit of aniseed from the fennel pairs beautifully
of the dog, try this
with a good salami, a kick of chilli and rich molten cheese in our
sensational savoury
Fresh Fennel, Salami and Chilli Pizza (recipe in Issue #93 or at
mixer. Have it on its
dish.co.nz) or as a winning combo in our Braised Fennel and
own or simply add
Pork Pizza (recipe at dish.co.nz).
vodka and enjoy!
$16.99/750ml
In a salad. When lightly pickled, fennel adds a Nordic touch to
our Smoked Fish Salad with Soft Eggs and Pickled Fennel (recipe
in Issue #88 or at dish.co.nz) or fresh and crisp in our Salmon with
A U G U ST I N E ’ S Fennel and Harissa Salad (recipe in Issue #86 or at dish.co.nz).
B L AC KC U R R A N TS
I N CA S S I S
Cooked in the oven. We love it baked with gruyère cheese,
Organic South
cream and other veges in our Root Vegetable, Fennel and Apple
Canterbury
Gratin (recipe in Issue 72 or at dish.co.nz). Or, try it in Sarah’s
Blackcurrants soaked
beautifully textural Warm Lentil, Beetroot and Fennel Salad (recipe
in a mouthwatering
on page 102 or at dish.co.nz).
cassis syrup – delicious
baked into a cake or for
drizzling. $16.99/each

SHAVED FENNEL
ALLMITE GOLD
Y E A ST S P R E A D AND STRACCIATELLA SALAD
An award-winning
spread like no other: One of our favourite salads pairing crisp aniseedy fennel,
a unique combination crunchy walnuts, sweet pops of currants and creamy

STORY and RECIPE Claire Aldous PHOTOGRAPHY Yuki Sato STYLING Sarah Tuck
of tahini, nutritional stracciatella.
yeast with turmeric and mustard and fennel seeds
apple cider vinegar, this 2 large heads of fennel, together in a bowl. Season
savoury spread adds stalks trimmed and fronds and stir in the currants then
flavour fast. $11.99/each reserved let sit for 15 minutes for the
½ cup walnut pieces, toasted flavours to mellow.
250 grams stracciatella or
FAT I M A’ S burrata, drained Cut the fennel into quarters
MARINADE POUCHES DRESSING then thinly slice and place in
Get that famous Fatimas 3 tablespoons olive oil a large bowl. Toss with the
flavour at home with 1½ teaspoons apple cider dressing and walnuts and 2
these marinades! vinegar tablespoons of chopped fennel
With chicken, lamb and 2 cloves garlic, crushed fronds.
toasted harissa flavours, 1 teaspoon fennel seeds,
these are a speedy way toasted and roughly ground Spread the stracciatella over
to smarten up any dish. 1 teaspoon Dijon mustard a serving plate and top with
$12.99/each 3 tablespoons currants the fennel salad, scraping in
any dressing left in the bowl.
Whisk the oil, vinegar, garlic, SERVES 4-6

farro.co.nz
 BITE SIZE

S H AV E D
FENNEL AND
ST R AC C I AT E L L A
SALAD

dish.co.nz | D I S H 27
 Winter food sleuth

warmers Anchovies
Anchovies are a small, slim, oily fish that have been
filletted, cured in sea salt then packed into tins or jars
and covered with olive oil. Here’s how to make the most
of this nutrient-packed ingredient

Resene Smashed Avocado Dressings, sauces and creams: Level up your next
steak by adding anchovies to an accompanying butter or sauce.
Piquant anchovy sauce is a dreamy match with beef (Claire’s Fillet
Like these of Beef with Anchovy and Mustard Dressing is in Issue #87 or at
quesadillas, this dish.co.nz) and Rump Steak with Caper, Anchovy and Rosemary
Sauce (recipe in Issue #52 or at dish.co.nz) is delectable.
bright verdant green
will be the life of Tartlets: Of course, anchovies can also be left whole to enjoy
the party! atop a dish – such as Caramelised Onion, Anchovy and Goat’s
Cheese Tartlets (recipe in Issue #33 or at dish.co.nz). Paired with a
sprig of parsley, these petite tartlets make a tasty snack or present
well as a fancy starter for a dinner party.

Gratins: Fennel, Potato and Onion Gratin with Anchovy Cream

(recipe in Issue #66 or at dish.co.nz) is a perfect cold-weather
comfort food for the whole family to share. It’s a true celebration
Resene Moroccan Spice of rich flavours – topped with a crispy, golden parmesan crust.

Pasta: And then there’s pasta, like Claire’s delicious Anchovy and
Lemon Linguine with Crispy Crumbs (see recipe below). Make this
Spice things up with flavour-packed dish at home and you’ll be amazed!
this rich bitter brown
hue.

ANCHOVY AND LEMON

LINGUINE WITH CRISPY CRUMBS
3 slices white bread, crusts Cook the linguine according to
removed the packet instructions until

STORY Cassie Birrer RECIPE Claire Aldous PHOTOGRAPHY Yuki Sato STYLING Sarah Tuck
2 tablespoons olive oil just al dente. Drain, reserving a
250 grams linguine ¼ cup of the cooking water.
Resene Dark Chocolate ¼ cup olive oil
50 grams good-quality anchovy Heat the oil in a large frying
fillets, drained and roughly pan and cook the anchovies and
Indulgent and chopped (we use Ortiz) garlic for a couple of minutes
3 cloves garlic, crushed until the garlic is fragrant but
decadent, this
2 teaspoons finely grated not browned and the anchovies
dense cacao brown lemon zest have melted into the oil. Add
is moreish. 1 tablespoon lemon juice the hot pasta to the pan along
2 tablespoons finely chopped with the lemon zest and juice,
parsley parsley, the reserved pasta
sea salt and ground pepper water and a good grind of
pepper. Toss together then add
Blitz the bread in a half the breadcrumbs and toss
Freshen up your walls with delicious Resene colours. food processor to form again.
breadcrumbs. Heat the oil in a
frying pan over a medium heat Divide between plates and
and add breadcrumbs. Season serve with a drizzle of olive
with salt and pepper and toss oil if desired and serve the
around for a few minutes until remaining crumbs separately.
golden and crunchy. Set aside. SERVES 2
 BITE SIZE

A N C H OV Y
AND LEMON
LINGUINE WITH
C R I S PY C R U M B S

dish.co.nz | D I S H 29
 westgold.co.nz
interview

Amelia Ferrier
We chat with dish’s new regular columnist about her
journey and inspiration in the kitchen

How did you get started in what you’re doing today?

Amelia: I always loved food from a young age, but my mum
was great at encouraging me to get into the kitchen and cook.
I learned the basics first, and then started lots of experimenting

Baked
with baking and flavour combinations (with lots of failures,
too!). When Instagram came about, I started sharing my
creations from which a small following grew. This then led to
the Melie’s Kitchen cookbook when I was in high school. After
doing all things sweet for years, I decided to dabble in recipe

Brie development for a meal kit company to grow my knowledge of

savoury cooking.

What is your recipe development process?

Amelia: I usually start by looking in the fridge to see what
I have on hand, and then will base a recipe around those
ingredients! If my fridge is looking rather empty and lacking
Our Garlic & Parsley Infused Butter is the desire, I will usually flick through a few cookbooks, blogs or
addition to baked brie you didn’t know you saved Instagram posts for inspiration. I love to cook seasonally
needed. Pure, unadulterated flavour that’ll and utilise in-season fruits to inspire recipes. Once I know what
have your taste buds doing a happy dance. key ingredients I want to use in my recipe, I will challenge
myself to think of a unique addition or technique to bring
innovation to the recipe – something a bit out of the ordinary!
Ingredients
Who are some of your favourite cooks?
200g wheel brie
2 tbsp Westgold Garlic & Parsley Infused Butter
Amelia: Sarah Tuck and Claire Aldous! Absolute icons!
Crackers to serve There are too many other favourites to list them all, but some
of my favourite follows at the moment are Ixta Belfrage,
Julia Ostro and Joel Bennetts.
Method
What’s your advice to others wanting to get creative
Preheat the oven to 180oC. in the kitchen?
Line an oven proof dish with baking paper.
Amelia: Gather up random bits and bobs that you have lying
Score the top of the cheese with a cross around in the fridge/pantry and use them together! Some
and dot the butter all over the top.
of my most delicious creations are crafted from an unusual
Bake for 10-15 minutes until soft and combination of leftover ingredients. I made this delicious,
melting in the middle.
oozy roasted pumpkin gratin recently with a gorgeous green,
STORY Cassie Birrer PHOTOGRAPHY Supplied

Transfer the cheese to a serving platter and

pour over any remaining melted butter.
herby bechamel, bubbling cheese top and pickled red chillies
– sounds unusual, but it was so tasty! And I would have never
Serve immediately with crackers.
thought to put those ingredients together had they not been
left over.

What inspires your recipes?

Part of our
Amelia: Seasons, people and places! If I am at the beach,
Infused Butter I love anything seafood – especially if it is freshly caught.
Collection When I am with friends, I love putting together a spread of
small plates for grazing. Dips and focaccia are often on the
REAL. GOOD. table with a glass of red!
ENJOY RESPONSIBLY
 Sarah and Jordan
MacDonald.

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

Three duos in Aotearoa’s hospo scene share what it’s like owning
and running their own cafés and restaurants
Story CA S S I E B I R R E R Photography S A R A H T U C K ,
J E S S I CA R E A S O N a n d JA M E S M A Z E Y

DUO Eatery “Her café used to be the best in Birkenhead,

and now it’s come full circle.”
“It’s nice having
Birkenhead, Auckland Then there’s the pair of regulars that the support of
Sarah and Jordan MacDonald decided to get married at Duo!
another owner
“We got a couple of our regulars married –
Ever enjoyed a coffee or ordered a dish from
Culprit, Little Culprit, Lowbrow, Double
they had a four-person wedding. I was
just there standing in the kitchen crying,”
that’s as motivated as
Double or Nook? Those stylish inner- laughs Sarah. you are to get
city cafés were all co-founded by Jordan Clearly, more than just the regular coffee-
MacDonald. His latest project? Duo Eatery to-go happens at Duo Eatery. Initially the job done”
on Hinemoa Street in Birkenhead, opened operating only during the day, a liquor
alongside wife Sarah early last year. licence now means that dinners are on offer
“The biggest thing for us is that we wanted – which sees a new group of regulars entering With three young children, it’s certainly
to move out into the suburbs. The city is a the doors. a busy time for Sarah and Jordan – but with
harsh environment with lots of competition, “It’s a neighbourhood bistro with food the passion they have for what they do, they
much higher overheads and just generally a that can be shared if you like, or someone wouldn’t have it any other way. Plans are
harder place to operate,” says Jordan. “And can have their own meal,” says Jordan. “The even in motion to open another restaurant
in the suburbs, there’s a whole community food is modern New Zealand, and we have next door, with a casual atmosphere, slightly
around you every week.” a specials board that has around four new larger than Duo with around 40 seats, and
That community is Sarah and Jordan’s things on it every couple of weeks that we pasta on the menu at an affordable
favourite part of operating Duo. really try to be creative and seasonal with.” price point.
“We’ve definitely got a good amount of On the regular brunch menu, you’ll find “We’re just trying to stay in our lane
regulars that love Duo, and we love that as dishes such as Smashed Avo, Mushrooms and have fun. This is the most fun that
well. Some people come in twice a day, five on Toast, and The Duo – two poached eggs we’ve had owning a business – there’s a lot
days a week and then they still try to come in on grilled sourdough with bacon, chorizo, more flexibility and a lot more we can do.
on the days we’re closed. Every week they’re mushrooms, confit tomatoes, crispy potatoes If something comes in as a special for one
PHOTOGRAPHY Sarah Tuck

like, ‘Oh my, we forgot you’re closed on and house-made chutney. Along with a cup or day, it’s here for one day and then it’s gone,”
Monday and Tuesday’,” laughs Sarah. two of Coffee Supreme, sodas and smoothies, says Jordan.
“I think we’ve got 40 more friends now,” you can even order a ‘brekky cocktail’ – “Somehow, we have more time for the kids
adds Jordan. Living just a few doors up the espresso martini or a mimosa, anyone? too. It’s nice having the support of another
road, one of those friends is the person For the evening, there are ‘snacks’, ‘smaller’ owner that’s as motivated as you are to get
who originally opened a café at the location dishes, ‘larger’ dishes, ‘sides’ and ‘sweets’ to the job done and to do it to a high standard of
30 years ago. “She’s our best regular now. choose from, plus vegan-friendly options. care – you don’t always get that.”

dish.co.nz | D I S H 33
 Samuel
and Aimee
Nimmo.

Espresso and filter coffee are

on the menu at Ally & Sid.

Ally & Sid “What got us through that time was being
able to put on different events and hire
As well as introducing Ally & Sid regulars
to different international coffee tastes, all of
Christchurch Central the space out, it was such a blessing,” says the food at the café is sourced locally.
Samuel and Aimee Nimmo Samuel. “It all started off as quite a small “Good Honest does our bread – their
café, and we have really grown. We extended honey and linseed sourdough is out of this
A project by husband-and-wife-team the café about six months in because we just world. We also love Grizzly Baked Goods
Samuel and Aimee Nimmo, the Insta-worthy needed more space. We actually have events here in Christchurch. They do incredible
Ally & Sid café sits in an old rubber moulding two to three times a week and we’re pretty doughnuts and pastries, so they’re definitely
building on Walker Street in Christchurch. much booked out for the weekends for the a favourite for us.”
Opened in late 2019, it was a dream come year, which is really cool.” Everything Samuel and Aimee is doing
true for Samuel: “I started working in coffee As well as playing host and co-operating seems to be working, with Christchurch locals
as a little bit of an in-between when I was Ally & Sid, Samuel’s other passion is coffee. dropping by for their coffee and tasty cabinet
studying and pretty quickly fell in love “We offer two different espressos: we have fare – sometimes multiple times a day.
with it.” a blend for black and a blend for white coffee, “A lot of our regulars are lawyers and
Initially signing a lease at another site, using Ozone. Then we also offer a lot of filter accountants, and those with other high-stress
things fell through – but then the opportunity coffee. We bring in coffee from all around jobs in the area, so we can see these
to take the lease at the current site came up. the world – like as a guest spot. Recently people come in three to four times a day!”
“We were just freshly married, and I gave we imported from Rose Coffee Roasters in says Samuel.
Aimee the call and said, ‘What do you think Switzerland, and we’ve also done a lot from “But I think it’s been such a cool thing for
of this?’. It was probably the first idea that Germany and Australia. us, making a lot of friends doing Ally & Sid.
I brought forward that she actually felt like “It’s really fun to open up the single origin Sometimes we even bring our baby to work – PHOTOGRAPHY Jessica Reason , James Mazey and Sarah Tuck
it was a good idea,” he laughs. “So together we offerings and people always go crazy for filter our little girl Ziggy will be behind the counter.
kind of dreamed it up, and here we are a few coffee and trying something new. I think She’s got some good friends already.”
years later.” drinking filter is a very clean way of drinking It’s very much working as a team that has
And a busy few years it’s been. Having not coffee – it’s almost like drinking tea. The made it all possible, says Samuel: “Aimee is
been in business long before Covid-19 hit – consistency is just incredible and so many the ideas person and I’m the make-it-happen
bringing with it devastation to the hospitality flavours come through. So, filter coffee has person. Sometimes she’ll have an idea and
industry – Samuel and Aimee had to think been a huge thing for us and we’re really maybe think it’s a long-term thing, but I’ll
quick on their feet. stoked with how it’s gone.” start on it straightaway and make it happen.
And that can be pretty frustrating for her,
but I think that’s what I love – just being
“It’s really fun to open up the single origin able to work together.
“I feel very honoured to be doing what
offerings and people always go crazy for we do. We’re so blessed and our goal is for
Ally & Sid to be a second home when you’re
filter coffee and trying something new” not at home.”

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

Carl Koppenhagen
and Natalia
Schamroth.

The Engine One of the most important things for

the duo has been to keep things consistent
“A lot of our
Room over the years: the same location, the customers are
Northcote Point, Auckland
same atmosphere that diners have come to
expect and love, and the same standard
regulars and a lot
Carl Koppenhagen and of exceptional food. of them have been
Natalia Schamroth “We’ve certainly stuck to our original
plan,” laughs Natalia. “We were quite coming to us for
Found at the same location it opened at clear about what it was that we wanted the
in 2006, The Engine Room is a much-loved restaurant to be, and we haven’t needed to 17 years ”
dining spot for Aucklanders – and from change it into something else. It’s never been
the outset, owners Carl Koppenhagen and about being on trend; it’s about being in
Natalia Schamroth knew the vision they the moment, about being classic. It’s about of the restaurant is, explains Carl: “The
wanted to fulfill. delicious food and unpretentious service.” name came about from years of working in
“We felt like there was a real gap in “If you’re using the best ingredients and restaurants and we always used to call the
the market,” says Natalia. “We’d loved all executing them with the right amount of kitchen ‘the engine room’; that was the heart
the Sydney bistros and there just wasn’t skill, then it’s hard to improve on those of the restaurant. The kitchen is the heart
anything like that here 17 years ago. We things,” adds Carl, “so, we always try to of the business and that’s why we always
wanted to create a space with the kind of source the best ingredients that we can get wanted to have an open kitchen. People walk
food we like cooking and eating, and the kind and not mess with them too much.” in, they all see the kitchen team, they see all
of place that we like going on our days off.” As we chat, Carl lists a number of local the chefs and we all talk to every customer
Inside the converted old post office – suppliers that can be found on The Engine that comes through the door.”
which was renovated nine years ago by Room’s menu, including Clevedon Buffalo, “There’s no division, which isn’t how it
acclaimed architecture firm, Fearon Hay Durham Farms and Te Matuku Oysters from was when I first started cooking in the 80s –
– The Engine Room is a bustling bistro with Waiheke Island. the kitchen was always out the back. And
plenty of locals that have been visiting since “It’s exciting to have people who are I think that’s the beauty of dining nowadays.
the doors opened in the mid-2000s. doing these kinds of projects locally. There You can sit at the kitchen counter, watch the
“A lot of our customers are regulars and are things that we do use that come from chefs doing what they do and communicate
a lot of them have been coming to us for 17 overseas, but if you can get olive oil that’s with them. It breaks down that barrier.”
years. You know, we’ve seen their kids grow been made on Waiheke and sent to you the Natalia says this helps with the harmony
up from babies to go to university and leave following week, or eggs that are laid the day between the kitchen and floor, making The
home – which is amazing!” shares Carl. “And before we get them, it doesn’t really get any Engine Room what it is known and loved for:
that’s what we want – the kind of local bistro better than that.” “We’re all working together as a team and
where you can pop in and have a glass of And the kitchen – where this produce is there’s real harmony between everybody.
wine, some oysters, have a couple of snacks, brought to life in meals such as Twice-baked It really is special, the relationships that
or come in for a three-course meal.” Goat’s Cheese Soufflé – is where the heart we’ve built with our customers.”

dish.co.nz | D I S H 35
in association with T H E G R E A T Local produce is
lovingly served up
GLENORCHY ALPINE BASE CAMP every night.

There’s something new

in the Southern Alps
And you just might like it, You will find this treasure right on the says co-founder Doug Rikard-Bell.
doorstep of the vast and diverse Unesco The built form has been inspired by
The Great Glenorchy Alpine South West New Zealand World Heritage the historic mountaineer’s huts found in
Base Camp. Area and at the northern tip of Lake the Southern Alps area. Architectural
Wakatipu in the Queenstown Lakes district. firm RTA Studio, in collaboration with
It’s a stunning setting with snow-capped architecture studio Bureaux, have designed
mountains everywhere, the lake, a beautiful this bustling hub especially for those seeking
PHOTOGRAPHY Deanna Gerlach

and tiny alpine village and plenty of people a little ‘wild’ time. The accommodation is
heading to and from this pristine wilderness a cluster of slightly contemporised cosy
for their connections and reconnections. mountaineer’s huts with a range of
“We don’t think there’s a better base for differing configurations.
tramping, hiking, ski touring, snow camping, The Great Glenorchy Alpine Base Camp
mountaineering and year-round outdoor has a restaurant, accommodation, adventure
experiences in wild nature. There’s just so packages all year round and short courses.
much choice and diversity for all levels,” Anyone can enjoy the restaurant and booking

36 D I S H | dish.co.nz
 The accommodation
is inspired by historic
mountaineer's huts.

Liz and Maddie cook

all meals over fire.

is essential via the website.

“Technically, we have a licensed
like ‘Thick Ice’ and ‘A River Runs Through
It’. Snow camping for the family, heli skiing,
“ We don ’t think
restaurant here and at the same time, hiking, courses in mountain movement there’s a better
we don’t look at it quite like that. For us, and confidence building, corporate team
it’s much more like you’ve come to our place building, rites of passage trips and more. base for tramping,
for dinner, and we really do love feeding you
up before you head into the mountains
“We do have pre-planned adventure
packages and at the same time, most
hiking, ski touring,
and again when you return. Everyone comes
back upright and ‘heart first’, it’s just so
inquiries result in a bespoke experience.
We don’t mind. Our website requires you
snow camping,
wonderful for us to see and be a part of,” to ‘contact us’ for an adventure inquiry. mountaineering
says co-founder and chef Liz Rikard-Bell. We listen and offer some options; every
Everything is cooked over fire. Everything. troupe is different and adjustments to and year -round
And the restaurant setting is family-style,
very relaxed, always fun with a main long
itineraries are easy our end. All we aim to do
includes making it easy for you, your book
outdoor experiences
shared table – you’ll be sure to meet someone club, your friends or your family to go wild,” in wild nature”
else doing something inspirational. It is says group EO, Jon Tyler.
chef’s choice every night and at the same
time, there is always something for everyone.
“The fare is tabled in cast iron camp ovens
straight from the fire and everyone loves the
drama of that. So do we!” says chef Liz.
Beyond the restaurant, there are snow
adventures and no-snow adventures for Explore and learn more about this exciting new location to eat,
everyone. Advanced ski touring packages play, stay and grow at thegreatglenorchyalpinebasecamp.co.nz
with names including ‘Earn Your Turns’ and
‘Master The Mountain’ and multi-day tramps

dish.co.nz | D I S H 37
F E AT U R E

We asked one of our favourite Kiwis to share her food

loves so we could create a dish especially for her.

Story C A S S I E B I R R E R Photography J O S H G R I G G S a n d S U P P L I E D

CECILIA ROBINSON
Entrepreneur

Originally hailing from Sweden, In other cases, we’d make traditional and embrace the differences between
Cecilia Robinson is a serial entrepreneur Swedish meatballs and have herring the two.
and innovator, having founded some for special occasions. Growing up in
of Aotearoa’s biggest start-ups. Now also Sweden, herring was something I used to What’s your favourite dish to cook with
a mother to three young children, we absolutely detest – even just the smell of our family today?
spoke with the Waiheke local about her it. Then one year it flipped and I’ve been Cecilia: We’re very seasonal in what we eat
food loves, childhood food memories, addicted ever since. I remember thinking – during summer we normally have lots
and the food she loves to dish up the year it changed, that this is what of salad and freshly caught fish, but this
when entertaining. adulthood must feel like. weather has meant more winter cooking
habits! Recently we’ve been having
What kind of food did you eat growing up Can you share a favourite childhood Swedish meatballs, which are always a
in Sweden? food memory? hit, and big pork roasts.
Cecilia: With a Swedish mum and a dad Cecilia: Growing up in Sweden we’d
from the UK (but born in India), we had celebrate ‘Julafton’ on Christmas Eve and What’s your go-to dish when time is limited?
a very mixed cuisine at home. The family on Christmas Day have a more traditional Cecilia: Spaghetti Bolognese with lots of
dish would be a very traditional Indian turkey. I loved the fact that we’d have two different minces and slow-cooked. I like
curry, cooked across two to three days. different Christmas foods on each day making a quick version and then just

38 D I S H | dish.co.nz
New Zealand
entrepreneur
Cecilia Robinson.

dish.co.nz | D I S H 39
 “I like sharing Cecilia: We’re starting to come out of our
new baby/Covid hibernating and finally
I remember feeling so emotionally charged
and thinking it was the best meal I’d ever
dishes, so carving starting to entertain again. My favourite had. I still crave those caramel slices!
gatherings are those with heaps of kids
up a big leg of and parents, relaxed and fun on Waiheke What’s your go-to drink (either alcoholic

lamb with plenty in the sunshine. Normally we’d feed

all the kids first to get it out of the way,
or not)?
Cecilia: We’ve been cutting down on alcohol
of different salads and then adults. I like sharing dishes, so quite a lot in the past year, but I really
carving up a big leg of lamb with plenty love a glass of chardonnay in summer or
on offer is always of different salads on offer is always a go- syrah in winter. We have some amazing
a go-to ” to. I like having something for everyone,
rather than a one-size-fits-all approach,
wineries in New Zealand, and we are
ardent supporters of many of them – in
by having plenty of small dishes on hand. particular, Waiheke wines!
letting it boil away as I run around doing
a million last-minute chores, juggling the Tell us about a memorable meal of your life. What are some of your favourite restaurants
three kids. What was special about it? (anywhere in the world)?
Cecilia: After having our daughter Leila, Cecilia: My favourite restaurants are all
Talk us through a day in the food life of Cecilia Nadia Lim delivered sushi to Birthcare our locals such as 372; Tantalus Estate;
Robinson. Usual breakfast? Coffee? Go-to and her husband Carlos made us caramel The Heke Kitchen, Brewery & Distillery;
lunch, snacks, dinner? slice alongside a bottle of champagne The Oyster Inn; and Poderi Crisci.
Cecilia: I love food! We normally start the to celebrate. It was one of the most All are on Waiheke. I can’t pick one
mornings with a cold-pressed juice that memorable meals as we’d had such a of them, they all deserve a shout-out for
I make for all of us consisting of carrots, difficult journey to get to that point and different reasons.
beetroot, orange, mandarin, turmeric
and ginger. Plus whatever leftover fruit
or veges I have on hand. It’s a bit of an
insurance policy for me to ensure the kids
start the day healthily. My youngest two
love it and my eldest oscillates between
like and… dislike. I’m a tea drinker (have CECILIA’S 21cm x 26 cm slice tin, lined
E Q U I P M E N T:
never had coffee) and try to eat a healthy
lunch at the office – I normally resort to
CHOCOLATE with baking paper.

Vietnamese or Japanese (both are close COCONUT Preheat the oven to 160°C fan bake.
by!). I’m not a big snack eater, but each
night I have a cup of tea and chocolate
CARAMEL SLICE Sift the flour and cocoa into a large
post-dinner (with the kids in bed!). With her love of caramel slice, I wanted bowl then stir in the coconut and sugar.
to create Cecilia one that was a little Mix in the melted butter then tip into the
Do you have a favourite tea/flavour? more grown-up, with dark bitter prepared tin and smooth until compact
Cecilia: English breakfast all the way, but chocolate, rich muscovado sugar and with the back of a spoon. Bake for
I stop by about 3pm and then swap to a hit of sea salt. 20 minutes.
herbal. I’m a big ginger and peppermint
tea kind of girl! Recipe by Sarah Tuck Once the base has cooled for 15 minutes,
put the sweetened condensed milk and
Do you enjoy cooking? What would your 1 cup plain flour caramel condensed milk in a microwave-
signature dish be? 1 tablespoon dark cocoa powder proof bowl with the butter and golden
Cecilia: I love cooking but find it stressful ½ cup desiccated coconut syrup. Microwave on high, in 30 second
on a day-to-day basis, in particular ½ cup muscovado sugar bursts, until it can be whisked together
with so many kids, so My Food Bag is a 125 grams butter, melted until smooth. Pour over the base and
huge help! I’m pretty well-versed in the FILLING bake a further 15-20 minutes until golden
kitchen and love cooking and tend to 395-gram can sweetened condensed and set.
keep cuisines interesting from freshly milk
cooked snapper with a simple salad, to 395-gram can caramel condensed milk Refrigerate until cold. Put the chocolate
red duck curry, or Swedish meatballs and 50 grams butter and vegetable oil in a bowl over a
a traditional roast. 2 tablespoons golden syrup saucepan of boiling water and whisk until
TO P P I N G melted and smooth. Pour over the set
Do you like to entertain? If so, what would 250 grams 70% dark chocolate, caramel and quickly smooth with the back
your ideal gathering look like – how many chopped of a spoon. Wait 2 minutes then sprinkle
guests would you have and what would be 1 tablespoon vegetable oil over sea salt. M A K E S 2 4 - 3 2 P I E C E S
on the menu? ½ teaspoon sea salt DEPENDING ON SIZE

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

C E C I L I A’ S
C H O C O L AT E
COCONUT
CA R A M E L S L I C E

dish.co.nz | D I S H 41
 Sweet and indulgent, one serving won’t be enough!

Recipes AMELIA FERRIER Styling SARAH TUCK Photography JOSH GRIGGS

42 D I S H | dish.co.nz
 MELIE MAKES

ST I C KY
CA R DA M O M
PUDDING WITH
BROWN BUTTER
CA R A M E L A N D
P I STAC H I O D U ST
(recipe page 45)

dish.co.nz | D I S H 43
 S I L KY C H O C O L AT E
AND HAZELNUT
BUDINO WITH
AMARETTI CRUMB
A N D S A LT E D
CA R A M E L G E L ATO

44 D I S H | dish.co.nz
 MELIE MAKES

Place the pistachios in a zip-lock bag and bash

Sticky Cardamom Pudding with Brown Butter P I STAC H I O D U ST:
with a rolling pin into a fine powder.
Caramel and Pistachio Dust
Cut into thick slices and serve with a generous pour of the
ST I C KY C A R DA M O M P U D D I N G 1½ cups self-raising flour caramel sauce, a scoop of vanilla ice cream and a sprinkle of
200 grams dried pitted dates, pistachio dust. S E R V E S 6 - 8
finely chopped ½ teaspoon flaky sea salt

1 cup boiling water BROWN BUTTER CARAMEL

100 grams butter, diced
¾ teaspoon baking soda
½ cup dark cane sugar
Silky Chocolate and Hazelnut Budino with
8 green cardamom pods Amaretti Crumb and Salted Caramel Gelato
½ cup cream
150 grams butter, diced C H O C O L AT E B U D I N O sea salt
¼ cup golden syrup
220-gram jar Nutella (or other
¼ teaspoon each ground AMARETTI CRUMB
1 teaspoon flaky sea salt chocolate hazelnut spread)
cinnamon and ginger 100 grams amaretti biscuits
P I STAC H I O D U ST 100 grams dark chocolate
¹⁄2 teaspoon finely grated 50 grams salted butter, diced
⅓ cup pistachios, roasted and (70% cocoa), roughly chopped
whole nutmeg
lightly salted 1 tablespoon Dutch-processed
¾ cup full-fat milk
¾ cup firmly packed dark cane cocoa powder
sugar TO A S S E M B L E
¾ cup cream
vanilla bean ice cream, TO A S S E M B L E
3 large eggs to serve 4 large egg yolks salted caramel gelato, to serve
1 teaspoon vanilla extract
E Q U I P M E N T: 6, ²⁄3-cup capacity ramekins.
Grease a loaf tin (mine is 23cm x 13cm) and fully line
E Q U I P M E N T:
Preheat the oven to 170°C regular bake.
with baking paper.

Place the Nutella and chocolate in

C H O C O L AT E B U D I N O :
Preheat the oven to 170°C regular bake.
a large heatproof bowl with a pouring lip (such as a Pyrex jug).
Set aside. Add milk and cream to a small pot, place over a medium
Add the dates to a medium
ST I C KY C A R DA M O M P U D D I N G :
heat and bring to a simmer. Once it is just simmering, pour the
heatproof bowl, then pour over the boiling water. Add baking
over the Nutella and chocolate in the bowl. Let it sit for a few
soda, stir and set aside to soak. Peel open the cardamom pods
minutes to melt, then whisk until smooth.
and add the cardamom seeds to a mortar and pestle (discard the
green husk). Grind the cardamom seeds down into a fine powder.
Whisk in the egg yolks and a large pinch of salt until combined.
Set aside.
Pour the mixture evenly between the ramekins. Place ramekins
into a medium roasting dish, then fill the roasting dish with hot
Place the butter in a large pot over a medium heat. Once the
water until it reaches halfway up the sides of the ramekins.
butter starts to melt and bubble, add the cardamom, cinnamon,
Bake on the lower-middle oven rack for 20-25 minutes, until the
ginger and nutmeg. Cook for about 30 seconds, stirring, until the
budinos are just set with a slight jiggle in the center. Set aside to
spices smell fragrant. Remove from the heat, add the sugar and
cool (they can be served warm or chilled).
whisk to combine. Add the eggs and vanilla and whisk again, until
just combined. Add the flour, salt and soaked dates (including the
AMARETTI CRUMB: Place amaretti into a zip-lock bag and bash
soaking liquid) and whisk together until just combined. Pour the
lightly into a chunky crumb. Tip into a medium bowl and set aside.
batter into the tin.
Add the butter to a small pot and place over medium-high heat.
Heat for a few minutes, until the butter has melted and starts to
Bake on the lower-middle oven rack for 45-50 minutes, until
bubble. Cook for a further 2 minutes, swirling pan occasionally,
deeply golden brown and a skewer inserted into the middle comes
until butter starts to foam, browns and smells nutty.
out mostly clean with just a few moist crumbs. Set aside to cool in
Pour the browned butter over the amaretti crumb and toss to
the tin for 10 minutes, before turning out onto a cooling rack.
coat. Line a dinner plate with baking paper, then tip the crumb
out onto the baking paper and spread into an even layer. Place
BROWN BUTTER CARAMEL : Add butter to a medium pot and
in the fridge for 20 minutes to set. Once set, sprinkle over the
place over a medium-high heat. Heat for a few minutes, until
cocoa powder and toss to coat the crumb. Set aside in the fridge
the butter has melted and starts to bubble. Cook for a further
until ready to use.
2 minutes, swirling the pan occasionally, until the butter starts
to foam, browns and smells nutty. Add the sugar, cream, golden
Sprinkle a handful of crumbs over each budino
TO A S S E M B L E :
syrup and salt. Stir and bring to a rolling simmer. Once bubbling,
and top with a scoop of salted caramel gelato. Serve the
cook for a further 2 minutes, until glossy. Remove from heat and
remaining crumbs seperately. S E R V E S 6
set aside until ready to serve (reheat the sauce if you are making
it ahead of time).

dish.co.nz | D I S H 45
 Upside-down Caramelised Banana Pudding
with Vanilla Maple Cream and Sea Salt

B A N A N A TO P P I N G ⅓ cup packed brown sugar

½ cup packed brown sugar
¼ cup plain flour B A N A N A TO P P I N G : Put the brown sugar, butter and maple syrup
75 grams butter, diced in a small pot with a large pinch of flaky sea salt. Place over a
¼ cup Dutch-processed cocoa medium heat and cook for about 2 minutes, stirring often, until
2 tablespoons maple syrup powder the butter has melted and the sugar has dissolved. Bring to
flaky sea salt 1 teaspoon baking powder a simmer, then remove from heat. Pour the mixture into the
cake tin in an even layer. Peel the bananas and slice them in half
3 medium ripe bananas flaky sea salt lengthwise. Arrange the bananas, cut-side down, in the sauce and
set aside.
C H O C O L AT E P U D D I N G VA N I L L A M A P L E C R E A M
100 grams butter, diced 1 cup double cream Melt the butter and half the chocolate
C H O C O L AT E P U D D I N G :
either in a heatproof bowl over a saucepan of simmering water
250 grams good-quality milk 1 tablespoon maple syrup
(don’t let the base of the bowl touch the water), or in 30-second
chocolate, roughly chopped
1 teaspoon vanilla bean paste bursts at 70% power in the microwave, stirring in between, until
4 large eggs the chocolate and butter are just melted. Add the eggs, ground
TO A S S E M B L E almonds, brown sugar, flour, cocoa, baking powder and a large
½ cup ground almonds flaky sea salt, to serve pinch of flaky sea salt. Whisk together until combined and smooth.
Fold through the remaining chopped chocolate. Carefully pour the
batter over the bananas in the tin. Bake on the lower-middle oven
E Q U I P M E N T: Grease a 20cm cake tin and fully line with baking rack for about 30-35 minutes, until the pudding is risen and just
paper. set, but still has a wobble in the middle (be careful not to over
bake it, you want it to be slightly molten in the middle). Set the
Preheat the oven to 180°C regular bake. baked pudding aside to cool in the tin for 15 minutes.

MAPLE CREAM: Put the cream, maple syrup and vanilla in a large
bowl. Whisk vigorously by hand for 1-2 minutes, until soft peaks (it
will take less time to whisk if you are using an electric beater).

Once the pudding has cooled for roughly

TO A S S E M B L E :
15 minutes, place a lipped plate over the top and carefully turn
out the tin and the plate together. Tap the base of the tin a few
times with a wooden spoon to help release the pudding, then
carefully lift off the tin. Peel away the baking paper and replace
any bananas that are left in the tin. Sprinkle over a pinch of flaky
sea salt, if desired. Serve warm with the maple cream.
SERVES 6-8

46 D I S H | dish.co.nz
MELIE MAKES

U P S I D E- D O W N
CARAMELISED
BANANA PUDDING
W I T H VA N I L L A
MAPLE CREAM
A N D S E A S A LT

dish.co.nz | D I S H 47
 Partial to a cuppa? Break out the
baking tins and go wild!
Recipes CLAIRE ALDOUS Styling SARAH TUCK Photography YUKI SATO

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

MARBLED
B A N A N A LOA F
(recipe page 58)

dish.co.nz | D I S H 49
BAKING

ORANGE AND
R I C OT TA CA K E
WITH CRUSHED
AMARETTI
(recipe page 52)

50 D I S H | dish.co.nz
P E A R U P S I D E-
D O W N CA K E
WITH GOLDEN
W H I S KY C R E A M
(recipe page 60)

dish.co.nz | D I S H 51
 Dark Chocolate, Macadamia
and Tahini Swirl Cookies
This is a super tasty version using the base recipe of my Biscuit
Tin cookies. The pockets of the tahini/honey combo cook
to a nutty, chewy deliciousness.
Orange and Ricotta Cake
with Crushed Amaretti TA H I N I S W I R L 1 cup plain flour
⅓ cup hulled tahini, well stirred
A one-bowl cake that’s always in my top 10 favourites. ½ cup roasted macadamia
Use a firm ricotta and don’t skimp on the orange zest – 2 tablespoons runny honey nuts, roughly chopped
it really makes the cake sing.
COOKIES ¼ teaspoon sea salt
1 cup caster sugar ½ teaspoon baking soda 90 grams butter, melted
¼ teaspoon baking soda
1 tablespoon finely grated ¼ cup milk ½ cup brown sugar
120 grams dark chocolate,
orange zest
2 tablespoons orange- ¼ cup caster sugar roughly chopped (72% cocoa)
300 grams firm ricotta flavoured liqueur such as
1 large egg white sesame seeds, toasted
Grand Marnier
½ cup fruity extra-virgin olive
1 teaspoon vanilla extract sea salt, optional
oil 2 cups plain flour

1 teaspoon vanilla extract 2 teaspoons baking powder Grease 1-2 large, flat baking trays and line with
E Q U I P M E N T:
baking paper. My tray is 38cm x 38cm. If yours are smaller, use
3 large eggs ½ cup roughly crushed two trays.
purchased amaretti biscuits
Preheat the oven to 160°C fan bake.
Grease a 22cm springform cake tin and line the
E Q U I P M E N T:
base and sides with baking paper. Stir the tahini and honey together to make a
TA H I N I S W I R L :
thick, smooth paste. Chill while making the dough.
Preheat the oven to 160°C fan bake.
COOKIES: Whisk the butter, both sugars, egg and the vanilla
Put the sugar and zest in a large bowl and rub together with together in a large bowl. Combine the flour, macadamias, salt and
your fingertips to infuse the sugar with the oil from the zest. baking soda together in a separate bowl then add to the butter
It should look like a pale yellow, damp sand. Add the ricotta, mixture and stir together to make a thick dough.
olive oil and vanilla and whisk together then whisk in the eggs
one at a time until well combined. Scoop out ¼ cups of the dough and place on the tray, spacing
them evenly apart. Don’t overcrowd the tray or they will all melt
Stir the baking soda into the combined milk and orange liqueur into one huge biscuit. Use two trays if necessary. Press lightly to
and fold into the batter along with the combined flour and baking flatten a little then place small dollops of the tahini/honey paste
powder. Make sure there are no pockets of flour in the batter. over the top. Don’t press it into the dough. Top with the chocolate
then sprinkle with sesame seeds. You don’t have to be neat and
Tip into the tin and scatter over the amaretti. Bake for 55-60 tidy as everything merges while baking.
minutes or until a skewer inserted into the centre comes out
clean. Cover with foil after 30 minutes if the top is browning too Bake for 8 minutes, then remove from the oven and give the tray
fast. Cool for 30 minutes in the tin, then transfer the cake to a a couple of sharp taps on the bench to flatten the cookies which
wire rack to cool completely. S E R V E S 8 - 1 0 gives them a wrinkly top. Bake for a further 6-7 minutes, or until
the cookies are golden and the outer edges are starting to crisp
but the centres are still a little soft and puffy. Top each cookie with
a pinch of sea salt while still hot, if desired.

Leave for 10 minutes, then carefully transfer to a cooling rack.

The cookies will keep for 3 days stored in an airtight container.
MAKES 8 LARGE COOKIES OR 12 SMALLER ONES

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

DA R K C H O C O L AT E ,
M AC A DA M I A A N D
TA H I N I S W I R L
COOKIES

dish.co.nz | D I S H 53
 M Y B E ST DAT E ,
ORANGE AND
C U STA R D S C O N E S
(recipe page 56)

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

ST I C KY B R A N A N D
RAISIN MUFFINS
(recipe page 60)

dish.co.nz | D I S H 55
 Spiced Pumpkin and Pecan Cake with
My Best Date, Orange and Custard Scones
Caramel and Cinnamon Cream Cheese Icing
These were hugely popular with my co-workers and the combo of
a thick layer of custard, chewy dates and a hit of orange definitely A little twist on the classic Hummingbird cake and always a
transform the humble scone. favourite for morning tea. The light olive oil and sweet pumpkin
keep it lovely and moist.
½ cup caster sugar 2 large eggs
¾ cup oil light olive oil 1 teaspoon each ground ginger
1 tablespoon finely grated 1¼ cups buttermilk and freshly grated nutmeg
orange zest 1½ cups caster sugar
C U STA R D 1 teaspoon baking soda
3 cups plain flour 2 cups purchased custard 3 large eggs
¼ teaspoon sea salt
½ teaspoon sea salt 2 teaspoons vanilla extract 439ml tin crushed pineapple,
with seeds well-drained in a sieve 100 grams pecans, toasted
4 teaspoons baking powder and roughly chopped
3 tablespoons custard powder 3 large, ripe bananas, peeled
1 teaspoon ground ginger and chopped ¹⁄3 cup currants
3 tablespoons milk
½ teaspoon each ground ½ cup desiccated coconut 1 packed cup coarsely grated
cinnamon and nutmeg TO C O O K pumpkin (I used butternut)
3 tablespoons cream, milk or 2 teaspoon vanilla extract
125 grams cold butter melted butter for brushing TO S E R V E
2½ cups self-raising flour Caramel and Cinnamon Cream
250 grams pitted dates, 2 tablespoons raw sugar Cheese Icing (see recipe
chopped 2 teaspoons ground cinnamon
below)

EQUIPMENT: Line a large, flat baking tray with baking paper. Grease a 26cm x 7cm deep springform cake tin and
E Q U I P M E N T:
line the base and sides with baking paper.
Preheat the oven to 180°C fan bake.
Preheat the oven to 170°C regular bake.
Put the custard and vanilla in a medium pot. Stir the
C U STA R D :
custard powder and milk together in a small bowl until smooth Blitz the oil, sugar, eggs, pineapple, bananas, coconut and
then whisk into the custard until fully combined. Place over the vanilla in a food processor until combined but not totally
a medium heat and bring to the boil, stirring constantly until smooth.
very thick and is pulling away from the base of the pan. Cook
for 2 minutes then tip into a shallow tray and cool. Cover and Combine the flour, spices, baking soda and salt in a large bowl
refrigerate until ready to use. Custard can be made 4 days then use your fingers to toss through the pecans, currants
ahead of using. and the pumpkin to coat well. Pour in the wet mixture and fold
everything together, making sure there are no pockets of flour
SCONES: Put the sugar and zest in a large bowl and rub together in the batter.
with your fingertips until the sugar is a pale orange colour and
looks like damp sand. Add the flour, salt, baking powder and all Pour into the tin and bake for about 80 minutes or until firm and
the spices and stir well to combine. Grate in the cold butter using pulling away from the sides of the tin and a skewer inserted into
the coarse side of a box grater (coat the piece of butter in the the centre comes out clean. Cover the top loosely with foil after
flour as this makes it easier to hold when grating), then use your 40 minutes if it’s getting too brown. If making the icing, dollop
fingertips to rub it into the dry ingredients. Add the dates and on top and swirl with the back of a spoon. S E R V E S 1 0
toss to coat and separate all the pieces.

Whisk the eggs and buttermilk together then pour onto the flour
mixture. Use a fork to bring the dough together. Don’t overmix or Caramel and Cinnamon
the scones will be tough.
Cream Cheese Icing
Tip onto a well-floured bench and gently bring together with your
hands then roll out into a rectangle approximately 40cm x 20cm. 75 grams butter, very soft but ¼ cup dulce de leche or other
Spread the custard evenly so it totally covers one half of the not melted caramel sauce
dough. You can cut the custard into pieces if that’s easier.
2 cups icing sugar, sifted 1 teaspoon ground cinnamon
Fold the other half over.
250 grams cream cheese at ½ teaspoon sea salt
Using a very sharp, floured knife cut into 10 rectangles. Carefully room temperature
transfer to the tray spacing them a little apart. Brush the tops
with cream milk or butter and sprinkle with sugar. Beat the butter with ½ a cup of the icing sugar until light and
fluffy. Add the cream cheese, caramel sauce, cinnamon and the
Bake for about 22-25 minutes or until well-risen and golden. salt along with the remaining icing sugar and beat until pale,
fluffy and smooth. Transfer to a bowl. Cover and chill to firm up.
Dust the tops with icing sugar and best served warm
TO S E R V E : M A K E S E N O U G H FO R 1 C A K E
on the day of making. M A K E S 1 0

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

SPICED PUMPKIN
A N D P E CA N
CA K E W I T H
CA R A M E L A N D
CINNAMON CREAM
CHEESE ICING

dish.co.nz | D I S H 57
 Marbled Banana Loaf
Using over-ripe bananas gives the best flavour and the Caramel and Biscoff Loaf
chocolate swirl and luscious chocolate ganache add a touch of
luxury to a family favourite. Biscoff is still conquering the world and this loaf combines
it with the warm aromatic speculoos spice mix and a drizzle
3 very ripe medium bananas, 1 cup ground almonds of rich silky caramel.
mashed
1 teaspoon baking powder 2 cups plain flour 1 cup buttermilk
½ cup light olive oil
½ teaspoon baking soda 1 teaspoon baking powder ¾ cup grapeseed oil
1 cup caster sugar
1 teaspoon freshly grated ½ teaspoon baking soda 1 teaspoon vanilla extract
2 large eggs nutmeg
¾ cup caster sugar ²⁄3 cup smooth biscoff spread
2 teaspoons vanilla extract 2 tablespoons good-quality
cocoa, sifted Speculoos Spice Mix (see ¼ cup plain flour
½ teaspoon sea salt recipe below)
TO S E R V E TO S E R V E
1 cup plain flour Chocolate Ganache (see recipe ½ teaspoon sea salt ½ caramel sauce, slightly
below) warmed
2 large eggs
Grease a 27cm x 15cm loaf tin and fully line with
E Q U I P M E N T:
baking paper. Grease a 27cm x 15cm loaf tin and fully line with
E Q U I P M E N T:
baking paper.
Preheat the oven to 160°C fan bake.
Preheat the oven to 170°C regular bake.
Put the bananas in a large bowl then whisk in the oil, sugar, eggs,
vanilla and the salt until well combined. Whisk the flour, baking powder and baking soda, sugar, spice
mix and the salt together in a large bowl. Whisk the eggs,
Combine the flour, almonds, baking powder, baking soda and buttermilk, oil and the vanilla together then tip onto the flour
nutmeg together then stir into the egg mixture until well mixture and whisk until fully combined.
combined.
Put the biscoff in a medium bowl and give it a good stir. Take out
Remove 1 cup of the batter to a bowl then stir the cocoa into ¾ cup of the loaf batter and stir into the biscoff then add the
the removed batter until smooth. ¼ cup of flour and stir again until fully combined.

Pour half the remaining batter into the tin then dollop half of Tip half of the plain batter into the tin then dollop half of the
the chocolate batter in blobs over the top. Repeat to make biscoff batter over the top. Don’t mix the two batters together.
another layer. Use a knife to make 2 deep swirls through the Add the remaining plain batter and spread evenly then dollop
batter to create a marble effect. Don’t keep playing with it over the remaining biscoff batter and again, don’t mix the
otherwise it will all merge together. batters together.

Bake for about 50-55 minutes or until a skewer inserted into Bake for about 1 hour or until a skewer inserted in the centre
the centre comes out clean. Cover with foil if the top is browning comes out clean. Cover the top loosely with foil after 30
too fast. Cool in the pan for 30 minutes then turn out onto a minutes to prevent it over-browning.
rack to cool completely. Drizzle over the chocolate ganache and
leave to set. M A K E S 1 LOA F Leave to cool completely in the tin then drizzle with the caramel
sauce to serve. M A K E S 1 LOA F

Chocolate Ganache Speculoos Spice Mix

½ cup cream 150 grams dark chocolate, 3 teaspoons ground cinnamon ½ teaspoon each ground
roughly chopped (72% cocoa) ginger and cloves
1 teaspoon ground mace
¼ teaspoon each ground white
Heat the cream in a small pot to just below boiling point. Take pepper, cardamom, coriander,
off the heat and add the chocolate. Leave for 2 minutes then stir nutmeg
until smooth. Cool until a thick pouring consistency.
MAKES ABOUT 1 CUP
Mix together and store in an airtight jar if not using
immediately. M A K E S 2 TA B L E S P O O N S

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

CA R A M E L A N D
B I S C O F F LOA F

dish.co.nz | D I S H 59
 Sticky Bran and Raisin Muffins
Sticky with raisins, dates and a good helping of wheat bran,
these super-duper muffins are hearty, delicious and call out ¼ teaspoon ground allspice 2 teaspoons finely grated
for a little dollop of butter. lemon zest
¾ cup sour cream
TO S E R V E
¾ cup raisins 1 teaspoon vanilla extract ¾ cup milk Golden Whisky Cream (see
4 large fresh dates, finely 1 teaspoon baking soda recipe below)
chopped
1 large egg Lightly grease a 20cm fixed-base cake tin and line
E Q U I P M E N T:
1 cup water the base and sides with baking paper, bringing it 2cm above the
1½ cups self-raising flour
¹⁄3 cup light olive oil edge of the tin.
1 cup wheat bran
½ cup golden syrup Preheat the oven to 150°C fan bake.
2 teaspoons ground cinnamon
¼ cup brown sugar PEARS: Melt the butter in a small pot and stir in the brown
sugar to form a smooth paste. Tip into the tin and spread evenly
¼ cup caster sugar
with the back of a teaspoon. Peel, quarter and core the pears
then cut each quarter in half lengthways. Place the pear slices
Grease 6, ½-cup capacity holes of a muffin tin and
E Q U I P M E N T: neatly over the top, trimming to fit if necessary.
fully line with baking paper, bringing it 2cm above the edges of
the tin. If your muffin tin has a smaller capacity, you will get more CAKE: Beat the caster sugar, eggs and vanilla in a bowl for 3-4
muffins and need a lesser baking time. minutes or until pale and fluffy. Combine the flour, coconut and
spices together. Whisk the sour cream, milk and lemon zest
Preheat the oven to 170°C fan bake. together in a bowl. Add the flour mixture and the milk mixture
to the eggs and gently fold everything together with a large
Put the raisins, dates, water, oil, golden syrup, both sugars and metal spoon, ensuring there are no pockets of flour in the
the vanilla in a medium saucepan and bring to just below the boil, batter. Gently pour over the pears.
stirring to dissolve the sugar. Set aside for 10 minutes then stir in
the baking soda. It will bubble up. Bake for 30 minutes, then turn the oven to 150°C regular bake
and cook for another 40 minutes, or until a skewer inserted into
Cool for 10 minutes then whisk in the egg. the centre comes out clean with no batter attached and the
middle of the cake feels firm. Remove from the oven and leave
Combine the flour, wheat bran and cinnamon in a large bowl and to rest for at least 15 minutes. If the cake isn’t as high as the
stir in the raisin mixture until just combined. Don’t overmix or the paper, trim it level with a pair of scissors. Place a lipped plate
muffins will be tough. over the top and carefully invert the tin and the plate together.
Serve warm with the Golden Whisky Cream or a dollop of
Spoon the mixture into the tins. They will be very full. mascarpone. S E R V E S 8

Bake for 20-25 minutes until well risen and a skewer inserted into
the centre comes out clean. M A K E S 6 L A R G I S H M U F F I N S O R
10 SMALLER ONES If you don’t have a fixed-base cake tin,
C O O K ’ S N OT E :
wrap the outside of your springform tin with foil, making
sure it’s nice and tight so the caramel doesn’t leak out
when cooking.

Pear Upside-down Cake with

Golden Whisky Cream
This gorgeous upside-down pear cake is a wonderful
combination of fresh pears in a brown sugar caramel and a Golden Whisky Cream
lightly spiced sponge cake. Perfect any time of the day.
1 cup cream 2 tablespoons golden syrup
PEARS 2 large eggs
50 grams butter 2 tablespoons whisky
1 teaspoon vanilla extract
¾ cup brown sugar
1¾ cups self-raising flour Place the cream, whisky and 1 tablespoon of the golden syrup
3 large ripe pears in a bowl and whisk to soft peaks. Place in a serving bowl and
50 grams desiccated coconut drizzle with the remaining golden syrup. M A K E S 1 ¾ C U P S
CAKE
1 cup caster sugar 1 teaspoon ground ginger

60 D I S H | dish.co.nz
 T R AY B A K E S

GF
S P I CY
CA S H E W
N U T,
PUMPKIN
AND GINGER
CHICKEN
(recipe
page 62)

No-fuss chicken tray bakes packed with flavour

Recipes CLAIRE ALDOUS Styling SARAH TUCK Photography JOSH GRIGGS
 Spicy Cashew Nut, Pumpkin
and Ginger Chicken (gf)
Chicken and pumpkin are perfect partners with this rich and
fragrant roasted cashew nut and coconut sauce. Chicken, Potato and Green Olive
S P I C E PA ST E 2 teaspoons each ground Tray Bake (gf)
½ cup roasted cashew nuts cumin and ginger My Italian-inspired chicken dish roasted with olives, lemon and
waxy potatoes just needs a loaf of warm crusty bread for the
1 cup coconut cream 1 teaspoon ground turmeric
perfect lazy weekend lunch or dinner.
2 tablespoons sambal olek 1 tablespoon olive oil
BASE sea salt and ground pepper
2 tablespoons tomato paste 1 large brown onion cut into 8 1 cup chicken stock
wedges through the root TO C O O K
2 tablespoons roughly 3 tablespoons olive oil 800 grams small waxy
chopped fresh ginger 4 long red chillies potatoes
1 red onion, finely chopped
2 tablespoons brown sugar 1-kilogram crown pumpkin cut 1 large red capsicum, thinly
into 1cm-thick slices (I leave ½ cup freshly grated sliced
2 teaspoons ground cumin the skin on) parmesan
1 lemon, ends cut off, thinly
3 cloves garlic, roughly sea salt and ground pepper 2 tablespoons red wine sliced
chopped vinegar
TO S E R V E 20 large green olives
¾ cup water ¼ cup desiccated coconut, 1 tablespoon runny honey
toasted 8 bone-in, skin-on chicken
CHICKEN 2 teaspoons smoked paprika thighs
4 whole chicken legs (thigh and ½ cup roasted, salted cashew
drumstick) 1½ teaspoons fennel seeds TO S E R V E
nuts, roughly chopped
1-2 balls burrata or fresh
1 teaspoon dried oregano
mozzarella
Large, lipped baking tray or ovenproof baking dish
E Q U I P M E N T:
3 cloves garlic, crushed
that will hold everything in a single layer (my tray is 42cm x
32cm x 3cm deep).
Large, lipped baking tray or ovenproof baking dish
E Q U I P M E N T:
Preheat the oven to 180°C regular bake. that will hold everything in a single layer (my tray is 42cm x
32cm x 3cm deep).
Place all the ingredients, except the water, in
S P I C E PA ST E :
a food processor and blitz until well chopped but not totally Preheat the oven to 200°C fan bake.
smooth. Add the water and pulse to combine.
BASE: Stir all the ingredients together in a large bowl and
CHICKEN: Season the chicken with salt. Combine the spices in a season well with salt and pepper.
bowl then sprinkle all over the chicken so it is well coated.
Add the potatoes, capsicum, lemon and the olives
TO C O O K :
Heat the oil in a large frying pan over a medium-low heat and to the base mixture and combine well. Season the chicken
brown the chicken on both sides. Take your time doing this so and place on the tray. Tip the vegetables over the chicken,
the spices don’t catch and burn in the pan. Place on the baking scraping out any remaining marinade left in the bowl, and spread
tray along with the onion, chillies and pumpkin and season the everything to an even layer. Cover with baking paper then cover
veges with salt and pepper. Add the spice paste to the frying tightly with foil and cook for 30 minutes.
pan and cook for 5 minutes, stirring often until fragrant.
Reduce the oven to 180°C fan bake.
Season with salt then pour over the chicken and vegetables.
Uncover and cook for a further 20-30 minutes or until the
Cook for about 45 minutes or until the chicken is fully cooked. chicken is fully cooked through.

Combine the coconut and cashews and sprinkle over

TO S E R V E : Break the burrata or mozzarella into rough pieces
TO S E R V E :
the top, serving the rest separately. S E R V E S 4 and scatter over the top. S E R V E S 4 - 6

Serve with hot cooked basmati rice,

C O O K ’ S N OT E :
crispy fried potatoes, warm flatbreads or naan bread.
Green beans, broccoli or cauliflower are a great vegetable
accompaniment.

62 D I S H | dish.co.nz
 T R AY B A K E S

GF
CHICKEN,
P OTATO A N D
GREEN OLIVE
T R AY B A K E

dish.co.nz | D I S H 63
 GF
JERK CHICKEN
ON CORN
A N D B L AC K
BEAN RICE
(recipe page 66)

64 D I S H | dish.co.nz
 T R AY B A K E S

M U STA R D A N D
TA R R AG O N
CHICKEN ON
C H E E SY P OTATO
G R AT I N
(recipe page 68)

dish.co.nz | D I S H 65
 Jerk Chicken on Corn Moroccan Chicken Tray Bake
and Black Bean Rice (gf) with Minty Yoghurt Sauce (gf)
Enjoy a taste of the Caribbean with this punchy A tray bake take on a chicken tagine, the aromatic scents of
jerk-seasoned chicken and the fresh pineapple salsa. Morocco will be wafting beautifully through your kitchen.

4 bone-in, skin-on chicken 1 tablespoon ground garam CHICKEN TO C O O K

thighs masala 3 tablespoons olive oil 2 large fennel bulbs, tops
trimmed and cut into long
4 chicken drumsticks 1 tablespoon each brown 2 tablespoons each red wine wedges
sugar, soy sauce and olive oil vinegar and water
1 cup basmati rice
2 cups black olives
1 tablespoon chopped fresh 2 tablespoons runny honey
3 cups chicken stock ginger 5 vine tomatoes, halved
2 teaspoons rose harissa or
1½ cups corn kernels, frozen 1½ teaspoons dried thyme more to taste 3 cinnamon sticks
or tinned, well drained
3 cloves garlic, chopped 2 teaspoons each cumin seeds 400-gram tin chickpeas,
400-gram tin black beans,
and ground ginger drained and rinsed
drained and rinsed 1 teaspoon ground cinnamon
1 teaspoon each ground 18 dried apricots
1½ teaspoons sea salt ¼ teaspoon ground allspice
turmeric and smoked paprika
TO S E R V E
MARINADE 1-2 teaspoons chilli flakes
sea salt and ground pepper Minty Yoghurt Sauce (see
1 small red onion, roughly
1 teaspoon sea salt recipe below)
chopped 6 bone-in, skin-on chicken
TO S E R V E thighs ¼ cup pine nuts, toasted
¼ cup coconut cream
Pineapple and Avocado Salsa
4 chicken drumsticks
2 tablespoons mild curry (see recipe below)
powder
Large, lipped baking tray or ovenproof baking dish
E Q U I P M E N T:
Large, lipped baking tray or ovenproof baking dish
E Q U I P M E N T: that will hold everything in a single layer (my tray is 42cm x
that will hold everything in a single layer (my tray is 42cm x 32cm x 3cm deep).
32cm x 3cm deep).
Preheat the oven to 180°C fan bake.
MARINADE: Blitz all the ingredients in a blender until smooth.
Tip into a bowl and add the chicken, turning to coat. If not using CHICKEN: Combine all the ingredients, except the chicken, in a
immediately, cover and refrigerate for up to 24 hours. bowl and season well with salt and pepper. Add the chicken and
toss to coat well.
Preheat the oven to 200°C fan bake.
Place the fennel, olives, tomatoes and the cinnamon
TO C O O K :
Lift the chicken out of the marinade and set aside on a plate. sticks on the baking tray then add the chicken, scraping out any
Add the rice, stock, corn and the black beans to the same bowl, remaining marinade left in the bowl.
season with salt and stir together. Tip onto the tray and spread Toss everything together then spread out to a single layer.
evenly. Top with the chicken, cover with baking paper then cover Roast uncovered for 30 minutes.
tightly with foil and cook for 30 minutes.
Add the chickpeas and apricots to the tray and cook for a
Reduce the oven to 180°C fan bake. further 20-25 minutes or until the chicken is fully cooked.

Uncover and stir the rice with a fork then cook uncovered for Drizzle over the Minty Yoghurt Sauce and scatter
TO C O O K :
a further 15-20 minutes or until the chicken is fully cooked over the pine nuts. S E R V E S 4 - 6
through. Scatter over the salsa. S E R V E S 4 - 6

Minty Yoghurt Sauce (gf) (v)

Pineapple and Avocado Salsa (gf) (v)
1 lightly packed cup mint 2 cloves garlic, crushed
1 cup diced fresh pineapple 2 tablespoons finely chopped leaves
coriander 1 tablespoon lemon juice
1 avocado, diced 1 cup thick plain yoghurt
1-2 tablespoons lime or lemon sea salt and ground pepper
2 tablespoons olive oil juice 1 tablespoon tahini

1 long red chilli, finely chopped sea salt and ground pepper
Blitz everything together in a small food processor or with a
Combine all the ingredients in a bowl and season with salt hand-held blending stick until smooth. M A K E S 1 ¹ ⁄4 C U P S
and pepper. M A K E S 2 ³ ⁄4 C U P S

66 D I S H | dish.co.nz
 T R AY B A K E S

GF
M O R O C CA N
C H I C K E N T R AY
BAKE WITH
M I N T Y YO G H U R T
SAUCE

dish.co.nz | D I S H 67
 Butter Chicken and Cinnamon Rice 2 teaspoons sea salt 2 teaspoons finely grated
lemon zest
This Indian-inspired butter chicken sitting on fluffy soft rice 1 teaspoon ground pepper
has chunky carrots and red onions nestled in and while not sea salt and ground pepper
traditional, it sure is delicious. 1½ kilograms Agria potatoes,
peeled, thinly sliced 12 long slices streaky bacon
½ cup plain Greek yoghurt 1 large red onion, cut into
CHICKEN 6 bay leaves, optional
wedges
⅓ cup purchased butter 6 boneless, skin-on chicken
breasts 1 tablespoon olive oil
chicken curry paste 2 large carrots, cut into rough
chunks TO S E R V E
⅓ cup cream 4 teaspoons Dijon mustard
¹⁄2 cup good-quality egg
1 cup basmati rice
3 cloves garlic, crushed 2 teaspoons dried tarragon mayonnaise
3¼ cups chicken stock
1 tablespoon grated fresh 2 cloves garlic, crushed 2 cloves garlic, crushed
ginger sea salt and ground pepper
Herby Garlic Dressing (see
4 skin-on, bone-in chicken 4-6 cinnamon sticks recipe below)
thighs
TO S E R V E Large, lipped baking tray or ovenproof baking dish
E Q U I P M E N T:
4 chicken drumsticks 1 cup mango chutney that will hold everything in a single layer (my tray is 42cm x
32cm x 3cm deep). Kitchen string for tying the chicken.
handful fresh coriander
Preheat the oven to 200°C fan bake.
Large, lipped baking tray or ovenproof baking dish
E Q U I P M E N T:
that will hold everything in a single layer (my tray is 42cm x Combine the cream, stock, garlic, cheese, salt and
G R AT I N :
32cm x 3cm deep). pepper in a large bowl. Add the potatoes and turn so all the
slices are well coated in the cream mixture.
Preheat the oven to 200°C fan bake.
Tip onto the tray and spread to an even layer. Cover with
Combine the yoghurt, curry paste, cream, garlic and the ginger baking paper then foil to seal tightly. Cook for 30-40 minutes
together in a large bowl. Take out ¹⁄3 cup and set aside for the until tender.
rice. Add the chicken, onion and carrots to the bowl and turn to
coat well. CHICKEN: While the potatoes are cooking combine the
mustard, tarragon, garlic and lemon zest in a bowl.
Stir the rice, stock and the reserved yoghurt mixture together
and season with salt and pepper. Tip into the tray spreading Season the chicken with salt and pepper then spread the
the rice evenly then nestle in the chicken, onions, carrots and mustard paste over the flesh side. Wrap each breast in two
cinnamon sticks, spooning any marinade left in the bowl over the strips of bacon and secure with kitchen string, tucking in a bay
chicken. Cover with baking paper then seal tightly with foil and leaf if using. Heat the oil in a large frying pan and brown the
cook for 25 minutes. chicken on both sides until golden.

Reduce the oven to 180°C fan bake. Uncover the gratin and place the chicken on top. Cook for
30 minutes or until the chicken is fully cooked. If you want
Uncover and fluff up the rice with a fork. Cook uncovered for a more colour on the potatoes, remove the chicken and pop the
further 20 minutes or until the chicken is fully cooked. potatoes under the grill until deeply golden.

Top the chicken with dollops of chutney and scatter

TO S E R V E : Combine the mayonnaise and garlic and dollop over
TO S E R V E :
over the coriander. S E R V E S 4 - 6 the potatoes and chicken then add spoonfuls of the Herby
Garlic Dressing, serving the rest separately. S E R V E S 6

Serve with warm naan or roti and cooked

C O O K ’ S N OT E :
green beans or broccoli.
Herby Garlic Dressing (gf) (v)
1 lightly packed cup parsley 1 teaspoon finely grated
leaves lemon zest
Mustard and Tarragon Chicken
½ cup mint leaves 1 tablespoons lemon juice
on Cheesy Potato Gratin
I love that the classic pairing of chicken, mustard, potatoes and ¼ cup olive oil 1 teaspoon runny honey
cream turns this into the ultimate comfort food.
3 cloves garlic, crushed ½-1 teaspoon chilli flakes
G R AT I N 3 cloves garlic, crushed 2 tablespoons capers sea salt and ground pepper
1 cup cream
1½ cups grated aged cheddar
1 cup chicken stock cheese Place all the ingredients in a small food processor, season with
salt and pepper and blitz to make a thick dressing.
MAKES ABOUT ¾ CUP
68 D I S H | dish.co.nz
 T R AY B A K E S

BUTTER
CHICKEN AND
CINNAMON RICE

dish.co.nz | D I S H 69
 BAKED
MEDITERRANEAN
M E AT B A L L S
(recipe page 77)

Recipes, photography and styling OLIVIA GALLETLY

70 D I S H | dish.co.nz
 M E AT B A L L S

Travel the globe with these marvellous meatballs!

CA S S O U L E T- ST Y L E
S M O KY B AC O N
M E AT B A L L S
(recipe page 72)

dish.co.nz | D I S H 71
 Cassoulet-style Smoky Bacon Meatballs Chilli Chipotle Meatballs
A hearty and comforting dish for those cooler nights, Spicy, comforting and finished with a layer of gooey cheese!
a nod to the traditional cassoulet with a rich tomato sauce Delicious served with sour cream and guacamole.
and cannellini beans.
2 tablespoons olive oil ⅓ cup milk
R I C H TO M ATO S A U C E M E AT B A L L S
1 tablespoon olive oil 3 slices bread, crusts 1 small red onion, finely diced 200 grams raw or cured
removed chorizo sausage, roughly
20 grams butter 1 red capsicum, diced chopped
250 grams streaky bacon,
1 brown onion, finely diced 3 cloves garlic, finely chopped 3 cloves garlic, chopped
roughly chopped
1 celery stalk, finely diced 1 tablespoon ground cumin 450 grams beef mince
½ red onion, grated
1 small carrot, peeled and 2 teaspoons cumin seeds 2 tablespoons chipotle chilli
2 cloves garlic, crushed
finely diced sauce
2 teaspoons ground
350 grams pork mince
4 cloves garlic, finely diced coriander 1 teaspoon dried oregano
3 tablespoons chopped mixed
1 teaspoon finely chopped 2 teaspoons smoked paprika 2 teaspoons ground cumin
herbs (parsley, sage, oregano)
fresh rosemary
½ teaspoon ground cinnamon 1 teaspoon ground coriander
sea salt and cracked pepper
2 sprigs of fresh thyme,
1 medium red chilli, diced ½ teaspoon ground cinnamon
stalks discarded 2-3 tablespoons olive oil, for
frying 2 x 400-gram tins pureed
400-gram tin finely chopped sea salt and cracked pepper
tomatoes
tomatoes or passata BREADCRUMBS
150 grams grated mozzarella
1 tablespoon olive oil 4 tablespoons chipotle chilli
1 cup chicken stock
sauce (I used La Morena) TO S E R V E
4 slices bread, blitz to
390-gram tin cannellini sour cream
breadcrumbs 4 tablespoons brown sugar
beans, drained
guacamole
1 teaspoon finely chopped flat sea salt and cracked pepper
2 teaspoons brown sugar leaf parsley tortilla chips or rice
M E AT B A L L S
sea salt and cracked pepper
3 slices bread, crusts removed

Preheat the oven to 180°C regular bake. In a heavy-based casserole dish, heat the oil over a moderate
heat. Add the onion and capsicum and fry for a few minutes
Heat the olive oil and butter in a large
R I C H TO M ATO S A U C E : until softened. Add the garlic, dried spices and chilli and
heavy-based casserole dish. Add the onion, celery and carrot fry until aromatic. Add the tinned tomatoes, chipotle sauce
and gently fry until softened. Add the garlic and fresh herbs and brown sugar and gently simmer for 30 minutes. Season
and fry briefly for 1-2 minutes. Add the tomatoes and chicken with salt and pepper.
stock and gently simmer for 30 minutes, stirring regularly.
Once thickened, add the cannellini beans, sugar and season While the sauce is cooking, start on the
M E AT B A L L S :
with salt and pepper. If the sauce begins to dry out, add a meatballs. Tear the bread into small pieces and place in a bowl
little water. with the milk, set aside for 10 minutes.

M E AT B A L L S : While the sauce is cooking, make the meatballs. Put the chorizo sausage and garlic in a food processor and
Put the slices of bread in a food processor and blitz to a blitz until finely ground. Add the bread and blitz again until
fine crumb then transfer to a large bowl. Add the roughly no lumps remain. Spoon the mixture into a large bowl along
chopped bacon to the food processor and process until finely with the beef mince, chipotle sauce, dried oregano and spices.
chopped. Put the bacon into the bowl along with the remaining Season with salt and pepper and combine well.
ingredients, except the oil. Mix until well combined then roll
into golf ball-sized balls. Roll the meat into tablespoon-sized balls and place on a tray.

Heat a few tablespoons of oil in a large non-stick frying pan. Preheat the oven to 190°C regular bake.
Brown the meatballs in batches until golden brown.
Heat oil in a non-stick frying pan. Fry the meatballs in batches
Add the meatballs to the tomato sauce and bake uncovered until golden on all sides, the meatballs don’t need to be
for 20 minutes. cooked through at this stage.

BREADCRUMBS: Heat the olive oil in a small frying pan, add Place the meatballs into the sauce and bake for 20 minutes.
the breadcrumbs and fry until golden and crispy. Toss through Top with the cheese and grill for 5 minutes or until the cheese
the parsley then sprinkle over the meatballs and return to the has melted and is golden brown. S E R V E S 5 - 6
oven for a few minutes. S E R V E S 4 - 5

72 D I S H | dish.co.nz
 M E AT B A L L S

CHILLI
C H I P OT L E
M E AT B A L L S

dish.co.nz | D I S H 73
M E AT B A L L S

CHICKEN,
ZUCCHINI
AND LEMON
M E AT B A L L S W I T H
H E R B O R ZO
(recipe page 78)

74 D I S H | dish.co.nz
 S P I C E D DAT E
AND PINE
NUT LAMB
M E AT B A L L S
(recipe page 77)

dish.co.nz | D I S H 75
M E AT B A L L S

HOISIN GINGER
M E AT B A L L S

76 D I S H | dish.co.nz
 Hoisin Ginger Meatballs Preheat oven to 190°C regular bake.
These sweet and aromatic meatballs are very quick and easy
Combine all the meatball ingredients together and
M E AT B A L L S :
to make, perfect for a weeknight meal.
roll into golf ball-sized balls.
M E AT B A L L S ⅓ cup panko crumbs
Place the vegetables (except the zucchini),
R OA ST V E G E TA B L E S :
600 grams pork mince
2 tablespoons neutral oil, for tinned cherry tomatoes and oregano in a deep oven dish. In a
1 tablespoon finely grated baking small bowl, mix together the olive oil, red wine vinegar and caster
fresh ginger sugar. Pour over the vegetables then season with salt and pepper,
SAU C E toss to coat. Roast the vegetables for 20 minutes.
2 cloves garlic, crushed ¼ cup hoisin sauce
While the vegetables are cooking, pan fry the meatballs until
1 spring onion, green part only, 2 tablespoons soy sauce golden brown, they don’t need to be cooked through. Add the
finely chopped zucchini and meatballs to the vegetables and cook for a further
1 teaspoon Sriracha
3 tablespoons hoisin sauce 20 minutes, then add the olives and heat through.
¼ cup water
1 tablespoon reduced salt soy Remove the crusts from the sourdough then tear into large
sauce TO S E R V E crouton-sized pieces. Toss with olive oil then place on a lined oven
toasted sesame seeds tray. Grill the croutons until golden brown, turning them halfway
2 teaspoons Sriracha, optional through cooking. Serve the meatballs and vegetables topped with
hot cooked sticky white rice
croutons. S E R V E 4 - 5
1 large egg
steamed greens
1 tablespoon cornflour
Spiced Date and Pine Nut Lamb Meatballs
Preheat the oven to 190°C regular bake. These spiced meatballs are tender, juicy and delicious.

In a bowl, combine all the meatball ingredients

M E AT B A L L S :
4 tablespoons olive oil 2 slices white bread, crusts
except the oil, then roll into golf ball-sized balls. Pour the oil into removed, processed into fine
a large roasting dish, heat in the oven for a few minutes then add 3¹⁄2 red onions, quartered breadcrumbs
the meatballs. Return to the oven and bake for 10 minutes.
6 dates, pitted and quartered 30 grams pine nuts
SAUCE : Mix together all the sauce ingredients then spoon over
4 sprigs fresh thyme sea salt and cracked pepper
the meatballs. Return to the oven for a further 10-15 minutes
or until the meatballs are golden with a sticky glaze and cooked M E AT B A L L S 2 tablespoons oil, for frying
through. Serve the meatballs with toasted sesame seeds, sticky 600 grams lamb mince
white rice and steamed greens. S E R V E S 4 TO C O O K
½ red onion, finely diced ¼ cup white wine
2 cloves garlic, finely crushed 1 cup vegetable or chicken
Baked Mediterranean Meatballs stock
1 teaspoon ground allspice
Crunchy golden sourdough croutons are great for soaking
TO S E R V E
up all the delicious pan juices. ³⁄4 teaspoon ground cumin
flatbread
M E AT B A L L S 1 capsicum, cored and sliced ¼ teaspoon ground cinnamon
fresh chopped herbs (parsley,
300 grams beef mince mint or dill)
1 red onion, sliced 2 tablespoons chopped fresh
300 grams pork mince parsley
labneh or Greek yoghurt
400-gram tin cherry tomatoes
¼ teaspoon nutmeg in juice 2 dates, finely chopped

1 tablespoon chopped fresh 1 tablespoon chopped fresh 1 large egg

parsley oregano

2 tablespoons chopped fresh 2 tablespoons olive oil Preheat the oven to 190°C regular bake.
oregano
1 tablespoon red wine vinegar Put the olive oil, onions and dates with the thyme sprigs in a large
1 large egg roasting dish and cook for 15-20 minutes.
1 teaspoon caster sugar
4 cloves garlic, crushed In a large bowl, combine all the meatball ingredients
M E AT B A L L S :
sea salt and cracked pepper
except the oil, then roll into golf ball-sized balls. Heat the oil in
⅓ cup finely grated parmesan
2 small zucchini, thinly sliced a non-stick frying pan and fry meatballs in batches until golden
sea salt and cracked pepper brown on all sides, they shouldn’t be cooked through at
15-20 kalamata olives this stage.
2 tablespoons olive oil, for
frying TO S E R V E Add the wine to the roasting dish, place back in the oven, and let
4 slices sourdough the alcohol cook off for 2-3 minutes before adding the meatballs
R OA ST V E G E TA B L E S and stock. Cook for a further 20-25 minutes. Serve the meatballs
1 eggplant, cubed with warmed flatbreads, herbs and labneh or yoghurt. S E R V E S 4 - 5
dish.co.nz | D I S H 77
 Chicken, Zucchini and Lemon
Meatballs with Herb Orzo
These zesty and light chicken meatballs are so easy to
Swedish Meatballs
make, baked in the oven with orzo and finished with fresh My take on the classic Swedish meatball includes a little
herbs and parmesan. sweetness with caramelised onions. Traditionally served with
mashed potatoes, cranberry jelly and pickled cucumbers.
M E AT B A L L S O R ZO
500 grams boneless, skin-off 1 tablespoon olive oil M E AT B A L L S SA U C E
chicken thighs 1 teaspoon olive oil 2 tablespoons butter
20 grams butter
1 zucchini, coarsely grated 1 small knob of butter 1 clove garlic, finely chopped
½ brown onion, finely diced
½ red onion, coarsely grated 1 onion, finely diced 2 tablespoons plain flour
2 cloves garlic, finely chopped
3 cloves garlic, crushed 3 slices white bread, crusts 2 cups good-quality beef
3 thyme sprigs, leaves only removed stock
2 tablespoons finely chopped
parsley ¼ cup white wine ¼ cup milk ⅓ cup cream

2 thyme sprigs, leaves only, 1 cup orzo 300 grams pork mince 1 tablespoon Worcestershire
chopped sauce
1³⁄4 cups chicken stock 300 grams beef mince
1 large egg 1 teaspoon Dijon mustard
sea salt and cracked pepper 3 cloves garlic, crushed
½ cup finely grated parmesan sea salt and cracked pepper
50 grams butter 1 tablespoon chopped parsley
½ cup panko crumbs TO S E R V E
1 tablespoon chopped parsley ½ teaspoon ground allspice finely chopped parsley
sea salt and cracked pepper
¼ cup finely grated ¼ teaspoon ground nutmeg cranberry jelly
olive oil, for frying parmesan, plus extra for
serving sea salt and cracked pepper pickled dill cucumbers
40 grams toasted pine nuts 2 tablespoons olive oil, for
frying
Preheat the oven to 180°C regular bake.
Heat the oil and butter in a frying pan and gently
M E AT B A L L S :
Process the chicken thighs in a food processor
M E AT B A L L S : fry the onion for 15 minutes or until golden and caramelised.
until minced then place in a large bowl. Squeeze the moisture
out of the grated zucchini and onion then add to the chicken Tear the bread into small pieces and place in a bowl along with
mince. Add all the remaining ingredients except the oil and stir the milk, set aside for 10 minutes.
to combine. Roll into golf ball-sized balls.
Transfer the onions and bread to a large bowl along with all
Heat the oil in a frying pan and cook the meatballs over a the remaining meatball ingredients except the oil and mix well
medium heat until golden brown on all sides, but not cooked to incorporate. Roll into golf ball-sized balls.
through. Remove from the pan then set aside.
Heat the oil in the frying pan and fry the meatballs in batches
ORZO: Heat olive oil and butter in a large frying pan. Add the until golden brown, then set aside.
onion and fry until just beginning to colour. Add the garlic and
thyme leaves and fry for 2 minutes. Add the white wine and SAUCE : Wipe the pan down and return to the heat. Melt the
simmer for 2 minutes, then add the orzo and chicken stock, butter then add the garlic and briefly fry until aromatic.
season with sea salt and cracked pepper. Once the stock has Whisk in the flour and cook for 1 minute then whisk in the
come to a simmer, add the meatballs and cover with a lid or beef stock until smooth. Cook for 5 minutes then whisk in the
tightly with tin foil. Place in the oven for 25 minutes or until cream, Worcestershire sauce, Dijon mustard and season with
the orzo and meatballs are cooked through. salt and pepper. Add the meatballs and cook for a further
5 minutes.
Remove the meatballs from the pan and set aside. Add
the butter, parsley and parmesan to the pan and stir until the Garnish the meatballs with the parsley and serve with
cheese and butter has melted. Season to taste then add cranberry jelly and pickled dill cucumbers. S E R V E S 4 - 5
the meatballs and pine nuts and grate over extra parmesan.
SERVES 4

78 D I S H | dish.co.nz
 M E AT B A L L S

SWEDISH
M E AT B A L L S

dish.co.nz | D I S H 79
 AND TO DRINK…

Drinks Editor Yvonne Lorkin suggests matches for these dishes

Vietnamese-style Chicken
2 4 6
and Coriander Soup
1 3 5 7
Packed with bright and aromatic flavours, this soup
8
feels so nourishing. I prefer to process whole chicken
thighs because I find them more tender, but if you’re
short on time this recipe will still work with regular
chicken mince too.

M E AT B A L L S 5 slices fresh ginger

600 grams boneless, skin-
off chicken thighs 2 star anise

1. BAKED MEDITERRANEAN 5. SPICED DATE AND PINE 1 cinnamon stick

1 teaspoon finely grated
MEATBALLS NUT LAMB MEATBALLS
fresh ginger
Beach House Hawke’s Bay Leveret Estate Hawke’s 2 tablespoons hoisin sauce
Montepulciano 2020 ($40) Bay Rosé 2022 ($21.99) This 3 tablespoons chopped
Why not try a homegrown generously juicy, sexy AF rosé 250 grams rice noodles
coriander leaves
version of an Italian favourite is crammed with creaming 1 teaspoon fish sauce
with these Mediterranean soda, spiced watermelon, 1 red chilli, finely chopped
meatballs. The Beach House raspberry and crisp apple 1 teaspoon Sriracha,
bursts with earthy spices, characters up the wahzoo. 1 tablespoon hoisin sauce
optional
dark fruits and smoky oak wineportfolio.co.nz 2 cloves garlic, crushed
notes. beachhouse.co.nz 2 bok choy, sliced in half or
6. HOISIN GINGER 1 spring onion, finely diced quarters lengthways
2. CASSOULET-STYLE MEATBALLS
sea salt TO S E R V E
SMOKY BACON MEATBALLS Te Kano Estate Central
mung beans
Mills Reef Estate Hawke’s Otago Blanc de Noir 2022
2 tablespoons neutral oil
Bay Merlot Cabernet ($30) This wine will plant long red chilli, thinly sliced
2020 ($19) Grown in the something pretty thrilling SOUP
iron-rich soils of the Bridge onto your taste buds 12 cups chicken stock
Pa Triangle and aged for 12 when sipped with these
months in oak barrels, it’s ginger-sweet meatballs.
stacked solid with deep berry It delivers an ultra-fresh, In a food processor, blitz the chicken thighs
M E AT B A L L S :
and cocoa complexity, and highly floral, citrus-driven, and ginger until finely ground. Transfer to a large bowl
hints of spice and liquorice. slightly herbaceous hit. and add the remaining ingredients, except the oil.
blackmarket.co.nz tekanoestate.com
Heat the oil in a non-stick frying pan. The chicken mince
3. CHILLI CHIPOTLE 7. SWEDISH MEATBALLS is much wetter than a regular meatball mix. Use two
MEATBALLS Volcanic Hills Hawke’s Bay spoons to roughly shape into tablespoon-sized balls then
Taylors Limestone Coast Syrah 2021 ($29) These juicy fry until golden brown on all sides. They don’t need to be
Clare Valley Merlot 2021 nibbles deserve something cooked through. Remove from the pan and set aside.
($19) The heat of these dark and delicious, like the
meatballs is happily matched rich plum, boysenberry, SOUP: Place the chicken stock, ginger, star anise,
with this smooth, plum- cherry and spiced-raspberry cinnamon stick and hoisin in a large pot, cover and
saturated merlot crammed raciness that this syrah gently simmer for 15 minutes.
with cherry, soft pepper and possesses. volcanichills.co.nz
cocoa characters on the nose Bring a pot of salted water to the boil and cook noodles
and palate. Widely available 8. VIETNAMESE-STYLE using packet instructions.
CHICKEN AND CORIANDER
4. CHICKEN, ZUCCHINI AND SOUP Remove the ginger, star anise and cinnamon from the
LEMON MEATBALLS WITH Sunshine Brewing Sunrise broth then season with fish sauce and Sriracha. Add
HERB ORZO 02 – Hazy Pale Ale 440ml the chicken meatballs and cook for 5 minutes or until
Grove Mill Marlborough ($8.99) All the lovely fresh cooked through. Add the bok choy and simmer briefly
Sauvignon Blanc 2022 ginger, chilli and coriander until tender.
($15-$18) All the lemony in this hearty broth sings
goodness packed into these out for a vibrant brew – so Divide the soup and noodles between bowls and top with
meatballs deserves to be I’d suggest doing a Number the mung beans and chilli.
washed down with something 2! The Sunrise has fresh, SERVES 4-5
herbaceous, zesty and hairs- creamy, tropical and citrus
on-chesty. This sauvignon has complexity that’s perfect
that sorted. Widely available here. sunshinebrewing.co.nz

80 D I S H | dish.co.nz
 M E AT B A L L S

V I E T N A M E S E- ST Y L E
CHICKEN AND
CORIANDER SOUP

dish.co.nz | D I S H 81
 Simple, quick and stylish meals for any night of the week
– maximum deliciousness with minimum fuss!

Recipes CLAIRE ALDOUS Photography YUKI SATO Styling SARAH TUCK

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

’ N D U JA L I N G U I N E
W I T H B U R R ATA
(recipe page 84)

dish.co.nz | D I S H 83
 Steak and Smoky Harissa Butter (gf) 1 tablespoon lemon 2 tablespoons finely chopped
juice parsley
Melting a dollop of smoky harissa and lemon butter over a warm,
juicy steak is a ticket to happiness. sea salt and ground pepper
PREP: 10 minutes COOK: 10 minutes SCALE: easy
Heat the olive oil in a frying pan and cook the chickpeas,
2 rib-eye steaks or another S M O KY H A R I S S A B U T T E R
currants, garlic and cumin seeds over medium-low heat for
steak of choice 100 grams butter at room 5 minutes. Tip into a large bowl and combine with all the
temperature remaining ingredients. Season with salt and pepper. S E R V E S 2
olive oil
2 tablespoons harissa paste or
sea salt and ground pepper more to taste Serve with a bowl of crispy
S E R V I N G S U G G E ST I O N :

1 cup purchased hummus potatoes or chips and a green salad.

¾ teaspoon smoked paprika
Warm Chickpea, Tomato and finely grated zest 1 lemon
Currant Salad (see recipe
below) 1 teaspoon sea salt

’Nduja Linguine with Burrata

S M O KY H A R I S S A B U T T E R : Stir all the ingredients together in a
This soft, spicy Calabrian salami pairs beautifully with
bowl and set aside.
the creaminess of the burrata and makes one of the
quickest weeknight meals.
Rub the steaks with a little olive oil and season well
ST E A KS :
with salt and pepper. PREP: 5 minutes COOK: 15 minutes SCALE: easy

Heat a frying pan over a high heat and cook the steaks for 2-3 300 grams linguine 2 tablespoons capers
minutes each side or until cooked to your liking. Transfer to a
plate and top each with a small spoonful of the butter. Rest, 100 grams ’nduja 125 grams burrata
lightly covered, for 2 minutes.
2 tablespoons water 2 tablespoons chopped
roasted almonds
Spread the hummus over plates and top with the
TO S E R V E : 1 cup tinned chopped
steaks. Add another generous dollop of the butter and spoon tomatoes olive oil, for drizzling
over the resting juices. Serve with the warm chickpea salad.
SERVES 2 12 green olives, pitted sea salt and ground pepper

This makes more butter than you need for

C O O K ’ S N OT E : Cook the pasta following the packet instructions, reserving
the steak but it’s delicious on chicken, lamb, salmon and 3 tablespoons of the cooking water.
roasted sweet potatoes or kūmara and freezes well.
While the linguine is cooking, place the ’nduja and water in a
medium frying pan over a medium-low heat and stir until the
’nduja has melted and is smooth. Add the tomatoes, olives and
capers with a pinch of salt and simmer for 5 minutes.

Add the cooked linguine and toss together. If the sauce is too
Warm Chickpea, Tomato and thick, stir in a little of the reserved cooking water.
Currant Salad (gf) (v) Divide between plates and top with the ripped burrata, chopped
almonds, a drizzle of olive oil and a grind of pepper. S E R V E S 2
2 tablespoons olive oil 1 teaspoon cumin seeds

400-gram tin chickpeas, 1-2 large tomatoes, thickly

drained and rinsed sliced
S E R V I N G S U G G E ST I O N : Serve with a rocket salad and a
2 tablespoons currants 1 small red onion, finely loaf of crusty bread.
chopped
2 cloves garlic, crushed

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

GF
ST E A K A N D
S M O KY H A R I S S A
BUTTER WITH
WA R M C H I C K P E A ,
TO M ATO A N D
CURRANT SALAD

dish.co.nz | D I S H 85
 GF
BAKED
CHICKEN WITH
M U STA R D A N D
WHITE BEANS
(recipe page 90)

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

GF V
R I S OT TO W I T H
ZUCCHINI
(recipe page 88)

dish.co.nz | D I S H 87
FO O D FAST

Risotto with Zucchini (gf) (v)

A parmesan risotto topped with herb and garlic-spiked
zucchini is simple and delicious.
PREP: 8 minutes COOK: 25 minutes SCALE: easy
Cheesy Chorizo and Prawn Quesadillas
2 tablespoons butter 2½ cups warm vegetable or These were the hit of the day when we were photographing
chicken stock this section. So tasty, with molten cheese, chorizo and nuggets
1 tablespoon olive oil
of prawns spilling out of the crispy tortillas, all topped
2 tablespoons mascarpone
1 brown onion, thinly sliced with creamy avocado.
½ cup freshly grated PREP: 15 minutes COOK: 25 minutes SCALE: easy
2 cloves garlic, crushed parmesan
1 bay leaf 1 tablespoon olive oil 1 cup tinned crushed tomatoes
sea salt and ground pepper
¾ cup risotto rice, e.g. 3 raw chorizo sausages, about 300 grams raw peeled prawns,
TO S E R V E
Arborio 250 grams roughly chopped
Garlic and Oregano Zucchini
(see recipe below) 1 onion, thinly sliced 4 large flour tortillas
½ cup white wine
1 red capsicum, thinly sliced 1¹⁄3 cups shredded mozzarella
Melt the butter with the oil in a medium pot then add the onion,
garlic and the bay leaf with a good pinch of salt. Cover and cook, 3 cloves garlic, crushed TO S E R V E

stirring occasionally, until the onion is tender. Stir in the rice 1 avocado, roughly mashed
1 teaspoon smoked paprika
then add the wine and cook until most of the liquid has
thinly sliced red onions tossed
been absorbed. 1 teaspoon cumin seeds with a little vinegar
Begin adding the stock, a ladle at a time, stirring and allowing the 1-2 chipotle chillis in adobo coriander, to garnish
liquid to be absorbed before adding the next quantity. sauce, chopped (use more for
a spicier version) sea salt and ground pepper
When the risotto is tender to the bite and has a creamy
consistency (about 20 minutes), add the mascarpone and Heat the oil in a large frying pan. Pinch the sausages out of their
parmesan and stir to combine. Season with a generous grind of skins into small pieces straight into the pan and add the onion,
salt and black pepper if needed. capsicum and garlic. Cook for 5 minutes then stir in the paprika,
cumin and chipotles then add the tomatoes and bring to the boil.
Ladle the risotto onto warm plates and top with the zucchini and Reduce the heat and simmer for 10 minutes or until the mixture
any oil left in the pan. S E R V E S 2 is reduced and not too saucy. Add the prawns and cook gently for
a couple of minutes until just cooked. Tip into a bowl and
set aside.

Clean the frying pan and place over a medium heat. Brush one
Garlic and Oregano Zucchini (gf) (v) side of each tortilla with a little oil. Place one tortilla in the pan,
oiled-side down and scatter over a ¹⁄3 cup of cheese. Add half
2 tablespoons olive oil 2 cloves garlic, crushed the prawn mixture then another ¹⁄3 cup of cheese. Top with the
second tortilla, oiled-side up.
4 medium zucchini, sliced ½ teaspoon chilli flakes
½cm thick Cook for a few minutes until golden and the cheese has melted
2 tablespoons fresh oregano then carefully flip over to cook the other side until golden.
sea salt and ground pepper leaves
Keep warm in a low oven and repeat to make another quesadilla.
Heat the oil in a large frying pan over a medium-high heat and
cook the zucchini until lightly golden on both sides. Season well Cut into quarters and top with the avocado. Drain the red onions
with salt and pepper then add the garlic, chilli and oregano and and scatter over the top along with the coriander and season
gently stir together. S E R V E S 2 with salt and pepper. S E R V E S 2 - 4

Serve with a shaved fennel salad

S E R V I N G S U G G E ST I O N : Serve with a salad of ripped crisp
S E R V I N G S U G G E ST I O N :
tossed with a lemon vinaigrette. lettuce and crumbled feta then topped with Pico De Gallo:
a combo of finely chopped tomatoes, chilli, red onions and
coriander with a squeeze of lime juice and a dash of olive oil.

88 D I S H | dish.co.nz
C H E E SY C H O R I ZO
A N D P R AW N
QUESADILLAS

dish.co.nz | D I S H 89
FO O D FAST

Baked Chicken with Mustard

and White Beans (gf)
The combo of honey and two mustards with the juicy chicken
and white beans make a flavoursome dinner with lots of creamy
Spicy Coconut and Ginger
sauce calling out for a wedge of crusty bread. Broth with Dumplings
PREP: 10 minutes COOK: 55 minutes SCALE: easy Using your favourite purchased dumplings, you
can have dinner on the table in 15 minutes!
6 large skin-off, boneless 2 tablespoons whole grain
PREP: 5 minutes COOK: 10-15 minutes SCALE: easy
chicken thighs mustard

sea salt and ground pepper 1 tablespoon Dijon mustard 12 purchased dumplings, B R OT H
flavour of choice (I used pork 1 cup chicken stock
½ cup grated parmesan 3 cloves garlic, crushed and Vietnamese mint)
1 cup coconut cream
SAUCE finely grated zest 1 lemon 6 button mushrooms, sliced
1 tablespoon each olive oil and 1-2 tablespoons Sriracha chilli
butter 2 tablespoons lemon juice 1 packet enoki mushrooms, sauce
thick stem end trimmed
1 large brown onion, thinly ½ teaspoon paprika 4 long slices fresh ginger
sliced 1 teaspoon white sesame
1 teaspoon sea salt seeds, toasted 2 tablespoons soy sauce
¾ cup sour cream 1 tablespoon fish sauce
½-1 teaspoon chilli flakes small handful fresh coriander
¾ cup chicken stock 2 teaspoons sesame oil
400-gram tin cannellini beans,
2 tablespoons runny honey drained and rinsed
½ teaspoon chilli flakes

Preheat the oven to 180°C fan bake. Combine all the ingredients in a saucepan, cover and
B R OT H :
simmer gently for 5 minutes.
SAUCE: Heat the oil and butter in a large frying pan and cook
the onion with a good pinch of salt for 10 minutes. Whisk all the Cook the dumplings according to the packet directions.
remaining ingredients together except the beans, then add to
the pan and bring to the boil. Simmer for 5 minutes then stir Place the sliced mushrooms in the base of each bowl and pour
in the beans. over the hot broth.

Tip the contents of the pan into an ovenproof baking

TO C O O K : Add the dumplings and enoki mushrooms and scatter over the
dish. Season the chicken and fold each thigh into a neat parcel. sesame seeds and coriander. S E R V E S 2
Nestle into the sauce, spooning some sauce over each one.
Scatter over the parmesan and place in the oven. Cook for about
40 minutes or until the chicken is fully cooked through. Serve with a bowl of blanched bok
S E R V I N G S U G G E ST I O N :
SERVES 4-5 choy or gai lan tossed with a little sesame oil.

Serve with mashed potatoes, soft

S E R V I N G S U G G E ST I O N :
polenta or spaetzle and a green vege or spinach salad.

90 D I S H | dish.co.nz
S P I CY C O C O N U T
AND GINGER
B R OT H W I T H
DUMPLINGS

dish.co.nz | D I S H 91
 GF
FENNEL AND
CUCUMBER SALAD
(recipe page 94)

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

These two easy menus will bring a burst of

colour and flavour to your dining table

Recipes CLAIRE ALDOUS

Photography JOSH GRIGGS Styling SARAH TUCK

GF
H OT S M O K E D
SALMON AND
G OAT ’ S C H E E S E
OMELETTE
(recipe page 94)

dish.co.nz | D I S H 93
 MAIN OPTION 1 Give the sauce a stir then add to the pork and cook over a medium-
low heat for 3-4 minutes. If the sauce is very thick, stir in some or all
Crunchy Slaw with Tamari Dressing of the reserved cooking water.

Fresh and crunchy, everything you want in a side salad. Place the noodles in a serving dish or individual bowls
TO S E R V E :
S L AW 2 tablespoons lemon juice and top with the sauce. Add the bok choy and garnish with the
1 cup each finely sliced green combined peanuts, coriander and chilli and serve immediately.
cabbage and red cabbage 1 tablespoon olive oil SERVES 2

1 cup julienned or thinly sliced 2 teaspoons chilli sambal MAIN OPTION 2

carrots
1 teaspoon sesame oil
2 spring onions, thinly sliced
Hot Smoked Salmon and Goat’s
1 teaspoon fish sauce Cheese Omelette (gf)
toasted sesame seeds, to serve
1 teaspoon brown sugar The perfect dinner for two, simple and delicious.
TA M A R I D R E S S I N G
1 clove garlic, crushed 6 large eggs 180 grams hot smoked salmon
2 tablespoons tamari
3 tablespoons cream 80 grams soft goat’s cheese
TA M A R I D R E S S I N G : Whisk all the ingredients together in a bowl.
Set aside. sea salt and ground pepper 1 tablespoon finely chopped
chives
Toss all the vegetables together in a large bowl. Add enough
S L AW :
good knob of butter
dressing to coat well then transfer to a serving dish and sprinkle Preheat the grill to its highest setting.
over the sesame seeds. S E R V E S 2
In a medium bowl whisk the eggs and cream together then season
well with salt and pepper. Melt the butter in a 20cm frying pan over
a medium heat until sizzling. Pour in the eggs and stir gently until
half of the mixture is set. Top with the salmon and goat’s cheese
then place under the grill and cook until the edges are puffed and
Peanut Satay and Chilli Sambal Pork Noodles golden and the eggs are just set.
Using all your favourite Asian store cupboard ingredients, this
TO S E R V E :
If your pan is non-stick, you can slide the omelette onto
stir-fry is super quick to make. The pork sauce would also be
delicious over hot cooked rice. a warm serving plate or serve straight from the pan. Sprinkle with
the chives and serve with crusty bread and butter. S E R V E S 2
300 grams udon noodles 1 tablespoon soy sauce

2 small bok choy or other Asian 1 tablespoon black vinegar A dollop of sour cream or crème fraîche would
C O O K ’ S N OT E :

greens, blanched be delicious with the omelette.

1 tablespoon brown sugar
2 teaspoons sesame oil
2 tablespoons sambal olek (use
2 tablespoons roasted peanuts, more for a spicier version)
finely chopped
TO C O O K
2 tablespoons finely chopped 1 tablespoon vegetable or Fennel and Cucumber Salad (gf)
coriander peanut oil
The fresh combo of pickled red onions, cucumber, fennel and
½-1 teaspoon chilli flakes 375 grams good pork mince dill makes the perfect side dish for the rich salmon and goat’s
(don’t use low fat) cheese in the omelette.
SAUCE
½ cup coconut milk sea salt, to taste 3 tablespoons apple cider 2 Lebanese cucumbers, shaved
vinegar into ribbons with a vegetable
3 tablespoons peanut butter 1 tablespoon grated fresh ginger peeler
1 tablespoon whole grain
1 tablespoon kecap manis 2 cloves garlic, crushed mustard 1 small fennel bulb, thinly sliced,
any fronds reserved
1 tablespoon runny honey
SAUCE : Whisk all the ingredients in a bowl until well combined. 1 tablespoon chopped fennel
Set aside. sea salt and ground pepper fronds or dill

Cook the noodles according to packet instructions, adding the bok ½ red onion, thinly sliced
choy for the last minute. Drain, reserving ¹⁄3 cup of the cooking
water. Return the noodles to the pot and toss with the sesame oil Whisk the vinegar, mustard and honey together in a medium
to coat. Add the bok choy and cover to keep warm. bowl until the honey has dissolved then season with salt and
pepper. Add the onion and leave for 30 minutes, turning
TO C O O K :Heat the oil in a wok or large frying pan over a high occasionally.
heat and add the mince. Season with salt then cook for 4 minutes,
breaking it up with a heatproof spatula so there are no big lumps. Add the cucumber and fennel to the bowl and toss together.
Stir in the ginger and garlic and cook for 30 seconds. Transfer to a serving bowl and scatter over the chopped fennel or
dill. S E R V E S 2
94 D I S H | dish.co.nz
 DINNER FOR TWO

C R U N C H Y S L AW
W I T H TA M A R I
DRESSING

P E A N U T S ATAY
AND CHILLI
SAMBAL PORK
NOODLES

dish.co.nz | D I S H 95
 AND TO DRINK…

Drinks Editor Yvonne Lorkin suggests

matches for these dishes
D ES SE RT

Sticky Date and Apple Crumble

Cool nights call for a comforting dessert and this tempting
apple and date crumble should tick all the boxes.
1 2 3 3 apples, peeled, quartered, 1 tablespoon golden syrup
cored and sliced into 1cm
wedges 1 tablespoon brown sugar

2 tablespoons golden syrup ½ cup rolled oats

1 tablespoon butter ½ cup pecan nuts, roughly

chopped
1½ teaspoons ground ginger
¼ cup desiccated coconut
¼ teaspoon ground cinnamon
¼ cup plain flour
1 teaspoon finely grated lemon
zest 2 tablespoons sunflower seeds

1 tablespoon lemon juice 1 tablespoon sesame seeds

TO S E R V E
3 tablespoons water
salted caramel or vanilla bean
1. PEANUT SATAY AND of this hot smoked salmon 4 fresh dates, roughly ice cream
CHILLI SAMBAL PORK and the soft, saltiness of chopped
NOODLES the goat’s cheese with this golden syrup or maple syrup
Giesen Estate Riesling 2022 deliciously dry pinot gris. CRUMBLE for drizzling, optional
($12-$15) Grown in the sun-baked 75 grams butter
This chirpy little supermarket Ohiti sub-region, it’s edged
staple has won so many with nashi and nutty notes
awards over recent decades and has lean, minerally E Q U I P M E N T: Shallow ovenproof baking dish approximately 3-cup
that the Giesen brothers textures to finish making it capacity.
have had to add support a great match.
struts to the trophy cabinet trinityhill.com Preheat the oven to 160°C fan bake.
to cope with the weight of
all the heavy metal. Crafted 3. STICKY DATE AND Place all the ingredients except the dates in a medium frying
from fruit grown around the APPLE CRUMBLE pan and cook for about 10-15 minutes or until the apples are
country, this style might Bella Central Otago Gin just soft. Take off the heat and stir in the dates. Tip into the
weigh in at a demure 11% Elixir ($95) baking dish.
alc, yet it roars with citrus Tart up this rich, spicy
saturation, lime, green apple, crumble with an injection CRUMBLE: Melt the butter, golden syrup and brown sugar in a
clover honey and a tweak of of plum intensity, sweet, medium pot then add all the remaining ingredients and stir until
tangerine to finish. It’s that lipsmacking textures well combined. Spoon the crumble over the fruit and bake for
splishy splash of sweetness and a long, berry-driven, about 25 minutes or until the top is lightly golden.
which makes it pair perfectly mouthcoating finish. Crafted
with this incredibly aromatic, by the team at Broken Heart TO S E R V E : Serve warm with ice cream and a drizzle of syrup if
tongue-tingler of a satay. in Central Otago from plums using. S E R V E S 2
Widely available grown by Annabel Langbein,
it’s a snappy sip to pair with
2. HOT SMOKED SALMON this comfort food treat.
AND GOAT’S CHEESE shop.brokenheartspirits.com
OMELETTE
Trinity Hill Hawke’s Bay
Pinot Gris 2022 ($20)
Pair the rich, oily texture

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

ST I C KY
DAT E A N D
APPLE
CRUMBLE

dish.co.nz | D I S H 97
 A few of Sarah’s most-loved recipes
from her two sell-out cookbooks.
Recipes and styling SARAH TUCK Photography JOSH GRIGGS

98 D I S H | dish.co.nz
SA R A H ’S FAVO U R I T ES

MUSHROOM, RED
O N I O N A N D B LU E
C H E E S E TA R T
(recipe page 104)

dish.co.nz | D I S H 99
 GF V
WA R M L E N T I L ,
B E E T R O OT A N D
FENNEL SALAD
(recipe page 102)

100 D I S H | dish.co.nz
 SA R A H ’S FAVO U R I T ES

Fix-me-up Soup (gf) (v)

SOUP 1 head broccoli, chopped into Heat the oil and butter in a large pot over a medium heat and cook
2 tablespoons olive oil florets the onion and leek with a good pinch of salt for 10 minutes.

1 tablespoon butter 1 cup frozen peas Add the potato and garlic and cook for 2-3 minutes then stir in the
stock and bring to the boil. Reduce to a simmer and cook 15-20
1 brown onion, chopped 120 grams baby spinach leaves minutes until the potato is soft.
1 leek, trimmed, halved and sliced ½ cup cream
Add the broccoli and peas and cook for 5 minutes, add the spinach
1 large Agria potato, peeled and ½ cup basil leaves and take off the heat allowing the spinach to wilt (give it a poke of
chopped encouragement).
¼ cup mint leaves
3 cloves garlic, crushed Still off the heat, whizz with a stick blender. Add the cream, basil
sea salt and ground pepper and mint and whizz again until smooth. Season with salt and pepper
1 litre vegetable or chicken stock if needed.
TO S E R V E
½ cup plain Greek-style yoghurt
Ladle into bowls and serve with a swirl of yoghurt and a
TO S E R V E :

¼ cup purchased dukkah sprinkling of dukkah. S E R V E S 4

dish.co.nz | D I S H 101
 Warm Lentil, Beetroot and Fennel Salad (gf) (v) stirring occasionally. Leave to cool, then spoon into a sealable jar or
container. M A K E S A B O U T 1 ½ C U P S
This combination of flavours is bloody delicious!

12 small baby beetroot finely grated zest 1 lemon

2 tablespoons olive oil 2 tablespoons cider vinegar Big Beefy Pasta Bake
2 teaspoons balsamic vinegar 1 teaspoon sugar Meltingly tender beef and chunky pasta in a rich tomato sauce,
slathered in a delicious cheesy sauce.
1 teaspoon fennel seeds 1 clove garlic, roughly chopped
1.5 kilograms beef cheeks 400-gram tin cherry tomatoes
sea salt and black pepper 1 cup soft herbs (I used a
combination of mint and basil) ¼ cup olive oil 500 grams large pasta tubes
2 large fennel bulbs, stems
trimmed, thickly sliced CA R A M E L I S E D O N I O N S 100 grams pancetta, chopped 150 grams buffalo mozzarella,
3-4 tablespoons olive oil drained and torn into chunks
2 tablespoons olive oil 1 onion, chopped
4 medium red onions, thinly ½ cup grated parmesan
2 tablespoons white wine sliced 1 stick celery, finely chopped
BECHAMEL SAUCE
finely grated zest 1 lemon ¼ teaspoon salt 6 cloves garlic, crushed 50 grams butter
2 cups dried green lentils black pepper, to taste 1 tablespoon each finely ¹⁄3 cup plain flour
chopped rosemary and thyme
2 bay leaves 2 tablespoons balsamic vinegar 2¼ cups whole milk
finely grated zest 1 lemon
sprig each mint and rosemary 1-2 teaspoons caster sugar, to ¹⁄4 cup white wine
taste ½ teaspoon chilli flakes
1 tablespoon extra-virgin ½ teaspoon freshly grated
olive oil small pinch chilli flakes, optional 1½ cups red wine nutmeg
1 teaspoon balsamic vinegar TO S E R V E 700ml tomato passata sea salt and ground pepper
350 grams buffalo mozzarella,
grated zest of 1 lemon 2 tablespoons cream 1 cup grated parmesan
drained
½ cup caramelised onions (see 2 bay leaves 2 bay leaves
³⁄4 cup nuts roasted with a little
recipe below)
olive oil, use walnuts, pine nuts 1 tablespoon caster sugar
HERB OIL or almonds or a combination
¹⁄3 cup extra-virgin olive oil Preheat the oven to 150°C fan bake.

Preheat the oven to 180°C fan bake. Trim excess sinew from the beef cheeks and cut them in half. Heat
the oil in a deep pot and in batches, sear the beef cheeks on all sides
Line 2 baking trays with foil. Put the beetroot in the centre of 1 piece of for a few minutes. Remove from the pot and set aside. Add the
foil, drizzle with oil and vinegar and sprinkle over the fennel seeds, salt pancetta and cook over a medium-high heat for 3-4 minutes then
and pepper. Draw the foil up around the beetroot and fold in the sides reduce the heat and add the onion, celery, garlic, rosemary, thyme,
to create a sealed parcel. Repeat with the fennel, oil, wine, lemon zest, zest and the chilli flakes. Cook for 10 minutes until the onion is
salt and pepper in the other piece of foil. Roast both for about 40- softened but not coloured.
45 minutes until both are soft and tender (the fennel may be cooked
earlier than the beetroot). Remove from the oven and set aside. Add the wine, passata, cream, bay leaves and the sugar and stir to
combine. Season with salt and pepper and bring to a boil. Put the beef
Cook the lentils and herbs in a large pot of simmering water with bay cheeks and any resting juices in a single layer in a roasting dish and pour
leaves, mint and rosemary for about 20 minutes or until just cooked. over the sauce. Cover with foil and cook for 5 hours, turning at least
Drain, discard the herbs then stir through the oil, vinegar, lemon zest once during cooking. Remove from the oven, cool then chill overnight.
and caramelised onions and season well with salt and pepper. Trim
and peel the beetroot while still warm. (Use disposable gloves to Remove the beef cheeks and set aside. Add the cherry tomatoes to
avoid bright pink fingers!) the dish and heat the sauce on the stovetop until simmering then
cook for 20 minutes. Add the beef back in and simmer for a further
HERB OIL: Place all the ingredients in a small food processor and 20 minutes. Use 2 forks to shred the meat into the sauce. Set aside.
blitz to combine. Season well with salt and pepper.
BECHAMEL SAUCE: Melt the butter in a large heatproof jug in
Add ²⁄3 of the nuts to the lentils, and transfer to a serving
TO S E R V E :
the microwave. Whisk in the flour and ¹⁄3 of the milk and cook for
plate then top with the beetroot and fennel. Add the mozzarella torn 1 minute. Add the remaining milk, wine, nutmeg, salt and pepper and
into large chunks, a drizzle of herb oil, the remainder of the nuts and cook in 1 minute bursts in the microwave, whisking in between, until
a final sprinkle of salt and pepper. S E R V E S 4 thick and silky. Whisk in the parmesan and pop in the bay leaves.
Cover with plastic wrap and chill for at least an hour.
CARAMELISED ONIONS: Heat the olive oil in a big heavy-based pot.
Add the onions, salt and pepper, and cook over a medium heat for Cook the pasta for 1 minute less than the packet instructions. Drain
20 minutes, stirring every once in a while. Add the balsamic vinegar, well. Add the pasta to the beef cheeks sauce and stir to combine.
sugar and chilli flakes. Cook a further 15-20 minutes, uncovered, Transfer to a deep baking dish and spoon the bechamel sauce over
the top then dot with the mozzarella and scatter over the parmesan.
Bake for about 40 minutes or until bubbling and golden. S E R V E S 6
102 D I S H | dish.co.nz
SA R A H ’S FAVO U R I T ES

BIG BEEFY
PA STA B A K E

dish.co.nz | D I S H 103
 Mushroom, Red Onion and Blue Cheese Tart Cook for 30-35 minutes until the filling is set and the mushrooms
This was one of the all-time rock stars from my first book – and pastry are golden. Sprinkle with sea salt and a grind of black
deceptively easy to make and utterly delicious. pepper. S E R V E S 4

PA ST RY 1 tablespoon Marsala or
1¹⁄3 cups plain flour sherry
Chicken, Leek and Mushroom Pie
110 grams chilled butter, 250 grams chopped cream
God I love anything in pastry…
chopped cheese, at room temperature

¼ cup grated parmesan ½ cup grated parmesan FILLING 3-4 tablespoons plain flour
1 tablespoon olive oil
¼ cup chopped walnuts 1 large egg 1-2 teaspoons Dijon mustard,
1 tablespoon butter to taste
1-2 tablespoons chilled water 1 large egg yolk
1 onion, finely chopped 2 tablespoons cream
FILLING 1 teaspoon fresh thyme leaves
550 grams mushrooms (use 1 large leek, trimmed, sliced TO A S S E M B L E
any mix of field, swiss, button 1 clove garlic, crushed into 1cm rounds 400 grams ready-rolled
and portobello) butter puff pastry (I use
1¹⁄3 cups caramelised onions sea salt and black pepper Paneton)
3 tablespoons olive oil (see recipe page 102)
800 grams boneless, skin-off ¼ cup grated parmesan
100 grams blue cheese (use chicken thighs, trimmed and
feta or brie, if you prefer) quartered ¹⁄3 cup finely chopped parsley

250 grams button 1 egg, whisked

E Q U I P M E N T: 25cm loose-based tart tin, lightly sprayed with
mushrooms, sliced
baking spray. 1-2 teaspoons white sesame
3 tablespoons white wine seeds
PA ST RY: Put the flour, butter, parmesan and walnuts in a food
processor and whizz just until the mixture resembles fine
E Q U I P M E N T: 25cm loose-based tart tin, lightly sprayed with
breadcrumbs. Add the water in a couple of lots and pulse until the
baking spray.
pastry starts to form big clumps. Tip out onto a lightly-floured
bench and squish together into a log. Cover in plastic wrap and
Preheat the oven to 170°C fan bake.
chill for 15 minutes.
FILLING: Heat the oil and butter in a large pot. Add the onion
Slice the pastry into ¹⁄2cm rounds and use ²⁄3 to place in the tin as
and leek, season well with salt and pepper and cook over
close together as possible. Use your fingers to squash together
a medium heat for 8 minutes. Add the chicken pieces and
to line completely. Slice the remaining circles of pastry into slices
mushrooms and cook, stirring occasionally for 15 minutes.
and repeat by squashing in the tin to line the sides. The tin should
Add the wine and flour, stir to combine and cook for 1 minute.
now be completely lined with pastry, with no gaps. Lightly prick
Add the mustard and cream and cook for a further 15 minutes
the base with fork and chill in the fridge until ready to use.
or until the chicken is cooked through and the sauce has
thickened. Set aside to cool completely.
FILLING: Slice the large mushrooms and halve the smaller ones.
Heat the oil in a large frying pan over a medium-high heat and
Line the base and sides of the pie dish with puff
TO A S S E M B L E :
cook the mushrooms with a good seasoning of salt and pepper, in .
pastry and sprinkle over the parmesan. Stir the parsley through
batches until plump and bursting with flavour. Add the Marsala
the chicken mixture and place in the pie dish on top of the
to the last batch then return the first-cooked mushrooms
parmesan.
back to the pan and cook for a further 2 minutes. Set aside
to cool.
Cut a circle from the remaining pastry to fit the top of the pie
dish. Brush the edges of the pastry base with egg and place the
Whizz the cream cheese, parmesan, egg and the egg yolk, thyme
lid on top. Squash the edges to seal, trim the excess pastry and
and the garlic in a food processor.
use your thumb or the tines of a fork to make a pattern around
the edge.
Preheat the oven to 180°C fan bake.
Brush the top with egg and cut a few slits with a sharp knife.
Line the pastry with baking paper, fill with baking
TO A S S E M B L E :
Scatter over the sesame seeds and bake for 45-55 minutes until
beans or raw rice. Cook for 12 minutes, then remove the baking
golden. Cool for 5 minutes before serving. S E R V E S 4 - 6
paper and weights and pop back in the oven for a further 10
minutes until the pastry is lightly golden. Fill with the cream
cheese mixture and top evenly with the caramelised onions, then
the mushrooms. Break the blue cheese into chunks and dot over The pie is delicious served with creamy
C O O K ’ S N OT E :
the tart. mashed potatoes and green beans.

104 D I S H | dish.co.nz
SA R A H ’S FAVO U R I T ES

CHICKEN,
LEEK AND
MUSHROOM PIE

dish.co.nz | D I S H 105
T R AV E L

As the old Kiwi saying goes… ‘you can’t beat Wellington on a good day!’

I
’d go so far as to say that Sofitel entwined in greenery drape gloriously
11 Bolton Street, Wellington Central, down one column.
Welly is pretty fabulous Wellington 6011 We arrived straight from the airport ready
whatever the weather, A stone’s throw from the Beehive, the for brunch and coffee, so immediately
but on my recent jaunt to Sofitel provides luxurious surroundings ordered up a storm. In timely fashion we were
in which guests can rest and recuperate getting stuck into Smoked Fish Hash with
our capital, the weather was between excursions. The Superior rooms are crispy Agria potatoes, dill, parsley, hot sauce
indeed beautiful. With cafés beautifully appointed with stylish interiors, and a stacked spicy Kimchi Reuben with
French bath amenities, sumptuous beds, house-made pastrami, slaw and Thousand
and restaurants all within and Bose sound systems. With a bar, Club Island dressing. Just what the doctor
walking distance of each Lounge and restaurant on-site, the weary ordered, the crunchy roasty spuds with
other it was easy to wander traveller can easily stay in – or head to one chunks of tender, salty smoked fish provided
of the multitudes of eateries nearby. the perfect foil with the soft poached egg.
the streets, camera in hand Staff are warm, polite and on-hand to help A great spot to stop and recharge your
as I ate and drank my way day or night. batteries during the day or kick on over
sofitel-wellington.com dinner in the evening.
around the city.
floriditas.co.nz
Floriditas Café & Restaurant
161 Cuba Street, Te Aro, Wellington 6011 Night Flower Punch House
Long-established Wellington eatery Level 1/55 Ghuznee Street, Te Aro,
Floriditas is smack-bang in the middle of Wellington 6011
Cuba Street action. Open every day from I love me a good cocktail, and given my
7am-3pm, then again from 5pm until late, penchant for period dramas, I was all set
this chic casual spot is beloved by locals and to enjoy Night Flower from the moment
visitors alike. I climbed the steps past graffiti-lined walls
The airy interior has classic bistro vibes with caged antique lights hanging in
with oak panelling, wooden Stools (as well the stairwell.
as standard table seating), marble-topped Entering the meticulously curated space
counters, and an impressive Art Deco station there are props and curios in every direction
clock. Eye-catching dusky pink, burnt – from an antique typewriter to rattan
orange and violet artificial flowers screens and intricately carved lamp bases,

106 D I S H | dish.co.nz
 Constructing epic
cocktails as Night
Flower Punch House.

Ruby red
velvet stools at
Night Flower
Punch House.

dish.co.nz | D I S H 107
Corn Salad Chefs at work in Charley Noble’s
at Charley Noble. open kitchen.

Wild Awatoru
Venison at
Charley Noble.

Golden-hued
walls at Puffin
Wine Bar.

The inviting
entrance to Puffin
Wine Bar.

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

with red velvet-topped bar stools and staff “ Who could resist
who could easily be extras from Peaky
Blinders. The entire experience was a trying a dank and
delight. But there is more to getting it
right than setting a mood, no? hoppy American
Night Flower go boldy into the realm
of asking punters about their beverage
Brown Ale called
likes and dislikes, and what tipples Space Cake, a Three of the many beers
they usually drink – then provide them
cocktails based on the information. ‘Treehugger’ New available to sample at
Garage Project Taproom.
For me, a concoction of whisky with
a bitter note was on point, as was the
Zealand Pilsner, or
luscious dark cherry cocktail fulsomely
enjoyed by PD.
a Phantasm Hazy
If risking disappointment is not your – a ‘double -shot’
thing, there is also a menu to choose
from – featuring an array of beverage ferment hazy IPA?”
options, all presented in appropriately
Victorian-style glassware. The staff were
engaging, professional and helpful, and delicious as the names and beers – fun,
despite our being there at an unnervingly bold and eye-catching, created by local
early hour by speakeasy standards, there tattooists, game designers, graphic artists,
were plenty of others already enjoying a painters and typographers.
cleverly delicious drink, the enchanting With an ever-changing line-up of ales on
atmosphere and excellent music. I’d tap to try, as well as a selection of ciders and
definitely be back in a flash! wines, the Garage Project Taproom is a must-
nightflower.nz visit for beer and non-beer drinkers alike.
garageproject.co.nz
Garage Project Taproom
91 Aro Street, Aro Valley, Wellington 6021 Puffin Wine Bar
From very small beginnings, great things 60 Ghuznee Street, Te Aro,
can come. Such is the case with the Wellington 6011
Pickle & Pie
craft beer wonder kids’ team at Garage Arriving at Puffin feels weirdly like you Hot Dog
Project – starting with the 24/24 project, are entering a proper bar with a capital Relish.
when they brewed 24 different beers in ‘B’. Maybe it’s the door with its bold
24 weeks, they now brew an enormously lettering, or the dimly lit interior, the Buttermilk,
popular range, and at last year’s New golden hued walls, green velvet booths or cheese and chilli
World Beer & Cider Awards, they had four the pops of neon pink lighting… I suspect a scone from
beers in the elite Top 30, and they have combination of all these elements. Pickle & Pie.
37 of the top 50 beers in New Zealand. Puffin specialises in organic and minimal
They have a flourishing export trade to intervention wines, with 50 to 60 bottles
Australia, and back that up by supporting from around the world on offer. As well
a wide range of local causes both here as being able to sip and sup in the bar,
and across the ditch. On the day we wine is available to be purchased to take
dropped by we sampled a range of away, thanks to an off-licence – a brilliant
four beers in a sampler paddle, and option given how many times I have taken
while I am by no means a beer aficionado, photos of wine labels on my phone at
I loved discovering the marked bars or restaurants, imagining I’m going
differences between them from colour to hunt them down later. There is a small
to flavour, to their fabulous names. Who selection of nibbles to enjoy alongside your
could resist trying a dank and hoppy drink, and on my visit, I couldn’t go past a
American Brown Ale called Space Cake, small bowl of exquisite olives and a glass
a ‘Treehugger’ New Zealand Pilsner, or a of stunning 2021 Frankland Estate Gruner
Phantasm Hazy – a ‘double-shot’ ferment from Western Australia.
hazy IPA? Their label designs are just as puffinwinebar.com

dish.co.nz | D I S H 109
T R AV E L

Pickle & Pie of wine, or meet said off-spring and shout

2 Lombard Street, Te Aro, Wellington 6011 them a Steak Sandwich with whipped blue
Open every day from 8am for brunch until cheese, Crumbed Prawns with jalapeño
11am, and lunch until 4pm, Pickle & Pie or Pappardelle Pasta with braised lamb
brings New York deli vibes to the centre shoulder ragù. A long-standing member of
of Wellington. There is plenty of seating the local hospo scene, Olive provides great
both inside the bright and breezy interior dining and drinking options from breakfast
and outside in the courtyard. Cabinet food through to dinner.
is enticingly displayed alongside a wall oliverestaurant.co.nz
Organic Crudites
of pickles, salts and chutneys, including
with whipped
warehou roe at their delectable Bread and Butter pickles Myrtle Bakery & Kitchen
Highwater Eatery. and Hot Dog Relish. We arrived early for 23 Kent Street, Mount Victoria,
breakfast and chose to enjoy the sunshine in Wellington 6011
the courtyard and an excellent cup of coffee Given the Myrtle team have a passion
before ordering from the menu – outrageous (and talent) for laminated pastries, there is
Blueberry French Toast with mascarpone, no better place to visit in Wellington to try
banana, mint and a side of maple-glazed an Apricot, Verjuice and Pistachio Danish
bacon, and an everything Bagel loaded with or Caramelised Pineapple, Rice Custard
avo, tomatoes and basil. The kitchen staff and Coconut Danish. But there is also so
couldn’t let us leave without trying their much more – such as perfect croissants
famous Buttermilk, Cheese and Chilli Scone and tarts, cheesecakes, and epic breads
with a side of pickles – not something I like the Jalapeño and Aged Cheddar Loaf
would have ordinarily ordered, but or Seeded Sourdough.
I definitely would next time – an absolutely Everything is made fresh on-site and
A restorative ‘next level’ scone experience! upstairs, bakers (all chefs) roll and fold
sip at Olive. pickleandpie.co.nz butter-filled pastry with an absolute sense
of joy in their work… I’m pretty sure you
Highwater Eatery can taste that happiness and sense of
54 Cuba Street, Te Aro, Wellington 6011 purpose in the delicious baked goods they
With a passion for sustainability that produce. Open Tuesday-Friday from 7am,
goes beyond the norm, Highwater has and Saturday from 7:30am.
certainly made a mark for itself on the myrtle.co.nz
Wellington dining scene. The interior is
effortlessly sophisticated thanks to a fit Concord Bistro & Bar
out masterminded by designer Allistar 81 Victoria Street, Te Aro, Wellington 6011
Cox. The space is long and appears narrow, It has been many a year since I was in
yet operates perfectly for both diners and Paris, and I can’t see a revisit coming up
those having a drink at the long bar. any time soon – so what a treat it was to
The food is elegant and refined, making walk through the doors of Concord and
use of seasonal ingredients, many of find myself in a thoroughly European-style
which are prepared with the aid of the bistro, complete with fringed pendant
Spanish Pira charcoal oven in the open lampshades, plush red velvet accents
kitchen. Even seemingly simpler dishes and pops of gold. The menu is classically
are prepared to an international standard
with offerings like Organic Crudites with
whipped warehou roe and furikake and
Burrata, organic rock melon, quince
“ The kitchen staff
vinegar, mandarin honey and Seresin couldn ’t let us leave
organic olive oil.
highwatereatery.co.nz without trying their
Olive famous Buttermilk,
170-172 Cuba Street, Te Aro, Wellington 6011
Beloved by many a harried parent
Cheese and Chilli
Burrata, organic rock melon, quince
installing their offspring into university Scone with a side
vinegar, mandarin honey and Seresin halls in Wellington, Olive is the perfect
organic olive oil at Highwater Eatery. spot to nip in and enjoy a restorative sip of pickles ”
110 D I S H | dish.co.nz
The outdoor
seating at Olive.

Chef bakers happy in

their work at Myrtle
Bakery & Kitchen.

Glorious pastries
at Myrtle Bakery
& Kitchen.

The ‘best-ever’ Panna

Cotta at Astoria.

dish.co.nz | D I S H 111
T R AV E L

Like sunshine on The staff at

a cloudy day – the Night Flower
flowers at Floriditas. Punch House dress
like extras from
Peaky Blinders.

Floriditas’ Smoked
Fish Hash.

Stracciatella with Brilliant tap dancing

tomatoes, basil and busking duo in Cuba
olive oil at Astoria. Street Mall.

112 D I S H | dish.co.nz
French with an American twist, featuring
New York Strip among the Steak Frites
“ This was hands
options and a Cheeseburger Royale in
the ‘salad and sandwiches’ selection.
down the best
We were in the mood to go totally panna cotta I
old-school so enjoyed the most fabulous
Chicken Liver Pâté with plum jelly, have ever eaten ”
pickle and sliced baguette, followed by
Shallot Tarte Tatin and Steak Frites and
outrageously delicious fried mushrooms. long-established cafés, Astoria, has The bar
The dessert menu beckoned with Crème recently undergone a fetching makeover at Astoria.
Brûlée, Tarte au Citron vert, Mille Feuille including a new 13-metre bar and a
Perfect Steak Frites at
and Crêpes Suzette, but alas by that stage myriad of table options both inside and
Concord Bistro & Bar.
we couldn’t eat another bite! Next time… out. Despite the capability to seat 150,
concordrestaurant.co.nz the layout creates pockets of privacy and
intimacy providing a perfect atmosphere
Charley Noble to enjoy the American Italian-style menu.
1 Post Office Square, Te Aro, Waitstaff are incredibly professional and
Wellington 6011 cheery, and had us sipping a delicious
Another Wellington classic (since 10 years pinot grigio in no time.
ago), Charley Noble has a large, high- To eat, we started with Stracciatella
ceilinged interior with one wall lined with tomatoes, basil and olive oil, and
in large windows creating a bright and while that may sound like a simple
breezy, open vibe. dish, it delivers enormously with clean,
The kitchen is on full display and chefs punchy flavours and delicious texture.
cook using an open wood fire and organic Famous for their pizza, we couldn’t go
fresh produce. The menu is extensive, with past the recommended classic Margarita
raw and cured seafood and charcuterie, with provolone, fior di latte and basil.
small sharing plates, and a vast array of I very rarely eat dessert, but on the
options for trying out the woodfired grill insistence of the delightful maître d’,
effect, with rotisserie pork belly, free-range ordered the Panna Cotta with roasted
scotch fillet, Lumina lamb rump, Japanese strawberries and a biscotti crumb. This
wagyu and much more – all accompanied was hands down the best panna cotta
with the option of peppercorn brandy, blue I have ever eaten: silky, creamy, soft and
cheese or chimichurri sauce and miso, not too sweet – absolute perfection!
truffle, black garlic or café de Paris butter. Open for breakfast, lunch, drinks and
Given the breadth of the menu, it is dinner, there is no excuse to not find some Dim and sexy lighting at
advisable to settle in with a drink and time to drop by and enjoy the impeccable Concord Bistro & Bar.
allow time for full perusal before making service and fabulous food.
your choices. On the night we dined, astoriadeli.co.nz
we sampled a fresh shaved zucchini
salad, grilled ribeye on the bone and Moore Wilson’s
wild Awatoru venison loin. Whilst all Corner of Tory Street and College Street,
delicious, it was the corn salad which had Te Aro, Wellington 6011
me swooning – freshly char-grilled corn No visit to Wellington is complete without a
shaved off the cob and pan-fried with visit to the holy grail of culinary stores, that
‘nduja butter, served with puffed rice and is Moore Wilson’s. Family-owned since its
okra. It was utterly delicious, so much so beginnings as a general wholesale merchant
that I fear I very much ate it all. in 1918, the store is a source of fabulous
charleynoble.co.nz cooking essentials for both chefs and home
cooks alike. From cookware and appliances
Astoria Espresso & Wine Bar to beer, wines, spirits and fresh produce on
159 Lambton Quay, Wellington Central, offer – this happy customer always feels like
Wellington 6011 a kid in a candy store when I get the chance
A couple of minutes’ walk from to stop by. Not to be missed!
Parliament, one of Wellington’s most moorewilsons.co.nz

dish.co.nz | D I S H 113
WINDOW SHOPPING
EZm^lmg^pl_khfhnkZ]o^kmbl^kl

PATRÓN  PERFECT FOR

SIPPING THIS AUTUMN!
Patrón Tequila is the perfect white spirit
handcrafted from the finest Weber Blue Agave.
The best flavour develops slowly and naturally,
and all Patrón Tequilas are a prime example of
using high-quality raw ingredients and age-old
handcrafted traditions to develop deep, complex
flavours. Patrón Silver is a smooth and sweet
taste with notes of citrus and light pepper – ideal
for sipping on its own, or mixing in a Margarita or
HOME COMFORTS Paloma. It’s perfection inside and out. For recipe
inspiration visit patrontequila.com/global-en/
For those winter warming dishes you’ve been craving, head to
greenleabutcher.co.nz. Their website has hundreds of recipes to
get you ready to cosy up with your favourite beef, lamb or venison
comfort food. What’s even better? Place your order while you’re
there, and it’s delivered to you within 48 hours and you don’t even
have to leave the house! What’s not to love?! Oh… there is one
thing… the fast delivery is also free.

BLUSHING RED
Mud House wines have added two new red wines
from South Australia to their growing range.
Mud House Shiraz and Mud House Cabernet
Sauvignon join the existing Mud House range
which comprises a pinot noir, merlot, riesling,
chardonnay, rosé, pinot gris and sauvignon blanc.
Mud House Shiraz is an intense, full-bodied wine
with luscious dark fruit flavours, complemented by
liquorice, chocolate and spice notes. Mud House Ceramic beauty
Cabernet Sauvignon is a medium full-bodied wine Orient is the ultimate destination for finding beautiful
with rich, ripe cassis and spicy plum flavours, gifts or to simply spoil yourself. With a carefully
complemented by blackcurrant, vanilla and sweet curated selection of stunning Japanese ceramics
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wines feature the Australian native Banksia on
Orient offers something for everyone. Plus, their
pack in the same spirit as the traditional Mud
complimentary gift wrapping service adds an extra
House New Zealand design. Mud House South
Australian Shiraz and Cabernet Sauvignon are touch of sophistication. Discover the joy of gifting
available from mid-April and are priced at $15.99. with Orient. orient-nz.com

114 D I S H | dish.co.nz
 ROCK AND ROLL YOUR
COFFEE GAME WITH STONE
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WHEN TWO HANDS AREN'T ENOUGH

Focus on the art of flavour and let Miele’s integrated extractor
do the thinking for you. Perfect for those with only two hands, the GARRET T BARWARE
extractor and cooktop work in perfect harmony – fan speeds adjust COLLECTION
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cooktop the extractor follows. The Miele TwoInOne KMDA appliance solid brass unite to create the Garret Barware
is a must-have for your next kitchen renovation. See how chef Collection – a selection of equestrian-inspired
Michael Meredith puts it to the test at bar accessories featuring our iconic dueling
mieleexperience.co.nz/homegrown Polo Players. Decanter $515 and the tumber
set of 2 $244 per set.

dish.co.nz | D I S H 115
 THE NED PINOT NOIR
Enjoy the crisp autumnal air snuggled up with The Ned Pinot Noir. WHO SAYS YOU CAN'T
Lose yourself in a vivid bouquet of wild strawberry, raspberry IMPROVE UPON
liquorice and dried oregano. Be transported to our home, in the
Waihopai Valley, with the opulent palate boasting fine tannins,
PERFECTION?
smoky French oak notes and a long, juicy finish. Wherever you We put our heads together with our friends
enjoy The Ned, we hope that first sip will bring you straight to a down the road at The Good Oil and hatched
place where you can escape from everyday stresses. Miles from a plan to blend our West Coast butter with
anywhere, but exactly where you want to be. a dash of their cold-pressed sunflower oil.
With superb spreadability and Westgold's
rich, natural taste, this butter is the perfect
dance partner for fresh breads or muffins.
Available at Countdown.

THE GREAT GLENORCHY ALPINE

BASE CAMP: OUR PLACE, YOUR
NEXT ADVENTURE BASE.
You will be hosted by these three when you join us for dinner, a
POP THE BOT TLE
weekend away or an adventure in the mountains. Jon (left) runs the
Melt into the smooth, creamy taste of
place. Liz (middle) is in charge and whatever Maddie (right) says Selaks Taste Collection Buttery Chardonnay.
goes. Reimagining home-style cuisine, the food served at The Great Our devotion to taste has produced a mouth-
Glenorchy Alpine Base Camp is slow-cooked using only fire and watering wine with notes of toasty oak, brioche
served family-style in a dinner party-like atmosphere. The menu is and vanilla flavours that’ll complement its
delightful ripe stonefruit characteristics. This
seasonal and chef’s choice so you can have whatever you like, as long
is an incredible-tasting Hawke’s Bay chardonnay
as it is what we are serving – but there is something for everyone, even
that lives up to its buttery name. Selaks Taste
those with dietary requirements. Bookings are essential and spaces Collection is a true reflection of the generous and
limited. thegreatglenorchyalpinebasecamp.co.nz distinct flavours that have made Selaks wines so
extraordinary and sought after for over 85 years.

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

When you wish

upon a noir
It’s New Zealand’s most important red grape and our experts sipped through a
smorgasbord of styles to find the greatest tasting examples for you to try this winter

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

WHEN WE HOSTED OUR first-ever dish grape crush. They were also $60-odd a on show during our tasting. “Martinborough
pinot noir panel 11 years ago it was for this bottle. Clearly, gold medal examples of the and the Wairarapa pinot is often broader
very issue. Winter was creeping in, crockpots ‘heartbreak grape’ are going to cost you, on the palate, more savoury and earthy
were being dusted off and electric blankets yet two of our top-ranked wines did while Central Otago is intensely pure-fruited
checked for dodgy wiring. Deer and duck weigh in under $30 so they represent – more linear with a supporting backbone
were appearing on menus across the motu outstanding value. of acidity,” explains judge Michael Henley
and daylight savings was a distant memory. It might surprise younger fans that pinot MW. “Marlborough can be a number of
Like now, it was well and truly pinot time. also has a bit of Gen Z energy. “The first different things depending on where in
Time to slake our thirst for that beguiling mix Kiwi pinot of any note that I tried would the valleys it’s grown, while North Canterbury
of red fruits, exotic spices, lush, slippery have been Danny Schuster’s 1982 St Helena is the interesting, forgotten region.”
textures and eyes-to-the-sky enjoyment from North Canterbury,” said judge John Almost half our gold medal winners
of one of the hardest wines to describe, Hancock of the first award-winning pinot came from the 2021 vintage, “with very
and one of the trickiest grapes to grow. noir from New Zealand. “It was a great step few exceptions the 2021s showed incredible
But boy are we growing it! At almost forward for local pinot, winning awards concentration, balance and drinkability,”
6,000ha it’s our second-most planted and recognition for Danny, one of our real noted Ant, but 2020 and 2019 wines had
grape and every year our medal tally at industry visionaries.” Yet due to it being some strong contenders. That we had a
international competitions keeps increasing. notoriously finicky to grow and make, it took whopping 115 entries from across the country
So judging by the whopping 23 gold medals a long time for Kiwis to wake to its charms. is a great sign, and the outlook for our most
awarded in this contest, we’re clearly “I didn’t start drinking it until I started making important red grape is super-positive.
mastering it. Our two first-equal wines were it,” added Ant Mackenzie, “and that was in “Where pinot is being planted is becoming
both from Martinborough, one of three sub- 1997!” Nowadays pinot noir is grown across more defined and subsequently the wines
regions of the Wairarapa which contributes the land, but there are key differences in are becoming more distinctive,” said John.
just a tiny percentage of the nations’ annual those from our key regions and they were all “Consumers are now more demanding and
discerning, which is great.” “Different styles
are also starting to develop and emerge,”
added Mike, “like the use of whole bunches,
less oak in most cases, and the ability for the
TASTING PANEL JUDGES site to come through is all improving.”
One thing our judges did note in some
wines which didn’t score so highly was too
much ‘chew’. “I’m always questioning
the appropriateness of tannin in pinot noir.
I much prefer seeing softly-textured pinot
noir and there’s no need for overly extracted
tannin now that most producers
use screwcaps.”
Post-tasting, I asked our judges if they
have a perfect ‘pinot moment’? “I’ll drink
pinot noir any time the taste for it strikes me,
YVONNE LORKIN ANT MACKENZIE MICHAEL HENLEY JOHN HANCOCK because it’s bloody hard to make – so every
dish Drinks Editor Winemaker for Master of Wine and Winemaker grape that makes it into the bottle should be
Theory & Practice Owner of Cellar 495 Hancock & Sons celebrated.” Right now, Mike’s pairing his
Wine Co. pinot noir with some perfect television.
dish.co.nz | D I |S D
dish.co.nz HI S117
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 5
“I’m loving 1923 (the Yellowstone prequel) adding that its smoky masculinity and power Hunter’s Marlborough
and pinot suits that mood.” Whereas it’s a really packs a punch and makes it instantly Pinot Noir 202 ($28)
feast of classic, spit-roast pork “with heaps of impressive, while its “lovely dark plum, cherry Gold Medal
crackling and cranberry sauce” for Hancock. and cassis intensity and velvety textures” had Yvonne was instantly wowed by it’s
And any advice to pinot noir newcomers? John at the first sip. An excellent example. incredibly aromatic layers of cocoa, dried
“Don’t compare pinot noir to other red decibelwines.com herbs and raspberry, while John and Ant
wines,” urges Ant. “Appreciate it for its also both leaned toward its lovely savoury

2
amazing aromatic spectrum and easy Peregrine Central Otago richness, hints of caramel and mocha
drinkability.” It’s also not possible to make Pinot Noir 2020 ($50) and its long, chalky finish. Complex and
great pinot noir cheaply, adds John: Gold Medal concentrated. hunters.co.nz
“So don’t just pick any old pinot off a Bursting with baking spices, red fruits and

6
supermarket shelf thinking it’s going to be rich, lush tannins, this made an immediate Three Miners Vineyard
amazing. Trust the recommendations from our impression on Ant, and John was wowed with Warden’s Court Central
best wine critics and competitions.” its black-fruited perfume and attractively furry Otago Pinot Noir 2021 ($42)
“Take your time with pinot and have tannins. “A very well made wine with cherry Gold Medal
patience,” added Mike. “Not every pinot will intensity and beautiful oak integration,” Wow! This is an absolutely stunning wine.
give you what you’re after, but when it does added Mike. A superbly supple and stylish Ant, Mike and John all felt it roared with
you’ll know it.” And with that, welcome to our Central Otago pinot. peregrinewines.co.nz ripe red fruits and hints of spruce and tar
gold medal winners… which gave it savoury, smoky complexity

3
Valli Waitaki Vineyard and Yvonne added that it erupts with
Pinot Noir 2021 ($85) black forest gateaux goodness, intense
Gold Medal fruit concentration and unputdownability.
TOP OF THE TASTING With gorgeous smoked tamarillo, cherry and An energetic and excellent example.

1
Palliser Estate Martinborough black tea layers, exotic spices and intensely threeminers.com
Pinot Noir 2021 ($62) earthy, gamey complexity, “this savoury-

7
Gold Medal soaked pinot tastes like something we Marisco The King’s Wrath
T O P O F T H E T A S T I N G With its lush, plush, should be messily sculling from cattle beast Marlborough Pinot Noir 2021
incredibly inviting aromatics, flavours and horns at a Game of Thrones-themed feast,” ($28) Gold Medal
textures, our judges unanimously agreed noted Yvonne. Waitaki is one of the harshest Mike immediately jumped on its cleansing,
the Palliser team had done an excellent climates for growing grapes, so perhaps pure, finesse and fruit intensity while John felt
job of capturing the classic florals and it’s that survival struggle which creates such it had amazing depth and a lovely lacing of
cherry intensity that you expect in great intensity of flavour. valliwine.com oak. Ant enjoyed its tannins and spice. Juicy,
Martinborough pinot noir. Awash with spice cherry-stacked and seriously smooth, it has

4
and lifted hints of black tea and rhubarb, Nga Waka Martinborough savoury notes, soft spices, and redcurrant
it’s refreshing and lithe with a gentle, Pinot Noir 2020 ($40) characters that bring confidence in every sip.
slippery finish. palliser.co.nz Gold Medal marisco.co.nz
John was impressed with the mouth-filling

8
Decibel Wines Testify generosity of this wine and Mike agreed, Driven Snow Bendigo Central
Martinborough Pinot Noir 2019 adding it had delicious dark-fruited intensity Otago Pinot Noir 2021 ($39)
($65) Gold Medal and textural poise. With soothing spices, Gold Medal
“Dense, dark, funky and
TO P O F T H E TA ST I N G
cranberry complexity, and forest floor A really exciting style erupting with black
earthy with a sweet, silky palate and supple lushness on the finish, it’s a stunning thing tea, rhubarb and cherry, it also has a
tannins,” said Ant, and Mike agreed, to sip. ngawaka.co.nz soothing, slightly smoky tone and a vein of

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

12
perfectly prickly textures to finish. “It’s lush Giesen Single Vineyard complexity and great length,” followed.
and lovely,” added Yvonne. Notes of sweet Clayvin Marlborough With exotic aromas of spice, potpourri,
red fruits, dried herbs and grippy tannins Pinot Noir 019 ($56) pomegranate, earthy oak, cherry ripe
impressed our team. powerhousewine.co.nz Gold Medal chocolate bars and a thyme-laced edge to the
Dark berry and cherry aromatics merged finish, it’s a wine roaring with personality.

9
URLAR The Mediator Gladstone with soft baking spices, delicious oak notes John agreed. church-road.com
Pinot Noir 2020 ($32) and supple tannins impressed Ant, while

16
Gold Medal Mike loved its lacing of liquorice and John its Nautilus Clay Hills
With its soft, creamy vanilla and exotically- fullness, generosity and incredible freshness. Vineyard Marlborough
perfumed spice layers complementing bright “Great energy and red fruit complexity, it’s Pinot Noir 2019 ($68)
red fruits, it immediately impressed John and superb,” noted Yvonne. giesen.co.nz Gold Medal Imagine aromas of
Ant, while Mike loved its savoury, meaty cherries and rosehips falling on the forest

13
notes. A seam of exotic, gamey spices, Takapoto Estate “ The Blend” floor alongside fresh spice and wild rhubarb
a cushion of cocoa, lacy acidity and long Central Otago Pinot Noir flavours. Ant enjoyed its hints of mocha
tassels of taut tannins make this a dreamy 2019 ($44) and Mike felt it was developing nicely with
thing to drink. urlar.co.nz Gold Medal delicious, brooding complexity. Earthy,
Boasting bay, wild thyme, cherry and black leather-licked layers add to its lithe,

10
Black Estate Netherwood guava, super-fresh acidity and heady chewy finish. nautilusestate.com
North Canterbury Pinot concentration, one word was written across

17
Noir 2020 ($75) all our judges’ notes – “intense”. Attractive Cherry Block Central Otago
Gold Medal vanilla and savoury, smoky layers flesh out the Pinot Noir 2019 ($23)
This wild and woolly pinot boasts a sneaky finish and add finesse. takapoto.co.nz Gold Medal
seam of shiitake mushroom, soy and BEST BUY
A skilfully crafted, cherry-crammed

14
black pepper amongst herbal and cocoa The Boneline Waimanu pinot with plum, cherry, anise, cola, juniper
characters. “Dense, savoury and not overly Waipara Pinot Noir and dried herbs that instantly wowed our
‘worked’,” added Ant, while Mike loved its 2022 ($55) judges. “Richly structured, pure, earthy and
herbal edge and grippy tannins. The acidity Gold Medal rich,” noted Ant, while John and Mike were
is fresh and followed by a burst of tamarillo, For a brand new wine to exhibit such immense impressed with its fine-grained, grippy
black tea, and sweet berries on the finish. flavour saturation was such a delight for tannins and sweet oak saturation. Very
blackestate.co.nz our judges. “Very pretty and beautifully delicious drinking. snapperrockwine.co.nz
balanced,” noted Ant, “it has luscious red

11 18
7th Heaven Bannockburn fruits, richness and a savoury edge.” Silky Colere Fractal Marlborough
Central Otago Pinot and plush, with a lick of leather and lithe, Pinot Noir 2020 ($60)
Noir 2017 ($36) elastic tannins, it’s a very very exciting pinot. Gold Medal
Gold Medal theboneline.co.nz Classically cloudy from not being fined
“Huge!” said John. Ant and Mike agreed, or filtered, this organically grown tamarillo-

15
both also commenting on its rich masculinity Church Road Grand scented pinot boasts pure, uninhibited roast
and dark fruit saturation. Yvonne loved the Reserve Central Otago rhubarb flavours that are restless and looking
tension between the cranberry, redcurrant Pinot Noir 2021 ($40) to dance. Expertly handled astringency lurks
and cherry alongside berry tea notes, adding Gold Medal on the insides of your upper lip through fine-
its vibrant, clean, maturing beautifully and “I really love this wine,” wrote Mike, right grained, grippy tannins. For the adventurous.
commanding respect. suncrestorchard.co.nz upfront. “Fine tannins, savoury, earthy colere.co.nz

dish.co.nz | D I S H 119
TA ST I N G PA N E L

19 21
Black Estate Home North Nga Waka Lease Block
Canterbury Pinot Noir Martinborough Pinot
2020 ($45) Noir 2021 ($55) Special thanks
Gold Medal Gold Medal Enormous thanks to our expert
This funky, smoke-scented, organically Nga Waka have created a very friendly, steward Maxime Cavey (assisted
grown pinot is drenched in dried herbs, spicy, gently textural pinot with complex by Maddie Bish) and the incredible
pepper, tree bark, soy and soft leather notes of black tea, cherry and baked team at ToiToi Venues in Hastings
layers. It’s plump, smooth and the tannins raspberry, and chewy tannins up the for coordinating this tasting panel in
are stretchy and have a gorgeously wazoo. “Luscious floral and berry the stunning Te Mata Room.
grainy texture. “Big, bold and savoury,” aromas, silky and beautifully balanced,”
added Ant, and Mike felt it was added Yvonne. “It’s a juicy wine with
beautifully balanced. blackestate.co.nz marathon-like length of flavour.”
ngawaka.co.nz

20
Hunter’s Offshoot

22
Marlborough Pinot Wairau River Reserve
Noir 2020 ($34) Marlborough Pinot Noir
Gold Medal 2021 ($40)
“Someone definitely knew what they were Gold Medal Bright, fresh
doing when this wine was being made,” and fully focused, this pinot boasts classic
commented John. Ant agreed, adding notes of hedgerow fruits and blackberry,
he loved its plush, silky textures, warm as well as great spice saturation. “Ultra-
baking spice layers and generous finish. aromatic,” said Yvonne. “Delicate yet
“Nicely poised, with great concentration flavour-stacked and elegantly styled,
and the finesse is amazing!” commented I love it!” Ant was impressed with its light,
Mike. “I love this style!” So there you liquorice notes and linear, pure palate.
have it. Unanimous gold medal from our “Very very good!”
judges. hunters.co.nz wairauriverwines.com
 Buzz Club’s
Bella Wild Plum
mead makes
Gin Elixir made
the most of
by Broken
native honeys.
Heart Spirits.

The Pinot Pioneer

Dinner will be held at
the Martinborough
Hotel.

Ant Moore, the face behind Fancy

Cow in Blenheim.

By the glass locally grown produce. So it’s a tad fancy

and is open Tuesday to Sunday,
12pm-10pm. thefancycow.nz

Buzz cut
Likely Christchurch lads Edward Eaton and
A plum-filled elixir, buzzing mead, places to wine and dine,
beekeeper Wilbur Morrison have taken the
and a dry gin with an innovative Kiwi twist, with Drinks Editor world’s most ancient booze and given it a
Yvonne Lorkin uniquely Aotearoan twist by using kamahi,
rātā and pōhutukawa honeys, beer hops,
Elixir of love Outstanding in his field… feijoas and other fruit to create Buzz Club,
Want to treat yourself to something sweetly Fancy Cow is the name of Blenheim’s a range of crisp, sparkling, 5% alcohol
seductive this winter? Then may I present newest wine bar, brewery, ristorante and meads. Using only fermented honey, fruit
the Bella Wild Plum Gin Elixir. Similar pizzeria and it owes its existence to local and water, these meads are a great new
to a Sloe gin, it’s the result of a creative winemaker and entrepreneur Ant Moore. way to encourage the use unique native
collision between Annabel Langbein (whose Just minutes from town on Rapaura Road, honeys which often struggle for attention.
family grow the wild plums) and the team there’s something for everyone – including Enjoy straight or in cocktails.
at Broken Heart Spirits in Central Otago. a cellar door experience showcasing Ant thebuzzclub.co.nz
Saturated with exotic fruitcake spices, Moore Wines and local releases from
marzipan, sweet dark plums, raspberry Marlborough Vintners, a taproom for DNA Pinot Pioneer Dinner
liquorice and cough-drop complexity, it’s a Brewery (a collab between Ant and local in Martinborough
luxurious, wintery treat to sip straight, over Master Brewer David Nicholls) and an If you’re a fan of great pinot noir then you’ll
ice or with a splash of soda. expansive 150-seat restaurant with a focus know that for a tiny region, Martinborough
$95 from shop.brokenheartspirits.com on Italian food and wood-fired pizzas using has, since its inception, been a giant when
it comes to producing iconic examples.
It has some of the oldest vines in the country
and houses founding pioneer brands such
as Dry River, Ata Rangi, Martinborough
Spidey senses 'Twas a dark and smoky night around Vineyard, Palliser and Te Kairanga. And on
a campfire that Hawke’s Bay winemaker and closet gin distiller July 27 you could be lucky enough enjoy
Sebastian Hanse decided to go into business making gin. A tiny but a stunning three-course dinner paired with
deadly native spider was spotted crawling beside a glass of Seb’s some of the region’s top pinot noirs – all
‘secret herb’ (hops) homebrew gin, and bam! Katipō Aotearoa Dry poured by their makers – in the stunning
Gin was born. His flavour experiments led to an interest in botanicals surrounds of the historic Martinborough
and gin, and soon his combo of juniper, lemon zest, Nelson Sauvin Hotel. So join me to celebrate a mid-winter
hops, orris root, angelica root, liquorice, cassia bark and cardamom immersion in some of the greatest pinots in
was ready. The Katipō is a beautifully smooth assemblage of classic the country while enjoying incredible food
gin aromatics with a lacing of brewer’s delight. No native spiders and superb company. Secure your tickets
were harmed in the making of this gin… katipodistilling.com for this incredible celebration dinner from
Eventbrite today!
dish.co.nz | D I S H 121
 BOOKS

FRESHLY BREWED
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lhf^h_ma^eZm^lmfnlm&k^Z]l_hkma^lZoor\hhd

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by Lara Lee, Bloomsbury, $50 by Alison Roman, Hardie Grant Books, $65

Chinese-Indian Australian chef and A stylish cookbook for the bookshelf or

food writer Lara Lee brings us 80 recipes in kitchen bench, this is the first baking book
this new cookbook, building on her debut by Alison Roman – the face behind the
Indonesian cookbook Coconut and Sambal. New-York Times bestselling cookbooks
With cabbage growing in the vege patch, Nothing Fancy and Dining In. Formerly a
I’ll be plating up the Blistered Miso Cabbage pastry chef, the book has over 100 stunning
with Seaweed. “While this recipe makes a photographs and 80 recipes – all labelled
significant side, the miso butter sauce elevates as simple and flexible. There’s a jam that can
STORY Cassie Birrer

it into main meal territory, while the sprinkling be made in the oven, and effortless cakes
of seaweed shards add umami and an – simple yet sumblime sweets with Alison’s
extra-delicious savoury element to what trademark casualness. The Salty Lemon
is already a knockout meal,” says Lara. Shortbread and Alison’s Perfect Salted
The chapters make it easy to find all the other Shortbread sound perfect to pair
dishes you want to make! with a cuppa.

dish.co.nz | D I S H 123
 SUBSCRIBE AND BE IN TO
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124 D I S H | dish.co.nz
 dish L O V E S S U B S C R I B E R S

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

KITCHEN notes
2 tablespoons ¼ teaspoon each
Notes for cooks Useful ingredient equivalents caster sugar ground cloves and
R E C I P E A B B R E V I AT I O N S BREADCRUMBS allspice
1 cup fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 gram 2 tablespoons water
GF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..gluten-free 1 cup dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 grams
¼ cup each brown
FILLING sugar and caster sugar
BUTTER
V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vegetarian 150 grams butter, very
1 (American) stick . . . . . . . . . . . . . . . . . . . . . . . 110 grams
1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225 grams soft but not melted TO SERVE
M E A S U R I N G YO U R I N G R E D I E N TS 2 tablespoons . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 grams ¼ cup apricot jam,
1 tablespoon ground warmed
To ensure successful results, we recommend you CHEESE
invest in accurate measuring tools – measuring cinnamon
1 cup grated tasty . . . . . . . . . . . . . . . . . . . . . . . 115 grams
cups and spoons and a measuring jug are 1 cup parmesan . . . . . . . . . . . . . . . . . . . . . . . . . 150 grams ½ cup dulce de leche or
essential and electronic scales are particularly 2 teaspoons ground other caramel sauce
useful as they weigh accurately in both imperial EGG WHITES ginger
and metric. Always follow one set of measures in Large (size 7) egg white . . . . . . . . . . . . . . . . . . 30 grams ¹⁄3 cup chopped roasted
a recipe. Do not mix them up. 1 teaspoon freshly
F LO U R hazelnuts, walnuts or
1 level measuring cup . . . . . . . . . . . . . . . . . . . 150 grams grated nutmeg pecans
DISH USES:
Large eggs (size 7). G E L AT I N E EQ U IP MENT: Grease a 30cm shallow ovenproof
3 teaspoons granulated/3 leaves (gold grade) will
Level spoons and cup measurements. frying pan or shallow baking dish and fully line with
set 500ml/2 cups liquid to a light jelly.
Liquids are always measured in a jug and baking paper.
1 rounded tablespoon granulated/4–5 leaves (gold
dry ingredients in measuring cups. grade) will set 500ml/2 cups liquid to a firm jelly.
Place the flour, yeast, sugar and the salt in the
NB: One tablespoon is 15ml (the Australian Leaf gelatine comes in varying grades. It is wise to
tablespoon is 20ml). bowl of a stand mixer and briefly mix to combine.
check the setting properties of the leaf gelatine
you buy before use. Whisk the milk, butter and the eggs together then
H O N E Y, G O L D E N S Y R U P add to the flour and mix to make a smooth, soft
Oven temperatures 1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 350 grams and slightly sticky dough that starts to pull away
Cool oven . . . . . . . . . . . 225°F . . . . . . . . . . . . . . . . . . 110°C from the side of the bowl, about 5 minutes.
ONIONS
Very low oven . . . . . . . 300°F . . . . . . . . . . . . . . . . . 150°C
115 gram onion . . . . . . . . . . . . . . . . . . . . . . 1 cup chopped Scrape the dough into a large lightly buttered bowl
Moderate oven . . . . . . 350°F. . . . . . . . . . . . . . . . . . 180°C
Hot oven . . . . . . . . . . . . 400°F . . . . . . . . . . . . . . . . . 200°C RICE and cover with plastic wrap. Place in the fridge for
Very hot oven . . . . . . .450°F. . . . . . . . . . . . . . . . . . 230°C 1 cup uncooked rice . . . . . . . . . . . . . . . . . . . . 200 grams 8-24 hours.
1 cup cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165 grams
AP P LES: Put the apples, sugar and water in
SUGAR a frying pan over a medium heat and cook, stirring
Measurements 1 cup caster and granulated . . . . . . . . . . . . . 225 grams
occasionally until soft but still holding their shape.
1 cup brown sugar . . . . . . . . . . . . . . . . . . . . . . 200 grams
VOLUME Set aside to cool.
1 cup icing sugar . . . . . . . . . . . . . . . . . . . . . . . . . 125 grams
1 level teaspoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5ml
1 level tablespoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15ml SPINACH FI LLING: Stir all the ingredients together to make
1 oz/fl oz . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28.35 grams/ml 650 grams spinach leaves . . . . . . . . . . . . . ¾ cup purée a soft paste. Cover and leave at room temperature
1 pound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 grams until ready to use.
YEAST
1 cup liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250ml 2 tablespoons fresh (compressed) is equal
TO ASS EMBLE : Tip the dough out onto
1 pint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 600ml to 1 tablespoon dried (granulated).
a lightly floured bench and roll into a rectangle
1 litre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1000ml approximately 40cm x 35cm. Spread evenly with the
filling, taking it right to the edges then scatter over
WEIGHT Sticky ‘Apple Pie’ the apples. Cut the dough in half lengthways to
10 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ¼oz
15 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½oz
Brioche Pull-aparts make two long rectangles.
Yes, these are a total indulgence but I’ve made
25 grams. . . . . . . . . . . . . . . . . 1oz (actually 28.35 grams) Starting from the longest edge, roll up quite tightly
them small! Combining my favourite apple pie
450 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 pound filling with a soft buttery brioche dough makes into a log with the seam underneath. Cut each log
1 kilogram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2¼ pounds them hard to resist. into 10 even rounds. Arrange the rounds cut-side
up and nestling together in the pan or dish then
cover loosely with a tea towel and set aside for 30
4 cups high grade flour 100 grams butter,
minutes.
Useful techniques melted and cooled
1½ teaspoons Edmonds Preheat the oven to 180°C fan bake.
BAKE BLIND
Line a prepared pastry case with baking paper Instant Dry Yeast 2 large eggs
and fill with pie weights or dried beans. The Bake for about 25 minutes or until the tops
beans support the pastry as it cooks. Bake in ¹⁄3 cup caster sugar APPLES are golden and the bread is cooked through.
a preheated 190°C–200°C oven for up to 20 4 apples, peeled, cored Remove from the oven and leave for 10 minutes
minutes before removing the paper and weights. ½ teaspoon sea salt and cut into 1cm-thick then brush the tops with apricot jam. While the
The shell should now have taken form. Return to wedges buns are still warm, drizzle with dulce de leche and
the oven for the time specified in the recipe. 200ml milk, warm
sprinkle with nuts. MAKES 20 SMALL BUNS

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

RECIPE index
M E AT Cloudy Bay Clams, Chorizo and CONDIMENTS AND TOPPINGS
Chickpeas 11
Baked Mediterranean Meatballs 77 Caramel and Cinnamon Cream
Hot Smoked Salmon and Goat’s Cheese Icing 56
Big Beefy Pasta Bake 102
Cheese Omelette 94 GF
Cassoulet-style Smoky Bacon Chocolate Ganache 58
Meatballs 72 Golden Whisky Cream 60
CHEESE AND EGGS
Cheesy Chorizo and Prawn Herby Garlic Dressing 68 GF V
Quesadillas 88 Cheesy Chorizo and Prawn Quesadillas 88 Minty Yoghurt Sauce 66 GF V
Chilli Chipotle Meatballs 72 Hot Smoked Salmon and Goat’s Pineapple and Avocado Salsa 66 GF V
Cloudy Bay Clams, Chorizo Cheese Omelette 94 GF
Speculoos Spice Mix 58
and Chickpeas 11 Mushroom, Red Onion and Blue
Hoisin Ginger Meatballs 77 Cheese Tart 104 V
SWEETS AND BAKING
‘Nduja Linguine with Burrata 84 ‘Nduja Linguine with Burrata 84
Caramel and Biscoff Loaf 58
Peanut Satay and Chilli Sambal Shaved Fennel and Stracciatella Salad 26 GF V
Cecilia’s Chocolate Coconut
Pork Noodles 94
Caramel Slice 40
Spiced Date and Pine Nut Lamb V E G E TA B L E S A N D S A L A D S
Dark Chocolate, Macadamia
Meatballs 77
Crunchy Slaw with Tamari Dressing 94 and Tahini Swirl Cookies 52
Steak and Smoky Harissa Butter 84 GF
Fennel and Cucumber Salad 94 GF Marbled Banana Loaf 58
Swedish Meatballs 78 Fix-me-up Soup 101 GF V My Best Date, Orange and
Garlic and Oregano Zucchini 88 GF V Custard Scones 56

Pineapple and Avocado Salsa 66 GF V Orange and Ricotta Cake with

P O U LT R Y
Crushed Amaretti 52
Risotto with Zucchini 88 GF V
Baked Chicken with Mustard and
Pear Upside-down Cake with
White Beans 90 GF Shaved Fennel and Stracciatella Salad 26 GF V
Golden Whisky Cream 60
Butter Chicken and Cinnamon Rice 68 Warm Chickpea, Tomato and
Silky Chocolate and Hazelnut
Currant Salad 84 GF V
Chicken, Leek and Mushroom Pie 104 Budino with Amaretti Crumb
Warm Lentil, Beetroot and Fennel
Chicken, Potato and Green Olive and Salted Caramel Gelato 45
Salad 102 GF V
Tray Bake 62 GF Spiced Pumpkin and Pecan Cake
Chicken, Zucchini and Lemon Meatballs with Caramel and Cinnamon
with Herby Orzo 78 PULSES AND GRAINS Cream Cheese Icing 56
Jerk Chicken on Corn and Black Cassoulet-style Smoky Bacon Sticky ‘Apple Pie’ Brioche Pull-aparts 126
Bean Rice 66 GF Meatballs 72 Sticky Bran and Raisin Muffins 60
Moroccan Chicken Tray Bake with Risotto with Zucchini 88 GF V Sticky Cardamom Pudding
Minty Yoghurt Sauce 66 GF Warm Chickpea, Tomato and with Brown Butter Caramel and
Currant Salad 84 GF V Pistachio Dust 45
Mustard and Tarragon Chicken on
Warm Lentil, Beetroot and Fennel Sticky Date and Apple Crumble 96
Cheesy Potato Gratin 68
Salad 102 GF V Upside-down Caramelised Banana
Spicy Cashew Nut, Pumpkin and Pudding with Vanilla Maple Cream
Ginger Chicken 62 GF and Sea Salt 46
P A S TA A N D N O O D L E S
Vietnamese-style Chicken and Big Beefy Pasta Bake 102
Coriander Soup 80 ‘Nduja Linguine with Burrata 84
Peanut Satay and Chilli Sambal
Pork Noodles 94
FISH AND SEAFOOD
Spicy Coconut and Ginger Broth
Anchovy and Lemon Linguine with with Dumplings 90
Crispy Crumbs 28
Cheesy Chorizo and Prawn Quesadillas 88

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

ST I C KY ‘A P P L E
PIE’ BRIOCHE
P U L L-A PA R TS
(recipe page 126)

For more Weekend

Treat recipes visit us
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128 D I S H | dish.co.nz
 westgold.co.nz
Best served with
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