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28 Articles

EDITOR’S LETTER

“With cool evenings and clear skies on the horizon (she writes hopefully), let’s embrace autumn in all its glory.” What a glorious summer it’s been, and while I’ve loved every second of refreshing morning swims in the sea and lazy dinners outside, I’m excited to switch up my cooking, diving headfirst into the recipes from our latest issue. We kick off with our regular Bite Size section where we showcase artisan producers and review local hot spots – in this case, Auckland’s The Nightcar, and then feature polenta, black garlic, and rhubarb in our Food Sleuth guide. Next up deputy editor Tamsin Morgan chats to Podcast Entrepreneur Petra Bagust about her foodie preferences as inspiration for a bespoke recipe we created especially for her (and you!). One of the joys of autumn is…

EDITOR’S LETTER

A love of colour and fun was at the heart of the design brief given to architect Mona Kruse Hurnen when it came to giving this beautiful Wellington Arts and Crafts kitchen a makeover. When the owners had purchased the house, it was still almost all original, complete with a Shacklock stove installed in 1910. Though the small kitchen functioned well, and still had an original wood-fired oven, the owners wanted to create a country-style kitchen that was open-plan and catered to their love of cooking and entertaining. There was also a clear directive to be bold, Mona says and for each room in the whole house renovation to be a stand-alone colour, “while still reading together as a whole”. For the kitchen that colour was elegant and timeless Resene Artemis on the cabinetry…

Claire Aldous Food Editor @clairealdous Q Where have you eaten out recently and enjoyed? A Maison des Lys, in Mt Eden. When you think of a croissant, flakey, buttery pastry is the first thing that comes to mind, but Drissilla David’s plant-based patisserie is every bit as delicious as their traditional predecessors. Every day their cabinet is stocked with the classics, alongside danishes, pastries, and delicacies inspired by seasonal produce. Not just for vegans, a visit is highly recommended asap. Q Tell us about something you’ve cooked this month. A Sarah’s No-bake Chocolate Coffee Caramel Slice from Issue 113 has been my go-to gift when visiting friends over the summer months. It’s delicious cut and stored in the freezer and perfect for snacking on anytime. Q What recipe are you most excited about in this issue? A Olivia’s…

Where we’re eating and drinking

1 Claire Aldous, Food Editor Bianca, Ellerslie: The brainchild of chef Hayden Phiskie, co-founder of Cotto and Ada, Bianca is a laid-back spot that should be on your radar. I’ve had epic meals of the Malfadine Pork and Fennel Sausage Ragu, Ricotta and Lemon Ravioli with Browned Nutmeg Butter and the Rotolo with Beef Short Rib Ragu, with each plate perfectly balanced and reflecting the seasons. Salads are equally moreish and really, who can say no to their Ricotta and Pistachio Cannoli and your own Lemon Meringue Pie. @bianca.akl 2 Monique Bulman, Publisher Services Manager Siamese Doll, Hobsonville Point: I’ve been eating at the lovely Thai and Japanese restaurant Siamese Doll in Hobsonville Point. Its Wagyu Beef Pad see–ew is off the chart as are the curries (we have tried them all!), paired…

Where we’re eating and drinking

Honey with a bite

Sweet Sting was the first to market two years ago, born out of what the founders say is a classic lockdown story. During that tenuous time when we all found ourselves pacing at home: baking, exercising and drinking (or a combination of all three); neighbours Dan Bycroft and Chris Bulman found themselves without work and a lot of free time. Chris is an entrepreneur who had a side business exporting New Zealand Manuka honey into the United States and Dan worked in fashion. As Dan explains, ‘Chris had a lot of honey in his garage so we started to think about the different ways we could use it.’ Aware of the trend in the US for hot honey but having never tried it the pair started playing around with combinations,…

Honey with a bite

Meet New Zealand’s Most Energy-Efficient Fridge yet

To help you say goodbye to energy bills that leave you feeling frosty, this sleek new refrigerator boasts a market-leading 8-star energy rating, slashing your energy consumption by a jaw-dropping 59.9% compared to a standard 3.5-star fridge.3 But Haier’s not just about helping you save energy – they’re passionate about saving your food, too. Their high-efficiency inverter compressor technology and vacuum insulated panels work in perfect harmony to maintain optimal temperatures, ensuring your groceries stay fresher for longer. No more wilted lettuce or questionable leftovers – just crisp, vibrant produce to preserve life’s flavours so you can enjoy the power of optimal cooling and freezing while using minimal energy. And let’s not forget the sleek, modern design. This fridge isn’t just an appliance; it is a statement piece. The flat-door design exudes…

Meet New Zealand’s Most Energy-Efficient Fridge yet

The Nightcar, Auckland

Can you tell us about the concept for The Nightcar, how it originated, and the concept of ‘third culture’? Daren: I was always waiting for an opportunity to start my first hospitality business. I have invested in other bars and nightclubs before, however I have never found the opportunity to operate one myself. I moved back to New Zealand in 2018 and as time went on I started to notice that Auckland has few lounge bars. We have amazing restaurants in Auckland but not enough bars that target people in their late 20s, 30s, and above. I then started my journey two years ago looking for a space and team to make this concept come to life. Third culture is a phrase I have been using for quite a while. To…

The Nightcar, Auckland

The dough is incredibly versatile and is a blank canvas for any flavours from sweet to savory. Make glazed cinnamon buns, doughnuts, chocolate babka, jam filled brioche knots and this Easter showstopper plait, best served warm and eaten on the day of making with lashings of good butter. For a savoury twist use the dough for making herb and walnut dinner rolls, hamburger buns and breakfast scrolls with cheese, spinach and shaved ham. Any leftovers are perfect, lightly toasted for breakfast or to serve with paté. Make a sweet bread and butter pudding or a savoury version using bacon, mozzarella and caramelised onions and French toast and toasted sandwiches are all delicious. BRIOCHE PLAIT DOUGH ⅓ cup milk⅓ cup caster sugar150 grams butter, at room temperature3 large eggs1 large egg yolk1½ teaspoons pure almond extract1…

Want more polenta recipes like these? Go to dish.co.nz This chameleon-like ingredient is a superhero of your pantry. It is the perfect alternative to rice, potatoes and pasta for savoury dishes or as a flour replacement in baking. Polenta is the name of both a coarsely and finely milled yellow cornmeal and the Italian dish made with it. It’s been around for centuries and has worked its way up the ranks of society to become a well-used pantry staple. Now, it’s served in many top restaurants as a creamy bed for dishes with incredible sauces, as a side with seasonal vegetables, or cooked and then fried. It has a malleable texture, and authentic polenta is most typically made from a variety of corn called eight-row flint, or otto file in Italian. It’s an heirloom…

No, it’s not a new variety of garlic, that you can grow, rather it’s garlic that has been aged through a process called the Maillard reaction. This chemical response between amino acids and natural sugars produces new flavour compounds. With garlic, the cloves naturally turn black as the sugars convert and the allicin (this gives it the sharpness) breaks down. The result is a different-looking, different-tasting ingredient altogether. Black garlic is syrupier(almost like soft dates in consistency) and easier to eat – it doesn’t leave a pungent aftertaste in the month or give you bad breath. You can enjoy black garlic hot or cold but it isn't a substitute for white garlic. The idea is to use them differently - black is sweeter and makes a great purée to add to…

dish loves Farro

LEMON & TE AROHA Sparkling mineral water from Mount Te Aroha, expertly blended with a touch of lemon for a deliciously natural, refreshing beverage. $16.99 / 4pk MCCLURES FRESH PICKLES These cold-filled, non-pasteurised pickles come in 4 moreish flavours, and are the perfect addition to picnics and BBQs. $9.99 / each MEYER OLD MASTER The King of Parmesan, this delicious cheese is strong, sharp and crumbly. Delicious tossed through pasta or served as is on a cheese board. $13.99 / each FARRO BENNETTS RANGE Our exclusive Bennetts range is back and looking better than ever! With a classic Easter egg, and bunnies big and small, this sweet selection is sure to please. From $7.99 farro.co.nz STORY Tamsin Morgan RECIPE Claire Aldous PHOTOGRAPHY Yuki Sato STYLING Sarah Tuck…

dish loves Farro

Rhubarb, rhubarb

There are several varieties of rhubarb that produce all year round, from the slimmer bright red stemmed plants to the thick, green stemmed versions. A rhubarb crumble is a heart-warming way to serve dessert, but we also love it in chutneys, relishes, jams, jellies, pies, tarts, muffins and as a syrup to pour on everything from granola to ice cream. You could even try roasting it alongside pork, duck and lamb. Stewed rhubarb freezes well or just slice the stalks and freeze raw. RHUBARB, RICOTTA AND GINGER CHEESECAKE SLICE BASE 120 grams butter, soft but not melted½ cup icing sugar, sifted1 teaspoon vanilla extract1 cup plain flour¼ cup cornflour2 teaspoons ground gingerpinch sea salt RHUBARB 8-10 slim stalks red rhubarb¼ cup apricot jam½ teaspoon vanilla extract CUSTARD 250 grams cream cheese at room temperature200 grams firm ricotta125 grams…

Rhubarb, rhubarb

THE PLATING GAME PETRA BAGUST

Broadcaster Since launching her popular podcast, Grey Areas in 2022, Petra Bagust has found a new lease of life by channelling her communication talents into an area that gives her a greater sense of purpose. And it’s resonating well, in just a year of operating she won Best Entertainment Podcast at the 2023 New Zealand Radio Awards. On it, she and guests speak openly about growing up and going grey in Aotearoa. She describes it as raw, honest discussions about topics that span health, friendship, ageing bodies, financial finesse, menopause, identity and so much more. With a particular focus on the midlife years around 50 and beyond. It’s entertaining, inspiring and thought provoking. Her effervescent personality, which has graced our screens for 30 years on various programmes and documentaries, shines through the…

THE PLATING GAME PETRA BAGUST

Green Lentil Soup This hearty lentil soup is given heat from the harissa and zing from the lemon and mint, making for a deeply satisfying meal. SOUP 2 tablespoons extra-virgin olive oil, plus extra for serving1 medium onion, chopped1 stick celery, chopped sea salt and ground pepper4 cloves garlic, crushed1 tablespoon ground cumin1 teaspoon ground coriander¼ cup harissa finely grated zest 1 lemon3 tablespoons runny honey6 cups vegetable or chicken stock1 cup green or red lentils, rinsed300 grams waxy potatoes peeled and chopped into 3cm pieces200 grams baby spinach2 teaspoons dried mint¼ cup fresh mint leaves TO SERVE ⅓ cup tahini⅓ cup thick, plain yoghurt⅓ cup harissa2 tablespoons finely chopped mint Heat the oil in a large heavy bottomed pot and add the onion and celery. Season well with salt and pepper and cook for 10…

Crispy Cos Salad with Kiwi Ranch Dressing (v) A perfect fresh and crisp side dish with a little flavour twist in the dressing. 1-2 iceberg lettuces, cut into quarters½ cup sliced almonds, toastedfresh dill for garnish, optional KIWI RANCH DRESSING ½ cup Greek yoghurt½ cup sour cream1 tablespoon extra-virgin olive oil4 teaspoons apple cider vinegar1 clove garlic, crushed1 teaspoon dried dill tips1 teaspoon Dijon mustard½ teaspoon Worcestershire sauce¼ teaspoon each onion powder and garlic powdersea salt and ground pepper2-3 tablespoons water KIWI RANCH DRESSING: Whisk all the ingredients except the water together and season well with salt and pepper. Stir in enough water to give a thick, pouring consistency. TO SERVE: Arrange the lettuce in a shallow serving bowl. Spoon over the dressing and scatter over the almonds and fresh dill if using. SERVES 6-8 Beetroot and…

The Utility Salad (v) We created this salad on shoot day, just happening to have the perfect ingredients to hand (thanks Claire!). It goes brilliantly with the lasagne, pie, and spaghetti and would be equally at home with roast chicken. I love a tangy dressing, but if you prefer milder, add 1 tablespoon more extra virgin olive oil. 1 radicchio1 large cos1 large fennel bulb½ cup walnut pieces, toasted DRESSING ¼ cup extra-virgin olive oil3 tablespoons apple cider vinegar2 teaspoons caster sugar2 teaspoons Dijon mustardsea salt and ground pepper SALAD: Tear the salad leaves and halve, core and finely slice the fennel. Toss together in a large shallow bowl. DRESSING: Put all the ingredients in a jar and shake together until well emulsified. Pour over the salad and toss gently. SERVES 6-8 Hungarian Goulash Pie As the nights…

Rocky Road A twist on the much-loved classic, this rocky road uses chewy macaroon biscuits, turkish delight, crushed meringue and any leftover easter eggs. 500 grams dark chocolate, chopped (50% cocoa)½ cup shelled pistachios½ cup coconut threads200 gram packet macaroon biscuits, roughly chopped1 cup turkish delight, roughly chopped½ cup loosely crushed meringues½ cup small chocolate eggs, halved or quartered EQUIPMENT: Line the base and sides of a 20-23cm square tin with baking paper. Melt the chocolate in a bowl over a pot of simmering water. Remove from the heat and set aside. In a bowl, combine the remaining ingredients, and reserve a little of each for on top. Once the melted chocolate has cooled to room temperature, add to the bowl and stir to combine. Pour the rocky road mixture into the tin. Scatter over the…

Ginger, Cardamom and Chocolate Hot Cross Buns HOT CROSS BUNS 100 grams good quality milk or dark chocolate, roughly chopped (50% cocoa)⅓ cup crystallized ginger, finely chopped⅓ cup currants¾ cup full-fat milk3 large eggsfinely grated zest 1 small orange2½ cups high-grade plain flour plus extra for dusting¼ cup caster sugar2¼ teaspoons instant active dried yeast1 tablespoon mixed spice1 teaspoon fine sea salt½ teaspoon ground cardamom seeds OR 1 teaspoon ground cardamom100 grams butter, diced, at room temperature butter GLAZE AND CROSS 2 tablespoons caster sugar75 grams good quality white chocolate, melted2 tablespoons pistachios, crushed to a fine powder EQUIPMENT: Grease a 22cm square high-sided baking tin and fully line with baking paper. Stand mixer with a dough hook attachment. HOT CROSS BUNS: Put the chocolate, crystallized ginger and currants in a bowl and set aside. Whisk together…

Soft Egg Tacos with Black Beans and Salsa (v) Breakfast, lunch or dinner? Creamy eggs and spicy salsa with black beans are perfect any time of the day in our book. 2 tablespoons extrvirgin olive oil400 gram tin black beans, drained and rinsed1 teaspoon cumin seeds2 cloves garlic, crushed4 large eggs2 tablespoons cream2 teaspoons butter4 corn tortillas TO SERVE Coriander and Jalapeño Salsa, see recipe belowhandful baby spinach leaves1 avocado, sliced2 tablespoons sliced, pickled jalapeños, finely chopped1 long green chilli, finely choppedfresh coriandersea salt and ground pepper Heat the oil in a frying pan then add the beans, cumin and garlic, season and cook together for a few minutes until the beans are a little crispy. Gently whisk the eggs and cream together in a bowl. Heat the butter in a medium frying pan, add the…

Sweetcorn, Ricotta and Polenta Balls (v) These crispy golden balls make for a great party snack. You can make the balls in advance, just refrigerate and fry just before serving. TOMATO SAUCE 400 gram tin finely chopped tomatoes2 cloves garlic, crushed1 tablespoon caster sugar1 teaspoon dried oregano¼ teaspoon chilli flakes, optional1 handful fresh basilsea salt and ground pepper SWEETCORN, RICOTTA AND POLENTA BALLS 2 sweetcorn in the husks2 small zucchini, grated and liquid squeezed out1 cup instant polenta⅔ cup finely grated parmesan cheese, plus extra to finish250 grams ricotta cheese1 large egg2 teaspoons table salt3 cloves garlic, crushed3 tablespoons chopped fresh chives2 tablespoons chopped fresh parsley½ teaspoon dried oregano¼ teaspoon chilli flakes TO COOK 1 cup fine breadcrumbsneutral oil for frying TOMATO SAUCE: Combine all the sauce ingredients in a pot, bring to a low simmer and cook…

ITALIAN COASTAL

Calamarata Pasta with Eggplant, Olives, Pecorino Romano and Almonds Sperlonga is a pretty clifftop town on Lazio’s southern coast approaching the border with Campania. Its unique elevated position on the Ulysses Riviera means that it has glorious views towards Monte Circeo in the north and Gaeta in the south. I once stopped there at Bar Il Trani, where I had a pasta dish that contained aubergine but no tomato, its usual stablemate. Instead, the dish featured one of Lazio’s best-known exports – pecorino romano – as well as the Latina coast’s most covetable produce, Gaeta olives. The dish stayed with me, and this is my interpretation of how they might have made it. The original was served with paccheri – large, smooth tubes of pasta from Naples. I find them a…

ITALIAN COASTAL

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

Here at dish we’re 100% behind alternatives to alcohol, because not only are they healthier, these days they’re also a heck of a lot tastier! Thank goodness non-drinking adults are no-longer relegated to a ‘kiddies table’ list of water, juice or sweet, flabby mocktails now that brewers, distillers and winemakers all around the world have the technology to craft tipples that actually look like a drink, taste like a drink, yet don’t pack a boozy punch. Having adult-designed, non-alcoholic options is an excellent way of catering for everyone, and much of the chat out there over the bars and BBQ tongs is that for lots of people they’re not looking to totally banish booze from their lives, they’re just paying closer attention to how much they’re consuming and are having…

Tap Dancing Situated in the former Brothers Brewery space at Auckland’s City Works Depot is a super-stylish new food and drink pop-up called Norma Taps. It’s the year-long project of the Honest Rum founders Luke Jones and Dave Lincoln alongside mate and chef, Dan Pinto. Lunch and dinner diners will be able to enjoy authentic Italian small plates and pizzetta’s all while imbibing tasty beers, wines and Honest spirits-based cocktails all from their tap system. Yep. Taps! Why taps? Because the lads are committed to reimagining the hospo scene without so much single-use packaging – hence why you’ll see no cans, bottles or plastic. Plus, if you fall in love with a particular flavour, you can utilise their refillery service to take a taste of Norma home with you. Nice! @normataps Constance…

WINDOW SHOPPING

WHAT TO GIVE THE WOMAN WHO GAVE YOU EVERYTHING. Flowers fade. Chocolates disappear. This Mother’s Day, go beyond the ordinary and express a love that truly endures with a gift as timeless as she is: the Ironclad Heirloom. With Ironclad’s trademark Three Generation Guarantee®, the Heirloom is a symbol of the unwavering bond between generations. Entirely hand-poured and meticulously hand-finished in New Zealand, the Heirloom is built to last a lifetime and beyond. To make this gift truly one-of-a-kind, Ironclad can personalise your Heirloom with hand engraving. Mum’s name, a special date, or perhaps a personal dedication honouring her immeasurable impact on your life. Forged in iron. Forever. ironcladpan.com Make old new again Do you have old laminate and melamine surfaces that look out of date or tired? You don’t need to replace…

WINDOW SHOPPING

Seasoning By Angela Clutton Murdoch Books, $59.99 This beautiful book spans the four seasons with insights into eating and cooking over 50 vegetables and fruits. Award-winning food writer Angela Clutton delves into their seasonality and offers tips on shopping, storing, ways to use, flavour partners and how to preserve to minimise waste. There are fresh, modern recipes that will inspire and delight plus menu suggestions for hosting. Moving to seasonal eating is not only cheaper but also mimics what Mother Nature intended for us nutritionally. Angela notes that her motivation for this book was to empower confidence and know-how in being more confident with eating what’s available seasonally. For some that will encourage stepping out of routine and try new things. Baker Bleu bake it till you make it By Mike Russell Murdoch Books, $50.00 The iconic…

SUBSCRIBE TO DISH AND BE IN TO WIN*

PRIZE VALUED AT $4500 The striking Pinnacle Tower at Cordis Auckland has been created with the discerning guest in mind. Combining stylish furnishings and modern amenities with an exceptional art collection carefully curated to immerse guests in the beauty and culture of Tāmaki Makaurau, the tower is a testament to the hotel’s unwavering commitment to provide the best experience possible. You'll win two nights in a beautifully appointed executive suite with access to the club lounge for an early evening tipple before dining at Eight restaurant. Centrally located, you are just a short stroll to theatres, boutiques and art galleries making your staycation a trip to remember. Prize package includes: • 2 nights in an executive suite in the Pinnacle Tower, with club lounge access.• Includes parking, breakfast, 2 x dinner for two…

SUBSCRIBE TO DISH AND BE IN TO WIN*

Notes for cooks RECIPE ABBREVIATIONS ……………………………… gluten-free ……………………………….vegetarian MEASURING YOUR INGREDIENTS To ensure successful results, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric. Always follow one set of measures in a recipe. Do not mix them up. DISH USES: Large eggs (size 7). Level spoons and cup measurements. Liquids are always measured in a jug and dry ingredients in measuring cups. NB: One tablespoon is 15ml (the Australian tablespoon is 20ml). Oven temperatures Cool oven ………. .225°F ……………… 110°C Very low oven …….300°F ……………. . 150°C Moderate oven …… 350°F……………… 180°C Hot oven ………… 400°F ……………. . 200°C Very hot oven …….450°F……………… 230°C Measurements VOLUME 1 level teaspoon …………………………. .5ml 1 level tablespoon …………………………. .15ml 1 oz/fl oz ………………………. 28.35 grams/ml 1 pound …………………………….450 grams 1…

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