Dish3 min cititeCookbooks, Food, & Wine
A Great Escape
On November 7, I was incredibly privileged to host dish’s first ever weekend escape, at Cape Kidnappers in Hawke’s Bay. Having been invited through the electric gates at the bottom of the exquisite Cape Kidnappers property, it was clear from arrival
Dish6 min cititeCookbooks, Food, & Wine
Bite Club
HORSE'S NECK (recipe page 80) MUSHROOM ARANCINI (recipe page 74) ANTIPASTO PLATTER (recipe page 80) SNAKE HIPS SWIZZLE (recipe page 80) REUBEN SLIDERS (recipe page 78) These nibbles are a brilliant combo of crunchy crostini, salty feta, fresh minty z
Dish2 min cititeCookbooks, Food, & Wine
Christmas Fruit Mince Tarts (gf)
PASTRY 1⅔ cups gluten-free plain flour1 teaspoon xanthan gum½ cup icing sugar1 teaspoon ground cinnamon¼ teaspoon sea salt1 teaspoon finely grated orange zest160 grams butter, diced and chilled1 large egg, size 7, lightly beaten FILLING 1 teaspoon gr
Dish2 min cititeCookbooks, Food, & Wine
Maggie Marilyn
Your favourite place to escape to? Maggie: My family have a home in the Bay of Islands; it is my safe haven, a place where I feel my spirit truly recharges. The smell of the ocean mist and native New Zealand bush… you can’t get much better than that.
Dish8 min cititeRegional & Ethnic
Take It outside
The combination of the punchy grilled capsicum pesto and chargrilled chicken is a great summer combo. Serve in soft rolls or sliced bread. MARINATED CHICKEN 2 tablespoons olive oil1 teaspoon thyme leaves½ teaspoon each smoked paprika and garlic powde
Dish1 min citite
The Gift That Keeps On Giving
When you purchase a Kenwood KMix Stand Mixer, you’re not just buying a quality appliance from an iconic brand – you’re acquiring a kitchen companion for life. Which is what makes this beautifully designed machine the perfect Christmas offering. Avail
Dish2 min cititeCookbooks, Food, & Wine
Beck Wadworth
Where will you be spending Christmas this year? Beck: I always head home to Marlborough to spend Christmas with my family. It’s my favourite time of year in my favourite place! Is your Christmas Day super-organised or is it a welcome chance to just g
Dish2 min cititeCookbooks, Food, & Wine
Taste Of SUMMER
Looking for inspiration for the perfect al fresco lunch? Regal Marlborough King Salmon has your summer entertaining sorted with its quality range of wood roasted and cold smoked salmon. And now there’s a fabulous new Maple flavour – its subtle sweetn
Dish2 min citite
Jennifer Ward-Lealand
Where’s your favourite summer place to escape to and why? Jennifer: It’s always Waiheke Island, where I hunker down in our little bach and barely leave the bay. What special memories/associations does this place have for you? Jennifer: The reserve at
Dish11 min cititeCookbooks, Food, & Wine
Food fast
CRAYFISH WITH GARLIC, LEMON AND CHILLI AIOLI (recipe page 102) SPICED PANEER, TOMATOES AND ASPARAGUS (recipe page 102) SWEETCORN FRITTERS WITH SMASHED AVOCADO (recipe page 102) I use this aioli with all seafood and for dolloping on barbecued lamb and
Dish3 min citite
Michael Meredith
It’s been a while between restaurants… why was this the right time start up again? Michael: When you’re on your own, running a business and cheffing, you get burnt out. So I felt it was time for me to stop. And I’ve been fortunate enough to spend tim
Dish4 min cititeCookbooks, Food, & Wine
Piece of CAKE
CHUNKY TOBLERONE AND ROASTED MACADAMIA COOKIES (recipe page 118) RAMP THEM UP BLUEBERRY STREUSEL MUFFINS (recipe page 118) STICKY FINGERS GINGER LOAF WITH BUTTERSCOTCH GLAZE (recipe page 120) If I’m going to eat a cookie it needs to be a damn delicio
Dish2 min cititeCookbooks, Food, & Wine
Liz Findlay
Where’s your favourite place to escape to and why? Liz: I love to escape on our boat. There are so many beautiful islands in the Hauraki Gulf and a boat means you don’t have to choose one particular place; we’ve been as far as Great Barrier and Bay o
Dish2 min cititeCookbooks, Food, & Wine
Baking Up A Storm? Go For Gold…
Butter up your friends and family with melt-in-your-mouth home baking just perfect for popping in the picnic basket or an al fresco afternoon tea. Whether it’s Claire’s fabulously nutty Chunky Toblerone and Roasted Macadamia Cookies (left) or the del
Dish2 min cititeCookbooks, Food, & Wine
Golden Christmas Pudding
We reckon there’s nothing better than a steaming hot, golden pudding, drizzled in decadent butterscotch sauce, to provide that pleasing, end of dinner satisfaction. 350 grams Westgold butter, softened350 grams caster sugar5 eggs, beaten2 oranges, zes
Dish1 min citite
What We’re Reading
Mark Manson The Subtle art of Not Giving a F*ck /Stephen Fry Mythos / Peter Wohlleben The Secret Network of Nature / M F K Fisher The Gastronomical Me / Emma Jane Unsworth Animals / Michelle McNamara I’ll Be Gone in the Dark / James Frey A Million Li
Dish1 min cititeRegional & Ethnic
Butter Makes Everything Better
Westgold Pure New Zealand Butter brings flavour, richness, and beautiful texture to all your baked treats. For plump, moist loaves – like Claire’s Sticky Fingers Ginger Loaf (left) – and sweetly indulgent treats – like the darkly decadent One-Pot Cho
Dish3 min cititeRegional & Ethnic
Celebrate Good Times, Come On…
To continue quoting Kool & the Gang – there’s a party going on right here, a celebration to last throughout the years, so bring your good times, and your laughter too. We’re gonna celebrate your party with you! Welcome to our bigger-than-ever, bumper
Dish1 min citite
Reader Feedback
I was busy eating my breakfast this morning and my husband went out to get the paper; when he came back in, he said “There is mail for you”. Yaay – there was my copy of dish magazine Issue 93. I had read about it on Instagram and in your emails so wa
Dish6 min cititeCookbooks, Food, & Wine
Family Fare
BEEF AND PICKLE BURGERS (recipe page 128) ILARIA’S TANKEDUP NIÇOISE (recipe page 128) What do you mean, you don’t like pickles? Are you mad? Get yourself a premium-quality jar and give your tongue a jab of hot ‘n spicy gherkin goodness! BEEF PATTIES
Dish1 min citite
Dish
EDITOR Sarah Tuck sarah.tuck@icg.co.nz FOOD EDITOR Claire Aldous claire.aldous@icg.co.nz DIGITAL EDITOR Alex Blackwood alexandra.blackwood@icg.co.nz SUB EDITOR/WRITER Maria Hoyle maria.hoyle@icg.co.nz DESIGNER Conor Fox DRINKS EDITOR Yvonne Lorkin yv
Dish2 min cititeRegional & Ethnic
Alex Walls
How do you usually spend Christmas Day? Alex: It’s a time for family, cooking and entertaining. I love to challenge myself to make a selection of new dishes each year, which means I do spend a lot of the day in the kitchen! Do you have any special Ch
Dish1 min citite
Christmas Gift Guide
SARAH TUCK @fromthekitchen JOSH GRIGGS @joshgriggs_ OLIVIA GALLETLY @thehungrycooknz
Dish2 min cititeRegional & Ethnic
Contributors
Events and digital coordinator @weroelantkowska Weronika – ‘Ronnie’ to the team – is originally from Poznan, Poland, and if you were to meet her in person, she could shoot the breeze with you in any of five languages. Because as well as being a digit
Dish3 min citite
The Bees’ Knees
“The noise is so loud but it’s the most therapeutic thing ever. You shut out the world and hear the bees buzzing. There’s nothing like it,” says Autumn, one half of this seasoned beekeeping family. Manuka honey and its blends define this family’s lif
Dish5 min citite
La Vie En Roesé
Back in the bad old 80s days of shoulder pads, scary perms and power lunches, there were only three pink wines of which Kiwis partook, and they were pink Chardon, pink Marque Vue and Mateus Rosé. They were lolly-like and super-sweet and generally dul
Dish1 min citite
Celebrate
We’re setting the tone with sun-kissed hues that evoke beachside picnics, laidback lunches and festive feasts al fresco ■
Dish3 min citite
Artist Of The Month
If art is partly a journey, a process of moving and feeling your way towards an indistinct somewhere, an indefinable something, then you could say that Caz Novak has reached a kind of destination. Even if her urge to explore – as it no doubt will – s
Dish3 min citite
By The Glass
Josh Scott and his team at MOA brewing are ripping the tabs off their new talents by packaging their entire classic range of beers in a rainbow of colours. Why cans? Well they’re fully recyclable, they chill faster, they protect the beer inside from
Dish1 min cititeCookbooks, Food, & Wine
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