Dish

It’s freezing outside as I tap away on the keyboard, and my little electric heater is cranking away full bore under my desk. I absolutely love winter, as I do all the seasons. What better time to snuggle up, light a few candles and indulge in some he

Hearty parsnip soups, parsnip bakes and creamy parsnip mash are popular in cooler months, and in recent years, parsnip fritters and chips, double-baked parsnip soufflés, savoury parsnip tarte tatin and even parsnip gnocchi have appeared on menus arou

How did you come to work in food? Kylee: I’ve always liked food, but I started in the arts. I went to Elam in Auckland and when I moved to the UK, I worked for a photographer called Wolfgang Tillmans. I used to make lunches for everyone at the studio

Winter is here and everyone is after something that will warm them up in a hurry. Our fragrant and warming Yellow Curry Lentil Soup answered the call for many of our newsletter readers, who were seduced by its good looks and speedy cooking time. And,

Your preserving journey doesn’t have to end when the cooler winter months creep in. Yes, you’ve made the most of summer produce, your cupboards abound in jarred beauties, patiently waiting to be opened, like jewels revealed in a pirate’s treasure che

The capital may be our political epicentre, but beyond the shadow of the Beehive, it is also a hub for creative talent. And come 1 August, the city’s creative flair will be showcased – not on the canvas or stage, however, but rather on the plate. Che

Jane Kelly had always been an avid cookbook fan, with a collection numbering in the thousands. The problem only worsened when she started a cookbook sales company and found herself constantly exposed to the latest titles. But with the advent of Googl

When Nick Maestranzi, 24, and Paloma Harada, 21, met working in a supermarket in 2020, they discovered they shared a passion for baking and became firm friends. Together, they experimented with everything from Portuguese custard tarts to sfogliatelle

This industrial kitchen calls for a double take. On first glance, the kitchen’s sleek grey walls and benchtop echo the modern Auckland home’s poured concrete exterior. But take a closer look and the ‘cement’ reveals itself to be something unexpected:

When Alan Morpeth had a health scare five years ago and had to cut gluten out of his diet, he found it a real challenge. “It’s amazing just how many foods contain gluten,” he says. “I’m a real foodie and it was a pain at the start to realise just how

New Zealand farmed venison is nature’s superpower protein, packed with nutritional goodness. Low in fat and saturated fat, it’s a source of high-quality protein, so it aids growth and cell repair and helps you feel full for longer. Venison’s high lev

Anna Paquin’s first acting role was as a skunk in her school play. But after the Canadian-born Kiwi actress was picked to act in Jane Campion’s The Piano from more than 5,000 candidates, her star rose rapidly. When she scooped the 1993 Academy Award

3 dried smoked chipotle peppers, stems removed1 large onion, roughly chopped3 whole chipotle peppers in adobe sauce2 tablespoons adobe sauce, from the peppers4 cloves garlic2 tablespoons each ground cumin, ground coriander, dried oregano and brown su

Never has top local produce from the Sunshine State’s rich food bowls been more important, and the quality shows in every mouthful. Here are some of the most talked about new openings to tantalise your tastebuds. Underground and intimate, Exhibition

The story starts, as many good stories do, with bagels. In 2013, keen baker Sam Ellis began hand-rolling bagels to sell at the Christchurch Farmers’ Market, having noticed what he calls “a severe lack of proper bagels” in the city. They proved a big

Uruguayan Javier Perez and Argentinian Leo Wortzman met while working as chefs at Walter Peak in Queenstown. As fellow South Americans, they soon got reminiscing about some of the food they missed from home – and something that repeatedly came up was

Dan Cruden never thought he’d be a baker. He first put on his apron while studying 2D animation, when he picked up a part-time job at Pandoro Bakery over the summer. But straight away, he knew he was onto something – and when he was offered a role in

Wander down Enfield Street on a Saturday morning and you’ll be met with round-the-block queues, people perched with coffees on every available surface and the tantalising scent of butter. Hole-in-the-wall bakery Mibo opened its doors in February and

Miele brand ambassador Mchael Meredith is one of Aotearoa New Zealand’s leading chefs, with a string of accolades to his name. You may have dined at his award-winning Auckland restaurant, Mr Morris, or visited Meredith’s in its prime – or perhaps you

The air outside is crisp, cold and dry, the mountains blanketed in snow. Inside the fire is crackling, inviting aromas of hearty, delicious dishes are emanating from the kitchen and comforting luxury awaits. This was the case approximately two hours

A luscious, aromatic chicken curry with a nice little kick. Serve with naan or roti to mop up all the juices! 4 large boneless chicken thighs, skin on½ cup plain yoghurt3 garlic cloves, crushed3cm piece ginger, finely grated2 teaspoons garam masala1

Menu One Simple yet indulgent and a perfect partner for the eye fillet. 3 tablespoons olive oil1 kilogram mixed mushrooms (I used small portobellos and swiss brown buttons)sea salt and ground pepper2 tablespoons butter1 onion, finely chopped2 cloves

1 tablespoon each olive oil and butter2 whole chicken legs (thigh and drumstick)sea salt and ground pepper1 medium brown onion, finely chopped2 bay leaves2 cloves garlic, crushed2 teaspoons dried tarragon250 grams small portobello mushrooms3 tablespo

A perfect combination of crisp buttery pastry, rich lemon-infused fruity filling and a crunchy seedy crumble. Serve warm with custard, cream or ice cream and the Whisky Caramel Sauce (see recipe page 94). 1½ cups plain flour¼ teaspoon sea salt½ cup i

Take this silky, rich risotto to the next level with a super delicious orange zest and nutmeg brown butter and a wodge of blue cheese. 1 kilogram butternut pumpkin, peeled and cut into1cm-thick wedges2 tablespoons olive oil sea salt and ground pepper

A great way of using up leftover chicken and spuds from the night before! 1⅓ cups plain flour110 grams butter, chopped⅓ cup walnut halves⅓ cup finely grated parmesan½ teaspoon sea salt1-2 teaspoons cold water 2 tablespoons olive oil2 large red onions

I can think of no better region to visit during the depths of a New Zealand winter – join me as I roam from stylish Queenstown and Arrowtown to stunning Wānaka. QUEENSTOWN Eichardt’s is iconic for a reason. In prime position overlooking Lake Wakatipu

GROWING UP IN THE 1980S, all I knew about beer was that the good stuff (according to my dad) was called Tui. It was copper-coloured, it came in 725ml bottles and dark beer was the nasty stuff that the gossipy old ladies on Coro used to sip down the R

Pyramid Valley are one of New Zealand’s top innovators in the organic, biodynamic wine space, and this year they’ve released a new range. Dubbed the ‘Colours Collection’, it features sauvignon blanc ($30), rosé ($40) and orange wine ($35) (crafted fr

Time to unwind, let go and feel The Ned! The Ned Chardonnay is a lively wine made of the Waihopai Valley. An expression of freedom and delectably dreamy, it offers invigorating fruit-driven aromas elevated by sweet spice and vanilla notes. The palate

Coffee lovers rejoice! Your morning cup of joe is now even easier to make at home. Breville, a global leader in home and kitchen appliances, has launched the Barista Express Impress (BES876; $1,299.95), an ‘assisted manual’ espresso machine that lite

For more Weekend Treat recipes visit us online at dish.co.nz ■