Dish

Welcome to issue 97 of dish, just three short of our 100th ‘birthday’! As you can imagine, we have huge plans to celebrate, but more on that later… Meanwhile, one of the things I absolutely love about my job is that with every magazine I have an oppo

Both regular green (drumhead) and red cabbage are great vegetables to keep on hand as they last for weeks, if not months, when stored in the vegetable crisper. Savoy (crinkly-leaved green cabbage) is best used within a week of purchasing. Cabbage can

It all started with Hugh Fearnley-Whittingstall. A few months into the new millennium, Fiona Read and her partner Chris Sturgeon were watching the British celebrity chef on television, wishing they could have his life. “Then we thought, we could do t

It has been seven years since Kasey and Karena Bird first arrived on our television screens, entertaining and delighting us with their culinary know-how on MasterChef New Zealand. Since triumphantly winning that season they haven’t stood still, produ

While living in New York for 13 years, Maya began her journey by baking bread for her friends, family and neighbours. She realised that much of the commercial bread available is nutrient-poor, so set about baking healthy loaves using traditional sour

Television presenter An adventurous eater, keen cook and perennial joker, Breakfast weather presenter and A Current Affair reporter Matty McLean is someone we'd want to have dinner (and maybe a few drinks) with. We caught up with the Queenstown-raise

Reading through the effervescent Matty’s interview I immediately thought of so many dishes he will love in this issue but I know Matty relishes a challenge, so decided to create a recipe for him where he will need to make his own pastry, for this cla

Reading that Jennifer doesn’t spend much time cooking any more, I immediately wanted to lure her back into the kitchen with a recipe that is quick to make, light, and packed with herby freshness. 2 stalks lemongrass3 makrut lime leaves400ml tin light

Warm up this winter with Silver Fern Farms' grassfed Venison Diced. Lean, delicate in flavour and low in fat and sodium, venison is a source of essential irons and vitamins that we can't make on our own. Try this melt-in-your-mouth Venison Pot Pie re

When Auckland artist Alison Gilmour was made redundant from her graphic design job 18 years ago, it proved to be a pivotal turning point in her career. “I decided I didn’t want to be going to interviews and showing people my portfolio anymore, so I s

“Try this,” says Keri Retimanu, pushing a plate of hāngi hash across the table. It’s smoky, crunchy and tastes as though it’s been slow-cooked over hot rocks for hours. It hasn’t: Keri admits it emerged from the oven minutes ago, just one of the many

Kisa, Mr Go’s, Ombra Dean White started 2016 with a love of good food and a tonne of ambition. The born-and-bred Wellingtonian had been working in Auckland for most of that year, learning the restaurant ropes from the founders of Bird on a Wire and h

(recipe page 46) Tasty toppings add an extra punch of flavour and texture to most soups and this sizzled sausage number perfectly fits the bill. 3 tablespoons olive oil1 onion, chopped1 kilogram pumpkin, peeled, deseeded and roughly chopped1 carrot,

1. SMOKY CHIPOTLE PUMPKIN SOUP WITH SIZZLED SAUSAGES AND CHICKPEAS Soothe those chipotle chillies with the mandarin- and honey-soaked Pegasus Bay Waipara Valley Muscat 2017 ($30). Edged with ginger and musk, it’s sensational with the sweetness of the

(recipe page 66) V (recipe page 62) V (recipe page 68) You can roast a chicken for this recipe, but I usually take the quicker option and buy a cooked chicken and strip off the meat. Using sheets of lasagne makes it much easier to fill and assemble.

1. CHICKEN, MUSHROOM AND TARRAGON CANNELLONI This recipe screams out for the Astrolabe Wrekin Marlborough Chardonnay 2019 ($45). With its aromas of cornbread and crushed almonds, peach crumble and creme brulee, this gorgeously gluggable thing is bala

(recipe page 80) (recipe page 80) (recipe page 83) With two chillies, this spicy beef pie is full-grunt, so feel free to use one if you like less heat with your melt-in-the-mouth beef. 3-4 tablespoons vegetable oil1 onion, thinly sliced400 grams mix

(recipe page 86) GF These rich and earthy mushrooms are cooked in a creamy garlic and sherry sauce. They’re wonderful served on buttery polenta but equally delicious served on toast! 2 tablespoons butter1 tablespoon olive oil8 shallots, peeled800 gra

1. MUSHROOMS WITH SHERRY AND CREAM The Scout South Island Pinot X Pinot 2020 ($32.50) isn’t any old pinot, but a blend of pinot noir and pinot gris from Marlborough and Waipara, which creates a lifted, lightly styled, spicy, red apple-laced lovely th

GF (recipe page 98) Leek, thyme, and garlic is a wonderfully nurturing combination – add a generous slice of rich, creamy brie, crispy sage leaves and nutty browned butter and you’re onto a winner. 2 tablespoons butter1 tablespoon olive oil1 large le

1. LEEK RISOTTO WITH TOASTED WALNUTS, SAGE BROWN BUTTER AND CREAMY BRIE The Mount Edward Central Otago Grüner Veltliner 2019 ($29) is a caramelised, nutty, toasty, multi-layered, melon- and mineral-infused sip that’s magic with dishes like this. moun

Well, well, well. If there was any denying Marlborough’s emergence as a chardonnay powerhouse then we’d recommend shaking that all the way off, because our results have our largest wine region neck and neck with Hawke’s Bay and chasing golden glory.

First up, we want to apologise profusely to the terrific folk at Te Kano Estate for the accidental omission of their bottle shot in our Top NZ Pinot Noirs feature in the last issue. We sincerely hope you go back, read the review and try to buy a bott

Taking the hard work out of your next Mexican night, Farrah’s Mexican is shaking it up with a fresh look and bold new flavours. The refreshed range includes Smoky Chipotle and Hickory BBQ Taco Kits, each containing a Spice Mix, Flame-Baked Flour Tort

The Rocket Porta Via is a portable, fully featured domestic espresso machine. The name, Italian for ‘take away’, describes its ability to be easily packed up and transported from place to place – perfect for those that simply cannot sacrifice quality

1¼ cups tinned apple slices, drained, puréed until smooth2 cups (500ml) buttermilk⅔ cup rice bran oil1 tablespoon instant espresso coffee2 teaspoons vanilla extract2 cups plain flour1½ cups caster sugar1 cup good-quality cocoa2 teaspoons baking soda1