Dish Issue 57 - 2014 NZ - PDF Free Download

DECEMBER 2014 – JANUARY 2015 SMOKY MUSTARD AND PINEAPPLE GLAZED HAM page 67 $9.90 NEWZEALANDMADE 57 party starters best NZ bubbles GET FIZZING celebra...

7 downloads 27 Views 22MB Size

Download PDF

57 IS SUE

NEW ZEALAND MADE

$9.90 DECEMBER 2014 – JANUARY 201 5

R BUMPE AS CHRISTUM E* * I SS

all is bright

celebrate – friends, family & festive fare

Christmas feast a day to remember

S M O KY M U STA R D A N D PINEAPPLE GLAZED HAM page 67

GET FIZZING

best NZ bubbles

Josh Emett’s BBQ SECRETS

party starters DIPS & CANAPÉS

from the kitchen gifts to make GOOD ENOUGH TO EAT

Is this, ﬁnally, the dream dishwasher?

German engineered and tested to the equivalent of 20 years’ usage.

TRP MINZP 0271

Terms and Conditions apply. Visit www.miele20years.co.nz

Miele Centers Telephone NZ 0800 464 353 AUS 1300 464 353 or visit www.miele.co.nz

We invite you to try knocking it. From the outside, this piece of dishwashing wizardry is understated and supremely elegant. But simply tap the door twice to gain entry and a whole new world of gleaming efﬁciency is revealed, with the most intelligent internal layout ever. The new Generation dishwashers. Serious style. For kitchens that deserve no less.

Find out more at designforlife.miele.com.au

The new Generation 6000 dishwashers.

Model shown: G 6587 SCVi fully integrated Miele dishwasher.

ART IS IN THE DETAIL Breathtakingly elegant, yet versatile and powerful enough to handle the toughest jobs, the NEW KENWOOD Chef Sense kitchen machine has been designed to perform like a top chef – and help you cook like one too. Nic Watt, executive chef of MASU restaurant, is renowned for his attention to detail: a combination of artistry, inspiration and the best ingredients and kitchen tools available results in the ﬁnest of contemporary cuisine. The new Chef Sense kitchen machine takes inspiration from the favourite features of the classic kitchen machine and introduces a sleek new design along with a range of innovations. www.kenwood-newzealand.com

SPICED GREEN TEA PANETTONE Ingredients For the panettone 70 mls milk 10 grams Genmai Cha green tea (dry leaves)* 270 grams plain ﬂour 20 grams fresh yeast 36 grams caster sugar 1 pinch allspice 10 grams matcha green tea powder*

2 tablespoons muscatels soaked in a little rum and drained* 4 tablespoons candied orange, diced To serve 8 sheets of origami paper approximately 15cm squared* 8 metal rings or ramekins approximately 60mm diameter 2 metres raﬃa or ribbon to tie up once cooked

4 grams salt 1 egg 80 grams unsalted butter, softened

Matcha green tea powder for dusting

Method: Heat the milk (but do not boil), remove from the heat and add the Genmai Cha green tea. Infuse the milk for ten minutes then drain, reserving 25mls of the infused milk. Combine the ﬂour, yeast, sugar, salt, allspice, matcha powder, infused milk and egg in the KENWOOD Chef Sense kitchen machine ﬁtted with a dough hook. Slowly add the butter and combine until a clean dough forms. Once the dough has formed add the drained muscatels and diced candied orange. Place the dough in a clean bowl, cover and prove in a warm place until doubled in size. Knock the dough back and cut into eight even sized balls. Prove the eight dough balls in a warm place until doubled in size. Preheat oven to 165°C. Once heated, place a cup of water in the oven to create some steam. Line the metal rings or ramekins with lightly greased origami paper. Add the formed dough to the rings. Bake for 7 minutes in a preheated oven. Keep the cup of water in the oven and top up with hot water if necessary. Allow to cool slightly, then dust with fresh matcha powder and serve warm. * Genmai Cha green tea is available at Japanese supermarkets; it can be substituted with standard green tea if necessary. *Green tea powder, or matcha, is ﬁnely milled green tea leaves. Available from Japanese specialty stores. *Muscatels are dried muscat grapes, and are available from gourmet food stores. Substitute with raisins soaked in rum if necessary. * Origami paper sheets are available from Japanese supermarkets. Substitute with baking paper if necessary.

ADV2014

For information about attachment options visit www.kenwood-newzealand.com

WIN with KENWOOD Purchase the new Kenwood Chef Sense and be in to WIN a dinner party for ten cooked by award-winning chef Nic Watt of MASU restaurant. Enjoy a stunning three-course meal cooked at your home by Nic using his favourite Kenwood appliance. Visit www.kenwood-newzealand.com for terms and conditions.

Auckland Showroom 106 St Georges Bay Road Parnell · Ph (09) 921 5574 Mon – Fri 9 – 5.30 · Sat 9 – 4 Sunday 10 – 4 from 1st of October 2014 [email protected] www.domo.co.nz

www.dedon.de

CONTENTS 66

86 Features

Recipes

26

64

CAPITOL FELLAS

Behind the scenes at Wellington’s Capitol and WBC restaurants 35

TURN UP THE HEAT

78

Josh Emett inspires us to lift our BBQ game 42

CRACKER OF A GOOD TIME

ALL I WANT FOR CHRISTMAS

86

DISH TASTING PANEL

94

26 6 DISH

A WELL CRAFTED CHRISTMAS

Simple styling ideas for the Christmas table

THE DAY AFTER

Give delicious new life to leftovers on Boxing Day 104

The tasting panel gets in a ﬁzz over sparkling wine 120

RAISE A GLASS

Kick oﬀ the celebrations with smart party food

Foodies tell us what they’re looking forward to this festive season 57

GIFTS TO MAKE

Handmade treats from the kitchen

Locally made artisan crackers on the rise 49

A DAY TO REMEMBER

Celebrate Christmas with a relaxed festive feast

DIP IT GOOD

Tantalise the tastebuds with delicious dips 110

EASY EVERYDAY

Simple meal solutions for every night of the week

Issue 57, December 2014–January 2015

108

Every issue 9

FROM THE EDITOR

126

78

Travel 126

SAVOURING AUSTRALIA

Sarah Tuck explores fabulous foodie hotspots across the ditch

11

SIDE DISHES

18

WHAT'S ON

20

DISH ONLINE

Subscribe

22

BOOKS

21

138

WINDOW SHOPPING

142

KITCHEN NOTES

144

RECIPE INDEX

DISH SUBSCRIBER OFFER

Buy a print subscription to Dish and be in to win a Rocket espresso machine valued at $5050!

Views 52

JONNY SCHWASS

’Tis better to give than receive 60

YVONNE LORKIN

By the glass DISH

7

Editor: Lisa Morton Food Editor: Claire Aldous Deputy Editor: Alice Galletly Wine Writer: Yvonne Lorkin Online Editor: Alice Harbourne Subeditor: Victoria Wells Editorial Assistant: Isabeau Brimeau Senior Designer: Fiona Kerr Props Stylist: Lianne Whorwood

FRESH FOOD

Contributing writers: Nicole Curin-Birch, Nicola Edmonds, Sarah Firmston, Rose Hope, Jonny Schwass, Sarah Tuck, Victoria Wells. Contributing photographers: Bryce Carleton, Nicola Edmonds, Aaron McLean, Kieran Scott, Sarah Tuck, Manja Wachsmuth.

FRESH PRODUCE NZ ARTISAN FOODS

GREY LYNN

QUALITY MEATS

34 Westmoreland St

FRESH SEAFOOD MARKET

MT WELLINGTON

ON SITE BARISTA

CENTRAL DELI WINE + BEER

FRESH FLOWERS

80 Lunn Ave

NORTH SHORE Constellation Drive

COOKING ACCESSORIES

www.farrofresh.co.nz

Cover: Food and food styling by Claire Aldous. Photography by Manja Wachsmuth. Styling by Lianne Whorwood and Lisa Morton. For prop credits and stockists’ details see pg 73. PRINT SUBSCRIPTIONS

Freephone: 0800 782 347 (within NZ) International: 0064 9 966 0999 Online: www.dish.co.nz/subs or email: [email protected] Special Christmas oﬀer save $35% until 5 January 2015 (NZ only) NZ: One year (six issues) $38.60/Two years (12 issues) $72.20 Australia: One year (six issues) NZ$55 Rest of World: One year (six issues) NZ$160 IPAD SUBSCRIPTIONS

www.dish.co.nz/ipaddish Single issue from $6.49/One year (six issues+bonus issue) $24.99 ADVERTISING AND PROMOTIONS

Business Development Manager: Karrin MacLeod Phone: +649 361 2847 Email: [email protected] EDITORIAL INQUIRIES

Editorial oﬃce: 19 Lyon Avenue, St Lukes, Auckland Postal address: Freepost 194041, PO Box 78070, Grey Lynn, Auckland 1245, New Zealand Telephone: +649 360 5700, Facsimile: +649 360 5702, Email: [email protected] New Zealand Printing: Image Print New Zealand Distribution: Netlink Australian Distribution: Network Services DISH ONLINE

www.dish.co.nz | www.dishdrinks.co.nz | www.dishsnaps.co.nz www.facebook.com/dishmagazine

Publisher: John Baker Associate Publisher: Lisa Morton Marketing Services Manager: Toni Vallance Subscription Manager: Monique Bulman Distribution & Customer Services Manager: Esther Berg Production Manager: Jay Sayer Pre-press: Kevin Courtney Dish is a bimonthly publication. The contents of Dish are copyright and may not be reproduced 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’ suggestions or conclusions or for any errors or omissions. Copyright 2014 Tangible Media Ltd. ISSN: 1176-6387

Meat used in Dish recipes and photography proudly supplied by Neat Meat. Find all cuts of meat you need for Dish recipes at our new store in Ponsonby Central or order online from www.neatmeat.com

Dish is audited under the Audit Bureau of Circulation with latest circulation ﬁgures available at abc.org.nz

EDITOR’S LETTER

Issue 57, December 2014–January 2015

E

FOLLOW US

Get the latest from Dish Magazine – follow us online at www.dish.co.nz. Like us on Facebook, Instagram and Twitter to see behind the scenes and Dish out and about. DISH MAGAZINE

DISHMAGNZ

Background photograph by Manja Wachsmuth. Tablecloth from French Country (www.frenchcountry.co.nz). Decoration from Citta Design (www.cittadesign.co.nz). Portrait photo by Carolyn Haslett.

@DISHMAGAZINE

ach year when we plan our Christmas issue we have in mind a sense of problem solving: what tempting treats can we make for that extraspecial gift? What are the perfect canapés and dips to serve during pre-dinner drinks or for a casual get-together? And – top of mind – what to serve on the big day? (What can be made ahead of time? What would be a fabulous dish to take to someone else’s place? And what shall we do with the ham this year?!) What we endeavour to do is take the stress out of planning, hosting or even ‘bringing a plate’ over the festive season by doing the work for you and presenting delicious, seasonal recipes that are sure to have the wow factor at any event. Looking through the pages that follow I’m sure you will agree that Food Editor Claire Aldous has outdone herself – this issue is full of mouth-watering recipes for any number of festive occasions. Amongst Claire’s ideas for gifts to make is a new take on the traditional Christmas cake that is full of boozy fruit and spiced chocolate; the perfect makeahead dish or ‘plate’ to take is a stunning Blackberry and Gin Cured Salmon; and the Smoky Mustard and Pineapple Glazed Ham is a delicious centrepiece for the Christmas table (and if there happen to be any leftovers I highly recommend the Hot Ham and Onion Jam Rolls on page 101). We also bring you the Tasting Panel’s pick of New Zealand’s top bubbles, Nicola Edmonds takes us behind the scenes of two of Wellington’s most popular eateries, Capitol and WBC, plus we take a look at some of the locally made artisan crackers that are increasingly making an appearance on our cheeseboards. From all of the Dish team, we wish you a fabulous festive season and a very happy Christmas.

Lisa Morton, Editor [email protected]

DISH

9

The modern way to eat

C o nsi der t he l ast t i me you di ned at a r esta u ra n t. N o w fa st f or w ar d t w o hour s. H ow ar e you fe e lin g? S o m ew hat l ess t han bef or e no doubt . Bu t wh y? Afte r a l l i t w as a st unni ng meal . The f l avour s a n d te xtu re s w o rki n g w i t h and agai nst each ot her t o de ligh t a n d su rp ri s e. Because of t hi s you may per ha ps h a ve e a te n j u st a t eensy bi t mor e t han you shoul d. An d with th e b e n e fi t of hi ndsi ght , t he desser t , w hi l st fa bu lou s, wa s q u i te possi bl y unnecessar y. S o you bl ame th e volu me , the ri c h ness, t he w i ne f or your di scomfort. Bu t wh a t i f i t w a s none of t he above? What i f t he c u lprit wa s the w a y your f ood w as cooked or t he c ombin a tion of i n g red i ent s? I magi ne a meal , ever y bi t a s pe rfe c t a s the o ne you l ast at e, but cooked w i t h an a wa re n e ss b e yo n d j ust i t s f l avor and pr esent at i on. A me a l c o o ke d w i t h l ess of t he t hi ngs t hat your body fou n d c h a l l e n gi ng, and mor e of t he t hi ngs t ha t be n e fit it. A fte r mor e t han 30 year s i n t he ki t chen, Simon Ga u lt h a s sta r t ed aski ng t ough quest i ons of h is food.

W h y so mu c h sa lt? Is th e re a n a c c e pta ble a lte rnativ e to su ga r? Are a ll oils a n d fa ts c re a te d e qu a l? After mu c h tria l a n d e xpe rime n ta tion , a n d in c olla boration with c h e fs a n d die titia n s a t h ome a n d in th e US and UK, a n e xc itin g n e w me n u h a s e me rge d a t E u ro. Ba se d a rou n d h e a lth ie r in gre die n ts th a t a re c oo k ed to pre se rve vita min s, min e ra ls a n d n u trie n ts, th e food at E u ro in c orpora te s virgin c old-pre sse d fru it, ve getable a n d h e rb ju ic e s (grown in ou r own kitc h e n ga rdens ) a n d oils th a t ma in ta in th e ir in te grity wh e n h e a ted like c oc on u t oil a n d bu ffa lo bu tte r for fryin g. Virtually a ll re fin e d su ga r h a s be e n e limin a te d from th e recipes a n d sa lt is u se d spa rin gly. T h e re su lt is a me n u that’s h e a lth ie r, more e a sily dige ste d bu t e ve ry bit a s de lic iou s. On e th a t will le a ve you c omple te ly sa tisfie d bu t n ot ove rwh e lme d. An d th e gre a t news is you proba bly won ’t e ve n n otic e th e diffe re n ce. E ve n two h ou rs a fte r th e me a l.

P. 0 9 3 0 9 9 8 6 6

SIDE DISHES What’s new, news and necessary for your kitchen

Photo by Bryce Carleton. Styling by Fiona Kerr and Alice Galletly.

Treat yourself You’ve been good this year, so use Christmas as an excuse to splash out on something special. Whether it’s a practical chopping board or a golden pineapple – if you love it, make it yours.

CLOCKWISE FROM TOP: Tom Dixon Form Bowl Set (small) $160, Chop (rectangle) $220 and Form Cake Slice $130, all from Simon James Concept Store (www.simonjamesdesign.com). Gidon Bing Salmon Side Plate $36, Cereal Bowl $36, and Olive Bowl $28, all from Simon James Concept Store. Bloomingville Marble Hexagon Tray large $152 and small $96 from Tessuti (www.tessuti.co.nz). Futagami Brass Trivet – Moon $102 from Douglas and Bec (www.douglasandbec.com), Menu Small Grinders in nude and blue $148 for a set of 2 from Simon James Concept Store. Futagami IDAHA teaspoon $69 from Douglas and Bec. Merchant Archive Pineapple (small) $320 from Simon James Concept Store. Rachel Carley Sunray Plates in blue and pink $46 each from Tessuti. Futagami IDAHA spoon $89, knife and fork set $195 and cutlery rest $90, all from Douglas and Bec.

DISH

11

SIDE DISHES

Think pink Because you're never too old for pink, we've added these napkins and matching tea towel by Tas-Ka to our Christmas wishlist. Buy online at www.simonjamesdesign.com

A SWEET TOUCH

Just in time for the festive season, artisan honey producers J.Friend & Co have released a beautifully packaged Apple and Walnut Panforte. It’s deliciously rich and chewy – packed with New Zealand walnuts, dried organic apples, spices and J.Friend’s own Pohutukawa Honey. Perfect sliced into thin wedges with coﬀee or paired with cheese after dinner. RRP$29 Buy online at www.nzartisanhoney.co.nz

12 DISH

HAVE YOUR CAKE and spell it too with this four piece kids’ cutlery set by Design Letters. With type designed by Arne Jacobsen, the stylish melamine set would make a great Christmas gift for little ones learning their ABCs. RRP$53 for the set. Available from www.simonjamesdesign.com

Milk it

Rock star

It may look like an ordinary chocolate bar, but these Bennetto Drinking Chocolate bars are specially crafted for melting into hot milk. The bars are made from organic, fair trade ingredients and can be divided into one, two or three pieces depending on how chocolatey you like your milk. RRP$4 from www.bennetto.co.nz

Form and function unite with this solid mortar and pestle. Made from heavy unpolished marble and carved wood, it’s a ﬁne example of why the ancient tool has stood the test of time. RRP$125. For stockists visit www.frenchcountry.co.nz

Go Dutch Sugar and spice and everything nice: that’s what Speculaas are made of. These Dutch biscuits are traditionally baked during Holland’s Christmas festive season, beloved for their fragrant, spicy heat and buttery crunch. Blenheim Dutch bakery, de Brood Bakker’s, produces an excellent version and luckily for us it’s available year round. Buy from Moore Wilsons or De Brood Bakkers in Blenheim.

BEAT IT — Making omelettes has never been more fun than with these quirky whisks from Normann Copenhagen. The Beater comes in eight diﬀerent colours, with a contrasting ring that slides down for storing. RRP$29.95 from www.designdenmark.co.nz

TRIPPIN’ OUT These colourful Moroccan Tealeidoscope tea sets will add

a psychedelic vibe to your next afternoon soirée. Available in cups and saucers, teapots, milk jugs and sugar bowls in a variety of hallucinogenic colours and patterns to mix and match. Available from T2 stores or online at www.t2.com

ADD COLOUR AND GLAMOUR to your festive table with these gorgeous cut glass tumblers by Dutch design company Pols Potten. The tumblers come in a set of six diﬀerent colours and feature delicate peony ﬂower designs. RRP$160 for the set. www.bobandfriends.co.nz

Pretty and practical, these colourful patterned oilcloths from Broste Copenhagen lend a summery touch to any table setting. The oiltreated cotton cloth wipes down easily and can be cut to be used as tablecloths, runners or placemats. Available in 10 diﬀerent patterns and colours. For stockists visit www.maytime.co.nz DISH

13

DRIZZLE TO IMPRESS

How many chocolate products list garlic, chipotle and onion as ingredients? Not many. It's one of the reasons we love these Mexican Chocolate Picante treats from Tio Pablo. A little bit spicy, a little bit sweet; this is dark chocolate as you’ve never tasted it before. RRP$7 Available from www.tiopablo.co.nz

Ice, ice baby This is the perfect stocking-stuﬀer or end-of-meal indulgence for the festive season. Akarua Alchemy Ice 2013 is a delicately ﬂavoured dessert wine, made in the ice wine style from Riesling grapes harvested from Central Otago. RRP$50 for a 375ml bottle. Available from ﬁne wine retailers nationwide.

Practically perfect If the price tag seems hefty, that's because The Cutting Tray by Malle W. Trousseau contains a selection of the world's best kitchen utensils. Assembled in France, each item has been hand selected for its functionality, quality and beauty, with the idea that it will never need to be replaced. A Cooking Tray, Container Tray and Complete Set are also available. RRP$1995. Available from www.corso.co.nz

Correction: In issue 56 we ran a story about Auckland porridge and muesli stand, The Breakfast Bench. In it, we mistakenly stated that Aria Molteni-Luporini had established Posh Porridge in Christchurch. She was, in fact, inspired by the stand, which is owned by Rebecca Elkins. We apologize for any confusion caused. If you live in Christchurch, a visit to the Posh Porridge stand at Christchurch Farmers’ Market on a Saturday morning is a must for a delicious breakfast. Open from 9am-12pm at Riccarton House, 16 Kahu Road.

www.telegraphhill.co.nz

KEEP IT SIMPLE — These days we’ve got everything from hop-loaded IPAs to barrelaged sours to choose from, but sometimes all you want is a beer. This new Czech lager from Wellington brewery Garage Project is exactly that: clean, refreshing and about as fussy as the can it comes in. BEER will soon be available in sixpacks; perfect for throwing in the chillybin for your next spontaneous picnic. Available from selected liquor outlets.

It’s crunch time Don’t say we didn’t warn you: these crunchy Indian Snacks are seriously addictive. Made by Auckland-based family business Tambura, the cumin-scented crunches are glutenfree and come in three equally moreish ﬂavours: Spicy, Lemon and Original. Open them with a cold beer and watch them disappear. For more visit www.tambura.com

When Lindy McLennan ﬁrst tried ale jelly at a brewery in Canada, she was hooked. She returned home and started experimenting with New Zealand craft beer, and over 30 batches later had a winning recipe. In partnership with ParrotDog, Lindy has now crafted a range of four jellies: ‘Blonde’, ‘Pale Ale’, ‘Malt’ and ‘Hot Belly’, and they can be mixed and matched with everything from cheeses to ice cream, pork to pancakes. Visit www.beerbellyjellies.co.nz to ﬁnd your nearest stockist.

Sweet talk There’s sugar, and then there’s dulce sugar. Dulce is made from the juice of organic sugar cane in Costa Rica. With its soft, biscuit crumb texture and a rich molasses ﬂavour it’s delicous sprinkled over porridge or yoghurt and fruit for breakfast, or simply stirred into coﬀee. Available from specialty food stores and online at www.pomeroys.co.nz DISH

15

“When I went in search of my family’s ancestry several years ago, I never expected to uncover a story of pirates and medieval intrigue. But there they were: the de Marisco family lived on Lundy Island in the Bristol Channel in the 12th and 13th centuries, plying their trade as boat builders with a dash of piracy thrown in. They fell in and out of favour with the English monarchy over this time, and it is the stories behind this family history that inspired my Kings Series range of wines – each with its own distinct character and personality. I hope you enjoy discovering each wine as much as I enjoyed creating them.”

Marisco Vineyards

ADV2014

New Zealand Wine Producer of the Year – China Wine Awards 2013

The King’s A Sticky End A Story to Savour William de Marisco was outlawed by King Henry III in 1235 and fled to Lundy Island where he turned to piracy. William was captured and For stockists: Clearwater’s www.clearwaters.co.nz for where to buy.

executed by being hung, drawn and quartered – a sticky end indeed. Enjoying the best of food and wine together – and in the company of family and friends – is one of life’s great pleasures. Caramel and Nut Tartlets topped with Clearwater’s Clotted Cream are perfect sweet treats to share. The King’s A Sticky End is divine match with these decadent delights.

Caramel and Nut Tartlets topped with Clearwater’s Clotted Cream. Visit www.thekingsseries.co.nz for the recipe.

www.thekingsseries.co.nz Become part of our story – join us on Facebook

Marisco Vineyards

WHAT’S ON Food and wine events to mark in your diary

NOVEMBER Thursday 13 – Sunday 16 TASTE OF AUCKLAND

Auckland’s top restaurants come together for a four-day showcase of ﬁne food, wine and beer. Sample dishes from a huge range of eateries, take masterclasses with top chefs, enjoy live music and a range of artisan products. www.tasteofauckland.co.nz

Saturday 6 CHRISTCHURCH WINE & FOOD FESTIVAL

More than 40 South Island wineries will present their wines in Hagley Park, with food to match by top local chefs. There will also be artisan food producers, cooking masterclasses and wine seminars. Visit www.winefestival.co.nz

JANUARY

Sunday 16

Saturday 8

TOAST MARTINBOROUGH

GREAT FITZROY MUSSEL FEST

A day of ﬁne food and wine in Wairarapa, as 11 of the region’s wineries showcase more than 70 wines alongside great local food and live music. For more details visit www.toastmartinborough.co.nz

Mussels from the clear waters of Great Barrier Island are freshly harvested for this annual celebration. Visit www.thebarrier.co.nz/musselfest.htm

Saturday 10 Friday 21 MELBOURNE FOOD & WINE FESTIVAL

Tickets go on sale for the Melbourne Food & Wine Festival (27 February – 15 March 2015). For more details visit www.melbournefoodandwine.com.au

TAIRUA SCHOOL WINE AND FOOD FESTIVAL

The annual Tairua School fundraiser on the Coromandel Peninsula features gourmet food and New Zealand wines, arts and crafts, live music and family fun. Visit www.tairuawineandfood.co.nz

Saturday 22 – Sunday 23 WAIHEKE OLIVE AND ARTISAN FOOD FESTIVAL

23 January – 15 February 2015

Rangihoua Estate hosts this annual celebration of olive oil, olive products and tidbits from artisan food producers. See www.waihekeolivefestival.co.nz

Waiheke Island’s annual sculpture exhibition returns to the spectacular Matiatia Headlands walkway in 2015, and will feature locally-made artisan food and wine Visit sculptureonthegulf.co.nz

Friday 28

DISH EVENTS

cre8ive 6759 DJ

BOOMROCK LODGE WINEMAKER LUNCHES

A series of cliﬀtop lunches at Boomrock Lodge at Papanui Station. Guest winemakers from CJ Pask, Te Mata Estate and Jules Taylor will present their wines alongside menu matches. Transport from central Wellington included in ticket price. Lunches also on December 3rd and December 11th. Visit www.boomrock.co.nz

DECEMBER Saturday 6

HEADLAND SCULPTURE ON THE GULF

17 November DINE WITH DISH AND YEALANDS ESTATE – AUCKLAND

A very special four course dinner at The Engine Room matched with Yealands Estate wines.

1–2 December COOKING DEMONSTARTION WITH MIKEY NEWLANDS – AUCKLAND

Mikey Newlands, Head Chef of Bracu Restaurant, creates a unique menu in front of you at the Miele Centre.

KAPITI FOOD FAIR

www.emersons.co.nz

Do your Christmas shopping early with artisan products and produce from the Kapiti region and a special long lunch. Visit www.kapitifoodfair.net

EVENTS ONLINE

Keep up to date with foodie events at www.dish.co.nz/whats-on

TASTING TOMORROW The 23rd Melbourne Food and Wine Festival presented by Bank of Melbourne will reach new frontiers of ﬂ avour in 2015. Grab your fork and your glass and venture forth upon an epicurean expedition to Melbourne’s ﬁrst-rate food and wine venues, featuring the world’s most celebrated culinary provocateurs and vinous revolutionaries, over 17 inspiring days. Here’s a taste of this year’s highlights, where you’re bound to discover something new.

LANGHAM MELBOURNE MASTERCLASS Pull up a chair alongside some of the globe’s culinary legends. Watch the masters at work prepare exquisite dishes and listen as they share secrets they’ve learned through countless hours spent perfecting their art. Then sit back, relax and taste the results. For the first time ever, this year’s program includes The Essentials – a series of one-hour practical demonstrations taught by an expert in their field. Whether it’s refining a technique or rediscovering an everyday ingredient, each class is an opportunity to take your skills to the next level.

Date: Sat 7 Mar & Sun 8 Mar Time: 10.00am – 5.00pm

Where: The Langham, Melbourne Price: From $ 50

ACQUA PANNA PERFECT MATCH Wine writer Matt Skinner moderates six sessions bringing together food and wine flavour matches. Highlights include Of Spice and Wine with Adam D’Sylva (Coda and Tonka, Melbourne) and winemaker Shashi Singh (Avani, Mornington Peninsula) matching to Indian flavours; and Brad Hickey (Brash Higgins, McLaren Vale) pairing up with Ben Sears and Eun Hee An (Moon Park, Sydney) in New Wave Korean Meets New World Wines.

Date: Sat 28 Feb & Sun 1 Mar Time: 10.00am – 2.30pm

Where: Melbourne Town Hall Price: $85 incl. tastings

BANK OF MELBOURNE WORLD’S LONGEST LUNCH Be one of 1,500 guests to sit down at the 540 metre long table, to a threecourse lunch designed by Shane Delia (Maha, Melbourne) and Adriano Zumbo (Adriano Zumbo Pâtissier, Melbourne & Sydney) at Melbourne’s iconic Queen Victoria Market.

Date: Fri 27 Feb Time: 12.00pm – 3.00pm

Where: Queen Victoria Market Price: $155

DISCOVER SOMETHING NEW. TICKETS ON SALE 21 NOVEMBER. Book now at melbournefoodandwine.com.au/nz Government Partner

Gastronomy Principal Partners

Prices in AUD, excluding booking fee.

DISH ONLINE Dishing up the latest news, reviews and recipes

Stock up for Christmas: Dish Drinks has a great selection of wine at fantastic prices and delivers direct to your door. Easy! Order now at www.dishdrinks.co.nz Also check out the weekly live Facebook Auctions each Friday. Bid now at www.facebook.com/ dishmagazine. Click on the Facebook Auctions tab.

BEER OF THE WEEK

Resident craft beer expert Alice Galletly reviews new and unusual brews each week from New Zealand's leading craft breweries. Follow the weekly updates at www.dish.co.nz/drinks

INSTAGRAM Follow

Dish on Instagram to see behind the scenes and out and about @dishmagnz TWITTER Get up-tothe-minute foodie news @dishmagazine

Weekly e-news Get your regular ﬁx of news, upcoming events and the chance to win great prizes by signing up to our weekly e-newsletter. Sign up today at www.dish.co.nz 20

DISH

Dish recipes End the age-old “What should I have for dinner?” problem with Dish online. We feature culinary inspiration from a host of regular and guest contributors - from Kelly Gibney’s healthy food column Green Mondays to weekly baking posts - plus cookbook extracts from popular chefs such as Al Brown and Simon Gault. Find out more at www.dish.co.nz/recipes

DISH SNAPS

We’d love to see your Dish creations so make sure you upload your photos to www. dishsnaps.co.nz. Show oﬀ what you’ve cooked to fellow foodlovers and you’re in to

FRIDAY BAKING Follow us on Facebook

so you don't miss out on the weekly recipe from Dish Food Editor Claire Aldous. Go to www.facebook.com/dishmagazine

win a prize pack from Marisco Vineyards. Every month the snap with the most votes – as well as a pick from the Dish team – will win a prize pack of Marisco’s The Kings Series wines.

Competition open to NZ residents only, but we’d love to see your photos no matter where you are in the world.

WIN!

READER OFFER

SUBSCRIBE TO DISH & WIN Buy a 12-month print subscription to Dish and you’ll be in the draw to win a Rocket R58 valued at $5050

Exclusive Christmas offer

35% OFF when you subscribe*

Subscribe today and you’ll be in the draw to win a Rocket. Existing subscribers are automatically entered into every issue’s prize draw as well.

WHY SUBSCRIBE? t perfect Christmas gift! t save 35% on the cover price t all existing subscribers are entered in every issue’s subscription prize draw Handcrafted in Italy, the R58 takes Rocket Espresso’s range of domestic espresso machines to the next level. These sleek beauties feature dual boilers, PID temperature control, a full commercial rotary pump and the option of connecting to mains water supply or using the inbuilt reservoir. Rocket styling and quality: espresso without compromise. www.therocket.co.nz

t every issue delivered to your door

HOW TO SUBSCRIBE Online at www.dish.co.nz/subs Freephone 0800 782 347 Email [email protected] Postal Dish Magazine Subscriptions, Freepost 194041, PO Box 91548, Victoria Street West, Auckland 1142

Exclusive Christmas offer for a limited time only: New Zealand One year (six issues) $38.60 — Save 35% / Two years (12 issues) $77.20 — Save 35% Australia One year (six issues) NZ$55 / Rest of World One year (six issues) NZ$160

Terms and conditions: *Christmas oﬀer expires 5pm Monday 5 January 2015. Competition ends 5pm 12 January 2015. All print subscribers will go into the draw; subscribers to digital editions are not eligible for entry. Winners will be notiﬁed by phone. Competition is open to New Zealand residents only. Prize is not redeemable for cash. Prize oﬀered is not transferable. Employees and families of the publishers and the prize sponsors are ineligible for entry.

BOOKS Reviewed by Alice Galletly

Saison: A year at The French Café BY SIMON WRIGHT

Head chef and co-owner of Auckland ﬁne dining institution The French Café, Simon Wright, believes food must be eaten at its very best: a peach after a long, hot summer on the tree, peas picked fresh from the vine in spring. This philosophy is central to his new book, Saison – A Year at The French Café, which is divided into 12 seasonal menus that showcase local produce at its peak. The design is as tasteful as the restaurant itself, with half the pages devoted to photographs of the exquisitely plated dishes. French Café regulars will recognise many of them, though Wright has reworked all the recipes to suit a home kitchen. Would anyone reach for this book after a busy day at work with hungry children to feed? Not likely, but that isn’t the point. Conﬁdent cooks with the right equipment may be able to reproduce dishes like Forest Mushrooms, Truﬄe Custard, Pine Oil and Wood Sorrel at home; most will use the book as inspiration or escape. The French Café, voted the fourth best ﬁne dining restaurant in the world on Tripadvisor, is not somewhere you eat every day. But with Saison you can be transported there as often as you like. Random House NZ – RRP$95 (hb) 22 D I SH

Josh’s Backyard BBQ

Plenty More

BY JOSH EMETT

BY YOTAM OTTOLENGHI

It’s best not to look through Josh Emett’s new cookbook, Josh’s Backyard BBQ, on an empty stomach. You can practically smell the smoke wafting from the pages and the photographs of perfectly charred meats shiny with juices and slathered in spicy marinades are guaranteed to unleash something carnal within. The Michelin star chef and Masterchef New Zealand judge clearly adores cooking outdoors and here he shares the recipes he routinely makes for family and friends. He oﬀers plenty of modern twists on the classics such as Grilled Tuatua with Spiced Seaweed Butter and Butterﬂied Chicken with Pomegranate Molasses, as well as tips for mastering staples like the perfect steak. There are fresh ideas for grilling vegetables, recipes geared towards kids and, joyfully, a section on food to be eaten with hands. Unfussy but sophisticated, this is a great book for fans of cooking with ﬁre. Random House NZ – RRP$60 (hb)

Followers of food revolutionary Yotam Ottolenghi will need little persuading to add Plenty More, a follow-up to his 2010 cookbook, Plenty, to their collections. Once again the Israeli-born chef, writer and restaurateur gives vegetables the star treatment, focusing on fresh produce lifted with dazzling herbs and spices. The ﬂavours of the Middle East are central, interwoven with threads from Turkey, Iran, India and South East Asia. Divided into cooking methods such as Simmered, Tossed, Cracked and Baked, the book comprises a huge range of dishes from slaws to stews, pilafs to puddings. Some recipes are laboursome – requiring mountains of chopping or trips to specialty spice stores – but almost all are within easy reach of your average home cook. The biggest challenge will be deciding what to cook: Smoked Beetroot with Yoghurt and Caramelised Macadamias or a Corsican Pie with Zucchini Flowers? At least, with Ottolenghi, you know you can’t go wrong. Random House NZ – RRP $70 (hb)

A Modern Way to Eat BY ANNA JONES

If the words “wellness” and “vegetarian” have you shuddering, then it’s time for Anna Jones’ A Modern Way to Eat to convert you. A Jamie Oliver protégé (she spent 11 years working for the chef), Anna has mastered the sweet spot between healthy and delicious, creating a book of vegetarian recipes that won’t leave you craving bacon. By topping celeriac soup with hazelnuts and crispy sage or drizzling cucumber salad with crunchy satay sauce, she layers ﬂavour and texture to satisfy without stodge. There are plenty of notso-virtuous recipes too, including a towering vegan burger and a whole chapter of decadent sweets. All look delicious and, crucially, are achievable for the average time-poor, budget-conscious modern cook. With its elegant layout and stylish, rustic photography, A Modern Way to Eat would make a beautiful Christmas gift for vegetarians and omnivores alike. Harper Collins NZ – RRP$59.99 (hb)

Scandinavian Baking: Loving Baking at Home

River Cottage Light & Easy: Healthy Recipes For Every Day

BY TRINE HAHNEMANN

BY HUGH FEARNLEYWHITTINGSTALL

This is such a gorgeous book, it’s a shame it’s destined to become splattered with cake batter. The latest cookbook by Danish chef Trine Hahnemann will make you long for a winter in Copenhagen, holed up in a cosy kitchen eating cream-ﬁlled layer cakes and thick slices of buttered rye bread. Hahnemann covers a wide range of traditional Scandinavian recipes, including cakes, pastries and a huge number of breads, all of which are shot beautifully in Stockholm. There’s a selection of sophisticated savouries – a highlight is Norwegian Potato Pancakes with Salmon and Spinach – but the sweets are the real drawcard. Who wouldn’t want to eat a sugar-dusted choux ring ﬁlled with plum compote and cream? Many of the recipes are deceptively simple, ideal for seasoned bakers looking for fresh ideas or those just learning to ﬁll the tins. Hardie Grant Books – $RRP49.95 (hb)

Champion of seasonal, ethically sourced food, Hugh Fearnley-Whitingstall loves bread and butter but has been rethinking his diet recently. In Light & Easy, the River Cottage star puts dairy and wheat to one side and shines the spotlight on fresh fruit and vegetables, with meat and seafood in supporting roles. He insists the book is not about calorie counting (if it was, the Treats chapter would raise a few eyebrows), but on getting creative and thinking outside the breadbox. The soup chapter is particularly inventive – one recipe uses Waldorf salad ingredients and another is inspired by a Bloody Mary – and the Fruit section oﬀers some simple new breakfast ideas, like grapefruit with a twist, with just two ingredients. Happily, not everything is so clean and green: a lamb curry made with cashew cream appears, as do some utterly wicked-looking chocolate brownies. Bloomsbury Publishing – RRP$60 (hb)

Hot air roasted for rich, smooth and consistent ﬂavour. Find a café serving Allpress with our Café Finder App.

BOOKS

Reviewed by Alice Galletly

Hot Pink Spice Saga

SPQR

BY PETA MATHIAS AND JULIE LE CLERC

BY SPQR

Part cookbook, part travelogue, part loveletter, Hot Pink Spice Saga documents Peta Mathias’ and Julie Le Clerc’s adoration of India and her food. The pair has travelled all over the country visiting dairy farms and tea plantations, sleeping everywhere from palaces to trains and visiting the homes of many Indian families, always with a focus on food. The recipes they collected for this book range from simple street snacks to dishes ﬁt for a maharaja, and venture far beyond traditional curries. Instead you’ll be inspired to new dishes from all over India – such as Tibetan dumplings, string potatoes fried with kaﬃr, spicy scrambled eggs and smoked eggplant soup. There are delicious puddings too, delicately ﬂavoured with rose, almond, saﬀron and cardamom. Hot Pink Spice Saga is a deeply personal cookbook, full of amusing anecdotes, fashion observations and the odd bit of drama. It’s a delight. Random House NZ – RRP$49.99 (pb) 24 D I SH

Anyone who has spent time on Ponsonby Road will be familiar with SPQR and its linen-covered outdoor tables occupied by welldressed people drinking wine, gossiping and grazing on delicious Italian food. Now, after 20 years of service the Ponsonby institution has published its ﬁrst cookbook. Of the 85 recipes, much of it is the kind of food you’d want to invite a crowd round for: rustic platters served with crusty bread, risottos brimming with fresh seafood and pastas bursting with ﬂavour. Then again there are certain dishes – like SPQR’s legendary crème brûlée – which you might prefer to eat alone. Recipes like Conﬁt Duck with Rigatoni or Cocoa Ricotta Ravioli, are great for slow Sundays but there are plenty of quick options for weeknights, too. The Secondi chapter has plenty of simple ideas for meat and seafood, including ﬁve mouth-watering variations on steak. And in true stylish SPQR form, each recipe is accompanied by a beautiful full page photograph by Tamara West. Penguin Books – RRP$60 (hb)

The Unbakery: Raw Organic Goodness

Curry Easy: Vegetarian BY MADHUR JAFFREY

BY MEGAN MAY

Megan May’s two Unbakery cafés serve food that is raw, vegan, sugar-free and glutenfree and have gained a cult following among Auckland’s foodies and health-set alike. In The Unbakery she lifts the lid (or opens the dehydrator drawer) on many of the cafés’ popular dishes and oﬀers advice on essential equipment, techniques and ingredients for eating raw. It’s probably more inspirational than practical – unless you have a dehydrator and the time to source things like bee pollen and acai pulp – but the more complicated recipes are also the most fun. How does she create ‘bacon’ without using meat, or ‘pasta’ without ﬂour or cooking? The answers are all here, and often ingenious. There are a number of easier recipes among the salads, juices and smoothies, but it’s the dessert section that really dazzles. From ripe peaches drizzled in almond cream and raspberry coulis to hazelnut mousse topped with caramelised hazelnuts, this isn’t health food: it’s great food. Beatnik Publishing – RRP$59.99 (hb)

Since the 1980s, Madhur Jaﬀrey has been one of the world’s leading authorities on curries, responsible for introducing Indian herbs, spices and recipes into many Western home kitchens. Now, 40 years after her ﬁrst book, she turns her attention to vegetables. Curry Easy Vegetarian takes the same no-nonsense approach as her previous books, with easy-to-follow instructions, a smattering of gorgeous photographs and hundreds of recipes – both modern and traditional – taken from all over India. Despite the name, Curry Easy covers all elements of Indian cuisine from drinks, dals and desserts to soups and snacks. With so many recipes it’s hard to pick favourites, but the Wild Mushroom Stew with Coconut Sauce stands out, as does a heavily fragrant Tamarind Rasam. As with most Indian cookbooks many dishes have lengthy spice lists, but the recipes themselves are not complicated. A great book for adventurous cooks of all abilities. Random House NZ – RRP$65 (hb)

Attractive, adaptive and efficient Whirlpool has created the 6th SENSE Adaptive Hood with the intelligence and adaptability to save energy. Its unique selfregulating motor offers energy savings thanks to a revolutionary airﬂow system combined with intelligent electronic control. The highly efﬁcient motor automatically adapts to any installation conditions, ensuring the optimal level of airﬂow and low noise while signiﬁcantly reducing energy consumption.

Available from Harvey Norman stores www.whirlpool.co.nz

CAPITOL FELLAS The team behind iconic Wellington eatery Capitol has opened a second restaurant, WBC, to further acclaim. NICOLA EDMONDS goes behind the scenes with this dynamic duo.

Photography by Nicola Edmonds

L

ess is more. It’s a common refrain in the world of cuisine these days but represents an ethos that few manage successfully. TOM HUTCHISON and CLAY TOOMER appear to have achieved the elusive balance in the two restaurants they own together: Capitol and the recently opened WBC. Slick and elegant, Capitol has quietly maintained its position as an enduring favourite in Wellington since opening a decade ago.

OPPOSITE: Clay Toomer

and Tom Hutchison share a passion for using local produce and rely on a small group of suppliers to deliver the best of what’s in season. ABOVE, CLOCKWISE FROM LEFT: Capitol's

Risotto Primavera; a taste of the menu at WBC.

The restaurant occupies a small but theatrical corner of the inner city and the menu (served from what must be the tiniest kitchen in town) is typically stocked with simple interpretations of modern Italian fare, like Risotto Primavera or their particularly delicious Parmesan crumbed liver, which would likely draw cries of protest from its regular clientele if it was ever removed. Sister restaurant, Wholesale Boot Company, (or WBC as it’s known) is open-plan, vibrant and dynamic. Named for the original tenants – a shoe factory opened in 1929 – vast art deco windows ﬂood the space with light and the décor is artfully scuﬀed up and sparse. Seated at the Japaneseinspired raw bar, diners have the opportunity to guzzle freshly caught shellﬁsh shucked on the spot, while enjoying ringside seats for the busy kitchen proceedings just a few metres away. Clay describes the restaurants as: “Two lovely opposites. But they’re very much part of a whole.” Both men cite a passion for food and cooking from an early age. Clay’s hand-painted diagrams and notebooks full of inventive menus saw him top his Home Economics class at school – he says he was the only boy there for something other than a free feed. Working at a local fruit and vege shop from the age of nine, Clay made the most of being able to practice on a ready supply of cast-oﬀ produce. There was a narrow escape from a career as an army oﬃcer (he was too clever to be accepted into the cadet’s catering school) and at 19 he made the leap to silver service at the Bucket Tree Restaurant in Tawa. “Being quite full of myself, I decided

DISH

27

Opening WBC has also allowed the kitchen team an outlet for their more inventive impulses. Rather than a full menu from any one area of cuisine the focus is on an ever-changing line up of one or two dishes from each and to make those outstanding.

28 DISH

to take on the head chef’s role.” Clay now credits those years with teaching him two of the pillars of a culinary education: oven mastery and the importance of salt. Tom’s mother apparently loves to recount the tale of her then ﬁve-year-old son, who one day decided to make himself what was, she claims, a perfectly timed soft boiled egg. On a coal-ﬁred oven, no less. His grandfather was a chef at Scotland Yard, so cooking was in the blood it seems. Both Tom and Clay also spent formative periods of their early careers in Europe. “Working with Peter Gordon was a mind opener,” says Tom, “it made me remember to take everything at face value rather than rely on what I thought I knew.” A stint in a biologique (organic) restaurant in the south of France cemented his commitment to a culinary philosophy that relies as much as possible on the best fresh ingredients and establishing relationships with the smallscale growers and suppliers able to source them. These days the pair calls upon a select and eclectic band of local suppliers and it’s clearly a relationship that goes beyond usual supply and demand. At Cuba Fruit Mart, Sanjay Dayal tells us all about his newborn daughter and explains Hindu naming traditions over the crate of squeakyfresh chard leaves that he’s pulled out of the chiller. Over at The Fish Factory there’s yesterday’s bumper catch to peruse. Owner Stefan Ioannidis brings out a glistening red gurnard to show oﬀ his ﬁlleting skills. He wants to know about borrowing some champagne glasses

for his wife’s upcoming birthday party. As we leave, Stefan calls out that Tom can add the hire fee to their (invisible) beer tab for mutual favours. Clay says they look for suppliers who are approachable and proactive; who will call to let them know what is or isn’t in stock, or come to them with special ﬁnds. “They have a vested interest in our business. And they come to eat with us too.” In opening a second restaurant there was an opportunity to create eﬃciencies with their catering business, Capitol Catering, which they established six years ago. The catering kitchen space now acts as a supplies and prep hub for both restaurants and provides the elbow-space to exercise their sustainable nose-to-tail approach. With room to store and butcher whole animals, the collective restaurant menus can show oﬀ ingredients like oﬀal, bone marrow and what would otherwise be described as “oﬀ-cuts”, at their best. “It’s also a bit of a playground,” Tom explains. “We have toys there that you would not have working in a standard restaurant. There’s everything from computerised ovens, air compressors and a commercial sausage-making machine to a full-sized bandsaw. Some days there could be 14 to 15 chefs hanging out, watching how to break down a pig.” Opening WBC has also allowed the kitchen team an outlet for their more inventive impulses. Rather than a

full menu from any one area of cuisine, the focus is on an ever-changing line up of one or two dishes from each, and to make those few outstanding. “So long as the dishes have that dignity and the history behind them and a reason to be there – not just that we’ve felt like throwing something together,” Tom explains. “It’s got to have some heart and soul behind it.” Some recipes have been sourced from staﬀ, past and present, who have presented him with obscure and delicious dishes from their own treasured family recipes. “There’s been a lot of lurking in Asian food supply stores,” Clay reveals. “We’re always coming back with unidentiﬁable substances to explore. All sorts of wild and wonderful things in packets you can’t read.”

OPPOSITE: Capitol's classic interior; menus are written on the walls at WBC; the raw bar at WBC. ABOVE, CLOCKWISE FROM LEFT: Clay

mans the bar at WBC; a serving from the raw bar; relationships with producers are key to their success; rooftop beehives at WBC.

DISH

29

THIS PAGE: Tom

and Clay made the chicken wire lampshades at WBC. OPPOSITE, BELOW:

Parmesan Crumbed Lamb Liver with Gorgonzola Dressed Baby Spinach

30 DISH

Clay describes the restaurants as “Two lovely opposites. But they’re very much part of a whole”.

“It’s a process,” Tom says, “of remembered ﬂavours and bringing them back to life with what’s available.” The nose-to-tail approach is also evident in the ‘Boots n All’ menu option at WBC. Diners have the opportunity to share cuts of meat and styles of preparation that wouldn’t necessarily lend themselves to an individual portion. These cuts are served ‘large format’, often with a fork plunged rakishly at the side. Clay says that behind the scenes there’s a pared-back approach that the two restaurants have in common. “It’s the knitting we know and we want to stick to it. We do our best to keep prices down; we keep it fresh and turnover high. We constantly try to simplify things, even if it’s just the menu descriptions for catering clients. We want to over-deliver. The result is that people are always surprised and happy.” During their ﬁve-year partnership, the pair has worked hard to foster a sense of ownership amongst their staﬀ and like to treat them as extended family. Tom is often referred to as “Daddy”. “The greatest kick,” he says, “is that our staﬀ want to come to our restaurants for tea on their days oﬀ. That’s pretty choice!” Clay describes the pride they feel in seeing three successful businesses running hand in hand; no small feat in the hospitality climate of the last few years. “That,” he says “and Sapporo on tap!” Future plans include more time oﬀ for ﬁshing. Tom owns various boats and the two like to take part in occasionally extravagant outings with a wider ravening hoard of fellow chefs. These charter trips are mostly about cooking and consumption, and apparently leave the seadog skippers dumbfounded over the size of the repasts. When asked for their over-arching philosophy, there are just four words and it’s in keeping with the down to earth demeanour of the two: “Don’t eﬀ it up!” It’s a motto that’s obviously working.

Capitol — 10 Kent Terrace, Wellington WBC — 1st Floor, 107 Victoria Street, Wellington

YOUR DREAM KITCHEN DESIGNED TO MATCH

BONUS COOKWARE SET WITH FISHER & PAYKEL APPLIANCES Purchase three or more qualifying kitchen appliances valued over RSP $4000 including at least one cooking appliance and claim a premium stainless steel copper Essteele cookware set valued at RRP $899. Promotion commences: 1st October 2014–24th December 2014 at participating retailers. For full terms and conditions visit

6936_DISH_FPG

ﬁsherpaykel.co.nz/essteele

The Terraces 2013,

Hand Crafted Perfection. With only 380 six bottle cases made, this is your opportunity to purchase this legendary wine en primeur. Esk Valley ‘The Terraces’ 2013. Any purchaser of 6 bottles will be offered a personalized tour of Esk Valley Estate by winemaker Gordon Russell at a time of their choosing. This is an opportunity to walk through the Terraces Vineyard and taste wines from barrel in our cellars culminating with a tasting of the next Terraces vintage. “This is without a doubt one of the finest wines ever from this estate” - Esk Valley Winemaker, Gordon Russell. En primeur orders will be taken until 31 December 2014 on a first-come, first-served basis. These orders will be confirmed in January 2015 and delivered in June 2015.

To secure your interest please contact Esk Valley... email:[email protected] or phone (06) 872 7430

www.eskvalley.co.nz

TURN UP THE HEAT It’s barbecue season and chef Josh Emett is here to put a bit of ‘wow’ on your grill, as VICTORIA WELLS explains.

W

e Kiwis like to think of ourselves as dab hands when it comes to barbecuing and chef Josh Emett agrees, but thinks we can up our game. He wants to push backyard cooks beyond the usual repertoire of sausages, steaks and marinated chicken that appears every time the barbie is ﬁred up. A book of barbecue recipes might seem odd from a chef more accustomed to Michelin-starred restaurant kitchens and judging on Masterchef New Zealand, but barbecuing holds a special place in Josh’s heart. He has fond memories of family holiday barbecues at their Coromandel Peninsula bach, and even his wedding at Matarangi was a barbecue aﬀair, albeit with a whole crayﬁsh for each guest (“It was epic,” he grins). His new book, Josh’s Backyard BBQ, is something he says he’s always wanted to do, but is quick to point out it isn’t a ‘how-to’ guide. “You don’t want to teach people something they already know how to do. But I do think people stick to what they know and don’t often branch outside of it. It’s about giving them some other dishes… a point of diﬀerence.” So this is barbecue with an ‘Emett twist’. Garlic bread becomes ‘Truﬄe & Mascarpone Garlic Bread’, mushrooms are stuﬀed with taleggio and wrapped with bacon and thyme, and grilled tuatua are served with spiced seaweed butter. The recipes are straightforward, the wow factor comes in the interesting and sometimes unexpected ﬂavours used with them: a tomato sambal gives a kick to grilled gurnard, while Pimms lifts a classic watermelon and tomato salad.

Photography by Kieran Scott Story by Victoria Wells

DISH

35

SMOKED BRISKET WRAPS [recipe ne xt page]

“People stick to what they know and don’t often branch outside of it. It’s about giving them some other dishes… a point of diﬀerence.” — JOSH EMETT

Even the kids’ chapter, which was tested with great success on Josh’s two small boys, has nary a sausage in sight. Instead it is ‘Chicken, Chorizo & Manchego Skewers’, ‘Beef and Beetroot Burgers’ (“…the beetroot is grated into it so they don’t know it’s there”) and simple lamb cutlets become ‘Lamb Lollipops’ served with a honeyed tzatziki. One area Josh does believe Kiwis need help with is seafood. “I think that’s something we don’t do a lot of on the barbecue. Seemingly it’s a little bit diﬃcult because it can stick quite easily, but there are ways of doing it.” His ﬁsh recipes are a diverse mix, among them whole ﬂounder, herrings, snapper with a sprinkling of Asian ﬂavours and cooked simply in tinfoil, and terakihi cooked en papillote with saﬀron and basil. The key, says Josh, is knowing your barbecue well, and in the case of ﬁsh, when to turn it. “Put your ﬁsh on and let it go. When it’s ready to ﬂip you’ve just got to have the conﬁdence that it won’t stick and that you’ve oiled it enough and you’ve got the lines [grill marks], because those lines mean it’s crisped and set – generally if you’ve got the lines it’s going to turn.” While barbecues have long been part of New Zealand’s culinary landscape, Josh says the introduction of more sophisticated models has changed people’s approach; in large part thanks to being able to control temperature. “With the lid down it’s like cooking in an oven. If you’re going to cook a pork belly or a chicken on a barbecue it does become reasonably technical. It’s all about temperature – but that’s the same with any sort of cooking – get the time and the temperature right and everything else just falls into place.” The book encompasses all you need for a barbecue; as well as mains Josh covers hand-held food, salads, vegetables and drinks. There’s even his step-by-step guide to cooking the perfect steak. He describes his ideal barbecue as one where guests can graze straight oﬀ the grill, rather than bothering with a sit down dinner. For him, that’s a huge part of barbecue’s appeal. “It’s clean, easy, fuss-free – do it outside, turn it oﬀ, put the lid down and forget about it. There’s so much to like about it and I think it’s just totally ingrained in Kiwis, their love of it. Barbecues are just such bloody good fun.”

Spiced Oysters Kilpatrick BBQ: Charcoal Prep: 15 minutes Cooking: 10 minutes I don’t eat many raw oysters (I like them fried), but I do like them done this way. As a restaurateur, whatever dressing you oﬀer alongside your oysters you will always get customers wanting oysters Kilpatrick style – it’s a classic. 1 white onion, peeled and ﬁnely diced 2 tablespoons olive oil sea salt 3 rashers smoked bacon, diced 5 tablespoons tomato sauce

1–2 teaspoons Worcestershire sauce Tabasco to taste 12 Bluﬀ oysters, freshly shucked 1 tablespoon chopped parsley

Heat the barbecue to 300°C. Place the diced onion and olive oil in a saucepan and sweat over low heat until translucent and tender. Season with salt and set aside. Cook the bacon in the same pan until crispy, and drain on paper towels. Combine the tomato, Worcestershire and Tabasco sauces in a bowl, then fold through the onion. Place the oysters in their shells straight on the barbecue and cook for 2 minutes. Remove and dress with the sauce, and scatter over the bacon and parsley. If you like them spicy, add an extra drop of Tabasco to each oyster. Serves 4

DISH

37

Smoked Brisket Wraps BBQ: Charcoal with lid Prep: 15 mins with 30 mins marinating Cooking: 8 hours There is a real art to smoking brisket, lots of rules to follow, and plenty of dos and don’ts. I have tried to simplify the process here. Brisket is in essence an easy piece of meat to cook; it just takes time, patience and a great recipe for the rub. Rub 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons mustard powder 1 teaspoon smoked paprika 1 teaspoon cayenne pepper 1 teaspoon ground black pepper 2 teaspoons brown sugar

Twice-Cooked Chicken Wings with Szechuan Caramel BBQ: Gas Prep: 1 hour Cooking: 30 mins A gem of a recipe. The ﬁrst cook gets a nice char on the chicken and gives it a good base ﬂavour, then on with the caramel to get the wings all sticky, and ﬁnally the szechuan pepper at the end to ﬁnish them oﬀ. Magic. Caramel 150 grams sugar 150ml sherry or red wine vinegar 1 thumb ginger, sliced 4 cloves garlic, peeled and crushed 2 star anise

1 cinnamon stick 1kg chicken wings sea salt olive oil for drizzling 1 tablespoon sesame seeds 1 teaspoon Szechuan peppercorns, freshly ground

sea salt

1 large beef brisket 2 cups manuka chips, soaked ¼ cucumber, shaved with a vegetable peeler 2 tablespoons chardonnay vinegar 2 tablespoons water 1 red chilli, sliced 6 wraps 6 lettuce leaves

Heat the barbecue to 250°C. You want an oﬀset ﬁre for this one. Combine all of the dry rub ingredients. Rub all over the brisket and leave for 30 minutes. Drop the chips on the coals to create smoke. Place the brisket on the barbecue, put the lid down and cook for 4 hours at around 180–250°C. The chips will smoke for about 20–30 minutes. Don’t lift the lid during the ﬁrst hour of cooking. The temperature will ﬂuctuate with the time in the barbecue. After 4 hours, remove and wrap in tinfoil. Combine the cucumber with the vinegar, water and chilli. You can let this infuse while the brisket is cooking for the second time. Refuel the barbecue and cook the brisket again at 250°C for a further 4 hours, allowing the temperature to decrease. Rest for 30 minutes in the tinfoil. When ready to serve, gently toast the wraps on the barbecue. Fill with pickled cucumber, lettuce leaves and thick slices of smoked brisket. Serves 6

¼ bunch chives, ﬁnely sliced Make a caramel by placing the sugar in a small saucepan and cooking over a medium to high heat until nice and golden brown. Swirl the pan after the sugar has melted a bit to cook the caramel evenly, but don’t stir or the sugar will crystallise. Add the sherry or vinegar to stop the caramel process, followed by the ginger, garlic, star anise and cinnamon stick. Stir, then bring back to the boil, turn oﬀ and leave to infuse for 1 hour. Heat the barbecue to high. Season the chicken wings with salt and drizzle with a little olive oil. Grill on the barbecue until nearly cooked and nicely charred. Place the chicken wings and caramel in a large bowl and roll the wings in the caramel. Place back on the barbecue and cook until sticky and glazed, brushing with the caramel as you go. Sprinkle with the sesame seeds, Szechuan pepper and chives. Serves 6

38 D I SH

Images and recipe extracted from Josh’s Backyard BBQ by Josh Emett, published by Random House Books. RRP$60. Out now. Read our review on page 22.

W A L L TO W A L L The Waterwall dishwasher’s ground-breaking vertical jets move back and forth, creating a wall of high pressure water so it gets to every corner. That means it can clean every inch of “We’ll just drop in for a drink”, right across three and a half courses to “More dessert anyone?” with no loss of pressure – and very little eﬀort from you. Life moves fast. Your home should keep up.

COLENSO0131

SAMSUNG.COM/NZ

CRISPY CUMIN SEED GOUDA TWISTS

Visit www.dish.co.nz for the recipe

THE KAPITI CHEESE SOCIETY for CHEESE CONNOISSEURS KAPITI KNOWS A LOT about cheese. For over 30 years Kapiti cheese makers have been expertly hand crafting multi award-winning cheeses. From the meltingly, buttery ﬂavour of the washed-rind Ramara to the creamy Kikorangi marbled with rivers of deep blue, there is something for all cheese lovers. Keep ahead of all that is happening in the world of cheese by joining the Kapiti Cheese Society. You'll receive special oﬀers, complimentary samples, matching ideas and recipes, as well as invitations to exclusive events.

Join before Sunday 14th December 2014 and be in the draw to win one of ﬁve Kapiti gift hampers and a limited edition Dick Frizzell print, valued at $1,500. Visit kapiticollection.co.nz/cheese-society and join the Kapiti Cheese Society.

Cracker of a

GOOD TIME

Thin and crispy or softly textured, full of seeds or with a sprinkle spice; there are a growing number of artisan bakers creating handmade crackers in all shapes and sizes – just add a topping.

Words by Nicole Curin-Birch Photography by Aaron McLean

R

emember when serving a cheeseboard to guests meant popping a hunk of Cheddar and a triangle of blue vein onto a plate along with a handful of water crackers and perhaps a bunch of grapes? Now, there are hundreds of diﬀerent cheese varieties and all sorts of things with which to serve them, from pastes to pickles and everything in between. Cracker choices however, have been comparatively slow to catch up – until now. A new generation of cracker makers has emerged and Dish caught up with four artisan bakers to ﬁnd out how they started. CLAREVILLE CRACKERS Mike Kloeg can scarcely remember a time when baking wasn’t part of his everyday life. Born into a family of bakers, Mike helped run a bakery with his parents in Masterton before creating his own business with wife Rose in a former church in the picturesque Wairarapa village of Clareville, just over a year ago. The Clareville Bakery and Café has become a favourite haunt for locals and a must-stop for day trippers thanks to the delicious array of freshly baked bread, cakes and pastries that Mike and his team pull out of the ovens every day. Further aﬁeld though, Clareville is becoming well known for its moreish lavash crackers. A keen entertainer, Mike came up with the concept when he couldn’t ﬁnd lavash crackers large enough for a sharing platter. “We thought there was a bit of a gap in the market for a larger style cracker and so had a go at developing our own,” he says. Surprisingly, for a baker, these were the ﬁrst crackers Mike had ever made. He consulted his cookbooks and came up with a recipe that combines ﬂour, water, olive oil, sesame and poppy seeds and Marlborough sea salt. “We bake them pretty deeply to give them a really lovely toasty ﬂavour and then sprinkle them with the sea salt. With a bit of cheese and chutney or pesto whacked on, they’re delicious.”

Customers and retailers think so too. Clareville Crackers have been picked up by food stores Moore Wilson’s and Farro Fresh and Mike ﬁelds dozens of enquiries every week. Despite the demand, he has kept production levels deliberately low. “I’ve got ﬁve or six diﬀerent ﬂavour ideas in the back of my mind, but for us it’s a time thing. We don’t want to grow too fast and what we do make we want to make very well so that we can keep that artisan, handmade quality. We came out here for a change of lifestyle and we don’t want to grow, grow, grow and have the business get in the way of that. We are happy to take things slowly.”

OPPOSITE: Clareville

Crackers’ lavash style ﬂatbreads are made in small batches and individually hand rolled, giving each cracker a unique shape. ABOVE: Locally made

artisan crackers are increasingly available from farmers’ markets and specialty stores.

DISH

43

“I returned to New Zealand just as there was this massive cheese revolution, and I think that along with having a great product, timing is everything.” — MORGAN CLAIRE MAW

Morgan Claire Maw enjoys a good crunchy peanut butter on her Bonnie Oat Original Crackers and a soft goat’s cheese to top oﬀ the Smoked Paprika ﬂavour.

44 D I SH

BONNIE OAT CRACKERS It’s funny what you develop a taste for once you’ve been overseas. After living in Edinburgh for a couple of years, Morgan Claire Maw hankered after traditional Scottish oatcakes. “I loved them and ate them with everything, but when I came home I couldn’t ﬁnd the beautiful handmade ones I was used to,” she says. A keen baker, Morgan decided to give making her own a crack. Friends and family pronounced them delicious and encouraged her to try selling them at a market. Armed with a full Tupperware container, Morgan approached Elizabeth Lind of Auckland’s popular French market, La Cigale. “I was really nervous that my friends and family were biased and my crackers weren’t that great, but when Liz tried them she said she really liked them and would show them to her panel of tasters. Later that day I got a phone call to say I was in and I’ve been selling them ever since.” Sourcing her ingredients locally is really important to Morgan. “We use the best ingredients from around New Zealand wherever possible, including wholegrain oats from Otago, organic sea salt from Marlborough and linseed straight oﬀ my husband’s family farm in South Canterbury. We like to know exactly where everything comes from.” Morgan bakes her crackers twice a week in 12-hour stretches in a commercial kitchen in Ponsonby. While she has stuck to a fairly traditional method, she’s played around with ﬂavours – creating a distinctly un-Scottish smoked paprika oat cracker, as well as a linseed variety. Several other ﬂavour combinations are on the way and the wholesale market is expanding, with orders from several New World supermarkets in Auckland and from specialty store Sabato. Bonnie Oat Crackers also sell well alongside the cheese at The Dairy in Ponsonby Central and Morgan credits the huge increase in local cheese production with aiding the popularity of her crackers. “I returned to New Zealand just as there was this massive cheese revolution, and I think that along with having a great product, timing is everything.”

“We were talking about other uses for the bread when we decided to brush some with oil and bake up some crisps. They came out great and we thought they had potential, so Doug asked me if I wanted to have a go at developing them as a product.” — JAMES WINKLE

Lincoln Street Artisan Crisps’ Cinnamon and Sugar Crackers are delicious crushed over ice cream or served with an after dinner espresso.

LINCOLN STREET ARTISAN CRISPS Sometimes the best business ideas spring not from what you know, but rather who you know. That was the case for James Winkle when chatting to his friend’s father, Doug Gemmell, the owner of Jabal Lebanese Bread. “We were talking about other uses for the bread when we decided to brush some with oil and bake up some crisps. They came out great and we thought they had potential, so Doug asked me if I wanted to have a go at developing them as a product.” James experimented with a few ﬂavour combinations and came up with Sea Salt, Spinach and Garlic and the delectably sweet Cinnamon and Sugar and named the brand Lincoln Street Artisan Crisps in honour of his home address. After successful stints at both the Takapuna Market and the Britomart Farmers’ Market, the crisps were picked up by larger retailers, including Farro Fresh. “People really like that the crisps are baked and not fried and that there are no preservatives or additives included in the making of them. They are a good healthy alternative.” James says he enjoys eating the savoury crisps with hummus and dips, but his favourite is the Cinnamon and Sugar, which taste wonderful crushed over ice cream or slathered in mascarpone and served with berries. “They are just something a bit diﬀerent and people love them.”

Mush Tun Crackers, made from the leftover barley from beer brewing, are a great match with an aged Cheddar – and of course an accompanying beer.

MASH TUN CRACKERS Patience is one of many virtues a good craft brewer needs, because there’s a lot of trial and error and, according to James Chatterton, plenty of sitting around too. So much so that one day James and his fellow brewer and business partner, Mike Cheyne, got thinking about all the spent malted and crushed barley left in the mash tun (the vessel used to extract the barley’s starch and sugar) that they would be throwing away. “We thought it was such a shame to throw all of this locally grown barley out when there’s nothing wrong with it. Somehow we came up with the idea of making crackers,” says James. To the barley they added ﬂour, quinoa, olive and rice bran oils and poppy seeds and rolled it out onto baking trays before popping it in the oven. After ﬁlling the room with smoke more than a few times, they hit upon a recipe that worked and out of their would-be-trash they created a treasure of a cracker. “They ended up being really delicious,” recalls James. “They had this really malty ﬂavour and the added quinoa gave the texture a real pop.” The ﬂavour varies with each batch, depending on the type of beer being made at the time. Much of the grain used comes from Tuatara Breweries on the Kapiti Coast. “If they’ve been making a pale ale the crackers will taste like that, likewise with a Porter. It’s great to have a bit of variety.” The duo christened the brand Mash Tun Crackers, packed them up and took them to the Whanganui River Traders’ Market, selling them alongside their beer.

46 D I SH

“We thought it was such a shame to throw all of this locally grown barley out when there’s nothing wrong with it. Somehow we came up with the idea of making crackers.” — JAMES CHATTERTON

“People loved them. They especially loved the fact they’re made from locally grown grain, and that all the sugar has been washed out, meaning they have twice the ﬁbre and half the calories.” In fact, Wanganui Mayor Annette Main was so impressed when she sampled them she oﬀered James and Mike the use of her commercial kitchen so they could increase production. The pair bakes up to 500 packets a week for their specialty food store stockists and are on the lookout for a bigger factory from which to work. “It’s going much better than we ever expected,” James says, “and we’re hoping to introduce a few more things soon.”

A GOOD GRILLING Jordan Wisniewski is an Industrial Designer with Fisher & Paykel. His role is to develop the look, feel and functionality of the company’s next generation of products. After spending time in the USA and Australia, Jordan returned to work at Fisher & Paykel two years ago and is now based in Dunedin. He spends his spare time travelling and making things, though admits that “Designing isn’t really something you can stop at the end of the day, even if you wanted to.” Jordan and other members of the team regularly share their recipes in a blog – www.ourkitchen.ﬁsherpaykel.com

Dish spoke to Jordan about his passion for designing with the culture of social cooking in mind, and how this has been implemented in the DCS Grill range.

ADV2014

What does your job as an Industrial Designer involve? I’m responsible for the relationship people have with our products, our Dynamic Cooking System (DCS) range in particular. I help to create the look, feel and ﬁt of our grills, but it goes beyond that. I recently returned from a trip to the USA and found the

culture of the outdoor kitchen inspiring. I am always trying to ﬁnd creative ways to make social cooking easy for people, by starting from the wider picture and then jumping into the details.

odd steak over the summer. The DCS grill cooks a steak perfectly, but we love the challenge of ensuring they can bake desserts and pizzas too.

Tell us about the DCS Grill. What are some of the features that make it stand apart from a regular barbeque? DCS was developed from commercial kitchens so high performance is central. This means sustained, evenly distributed heat at a large range of temperatures, with the versatility to go from large joints of meat on the rotisserie to delicate pieces of ﬁsh on the grill.

What are some of your favourite recipes from the Our Kitchen Blog that you can make on the Grill? The Monkﬁsh Kebabs epitomize Kiwi summer laid-back dining. As monkﬁsh is a meaty ﬁsh it holds up well to being skewered. I can’t look past the Barbecued Greek Lamb for simplicity. Marinated in lemon and yoghurt and then slowly grilled, it’s a dead cert crowd pleaser.

We see outdoor cooking becoming year-round in Australasia, not just for the

Find these and more delicious recipes visit www.ourkitchen.ﬁsherpaykel.com

2014 BEEF AND LAMB

AMBASSADOR SERIES

An Evening with Darren Wright Chillingworth Road, 478 Cranford Street, Papanui, Christchurch Enjoy an evening of superb cuisine with Beef + Lamb Ambassador Chef, Darren Wright of Chillingworth Road in Christchurch. Begin the evening with a complimentary glass of bubbles followed by Darren’s very special six course degustation; a specially prepared menu available for one night only. Hear what inspires him to create his award-winning dishes and join the celebration as Darren is formally recognised as a Beef + Lamb New Zealand Platinum Ambassador; a lifetime status held by only a few of New Zealand’s top chefs. Don’t miss this special opportunity to indulge your taste buds and meet the newest Beef + Lamb New Zealand Platinum Ambassador Chef.

When Wednesday 19 November 6.30pm

Cost $95 per person for six courses or $145 with an additional five wine matches To book your tickets call Chillingworth Road on 03 352 7784 or email [email protected]

Want to experience the top beef and lamb cuisine in New Zealand? Visit nzexcellenceawards.co.nz

The 2014 Beef + Lamb Ambassador Chefs ADV2014

ALL I WANT FOR CHRISTMAS… Looking for Christmas inspiration? ALICE HARBOURNE asked some of New Zealand’s top foodies what they’ll be serving this festive season and what their food resolutions are for the New Year.

Where do you get inspiration for Christmas cooking? “I’m a sucker for tradition, not necessarily ‘ye olde English’ tradition, but family tradition. For us that means Christmas Eve with schmaltzy Christmas music, mince pies with cinnamon cream and a glass of wine; either croissants with ham and brie or Dutch croquettes for Christmas breakfast and a simple Christmas dinner with a couple of knockout dishes (like a fab glazed ham and over-thetop dessert) and a beautifully set table to make it festive.” SARAH TUCK Food blogger, From the Kitchen

“I ALWAYS ENJOY A ROAST TURKEY WITH BREAD SAUCE, AND I GET CHRISTSTOLLEN (GERMAN CHRISTMAS CAKE) FROM HELMUT TELLER, A RETIRED TRADITIONALLY TRAINED PATISSIER, ALONG WITH LOTS OF SALAD AND LIGHTER THINGS LIKE GAZPACHO AND CHILLED CRAYFISH.” Michael Newlands, Head Chef, Bracu

SONIA HAUMONTE, Patisserie Vaniyé

This year, you hope Father Christmas brings you what food-related item? “A whole bucket full of Mara des bois strawberries. They are a type of small, wild alpine strawberry (unfortunately not found in New Zealand). They are beautifully fragrant and have the most delicate, velvety texture that just melts in your mouth. It's an explosion of all the senses.”

KELLY GIBNEY

JOAO MARTINS

What's one thing you can do to make this Christmas dinner an exceptional one? “Don’t try to do too much, but make the dishes that you do serve exceptional by really nailing the seasoning. Be generous with fresh herbs, use lots of lemon zest, toast some nuts and sprinkle over salads and sides, use good quality sea salt and make your own gravy from scratch. It’s the simple but beautifully done meals that are most memorable.”

Where do you get inspiration for Christmas cooking? “My Mum is my one and only Christmas food guru. Her main teaching is ‘Whatever you do, make it good and make a lot!’” What’s the most unusual thing about Christmas at yours? “Salt cod. It's a Portuguese thing.” What are your New Year food resolutions for 2015? “Have more dinner parties.”

Food blogger, Bonnie Delicious

Chef and brains behind The Oﬀal Club

MEGAN MAY

Little Bird Unbakery

This year, you hope Father Christmas brings you what food-related item? “More food-related items would be new spices; at the moment I’m really into trying diﬀerent salts and peppers. There are so many of them and it’s just fascinating tasting all the subtle variations. Raw foods are enhanced so much by using great seasoning.”

Where do you get inspiration for Christmas cooking and what’s your Christmas food philosophy? “My inspiration comes from Tangaroa, God of the Sea. This year I’m cooking masses of healthy sustainable kaimoana for Christmas lunch. Later in the day, after a wee siesta, I will head north to my home at Pakiri Beach and cook Christmas dinner for any ‘waifs and strays’ and family members who can come, relax and enjoy.” ANNE THORPE, Chef

DISH

49

WHAT DO YOU HOPE FATHER CHRISTMAS BRINGS YOU? “WE WOULD LOVE A BIG FAT SPANISH IBERIAN PIG – AND AN ALTO-SHAAM SMOKER TO COOK IT IN!” Penelope Johnson and Sam Gruar, La Rumbla

Where will you be spending Christmas this year? “Here in Aotearoa before hopping on the plane the next day to celebrate late Christmas with family on the other side of the world, in France.” SONIA HAUMONTE, Patisserie Vaniyé

JEREMY FRIEND

RACHEL TAULELEI

What’s the most unusual thing about Christmas at yours? “We choose a colour theme for each Christmas and everyone dresses up and decorates accordingly. We take a photo and use it as our Christmas card for the following year.”

What’s one thing you can do to make an average Christmas dinner an exceptional one? “Add champagne. And if you’re the one cooking, make sure you’re super prepared so you can enjoy the occasion with your family and friends.” What is your New Year’s food resolution for 2015? “To master pork crackling: it’s my food nemesis.” Where will you be spending Christmas? “At Wharekaho in the Coromandel for a kaimoana-laden, barefoot Christmas Day. It’s the best way to spend it.”

J.Friend & Co Honey

Yellow Brick Road

“MY NEW YEAR'S FOOD RESOLUTION IS TO ALWAYS EAT THE WEIRDEST THING ON THE MENU.” BETH BRASH, Food blogger, Beth Eat and Greet

“A great dessert can give people so much joy. For our Christmas this involves raw chocolate, homemade coconut ice cream and as unusual a selection of fresh berries and fruits as we can ﬁnd.” MEGAN MAY, Little Bird Unbakery

What’s one thing you can do to make an average Christmas dinner an exceptional one? “Stay away from the cooking and let others do it. I can never pull that one oﬀ though.” DES HARRIS, Head Chef, Clooney

“Our inspiration comes from our mums’ Christmas cooking: same old favourites each year – no fuss, just fresh colourful food and lots of it. Barbara makes a salad with palm hearts, we love that every year, and Wendy makes an ice cream cake – it has all the ingredients of a traditional fruitcake but it's cold. Perfect for the sunny, warm day we're expecting.” REBECCA SMIDT AND DARIUSH LOLAIY, Cazador

50 DISH

Where do you get inspiration for Christmas cooking? “ The only time we get to cook is Sundays and on holiday, so we really look forward to Christmas. We love to ﬂick through cookbooks and magazines and make a loose menu (usually Mediterranean or Middle Eastern) and will incorporate what's in season, what we can get locally from friends or suppliers and what we catch if we are up north. Our Christmas cooking philosophy is plan ahead, have a couple of key ‘star’ dishes, supported by lots of salads and sides for sharing. Always have

yummy grazing ‘snack attacks’ out, as we are a late-lunch kind of family. But most importantly is to have some sort of outside cooking, be it smoking ﬁsh, camp oven bread or critter fritters on the barbecue. Being outside, so that everyone can be a part of things, is superimportant and sets the tone for a fun day.”

VICKY HA

(aka ‘the Dumpling queen’) Owner, House of Dumplings

What’s your Christmas food philosophy? “Cook from the heart and share it with the most important people in your life.” This year, you hope Father Christmas brings you what food-related item? “Beef brisket and tendon noodle soup from Hong Kong.”

DAMARIS COULTER, Coco’s Cantina

WHAT IS YOUR NEW YEAR'S FOOD RESOLUTION FOR 2015? “NO FOOD FADS, NO DIETS. WE'LL JUST KEEP ON COOKING AND EATING WHOLESOME, CLASSIC FOOD.” Rebecca Smidt and Dariush Lolaiy, Cazador

For more information, please contact Domestic Agencies Ltd on (09) 525 0127 or Email: [email protected]

’TIS BETTER TO GIVE THAN RECEIVE Chef JONNY SCHWASS contemplates the pleasure to be found in the act of giving.

A

s a busy chef trying to ﬁnd life’s ever elusive work/life balance, some of my most treasured moments are the ones where I get to sit and think. I know you'll ﬁnd that hard to believe; being such a ﬁne specimen of athletic prowess you would naturally assume my hobbies are running half marathons, swimming long distances and cycling the width and breadth of this beautiful country. The reality is that if I am ever asked: “Do you have any hobbies?” the answer is always: “Sitting and thinking”.

totally consumed by the art of hospitality, I think what we do – the opportunity we have each day to be generous in the art of giving – is something that makes our industry so unique and so full of many of life’s great characters. Those outside our industry prepare for the rush of Christmas by organising the guest list, the seating arrangements, stocking the fridge and ﬂuﬃng the pillows in the front room – but that feeling is what we are lucky enough to experience each and every day. We get to experience the joy of giving, seven days a

We get to experience the joy of giving, seven days a week. And at the end of a long and exhausting day we can look back on the smiles we helped create, the laughter inspired by a shared table, the sated appetites and the full tummies. At this time of year, as we draw closer to its conclusion I, like many of you reading this ﬁne magazine, look back over the year in contemplation. There are many things for which I am thankful and I will always try to focus on the things in my life that are positive. (This helps me manage the situations over which I often have little control.) One of the many things I have been sitting and thinking about recently is the act of giving – something that is so prevalent at this time of year and something I believe is at the core of most good human beings. What is it that motivates us to give? What are the beneﬁts of selﬂess actions and why is it that we feel better from the action of giving rather than receiving? As someone who is

52 DISH

week. And at the end of a long and exhausting day we can look back on the smiles we helped create, the laughter inspired by a shared table, the sated appetites and the full tummies. We sometimes have to dance elegantly around the issue of the ‘uncle’ who has had a little too much eggnog, but that is all part of what makes the experience so colourful and enriching. Even with our decades of experience we sometimes forget to include the extra place setting, we get landed with a 12 kilogram frozen turkey we have to thaw in the bath overnight (after being promised that we’ll receive the largest, freshest bird on the day), we sometimes get our numbers wrong, we are human and make mistakes. But what we

have in restaurant life is the chance to do it all again the next day. The level of commitment from many in our industry is a story often untold and the songs of sacriﬁce are too often unsung. Like many who have answered the call to hospitality, I am quick to measure my own self worth by the enjoyment experienced by others – if the room is full of smiles then my job is done and I can smile too. There are few greater pleasures than looking into a dining room full of people you have little association with, who have chosen to share a space for a limited time to eat something you have had a part in creating. The confusion I have is that if it is indeed better to give than to receive, how do those doing the receiving feel any enlightenment? Why should the receiver be the one missing out? This is where the dialogue of hospitality needs to happen, where all included feel they are giving a little. When the shared communication of food, wine and hospitality is a dialogue then everyone gets in on the act of giving and we all feel its warmth. So with those thoughts, I would like to ask all the hospitality workers reading this to allow the dialogue of generosity to ﬁll your dining rooms: allow your guests to give you a tip, give you a kind word on the level of service you have provided, let the guests share with you the delight they had in trying something new for the ﬁrst time. Invite your guests to share their appreciation with the kitchen, to buy the kitchen crew out the back a beer after work and, most importantly, do not be afraid to give a little of yourself. After all, if you give a little ﬁrst then the giving can begin and everyone wins.

ADV2014

KOUZINA APPLIANCES is the home of quality international home appliances. Visit the showroom for exceptional service, expert advice and the very best of kitchen design.

See more Gaggenau appliances at the Kouzina Appliances showroom at 155 The Strand, Parnell, Auckland. Phone 09 377 7822 Email [email protected] www.kouzina.co.nz

New

Elegantly sparkling with tropical fruit flavours

REVIEW

YELLOWFIN TUNA CARPACCIO WITH OLIVE TAPENADE, WATERMELON SORBET, GAZPACHO AND YUZU GEL

IN NATURAL HARMONY — Brancott Estate

Matched with: Brancott Estate Living Land Marlborough Chardonnay 2013 “The textural elements of both the wine and the food work particularly well together – both show silky smooth texture, with an oily richness but have ripe citrus elements to give palate freshness. The wine shows subtle oak toast and this paired well with the toasted rice garnishing of the dish.”

An iconic location was the perfect setting for an evening of exceptional wine and ﬁne food. The centre of attention the Brancott Estate Living Land Series – a range of organic wines that celebrate the eﬀorts of Brancott Estate to protect the natural environment. GUESTS ENJOYED ONE OF Auckland’s best views at Harbourside Ocean Bar Grill, located in the city’s iconic Ferry Building, and recently re-opened after a stunning refurbishment. Brancott Estate Chief Winemaker Patrick Materman was on hand to take diners through each course and share his impressions of how they paired with the dishes prepared by Executive Chef Stuart Rogan and his team. As well as enjoying the wines, guests had the opportunity to learn more about the Brancott Estate Living Land Series – wines crafted in recognition of the ongoing commitment of Brancott Estate to protecting the natural world. $1 from every bottle of Brancott Estate Living Land wine purchased goes to the Living Land Fund, which has enabled the Marlborough Falcon Trust breeding aviary to be built on Brancott Vineyard and to date over $350,000 has been donated to the Living Land Fund which helps the native New Zealand falcon.

Patrick Materman, Chief Winemaker

With the experience of more than 20 vintages, Brancott Estate Chief Winemaker Patrick Materman considers spending time in vineyards as one of the most important aspects of his job. This involves monitoring vineyard blocks, tasting fruit and determining the optimum harvest date. Patrick is constantly fascinated with the eﬀect of terroir on wine style, constantly seeking to better understand and highlight Marlborough’s sub-regional diﬀerences. For more visit www.brancottestate.com

VANILLA PANNA COTTA WITH MANDARIN JELLY AND COCONUT CRUMB

Matched with: Brancott Estate Living Land Marlborough Pinot Gris 2013 “With this match, again the pairing of textures is a highlight. The creamy textured panna cotta looks fabulous with the Pinot Gris, which has some sweetness and low acidity. There is also great balance with intensity of ﬂavour without either the food or the wine dominating. The mandarin jelly gives a ripe citrus freshness to the dish; an element also found in the wine.”

Discover perfection within

www.nautilusestate.com

TO P T I P S :

* Sparkling wines are almost always sealed with a cork, meaning cork taint can be a risk. If your bubbly smells like mouldy cardboard then take it back to the store immediately for a refund – or serve it to someone you don’t like. * Check any musty smells aren’t just the fault of the glassware. Glass and crystal can absorb icky aromas from cardboard boxes, dishwasher chemicals and unventilated rooms. Wash your glasses in warm water with fragrancefree detergent then rinse thoroughly with hot water before drying with a clean cloth. Or put them through a hot dishwasher cycle with no detergent.

Dish Tasting Panel —

SPARKLING In the two years since we last put New Zealand bubbly to the test we've discovered there are even more reasons to raise a glass or two of the stuﬀ: it’s great value for money and of increasingly good quality. YVONNE LORKIN and the Dish Tasting Panel get in a ﬁzz over the best of New Zealand’s sparkling wine.

HOW AMAZING IS IT that our top wine, the Mimi Pink Rosé Sparkling NV, can be purchased for under $20? It’s doubly amazing to see it sit beside an absolute humdinger, the Akarua Vintage Brut 2010 (which won the Champion New Zealand Sparkling trophy at the recent International Champagne and Sparkling Wine Awards), and it’s triply amazing to see our number three wine, the Soljans Fusion Sparkling Muscat, holding its place in the same spot as in our inaugural sparkling wine tasting two years ago! It seems the state of our sparkling wine industry is bubbling away nicely, as was evidenced by the 76 entries we received. In fact, in 2013 New Zealand exported over 1.45 million litres of ﬁzz, which is fantastic. Having proved our mettle with other varieties we’re now looking to expand our portfolio to give our export markets something a bit diﬀerent to latch on to. Our panel results reﬂect the maturing of the category with double the number of gold medals (six) awarded in our last tasting. “I think we’re seeing a coming of age,” said judge Jane Boyle. “We’re seeing the results of more experience in the vineyard and more experience crafting the style. We’re showing there’s a consistency and ability to to produce quality bubbly year on year and allowing people with real sparkling expertise to shine.”

The higher number of silver and bronze medals awarded was also encouraging, as any medal in these sorts of tastings is hard-won. The very nature of sparkling wines means any tiny fault is immediately accentuated, so they’re not an easy wine to get right as it's an exacting process. “With many of the lower scoring wines, there were basic faults at play,” remarked judge Cameron Douglas MS. “This could be the result of winemakers having a ‘cellar palate’ and not benchmarking their wines against those of their peers often enough. But like any wine, how it tastes and is perceived depends so much on the day, the occasion and the people.” Readers may be interested to know that at last year’s Air New Zealand Wine Awards, the Champion Wine of the Show trophy went to a sparkling wine – and that’s only happened three times in the show's 27-year history. It was a very exciting moment for the sparkling fraternity, but also very scary, because the bar was then well and truly set. Looking at the quality of our top scorers however, it could become a more common occurrence. So without further ado, let’s raise a toast to our champions!

See over for the Dish Tasting Panel Top 10 Sparkling Wines. DISH

57

Dish Tasting Panel —

SPARKLING 1 . THE WINE P ORTFOLIO*

Mimi Pink Rosé Sparkling $16.99

THE JUDGES (clockwise from top left)

Yvonne Lorkin – Dish drinks writer Cameron Douglas MS – Senior Lecturer AUT and Master Sommelier Jane Boyle – Wine consultant (NB: all wines are judged blind and the scores of judges for their own wine cannot exceed those of other judges.)

RATING SYSTEM GOLD +++++ Superb. Strongly recommended.

SILVER ++++ A cut above the rest in quality.

BRONZE +++

Ballet shoe-pink in colour and boasting lovely almond, craisin and berry brioche complexity, our judges were well and truly wowed by this wine. The mouthfeel is very generous, seductively creamy even, all ﬂowing to a silky-fresh ﬁnish. This is a very well made wine with delicacy and elegance that represents incredible value for money and is, according to Jane Boyle, “very very classy”. “It’s pink, bubbly and tastes like strawberry and cream. What’s not to like?” asks Will Shields, winemaker for Leveret Estate, which produces Mimi. “I also like that its styling is unpretentious, while knowing the superb quality fruit and attention to detail that went into its making.” He’s absolutely chuﬀed with their top placing. “I tasted it just the other day and thought man, that’s tasting good – and then we get the call from you guys, which is awesome!” The Mimi Pink is crafted from pinot noir that is a little riper than what Leveret would use for its Brut

A good-quality crowd pleaser.

Look for the Dish Tasting Panel selection sticker, which can be worn by our top wines.

With thanks to Janet Blackman and Cameron Douglas from the Professional Wine Studies Department and the AUT School of Hospitality and Tourism. For more on the programmes in hospitality, food and beverage, and hotel management visit www.aut.ac.nz Water kindly supplied by Antipodes.

TO P W IN E

styles, “...though not nearly as ripe as what we would pick for red wine,” adds Will. “With the extra ripeness we get more strawberry-like characters, which is a great combination with the creamy yeast autolysis ﬂavours and textures. There’s also a hefty whack of chardonnay in there, boosting the fruitcharacter. Sweetness is at about 18g/L which really suits the style.” *Formerly under the Morton Estate brand.

2 . A K A RUA

Vintage Brut 2010 $45 This wine unfolds in the glass to reveal delicious breakfast-bun aromas, bold, biscuity complexity and a mouthfeel that expresses real elegance and character. With delicate beading and a creamy mousse it’s also “a very exotic, yet incredibly clean wine,” noted Yvonne. “Very dry, crisp and reﬁned.” 3. S O L JA N S E STATE

Fusion Sparkling Muscat NV $15.95 With its creamy, silky mousse and taut, tangy freshness this wine leapt out from the rest, not just because it was sweet, but also because the fruit

intensity was so clean, deﬁned and pure. Fans of spritzy Moscato and Asti styles will love this ultra-tasty “sherbert-like” wine. Crafted from 100 per cent muscat grapes grown in Gisborne, the judges were very impressed by the lifted aromatics, fresh fruit and refreshingly long ﬁnish.

Cameron Douglas enjoyed its rich, bold bouquet, dry expressive personality, lovely balance and long ﬁnish. It also boasts a subtle lemony lift in the midpalate. Winemaker Rudi Bauer has crafted a ﬂavoursome, precise wine that sings of sophistication. 7. B R A NC O T T E STAT E

4 . L I N DAU E R C L A S S I C

Brut Cuvée NV $15.99 If you’re looking to win friends and inﬂuence people for not much dosh, then this ticks every box. This coppercoloured wine scented with berry, brioche and oozing toasty, nutty notes was “a real knock-out” and “very Champagne-like” according to our judges. Elegant, yet rich and generous. 5. S QUAWKING M AG PIE

SQM Blanc de Blanc $29.95 “Quite generous, sweet apple aromas and a real crowd pleaser,” noted Cameron Douglas, while Jane Boyle loved the bright, lemony freshness and attractive yeast autolysis notes. Showing super-ﬁne bead, fullness, marshmallow-like complexity and excellent length – this really impressed. Hawke’s Bay methode at its best. 6. Q UARTZ REEF

Methode Traditionnelle 2009 $45 “Very elegant, slightly nutty and very appealing,” remarked Jane Boyle, while

Sparkling Rosé $17.29 ½ This shows a lovely, persistent mousse and aromas of raspberry doughnut and delicate red fruits, which leads to fresh, delicate acidity and creamy complexity on the ﬁnish. This was a nicely crafted example with a harmonious, biscuity-dry mouthfeel. 8. L I N DAU E R S P E C I A L R E S E RV E

Brut Cuvée 20.99 ½ Pale rose gold colour, creamy, foamy mousse, aromas of rising dough and subtle strawberry shortcake and attractive toasty notes in the midpalate. “This is a lovely celebration wine,” remarked Jane Boyle. Ripe and robust, with hints of spice on the ﬁnish. 9. MORTON E STATE

NV Sec Methode Traditionnelle $21.99 Our judges enjoyed the delicate, fruity notes on the nose and full, juicy mouthfeel edged with hints of lemon, peach and pear. This wine may have pushed the boundaries of sweetness, but as Cameron commented: “It showed a well balanced range

of ﬂavours,” as well as elegant persistence of ﬂavour. 1 0. L I N DAU E R C L A S S I C

Rosé $15.99 It's extremely aﬀordable and has a trophy cabinet groaning under the weight of medals won over the years. Boasting shrewsbury biscuit complexity alongside crisp, vivacious acidity and excellent length, it oﬀers exceptional value for money.

W I N E M A K E R TO WATCH : Jane De Witt

Jane is one of New Zealand’s most highly awarded specialist winemakers. With around 19 years of experience, she’s the force behind Lindauer, a brand that consistently over-delivers in quality for its price. We simply don’t have enough space to list all the national and international awards shows in which her Lindauer wines have scored gold medals – they’re that good. Crafting quality sparkling wine is a highly complex and exacting process, and it boggles the mind as to how Jane and her team manage to make such consistently good sparkling wines every year at such aﬀordable prices. She really is the unsung hero of a national icon.

DISH

59

BY THE GLASS Labels inspired by Instagram, wine masterclasses in Melbourne and a bounty of recently-released craft beer – YVONNE LORKIN delves into what’s new in the world of drinks.

Having an ale of a time

SOUTHERN SPARKLERS — If you thought Central Otago’s pinot noir only came in a still shade of crimson, prepare to be amazed! Matt Connell and his team at Akarua have built an enviable sparkling wine repertoire, with all three of their Pinot-dominant methode traditionnelles now claiming gold medals. The Vintage Brut 2010 also earned ﬁve stars and a gold medal in our Sparkling Wine Tasting Panel (see pg 57) and scored the World Champion New Zealand Sparkling Wine trophy at the 2014 Champagne and Sparkling Wine World Champs held in the UK. Their Brut NV and Brut Rosé are also world-class examples, so clearly the future is ﬁzzing at Akarua.

The Burma Road What do you get when you push the levels of Javanese quinine to the maximum in your tonic? An ultra-bold, luxuriously rich style that works a charm with London dry styles of gin such as Bombay Sapphire, that’s what. Containing the highest allowable quinine level on the market, East Imperial's Burma Tonic is blended to a centuriesold recipe and is now a ﬁrm favourite for me. Available at Nosh, Farro Fresh and liquor outlets nationwide. 60 D I SH

AHOY ALBARIÑO! Aronui Wines in Nelson have just released a triplewhammy of debut wines including their ‘ﬁrst vintage’ Albariño 2014. Cooper’s Creek are now three vintages into their Bell-Ringer Albariño project from Gisborne, and Mahurangi River Winery near Matakana have just released their 2014 Albariño too. These great local examples of this sensational, summer-friendly, Spanish white have just hit the shops and they burst with white nectarine, white ﬂowers, crisp, chalky minerality and lip-smacking citrus notes.

New ales are crawling all over the shop shelves of late, and it’s clear that there’s experimentation going on out there in the brewniverse. Kereru Brewing have embraced their inner salty seadog by brewing Karengo (an edible purple seaweed, common around Kaikoura) in a Gose (Go-Sah) or German wheat beer brewed with salted water. It’s briny, slightly sour and richly structured. Kereru have also lent their facilities to Tom Jones of Herne Brewing to make his Tāne, a manuka-smoked IPA in which the malts are smoked over manuka chips to create a smooth, ham hock-scented, ﬂavoursome beer. Mark White at Harrington’s makes a light American Pale Ale with Simco and Amarillo hops called the Yankdak, which despite sounding like it was named after a Texan’s underwear, is beautifully tangy. Epic’s Imperium Vintage Ale pours inky-dark into the glass, forming a cappuccino-coloured head and has tarry, salted caramel notes on the nose. It’s light and bitter on the palate, but like the Energizer bunny on the ﬁnish – it just keeps going…

NATURE, ENTER ME

Stoneleigh’s winemaker, Jamie Marfell, has created a new range of wines under the ‘Nature’s Collection’ moniker. Featuring Sauvignon Blanc, Chardonnay, Rosé and Pinot Noir, all from the 2014 harvest, the labels on the bottles were inspired by the 2800 images submitted to a digital app launched earlier this year, which encouraged users to share the ‘wonder of nature’ with the Stoneleigh team. RRP$17.99

’TIS THE SAISON — Chris Barber from Zeelandt Brewery in Hawke’s Bay’s Esk Valley has released a saison in time for summer. “In my eyes what sets Saison apart from other styles is the high ferment temperatures. For this style you just let fermentation go ahead and do its thing. This beer got up to 27°C. The result is a dry beer with fruity aromas. As with most ales, the depth of ﬂavour increases as the temperature comes up. This is East Coast (beer) drinking at its best!” We concur Chris.

Something Sacred TICKETS ARE ON SALE from

November 21 for the Woodstock of foodie events: the 2015 Melbourne Wine and Food Festival (Feb 27-March 15), which has plenty for wine fans too. Kiwis can head across the Tasman to indulge in masterclasses including ‘Return to Terroir’, an extraordinary gathering of biodynamic winemakers from around the world. It’s an opportunity to meet the makers and taste a smorgasbord of rare, biodynamically-produced wines. Plus, Jamie Oliver’s wine consultant, Aussie Matt Skinner, will moderate a series of sessions with food and drink personalities from across Australia. For ‘Acqua Panna’s Perfect Match’, local wines will be put to the test to see what pairs best with Street Food, Korean Flavours, Indian and Shellﬁsh. Check out the programme for a plethora of other drinks events too. www.melbournefoodandwine.com.au

MOUNT MAUNGANUI’S FAVOURITE

family-owned brewery, Mount Brewing Co, has reason to celebrate more than just having sun and surf on tap. Their Indian Dark Ale scored silver at the Brewers Guild of NZ Awards 2014 alongside a swag of bronze medals for their IPA, Shaggy Ale and Resin Head beers. It’s the ﬁrst time since they began brewing in 1996 that they’ve entered these national awards, so they’re well chuﬀed. All the beers are available in 1.25lt PET and can be delivered anywhere in the country. Order online at www.mountbrewingco.co.nz

Chardyophiles can rejoice, knowing that Sacred Hill has released their Riﬂemans 2013. The Riﬂemans site, tucked away in Hawke’s Bay’s Dartmoor Valley, is a rare ‘heritage’ vineyard as the vines were ﬁrst planted over 35 years ago. Riﬂemans has built up a powerhouse pedigree and if there was such a thing as a Royal Family of chardonnay from our shores, Riﬂemans would be in one of the big chairs. You can’t say you’ve tasted the best examples of chardonnay in New Zealand until you’ve sampled it, and 2013 was one of the best vintages on record. Having second thoughts about spending $70 on a bottle of chardonnay? Forgettaboutit! One sip and you’ll understand why. It was originally called ‘Shotgun Chardonnay’ due to the tireless defence of the vineyard (using ﬁrearms) from hungry birds hooked on the sweet fruit. I thought it was named ‘Riﬂemans’ as an ode to the gun-slinging vineyard workers, but it turns out it’s for the Riﬂeman, a rare native bird, otherwise known as Titipounamu or ‘Little Greenstone’. Nothing against native birds but personally, I like the original title. DISH

61

THIS IS NOT A BBQ DCS Grills by Fisher & Paykel have pioneered a new category in high performance outdoor cooking. They are designed around the idea of a complete professional outdoor kitchen – the heart of which is the grill. The DCS range is built to deliver the functionality demanded by any professional chef - performance, simplicity and durability. In terms of performance DCS is unparalleled in delivering high heat, low heat and easy cleanability. A rare medium? We think so.

RECIPES What we’re cooking in this issue of Dish

64 A DAY TO REMEMBER There are plenty of ideas here for the perfect Christmas table centrepiece – from glazed ham to the stunning make-ahead Blackberry and Gin Cured Salmon. Finish on decadent chocolate torte, strawberry tarts or truﬄes.

Background photo by Manja Wachsmuth. Dome from Freedom. Board from Father Rabbit. Decorations from Citta Design. Hurricane lamp from Bed Bath N' Table. Plates from Nest. Platter and bowl from Taylor Road Home.

Dish Food Editor CLAIRE ALDOUS provides delicious recipes to celebrate the festive season.

78 GIFTS TO MAKE Taking time to make gifts adds a special touch. I've given you a scrumptious selection, including my new take on traditional Christmas cake that's full of fruit, spices and dark chocolate.

94 THE DAY AFTER Don't let the Christmas leftovers languish in the fridge – try my handy ideas for turning them into delicious meals. 104 DIP IT GOOD Try these dips that are packed with fresh ﬂavours and make an ideal snack over the holiday season. 110 EASY EVERYDAY Quick, delicious and seasonal is the order of the day for these recipes, which are the perfect solution to your weeknight dinner dilemmas.

86 RAISE A GLASS Kick oﬀ the party oﬀ with these fabulous nibbles that are simple to prepare.

Recipes and food styling by Claire Aldous Props styling by Lianne Whorwood Styling by Lisa Morton and Lianne Whorwood Drink matches by Yvonne Lorkin

DISH

63

64 D I SH

S M O K E D F I S H R I L L E T T ES [recipe next page]

A DAY TO

REMEMBER Forget fussing over fancy tablecloths and ﬁne china; celebrate the big day with a relaxed festive feast

S M OKY MUSTA R D A N D PINEAPP L E G L A ZE D HA M [recipe next page]

Photography by Manja Wachsmuth

DISH

65

MOROCCAN SPICE ROASTED CHICKEN WITH HONEY AND GRAPES

Moroccan Spice Roasted Chicken with Honey and Grapes The sweet juices from the roasted grapes mingle with the fragrant spice paste to make a rich but light sauce to spoon over the tender chicken. 2 chickens 2 lemons, halved 2 cinnamon sticks Spice paste 2 cloves garlic, crushed 1 teaspoon each ground cumin and coriander 1 teaspoon caraway seeds ½ teaspoon ground turmeric

1 tablespoon lemon juice 2 tablespoons olive oil To cook 2 tablespoons runny honey 500 grams each seedless red and black grapes 2 tablespoons balsamic vinegar handful chopped ﬂat-leaf parsley

2 teaspoons rosewater Preheat the oven to 200°C. Rinse the chickens under cold water then dry well, inside and out, with kitchen towels. Season the cavities and stuﬀ with the lemons and cinnamon sticks. Truss with kitchen string. Spice paste: Combine all the ingredients in a bowl. Place the chickens breast side up in a large, lightly greased roasting tray. Use a pastry brush to cover the chickens with the spice paste then season with salt and pepper. Add ½cm of water to the pan to stop the paste from catching. Cover the chickens with a piece of baking paper then with foil and seal tightly. Roast for 1¼ hours. Reduce the oven to 170°C. Uncover and drizzle 1 tablespoon of honey over each chicken. Cut the grapes into bunches and place in the dish then drizzle with the balsamic vinegar.

Smoky Mustard and Pineapple Glazed Ham How do you improve a glorious free-range ham? With a tangy, sweet and smoky mustard glaze; perfect on Christmas Day and hopefully with some left over for casual lunches. 1 whole cooked ham (our ham was 10 kilograms) Glaze ½ cup mild American yellow mustard 1 x 440 gram tin crushed pineapple in juice 1 cup orange juice 2 cloves garlic, crushed

1 teaspoon smoked paprika 2 tablespoons Worcestershire sauce 1 tablespoon dry English mustard 2 tablespoons tomato paste 1 cup brown sugar pinch cayenne pepper

Remove the ham from the fridge 2 hours before cooking. Preheat the oven to 160°C. Glaze: Place all the ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes then cool. The glaze can be made and kept chilled several days ahead. Ham: Remove the skin from the ham using your ﬁngertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock. Lightly score the fat in a diamond pattern. Place the ham in a large foil-lined baking dish and pour over the glaze. Cook for 1½ hours, basting every 15 minutes until golden. Turn the dish several times for even colouring. Allow to cool for at least 20 minutes before carefully lifting onto a serving platter. To serve: Place your desired wrapping around the ham hock and secure. Serve the ham hot, warm or at room temperature.

Roast uncovered for 30 minutes, or until the chickens are fully cooked and the grapes are tender and juicy, basting every ten minutes. To check the chicken is cooked insert a skewer into the thickest part of the thigh, the juices should run clear. Cover the chickens loosely and leave to rest for 15 minutes. To serve: Carefully transfer the chickens to a serving platter. Scoop up the grapes with a slotted spoon and place around the chickens. Spoon oﬀ any excess fat from the pan juices then pour over everything. Scatter with chopped parsley. Serves 8–10 depending on the size of the chickens

DISH

67

BLACK BERRY A N D G IN CUR E D SALMON WITH CRUSHED CUCUM BER , B L ACKBE R RY AND PISTAC HIO SA L A D

68 DISH

KOHL R A BI A N D ROCKET SALAD WITH CAPE R DR ESSIN G [recipe next page]

Blackberry and Gin Cured Salmon The beautiful purple-hued edges of the salmon are infused with a mix of juicy blackberries, the aniseed ﬂavour of fennel and the tang of citrus. Once removed from the cure the salmon can be kept in the fridge for 5 days, but slice on the day of serving. 600 gram piece centre-cut salmon, skin on Cure 2 cups frozen blackberries, thawed with their juice 1 teaspoon ground fennel

3 tablespoons gin ﬁnely grated zest 1 large lemon and 1 orange 2 tablespoons ﬂaky sea salt 3 tablespoons brown sugar

Remove the pin bones from the salmon using tweezers. Line a roasting dish with a double thickness of plastic wrap. It should be just large enough for the salmon to lie ﬂat. Place the salmon on it, skin side down. Cure: Put the blackberries in a bowl and crush with a fork to break them up into a pulpy mass. Stir in all the remaining ingredients. Spoon the cure over the salmon, ensuring the blackberry pulp is completely covering the ﬂesh. Cover tightly with plastic wrap then place a small board on top and weigh it down with jars or tins. Refrigerate for 24 hours. To serve: Carefully scrape the cure oﬀ the salmon then lift out and place on plenty of kitchen towels to catch the juice. Use damp kitchen towels to remove any traces of cure left on the salmon. Using a very sharp knife, cut the salmon into thin slices and place on a serving platter. If some of the slices are too thick, place between two pieces of plastic wrap and gently tap them to the desired thinness. Serve with the following cucumber salad. Serves 8 To remove pin bones – see Kitchen Notes pg 142

Crushed Cucumber, Blackberry and Pistachio Salad 1 telegraph cucumber ½ cup crème fraîche 2 teaspoons milk 1 clove garlic, crushed 1 teaspoon red wine vinegar

1 tablespoon horseradish sauce 1 cup fresh blackberries ¼ cup pistachios, chopped roughly chervil or dill leaves to garnish

Lightly peel the cucumber then cut in half. Place on a chopping board and cover with a clean tea towel. Using a rolling pin, smash each half into rough chunks and place in a bowl. Combine the crème fraîche, milk, garlic, vinegar and horseradish in a bowl and season. Toss with the cucumbers and transfer to a shallow serving bowl. Scatter over the blackberries and pistachios then the herbs and ﬁnish with a grind of pepper. Serves 8

WA R M R OAST E D P OTATO AND S HALLOTS WITH M USTARD D RES S ING [recipe next page]

Kohlrabi and Rocket Salad with Caper Dressing Crisp, juicy strips of kohlrabi and peppery rocket make a light salad all brought together by a garlicky caper dressing. 1 large kohlrabi 2 large handfuls rocket Dressing 3 tablespoons olive oil 2 tablespoons lemon juice

1 teaspoon Dijon mustard 2 cloves garlic, crushed 2 tablespoons capers sea salt and freshly ground pepper

Asparagus and Leek Salad Make the most of the brief asparagus season and serve a big platter of it topped with tender leeks and free-range eggs. 2–3 bunches asparagus, ends trimmed 1 leek 2 eggs, hardboiled and chopped roughly 2 tablespoons chopped ﬂat-leaf parsley

Transfer to a serving bowl and spoon over the remaining dressing along with a grind of pepper. Serve immediately. Serves 6–8 PANTRY NOTE:

Kohlrabi is a member of the cabbage family and has a sweet, peppery ﬂavor. The bulbous bottom is used in this recipe but the stems can also be used in a stir-fry. The skin has a rubbery texture and can be white, light green or purple and the ﬂesh is a creamy white.

1 tablespoon lemon juice ½ teaspoon honey 1 clove garlic, crushed ½ teaspoon ground cumin sea salt and freshly ground pepper

Dressing: Whisk all the ingredients, except the capers, together and season. Stir in the capers. Salad: Peel the kohlrabi, removing all the tough skin until you are down to the white ﬂesh. Cut into quarters then shave thinly on a mandolin. Place in a large bowl and toss with half the dressing, turning to coat well. Add the rocket and toss together lightly.

Dressing 3 tablespoons olive oil

Cook the asparagus in plenty of boiling well-salted water until crisp-tender. Lift out of the water and refresh in a large bowl of iced or very cold water. Place on a clean tea towel to dry. Slice the leek on the diagonal into 1cm wide pieces. Add to the same boiling water and cook for a few minutes until tender. Drain, refresh and spread out to dry on a clean tea towel. Dressing: Whisk all the ingredients in a bowl and season. To assemble: Place the asparagus on a platter and top with the leeks then the chopped eggs. Spoon the dressing over everything and scatter with the parsley. Serves 6–8, depending on the amount of asparagus used

Warm Roasted Potato and Shallots with Mustard Dressing Tomato, Fennel and Mozzarella Salad with Herb Dressing Juicy tomatoes, silky mozzarella and crisp fennel all topped with a fresh herby dressing – this salad sings of summer! 800 grams assorted tomatoes 2 large balls fresh mozzarella in whey, drained 1 medium fennel bulb Herb dressing ½ cup mint leaves

¼ cup basil leaves zest 1 large lemon 4 tablespoons olive oil 2 tablespoons lemon juice 2 cloves garlic, crushed sea salt and freshly ground pepper

Potatoes love a gutsy dressing and when paired with meltingly tender roasted shallots they make a fantastic dish to serve at lunch or dinner. 1 kilogram small waxy potatoes, scrubbed 12 shallots, peeled with root end left on olive oil sea salt and freshly ground pepper 2 spring onions, sliced thinly small handful ﬂat-leaf parsley, chopped

small handful microgreens, optional Dressing 3 tablespoons olive oil 1 tablespoon sherry vinegar 2 cloves garlic, crushed 1 tablespoon horseradish sauce 1 tablespoon grain mustard

Preheat the oven to 200°C. Dressing: Place both herbs and the lemon zest on a board and chop ﬁnely. Place in a bowl and stir in the remaining ingredients. Season. Salad: Slice the tomatoes and arrange on a serving plate. Slice the mozzarella and place between kitchen towels to absorb excess moisture. Tuck the slices amongst the tomatoes. Trim the stems oﬀ the fennel, reserving the fronds. Using a mandolin, slice the fennel very thinly. Scatter over the tomatoes then spoon the dressing over everything. Drizzle with a little olive oil and a good grind of pepper then top with the reserved fennel fronds. Serves 8

70 DISH

Cut any larger potatoes in half and place on a large baking tray with the shallots. Toss with olive oil, salt and pepper. Roast for about 30 minutes or until tender when pierced with a skewer. Set aside until just warm, or cook ahead and re-warm before dressing. Dressing: Whisk all the ingredients together and season. To assemble: Place the potatoes and shallots in a large bowl. Add the dressing along with half the spring onions and parsley and gently turn to coat. Transfer to a serving bowl and scatter with the remaining spring onions, parsley and microgreens if using. Serves 8

AS PARAG US AND L E E K SA L A D

BUTTERFLIED GRILLED PRAWNS WITH MISO AND C O RIAN DER DRESSIN G

72 DISH

TOMATO, FE N N E L A N D MOZZA R E L L A SA L A D W IT H HE R B DR ESSIN G [recipe previous page]

Butterﬂied Grilled Prawns with Miso and Coriander Dressing A simple recipe packed with ﬂavour – the sweet/salty miso dressing is a perfect match with the tender prawn meat. 18 large raw shell-on prawns olive oil sea salt and freshly ground pepper handful coriander, chopped roughly 2 spring onions, sliced thinly 1 long red chilli, seeded and chopped ﬁnely

Dressing 4 teaspoons white miso paste 2 tablespoons rice wine vinegar 2 cloves garlic, crushed 2 teaspoons sesame oil 2 teaspoons runny honey 2 tablespoons olive oil freshly ground pepper

Dressing: Whisk all the ingredients in a bowl and season with pepper. Prawns: Halve the prawns lengthways and pull out the black thread running through the centres. Brush the ﬂesh side with a little oil and season. Cook the prawns on a ridged grill, barbecue or in a very hot sauté pan for about 2 minutes each side or until just cooked through. Cooking time will depend on the size of the prawns. Transfer the prawns to a serving platter and spoon over the dressing. Scatter over the coriander, spring onions and chilli. Serves 6

PROPS: Table from Trees Company used throughout (www.treesfurniture.co.nz). Curtain from French Country Collections (www.frenchcountry.co.nz). Chair from The Props Department (www.thepropsdepartment.co.nz). Smoky Mustard and Pineapple Glazed Ham: Platter from Citta Design. Glasses from Bob and Friends (www.bobandfriends.co.nz). Mats from French Country Collections. Napkins and plates from Taylor Road Home (www.taylorroad.co.nz). Salad bowl from Republic Home. Star and bird decorations from Citta Design. Wooden beads from The Foxes Den (www.thefoxesden.co.nz). Salad servers from Indie Home Collective (www.indiehomecollective.com). Moroccan Spice Roasted Chicken with Honey and Grapes: Platter from French Country Collections. Votives from The Object Room (www.theobjectroom.co.nz). Fabric from Tessuti (www.shop.tessuti.co.nz).Plate from Citta Design. Blackberry and Gin Cured Salmon: Placemats from French Country Collections. Plates from Taylor Road Home. Lamp from Freedom (www.freedomfurniture.co.nz). Wonki Ware platter from Indie Home Collective. Kohlrabi and Rocket Salad with Caper Dressing: Bowl from Republic Home (www.republichome.com). Servers from Indie Home Collective. Warm Roasted Potato and Shallots with Mustard Dressing: Bowl from French Country Collections. Fabric from Father Rabbit (www.fatherrabbit.com). Carafe and glasses from Simon James Design (www.simonjamesdesign.com). Cruciﬁx from The Foxes Den. Asparagus and Leek Salad: Platter from Nest. Plate from French Country Collections. Glass from Bob and Friends. Butterﬂied Grilled Prawns with Miso and Coriander Dressing: Platter and plate from Citta Design (www.cittadesign.com). Bowl from Madder and Rouge (www.madderandrouge.co.nz). Coaster from Republic Home. Fabric from Madder and Rouge. Glass from Nest (www.nest-direct.com). Spoon from Indie Home Collective. Tomato, Fennel and Mozzarella Salad with Herb Dressing: Platter from Nest. Plate from Citta Design. Board from The Foxes Den. Salted Caramel, Whiskey and Dark Chocolate Truﬄes: Platter from Japan Mart (www.japanmart.co.nz). Plate and cup from Tessuti. Gold decoration from Father Rabbit. Glass from Taylor Road Home. Votive from Bed Bath N Table. Hazelnut, Chocolate and Raspberry Macaroon Torte: Rachel Carley plate from Tessuti. Plates from Madder and Rouge. Votive from Bed Bath N Table. Decorations and napkins from Citta Design. Free-Form Fresh Strawberry Tarts: Hurricane lamp from Bed, Bath N Table. Plate from Allium (www.alliuminteriors.co.nz). Plates and napkins from Citta Design. Glass from Bob and Friends. Table cloth from French Country Collections. Uncredited props are stylist's own. Fresh produce supplied by Farro Fresh (www.farrofresh.co.nz). Meat supplied by Neat Meat Company (www.neatmeat.com).

SALTED CARAMEL , WHISKEY AND DARK CHOCOLATE TRUFFLES [recipe next page]

H AZ E L N UT, C H O C O L AT E AN D RASPBERRY MACAROON TORTE

Hazelnut, Chocolate and Raspberry Macaroon Torte This torte is chewy, nutty and deﬁnitely very chocolatey – all the fabulous tastes we love at Christmas! 100 grams hazelnuts, roasted ¼ cup caster sugar ½ teaspoon ground mixed spice 1⅓ cups shredded coconut 1 cup desiccated coconut 7 egg whites ¾ cup caster sugar Chocolate cream 300ml cream

250 grams dark chocolate, chopped (use 72% cocoa) 2 tablespoons liqueur of choice eg Frangelico, rum, brandy, whiskey (optional) To assemble 150ml cream, softly whipped

Salted Caramel, Whiskey and Dark Chocolate Truﬄes These are delicious morsels of dark chocolate married with salted caramel and infused with rich, earthy whiskey. If whiskey isn’t your tipple, use brandy, rum or any favourite liqueur. 200 grams dark chocolate, 72% cocoa, chopped roughly 2 tablespoons whiskey ½ cup caster sugar 2 tablespoons water

200ml mascarpone

½ cup cream

1–2 punnets fresh raspberries ¼ cup roasted hazelnuts, chopped roughly (optional)

Line 2 large ﬂat baking trays with baking paper and then draw 2 x 20cm circles on each piece. Preheat the oven to 160°C. Tortes: Finely grind the hazelnuts, caster sugar and mixed spice in a food processor. Tip into a bowl and combine with both coconuts. Set aside. Whisk the egg whites until frothy then gradually beat in the sugar until the meringue is very thick and glossy. Add the coconut mixture and fold together, trying to keep as much air in the mixture as possible. Divide between the 4 circles and use a fork to spread gently and evenly. Bake for 25 minutes until lightly golden and the tops are dry, swapping the trays halfway through cooking for even browning. Cool on the trays. Chocolate cream: Heat the cream in a saucepan to just below boiling point. Add the chocolate and alcohol and whisk until smooth. Tip into a medium bowl and cool at room temperature. Give the chocolate a good stir before using. To assemble: Remove the baking paper from the tortes. Spread the rough side of each torte with a quarter of the chocolate cream. Fold the whipped cream and mascarpone together and spread over the chocolate on 3 of the tortes. The top layer has no cream. Stack the tortes on top of each other on a cake stand, ﬁnishing with the plain chocolate layer. Garnish with fresh raspberries and hazelnuts if using, then dust with icing sugar. Serves at least 12

½ teaspoon vanilla extract 1 tablespoon brown sugar ½ teaspoon sea salt 2 teaspoons butter To ﬁnish ⅓ cup cocoa powder (I used Valrhona)

Put the chocolate and whiskey in a heatproof bowl and set aside. Put the sugar and water in a medium saucepan over a low heat, stirring occasionally until the sugar has dissolved. Use a wet pastry brush to remove any sugar crystals on the side of the saucepan. Increase the heat and bring to the boil. Cook, without stirring, for about 5 minutes or until the sugar is a deep caramel colour, gently swirling the pan for even browning. Remove from the heat and immediately pour in the cream, taking care as it will bubble up furiously, then add the vanilla, brown sugar, salt and butter. Place back over the heat for 1 minute and stir until the caramel is smooth again. Pour the hot caramel over the chocolate and leave for 2 minutes then stir until smooth but don’t over mix. Cool then cover and refrigerate until ﬁrm. To finish: Put the cocoa into a shallow dish and line a ﬂat tray with baking paper. Scoop out teaspoons of the mixture and drop into the cocoa then roll to coat, using a teaspoon to move them around. Don’t use your ﬁngers, as the truﬄes will start to melt. Use a spoon to lift them out of the cocoa and place on the lined tray. Chill for at least 30 minutes before serving. If making ahead, store in the fridge in a sealed container lined with baking paper but remove half an hour before serving. Makes 20 depending on the size you make them COOK’S TIP:

The caramel needs to be cooked to a dark golden colour for a rich, deep ﬂavour, but watch it carefully as there is a ﬁne line between that and being burnt.

To roast nuts – see Kitchen Notes on page 142 COOK’S TIP: The tortes can be made 2 days ahead. Leave on the baking paper circles and wrap well in plastic wrap then store in an airtight container.

DISH

75

FREE-FORM FR ESH STRAWBERRY TA RTS

AND TO DRINK... Wine editor Yvonne Lorkin suggests drinks matches for these dishes

Free-Form Fresh Strawberry Tarts Crisp pastry, fresh strawberries and cream: a heavenly trio! These are a breeze to make and a fantastic base for most fresh fruits – try raspberries, blueberries and stone fruit or cherries when in season. Halve the recipe to make one tart. 1 x 400 gram block puﬀ pastry 1 egg, lightly beaten raw sugar for sprinkling 150 grams cream cheese at room temperature 2 tablespoons icing sugar

200 grams sour cream ½ cup lemon curd 4 punnets strawberries, sliced ¼ cup pistachio nuts, chopped icing sugar

Preheat the oven to 180°C. Cut the pastry in half and roll each half into a rectangle about 35cm x 25cm. Brush the edges with egg and fold over a 2cm border all the way around. Press ﬁrmly with a fork to seal the edges. Brush the egg all over the pastry and lightly sprinkle the edges with sugar. Place the tarts side by side on a large lined baking tray and chill or freeze until very ﬁrm. Chill separately if you don’t have a large enough tray. Bake for 10 minutes then turn the tarts over and cook for a further 10 minutes until well cooked and a good golden colour. It may seem unconventional, but I ﬁnd it gets the bases nice and crisp. Turn right side up and transfer to a cooling rack. Place a clean tea towel over the top and gently press the pastry down as it will have really puﬀed up. Cool completely. Beat the cream cheese and icing sugar until light and ﬂuﬀy then beat in the sour cream until smooth. Fold through the lemon curd. Chill the cream for 1 hour to ﬁrm up. To serve: Assemble the tarts just before serving so the pastry stays crisp. Spread the cream evenly over the two tarts. Top with the strawberries then sprinkle with pistachios and a dusting of icing sugar. Serves 12 depending on serving size

SMOKY MUSTARD AND PINEAPPLE GLAZED HAM

Normally I dive nose-ﬁrst into viognier with Christmas ham, however the sheer power of the roast peach, punchy pineapple and toasty intensity of the Matua Single Vineyard Hawke’s Bay Chardonnay 2013 ($60) from the Gimblett Gravels has me gunning for this as a match. The succulent sweet fruit works magically with the salty tang of the ham and the smokiness of the glaze. To order visit www.regionalwines.co.nz MOROCCAN SPICE ROASTED CHICKEN WITH HONEY AND GRAPES

There’s a bucketload of spice in this recipe, so balance that with the impeccably scrumptious Tiki Marlborough Pinot Noir Rosé 2014 ($20). Bursting with raspberry, cherry and creaming soda aromas and an insanely rich, juicy, fruit-ﬁlled palate this wine pairs amazingly with every element of the dish. For stockists visit www.tikiwine.com BLACKBERRY AND GIN CURED SALMON

Whoever said not to drink red wine with ﬁsh has clearly never tried this salmon with the Matariki Les Filles Cabernet Sauvignon 2009 ($58). The sweet boysenberry and black fruit notes, rich oak and plush, velvety ﬁnish make this red gentle enough to match sensationally with this unique salmon recipe. To order visit www.matarikiwines.co.nz BUTTERFLIED GRILLED PRAWNS

All that glorious chilli and coriander combined with the rich miso dressing calls out for something rich, refreshing and velvety to sip. Try the Mount Brewing Co IPA (1.25ltr, $10) – you’ll ﬁnd it has sweet, smooth malts merged with soft citrus notes and a hint of herbaceousness that matches perfectly with these prawns. For stockists visit www.mountbrewingco.co.nz SALTED CARAMEL, WHISKEY AND DARK CHOCOLATE TRUFFLES

It might sound like an odd combo, but you MUST try a capful of the new Cointreau Noir ($57) with these drool-inducing truﬄes. The chocolate loves the luxurious warmth of the Cointreau’s orange and cognac notes and the salted caramel dissolves in a puddle of perfection with every sip. To order visit www.glengarrywines.co.nz HAZELNUT, CHOCOLATE AND RASPBERRY MACAROON TORTE

With its beautifully ﬁne bead and sophisticated brioche notes, there’s no question the Akarua Central Otago Brut Reserve Rosé NV ($33) is the right choice here. Soft cherry biscuit characters, elegantly balanced nutty notes and a long and satisfying ﬁnish – it’s magic with this dessert. To order visit www.akarua.com FREE FORM FRESH STRAWBERRY TARTS

Allow the fresh berries to shine by choosing the deliciously delicate Hunter’s Miru Miru NV ($30). The name actually means ‘bubbles’ in Maori and the tantalising aromas of rising dough, short pastry and gentle, lemon-almond loveliness lead the way to pin-prick bead, a pillowy-soft mouthfeel and a ﬁnish that shows faint caramel and citrus. Gorgeous stuﬀ. To order visit www.hunters.co.nz

DISH

77

GIFTS to MAKE Show how much you care by giving delicious hand made treats from the kitchen

B OOZ Y FR UI TS A N D SP IC ED C H O CO L AT E CH R I STMAS CAKE

Boozy Fruits and Spiced Chocolate Christmas Cake Fruit 100 grams pitted prunes 200 grams moist ﬁgs, stems trimmed oﬀ 100 grams cranberries 400 grams fruit cake mix 350ml bottle stout ½ cup rum 3 tablespoons golden syrup zest and juice 2 oranges Cake 200 grams butter at room temperature

2 teaspoons mixed spice ½ teaspoon chilli ﬂakes 3 eggs, lightly beaten 1¼ cups plain ﬂour 1 teaspoon baking powder ¼ teaspoon salt 70 grams ground almonds 100 grams whole roasted almonds, chopped roughly 150 grams dark chocolate, chopped roughly 2 tablespoons rum for brushing onto hot cake

1 cup packed brown sugar Grease a 24cm cake tin and line the base and sides with 2 layers of baking paper, leaving a 3cm collar above the level of the tin. (See Cook’s Tips below) Fruit: Roughly chop the prunes and ﬁgs and place in a large saucepan with all the remaining ingredients. Bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally. Tip into a bowl and cool. Cover and refrigerate for 2 days. Remove from the fridge 2 hours before using. Preheat the oven to 140°C fan bake. Cake: Beat the butter, sugar, mixed spice and chilli together until pale and ﬂuﬀy. Gradually add the eggs, beating well between each addition. Combine the ﬂour, baking powder, salt and ground almonds then gently mix into the butter mixture. Add the soaked fruits along with any liquid, the chopped almonds and chocolate and stir to combine. Tip the mixture into the tin and level the top, then make a slight dip in the centre of the cake to help prevent it from forming a dome. Cover the surface of the cake with a circle of baking paper. Bake for 3½ to 4 hours or until a skewer inserted into the centre comes out clean. When testing, make sure any stickiness on the skewer isn’t just melted chocolate.

*** Combining all my favourite ﬂavours results in one fabulous cake. With alcoholinfused fruits, spices, dark chocolate and crunchy almonds this is not your traditional Christmas cake! *** Frosted Almonds ¾ cup caster sugar 3 tablespoons water

150 grams whole skin-on roasted almonds

Brush the extra rum over the hot cake and leave to cool completely in the tin.

Line a baking tray with baking paper.

Remove from the tin but leave wrapped in the baking paper and store in an airtight container.

Put the sugar, water and almonds into a medium saucepan. Cook over a medium heat, stirring constantly until the sugar melts. It will remain slightly cloudy.

If you want to feed the cake with more rum, poke holes with a thin skewer and spoon a couple of tablespoons of rum over the top once a week for 4 weeks. Makes 1 cake

Keep stirring and after a few minutes the sugar will start to re-crystallize and the nuts will become thickly coated.

COOK’S TIPS:

Line the tin with one layer of paper then spray it with cooking spray before lining with the second layer.

Immediately tip onto the tray and separate the nuts out with a skewer or fork. Cool completely then store in an airtight container. Makes about 2 cups

I decorated the top of the cake with glacé clementines and frosted almonds (see recipe opposite). Glacé fruit can be found at food stores and good supermarkets.

Photography by Manja Wachsmuth

DISH

79

Marshmallow These ﬂuﬀy, ethereal marshmallows can be ﬂavoured with any number of combinations. I’ve opted for fruit but chocolate, coﬀee, caramel, spices and citrus would all be fabulous. Each ﬂavouring is enough for one batch of basic marshmallow. As these contain fresh fruit the marshmallows need to be kept in the fridge and will keep for a week. Basic marshmallow 8 sheets leaf gelatin 2 egg whites 500 grams caster sugar

Apricot, Cointreau and Hazelnut Marshmallow 1 quantity Marshmallow (see recipe opposite) ¾ cup dried apricots, chopped roughly 1¼ cups water

1 cup water To ﬁnish 2 tablespoons each icing sugar and corn ﬂour, sifted together

Grease a 24cm square baking tin with cooking spray and line fully with plastic wrap, bringing it right up the sides of the tin. Spray the base and sides of the plastic wrap to enable easier removal of the marshmallow. Put the gelatin sheets in a shallow dish of cold water to cover. Leave for 10 minutes to soften. Put the egg whites into the bowl of a stand mixer and whisk until just stiﬀ peaks. Put the sugar and water into a medium saucepan and place over a medium low heat, stirring to dissolve the sugar. Make sure there are no un-dissolved sugar crystals on the side of the pan. Bring to the boil and cook for about 10-15 minutes or until it registers 118°C (soft ball) on a sugar thermometer. Take oﬀ the heat and leave for 1 minute. Lift the gelatin leaves from the bowl and squeeze out the excess water. Stir into the sugar syrup to dissolve. With the mixer on low speed, add the hot syrup to the egg whites in a steady trickle. When all the syrup has been added the marshmallow should be starting to look white and glossy. Increase the speed and beat for 10 minutes until very thick and ﬂuﬀy. Scrape into the tin and immediately add one of the following toppings.

AP RIC OT, C OIN T REAU AN D HAZ ELN UT MARSHMALLOW

2 teaspoons lemon juice 1–2 tablespoons Cointreau or other liqueur of choice ¾ cup hazelnuts, roasted and roughly chopped

Put the apricots and water in a saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes until the apricots are soft. Cool for 5 minutes, tip into a food processor and blend until smooth. Transfer to a bowl and stir in the lemon juice and liqueur. Cool completely. To assemble: Dollop spoonfuls of the purée over the marshmallow along with ¾ of the hazelnuts. Using a skewer, marble them through the marshmallow. Scatter with the remaining hazelnuts. Put the marshmallow in a cool place for at least 6 hours to dry. To finish: When the marshmallow has set, sprinkle some of the sifted icing sugar and cornﬂour onto a chopping board. Invert the marshmallow onto the board and peel oﬀ the baking paper. Dust the marshmallow with some of the coating and turn fruit side up. Using a sharp knife greased with a little cooking spray, cut into squares. Store in a single layer in an airtight container in the fridge. If stacking, place baking paper between each layer. Makes about 20 pieces To roast nuts – see Kitchen Notes on page 142

Mixed Berry, Rosewater and Crushed Meringue Marshmallow 1 quantity Marshmallow (see recipe opposite) 200 grams frozen mixed berries, thawed with their juice 2 tablespoons water 2 tablespoons icing sugar

1 teaspoon rose water 1 cup roughly crushed purchased meringues (about 3 depending on their size) 2 tablespoons freeze-dried raspberries for scattering over the top (optional – I used Fresh-As brand)

1 teaspoon lime or lemon juice Put the berries, water and icing sugar in a saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes until well reduced and thick, stirring occasionally to prevent it catching on the base of the pan. Tip into a bowl and stir in the lime juice and rose water. Cool then cover and refrigerate until ready to use. To assemble: Stir the crushed meringues through the marshmallow. Dollop spoonfuls of the fruit purée over the marshmallow and use a skewer to marble them through to create swirls. Scatter with the freeze-dried raspberries if using. Leave the marshmallow in a cool place for at least 6 hours to dry. To ﬁnish: Follow the ﬁnishing instructions as in the Apricot, Cointreau and Hazelnut Marshmallow above. PANTRY NOTE:

stores.

Leaf gelatin is available from good food

M IX E D BE R RY, ROSEWATER AND CRUSHED MERINGUE M ARSHMA L LOW

DISH

81

PRETZEL AND POPCORN CARA M EL CLUST ERS

82 DISH

Pretzel and Popcorn Caramel Clusters The ultimate treat – sticky, spicy and oh, so moreish! 2 tablespoons vegetable oil ¼ cup popping corn 1 teaspoon each curry powder and ground cinnamon ½ teaspoon each ground allspice, mace, cloves, ginger pinch cayenne pepper (optional) ½ teaspoon baking soda

½ teaspoon sea salt 150 grams butter, diced ¾ cup caster sugar 3 tablespoons golden syrup 1 teaspoon vanilla extract 1½ cups pretzel shapes, broken roughly To ﬁnish 150 grams dark chocolate, melted

Line a large ﬂat baking tray with baking paper. Heat the oil in a large saucepan over a medium heat. Add the corn and put the lid on. Cook until the corn stops popping, shaking the pan occasionally to prevent it catching on the base. Tip into a large bowl, discarding any unpopped corn. Wipe out the saucepan with kitchen towels.

FLAVOURED VOD K AS

Combine all the spices, baking soda and salt in a small bowl and set aside. Put the butter, sugar and golden syrup in the saucepan over a medium heat, stirring until the sugar is melted. Cook over a low heat for 5 minutes, stirring constantly until a good golden colour. Remove from the heat and stir in the spice mixture and vanilla until well combined. The mixture will bubble up a little. Tip in the popcorn and pretzels and use a wooden spoon or heatproof spatula to stir until it’s all well coated in the caramel. Tip onto the tray and spread out to cool. To finish: Pour the melted chocolate into a small plastic bag and tie the top. Snip oﬀ a small corner and drizzle the chocolate over the top of the clusters. When set, break into pieces. Store in an airtight container. Makes about 8 cups

PANTRY NOTE:

Pretzels can be found in the loose bins at

supermarkets.

COCON UT ICE – R ASP BE R RY, VA N IL L A A N D CHOCOL AT E [recipe next page]

Apricot and Almond Amaretti (gf) 1½ cups (140 grams) ground almonds ½ cup caster sugar pinch sea salt ﬁnely grated zest 1 orange

¼ cup ﬁnely chopped dried apricots 2 x #7 egg whites To assemble ⅓ cup caster sugar ⅓ cup icing sugar

Preheat the oven to 160°C fan bake. Line a ﬂat baking tray with baking paper. Put the ground almonds, caster sugar, salt and orange zest in a medium bowl. Using your ﬁngertips, rub the zest into the mixture so it is infused with the orange oil. Stir in the apricots. Whisk the egg whites in a separate bowl until foamy and just starting to form soft peaks. Be careful not to overbeat them. Add to the almond mixture and stir to make a soft dough. To assemble: Put the caster sugar and icing sugar into separate shallow dishes. Scoop out a small spoonful of the dough and roll into a ball in the palm of your hands. Repeat until you have 20 balls. Roll in the caster sugar then in the icing sugar. Place on the baking tray and sprinkle over a little extra icing sugar before baking. Bake for 25 minutes or until a light golden colour, turning the tray for even browning. Makes 20 COOK’S TIP:

For a walnut and cranberry version use ½ cup ground almonds combined with 1½ cups ﬁnely ground walnuts pieces and add ¼ cup chopped cranberries for the apricots. The rest of the ingredients remain the same.

*** Soft, chewy and addictive, these super simple cookies can be ﬂavoured with orange or lemon zest. Finely diced dried sour cherries or golden raisins also make a great alternative to the apricots. ***

Flavoured Vodkas Make a single fruit version or a concoction of spices and herbs – let your imagination run wild when making these versatile bases for use in your favourite cocktails. 500ml (2 cups) vodka per ﬂavouring Lemongrass and Chilli 1 large stalk lemongrass, sliced thinly 1 long red chilli, halved but stem intact Sichuan Peppercorn and Ginger 1 tablespoon Sichuan peppercorns

8 slices fresh ginger Rhubarb and Vanilla 300 grams red rhubarb, washed and sliced into 3cm pieces 2 teaspoons caster sugar 1 vanilla bean, halved and seeds scraped out

Coconut Ice – Raspberry, Vanilla and Chocolate This coconut ice is a lovely alternative to the regular sugarpacked version. Using raspberry powder instead of the actual fruit will give a deeper colour and ﬂavour. To make a three-tiered coconut ice you will need 3 quantities of the base recipe plus one of each ﬂavour. Base coconut ice 1¼ cups shredded coconut pinch sea salt 1 tablespoon coconut cream

sterilized bottles or jars, with tops or seals

Place the ﬂavourings for the desired vodka in a bottle and pour over the vodka, making sure it covers the ingredients. Seal tightly and store in a cool place out of the sunlight. Shake the vodka daily and leave to infuse for at least one week or up to one month. You can strain the ﬂavourings out of the vodka before gifting or leave them in. Once strained the vodka will keep for several years! To sterilize bottles and jars – see Kitchen Notes on page 142

PROPS: Boozy Fruits and Spiced Chocolate Christmas Cake: Napkin from Everyday Needs (www.everyday-needs.com). Label from Father Rabbit. Background: Bells from Father Rabbit (www.fatherrabbit.com). Coat rack and table top from Trees Company (www.treesfurniture.co.nz). Decorations from Source Home and Object (www.sourcehomeobject.com). Marshmallow: Round board from Indie Home Collective (www.indiehomecollective.com). Square board from Bob and Friends (www.bobandfriends.co.nz). Decorations from French Country Collections. Flavoured Vodkas: Wooden house and stumps from Trees Company. Wire balls from Citta Design (www.cittadesign.com). Bottles and star and spotty decoration from Source Home and Object. Coconut Ice: Board from Trees Company. Box from Source Home and Object. Ribbon from Trade Aid (www.tradeaid.org.nz). Napkin from Everyday Needs. Decoration from French Country Collections (www.frenchcountry.co.nz). Apricot and Almond Amaretti: Bowl and decoration from Source Home and Object. Silver olive leaf and napkin from Tessuti (www.shop.tessuti.co.nz). String and scissors from Collect Living (www.collectliving.com). All uncredited props stylists' own.

2 tablespoons maple syrup or honey

Raspberry 1½ teaspoons raspberry powder (I used Fresh-As brand) or 8 raspberries, fresh or frozen and thawed Vanilla 1 teaspoon vanilla paste or extract Chocolate 2 teaspoons cocoa

1 tablespoon organic virgin coconut oil Grease 3 individual 14cm x 7cm loaf tins or a 20cm square cake tin and line fully with plastic wrap, bringing it up the sides of the tin and leaving a few centimetres of overhang. For each flavour: Place all the ingredients for the ﬁrst batch of base along with the ﬂavouring, in a food processor (I use my mini prep for this) and blend until well combined. Tip into the tin and press down with the back of a teaspoon to make a smooth layer. Repeat to make the remaining two layers. Cover with plastic wrap and chill until ﬁrm. Use the plastic wrap as ‘handles’ to lift out of the tin. Cut into slices to serve. COOK’S TIP:

I always have a bag of free ﬂow frozen mixed berries in my freezer. Remove what you need and thaw before adding the fruit and juice to the coconut.

PANTRY NOTE:

Organic virgin coconut oil is available in health food stores, gourmet food stores and in some supermarkets.

DISH

85

F R ES H OYST ER S W IT H GRAN ITA [recipe ne xt page]

RAISE a GLASS Party season is here and these delicious nibbles are ideal for kicking oﬀ the celebrations

Photography by Manja Wachsmuth

POPCORN CHICKEN W I T H C H I P OT L E M AYO [recipe next page]

DISH

87

Fresh Oysters with Granita Plump juicy oysters get topped with these zesty fresh granitas. Make sure the oysters are well chilled before serving. You will need: Freshly shucked oysters in the half shell (each granita recipe makes enough for 3 dozen oysters) To serve: Place the oysters on a bed of rock salt or ice and top each with a small pile of granita.

Popcorn Chicken with Chipotle Mayo What’s not to love about tender morsels of juicy chicken encased in a golden crunchy coating then dipped in a spicy mayo? Watch these run out the door! 500 grams chicken breast, skin oﬀ 1 cup thick plain yoghurt 2 tablespoons lemon juice

Basil, Wasabi and Lime Granita

2 cloves garlic, crushed 1 teaspoon smoked paprika

1 cup packed basil leaves 1 cup water 3 tablespoons caster sugar 1 teaspoon grated ginger juice

ﬁnely grated zest 1 lime

1 tablespoon lime juice

Put the basil and a pinch of salt in a heatproof bowl and cover with boiling water for 20 seconds. Drain and refresh in cold water then drain again. Place in a small food processor with 3 tablespoons of water and purée until smooth and bright green. Set aside. Combine the cup of water with all the remaining ingredients, except the lime juice, in a saucepan and bring to the boil, stirring to dissolve the sugar. Add the lime juice and cool. Stir in the basil purée then tip into a shallow freezer-proof tray. Freeze until just starting to set around the edges. Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat periodically until no large pieces of ice remain.

Virgin Bloody Mary Granita 1 cup tomato juice 2 teaspoons horseradish sauce 2 teaspoons lemon juice

1 teaspoon Worcestershire sauce ¼ teaspoon Tabasco sauce ¼ teaspoon celery seed

Combine all the ingredients in a bowl. Pour into a shallow freezer-proof tray. Freeze until just starting to set around the edges. Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat periodically until no large pieces of ice remain.

88 D I SH

vegetable oil for cooking To serve ½ cup mayonnaise 1–2 teaspoons chipotle sauce 2 tablespoons ﬁnely chopped ﬂat-leaf parsley or coriander

1–2 teaspoons wasabi paste ½ teaspoon sea salt

To cook 1½ cups panko crumbs

Chicken: Cut the chicken into 2cm pieces. Combine the yoghurt, lemon juice, garlic and paprika in a large bowl and add the chicken. Turn to coat well then cover and refrigerate for at least 3 hours or up to 2 days. To cook: Tip the chicken into a large sieve and let most of the yoghurt drain away. Put the panko crumbs in a shallow bowl and toss the chicken in batches, to coat well. Heat about 1cm of oil in a shallow sauté pan and when hot cook the chicken in batches until golden and cooked through, turning to brown evenly. Drain on kitchen towels and sprinkle with sea salt and pepper. To serve: Sprinkle the chicken with the herbs and pile into bowls or cones. Stir the mayonnaise and chipotle sauce together and serve alongside. Serves 6–8 PANTRY NOTE :

Panko crumbs are ﬂakey Japanese dried breadcrumbs that create a deliciously crunchy crust. Available from supermarkets and Asian food stores.

G OAT ’S CHE ESE TA RTS [recipe next page]

DISH

89

M O N K FI S H SA LT I M B O CCA

Monkﬁsh Saltimbocca If the budget allows, scallops or crayﬁsh can also be used in these tasty treats. 500 grams ﬁrm white ﬁsh (I used monkﬁsh) 2 tablespoons olive oil 1 clove garlic, crushed ﬁnely grated zest 1 lemon sea salt and freshly ground pepper

Garnish 25 small sage leaves 2 tablespoons olive oil 25 thin slices roasted red capsicum toothpicks to serve

130 grams very thinly sliced prosciutto

Goat’s Cheese Tarts Cooking one base ﬂavour for the tarts then adding various toppings is an easy way of serving a selection of savouries with very little eﬀort. 2 sheets ready-rolled savoury pastry (23cm x 23cm) Filling 125 grams soft goat’s or feta cheese 100 grams cottage cheese 1 egg 1 egg yolk ﬁnely grated zest 1 lemon

Cut the ﬁsh into large bite-sized pieces. You should get about 25 pieces. Place in a bowl and combine with the oil, garlic and lemon zest and season well. Carefully separate the slices of prosciutto and cut into strips about 10cm x 2cm. You need enough to wrap each piece of ﬁsh. Place a piece of ﬁsh on one end of the prosciutto and wrap tightly. Place seam side down on a tray and repeat with the remaining ﬁsh and prosciutto. Cover and refrigerate until ready to cook. Garnish: Heat the oil in a sauté pan and cook the sage leaves until crisp. This will only take a few seconds. Drain on kitchen towels and set aside. To cook: Heat a little olive oil in a sauté pan and place the wrapped ﬁsh pieces, seam side down in the pan and cook for 2–3 minutes, turning to cook on all sides, or until the ﬁsh is just cooked through and the prosciutto is crisp and golden. Drain on kitchen towels then arrange on a serving platter. Top each with a piece of roasted capsicum then skewer with a toothpick. Garnish with a crisp sage leaf and serve immediately. Makes about 25

2 cloves garlic, crushed ½ teaspoon grated nutmeg sea salt and freshly ground pepper 1 teaspoon ground paprika small sprigs thyme, optional shallow patty tins, lightly greased

Preheat the oven to 180°C. Roll each sheet of pastry out on a lightly ﬂoured bench until the pastry is very thin. This means you don’t have to blind bake the pastry cases before ﬁlling. Cut out circles of pastry and line the tins, pressing it in ﬁrmly. Chill for 15 minutes. You should get 8 from each sheet depending on the size of your tins. Filling: Stir the goat’s cheese until smooth and creamy then mix in the cottage cheese until well combined. Add all the remaining ingredients except the paprika and thyme, season well and beat together. Spoon the ﬁlling into the tart cases so they are ¾ full then sprinkle with a pinch of paprika and a small sprig of thyme if using. Bake for 20–25 minutes until the ﬁlling is puﬀed and the pastry is cooked and golden. Leave until just warm then remove from the tins. The tarts will deﬂate on cooling. Place on a serving platter and add the toppings of choice. Serve warm. Makes about 16 TOPPING SUGGESTIONS:

s sliced fresh mozzarella, basil pesto and a small basil leaf s chunky mixed olive relish and ﬂat-leaf parsley s curl of prosciutto or serrano ham and rocket s smoked salmon and watercress

P R O P S : Table from Citta Design used throughout (www.cittadesign.com). Fresh Oysters with Granita: Wonki Ware platter from Indie Home Collective (www.indiehomecollective.com). Glasses from Nest (www.nest-direct.com). Blue napkin from Tessuti (www.shop.tessuti.co.nz). Mat and blue bowl from The Props Department (www.thepropsdepartment.co.nz). Top Bianco Loren Napkin from Source Home and Object (www.sourcehomeobject.com). Popcorn Chicken with Chipotle Mayo: Fabric from Father Rabbit (www.fatherrabbit.com). Tray, glasses and candle from Citta Design (www.cittadesign.com). Cones from Epicure Trading (www.epicuretrading.co.nz). Napkin from Father Rabbit. Goat’s Cheese Tarts: Carafe and glass from Tessuti. Napkin from Citta Design. Fabric from Collect Living (www.collectliving.com). Marble board from Bob and Friends (www.bobandfriends.co.nz). Monkﬁsh Saltimbocca: Platter from Freedom (www.freedomfurniture.co.nz). Glasses from Tessuti. Napkin, candle holder and throw from Citta Design. Duck Sliders with Asian Slaw: Board from Collect Living. Fog Linen fabric and wire basket from Father Rabbit. Glasses from Nest. Napkins from Tessuti. Stuﬀed Green Olive ‘Burgers:’ Board and scarf from Collect Living. Glasses from Romantique (www.romantique.co.nz). Skewer from Epicure Trading. Bowl from The Props Department. Uncredited props are stylist's own. Fresh produce supplied by Farro Fresh (www.farrofresh.co.nz). Meat supplied by Neat Meat Company (www.neatmeat.com).

COOK'S TIP: I used tins with holes 6cm across the top and 4cm across the base, or you can use ½ cup capacity muﬃn tins and only line them half way up the sides so they aren’t too deep.

DISH

91

Duck Sliders with Asian Slaw These mini bread rolls make great party food, especially when ﬁlled with tender slices of duck and a crunchy fresh slaw. 2 duck breasts

1 spring onion, sliced thinly

sea salt and freshly ground pepper

1 long red chilli, seeded and sliced thinly

Slaw 2 tablespoons chilli sauce 1 tablespoon olive oil 1 tablespoon lemon juice 1 teaspoon soy sauce 1½ cups ﬁnely shredded red cabbage

¼ cup mint leaves, sliced thinly To assemble 10 slider buns or other small bread rolls, halved and toasted kewpie or regular mayonnaise extra mint leaves to serve, optional

Score the skin on the duck breasts and season both sides. Place skin side down in a cold sauté pan and turn the heat to medium. Cook for 10 minutes until the skin is golden and crisp. Turn over and cook for a further 3–4 minutes for medium rare duck. Transfer to a plate and cool for 10 minutes. Remove the skin if desired, then slice each breast into 20 very thin slices. Slaw: Whisk the chilli sauce, oil, lemon juice and soy together. Place all the remaining ingredients in a bowl and toss with enough of the dressing to lightly coat.

D U C K SL I D ER S WI TH ASI A N S L AW

To assemble: Spread the base of the warm buns with mayo and top with a pile of slaw, slices of duck and a mint leaf. Sandwich with the tops and secure with a toothpick. Serve immediately. Makes 10 ST U F F ED GREEN OLIVE ‘BURGERS’

PANTRY NOTE:

Kewpie is a Japanese brand mayonnaise used widely in Japanese fast foods and modern Japanese cuisine. Available from the international section of some supermarkets or from Asian food stores.

Stuﬀed Green Olive ‘Burgers’ No buns here, just big fat juicy olives halved and ﬁlled with your favourite antipasti ingredients, then skewered and ready to go. Large green olives (buy either pitted or with the stone, in which case you’ll have to halve the olives and remove the pits yourself) FILLING SUGGESTIONS:

I’ve used a base layer of mozzarella then added 1 additional topping in each olive and a herb where relevant. s fresh mozzarella in whey, drained, sliced and then placed between kitchen towels to absorb excess water. Cut to ﬁt the olives. s roasted and peeled red or yellow capsicums, sliced. (I used El Navarrico piquillo pepper strips) s tinned squid, sliced (I used Albo stuﬀed squid in American sauce) s chorizo sausage, sliced and pan-fried, drained on kitchen towels s white or regular anchovies PANTRY NOTE:

El Navarrico piquillo peppers and Albo stuﬀed squid are available from good food stores.

92 DISH

AND TO DRINK... Wine editor Yvonne Lorkin suggests drinks matches for these dishes

GOAT’S CHEESE TARTS

My go-to wine for goat’s cheese anything is a barrel fermented sauvignon blanc. It’s that hint of smoke and toast cloaking the citrus and herb characters that make it a perfect pairing. I’m a huge fan of the Supernatural Hawke’s Bay Sauvignon Blanc 2013 ($32). It’s organic, packed with lime, passionfruit and ﬂoral notes and boasts stunning texture and acidity. For stockists phone Dhall and Nash Fine Wines on 09 378 9895. MONKFISH SALTIMBOCCA

FRESH OYSTERS WITH GRANITA

You want a wine that’s going to rock with both spice-soaked gorgeous granitas, so I’m recommending the Allan Scott Les Joues Rouges Marlborough Brut NV ($27). Coppery pink and showing subtle strawberry shortcake aromas, this biscuity, ﬂavoursome sparkler is a winner with these oysters. To order visit www.allanscott.com POPCORN CHICKEN WITH CHIPOTLE MAYO

Chipotle is a distinctive ﬂavour so don’t overwhelm it with a big wine. Try something on the subtle side, like the Daniel Le Brun Methode Traditionnelle Brut NV ($25). Attractive aromas of breadcrust, almond biscuit and lemon butter lead to delicate yet generous layers of complexity on the palate. It’s superb. To order visit www.glengarrywines.co.nz

One sip of the Marisco ‘King’s Bastard’ Marlborough Chardonnay 2013 ($20) and you’ll see why it scooped the Champion White Wine trophy at the New World Wine Awards. Its rich roasted stonefruit ﬂavours and lines of spicy, toasty oak make it a winning wine with these dense, lemony monkﬁsh morsels. For stockists visit www.marisco.co.nz DUCK SLIDERS WITH ASIAN SLAW

Something super-fruity is the order of the day here, so I’m hoping you’ll try the Tinpot Hut Marlborough Pinot Noir 2012 ($25). Despite the light colour, this pinot doesn’t cut corners on ﬂavour. Bright raspberry, strawberry, cranberry and cherry characters lead to vibrant, spicy complexity and a satisfying ﬁnish. It’s a wine that could easily become a best friend. To order visit www.tinpothut.co.nz STUFFED GREEN OLIVE ‘BURGERS’

Olives can be a bit tricky to match, but I think I’ve cracked it with the Speight’s Summer Ale (330ml $24.99 doz). With its citrus and biscuit tones, spicy malts and smooth, crisp ﬁnish it wraps itself around the savoury ﬂavours in the olives very nicely indeed. To order visit www.countdown.co.nz

the day after The presents are unwrapped and the big day is over, but there are still leftovers to enjoy in a delicious new way

RAW ZUCCHINI, AS PA R AG US A N D A P P L E SALA D W IT H SHR E DDE D MOZZA R E L L A A N D TOASTED BUCKWHEAT

S M O K E D F I S H R I L L E T T ES [recipe next page]

Raw Zucchini, Asparagus and Apple Salad with Shredded Mozzarella and Toasted Buckwheat This salad is summer in a bowl: packed with fresh veg, crisp diced apple and nutty buckwheat then topped with creamy mozzarella! ½ cup buckwheat

2 tablespoons lemon juice

3 zucchini

1 clove garlic, crushed

6 medium asparagus

1 ball fresh mozzarella in whey, drained

1 crisp apple, peeled and diced 3 tablespoons olive oil

zest 1 lemon sea salt and freshly ground pepper

Ham Croquettes Crispy on the outside with a creamy ﬁlling, these gorgeous croquettes are packed with juicy ham and well-seasoned mashed potatoes. Serve with a tomato relish or garlic aioli. 500 grams ﬂoury potatoes, peeled and chopped roughly 2 tablespoons butter 2 cloves garlic, crushed 2 teaspoons Dijon mustard 2 spring onions, very thinly sliced ½ cup cottage cheese ½ teaspoon grated nutmeg 300 grams ham, diced ﬁnely

Place the buckwheat in a dry sauté pan and toss over a medium high heat for 2–3 minutes until it starts to smell toasty. Cover well with hot water and a pinch of salt and bring to the boil. Cook until just tender, about 8 minutes. Drain and refresh in cold water then drain well. Use a vegetable peeler to slice thin strips oﬀ the zucchini, working your way around the core. Discard the core. Cut the asparagus into thin strips on the diagonal. Place in a large bowl with the zucchini, diced apple and the buckwheat.

¾ cup grated Cheddar cheese 2 tablespoons ﬁnely chopped ﬂat-leaf parsley sea salt and freshly ground pepper 2 eggs, beaten 1 cup plain ﬂour 2 cups panko breadcrumbs vegetable oil for shallow frying

Cook the potatoes in boiling salted water until tender. Drain and tip back into the saucepan. Place over a low heat to drive oﬀ excess moisture. Mash well then stir in the butter, garlic, mustard, spring onions, cottage cheese and nutmeg. Season well then set aside to cool. Stir in the ham, Cheddar and parsley. Form into small, fat cylinders about 6cm long and chill until ﬁrm.

Whisk the oil, lemon juice and garlic together and season. Pour over the salad and turn gently to combine.

Put the eggs, ﬂour and breadcrumbs into 3 separate dishes and season.

Transfer to a shallow serving dish. Pull the mozzarella apart and scatter over the salad. Drizzle with a little extra olive oil, the lemon zest and a grinding of pepper. Serves 4–6

Dip the croquettes in the egg, then the ﬂour and then the breadcrumbs, patting them on well to adhere.

COOK’S TIP: I served our salad with a side of prawns sautéed in oil with garlic and then ﬁnished with a good squeeze of lemon juice, salt and pepper.

Photography by Aaron McLean

Heat a little oil in a sauté pan and cook the croquettes on all sides until golden and crisp. Drain on kitchen towels then serve immediately. Makes about 16

DISH

95

CHARRED BROCCOLI, C H I CK EN A N D CO S SALAD W I T H CA ESA R D RESSIN G

96 D I SH

Charred Broccoli, Chicken and Cos Salad with Caesar Dressing Turn leftover chicken or turkey into an easy but substantial Boxing Day lunch. The dressing is also delicious as a dip for crudités. 400 grams broccolini or 1 large head broccoli

Dressing 1 egg

olive oil

1 egg yolk

sea salt and freshly ground pepper 2 cups shredded cooked chicken or turkey 1 cos lettuce, sliced thinly 1 avocado, sliced 4 eggs, boiled with softish yolks

4 anchovies 1 clove garlic, crushed 1 teaspoon Worcestershire sauce 1 teaspoon lemon juice ¼ cup vegetable oil

HAM CROQUETTES [recipe pre vious page]

¼ cup olive oil

extra anchovies for garnish (optional) Preheat the oven to 190°C. If using a head of broccoli, cut into medium-sized pieces. Place the broccoli on a lined baking tray and drizzle each piece with a little olive oil and season with salt and pepper. Roast for about 15 minutes until crisp tender and lightly charred in places. Cool. Dressing: Place all the ingredients, except the oils, in a food processor and blend until smooth. With the motor running gradually drizzle in the combined oils until it forms a thick, smooth dressing. Season with pepper and a little salt if needed. To assemble: Toss the chicken with enough dressing to coat. Add the cos lettuce and broccoli and gently toss again. Transfer to a large serving platter. Halve the boiled eggs and nestle into the salad along with the sliced avocado and anchovies if using. Top with a grind of pepper. Serve the remaining dressing separately. Serves 4–6

ROASTED CARROT, LENTIL AND HALOUM I SALAD [recipe next page]

Roasted Carrot, Lentil and Haloumi Salad Manuka-smoked yoghurt is dense and richly ﬂavoured and works beautifully with the sweet roasted carrots and salty fried haloumi in this salad. 2–3 bunches baby carrots, tops trimmed olive oil sea salt and freshly ground pepper 250 grams haloumi ½ cup smoked yoghurt (I used Zany Zeus brand) ¾ cup thick plain yoghurt

1 x 400 gram tin brown lentils, drained and rinsed 2 handfuls watercress or rocket Dressing 3 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon ground cumin 2 cloves garlic, crushed

Preheat the oven to 200°C. Scrub or peel the carrots and place on a large baking tray. Toss with a little oil and season. Roast for 20 minutes until just tender. Cooking time will depend on the size of the carrots. Cool. Cut the haloumi into 1cm thick slices. Heat a little oil in a sauté pan and cook the cheese until golden on both sides. Drain on kitchen towels. Dressing: Whisk all the ingredients together in a bowl. To serve: Stir the smoked and plain yoghurts together and spread over serving plates. Scatter with half the lentils then pile up the carrots with the greens and top with the cooked haloumi. Scatter with the remaining lentils and almonds and spoon over the dressing. Serves 4

Cauliﬂower, Kale and Mint Tabbouleh There’s always one salad in each issue that becomes my “go-to” recipe, and this is it. A simple combination of raw cauliﬂower and kale, it’s the dressing that really pulls it together, so even if you don’t like currants give this a whirl as they add a lovely sweetness to the ﬁnished dish. ½ cauliﬂower

½ cup currants

6 kale leaves

2 cloves garlic, crushed

small handful each mint and basil, chopped Dressing 3 tablespoons olive oil

Zany Zeus smoked yoghurt is available at good food stores. Or you can substitute 1¼ cups thick plain yoghurt.

sea salt and freshly ground pepper

1 large red onion, sliced thinly Grate the cauliﬂower on the largest side of a box grater and place in a large bowl. Discard the thick stem. Pull the kale leaves oﬀ the tough stems then roll the leaves up tightly and slice very thinly. Add to the cauliﬂower. Dressing: Heat the oil in a sauté pan and cook the onion with a good pinch of salt for 3–4 minutes. Add the currants and cook for 2 minutes. Remove from the heat and add the garlic, zest and orange juice. Pour over the cauliﬂower and toss to combine. Season well then set aside to cool. Stir in the herbs before serving. Transfer to a serving bowl and serve with the granola clusters (recipe below) if using. Serves 4–6

Savoury Granola Clusters 1 cup rolled oats 70 grams slivered almonds

PANTRY NOTE:

ﬁnely grated zest and juice 1 orange

½ cup quinoa ⅓ cup each pumpkin and sunﬂower seeds 3 tablespoons vegetable oil

2 tablespoons honey 1 tablespoon soy sauce 1 teaspoon each ground cumin and dry English mustard 1 teaspoon sea salt 1 egg white, whisked till frothy

P R O P S : Table from Republic Home used throughout (www.republichome. com). Raw Zucchini, Asparagus and Apple Salad with Shredded Mozzarella and Toasted Buckwheat: Bowl from Freedom (www.freedomfurniture. co.nz). Mat from Corso de’ Fiori (www.corso.co.nz). Plates from Freedom. Background: Mat from Corso de’ Fiori. Kokedama succulent by Pickled Whimsy from Evolution Clothing (09 376 0995). Salt dish from The Foxes Den (www.thefoxesden.co.nz). Charred Broccoli, Chicken and Cos Salad with Caesar Dressing: Bowl from Freedom. Oilcloth tablecloth from May Time (www.maytime.co.nz). Plates from The Foxes Den. Small bowl from Everyday Needs (www.everyday-needs.com). Ham Croquettes: Bowls from Collected by Leanne Yare (www.collected.co.nz). Napkins and tumbler from May Time. Roasted Carrot, Lentil and Haloumi Salad: Salt Dish from The Foxes Den. Fork from The Props Department (www.thepropsdepartment. co.nz). White plate from Nest (www.nest-direct.com). Fabric from Republic Home. Cauliﬂower, Kale and Mint Tabbouleh: Wooden platter and mat from Corso de’ Fiori. Plates from The Foxes Den. Napkins from Siena (www.sienahome.co.nz). Jug from May Time. Forks from The Props Department. Tumbler from Republic Home. Hot Ham and Onion Jam Rolls with Molten Cheese: Tray and glass from The Props Department. Blue plates from Freedom. Buckwheat Noodle and Roasted Tomato Salad with Hoisin and Sesame Dressing: Bowl and plates from Nest. Servers from Collect Living. Tea towel from Collected by Leanne Yare. Hurricane lamp from Republic Home. Mat from Corso de’ Fiori. Coconut and Lime Ice Cream with Raspberries and Mango: Bowls from Republic Home. Spoons from Nest. Uncredited props are stylists' own. Fresh produce supplied by Farro Fresh (www.farrofresh.co.nz). Meat supplied by Neat Meat (www.neatmeat.com).

98 DISH

Preheat the oven to 150°C. Combine the oats, almonds, quinoa and both seeds in a large bowl. Stir the oil, honey, soy, spices and salt together, then stir through the seed mixture until it’s all well coated. Add the egg white and stir through. Tip onto a large lined baking tray and spread out to a single layer. Bake for about 20 minutes until golden and crisp, gently turning the mixture over halfway through cooking. Try to keep it in largish pieces. Cool on the tray then transfer to an airtight container. Makes about 3 cups

CAULIF LOW ER , KALE AN D MIN T TA BBOU LEH W IT H SAVOU RY GRAN OLA C LU ST ERS

H OT HAM AN D ON ION JAM ROLLS WITH M OLT EN C HEESE

100 D I SH

Hot Ham and Onion Jam Rolls with Molten Cheese These rolls were a huge hit when I was coming up with recipes to use leftover Christmas ham. Place these on the table and watch them disappear! Great with a cold beer. 12 bread rolls 1 cup purchased onion jam or relish 300 grams ham 1 cup grated Cheddar cheese paprika Topping ¼ cup melted butter 1 tablespoon Worcestershire sauce

½ teaspoon sea salt 1 teaspoon dry English mustard 1 tablespoon grain mustard pinch cayenne pepper 2 eggs 1 cup grated Cheddar cheese baking dish or oven tray (large enough to hold the rolls snugly) lined with baking paper

Preheat the oven to 180°C. Topping: Whisk the butter, Worcestershire sauce, salt, both mustards, cayenne and eggs together in a bowl then stir in the cheese. Slice the rolls in half and place side by side in the baking dish. Place a spoonful of onion jam on each bottom half. Slice the ham thinly then pile onto the rolls and top with the cheese.

BUCKWHEAT NOODLE AND ROASTED TOMATO SALAD WITH H OIS IN AND S ESAM E D RES S ING [recipe next page]

Cut a small slice oﬀ the top half of each roll (the topping will fall oﬀ if spooned onto a round top) and place over the bottom halves. Spoon the topping onto each roll then add a pinch of paprika. Bake for 8–15 minutes until the topping is golden and bubbling and the ham is very hot, turning the tray for even browning. Serve immediately. Makes 12

Coconut and Lime Ice Cream with Raspberries and Mango Not a true ice-cream but still delicious and super quick to make. Best served when just starting to soften and topped with lots of fresh fruit. 200ml coconut cream 200ml cream 200ml condensed milk ﬁnely grated zest 2 large limes

To serve thick coconut cream toasted shredded coconut fresh berries and mango or other favourite fruit

1 tablespoon lime juice 1 tablespoon Malibu liqueur (optional) Line a freezer-proof dish or tray with plastic wrap. Place all the ingredients except the lime juice and Malibu in a large bowl and whisk for a couple of minutes until thickened a little and the mixture is light and airy. Stir in the lime juice and Malibu if using. Tip into the lined dish or tray and cover. Freeze for several hours or overnight until ﬁrm. Remove from the freezer 30 minutes before serving to allow it to soften slightly. Scoop out and serve with a drizzle of coconut cream, fresh fruit and the toasted coconut. Serves 4–6

COCON UT A N D L IME ICE CR E A M W IT H RASP BE R R IES A N D MA N G O

AND TO DRINK... Wine editor Yvonne Lorkin suggests drinks matches for these dishes

Buckwheat Noodle and Roasted Tomato Salad with Hoisin and Sesame Dressing 100 per cent buckwheat noodles are ideal for those needing to eat gluten-free and are a perfect match with this richly ﬂavoured dressing, crunchy nuts and roasted tomatoes. 10 medium vine tomatoes 1 packet buckwheat soba noodles 100 grams snow peas 2 spring onions, sliced thinly ⅓ cup roasted peanuts or cashew nuts, chopped large handful coriander, chopped roughly 1 tablespoon each black and white sesame seeds, toasted

Dressing 1 teaspoon sesame oil 2 tablespoons rice wine vinegar 1 tablespoon soy sauce

Stop what you’re doing and get a glass of The Ned Marlborough Pinot Grigio 2014 ($16). With its signature dusky pink hue and fresh aromas of rose apple and quince that ﬂow through on the palate, it’s the perfect partner for this crunchy, summery salad. Buy online at www.glengarrywines.co.nz HAM CROQUETTES

2 tablespoons olive oil

My new favourite match is one of these creamy, cheesy morsels washed down with a glass of Aronui Single Vineyard Nelson Albariño 2014 ($24). Albariño is a Spanish white with lip-smacking acidity, lifted white ﬂoral notes and juicy white ﬂesh nectarine and spice ﬂavours. It’s delicious with the tangy relish too. Buy online at www.aronuiwines.co.nz

2 tablespoons rice bran oil

CHARRED BROCCOLI, CHICKEN AND COS SALAD

1 tablespoon sweet chilli sauce 1 tablespoon hoisin sauce

1 clove garlic, crushed

Preheat the oven to 190°C. Place the tomatoes on a baking tray and roast for 15 minutes or until the skins have blistered and the tomatoes are soft but not collapsing. Cool. Cook the noodles according to the packet instructions, adding the snow peas for the last minute of cooking. Drain and refresh in cold water then remove the snow peas. If not using the noodles immediately, toss them with a little sesame oil then cover and chill. Dressing: Whisk all the ingredients together in a bowl and season. To assemble: Toss the noodles with half the dressing, lifting them up with your ﬁngers and letting them drop back into the bowl until they are all well coated. Add most of the remaining ingredients, except the tomatoes, but keep a little of each aside for garnish. Transfer to a serving bowl then nestle the tomatoes in amongst the noodles. Scatter over the reserved ingredients. Serves 6 COOK’S TIP:

RAW ZUCCHINI, ASPARAGUS, AND APPLE SALAD

When buying buckwheat noodles check the packet to ensure they are made from 100 per cent buckwheat, as some cheaper varieties are made with half regular wheat ﬂour.

This salad is divine – I love the smoky notes in the broccoli and the zing of the anchovies in the creamy dressing. The Mills Reef Reserve Hawke’s Bay Sauvignon Blanc 2013 ($23) has layers of toasty, frangipani-type ﬂavours alongside classic lemon/lime characters, which make it just magic with this recipe. Buy online at www.millsreef.co.nz ROAST CARROT, LENTIL AND HALOUMI SALAD

This dish has diﬀerent textures bouncing around every forkful, so accentuate that with a wine like the Terra Sancta Estate Pinot Noir Rosé 2014 ($26). Bright and fruity, the lifted watermelon and raspberry notes lead to a charmingly dry, layered ﬁnish that just sings with the smoked yoghurt and Moorish ﬂavours. Buy online at www.terrasancta.co.nz CAULIFLOWER, KALE AND MINT TABBOULEH

The crunch of this salad combined with the zippy citrus and currant dressing cries out for a snappy white such as the Black Estate Waipara Riesling 2013 ($24). With lifted lime, beeswax and green apple zinginess it’s a fresh, mineral-driven, tangy wine that pairs perfectly here. To order visit www.blackestate.co.nz HOT HAM AND ONION JAM ROLLS WITH MOLTEN CHEESE

If there’s ever a time to treat yourself by drinking something exotic while eating something as deliciously simple as these rolls, it’s Boxing Day. Indulge in the creamy, peach-packed punchiness of the Albert Ponnelle Reserve de la Chevré Noir Bourgogne Chardonnay 2011 ($35). Its spicy mid-palate, citrus notes and mineral-driven ﬁnish work a treat with the salty ham and tangy mustard. For stockists phone Dhall & Nash Fine Wines on 09 378 9895. COCONUT AND LIME ICE CREAM WITH RASPBERRIES AND MANGO

Straight away you should zoom oﬀ to the nearest wine shop and grab a bottle of Lindauer Brut Rosé NV ($24). With its soft, pillowy squeak of sweetness, strawberry and brioche notes and long, nutty ﬁnish it’s a superb value-for-money match with this delicious dessert. Widely available or order at www.regionalwines.co.nz BUCKWHEAT NOODLE AND ROASTED TOMATO SALAD

A clean, tangy beer is exactly what’s called for here. The Monsoon Original Pilsner (330ml, $5) is crafted from pure artesian Canterbury water and has a rich malty base and a spicy cinnamon and beeswax note, which works beautifully with the sesame and hoisin dressing. For stockists phone Dhall and Nash on 09 378 9895. 102 DISH

Perfect party starters

ADV2014

COCKTAIL LOVERS KNOW that almost every drink is improved with Angostura aromatic bitters. A dash or three of bitters adds a depth and complexity of ﬂavour. Made from a secret blend of gentian, aromatic herbs and spices, Angostura aromatic bitters is a unique ﬂavour enhancer for a range of drinks and dishes.

FROM LEFT TO RIGHT: Lime Zinger,

Angostura Dacquiri, Rosie Champagne Cocktail, Very Lucky and Lemonade, Lime and Bitters. Go to www.dish.co.nz for the recipes

www.angosturabitters.com

W H I P P E D R I C OT TA AND FETA WITH HONEY A N D WA L N UTS

DIP IT GOOD Tantalise taste buds with small bowls that are full of ﬂavour – just add your cracker of choice

Photography by Manja Wachsmuth

Whipped Ricotta and Feta with Honey and Walnuts Creamy ricotta and salty feta make a light dip that’s perfect topped with a good drizzle of honey and rich toasted walnuts. 1 cup ricotta (200 grams) 80 grams soft feta cheese, crumbled 3 tablespoons thick plain yoghurt 1 clove garlic, crushed

sea salt and freshly ground pepper To ﬁnish 2 tablespoons chopped roasted walnuts or hazelnuts 2 tablespoons honey

2 tablespoons olive oil

Hot Smoked Salmon, White Bean and Horseradish Use a true wood-smoked salmon for the best ﬂavour. The base of creamy white beans lets the richness of the ﬁsh come through, along with the spike of horseradish. 1 x 400 gram tin cannellini beans, drained and rinsed 2 cloves garlic, crushed ½ cup milk 1 bay leaf 200 grams hot smoked salmon

Put the ricotta, feta, yoghurt, garlic and oil in a food processor and blend until smooth. Season lightly.

1 tablespoon horseradish sauce

To finish: Spread onto a serving plate and make swirls with the back of a spoon. Top with the walnuts then drizzle with the honey and ﬁnish with a grind of pepper. Makes about 1½ cups

1 teaspoon Dijon mustard

Roasted Eggplant with Tamarind and Lime Eggplant is incredibly versatile and marries beautifully with Asian ﬂavours. This was the favourite dip at the photo shoot! 1 large eggplant, cut 3cm chunks 500 grams ripe tomatoes, halved 1 red onion, sliced thinly 5 tablespoons olive oil 2 tablespoons ﬁnely chopped ginger 2 tablespoons ﬁnely chopped garlic 2 tablespoons caster sugar

½ teaspoon chilli ﬂakes 2 tablespoons ﬁsh sauce 1 tablespoon tamarind paste ﬁnely grated zest 1 lime 1 tablespoon lime juice sea salt and freshly ground pepper

1 tablespoon lemon juice sea salt and freshly ground pepper To ﬁnish ⅓ cup sour cream 1 tablespoon milk reserved 50 grams salmon 1 tablespoon chopped chives

Put the beans, garlic, milk and bay leaf in a small saucepan and season. Bring to the boil then reduce the heat and simmer gently for 5 minutes, stirring occasionally. Cool until just warm. Discard the bay leaf. Tip into a food processor and blend until smooth. Add ¾ of the salmon, reserving the rest for garnish, then the horseradish, mustard and lemon juice and blend again. Season. To finish: Spread onto a serving plate. Whisk the sour cream and milk together until smooth then swirl into the dip. Top with the reserved salmon and chives and a good grind of black pepper. Makes about 2 cups

To ﬁnish handful coriander, chopped ¼ cup thick coconut cream ﬁnely grated zest 1 lime

Preheat the oven to 180°C. Put the eggplant, tomatoes and red onion in a large roasting dish. Toss with 3 tablespoons of olive oil and season with salt and pepper. Roast for 20–30 minutes, turning once until everything is very soft and well cooked, with some of it slightly blackened in places. Pull oﬀ the tomato skins and discard. Set aside. Heat the remaining 2 tablespoons of oil in a small saucepan over a medium heat. Add the ginger and cook for 1 minute then add the garlic and cook until both are pale golden, stirring constantly. Don’t let it get brown or it will be bitter. Lift out with a slotted spoon and place in a mortar or other heavy-based bowl. Stir the sugar, chilli, ﬁsh sauce and tamarind into the remaining hot oil in the pot and cook for 3–4 minutes until the sugar dissolves and the sauce becomes syrupy. Remove from the heat. Pound the ginger and garlic to a ﬁne paste then stir into the caramelized sugar mixture. Add the lime zest and juice. Put the vegetables into a large bowl and pour over the sauce. Gently mix to combine, leaving the vegetables a little chunky. Cool. To finish: Stir in the coriander and spread onto a serving plate. Drizzle with the coconut cream and top with the lime zest. Makes about 2 cups DISH

105

ROASTED EGGPLANT W I T H TA M A R I N D AN D LIME [recipe previous page]

106 D I SH

Kale with Anchovies and Capers Look for a smoother leafed kale to use in this recipe as it is milder than the tougher curly kale. Italian cavolo nero also works well and all kale loves the gutsy Mediterranean ﬂavours of anchovy and capers. 200 grams kale, leaves pulled oﬀ tough stems

2 tablespoons lemon juice

1 large ripe avocado, peeled

2 tablespoons chopped mint or basil

1 spring onion, sliced ﬁnely

4 tablespoons olive oil

3 anchovies, chopped roughly 1 tablespoon capers 2 cloves garlic, crushed 2 teaspoons Dijon mustard ﬁnely grated zest 1 lemon

sea salt and freshly ground pepper To ﬁnish ½ cup thick plain yoghurt 1 long red chilli, seeded and chopped ﬁnely olive oil for drizzling

Slice the kale leaves thinly and cook in plenty of boiling salted water for 5 minutes. Drain and refresh in cold water then drain again, squeezing to remove excess water. Place all the ingredients in a food processor and blend until ﬁnely chopped. Season.

K ALE WITH ANCHOVIES AND CAPERS

To finish: Spread onto a serving plate and swirl in the yoghurt. Top with the red chilli and drizzle with olive oil. Makes about 2 cups HOT SMOKE D SA L MON , W HIT E BE A N A N D HOR SE R A DISH [recipe previous page]

Edamame Bean, Wasabi and White Miso This is a quick and easy alternative to chickpea hummus that’s a delight to the eyes, full of ﬂavour and healthy! 2 cups frozen podded edamame beans

1 tablespoon rice wine vinegar

½ large ripe avocado

1 tablespoon water

2 tablespoons rice bran oil

1 clove garlic, crushed

1 tablespoon olive oil

To garnish reserved ½ cup beans

1 tablespoon white miso paste

togarashi for sprinkling

1 teaspoon wasabi paste, or more to taste Cook the edamame beans in boiling salted water until tender. Drain and refresh in cold water, then drain again. Place 1½ cups of the beans in a food processor. Reserve the rest for garnish. Add all the remaining ingredients and process until smooth. To finish: Spread onto a platter and top with the reserved beans and a good sprinkle of togarashi. Makes about 2 cups PANTRY NOTE:

Togarashi is a chilli pepper seasoning containing a blend of seven spices. Available at Asian food stores and some supermarkets.

EDAM AM E BE A N , WASA BI AND WHITE MISO [recipe previous page]

108 DISH

AND TO DRINK... Wine editor Yvonne Lorkin suggests drinks matches for these dishes

Sensational Seafood t$3":'*4) t4$"--014

t56/" t4$".1*

t0:45&34 t4803%'*4)

WHIPPED RICOTTA AND FETA WITH HONEY AND WALNUTS

Drenched with nutty notes, white peach and brioche characters, the Margrain La Michelle 2011 ($38) is a sparkling wine that’s pillowy-soft and creamy enough to pair brilliantly with lashings of this dip. There’s a lovely richness in the wine, which complements the honey beautifully. To order visit www.margrain.co.nz ROASTED EGGPLANT WITH TAMARIND AND LIME

Reach for a sneaky sip of the Wither Hills Marlborough Rosé 2014 ($17) with each mouthful of this ultra-tangy dip. Bright and berry-driven on the nose with melon and pink ﬂoss ﬂavours on the palate – it has superb summer appeal and is a winner with the chilli. Buy online at www.lk.co.nz HOT SMOKED SALMON, WHITE BEAN AND HORSERADISH

The nashi pear, peach and custard apple ﬂavours in the Brookﬁelds Robertson Pinot Gris 2013 ($20) combined with its light, minerally elegance makes it the perfect partner for this delicious dip. The smoky ﬂavours and creamy white bean base are accentuated by the wine’s soft, powdery texture too. Buy online at www.brookﬁeldsvineyards.co.nz

plus a full range of the finest seafood 100% Guaranteed Courier Delivery NZ wide Freephone 0800 555 548

www.gourmetseafood.co.nz

KALE WITH ANCHOVIES AND CAPERS

Complement the creamy avocado and toasted almonds with a silky-smooth, peachy, toasty white like the Coopers Creek Hawke’s Bay Swamp Reserve Chardonnay 2013 ($38). The tangy tropical undertones of the wine work beautifully with the sharpness in the capers too. Buy online at www.cooperscreek.co.nz EDAMAME BEAN, WASABI AND WHITE MISO

Wasabi is a really strong standout ﬂavour so take care not to dominate it with your wine match. I really like the Churton Marlborough Viognier 2013 ($37) because its soft citrus pith, jasmine and honey characters balance out the spicy wasabi and the savoury miso. Buy online at www.churtonwines.co.nz

PROPS: Tiles from Artedomus (www.artedomus.co.nz). Whipped Ricotta and Feta with Honey and Walnuts: La Chumba dish and plate from French Country Collections (www.frenchcountry.co.nz). African fabric from Indie Home Collective (www.indiehomecollective.com). Background: Tile from French Country Collections. Oil lamp from Indie Home Collective. Roasted Eggplant with Tamarind and Lime: Wonki Ware bowl, knife and African woven bowl from Indie Home Collective. Hot Smoked Salmon, White Bean and Horseradish: Marble board from French Country Collections. Mat from Indie Home Collective. Kale with Anchovies and Capers: Bowl from French Country Collections. Fabric and wooden tray from Indie Home Collective. Edamame Bean, Wasabi and White Miso: La Chumba bowl, cane basket, silver bowl and Rajasthani oil lamp from Indie Home Collective. All uncredited props are stylist’s own. Fresh produce supplied by Farro Fresh (www.farrofresh.co.nz).

No fuss

Mussels & Clams Ready to heat or eat

ǮGreat taste ǮNo additives ǮSuper easy ǮSuper healthy

For more recipe ideas visit

easy

EVERYDAY Simple meal solutions for any night of the week

Photography by Aaron McLean

ITALIAN SAUSAGE , BROCCOLI AND PEA FRIT TATA [recipe next page]

DISH

111

T RAY-BAKED SEAFOOD W IT H W HIT E BEAN S A N D CAP S I C U M

Tray-Baked Seafood with White Beans and Capsicum Serve this super tasty one pan meal with crusty rolls and a side of hot cooked spaghetti tossed with olive oil. Vegetable base 1 red onion, sliced thinly 1 red capsicum, sliced thinly 1 x 400 gram tin crushed Italian tomatoes 1 x 400 gram tin white beans, drained and rinsed 2 cloves garlic, crushed ½ teaspoon chilli ﬂakes 1 teaspoon ground cumin 2 tablespoons olive oil zest and juice 1 lemon

sea salt and freshly ground pepper Seafood 12 mussels, scrubbed 12 cockles 8 large raw shell-on prawns 500 grams ﬁrm white ﬁsh, cut into large chunks (I used monkﬁsh) olive oil for drizzling 1 teaspoon smoked paprika small handful chopped ﬂat-leaf parsley

1 whole lemon, quartered Preheat the oven to 200°C. Base: Combine all the ingredients in a bowl and season. Tip into a large shallow roasting tray. Bake for about 20 minutes, stirring occasionally until the vegetables have started to soften and the juices thicken. Increase the oven to 220°C. Seafood: Nestle all the seafood into the vegetable base then drizzle the pieces of ﬁsh with olive oil, paprika, salt and pepper. Roast for 10-15 minutes or until the mussels and cockles have opened and the remaining seafood is cooked. Discard any shellﬁsh that do not open. Squeeze the hot lemons over the top then gently spoon the pan juices over everything. Scatter with the parsley and serve immediately. Serves 4

Italian Sausage, Broccoli and Pea Frittata This Italian-style omelette needs only a few vegetables, good quality sausages and eggs to make an easy, delicious dinner. 1 head broccoli 2 tablespoons olive oil 300 grams meaty sausages (I used pork and fennel) 1½ cups frozen peas 250 grams cottage cheese 8 eggs

2 cloves garlic, crushed sea salt and freshly ground pepper To serve ½ telegraph cucumber, cut into julienne 3 radishes, cut into julienne ¾ cup thick plain yoghurt

Preheat the grill to its highest setting. Trim oﬀ the thick broccoli stalk and discard. Cut the broccoli into bite-sized ﬂorets. Heat 1 tablespoon of oil in a 28cm heatproof sauté pan and cook the broccoli with a pinch of salt for a few minutes until crisp tender, adding a splash of water to the pan. Transfer to a plate and set aside. Remove the skin from the sausages and break the meat into small pieces. Add to the pan with the remaining oil and cook until lightly golden on all sides. Add the frozen peas to the pan and cook for another couple of minutes. Whisk the cottage cheese, eggs and garlic in a large bowl and season well. Stir in the broccoli. Pour into the pan and stir everything together. Cook over a medium low heat until the ﬁlling is ¾ set. Place under the grill and cook until puﬀed and golden and the frittata is set completely in the centre. To serve: Put the yoghurt in a shallow bowl and top with the cucumber and radishes. Drizzle with a little olive oil, salt and pepper. Cut the frittata into wedges and serve with the yoghurt. Serves 6 To Julienne – see Kitchen Notes on page 142

DISH

113

TH AI GREEN CUR RY SALMON ‘BURGERS’

CHICK EN WITH PARM ESAN, WINE AND ROSEMARY WITH ROASTED GREEN BEANS AND TOM ATOES

ASPARAGUS, AVOCADO AND P OAC H E D EG G TA RT I N ES

SCOTCH FILLET STEAKS WITH M OZZARELL A A N D AVOCA DO SA L A D [recipe next page]

Thai Green Curry Salmon ‘Burgers’ No buns here, just juicy salmon patties with lots of fresh salad accompaniments. Be sure to chop everything ﬁnely or the burgers will fall apart. Burgers 500 grams salmon, diced ﬁnely ½ cup fresh breadcrumbs 2 spring onions, chopped ﬁnely small handful coriander, chopped ﬁnely 1 tablespoon green curry paste

To serve 1 cup thick plain yoghurt cos lettuce leaves 1 cup grated carrot

Chicken with Parmesan, Wine and Rosemary This is a great dish if feeding a crowd as the recipe is easily doubled. You can also use just drumsticks if you prefer. 4 whole chicken legs (drumstick and thigh), skin on ¾ cup white wine 3 tablespoons olive oil

4 radishes, sliced thinly

2 cloves garlic, crushed

1 red onion, thinly sliced

2 teaspoons Dijon mustard

½ cup freshly grated Parmesan 2 teaspoons ﬁnely chopped rosemary or thyme sea salt and freshly ground pepper

handful mint leaves lemon wedges

Preheat the oven to 180°C. Season the ﬂesh side of the chicken and place skin side up in a lightly oiled baking dish.

sea salt and freshly ground pepper Burgers: Combine all the ingredients in a bowl and season. Divide into 8 portions and gently squeeze the mixture together to form a burger patty. Heat a little olive oil in a sauté pan and cook the patties over a medium heat for 1–2 minutes each side until golden and cooked to your liking. To serve: Spread some yoghurt on each plate and top with the lettuce, carrot, radishes, red onion and mint. Add the salmon burgers and a lemon wedge. Top with a little drizzle of olive oil and freshly ground pepper. Serves 4

Stir all the remaining ingredients together and season. Spoon the mixture over the chicken, keeping as much of the Parmesan on top of the chicken as possible. Roast for 40–50 minutes or until the juices run clear when a skewer is inserted into the thickest part of the thigh. Cooking time will depend on the size of the chicken. Cover the chicken loosely with a piece of foil if browning too much. Transfer the chicken to plates. Tilt the pan and spoon oﬀ excess fat. Serve with the following roasted beans and tomatoes and spoon over some of the lovely cooking juices. Serves 4

Roasted Green Beans and Tomatoes Asparagus, Avocado and Poached Egg Tartines Tartines or open-faced sandwiches make a simple yet substantial meal. If you prefer a meaty version just add a couple of slices of prosciutto or salami, or a pan-fried slice of leftover Christmas ham. 4 large slices sourdough bread or other favourite bread 1 clove garlic, peeled

olive oil small handful herbs (use either basil, mint or ﬂat-leaf parsley)

24 spears asparagus, ends snapped oﬀ

sea salt and freshly ground pepper

2 avocados, halved

4 hot poached eggs

250 grams green beans, stalk end trimmed

1 punnet cherry tomatoes 2 handfuls rocket leaves

1 tablespoon olive oil sea salt and freshly ground pepper Preheat the oven to 180°C. Put the beans on a baking tray and toss with the oil, salt and pepper. Roast for about 10 minutes or until just tender, then add the tomatoes and cook for another few minutes until the tomatoes are just starting to split. Cool for 10 minutes then toss with the rocket and serve under the chicken. Serves 4

1 tablespoon lemon juice Toast the bread and rub one side with the clove of garlic. Heat 1 tablespoon of olive oil in a large sauté pan and when hot add the asparagus. Cook, shaking the pan occasionally and adding a splash of water, until the asparagus is bright green with a few little charred spots and cooked to your liking. Season. To assemble: Mash the avocado with the lemon juice, salt and pepper. Pile onto the toasted bread. Top with the asparagus then a poached egg. Drizzle with a little olive oil, salt, pepper and the herbs. Serve immediately. Serves 4

DISH

115

H O I S I N LAMB SKEW ERS W I T H C OC ON U T AN D T URMERIC RIC E

Hoisin Lamb Skewers I’ve used lamb for my skewers, but you can swap it with chicken or beef, which are also delicious cooked on the barbecue. 500 grams boneless lamb leg steaks 2 tablespoons hoisin sauce 1 tablespoon soy sauce 1 tablespoon vegetable oil 2 teaspoons sesame oil

2 cloves garlic, crushed ½ teaspoon freshly ground pepper

Have dinner on the table in 15 minutes. Perfectly cooked steaks served with juicy tomatoes, rich avocado and silky mozzarella – delish. 4 x scotch ﬁllet steaks olive oil

To serve ½ cup chopped roasted peanuts or cashew nuts

sea salt and freshly ground pepper

small handful coriander

Salad ¼ cup thick plain yoghurt

1 teaspoon ground cumin ¼ teaspoon Chinese 5 spice

Scotch Fillet Steaks with Mozzarella and Avocado Salad

12 x 20cm wooden skewers

2 tablespoons olive oil

250 gram ball fresh mozzarella in whey, drained 2 large tomatoes, sliced 8 cherry tomatoes, halved 2 avocados, peeled and quartered small handful basil leaves

1 clove garlic, crushed Trim the lamb of all fat and sinew then cut into 2cm pieces. Combine all the remaining ingredients in a bowl and add the lamb, turning to coat well. Marinate for 15 minutes or up to several hours. Thread the meat loosely onto skewers and season with salt. Heat a sauté pan or barbecue until hot then cook the skewers for 1–2 minutes each side or until only just cooked. Don’t overcook or they will be tough. Transfer to a serving plate and top with chopped nuts and coriander. Serve with the following Coconut and Turmeric Rice. Serves 4

Rub the steaks with a little olive oil and season generously. Heat a sauté pan or barbecue and when hot cook the steaks for 3-4 minutes each side or until done to your liking. Transfer to a plate and rest for 3 minutes. Salad: Combine the yoghurt, oil and garlic in a shallow bowl and season. Tear the mozzarella into pieces and toss through the yoghurt. To serve: Slice the steaks and arrange on plates, pouring over the meat resting juices. Put the tomatoes and avocado alongside. Spoon the mozzarella and yoghurt over the top and scatter with the basil. Top with a drizzle of olive oil and a grind of pepper. Serves 4

Coconut and Turmeric Rice 1½ cups basmati rice 1 cup coconut cream or milk 2¼ cups chicken stock or water (I use a chicken stock cube) ⅓ cup shredded coconut

½ teaspoon ground turmeric ½ teaspoon sea salt To serve ½ cup toasted shredded coconut 2 spring onions, sliced thinly

Rinse the rice in cold water then drain well. Place in a medium saucepan with all the remaining ingredients. Bring to the boil, give the rice a good stir then cover and reduce the heat to low. Cook for 20 minutes. A simmer mat is perfect for cooking rice. Turn the heat oﬀ and leave for 10 minutes without lifting the lid. To serve: Fluﬀ up the rice with a fork and transfer to a serving bowl. Top with the coconut and spring onions. Serves 4

PROPS: Table from French Country Collections (www.frenchcountry.co.nz). Chair from The Props Department (www.thepropsdepartment.co.nz). Plates from Citta Design. Jug from Nest. Candle holder and wooden plate from Country Road. Napkin from Everyday Needs (www.everyday-needs.com). Spoon from Taylor Road Home. Tray-Baked Seafood: Tray from Flotsam and Jetsam (www.ﬂotsamandjetsam.co.nz). White bowl from Taylor Road Home. Enamel bowl from Citta Design (www.cittadesign.com). Mat, plate from Freedom (www.freedomfurniture.co.nz). Napkin from Everyday Needs. Enamel spoon from Nest (www.nest-direct.com). Glass from Simon James Concept Store. Italian Sausage, Broccoli and Pea Frittata: Plate from Taylor Road Home (www.taylorroad.co.nz). Gidon Bing Platter from Simon James Concept Store www.store.simonjamesdesign.com). Salt dish, knife and plates from The Props Department. Cloth from Everyday Needs. Glasses and salt spoon from Tessuti (www.shop.tessuti.co.nz). Thai Green Curry Salmon ‘Burgers’: Plates from Freedom. Jug from Nest. Napkins from French Country. Asparagus, Avocado and Poached Egg Tartines: Plate from The Props Department. Napkin from French Country Collections. Spoon from Taylor Road Home. Wooden dish from Country Road (www.countryroad.com.au). Placemat from Freedom. Chicken with Parmesan: Plate from Father Rabbit (www.fatherrabbit.com). Napkin from Country Road. Cutlery and jug from Nest. Glass from Simon James Concept Store. Dish from The Props Department. Hoisin Lamb Skewers: Plates, napkins and green bowl from Country Road. Bowl from Annex (www.annex.net.nz). Platter from Collect Living (www.collectliving.com). Glass from Simon James Concept Store. Placemat from Republic Home (www.republichome.com). Scotch Fillet with Mozzarella and Avocado Salad: Plate and placemat from Citta Design. Napkin from Country Road. Strawberry and Meringue Fool: Bowls from Everyday Needs. Spoons from The Props Department. Napkin from Country Road. Uncredited props are stylist’s own. Fresh produce supplied by Farro Fresh (www.farrofresh.co.nz). Meat supplied by Neat Meat (www.neatmeat.com).

DISH

117

AND TO DRINK... Wine editor Yvonne Lorkin suggests drinks matches for these dishes

T R AY- BA K E D S E A FO O D W I T H W H I T E B E A N S A N D CA P S I C U M

Oh wow – seafood fans unite! Ensure you have a glass of the Tohu Mugwi Reserve Marlborough Sauvignon Blanc 2013 ($29) on hand in order to bask in the aromatic ﬂorals, marzipan and nutty, smoky notes, white peach and pepper. It has a lovely, lemony ﬁnish that rocks with this dish. Buy online at www.tohu.co.nz ITALIAN SAUSAGE , BROCCOLI AND PEA FRIT TATA

I’m singing the praises of cider with this recipe, especially if you’re using pork and apple sausages. The Edgebrook Festive Cider (500ml, $7.50) is an Eastern Counties-style cider with bright, bitter apple ﬂavours and a creamy texture on the ﬁnish and it’s just fantastic with this frittata. Buy online at www.regionalwines.co.nz THAI GREEN CURRY SALMON ‘BURGERS’

Strawberry and Meringue Fool

These gorgeous wee patties pack some punch spice-wise, so balance that with a sip of something gloriously rich with a squeak of sweetness, like the Dry River Lovat Vineyard Gewürztraminer 2013 ($45). Exotic lychee, baked stonefruit and hazelnut notes sit alongside a luxuriously tangy ﬁnish, making this a must-sip. To order visit www.dryriver.co.nz AS PARAG US , AVOCAD O AND POACHED EG G TA RT IN ES

Strawberries, cream and meringues make the quintessential summer dessert. 1 punnet very ripe strawberries, hulled and chopped roughly 2 tablespoons icing sugar ﬁnely grated zest 1 lime

1 teaspoon lime juice ½ cup cream, softly whipped ½ cup thick plain yoghurt 4-8 purchased meringues roasted hazelnuts (optional)

Crush the strawberries and icing sugar together with a fork. Stir in the lime zest and juice. Fold the cream and yoghurt together. Add ¾ of the crushed strawberries and gently fold through leaving a swirl of streaks throughout. Place a spoonful of the fool in each bowl. Break up the meringues roughly and place on top. Spoon the remaining fool over the top of the meringues, along with the remaining strawberries and the hazelnuts if using. Serves 4 PANTRY NOTE: Purchased meringues come in a variety of sizes from small to very large.

When it comes to snappy asparagus, I’m all over sauvignon blanc. The Saint Clair Premium Marlborough Sauvignon Blanc 2014 ($21) bursts with tropical fruit and sweet lime on the nose and palate and has a hint of saltiness with squeaky clean acidity. To order visit www.saintclair.co.nz CHICKEN WITH PARMESAN, WINE AND ROSEMARY

The salty tang of Parmesan combined with the rosemary, tomatoes and beans calls out for a ripe, grassy sauvignon like the Spinyback Nelson Sauvignon Blanc 2014 ($15). Lemongrass, passionfruit, peach and punchy lemon notes make this an awesome pairing. For stockists email [email protected] H OIS IN LAM B S K EWERS

The piquancy of the hoisin marinade and the creamy rice rock with the new Isaac’s Cider with Lime and Bitters (1.5l, $10). The tangy sweetness in the cider is balanced by the spices, while the lime notes wash the palate clean. A nice combo indeed. To order visit www.countdown.co.nz SCOTCH FILLET WITH MOZZARELLA AND AVOCADO SALAD

A red wine that has enough softness to work with the creamy salad is exactly what you need here. I love the Brown Brothers 1889 Tempranillo 2013 ($19) because it has tea, black olive and bay leaf aromas and a light, fruity core. To order contact Taylor Brown on 09 447 3801. STRAWBERRY AND M ERING UE FOOL

What to do with all this sweetness? Layer on some more, that’s what! The great thing about the Forrest Botrytised Marlborough Riesling 2012 ($35) is that while it oozes gorgeously golden caramelised stonefruit, toﬀee and citrus notes it has lipsmackingly fresh acidity to balance it. Just jaw-droppingly fabulous with this fool. To order visit www.forrest.co.nz.

118 D I SH

An essential component of any recipe is having the right cut of meat for the job. As with all cooking, the best quality meat will give a superior end result. Take the time to get to know your meat, one cut at a time. THE CUT Lamb leg steak is a general term for two distinctly different common cuts: steaks from the middle of the leg and those from the rump (pictured). They are different in appearance – steaks from the middle of the leg are round and have a hole where the bone was, while rump end steaks are more rectangular in shape. Look for the New Zealand Beef and Lamb Quality Mark to know you’re buying the best New Zealand has to offer.

COOKING TIPS Middle leg lamb steaks are very versatile. Great for slow cooking in pies or curries, they can also be used to make lamb skewers which can be cooked quickly on the barbecue or in a hot sauté pan. Lamb rump steaks are best suited to fast cooking such as pan-frying, grilling or barbecuing. If cooking lamb rump steaks in single pieces, a 175 gram steak will take 2–3 minutes on each side over a mediumhigh heat. Rest for 3–4 minutes before serving.

TO SERVE Lamb goes well with a variety of flavours: Spices: allspice, cumin, coriander, cinnamon, fennel, garam masala, smoked paprika, ginger, chilli, turmeric Herbs and aromatics: thyme, basil, mint, rosemary, chives, flat-leaf parsley, fennel, sage, oregano, lemon and orange Lamb skewers also lend themselves to a wonderful array of marinades from around the world: Indian: plain yoghurt, garlic, garam masala, turmeric and grated fresh ginger Greek: oregano, olive oil, lemon zest, garlic and chilli

ADV2014

Moroccan: olive oil, harissa, ground cumin, lemon juice and garlic

Styling by Rose Hope and Sarah Firmston Photography by Manja Wachsmuth

t

A well crafted t

CHRISTMAS Create a setting for festive cheer with simple styling ideas for the Christmas table.

DISH

121

t Select a colour scheme to tie decorative elements together. We’ve used a monochrome palette with touches of bright red for a spark of colour. t Clear baubles are a simple base decoration for you to add your own ﬁnishing touches. Fill with personalised treats – we’ve used old-fashioned boiled sweets in one and beads and glitter in another – and then ﬁnish by writing a festive message on the surface. Hang them on the Christmas tree, use as a party favour or to mark a place setting at the table. Baubles are available at Spotlight stores. t Create a gift tag by threading a sprig of fragrant rosemary through a thick piece of decorative card. t Wrap gifts in a range of colour-coordinated papers in a mixture of patterns. This will make a beautiful scene under the Christmas tree. t Give the traditional Christmas wreath a revamp by making it part of the table setting and adding a serving bowl to its centre. We’ve used an Oasis Floral Foam Base, available from Spotlight, to secure the rosemary branches and to keep it fresh throughout the holiday season. t Fill a glass vase with fairy lights for pretty Christmas lighting. If you use battery powered lights it can be used as a centrepiece for the Christmas table without any annoying cords. t Handmade balsa wood tree decorations are a fun touch. Use a craft knife to cut two triangles from pieces of balsa wood – include a centre slot on one so the two pieces ﬁt together and stand up freely – and use a permanent marker to decorate. Balsa wood is available from Spotlight stores.

122 D I SH

t 1MBOUTVDDVMFOUTJOKBSTBOEXSJUF$ISJTUNBT NFTTBHFTXJUIBQFSNBOFOUNBSLFSQFOPO UIFHMBTT t .BLFOBQLJOSJOHTCZUISFBEJOHMBSHF XPPEFOCFBETPOQJFDFTPGFMBTUJD#FBETBSF BWBJMBCMFBUDSBGUBOE4QPUMJHIUTUPSFT t *OTUFBEPGB$ISJTUNBTUSFF QMBDF EFDPSBUJPOTPOIPMMZBOEXJMMPXCSBODIFT EJTQMBZFEJOBUBMMWBTFBOETFUPVUHJGUT VOEFSOFBUI t 6QDZDMFQMBUFTCZEFDPSBUJOHUIFNXJUIB QPSDFMBJONBSLFSQFOGSPN4QPUMJHIUXSJUF BNFTTBHF BOBNFGPSBQMBDFTFUUJOHPSESBX JMMVTUSBUJPOTUPMJWFOVQUIFUBCMF.JYBOE NBUDIEFTJHOTPOFBDITFUUJOH

STEP-BY-STEP ONLINE

For more step-by-step instructions on the DIY elements visit www.dish.co.nz

124 D I SH

PROPS: Pages 120-121: Table from Beggars Banquet (St Kevin’s Arcade, 179-183 Karangahape Road, Auckland). Chairs from Cintesi (www.cintesi.co.nz). Pony Rider napkin from Father Rabbit (www.fatherrabbit.com). Chopping boards, cutlery, glasses and cushion from Citta Design (www.cittadesign.com). Tree ornaments and Christmas crackers from Work Shop (La Gonda Arcade, 203 Karangahape Road, Auckland). Page 122, (clockwise from top): Place setting: Napkin from Father Rabbit. Chopping board, glasses and cutlery from Citta Design. Christmas ornaments from Workshop. Balsa decorations: Black vase from The Bread and Butter Letter (www.breadandbuterletter.co.nz). Placemat and glass bowl from Citta Design. Flowers from Cartier for Flowers (www.cartierforﬂowers.co.nz). Napkin and metal tray from Father Rabbit. Candles from The Bread and Butter Letter. hopping board from Citta Design. Page 123: Chair from Cintesi. Throw from Citta Design. Holly and willow from Cartier for Flowers. Christmas decorations from Work Shop. Lamp from The Bread and Butter Letter. Page 124: Top: Chopping board, cutlery, glasses and cushion from Citta Design. Christmas crackers and laser cut confetti from Work Shop. Bottom: Concrete planters, conical vase, pom pom ﬂowers and print from The Bread and Butter Letter. Photo frame from Citta Design. All uncredited props stylists' own.

Travel

SAVOURING AUSTRALIA

Cool cafés, vineyards with a view, top restaurants and markets bursting at the seams with fresh produce and artisan ingredients - SARAH TUCK explains why your next foodie adventure should be in Australia.

Words and photography by Sarah Tuck

THIS PAGE (clockwise

from top left): Watch as chefs plate intricate dishes at the Chef's Atelier, at Hayman's One & Only resort; Fresh produce at Adelaide's Central Market; Try a tasting at Tasmania's Spreyton Cider; Breakfast at The Grounds of Alexandria in Sydney; St Ali Cafe in Melbourne is a temple to great coﬀee. OPPOSITE PAGE: A sunset camel ride in Broome, WA.

DISH

127

What would you say if someone asked you to head across the ditch for 24 days to discover 80 of the best experiences Australia has to oﬀer – a sort of 80-course degustation adventure? You’d of course say “Yes”, and so did I, and what an incredible once-ina-lifetime trip! Here, I’ve compiled my guide to some of the standout experiences I had in each state along with handy lists of my top places to eat, drink, stay and things to do. As a ﬁnal note, I’d like to acknowledge the ‘sibling rivalry’ we have with our Aussie neighbours (and you won’t ﬁnd a more oneeyed rugby supporter than me), but I can say, hand-on-heart, that the fabulous, welcoming characters I met along the way really showed me how close our two nations are. I will deﬁnitely be heading back soon to catch up with my new mates.

I HAD THE MOST amazing time traversing Australia with a camera in one hand and a note pad in the other (and a fork in my back pocket!) sampling the best each state had to oﬀer – from food and wine to cultural experiences, nature, outdoors and shopping. My tour took me from sunny Broome and Perth in Western Australia, to Brisbane and the outrageously beautiful Hayman Island, then onwards to Tasmania, Melbourne, Bendigo, Sydney and the Hunter Valley, and South Australia with its stunning wine regions.

TOUR GUIDE MAP See where Sarah found Australia's best experiences.

Broome Hayman Island

1

Northern Territory

Whitsunday Coast 2

Queensland

Western Australia

Brisbane 6

South Australia

Hunter Valley

5

Perth Barossa Valley

New South Wales

Sydney

Adelaide 4

Bendigo

Victoria Melbourne 3

FOLLOW SARAH'S JOURNEY ONLINE: Find out more about each

of the stops Sarah Tuck made on her epic 80-course degustation tour of Australia by visiting the website savouringaustralia.co.nz Here you'll ﬁnd more stories as well as video and photo galleries of Sarah's trip.

128 DISH

Tasmania 7 6

Richmond

Hobart

LEFT: The Wharf

restaurant is the Broome locals' secret spot for the best seafood in town. BELOW: Staircase to the

Moon is a spectacular natural phenomenon that draws crowds to Broome.

01 Western Australia Western Australia is the largest of Australia’s six states, so it stands to reason it’s a pretty diverse place. POPULATION — 2,517,200 CAPITAL CITY — Perth

THE CAPITAL, PERTH, is cosmopolitan and full of surprises. In its heart I found the amazing Men of The Trees Perth City Farm – an urban garden with produce markets and a fantastic café. It’s the place to go for music, coﬀee, great food, fresh produce from city farm garden beds and the buzz of people enjoying this community hub, all on land open to the public. It was totally unexpected and a real eye-opener as to what can be achieved in a built-up city space. At the glamorous Crown Perth complex on the banks of the city’s famed Swan River there are some big names among the restaurant line-up: Rockpool, Nobu and the very chic Bistro Guillaume, the latest restaurant from French rock-star chef Guillaume Brahimi,

whose eateries are among some of Australia’s best. I loved the relaxed yet sophisticated space and soaked up the Miami-like view of palm trees, azure pool and white umbrellas while I enjoyed dinner. Perth’s famed King’s Park is home to the award-winning King’s Park Indigenous Tour. Our guide, Greg, was a direct descendant of the Wadjuk tribe who lived within about 50km of Kings Park; his grandfather had also been a guide. During our fascinating tour he shared bush survival tips and explained the ancient food sources and medicines surrounding us. For an alternative view of Western Australia, head 2000km north of Perth to Broome, where the red desert meets the pristine blue of the Indian Ocean. It’s famous for the natural phenomenon Staircase to the Moon, which occurs around eight times a year when a full moon rises over exposed tidal ﬂats, creating a ‘staircase’ reﬂection. It’s breathtaking and well worth scheduling your visit around one of the dates. Perched on the coast, Broome boasts sensational seafood so take a tip from the locals and head straight to Wharf Restaurant. Under the demanding eye of owner and classically trained chef, Craig Douglas, dishes are presented as naturally as possible and it’s a sumptuous showcase of the vast array of ﬁsh and shellﬁsh hauled from the local waters. I even braved bush tucker with Broome Trike Tours and got a fascinating insight into (and taste of!) traditional Aboriginal

ingredients. On my trip around Broome’s back roads I learnt about the Australian bush, indigenous plants and their traditional Aboriginal uses – from chunks of termite mound used as heat packs for achy joints, to the jiggle tree with its sweet, high energy nectar. There were more traditional treats at Matso’s Brewery in the form of locally brewed craft beers and ciders. I settled in with a paddle (tasting) of some of their most popular beers, including ‘Hit the Toad’ (a pilsner), ‘Pearlers Pale Ale’ and their famous ‘Mango Beer’. The ultimate way to end your stay in Broome is with a sunset camel ride along spectacular Cable Beach with Red Sun Camels. The combination of sandy white beach, vast blue ocean and red sky as the sun sets is truly magical.

GETTING THERE: Air New Zealand oﬀers almost daily nonstop ﬂights between Auckland and Perth operated by the new 787-9 Dreamliner. Seasonal nonstop ﬂights are also available between Christchurch and Perth from 13 December 2014 to 25 April 2015. Connections are available within New Zealand and to Broome via partner airline Virgin Australia. Air New Zealand's in-ﬂight product “Seats to Suit” means you can choose how you want to travel. Choices include Seat, Seat + Bag, The Works, Premium Economy, Business Premier and Economy Skycouch™. You can also ﬂy with partner airline Virgin Australia via Sydney, Melbourne or Brisbane to Perth. For the best airfares & holidays visit airnewzealand.co.nz

DISH

129

THIS PAGE: (clockwise from left) Asian fusion is the star at One & Only Resort's Bamboo restaurant; Mondo Organics is the place for innovative organic dishes in Brisbane; the famous Heart Reef in Queensland's Whitsundays. OPPOSITE PAGE: The

pristine white sands and turquoise waters of the Whitsunday Islands.

02 Queensland It’s all too easy to associate Queensland with theme parks and beaches (and the beaches are beautiful) but there is far more to this state than meets the eye. POPULATION — 4,708,500 CAPITAL CITY — Brisbane

MY TIME IN BRISBANE revealed a host of fantastic foodie experiences: the iconic E’cco Bistro owned by Kiwi ex-pat chef Philip Johnson continues its reputation for beautiful food and championing of local produce nearly 20 years after it opened. For more casual dining I loved the innovation and variety at Mondo Organics, the ﬁrst licensed organic restaurant in Australia. It also has a hugely popular cooking school on site and is owned by renowned local chef Brenda Fawdon and business partner Sonja Drexler. There’s a fabulous array of super-cool cafes, bars and restaurants in Brisbane’s James Street shopping precinct, which has been transformed from an inner-city industrial area to a hip spot packed with over 130 high-end fashion and designer homeware stores and eateries. It’s the ideal spot to spend a day browsing and grazing! While Brisbane is Queensland’s urban heart, the state is also home to the beautiful tropical Whitsunday Islands. A short helicopter ride delivered me to the northern most of these, Hayman, and the incredibly luxurious and jaw-droppingly beautiful One & Only Resort. I indulged my love of food and wine with a private tutored wine tasting with the resident sommelier, and then took a seat “kitchen-side” at the resort’s signature restaurant, Fire, where the ‘Chef’s Atelier’ (literally ‘chef’s workshop’) lets you enjoy a glass of wine and amazing food while the chefs plate intricate and beautiful dishes in front of you.

130 DISH

One of the most incredible experiences of my Savouring Australia adventure was the trip from One & Only to Whitehaven Beach on Whitsunday Island. We travelled by chopper past the Great Barrier Reef and then landed on the whitest sand I have ever seen (due, I learnt, to its 98% silica content). Whitehaven Beach is regularly voted among the top beaches in the world and regarded as Australia’s most photographed stretch of sand. Within minutes our picnic was set up and we had a glass of Champagne in hand – what a way to see the best Queensland has to oﬀer!

GETTING THERE: Air New

Zealand oﬀers nonstop ﬂights to Brisbane, the Gold Coast and seasonally Cairns and the Sunshine Coast. Connections are available within New Zealand and to the Whitsundays via partner airline Virgin Australia. Air New Zealand oﬀers four diﬀerent in-ﬂight Economy product choices including Seat, Seat + Bag, The Works and Works Deluxe. Business class is also available ex Auckland to Brisbane. For the best airfares & holidays visit airnewzealand.co.nz

“Before we knew it we were landing on the whitest sand I've ever seen.”

CLOCKWISE FROM TOP: Hobart Harbour

is at the heart of Tasmania's nautical past; lavender ice cream makes a sweet treat at Bridestowe Lavender Estate; Salamanca Markets in Hobart are the place for fabulous food, shopping and spotting the locals.

03 Tasmania Australia’s island state of Tasmania is a fascinating mix of history, natural beauty and a burgeoning foodie community. POPULATION — 514,700 CAPITAL CITY — Hobart

I WAS INTRIGUED TO LEARN that there’s a strong whisky distilling community (no surprise I guess, given its nautical past!) and sampled several oﬀerings at Lark Distillery in Hobart, which has won numerous awards including ‘Best Australian Whisky’. Tasmania’s foodie side is on show every Saturday at the huge and bustling weekly Salamanca Markets in Hobart, where around 300 stallholders come together to sell what they’ve grown and made. It’s the ideal place for a coﬀee and a wander to see what’s fresh and local. Historical Hobart is also where the newer side of Tasmania comes to life at its famed Museum of New and Old Art (MONA). You can drive there, but the quirky ferry that transports visitors from Hobart’s ferry terminal up the River Derwent to MONA certainly sets the scene for what’s to come, with its graﬃti art and farmyard animal furniture. The gallery itself is quite incredible, as are the artworks. I completed my experience with a tasting of MONA’s own wines (grown near the museum) before a meal at its signature restaurant, The Source, where the dishes are themselves like works of art. Australia’s oldest working brewery, Cascade Brewery, is in South Hobart and still in its original 1824 location. You can tour the beautiful sandstone building and then settle in for a beer tasting at the Cascade Bar and Café. Josef Chromy Wines is owned by local identity Joe Chromy, a much loved and respected ﬁgure in the state’s food and wine industry. His winery and its beautiful restaurant in Relbia in Tasmania’s north is a must-see. Cheese-lovers should make for

132 DISH

Ashgrove Cheese Factory in nearby Elizabeth Town. They’ve won a huge number of awards for their cheese, milk and butter. Try the luscious ‘Ashgrove Wild Wasabi’, a unique Cheddar infused with locally grown wasabi. Tasmania is also home to the world’s largest privately owned lavender farm. I had to be dragged from the shop at Bridestowe Lavender Estate (so many beautifully scented things to buy!) but was fascinated to see how the oil from ﬂowers grown on the estate ended up in our morning tea of lavender brownies and scones, shortbread and tea – and even sausage rolls! You can get away from it all at the idyllic Freycinet Lodge, which is actually just inside

Freycinet National Park on Tasmania’s east coast. It’s a stunning spot full of wildlife but with all the comforts of a luxury lodge and surrounded by amazing scenery, like the famous Wineglass Bay. For me, a bit of relaxation coupled with gentle walks was the ideal way to wind down after exploring the state!

GETTING THERE: Air New Zealand oﬀers daily connections between New Zealand and Tasmania via Sydney and Melbourne with partner Virgin Australia. Four in-ﬂight product choices are available Seat, Seat + Bag, The Works and Works Deluxe. For the best airfares & holidays visit airnewzealand.co.nz

04 Victoria One of the reasons Melbourne is so exciting for foodlovers, I believe, is because it is constantly changing and innovating: there’s always something new to discover. POPULATION — 5,821,300 CAPITAL CITY — Melbourne

CLOCKWISE FROM TOP LEFT: Pho

Nom is Melbourne's hip new South East Asian eatery; St Ali Coﬀee is the place for serious coﬀee connoisseurs; Melbourne's ever-changing art scene is on show in the Melbourne Food and Art Tour; local producers are heroes of the menu at Masons of Bendigo.

I LOVED THE QUIRKY concept behind Prix Fixe (celebrated Australian chef Philippa Sibley is head chef and a part-owner) where you buy a ‘ticket’ in advance for a set menu, which changes monthly and is based around a theme like A Midsummer Night’s Dream or La Dolce Vita. The Town Mouse in Carlton may have been around since late 2012, but is well worth a visit for its old-fashioned hospitality and sensational food. (Plus, Kiwi Christian McCabe of Matterhorn fame is at the helm, so how could you not?) One of the best ways to get the inside word on all that is new and exciting is on a Melbourne Art and Food Tour, with former chef Allan Campion. The four hour tour takes in the full gamut of art – from The Ian Potter Centre, to famous street art historic buildings – while food stops included chef Andrew McConnell’s Supernormal and Cumulus Inc, and hip new South East Asian eatery Pho Nom. Melbourne prides itself on its caﬀeine pedigree and coﬀee lovers shouldn’t miss St Ali in South Melbourne. International awardwinning barista, Matt Perger, oversees this hugely popular café and roastery. Around two hours north west of Melbourne lies Bendigo – an elegant town that was at the heart of the Victorian gold-rush in the 1850s. It’s a beautiful spot that draw visitors for its

architecture, art and increasingly its artisan food producers. The handy Food Fossicking guide outlines where to visit and the wide array includes artisan bakers, cafés and roasteries and wholefood stores. The passion for local suppliers extends to the restaurant scene too: at Masons of Bendigo the menu reads like a roll-call of local growers and producers, while at The Woodhouse, chef Paul Pitcher is committed to sourcing the aged meat cuts for his special red gum grill from regional producers. There are treats tucked away too – down a laneway in Bendigo’s historical heart is The Dispensary Enoteca, a cool little bar and eatery ranked Bendigo’s top eatery by The Age Good Food Guide for the last six years. Reason enough to pay a visit to this fabulous little town!

GETTING THERE: Air New Zealand oﬀers nonstop ﬂights to Melbourne from Auckland, Wellington, Christchurch and Queenstown oﬀering four diﬀerent in-ﬂight Economy product choices including; Seat, Seat + Bag, The Works and Works Deluxe. Business class is also available from Auckland. Connections are available from Air New Zealand’s other domestic ports. For the best airfares & holidays visit airnewzealand.co.nz

DISH

133

05 New South Wales From the lush wine country of Hunter Valley to the glamorous fast-pace of central Sydney, there’s something to suit every taste in New South Wales.

CLOCKWISE FROM TOP: Overlooking

Sydney's famous Bondi Beach is the Icebergs Club and the iconic Icebergs Dining Room; go behind the scenes on a Sydney Fish Market tour; Sydney Seafood School is the place to pick up cooking tips.

POPULATION — 4,708,500 CAPITAL CITY — Sydney

IT DOESN’T COME MORE fabulous than QT Sydney in the CBD’s heart. It’s like something out of a Baz Lurhman movie: from the redwigged porters outside to the lift that changes its theme music depending on how many people it’s carrying! It’s an amazing place to stay and an ideal base from which to explore the city. The famous Sydney Fish Market is an amazing place to visit and the popular behindthe-scenes tour even takes in the fast-paced morning auction, where you can see the huge range of ﬁsh and crustaceans all piled up on ice. There are also cooking classes held above the market and I took part in a hands-on Seafood Barbecue class, which included a meal at the end. I loved it, and left with some new skills and a bundle of recipes to try at home. The market oﬀers a wide range of classes, so as long as you like seafood you’ll be spoilt for choice! There is no better place for an elegant little pick-me-up than The Park Hyatt at the tip of Sydney Cove. I settled into a chair in the hotel’s beautiful Living Room, which has ﬂoor to ceiling views of Sydney Harbour, and sipped a glass of Champagne as a veritable feast of an afternoon tea was brought to me. The three-tiered service was laden with delicate sandwiches, picture perfect macarons and tarts. It was a beautiful blend of old-fashioned charm and modern sophistication. For one of Sydney’s top food and wine experiences you need a table at Sepia, which has won pretty much every major award there is since opening in 2009. Its most recent include ‘Restaurant of the Year 2015’ and a

134 DISH

coveted three hat ranking from The Sydney Morning Herald Good Food Guide and the naming of chef Martin Benn as Australian Gourmet Traveller ‘Chef of the Year 2015’. Martin Benn presides over an extraordinary menu; drawing inspiration from Japan, it features cooking techniques at the cutting edge of the ﬁne-dining restaurant scene. It is simply a must-do for keen foodies. It’s hard to think of Sydney without thinking of Bondi and for a fabulous Sydney seaside lunch Icebergs Dining Room and Bar with its sophisticated Italian-inspired menu and views over Bondi’s famous surf is still hard to beat. It’s become an icon of Sydney’s dining scene since it opened in 2002 and for very good reason. For a foodie experience at a slower pace, the renowned Hunter Valley wine region is three hours from Sydney and full of gastronomic delights. One of these was the magical Bistro

Molines, which was like being transported to the French countryside. The exquisite food by chef Robert Molines was reﬁned without being fussy, a stunning combination of artistry on the plate with beautifully balanced texture and ﬂavour, while his wife Sally had created a setting that was the perfect expression of French chic. I adored every moment, it was one of the highlights of my entire trip.

GETTING THERE: Air New Zealand oﬀers nonstop ﬂights to Sydney from Auckland, Wellington, Christchurch and Queenstown with ﬂight options also available on partner airline Virgin Australia. Air New Zealand oﬀers four diﬀerent in-ﬂight Economy product choices including; Seat, Seat + Bag, The Works and Works Deluxe. Business Class is also available from Auckland. Connections are available from Air New Zealand’s other domestic ports. For the best airfares & holidays visit airnewzealand.co.nz

CLOCKWISE FROM TOP:

Mix it up with the locals at the Adelaide Central Market; inspired food is part of the magic at Hentley Farm Wines; try your hand at wine blending at d'Arenberg Vineyard and Winery.

06 South Australia With its abundant rolling countryside South Australia really is a foodlover’s paradise. POPULATION — 1,682,600 CAPITAL CITY — Adelaide

BAROSSA, ADELAIDE HILLS and McLaren Vale are all home to superb wineries with top class food oﬀerings to match and capital Adelaide boasts a varied line-up of eateries too. Known as the Eat Streets, they include Rundle Street, The Parade, Gouger Street (near Chinatown, it’s packed with Asian restaurants but also home to fabulous Mesa Lunga with its extensive tapas menu and popular Sangria bar), Leigh Street for traﬃc-free alfresco dining and Peel St, which is packed with hip bars, cafés and restaurants. From central Adelaide it’s just 35 kilometres south to McLaren Vale. This region is best known for Shiraz and at d’Arenberg Vineyard and Winery I took part in their Blending Bench experience, where my goal was to create a blend of three Shiraz from their portfolio to create my own unique wine. After a couple of

practice attempts I was very happy with my ﬁnal blend and all will be revealed in about six months when I share the sample bottle with a selection of very non-judgemental friends! The Barossa is an hour north of Adelaide and probably the best known of the wine regions. Hentley Farm Wines is a must-visit for several reasons: it was named ‘Winery of the Year’ at the 2015 James Halliday Australian Wine Companion Awards; its cellar door is inside a beautifully restored 1840s homestead; and its wines are superb and you can try them alongside incredible food, either as part of a tasting or book a table for lunch or dinner at their renowned restaurant. One of the Barossa’s most famous identities is cook Maggie Beer, so no trip is complete without a visit to the Maggie Beer Farm Shop, the site of her original restaurant and more recently where the television series The Cook and The Chef was ﬁlmed. Here you’ll ﬁnd all Maggie’s delicious pates, terrines, fruit pastes, verjuice and olives and her best-selling cookbooks, along with tastings and free daily cooking demonstrations. If you have more than a day in the Barossa, then make the most of it by staying at The Louise, which oﬀers boutique luxury accommodation with spectacular views over the vines of the valley. Its restaurant, Appellation, is also widely regarded as one of Australia’s ﬁnest regional dining destinations. Another icon of South Australia is Penfolds’ Grange wine. And at Penfolds Magill Estate Winery, just 15 minutes from Adelaide, you can take a ‘Great Grange Magill Estate Winery Tour’. This guided tour is dedicated to all things Grange, and includes history, a cellar tour and

a tasting of six Penfolds super-premium wines, including the revered Grange. Hahndorf, just 20 minutes from the city is Australia’s oldest surviving German settlement and its main street is lined with traditional half-timbered facades and gorgeous old stone buildings. I loved its quaint village feel combined with cool stores and cafés. It’s a beautiful spot to browse and spend a relaxing day. The Adelaide Hills wine region is just 30 minutes from Adelaide and dotted with beautiful vineyards to visit. Pike & Joyce is one of the newest and you can enjoy a tasting with some of the best views around – at 593m above sea level you look out across the vines of the Adelaide Hills and beyond and wonder how you’ll ever leave.

GETTING THERE: Air New Zealand oﬀers four in-ﬂight product choices when ﬂying nonstop between Auckland and Adelaide including Seat, Seat + Bag, The Works and Works Deluxe. Connections are available from Air New Zealand’s other domestic ports and with partner airline Virgin Australia via Sydney or Melbourne. For the best airfares & holidays visit airnewzealand.co.nz

DISH

135

SARAH'S BEST OF THE BEST Here are Sarah Tuck's top picks of unmissable experiences in Australia.

BEST LOCAL CULTURE t A Taste of Broome, Broome, WESTERN AUSTRALIA t MONA (Museum of Old and New Art), Hobart, TASMANIA t Strictly Ballroom, Sydney Lyric Theatre, Sydney, NEW SOUTH WALES t Bendigo Art Gallery, Bendigo, VICTORIA (LEFT) t The American Ballet, Queensland Performing Arts Centre, Brisbane, QUEENSLAND BEST SPOTS FOR A DRINK t Penfolds Grange tour, Adelaide, SOUTH AUSTRALIA t Hentley Farm Wines, Barossa Valley, SOUTH AUSTRALIA t Primo Estate Wines, McLaren Vale, SOUTH AUSTRALIA t The Dispensary Enoteca, Bendigo, VICTORIA t Cascade Brewery, Hobart, TASMANIA (LEFT)

BEST SPOTS TO EAT t Sepia Restaurant, Sydney, NEW SOUTH WALES (ABOVE) t Bistro Molines, Hunter Valley, NEW SOUTH WALES t Mud Bar, Launceston, TASMANIA t The Town Mouse, Melbourne, VICTORIA t Mondo Organics, Brisbane, QUEENSLAND t Appellation, Barossa Valley, SOUTH AUSTRALIA t Chef’s Atelier at One & Only Resort, Hayman Island, QUEENSLAND t Nomad, Surry Hills, New South WALES BEST PLACES TO STAY t One & Only Resort, Hayman Island, QUEENSLAND (RIGHT) t The Louise, Barossa Valley, SOUTH AUSTRALIA t Sheraton Melbourne, Melbourne, VICTORIA t QT Sydney, Sydney, NEW SOUTH WALES t Freycinet Lodge, Freycinet National Park, TASMANIA

136 DISH

BEST OUTDOOR ADVENTURES t Freycinet Kayak, Freycinet National Park, TASMANIA t Picnic at Whitehaven Beach, Whitsundays, QUEENSLAND t Mt Wellington descent, Hobart, TASMANIA (ABOVE) t Taste Broome Bush Tucker and Beer Tour, Broome, WESTERN AUSTRALIA t Red Sun Camels, Broome, WESTERN AUSTRALIA t Broome Hovercraft tour, Broome, WESTERN AUSTRALIA

freeze dried ingredients

RASPBERRY PANNA COTTAS Makes 4 120ml milk 1 tsp gelatine powder 60gm caster sugar 300ml cream 35gm (1 packet) Fresh As raspberry powder Place milk in a saucepan. Sprinkle the gelatine powder evenly over the milk and leave for a minute to soften and expand.

Pour into 4 x 1/2 cup-capacity small cups or dariole molds. Cool completely then cover and refrigerate overnight to set.

Place the pan over gentle heat until the gelatine melts. Add the sugar and cream and bring just to boiling point, stirring until the sugar dissolves. Once the mixture reaches boiling point remove from the heat immediately and set aside to cool until at room temperature then whisk in Fresh As raspberry powder until incorportated.

To serve, dip moulds one by one in boiling water for only a few seconds. Gently invert onto plates and shake to turn out.

USED IN ALL GOOD KITCHENS

Go to www.fresh-as.com for this recipe and stockists

WINDOW SHOPPING Latest products from our advertisers

IT'S TERIYAKI TIME

Barbecue season is the perfect time to add Kikkoman’s Teriyaki to your pantry shelves. Made from naturally brewed soy sauce, wine and spices, this deliciously sweet and salty sauce is ideal for adding depth of ﬂavour to steaks, chops, kebabs, chargrilled vegetables, seafood or chicken. Just drizzle it over food before cooking and leave to marinate and tenderise anywhere from ﬁve minutes to overnight. It’ll guarantee every ﬁnger at the barbecue is licked clean. To ﬁnd out more visit www.kikkoman.com.au

Delectable Duck There is nothing quite like the taste of Saveur duck. Whether it’s casual dining at home with friends and family or entertaining on a grander scale, duck will always be a standout. More New Zealanders than ever are discovering what is fast becoming a regular alternative to other meats and poultry, and turning simple ideas into stunning results. Enjoy summer dining and Saveur duck with salads, barbecues, tacos and more. As well as its unique ﬂavour, duck is also high in iron, low in saturated fats and an excellent source of zinc and selenium. What’s not to love? For stockists visit www.nzduck.co.nz CREAM OF THE CROP

Meat Matters Think long nights, barbecues with family and friends, picnics at the beach and plenty of celebrations. In the summer issue of mEAT magazine, out now, there are meal solutions for every special occasion. This issue is ﬁlled with delicious seasonal dishes that are easy to prepare and packed with great ﬂavours. Look out for mEAT magazine in a supermarket or butcher near you or visit www.recipes.co.nz

They say a great meal is deﬁned by its ingredients, and that’s where Tatua can really make the diﬀerence. Tatua pride themselves on producing the very best possible ingredients, like their crème de la crème range of Specialty Creams, masterfully crafted for either sweet or savoury cuisine. Best of all, because they’re glutenfree and long life, you can conveniently keep them on hand for when culinary inspiration strikes. Available from the chilled section of your local supermarket. RRP$4.65 www.tatua.com

Terriﬁc Tins Perfect as a gift, even better as a treat to yourself, these colourful Molly Woppy tins are ﬁlled with delicious buttery shortbreads and scrumptious cookies. Choose from Sugar and Spice Shortbread, White Choc Chunk and Macadamia Cookies and – perfect for Christmas – Star-Shaped Shortbread. Handmade with love and created with passion, these delicious sweet treats are sure to impress. Stocked in gourmet stores throughout New Zealand. www.mollywoppy.co.nz

Whizz kid An absolute kitchen essential, the new KitchenAid Diamond Blender with the exclusive diamond blending system does so much more than blend soups and smoothies. The patented stainless steel blades and diamond-shaped jug create a powerful vortex for fast and thorough blending. This culinary tool can chop, mix, purée and liquefy, and has three additional modes: ‘pulse’, ‘crush ice’ and ‘hot foods’. No kitchen is complete without the KitchenAid Artisan Diamond Blender. KSB1585 Diamond Blender RRP$399. For details and stockists visit www.kitchenaid.co.nz

PICNIC PERFECT

Embrace casual summer dining with the new range of Variopinte enamel dinnerware available at Citta Design. The lightweight, durable and dishwasher-safe range is available in ﬁve classic mix and match colours: Pearl Grey, Sand, Light Blue, Red Cinnabar and Cobalt Blue. Including dinner, lunch and side plates, bowls and nesting bowls – perfect for serving salads and hot dishes. The nesting bowls are also designed for stovetop and oven cooking and can easily be transported for picnics by stacking neatly inside a stylish wicker picnic basket. From $14.90. Available at Citta Design stores and online at www.cittadesign.com

Stemless Style 2014 is the tenth anniversary of Riedel’s Revolutionary “O” series – the ﬁrst ever winefriendly, stemless drinking glass collection. To celebrate, Riedel has added three elegant new glasses to the range. The new generation “BIG O” wine tumblers are based on three glasses from Reidel’s collection: the Sommeliers Bordeaux Grand Cru glass, ideal for wines made from Cabernet Sauvignon and Merlot; the VINUM XL Pinot Noir glass, which works wonderfully with New Zealand and other New World Pinot Noirs, and the VINUM XL Syrah glass, which is perfect for New Zealand Syrah and Australian Shiraz. All three glasses will be available for Christmas. The perfect Christmas gift for any wine lover. RRP$32 per glass. www.riedel.co.nz

WINDOW SHOPPING

Keep Cool Samsung’s Food Showcase is a revolution in food storage. The Showcase section is four times bigger than a conventional refrigerator and allows instant access to regularly used food items such as snacks and drinks. The inner case holds larger ingredients like veggies, meat and fruit and keeps them fresh for a longer period of time. The Food Showcase also features a Metal Cooling Door that draws cool air to the front of the fridge, keeping the temperature even regardless of how many times the door is opened. RRP$5499. www.samsung.com/nz

Your Personal Chef Who wouldn’t like a top chef stationed in the kitchen whipping up beautiful meals every day? Presenting the next best thing: the new Chef Sense from Kenwood. The Chef Sense features new intelligent electronic sense control and intuitive touch points, with attachments that glide on and oﬀ and an electronic dial featuring the new fold function, pulse and variable speed selection. And there’s no need to throw out all your old attachments, the Chef Sense comes with an adaptor that ﬁts all Kenwood attachments – the KENWOOD Chef just makes sense. RRP$799. www.kenwoodworld.com/en-nz

OUTDOOR ELEGANCE

Open, light shapes and breezy outlines are merged with comfort, sturdiness and the ability to stack, in the new Seashell collection from DEDON. The stunning design creates both refuge and protection – ready for the beautiful moments in life. The wide backrests are ergonomically designed, hugging the body comfortably in a timeless design. The open mesh weave underlines the overall impression of lightness, combining practicality and extraordinary shapes. All elements of the Seashell collection stack and are suitable for large outdoor spaces, such as restaurants, pool areas and terraces, as well as for indoor areas at home. For more visit www.domo.co.nz

CALLING ALL CHEESE CONNOISSEURS

Kapiti is pleased to announce a new addition to their family of award-winning blue cheese: Baby Kikorangi. Aged for a shorter period than other Kikorangi styles, it has a milder ﬂavour proﬁle. Join the Kapiti Cheese Society to receive special oﬀers, samples, cheese-match ideas, recipes and invitations to exclusive events. Join before Sunday December 14th 2014 and you’ll be in the draw to win one of ﬁve Kapiti gift hampers and a limited edition Dick Frizzell print valued at $1,500. Visit www.kapiticollection.co.nz/ cheese-society to join today.

A Spritz of Luxury Just in time for summer, Sabato welcomes a sensational new range of infused extra virgin olive oil sprays from Spanish producers, Pons. There are three ﬂavours to choose from: Tabasco has a deliciously piquant ﬂavour (also available as an 125ml infused oil), White Truﬄe has elegant Arbequina oil infused with the luxurious ﬂavour of white truﬄe, and Early Harvest is a fresh, fruity, slightly spicy option. Versatile and easy to use, ideal for the barbecue, delicious with meat and seafood, superb over salad – these sprays are an essential summer ingredient. Available from Sabato www.sabato.co.nz

KITCHEN NOTES NOTES FOR COOKS

OVEN TEMPERATURES

USEFUL TECHNIQUES

To ensure successful results in cooking, 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.

225° Fahrenheit = 110° Celsius = cool oven 300° Fahrenheit = 150° Celsius = very low oven 350° Fahrenheit = 180° Celsius = moderate oven 400° Fahrenheit = 200° Celsius = hot oven 450° Fahrenheit = 230° Celsius = very hot oven

Always follow one set of measures in a recipe. Do not mix them up.

VOLUME

Bake blind: line a prepared pastry case with baking paper and ﬁll with pie weights or dried beans. The beans support the pastry as it cooks. Bake in a preheated 190°C – 200°C oven for up to 20 minutes before removing the paper and weights. The shell should now have taken form. Return to the oven for the time speciﬁed in the recipe.

Dish uses: A fan forced oven unless otherwise speciﬁed

1 level tablespoon = 15mls

Large eggs (No.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) USEFUL INGREDIENT EQUIVALENTS

1 level teaspoon = 5mls 1 oz/ﬂ oz = 28.35 grams/mls 1 pound = 450 grams 1 cup liquid = 250mls 1 pint = 600mls 1 litre = 1000mls WEIGHT

10 grams = ¼oz

Breadcrumbs 1 cup fresh = 50 grams 1 cup dried = 115 grams

15 grams = ½oz

Butter 1 (American) stick = 100 grams 1 cup = 225 grams 2 tablespoons = 30 grams

1 kilogram = 2¼ pounds

Cheese 1 cup grated tasty = 115 grams 1 cup Parmesan = 150 grams

2.5cm = 1 inch

Egg Whites Large (No. 7) egg white = 30 grams Flour 1 level measuring cup = 150 grams

25 grams = 1oz (actual 28.35 grams) 450 grams = 1 pound

1cm = ½ inch 12cm = 4½ inches 20cm = 8 inches 24cm = 9½ inches 30cm = 12 inches FOOD NAME EQUIVALENTS

We all use cookbooks and magazines from around the world. These are some of the more common ingredients which have diﬀering names.

1 rounded tablespoon granulated/4–5 leaves (gold grade) will set 500mls/2 cups liquid to a ﬁrm jelly.

baking paper

Honey, Golden Syrup 1 cup = 350 grams Onions 1 x 115 gram onion = 1 cup chopped Rice 1 cup uncooked rice = 200 grams 1 cup cooked = 165 grams Sugar 1 cup caster and granulated = 225 grams 1 cup brown sugar = 200 grams 1 cup icing sugar = 125 grams Spinach 650 grams spinach leaves = ¾ cup purée Yeast 2 tablespoons fresh (compressed) = 1 tablespoon dried (granulated)

142 D I SH

beetroot cannellini beans capsicum celeriac coriander cream eggplant ﬁllet (as in meat) golden syrup hapuka icing sugar plain ﬂour prawn rocket scallopini spring onions zucchini

Remove pin bones from salmon: ﬁllets almost always contain small pin bones. To remove them, ﬁrst run your ﬁnger down the centre of the ﬁllet, pushing down gently so the bones pop out slightly as they are located. Using a pair of tweezers or needle-nosed pliers, pull out each bone carefully, with the grain to avoid tearing the ﬂesh. Roast capsicums: place the capsicum on a tray and roast in a pre-heated 200°C oven until tender but not collapsing. When cool, peel and remove the seeds.

LENGTH

Gelatine 3 teaspoons granulated/3 leaves (gold grade) will set 500mls/2 cups liquid to a light jelly.

Leaf gelatine comes in varying grades. It is wise to check the setting properties of the leaf gelatine you buy before use.

Julienne: this term refers to food, often vegetables, that are sliced into thin matchsticks. This is most easily done using a mandolin but can also be done by hand. First cut into 3mm (1/8-inch) thick slices. Stack the slices and cut into 3mm (1/8-inch) thick strips. Cut into desired length.

parchment paper/ silicone paper beets white kidney bean bell pepper/ sweet pepper celery root cilantro heavy cream aubergine tenderloin dark corn syrup groper confectioners sugar standard/pure ﬂour jumbo shrimp rocquette/arugula pattypan squash green onions courgettes

Roast nuts: spread the nuts out in a single layer on a shallow baking pan and place in a preheated 180°C oven. Shake the pan every few minutes until the nuts are golden. Watch carefully as the nuts can become too brown very quickly. Remove and tip into another dish to cool. Sterilise bottles and jars: put jars or bottles and their lids through a hot cycle of the dishwasher Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 30 minutes. Toast and grind seeds and spices: heat a small dry pan over a medium heat. Add the spice and toss until fragrant and just starting to darken in colour. Be very careful not to burn as this will make them bitter. Toast one spice at a time rather than combining, as each spice will take a diﬀerent time to toast. Tip out onto a plate and cool. Grind in a mortar and pestle or a small coﬀee grinder, reserved for the purpose.

1914

2014

Our cream rises to the top Fusilli with Roast Mushrooms, Mascarpone & Lemon Ingredients 500g mixed mushrooms (eg, white, Swiss brown, portobello), sliced 4 cloves garlic, ﬁnely sliced 6 Tbsp olive oil 2 tsp chopped fresh oregano, or 1/2 tsp dried oregano 1 Tbsp chopped fresh basil, or 1/2 tsp dried basil

1 tsp ﬁnely grated lemon zest 1/2 tsp each: salt, freshly ground black pepper 350g fusilli or other pasta shape 1/2 cup Tatua Mascarpone grated parmesan and extra basil leaves to garnish

They say a great meal is deﬁned by its ingredients. At Tatua we pride ourselves in producing the very best possible ingredients, like our crème de la creme range of Specialty Creams, masterfully crafted for either sweet or savoury cuisine. Best of all, because they’re gluten free and long life, you can conveniently keep them on hand for when culinary inspiration strikes.

ons

mptati

te Tatua

Fancy

Download your free Tatua temptations recipe book today. feasts

for all

ily

www.tatua.com/recipes

the fam

Method 1. Preheat the oven to 200°C. In a large bowl, toss together the mushrooms, garlic, olive oil, oregano, basil, lemon zest and salt and pepper. 2. Place the mushroom mixture in a single layer in a large oven dish lined with baking paper. Use two dishes if necessary to ensure you have a single layer – this will prevent the mushrooms from stewing. 3. Roast the mushrooms in the preheated oven for 30-35 minutes until the mushrooms have begun to caramelise, stirring them occasionally. 4. Meanwhile, cook the pasta according to the packet instructions. Drain the pasta and place it in a large serving bowl or individual bowls. Add the mushrooms and any pan juices and the mascarpone. Toss to combine. Top the pasta with the parmesan and garnish it with the extra basil leaves and an extra dollop of the mascarpone, if desired, to serve. 5. Made in 45 minutes.

Serves 4 KingSt12683/DISH/B

RECIPE INDEX SALADS

Free-Form Fresh Strawberry Tarts

77

Asian Slaw

92

Goat’s Cheese Tarts

91

Asparagus and Leek Salad

70

Buckwheat Noodle and Roasted Tomato Salad with Hoisin and Sesame Dressing

Hazelnut, Chocolate and Raspberry Macaroon Tart

75

102

Cauliﬂower, Kale and Mint Tabbouleh

98

Hot Ham and Onion Jam Rolls with Molten Cheese

101

Charred Broccoli, Chicken and Cos Salad with Caesar Dressing

97

Crushed Cucumber, Blackberry and Pistachio Salad

69

Kohlrabi and Rocket Salad with Caper Dressing

70

Mozzarella and Avocado Salad

117

PASTA AND GRAINS

Buckwheat Noodle and Roasted Tomato Salad with Hoisin and Sesame Dressing

102

Coconut and Turmeric Rice

117

Savoury Granola Clusters

98

SWEET

Apricot and Almond Amaretti (gf)

84

Apricot, Cointreau and Hazelnut Marshmallow

80

98

Boozy Fruits and Spiced Chocolate Christmas Cake

79

70

Coconut and Lime Ice Cream with Raspberries and Mango

101

69

Coconut Ice – Raspberry, Vanilla and Chocolate

85

73

Free-Form Fresh Strawberry Tarts

77

Fresh Oysters with Granita

88

Monkﬁsh Saltimbocca

91

Hazelnut, Chocolate and Raspberry Macaroon Tart

75 80 83

Raw Zucchini, Asparagus and Apple Salad with Shredded Mozzarella and Toasted Buckwheat

95

Roasted Carrot, Lentil and Haloumi Salad Tomato, Fennel and Mozzarella Salad with Herb Dressing FISH AND SEAFOOD

Blackberry and Gin Cured Salmon Butterﬂied Grilled Prawns with Miso and Coriander Dressing

Spiced Oysters Kilpatrick

37

Mixed Berry, Rosewater and Crushed Meringue Marshmallow

Thai Green Curry Salmon ‘Burgers’

115

Pretzel and Popcorn Caramel Clusters

113

Salted Caramel, Whiskey and Dark Chocolate Truﬄes

75

Strawberry and Meringue Fool

118

Tray-Baked Seafood with White Beans and Capsicum MEAT

Ham Croquettes

95

Hoisin Lamb Skewers

117

DIPS, SAUCES AND DRESSINGS

Caesar Dressing

97

Caper Dressing

70

Hot Ham and Onion Jam Rolls with Molten Cheese

101

Italian Sausage, Broccoli and Pea Frittata

113

Scotch Fillet Steaks with Mozzarella and Avocado Salad

117

Herb Dressing

Smoky Mustard and Pineapple Glazed Ham

67

Smoked Brisket Wraps

38

Hot Smoked Salmon, White Bean and Horseradish

105

Hoisin and Sesame Dressing

102

POULTRY AND GAME

Kale with Anchovies and Capers

107

Charred Broccoli, Chicken and Cos Salad with Caesar Dressing

97

Miso and Coriander Dressing

73

Chicken with Parmesan, Wine and Rosemary

Mustard Dressing

70

115

Roasted Eggplant with Tamarind and Lime 105

Duck Sliders with Asian Slaw

92

Moroccan Spice Roasted Chicken with Honey and Grapes

Whipped Ricotta and Feta with Honey and Walnuts

67

OTHER

Popcorn Chicken with Chipotle Mayo

88

Basil, Wasabi and Lime Granita

Chipotle Mayo Edamame Bean, Wasabi and White Miso

88 107 70

105 88

Frosted Almonds

79

Savoury Granola Clusters

98

VEGETABLES

Virgin Bloody Mary Granita

88

Asparagus, Avocado and Poached Egg Tartines

Stuﬀed Green Olive ‘Burgers’

92

115

Roasted Green Beans and Tomatoes

115

Warm Roasted Potato and Shallots with Mustard Dressing

70

Twice-cooked Chicken Wings with Szechuan Caramel

38

DRINKS

Flavoured Vodkas

BREADS, PASTRY AND TARTS

Asparagus, Avocado and Poached Egg Tartines

115

Duck Sliders with Asian Slaw

92

RECIPE INDEX ONLINE

Get the full recipe indexes from Dish 1–52 online at www.dish.co.nz

85

Humidity Drawer (MR-EX655)

Outside the box thinking keeps food fresher for longer. At Mitsubishi Electric we understand that food needs to be kept at its

For perfectly tailored food storage the Mitsubishi Electric MR-EX655

optimum temperature, locking in flavour while keeping it both healthy

Multi Drawer Refrigerator has five separate temperature zones. Featuring

and fresh. Our unique multi drawer designs think outside the box,

the ultimate in design, functionality, and technology, the EX655 is the

allowing you to do just that.

ideal food storage solution for the home chef.

All Connoisseur Multi Drawer Refrigerators feature a separate humidity

Ultimate customisation is achieved with Mitsubishi Electric Multi Drawer

drawer with customised temperatures to prolong the life of your fruit and

Refrigerators meaning your food is tastier, healthier, and lasts longer - yet

vegetables. And with a non-plumbed automatic ice maker as standard,

another innovative step by the leaders in multi drawer refrigeration.

the range will appeal to entertainers and food lovers alike.

MR-C375 (375 Litres) MR-C405* (405 Litres)

MR-EX562* (562 Litres) MR-EX655 (655 Litres)

*MR-C405 Red & Onyx Black and MR-EX562 are available at selected retailers only

Win $20,000 YOUR SHARE OF

worth of groceries

Buy any Mitsubishi Electric fridge to go in the draw to win!

www.mitsubishi-electric.co.nz

Prizes consist of either PakNSave or New World vouchers. See terms and conditions for more information. Promotion runs 1/11/2014 – 31/01/2015.

MAG15933/DISH