ZINIO logo


Issue 97 Jul/Aug 2021

Dish is an award-winning bi-monthly magazine for people who enjoy cooking and reading about good food. It contains inspiring seasonal recipes and stories about food producers, issues and trends around food in New Zealand and overseas. The recipes are beautifully presented and simple to follow and offer inspiration for both accomplished cooks and those keen to try something new.

Read More
New Zealand
Image Centre Publishing Limited
$5.45(Incl. tax)
$22.71(Incl. tax)
6 Issues

in this issue

3 min
by the glass

GOOD AS GOLD First up, we want to apologise profusely to the terrific folk at Te Kano Estate for the accidental omission of their bottle shot in our Top NZ Pinot Noirs feature in the last issue. We sincerely hope you go back, read the review and try to buy a bottle of the organically awesome Te Kano Estate Central Otago Pinot Noir 2018 $49 (only 400 dozen were made) because not only did we award it 5 Stars and a Gold medal, its predecessor just scooped the highest score for a New Zealand wine at the London International Wine & Spirit Competition. So yes. It’s delicious. tekanoestate.com COOL RUNNINGS After wowing wine drinkers with their award-winning, Kiwi-designed wine cooler, Huski have done it again. The triple-insulated Huski Beer Cooler 2.0 keeps beers…

1 min
epic eggless chocolate cake with chocolate ganache

1¼ cups tinned apple slices, drained, puréed until smooth2 cups (500ml) buttermilk⅔ cup rice bran oil1 tablespoon instant espresso coffee2 teaspoons vanilla extract2 cups plain flour1½ cups caster sugar1 cup good-quality cocoa2 teaspoons baking soda1 teaspoon baking powder½ teaspoon sea salt TO ASSEMBLE Chocolate Ganache (see recipe right) EQUIPMENT: Grease 2 x 20cm round cake tins and fully line with baking paper. Preheat the oven to 180°C regular bake. Whisk the puréed apples, buttermilk, oil, coffee and vanilla together in a large bowl. Combine all the dry ingredients together then add to the wet mixture. Whisk together until well combined. Divide evenly between the tins and smooth the tops. Bake for about 25 minutes, or until a skewer inserted into the centre comes out clean. TO ASSEMBLE: When cool, remove from the tins and place one cake…

7 min
celestial sipping

Well, well, well. If there was any denying Marlborough’s emergence as a chardonnay powerhouse then we’d recommend shaking that all the way off, because our results have our largest wine region neck and neck with Hawke’s Bay and chasing golden glory. And boy, haven’t we had a glorious past few years for chardonnay. In fact, if aliens arrived on earth, aimed a plasma pistol at your face and demanded you “divulge the best recent years for chardonnay in five seconds or the planet gets pulverised” you could simply blurt “2020, 2019 and 2018” and you’d be a truth hero. Whilst we at dish look forward to the results of every Tasting Panel, the chardonnay results seem to always generate an electric sort of excitement. There is much wringing of hands, nibbling…

2 min
and to drink…

1. MUSHROOMS WITH SHERRY AND CREAM The Scout South Island Pinot X Pinot 2020 ($32.50) isn’t any old pinot, but a blend of pinot noir and pinot gris from Marlborough and Waipara, which creates a lifted, lightly styled, spicy, red apple-laced lovely that works with the earthy creaminess of the mushrooms. scoutwines.co.nz COQ AU VIN Highly fragrant, herbal and spicy, the Greywacke Marlborough Pinot Noir 2018 ($47.90) is mouth-filling, meaty and rich, with plum and savoury notes adding complexity and a moderately firm finish to this French dish. finewinedelivery.co.nz 3. OXTAIL STEW WITH SLICED POTATOES The Villa Maria Earth Garden Organic Hawke’s Bay Merlot Cabernet Sauvignon 2019 ($24.99) is packed with cherry and berry goodness, edged with toasty spices and boasts a ribstickingly rich, ripe mid-palate that puts the ‘o’ into ‘oxtail’.…

1 min
kopiko bread

While living in New York for 13 years, Maya began her journey by baking bread for her friends, family and neighbours. She realised that much of the commercial bread available is nutrient-poor, so set about baking healthy loaves using traditional sourdough fermentation techniques. While she was still in New York, Maya crossed paths with well-known American baker Sarah Owens during a weekend sourdough workshop. She was so inspired by the experience she attended the International Culinary Center to study artisan bread-making with chef Johnson Yu, graduating with honours. Back in New Zealand, she is now ensconced in a lovely old fruit-packing shed in Oratia, baking Kōpiko bread on a small commercial scale – servicing the locals and selling to the public via the Shed Collective Fresh Food Market and Titirangi Village…

2 min
slow & easy

dish.CO.NZ Step in from the cold and devour our hearty slow-cooked dishes, comforting pies and indulgent puddings DISH.CO.NZ DISH MAGAZINE DISHMAGNZ @DISHMAGNZ Dishing up the latest online news, reviews and recipes you loved best If you love dish, you'll love dish.co.nz We have all the recipes, videos and exclusive online content you need to keep you going between issues. Plus, twiceweekly newsletters with a few words from Sarah. Hungry for more? Check out our Facebook, Instagram and Pinterest for even more foodie inspiration! What you’re loving online We ran the numbers and according to our social media and website data, these are the recipes you’d most like to devour… FACEBOOK: SIMPLE MUSHROOM PIE If there’s one thing Kiwis can’t pass up on, it’s a good pie. And our Simple Mushroom Pie (Mushrooms en Croute) proved to be an absolute winner with…