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Dish Issue 80 October/November 2018

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.

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New Zealand
Image Centre Publishing Limited
3,70 €(Inkl. MwSt.)
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6 Ausgaben

in dieser ausgabe

1 Min.
hello spring

Spring is often the time to take stock of our lives and commit to a ‘reset’ – to refreshing and revitalising everything: from what we eat and cook, how we exercise to what time we go to bed. At Dish we believe there is no prescriptive or right way to do this, rather the best way is with delicious food that celebrates the new season’s flavours. In Bake Free (page 70) Dish Food Editor Claire Aldous busts some myths around gluten-free baking and proves how delicious allergy-friendly goodies can be. In Claire’s hands the humble omelette gets a makeover (page 96) and she showcases the versatility of chicken in everything from soup to sandwiches (page 48). If you’re not already a big fan of fermented food then Kelly Gibney’s recipes starring…

2 Min.

Eyes on the PRIZE Each week we showcase our favourite local artisans, experiences and lifestyle must-haves with regular competitions. Be in to win a world-class Kamado Joe Junior grill or nab the latest and greatest gourmet offerings from Farro – there’s something for everyone. Visit dish.co.nz/competitions for more. CURRENTLY CRAVING We trawled back through the archives to discover what you were feasting on this season. From weeknight recipe solutions to decadent puddings, Dish food editor Claire Aldous’ Baked Gnocchi with Chicken Bolognese proved an absolute crowd-pleaser. Take the stress out of meal planning and visit dish.co.nz/recipes for more. KEEP UP TO DATE WITH OUR WEEKLY E-NEWSLETTER. IT'S JAM-PACKED WITH SCRUMPTIOUS RECIPE IDEAS, COMPETITIONS, FOOD NEWS AND EVENTS – STICK WITH DISH AND YOU WON’T MISS A BEAT. SIMPLY SIGN UP VIA OUR HOME PAGE,…

5 Min.
side dishes

SPRING GREEN A plain wall becomes a rich, lush display thanks to a little help from a pot plant or three. A FAIRY TALE FEAST Appealing to both our imagination and our taste buds, Cordis Auckland’s executive chef Volker Marecek and executive pastry chef Callum Liddicoat have created three whimsical high teas, inspired by a timeless trio of Walt Disney classics. This adorable series includes dedicated Christopher Robin, The Nutcracker and Mary Poppins-themed high teas, bound to delight the child in all of us. For event dates and booking enquiries, visit the Cordis Auckland website. cordishotels.com TREND ALERT: CLEAN AND CRISP FASHION BRAND H&M HAS OPENED A FOURTH NEW ZEALAND STORE, IN AUCKLAND’S COMMERCIAL BAY PRECINCT. WE’RE LOVING THESE PRETTY APRONS AND TEA TOWELS FROM THE NEW HOMEWARES COLLECTION. HM.COM/NZ PRODUCTS BY JULIE BIUSO Gourmet goodies Popular foodie…

1 Min.
what’s on

The Waikato Home & Garden Show OCTOBER 4 – 7 HAMILTON Giving your home a spring refresh? From tools to fresh ideas, this is where it’s at. waikatohomeshow.co.nz Matakana Oyster & Wine Festival OCTOBER 7 Oysters galore, local food, music, wine, a shucking contest, cooking demos and activities for the kids. oysterfestmatakana.co.nz Westport Whitebait Festival OCTOBER 20 Kick up your heels and tuck into the kai moana at this fun party with live music, stalls – and of course whitebait. facebook.com/westportwhitebaitfestival Auckland Diwali Festival OCTOBER 20 – 21 Celebrate Indian tradition and enjoy music, dance – and great authentic cuisine. aucklandnz.com/auckland-diwali-festival Christchurch Vegan Expo OCTOBER 28 Discover fabulous food, new dishes and learn the tricks of top vegan chefs at this Big Day Out for the cruelty-free. veganexpo.co.nz F.A.W.C. NOVEMBER 2 – 11 HAWKE’S BAY Feting the region’s best food, fresh produce and wine, this is a…

2 Min.
where land meets sea

If you think world-class New Zealand wine and the freshest local seafood are an unsurpassable combination, you’d be right. Well, almost. Because add in a beautiful harbourside venue, and you’ve got the ultimate dining experience for the wine and seafood-lover. O:TU vineyards in the Awatere Valley produces wines that embody the passion, skills and know-how that the world associates with wines from the Marlborough region. On the culinary front, Harbourside Ocean Bar Grill is an institution on Auckland’s restaurant scene, priding itself on dishes created with the freshest fruits of the ocean. Marry the two, and it’s a culinary love story. Harbourside venue manager Vanessa Chant explains they opened in 2012 after undergoing a multimillion-dollar refurbishment. From the moment you make your way from street level up to the restaurant, located in…

1 Min.
the wine & food

2016 O:TU MARLBOROUGH SINGLE VINEYARD SAUVIGNON BLANC 2016 WITH WEST COAST WHITEBAIT FRITTER “The power of the whitebait, softness of the egg and exuberance of the lemon, fennel and chilli combine wonderfully with the liveliness of the fruit and subtle texture within the Sauvignon Blanc.” 2016 O:TU RESERVE HAWKE’S BAY SYRAH 2016 WITH DRY RED CURRY OF HAPUKA “Our Vietnamese-style curry utilises the delicate flesh of the hapuka to moderate the intensity of the spice. This is mimicked in the wine, where gorgeous red fruits and luscious tannin regulate the intensity of pepperiness.”…