Cuina i Vins


Issue 93 November/December 2020

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.

Llegir Més
New Zealand
Image Centre Publishing Limited
3,55 €(IVA inc.)
14,76 €(IVA inc.)
6 Números

en aquest número

2 min.
editor’s letter

I think we can all agree that 2020 has been a bit of a year…if you, like us, are looking forward to summer, Christmas and a fresh start next year, this issue is made for you. We feel like it’s time to try to relieve a little stress, relax where possible and celebrate the good things where we can. To get the ball rolling, we caught up with nine chefs and bar/restaurant owners around New Zealand, leading the way with innovation, fortitude and a sense of joy. It is definitely a tough gig at the moment; we’re so grateful that they carry on undaunted (page 26)! When it comes to cooking at home for friends and family, we’re taking it easy with Claire Aldous’ incredible selection of burgers and pizzas starting…

2 min.

Claire Aldous Food editor @clairealdous Claire is the mastermind behind recipes enjoyed by thousands of readers for more than 15 years, having been with dish since the very first issue. With a vast knowledge of ingredients and techniques, her constant innovation and imagination are an invaluable source of inspiration. Always generous and welcoming, she focuses on creating recipes that are neither fussy nor overly fancy, producing delicious dishes that delight her guests and fill the kitchen with gorgeous aromas. “My favourite night of the week? Sunday. Having family and friends over for a casual, delicious dinner, usually followed by an indulgent dessert, encapsulates everything I love about cooking.” Olivia Galletly Food contributor @thehungrycooknz Olivia is a passionate and ubertalented home cook based north of Auckland, with a penchant for seasonal, feel-good food. Her talent for photography and…

1 min.

Get the most out of dish on dish.co.nz where you’ll find recipes, both new and old, videos, int erviews and all sorts of other web-exclusive content. Sign up to our e-ne wsletter and follow our Instagram and Facebook pages to stay updated on what ’s going on be tween mags and what we’re up to. Team picks If you’re wondering what our favourite new restaurant is, which recipe books have a permanent place on our kitchen shelf, or are wanting tips and insights from our food editor Claire Aldous, left, look no further. We’ll keep you updated on our top picks, what we’re cooking from our latest issue and what we think of the latest bar, cafe or burger joint. Videos Want to see how the dish team cooks? Watch the team whip up…

4 min.
in season: rhubarb

America may have its gardening cornerstone trio of companion planting known as the Three Sisters (corn, beans and squash) but I think we can lay claim to a backyard garden trio of our own in New Zealand: a lemon tree, a silverbeet patch and a rhubarb plant. A rhubarb plant is not so common now because it requires space, it’s slow to provide a good yield – it’s best not to pick it for the first year so that the plant can establish itself – and not everyone understands how to cook it well. Even before you get to cooking, it’s important to note that rhubarb reacts with aluminium and carbon steel. When cut with a carbon steel knife – carbon steel was favoured over stainless steel in knife-making because it…

1 min.
spring zing

Spiced Lamb and Broad Bean Salad with Whipped Feta SPICED LAMB 2 teaspoons smoked paprika1 teaspoon each ground coriander, ground cumin and sea salt¼-½ teaspoon ground chilli1 packet Ovation boneless lamb loins2 teaspoons olive oil WHIPPED FETA 100 grams creamy feta, crumbled½ cup plain yoghurt1 tablespoon olive oil2 cloves garlic, crushedfinely grated zest 1 lemon TO SERVE 4 large flatbreads, warmed250 grams purchased hummus600 grams frozen broad beans, blanched and peeled100 grams snowpeas, blanchedmint, dill, toasted sesame seeds and ground chilli SPICED LAMB: Combine all the spices and the salt then sprinkle over both sides of the lamb, pressing it on to adhere. Heat the oil in a sauté pan and, when hot, cook the lamb for 3 minutes on each side. Transfer to a plate and rest, lightly covered, for a few minutes before slicing. WHIPPED FETA:…

12 min.
side dishes

Ryan Moore UK-born Ryan is head chef at Auckland’s The Grove, which has earned a stellar reputation in the realm of degustation dining. He reveals his favourite New Zealand destination, why he doesn’t use cookbooks, and recalls a dish so good he had to order it twice. What’s a cool ingredient discover y you’ve made recently? Ryan: It’s not really a new discovery but one of my favourite ingredients to work with is yuzu. It’s got such a unique flavour, I absolutely love it. There are a few yuzu growers in New Zealand so it’s great to have the fresh product. Can you share a favourite food memor y? Ryan: Probably the most memorable dish I have ever eaten was Turbot Grenobloise at a restaurant called Bibendum by Claude Bosi – a French chef in…