Sommaire pour Issue 98 Sept/Oct 2021 de Dish

Here we are, well past the mid-point of 2021, and in the depths of our antipodean winter. Blergh. From here on in, spring will be dangling before us, as unattainable as a perfectly ripe peach, as we make our way through months of rain, hail and snow, with the occasional freezing, blue-sky day dropped into the mix. And yet, winter brings with it the opportunity to pander to our appetite for decadent dishes like no other season… and by crikey have we got you covered! To begin, we chat with journalist and Breakfast TV presenter Indira Stewart and fashion icon Trelise Cooper about their food likes and dislikes, then whip up recipes especially for them (page 26), before investigating the world of food influencers and how it affects the way…

NORTHLAND Music in the Vines: October 24 Come and enjoy a glass of boutique wine or beer while listening to local musicians in the idyllic setting of Te Whai Bay Wines vineyard. Wines on offer include rosé, chardonnay, pinot gris and sav blanc – and cheese or antipasto platters will also be available. eventfinda.co.nz AUCKLAND Restaurant month: August 1-31 Restaurant month is back this August for its 11th year! Check out the fantastic line up of dining events at restaurants across the city – including the Chef’s Table Series and set menus for $25, $40 and $55+. Plus, enjoy the new Social Hour special at participating venues: $40 for two cocktails and a sharing plate. heartofthecity.co.nz/restaurant-month Auckland Fried Chicken Festival: August 21 Fried chicken lovers, this one is for you.…

Facebook: Seedy, Nutty Chocolate Block Our Facebook fans went nuts (excuse the pun) over our Seedy, Nutty Chocolate Block. Sometimes, you can’t predict what’s going to take off on social media and this was certainly one of those cases. Was it the gargantuan amounts of chocolate? Was it the nuts and seeds? (Let’s be honest, it was the chocolate.) Whatever the case may be, our fans left comment after comment about how excited they were to make it – and more importantly, eat it! Instagram: Espresso Chocolate Pudding with Boozy Rum Fudge Sauce Our Instagram followers had a bit of a sweet tooth as well, but unlike our Facebook fans, they fancied themselves a little bit of chocolate pud instead. This pudding is definitely appetising on its own, but when…

INDIRA STEWART Journalist and television presenter TVNZ’s Indira Stewart is a busy mum as well as being a journalist and the latest host to join the One Breakfast show. A talented presenter, she first came to the attention of the New Zealand public aged 21, when she competed on the third season of New Zealand Idol, finishing as runner-up. Being married to a chef means that she doesn’t often find herself in the kitchen, and when she does, her kids are less than convinced that she can find her way around. We chatted about her food memories, likes and dislikes, and what she’d like to whip up if given the chance. Tell me, with a husband-chef in the kitchen at home – do you like to cook? Indira: Prior to…

Trelise seems to love a meal that is artfully thrown together with finesse and flavour. This noodle salad is perfect for entertaining, which is one of Trelise’s loves, and celebrates her time on the beach as a child. 150 grams vermicelli noodles2 cups finely shredded white cabbage2 spring onions, thinly sliced1 small red onion, very thinly sliced2 tablespoons vegetable oil20 large raw peeled prawns2 cloves garlic, crushedsea salt2 grapefruit, peeled and sliced COCONUT DRESSING ¾ cup coconut cream2 teaspoons brown sugar2 teaspoons chilli garlic sauce (I used Lee Kum Kee)3 tablespoons lime juice1½ tablespoons fish sauce TO GARNISH fresh herbs (use any combination of Thai basil, Vietnamese mint and coriander)crispy roasted shallotschopped roasted peanutstoasted flaked coconut Soak the noodles in a bowl of boiling water for 10 minutes. Drain well…

FAINE ALEXANDER Tío Pablo It takes true grit to mortgage your house to the tune of $50,000 for a tortilla-maker, but Faine Alexander has it in spades. The effervescent ex-Californian launched Tío Pablo, a Mexican imports and manufacturing company, from the kitchen bench in 2005 – with a cheaper mini tortilla-maker. Today, her brands can be found on the shelves of supermarkets throughout New Zealand – everything from corn tortillas to chipotle sauce and plenty in between. Faine talks fast, moves fast… and gets stuff done. Now, she employs 40 people in her South Auckland factory with sales of $4 million-plus annually. It all started with an idea. In the early 2000s, the youngest of her three sons was off to kindergarten, and Faine was itching to take on a…

1. GOAT’S CHEESE, STICKY WALNUT AND CARAMELISED ONION TARTS Who knew a wine made from Spanish grapes grown in New Zealand would be perfect for this classic French recipe. The crunchy, apple, pear and lithe lemony layers in the Leftfield Gisborne Albariño 2020 ($18) win with the sweetness of the onions, earthiness of the goat’s cheese, nutty depth of the walnuts and buttery perfection of the pastry. leftfieldwines.com 2. BEEF CHEEK BOURGUIGNON WITH CRISPY GREMOLATA The jaw-dropping Villa Maria Hawke’s Bay Reserve Cabernet Sauvignon Merlot 2019 ($49) isn’t just one of our top Gold Medal wines in the Tasting Panel this issue (see page 114), it’s also absolutely stunning with this dish. Muscular and multi-layered with friendly, velvety textures, chewy tannins and a soy/graphite backbone, it’s dangerously good. villamaria.co.nz 3.…

1. GOLDEN EGG CURRY WITH GREEN CHILLI AND TOASTED COCONUT SAMBAL Pair this nutty curry with the refreshing Citizen Light Lager 2.5% 440ml ($89x12) brewed from surplus bread to create a smooth beer that wraps itself around this spicy dish deliciously. citizen.co.nz 2. QUICK YELLOW CURRY PRAWNS WITH MAKRUT LIME LEAVES I’m a sucker for a great yellow curry and the thing that I reach for when I clock tamarind, lime and lemongrass ingredients is ginger. The spicy slap of the Zeffer Cider Co. Alcoholic Ginger Beer 1 litre ($12.99) is the business. bigbarrel.co.nz 3. BEEF CHEEK AND CASHEW NUT CURRY Just two barrels (or 60 dozen) of the Esk Valley Artisanal Series Hawke’s Bay Gamay Noir 2020 ($25) were made and it’s just incredible with this melt-in-your-mouth curry.…

Chocolate Sticky Prune Pudding Not as sweet as its date derivative, this pudding is densely delicious. 200 grams pitted prunes, roughly chopped100 grams dates100 grams butter, diced1 cup water½ packed cup brown sugar¼ cup golden syrup¼ teaspoon sea salt1 teaspoon baking soda1 cup plain flour¼ cup cocoa1 teaspoon baking powder2 large eggs, size 7, lightly whisked BRANDY CHOCOLATE SAUCE 120ml cream150 grams dark chocolate, chopped into small chunks20ml brandy EQUIPMENT: Lightly grease a 5 cup-capacity baking dish. Preheat the oven to 160°C regular bake. Put the prunes, dates, butter, water, brown sugar, golden syrup and salt in a large saucepan and bring to the boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Use a stick whizz to blitz to form a rough paste. Set aside for 20…

“2020 was the greatest vintage I have ever experienced in my 25 years working in the wine industry,” gushed Mudbrick winemaker Patrick Newton. “The weather couldn’t have been better on Waiheke Island for the 2019/2020 growing season. Early-season rain enabled soil moisture to be at capacity before the longest recorded drought on Waiheke Island started. With high water reserves in the soil and hot dry days, the vines were able to ripen the grapes to perfection without the threat of disease.” Waiheke can be difficult to grow on, with cold, gusty south-westerlies hindering fruit set and rain from the tropics later in the season causing all sorts of drama. High rainfall and warm temperatures often force picking decisions, Patrick says. But he’s loving the Waiheke 2020 reds for their approachability…

670-gram jar morello cherries2 tablespoons cornflour¼ cup caster sugar1 teaspoon vanilla extract CRISP ¼ cup each rolled oats, desiccated coconut and plain flourfinely grated zest 1 lemon2 tablespoons brown sugar½ teaspoon ground ginger3 tablespoons slivered almonds50 grams butter, melted EQUIPMENT: 5-cup capacity ovenproof baking dish. Preheat the oven to 160°C fan bake. Drain the cherries well, reserving the juice. In a small bowl, stir 2 tablespoons of the reserved juice with the cornflour until smooth. Tip into a saucepan along with the remaining juice, sugar and vanilla. Bring to the boil, stirring to dissolve the sugar and cook for 5 minutes until thickened. Add the cherries to the sauce and set aside to cool. CRISP: Place all the ingredients in a bowl and mix with your fingers to form different-sized…

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.” Maddie Ballard Features writer and sub-editor @maddieballard27 Maddie has always wanted to write about food but has spent a lot of time…

Sarah Tuck, editor Andiamo, Auckland: Recently I had a lovely relaxed catch up with a dear girlfriend over Sunday lunch at neighbourhood restaurant Andiamo. Lately my visits have been limited to popping in for an occasional Negroni, so it was nice to kick back for a change and sample a few of the menu favourites. We started with a plate of the small but perfectly formed Croquette al Formaggio (non-negotiable with a drink) followed by soft, milky burrata with confit leeks, prosciutto and the most delicate crostini I’ve ever laid eyes on. For a main we split the Cacio e Pepe Gnocchi with Chicken Gravy and Pecorino. Richly decadent, it was perfect to share alongside a Fennel and Radicchio Salad. As always, the service was impeccable, the crowd a mix…

Middle Eastern Beef and Mixed Grains Soup 500 grams Greenlea premium diced beefsea salt and ground pepper3 tablespoons olive oil1 onion, sliced2 stalks celery, sliced2 carrots, peeled, diced3 cloves garlic, crushed2 teaspoons each whole cumin seeds and ground ginger1 teaspoon each ground cinnamon and ground turmeric½ teaspoon chilli flakes2 tablespoons tomato paste½ cup pearl barley1 litre Restore beef bone broth400-gram tin cherry tomatoes400-gram tin chickpeas, drained and rinsed⅓ cup instant couscous TO SERVE ¼ cup finely chopped parsleyfinely grated zest 1 lemon1 clove garlic, crushedsour cream, to serve Season the beef with salt and pepper. Heat the oil in a large saucepan and when hot, brown the beef well in batches. Remove with a slotted spoon to a plate. Add the onion, celery, carrot, garlic, all the spices and the…

At Daphnes, platters of Greek-themed authenticity come with endless tasty back stories. It’s a fresh twist from the hearts and minds of seasoned Auckland restaurateurs Clare and Joost van den Berg, formerly of Odettes Eatery and Hugo’s Bistro in Auckland. Undeterred by the fearful uncertainty that Covid-19 unleashed on the hospitality sector, Clare and Joost spent last year’s early lockdown not comfort eating for the sake of it, but developing “modern Greek food with a New Zealand twist”. Their inspiration came from Greece’s new generation of chefs whose modern Greek cuisine delighted them during their Greek and European sabbatical three years ago. It’s also the food that Clare and Joost hankered for here as an alternative to Asian fusion, and they knew others did too. Above all, their inspiration is…

Knowing how much Indira’s time as a child watching her family roast pork resonated with her, we wanted to recreate this memory with a hearty recipe best served with a crunchy side. 2-kilogram boned pork shoulder, skin on2 brown onions, sliced1 cup chicken stockolive oil for rubbingWinter Slaw, to serve(see recipe right) SMOKY RUB 2 tablespoons American mustard1 tablespoon tomato paste2 cloves garlic, crushed1 tablespoon Worcestershire sauce1 tablespoon cider vinegar1 tablespoon brown sugar2 teaspoons sea salt1 teaspoon smoked paprika½-1 teaspoon chilli flakessea salt and ground pepper Preheat the oven to 200°C fan bake. SMOKY RUB: Combine all the ingredients. Place the pork skin side down on the bench. Brush the rub all over the meat, (not the skin) getting it into all the nooks and crannies. Tie the meat with…

Bring your tastebuds alive with Lee Kum Kee’s range of soy sauces. Made from non-GM soy beans with no added preservatives, the sauces bring a hit of umami, sweetness and saltiness to everything from stir-fries to braises. The entire soy range is suitable for vegetarians and vegans. Lee Kum Kee Premium Soy Sauce, which has no added flavourings, colourings or MSG, is an excellent all-round soy sauce, suitable for marinades, stir-frying, seasoning and dipping. Flavoursome and delicately balanced, its multiple applications offer high convenience. Try it in our White Cooked Chicken with a Soy and Sichuan Dressing (page 50). If you’re after a deeper colour, Lee Kum Kee Premium Dark Soy Sauce is the one for you. This darker, thicker sauce offers a hint of sweetness and a subtle soy…

Borscht (gf) This soup celebrates earthy vegetables while the caraway seeds and smoked paprika infuse the broth with nuttiness. 2 tablespoons butter1 onion, thinly sliced1 carrot, peeled, diced2 large beetroot, peeled, cut into 1cm pieces2 bay leavessea salt and ground pepper3 cloves garlic, crushed1 tablespoon tomato paste1 teaspoon paprika¾ teaspoon smoked paprika1 teaspoon caraway seeds¼ teaspoon ground allspice2 big sprigs thyme2 medium Agria potatoes, peeled, diced1.5 litres good beef stock2 cups finely shredded red cabbage2 teaspoons apple cider vinegar1 teaspoon caster sugar TO SERVE sour cream and fresh dillthin slices raw baby beetroot (optional) Heat the butter in a large saucepan and add the onion, carrot, beetroot and bay leaves. Season and cook gently for 10 minutes. Add the garlic, tomato paste, both paprikas, caraway seeds, allspice and thyme, and…

Thai-style Chicken and Ginger Wontons I love the asymmetrical edges on these crunchy parcels! FILLING 250 grams chicken mince1 spring onion, finely chopped100 grams canned water chestnuts, drained and diced1 tablespoon finely chopped fresh ginger1 tablespoon chopped fresh coriander1 teaspoon finely grated fresh lemongrass1 large egg, size 71 tablespoon light soy sauce1 teaspoon fish sauce¼ teaspoon caster sugar TO ASSEMBLE AND COOK 20 wonton wrappersrice bran or vegetableoil for frying TO SERVE sweet chilli sauce1 tablespoon lime juice FILLING: In a large bowl, combine all the ingredients. TO ASSEMBLE AND COOK: Lay out a lined baking tray, a small bowl of water, the wonton wrappers and the filling mixture. Wet your finger and wipe around the edge of a wrapper. Place a tablespoon of filling in the centre. Fold the…

Banana and Rum Self-saucing Pudding It’s super-simple, decadent and delicious! Perfect winter fare. 175 grams self-raising flour½ cup each caster sugar and sultanas2 teaspoons ground ginger1 teaspoon ground cinnamon¼ teaspoon sea salt2 large very ripe bananas, mashed (you need 1 cup mashed)finely grated zest 1 orange80 grams butter, melted1 large egg1 cup milk1 teaspoon vanilla extract TOPPING 1 cup boiling water150 grams brown sugar2 tablespoons golden syrup2 tablespoons rum (optional)2-3 small bananas, halved EQUIPMENT: Lightly grease a 6-cup capacity baking dish. Preheat the oven to 160°C fan bake. Combine all the dry ingredients together in a large bowl and toss so the sultanas are not clumped together. In a separate bowl, whisk the bananas, zest, butter, egg, milk and vanilla together. Add to the dry ingredients and stir together. Pour…

HONEST CITIZEN New Zealand’s favourite food-upcycling collective has taken to rescuing wine waste and turning it back into beautiful booze. Citizen already brews beers using unsold bread and replaces 15 per cent of the flour in its sourdough with spent grain flour from the brewing process – but now its winemakers are also creating a range of light wines, called Piquette. Pourquoi? Co-founder Donald Shepherd says Citizen moved to upcycling grape skins to utilise the large volume of grape pomace produced in NZ, all of which currently goes to landfill. “It’s a European beverage that dates to Roman times. It involves rescuing the grape pomace, rehydrating the skins, refermenting and repressing them to create a delicious low-alc (5 per cent), low-calorie, lightly sparkled style that tastes like a light, yet…

Pasta Grannies: The Secrets of Italy’s Best Home Cooks by Vicky Bennison, Hardie Grant Books, $45 Italian nonne are the stuff of legend: caretakers of ancient culinary tradition, masters of authentic pesto and tomato sauce and, most importantly, pasta experts. To celebrate these “pasta grannies”, British writer Vicky Bennison started the Pasta Grannies YouTube channel. Over several years, she videoed nonne aged between 65 and 100 cooking regional Italian specialties – and the channel now has almost 800,000 subscribers. This book presents the recipes of 75 of these nonne and offers a different perspective on regional Italian food. Pasta Grannies provides recipes for meatballs, pesto, soups and ragùs. But as you’d expect, pasta is the hero. Bennison provides a step-by-step guide to making your own basic pasta – and if…

Hi Claire and Sarah, I just wanted to say thank you for your advice in converting this recipe to cooking in the oven. It was absolutely delicious! The only change I’ll make next time is to add back some chillis, I reduced the number too much! I also made the Beef Massaman last weekend and absolutely loved it too! I wasn’t too sure about the shrimp paste, but I added the 1 tsp per the recipe and loved the flavour dimension. Thanks again for a wonderful Kiwi magazine. I always love getting the new magazine and trying new recipes. Good morning Claire and Sarah. I thought you might be interested to know at our monthly bookclub meeting on Monday, it was my turn to host the girls (5 of us)…

Since then, scientific evolution has cemented the line between fantasy and reality, but this Auckland artist is still celebrating the blurred boundary between the two realms. Based in her home studio in Sandringham (she also teaches art classes here), Lucy produced her latest works, ‘Unnatural Histories’. In March, the paintings were in an almost-sold out show at The Artist’s Room in Dunedin. Having shown many group and solo shows since she took up painting 14 years ago, this was her first South Island exhibition in seven years. The style of her oil paintings nods to Renaissance artists, romantic in their smooth, faultless brushstrokes. They’re also reminiscent, in style and subject, of early wildlife illustrators from the 18th century, an era of scientific explosion in which a sense of wonder filled…

Queen of playful prints, flirty frills and courageous colour, Dame Trelise Cooper designs clothing for women who aren’t afraid of attention. With her signature platinum locks, bright lippy and dramatic dresses, the fashion designer is the walking embodiment of her label’s bold, glamorous aesthetic. It’s hard to imagine her slouching around the kitchen in an oil-splattered apron, and not just because she has four fashion lines and several retail stores to run. As it turns out, Trelise is mad keen on both cooking and eating, and her favourite foods reflect her personality and style to a 'T'. Yes, her repertoire is more glamorous than most (a quick weeknight meal is confit duck), but she also has a playful, down-to-earth side – as evidenced by her favourite sweet treat. Read on…

Goat’s Cheese, Sticky Walnut and Caramelised Onion Tarts (v) Sweet, caramelised onions, earthy thyme and goat’s cheese on crispy flaky pastry – it’s a winning combination. Adding sticky walnuts takes them to a next-level starter or a light lunch when served with a salad. STICKY WALNUTS ⅓ cup caster sugar1 tablespoon water½ cup walnut pieces TARTS 500 grams ready-rolled puff pastry (I used Paneton Flaky Pastry)1 egg yolk mixed with ½ teaspoon water350 grams rind-on goat’s cheese (I used 2 packets of Cranky Goat The Lynton)olive oil for brushingsea salt and ground peppersprigs thymeCaramelised Onions (see recipe right) STICKY WALNUTS: Line a baking tray with baking paper. Preheat the oven to 190°C fan bake. STICKY WALNUTS: Put the sugar and water in a small saucepan and slowly bring to the…

Golden Egg Curry with Green Chilli and Toasted Coconut Sambal (gf) (v) Eggs nestled in a delicious tomato coconut sauce infused with spices and curry leaves are then topped with a zingy green chilli and toasted coconut sambal. 1 small brown onion, finely chopped2 cloves garlic, crushed1 tablespoon grated fresh ginger1 teaspoon ground garam masala½ teaspoon each ground paprika and chilli flakes2 tablespoons tomato paste mixed with2 tablespoons water2 tablespoons vegetable oil1 cinnamon stick1 teaspoon cumin seeds¼ teaspoon each black and yellow mustard seeds200ml coconut cream10 curry leaves1 teaspoon sea salt2 teaspoons lemon juice6 boiled eggs, peeled1 long green chilli, finely chopped2 tablespoons desiccated coconut, toasted Put the onion, garlic, ginger, garam masala, paprika and chilli flakes in a bowl and set aside. Place the tomato paste mixture in another…

WITH THANKS TO: Janet Blackman 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 aut.ac.nz. Water kindly supplied by Antipodes. We knew this winter would be a cold, muddy one the second those destructive floods hit Canterbury and the polar blasts roared in from the Antarctic shelf. But while climate disruption might be winning the war outside, we can take comfort in the fact that this year’s wines are safely tucked away in tanks and barrels – and the hearty, ribsticking red wines bottled in recent years are just hitting the market now, right when we need a bit of cosiness. Rich, luscious, Bordeaux-style reds were what our highly skilled judges…

Notes for cooks 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. Always follow one set of measures in a recipe. Do not mix them up. DISH USES: Large eggs (size 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). Oven temperatures Cool oven ………..225°F ………..110°C Very low oven ……. 300°F ………. 150°C Moderate oven …… 350°F………..180°C Hot oven ………… 400°F ………. 200°C Very hot oven ……. 450°F………..230°C Measurements VOLUME 1 level teaspoon ……………………. 5ml 1 level tablespoon ………………… 15ml 1…