Table of contents for Issue 117 Oct/Nov 2024 in Dish

Unbelievably the end of the year is in our sights, and whether you’re waiting for interest rates to drop further or the weather to warm up, in this issue of dish, WE’VE GOT YOU! As I sit here writing this on a Sunday evening I’m sniffling into a tissue, proof positive that hay fever, and the advent of spring, have arrived. It feels like it’s been a long time since we’ve enjoyed balmy evenings and a dip in the sea, but I know we’re all feeling ready. In the meantime while we impatiently wait, the mighty wee dish team have whipped up a veritable plethora of recipes to see you through. But first I sit down with legend and all round great human Poh Ling Yeow for a laugh and…

Garofalo pasta draws on generations of Italian expertise, using a bronze extrusion method to create a rough texture – so that every last bit of beautiful sauce coats it fully. The perfect partner for superior pasta is a special sauce. Good cheese makes that easy, bringing a deep savoury note to the dish. De Gustibus Scamorza Smoked is a versatile semi-soft white cheese, with a piquant yet creamy flavour that melts and stretches like mozzarella, while the addition of handcrafted Grana Padano or Parmigiano Reggiano at the end will add a salty umami-rich hit. Each ingredient contributes an enormous amount in terms of flavour and texture, meaning money isn’t wasted on a multitude of extra components. Maximum care. Minimum waste. Nothing can beat the flavour and nutritional benefits of using…

Lighter-coloured sesame oils, however, are made by pressing raw, untoasted sesame seeds, which gives the resulting oil a much more neutral flavour. Toasted sesame oil can be used in a vast array of savoury dishes with dressings, stir-fries, mayonnaise, marinades, noodles, dips, soups and fried rice utilising this store cupboard favourite. Add a dash to hummus and to a pesto made with coriander to add a delicate, nutty note. While we think of it as being primarily used in savoury dishes, toasted sesame oil is also delicious used in sweet recipes. It pairs beautifully with lemon in a pound cake and makes a great addition to a cookie dough – try it in a classic chocolate chip or walnut and tahini cookie recipe. Sesame and chocolate are happy to snuggle…

There are very few shoppers who never have to consider their budget, and here at dish, we’re the same. Sometimes we’ll go wild for a special occasion, but in the main we’re conscious of creating mouthwatering meals to share with friends and family, that won’t break the bank. Here are some of our collective tips, for getting the best bang for your buck Think seasonal It makes sense to buy produce that is in season, it is generally cheaper, more abundant, better flavoured, and often more nutrient-dense than produce that has been imported or grown out of season. Plan Take an hour or so each week to plan your weekly meals in advance, then make a shopping list and stick to it, so you can avoid making impulse purchases and…

Beef and Pork Pies These flattish pies are full of flavour and make for a perfect rugby-watching snack – as confirmed by recent guests! FILLING 1 thumb-sized piece fresh ginger, peeled and chopped1 carrot, peeled and chopped1 onion, roughly chopped2 spring onions, chopped2 teaspoons soy sauce1 teaspoon each sugar and sesame oil400 grams beef mince300 grams pork mince TO ASSEMBLE 4 sheets ready-rolled puff pastry1 egg, whisked with1 teaspoon milk2 teaspoons sesame seeds TO SERVE 1 cup good-quality egg mayonnaise2-3 teaspoons chilli in oil EQUIPMENT: Very lightly grease 2 oven trays. Preheat the oven to 180°C fan bake. FILLING: Put the ginger, carrot, onions, soy sauce, sugar and sesame oil in a food processor and whiz to a chunky paste. Tip the mixture into a large bowl. Add the minces…

Crispy Fried Haloumi and Broccolini Salad with Smoky Currant and Cumin Dressing (gf) (v) The saltiness of the haloumi pairs well with the charred broccolini and little pops of sweetness from the currants in the dressing. 200-gram block haloumi, halved horizontally¼ cup cornflour2 tablespoons extra virgin olive oil250 grams broccolini, sliced in half through the stemsea salt and ground pepper1 cup purchased hummus TO SERVE Smoky Currant and Cumin Dressing, see recipe below Put the pieces of haloumi between layers of kitchen towels and press firmly to remove as much moisture as possible. Put the cornflour on a plate and coat both sides of the haloumi, pressing it firmly to give an even layer. Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the…

Cheese and Pickle French Toast (v) The idea of sandwiching the cheese and pickle came about when I saw ham and cheese stuffed French toast sold in one of the convenience stores in Seoul, which I later learned is called a Monte Cristo. I like how the sharp and sweet chutney cuts through the richness of the eggy bread and complements the overall flavour. Enjoy it with a good drizzle of maple syrup and a splash of Tabasco. 2 thick slices of white bread1 teaspoon mayonnaise1 tablespoon small-chunk pickle (I used Branston)2 slices of Port Salut or 1 slice of American cheesea little unsalted butter, for frying EGGY MIXTURE 1 egg2 tablespoons full-fat milk1 teaspoon icing sugara pinch of sea salt flakes, to taste TO FINISH maple syrup, to tastea…

I CANNOT TELL YOU how much I look forward to our chardonnay panels. Hold on, actually I can, because I’m the one writing this intro. So “very much” and “massively” are how much I look forward to it because chardonnay is my favourite white wine. It’s the most consumed white wine in the world as well. It’s also the most versatile of all the grapes, it can do and be anything. From creating delicate sparkling styles and lean, mineral-driven, Chablis-like wines through to old-school, peachy, buttered toast bombs and tropically honeyed, dessert wines, chardonnay is a wickedly tasty, workhorse of a grape. Yet for this issue we were looking to find the greatest still examples of oaked and un-oaked chardonnay and the result was a huge haul – 20 gold…

At dish there’s always something new happening! Currently we are hard at work on our Christmas issue, on sale Monday 4th November. This will be bigger and better than ever before, providing your ultimate go-to guide for cooking during the festive season. Keep your eyes peeled and make sure you get in quick as this one hits the newsstands – it always sells like hotcakes! And what comes after Christmas? Summer holidays with (hopefully) plenty of sunshine and lazy days. This year we are producing a special one-off dish HOLIDAY edition, which will not be part of the regular 12-month subscriber offering, and available only at retail in New Zealand from Monday 16th December. This collector’s edition will be packed with all of your holiday-essential recipes to make the most…

Mexican Fried Chicken Burgers CORIANDER, CHILLI AND LIME MAYO 2 cups coriander leaves and tender stems1 cup good-quality egg mayonnaise2 long green chillies, roughly chopped2 cloves garlic, roughly chopped1 tablespoon finely grated lime zest1 teaspoon sea salt CHICKEN ½ cup Greek natural yoghurt1 tablespoon each ground cumin and smoked paprika1 teaspoon chilli powder2 teaspoons sea salt4 cloves garlic, crushed800 grams boneless, skinless chicken thighs TO COOK 2 cups potato starch½ cup floursea salt and ground pepper3 cups neutral high smoke point cooking oil, such as rice bran TO SERVE 2 cups finely shaved red cabbage½ small red onion, thinly sliced1 tablespoon extra virgin olive oil2 teaspoons apple cider vinegar2 avocados1 tablespoon lime juice6 brioche burger buns, halved1½ cups grated mozzarella cheesepickled jalapeño chilliesfresh coriander leaves EQUIPMENT: Line an oven tray…

Cook, artist, actress, author and television presenter I took the opportunity to sit down with Poh while she was on a visit to Aotearoa to catch up with relatives and make an appearance at Auckland’s Food Show. I must confess there was so much laughing going on, and random threads to our conversation, that it took some wrangling to cull these words for your reading pleasure. We chatted all things food and creativity, including how experiences and memories shape our approach to life. Poh Ling Yeow moved to Adelaide from her birth country of Malaysia at the age of nine, and her earliest food memory is from the age of about six or seven. I think one of my most potent food memories was having an Asam Laksa, which is…

Pairing softly boiled eggs with this rich, nutty sesame dressing is just the best combo. Serve with warm flatbreads for scooping everything up. 4 large eggs, at room temperature DRESSING 1 tablespoon white sesame seeds, toasted¼ cup Kewpie mayo1 tablespoon sesame oil2 teaspoons extra virgin olive oil1 teaspoon each tamari and sea salt1 clove garlic, crushed½ teaspoon each rice wine vinegar and runny honey TO SERVE 1 cup Greek natural yoghurtextra toasted sesame seeds¼-½ teaspoon chilli flakes1 spring onion, thinly sliced, or 1 tablespoon finely chopped chives Put the eggs in a medium pot and cover with cold tap water. Cover and bring to a rapid boil. Take off the heat and time for exactly 6 minutes. Drain the eggs and place in a bowl of cold water with plenty…

PARSLEY Don’t think of parsley as just a garnish to sprinkle over dinner! It’s an all-purpose, incredibly versatile herb with a very fresh, clean, herbaceous flavour that can be just a bit peppery, and sometimes a touch bitter. It marries well with a wide range of savoury dishes and pairs well with most other fresh herbs. The two main types of parsley are curly parsley, with its distinct ruffled leaf, and Italian or flat-leaf parsley, with leaves that are straight and flat. The question of which one to use when polarises people, evoking strong opinions on their varying tastes and textures. To store, trim the ends of the parsley bunch and stand in a glass of water, then pop a plastic bag over the top and store in the fridge.…

Pork and Vegetable Rice Paper Dumplings I’m usually sceptical about viral food trends however these rice paper dumplings are totally delicious – crisp on the outside and bursting with flavour on the inside! Wrapping the dumplings in two sheets of rice paper stops the filling from bursting out while frying and gives them a fantastic chewy texture. FILLING 1 tablespoon neutral oil½ brown onion, finely chopped2 tablespoons grated fresh ginger300 grams fatty pork mince5 cloves garlic, finely chopped2 tablespoons chopped coriander stalks1 carrot, grated2 cups shredded cabbage1 cup mung bean sprouts2 tablespoons each hoisin sauce and soy sauce1 teaspoon toasted sesame oilsea salt TO ASSEMBLE AND COOK 30 small rice papersneutral oil for frying SAUCE 1 tablespoon each hoisin sauce and rice wine vinegar1-2 teaspoons soy sauce1-2 teaspoons chilli oil,…

Spiced Chocolate, Lemon and Date Loaves (gf) This is a recipe I wrote many years ago but it never made it into the magazine. It’s an easy, one-bowl recipe and these sticky little numbers will appeal equally to gluten-free and non-gluten-free eaters. Leave plain or top with chocolate ganache. 80 grams pitted dates, roughly chopped½ cup boiling water¼ cup rice bran oil or other neutral oil1 tablespoon grated fresh ginger2 teaspoons finely grated lemon zest3 tablespoons maple syrup or golden syrup1 teaspoon vanilla extract3 large eggs30 grams ground almonds (almond meal)¼ cup cocoa, sifted (I used Valrhona)½ teaspoon each freshly grated nutmeg and ground allspice¼ teaspoon each baking powder, baking soda and salt TO SERVE (OPTIONAL) Chocolate Ganache, see recipe below EQUIPMENT: Grease 5 holes in a 150ml capacity mini…

ELEPHANT BACK IN THE ROOM Four long years after a devastating Covid-era closure, the team at Elephant Hill are excited to welcome foodies and wine fans through the doors of their winery and restaurant again. Building on the stellar reputation gained from a twelve-year history as one of the top places to dine in Hawke’s Bay, the cellar door and restaurant team are excited to have the building buzzing with happy diners and drinkers again. Open Friday to Monday, and boasting a menu heaving with Hawke’s Bay produce, the restaurant will be run by chef Ben Cruse. With more than 25 years of culinary experience, including stints at Hawke’s Bay institutions such as Black Barn, Craggy Range, and The Old Church, Ben brings a diverse culinary background, featuring flavours inspired by…

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1 Claire Aldous, Food Editor Cheese on Toast, Three Kings: This hole-in-the-wall cult sandwich shop has epic toasties starting at $10. From Braised Pork Belly (Sichuan spices, green capsicum and ginger sauce) to Truffle Mushroom (sautéed white and portobello mushrooms, onion, garlic and truffle oil), there are no bad choices. Add in a Raspberry White Chocolate Cookie or a piece of Rocky Road and you’re probably still under $20. cheeseontoast.nz, @cheeseontoastnz Satya Chai Lounge, Sandringham: Offering well-priced fun Indian street food along with cocktails and more than 200 craft beers, two of my mustorders are Chicken 65 and the Dahi Puri. It’s definitely not your traditional Indian eatery but it’s always fun and super delicious. satya.co.nz, @satyakrd Nishiki, Freemans Bay: This is a local favourite and the Dumplings, Hot…

INGREDIENTS Extra virgin olive oil½ tsp chilli flakes1 can (400g) Chantal Organics Chickpeas, drained2 tbsp sesame seeds, toasted400g chicken breast or thigh, sliced Salt and pepper1 onion, diced2 cloves garlic, minced1 tbsp grated ginger¼ cup yellow curry paste1 can (400ml) Chantal Organics Coconut Cream2 cups chicken stock TO SERVE 250g egg noodlesSteamed carrot and broccolini or broccoliFried shallotsA handful fresh corianderLime wedges INSTRUCTIONS 1. To make spicy chickpeas, add a drizzle of extra virgin olive oil to a saucepan over medium heat. Add the chilli flakes and chickpeas. Cook for 5 minutes. Add sesame seeds, stir to combine and remove from the heat. 2. For the coconut curry chicken soup, add a drizzle of extra virgin olive oil to a casserole dish. Season the chicken with salt and pepper and…

It doesn’t take a lot to transform both everyday dinners and weekend feasts. Mainland Parmesan has a deliciously sharp bite that makes it a great addition to pastas, risottos and salads and even makes a great cheesy crumb for schnitzel when combined with breadcrumbs. Mozzarella brings its luscious smooth and creamy stretchiness to a myriad of meals – from pizza, gnocchi and pasta dishes to nachos, quesadillas and gratins. With a range of cheeses for every dish and occasion, Mainland makes moments made for sharing! Tomato, Sausage and Chilli Baked Gnocchi 1 tablespoon olive oil1 brown onion, diced1 red capsicum, core removed and finely chopped3 pork sausages, about 270 grams2 cloves garlic, finely chopped1 teaspoon dried oregano½ teaspoon dried basil¼-½ teaspoon dried chilli flakes400 gram can finely chopped tomatoes1 teaspoon…

Marry Me Chicken Meatballs with Creamy Tomato Sauce I haven’t had a proposal yet, but apparently this is where the name came from – if you serve it to your loved one, then marriage is on the cards! MEATBALLS 1 large egg2 cloves garlic, crushed1 teaspoon dried oregano1 teaspoon sea salt½ teaspoon chilli flakes½ cup panko breadcrumbs500 grams boneless, skinoff chicken thighs, roughly chopped½ cup parsley leaves½ cup finely grated cheddar cheese TO ASSEMBLE Creamy Tomato and White Wine Sauce, see recipe below Preheat the oven to 180°C fan bake. MEATBALLS: Whisk the egg, garlic, oregano, salt and chilli together in a large bowl then stir in the breadcrumbs until well combined. Blitz the chicken and parsley in a food processor until well chopped but not to a smooth paste.…

Curried Lemongrass Chicken Roti Wraps with Thai Herbs and Tamarind Dressing The creamy, coconut curried chicken is the perfect accompaniment to flaky roti or parathas, balanced with a sweet and sour tamarind dressing. CURRIED LEMONGRASS CHICKEN 750 grams boneless, skinless chicken thighs1 stalk lemongrass, finely chopped2 cloves garlic, crushed 2 tablespoons panang curry paste1 teaspoon white sugar½ teaspoon ground turmericsea saltneutral oil, for cooking¾ cup full-fat coconut milk TO ASSEMBLE 4 large (or 8 small) roti or frozen parathas½ cup each coriander and mint leaves1 baby cos lettuce, leaves separated2 Lebanese cucumbers, thinly sliced lengthways on an angle1 handful roasted peanuts, finely chopped TO SERVE Tamarind Dressing, see recipe right CHICKEN: Place the chicken thighs in a medium dish that will fit the thighs in a single layer. Add the…

At just 21 years old, Olivia Moore has recently published her first cookbook, That Green Olive, a beautifully presented profusion of tasty recipes that is available to buy around Aotearoa. I sat down with the incredibly talented chef and photographer to chat about all things food, her inspiration and where to from here. A super-creative foodie Olivia’s twin sister Brooke is also a chef, and although she has no real ‘first memory’ of being in the kitchen, she just feels that’s where they always were – with their mum, pouring pancakes into a pan or helping make scones. The siblings are both super creative when it comes to food – unlike their mum, a much more traditional, accomplished cook who loves the Edmonds cookbook. It has brought Olivia real joy…

Notes for cooks RECIPE ABBREVIATIONS GF ………………………………gluten-free V ……………………………… vegetarian MEASURING YOUR INGREDIENTS To ensure successful results, 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…