Dish Issue 84 June/July 2019

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.

New Zealand
Image Centre Publishing Limited


global flavours

Buckle up: We’re taking you around the world on a culinary journey that will change the way you cook. Our recipes from France to India via Turkey and China (and loads of other countries in between) are designed to tempt you away from your everyday staples to whip up new favourites. We’ve created a series of Mediterranean-inspired dishes that are perfect for sharing (page 52) alongside flavour-packed curries that are deceptively simple to make (page 44) and desserts from around the globe including Canadian Butter Tarts, an Egyptian Basbousa and Chocolate Lebkuchen Cookies from Germany (page 74). In Broaden Your Horizons (page 64) we put regional cuisine on the map (both literally and figuratively) with delights that include a spicy and sour salad, fragrant Goan-style mussels and the Toasted Chilli…


LET YOUR TASTE BUDS TRAVEL In light of our Global Flavours Issue, we thought it was only appropriate to entice you with the plethora of multi-cultural recipes on the dish website. Head to Naples with an oversized plate of Puttanesca Pasta, picture yourself in Osaka, Japan with Okonomiyaki or enjoy a taste of the Med with a hearty bowl of Portuguese Seafood Soup with Saffron Potatoes. Visit dish.co.nz; it’s time to taste the world. TAKE YOUR LOVE FOR DISH TO THE NEXT LEVEL BY JOINING OUR DIGITAL COMMUNITY. SIGN UP TO OUR WEEKLY E-NEWSLETTER FOR FOOD NEWS, TRAVEL, HOW-TOs, HOT PRODUCTS, GIVEAWAYS AND REVIEWS. FOLLOW US ON FACEBOOK, INSTAGRAM AND PINTEREST TOO! DIGITAL dish Want your dish on digital? Subscribe at dish.co.nz/subs Book that flight Winter is coming, which means only one thing: it’s time to escape…

jet, set, go

How’d you like them apples? Next time you’re feeling peckish, let these mini apples rock your world. Fully mature, juicy and nutritious, they’re great for snacking on-the-go. One serve (two apples) has 65 per cent more potassium, 19 per cent more energy and 10 per cent more fibre than one regular apple. Rockit’s packaging is 100 per cent recyclable and biodegradable, sourced from sustainably managed forests. rockitapple.com Lights will guide you home No adventure is complete without Pretty Useful Tools’ Hideaway Flashlight. This nifty light comes with a bottle opener, hidden compartment for your cash, and the attached half-moon key ring means you can safely fasten it to your bag or backpack. smithandcaugheys.co.nz Travel by (food) truck We have no desire to travel around the world in 80 days. We would, however, love to travel…

what’s on

Matariki Festival Hangi JUNE 6 ELLEN MELVILLE CENTRE, AUCKLAND Tuck into some delicious kai while celebrating and learning about Māori culture at this free event. eventfinda.co.nz Winter F.A.W.C! JUNE 7 – 30 HAWKE’S BAY Winter in Hawke’s Bay means blue skies, fireside vino and a host of culinary goodness at the Food and Wine Classic. fawc.co.nz Winetopia JUNE 14 – 15 AUCKLAND Rub shoulders with wine scene personalities and raise a glass to the vibrant, crafted wines on offer. winetopia.co.nz 2019 FGS ChocoLatte JUNE 16 CHRISTCHURCH Fo Guang Shan invite you to their Riccarton event for some coffee, choc and chat. eventfinda.co.nz Nourish Exhibition JUNE 17 - 28 AUCKLAND A celebration of ceramics, where every creation is a must-see! ceramics.co.nz Seriously Good Food Show JUNE 29 – 30 BAY OF PLENTY Live cooking theatres, a food truck hub, culinary treats… this event ticks all our boxes. seriouslygoodfoodshow.co.nz Renault French Festival JULY 11 – 14 AUCKLAND Four days…

fine romance

You might say Jacqui and Phil Dixon have the most enviable pantry in Auckland. As owners of fine food store Sabato, they have access to the best imported ingredients. From quality balsamic vinegar and rich olive oil mayonnaise to succulent olives from Verona and buttery Spanish beans, the food-loving pair have a world of flavour at their fingertips. WHAT FIVE THINGS ARE ALWAYS IN YOUR fridge? 1 PEDRAZZOLI SMALL GOODS “Particularly the coppa, pancetta and prosciutto.” 2 CHEESES “We always have Montanari and Gruzza Parmigiano-Reggiano and a selection of farmhouse NZ cheese on hand.” 3 SABATO MAYONNAISES “They’re brilliant as a sauce or dressing.” 4 GREEN VEGES “We love a rocket salad with shavings of Parmigiano, extra virgin olive oil and Giusti balsamic vinegar.” 5 AKAROA SALMON “Particularly their hot smoked version as it’s rich and…

an appetite for adventure

One of my fondest memories as a student back in 1980s England was our occasional pilgrimages to a pub in the wilds of West Yorkshire, a solitary outpost famed for its pie and mushy peas. Mushy peas get a bad press, but properly soaked overnight (you had to phone the bar in advance to place your order) with a steak and ale pie and a beer or three, they were what the doctor ordered on a blustery winter’s night. It was a 92km round trip in the borrowed student union van, and we’d return pie-sated and pie-eyed (we had a sober driver). I didn’t know it at the time, but we were early adapters – albeit unsophisticated ones – of a now burgeoning trend: gastro tourism. Yes, it seems the world is…