Dish Issue 87 December 2019/January 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.

New Zealand
Image Centre Publishing Limited


christmas is coming…

I am so excited to welcome you to our very special Christmas collector’s edition of dish, jam-packed with everything you need to see you through the festive season. An enormous amount of work goes into every issue, and I couldn’t be prouder of what the team have created for you! Starting with Maria Hoyle’s article The Gift of Giving, we look at the therapeutic nature of cooking for others, both how it works as a panacea to the stress of Christmas and the joy that it gives to the recipients. To match the story, we have a beautiful range of treats to make and give in Share the Love by Jane Lyons (page 110). Food Editor Claire Aldous has worked her magic to bring us The Ultimates, providing the best…


@clairealdous @thenextmeal @thehungrycooknz Claire Aldous Food editor 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 Olivia is a passionate and uber-talented home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. Her talent for photography and…

get christmas sorted

1. NEW FARRO FREE-RANGE TURKEY If turkey is the star player on your festive menu, make sure it’s free range for succulent meat and crisp golden skin. Tucking a savoury butter – try miso butter for an umami hit – under the skin makes for a super flavoursome result, or you can go the traditional route and fill the cavity with your own favorite stuffing recipe before trussing and roasting it to perfection. For a super-easy option, Farro have a pre-stuffed whole bird with their famous orange and cranberry stuffing. 2. FREEDOM FARMS CHAMPAGNE HAM A beautifully glazed baked ham looks fabulous and tastes amazing. It’s perfect for feeding the extended family on Christmas day and the leftovers can be transformed into day-after deliciousness. Make your own signature glaze or choose from one…


FESTIVE SWEET TREATS Leave Santa a little more than a glass of milk and a mince pie this Christmas. Treat Mr Claus to our Meringue Wreath with Summer Berries or opt for festive decadence with a slice of Rich Whiskey and Spiced Fruit Christmas Cake. SIGN UP TO OUR E-NEWSLETTER AND RECEIVE RECIPES FOR THE BIG DAY, TOP CHRISTMAS TIPS, UNBEATABLE COMPETITIONS AND FUN FESTIVE ROUNDUPS DIRECT TO YOUR INBOX, EVERY THURSDAY. JOIN OUR ONLINE COMMUNITY – HEAD TO DISH.CO.NZ TODAY. DIGITAL dish Want your dish on digital? Subscribe at dish.co.nz/subs Watch and learn Move over Netflix, there’s a new set of binge-worthy videos in town. Visit the dish website and discover our series of easy-to-follow recipe videos, including brownies, pies and fragrant curries. Our most popular recipes… According to our social media and website numbers, these are…

all is calm

Crème de la creamery We’ve got the scoop on a Lewis Road ice cream that’s better than ever before… say hello to Lewis Road’s super-premium range! The Kiwi creamery has achieved the unthinkable – raising the bar with a new, improved recipe featuring an ultra-creamy base and an even more ‘scoopable’ texture so you can indulge straight from the freezer. Available in five flavours including an exquisite Burnt Butter, these supremely smooth ice creams are simply sublime. $10.99, lewisroadcreamery.co.nz TEA TOTAL Award winning PAUSE for Tea are sugar-free sparkling teas, proudly brought to you from beautiful Waiheke Island. In two flavours – Hibiscus & Ginger and Spearmint & Oolong – these refreshing drinks tick all the boxes. Made with certified organic botanicals, these lightly carbonated teas add sparkle to any occasion. Superb if…

flour & water

Spice, particularly chilli heat, can be a polarising thing but chilli lovers can’t deny the high to be had from that tummy-warming and at times eye-watering hit. “They nip, they tingle, they make your eyes smart,” said Nigel Slater about hot little bird’s-eye chillies. Mild varieties bring a different kind of joy to dishes in the form of subtle sweetness, flavour and texture. If you grow your own and have a bumper crop or wind up with too many in the kitchen, you’ve got plenty of options for using them up for preserving for later. TO EAT: A few fiery ideas for a chilli glut The recipes can easily be scaled up or down depending on how many chillies you have. QUICK HARISSA – Toast 1 tablespoon each fennel seeds, cumin seeds and caraway…