Dish Issue 90 June/july 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


home comfort–hunker down with us

I started writing this yesterday when New Zealand’s COVID-19 alert level was 2. Midway through, the government announced we would move immediately to 3 and, by midnight tomorrow, to level 4. I absolutely believe this was the right call to make, and yet now I’m not sure that you will have the chance to read this beautiful issue of dish in the intended month of April. I hope so. My incredible team have been working at hurricane pace to get pages on the presses, aiming to get printed and distributed in time. In the last few weeks, as the coronavirus nightmare has been unfolding, we have pivoted on several occasions with the aim of bringing you the most relevant content possible–beginning with our Pantry Power spread on page 10. I am…


Claire Aldous Food Editor @clairealdous 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 waromas. “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.” Maria Hoyle Writer @hoylz Manchester-born Maria initially dreamed of being an interpreter after graduating from uni in French and Spanish… but later decided her native English was pretty…

boredom busters

MOVIE NIGHT Why not cook up a storm of delicious dishes that match the theme of your favourite film? Big Night The TripChef ChocolatJulie & Julia The Hundred-Foot JourneyBabette’s Feast Women on the Verge of a Nervous BreakdownGroundhog Day Room with a ViewLadybird Harry Potter (any and all!)Billy Elliot One Flew Over the Cuckoo’s NestKinky Boots PrideWeNeedtoTalkAboutKevin Marriage StoryAbout A Boy Call Me by Your NameTrainspotting A Single ManBlue Jasmine BoyStrictly Ballroom Lord of the RingsMilk Moonlight GAMES NIGHT If you have enough people living in one space, these games are a fabulous distraction. Many are also available to play online or in a virtual sense. Bananas Charades Dixit Dungeons and Dragons Scrabble Video games (take your pick!) Backgammon Hangman Battleship Monopoly Connect Four Catan Trivial Pursuit Chess Cranium Pictionary Puzzles (actual puzzles) CARDS Phase 10…

pantry power

V (recipe page 13) GF V (recipe page 20) (recipe page 13) GF V (recipe page 14) Basic Garlic and Chilli Pasta (v) 100 grams dried spaghetti2 tablespoons olive oil, plus extra to serve2 cloves garlic, crushed½ teaspoon chilli flakessea salt and ground pepper2 tablespoonsfinely chopped parsley¼ cup freshly grated parmesan Cook the spaghetti in a large saucepan of salted boiling water for 1 minute less than the packet instructions. While the spaghetti is cooking, heat the olive oil in a large sauté pan and cook the garlic and chilli flakes over a low heat for 2 minutes, or until lightly golden but not browned. Season with salt and pepper. Reserve ¼ cup of the cooking water then drain the pasta. Add the hot pasta and reserved water to the sauté pan along with the parsley and toss together. Add 3 tablespoons…


HARD TO PIN DOWN WHAT YOU’RE CRAVING? HEAD TO PINTEREST. Our Pinterest page is organised under a range of tempting categories from desserts to breads, making it easier for you to decide what to whip up. Check out our pasta board featuring this creamy Fettuccine with Artichokes, Hazelnuts and Mozzarella–the perfect comfort food. Sign up to our weekly newsletter to keep up with the latest events, competitions, recipe collection ideas and food news from restaurant openings to new products. DIGITAL dish Want your dish on digital? Subscribe at dish.co.nz/subs Recipes you’re digging into Our Food Fast issue answered the demand for quick recipes that pack a serious flavour punch. Here are the easy eats you’ve been loving on our social media accounts and website. DISH.CO.NZ Our editor Sarah’s Speedy Pita Zucchini Pizzas won you over thanks to the…

beef it up

Crispy Beef, Haloumi and Lentil Salad 500-gram packet Greenlea Butcher Shop Beef Mince2 teaspoons smoked paprika1½ teaspoons sea salt1½ teaspoons cumin seedsolive oil for cooking HALOUMI AND LENTIL SALAD 200 grams haloumi, broken into bite-sized pieces1 teaspoon fennel seeds1 teaspoon yellow mustard seeds2 cloves garlic, crushed400-gram tin brown lentils, drained and rinsedfinely grated zest of 1 lemon2 tablespoons lemon juice TO SERVE 1 cup tzatziki or thick plain yoghurthandful fresh herbs (use any combination of dill, mint, parsley or coriander)chilli flakes Combine the beef, paprika, salt and cumin seeds then form into a large, 1cm thick patty. Heat 1 tablespoon of oil in a large sauté pan and when very hot, slide in the beef patty. Leave to cook for 5 minutes to form a good crust. Break into four pieces, turn over and cook for 1…