Dish

as the temperatures drop and the days get shorter, it’s time to embrace the changing season and get cosy.

This is absolutely my favourite time of year, the mornings and evenings are deliciously crisp while the days are often settled and clear – weather made for weekends away full of day-time adventures and snug evenings in. In this issue there is so much to mention, I hardly know where to start – perhaps with the two fabulous women we interviewed about their food preferences for our Plating Game challenge. Check out page 26 to see the dishes we created for style icon and business leader Karen Walker, and Silver Fern-turned-television presenter Jenny-May Clarkson – two simple, satisfying recipes we hope they’ll love! In New Zealand we are blessed to have a plethora of talented, innovative chefs pursuing their dreams of bringing incredible food to diners, even in this frustratingly trying time…

morning star

Loaded Salmon Bagels 1 medium red onion, very thinly sliced2 tablespoons white wine vinegar or lemon juicesea salt and ground pepper6 large eggs, size 74 tablespoons cream2 tablespoons butter TO ASSEMBLE 4 bagels, halved and toasted250 grams cream cheese20 slim asparagus spears, cooked*360 grams King Salmon, Manuka Smoked, Cracked Peppersprigs fresh dill Combine the onion, vinegar and a good pinch of salt in a small bowl. Leave for 10 minutes, stirring occasionally, until the onions are turning pink. Whisk the eggs and cream together and season with salt and pepper. Heat a non-stick pan over a medium heat and add the butter. When sizzling, pour in the eggs and stir gently until the eggs are cooked but still soft. TO ASSEMBLE: Spread bagel halves with cream cheese then lay the asparagus on the four bottom halves.…

contributors

Olivia Galletly Food contributor @thehungrycooknz Olivia is a passionate and ubertalented home cook based north of Auckland, with a penchant for seasonal, feel-good food. Her talent for photography and styling sees her produce spreads that are so beautifully evocative, we could almost eat the pages. “I love to see people happily chatting over dinner, knowing that a part of that happiness is coming from something that I’ve cooked.” 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…

dish.co.nz

If you love dish, you’ll love dish.co.nz. We have all the recipe collections, videos and exclusive online articles and interviews you need to keep you going between issues, plus twiceweekly newsletters with a few words from Sarah and Alex… Plus check out our Facebook, Instagram and Pinterest for all the inspiration you can handle. What you’re loving online We ran the numbers and according to our social media and website data, these are the recipes you’d most like to devour… SAMBAL CHICKEN, CUCUMBER AND COCONUT SALAD You’ve been getting into this warm-weather equivalent of our Baked Coconut and Chilli Sambal Chicken in a big way. And no wonder: this light, fresh and spicy meal works for any occasion. PASSIONFRUIT SHORTBREAD Many a cake, slice, cookie and brownie recipe has occupied the ‘most popular’ spot in the…

what’s on

NORTHLAND Waipu Easter Carnival: April 3 Waipu’s annual Easter Carnival returns to Caledonian Park with its usual family-friendly line-up of country games, rides and entertainment, along with a tempting array of classic fairground treats. waipucarnival.com Hoki-Fest Kai & Wine Festival: April 10 Overlooking the tranquil Hokianga Harbor at Omapere, The Heads Hokianga plays host to this celebration of Northland’s best food, music and wine. This year’s musical acts include Auckland’s Ardijah and Hokianga local Jack Tane. eventfinda.co.nz AUCKLAND Waiheke Jazz Festival: April 2-5 Waiheke’s legendary jazz festival returns for another long weekend of smooth grooves and delicious food and wine. An annual highlight is the Jazz Long Lunch at Batch Winery, which includes three top jazz acts and a sumptuous buffet lunch. waihekejazzfestival.co.nz The Very Vintage Day Out: April 10 Dust off your fedoras and fur stoles and head…

in season: let’s hear it for pumpkin

Squash belong to the Cucurbitaceae family and produce edible fruit which we prepare as a vegetable. Winter squash – we know these as pumpkin – have hard skins or rinds, enabling them to be stored. Summer squash have softer skins and shorter shelf lives. Grey-skinned crown pumpkin is the most readily available pumpkin. Its striking dense orange flesh has comparatively low water content. This makes it suitable for roasting, layering in pies and adding to stuffings and salads. Its flavour is slightly sweet and earthy. Crown pumpkins are long keepers, though it’s essential to leave a good piece of vine stalk attached to prevent rot from forming. Whole pumpkins can be stored in a dry place for several months. Buttercup pumpkin is a smaller, greenskinned pumpkin, often with stripes or ridges, and with…