Dish

It feels like a very long time since I wrote an editor’s letter without upsetting news items concurrently hitting the media. Yesterday Russia invaded Ukraine and today we embarked on our latest Covid setting, traffic light red, phase three. Like you, I’m feeling weary of the virus, and right now I can see that the next month will bring much turmoil with healthcare systems under extraordinary pressure and businesses struggling with closures and lack of staff. So, what to do to? I reckon all we can do is keep calm, carry on and socialise (when possible) with friends and family – and a sumptuous treat or two. And by crikey have we got that covered in this issue, which is one of my all-time favourites! Starting with the delicious recipe Claire…

With classic French roots, an exceptional range of wines for every occasion and an enduring commitment to quality, Mission Estate is a New Zealand icon. In 1838, a group of French missionaries bravely set sail for New Zealand, bringing with them a precious cargo of a few carefully selected vines. Once established in Hawke’s Bay, they planted vineyards and Mission Estate was born. Initially, Mission Estate produced sacramental and table wine with quality paramount right from the beginning. When a selection of wines was sent to the 1889 Paris Exhibition, New Zealand won its first international wine medal, along with high praise from French connoisseurs. It’s a tradition of quality, inspiration and pioneering spirit that’s been going ever since. Mission Estate is more than just a winery, it’s a part of New…

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 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.” Josh Griggs Photographer @joshgriggs_ Much like the best recipes, Josh is endlessly versatile. Originally trained in graphic design, he has skilfully turned his lens on everything from coconut farmers…

Onions are one of the oldest cultivated vegetables. Although they’re grown all around the world, New Zealand exports them to 45 countries. They’re harvested in late summer and early autumn, once the tops of the plants start to wither. After they’re dug up, they’re placed back on top of the earth and left for about a week to dry the outer skins, before further drying in packing sheds. The onion family includes shallots, spring onions, chives, leeks and garlic, and while each ingredient possesses unique characteristics, it’s the onion that has become globally ubiquitous as a cornerstone ingredient in many dishes, including soups, stews, curries, tarts and pies, salads and chutneys and pickles. New Zealand-grown onions are pungent, and there is little difference between brown-skinned onions and red, even though red onion…

What we’re eating and drinking There’s no rest for the food-obsessed… when the dish team isn’t bringing you delicious recipes, we’re out there trawling far and wide in search of tasty fare. Below, we share our latest favourite haunts. Sarah Tuck, Editor Satya Chai Lounge, Auckland: I feel like I was very late to the Satya Chai Lounge party – but now that I’ve been once, I’m just looking for an excuse to head back. Tucked down a dark, beer can-lined alleyway off Sandringham Road, (one of five Satya locations), the vibe is laid-back, casual cool, with wooden stools, beer crates, relaxed seating and sacking festooning the ceiling. The menu is packed with vibrant Indian street food options, a few wines, tempting cocktails and an extensive array of craft beer. Predictably, I started…

TEARS TO MY EYES My 100th arrived on Saturday in my mail box. I couldn’t wait to open it. There in beautiful colour were soooooo many of the dishes I have known and loved. I went digging thru my pile, and there with markers were smoked brisket and blackberry salmon marked with book markers sticking out. (I had lived in the States for 17 years and let me tell you, finding the brisket to smoke was a mission on it’s own – sorry it was served with good Texas BBQ homemade sauce!!! corn bread and slaw). Turning each 100th page actually made “this frustrated foodie” get tears in her eyes as a great percent of the favourites I had tried. Heather Kia Ora, a group of us want to say a big thanks…