Dish

editor’s letter

Welcome to issue 97 of dish, just three short of our 100th ‘birthday’! As you can imagine, we have huge plans to celebrate, but more on that later… Meanwhile, one of the things I absolutely love about my job is that with every magazine I have an opportunity to review, re-evaluate and develop, so that we are constantly evolving in our bid to bring you the very best food title in New Zealand. As my team will attest, I’m not easily satisfied, so when I tell you this is one of my favourite issues ever, you know it must be good! From recipes developed for the delightful Matty McLean and Jennifer Ward-Lealand (page 25) to a catch-up with some tenacious Wellington hospo greats, we then head into a mighty selection of…

contributors

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.” Sharon Stephenson Contributor @sharonstephensonjournalist The next best thing to eating food is writing about it, says journalist Sharon Stephenson. The Kapitibased writer has spent more years than she cares…

slow & easy

dish.CO.NZ Step in from the cold and devour our hearty slow-cooked dishes, comforting pies and indulgent puddings DISH.CO.NZ DISH MAGAZINE DISHMAGNZ @DISHMAGNZ Dishing up the latest online news, reviews and recipes you loved best If you love dish, you'll love dish.co.nz We have all the recipes, videos and exclusive online content you need to keep you going between issues. Plus, twiceweekly newsletters with a few words from Sarah. Hungry for more? Check out our Facebook, Instagram and Pinterest for even more foodie inspiration! 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… FACEBOOK: SIMPLE MUSHROOM PIE If there’s one thing Kiwis can’t pass up on, it’s a good pie. And our Simple Mushroom Pie (Mushrooms en Croute) proved to be an absolute winner with…

in season: cabbage

Both regular green (drumhead) and red cabbage are great vegetables to keep on hand as they last for weeks, if not months, when stored in the vegetable crisper. Savoy (crinkly-leaved green cabbage) is best used within a week of purchasing. Cabbage can be eaten raw, quickly cooked in a pan or wok, or slow-cooked to melting tenderness. I’ve covered ideas for slaw and quick cooking options here. The trick for all these fast-cook ideas is easy: don’t overcook the cabbage. Take it past the wilted stage and it is likely to be slimy (it changes with long, slow, moist cooking). These dishes are at their optimum the very minute they come out of the pan, so have other dishes plated and everyone at the table ready to eat. I grew up with…

side dishes

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. We share our latest favourite haunts. Sarah Tuck, editor Azabu, Auckland: Now also located in Mission Bay, I tootled along to Azabu in Ponsonby for a few drinks (negronis as usual…) and some delicious bites. The staff were attentive and accommodating, and the food tasty. I got stuck into the Edamame with Smoked Lime Salt before the Heirloom Tomato with Lemon Mayo, Jalapeňo, Mint, Basil, Almonds and Coriander, which was packed with flavour. Another stand out was the Ceviche Tasting Platter featuring snapper with aji amarillo, tuna with yuzu chipotle and, my favourite, salmon with leche de tigre. The Artichoke Dumplings…

reader feedback

I have just finished my plate of Hot Cross Bun Bread and Butter Pudding with Whisky, Chocolate and Raisins (issue 96). So bloody good I had to let you know that it’s a winner. I made a few changes… well, really only one. No one in the family is fond of the flavour of whiskey (I know, I know what you’re thinking). I thought chocolate cherry yum, so I sub’d the whiskey for Rose Rabbit Cherry Liqueur (the distillery at Cardrona make it) – you need to try this. Unfortunately, I didn’t get a picture as once everyone had tasted it, seconds left me with an empty dish. Congratulations to you and your team for such a brilliant magazine. Well done you guys. I wanted to give feedback on how much I am…