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Food & Wine

Dish Issue 83 April/May 2019

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.

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New Zealand
Image Centre Publishing Limited
6 Issues

in this issue

2 min.
the fast issue

Welcome to The Fast Issue – dish’s first in its 15-year history. We felt it was right to acknowledge just how time-poor people are nowadays while still wanting to be inspired by delicious food that doesn’t compromise on quality. Achieving this has been exciting and I’m confident that we’ve met our own brief. dish Food Editor Claire Aldous nailed it with Flash In A Pan: eight dishes, one pan, including our tempting cover recipe of Korean Chicken with Spring Onions and Broccolini (page 87) and So Inviting: three simple menus to impress your friends (page 68). It doesn’t get much easier. In Cheat’s Sweets (page 58), Sarah Tuck pimps a sponge with such style that no one will ever guess it began life as a store-bought cake. Jane Lyons presents…

1 min.

Let Easter Entice You Whether you’d like to indulge in sugar-laden treats or simply enjoy an Easter tradition, dish.co.nz has bundles of brilliant bakes. Tuck into Oliva Galletly’s Hot Cross Doughnuts with Spiced Custard and Candied Orange Peel. Smear butter, jam or cream on Food Editor Claire Aldous’ Hot Cross Scones. And use up any remaining buns (or buy more) in Sarah Tuck’s Hot Cross Bun Bread and Butter Pudding. NOT YET SIGNED UP TO OUR DIGITAL NEWSLETTER? SUBSCRIBE TODAY AND EVERY THURSDAY YOU’LL RECEIVE HUNGER-INDUCING RECIPES, AN UPDATE ON THE FOOD TRENDS, NEWS, REVIEWS AND A CHANCE TO WIN GREAT COMPETITION PRIZES. DIGITAL dish Want your dish on digital? Subscribe at dish.co.nz/subs A helping hand… Would you like to know how to make butter in a jar, shake up the perfect martini or how to…

2 min.
the finest fruits

If ever a restaurant captured the essence of the city it calls home, it is Sails. Because dinner at this seafood institution comes with a generous side of Auckland Harbour view: gaze out of the large windows and you’ll see the bridge, the masts of yachts stretching into the distance, Rangitoto island squatting low on the horizon. The vista changes of course, subtly, throughout the day. And subtle change is also the secret to Sails’ success. For more than three decades, Sails has been serving up superb seafood and first-class service. For 27 of those years, Bart Littlejohn has been at the helm, steering a steadfast course through passing trends, raging fads and changing customer appetites. Bart puts Sails’ longevity down to the fact it’s owner-operated, not part of a chain,…

1 min.
the wine & food

O:TU Awatere Distinctive Stylish Ex Compe Cantivatin Sails owner Bart Littlejohn talks us through two of his favourite dishes and their O:TU wine pairings O:TU MARLBOROUGH SAUVIGNON BLANC 2016 WITH SNAPPER CEVICHE: COCONUT, CHILLI, CURED SHALLOT, POMEGRANATE, JAPONICA GARDEN HERBS “This wine isn’t over-fruity so it’s perfect with the ceviche, which is ‘flash marinaded’ to keep the texture of the snapper.” O:TU RESERVE HAWKE’S BAY SYRAH 2016 WITH HAWKE’S BAY LAMB: EGGPLANT PUREE, MINTED PEAS, LABNEH, CUMIN SALT “This wine has the right amount of pepperiness; its subtle flavours complement the subtle flavours of this dish – the ultimate Sunday roast.” sailsrestaurant.co.nz / otuwine.com…

7 min.
side dishes

DINE AL FRESCO Take your Easter feast outside with a table setting that effortlessly transitions from day to night HOT FOR HOT CROSS RUM Easter is approaching and that means hot cross buns. Lots of them. This year we’ll not only be devouring these Easter bakes, we’ll also be washing them down with a glass of Hot Cross Rum. Yes, we’re talking about a bun-inspired cocktail. And yes, it’s fantastic. After all, time flies when you’re having rum. HOT CROSS RUM 30ml prepared espresso coffee30ml rum1 tablespoon cinnamon and cardamomsyrup (see right), or more to tastewhipped cream and groundcinnamon, to serve CINNAMON AND CARDAMOM SYRUP 2 sticks cinnamon4 pods cardamom½ cup sugar½ cup water CINNAMON AND CARDAMOM SYRUP: Put all ingredients into a pot and heat until simmering. Take off heat and let infuse until cool, or up…

2 min.
what’s on

Princes Wharf Oyster Festival MARCH 1 – 30 Sample the resplendent Bluff oyster, plus other oceanic delights at this month-long seafood festival. Oysterfestival.co.nz Wellington Underground Market EVERY SATURDAY Enjoy a market supporting local artists and designers while nibbling the delicious street food on offer. Undergroundmarket.co.nz Gincredible MARCH 30 – 31 TAURANGA Sit back, sip on a long cold G&T, and savour the local food, drinks, and entertainment on offer. Bopginfestival.co.nz Waiheke Island Wine and Food Festival APRIL 1 Bask beneath the sun on this beautiful isle while enjoying a glass of wine, artisan food and live music. Waihekewine.co.nz The Christchurch Food Show APRIL 5 – 7 Delight your taste buds and sample craft beer direct from the best breweries in Canterbury. Foodshow.co.nz A Taste of Matarangi APRIL 6 Enjoy sun, delish food and music at this beachside event complete with cooking…