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Dish

Dish

Issue 98 Sept/Oct 2021

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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Country:
New Zealand
Language:
English
Publisher:
Image Centre Publishing Limited
Frequency:
Bimonthly
R 59,86
R 249,41
6 Issues

in this issue

3 min
editor’s letter

Here we are, well past the mid-point of 2021, and in the depths of our antipodean winter. Blergh. From here on in, spring will be dangling before us, as unattainable as a perfectly ripe peach, as we make our way through months of rain, hail and snow, with the occasional freezing, blue-sky day dropped into the mix. And yet, winter brings with it the opportunity to pander to our appetite for decadent dishes like no other season… and by crikey have we got you covered! To begin, we chat with journalist and Breakfast TV presenter Indira Stewart and fashion icon Trelise Cooper about their food likes and dislikes, then whip up recipes especially for them (page 26), before investigating the world of food influencers and how it affects the way we…

3 min
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.” Maddie Ballard Features writer and sub-editor @maddieballard27 Maddie has always wanted to write about food but has spent a lot of time doing other things, including studying poetry, teaching…

3 min
in season: citrus

The abundance of citrus fruits available through the cooler months provides plenty of vitamin C when we need it most, but it’s the nose-tingling spray of citrus peel, the clean fresh juice from lemons and limes, the sweet-sharp juice of oranges and tangelos and the pops of colour from brightly coloured fruit that bring a fresh lift, a bright note, a tangy contrast and depth of flavour to many wintery dishes. Here’s a rundown: Lemons (all year round) “Meyer”, the most prolific, is better in winter. Though not as acidic as true lemons such as “Yen Ben”, they’re easier to peel and have plenty of juice. Lemons are cheapest during the colder months. Grapefruit (May-December) Our typical backyard grapefruit tree is not a true grapefruit, though that doesn’t stop us loving it. It’s not…

5 min
what’s on

NORTHLAND Music in the Vines: October 24 Come and enjoy a glass of boutique wine or beer while listening to local musicians in the idyllic setting of Te Whai Bay Wines vineyard. Wines on offer include rosé, chardonnay, pinot gris and sav blanc – and cheese or antipasto platters will also be available. eventfinda.co.nz AUCKLAND Restaurant month: August 1-31 Restaurant month is back this August for its 11th year! Check out the fantastic line up of dining events at restaurants across the city – including the Chef’s Table Series and set menus for $25, $40 and $55+. Plus, enjoy the new Social Hour special at participating venues: $40 for two cocktails and a sharing plate. heartofthecity.co.nz/restaurant-month Auckland Fried Chicken Festival: August 21 Fried chicken lovers, this one is for you. This year’s festival will feature hot chicken…

3 min
what we’re eating and drinking

Sarah Tuck, editor Andiamo, Auckland: Recently I had a lovely relaxed catch up with a dear girlfriend over Sunday lunch at neighbourhood restaurant Andiamo. Lately my visits have been limited to popping in for an occasional Negroni, so it was nice to kick back for a change and sample a few of the menu favourites. We started with a plate of the small but perfectly formed Croquette al Formaggio (non-negotiable with a drink) followed by soft, milky burrata with confit leeks, prosciutto and the most delicate crostini I’ve ever laid eyes on. For a main we split the Cacio e Pepe Gnocchi with Chicken Gravy and Pecorino. Richly decadent, it was perfect to share alongside a Fennel and Radicchio Salad. As always, the service was impeccable, the crowd a mix of…

1 min
reader feedback

Hi Claire and Sarah, I just wanted to say thank you for your advice in converting this recipe to cooking in the oven. It was absolutely delicious! The only change I’ll make next time is to add back some chillis, I reduced the number too much! I also made the Beef Massaman last weekend and absolutely loved it too! I wasn’t too sure about the shrimp paste, but I added the 1 tsp per the recipe and loved the flavour dimension. Thanks again for a wonderful Kiwi magazine. I always love getting the new magazine and trying new recipes. Good morning Claire and Sarah. I thought you might be interested to know at our monthly bookclub meeting on Monday, it was my turn to host the girls (5 of us) and you can…