Dish

So many things can bring comfort: a favourite old jumper, a warm fire, a hot bath, a wonderful book or the company of dear friends and family. As I write this I am looking forward to my son and his boyfriend coming over for Sunday night dinner – and for me, that epitomises a perfect winter’s evening. This latest issue of dish is packed with recipes for you to make and share with loved ones, as we settle in for the cooler months ahead. But first, I head to Wellington to review three fabulous, unique restaurants bringing joy and diversity to the hospitality scene from page 16. Next, we talk to three amazing couples working shoulder to shoulder with stellar results for their eateries, and their customers, on page 32. Our…

Yuki Sato Photographer @youkista Q Where have you eaten out recently and enjoyed? A I ate at the night market in Botany Town Centre the other day. Omelette house Kala’s ‘Omurice’ (Japanese-style omelette on rice, it is not traditional Japanese food but a very popular meal everywhere in Japan!) was amazing. It reminds me of the food back in Japan. You can choose between two different sauces on it. I tried demi-glace sauce last time, it was so good. Now I’m keen to try the truffle white sauce next time! Q Tell us about something you’ve cooked this month. A It’s started feeling a bit chilly, and recently I was really craving some warm and cosy food for dinner so made beef ragu. I love the process of making slow-cooked food. It feels like summer has…

Preserving the heritage of the kitchen was a priority for lead architect and interior designer Angelique Perak when she was charged with the renovation of this beautiful, old home. “The kitchen is the heart of the home; it’s a nourishing space physically and mentally. I knew I had to protect the kitchen,” says Angelique of Studio Duo. As the building is protected, the renovation had to follow complex conservation requirements, which included using approved colours. Angelique turned to Resene. “The range is so lovely. Resene offers truly pigmented colours. I had flakes of the original paint that we tried to match and elevate – I wanted a nod to history with a contemporary twist.” In the kitchen Resene Quarter Ecru White was chosen for the interior walls, allowing the velvet texture of the…

Describe your cooking style Angelique: A mix of French and New Zealand home cooking, I love choosing seasonal vegetables. I love to bake at the weekends. Desserts are my thing. What is your favourite part of this kitchen? Angelique: The height of this space works so well with the dappled light coming in from the courtyard. The original cast iron cooker sits in pride of place, and transports you through nostalgia. The joinery with brass detailing with the grilles and handles all add to the layering. Which recipe from this issue of Dish would you most like to cook and why? Angelique: Ricotta and Orange Drizzle Cake with Amaretti. The combination of ricotta and citrus is always a hit with me; guaranteed a moist cake and the smell of orange drizzle takes me back to…

Acclaimed chef and restaurateur Michael Meredith is mindful of sourcing the most sustainable, local produce. In the latest content series from Miele, Homegrown with Michael Meredith, Michael uncovers homegrown talent across Aotearoa – bringing to life the values Miele and Michael share: sustainability, craftsmanship and quality performance. One of the local producers celebrated in the series is Blenheim-based Cloudy Bay Clams. Dedicated to sustainable fishing, Cloudy Bay Clams is family-owned and a pioneer in the harvesting of surf clams along the coast of New Zealand. Found up to 10 metres under the sea bed, surf clams – native to New Zealand’s pristine coastal waters – are rich in flavour and highly valued within the hospitality industry and Cloudy Bay Clams’ special harvesting system is an environmentally-friendly approach. Michael explains: “They’ve developed a harvesting…

1 Claire Aldous, Food Editor 10 William Street, Sydney: Next time you’re in Sydney, try and score a seat at one of my favourite restaurants. High-energy with great service, 10 William Street is a very small, intimate bistro serving up fabulous Italian cuisine. Their small menu can change daily based on the best produce available, but if Spaghetti Chitarra, King Prawns and Chervil are listed, don’t hesitate. There are usually only three desserts, one being their signature Tiramisu. Be brave and order them all! 10williamst.com.au 2 Caitlin Whiteman, Digital Editor Rice Rice Baby, Tauranga: Vietnamese is without a doubt my favourite cuisine, so heading to Rice Rice Baby in Mount Maunganui was a no-brainer with its vibrant and fun atmosphere. If I’m stopping in for lunch, I love the Pork Banh Mi –…