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NEW ZEALAND MADE

70

$9.90 FEBRUA RY – MARCH 2017

SMOKE & FIRE BARBECUE MAGIC

summer grazing casual bites to share

GONE BURGER new combos to wow

MOROCCAN LAMB BURGERS, GRILLED HALLOUMI AND PISTACHIO SALSA page 98

FRESH & FRUITY DESSERTS sweet seasonal temptations

+

chill factor

BEST MAGAZINE HOME & FOOD 2016

HOMEMADE POPSICLES

full of flavour KOREAN CHILLI PORK, coconut mojitos and RASPBERRY & ROSÉ JELLIES GOOD ENOUGH TO EAT


My dad taught me to bake bread...


my Miele inspired me to continue the tradition. Helping dad bake bread is one of my fondest memories... and one I can now recreate with the touch of a button on my Miele oven. The automatic programme takes out all the guesswork, with moisture injected at exactly the right time to ensure my baguettes are always perfectly crisp on the outside and mouth-wateringly soft on the inside. Miele. For everything you really love. To watch the video visit www.lovemiele.co.nz

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TOUR DU MONDE

DEDON COLLECTION SEAX Design by Jean-Marie Massaud www.dedon.de


CONTENTS Issue 70, February–March 2017

Features 28

MATERIAL WORLD

Discover furoshiki – a Japanese folding cloth with multiple uses. 30

THE INSIDE SCOOP

Deliciously different ice cream from Hamilton’s Duck Island. 34

LOCAL HEROES

Crave: a cafe serving up not only incredible food and coffee but community spirit too. 40

A FIESTA OF FLAVOUR

Tuck into some Mexican fun with chef Paul Wilson’s new cookbook Taqueria.

Recipes 58

THE GRAZING TABLE

Lay out a spread of easy-tomake, moreish morsels for a day of casual dining. 68

THE CHILL FACTOR

Get cool with some refreshing, yet decadent, treats on sticks. 74

SMOKE AND FIRE

There’s so much more to barbecue season than steak and sausages. 84

JUICY FRUITS

Celebrate the season with summer’s sweet bounty. 92

93 72

GONE BURGER

Creative new patty/bun combinations to please the crowds. 100 LEAD THE WHEY

Kelly Gibney’s savoury and sweet baked dishes using lovely, creamy ricotta. 106

EASY EVERYDAY

Simple weeknight meals. 116

A WARM WELCOME

Sarah Tuck finds some tropical inspiration in friendly Fiji. 128

TO FINISH…

Apricot and Almond Tart.

80 DISH

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CONTENTS

Issue 70, February–March 2017

112

87 Every issue

116

9

FROM THE EDITOR

13

SIDE DISHES

20

WHAT’S ON

22

BOOKS

26

DISH ONLINE

47

TASTING PANEL – SMOKED AND SOUR BEERS

124

WINDOW SHOPPING

126

KITCHEN NOTES

127

RECIPE INDEX

Views 44

JULIE BIUSO

In season: barbecue tips 51

YVONNE LORKIN

By the glass

Subscribe 27

65 6 DISH

DISH SUBSCRIBER OFFER

Buy a print subscription to Dish and be in the draw to win a Le Creuset Stoneware dish, valued at $179.


HOW PATIOS & BALCONIES BECOME ROOMS

Give outdoor spaces indoor comfort with Luxaflex Evo screens. The ‘no-gap’ design means you enjoy shelter from sun, rain, wind, insects… even inquisitive neighbours. Sleek and durable, Evo external screens increase the usability of outdoor living spaces – even in high-wind areas. A remote-controlled motor, with optional solar-cell, moves your screens into position while the retention channel keeps fabric tensioned perfectly. As you’d expect with Luxaflex, all components and fabric types (mesh, canvas, clear, acrylic) are supremely durable. You can look forward to years of indoor-outdoor comfort.

Beauty is in the details

The attached sides of Luxaflex Evo screens have a unique tensioning channel that holds the fabric in place and makes sure it stays there. Even in high wind the fabric won’t pull out and flap about causing wear and tear.

Watch the EVO external screens video at luxaflex.co.nz PRO1922 DIS


For only the best beef and lamb dishes. 7

nzexcellenceawards.co.nz


EDITOR’S LETTER

Issue 70, February–March 2017

T

FOLLOW US

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DISH.CO.NZ DISH MAGAZINE

DISHMAGNZ @DISHMAGAZINE

his summer, more than most, it seems important to take time out to relax and recharge. I hope you’re lucky enough to be enjoying a holiday or simply making the most of weekends in the sun. To help you enjoy this laid-back time of year, we offer you a range of tantalising recipes to share with family and friends. Food editor Claire Aldous fires up the barbecue for flavour-packed bites to serve hot off the grill, from Korean Chilli Pork Steaks to lip-smackingly good Italian-style Ribs. One of the joys of summer is grazing through the day – we have ideas for filling the table with “help yourself” dishes for the ultimate in easy eating. And, here at Dish we can never go past a good burger – Claire’s created an array of mouthwatering flavour combinations to try. You’ll also find plenty of sweet inspiration, from fresh and fruity desserts starring beautiful summer produce, to enticingly flavoured icy treats on sticks to make at home – who could go past a Boysenberry, Sumac and Honey Popsicle? Kelly Gibney considers the versatility of light-asair ricotta as a key ingredient in savoury and sweet dishes, and a tropical adventure in Fiji has Sarah Tuck recreating the flavours of the Pacific island back home. If your taste buds are looking for a new flavour sensation, turn to our panel’s pick of New Zealand’s top smoked and sour beers – drink matches that are just right for barbecue season. With what can be challenging times for many, we need to appreciate the positive in our communities. That’s certainly the case with the collective behind Auckland cafe Crave. They see their business as a way to create a sense of neighbourhood – a hub of kind acts. We couldn’t help but be inspired by their philosophy. Their story seems the perfect way to set the tone for the year ahead. Wishing you a happy and safe summer,

Lisa Morton, Editor

Background photograph by Manja Wachsmuth.

LISA@DISH.CO.NZ

DISH

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Editor Lisa Morton lisa@dish.co.nz Food Editor Claire Aldous claire@dish.co.nz

SUMMER WITH

Deputy Editor Nikki Birrell nikki@dish.co.nz

FARRO FRESH IT’S DELICIOUS

Wine Writer Yvonne Lorkin Art Director Kendyl Middelbeek Designer Karryn Muschamp Props Stylist Lianne Whorwood Retoucher Daryl Simonson

W W W. FA R R O F R E S H . C O . N Z

Contributors Julie Biuso, Bryce Carleton, Jessie Casson, Kelly Gibney, Liz Hancock, Tracie Heasman, Anna King Shahab, Jane Lyons, Josh Griggs, Aaron McLean, Holly Russell, Sarah Tuck, Greta Van Der Star, Manja Wachsmuth, Paul Wilson Cover Food and food styling by Claire Aldous. Photograph by Josh Griggs. SUBSCRIPTIONS

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CEO John Baker Associate Publisher Lisa Morton Subscription Manager Monique Bulman Customer Services & Distribution Coordinator Arna McGuinness Pre-press Kevin Courtney Dish is a bimonthly publication. The contents of Dish are copyright and may not be reproduced in any form without the written permission of the publisher. Opinions expressed in Dish are not necessarily those of the publisher. No responsibility is accepted for the authors’ suggestions or conclusions or for any errors or omissions. Copyright 2017 Tangible Media Ltd. ISSN: 1176-6387 Dish is audited under the Audit Bureau of Circulation with latest circulation figures available at abc.org.nz


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Two ballets by Roland Petit

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SIDE DISHES What’s new, news and necessary for your kitchen

HANDCRAFTED HARMONY

Photography by Bryce Carleton. Styling by Kendyl Middelbeek.

Treasure the enduring appeal of objects made from natural materials and crafted with skill and care.

CLOCKWISE, FROM TOP LEFT: Marble basics vase $150 from Mildred & Co; miso soup donabe pot with trivet $290 from Everyday Needs; recycled sari pot holder

$14.90 from Everyday Needs; black and copper scissors $44.90 from Indie Home Collective; petrified sand tray $299 from The Object Room; Japanese Golden Pavilion incense $9.50 from Everyday Needs; Mizuyo Yamashita bud vase $85 from Garden Objects; Madam Stolz napkin ring $14.90 from Indie Home Collective; studio plate by Robert Gordon $75 from Mildred & Co and Shimingura box broom $40 from Everyday Needs; Studio Arhoj sip cup $49.95 from The Object Room; Garden Objects x Sphaera wild kawakawa, pumice and poppy seed soap $20 from Garden Objects. Background painted in Resene Hot Toddy.

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SIDE DISHES

Start the day right with Blue Frog Breakfast's Zesty Raspberry with Coconut and Toasted Almonds Cereal. Top with yoghurt and drizzle over Zesty Raspberry Syrup for a zingy and wholesome flavour sensation. The cereal is made from organic buckwheat, almonds, super seeds and chunks of fruity goodness.

EARTH WORKS Local sustainable clothing brand Kowtow has partnered with Wellington-based ceramic artist Felicity Donaldson and her brand Wundaire to create a range of organic and tactile pieces made from New Zealand clay. The handmade limited edition bowls and platters take their patterns and colour palette from Kowtow’s latest collection, Californian landscapes and mid-century architecture. From $49, kowtowclothing.com

EASTERN BREW

Kvas is a refreshing drink made from fermented rye that originated in Eastern Europe hundreds of years ago. Brod Traditional Kvas adds a Kiwi twist, with varieties such as cold brew coffee, lavender, liquorice root, and rosebuds. Crisp, flavoursome and sparkling, it also contains gutfriendly probiotics. thekvascompany.co.nz 14 DISH

WASTE NOT, WANT NOT For years we’ve

been discarding rockmelon seeds, unaware of their rich nutritional potential. Thanks to Tio Pablo, we’ll now be adding some unexpected flavour to our summer salads with their new Spicy Rockmelon Seeds, which are roasted with hibiscus, lime juice, chilli, cinnamon and cloves. Not only are they delicious, they’re also rich in vitamins A and C, potassium, magnesium, B and K vitamins, and fibre. RRP $6.50, tiopablo.co.nz


As uniquely Italian as pasta itself.

THINK PINK Fans of red velvet cake will love Nutra Organics’ Velvet Latte, a caffeinefree beetroot chai infusion with the powerful antioxidant turmeric, and naturally sweet spices of ginger, cardamom, cinnamon and vanilla. Served hot or cold, this coffee alternative will give you a natural pickme-up without the downsides. RRP $24.95, nutraorganics. com.au

Old Otello Marcato was an engineer with a passion for things made well, including his food. So in 1930 he produced a pasta machine that was superbly engineered with the very best of materials.

Doubtless Bay is a beach paradise located on the east coast of Northland, renowned for its golden sands and clear turquoise waters. If you can’t visit, a taste of Doubtless Bay Olive Oil will at least transport you there in spirit. Perfect for drizzling over salad and fish, rubbing on meats, or simply dipping bread into, this liquid gold is picked and cold pressed in summer by family and friends, and available to buy at Farro Fresh stores. farrofresh.co.nz

Today the Marcato pasta machine, still made in Italy, now gleams in deep black, and chrome-plated steel. It remains superior in bringing you the joy of pasta. About what you’d expect from Milly’s.

FLOCK TO IT

Spring Sheep Co.'s sheep milk gelato comes in two indulgent flavours, Dark Chocolate, made with 70 per cent cocoa and Vanilla Bean, made with bourbon vanilla from Madagascar. The milk comes from a specialty flock of East Fresian sheep. Available at Farro Fresh and New World supermarkets, from $5.99.

Serious cookware since 1983 PONSONBY: 273 Ponsonby Rd, Ph: (09) 376 1550, PARNELL: Level 1 165 The Strand, Ph: (09) 309 1690 ONLINE: www.millyskitchen.co.nz


SIDE DISHES

MELBOURNE FOOD & WINE

ON THE GO

Add a pop of colour to your beach kit with one of these new Made by Fressko flasks in summerinfused tints of Reef, Blush or Stone, while keeping your favourite brews and infusions cold for at least 12 hours. $59.95, madebyfressko.com

The ever-popular Melbourne Food and Wine Festival marks its 25th anniversary in 2017, offering a range of events across the city and surrounding region. Held from 31 March–9 April, the festival coincides with Melbourne hosting the announcement of The World’s 50 Best Restaurants. To celebrate the alignment of dates, one of the highlights of the festival, the MasterClass weekend (1–2 April), will feature eight international chefs who have previously featured on the 50 Best list. In the line up are: Jorge Vallejo (Mexico), David Thompson (Thailand), Wylie Dufresne (US), Zaiyu Hasegawa (Japan), Carlo Cracco (Italy), Ashley Palmer-Watts (UK), Grant Achatz (US) and Gastón Acurio (Peru). New to the festival is the House of Food and Wine. Located in a city laneway, it will be a hub of food and wine experiences and creative collaborations, with a dining room, bar and gallery space. For information and bookings visit melbournefoodandwine.com.au.

COCO QUENCHERS Just in time to slake summer thirsts, Chia has launched Awaka Sparkling Coconut Waters. The drinks are available in two refreshing flavours, New Zealand Blackcurrant, and Lemon. Made with 100 per cent natural coconut water, from $4.50.

Set the table with Bonnie & Neil's Curve Best Tablecloth, $229 from collected.co.nz.

TOP OF THE POTS

French cookware brand Le Creuset have opened their flagship store at 23 Customs Street East in Auckland’s CBD. The store will host product and cooking demonstrations and marks the first time the entire Le Creuset collection is available in one location in New Zealand.


Whole Fresh Market Fish with Asian Salad Visit thekingsseries.co.nz for the recipe

ţ)  lţ y-  %  The Kings Series wines from Marisco Vineyards are a celebration of Brent Marris’ ancestry. Each wine has a delightful story of family intrigue and treachery – a truly colourful history to complement a truly stunning wine. The zingy flavours of the Whole Fresh Market Fish with Asian Salad are a perfect pairing to the lush aromas of The King’s Thorn Pinot Gris.

thekingsseries.co.nz Become part of our story – join us on Facebook

Marisco Vineyards


SIDE DISHES

PRECIOUS VESSELS British artist Michael Ruh’s hand-blown carafe and glasses are made in colours inspired by arid landscapes. RRP $379, everyday-needs.com

CAFE OF THE YEAR

FOR THE PAST FEW MONTHS, judges

have been chomping, sipping and slurping their way around New Zealand to determine the best cafes in the country. Now the 24 regional finalists have been revealed in four competition categories: Heller’s Classic Kiwi, Tararua Best Metro/CBD, Hellmann’s Best Suburban and Tuckers Ridge Pies Best Rural. A further judging round now commences to identify the national winners of each category, which will be announced at an event in Auckland in February, along with the supreme award – the 2017 Meadow Fresh NZ Café of the Year. To check out all the regional winners and the results of the Puhoi Valley People’s Choice award – determined by public voting – go to nzcafeoftheyear.co.nz.

NOSTALGIA FIX

Transport yourself back to childhood with one mouthful of Lewis Road’s new Fresh Double Cream Custard, made with real eggs and a welcome dose of vanilla. Enjoy it poured over homemade pies, fresh summer berries, or glugged straight from the bottle while no-one’s looking. lewisroadcreamery.co.nz

CONSUMER POWER

Join club tropicana this summer with pineapple servewear from Shut the Front Door, $29.99.

18 DISH

GIVEN THE NUMBER of urgent issues facing the world’s marine environment, it has never been more important to consider the impact of the seafood we buy. Thankfully the launch of Forest & Bird’s Best Fish Guide 2017 makes sustainable shopping easy and accessible. Available via a new mobile app and website, the guide ranks more than 85 sea and fresh water species of seafood, via a traffic light gauge, into the least and most damaging to the marine environment. Recipes from top New Zealand chefs like Al Brown and Julie Biuso will help you to create dishes with green-ranked species such as arrow squid, kahawai, trevally and rock lobster. forestandbird.co.nz

WITH A RANGE that includes inventive flavours

such as Razzy Gabby’s Raspberry Jalapeño, the best friend duo behind Brooklyn-based company, The Jam Stand, aim to create cute condiments that’ll make you smile. They each come with their own little kick – one dollop of their hot and sweet Peachy Sriracha or their zingy, rum-laced Drunken Monkey jam will take your mood up a notch or two. RRP $13.95, cookandnelson.com


Cooking that is designed around you. At Bosch, we believe that the perfect cooking appliances must do one thing above all: make your time spent in the kitchen easier. With this in mind, the quality, the functions and the design of the Series 8 built-in appliances and the Induction Cooktops from Bosch have been perfectly optimised to meet your needs. The Bosch cooking appliances oer even greater ease of use, automatically reducing kitchen chores and simply producing the best results.

Bosch won the Consumer NZ 2016 Top Brand award for cooktops.

Learn more about all the Bosch Home Appliances at www.bosch-home.co.nz


Thirsty Work

WHAT’S ON

Wine Tour of Bordeaux

Food and wine events to mark in your diary

with NZ Wine Expert

FEBRUARY

Yvonne Lorkin

Sunday 5th

Saturday 11th HOKITIKA WILDFOODS FESTIVAL

Challenge your taste buds in a day dedicated to all manner of weird and wonderful foods, as well as some exciting gourmet options for the less adventurous. For ticket details, visit wildfoods.co.nz.

COROMANDEL MUSSEL FESTIVAL

The Coromandel Mussel Kitchen will cook up a day of favourite mussel dishes, alongside their own beer brewed on site with a side of live music. Limited tickets available. Visit eventfinda.co.nz.

Tuesday 14th – Saturday 18th PLATE OF ORIGIN

Sunday 5th

Saturday 11th

This annual competition sees 10 local Manawatu restaurants partner with leading restaurants nationwide such as Amisfield Bistro and The Grove, to highlight two key ingredients representing each restaurant’s region. The dishes will be available at the Manawatu restaurants. See plateoforigin.co.nz for more information.

MARLBOROUGH FOOD AND WINE FESTIVAL

Saturday 18th

BEER DAY OUT – HASTINGS

A chance to sample over 20 craft beers while listening to local musicians and enjoying some family-friendly fun in Hastings. Tickets at eventfinda.co.nz.

A premium celebration of the Marlborough region’s finest food and wine, alongside cooking demonstrations, competitions, and masterclasses. Live music this year includes headliners Supergroove and Hollie Smith. For ticket details, visit wine-marlborough-festival.co.nz. Saturday 25th

Join Yvonne on this ĨĂďƵůŽƵƐƚŽƵƌ͕ǀŝƐŝƟŶŐ ǀŝŶĞLJĂƌĚƐ͕ůĞĂƌŶŝŶŐĂďŽƵƚ ǀĂƌŝĞƟĞƐŽĨŐƌĂƉĞƐĂŶĚ ǁŝŶĞƐ͕ƐĂŵƉůŝŶŐůŽĐĂů ĐƵŝƐŝŶĞ͕ĂŶĚĞdžƉĞƌŝĞŶĐŝŶŐ ƚŚĞŚŝƐƚŽƌLJĂŶĚĐƵůƚƵƌĞ ŽĨƚŚŝƐďĞĂƵƟĨƵůƌĞŐŝŽŶ͘ ĞƉĂƌƚƐDĂLJϮϬϭϳ͘ sŝƐŝƚŽƵƌǁĞďƐŝƚĞŶŽǁ͘

DOG POINT/LOGAN BROWN CLASSIC KIWI PICNIC

Now in its ninth year, this event is a joint effort between Marlborough’s Dog Point Vineyard and Wellington’s Logan Brown Restaurant and Bar. Each year around 150 guests spend a relaxing day enjoying food and wine among the vines at picturesque Dog Point. Tickets strictly limited. For details, email picnic@dogpoint.co.nz.

MARCH

HAVELOCK MUSSEL & SEAFOOD FESTIVAL

The Marlborough greenshell mussel is joined by a line-up of stellar local seafood, all paired with local wine and beer and great music. This family-friendly day offers a range of entertainment including cooking demonstrations and a special kids’ zone. For ticket details visit, havelockmusselfestival.co.nz. Saturday 25th MARCHFEST

A unique craft beer and music festival in the heart of Nelson, New Zealand’s only hop-growing region. Around 15 craft breweries will be there and all the beers available at MarchFest have been specially commissioned for the event. MarchFest also offers local wines, ciders and juices alongside regional cuisine. For ticket details, visit marchfest.com.

Friday 10th – Saturday 11th WELLINGTON WINE, FOOD AND CRAFT BEER FESTIVAL

Saturday 25th

Enjoy the last of summer’s bounty at this event celebrating the capital’s best wine, food and craft beer, while chilling out to live music at this breathtaking waterfront location. At Waitangi Park, tickets and information at wineandfoodfestival.co.nz.

A relaxed day with great music and a feast of fine wines and gourmet fritters from the Northland region’s finest local restaurants and wineries. Enjoy live music from The Feelers, The Black Seeds and dDub. For details, visit eventfinda.co.nz.

WHANGAREI FRITTER FESTIVAL

www.worldexpeditions.co.nz Phone: 0800 350 354 enquiries@worldexpeditions.co.nz DISH EVENTS ONLINE

DISH WEEKLY E-NEWSLETTER

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NE W ZE AL AND

cafÉ OF THE YEAR

2017 regional winners announced

CONGRATULATIONS! The judges results are in, and we are proud to reveal the 2017 Meadow Fresh NZ Cafe of the Year regional winners. For the results go to nzcafeoftheyear.co.nz Proudly supported by:


BOOKS Reviewed by Liz Hancock

Istanbul Cult Recipes BY POMME LARMOYER

The Turkish are famously passionate about their food and with good reason. Situated abutting two continents, the country draws from a rich vein of culinary influences – nowhere more so than Istanbul, which straddles Europe and the East. In her book Istanbul Cult Recipes, food writer Pomme Larmoyer shares her love of the city, its Mediterranean, Middle Eastern and Asian foods, and its people. Leading you down alleyways, into old neighbourhoods and via long-established eateries, the book conveys a sense of place alongside the dishes it shares. Part travel guide and part recipe book, each section focuses on a type of cuisine and a neighbourhood in the city, showing the best eateries and street food stalls at which to experience them – such as the favoured destination for almond shortbreads, or the go-to district for a 2am fix of kumpir (stuffed potatoes). It has the welcome effect of making you feel like you’ve experienced the city first-hand. Along with getting a dose of wanderlust, you’ll find it hard not to be seduced by the rich history and culture of dishes such as Samphire Salad with Almonds; Sautéed Lamb with Smoky Eggplant; Artichoke Hearts in Olive Oil; Pistachio Kadayif (angel hair pastry) and Sahlep – a hot milk drink flavoured with wild orchid powder that’s reputed to have aphrodisiac properties. Murdoch Books – $55 (hb) 22 D I SH

Palestine on a Plate

In a Pickle

BY JOUDIE KALLA

BY KIRSTEN DAY

As much a recipe book as an homage to the intrinsic links between food, family, love and community, Palestine on a Plate was written by London-based chef and author Joudie Kalla as a way of learning and sharing the recipes passed down from her family and between her friends. Tellingly, the book begins with an introduction to the key ingredients that dominate this fragrant cuisine – lingering on spices and flavours such as caraway, za’atar, dried rose, and orange blossom water. But the book isn’t stuck in tradition, rather, drawing from time-honoured Palestinian ingredients and blending them with Kalla’s British upbringing in recipes like Soft Boiled Eggs with Za’atar Soldiers; Strudel Pastry Stuffed with Minced Lamb & Sumac; Lemon & Rose Doughnuts; and Tahini Brownies. Even recipes long crossed over into Western cuisine are made new – a traditional breakfast hummus is served hot on toasted pita bread and topped with mint, pine nuts and pomegranate seeds. Quarto Group UK – $55 (hb)

Pickling is undergoing a huge renaissance as new generations discover the tastiness, thrift, ecology and joy of preserving. This eyecatching collection of sauces, pickles, chutneys and relishes by Kiwi author Kirsten Day walks novices through the basics, such as the difference between a chutney and a relish (chutney is a blend of fruits and veges and has a jammy texture, relish is usually vege-based and chunkier in texture), and key equipment and ingredients needed. Once that’s covered, it’s a deep dive into mouthwatering recipes like Umami Ketchup, Pickled Strawberries, Caramelised Onion and Port Jam, and Good Old-fashioned Hamburger Relish. Along with serving suggestions there are also companion recipes to serve with your pickled goods – biscuits, breads, pastries etc – and a section of meals ideas, including Caramelised Onion, Roasted Beetroot and Feta Tarts; and a Mega Burger with Sumac Fries and Umami Ketchup to get the pickle juices flowing. Bateman – $29.99 (hb)


FOr A DEAF BLOKE, rICHArD EMErSON HAS EXCEPTIONAL TASTE IN MUSIC.

China: The Cookbook

Street Food Asia

BY KEI LUM CHAN AND DIORA FONG CHAN

BY LUKE NGUYEN

This exquisite, encyclopedic tome is like Chinese food’s answer to Leith’s Cookery Bible. Billed as the most comprehensive English guide to the cuisine and culinary history of China, it offers more than 650 authentic traditional recipes bound in gilt-edged pages, and with a smattering of artful images. More for the passionate home chef than the quick-turn cook, China: The Cookbook explores 30 regions of the country and the flavours, cooking styles and recipes that make each unique. Popular familiar dishes such as Shrimp with Spiced Salt, and Spareribs in Tea can be found among ancient recipes, such as Braised Sea Cucumbers with Beijing Scallions, which originates from the Shandong region’s 3000-year-old cuisine. A glossary of techniques, equipment, ingredients and specialist alternatives will keep kitchen nerds happy, while concise, easy-to-follow recipes won’t scare the novice. A must-have guide for the shelves of Chinese cuisine lovers. Phaidon Press – $70 (hb)

Luke Nguyen knows a thing or six about Asian food. For his latest book, the TV chef and owner of popular Australian restaurants Red Lantern and Fat Noodle, headed to the streets – sitting on stools and curbsides to taste the best satay, pho and curries that Southeast Asia has to offer. Charting a diverse course across Saigon, Jakarta, Kuala Lumpur and Bangkok, Street Food Asia shares the region’s buzzing energy, alluring smells and irresistible tastes through recipes and insider recommendations for the best street food destinations. From the Smashed Chicken with Green Chilli Sambal (ayam penyet), that can be found at a small food cart outside a Jakarta mall, to the Roast Pork, Ling & Fermented Anchovy Broth with Rice Noodles that can be bought at a small shop-house in Saigon that's been there for more than 45 years – this book, with its evocative photography, will have your tummy rumbling and leave you yearning to travel. Hardie Grant Books – $64.99 (hb)

Hungry: Food, Travel, Experience BY KARENA AND KASEY

Sisters Karena and Kasey haven’t sat still since winning MasterChef New Zealand in 2014. Their first self-published book, For the Love of…, was named Best Television Cookbook in the World at the Gourmand World Cookbook Awards, and their new book, Hungry: Food, Travel, Experience shares the recipes that have delighted them in their travels since. Journeying to 17 countries, the book charts their widening experience at restaurants and food stalls around the world – both to discover new things and cement their own approach to New Zealand kai. You’ll find homegrown recipes such as Battered Oysters, and Lamb’s Fry with Bacon and Brandy, sitting alongside dishes like Clams with Black Vinegar which they developed in China and Flounder Roulade with Potato Puree and Paua Sauce, inspired by a dish at Hexagon restaurant in Paris. And all wrapped up with the duo’s trademark infectious enthusiasm for food. Karena and Kasey Te Awa Bird – $59.95 (hb)

Bird Dog IPA is named after his favourite album by Dunedin band, The Verlaines. Whether they take his endorsement as a musical compliment or not, he’s done them proud with the beer. Intensely flavoured, but smooth, Bird Dog is music to a hop-head’s ears.

MALTY LIGHT sweet BIrD

HOPPY DArK bitter DOG

BOrN & BrEWED


spread the love Used as a spread or in cooking, wholefood writer Kelly Gibney finds Lewis Road Creamery’s Premium Butters are a beautiful tasting and nutritious choice.

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hankfully the benefit of adding quality fats into our diets is becoming more well known. Fat nourishes our brains, promotes satiety and quite frankly, makes everything taste better. My family and I use beautiful Lewis Road Creamery butter generously in cooking and for spreading on homemade baking. This high-quality, cultured and lovingly churned dairy spread is rich in nutritious butterfat and will spoil you for eating any other on the market. I love getting creative with my favourite butter to create gorgeous flavours. Lewis Road Creamery Premium Butter makes the ideal base. Flavoured butters are an easy and fun way to add depth to a dish; they will last ages in the freezer and make a delicious gift. Here are some of my absolute favourite combinations, but get inventive and find some delicious creations of your own.


Manuka Honey & Rosemary Butter Try this on hot toasted crumpets, on freshly baked banana bread or over pancakes. 250 grams Lewis Road Creamery Lightly Salted Butter, cut into cubes 3 tablespoons manuka honey 1½ teaspoons finely chopped fresh rosemary leaves pinch sea salt

Paprika & Lime Butter With a smoky spice and a citrus zing, this is wonderful on grilled chicken or barbecued corn cobs. 250 grams Lewis Road Creamery Lightly Salted Butter, cut into cubes 1 teaspoon hot smoked paprika generous pinch sea salt

Medjool Date & Sea Salt Butter With a decadent salted caramel flavour, this is perfect spread thickly on freshly baked scones or melted over poached fruit. 250 grams Lewis Road Creamery Sea Salt Crystals Butter, cut into cubes 7 medjool dates, finely chopped

Miso, Spring Onion & Black Pepper Butter A delicious umami explosion. Spread thickly on sourdough and top with avocado, melt over steamed green vegetables or use instead of regular butter when cooking scrambled eggs. 250 gram Lewis Road Creamery Unsalted Butter, cut into cubes 2 tablespoons red miso paste 1 spring onion, green part only, very finely chopped generous grind cracked black pepper

METHOD FOR EACH OF THE BUTTERS:

Remove the butter from the fridge 20 minutes prior to use. Place all ingredients in a food processor and run at a slow-medium speed until evenly mixed. Spoon into small bowls or lay out on a large piece of plastic wrap or baking paper and roll into a log. Twist each end to secure. The butters will last 2 weeks in the fridge or up to 2 months in the freezer.


DISH ONLINE Dishing up the latest news, reviews and recipes AFTERNOON DELIGHT If you follow us on Instagram, Facebook or read our newsletters you may have noticed beautiful drinks popping up quite often. Our friends at Toast magazine make sure we’re never out of cocktail inspiration – keep an eye out for their refreshing recipes, all summer long.

Weekly e-news Keep up to date with news, recipe inspiration, tips, stories, events reviews and competitions with our weekly newsletter. Ensure you’re the first to hear the news by visiting dish.co.nz/newsletter

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GREEN MONDAYS

Each and every Monday you’ll find a recipe from wholefood writer Kelly Gibney on our homepage. Her fresh salads and lighter takes on old favourites are a wonderful way to start the week and always simple enough to throw together after work. Her recipes are kept in a handy Green Mondays collection, which you can find at dish.co.nz. Make sure to follow her blog Bonnie Delicious for more bright ideas.

out and about If we come across a spot we love, we’ll share it with you on our website or Facebook page. Find our favourite spots on our site, or follow along in real time at facebook.com/dishmagazine

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Sarah Tuck’s beautiful photography has been inspiring our dinners and desserts for a while now and we’re lucky to have her creating recipes for our website. Find her lush desserts and scrumptious dinners in her dedicated recipe collection as well as in our newsletter.

Joining us on our Facebook page is the best way to keep track of our new Friday Baking recipes, dinner ideas and giveaways. It’s also the simplest way to share them with friends. Click “Like” on our profile and watch as tempting food appears in your newsfeed, day after day.

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WIN! Buy a 12-month print subscription to Dish and you’ll be in the draw to win one of 13 Le Creuset Stoneware Heritage Covered Oval Dishes, worth $179 each.

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D I S H GU I D E

material world A beautiful piece of cloth turned into any number of practical and decorative functions – Yuka O’Shannessy and Yoko Shimoyama show us the art of Japanese furoshiki. Story — N IKKI BIRRELL / Photography — G RETA VAN D ER STAR

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uroshiki translates literally as “bath blanket” – this simple square piece of cloth was once used in Japan to wrap one’s clothes in while taking a dip at the public baths. But for more than a thousand years, it has taken on many functions: wrapping gifts, carrying things, bundling items, protecting precious contents, using it to sit on... And now Yuka O’Shannessy and her business partner Yoko Shimoyama have introduced this ancient practice to New Zealanders through their business, An Astute Assembly (AAA). Part of the appeal of furoshiki is how incredibly versatile it is and Yuka believes its increasing popularity is also about its ecofriendliness. “I think it’s very viable at the moment. I can see a lot of young people using this as a bag. Like an eco-bag – but you can change it!” The cloth comes with a set of instructions, introducing several ways you can tie it,

RIGHT : A

shoulder style of furoshiki. Visit dish.co.nz to see instructions on how to create this market bag.

depending on what you’d like to use it for – but Yuka says once you start tying, you’ll probably discover more yourself. We here at Dish, of course, chose a grocery style bag and a bottle carrier. Yuka suggests buying a bottle of something delicious and using the cloth as gift wrap – that way the recipient gets two presents in one. The furoshiki cloths the pair have available are 100 per cent cotton (silk can also be used for more elegant knots) and while the tradition of furoshiki goes back centuries, AAA have chosen their fabrics to appeal to a modern market. The same mix of tradition and modernity goes for many of the beautiful items available at AAA. “We have products that have a hundred years behind them and more than one generation – so those products have stories, usually as to why they have carried on so long,” says Yuka.

AN ASTUTE ASSEMBLY

“A cleverly curated collection of beautiful things” is the description of An Astute Assembly (AAA) on their website. When Yuka O’Shannessy (left) met Yoko Shimoyama (right) the pair quickly realised they had a similar aesthetic sensibility and so in August 2015 started their online homeware and fashion business (now also stocked in Ponsonby’s The Shelter). All items are chosen to celebrate the craft of the showcased artisans. See aaaselect.co for their range.


Knot Bag

Wine Bottle Bag

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1 With the design side out, fold into a triangle, reverse side facing down when done. 2 Hold one corner about one third of the total length in. 3 Tie corner in a single knot. Repeat on the opposite side ensuring it’s the same length in and symmetrical. 4 Take the top corner and invert the bag, so the right side of the fabric will be out. 5 Holding bag up by this top corner, tuck knotted sides inside the bag. 6 Hold each side of the top corner at the same length down. 7 Finish by tying these into a basic knot. 8 This bag is perfect for bulky items.

1 & 2 With the reverse side facing down, place the wine bottle in the middle of the furoshiki fabric. 3 Take hold of two opposing corners and, making sure the fabric is even, tie in a knot over the top of the bottle. 4 & 5 Cross the two remaining corners of fabric and wrap them around the bottle and tie in a basic knot at the front. 6 Tightly twist tails of the of the top knot. 7 Tie the tails of the two twisted ends together in a basic knot to create the handle. 8 This style of furoshiki is a great way to gift wrap your next host gift.

SINGLE KNOT Hold the corner of your fabric so the reverse side does not show.

BASIC KNOT Cross the two tails of fabric diagonally over each other. Wrap the right tail over and under the left. Cross the left tail down and clasp with your ďŹ ngers. Fold remaining tail over and pull through the loop created. Pull tails tight.

Wrap around the outside of your hand, clasp with your thumb. Slip the tail of the corner through the loop created. Slip your hand out and pull tight.

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PROFILE

the inside scoop Inside Hamilton’s Duck Island Ice Cream store you’ll find an imaginative range of flavours and a focus on using local and organic ingredients. Story & Photography — TRACIE H EAS M AN

VISIT Duck Island 300a Grey Street, Hamilton


Additional photography by Holly Russell.

W

hen you think of New Zealand ice cream flavours you tend to think of childhood favourites: hokey pokey, orange chocolate chip and French vanilla. Duck Island Ice Cream, located in Hamilton East, is a boutique ice creamery with an inventive range of flavours that would have rocked the taste buds of your childhood self.

Walk inside the store and you’re confronted with tantalising combinations, such as White Chocolate Pomegranate and Macadamia, Blackberry Sage and Honey and Cinnamon Smoked Apple Pie – it’s unlikely you’ll be reaching for plain old vanilla again. Morgan Glass, Kimberley Higgison and Cameron Farmilo have been co-owners of Hamilton’s awardwinning Chim Choo Ree restaurant for the past eight years. They were inspired to open their own ice cream shop after the success of Chim Choo Ree’s dessert menu. “We’ve always made our own ice cream for the desserts menu and enjoyed playing around with different flavour combos,” explains Morgan. While Morgan and Kim were certain an ice cream shop would be the next best step, Cam still needed convincing, so Kim and Cam took a trip to the US. “We went to the States on an ice cream parlour research trip before we opened, to check if it was a good idea or not – or more to convince Cam to let us do it because he was a bit unsure,” laughs Kim. Kim says a lot of their inspiration comes from those American scoop shops: “There are a lot of similar ice

THESE PAGES: The ice

cream parlour has 18 flavours to choose from each day, with a new batch of seasonal flavours released for the summer months.

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THIS PAGE: Creative flavour combinations come about by experimenting with local seasonal fruits, vegetables and herbs; the parlour’s name comes from the Waikato River’s Graham Island, known to locals as “Duck Island”.

cream parlours over there, many with much crazier flavours than ours.” They also get inspiration from social media, which they find useful for finding out what their fellow ice cream makers around the world are up to. Opening in June 2015, they imagined getting through their first winter would be a challenge but were surprised by Duck Island’s success. “Winter business wasn’t bad considering it’s ice cream,” says Morgan. “Turns out people still like eating ice cream in the winter.” Roasted White Chocolate and Miso is one of their most popular flavours, along with Maple Honeycomb and Smoked Almond; Chocolate Cherry Crunch; Raspberry Coriander and Coconut and my personal favourite, Salted Caramel and Cacao. To create Duck Island’s unique flavour combinations they experiment with seasonal fruit and vegetables and lots of fresh herbs. “You can infuse anything into a sweet cream ice cream base and churn it, so if you can think it, you can probably make ice cream out of it. Cheeseburger, pizza or lolly cake would all be possible,” Morgan laughs. Feijoa is another popular flavour, but is only around for the short season. “We always get requests for it months after we run out of feijoas.”

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Kim says a lot of their inspiration comes from those American scoop shops: “There are a lot of similar ice cream parlours over there, many with much crazier flavours than ours.”

Using only organic milk, free range eggs and local and organic ingredients wherever possible, Duck Island’s philosophy is simple: use only real ingredients, all additive and preservative free. They also offer vegan and dairy-free options made with a coconut milk base. Summer sees the release of a range of new flavours, including a Fairy Bread Ice Cream made by steeping toasted brioche overnight and then folding through hundreds and thousands – a staff favourite – which, not surprisingly, has quickly become popular with their kids as well. They have also introduced a buttermilk ice cream with a Strawberry and Balsamic Swirl. Another new summer flavour is their strawberry ice cream. “Some flavours are best left simple,” says Morgan. And when it’s plum season they make a sour plum sorbet which is always popular with locals. As well as the Duck Island Ice Cream store, a selected range of flavours in tubs are available from specialty food stores. Soon to be released are four new flavours which were previously only available in-store, including Peppermint Slice, Black Sticky Rice (vegan), Chocolate Cherry Chunk and Banana Chai. As well as ice cream cones and tubs, the Duck Island Ice Cream store makes fresh celebration ice cream cakes to order, available in a variety of flavours. Morgan says since they opened feedback has been amazing, but there are a few customers that just don’t get it. “Some people come in and just want the old vanilla soft serve, but most are really into it.” She says children are surprisingly open to their unusual flavours. “Kids are especially great at trying new things, they really get into the berry and herb combos.” What does the future hold for Duck Island Ice Cream? The three have recently purchased an old Mr Whippy truck. “We are working on doing it up, so hopefully that will be up and running early next year,” says Morgan. They plan on taking it to weddings and local events and maybe even the odd road trip. Just don’t expect any vanilla soft serve cones when you see that familiar truck driving past. Instead try mouth-watering seasonal fruits paired with some perfectly balanced herbs in a sweet creamy base – you’ll be asking for a double scoop.

CLOCKWISE, FROM TOP:

Fairy Bread Ice Cream is a current favourite of staff and customers; owners Morgan Glass, Cameron Farmilo and Kimberly Higgison felt inspired to start their business after seeing the popularity of the dessert menu at their restaurant, Chim Choo Ree; take-home tubs of select flavours are available from the Duck Island store and select retailers.

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VISIT Crave, 6 Morningside Drive, Morningside, Auckland


PROFILE

local heroes One Auckland cafe has a behind-the-scenes mission to make their neighbourhood a better place to be. Story — LIZ H ANCOCK / Photography — J ESSIE CASSON

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“…the landlord, Jacky Or, offered to pay for the build and fit-out, saying that he’d watched what Crave had done for others and the community, and he wanted to give back to the neighbourhood too.” – NIGEL COTTLE

PREVIOUS PAGE:

Members of the Crave Collective: Blue Bradley, neighbourhood connector, Renee Duncan, service and training manager, Tim Shallard, maitre d', Sophie Wagener, staff captain, Louise Giles, owner of Husk Creative (Crave‘s design company), Nigel Cottle, coowner and manager.

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THESE PAGES: Crave's interior is filled with homely

and welcoming touches, with separate zones for meetings and quieter areas for more intimate gatherings or relaxation.

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or many people in the hospitality industry, the opening of an eatery is driven by a personal passion for food, drink and people. But for the owners of one Auckland cafe, that drive is combined with a desire to help the local neighbourhood become more of a community.

“There were 15 of us, friends, and we were asking ourselves, how we make our neighbourhood a better place to live,” explains Nigel Cottle, co-owner, manager, and “neighbourhood connector” of Crave cafe. “It has started changing now, but when we first moved here nine years ago, Morningside was a bit soulless, there was almost no identity. There are lots of businesses and lots of apartments – it’s intensely residential but it doesn’t feel like it, and it’s also highly transient. So that doesn’t lend itself to people emotionally investing in the area. Our mission was, how do we help people have ownership of the neighbourhood and make them feel connected to the community?” The friends decided to set up a collective and open a cafe, and Crave was born initially in a small location run by an outside party, and two years later its management was taken over by Nigel, who had been

working as a youth pastor and then a youth worker coach, and who was ready to make a bigger commitment to the project. Part of this has been about bringing social enterprise elements into the business. Among the employees at Crave are people with what Nigel describes as “gaps in their CV”. For example, reformed offenders who have been homeless or coming through the drug court system and are in the process of rehabilitating themselves into society. “As part of that they need to have work experience, so we’ve put a bunch of people through the cafe for that. That can be quite difficult, but our staff are amazing at engaging and supporting. We had one guy who hadn’t worked for 20 years because he’d been homeless and an addict. Part of the process of his probation was that he needed to have some work experience and so we offered him work in our cafe. I went to his graduation at the drug court and identified who I was and the judge stopped and waxed on about how every week Crave cafe comes up. And it dawned on me that a huge component to dealing with this stuff is just having a job. It was a really encouraging moment for us, because we didn’t feel like we’d done much – it literally felt like we’d just given him a job and hung out with him. But we realised this was the difference between this and the other nine times he’d tried [to rehabilitate himself].” If a business can have its own personality, from the beginning Crave has been about becoming a good neighbour and that extends to the brands they interact with. “Our philosophy has been local and little, so we can walk to work and be a part of it, rubbing shoulders with the neighbours.” Hence, the more local the suppliers they use, the better as far as Crave is concerned. Brands including Batch Brewing, Outlier and Hallertau supply beers, their vege supplier is located 400 metres around the corner, their graphic designer is across the street.

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MORE SOCIALLY CONSCIOUS KIWI BRANDS ALL GOOD ORGANICS began as a Fairtrade

banana brand and branched out into drinks. Core ingredients are sourced from a coop in Ecuador and a Sierra Leone village, and the company donates to foundations supporting schools, medical centres, girls in education, and sustainable farming. allgoodorganics.co.nz EAT MY LUNCH was created by Lisa King and chef Michael Meredith to enable them to donate a school lunch to children in need for every weekly lunch the public orders for themselves. eatmylunch.nz OOOOBY (Out Of Our Own Backyards) is a

ABOVE: Recently, Crave

added evening hours – Thursday through Saturday you can snack on goodies such as hand-cut chips with hickory hollandaise in the afternoon and move on to a feast of dishes such as a pullapart lamb shoulder, which serves 4–6.

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As Crave’s clientele and reputation grew, their space didn’t, and after literally sledgehammering through a wall themselves to double the cafe’s initial footprint, the second iteration of Crave also began to burst at the seams. So when a regular customer who lived locally and happened to be the new landlord of a cavernous building situated across the road on a busy corner approached them to relocate, it seemed ideal in every but one detail. “We were at peak busy point, at the weekends all we could do was survive as a cafe. Then the landlord approached us with this and started us dreaming. But we looked at it and it wasn’t just the money we’d have to find, it would kill us as a collective. [Renovating is] so much work.” As proof of good deeds having a knock-on effect, however, the landlord, Jacky Or, offered to pay for the build and fit-out, saying he’d watched what Crave had done for others and the community and he wanted to give back to the neighbourhood too. “He’s been really awesome. Most people don’t say that about their landlords, we’re really grateful to him. The approach he has, it’s more about partnership. It has been an awesome journey and for us a really cool thing to deal with a commercial landlord who’s on our side.” For many who walk through he welcoming doors of Crave, they are none the wiser about the social enterprise-focus of the cafe and that’s the way Nigel and his business partners would have it. “A social enterprise should be a business that supports itself, so from the start the cafe needed to fund itself, so we could do good things with the profits, but we also try to do good things creating the profits,” reasons Cottle. He explains that a future wish is to partner with other cafes to create an inner-city herb farm and perhaps one day expand that to farming some land outside the city in order to grow produce and raise some pigs and chickens. In the meantime, they just keep making seriously good food and coffee, served with a smile, and a sense of broader purpose.

high-quality produce delivery service that was created to enable a shift back to local, small-scale sustainable farming. Founded in 2010, services have spread across Auckland, Christchurch, Waikato, Tauranga, Taranaki, Sydney and California. ooooby.org KELMARNA city farm and organic

community garden is a 4.5-acre piece of council land in the intensified suburb of Ponsonby that provides organic education and produce. The garden is maintained by volunteers and donations, and includes bee hives, vege plots, a worm farm and livestock. kelmarnagardens.nz KOKAKO cafe and coffee brand offers sustainable produce sourced from Fairtrade and organic suppliers. They focus on local and international community initiatives, for example sponsoring the Rotoehu Ecological Trust, and working with coffee, cacao and sugar growers to help them better maintain and market their products to the industry. BUCKY BOX is a social enterprise software system, founded in Wellington, that helps small food communities to take orders, manage deliveries and do business administration. Now used globally by community farms, artisan producers, cooperatives and food delivery companies to run local food businesses. buckybox.com


YOU’LL FIND IT IN THE SUPERMARKET NEXT TO THE ORDINARY CHICKENS.

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Our butterflied chickens aren’t ordinary chickens. Raised free range in New Zealand, they enjoy a diet of yellow corn supplemented with fresh air and exercise to produce a tender, golden meat with a

succulent texture and rich, buttery taste. This is complemented by a fresh marinade of rosemary, garlic and lemon. It also cooks faster, which is just as well, because you’re probably getting hungry.


Sesame Crunch Chicken Tacos, Cos, Avocado and Zesty Crema.

A fiesta of flavour Chef Paul Wilson’s Taqueria cookbook is his interpretation of a riot of fabulous Mexican colour and tastes that he fell in love with on his travels, distilled for the home cook. Story — AN N A KIN G SHAHAB / Recipes — PAUL WILSON / Photography — CH RIS M ID D LETON

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e’s just written a book about Mexico’s most versatile and fun dish, the taco, but UK-born Paul Wilson’s background couldn’t be much further from a roadside taqueria. Paul cut his teeth right in the thick of the establishment, in the hallowed kitchens of The Dorchester, The Ritz and Le Meridien in London.

His style of cuisine started to change when he moved to Melbourne. “In Melbourne there was a lot of Mediterranean food and a casual approach to dining. I really got into cooking rustic Spanish-influenced food,” he says. Inspiration stemmed from Paul’s childhood – when his neighbour introduced him to the food of the Basque region and from many family holidays to Spain. Then, after travelling through central and South America and often to LA, Paul’s Latin focus shifted to the New World. He saw a gap in the market and introduced his take on the Cal-Mex cuisine so popular in LA – first opening at The Newmarket Hotel and then Acland Street Cantina. It was 2012 and Mexican food, done with what Wilson calls a “produce-centric” spin, was suddenly having a big moment in Australasia as in other parts of the world. Taqueria is Paul’s second Mexican-inspired cookbook, having published the popular Cantina in 2014. Taqueria pays homage to the humble taco, fashioned by filling a tortilla, a staple which Paul describes as acting like a plate on a Mexican dining table (or at a roadside cart, without a table, moreover). “I love the way in Mexico they just graze,” reminisces Paul. “They’ll sit down and relax and not have a huge meal, just pick at things. Or snack on the street. You don’t really cook at home so much there and eating is very social.” Casual the cuisine might be, but that doesn’t mean it’s unsophisticated. Paul is admiring of the diversity he encounters when travelling in Mexico. “There’ll be fresh cep mushrooms next to chapulines (dried grasshoppers), and an amazing variety of flavour profiles from one region to the next.” Insects are regarded as a delicacy, Paul says. “To eat them is prestigious, more so than something like a fillet steak.” It made for a few funny moments when travelling

Super Soul Food Guacamole (any leftover seed and nut mix is great sprinkled over other vegetable dishes and salads).

with his wife. Paul laughs, “My wife is quite a simple eater. We were presented with these softly cooked ant eggs which I thought were delicious, they popped in your mouth… but she wasn’t so into them!” Paul’s fascination with the complex culinary history of Mexico comes through in the book. You may learn new things, like the influence the Moors had on Mexican food – ingredients like cumin, cinnamon and tamarind made their way into Mexican moles, salsas and thirst-quenching drinks via the Spanish conquistadores. And much more so, there’s the ingredients that Mexico gave to the rest of the world: tomatoes, chocolate, beans, corn – the list goes on. “Aztec was the first civilisation to trade food. It’s as a result of all these ancient trades we have this diverse food culture today,” Paul explains. It’s now quite easy to source Mexican ingredients in Australia and New Zealand and Wilson encourages people to explore grocery stores, plus he offers his top trio of pantry items to begin experimenting with: “Tomatillos, which you can buy in a can, are essential for salsas, achiote paste is so versatile

and is really the taste of Yucatan, and chipotle chillies in adobo sauce – also in a can. You can start with these three ingredients and make so many good things”. Mexican food can be as complex or as simple as you like, so what are Paul’s picks from either side of the spectrum? “For a weeknight meal I’d make carne asada for the family. It’s basically a mixed grill – cut the meat thin so it grills quickly (cooking over wood or charcoal is best), chop it up, mix in a salsa and pop it in a taco. It’s delicious, quick and simple. “If I was entertaining or had more time, I’d make cochinita pibil, a Yucatan specialty. Pork that’s been slow cooked in an orange and achiote sauce, then shredded.” (The original sweet and sour pork, Wilson reckons.) He explains that the traditional method – cooking barbacoa style, which originated in the Caribbean with the Taino people – involves wrapping a whole suckling pig in banana leaves and cooking it underground, a bit like a hangi. The pork is served on a tortilla – of course – with picked red onion, black beans, chilli and other such delicious condiments. Who needs plates anyway? This is finger food at its very best.

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Using a mandoline, shave the jicamas, radish, carrot and zucchini into long strips. To serve, transfer the guacamole to a large attractive dish, top with the shaved vegetables and spinach leaves and scatter over a handful of the toasted seed and nut mix. Drizzle over the tomatillo verde, sprinkle with coriander leaves and serve with your favourite raw vegetables or baked corn (tortilla) chips for dipping. Serves 8 Tomatillo Verde

250 grams tinned or fresh tomatillos, drained if tinned or outside leaves removed if fresh 1 red onion, thickly sliced into rounds 2 green jalapenos 3 garlic cloves 125 grams cherry tomatoes 60ml chicken or vegetable stock juice of 3 limes 1 large handful coriander leaves 1 small handful oregano leaves 2 teaspoons ground cumin sugar and sea salt, to taste

Duck Breast Tacos with Nectarine Pico De Gallo.

Super Soul Food Guacamole Continue nature’s good work by adding lovely raw seasonal vegetables and feelgood, delicious toppings [to guacamole]. 500 grams ripe Hass avocados 2 tablespoons avocado oil juice of 2 limes 2 teaspoons ground cumin ½ teaspoon ground allspice 1 teaspoon sea salt 250 grams cherry tomatoes 2 red onions, finely chopped 1 jalapeño, finely chopped 1 bunch coriander leaves, chopped 200ml Tomatillo Verde (see recipe below) Toppings 50 grams each pepitas (pumpkin seeds), sunflower seeds, chia seeds 150 grams mixed nuts such as walnuts, almonds, macadamias or cashew nuts sea salt to taste 50 grams desiccated coconut 50 grams goji berries 2 jicamas or 1 daikon (white radish) 42 DISH

100 grams mixed shaved vegetables, such as breakfast radish, baby carrots or zucchini 100 grams baby spinach or baby kale leaves coriander leaves, to garnish Preheat the oven to 180°C. Cut the avocados in half lengthways and remove the stones. Scoop out the flesh using a large spoon and add to a mixing bowl, then begin to crush with a large fork, adding the avocado oil and lime juice as required. Season with the cumin, allspice and salt to taste. Carefully stir the tomatoes, onion, jalapeño and coriander into the guacamole, taking care not to over-mix. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavours to mingle. For the toppings, arrange the nuts and seeds on two baking trays. Season lightly with salt and spray with sunflower oil. Bake for 8–10 minutes, then add the coconut and goji berries and bake for a further minute until lightly golden. Remove from the oven and leave to cool.

Preheat and overhead grill to high heat. Place the tomatillos, onion, jalapenos and garli on a grill tray and grill turnng occasionally, for 10–15 minutes, until soft, caramelised and charred black. Allow to cool slightly then roughly chop. Place the charred vegetable mixture into a food processor or blender. Add the tomatoes stock, lime juice, coriander, oregano and cumin and process to make a smooth sauce. Season with sugar and salt. Strain through a fine-mesh sieve for a thin sauce or leave as is, if you prefer it thicker. Store in an airtight container in the refrigerator for up to 1 week.

Duck Breast Tacos with Nectarine Pico De Gallo I came across a few riffs on this great salsa on my travels – some with orange, some with jicama, some with tomatillo – what I learned was the most important element is the uniform size of the salsa and the balance of acid to natural sweetness. 2 x 125 grams duck breasts 50 grams Latin Spice Rub (see recipe below) 1 tablespoon olive oil 1 teaspoon cumin seeds 50ml sherry vinegar 50ml agave syrup 12 tortillas Nectarine Pico de Gallo ½ red onion, finely diced juice of 2 limes


“Big night? The michelada will come to your rescue. Essentially a spicy bloody mary made with beer, this drink is bound to get you going.” 1 jalapeño, finely chopped ½ bunch each basil, coriander, chives, finely chopped 2 nectarines, finely chopped pinch of salt

Sesame Crunch Chicken Tacos, Cos, Avocado and Zesty Crema

Score the skin of each duck breast diagonally 6 times and coat with spice rub. Heat the olive oil in a frying pan over medium heat, add the cumin seeds and duck breasts, skin-side down, and cook gently for 5 minutes, or until the skin begins to colour. Turn over, add the sherry vinegar and agave syrup and cook for a further 2 minutes, basting occasionally with the oils in the pan. Transfer duck to a chopping board. Cover with foil and rest for at least 4 minutes. Heat a medium non-stick frying pan over high heat. Lightly spray with oil and briefly fry the tortillas to warm. Stack the tortillas, wrap them in a warm damp tea towel or taco holder and set aside to keep warm. To make the salsa, combine all the ingredients in a bowl and mix together well. Cut the rested duck into thick diagonal slices. To serve, arrange the warm tortillas onto serving plates and top with the duck and lashings of the nectarine pico de gallo. Serves 6

12 tortillas Chicken 4 eggs, beaten 1 tablespoon sea salt 500 grams panko breadcrumbs 150 grams sesame seeds sunflower oil, for deep-frying 300 grams plain (all-purpose) flour 1 tablespoon chilli powder 1 tablespoon ground cumin 500 grams boneless, skinless chicken breast, cut into 2cm pieces Salad 1 whole cos (romaine) lettuce, cut into 8 wedges squeeze of lime pinch of salt 1 small avocado, cut into wedges Zesty Crema 250ml low-fat sour cream juice of 2 lemons zest and juice of 2 limes pinch of salt

Latin Spice Rub

Preheat the oven to 180°C. To prepare the chicken, add the beaten egg and salt to a shallow bowl and mix well. Add the breadcrumbs and sesame seeds to a separate shallow bowl and mix. Half-fill a large heavy-based saucepan or deep-fryer with oil, set over medium heat and heat the oil to 180°C. Combine the flour and spices in a plastic food bag, then add the chicken pieces, seal to close and shake together well to coat. Remove the coated chicken pieces from the bag and add them first to the beaten egg and then the breadcrumbs and sesame seed mixture. Fry the chicken pieces in batches for 4 minutes until golden and crispy. Remove using a slotted spoon or tongs and place on paper towel to drain, then transfer to the oven to keep warm. Heat a medium non-stick frying pan over high heat. Lightly spray with oil and briefly fry the tortillas to warm them. Stack the tortillas, wrap them in a warm damp tea towel (dish towel) and set aside to keep warm. Combine the salad ingredients in a bowl and toss together.

50 grams finely chopped rosemary 2 tablespoons smoked paprika 1 tablespoon each ground cumin, ground fennel, chilli powder, garlic powder, caster sugar, sea salt 2 teaspoons cayenne pepper Add all the ingredients to a bowl and mix together well. Transfer to an airtight container and store for up to 1 month.

This is an edited extract from Taqueria by Paul Wilson published by Hardie Grant Books, RRP $44.99, and is available in stores nationally.

A michelada is a spicy refreshing hit of flavour – good from morning to night.

Here I’ve created a quick, crispy Mexiflavoured chicken taco inspired by those crunchy little bits I devoured on my travels.

To make the crema, mix together the ingredients in a bowl. To serve, transfer the warm tortillas onto taco stands or plates and top with a little of the salad, a few pieces of crispy chicken and spoonfuls of the zesty crema. Serve. Serves 6

Michelada Made with chilli, lime and hot sauce, this is a pick-me-up, morning-after drink. It’s topped with Mexican beer, with the rest of the beer offered as a chaser. 1 teaspoon sea salt 1 teaspoon chilli powder 1 lime wedge 60ml tomato juice 30ml freshly squeezed lime juice 1 teaspoon Worcestershire sauce dash of hot sauce pinch of ground cumin pinch of freshly ground black pepper pinch of celery salt 1 small chilled bottle of Mexican beer 1 radish, sliced, to garnish To coat the rim of the glass, combine the salt and chilli powder and sprinkle over a small plate to roughly cover. Run the lime wedge around the rim of a tall beer glass and dip the rim into the spiced salt. Combine the tomato juice, lime juice and Worcestershire sauce in the glass and stir to combine. Add hot sauce, cumin, pepper and celery salt, to taste. Top up with beer and garnish with radish slices. Serves 1


TRY: Kaffir lime leaves

T RY: Citrus zest T RY: Pomengranate molasses

In season: barbecue tips Cooking outdoors is one of the pleasures of summer. Julie Biuso shares hot tips for getting the best out of your barbecue. Words — JULIE BIUSO / Photography — M ANJA WUCH S M UTH

I

have always loved the smell of food cooked over fire. By luck, I married a man who loves the whole process of cutting kindling, building fires and getting beds of embers just so. However, once kids came along, we were quick to purchase a gas barbecue. T RY: Marjoram & tarragon

Gas is easy, clean, affordable, no-fuss and reliable. It’s there whenever you need it, and a big advantage is, it’s fast. Cooking on a gas barbecue keeps the cooking mess outside. Watching sizzling food splatter against a brick wall or on the grass affords a certain kind of freedom – yep, no cleaning up. A gas barbecue can usually be divided into two parts: a grill with open flame and a hot plate which is heated from below. Knowing what food to cook where is a good start. Treat the hot plate like a giant frying pan, although remember it doesn’t have sides to catch juices. This is mostly a good thing as letting juices run off stops certain foods, like steaks, from stewing. However, you won’t be left with any juices to spoon over finished cooking as you do when cooking in a pan. One solution is to char steaks over the flames, then transfer them to an old shallow frying pan which can be placed directly on the hot plate (preheat the pan first), to finish off the cooking. Transfer the cooked steaks to a serving plate and deglaze the pan with wine, verjuice or stock, adding herbs, whipping in crème fraiche or butter, and pour over the steaks. Lovely: charred steaks cooked to tender perfection, with jus. It’s just like cooking inside, but you are out, enjoying the setting sun, sniffing the tantalising scent on the breeze and not worrying about tidying. Ingredients that throw off a lot of moisture, like mushrooms, are perfect cooked on a hot plate, but it’s important to either rub them with oil before cooking,

or keep them oily as they cook, or they will be rubbery. Vegetables like fennel respond well to cooking on a hot plate, and there’s the advantage that you can cook more in one go than you can in a frying pan. Slice thickly, pass through an oil marinade flavoured with crushed coriander (add fennel seeds, pepper, marjoram, oregano, lemon zest and other spices and herbs) and sizzle away on the hot plate until glazed and shiny and as tender as you like them. Transfer to a platter. Using both the grill and hot plate suits many foods. The grill is a much drier source of heat that is great for short bursts of full-on heat and can be used to advantage to finish foods off at the end of cooking, to impart colour or flavour. Marinate a bunch of pork cutlets in a similar dressing to the fennel, cook briefly on the hot plate, and finish with a quick sizzle in the flames. The key with pork is not to overcook it. Transfer to the platter of fennel, season with salt and pepper, then rest pork for five minutes. The juices will seep into the fennel. You can finish this off with a handful of kalamata olives (buy olives in oil not brine), cooked briefly on the hot plate to warm and loosen them, or a little oily sizzle up of chopped preserved lemon, fresh chilli and sliced garlic. Spoon over cutlets and serve. Food which has some protection, like prawns in their shells, are gorgeous cooked over flames, but once they are


TRY: Smoked salt

TRY: Toasted coriander seeds

shelled, it is better to cook them on a hot plate because you may lose them through the grill rack. Small itty-bitty pieces of food, like curls of lemon zest, sliced garlic, herb sprigs and the like, are safer on the hot plate. At least you know you will have them to serve. Some consider that food cooked on a gas barbecue is not true barbecue (as we know it here in New Zealand). I agree, but it doesn’t stop me enjoying, and being thankful for, that big silvery beast parked on the deck. Another advantage of a modern gas barbecue is the hood – it enables you to turn the barbecue into an oven. Prepare a leg of lamb how you wish – studded with garlic and rosemary is a classic. Preheat the hot plate for 10 minutes on high, hood up. Scrape off marinade (to prevent it burning), setting it aside. Put lamb on the hot plate plumpest side down. Cook for 2–3 minutes, until it has started browning nicely. Put marinade bits on top of lamb so the heat can draw the flavours through. Turn barbecue to low and lower the hood. Cook for 25 minutes for a small leg and up to 40 for a large one. Turn lamb halfway through cooking (again, scrape off any bits of marinade; I usually sizzle this on the hot plate until coloured, then move to a side plate). Rest lamb for 10–12 minutes before slicing.

When there is time, a woodfired barbecue produces superb results. Collect your own wood or pinecones, or buy it ready-cut into kindling. It takes about 45 minutes to burn wood down to ashes, and a similar time if you are using charcoal. Food is generally cooked above the embers, but some things are placed in them (foil-wrapped potatoes and eggplants for baba ganoush). The advantage with charcoal over wood is that it will hold its heat longer than ashes from wood. Whether you cook over gas, charcoal or wood, the rack or hot plate will have hot spots and cooler areas. Use these to advantage, moving food that is nearly cooked to a cooler spot, and food that needs to get sizzling, to the hotter spots. You don’t need much more than a splash of oil, squeeze of lemon and sprinkle of sea salt to make barbecued food taste great, but there are plenty of ways to add more flavour. Marinating meats in a wet mixture can help tenderise meat as well as flavour it. Spices, herbs, garlic, chillies, vinegar, citrus rind and juice, soy, mustard, Worcestershire sauce and olive oil can be combined pretty much to your taste (think shredded kaffir lime leaves, smashed lemon grass, orange rind, coriander seeds and oil for fish; thyme, bay or tarragon, mustard, tarragon

vinegar and oil for chicken; chilli, garlic, soy, oil for pork). Dry rubs also add layers of flavour and work as a tenderiser. Use salt as a base as it helps the rub penetrate the meat. Add freshly toasted spices such as cumin, coriander, fennel, pepper or cardamom, and dried herbs such as marjoram or oregano, spearmint (“dried mint”), and crumbled bay leaves or kaffir lime leaves. You can turn a dry rub into a wet rub by adding any of the marinade ingredients listed above to either tomato ketchup, chilli sauce, tamarind juice, verjuice or sweeteners such as honey and pomegranate molasses. It is better to cook meats over a moderate heat to begin, to start the cooking momentum, then to lower heat for most of the cooking to prevent the ingredients burning. You can always increase the heat at the end to help colour and caramelise the outside of the meat.

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THIS SUMMER...

YOU SUPPLY THE GIN PALACE , , WE LL SUPPLY THE SPECIAL RELEASE AVAILABLE FROM PURVEYORS OF THE FINEST CRAFT BEER. tuatarabrewing.co.nz

TuataraBrewing

TuataraBrew

TuataraBrew

Judged Champion Brewery 2016.


THRICE NICE

Beer in mind For something a little bit different, the Dish Tasting Panel focused on sour and smoked beers, which left the judges with plenty to say…

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ecently, in the cosy confines of a classroom at AUT in Auckland, our judging team swirled, sniffed, sipped and swilled their way through two dozen of New Zealand’s finest examples of packaged sour and smoked beers. A two-inone tasting if you will. We were thrilled with the number of entries because, to be honest, we had no idea how many would turn up. Despite breweries like Moa having set up commercial sour beer programmes as far back as 2008, these styles are still nowhere near commonplace; which is exactly why we wanted to run the idea up the keghose and see how it poured. As soon as we blew the froth off our top beers of the tasting, we knew we’d struggle to keep to our designated word count because everybody had something to say about them. “Sour beer is something of a catch-all for a variety of styles that have a decided funk on the nose and a tartness on the palate,” says Michael Donaldson, our senior judge. “But not all sours are created equal.” There are many different styles of sour, including wild ales, Berliner weisse, kettle soured, lambics and gose. Wild ales are fermented using the smorgasbord of yeast strains naturally occurring in the brewery environment. “These tend to have a silage-like aroma and super-dry acidic palate,” explains Donaldson, “whereas barrel-aged beers draw their flavour from the bugs that live in barrels. “Kettle-soured beers are pre-soured with

the addition of a lactic acid forming bacteria (think yoghurt) before the beer is boiled and re-fermented with a more traditional yeast.” Increasingly common are beers made with Brettanomyces, or “Brett”, a yeast which can cause chaos if not managed properly because it imparts distinct barnyard and bandaid aromas and flavours. Our judges were also hoping to see a few gose (go-suh) – an old German beer that’s salted rather than “sour” – and we weren’t disappointed. On the other side of the tap are smoked beers. They get their smokiness from the malts they’ve used. The degree and type of smoked malt used will affect the intensity and flavour. Manuka-smoked malt, for instance, imparts an intense bacon-like aroma. Smoke can be added to pretty much any beer, from pilsner to porter. We found some excellent examples, but they’re an acquired taste, hence why there aren’t many breweries taking that leap. When it comes to food pairing, steer clear of smoked food – that’s overkill. “Instead use smoked beer to offset oysters and blue cheese,” suggests Donaldson. “I was really impressed with the quality of entries,” says Alice Galletly. “They were challenging to judge, though. There was so much complexity and variation in the flavour profiles, particularly with the sour styles, sometimes I didn’t know exactly what I was looking for until I was drinking it. Yet each of the beers that made it to the top 11 is unique and reflects a brewer with serious chops.”

Our top beer was made in a Flanders Red style by Oamaru couple Lee-Ann Scotti and Michael O’Brien at Craftwork Brewery. It also scored the highest-ever mark for a beer in any Dish tasting panel. It’s a style of sour ale brewed in West Flanders, Belgium, and it’s fermented with lactobacillus yeast which produces its sour character. It gets its colour from red malts and its grunt from being aged in pinot noir barrels, before being conditioned on cherries for added depth of flavour. “The sour cherries are from Maheno, near Oamaru, and the beer takes two years from brew to drink,” says Lee-Ann. It’s named after the bonnet Lee-Ann is wearing on the label, painted by local artist Donna Demente, and references that Flander’s Red is “the Burgundy of beers” according to the couple. Michael and Lee-Ann made three of the beers in our “First 11” selection. “Autobarn was a collab with Kerry Gray of Choice Bros Brewing,” says Michael. “He originally named it after Kraftwerk’s album Autobahn. We changed it to Autobarn because of the funky, barnyard flavours. Anniversaire 2016 is a barrel we made for the brewery’s second anniversary. It’s a local Waitaki pinot noir barrel and we added redcurrants from our gardens.” Soren Eriksen from 8 Wired also featured three beers in our top 11. “We only make one smoked beer but I think we do it well,” Soren shrugs. “This was the third beer we ever brewed and the main reason I did it was because I’d read about smoked porters but hadn’t actually tasted one. Big Smoke started out as a homebrew and I liked it so much I had to do it commercially.” Sour beers are a bit more of a pet project for Soren’s team. Neither of the two featured are traditional as they both contain a lot of hops (traditional sour beers have almost no hops). “Gypsy Funk starts out as a pale, hop-less sour ale, aged in pinot noir barrels for two years. It’s a very geeky beer and definitely one of my favourites, whereas Sour Poppy is essentially a sour version of our core range Tall Poppy Red IPA.” DISH

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THE JUDGES

D I S H TASTI N G PA N E L

Y VON N E LORKIN (Dish drinks writer)

MIC HAEL DONALDSON (beer writer)

CAMERON DOU GLAS MS (Senior Lecturer AUT and Master Sommelier)

ALIC E GALLET LY (beer writer)

RATING SYSTEM: GOLD Superb. Strongly recommended. SILVER  A cut above the rest in quality. BRONZE  A good-quality crowd pleaser.

Look for the Dish Tasting Panel selection sticker, which can be worn by our top beers. With thanks to Janet Blackman from the Professional Wine Studies Department and the AUT School of Hospitality and Tourism. For more on the programmes in hospitality, food and beverage, and hotel managemen, visit aut.ac.nz. Water kindly supplied by Antipodes.

48 DISH

Smoked and Sour Beers TOP BEER OF THE TASTING 1. CRAFTWORK BREWERY Red Bonnet Sour Cherry 500ml $16

Gold Medal Flanders reds have strong fruit characters and the purity and freshness of the cherry notes in this cloudy, mahogany-coloured beer had our judges salivating from the first sniff. “Bergamot, chamomile, tealike and deliciously dusty,” commented Cameron Douglas, while Yvonne noted herbaceous sage and spices. Alice Galletly loved the high, yet perfectly poised, level of sourness. Fresh, funky cherry flavours abound in the mid-palate. “I love the lemony astringency and woody background notes,” added Michael. An incredibly fresh, deeply complex beer which demands attention because it’s “complete” in every way. 2. 8 WIRED BREWING The Big Smoke 500ml $9

Gold Medal The Big Smoke, a porter by superstar brewer Soren Eriksen, was an instant wow moment for the entire judging team. “Lovely smoky smells of bacon and toast and an extremely generous mouthfeel

followed by a dry finish,” noted Michael Donaldson and Yvonne agreed: “Gorgeous, enticing and deeply savoury aromas of wild pork followed by roasty, nutty, seriously spicy notes on the palate.” Smoked with German beechwood and New Zealand manuka smoked malts, Alice loved its peaty “campfire” character and tangy, crisp finish. A beautifully balanced beer and our top smoked entry. 3. CRAFTWORK BREWERY Anniversaire 2016 500ml $16 ½ Silver Medal

Here’s a beer crafted using Brettanomyces yeast in its secondary fermentation to create a seriously tart and fruity red brett saison. Aged in a Waitaki pinot noir barrel on their own redcurrants for six months, this super-sour has a highly appealing musty, fruity, furry nose. According to Alice, it also demonstrated “a really nice balance of sour and malt in the mid palate”. Bright and biscuity, with a layer of dried citrus peel and superb length of flavour, this was a glass of beer our judges struggled to put down.


4. 8 WIRED BREWING Gypsy Funk 500ml $17 ½ Silver Medal

This proved to be a brew our judges kept coming back to. It’s a complex, funky sour beer with a hit of tropical fruit from being dry hopped with Nelson Sauvin and Riwaka right before bottling. With its invitingly fruit and citrus oil characters on the nose, followed by slightly bretty, biscuit and sourdough complexity, it was definitely an eyebrow-raiser. Each judge commented on the fresh astringency and its lengthy, “calm” finish. “It’s an exciting beer,” said Yvonne. 5. CHOICE BROS Strung Out on Lasers Gose 440ml $6 ½ Silver Medal

Kerry Gray and Mike Pullin are the talent behind what fast became a judges’ favourite. “Here’s an incredible example of a gose,” said Michael. “It’s salty, but only slightly, and takes a fruity berry note from the addition of gooseberries, enhanced with the addition of Nelson Sauvin hops to enhance that sauvignon blanc character.” Pink-hued and intensely tight and dry, Cameron felt it also had white pepper tones. 6. HALLERTAU Little Beast Barley Wine 500ml $15 Silver Medal

At 10% alcohol and eyepoppingly golden, this brew definitely is a bit of a beast. The smoke is more on the subdued side on the nose, but it really ramps up its intensity in the mouth. The smoke layers complement the sweetness in this beer – it’s very malt-

forward. Plus, this beer reveals a lovely saline note among the heady, yeastiness of the initial palate impact, making it a definite “drink me with food please!” beer. 7. MCLEOD’S BREWERY Blackwatch Smoked Imperial Black Sour Scotch Ale 500ml $18 Silver Medal

There was some conundrum about which class to enter this beer – so brewer Jason Bathgate decided to enter it in both. While it scored well as a sour, it really rocked in the smoked class. “Rich, creamy, masculine and boasting a fresh, bitter mouthfeel,” commented Cameron. Alice enjoyed the dark, charred fruit notes in the glass and Yvonne loved the peat smoke, coffee, molasses and malt. 8. NORTH END BREWING CO La Mûre 440ml $6.95 Silver Medal

Part of their “Salt and Wood” range, this is a kettle-soured saison, fruited with blackberries. Our judges all noted an intense clove and berry punchiness on the nose and palate. “This is a highly complex beer,” said Yvonne. “The sourness is incredibly clean and focused, there’s a hint of baked apple and a gorgeous ‘catch’ in the throat when you swallow.” 9. MIKE’S BEER Fragaria Lambicus 330ml $4.89 Silver Medal

This cloudy-bronze lambic style had more barnyardy brett notes in it than you could shake a lamb at. All sorts of crazy

descriptors littered the judges notes, “farm animals”, “bruised apple”, “iodine” and “woolly” all made an appearance, in the best possible way. “It has the perfect nose,” said Michael, and by far the most persistent head of the entire flight. A lovely creamy mouthfeel. This was a deliciously challenging strawberry sour. 10. CRAFTWORK BREWERY Autobarn 500ml $16 ½ Bronze Medal

With its sour pineapple and bruised apple nose and woody tang, this grisette style, second ferment brett style, has a definite funky element to it. It possesses all those barnyard and bandaid characters you’d expect, yet there’s a line of vanilla adding to its funk rather than sourness. It’s very similar to a farmhouse Belgian saison and it’s darned delicious. “It has balsa-like tongue-depresser dustiness,” remarked Cameron, “which adds to the complexity.” 11. 8 WIRED Sour Poppy Red Ale 500ml $10 ½ Bronze Medal

This copper-coloured brew is very biscuity, malty and mealy on the nose, which subdues the sourness, until you put it in your mouth. “It smells like sweaty armpits,” wrote Michael, “but in a really good way!” Soren adds probiotic yoghurt to the kettle and lets the microbes sour the wort for about two days. Our judges enjoyed the generous hop characters and sound, stonefruit notes. Clean, refreshing and seriously drinkable.

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BEST CHEESE BEST

CRACKERS

Our cheesemonger personally selects beautifully ripe, top quality, local and imported European cheeses for your enjoyment and pleasure. Perfect for entertaining – pre-dinner nibbles, after work drinks and corporate functions.

Visit our store, Monday to Friday 9.00am-6.00pm, Saturday 9.00am-5.00pm, Sunday 10.00am-4.00pm 57 Normanby Road, Mt Eden, Auckland Telephone: 09-630 8751 Email: info@sabato.co.nz

www.sabato.co.nz


BY THE GLASS Gorgeous wines taking the natural route, stunning New Zealand spirits and an exciting line-up to add to the calendar at the Melbourne Wine and Food Festival – YVONNE LORKIN rounds up the latest from the world of drinks.

MARCH FOR MELBOURNE A brand new programme has been announced for the 25th Melbourne Food and Wine Festival (MFWF) that’ll run between March 31 and April 9 and it’ll have wine lovers sprinting for tickets. Celebrations include a dedicated wine weekend, Friday 7 to Sunday 9 April, at MFWF’s newest meeting place – the House of Food and Wine. Featuring more than 50 of Australia’s best sommeliers, winemakers and vignerons, highlights of the wine weekend include: VINO RAPIDO A short, fast one-on-one tasting fest, including Banjo Harris Plane from Bar Liberty – it’s like a speed-date-wine-tasting… ROOTSTOCK SYDNEY X MFWF Sydney’s sustainable food and wine festival leaves its namesake city for this first-time MFWF collaboration. Expect some of the biggest names in food and natural wine including David Moyle (Longsong), Tom Shobbrook and Aaron Turner (IGNI). No sulphites allowed.

YOUNG AMERICANS Those feisty young things at Tuatara have been hard at work trying to build bridges with the USA since the Trump election, by turning out two new American hopped brews with more than a bit of yee-haaa between them. Tomahawk APA uses Chinook, Amarillo, Pacific Jade and Zythos hops and a host of Kiwi malts. Whereas the Amarillo American Dark Ale (think mocha notes and smooth, refreshing bitterness), uses Goldings, Chinook, Motueka and Amarillo hops, alongside a selection of crystal and dark malts. Together, they’re a power couple.

THE WINEMAKERS’ FEAST Twelve MFWF Wine Legends (including Rick Kinzbrunner from cult brand Giaconda) will match wines to a five-course feast by chef Scott Pickett.

Tickets are on sale now at: melbournefoodandwine.com.au

Icy but nicey

FUN FACT The main strains of Brettanomyces yeast used to brew sour beers are: Bruxellensis, Lambicus and Claussenii.

Normally the idea of putting ice cubes in wine would make me bang my head against the wall in a dark corner of the room. It’s a deeply disturbing practice, akin to blending red wine with cola and sticking sauvignon blanc in your SodaStream to make it fizzy. Yet somehow, somehow, the world’s most famous Champagne house have gotten away with it. Moët & Chandon have created Moët Ice Imperial ($84), a new style of champagne designed to be poured over ice into large glasses (as opposed to the traditional slimline flute). It took time to get comfortable with the idea of champagne on ice... actually, I’m fibbing, it took about a second after my first sip to get over myself and love it. It’s a sweeter, muskier style to normal Moët and, if the urge takes you, garnish said glass with lime, grapefruit zest, berries, a slice of ginger or cucumber – or, my favourite, mint leaves. DISH

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DELICIOUS WINE, NATURALLY Three new wines that tick all the boxes for what they don’t contain, are now firmly on my favourites list. If you’re forever on the hunt for certified organic, biodynamically grown, vegan and vegetarian-friendly wines which contain no added preservative (usually noted as 220 or SO2 on the label) and taste excellent, then these three will do nicely:

GETTING AWAY WITH MURDER NOW BY PAXTON MCLAREN VALE ORGANIC SHIRAZ 2016 $30

“Now” stands for “Natural Organic Wine” and these guys have been making organic, preservative-free wines since way before it was cool. Here you have a bright, vibrant, floral-fest of a shiraz which has a long, liquorice-like layer through the mid-palate. There’s a fresh, earthy core and it has a lovely fleshy softness to the finish. finewinedelivery.co.nz

SERESIN OSIP ORGANIC MARLBOROUGH SAUVIGNON BLANC 2016 $24

Named after a relative of founder Michael Seresin, the Osip wines are the result of a decade-long project to remove additions in the winery. Winemaker Clive Dougall has used wild yeasts and absolutely no sulphur or other non-naturals have been added. It’ll appeal to those who prefer softer acidity, a hint of seabreeze, lemongrass, smoke and a subtle, peppery watercressy texture on the finish. seresin.co.nz

NATURAL WINE COMPANY ORGANIC GISBORNE PINOT GRIS 2016 $19.95

Organic fruit was harvested a little later than normal to enhance the fruit sweetness, then that juice was left to soak overnight with the skins to extract more texture and complexity. Extended lees stirring, during a ferment kick-started with wild yeasts from the vineyard itself, has added layers of interest to the nashi, apple and honeysuckle-soaked palate. wrightswines.co.nz 52 D I SH

Dancing Sands Distillery in Takaka has released New Zealand’s first barrel-aged gin. The Sacred Spring Barrel Aged Gin (RRP$87) was aged for three months in two types of casks, a used, 14yo Murderers Bay Gold Rum barrel and a new, highly charred, French oak barrel. The result is like nothing you will have tasted before. The botanicals are still lifted, yet there’s a sweet, caramelised spice and smoke character from the oak and the finish is long and luxurious. Plus, they’ve just released their Sacred Springs Dry Gin. Drawing on some of Aotearoa’s finest ingredients, including water from the clearest spring in the world (Golden Bay’s Te Waikoropupu Springs), this flavoursome gin is best enjoyed with muddled cucumber and an orange twist according to Ben Bonoma, managing director. dancingsands.com

ARMAGEDDON DAY When people find out I write about beer and judge beer competitions, they inevitably ask “what’s the best beer in New Zealand?”. To which I usually reply, “That’s like asking me to choose between my children”. But now I’ll be able to say definitively, “The most highly awarded beer in New Zealand is the Epic Armageddon IPA”. This comes hot off it winning the trophy for Best Strong Pale Ale at the 2016 Brewers Guild of NZ Awards, which pushed its trophy haul to five and officially places it top of the froth. Those five trophies have come from here and overseas, such as the Australian International Beer Awards and the Stockholm Beer and Whisky Festival. Since 2009, Armageddon has notched up no fewer than nine “best in class” awards here and internationally. “I was actually quite emotional,” brewer Luke Nicholas says of this latest award. “When it won a fourth trophy inside a year at the New World Awards, I didn’t think it could get any better than that. I’ve now literally run out of adjectives to describe how proud I feel.” Awwww.


EVERY BIT EXTRAORDINARY


THE WINE & FOOD REVIEW

the perfect complement

ADV2017

Guests were treated to a beautifully thought-out menu matched to a selection of special Yealands wines at a recent Dine with Dish at Chim Choo Ree in Hamilton. Dine with Dish and Yealands was held the evening following the earthquake that rocked the upper South Island. Concern for the Yealands Estate Winery in Marlborough saw chief winemaker Jeff Fyfe return to home base. Yealands key account manager, fine wines, Justin Hart kindly stepped in on the night to take diners through the provenance of each of the wines enjoyed throughout the evening. Diners were wowed by the menu chef and co-owner Cameron Farmilo created. Each dish was beautifully thought-out to accompany the selection of wines. The evening began with Pork Rillette, Confit Duck and Porcini Arancini canapés served with Yealands Estate Single Vineyard Pinot Noir Rosé 2015, notable for its attractive strawberry and candy floss notes. The first course of cured Ora King Salmon and oyster cream was outstanding and paired beautifully with the crispness of Yealands Estate Single Vineyard Sauvignon Blanc 2016. Guests were won over by the Yealands Estate Single Vineyard P.G.R 2015 – a wine originally created for a popular Asian restaurant in London – and a perfect match to an aromatic tea-smoked duck.

A pairing of two stunning pinot noirs – Yealands Estate Winemakers Reserve Awatere Valley Pinot Noir 2015 and Yealands Estate Winemakers Reserve Gibbston Pinot Noir 2015 – to a course of sirloin steak, revealed the regional variation in flavour, with the Gibbstonsourced grapes notable for big and spicy flavours, while the Marlborough wine exhibited softer notes. Dessert completed the evening with a finale of flavours that made the luscious Yealands Estate Single Vineyard Noble Sauvignon Blanc 2016 sing. The Yealands Estate Winery, located in Marlborough’s Awatere Valley, is New Zealand’s most coastal vineyard. Challenging growing conditions produce thick-skinned small berries with wonderfully rich and intense flavours. Established in 2008, Yealands was the world’s first winery to be certified carboNZeroCertTM since inception and continues to lead the world in sustainable wine growing.

Justin Hart from Yealands shares his thoughts on two of his favourite matches:

SIRLOIN, PARSNIP, BLACK GARLIC, BLACK CABBAGE, BLOOD SAUSAGE, CHARRED PEARL ONION AND BUCKWHEAT matched with Yealands Estate Winemakers Reserve Awatere Valley Pinot Noir 2015 and Yealands Estate Winemakers Reserve Gibbston Pinot Noir 2015

“The rich earthy and savoury components from the pinot noir proved a perfect match with the spicy blood sausage and perfectly cooked lean sirloin.”

BLACKBERRY SAGE, BURNT MERINGUE, HONEYCOMB AND BUTTERMILK matched with Yealands Estate Single Vineyard Noble Sauvignon Blanc 2016

“The oily richness from the noble went hand in hand with the sweet honeycomb and crunch from the meringue, adding great texture to the dish.” yealands.co.nz


RECIPES What we’re cooking in this issue of Dish

58 THE GRAZING TABLE No-fuss food for lazy days: set it out on the table and let everyone help themselves. 68 THE CHILL FACTOR Decadent frozen treats on sticks.

Background photograph by Manja Wachsmuth.

Dish Food Editor CLAIRE ALDOUS gets set for easy summer eating.

74 SMOKE AND FIRE Light the barbecue and feast on grilled deliciousness. 84 JUICY FRUITS Making the most of summer’s sweet bounty.

92 GONE BURGER Creative new patty/bun combos. 100 LEAD THE WHEY Kelly Gibney whips up some delicious baked ricotta dishes. 106 EASY EVERYDAY Simple weeknight meals. 116 A WARM WELCOME Sarah Tuck is inspired to create some tropical fare after a trip to Fiji. 128 FRIDAY BAKING Apricot and Almond Tart.

Recipes and food styling by Claire Aldous. Drink matches by Yvonne Lorkin. Styling by Kendyl Middelbeek, Lisa Morton and Lianne Whorwood

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BA K ED FETA W I TH ROSEMARY AND PINE NUTS S ERV ED W I TH H E RB ED YO G H URT AN D SP ELT FL AT B R EADS [ recipe ne xt page]

the grazing table Take a no-fuss approach to summer food with dishes to share during a laid-back afternoon. Recipes — C LA IRE ALD OUS / Photography — M ANJA WACH S M UTH

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MAKE YOUR OWN BRUSCHETTA : ROASTED GREEN BEANS, EG G PL A N T A N D MOZZA R E L L A WITH BASIL DR ESSIN G , SE RV E D WITH SIZZL E D TOMATOES [recipe ne xt page]


Make Your Own Bruschetta: Roasted Green Beans, Eggplant and Mozzarella with Basil Dressing Set out all the elements on a large platter on the table and let everyone make their own bruschetta. 500 grams green beans, stem end trimmed 2 large eggplants, halved lengthways olive oil sea salt and ground pepper Basil dressing ½ cup tightly packed basil leaves

2 cloves garlic, crushed 1 teaspoon honey sea salt and ground pepper To serve 1–2 balls fresh mozzarella in whey, drained grilled sourdough bread Sizzled Basil Tomatoes, recipe below

½ cup olive oil 2 tablespoons lemon juice Preheat the oven to 200°C fan bake. Place the beans in a single layer on a large lined baking tray. Lightly score the flesh side of each eggplant and place on another baking tray. Drizzle both with olive oil and season generously with salt and pepper. Place both trays in the oven. Roast the beans for about 8 minutes until golden in places and continue cooking the eggplant until the flesh is very tender. Set aside to cool. Dressing: Place all the ingredients in a food processor and process until smooth. Tip into a serving jar. To serve: Place the beans and eggplant on a serving platter. Cut the mozzarella into 8 and place alongside, with the dressing. Serve with grilled bread and the following Sizzled Basil Tomatoes, if making. Serves 8

Sizzled Basil Tomatoes 2 tablespoons olive oil 2 punnets mixed cherry tomatoes

handful basil leaves sea salt and ground pepper

Heat the oil in a large sauté pan and when hot add the tomatoes. Cook over a high heat for a couple of minutes, constantly shaking the pan. Season with salt and pepper and throw in the basil and toss through. Tip into a serving bowl and serve warm or at room temperature.


BUFFALO CORN WITH BACON, BLUE CHEES E AND S PRING ONIONS [recipe ne xt page]

Baked Feta with Rosemary and Pine Nuts Get friends to spread this warm feta – which gets baked with fragrant spices, herbs and pinenuts – on to pillows of airy flatbreads. Top with juicy garlic prawns and you’ll get further rave reviews. 2 x 200-gram blocks creamy feta ¼ cup olive oil zest and juice 1 lemon 2 medium vine tomatoes, sliced

½ teaspoon smoked paprika ½ teaspoon ground turmeric 2 cloves garlic, crushed few sprigs fresh rosemary ¼ cup pine nuts

Preheat the oven to 200°C fan bake. Place the feta in a shallow ovenproof serving dish. Combine all the remaining ingredients in a bowl and season lightly. Spoon over the feta, scraping in all the oil and seasonings. Bake for about 15 minutes until the cheese is very soft when gently pressed. Serve with the following Herbed Yoghurt and Quinoa Flatbreads. Serves 8

Herbed Yoghurt and Spelt Flatbreads 1⅔ cups spelt flour 1½ teaspoons sea salt 2 teaspoons baking powder

2 tablespoons finely chopped thyme 200ml plain yoghurt olive oil or butter, for cooking

Place all of the ingredients in a large bowl and mix together to make a soft dough. Tip onto a lightly floured bench and knead for 1 minute. Divide into 8 even-sized balls and roll out into ½cm thick circles. Brush a sauté pan with a little oil or butter and cook the breads over a medium heat for 1–2 minutes each side, until lightly blistered in places and the bread has puffed up. Place the flatbreads in a clean tea towel to keep warm while the rest are cooking. Makes 8

COOK’S TIP: We served our baked feta and flatbreads with a bowl of prawns, sautéed in oil, garlic and parsley.

K AFFIR L IME A N D L E M O N G R AS S P O R K SCOTCH EGGS [recipe ne xt page]


Buffalo Corn with Bacon, Blue Cheese and Spring Onions This has to be my all-time favourite topping for grilled corn. I use my buffalo sauce recipe that normally gets served with chicken wings and top it with nuggets of blue cheese, crispy bacon and spring onions.

Kaffir Lime and Lemongrass Pork Scotch Eggs Scotch eggs seem to go in and out of fashion but these gorgeous bundles of flavour should see them back at the top of the list for a grazing option. 8 medium (size 6) eggs

6 fresh corn cobs, leaves and silks removed olive oil Buffalo drizzle 100 grams butter, diced ⅓ cup hot chilli sauce

2 tablespoons maple syrup 1 tablespoon lemon juice To serve 150 grams bacon 100 grams blue cheese 2 spring onions, thinly sliced

2 teaspoons Worcestershire sauce Corn: Cook the corn in boiling salted water until just tender. Cut into 2–3 pieces depending on the size of the corn and brush with oil. Cook on a preheated barbecue until lightly charred in patches. Buffalo drizzle: Place all the ingredients in a small saucepan and bring to the boil. Simmer gently for 5 minutes to reduce and thicken a little. To serve: Cook the bacon in a hot sauté pan until golden and crispy. Drain on kitchen towels. Pile the corn up in a bowl and spoon over half of the buffalo drizzle. Scatter over the bacon, cheese and spring onions, then the remaining buffalo drizzle. Serve immediately. Serves 6, depending on the size of the corn

COOK’S TIP: Use an American style hot sauce or sriracha

but not an Asian sweet chilli sauce for this drizzle.

700 grams good pork sausages, skins removed 2 spring onions, very finely chopped 2 double kaffir lime leaves (4), very finely chopped 1 large stalk lemongrass, grated on a microplane grater

1 tablespoon fish sauce pinch chilli flakes 1 teaspoon caster sugar To cook 1 cup plain flour 2 eggs, lightly beaten 1–1½ cups panko crumbs vegetable oil for frying

¼ cup packed coriander, finely chopped Put the eggs in a saucepan of cold tap water to cover by 2cm. Bring to a rolling boil then turn off the heat and cover with a lid. Leave for 5 minutes then drain and cool under cold running water. Crack the shells all over with the back of a teaspoon and peel carefully, as the yolks aren’t fully set. Place back in cold water until ready to use. Place the sausage meat in a large bowl and add all the remaining ingredients. Use your hands to mix until very well combined. Divide into 8 even portions. Place the flour, eggs and crumbs in three separate bowls and season each one. Dry the eggs, then dip each one in flour, shaking off the excess. Take one portion of sausage meat and flatten it in the palm of your hand. Place the egg on top and gently shape and mould the meat evenly around the egg, smoothing it so there are no holes. Roll in flour, then the beaten egg, followed by the breadcrumbs. Place on a tray and repeat with the remaining eggs. If not cooking immediately, they can be covered at this point and refrigerated for 24 hours. Remove from the fridge 30 minutes before cooking. To cook: Fill a deep, medium-sized saucepan half full with oil and heat until it reaches 140°C on a cooking thermometer or until a piece of bread dropped into the oil turns a light golden in 30 seconds. Gently lower 3–4 eggs into the oil and cook for 5 minutes, turning them occasionally until evenly golden. If they are browning too fast, reduce the temperature. Lift out with a slotted spoon and drain on kitchen towels. Bring the oil back to 140°C before cooking the next batch of eggs. Serve at room temperature with a sweet chilli jam. Makes 8

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T Z AT Z I K I P L AT T E R WITH PICK LED RAD IS HES [recipe ne xt page]


Tzatziki Platter with Pickled Radishes Make one or both of these dips and serve with an assortment of crackers and pickles (homemade or purchased) for easy and delicious casual summer dining. Base for both dips (halve if only making one dip) 200 grams creamy feta cheese 1 cup plain yoghurt 4 tablespoons olive oil 2 tablespoons lemon juice 2 cloves garlic, crushed Pea and mint tzatziki 2 cups frozen baby peas, thawed ½ ripe avocado 1 clove garlic, crushed

2 tablespoons olive oil 1 tablespoon lemon juice sea salt and ground pepper

Almond Milk and Tarragon Poached Chicken and Farro Salad Poaching chicken in milk leaves it silky and tender. Using almond milk imparts a lovely nutty flavour and complements the chewy farro salad. Poached chicken 3 cups almond milk 2 bay leaves

Spiced carrot tzatziki 2 tablespoons olive oil

2 teaspoons sea salt

2 large carrots, grated

1 large stem of fresh tarragon

½ teaspoon caraway seeds

2 cloves garlic, thinly sliced

½ teaspoon smoked paprika

4 chicken breasts, skin on

1 tablespoon honey 2 teaspoons toasted black sesame seeds

Salad 1 cup farro, rinsed and drained 3 tablespoons olive oil

300-gram jar roasted artichokes, drained 100 grams snow peas, blanched 200 grams slim green beans, blanched sea salt and ground pepper ⅓ cup spicy rockmelon seeds (I used Tio Pablo) 2 tablespoons fresh tarragon leaves, optional

2 tablespoons apple cider vinegar

⅓ cup packed mint leaves Base: Place all of the ingredients in a food processor and process until very smooth, scraping down the sides a couple of times. Set aside. Pea and mint tzatziki: Place 1½ cups of the peas and all the remaining ingredients in a food processor and process until well combined but not totally smooth. Transfer to a bowl and season generously then stir through the remaining peas, crushing lightly. Spiced carrot tzatziki: Heat the oil in a sauté pan and add the carrots, caraway seeds and paprika. Season well and cook until the carrots are tender, stirring constantly. Drizzle over the honey and cook for 1 minute. Cool. To assemble: Divide the yoghurt base between 2 shallow plates. Top one with the peas and swirl together. Garnish with extra fresh mint and a drizzle of olive oil. Spoon the carrots over the second base and swirl together then scatter over the sesame seeds and a little drizzle of honey, if desired. Serve with plenty of crackers and the following Pickled Radishes, if desired. Serves 8

Chicken: Put all the poaching ingredients in a saucepan and bring to a simmer. Reduce the heat to low and cook very gently for 15 minutes or until the chicken is fully cooked, turning the breasts over halfway through cooking. Don’t let the milk boil or it will curdle and the chicken will be tough. Cooking time will depend on the size of the chicken breasts. Transfer the chicken and the bay leaves to a dish along with 1 cup of the liquid and cool. Discard the remaining liquid or freeze and use for a soup base. Salad: Cook the farro in boiling water until just tender. Drain and refresh under cold water, then drain well again. Place in a large bowl and toss with the oil and vinegar and season generously. To serve: Add all the remaining salad ingredients to the farro and gently combine. Remove the skin and slice the chicken. Arrange on a large serving platter. Tuck in the bay leaves and spoon over some of the almond milk. Add the farro salad and top with extra rockmelon seeds and chopped fresh tarragon leaves, if using. Serves 6–8

Pickled Radishes 1 bunch radishes (6–8) ¾ cup apple cider vinegar ¾ cup water

1 teaspoon each whole yellow mustard seeds and black peppercorns ¼ teaspoon chilli flakes

3 tablespoons honey 2 teaspoons smoked sea salt Trim the tops and bottoms of the radishes and cut into quarters. Place in a large heatproof jar. Combine the remaining ingredients in a small saucepan and bring to the boil. Pour over the radishes, then leave to cool. Cover and refrigerate until ready to serve. Makes 1 medium jar

PROPS: Background from The Props Department (thepropsdepartment.co.nz). Baked Feta with Rosemary and Pine Nuts: Oval plate from Flo and Frankie (floandfrankie.com). Plate from Collis Studio (collis.co.nz). Tea towel and spreader from Nest (nest-direct.com). Spoon from Father Rabbit (fatherrabbit.com). All others from The Props Department. Bruschetta: Platter from Houston Design Co. (housedesign.co.bigcartel.com). Spreader from Nest. Plates from Collis Studio. All others from The Props Department. Buffalo Corn with Bacon, Blue Cheese and Spring Onions: Bowls from Collis Studio. All others from The Props Department. Kaffir Lime and Lemongrass Pork Scotch Eggs: Knife from Nest. Small bowl from Flo and Frankie. Bowl and plate from Collis Studio. All others from The Props Department. Tzatziki Platter with Pickled Radishes: Wonki Ware plate from Indie Home Collective (indiehomecollective). Plates from Collis Studio. Bamboo skewers from Epicure Trading (epicuretrading.co.nz). Napkin from Nest. Almond Milk and Tarragon Poached Chicken and Farro Salad: Platter, glasses, tea towel and napkins from Nest. White dishes from Collis Studio. All others from The Props Department. New Potato, Bacon and Spring Onion Frittata: Plates from Collis Studio. Forks and napkin from Nest. All others from The Props Department. All uncredited props stylist’s own. Fresh produce from Farro Fresh (farrofresh.co.nz). Meat from Neat Meat (neatmeat.com).


A L M O N D M ILK A N D TA R R AGON P OAC H E D C H I C K E N AND FARRO SALAD


AND TO DRINK... Wine editor Yvonne Lorkin suggests drinks matches for these dishes.

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N E W P OTATO, BAC ON AND S PRING O N I O N F R I T TATA

New Potato, Bacon and Spring Onion Frittata Waxy new potatoes get combined with fresh herbs, mustard and bacon to make a hearty, one-pan dish for feeding the crowds. 600 grams new potatoes 2 tablespoons olive oil 150 grams streaky bacon, roughly chopped 2 cloves garlic, crushed 4 spring onions, thinly sliced 8 large eggs, size 7

1 tablespoon Dijon mustard ¼ cup each parsley and basil, roughly chopped 1 ball fresh mozzarella in whey, drained and sliced parmesan for grating purchased tomato kasundi and garlic aioli, for serving

½ cup cream Preheat the grill to its highest setting. Scrub the potatoes and slice 1cm thick. Cook the potatoes in boiling salted water until just tender. Drain well. Heat the oil in a large ovenproof sauté pan. Add the bacon and cook until lightly golden. Add the garlic, spring onions and potatoes, season and cook for 5 minutes, gently turning to combine. Whisk the eggs, cream and mustard together, season and stir in the herbs. Pour into the pan and gently stir to combine. Place the cheese over the top, along with a good grating of parmesan. Cook over a medium-low heat until almost set. Place under the grill until firm and golden. Slide out of the pan onto a large piece of baking paper or a plate and serve warm or at room temperature. Serves 8–10 DISH

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1 Make Your Own Bruschetta The last thing you’d want to do is overwhelm this bruschetta with a heavy wine. Hence why the Cypress Hawke’s Bay Rosé 2016 ($20) is perfect. Crafted from 100 per cent merlot, it’s a surprisingly weighty, berry-forward and spicy rosé with some olive, redcurrant and pepper flavours – superb with the tomato, eggplant and roasted bean toppings. Buy from cypresswines.co.nz. 2 Baked Feta with Rosemary & Pinenuts There’s one wine and one wine only I have faith in with this dish, and that’s the Astrolabe Sleepers Vineyard Albarino 2015 ($26). Simon Waghorn has mastered this Spanish rascal (that’s what albarino translates to) and harnessed the luscious lemon, apple and seabreeze characters that make it famous. Slicingly fresh, your tongue will be shocked into a state of high alert. Buy from astrolabewines.co.nz.

Buffalo Corn with Bacon, Blue Cheese & Spring Onions Corn with bacon and blue cheese? I’m making a chardonnay compulsory. The Montsable Chardonnay 2015 ($24) is from the Languedoc region and pairs perfectly with every element of this dish. It’s gently juicy and showing pings of pineapple, peach and clean, caramelised characters. Buy from thegoodwine.co.nz. 3

4 Kaffir Lime & Lemongrass Pork Scotch Eggs Who doesn’t love a Scotch egg? Especially when you have a glass of McManis River Junction Viognier 2014 ($25)

7

handy. The lift of jasmine and orange zest, combined with rich, apricot and spicy peach notes and a succulent, musky finish make it perfection with these Thai-inspired orbs of awesome. Buy from winecentral.co.nz. 5 Tzatziki Platter with Pickled Radishes Tzatziki is one of my favourite things – but it can be a bit tricky to pair drinks with. So I always go to my old faithful Emersons 1812 Hoppy Pale Ale 500ml ($8.99) because it’s so refreshingly herbaceous and generous in the mouth, making it gorgeous with the crushed peas, mint and North African spices. Widely available in New World supermarkets.

Almond Milk & Tarrgon Poached Chicken Tarragon and chicken work triumphantly together and when you bring in the nutty niceness of almond milk, you should look for a rich, toasty, citrus-stacked chardonnay to seal the deal. The Brookfields Marshall Bank Hawke’s Bay Chardonnay 2015 ($34) is your answer. Clean, tangy and terrifically taut. Buy from brookfieldsvineyards.co.nz. 6

7 New Potato, Bacon & Spring Onion Frittata I am loving the Hot Water Brewing Golden Steamer Ale 355ml can ($4.83) because it is so delicious with anything bacony. I’m not sure how it does it, but its ultra-clean, lemony herbaceousness also works beautifully with the spring onion, soft waxy spuds and mustardy notes in this fab frittata. Buy from beercellar.co.nz.


super summer entertaining Ceres Organics products are full of plant-based organic goodness. Whether it’s for casual entertaining or a relaxed meal, you’ll find a range of great options to serve with these tasty Cauliflower and Paleo Savoury Mix Falafels, and tangy Yoghurt and Energy Spread Dip. Nutritious and delicious! Cauliflower and Paleo Savoury Mix Falafels ¾ cup Ceres Organics Paleo Savoury Mix 350 grams roughly chopped cauliflower ¼ cup Ceres Organics Hulled Tahini 1 large egg 2 tablespoons Ceres Organics Brown Rice Flour 2 cloves garlic, crushed 1 teaspoon Ceres Organics Ground Turmeric ½ teaspoon Ceres Organics Black Cumin Seeds (Nigella Sativa), toasted and lightly crushed 1½ teaspoons smoked paprika zest 1 lemon ¼ cup each packed mint and parsley sea salt and ground pepper Ceres Organics Coconut Oil for cooking

• ADV2017

Place all the ingredients in a food processor and season generously. Pulse until well chopped but not to a paste. Form spoonfuls into patties, squeezing them gently to compact the mixture. Heat 3 tablespoons of oil in a sauté pan over a medium heat. In batches, cook for about 5 minutes, turning until golden and firm. Drain on kitchen towels. Makes about 20

Yoghurt and Energy Spread Dip 1 cup thick plain yoghurt 2 tablespoons Ceres Organics Hulled Tahini 2 tablespoons lemon juice 2 cloves garlic, crushed 1 teaspoon sea salt ¹⁄3 cup Ceres Organics Energy Spread Whisk the yoghurt, tahini, juice, garlic and salt together. Spoon onto a serving platter and dollop over the Ceres Organics Energy Spread then marble it through. Serve with Ceres Organics Black Rice Crackers, Brown Rice Crackers with Green Tea & Seaweed, Kalamata Olives, Green Olives, Gherkins and extra Paleo Savoury Mix. Finish with cherry tomatoes, fresh herbs and thinly sliced red onion.

Ceres Organics, the home of certified organic pure ingredients, offer a huge range of options for your summer entertaining. Visit ceres.co.nz for more information and recipes.


the chill factor Cool down on warm days with icy treats. Keep it refreshingly simple or add layers of chocolate and toppings for a bit of decadence. Recipes — JANE LYONS / Photography — M ANJA WACH S M UTH


Roast Peach, Yoghurt and White Chocolate Popsicles with Raspberry Powder Peaches and cream is such a nostalgic and summery combination. The yoghurt in this recipe adds an addictive tanginess and is a welcome surprise beneath the blanket of white chocolate and raspberry. Popsicles 2 yellow peaches, cut into chunks 2 tablespoons raw sugar ¼ cup cream

Dip 225 grams white chocolate 90ml canola oil 3 tablespoons raspberry powder

1 cup full-fat Greek yoghurt

Peanut Butter, Banana and Dark Chocolate Popsicles with Peanut Crumb It’s hard to believe there are just three ingredients in the main component of these. If you feel like keeping it simple, these are delicious without the dip or peanut crumb. But if you’re leaning towards the more decadent, these are a couple of additions you won’t regret. Popsicles 2 bananas, peeled and chopped 2 tablespoons crunchy peanut butter 1 cup cream

Preheat the oven to 180°C fan bake. Popsicles: Line an oven tray with baking paper and spread out the peach chunks on top. Sprinkle the raw sugar over the peaches and roast for 35 minutes until sticky and dark. Set aside to cool. Place cream and yoghurt together in a large bowl and stir to combine. Fold through the cooled peach chunks and pour into popsicle moulds. The mixture will be thick enough to insert sticks, then freeze for 4–5 hours. Chocolate dip: Line an oven tray with baking paper and place in the freezer. You will place your ice blocks on this once dipped. Make chocolate mix according to the method on page 70. As the chocolate starts to turn to a matte finish, sprinkle over the raspberry powder and place on the pre-frozen oven tray. Return tray to freezer until ready to serve. Makes 4

Boysenberry, Sumac and Honey Popsicles The addition of sumac in these fruity gems makes for a delicious sweet and sour pop. Try making these with any leftover punnets of “seconds” boysenberries you have this summer – they’re a much faster and much less sugary alternative to jam. 1 cup boysenberries 1 teaspoon sumac 1 tablespoon honey

To serve (optional) 100 grams white chocolate 30ml canola oil

Peanut crumb ¼ cup raw peanuts 2 tablespoons raw sugar 2 tablespoons sea salt DIp 225 grams dark chocolate 90ml canola oil

Popsicles: Place banana, peanut butter and cream in a food processor and blend for 3 minutes until smooth. Pour into popsicle moulds and freeze for an hour. Remove from freezer to add popsicle sticks, then return to freezer for 4–5 hours. Once frozen, remove from moulds and place on an oven tray lined with baking paper in the freezer until you are ready to dip them in the chocolate. If you want to leave your popsicles plain, you can keep them in their moulds until serving. Peanut crumb: Place peanuts, sugar and sea salt in a small pan and stir to combine. Gently toss together over a medium heat for 10–15 minutes or until peanuts start to brown. You will need to keep a close eye on this to ensure the sugar doesn’t burn. Remove from heat and set aside to cool. Chocolate dip: Line an oven tray with baking paper and place in the freezer. You will place your ice blocks on this once dipped. Make chocolate mix according to method on page 70. As the chocolate starts to turn to a matte finish, sprinkle over your peanut crumb and place on the pre-frozen oven tray. Return tray to freezer until ready to serve. Makes 4

Mango, Chilli and Lime Popsicles With a good zing of lime and a touch of heat, these tangy popsicles will quench your summer thirst. For a gorgeous adults-only twist, add a splash of tequila.

½ cup of water 2 ripe mangoes Place all ingredients in a food processor and blend for 3 minutes. Place a large sieve over a medium-sized plastic jug and pour boysenberry mixture through to catch the seeds. Pour the strained liquid into popsicle moulds and freeze for an hour. Remove from the freezer to add popsicle sticks, then return for another 4–5 hours. To serve: In a small saucepan melt together the white chocolate and oil, if using, over a medium heat. Remove popsicles from moulds and lie on a sheet of baking paper. Using a teaspoon, carefully drizzle white chocolate over the popsicles. Makes 4

juice of 5 limes

1 fresh red chilli, finely sliced or 1 tablespoon chilli flakes Peel mango and cut flesh into cubes. Place in a food processor with chilli and lime and blend for 3 minutes until a smooth purée has formed. Pour liquid into chilled moulds and freeze for 1 hour. Remove from freezer to insert popsicle sticks and freeze for a further 4–5 hours. Makes 4

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METHOD FOR CHOCOLATE DIPPING In a medium-sized saucepan melt together the chocolate and oil, stirring occasionally to ensure it becomes smooth. Remove from heat once fully melted and pour mixture into a small glass jug or glass (something small and narrow is needed to ensure the popsicle can be submerged). Leave the liquid to cool until lukewarm. Remove your pre-frozen tray from the freezer. Dip your popsicles one by one into the melted chocolate and gently shake them to remove any excess drips and place them on the pre-frozen tray.

PEANUT BUTTER , BAN AN A AN D DARK C HOC OLAT E P O P S I C L ES W I T H PEANUT CRUMB [recipe previous page]


BOYSENBERRY, SUMAC A N D H O N E Y P O P S I C L ES [recipe pre vious page]

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MANG O, CHILLI AND LIM E P O P S I C L ES [recipe page 69]

ROAST PEACH, YOGHURT AND W HIT E CH OCOLATE P O P S I C L ES [recipe page 69]

MA P L E , COCON UT A N D MIL K CHOCOL AT E P O P S I C L ES

Maple, Coconut and Milk Chocolate Popsicles If you’re a fan of the classic Bounty bar, then look no further. This simple recipe is a great one for creating a “wow” factor with limited ingredients in the pantry. For an extra chocolatey kick, add a tablespoon of good-quality dark cocoa to the mix. Popsicles 1 can coconut cream 2 tablespoons maple syrup

Dip 225 grams milk chocolate 90ml canola oil

½ banana, peeled and cut into chunks Place popsicle ingredients in a food processor and blend until smooth. Pour into popsicle moulds. Freeze for an hour, then add popsicle sticks and continue to freeze for 4–5 hours. Dip: Line an oven tray with baking paper and place in the freezer. You will place your ice blocks on this once dipped. Make chocolate mix according to method on page 70. As the chocolate starts to turn to a matte finish, sprinkle over the toasted coconut and place on the pre-frozen oven tray. Return tray to freezer until ready to serve. Makes 4


Clever, made easy

SEAMLESS FLAT GLASS FRENCH DOORS CREATE AN ELEGANT FINISH Clever Econavi and Inverter energy saving technologies learn your usage patterns and adjust the cooling based on how you use your fridge

See the full Panasonic Refrigerator Range at CleverMadeEasy.co.nz


SMOKE & FIRE It's barbecue time – get ready for some chargrilled magic. Recipes — CLAIRE ALD OUS Photography — AARON MCLEAN

KOR E A N CHIL L I P O R K ST E A KS W I T H QUICK P ICKL ES [recipe ne xt page]

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COCON UT G R IL L E D CHICKE N T HIG HS WITH CRUSHED P E A N UTS [recipe ne xt page]


Korean Chilli Pork Steaks with Quick Pickles This deep red, fragrant pepper paste adds a wonderful smokiness to the marinade and it works perfectly on these juicy pork steaks. 4 pork scotch fillet steaks, about 200 grams each Marinade 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons mirin

2 cloves garlic, crushed 1 tablespoons grated fresh ginger 1 teaspoon soy sauce To serve Quick Pickles, recipe below

1 tablespoon brown sugar 1 teaspoon sesame oil

Coconut Grilled Chicken Thighs with Crushed Peanuts Friends always ask for this juicy and flavourful chicken dish when coming over for a barbecue – rolled in roasted, salted peanuts, it’s literally finger-licking good.

Marinade: Whisk all the ingredients together in a large bowl. Add the pork steaks and turn to coat well. Cover and refrigerate for 1 hour or up to 12 hours. Bring back to room temperature before cooking. Lift out of the marinade and cook over a medium heat on a preheated barbecue for 3–4 minutes each side or until just cooked through. If cooked over too high a heat the outside will burn before the meat is cooked in the middle. Transfer to a plate and rest for 5 minutes.

8 boneless chicken thighs, skin off Marinade ½ cup packed coriander 2 cloves garlic, crushed ½ teaspoon each curry powder, ground turmeric and coriander

2 tablespoons condensed milk 2 tablespoons coconut cream ½ teaspoon sea salt To serve ¾ cup roasted, salted peanuts, finely chopped lime wedges

To serve: If serving the pork with the Quick Pickles, scatter them over a serving platter. Slice the steaks against the grain and arrange over the pickles, drizzling them with the meat resting juices. Top with reserved fennel fronds. Serves 4–6

Quick Pickles This is my go-to pickle recipe and I use them to accompany just about all my barbecue recipes.

1 tablespoon fish sauce ½ cup apple cider vinegar Marinade: Place all the ingredients in a food processor and process until smooth. Pour over the chicken and turn to coat well. Cover and marinate in the fridge for up to 4 hours. Take out half an hour before cooking. Cook over a medium heat on a preheated, lightly greased barbecue until golden and fully cooked through. Thread each piece of chicken onto 2 wooden skewers then press into the chopped peanuts. Serve with lime wedges. Makes 8 skewers

¼ cup water 1½ teaspoons caster sugar ¾ teaspoon sea salt

1 fennel bulb, very thinly sliced, fronds reserved 1 long red chilli, thinly sliced 1 medium carrot, julienned

1 teaspoon fennel seeds ½ teaspoon black peppercorns Put all the ingredients except the fennel, chilli and carrot, in a small saucepan and bring to the boil. Put the vegetables in a heatproof bowl and pour over the hot liquid, turning to combine. Leave for 30 minutes, turning occasionally. Drain before using.

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I TA L I A N ST Y L E P O R K RIBS WITH ROSEMARY A N D G A R L IC [recipe ne xt page]


GR I L L ED SA L M O N W I T H P R ES ERV ED LE M O N A N D CA P ER D R ES S I N G


Italian Style Pork Ribs with Rosemary and Garlic All the flavours of a traditional Italian roast pork work just as beautifully on these tender ribs – serve plain or topped with the Mustard Dressing (recipe below). 2 racks pork ribs, about 12 bones in each Marinade ¼ cup fresh rosemary 2 teaspoons fennel seeds

2 cloves garlic, roughly chopped ½ teaspoon chilli flakes 1 teaspoon sea salt 4 tablespoons olive oil

Preheat the oven to 160°C fan bake. Marinade: Put the rosemary, fennel seeds, garlic and chilli flakes together on a cutting board and chop to a coarse mix. Place in a bowl and stir in the salt and oil. Lay out a large sheet of foil then top with a sheet of baking paper. Place one rack of ribs on top and rub with half of the marinade. Fold over the baking paper then the foil, sealing tightly. Repeat with the second rack of ribs. Place on an oven tray and bake until the ribs are very tender when pierced with a knife. This can take 2 hours depending on the size of the ribs. The ribs can be left wrapped in the foil and stored in the fridge 2 days ahead of finishing on the grill, if desired. To finish: Place the ribs on the bars of a preheated barbecue and cook until they are lightly charred in places and hot. Serve as is or top with the following Mustard Dressing. Serves 4

Mustard Dressing ⅓ cup olive oil 2 tablespoons lemon juice 1 tablespoon wholegrain mustard 2 cloves garlic, crushed

2 roasted piquillo peppers, diced small handful parsley, chopped sea salt and ground pepper

2 tablespoons finely chopped red onion Whisk the oil, lemon juice, mustard and garlic together and season with salt and pepper. Stir in the red onion, peppers and parsley.

Grilled Salmon with Preserved Lemon and Caper Dressing I’ve used a small side of salmon but you can use 4–6 single salmon fillets if preferred. The preserved lemon dressing cuts through the richness and my preference is to serve it at room temperature. 800-gram salmon fillet, skin on olive oil, sea salt and ground pepper Dressing 4 tablespoons olive oil 1 tablespoon lemon juice 2 cloves garlic, crushed

2 quarters preserved lemon, flesh discarded and skin thinly sliced 2 tablespoons capers, roughly chopped 2 tablespoons chopped parsley sea salt and ground pepper

Dressing: Whisk all the ingredients together in a bowl and season lightly. Brush both sides of the salmon with oil and season the flesh side with salt and pepper. Place skin side down on a hot, preheated barbecue and cook for 5 minutes or until the skin is crisp and the salmon will easily come away from the barbecue. Carefully turn over and cook for 1 minute. If you don’t want to turn the salmon over, just close the lid and let it finish cooking this way. Transfer to a board and spoon over the dressing. Serve warm or at room temperature. Serves 6–8


M OZ Z A R EL L A W I T H PI C KL ED G R EEN TO M ATO AND FEN N EL SA L A D [recipe ne xt page]

C HEESY GRILLED V EGE SKINS WITH GUACAMOLE

Cheesy Grilled Vege Skins with Guacamole You can bake the vegetables 1–2 days ahead but take off the excess flesh while they’re still warm. Store the skins in the fridge until ready to grill. They won’t be as crisp as oven-roasted but equally delicious. Skins 2 each large agria potatoes and regular kumara 1 large beauregard kumara olive oil, sea salt 250 grams fresh bocconcini in whey, drained

Guacamole 2 ripe avocados 2 cloves garlic, crushed pinch chilli flakes 2 spring onions, very thinly sliced 2–3 tablespoons lemon juice

chilli flakes, smoked paprika Preheat the oven to 180°C fan bake. Scrub the vegetables and dry on kitchen towels. Rub with oil and season with salt. Place on a baking tray and roast until tender when pierced with a skewer. Set aside until just warm. Cut lengthways into quarters then scoop out ¾ of the flesh, leaving a ½cm layer on the skin. Cut each quarter in half. Guacamole: Roughly mash the avocado with a fork then mix in the remaining ingredients and season generously with salt and pepper. To cook: Brush both sides with olive oil and season. Cook on a preheated barbecue until golden and crisp in places. Turn flesh side up, then top with slices of bocconcini. Close the lid of the barbecue (or cover with something like the lid of a wok) and cook until the cheese has melted. Sprinkle with a pinch of chilli flakes and smoked paprika, if desired. Arrange on a platter with the guacamole and serve hot. Serves 8 ZUCCHINI AND HALLOUM I FRITTERS [recipe next page]

Rump Steak with Herb Dressing Rump is one of my favourite cuts and while it’s not tender like fillet, the flavour more than makes up for it. Use whatever is your family's favourite steak. 800 grams rump steak olive oil, sea salt and ground black pepper Herb dressing ½ cup each parsley and coriander leaves, finely chopped 2 tablespoons capers, roughly chopped

¼ teaspoon chilli flakes 3 tablespoons red wine vinegar 1 teaspoon sea salt ½ cup olive oil To serve parmesan for shaving 2 small lemons, halved

2 cloves garlic, crushed Herb dressing: Combine all the ingredients in a bowl and set aside. Steak: Rub both sides of the steak with oil, salt and pepper. Cook on a hot preheated barbecue for 3–4 minutes each side or until done to your liking, adding the lemons cut side down for 2 minutes. Transfer to a large plate and brush with 1 tablespoon of the dressing. Rest the steak for a few minutes before carving. Top with spoonfuls of dressing and shaved parmesan and serve with the lemons for squeezing over the top. Pass extra dressing separately. Serves 4–6


RUMP STEAK W I T H H ER B D R ES S I N G


Zucchini and Halloumi Fritters Who doesn’t love a fritter? These little morsels have pockets of squeaky halloumi cheese nestled in each lightly spiced patty and get topped with a cooling yoghurt dip. 6 medium zucchini, julienned or coarsely grated

Wine editor Yvonne Lorkin suggests drinks matches for these dishes

150 grams halloumi, cut into small dice

1 teaspoon sea salt

1 large egg, size 7

2 teaspoons cumin seeds, toasted

¼ cup plain flour

1

sea salt and ground pepper

¼ cup mint leaves, finely chopped

To serve Yoghurt and Fresh Tomato Sauce, recipe below

2 cloves garlic, crushed ¼ teaspoon chilli flakes Put the zucchini in a colander and toss through the teaspoon of salt. Leave to drain for 15 minutes. Place in a clean tea towel then roll up and squeeze out all the liquid. Place in a large bowl and add all the remaining ingredients, stirring to combine well. Season well with salt and pepper. Cook spoonfuls of the mixture on a lightly greased barbecue flatplate until lightly golden and cooked through. Serve with the following yoghurt sauce or just a squeeze of lemon juice, if desired. Makes about 16

Yoghurt and Fresh Tomato Sauce ¾ cup thick plain yoghurt

½ teaspoon ground cumin

2 medium vine tomatoes, diced

2 tablespoons chopped herbs (use dill, mint or basil) sea salt and ground pepper

finely grated zest 1 lemon Put the yoghurt in a bowl and stir through the remaining ingredients. Season with salt and pepper.

PROPS: Table and chairs used throughout from Bashford Antiques (bashford.co.nz). Coconut Grilled Chicken Thighs: Pottery plate from Bashford Antiques. Korean Chilli Pork Steaks: Indian tea glasses from Flotsam & Jetsam (flotsamandjetsam. co.nz). All others from The Props Department (thepropsdepartment.co.nz). Fresh produce from Farro Fresh (farrofresh.co.nz). Meat from Neat Meat (neatmeat.com).

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1 Coconut Grilled Chicken with Crushed Peanuts The Black Estate Circuit Waipara Pinot Gris 2015 ($22) has tangy quince and japonica jelly notes on the nose leading to a fat, juicy, sassy apple and pear smash-up in the mouth. It’s bursting with freshness, attitude and natural sweetness, all balanced by racy, gum-numbing acidity. It’s a champion with chicken. Buy from blackestate.co.nz. 2 Korean Chilli Pork Steaks with Quick Pickles I’m a huge fan of rich, spicy blended whites – and the Wolftrap White Blend 2014 ($22) is awesome. I love the toasty, apricoty, nutty layers, the citrus oil and jasmine notes in this South African star. Supremely satisfying with these spicy pork steaks. Buy from planetwine.co.nz. 3 Italian Style Pork Ribs with Rosemary and Garlic Straight away I’m going down the ripe and rumpty shiraz route with this recipe. The Most Wanted South Australian Shiraz 2015 ($15.99) has an attractive, slightly medicinal spicy character to it that I think works rather snazzily with the fennel, garlic and chilli notes in the marinade. It’s juicy and ribsticking. Contact (09) 378 9463 for stockists.

Grilled Salmon with Preserved Lemon and Caper Dressing Golden, like a yellow diamond in the glass, Flying Sheep Hawke’s Bay Chardonnay 2012 ($27) has used every second of its four years in the bottle to become all it can be. 4

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2 tablespoons rice flour

2 spring onions, very finely sliced

1 clove garlic, crushed

AND TO DRINK...

Being saturated with roast stonefruit and spice, a sneaky layer of toasty oak, and acidity which turns your tongue into a bouncy castle, makes it delish with salmon. So full of flavour, complexity and freshness that disciplining yourself to just one glass is a form of self-torture. Buy from osawawines.co.nz. Cheesy Grilled Vege Skins with Guacamole I love the clean, lightly herbaceous hoppiness of the Stiegl Goldbräu Lager Bier 330ml ($65 x 24pk) with these darned yum snacks. This beautifully balanced Bavarian boasts a silky mouthfeel and serious persistence of flavour. For stockists, email ordersnz@negociants.com. 5

Rump Steak with Herb Dressing The herb dressing is launched into the stratosphere with a slosh of the Harrington’s Galactic Empire Imperial Pilsner 500ml ($9.99) Resinous, herbaceous, beautifully bitter elements abound. It’s a refreshing yet fulsome pilsner, which has meat enough on its bones to join forces with a juicy steak like this. Buy from harringtons.nz. 6

7 Zucchini and Halloumi Fritters Naturally you’d gravitate to something green and herbaceous for these fab fritters. So go the whole hop by choosing the Tuatara Mot Eureka NZ Pilsner 330ml ($21.99 x 6pk). It’s packed with citrus, lovely bitter notes, cleansing malts and magic length of flavour. Buy from glengarry.co.nz.


NATIONAL LAMB DAY Enjoy our national dish any number of delicious ways to help celebrate National Lamb Day on February 15, a significant milestone in the history of our sheep meat industry.

T

his date is iconic in New Zealand’s history as this year it marks the 135th anniversary of one of the most significant milestones in New Zealand’s sheep meat industry. On this day in 1882, William Davidson and Thomas Brydone achieved the remarkable, by launching the first shipment of frozen sheep meat from Port Chalmers in Otago on the Dunedin, bound for London. Arriving 98 days later in perfect condition, this voyage kick-started our export industry and put New Zealand on the international food map.

LAMB RUMP ROAST WITH TENDER GREENS AND HOLLANDAISE SAUCE LAMB

3 x Quality Mark lamb rumps STUFFING

1 handful baby spinach leaves 75 grams creamy feta HOLLANDAISE SAUCE

200 grams unsalted butter

2 whole black peppercorns

For a National Lamb Day dinner-party showstopper, try stuffing lamb rumps with spinach and creamy feta or slow cook a leg glazed with pomegranate and mint. Alternatively, lamb racks always make for an impressive-looking dish, coat them with a crunchy quinoa crust or serve on a Moroccan olive and couscous salad.

3 egg yolks juice of ½ lemon

So, whether it be a roast, a steak, cutlets or chops we invite Kiwis to enjoy lamb with family and friends on this day.

TO SERVE

Fresh cut herbs such as parsley, chives and chervil

3 tablespoons white wine vinegar Preheat the oven to 210°C. Place a shallow roasting tray in the oven to heat.

TRY:

la mb cutlets TRY:

la mb leg

Lamb: Make a cut in the side of each lamb rump to make a pocket. Mix together the spinach and feta and season. Fill into each lamb rump and skewer to hold mixture in place, if necessary. Heat a large frying pan over medium-high heat. Place lamb fat-side-down in the hot pan and brown. Turn and brown the other side. Remove hot tray from the oven and place in the lamb fat-side-up. Return to the oven and cook for 12–15 minutes for pink lamb. Remove from the oven, cover with foil and a clean tea towel and leave to rest for 10 minutes.

ADV2017

Hollandaise sauce: Melt the butter and allow to cool a little. Place the vinegar, peppercorns and a dash of water in a small saucepan and reduce to 1 tablespoon. Place the egg yolks in a heatproof bowl over a saucepan of gently simmering water. Strain in the 1 tablespoon of reduced liquid (to remove peppercorns). Whisk until thick and foamy, then whisk in the butter a little at a time until you have a thick creamy sauce. Add lemon juice to taste and season. To serve: Serve lamb with seasonal greens (asparagus is great while still in season), and hollandaise sauce. Top with freshly cuts herbs. Boiled new season potatoes are delicious too.

To learn more about the very best of beef and lamb visit recipes.co.nz

Certified Quality


HONEYED STRAWBERRIES A N D CH ER R I ES W IT H H A Z EL N UT A ND ROSEMARY CRUMBLE [recipe ne xt page]

juicy fruits Let your taste buds celebrate the sweetness of summer with beautifully fresh fruits and delectable treats. Recipes — C L A I R E ALDOU S / Photography — JOSH GRIGGS


BLUE BE R RY A N D L E MON CR E A M TA RTS [recipe ne xt page]

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Honeyed Strawberries and Cherries with Hazelnut and Rosemary Crumble It’s not summer without strawberries and cherries – serve this juicy compote with a topping of crisp, fragrant crumble and an icy cold lemon sorbet. 1–2 punnets strawberries, hulled and roughly chopped 400 grams fresh cherries, halved and pitted ⅓ cup honey

1 tablespoon orange liqueur, such as Grand Marnier Hazelnut and Rosemary Crumble, recipe below

Take off the heat and add the zest and liqueur. Pour over the fruit and stir together. Leave for at least 30 minutes, stirring occasionally. The fruit will release their juices, which combines with the syrup. To serve: Place the fruit and the juice in bowls and top with a large scoop of sorbet. Pass the crumble to scatter over just before eating. Serves 8

Hazelnut and Rosemary Crumble ¾ teaspoon ground ginger ½ teaspoon sea salt 1 teaspoon finely chopped fresh rosemary leaves

80 grams caster sugar Preheat the oven to 140°C fan bake. Place all the ingredients in a large bowl and rub together with your fingertips until it resembles damp, coarse crumbs. Tip onto a lined baking tray and spread evenly, pinching some of the mixture into irregular shaped small clumps. Bake for about 10 minutes, turning once, or until lightly golden. The crumble will initially be soft but becomes crisp when cool.

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caster sugar ½ cup cream

¼ cup purchased lemon curd 2 punnets blueberries icing sugar, for dusting edible unsprayed borage flowers, to garnish

½ cup mascarpone

Cut the pastry into 4 x 6cm x 24cm long strips.

Put the honey and lemon juice in small saucepan and bring to the boil.

50 grams brown rice flour

1 sheet pre-rolled frozen butter puff pastry, thawed (24cm x 24cm)

Preheat the oven to 180°C fan bake.

Put the strawberries and cherries in a large bowl.

50 grams ground hazelnuts

Crisp pastry, rich cream and juicy blueberries come together with dollops of lemon curd for a speedy delicious dessert.

lemon sorbet, to serve

zest of 1 lemon, 2 tablespoons lemon juice

60 grams butter, diced and chilled

Blueberry and Lemon Cream Tarts

Place on a lined flat baking tray. Brush the narrow ends with water and fold in a 2cm border. Using the tip of a knife, score a 1cm border around the inside of the base of the pastry rectangle without cutting all the way through. Sprinkle each pastry with sugar and bake for about 15 minutes until golden and crisp. Brush excess sugar off the tray otherwise it will burn. Using the tip of a knife, re-score the border and gently press down on it to lightly flatten. Cool. Whisk the cream and mascarpone together until it just starts to thicken, then marble through the lemon curd. Spoon the cream into the pastries and arrange the blueberries in a single layer over the filling. Top with borage flowers and dust with icing sugar to serve. Makes 4


RAS PBERRY A N D ROSÉ JELLIES [recipe ne xt page]

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Raspberry and Rosé Jellies A gorgeous, grown-up version of jelly, fruit and cream that relies on using a wine that you would happily drink. 1–2 punnets fresh raspberries 7 gelatine leaves 150 grams caster sugar ½ cup water 750ml bottle rosé wine

To serve good-quality purchased custard (I used Lewis Road Creamery Fresh Double Cream Custard) freeze-dried raspberries

1 tablespoon lime juice

Cinnamon Churros Ice Cream Sandwiches This is definitely one of my most asked for summer desserts. Freshly made churros dipped in cinnamon sugar, then sandwiched with your choice of ice cream and a little caramel sauce. 1 cup milk 100 grams butter, diced pinch of sea salt 1 cup gluten-free flour (I used Edmonds) ¼ teaspoon baking powder

Divide the raspberries between the glasses and place in the fridge to chill. I used 8 per glass, depending on the size of the berries. Put the gelatine leaves in a dish and cover with cold water. Leave to soak for 5 minutes. Gently heat the sugar and water with ½ a cup of the wine in a saucepan until the sugar has dissolved and the liquid is hot but don’t let it boil. Take off the heat. Lift the gelatine leaves out of the water and squeeze firmly to remove as much water as possible. Add to the hot syrup and stir until dissolved. Add the remaining wine and the lime juice. Strain through a fine sieve into a jug and cool for 10 minutes. Pour over enough jelly until the fruit just starts to float in the glass. Leave the remaining jelly at room temperature. Put the glasses back in the fridge and chill until set. Top up with the remaining jelly and refrigerate until set. Top with a layer of chilled custard just before serving and crush a few freeze-dried raspberries over the top, if using. Makes 6

PANTRY NOTE: Gelatine leaves are available in packets at gourmet food stores and some supermarkets.

¼ teaspoon ground cinnamon

vegetable oil, for cooking To assemble ½ cup caster sugar ½ teaspoon ground cinnamon scoops of your favourite ice cream purchased thick caramel sauce

3 large eggs, size 7, lightly beaten Grease a flat baking tray that will fit into your freezer, then line with baking paper. Use two trays if necessary. Churros: Put the milk, butter and salt in a medium saucepan and slowly bring up to a rolling boil. Remove from the heat and tip in the flour, baking powder and cinnamon, beating vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the saucepan. This will happen quickly. Place back over a low heat and cook for 2 minutes stirring constantly. Tip the dough into the bowl of a standing mixer and cool for 10 minutes. Add the eggs one at a time, beating thoroughly between each addition. It will appear to separate at first but keeping beating until the dough is smooth and thick. To cook: Fit a pastry bag with a small star nozzle and fill with some of the dough. Do this in batches. Pipe tight, 6cm spirals of the dough onto the baking tray and freeze for at least 1 hour until firm and the churros can be easily removed from the tray. The churros can be cooked from fully frozen. Combine the sugar and cinnamon in a shallow bowl. Heat 4cm of vegetable oil in a deep medium-sized saucepan to 170°C or until a cube of bread dropped into the oil turns golden in 30 seconds. Cook for 2 minutes, turn over and cook for another 1–2 minutes until golden and puffed. Reduce the heat if the churros are browning too fast. Lift out and place on paper towels then coat in the cinnamon sugar. Sandwich the churros together with a scoop of ice-cream and a drizzle of caramel sauce, if using, and serve immediately. Makes about 20 single churros


GF CINNAMON CHURROS I CE C R EA M SA N DW IC HES

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GRILLED P IN EAP P LE W IT H RUM, ORANGE AN D C HILLI SY RU P

Grilled Pineapple with Rum, Orange and Chilli Syrup The natural sweetness of pineapple is a perfect match with this rum-based chilli syrup infused with fresh mint. Lovely served with ice cream or sorbet. 1 ripe pineapple caster sugar, for dipping Syrup 50 grams caster sugar 50ml rum

Wine editor Yvonne Lorkin suggests drinks matches for these dishes

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Champagne Bertrand Senecourt Beau Joie Sugar King Demi-Sec ($114) To be utterly indulgent, why not grab a bottle of champagne to go with dessert? Try this sweeter, more luxurious version of a classic rosé champagne with delicate berry and melon notes Buy from thehighstreet.nz. 1

Urlar Noble Riesling 2015 ($30) When it comes to sweet treats, if you cant beat ’em, 2

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1 small red chilli, seeded and finely chopped 1 tablespoon ripped fresh mint

Syrup: Put the sugar, rum, orange zest and juice, and the chilli in a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes until reduced and syrupy. Cool for 5 minutes, then add the mint and set aside.

AND TO DRINK... 1

zest and juice 1 orange

join ’em. This organic and biodynamically produced riesling sings with manuka honey, tangy nectarine and apple notes. The acidity is zingy and refreshing, balancing out the intense sweetness of the top notes – making it a superb partner for every possible dessert. Buy from urlar.co.nz. 3 Taylor’s 10 Year Old Tawny ($90) There’s nothing nicer at the end of a meal than to take a sip or seven of a really delicious port. I love this particular tawny because it works with so many dessert flavours. Delicate, toasted, nutty notes, chocolate, butterscotch and dried fig flavours abound. Buy from topshelfliquor.co.nz.

Peel the pineapple and cut in half lengthways, then cut into long wedges. Put the sugar for dipping in a shallow dish. Dip each side of the pineapple in the caster sugar and cook on a hot preheated barbecue or grill pan until lightly caramelised on all sides. You will need to wipe any burnt sugar off the grill, if cooking in batches. Thread each piece onto a long skewer. Place fruit end down in individual jars and pour over the syrup. Serves 6–8

PROPS: Honeyed Strawberries & Cherries with Hazelnut & Rosemary Crumble: Bowl from Ann O’Sullivan (annosullivanpottery.co.nz) All other props from The Props Department (thepropsdepartment.co.nz). Fresh produce from Farro Fresh (farrofresh.co.nz).


WAT ERMELON AN D P R AW N SALAD Visit marisco.co.nz for the recipe

THE NED PINOT ROSÉ As long summer afternoons stretch into the evening, enjoy fine wine, good food and easy conversation with friends. For a day to remember serve a chilled bottle of The Ned Pinot Rosé with the delicious light and fresh flavours of a Watermelon and Prawn Salad.

marisco.co.nz Become part of our story – join us on Facebook


GONE BURGER You can’t beat a good burger to get the punters rushing to the table. And with so many variations of fillings and buns, there’s plenty to sink your teeth into. Recipes — CLAIRE ALD OUS Photography — JOSH GRIGGS

M US S EL A N D ZUCCHINI BURGERS W I T H L EM O N A N D CA P ER M AYO [recipe ne xt page]

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BEEF A N D B LUE CHEESE BURGERS W I T H P O M EG R A N AT E G L A Z ED O N I O N S [recipe ne xt page]


Mussel and Zucchini Burgers with Lemon and Caper Mayo Fat, juicy mussels make a delicious burger alternative, especially when topped with the Lemon and Caper Mayo. 1½ kilograms mussels, scrubbed Batter 3 large eggs, size 7 ½ cup ground almonds (almond meal) ¼ cup brown rice flour ½ teaspoon baking powder 1 teaspoon sea salt 1½ teaspoons ground cumin pinch chilli flakes finely grated zest 1 lemon

2 zucchini, coarsely grated 1 cup finely shredded spinach leaves 1 cup grated tasty cheddar cheese 2 tablespoons chopped flat-leaf parsley To assemble 6 burger buns, halved, toasted and buttered Lemon and Caper Mayo, see recipe below rocket and tomato, to serve

Mussels: Place the mussels in a large saucepan with a splash of water. Cover tightly and steam over a high heat, transferring them to a bowl as they open. Discard any mussels that don’t open. Cool and remove the meat from the shells, checking for any small crabs inside. Chop into 1cm pieces. Batter: Put the eggs, almonds, flour, baking powder, salt, cumin, chilli flakes and lemon zest in a food processor and blend until smooth. Tip into a bowl and add the zucchini, spinach and cheese. Add the chopped mussels and combine.  Heat a sauté pan with a little oil or preheat a flat barbecue hot plate. Fry large spoonfuls of the fritter mixture for about 3 minutes each side, until golden brown and cooked through. You need 12 fritters. To assemble: Spread the buns with mayo and top with rocket, tomato, a fritter and some more mayo. Repeat to make another layer of each. Add the tops and serve. Makes 6 burgers

Lemon and Caper Mayo ½ cup mayonnaise (I used Best Foods) finely grated zest 1 lemon 1 tablespoon lemon juice 1 spring onion, finely sliced

1 teaspoon dried tarragon 2 tablespoons capers, roughly chopped 2 cloves garlic, crushed sea salt and ground pepper

1 teaspoon Dijon mustard Stir all the ingredients together in a bowl and season.

Beef and Blue Cheese Burgers with Pomegranate Glazed Onions The sweet/tart glazed onions pair beautifully with the rich beef patty and I love to serve them sandwiched between buttery brioche rolls. Burgers 600 grams good beef mince 1 teaspoon very finely chopped rosemary 50 grams firm blue cheese, crumbled 2 teaspoons Worcestershire sauce

sea salt and black pepper To assemble Pomegranate Glazed Onions, recipe below 4 burger buns, halved, toasted and buttered mayonnaise, sliced tomato, lettuce leaves, to serve

2 teaspoons American mustard Burgers: Place all the ingredients in a large bowl and season generously with salt and pepper. Mix until well combined, but don’t overwork or the burgers will be tough. I find using your hands is best for this. Divide the meat into four portions then form into burgers the same size as the buns. Cook on a preheated barbecue flat plate, or a grill pan over a medium high heat, for 4–5 minutes per side. Cooking time will depend on how thick the patties are. To assemble: Spread the buns with mayonnaise then top with lettuce, tomato, a beef burger then a pile of onions. Add the tops and serve immediately. Makes 4

COOK’S TIP: Make a small indentation in the middle of each raw

burger patty with your fingertip. This helps ensure they cook through to the centre.

Pomegranate Glazed Onions 2 tablespoons olive oil knob of butter 5 large onions, sliced ½cm thick 2 teaspoons very finely chopped rosemary 1 teaspoon sea salt

¼ cup pomegranate molasses ¹⁄3 cup brown sugar 2 teaspoons soy sauce 2 cloves garlic, crushed 2 teaspoons wholegrain mustard ¼ teaspoon chilli flakes

ground pepper Heat the oil and butter in a large sauté pan over medium heat. Add the onions, rosemary and salt with a good grind of pepper. It will look like a mountain of onions but they reduce dramatically when cooked. Cover and cook, stirring occasionally, for 15 minutes until the onions are soft. Uncover and add the remaining ingredients. Cook for a further 15 minutes or until the onions are well caramelised. If made ahead, remove the onions from the fridge and rewarm slightly to serve. Makes about 2 cups

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ST R EET C O RN FRITTER BURGERS, C R I S PY BAC ON A N D S M AS H E D AVO CA D O [recipe ne xt page]


CORN CHIP CRUMBED CH I C K EN A N D FEN N EL S LAW BURGERS


Street Corn Fritter Burgers, Crispy Bacon and Smashed Avocado Fresh, new-season corn gets bound in a lightly spiced batter to make tender little fritters. They’re also great for serving as finger food. ¼ cup chickpea flour

2–3 tablespoons milk

¼ cup brown rice flour

1½ cups corn kernels (2 large corn cobs)

½ teaspoon baking powder 1 teaspoon sea salt 2 teaspoons mild curry powder 1 teaspoon smoked paprika ½ teaspoon ground cumin ¼ cup chopped coriander 1 large egg, size 7

To assemble 6 burger buns, halved, toasted and buttered 12 rashers streaky bacon, cooked Smashed Avocado, recipe below Lime Crema, recipe below

Corn Chip Crumbed Chicken and Fennel Slaw Burgers Crispy tender chicken strips get layered up with a fresh crunchy slaw and a spicy mayo to make one of my family’s favourite summer meals. If you don’t want to make them into burgers, just serve with the mayo for a finger-licking snack. 6 boneless chicken thighs 2 x 200-gram bags corn chips, finely ground (I used Culley’s Jalapeño) ½ cup brown rice flour 2 large eggs, size 7 2 teaspoons Dijon mustard 2 cloves garlic, crushed

olive oil and butter, for cooking To serve 6 burger buns, halved and toasted sriracha chilli sauce ½ cup purchased mayo Fennel Slaw, recipe below sliced gherkins

sea salt and ground pepper

Put all the dry ingredients, along with the coriander, in a large bowl and combine.

Cut the chicken into strips. Place the crumbs and flour in two separate, shallow dishes and season the flour.

Whisk the egg and 2 tablespoons of milk together, then stir in until well mixed. Add the corn and, if the mixture is really thick, stir in the remaining milk.

Whisk the eggs, mustard and garlic in another dish and season.

Heat a little oil in a sauté pan and cook large teaspoons of the mixture over a medium heat for about 3 minutes, until cooked through. Drain on kitchen towels and keep warm in a low oven. To assemble: Spread the bases with half the avocado, then add the bacon, 4 fritters and another spoonful of guacamole. Drizzle with the Lime Crema and add the top bun. Eat immediately. Makes 4

Lime Crema ½ cup sour cream ½ cup thick plain yoghurt 1 clove garlic, crushed

1 tablespoon lime juice sea salt and freshly ground black pepper

Smashed Avocado 2–3 tablespoons lime juice

To cook: Heat a little olive oil and a small knob of butter in a sauté pan. Cook the chicken in batches until golden and cooked through. Drain on kitchen towels. To serve: Stir enough sriracha sauce into the mayonnaise, to your taste. Spread onto the bottom buns and top with sliced gherkins, slaw, strips of chicken, mayo and more slaw. Add the tops and serve. Makes 6

finely grated zest 1 lime

Whisk the sour cream until smooth, then stir in the remaining ingredients and season. Cover and chill until ready to serve. Makes 1 cup

2 large avocados

Dip the chicken first in the flour, then the eggs, letting the excess drip off, then in the crumbs, patting them on well to adhere. Cover and refrigerate if not using immediately.

2 tablespoons coriander salt and pepper

Roughly crush the avocado flesh with a fork then stir in the remaining ingredients. Season generously. Makes about 1½ cups

Fennel Slaw 2 cups packed thinly shredded cabbage (use white or a combination of white and red) 1 carrot, julienned 1 small fennel bulb, very thinly sliced, fronds reserved good handful parsley, chopped

2 tablespoons olive oil 2 teaspoons Dijon mustard 2 teaspoons caraway seeds, toasted 1 teaspoon honey salt and ground pepper

1 tablespoon apple cider vinegar Place all the salad ingredients in a large bowl. Whisk the remaining ingredients together. Toss through the salad just before serving along with the chopped fennel fronds. Don’t dress ahead of serving otherwise it will go limp and soggy.

PROPS: All props from The Props Department (thepropsdepartment.co.nz). Fresh produce from Farro Fresh (farrofresh.co.nz). Meat from Neat Meat (neatmeat.com).

DISH

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Moroccan Lamb Burgers, Grilled Halloumi and Pistachio Salsa Spiked with aromatic herbs, topped with grilled halloumi and a fragrant salsa, these could easily be your star summer burger. 1 cup fresh breadcrumbs ¹⁄3 cup milk

MOROCCAN LAMB BURGERS, GRILLED HALLOU MI AN D P ISTAC HIO SALSA

600 grams lamb mince 2 cloves garlic, crushed 1 teaspoon each ground cumin and sweet smoked paprika ½ teaspoon ground cinnamon 1 egg, beaten big handful fresh coriander, finely chopped sea salt and ground pepper Salsa ½ cup pistachios, divided in half

½ cup each packed basil and mint 2 cloves garlic, crushed 1 tablespoon lemon juice 1 teaspoon sea salt ¹⁄3 cup olive oil To serve 200 grams halloumi cheese, sliced 4 small pitta breads, warmed and split kasundi or other tomato relish, rocket, strips of cucumber, thick plain yoghurt

Burgers: Put the breadcrumbs and milk in a large bowl, leave for 5 minutes, then add the remaining ingredients. Season generously, gently combine well and form into 4 patties. Cover and refrigerate until ready to cook but take out of the fridge 30 minutes before cooking. Salsa: Put half the pistachios and all the remaining ingredients in a food processor and blend until well chopped but not totally smooth. Roughly chop the remaining pistachios and stir through. Lamb: Cook the burgers on a grill pan over a medium heat for 4–5 minutes each side or until cooked through.  Heat a sauté pan with a little oil and cook the halloumi on both sides until golden. To assemble: Spread the bottom bun with tomato relish and layer up with rocket, cucumber, a lamb burger and halloumi. Top with a spoonful of yoghurt and a dollop of pistachio salsa. Add the tops and serve immediately. Makes 4 

AND TO DRINK... Drinks editor Yvonne Lorkin suggests drink matches for these dishes.

burgers. Ultra ripe, plump passionfruit and peach, blend with herbaceous elements and layers of lemongrass to create the perfect pairing. Buy from colombo.co.nz. Beef and Blue Cheese Burgers I recommend the Morse Code South Australian Shiraz 2015 ($14.99) here because of its distinctly leafy, floral aroma, a squeak of eucalypt and spice, followed by a silky mouthfeel edged with cherry and pepper. Buy from bigbarrel.co.nz. 2

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Mussel and Zucchini Burgers Do whatever you need to in order to secure yourself a bottle of Colombo Martinborough Sauvignon Blanc 2016 ($25) to enjoy with these superb seafood 1

98 DISH

3 Street Corn Fritter Burgers The Giesen Classic Cuvee 2014 ($19.99) has a creamy nuttiness on the nose, edged with peach Danish. Boasting a badass, bananadusted mouthfeel, these bubbles match this burger down pat. Buy from giesen.co.nz.

4 Corn Chip Crumbed Chicken Burgers There was no question the Framingham Marlborough Chardonnay 2015 ($25) would give extra pluck to this cluck. Gorgeous grapefruit, pineapple and peach layers buoy a backbone of creamy brulee, cashew and panforte characters on the palate. Buy from framingham.co.nz.

Moroccan Lamb Burgers It’s easy to see how the Brennan B2 Central Otago Pinot Noir 2014 ($30) won a Air NZ Gold Medal. Cherry cola aromas merge with soft cocoa, bay and black tea to form identical layers in the mouth. Soft, plush tannins add extra complexity. Amazing with these North African spices. Buy from brennanwines.com. 5


GF R I C OT TA A N D B L AC K O L I V E G NOCCHI WITH BLISTERED CH ERRY TOM ATOES AND BAS IL

LEAD THE WHEY

Ricotta, an Italian whey cheese, lends a wonderfully airy texture and creamy flavour to both savoury and sweet goods when cooked, giving these wholefood recipes a decadent edge. Recipes, photography and styling — KELLY GIBNEY


H ER B A N D CH I LLI BAKED R I C OT TA W I T H P R ES E RV E D LEMON PEPPERONATA [recipe ne xt page]


Ricotta and Black Olive Gnocchi with Blistered Cherry Tomatoes and Basil Homemade gnocchi is pretty straightforward to make when you use ricotta instead of potatoes. It also has a lovely lighter texture. This is a dish of simple but hugely satisfying flavours. Be generous with the fresh basil when serving. 500 grams ricotta 1 free-range egg 1¼ cups all-purpose glutenfree flour, plus extra for dusting (I used Edmonds) ½ cup diced black olives ¾ cup finely grated parmesan, plus extra to serve

sea salt and black pepper Blistered cherry tomatoes 500 grams cherry tomatoes 4 tablespoons olive oil sea salt and black pepper To serve fresh basil leaves

Herb and Chilli Baked Ricotta with Preserved Lemon Pepperonata This is a wonderful warm snack to serve with drinks and share with friends. I love it with crackers or a loaf of fresh sourdough. The pepperonata can be made a day in advance. Pepperonata ¼ cup olive oil ½ red onion, finely diced

¾ cup finely grated parmesan

½ teaspoon fennel seeds

1 teaspoon fresh thyme leaves

¼ preserved lemon, finely diced 2 red capsicums, core and seeds removed, sliced thinly

Add the remaining flour and use your hands to bring the dough together. It will be quite sticky.

1 yellow capsicum, core and seeds removed, sliced thinly

Re-dust the board as necessary and roll each piece into a log approximately 2cm in width. Cut at 3cm intervals along the log. Repeat with rest of the dough. Lay raw gnocchi out on a large board or plates lined with baking paper. Blistered cherry tomatoes: Preheat the oven 180°C. Place tomatoes (leave whole) in an ovenproof dish. Drizzle with olive oil and season well. Bake for 45 minutes, turning once during cooking. To cook: Bring a large pot of well-salted water to a boil. Drop 12–15 pieces of gnocchi into the water. Allow to cook for 2 minutes once they’ve floated to the surface. Repeat in batches until all gnocchi is cooked. Toss the cooked gnocchi with the roasted tomatoes. Use the back of a spoon to burst some of the tomatoes to create a rustic sauce. Drizzle with more olive oil if additional moisture is needed. Divide between bowls and garnish with fresh basil leaves and extra grated parmesan. Serve immediately. Serves 4

COOK’S NOTE: Freeze uncooked gnocchi for up to a month

until ready to use. Freeze on a plate or baking sheet so they don’t stick together. Once frozen, the gnocchi can be stored in a zip-lock bag or container. I cook them straight from frozen in boiling water. Sauté cooked gnocchi if they’ve been previously frozen, as they can be sticky.

102 DISH

1 free-range egg

4 garlic cloves, finely diced

Place the ricotta in a large bowl along with the egg, half the flour, olives, parmesan and a generous seasoning of salt and cracked black pepper. Use a wooden spoon to stir together.

Put the dough on a board well dusted with additional flour. Form a disc shape and cut into quarters. Cut each piece in half so that you have 8 pieces of dough, roughly even in size.

Baked ricotta 500 grams ricotta

1 teaspoon fresh rosemary leaves, finely chopped ¼ teaspoon dried chilli flakes sea salt and black pepper To serve crackers or fresh bread

14 kalamata olives (I prefer those with the pits removed) 2 teaspoons apple cider vinegar Pepperonata: Preheat oven to 180°C. Add the olive oil to a sauté pan over a medium heat. Gently cook the onion and garlic for 5 minutes, without browning. Add the fennel seeds and preserved lemon and cook for a further minute. Add the capsicum and sauté for 15–20 minutes until the capsicums are glossy and tender. Add the olives and cider vinegar. Transfer to a medium-sized ovenproof dish and bake for 35 minutes. The edges of the capsicum should be lightly browned. Season to taste. Serve warm or at room temperature. Baked ricotta: Preheat oven to 180°C. Combine all ingredients in a food processor and run until smooth. Season well. Grease a 12cm x 22cm ovenproof dish. Spoon the ricotta mixture into it and smooth the top with the back of a spoon. Bake for 30–35 minutes until lightly golden. Serve immediately. Serves 6 as a snack


GF R I C OT TA , L E M O N TARTS W I T H P ECAN AN D VANILLA BAS E [recipe ne xt page]


Ricotta, Lemon Tarts with Pecan and Vanilla Base These rustic hand-pressed tarts have a gorgeous lemon flavour and a biscuit-y nut crust. The centre is rather like cheesecake, though it is spared from being too heavy because of the lovely fresh lemon flavour. Base ¾ cup raw pecans 1½ cups almond meal ¾ cup dried dates, soaked in boiling water for 10 minutes, drained well zest of 1 lemon 1 teaspoon vanilla extract

125 grams cream cheese, cut into large cubes ½ cup coconut sugar 1 free-range egg zest of 2 lemons To serve fresh blueberries and raspberries

Filling 300 grams ricotta (I used Over The Moon) Preheat the oven to 160°C. Base: Add the pecans and almond meal to a food processor and blitz until the texture of coarse breadcrumbs. Add the dates, lemon zest and vanilla. Run the machine until the dates are well combined and the texture is quite even. Press the mixture into 10 well-greased holes of a 12-hole muffin tin. Take your time doing this, it can be a little fiddly. Each tart case should have a thickness of roughly ½cm. I like to leave the top edge uneven and rustic but you can trim with a sharp knife if you prefer.

R I C OT TA C H O C O L AT E M O U S S E WITH STRAWBERRY AND M INT SALAD

Ricotta Chocolate Mousse with Strawberry and Mint Salad Ricotta adds a weight and depth of flavour to this mousse that I really love. Using a good-quality ricotta will give you a lovely, smooth texture. The strawberry and mint salad adds a brightness that pairs beautifully with the rich mousse.

Bake for 10 minutes. Filling: Add all the filling ingredients into a food processor and run until very smooth. Spoon into tart cases and use a thin spatula or back of a spoon to smooth the surface. Bake for 20 minutes until lightly golden on top. Leave to cool for 30 minutes before carefully removing from the tin. Use a knife to gently coax the tarts out if necessary. Cool completely in the fridge before serving. Remove from the fridge 20 minutes before serving. Top with fresh berries. Tarts will last 3 days in an airtight container in the fridge. Makes 10 small tarts

150 grams dark chocolate 1 cup fresh cream 500 grams ricotta (I used Over The Moon) 1 teaspoon vanilla extract

250-gram punnet strawberries 1 teaspoon coconut sugar juice ½ lemon handful fresh mint leaves, cut into very fine ribbons

Gently melt the chocolate in a double boiler. At the same time, heat the cream until just simmering. Add the cream to the melted chocolate and whisk until silky smooth. Add to a blender or food processor, along with the ricotta and vanilla essence. Process until smooth. Place in the fridge to chill for at least 1½ hours. Hull the strawberries and cut into small pieces. Sprinkle with the sugar and lemon juice. Stir well. Toss through the mint leaves. Spoon the chocolate mousse into individual glasses. Top with the strawberry salad just before serving. Serves 6

104 D ISH


Summer! AL FRESCO DINING WITH FAMILY AND FRIENDS

How easy is this? See us for

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House of Knives (New Zealand)


easy everyday Simple dinner solutions for any night of the week. Recipes — C LAIRE ALD OUS / Photography — JOSH GRIGGS

GR I L L ED CH I C K EN WITH ALMOND AND CHILLI D R ES S I N G [recipe ne xt page]

106 DISH


L A M B K E BA B S W I T H RAW BEETROOT SA L A D A N D MIN T DR ESSIN G [recipe ne xt page]


Grilled Chicken with Almond and Chilli Dressing This is one of my favourite go-to dressings. I use it with lamb and fish and to dress potato and grain salads. 4 single skin-on chicken breasts 1 tablespoon olive oil 1 tablespoon ground cumin sea salt and ground pepper 250 grams purchased hummus Dressing ½ cup skin-on roasted almonds, roughly chopped

½ cup packed parsley, finely chopped ½ red onion, finely chopped 1 long red chilli, seeded and finely chopped ¼ cup olive oil 2 tablespoons lemon juice sea salt and ground pepper

Chicken: Brush the chicken all over with oil and sprinkle with the cumin and season with salt and pepper. Heat a sauté pan and cook the chicken until golden and cooked through. Cover loosely and rest for 5 minutes. Dressing: Combine all of the ingredients in a bowl and season. To serve: Divide the hummus between serving plates. Slice the chicken and place over the hummus along with any resting juices. Spoon the almond dressing over the top. We served ours with cooked and shredded green beans. Serves 4

Lamb Kebabs with Raw Beetroot Salad and Mint Dressing Lettuce leaves offer a light, fresh alternative to flatbreads and the mint dressing and spiced lamb kebabs make for mouthfuls of juicy goodness. 2 tablespoons Indian spice paste (I used Asian Home Gourmet) ½ cup thick plain yoghurt 600 grams lamb fillets, cut into 2cm pieces sea salt and ground pepper Beetroot 2 medium beetroot, peeled and grated 5 moist dried figs, diced 1 tablespoon red wine vinegar 1 teaspoon honey 2 tablespoons olive oil pinch chilli flakes

Dressing 1 cup packed mint 1 teaspoon caster sugar 1 tablespoon grated fresh ginger 2 garlic cloves, crushed ¼ cup olive oil 2 tablespoons lime juice ½ cup thick plain yoghurt To serve lettuce leaves, whole lemon wedges 8 x 20cm skewers (soak in cold water for 15 minutes if using wood)

Combine the paste and yoghurt in a medium bowl and season generously. Add the lamb, turning to coat. Leave for 30 minutes. Dressing: Put all the ingredients, except the yoghurt, in a food processor and blend until well chopped. Add the yoghurt, season and process again until smooth. Beetroot: Combine all the ingredients in a bowl, season and toss to combine. Cook the kebabs on a lightly oiled preheated barbecue or sauté pan for about 2 minutes each side. To serve: Arrange the kebabs on plates with the beetroot salad and spoon over the mint dressing. Serve with crisp lettuce leaves and lemon wedges. Serves 4

108 D I SH


Venison Meatballs on Vermicelli Salad Venison mince makes lovely juicy meatballs and is a firm favourite in my household. It lends itself well to both Asian and European seasonings. 1 cup fresh breadcrumbs (regular or gluten-free) ¼ cup finely chopped coriander 2 cloves garlic, crushed ¼ cup milk 2 tablespoons oyster sauce 500 grams venison mince sea salt and ground pepper olive oil for cooking Salad 100 grams vermicelli noodles 1 cos lettuce, shredded

1 small cucumber, thinly sliced 2 spring onions, thinly sliced good handful mixed herbs (use any combination of mint, coriander, Thai basil, and Vietnamese mint) ½ cup chopped roasted peanuts, plus extra to serve Dressing ¼ cup chilli jam

Meatballs: Combine the breadcrumbs, coriander, garlic and the milk in a large bowl and leave for 5 minutes. Add the oyster sauce and mince, season generously and mix until well combined. Don’t mix in a food processor. Roll into 24 walnut-sized meatballs and chill until ready to cook. Salad: Soak the noodles in boiling water for 10 minutes, stirring occasionally. Drain really well then combine in a large bowl with all the remaining ingredients. Dressing: Stir the chilli jam, juice and oil together. To assemble: Heat a little oil in a large sauté pan and cook the meatballs until cooked through. Drain on paper towels. Divide the salad between bowls. Top with the meatballs and spoon over the dressing. Serve with extra peanuts and chilli jam, if desired. Serves 4

2 tablespoons lime or lemon juice 2 tablespoons olive oil lime wedges, to serve

COOK’S NOTE: I buy a loaf of gluten-free bread and turn it into

crumbs so I always have them on hand.


Moroccan Pork with Crispy Lebanese Bread and Herb Salad Juicy, tender slices of pork combine with crispy shards of bread to make an abundant salad platter to please the whole family. 2 x 300-gram pork fillets 1 tablespoon Moroccan seasoning olive oil 400-gram tin chickpeas, rinsed and drained 2 tablespoons lemon juice 2 tablespoons butter

2 x 20cm Lebanese breads, ripped into pieces 1 small telegraph cucumber, thinly sliced 1 cup each mint and parsley leaves, roughly chopped 1 small red onion, very thinly sliced 100 grams soft feta

Pan-Fried Fish with Spinach and Zucchini Noodles “Zoodles” are a popular alternative to regular wheat noodles and offer a lighter, gluten-free option that goes beautifully with fresh fish fillets. 800 grams firm white fish fillets 1 tablespoon ground turmeric sea salt and ground pepper 1 tablespoon vegetable oil and small knob of butter 2 teaspoons cumin seeds

2 cloves garlic, crushed 1 carrot, julienned 4 medium zucchini, spiralised or julienned 2 cups packed baby spinach 2 tablespoons lemon juice ½ cup black olives, pitted

Noodles 2 tablespoons olive oil

Roll the pork fillets in the Moroccan seasoning. Heat 1 tablespoon of oil in a sauté pan over medium heat. Cook the pork for about 10 minutes or until just cooked through, turning to brown on all sides.

Fish: Dust both sides of the fish with turmeric and season with salt and pepper.

Transfer to a large plate, cover loosely and rest for a few minutes. Don’t wash the pan.

Heat the oil and butter in a large sauté pan and add the cumin seeds, then the fish. Cook both sides, spooning over the cumin oil, until just cooked through.

Add a little more oil and the chickpeas to the pan and cook until golden, stirring frequently. Stir in the lemon juice and let it bubble up and evaporate. Add the chickpeas to the pork.

Noodles: Heat the oil in a large sauté pan and add the garlic and carrots, tossing for 2 minutes until the carrots just start to soften a little.

Wash the pan and add the butter with another tablespoon of oil and cook the bread in batches until crisp and golden. Place on kitchen towels.

Add the zucchini, season with salt and pepper and cook for 2–3 minutes, turning to just warm the zucchini through. You still want them to be crisp. Add the spinach and lemon juice and quickly toss together.

Slice the pork and place in a large bowl with the chickpeas, cucumber, herbs and onion and toss together. Place the bread on a long serving platter and top with the salad then crumble over the feta. Drizzle over the pork resting juices. Serves 4

PANTRY NOTE: Moroccan seasoning is available in the spice

section at supermarkets.

DISH

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To serve: Divide the vegetables between shallow bowls and top with the fish and olives, spooning the fish pan juices over the top. Serves 4


MISO AND G ING E R CHICKE N WITH BROW N RICE SA L A D

M O R O C CA N P O R K W IT H CR ISPY L E BA N ESE BR E A D A N D HE R B SA L A D


PA N - FR I ED FI S H W I T H S P I N AC H AND ZUCCHINI N O O D L ES [recipe pre vious page]

C UCUM B ER A N D SA L M O N SA L A D W I T H M USTA R D A N D FEN N EL

M OZZARELLA , ROSEMARY AND TOM ATO TART

FRES H STRAWBERRY AND RH UBARB PIE [recipe ne xt page]


Mozzarella, Rosemary and Tomato Tart I’m never without sheets of frozen puff pastry, which means a tempting meal can be pulled together with whatever veges or cheese are on hand. 1 sheet pre-rolled butter puff pastry (25cm x 25cm) 2 tablespoons basil pesto 2 tablespoons fine semolina 6 medium vine tomatoes 250 grams fresh mozzarella in whey, well drained

sprigs fresh rosemary olive oil, for brushing ½ cup freshly grated parmesan cheese sea salt and ground pepper salad leaves, to serve

Preheat the oven to 180°C fan bake.

Cucumber and Salmon Salad with Mustard and Fennel The perfect summer evening salad – light, delicious and easy to put together. Serve with a bowl of cooked rice for a more substantial meal. ⅓ cup apple cider vinegar

250 grams fresh salmon

1 tablespoon caster sugar

1 slim telegraph cucumber or 3 Lebanese cucumbers

½ teaspoon sea salt good grind pepper 1 tablespoon wholegrain mustard

1 small fennel bulb, very thinly sliced, fronds reserved olive oil

Cut the pastry into 4 even squares and roll out each piece until it’s much thinner. Place on a lined baking tray, then smear with the pesto and sprinkle over the semolina, taking both right to the edges. Slice the tomatoes thinly and lay on paper towels to absorb excess moisture. Slice the mozzarella thinly and lay over the pesto. Add some sprigs of rosemary and the tomatoes. Brush with a little olive oil, and season with salt and pepper. Sprinkle over the parmesan and a little more rosemary. Bake for 20–25 minutes until the pastry is crisp on the base and the cheese is melted and gooey. Top with salad leaves to serve. Serves 4

1 small red onion, very finely sliced Put the vinegar, sugar, salt, pepper and mustard in a small saucepan and bring to a boil. Add the onion and simmer for 1 minute. Tip into a large bowl and chill until cold. Slice the salmon thinly against the grain and add to the chilled marinated onions, tossing to coat the salmon in the liquid. Shave the cucumber with a vegetable peeler into long thin slices, discarding the inner core. Add to the salmon along with the shaved fennel and half of the roughly chopped fennel fronds. Transfer the salad to bowls and garnish with more fennel fronds and a drizzle of olive oil. Season with salt and pepper. Serves 4

PROPS: Blendart White Tile from Tile Space (tiles.co.nz) used throughout. Grilled Chicken: Plates and salt dishes from Ann O’Sullivan (annosullivanpottery.co.nz). Cutlery from Father Rabbit (fatherrabbit.com). Glasses from Indie Home Collective (indiehomecollective.com). Coaster from Freedom Furniture (freedomfurniture. co.nz). Lamb Kebabs: Platter from Country Road (countryroad.com.au). Bowl from Ann O’Sullivan. Small bowl from Collected by LeeAnn Yare (collected.co.nz). Venison Meatballs: Bowl from Ann O’Sullivan. Chopsticks from The Props Department (thepropsdepartment.co.nz). Moroccan Pork: Platter and forks from The Props Department. Server from Country Road. Plates from Indie Home Collective. PanFried Fish: Plates and salt dishes from Ann O’Sullivan. Wooden platter from Citta (cittadesign.com). Cutlery from The Props Department. Cucumber and Salmon Salad: Bowls from Houston Design Co (houstondesignco.bigcartel.com). Chopsticks from The Props Department. Glasses from Indie Home Collective. Strawberry and Rhubarb Pie: Fume plates from The Poi Room (thepoiroom.co.nz). Board from Citta. Scoop from The Props Department. All uncredited props stylist’s own. Fresh produce from Farro Fresh (farrofresh.co.nz). Meat from Neat Meat (neatmeat.com).

DISH

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Fresh Strawberry and Rhubarb Pie Who doesn’t love a pie – especially one filled with juicy strawberries and tart rhubarb, encased in crispy pastry. 2 sheets pre-rolled butter puff pastry (25cm x 25cm) plain flour, for rolling 1 egg, beaten raw sugar for sprinkling Filling 3 punnets strawberries, stems removed, smaller berries left whole and larger ones halved or quartered

AND TO DRINK... Wine editor Yvonne Lorkin suggests drinks matches for these dishes.

500 grams rhubarb, ends trimmed and cut into 2cm pieces

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½ cup light muscovado sugar 1 teaspoon ground ginger ½ teaspoon ground mixed spice

Roll out each sheet of pastry on a lightly floured bench to make it a little thinner and larger, about 26cm x 32cm. Place one sheet on a lined flat baking tray and brush the edges with egg wash. Filling: Combine all the ingredients in a large bowl, tossing the fruit so it’s all really well coated. Tip the fruit onto the pastry, piling it up and spreading evenly, leaving a 2cm border all the way around. Place the second piece of pastry over the top. Pull the border of the bottom piece of pastry up over the top piece and crimp the edges together to seal well. Cut a few small slits in the top of the pie. Brush the whole pie with egg wash and sprinkle with raw sugar. Bake for 25–30 minutes until a good golden colour and the pastry is really well cooked. Leave at least 10 minutes for the filling to settle then dust with icing sugar. Best served warm with cream or ice cream. Serves 6–8

1 Grilled Chicken with Almond & Chilli Dressing I’d be wanting to choose a rosé with a ripe and rumpty character to pair here – so grab a bottle of Matawhero Gisborne Rosé 2016 ($23) and enjoy the “eton mess”-ness of it. Berries and cream and hints of sweet, crumbled meringue on the nose and a long, dry finish. For stockists, see matawhero.co.nz. 2 Lamb Kebabs with Raw Beetroot Salad and Mint Dressing No sooner had I sipped the Feudo Principe di Butera Merlot 2015 ($21.90), I knew it’d be perfect for this recipe. This is a lovely, fleshy, vanilla and blackcurrant-boosted example crafted from fruit grown in Sicily. It’s soft and plush and perfect with these kebabs. Buy from sapori.co.nz.

Venison Meatballs on Vermicelli Salad This gorgeous combination of flavours just sings out for an ultra-fruity and spicy pinot noir. Certified organic and bursting with cherry, plum and pomegranate notes, the Te Mania Reserve Nelson Pinot Noir 2014 ($35.99) has enough character to allow these clean, spicy Asian flavours to excel. Buy from temaniawines.co.nz. 3

4 Moroccan Pork with Crispy Lebanese Bread Reach for a crisp, flavourpacked pinot gris to pair with this mouthwatering recipe and revel in the apple, quince and spicy baked pear pleasure it brings. The Bladen Marlborough Pinot Gris 2016 ($25) absolutely fits this bill. Buy from bladen.co.nz.

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3 tablespoons cornflour

Preheat the oven to 180°C fan bake.

DISH

5

5 Pan-Fried Fish with Spinach & Zucchini Noodles I’d recommend the Sileni Cellar Selection Marlborough Sauvignon Blanc 2016 ($19) as a sipping buddy here. Bright, vibrant and chock full of lime and green herb notes, it’s a cleansing, lipsmacking match. For stockists, see sileni.co.nz.

Cucumber and Salmon Salad with Mustard Fennel This salad is so light, yet the richness of the salmon adds an extra-satisfying layer of flavour and texture. Drinkswise, I’m all over cider as a match, but make sure it’s a dry style like the Zeffer Newtown Pippin Cider 500ml ($11). Bony, yet long and creamy – it’s a super match with salmon and crunchy cucumber. Buy from vineonline.co.nz. 6

Mozzarella, Rosemary & Tomato Tart The classic lift of rosemary and tang of tomato are elevated to new heights with a tall glass of the shiny new, Epic Dankomatic IPA 500ml ($11.99). This bright, coppery concoction has rich, biscuity aromatics and a swampy hit of sour on the finish. Buy from craftbeeronline.co.nz. 7

Fresh Strawberry & Rhubarb Pie Stop what you’re doing and go online right now to order yourself a bottle of the Johner Noble Syrah 2015 375ml ($22). It’s an ultraintense, crazy mix of peppery sweetness, like pepper-infused white chocolate, edged with honeysuckle and red berries – a perfect partner with this pie. Buy from johner-estate.com. 8


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a warm welcome A trip to Fiji brings with it a revelation of beautiful, lush tropical flavours – and an eagerness to adopt the loving way they are prepared and served. Recipes, photography and styling — SARAH TUCK

COCONUT M OJ ITOS [recipe page 1 20]


PRAWN AND M ANG O SALAD [recipe page 1 20]

H

ave you got everything you need, darling?” – hearing those words, in that moment, I felt totally nurtured. The person speaking wasn’t a husband, mother or even a friend, but the tone and intent were just as kind and caring as if it had been. It was Vani, my lovely in-house butler at the stunning Vomo Island Resort, who spoke. When I replied in the affirmative she gave me one of her fabulous face-splitting smiles and left me to continue wandering down for a refreshing dip in the sea. Having returned from Fiji just a few weeks ago I have been trying to put my finger on what makes the food such an integral part of the holiday experience there. I finally realised it is that same love, genuine warmth and gentle pride that Vani showed. Food in Fiji isn’t just about sustenance, it certainly isn’t about showing off, it is about bringing people together – gathering friends and family and providing an abundance of tropical fare for feasting, prepared with love. The Fijians I spoke to were so incredibly humble about their food and, I think, in the past this perhaps has been to the detriment of the cuisine on offer to tourists. A perception developed that imported food is somehow better, more glamorous, and a necessity to have on offer for visitors. Thank goodness there are people on the ground in Fiji working to change this. One such promoter of Fijian produce and cooking is the almost evangelical Louise Acreman of popular local eatery Taste Fiji. As she hosted us on a tour of Nadi Bay Herb Farm, she spoke passionately about the example she and husband (executive chef) Lee are setting through their restaurant. They refuse to resort to using imported goods – instead they make the most of the beautiful local produce as evidenced by the stunning dishes Lee prepared during our stay. Sitting outside at the herb farm, enveloped by the spicy, pungent smell of basil being harvested for the New Zealand and local market, we enjoyed a herb salad with red onion,

LEFT: A trip around the local food and produce market is not only a great opportunity to discover tropical fare but also to soak up the warm sense of community spirit.

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ABOVE, FROM LEFT:

Nadi Bay Herb Farm is a wonderful example of the abundance of gorgeous, fresh local produce; exotic seafood offerings brighten a market stall. OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Taste Fiji

salad with ota fern leaf; the executive chef at Outrigger, Shailesh Naidu; local market scenes, including (bottom right) a pile of dried ginger.

118 DISH

tomato, ricotta and cucumber with chilli-roasted pumpkin seeds and long green beans; a papaya salad with mint, basil and coriander; and a refreshing ota fern leaf salad with fresh coconut and tomato (we quickly became familiar with the ota fern, packed with nutrients it is widely available and used, usually poached in coconut milk until tender). Our unanimously favourite dish was the barbecued snapper, served with an unbelievably tasty and innovative coconut and basil pesto. On another occasion, Lee prepared us an absolute feast, featuring Vuda pork (from a piggery in Lautoka); prawn ceviche; creamy whipped local ricotta with sweet caramelised guava; and pan-roasted deep-sea Pacific snapper in soy broth, with daikon radish, tofu and pork crackling. A brilliant twist on traditional Fijian fare, elegantly presented in a modern way. Back at Outrigger Fiji Resort we were able to see two more takes on Fijian cooking. First with the buffet tables, piled high with classic dishes on “Magiti” night – feasting Fijianstyle. There was seafood and pumpkin lolo (lolo meaning cooked in coconut cream), cassava and saijan lolo (made with saijan leaves and cassava root), tender beef cheek kovu, (a cooking style where the meat is marinated in ginger, turmeric and onion, then wrapped in banana leaves and

steamed), palusami (taro leaves baked in coconut milk), lovo kumala (sweet potato cooked in a Fijian-hangi style) and the grand centre piece of roast suckling pig. The beaming chef standing proudly by his pig was particularly delighted to see my interest in the – to me – fabulously exotic array. From traditional Fijian fare to Fijian Indian food, we continued our island food adventure. Excitedly we took our places in the welcome shade as the executive chef at Outrigger, Shailesh Naidu, set about demonstrating how to prepare a range of flavour-packed curries. We watched as he whipped up a rich Fijian chicken curry, prawn coconut curry, sautéed pumpkin curry, steamed mahi mahi and addictive paprika-fried cassava. The vast quantities of fresh ginger and garlic he used to bring authentic flavour to the dishes was an eye-opener – I’m looking forward to doing my best to recreate them at home. Having spent most of my time – when not in the sea or pool – eating, I was grateful to stretch my legs at the local food and produce market. The vibe of the market was akin to that of a small country fair – relaxed yet buzzy, with a true sense of community. Cross-legged women sat side by side, chatting idly, a hibiscus tucked behind an ear, wide smiles or an infectious laugh always close. In front of them, piles of vibrant produce. Babies sat on mothers’ laps as negotiations took place, a young teen proudly manned his stall keeping a watchful eye on the cheeky young kids who played tag around the stairwell, giving nosy tourists a gleeful thumbs up. The produce was lush – sweet-smelling pineapples, kumara the size of my head, mounds of corn, freshly bundled sheaves of ota, chillies, mouth-numbing kava root and tables laden with seafood straight from the ocean. Since returning I have been busy in the kitchen, blending, tasting, testing – a pungent spice rub for the lamb, the sweet fragrant coconut syrup for the mojitos. But I remind myself it isn’t just the ingredients that matter – it is the way in which you serve them. I’m working on that smile.


“The produce was lush – sweet-smelling pineapple, kumara the size of my head, mounds of corn, freshly bundled sheaves of ota…”

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Coconut Mojitos Is there any flavour that invokes the tropics more than coconut? This Vomo Island mojito is the perfect start to a summer’s eve. Coconut Syrup 2 cups water 1 cup desiccated coconut 1 cup sugar Coconut Mojitos ¼ cup fresh mint leaves 15ml coconut syrup

crushed ice 30ml white coconut rum or vodka, or Malibu liqueur 15ml freshly squeezed lime juice soda water, to taste lime slices and extra mint leaves, to garnish

Coconut syrup: Put the water, coconut and sugar in a medium saucepan and whisk to combine. Bring to a boil, then reduce to a simmer for 20 minutes, stirring occasionally. Take off the heat and leave for 2 hours to infuse. Strain the syrup well through a sieve (the leftover coconut can be used to make Mango Coconut Ice Cream, page 123). Store the coconut syrup in a sealed container in the fridge until ready to use (makes 1¼ cups). Coconut mojitos: Put the mint leaves and coconut syrup in a glass. Fill the glass with ice. Add the rum and lime juice, stir well and top up with soda water. Garnish with lime and extra mint leaves. Serves 1

Prawn and Mango Salad Sweet, luscious mango and spicy prawns are combined with loads of vibrant fresh herbs and chilli for a zingy, summer salad. 18 raw prawn cutlets

Kokoda Managing to be both creamy and fresh at the same time, this kokoda makes a fabulous light entree, or can be served in shot glasses with a small fork as a cocktail snack. 600 grams trevally ²⁄3 cup freshly squeezed lime juice ²⁄3 cup coconut cream ½ small red onion, finely chopped 1 red chilli, sliced (a few slices reserved for garnish)

2 spring onions, finely sliced (2 tablespoons reserved for garnish) 1 yellow capsicum, finely chopped 8 cherry tomatoes, halved ¼ cup finely chopped coriander sea salt, to taste

Chop the trevally into 2cm pieces and put in a non-metallic bowl. Cover with the lime juice and stir well to combine. Cover and refrigerate for 2 hours, stirring after an hour to ensure all of the fish is coated in lime juice. Drain off 2 tablespoons of lime juice and add the coconut milk with all of the remaining ingredients. Serve garnished with the reserved chilli and spring onions. Serves 4 DISH

120

2 teaspoons rice bran oil 1 teaspoon chilli oil Salad 100 grams vermicelli 1 mango, chopped

Dressing ¼ cup coconut cream 2 tablespoons fish sauce 2 tablespoons lime juice 2 tablespoons brown sugar ½ teaspoon chilli flakes

²⁄3 cup each chopped coriander, mint, Thai basil or basil leaves

To serve 1 red chilli, finely sliced

3 spring onions, finely chopped

¹⁄3 cup roasted peanuts, to garnish

1 cup bean sprouts 2 baby cos lettuces, finely sliced

¹⁄3 cup purchased fried shallots, to garnish

Put the prawn cutlets in a container (or ziplock bag) with the cooking oil and chilli oil. Stir well to coat and marinate for an hour, or up to 6 hours. Fry the prawns 1–2 minutes each side until pink and cooked through. Prepare the vermicelli noodles according to packet instructions, then drain well. Combine with the remaining salad ingredients in a large bowl. Whisk the dressing ingredients together, add to the salad, stir to combine. Use tongs to layer the salad on to a serving plate and top with the prawns, chilli, peanuts and fried shallots. Serves 4


Slow-roasted Indian Spiced Lamb Shoulder Marinated in fragrant Indian spices this lamb is meltingly tender and teams perfectly with the tamarind chutney-spiked yoghurt and fresh coconut chutney. Spice paste 2 teaspoons turmeric 1 tablespoon cinnamon 1 tablespoon cumin seeds 1 green chilli, roughly chopped 1 tablespoon ground coriander 1 large thumb ginger, peeled and chopped 6 cloves garlic, peeled

355ml beer (ale) ¼ teaspoon cardamom seeds 1–2 teaspoons sea salt To serve 2 cups chopped tomatoes ½ teaspoon toasted cumin seeds 2 teaspoons olive oil 1 tablespoon lime juice

Coconut Chutney

1 tablespoon cider vinegar

1¼ cups natural yoghurt

1 fresh coconut (shake to ensure it is fresh with liquid)

1 tablespoon olive oil

¹⁄3 cup tamarind chutney

½ cup finely chopped coriander

¾ cup natural yoghurt To cook 2-kilogram lamb shoulder, bone-in

1 cup coriander leaves 6 Indian flatbreads Coconut Chutney (see recipe opposite)

Put all of the spice paste ingredients in a food processor and whiz into a paste. Put the lamb shoulder in a small, deep roasting dish (it should fit snugly). Use a small sharp knife to poke slits all over both sides of the lamb, then smear all over with the spice paste. Cover with plastic wrap and refrigerate for at least 6 hours and preferably overnight. Take out of the fridge 45 minutes before cooking. Preheat the oven to 160°C. Pour the beer around the base of the lamb and sprinkle the cardamom seeds into the beer. Season the lamb well with salt and cover with a double layer of tinfoil. Roast for 4½ hours, turning twice during cooking. Remove the foil and cook for a further 45 minutes. Remove and rest, then use two forks to shred the meat. Mix the chopped tomatoes with the cumin seeds, olive oil and lemon juice and season to taste with sea salt. Swirl the tamarind chutney through the natural yoghurt and heat the flatbread. Serve with the Coconut Chutney and the lamb. Serves 6–8

1 tablespoon freshly squeezed lemon juice

1 tablespoon coconut cream 1 teaspoon grated ginger ½ green chilli, finely chopped sea salt

Preheat the oven to 180˚C. Drill a hole into two of the “eyes” of the coconut and put it in the heated oven for 10 minutes. Remove and drain out the liquid through the “eye” holes (reserving to use in place of coconut cream, if possible). Use a hammer to crack the coconut, or simply drop it on a paper towel on a hard floor. Prise the coconut out of the shell (I used a clean flat head screwdriver to do this), then use a sharp knife to cut off any remaining brown skin. Grate one cup of the fresh coconut. Mix the grated coconut with the coriander, lemon juice, coconut cream (or reserved coconut water), ginger and chilli then season to taste with sea salt. Makes 1¼ cups


Mango Coconut Ice Cream So quick and simple to make this ice cream, served in pretty, white-chocolate dipped cones, is a hit with young and old. 1 cup desicated coconut ¾ cup coconut milk 1 tablespoon sugar 1 litre vanilla ice cream 500 grams fresh or frozen mango pieces 2 tablespoons Malibu liqueur 8 medium waffle cones

125 grams white chocolate, chopped 1 teaspoon coconut oil ⅔ cup lightly toasted dessicated coconut ¼ cup toasted coconut flakes, to garnish

Put the coconut, coconut milk and sugar in a pot and whisk over a gentle heat. Leave to cool. Drain through a sieve (discard the liquid). Remove the ice cream from the freezer to soften slightly, then transfer to a 1½-litre capacity container. Put the mango and Malibu in a food processor and whiz to combine. Stir half of the mango mixture and all of the coconut through the ice cream to incorporate well. Freeze for 90 minutes then drop in the remaining mango puree and swirl through the ice cream. To prepare the cones, heat the white chocolate and coconut oil in a bowl over a pan of simmering water until melted. Whisk until smooth. Put the coconut in a shallow bowl, then dip cones into the chocolate and then coconut to coat. Stand upright in glasses to set. Scoop ice cream into cones and top with a few pieces of coconut flakes, to garnish. Serves 8 COOK’S TIP: Instead of using the first three

ingredients, you can replace with the reserved coconut left over from making the Coconut Mojitos on page 120.

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MIELE H 6860 BP MOISTURE PLUS OVEN: MAKING PERFECT RESULTS EASY

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Superfood Snacking Snack consciously on this tasty goodness. For Ceres Organics Kale Chips the leaves of organically grown kale are gently massaged with an organic cashew mix, then dried at low temperatures to preserve their inherent nutrients. Ceres Organics use only the good stuff – no chemicals, artificial ingredients or preservatives. Caring for our bodies and the planet too. Ask for them at your supermarket or health food store. See ceres.co.nz.

KENWOOD DESIGN CREATES REAL STIR

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COOKING BY INTUITION

NEFF thinks that one of the most important ingredients in any dish is intuition. Now you can also rely on intuition when operating the new, NEFF flexible induction cooktops, thanks to the unique one-button operating concept: TwistPad Fire. To select a cooking zone, touch TwistPad Fire lightly with a fingertip and set the power level using a rotating motion. It’s completely intuitive. The NEFF TwistPad Fire induction cooktops also feature a high-grade stainless-steel frame and illuminated red light ring. To find out more about these intuitive NEFF cooktops, visit neff.co.nz.

Summer suppin’ New from the makers of our favourite brand The Ned comes a fabulous new wine – Leefield Station Sauvignon Blanc 2016. With two gold medals already under its belt, this has to be your wine of choice this summer. Available through leading liquor stores – LK and Liquorland.

The easy way to create an outdoor room Have you been yearning for a loggia (outdoor room), so that you can enjoy fresh air in almost any weather? With Luxaflex EVO screens you can apply indoor comfort to outdoor areas at the push of a button. Touch the remote and a motor lowers screens (mesh, canvas, clear or acrylic) into position to create a fully enclosed room. There are no gaps, because the perfectly taut screens are secured in a channel that’s fixed to your balcony. You’re safe from insects, wind, rain and sun… as well as the prying eyes of curious neighbours. Find EVO stockists at luxaflex.co.nz.

The best fish ’n’ chips in town Kiwifish is the seafood supplier of choice for Auckland’s top restaurants and superyachts who require their fish straight off the boat, fresh every day and caught sustainably. Kiwifish prides itself on supporting small independent fishermen and supplying the fish from the boat to the plate faster than you can say “holy jack mackerel!”. This summer, Kiwifish has teamed up with Fish & Ships, so young and old can enjoy fish fresh off the boat in the great Kiwi tradition of fish ’n’ chips. Cooked to order, homemade batter and real tartare sauce – a summer treat not to be missed. Located on Auckland’s Viaduct Harbour walkway, just across from the Maritime Museum. Look for the funky bright blue shipping container – you can’t miss it. Open every day 11am–7pm.

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KITCHEN NOTES NOTES FOR COOKS

OVEN TEMPERATURES

USEFUL TECHNIQUES

To ensure successful results in cooking, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric.

225° Fahrenheit = 110° Celsius = cool oven 300° Fahrenheit = 150° Celsius = very low oven 350° Fahrenheit = 180° Celsius = moderate oven 400° Fahrenheit = 200° Celsius = hot oven 450° Fahrenheit = 230° Celsius = very hot oven

Always follow one set of measures in a recipe. Do not mix them up.

Bake blind: Line a prepared pastry case with baking paper and fill with pie weights or dried beans. The beans support the pastry as it cooks. Bake in a preheated 190°C – 200°C oven for up to 20 minutes before removing the paper and weights. The shell should now have taken form. Return to the oven for the time specified in the recipe.

VOLUME

Dish uses: A fan-forced oven unless otherwise specified

1 level tablespoon = 15ml

Large eggs (No.7) Level spoons and cup measurements Liquids are always measured in a jug and dry ingredients in measuring cups. NB: One tablespoon is 15ml (the Australian tablespoon is 20ml)

1 level teaspoon = 5ml 1 oz/fl oz = 28.35 grams/ml 1 pound = 450 grams 1 cup liquid = 250ml 1 pint = 600ml

Remove pin bones from salmon: Fillets almost always contain small pin bones. To remove them, first run your finger down the centre of the fillet, pushing down gently so the bones pop out slightly as they are located. Using a pair of tweezers or needle-nosed pliers, pull out each bone carefully, with the grain to avoid tearing the flesh.

1 litre = 1000ml WEIGHT

USEFUL INGREDIENT EQUIVALENTS

10 grams = ¼oz

Breadcrumbs 1 cup fresh = 50 grams 1 cup dried = 115 grams

15 grams = ½oz

Butter 1 (American) stick = 100 grams 1 cup = 225 grams 2 tablespoons = 30 grams

1 kilogram = 2¼ pounds

Cheese 1 cup grated tasty = 115 grams 1 cup parmesan = 150 grams

2.5cm = 1 inch

Egg whites Large (No. 7) egg white = 30 grams

25 grams = 1oz (actual 28.35 grams) 450 grams = 1 pound

LENGTH

12cm = 4½ inches 20cm = 8 inches 24cm = 9½ inches

FOOD NAME EQUIVALENTS

Gelatine 3 teaspoons granulated/3 leaves (gold grade) will set 500ml/2 cups liquid to a light jelly.

We all use cookbooks and magazines from around the world. These are some of the more common ingredients which have differing names.

1 rounded tablespoon granulated/4–5 leaves (gold grade) will set 500ml/2 cups liquid to a firm jelly.

baking paper

Leaf gelatine comes in varying grades. It is wise to check the setting properties of the leaf gelatine you buy before use. Honey, Golden Syrup 1 cup = 350 grams Onions 1 × 115 gram onion = 1 cup chopped Rice 1 cup uncooked rice = 200 grams 1 cup cooked = 165 grams Sugar 1 cup caster and granulated = 225 grams 1 cup brown sugar = 200 grams 1 cup icing sugar = 125 grams Spinach 650 grams spinach leaves = ¾ cup purée Yeast 2 tablespoons fresh (compressed) = 1 tablespoon dried (granulated)

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Roast capsicums: Place the capsicum on a tray and roast in a pre-heated 200°C oven until tender but not collapsing. When cool, peel and remove the seeds. Roast nuts: spread the nuts out in a single layer on a shallow baking pan and place in a preheated 180°C oven. Shake the pan every few minutes until the nuts are golden. Watch carefully as the nuts can become too brown very quickly. Remove and tip into another dish to cool.

1cm = ½ inch

30cm = 12 inches Flour 1 level measuring cup = 150 grams

Julienne: This term refers to food, often vegetables, that are sliced into thin matchsticks. This is most easily done using a mandolin but can also be done by hand. First cut into 3mm (1/8-inch) thick slices. Stack the slices and cut into 3mm (1/8-inch) thick strips. Cut into desired length.

beetroot cannellini beans capsicum celeriac coriander cream eggplant fillet (as in meat) golden syrup hapuku icing sugar plain flour prawn rocket scallopini spring onions zucchini

parchment paper/ silicone paper beets white kidney bean bell pepper/ sweet pepper celery root cilantro heavy cream aubergine tenderloin dark corn syrup groper confectioners sugar standard/pure flour jumbo shrimp rocquette/arugula pattypan squash green onions courgettes

Sterilise bottles and jars: Put jars or bottles and their lids through a hot cycle of the dishwasher Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 30 minutes. Toast and grind seeds and spices: Heat a small dry pan over a medium heat. Add the spice and toss until fragrant and just starting to darken in colour. Be very careful not to burn as this will make them bitter. Toast one spice at a time rather than combining, as each spice will take a different time to toast. Tip out onto a plate and cool. Grind in a mortar and pestle or a small coffee grinder, reserved for the purpose.


RECIPE INDEX SALADS

Almond Milk and Tarragon Poached Chicken and Farro Salad 64 Cucumber and Salmon Salad with Mustard and Fennel 113 Morroccan Pork with Crispy Lebanese Bread and Herb Salad 110 Prawn and Mango Salad 120

Pickled Radishes 64 Pomegranate Glazed Onions 94 Quick Pickles 76 Sizzled Basil Tomatoes 60 Street Corn Fritter Burgers with Crispy Bacon and Smashed Avocado 97 Super Soul Food Guacamole 42 Zucchini and Halloumi Fritters 82

FISH AND SEAFOOD

SWEET AND FRUIT

Cucumber and Salmon Salad with Mustard and Fennel 113 Grilled Salmon with Preserved Lemon and Caper Dressing 79 Kokoda 120 Mussel and Zucchini Burgers with Lemon and Caper Mayo 94 Pan-Fried Fish with Spinach and Zucchini Noodles 110 Prawn and Mango Salad 75

Apricot and Almond Tart Blueberry and Lemon Cream Tarts Boysenberry, Sumac and Honey Popsicles Cinnamon Churros Ice Cream Sandwiches Fresh Strawberry and Rhubarb Pie Grilled Pineapple with Rum, Orange and Chilli Syrup Honeyed Strawberries and Cherries with Hazelnut and Rosemary Crumble Mango and Coconut Ice Cream Mango, Chilli and Lime Popsicles Maple, Coconut and Milk Chocolate Popsicles Peanut Butter, Banana and Dark Chocolate Popsicles with Peanut Crumb Raspberry and Rosé Jellies Ricotta Chocolate Mousse with Strawberry and Mint Salad Ricotta Lemon Tarts with Pecan and Vanilla Base Roast Peach, Yoghurt and White Chocolate Popsicles with Raspberry Powder

MEAT

Beef and Blue Cheese Burgers with Pomegranate Glazed Onions 94 Italian Style Pork Ribs with Rosemary & Garlic 79 Kaffir Lime and Lemongrass Pork Scotch Eggs 61 Korean Chilli Pork Steaks with Quick Pickles 76 Lamb Kebabs with Raw Beetroot Salad and Mint Dressing 108 Moroccan Lamb Burgers, Grilled Haloumi and Pistachio Salsa 98 Morroccan Pork with Crispy Lebanese Bread and Herb Salad 110 Rump Steak with Herb Dressing 80 Slow-roasted Indian Spiced Lamb Shoulder with Coconut Chutney 122 Venison Meatballs on Vermicelli Salad 109 POULTRY

Almond Milk and Tarragon Poached Chicken and Farro Salad 64 Coconut Grilled Chicken Thighs with Crushed Peanuts 76 Corn Chip Crumbed Chicken and Fennel Slaw Burgers 97 Duck Breast Tacos with Nectarine Pico de Gallo 42 Grilled Chicken with Almond & Chilli Dressing 108 Sesame Crunch Chicken Tacos, Cos, Avocado and Zesty Crema 43 DAIRY

Baked Feta with Rosemary and Pine Nuts 61 Herb and Chilli Baked Ricotta with Preserved Lemon Pepperonata 102 Ricotta and Black Olive Gnocchi with Cherry Tomatoes and Basil 102 Ricotta Chocolate Mousse with Strawberry and Mint Salad 104 Ricotta Lemon Tarts with Pecan and Vanilla Base 104

FRESH & FLAVOURSOME

128 86 69 88 114 90 86 123 69 72 69 88 104 104 69

SAUCES AND DRESSINGS

Almond and Chilli Dressing Lemon and Caper Mayo Lime Crema Herb Dressing Mint Dressing Mustard Dressing Pistachio Salsa Preserved Lemon and Caper Dressing Yoghurt and Fresh Tomato Sauce Zesty Crema

124 94 97 80 97 79 98 79 82 43

DRINKS

Coconut Mojitos Michelada

120 43

DIPS

Coconut Chutney Crushed Pea and Mint Tzatziki Spiced Carrot Tzatziki

122 64 64

OTHER

Herbed Yoghurt and Spelt Flatbreads

61

VEGETABLES

Bruschetta: Roasted Green Beans, Eggplant and Mozzarella with Basil Dressing 60 Buffalo Corn with Bacon, Blue Cheese and Spring Onions 62 Fennel Slaw 97 Cheesy Grilled Vege Skins with Guacamole 80 Mozzarella, Rosemary and Tomato Tart 113 New Potato, Bacon and Spring Onion Frittata 66

RECIPE INDEX ONLINE

Get the full recipe indexes from Dish 1–63 or use the searchable recipe database online at dish.co.nz

www.telegraphhill.co.nz


TO FIN ISH ...

Apricot and Almond Tart Use fresh apricots, plums or cherries when in season but tinned are a great alternative in this delicious tart. The filling has a creamy cheesecake texture on a crisp biscuit base. Recipe — C LAIRE ALD OUS / Photography — M ANJA WACH S M UTH

410-gram tin apricot halves, well drained, or 10 small, ripe apricots, halved and pitted 250 grams plain shortbread biscuits, use regular or gluten free 100 grams butter, melted 250 grams Philadelphia cream cheese, at room temperature 200 grams mascarpone ½ cup caster sugar 70 grams ground almonds 3 large eggs, size 7 1 tablespoon Grand Marnier or other orange liqueur ¼ cup sliced almonds  icing sugar, to dust whipped cream, to serve

128 DISH

Grease a 26cm loose-based cake tin and line the base with baking paper. Preheat the oven to 160°C (not fan bake). Put the apricots, cut-side down on kitchen towels to drain.  Place the biscuits in a food processor and blend to fine crumbs. Add the butter and pulse to combine. Press into the tin, bringing it 4cm up the sides. Make sure there is not a thick edge of crumbs where the base and sides meet. Place in the freezer while making the filling. Beat the cream cheese until very light and fluffy and there are no lumps. Add the mascarpone, sugar and almonds and beat lightly. Add the eggs and beat until well combined, then add the liqueur. Pour into the biscuit base and smooth

the top. Place the apricots, cut-side down on top (don’t press them in) then sprinkle over the almonds. Bake for 50 minutes until the centre is set and the top is lightly golden. Cool in the oven with the door wedged open by a wooden spoon.  Chill for a couple of hours then run a palate knife around the inside of the tin to release the crust from the side. Transfer to a serving plate and let it sit at room temperature for 30 minutes before serving. Dust with icing sugar and serve with softly whipped cream, if desired. Serves 8

For more Friday Baking recipes visit dish.co.nz or sign up for our weekly newsletter


The Daily Grind The Kenwood Chef Sense Food Mincer attachment is a versatile tool in the kitchen – grinding meat, vegetables and nuts – perfect for making fresh homemade sausages, patties, meatballs and more.

With more than 20 attachments, the Kenwood Chef Sense offers complete versatility, no matter what the recipe. This high-performance food mincer grinds a variety of meat, vegetables and nuts, with three screen grades – fine, medium and coarse. Adapters to assist with each step of sausage-making are included – so you can be sure whatever you're cooking or barbecuing this summer has no extra additives or fillers. The Kenwood Chef Sense kitchen machine is the main ingredient for perfect results every time. One machine, a world of possibilities.

www.kenwood-newzealand.co.nz


Make it a summer of pure Joiy

A Sparkling Wine to release your inner mischief


Dish – February/March 2017