ISSUE

111 MADE IN AOTEAROA NZ

WINNER PEOPLE'S CHOICE AWARD
AND BEST LIFESTYLE MAGAZINE 2022

HOME STRETCH
2023

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Indian-spiced fried
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OC TOBER/NOVEMBER 2023 $12.90
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 Contents

38

76 58
Upfront Recipes
5 FROM THE EDITOR 42 WEEKEND RETREAT 80 FOOD FAST
Gather everyone around to Simple, quick and stylish meals
15 BITE SIZE delight in these delicious dishes. for a mid-week feast.
Where the dish team is eating and
drinking, cooking with broad beans 60 MEXICAN 90 RECEIPETIN EATS
and dried mushrooms, and more. A fun, flavour-packed spread Nagi Maehashi serves up recipes
for the whole team. from her top-selling debut cookbook.
18 HAVE YOU BEEN TO...?
dish Editor Sarah Tuck visits four 66 TIME FOR ITALIAN 96 SLICE OF LIFE
of her favourite Waiheke hot-spots. Delicious dishes for an Olivia Galletly gets creative
Italian-inspired get-together. with her slice tin.
34 INTERVIEW
Learn about the local producer 74 CABBAGE PATCH
giving surplus food a second chance. Melie Ferrier works her magic
on this in-season crop.

D I S H .C O. N Z D I S H M AG A Z I N E @ D I S H M AG N Z @ D I S H M AG A Z I N E

2 D I S H | dish.co.nz
 CONTENTS

70

62 26
Features 116 BY T H E G L A S S ON THE COVER
36 KIWIS IMPRESS THE BARONESS Yvonne Lorkin’s latest drinks news.
Yvonne Lorkin wines and dines with ISSUE

111 MADE IN AOTEAROA NZ

Baroness Ariane de Rothschild. 123 F R E S H LY B R E W E D WINNER PEOPLE'S CHOICE AWARD
AND BEST LIFESTYLE MAGAZINE 2022

We review two hot new cookbooks. HOME STRETCH

2023
38 T H E P L AT I N G G A M E
Wendyl Nissen tells us about 126 KITCHEN NOTES
the food she loves, then we Tools, measurements and tips.
create a recipe for her. IED
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1 0 4 WA I H E K E W O N D E R L U S T Your at-a-glance guide to this issue.

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Sarah’s must-visit spots on the

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stunning Waiheke Island.

Subscribe
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Regulars
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124 DISH SUBSCRIBER OFFER

FUN &
Indian-spiced fried
chicken, page 50

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113 TA S T I N G PA N E L
Rosé outlook: our judges share the
and be in to WIN* a Haier oven
in the colour of your choice.
GAMES
best of the best in New Zealand.
Recipe Sarah Tuck
Styling Sarah Tuck
Photography Josh Griggs
Indian-spiced Fried Chicken, page 50

dish.co.nz | D I S H 3
FEATURED - DUKE BAR CART

AUCKLAND - 80 Parnell Rd, 09 303 4151

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T R E N Z S E AT E R

P
hew – it’s the home stretch to the
end of 2023, and after another
slightly weird and turbulent year,
I think we’re all hankering for a
chance to relax with some FUN AND GAMES!
As I sit here writing this, several weeks
before you will see it in print, the fire is
burning away merrily, my eldest son’s darling
dog is curled up in a ball of white fluff, and
the sun is trying to break through the late
afternoon clouds. Despite being more than
ready for spring, and even more for summer,
this time of year often brings with it some
wild weather. With that in mind, this issue
is packed with recipes to enjoy snuggled up
indoors with a board game or two or taking
advantage of any finer days and evenings that
come our way.
“so let’s dial up the fun...
PHOTOGRAPHY Carolyn Haslett
gathering those we love
for some shenanigans, a
good laugh or two, and
plenty of fabulous food”
FUN and
GAMES!
But before we get to the mains, let’s start
with our entrée – a look at four fabulous
eateries on Waiheke from page 18, plus a
roundup of many more from page 104. This
popular island destination is a must-visit for
both local Aucklanders and tourists to our
largest city, with a plethora of restaurants,
cafes, vineyards, olive groves and beautiful
beaches. At the end of winter I headed over to
make the most of as much of it as I possibly
could in a few short days!
It is also the spot that we chose to
photograph the first of our recipe sections,
(pg 42) featuring our cover-star Indian-
spiced Fried Chicken and an easy Creamy
Chicken Stroganoff that are sure to be a hit
with friends and family. Next up we grab a
chilled beer and get stuck into some spicy
south-of-the-border dishes from page 60
(check out the Mexican Beef with Cheesy
Cornbread Topping) before Olivia Galletly
lays the table for an Italian feast, sharing
her winning recipes for Chicken Parmigiana
and Roast Potatoes with Garlic Butter and
Oregano (p70). While it’s not quite barbecue
and salad weather, we can still enjoy some
outrageously good greens with Melie’s crazy
cabbage collection from page 74, then knock
week-night dinners out of the park with
Claire’s speedy dinner solutions from page 80.
EDITOR’S LETTER
But wait there’s more – we showcase some
of our favourite dishes from Nagi Maehashi
with an epic Laksa (p91) and Slow Cooked
Beef Ribs (p92), before finishing up with
Olivia’s irresistable baking selection from
page 96. The Brown Butter, Oat, Raspberry
and Caramelised White Chocolate Slice is
magnificent to behold! Finally, for the days
when the sun shows its face (and even when
it doesn’t) Yvonne Lorken has, along with her
panel of esteemed judges, rounded up the
very best of New Zealand rosés.
So here we go, as this issue hits
newsstands and letterboxes, it is 14 weeks
until Christmas, and of course our annual
collector’s Christmas edition goes on sale
on 6th November. Meanwhile, there’s the
Rugby World Cup to watch (and hopefully
enjoy!) so let’s dial up the fun in anticipation
– gathering those we love for some
shenanigans, a good laugh or two, and plenty
of fabulous food!
Sarah Tuck, Editor
dish.co.nz | D I S H 5
 EDITOR’S PICKS
PaZmBfehobg`mabll^Zlhg

1 2 3
1 BUNDABERG LEMON, LIME & BITTERS, bundaberg.com 2 CREAMY, HERBY PECORINO, CABBAGE
AND PUMPKIN GRATIN WITH CHILLI AND CUMIN, page 76 3 WINSTON, olivergoldsmith.com
 Resene Baltic Sea on the walls, with Resene Gunsmoke
around the kitchen island and on the scullery door.
The trims and ceiling are Resene Eighth Black White
with floor in Resene Qristal ClearFloor.
Gentle industrial
Deeper colours make this kitchen both cosy and cohesive
A bold use of contemporary dark charcoal
Resene Baltic Sea may not be a common
choice in a lot of kitchens, but it can be just
the ticket for making open-plan spaces feel
softer and cosy.
When designer Kate Alexander was asked
by owner Tom to make over the kitchen of
a 1960s brick and weatherboard home, the
colour was top of her design plan.
“We couldn’t change anything about the
kitchen’s back oven and sink section, so our
starting point was the establishing colour
scheme of black, white and grey. The island
also couldn’t shift, but we could shorten it
and change the top and cladding,” she says.
Kate’s brief for the kitchen colour scheme
was to make a statement, create boundaries,
and trick the eye into thinking the space is
more significant than it is.
“Dark colours recede while also providing
an end-point, so we used a contemporary
dark charcoal in Resene Baltic Sea along the
back wall, including the dining area, kitchen
and scullery.
“This backdrop colour packs a punch and
PHOTOGRAPHY Kate Alexander
ensures the tiled backsplash and exposed
rangehood blend, and your focus shifts to the
large expanse of the white bench instead,”
Kate says. “Although a bold, dark choice, this
created a cosy, intriguing space.”
The deep charcoal was paired with mid-
grey Resene Gunsmoke below the white
island benchtop and on the large barn-style
scullery door. The colour was chosen because
it was a close match to the splashback tiles,
while contrasting nicely with the resurfaced,
natural wood floor coated in Resene Qristal
ClearFloor. The look is pulled together with
Resene Eighth Black White on the ceiling and
trim areas.
Kate describes the finished look Tom wanted
for the kitchen as “gentle urban industrial”.
“We wanted to make a statement but not
overpower the rest of the space. The kitchen
is part of an open-plan living room in a small-
footprint house, so the overall look was for
the whole house, not just the kitchen.
“The previous owners had the room feeling
uber-industrial; masculine, and rough. It was
also a complicated jumble with too many
contrasting colours that made the space feel
smaller than it was. We kept the bones in
place and softened the edges, resulting in a
warm and inviting kitchen.”
TOP TIP: If you’re painting cabinetry,
use Resene Lustacryl semi-gloss or
Resene Enamacryl gloss for a hard-
wearing, durable finish. Or ask your
kitchen supplier to use Environmental
Choice approved Resene AquaLAQ,
a fast-drying lacquer system for
cabinetry, so you get the authentic
Resene colour and quality finish.
in association with R E S E N E
Resene Eighth Black White
Resene Gunsmoke
Resene Baltic Sea
IN KATE’S WORDS
What’s your favourite part of the
kitchen?
Kate: The scullery door. I love that
you can close all the mess away,
and it tricks the brain into thinking
something new and gigantic could be
behind the door.
Describe your cooking style.
Kate: When I have the time, I enjoy
creating in the kitchen. I usually
follow a new recipe and serve it to
friends and family. I don’t enjoy
reading recipes – if only someone
would make a recipe book with
diagrams – but I’ve come to realise
they produce the best meals!
What recipe from this issue of dish
would you most like to cook?
Kate: Baked, Spiced Basmati Rice and
Lentil Pilaf with Kasundi followed by
Croque Monsieur Croissant Bread and
Butter Pudding.
For more decorating inspiration
visit your Resene ColorShop,
resene.com/colorshops
dish.co.nz | D I S H 7
 EDITOR Sarah Tuck
sarah.tuck@scg.net.nz

FOOD EDITOR Claire Aldous

claire.aldous@scg.net.nz

DIGITAL EDITOR Caitlin Whiteman

caitlin.whiteman@scg.net.nz

DEPUTY EDITOR Cassie Birrer

cassie.birrer@scg.net.nz

ART DIRECTOR Chrisanne Terblanche

DRINKS EDITOR Yvonne Lorkin

yvonne@yvonnelorkin.com

CONTRIBUTORS
Alex McVinnie, Amelia Ferrier, Carolyn Haslett, Josh Griggs,
Nagi Maehashi, Olivia Galletly, Síana Clifford, Yuki Sato

ADVERTISING
Business development manager Karrin MacLeod
Telephone +64 216 06886 Email karrin.macleod@scg.net.nz

SUBSCRIP TIONS
Freephone 0800 782 347 (within NZ)
International +64 9 361 2834
Online dish.co.nz/subs
Email support@scgmedia.co.nz

CONTACT US
Editorial office 20 Vestey Drive, Mt Wellington, Auckland 1060
Postal address PO Box 62192, Sylvia Park, Auckland 1644,
New Zealand Telephone + 64 9 360 5700

DISH ONLINE
Website dish.co.nz Facebook @dishmagazine
Instagram @dishmagnz Pinterest dish magazine

Publisher services manager Monique Bulman

New Zealand Distribution Are Direct NZ
Australian Distribution Are Direct AU

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’
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CONDIMENTS SCG David Atkins +64 21 781 002

TO MAKE
LIFE BETTER
telegraphhill.co.nz
 @thenedwine
www.marisco.co.nz

LET GO AND FEEL

CONTRIBUTORS
CONTRIBUTORS
P^k^ikhn]mhieZm^niZghma^k`k^Zmblln^h_]bla,
Zg]a^k^Zk^lhf^h_ma^eho^eri^hie^[^abg]bm
Claire Aldous
Food Editor
@clairealdous
Q Where have you eaten out
recently and enjoyed?
A Butcher Baker in Helensville is
a true foodie haven and offers a
diverse seasonal menu with much
of it cooked over their wood-fired
oven. Lunch plates of Smoked
Harissa Lamb, flat kibbeh and
soft eggs and their Brandade
Croquettes with herb remoulade
and greens were innovative and
totally delicious.
Q Tell us about something
you’ve cooked this month.
A Caramelised Pork Clay Pot is a
recipe from my friend Nici Wickes
that I absolutely love to cook and
I tuck in some smoked bacon bones
from my local butcher for extra
porky deliciousness along with
several whole red chillies.
Q What recipe are you most
excited about in this issue?
A I love everything Melie creates
but the Charred Cabbage
Wedges with Chilli Agrodolce,
Whipped Ricotta and Smoky
Almonds (page 78) will forever
have a place at my table – utterly
scrumptious!
10 D I S H | dish.co.nz
Monique Bulman
Publisher Services Manager
Q Where have you eaten out
recently and enjoyed?
A Williams Eatery in downtown
Auckland. Williams Eatery
provided a delicious prelude to
the French film screening nearby.
Luckily my BFF booked a table so
we bypassed the Sunday morning
queues, and both indulged in the
fantastic Potato fried eggs with
Chilli carrots and sourdough. It set
a cheerful tone for the day with
lovely art on the walls and the many
oodles that walked past.
Q Tell us about something
you’ve cooked this month.
A Keeping with the French theme,
we’re on croque-monsieurs at home
and cassoulet. Claire’s Sausage
and White Bean Cassoulet from
issue 49 is still my go-to!
Q What recipe are you most
excited about in this issue?
A The Lime, Pistachio and Coconut
Slice (page 102) will be a great
use of the last limes from the
garden.
Shannon Ellison
Events Coordinator
Josh Griggs
Q Where have you eaten out
Photographer
recently and enjoyed?
@joshgriggs_
Daisy Chang’s, a hidden gem
out east – you can’t go past their
Q Where have you eaten out
Goong grob, prawns on toast with
recently and enjoyed?
toasted sesame. My other fave
A We had a great dinner out at
is their Drunken noodles. There
Roses Dining Room where Katie Riley
are amazing cocktails, too! My
has been cooking for the last little
favourite has to be Bong’s Gin
while. Just great, creative food.
Yummy. Daisy’s is a fusion of Asian
street food and is just divine.
Q Tell us about something you’ve
cooked this month.
Q Tell us about something
A I bought some Ají Amarillo paste
you’ve cooked this month.
recently (a yellow chilli from Peru with
I have a house of busy boys who
an incredible fruity taste) and I made
are also passionate hunters, so we
some really great chicken wings with
are very lucky to often have fresh
a marinade based around it.
fish or venison on hand. This month
I tried a recipe from the dish FAST
Q What recipe are you most
cookbook – Citrus ceviche. We
excited about in this issue?
used locally caught snapper and
A Sticking with the chicken theme,
it was amazing. It helped having a
the Indian-spiced Fried Chicken
neighbour with a budding lime tree.
(page 50) is an absolute winner
of a dish.
Q What recipe are you most
excited about in this issue?
The Sticky Harissa Chicken Bowls
(page 82) is on my agenda to get
cooking. My household loves an
Asian-inspired dish and this one
looks incredible and easy to
whip up post busy days on the
sports fields.
 Tasting Room,
Restaurant & Distillery
Te Kairanga, Martinborough Vineyard & Lighthouse Gin at home under one roof on the edge of the Martinborough Terrace.

Book your visit today | THERUNHOLDER.CO.NZ | OPEN THURSDAY-MONDAY 11AM-4PM | 89 MARTINS RD MARTINBOROUGH
* D R E AM Y C R E AM Y L I GH T S MO OT H & B A LA N C E D

From the creamy to the dreamy, the tummy friendly to the planet conscious,
GRASS FED - Eating greens is what keeps cows happy and healthy. NON GMO - We’re not shy to say, we think
Aotearoa New Zealand should proudly stay Non GMO. NO PALM PRODUCT FEED - which means we’re not party
to tropical rainforest deforestation. NO PERMEATE - Our milks have nothing added and nothing taken away
(unless it’s the fat for our skinny milk, which we’re okay with). NO LIVE EXPORTS - Our cows love the view here,
 C R EAM ON TO P ORG ANI C A 2 P ROT E I N GUT FRIENDLY

we have crafted a milk just for you.

why send them overseas? WE USE 100% RECYCLED PLASTIC FOR OUR BOTTLES - We led the way to change
our bottles, so you won’t find any virgin plastic. The complete bottle and lid are fully recyclable – dependent
on your Council recycling. WE’VE LISTENED TO MANY MORE OF YOUR INITIATIVES AND WOULD LOVE TO
HEAR MORE. SCAN THE QR CODE SO YOU CAN.

* FROM COWS WH O MAY H AV E CONSU MED PA LM FEED

 THE BEST
SINGLE MALT
WHISKY IN
NEW ZEALAND*
HAS BEEN MILLED,
MASHED, DISTILLED
IN COPPER, THEN AGED
TO PERFECTION ON
WAIHEKE ISLAND SINCE 2010.
WAIHEKE WHISKY.
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EXPRESSIONS. EVERY DROP
DELICIOUS, BEAUTIFULLY
PACKAGED BY US, FOR YOU.
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*Trophy winner NZSA Best World Whisky in 2022 & 2023

& The Drammys 'Best in Class' New Zealand Whisky 2023

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WH Distillery & Visitor Centre
23
NZ

ISK 20
(E)Y AWARDS

The Heke, 64 Onetangi Road

Waiheke Island
www.waihekewhisky.com
food news, reviews and inspiration

dish.co.nz | D I S H 15
BITE SIZE
Winifred’s, Napier
from the team
Where we’re eating
and drinking
There’s no rest for the food-obsessed... when the dish team isn’t bringing
you delicious recipes, we’re out there trawling far and wide in search of
tasty fare. Below, we share our latest favourite haunts.
1 Yvonne Lorkin,
Drinks Editor
Winifred’s, Napier: I’m loving
Winifred’s, Napier’s newest,
deliciousest place for lunch and
dinner, dining right by the water in
Ahuriri. Sara Simpson is the head chef
and IMO she’s an internationally-
experienced evil genius in the kitchen.
2 Olivia Galletly, Food
Her anchovy soldiers with salsa
verde and her sous vide paua with
tofu and chicken consommé are
ridiculous. There’s also nothing better
when watching the lights of the boats
bobbing in the harbour, than wolfing
your way through her pressed 12-hour
16 D I S H | dish.co.nz
3 Cassie Birrer,
4 Chrisanne Terblanche,
5 Caitlin Whiteman,
lamb with white bean, eggplant and
fermented mint, followed by her sake
panna cotta with blueberry and black
pepper. Like the panna cotta, you’ll
wobble home happy. winifreds.co.nz
Contributor
Drifter Coffee, Oˉ rewa: Drifter
Coffee is a quirky little café offering
great Raglan Roast Coffee, a few
sweet treats and toasties. The staff
are friendly and chilled out, as is the
décor. The couches, tables, mugs and
artwork have all been thrifted and
give the café a very cool vibe.
We don’t take our one and three year
old out to cafés often as it usually ends
with a meltdown and a quick exit, but
Drifter is a very kid-friendly (and dog-
friendly) space. @driftercoffeenz
Deputy Editor
Floriditas, Wellington: Down in the
capital recently, we stumbled across
Floriditas Café & Restaurant along
the colourful, energetic Cuba Street.
For brunch, we couldn’t resist trying
the Shelly Bay fruit french toast with
caramel poached mandarins, lime
curd and matcha, with bacon on the
side. So in love with our morning feast,
we just had to visit again for dinner...
The Wapiti venison ragù with bucatini,
oregano and reggiano was incredible,
and quickly followed by their incredible
pavlova. floriditas.co.nz
Art Director
Gloria ’s, Central Auckland:
Gloria’s is a delightful sandwich bar in
the heart off bustling K’ Road. Delicious
sandwiches, fresh ingredients, generous
portions and friendly staff. A must-visit
spot for satisfying the never-ending
carb craving. I had the Gloria’s classic
salted beef sandwich (Reuben-style
Salt Beef sandwich with corned beef,
Swiss cheese, American cheese,
Gloria’s sauce, sauerkraut, mustard and
pickles on sourdough) and it did not
disappoint. I can’t wait to go back and
try La Bologna focaccia: Mortadella
stack, burrata, artichoke crema,
pistachio and basil on house focaccia.
How good does that sound?!
@glorias.deli
Digital Editor
Vic Road Kitchen, Devonport:
I made a rare trip across the bridge
recently but it was absolutely well worth
it! Tucked in Devonport, Vic Road
Kitchen is a gorgeous and intimate spot
with a real rustic Mediterranean feel.
I enjoyed fresh homemade focaccia
with pesto and ricotta, a Hawke’s Bay
lamb rump dish, and their classic fries
with truffle oil and parmesan. I can’t
PHOTOGRAPHY Sarah Mitchell
guarantee you will be able to get the
same as they change the menu as often
as every day some weeks, but I think
that makes it all the more exciting. The
service was AMAZING, the waiter was
so much fun and such a charismatic
soul! vicroadkitchen.co.nz
* Piper-Heidsieck Chief winemaker was acknowledged as
best of the year nine times since 2000 by the IWC.

have you been to...?
The Heke
It takes vision, hard work and a certain amount of chutzpah
to start a restaurant on Waiheke Island
Add to that a craft distillery featuring award-
winning whisky, a craft brewery, plus tasting
rooms, and the amount of determination
required is phenomenal. This grit is exactly
what The Heke owners have in spades.
It all started when renowned surgeon Mark
Izzard founded Waiheke Whisky along with
best mate and beekeeper, Ricky Evatt way
back in 2009. They began by distilling honey
for mead, which evolved into making whisky,
inspired by Mark’s shared experiences with
his dad – both lovers of a single malt. At that
point, Waiheke was a weekend destination
and side project for the duo.
Fast forward to 2019, when Mark’s
powerhouse wife Ro was recovering from
ovarian cancer. With great good luck and
enormous strength, Ro made it through the
traumatising experience of chemotherapy
and survived this brutal form of the disease. In
the wake of this, the couple decided to move
permanently to the island where they met
local residents, Mark and Vivian Hindmarsh.
Adventurer and entrepreneur Mark met Vivian
while living in Brazil and having opened and
run five successful bars together in San Paulo,
they made the call to move to Waiheke with
“It was clear from the start that we shared
a lot of the same values”
18 D I S H | dish.co.nz
their three children. When the two couples
came together, it became quickly evident that
they had been envisioning similar futures on the
island, but it takes more than shared goals to
start a business together.
Ro explains it this way: “It was clear from
the start that we shared a lot of the same
values. There was a foundation of mutual
trust, which is critical in such a big project.
We have eight kids between us so we
wanted to showcase our products in a place
where everyone could have fun. When
you build a distillery, you have to make a
brewery too, because the first parts of the
process are the same – you take malted
barley, mill it into a coarse flour, mix that with
hot water and make a big barley soup called
wort. From there the processes diverge, but
that was one reason why we got together.
The other reason is that we thought having
both on offer would have wider appeal than
just beer, or just whisky. It hits two ends of the
market, and since Waiheke was only known
as the island of wine, we’d need a strong
story to get noticed. Mark’s brother Paul
Izzard is a leading designer for hospitality
spaces in New Zealand, so he helped us
From left to right; Mark and Ro Izzard,
Vivian and Mark Hindmarsh.
brainstorm what it might look like. It wasn’t
until we were quite a wee way along that we
discovered that after Waiheke Whisky had
moved out of the old shed, Waiheke Brewing
Co. was the next tenant, and the beer was
born in the same little shed. Then it felt like the
writing was on the wall.”
What started as a pretty basic concept
and set up on five acres of beautiful
land on Waiheke’s winery ‘golden mile’
soon ballooned to include two kitchens,
manicured gardens and outdoor seating,
The Mashery includes the brewery and
distillery at one end, Visitor Centre at the
other, and the Barrel Room event space in
between.And while the restaurant has been
going gangbusters, popular with both locals
and visitors to the island (a critical aspect for
hospo on Waiheke), it is the production side
of things that is gaining global recognition.
“The first whisky competition we entered
was the 2018 San Francisco Wine & Spirits
awards. We didn’t have a name or a logo
then, so we called it Izzard, and sent it off
with hopes and dreams. The thing about
whisky is you make it and then it goes into
barrel for a long time. You really hope it
will be good, but we were the first of the
‘new’ New Zealand whisky distilleries and
we were in a bit of a vacuum, with no one
around who knew much. So we sent it off
and when it won a silver medal, it was more
relief than anything – kind of ‘phew!’.
“We have been awarded more each year
as our range grows and our barrel choices
develop; our first Trophy for best in category
was at the 2022 New Zealand Spirits
Awards when we won Best World Whisky.
In 2023 we won the trophy again in that
category for a different whisky, and also the
trophy for best NZ whisky at The Drammys.
We’ve had 31 medals so far, and our first

Hekeiterangi and Hekemaru, the Tipuna
Pou welcome all visitors to The Heke.
Brussel sprouts, carrot purée,
coconut chutney, coriander.
BITE SIZE
Chermoula Baked Fish
with grilled silverbeet,
chermoula sauce
with parsley, garlic,
coriander and spices,
pine nuts and citrus.
Seating options
abound inside
and out.
dish.co.nz | D I S H 19
 Waiheke Whisky’s ‘Moss’ is a Both Waiheke Whisky and The Heke benefit
lightly peated single malt. from strong, clever, branding.

The still features handmade copper geodesic- Tasting flights are available for
shaped stills, crafted to order in Scotland. both whisky and cold tap beers.

20 D I S H | dish.co.nz

Romanian-born head chef Andrei brings energy,
creativity and precision to the kitchen.
“Andrei joined The
Heke in March 2022
and immediately set
about whipping up
deceptively complex
dishes which often
include components that
are dehydrated, smoked,
emulsified or fermented.
Pleasingly, the result
isn’t fussy food – rather
it is clever, original, and
utterly delicious”
WORDS Sarah Tuck PHOTOGRAPHY Sarah Tuck and supplied
bottling was only released to buy last year.”
While commercial success is clearly
important, everything about this enterprise is
done with an incredible amount of integrity
– including a belief in Manaakitanga,
recognition of the importance of local iwi
Ngāti Pāoa, and an overarching ethos of
sustainability. Ro explains: “Manaakitanga
is hospitality. It’s perfect because it’s about
being generous, kind and respectful of our
guests, and it encompasses responsibility
and reciprocity too. Here at The Heke, you
are greeted and farewelled by signage in
both te reo and English. You’ll see signage
around the buildings in te reo, too.”
“Rangihoua or Putiki-o-Kahu ‘the top-knot
of Kahu’ is the hill you can see straight across
the valley from here. It is the most significant
occupied site of Māori on Waiheke Island.
Thousands of people made this fortified
vantage point their home, over hundreds of
years. We always point it out to visitors and
tell some of its stories,” says Ro.
“We are proud to be guardians of this
land, and proud of the art here in our
grounds, carved by renowned local artist
Anton Forde. Mark Hindmarsh was the
driving force behind the art and the support
of Ngāti Pāoa. He engaged with iwi and
was granted the dawn ceremony before we
opened, where the property and the artworks
were blessed by Kaumatua (older men) and
Kuia (older women) from the iwi (tribe) of
Waiheke, Ngāti Pāoa. Local children sung
waiata, it was a very special morning. As
you arrive into the property you see our
towering Tipuna (ancestral) Pou. As females
are traditionally the first to karanga (call to
welcome visitors), ‘Hekeiterangi’ stands in
front, where she represents welcome, nurture
and warmth. Standing behind her is the male
pou ‘Hekemaru’, who represents protection
and support. At the start of our entrance path
a group of three ‘kids’ – our manaakitanga
tamariki Pou, invite you to enjoy the fun
and hospitality of The Heke. On the path
you see the large stone artwork ‘Tangiwai’
or teardrop. Tears fall as we remember
those we love, especially those who are no
longer here. Inspired by the loss of Mark
Hindmarsh’s dad in 2020, it invites you to
stop, take a breath and remember; touch the
stone, honour where you have come from
and reflect on where you are now. Nau
mai Haere mai Whakatau mai rā – you are
welcomed here this day.”
BITE SIZE
Menu recommends
Bachelors Lamb Curry
Chermoula Baked Fish with grilled
silverbeet, chermoula sauce with
parsley, garlic, coriander and spices,
pine nuts and citrus
Fried Brussels sprouts on carrot
purée with coconut chutney
The Heke Smash Burger
Capricciosa Pizza
Mushroom, Green Chilli and Truffle
Waiheke Whisky Truffles
And once welcomed, you are invited to
eat, drink, kick back and enjoy. Busy at the
helm in in the kitchen is head chef Andrei
Rotar. Romanian-born, Andrei’s family
lived on a small plot of land and made
their own wine, sausages, dry cured hams
and preserves to last through the winter.
Immigrating to New Zealand as a child, he
studied critical design at university which had
a significant impact on his approach to food
– designing for a specific time and place,
taking into account the setting and context.
Holiday jobs in kitchens turned into chef
training and a career with some of the best
in the business. He joined The Heke in March
2022 and immediately set about whipping
up deceptively complex dishes which often
include components that are dehydrated,
smoked, emulsified or fermented. Pleasingly,
the result isn’t fussy food – rather, it is clever,
original, and utterly delicious.
On the day of our visit we sampled
extensively from the food menu. The fried
Brussels sprouts on carrot purée with coconut
chutney and coriander were scrumptious –
I can’t go past a well-cooked Brussels,
and the marriage of carrot, coconut and
sprout worked incredibly well together.
Another stand out was the Chermoula Baked
Fish with Grilled Silverbeet baked in the
pizza oven. The chermoula sauce, made with
parsley, garlic, coriander, pine nuts, and
lemon gave just the right amount of vibrant
kick to the fish. The menu caters brilliantly
to both adults and kids with options like
Southern Fried Chicken and Smash Burgers,
while in the ‘grown-ups only’ department, the
whisky tasting flights are absolutely stunning
One thing is for sure: I’ll be heading
straight to The Heke next time I visit
Waiheke Island.
dish.co.nz | D I S H 21
 have you been to...?
Te Motu
The names Dunleavy and Te Motu are synonymous with Waiheke, not
least because the vineyard’s name comes from the original Māori name
for Waiheke ‘Te Motu Arai Roa’, meaning ‘island of long shelter’
The Dunleavy family began their wine story
on the island 35 years ago and have been
stalwarts of the community ever since, or
almost – there was a five-year gap when the
family sold the business due to challenging
times on the back of the GFC. A few years
later, members of the Dunleavy family, as
well as a syndicate of family friends, banded
together to re-buy the business. At the helm
these days is ex-advertising art director, now
Te Motu general manager, Rory Dunleavy.
I chatted to Rory about the pull back to
Waiheke and the business, and what it is that
makes Te Motu special.
“It’s a funny thing really, having grown up
around the business starting, vines growing,
restaurant flourishing, playing in the vines as
kids, washing pots as a teenager – being so
immersed. It really took having time away
from it all to recognise just how special it
all was. While juggling a bit of creative
freelancing, I took the opportunity to help
in the vineyard during the 2018 vintage,”
says Rory. “It was honestly just such a
rewarding experience, getting hands on
producing some absolute world-class
reds, and our humble restaurant The Shed
under Bronwen Leight’s watch was doing
“Te Motu has a
wonderfully relaxing,
laid-back vibe with
its view out over the
vines – the low-key
aspect is a huge part
of the charm”
22 D I S H | dish.co.nz
incredibly. It was such an exciting thing to be
a part of again. There are so many creative
facets to an operation like this, and plenty of
challenges on the horizon. I couldn’t really
go back to agency life after getting a taste.”
Although Rory’s uncle John stayed on
for some time after the vineyard’s initial sale,
he is now happily retired after a solid innings
as vineyard manager and chief wine maker,
but Paul (Rory’s dad) is always keen to join
the team for a blending session, or to jump
in to help out at the cellar door so that Rory
can have weekends off with his wife and
young children.
The Shed, the restaurant at Te Motu, has a
wonderfully relaxing, laid-back vibe with its
view out over the vines – the low-key aspect
is a huge part of the charm. Rory describes it
this way: “It’s a bit like visiting a family farm.
We’ve never really had the money to build
a big, luxurious venue. My uncle John was
a carpenter in a previous life, and when the
need arose for a place to host wine tastings,
he converted our tractor shed to a tasting
room, then a restaurant. It’s evolved into this
welcoming, unpretentious space. It’s a bit
rustic, but the food and wines aren’t.“
The people are another huge factor –
maintaining a healthy culture within the
experienced Te Motu team is immensely
important, and while many have been with
the vineyard and restaurant for years, others
like head chef Lahiru Bandaranayaka are
relative newcomers.
“He came on board as sous chef for a
summer in 2019, before jumping ship to
learn from Bronwen Laight at Three Seven
Two, and another stint with Gideon Landman
at Tantalus. So, he’s been in our extended
family for a while, honing his skills in all of
Waiheke’s culinary institutions.”
Knowing that our head chef Yutak Son was
soon to depart to help former mentor Tom
Menu
recommends
Kingfish crudo, citrus madras,
wasabi sunflower and
pork crackling
Pulled pork roti, tomato and
tamarind chutney, chilli purée
Pandan milk rice, harissa, onion
chutney, pomegranate
Lamb shoulder, baba ganoush,
whipped feta, jalapeno pesto
Beetroot chapathi,
cashew cream, black garlic
and chilli purée
Hishon open Daily Bread’s new Britomart
outlet, Banda threw his hat in the ring.
“We couldn’t be happier having him back
on the team and supporting him into his first
head chef role. I’ve always seen The Shed
as being a creative, driven kitchen. Pairing
well with the wines are a crucially important
part of the brief, but there’s a lot of room for
experimentation and innovation. Banda’s
doing a great job nurturing his team, and
playfully weaving a thread of Sri Lankan-
inspired flavour into our menu.”
On our visit, it was our fifth meal of the day,
but the clever combinations of seasoning
WORDS AND PHOTOGRAPHY Sarah Tuck
and texture were just too hard to resist! The
Kingfish Crudo with the Madras citrus sauce
was a perfect example, with the raw fish, curry
sauce, additional hits of wasabi and crunchy
pork crackling. Another standout was the
no-holds-barred Pulled Pork Roti with lashings
of chutneys and chilli purée. The dishes are
clever, and complex but still approachable,
and I reckon a great option for something a
little bit different on the island.
 BITE SIZE

Kingfish Crudo, citrus madras, wasabi Lahiru Bandaranayaka

sunflower and pork crackling. and Rory Dunleavy.

Beetroot
chapathi,
cashew cream,
black garlic and
chilli purée.

The casual,
outdoor area,
perfect for
kicking back.

dish.co.nz | D I S H 23

Halloumi cakes with kimchi,
fried egg, Asian greens,
fresh chilli and coriander.
24 D I S H | dish.co.nz
Shantala Tengblad and
Simon McNeish.
have you been to...?
#LKěŤ'CěGRX
With a prime spot at one end of Oneroa’s main shopping
strip you’ll find the small but perfectly formed café,
Akitō Eatery
One of my favourite spots from ages ago in one of its earlier iterations
as ‘Spice’, Akitō Eatery is a perfect place to head pre (or post) a leisurely
stroll along Oneroa Beach. Owned by Shantala Tengblad and Simon
McNeish, the café was bought and re-named in February 2020 – one
month before the first lockdown, which, as it turned out, provided the time
to self-renovate before re-opening at level 3.
WORDS Sarah Tuck PHOTOGRAPHY Sarah Tuck and supplied
Shantala grew up on the island and met Simon while both working
on super yachts in Antigua – Shantala as a chef and Simon as a chief
officer. Once Shantala introduced Simon to the island, he made the
decision to leave yachting for the slower pace of life that holds so
much appeal to residents and visitors alike. Shantala describes it this
way: “I love the slower pace and peaceful energy of Waiheke. I’ve
lived here all my life and explored every corner of this island, and yet
there is still so much that unfolds itself as time goes by.”
“It’s home in paradise. Every season has a magic appeal. And,
of course, it’s our people; our community. We’re a ‘small town’ in
the best possible way. There are so many genuine and kind, caring
humans on this island – we feel very fortunate to call this place home.
I’ve always loved working with vegetables. I’m not vegetarian myself,
but I love the challenge of making the humble veg shine.”
And that is how Akitō Eatery came about, originally as a vegetarian
 BITE SIZE

café. These days the menu has evolved to include meat proteins,
but the style of food hasn’t changed, with fresh seasonal fruit and
vegetables front and centre.
Their current favourite dish on the menu is the halloumi cakes served
with a fried egg, house-made kimchi and zesty, Asian greens. I can
confirm that it is indeed utterly delicious and full of punchy flavour! Head
chef and long-time Waiheke resident Sam Quigly and Shantala work
closely together on the predominantly veg-focused menu – although he is
also known for his scones which are said to be the best in town.

153 Ocean View Road, Oneroa, Waiheke Island

akito.co.nz

At the time of going to print, Akitō Eatery has been put up for sale.
So if ever you’ve dreamed of pursuing a hospo life and a gentle
island lifestyle, here is an opportunity!

Menu recommends
Halloumi cakes with kimchi, Turmeric Dahl with
fried egg, Asian greens, spinach, Indian spices,
fresh chilli, coriander coconut raita and roti

Turkish poached eggs with Kimchee toastie with

yogurt, hummus, chilli cheddar, soy mayo and
butter, fresh herbs, lentils, Asian slaw
A perfect place to relax after
dukkah and sourdough a stroll along Oneroa Beach.

Perfect for two, or just for you.

)DOOLQORYHZLWKHƙRUWOHVVJRXUPHWHDWLQJWRGD\
:K\QRWDGG\RXURZQVSHFLDOWRXFKE\DFFRPSDQ\LQJ
WKLVZLWK,FHEHUJOHWWXFHDQGVHUYHDVOHWWXFHZUDSV

Find us in the chilled section at selected supermarkets

New. Sea. Land. Flavours.

 Arriving at Casita Mira,
it is impossible not to
feel a sense of joy.

have you been to...? in their growing numbers, Barnett and Cat

Casita Miro
converted a holiday cottage on the vineyard
site, and opened Casita Miro with Sarah La
Touche on deck in the kitchen. The stunning
dining pavilion was consequently opened
I have a saying that I’ve repeated many times over the years: that when in 2009. The design was a collaboration
the surroundings, food, wine, music, lighting and the overall vibe is right, between the couple and architects Fabian
WORDS AND PHOTOGRAPHY Sarah Tuck

that if guests don’t enjoy themselves, then it’s their own silly fault
Harsh, maybe? But I can’t think of a better
example to prove the point, than the
glorious, magical Casita Miro in Waiheke’s
Onetangi Basin. It is a space that is just
made to be filled with joy; with light, views,
colour and a sense of fun that fills the air.
But well before the structural masterpiece
that is the restaurant was established, Casita
Miro started as the wine-making venture of
husband-and-wife team Barnett Bond and
Catherine Vosper in 1994. For 10 years, the
couple developed their vineyard and the
wine that saw tourists and intrepid wine buffs
lining up for a taste. To accommodate them
Douglas & Associates. Given a brief
‘Barcelona Art Nouveau comes to Waiheke
Island’, the firm exceeded expectations and
even came in on budget. The process was
a labour of love, as Cat describes.
“We had enormous fun sourcing doors, old
tiles, ironwork, paint finishes and wallpapers.
They were brilliant in bedding these elements
into the pavilion design so that they look like
they have been there for years.

26 D I S H | dish.co.nz
 A flight of Miro The tapas selection at Casita Miro is
Vineyard wines. as vibrant as the surroundings.

Sarah’s favourite: Barnett’s wildly creative

the goat’s cheese mosaics are inspired by
croqueta with honey Dali, Kubrick, and even
and toasted almonds. The Beatles.

dish.co.nz | D I S H 27
ENJOY RESPONSIBLY

“The incredible, giant windows – a riff on sash windows – were

designed by Jason Dent, and, when moving with their beehive-
shaped counterweights, quietly open up diners to the off shore
breezes and the tūī in the Pōhutukawa just metres away. It’s all
inspired design – deceptively simple, but not! I still adore working
in this building. You can dress it up and dress it down. It is beautiful
in daylight and magical at night. My favourite thing is to see the
wonder on the faces of guests visiting for the first time; they walk in
the front door and then they freeze, just taking it all in.”
No visitor to Casita Miro could fail to notice the incredible
mosaics that grace every spare surface – all created by the multi-
talented Barnett. He was inspired by family trips to Barcelona,
particularly the works of Gaudi, and also watching the Sagrada
Famila develop over decades. (The Basilica de la Sagrada
Familia, more commonly referred to as the Sagrada Familia, is a
Roman Catholic minor basilica located in Barcelona. The story of
this still-under-construction masterpiece began all the way back
in 1874 when a local organisation began campaigning for the
construction of a church honouring the Holy Family.)
Barnett also takes inspiration from Kubrick, Miro, the
aforementioned Dali, and even The Beatles in his work, with
elements of each melded into his designs as showcased in
his Bond Bar, the mosaicked terrace above the restaurant.

MELT INTO This wildly creative art adds to the overall feeling of joy that
abounds at Casita Miro, and on a sunny afternoon it provides
the perfect location to sit, eat, drink and soak up the ambience.

BUTTERY
These days chef Marco Edwards is on the tools in the kitchen,
and with over 25 years’ experience, he is a whiz at whipping
up new dishes as well as those that are synonymous with the

CHARDONNAY
restaurant – namely the popular Croqueta de quesos de cabra.
There is a special kind of wizardry in these crunchy, goat’s
cheese-filled bites with a drizzle of honey and a sprinkling
of toasted almonds – the sweet, soft, crunchy, salty result is
perfection. Cat’s current favourites on the menu are Pescado del
mercado Vasco – Basque style market fish, with salsa vizcaína,
roasted peppers, tomato, thyme and green olives – and Coles
de Bruselas – crispy fried Brussels sprouts, with date and lime
chutney and Manchego. She delightfully describes Marco as
bringing a European flair to the menu along with dancing feet.
Along with the delicious dishes and wines on the menu is a
rather irresistable drop named Madame Rouge. A fortified wine
created from an old traditional French recipe, it is served as an
aperitif and has flavours of summer berry fruit. Once tried it is
almost impossible to leave without buying a bottle or two, to
bring back memories of Casita Miro once your visit is over.

Menu recommends
Croqueta de quesos
de cabra
Pescado del mercado
Vasco – Basque -style
market fish, with salsa
vizcaína, roasted peppers,
tomato, thyme and green
olives
Pan y salsas – olive oil
bread with beetroot and
labneh dip and Miro olive oil
Coles de Bruselas – crispy
fried Brussels sprouts, with
date and lime chutney and
Manchego
Cordero asado – slow-
roasted Hawkes Bay lamb
shoulder, with butternut
squash, hariss and salted
pistachio
Warming up in season

Broad beans
Broad beans have a short harvest season, from mid to
Resene Green Olive
late spring. So, let’s head into our dish library to find
some of our favourite broad bean recipes!

Just like homemade

marinated olives, this The beans are perfect tossed through a simple salad, such
as the Chicken with Broad Bean and Mint Salad (from issue
colour feels like an
#47 or at dish.co.nz) or for a vegetarian option, the Green
absolute indulgence. Vegetable Salad with Hazelnuts and Cranberries from issue
#40 (or at dish.co.nz). They can even be blitzed to make
dips! Claire’s Avocado, Basil and Broad Bean Dip (from issue
#34 or at dish.co.nz) is a great addition to the menu the next
time you’re putting together a show-stopping platter.

For a more substantial feed, the Chorizo and Broad Bean

Risotto (from issue #49 or at dish.co.nz) serves between four
Resene Cumin and six, and packs a flavour punch with the combo of smoky
chorizo and earthy-flavoured broad beans. Grilled Fish with
Broad Bean and Herb Tabbouleh (from issue #39 or at
Put a spring in your dish.co.nz) also goes down a treat this time of year.
step with this spicy
cumin.

$41#&$'#0#0&
POTATO SALAD WITH
CRISPY PROSCIUTTO
600 grams small new beans out of their skins
potatoes, scrubbed which will have come loose
600 grams broad beans during cooking. Discard

Resene Caramel 10 thin slices prosciutto
lemon and fennel infused
olive oil, (we use Al Brown
& Co)
Feed your walls sea salt and ground pepper
with this decadent 2 handfuls wild rocket
small handful dill or chervil
caramel hue.
pecorino, for grating
Cook the potatoes in a pot
of boiling salted water until
just tender when pierced
Bring out the best in your home with a skewer. Drain well
with delicious Resene colours. and when cool, cut in half or
quarters if large.
Drop the broad beans into
a pot of boiling water for 1-2
minutes then drain well and
cool quickly in a bowl of iced
water. Pop the bright green
STORY Cassie Birrer RECIPE Claire Aldous PHOTOGRAPHY Yuki Sato STYLING Sarah Tuck
the skins.
Cook the prosciutto in a
hot frying pan until golden
and crisp.
Put the potatoes and broad
beans in a large bowl and
drizzle over a couple of
tablespoons of the lemon
oil. Season with salt and
pepper and gently toss
together. Add the rocket
and toss again.
Transfer to a serving plate
and nestle in the prosciutto.
Scatter over the dill or
chervil then grate over as
much pecorino as desired
SERVES 4-6
 BITE SIZE

B R OA D B E A N A N D
P OTATO S A L A D
W I T H C R I S PY
P R O S C I U T TO

dish.co.nz | D I S H 31
 food sleuth
Dried mushrooms
Easy to prepare and with so many ways to use them, dried
mushrooms are a must-have in the kitchen
Dried mushrooms bring an earthy, umami
flavour to recipes and can be added to
anything from soups and stews, to pastas
and pies. Of course, this is an ingredient
that can be kept on hand in the kitchen
year-round!
Pie: If you’re in the mood for pie, Sarah’s
Mushroom and Brie Pithiviers (from issue
#67 or at dish.co.nz) serves 12 and has
a brilliant combination of intense, gooey
melted cheese and mushroomy goodness
encased in golden flaky pastry.
Pasta: If lasagne is on the menu, we
love the Porcini and Radicchio Lasagne
from issue #71 (or at dish.co.nz). The
earthy depth of flavour from the porcini
mushrooms really makes this dish – adding
richness and intensity.
Pilaf: For a delicious midweek dish,
try Claire’s Camargue Red Rice and
Mushroom Pilaf (from issue #72 or at
dish.co.nz).
Braises: Cooking low and slow allows
for dried mushrooms to get maximum
flavour extraction and a beautiful
tenderness. This is exactly what we
love about Beef Shortribs with Porcini
Mushrooms (from issue #24 or at
dish.co.nz).
Discover Central Otago’s finest Wines
Est. 2000. Mondillo Cellar Door, Bendigo, Central Otago. Wines available online at www.mondillo.com
Shop online with Promo Code DISH to receive 15% Discount! Valid thru Oct/Nov 2023
&4+'&214%+0+/75*411/RISOTTO
4 cups chicken stock
15 grams dried porcini mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, crushed
pinch of sea salt
1½ cups risotto rice such as Arborio
½ cup white wine
small knob of butter
½ cup freshly grated parmesan
TO P P I N G
2 tablespoons butter
2 tablespoons olive oil
sea salt and ground pepper
400 grams assorted mushrooms, use any
combination of Swiss browns, button
or portobello, thickly sliced
1 clove garlic, crushed
sea salt and ground pepper
TO S E R V E
Dried Porcini Crema, see recipe right
Heat the stock in a saucepan and keep
warm. Put the porcini mushrooms in a
bowl, pour over 1 cup of boiling water and
soak for 10 minutes. Drain the soaking
liquid through a fine sieve into the hot
stock and chop the mushrooms finely.
Melt the butter with the oil in a medium
pan over a medium heat and cook the
onion and garlic with a pinch of salt until
the onion is tender, but not coloured.
Add the rice, stirring to coat each grain in
the oil. Cook for another minute until the
rice is warm (toasted). Add the wine and
porcini mushrooms and stir until all the
liquid has been absorbed.
STORY Cassie Birrer RECIPE Sarah Tuck PHOTOGRAPHY Yuki Sato STYLING Sarah Tuck
Begin adding the stock, a ladle at a time,
stirring and allowing the liquid to be
absorbed before adding the next quantity.
After about 20 minutes when the risotto
is tender to the bite and has a creamy
consistency, add the butter and parmesan
and stir to combine. Season well.
While the risotto is cooking,
TO P P I N G :
melt the butter with the olive oil in a large
frying pan. Add the mushrooms and garlic,
season well with salt and pepper and cook
over a high heat until softened. Add half
of the mushrooms to the risotto and stir
through.
Spoon the risotto into warm
TO S E R V E :
serving bowls and top with the remaining
mushrooms and a big dollop of the Dried
Porcini Crema, if making.
SERVES 4
 BITE SIZE

DRIED
PORCINI
MUSHROOM
R I S OT TO

&4+'&214%+0+%4'/#
15 grams dried porcini
mushrooms
¾ cup good-quality egg
mayonnaise
1 small clove garlic, crushed
¼ teaspoon sea salt
2 tablespoons extra-virgin
olive oil
½ teaspoon sherry vinegar
Preheat the oven to 160˚C fan
bake.
Put the mushrooms on a baking
tray and bake for 4-5 minutes
until lightly toasted then leave
to cool for 15 minutes. Don’t let
them get too dark or they will
be bitter.
Use a mortar and pestle to
grind them to a fine powder.
Alternatively line a bread board
with baking paper and use a
rolling pin to roll them to a
powder. Transfer to a small
food processor and add the
mayonnaise, garlic and salt and
process until well combined.
Drizzle in the oil then the
vinegar. The crema should
be thick and glossy. Store
refrigerated in the fridge for
up to a week, best made a day
in advance. M A K E S A B O U T
¾ CUP

dish.co.nz | D I S H 33
 dish loves local producer

Rescued Kitchen
Farro More than 100,000 tonnes of food goes to waste in
New Zealand each year. Rescued Kitchen is on a
mission to change that.
Farro is the dish team’s go-to food store –
our one-stop shop for preparing each issue.
Gourmet chutney, pizza sauce, cake mixes with lemon
We highlight some dish essentials and gin botanicals – these are just some of the delicious
at Auckland’s leading food store products being made from food ‘waste’ by the Auckland-
based brand. But as co-founder Diane Stanbra explains,
no food is ‘waste’.
“What we want to do is shift people’s thinking around
R OA ST E D CA R R OT
& TURMERIC what is currently considered waste. If there’s a tomato that
ST R E I C H C R E M E no one else wants, it doesn’t mean it tastes any different.
Slather on a sandwich You can do a million different things with the food we’re
or dollop into pasta. rescuing.”
This Streichcreme Each time Rescued Kitchen is called to save surplus food,
(strike-cream) is a tasty the team finds a way to give it a second-chance. “We’ve just
vegan spread bursting done a five-tonne grape rescue and they will now be turned
with flavour. into the juiciest, most incredible sultanas and raisins that will
$8.99/each
become an ingredient in the production we already do, and
undoubtably our Christmas cakes will have rescued dried
fruit,” says Diane. Peaches weighing in at 800-kilograms were
UNDER THE also recently saved, and have been turned into peach powder
I N F LU E N C E S A L S A S
and peach pieces – dehydrated and cut into different sizes so
Made with a blend of
they can be rehydrated. This allows the fruit to then be made
roasted tomatoes and
into chutney or sauce, for instance: “Everything we do is driven
spices, in two heat
around creating the most opportunity for what we’re rescuing.”
levels: So Hot and Not
The amount of food saved from going to landfill by Rescued
Hot. We love to mix
Kitchen is ever-increasing – at last count it was over 17
them up for a stunning
‘Sort of Hot’ salsa.
tonnes – with bread being one of the top repurposed food
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products, which is turned into a flour. “There’s no crazy
science; it’s dehydrating, it’s freezing, it’s cooking, it’s
preserving, to give that rescued product a long life.”
One example of taking a surplus product and prolonging
its life, was the rescue of excess produce during the
pandemic from Waimauku-based grower, Heirloomacy.
“From the impact of Covid, hospitality closed down and
the supply demand wasn’t there, but you can’t control how
fast tomatoes grow. So they had this challenge between
the volume being grown and how much of it they could
sell.” Those premium tomatoes were turned into Kasundi
Chutney, now on offer as a VIP guest amenity at Auckland’s
Pullman Hotel. “We’re also partners with New Zealand
Hothouse – we take their surplus and, again, put it into
a long-life format,” says Diane. “Whether you’re a home
baker or professional chef, products like our baking mixes
encourage you to add your own food that needs rescuing,
whatever it is – and you’ll create something delicious.”
rescued.co.nz

“What we want to do is shift

people’s thinking around what
is currently considered waste. If
there’s a tomato that no one else
wants, it doesn’t mean it tastes
any different.”
F E AT U R E
Kiwis impress
the Baroness
Yvonne Lorkin has an aristocratic encounter in Central Otago and Marlborough
with Baroness Ariane de Rothschild, a firm fan of New Zealand’s wine and food
“I’ve wormed the cat and put out the
recycling, now I’m jumping on a plane to
meet Baroness Ariane de Rothschild” is not
a text message I ever thought I’d send to my
husband, but here we are. Baroness Ariane
de Rothschild (pronounced Roth-sheeld) is
the CEO of Edmond de Rothschild Group and
was in New Zealand for the first time with
members of her senior team and Eve, her
youngest daughter, visiting their vineyard
property at Rimapere in Marlborough and
to oversee the progress of newly acquired
Akarua in Central Otago. Akarua is on track
to be the Bordeaux-based company’s first
certified-organic winery.
She’s also one of the most powerful
and influential women on the planet. The
first woman to run a Rothschild company in
200 years, Ariane was born in El Salvador and
grew up between Colombia, Bangladesh and
the Belgian Congo. She married Benjamin
Rothschild (often referred to as ‘the richest
Rothschild’, being heir to a $2.5billion
fortune) in 1999 after meeting him when she
was working as a banking exec in Manhattan.
Sadly, Benjamin passed away in 2021
aged just 57 – leaving Ariane in charge of
a colossal business. Founded in 1953 by
Edmond de Rothschild (Benjamin’s father),
the business began as a specialist in private
banking and asset management (Ariane
currently oversees around $194billion in asset
management finance), and now encompasses
the Edmond de Rothschild Foundations
and the Edmond de Rothschild Heritage
(EDRH) – which includes international wine
brands, cheese, the perfume house of Caron,
luxury hotels and restaurants and it sponsors
Gitana, a professional sailing team. So, like
Ron Burgundy in Anchorman, she’s kind of
a big deal.
While at Akarua, Ariane and her team
also hosted a huge, glitteringly glamourous,
get-to-know-the-neighbours party which
36 D I S H | dish.co.nz
Story Y V O N N E L O R K I N
will be talked about for years to come. I was
lucky enough to spend a few minutes with
her the following day at Rimapere after a
delicious lunch of citrussy ceviche, rare beef,
roast beets, crunchy, nutty salads, baked figs
and honey-drizzled local cheeses, under the
Marlborough sun. “Oh my god, your cheeses!”
she roars when I asked her about her food
impressions of New Zealand. She’d never
been before and knew “absolutely nothing”
about our cuisine. “But I discovered your
cheeses and wow. Very nice! And your lamb!
And oh my god your venison!” she gushes.
“But to be honest, I’m not a foodie-foodie;
I have daughters who are mega foodies,”
she admits. “It’s so interesting because
New Zealand is so far away but at the same
time, food-wise, it’s super international in its
mix of Asian, European, Anglo-Saxon cuisine.
I never expected it, this amazing fusion.”
The French connection
French wine families have been intrigued
by what New Zealand has to offer for
many years, and for Ariane and it began
as a joint venture back in 2013. “Years ago
we developed this strategy of ‘Wines of
the World’ for two reasons,” she explains.
“Benjamin had one of the most prestigious
vineyards in the world, Château Lafite (est.
1868), in Bordeaux. We felt any added-value
in Lafite was minimal because Lafite is so
gigantic. How much higher can you go? Not
much. But we could think about actually
writing a different page in the wine business.
So we became very enthusiastic about
finding special vineyards in different parts
of the world, which represented the best of
the best of that region.” Her hope is that her
daughters will keep on doing it.
“In New Zealand we started with a couple
of hectares at Rimapere,” she explains.
The name closely translates to ‘five arrows’
in Māori and simultaneously honours the
Rothschild family’s five-arrow coat of arms –
symbolising the five sons of dynasty founder
Mayer Amschel Rothschild, who were sent
to London, Frankfurt, Vienna, Naples and
Paris to build the family business. “We knew
Marlborough was great for white wines, but
to be fully transparent, I was not really a
white wine person. So for me, the thought of
actually enjoying sauvignon blanc was a big
step,” she laughs. “But I tasted the Rimapere
sauvignon and now I’m totally prejudiced,
totally in favour. I loved it instantly because
it had just the right combination of crisp,
fresh clarity.”
But while the couple shared their
New Zealand sauvignon blanc with friends
and colleagues overseas, people kept telling
them that pinot noir also grew spectacularly
well in New Zealand: “So Benjamin and I
started tasting some Kiwi pinots and I loved
it. I served it to everybody. It was a fantastic
combination of lightness, freshness and they
had great positive energy. And then we said,
well, why don’t we become really serious
about pinot noir in New Zealand?”
It was her team who convinced her that
some of New Zealand’s greatest pinots were
coming from Bannockburn, Central Otago,
but it took another five years for the group
to become convinced enough to investigate
opportunities to create something there.
“And it just so happened that in Akarua,
we found the right land and the right place,
with the right vines. The pressure is on
our teams now to help it become known to
more people internationally. Being called
‘Rothschild’ is a great privilege and a great
obligation. The privilege is that people are
willing to discover with you. The obligation
is to perform to their expectation. So with
Akarua, we’re going to spend the time getting
to know the terroir and how to select from the
best plots to create the best pinot noir
in Bannockburn.”
 Baroness de Rothschild and Anne Escalle at Akarua vineyard.
Women in wine
Having four daughters, and also having
employed Blenheim-based Anne Escalle
as the director of operations for EDRH in
New Zealand, Ariane is very focused on
championing the roles of women in wine.
“For me it’s not so much about being
a woman, it’s about performing – doing
an excellent job. But women need the
opportunities to show that they can perform.
That’s what I really believe in,” says Ariane.
“The wine industry, worldwide, is changing
radically fast. For example in Champagne,
less than 10 years ago, you had no women,
yet today there are female chef de caves at the
helm of some very prestigious houses. And
we’re also seeing it in Bordeaux, which is a
super conservative environment. Women just
need to be given the chance to prove they can
do it. For example in our banking business
when I have a job opening, I’ll ask the head of
HR to, as much as possible, show me as many
resumés from women as men. Someone may
have filtered them out of habit, you know?
So my role is to question that.”
On the plate
Because this is dish, after all, I also asked
Ariane about her favourite things to cook and
prepare. “There’s nothing better than going
PHOTOGRAPHY Supplied
to the vegetable garden to pick salad greens
from the ground. My favourite thing is a ripe
tomato that’s still warm from the sun. Plus,
I love to cut all sorts of fruit and put it all on
a big plate. I love in the summer to have a lot
of people at home around the table.”
The Baroness is also quite the baker.
“She makes amazing, amazing madeleines,”
pipes up daughter Eve. Yet despite loving
tizzying up salads from her garden and
hoisting warm madeleines from her morning
oven, there’s one food experience she’ll never
forget: “It was at a place in Lima, Peru, called
Central (Central has just recently been voted
World’s Best Restaurant for 2023). I was
there with the girls and it was the most
incredible experience.”
“The concept was super cool,” urges Eve.
“The ingredients in each dish came from
a different altitude of the country which is
rugged and mountainous.”
“We ate piranha, do you remember?”
Ariane prods her daughter. “Crispy-skinned
with open mouths, you could see their teeth!
The creativity was beyond. And I remember
the potato – so amazing! A blackened potato
on charcoal; very simple, and you’re thinking
‘is this actually a dish?’ Then a blob of the
most amazing cream and herbs from that
exact region. We were so lucky because there
had been a cancellation that night and that’s
the only reason we could get a table.”
Eve, Ariane’s youngest daughter, is a
fromage fanatic, devoted to learning more
about the cheeses produced by EDRH’s farm
at Domaine des 30 Arpents in Seine et Marne
and served to appreciative guests at the
Akarua dinner. They produce Brie de Meaux,
a Tommette Merle Rouge (a hard cheese
matured for two months and scrubbed with
the wine lees from Château Clarke, one of
EDRH’s flagship Bordeaux wineries),
a Coulommiers hailing from the town of the
same name, produced since the Middle Ages,
an au poivre du Népal, an à la moutarde
de Meaux Pommery and an à la truffe du
Périgord which are their Bries de Meaux cut
in half and spread with triple-cream Crème
de Brillat and Nepalese pepper, mustard and
Périgord truffles respectively. Plus, they make
five artisan jams containing EDRH products
like champagne, Château Clarke wine
and other bold flavours like spicy piment
d’Espelette, Génépi and gold shavings.
Honey also has the Baroness buzzing.
The company raises its own bees and makes
five different varieties of honey directly on
their different properties. Hives thrive at
Château Clarke winery; in the mountains at
Megève; on the roofs of the Rue du Faubourg
Saint Honoré (French headquarters of
Banque Edmond de Rothschild); and on the
30 Arpents farm where bees gather pollen
from wild, vine-grown and exotic flowers.
Organic agriculture and viticulture has
become increasingly important to EDRH.
“Depending on what you define as ‘organic’,
most of our vineyards around the world
are on the way there,” explains Ariane. “It’s
necessary. It’s important. It matters. The new
generation is very focused on it. But I have
to be honest about not saying ‘100 percent’,
because, to me, what matters is to do your
utmost to get there, to have that goal to be as
sustainable as possible. I think the industry
at large has total awareness and willingness
to go there and it’d be a great pride for us to
go through the full process.”
dish.co.nz | D I S H 37
 We asked one of our favourite Kiwis to share her food
loves so we could create a dish especially for her

Story C A S S I E B I R R E R Photography S C H O O L R O A D a n d J O S H G R I G G S

9'0&;.0+55'0
Author and journalist

What kind of food did you eat growing up?
Wendyl: My mother hated cooking and
resented every meal she had to cook
for us. There was a lot of burnt chops,
sausages, and frozen mince bashed into
submission then cooked with a can of
baked beans, which she called chilli con
carne. When convenience food arrived
in the 70s, she was a huge devotee of the
convenience meal.
Can you share a favourite childhood food
memory?
Wendyl: My dad loved fishing and diving,
and so I have amazing memories of fresh
scallops cooked on the barbecue and
fresh snapper pan-fried in butter. As kids
we would catch pipers off the jetty, which
look like tiny swordfish. We would wrap
them in foil with butter and lemon and
cook them. I never see pipers anymore so
I hope we didn’t catch all of them!
Are there any old family recipes that you still
cook/eat today?
Wendyl: None that my mother cooked on a
regular basis, but I do still make what she
called “ginger-ale Christmas cake”, which
is a recipe she got from her mother where
you soak the fruit overnight in a small
bottle of ginger-ale. It’s really delicious.
What’s your style of cooking?
Wendyl: I’m big on bread-making and over
the years have kept many sourdough
starters with love and tenderness. So if
I go to a friend’s place, I usually bring a
loaf of freshly baked bread and a bottle
of wine.
What’s your go-to mid-week dish?
Wendyl: I eat a lot of beans, lentils and
chickpeas these days and my favourite
mid-week dish is a soup I make from
the carcass of a roast chicken at the
weekend, which I turn into stock. Then I
add rose harissa, turmeric, onion, cans of
tomatoes, chickpeas and lentils and some
spinach from the garden at the end. It’s
very comforting and very good for the gut
microbiome with all that fibre!
What’s your style of cooking?
Wendyl: I love baking but I’m no good at it.
Nothing will rise for me. I’ve tried using
really freshly bought baking powder, but
still no luck. My husband, Paul, who is
a good baker, says it’s because I’m a bit
“slap dash” with the ingredients instead
of measuring carefully…
Talk us through a day in the food life of
Wendyl Nissen.
Wendyl: I’m one of those people who
doesn’t eat breakfast. I like to give my
gut a good break to digest everything
and also, studies show that your system

38 D I S H | dish.co.nz
 F E AT U R E

Wendyl is a journalist
and well-known
author of books
on living a natural,
simple life.

dish.co.nz | D I S H 39
 has a nice old clean out and a reset if you
give it a chance. For lunch I make a mean
Bircher muesli, which has apple, nuts
and seeds, live yoghurt and kefir, lemon
juice and berries. Dinner is a big salad
from the garden in summer with some
chicken (free-range and organic), or in
winter a good veg stir-fry with some tofu,
halloumi or a steak from our homekill
cows. I’m very fussy about trying to eat
homegrown, free-range and organic.
Do you have a go-to café or restaurant in
New Zealand?
Wendyl: Whenever I’m in Auckland you
will find me at SPQR on Ponsonby Rd.
I’ve been going there for at least 30
years – my kids grew up there, my palate
developed there, I’ve made and lost
friendships there, shared secrets and lies
there and I feel like I’m home when I’m
sitting outside watching the sun go down
over those wonderful old buildings.
I sometimes wish I could replay every
meal I’ve had there as it would be the
story of my life. They make a mean
martini, which is my favourite drink,
and usually have awesome fresh oysters,
which is my favourite food.
Do you like to entertain? If so, what would
your ideal gathering look like?
Wendyl: Paul and I were big entertainers
when we lived in Auckland. There were
some very memorable long lunches,
dinners and parties held at our house
in Grey Lynn. Up in the Hokianga we do
have guests but it takes a while for them
to get to us, so not often. I like a table of
10 – we have a huge dining table and we
regularly sat 12 every Sunday night when
we had our kids and partners for dinner
in Auckland. So 10 would be nice, always
good friends with maybe a few people
we don’t know so well so we can get to
know them better. Paul always does the
cooking of the main meal, which would be
a delicious casserole, something roasted
with duck fat potatoes and a huge salad
– which is where I come in. I’m good at
salads and I love doing a huge board of
nibbles to start with. Then dessert will be
Paul’s sticky toffee pudding or triflova –
trifle plus pavlova in layers in one dish.
What cuisines or flavours do you gravitate to?
Wendyl: I love Thai, Indian, Japanese,
Mexican and Chinese so I can always
find a good takeaway and they tend to be
more vegetable and seafood-heavy than
all about the meat. When I eat out I tend
40 D I S H | dish.co.nz
to order vegetarian because I like to see
what chefs do and it might give me ideas
for my own vegetarian meals… Unless
they have oysters and fresh-caught
snapper, which I order with glee.
Tell us about a memorable meal of your life.
What was special about it?
Wendyl: This meal was not for a special
occasion. It was a simple meal eaten in
Barcelona in a restaurant we just walked
into. I had the most divine kina served
raw in its shell with some sort of amazing
marinade. Years later I tried to find that
restaurant on another visit to Barcelona
and couldn’t – which is probably as it
should be because my fantastic memory
of that meal might not have matched the
reality again.
You’ve mentioned your love of martinis. How
do you like these served and do you have any
other go-to drinks?
Wendyl: I love a good dry vodka martini
with three olives. Not one, not two –
three. I also enjoy French white wines
because they tend to be made more
9'0&;.¥55'#(11&
52#)*'66+
I was inspired by so many parts of
Wendyl’s interview – her penchant for
seafood, love of Ponsonby classic SPQR
and even a vodka martini with olives!
Recipe by Sarah Tuck
300 grams spaghetti or linguine
¹⁄3 cup extra-virgin olive oil
8 raw king prawns, unpeeled
6 cloves garlic, peeled and thinly sliced
½ teaspoon chilli flakes
finely grated zest of 1 lemon
¹⁄3 cup vodka
2 tablespoons tomato paste
300 grams clams
300 grams mussels, de-bearded and
well-scrubbed
1 squid tube, sliced
8 cherry tomatoes, halved
8 green olives, pitted
TO S E R V E
2 tablespoons finely chopped parsley
sea salt and black pepper
crusty bread, optional
Cook the spaghetti in plenty of boiling
salted water until al dente. Drain and
traditionally with less additives and
I love the musty smell and flavour they
have. My friends think I’m an awful wine
snob because of it and my wine tastes
can be expensive. But I would rather have
one divine glass of French chablis than a
bottle of nasty chardonnay.
Do you have a sweet tooth – or do you have
any guilty food pleasures?
Wendyl: I don’t really have a sweet tooth
although I do love a good chocolate. Did
I mention oysters at all? Bluffs are my
favourite treat but I will take any fresh
oyster at any time.
If you could dine with anyone, who would it
be?
Wendyl: Patricia Highsmith because she too
loved a good martini, but was also such a
fabulous author I would want to hear how
she did it and she was also a bit grumpy
and rude, which in my book makes
a woman fascinating. Or Jean Rhys,
another grumpy and rude woman and a
wonderful writer. I wear the perfume she
wore, so we would both smell nice.
reserve 3 tablespoons of the pasta water.
Add a drizzle of olive oil to the pasta, stir
through and set aside in the colander.
Heat 3 tablespoons of the oil in a large
heavy-based saucepan. Add the prawns
and fry for a few minutes over a high heat
on both sides until pink and curled in,
then set aside.
Add the remaining oil to the pan and add
the garlic and cook over a medium heat
for 3 minutes.
Add the chilli flakes, lemon zest, vodka,
tomato paste, clams, mussels and squid
then cover and cook for about 5 minutes
until the shellfish have opened. Discard
any that don’t open during this time.
Add the tomatoes and olives, drained
pasta and the reserved pasta water and
toss together over the heat for a couple
of minutes. Remove from the heat.
Stir through the chopped
TO S E R V E :
parsley. Divide the pasta and shellfish
STYLING Sarah Tuck
between plates. Season with sea salt
and black pepper, drizzle over the
remaining extra-virgin olive oil and
serve with crusty bread, if desired.
SERVES 2
 F E AT U R E

W E N DY L’ S
S E A FO O D
S PAG H E T T I

dish.co.nz | D I S H 41
42 D I S H | dish.co.nz
 W E E K E N D R E T R E AT

V
M A R I N AT E D
OLIVES AND
W H I P P E D F E TA
(recipe page 45)

Pull out the board games and gather around for a rollicking good time.

Words, recipes and styling S A R A H T U C K Photography J O S H G R I G G S

dish.co.nz | D I S H 43
 Overlooking
the site's most
established
olive grove.

The interior
features a blend
of modern and
vintage pieces.

44 D I S H | dish.co.nz
 W E E K E N D R E T R E AT

A
hot spots into my two-day itinerary as humanly possible. To read
n idyllic setting with more of my discoveries, head to page 16 for restaurant reviews and
page 106 for my must-visit roundup!
picturesque views, Waiheke Waiheke remains dear to my heart, and I can’t wait to head
Island is a short ferry ride back to, yet again, (re)discover this hospitality hub – an olive and
grape-growing appellation on Auckland’s doorstep.
from Auckland city and has captured
the heart of dish editor Sarah Tuck.
General enquiries: Allpress Olive Groves
Waiheke has long been (dare I say it) my favourite place in Phone 09 372 6214 Mon-Sun 10am-2pm
New Zealand. In part, because I spent 15 summers there as my sons hello@allpressolivegroves.co.nz 56 Church Bay Road
grew from toddlers into gangling adolescents (and subsequently
fully-grown men). So, it was with utter glee I loaded my car to the
gunnels and boarded the car ferry out to 'the rock' to cook, eat,
drink, roam familiar walking tracks and indulge in all the island
has to offer.
While Waiheke has a global reputation for producing world-class
wine, it has many other strings to its productive bow – one of which Marinated Olives and Whipped Feta (v)
is glorious, distinctive olive oil, much of which is produced by the
Turkish bread is perfect for mopping up the luscious,
talented team at Allpress Olive Groves. Not only do they have an
smooth dip and the oil from homemade marinated olives.
impressive line-up of award-winning extra-virgin olive oils, known
for their refreshing clean flavours and outstanding health benefits,
1 cup extra-virgin olive oil 500 grams mixed olives
but they also offer a range of stunning accommodation options for
(I used Manzanilla, Kalamata
those wanting to stay awhile, to explore, laze on the beach, swim, 3 cloves garlic, thinly sliced and Sicilian)
taste and savour, then return to welcoming surrounds in which to
relax and indulge. 3 sprigs rosemary W H I P P E D F E TA
Described as “the epitome of contemporary coastal cool”, 250 grams feta, roughly
the ‘Matiatia Millhouse’ sits in their olive grove at Waiheke’s 4 sprigs thyme
chopped
north-western tip. This effortlessly cool property features three
1 bay leaf
bedrooms, luxurious bath, and stunning views over the olives. ½ cup Greek natural yoghurt
‘number29’ is ideally situated just five minutes from Oneroa 1 teaspoon fennel or
and brings an elevated version of Kiwi bach living to life. 125 grams cream cheese,
cumin seeds
Designed by award-winning architect André Hodgskin, it features chopped
floor-to-ceiling sliding doors in a way that invites the landscape in 1 teaspoon sea salt
finely grated zest of 1 lemon
and includes a separate barn bedroom so that 10 friends and family
can happily holiday together. ‘The Ranch’ is exuberantly luxurious lemon peel from 1 lemon
1 clove garlic, crushed
with a spa and outdoor shower, pool table, four living areas, an
1 teaspoon crushed red
outdoor entertaining area and a separate cottage so that up to sea salt and black pepper
chilli flakes
12 can make the most of the stunning surrounds.
The fourth of the Allpress properties, ‘Rangihoua Villa’, is where TO S E R V E

the dish team and I found ourselves cooking, photographing and
generally having a ball. We arrived around 10am and quickly set
about unpacking ingredients into the large kitchen (oh, to have
a butler’s pantry at home…). With four bedrooms, the three of us
were spoilt for choice – and had we not been there in total work
mode, we would most certainly have made fulsome use of the
fabulous outdoor entertaining area, complete with awning and
fireplace and the alluring in-ground swimming pool with its sexy
adjacent cabana. As it was we had a rollicking good time, easily
finding spots to shoot, whether it was plates of food at the large
welcoming dining table, or the myriad of detail shots capturing
elements of the villa’s warm, eclectic, textural style. After a day
and a half of shooting, the rest of the team packed up and headed
home while I stayed on to roam the island, packing as many local
Turkish flatbreads
Heat the oil over a gentle heat until just warm. Add all
remaining ingredients except the olives and heat gently
together for 5 minutes. Put the olives in a sealable jar and
pour over the oil and herbs. Seal and marinate for 4 days
before serving.
W H I P P E D F E TA : Put everything in a food processor and whizz
until smooth.
Drain the olives into a microwave-proof bowl and
TO S E R V E :
heat for 30-40 seconds until just warm. Spoon the whipped
feta into the middle of a serving plate and spoon over the
olives and some of the oil. Serve with flatbreads for scooping.
SERVES 6-8

dish.co.nz | D I S H 45
 CROQUE MONSIEUR
C R O I S SA N T
BREAD AND
BUTTER PUDDING

46 D I S H | dish.co.nz
 W E E K E N D R E T R E AT

Place on a lined tray and repeat with the remaining mix so

Smoked Salmon Croquettes that all croquettes have been covered in breadcrumbs.
The potato and cream cheese in these simple croquettes
Using a fork, roll each croquette in the whisked eggs and then
carry the salty salmon flavour beautifully.
in the breadcrumbs again, giving them a firm pat so they are
well coated. You will finish up with about 20 croquettes. Cover
LEMON, CAPER AND 2 large Agria potatoes
and refrigerate for at least an hour to firm up.
HORSERADISH AIOLI (450 grams), peeled and
1½ cups good-quality cut into quarters
Preheat the oven to 180°C fan bake.
egg mayonnaise
¼ cup good-quality
finely grated zest of 1 lemon egg mayonnaise Heat the rice bran oil in a deep saucepan until it has a sheen
on the surface and a bread cube dropped in will pop to the
1 small clove garlic, crushed 1 large clove garlic, crushed surface and fry to golden in about 20 seconds.

1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 tablespoons capers,
drained and chopped
finely grated zest of 1 lemon
pinch cayenne pepper
2 tablespoons finely
chopped parsley
Cook the croquettes in batches of around 4 or 5 at a time
until golden. Drain on paper towels and keep warm in the oven
for a few minutes until you have enough to fill your first plate.
Serve immediately with the aioli. M A K E S 2 0

2 tablespoons horseradish 125 grams cream cheese,

CROQUETTES
1 tablespoon extra-virgin
olive oil
½ onion, finely chopped
softened
Croque Monsieur Croissant
1 cup grated mozzarella Bread and Butter Pudding
180 grams smoked salmon, This breakfast is wildly indulgent and unbelievably good.
chopped Leftovers microwave beautifully.

1 small stick celery, 3 large eggs 6 large or 8 mini croissants 2 large egg yolks
finely chopped
3 cups fine breadcrumbs 1 cup grated Gruyère 1 clove garlic, crushed
sea salt and black pepper
1 litre rice bran or other 150 grams sliced ham ¼ teaspoon chilli flakes
neutral oil
300ml whole milk 1 tablespoon seed mustard
E Q U I P M E N T: 2 baking trays lined with baking paper. 300ml cream 2 teaspoons Dijon mustard,
plus extra to serve
LEMON, CAPER AND HORSERADISH AIOLI: Whisk all the 3 large eggs
ingredients together and store, covered in the refrigerator sea salt and black pepper
for up to 4 days.
EQUIPMENT: 1.25-litre capacity ovenproof baking dish
CROQUETTES: Heat the olive oil in a small frying pan. Add the
onion and celery, season with salt and pepper and cook over a Tear each croissant in half, then arrange two-thirds of the
medium heat for 10 minutes then set aside. pieces in the baking dish. Scatter over three-quarters of
the Gruyère and tuck in all the ham, then arrange the rest
Put the potatoes into a pot of salted water. Bring to the boil of the croissants on top.
then reduce the heat slightly and cook for 20 minutes or until
the potato can easily be pierced with a knife. Whisk together the milk, cream, eggs, yolks, garlic, chilli flakes
and the mustards, then season well with salt and pepper.
Drain well and return to the warm saucepan to evaporate Slowly pour the mixture evenly over the croissants, then
excess moisture. Mash well and stir through the mayonnaise, cover and refrigerate for an hour or overnight.
garlic, zest, cayenne, parsley, cheeses, salmon, onion and
celery. Season well and place in the refrigerator to chill Preheat the oven to 160°C fan bake.
until cold.
Scatter over the remaining cheese and bake the pudding for
Whisk the eggs in a shallow bowl, and put the breadcrumbs 45-50 minutes until golden and set. Cover with tinfoil for the
in another. Scoop a heaped tablespoon of smoked salmon last 15 minutes if croissants are browning too fast. Rest for
mixture mix into your hand, press it into a small sausage 5 minutes then serve with a good dollop of mustard. S E R V E S 6
shape and roll gently in breadcrumbs so it is completely
covered.

dish.co.nz | D I S H 47
 V
S P I N AC H A N D
CHEESE PIES
(recipe page 50)

48 D I S H | dish.co.nz
W E E K E N D R E T R E AT

SMOKED SALMON
CROQUETTES
(recipe page 47)

dish.co.nz | D I S H 49
 Indian-spiced Fried Chicken
This recipe was an instant hit, and one that will be
on repeat for chilled-out entertaining.
PICKLED RED ONIONS: Put the vinegar, sugar, salt, coriander
seeds and 3 tablespoons water in a small pot. Stir and bring
C O R I A N D E R YO G H U R T M AYO 1 teaspoon chilli powder
to a simmer. Put the onion in a medium jar, then pour over the
2 cups fresh coriander leaves
¹⁄2 teaspoon ground turmeric hot pickling liquid. Secure the jar with a lid and put into the
and tender stems
fridge to pickle for 1 hour, or overnight (the longer you leave
½ cup plain, full-fat Greek ¹⁄2 cup plain yoghurt them to pickle, the deeper the colour will be). M A K E S A B O U T
1 CUP
yoghurt
4 cloves garlic, crushed
½ cup good-quality
1 thumb fresh ginger, grated
egg mayonnaise
800 grams boneless, skinless
Spinach and Cheese Pies (v)
2 green chillies, roughly
chicken thighs Such a pleasing classic combination of flavours with iron-rich
chopped
spinach, rosemary, cumin, lemon and olives folded through
2 cups potato starch salty feta, creamy ricotta and parmesan.
1 clove garlic, roughly
chopped ½ cup plain flour
2 tablespoons extra-virgin ¼ cup pine nuts
finely grated zest of 1 lime 3 cups neutral high smoke olive oil
¼ cup chopped black olives
point cooking oil like rice bran
sea salt 1 onion, finely chopped
600 grams frozen spinach,
TO S E R V E
S P I CY F R I E D C H I C K E N sea salt and black pepper defrosted and squeezed dry
flatbreads
2 teaspoons ground in a rolled up tea towel
coriander 1 tablespoon finely chopped
Pickled Red Onions, see
fresh rosemary 100 grams feta, crumbled
recipe below
2 teaspoons ground cumin
2 cloves garlic, crushed 1 cup ricotta
fresh coriander
2 teaspoons sea salt
1 teaspoon cumin seeds ²⁄3 cup grated parmesan
1 teaspoon garam masala
1 teaspoon ground cumin 750 grams flaky puff pastry
Line an oven tray with baking paper and a cooling
E Q U I P M E N T: sheets
1 teaspoon ground coriander
rack with scrunched-up paper towels.
1 egg, whisked
½ teaspoon ground cinnamon
Whizz all the ingredients
C O R I A N D E R YO G H U R T M AYO : 2 tablespoons sesame seeds
together with a stick whizz or in a small blender and store in ½ teaspoon chilli flakes
a sealed container in the fridge until ready to serve. Can be TO S E R V E
made 1 day in advance. finely grated zest of 1 lemon your favourite chutney
¼ cup currants
Whisk together the coriander, cumin,
S P I CY F R I E D C H I C K E N :
sea salt, garam masala, chilli powder and turmeric in a large
bowl. Stir in the yoghurt, garlic and ginger and mix well. Cut E Q U I P M E N T: Line a baking tray with baking paper.
each chicken thigh into 3 pieces and add to the marinade.
Cover and marinate for at least 2 hours and ideally overnight. Heat the oil in a large heavy-based pot or deep frying pan
and cook the onion over a medium-gentle heat for 8 minutes.
Whisk the potato starch and flour together, then use tongs or Season well with salt and pepper, and add the rosemary,
chopsticks to drop the chicken pieces in and coat well, then put garlic, cumin seeds, ground spices, chilli, zest, currants, pine
on the lined tray until needed. Heat the oil in a deep saucepan nuts and olives. Cook a further 3-4 minutes, stirring.
until it has a sheen on the surface and a bread cube dropped in
will pop to the surface and fry to golden in about 20 seconds. Add the spinach and cook, stirring, until well combined.
Fry the coated chicken in batches for 2-3 minutes until cooked Remove from the heat, leave to cool for 5 minutes then
through. Drain on the prepared paper towels, then use a sieve transfer to a bowl. Add the cheeses, stir to combine, then
or slotted spoon to scoop out any batter that has dropped off refrigerate for half an hour.
into the oil. If desired, fry the chicken a second time (just for a
minute) until it is golden and super crunchy. Cut each pastry sheet into 4 squares. Divide the filling
between half of the squares and top with the remaining pastry
Serve immediately on warmed flatbreads with coriander squares. Seal the edges by pressing with the tines of a fork.
yoghurt mayo, pickled onions and fresh coriander. S E R V E S 4 Compress the pastry around the filling as you go then trim the
edges neatly with a sharp knife. Slice 2 small slashes on the
top of each pie, brush with egg and sprinkle with sesame seeds
then place on the prepared tray. Pop in the fridge to chill.
Pickled Red Onions (gf) (v)
Preheat the oven to 190°C fan bake.
⅓ cup rice wine vinegar 1 teaspoon coriander seeds
Bake for 25-30 minutes until golden.
2 tablespoons white sugar 1 red onion, thinly sliced into
rounds Serve with your favourite chutney. M A K E S ABOUT 10 PIES
2 teaspoons flaky salt

50 D I S H | dish.co.nz
 W E E K E N D R E T R E AT

INDIAN-SPICED
FRIED CHICKEN

dish.co.nz | D I S H 51
52 D I S H | dish.co.nz
 W E E K E N D R E T R E AT

The outlook
extends to the
Coromandel
Peninsula.

The villa enjoys

all-day sun.

dish.co.nz | D I S H 53
54 D I S H | dish.co.nz
 W E E K E N D R E T R E AT

CREAMY CHICKEN
ST R O G A N O F F
(recipe page 58)

dish.co.nz | D I S H 55
 W H I T E C H O C O L AT E
A N D S A LT E D
CA R A M E L
C H E E S E CA K E
(recipe page 58)

56 D I S H | dish.co.nz
 W E E K E N D R E T R E AT

P E A R A N D DAT E
C R U M B L E CA K E
(recipe page 58)

dish.co.nz | D I S H 57
 Creamy Chicken Stroganoff sides of the tin, using the base of a glass to press the sides firmly,
and a tablespoon to compact the base. Pop the base in the fridge
Loved by kids and grownups alike, this is for half an hour. Heat the caramel condensed milk, salt, golden
a surefire winner-chicken-dinner. syrup and peanut butter together in 30-second bursts in the
microwave until warm enough to whisk together. Pour over the
1 tablespoon extra-virgin 2 tablespoons plain flour chilled base and chill again for half an hour.
olive oil
¼ cup dry white wine
Preheat the oven to 160°C fan bake.
40 grams butter
1 cup chicken stock
100 grams pancetta, chopped Melt the white chocolate in a heatproof bowl over a saucepan of
2 tablespoons tomato paste simmering water (don't let the base of the bowl touch the water).
700 grams skinless boneless Whisk until smooth. While the chocolate is melting, wipe out the
chicken thighs, cut into thirds 2 teaspoons Dijon mustard
food processor and put in the cream cheese (chopped into big
1 bay leaf chunks), sour cream, caster sugar, eggs and yolks and whizz until
300 grams Swiss Brown
smooth. Mix the custard powder and vanilla to a smoothish paste
mushrooms, sliced
200 grams sour cream and add to the cream cheese mixture and briefly whizz again to
1 onion, chopped incorporate. Add the white chocolate and whizz briefly to combine.
TO S E R V E Pour the mixture into the chilled crumb base and cook for 60-65
sea salt and black pepper wide noodles or creamy mash minutes, turning the oven temperature down to 150°C for the last
5-10 minutes. The cheesecake is ready once it is fully set, but with
2 cloves garlic, crushed just a bit of wobble still in the middle. Turn the oven off and open
the oven door, then allow the cheesecake to cool in the oven for
Heat the oil and butter in a large, deep frying pan and cook the 10 minutes to help avoid surface cracking. Once cold, refrigerate
pancetta until it is crispy, then remove and set aside. Add the chicken until half an hour before serving. Serve either with a dollop of
in batches, brown on all sides, then remove and set aside. Add the whipped cream or slathered in extra caramel sauce. S E R V E S 8 - 1 0
mushrooms and cook for 8-10 minutes then remove and set aside.
Add the onion, season well with salt and pepper and cook over a lower
heat for 10 minutes then add the garlic and cook a further 2 minutes. Pear and Date Crumble Cake
Add the flour, stir well and cook for 2 minutes, then add the white Just the ticket to have with lashings of whipped cream and a
wine, chicken stock, tomato paste, mustard and bay leaf. Return the strong cup of tea, over a rollicking good game of Scrabble.
pancetta, chicken and mushrooms back to the pan, bring everything
to a boil and then reduce to a simmer, add the sour cream and cook 1 cup pitted dates, roughly ¼ teaspoon ground allspice
uncovered for 15 minutes or until the sauce is thickened to a desired chopped
consistency and the chicken cooked through. S E R V E S 6 ½ teaspoon freshly grated
½ teaspoon baking soda nutmeg

White Chocolate and 200 grams butter, softened ¼ cup standard whole milk

Salted Caramel Cheesecake 1 cup brown sugar 3 pears, peeled, cored

Brace yourselves, this is one decadent beast of a cheesecake! and diced
¹⁄2 cup caster sugar
OAT Y C R U M B L E TO P P I N G
120 grams plain biscuits 625 grams cream cheese, at 1 tablespoon vanilla extract 80 grams butter, softened
room temperature
125 grams mini pretzels 3 large eggs ½ cup brown sugar
250 grams sour cream
90 grams melted butter 2¹⁄4 cups self-raising flour ½ cup rolled oats
1 cup caster sugar
395-gram tin caramel 2 teaspoons ground cinnamon ½ cup self-raising flour
condensed milk 3 large eggs
2 teaspoons ground ginger 1 teaspoon ground cinnamon
1 tablespoon sea salt 2 large egg yolks

1 tablespoon golden syrup 3 tablespoons custard powder

26cm removable-base cake tin, base and sides lined
E Q U I P M E N T:
½ cup good-quality crunchy 2 tablespoons vanilla extract with baking paper.
peanut butter
TO S E R V E Preheat the oven to 160°C fan bake.
200 grams white chocolate, whipped cream or dulce de
chopped into chunks (I used leche (I used Barker’s Milk Put the dates in a heatproof bowl. Cover with boiling water, stir
Whittaker's caramelised Caramel), optional in the baking soda and leave to soak for half an hour. Beat the
blondie) butter, sugars and vanilla together until pale and fluffy. Beat in
the eggs one by one. Sift in the flour and spices and fold together
with the milk. Drain the dates and add with the pear to the cake
EQUIPMENT: Double-line the base and sides of a 23cm removable- mixture, stir to combine and spoon into the tin, gently smoothing
base cake tin with baking paper, making sure the paper comes at the surface with the back of a spoon.
least 5cm above the top of the tin.
Use your fingers to mix crumble
OAT Y C R U M B L E TO P P I N G :
Whizz the biscuits, pretzels and melted butter together in ingredients together and squish into crumbly lumps on top of the
a food processor until it forms the texture of damp sand, then tip cake. Bake for 1 hour and 25 minutes or until a skewer inserted
into the tin. Squash the biscuit crumbs into the base and up the into the middle comes out clean. S E R V E S 8 - 1 0
58 D I S H | dish.co.nz
W E E K E N D R E T R E AT

dish.co.nz | D I S H 59
 GF V
LIME AND
CORIANDER CREMA
(recipe page 62)

GF V
S E E DY L I M E S L AW
(recipe page 62)

60 D I S H | dish.co.nz
 MEXICAN-ISH NIGHT

M E X I CA N B E E F
W I T H C H E E SY
C O R N B R E A D TO P P I N G
(recipe page 62)

The whole team will love this fun, flavour-packed spread!

Recipes CLAIRE ALDOUS and SARAH TUCK Photography JOSH GRIGGS Styling SARAH TUCK

dish.co.nz | D I S H 61
Mexican Beef with Cheesy Cornbread Topping
To get the full impact of the melding of layered flavours Whisk the milk, butter, honey and eggs together and fold
and the most tender beef, the stew part should ideally be made into the flour mixture with the jalapeños and coriander.
the day before. Combine just until the flour is moistened, but don't overmix
the batter or your cornbread will be tough. Spoon onto the
3 tablespoons olive oil 1 cup quick-cook polenta beef stew and sprinkle over the remaining cheese. Bake for
30 minutes until the beef is warmed through and the topping
1.5 kilograms stewing beef 2 teaspoons baking powder is golden and delicious. Serve with Seedy Lime Slaw, Lime and
or beef cheeks, chopped into Coriander Crema, tortillas and Pickled Red Onions, if using.
4-5cm pieces 1 teaspoon cumin seeds SERVES 6-8

1 onion, chopped 2 teaspoons ground cumin

sea salt and black pepper
1 red chilli, finely chopped
5 cloves garlic, crushed
400-gram tin tomato passata
400-gram tin cherry tomatoes
¹⁄3 cup chipotle sauce
¼ cup sliced pickled jalapeños,
drained and chopped
1 tablespoon sweet smoked
paprika
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons sherry vinegar
300ml lager beer
400-gram tin kidney beans,
drained and rinsed
C O R N B R E A D TO P P I N G
1 cup plain flour
2 teaspoons sea salt
1 cup corn kernels
1¹⁄3 cups grated tasty or
cheddar cheese
1 cup whole milk
80 grams butter, melted
2 tablespoons runny honey
2 large eggs
¼ cup sliced pickled jalapeños,
drained and chopped
¼ cup finely chopped
coriander
TO S E R V E
Seedy Lime Slaw, see recipe
right
Lime and Coriander Crema,
see recipe right
warmed tortillas
Pickled Red Onions, see page
50, optional
Seedy Lime Slaw (gf) (v)
¹⁄3 cup sunflower seeds ¼ cup finely chopped
coriander, plus extra for
¹⁄3 cup pumpkin seeds garnish
1 tablespoon olive oil DRESSING
½ cup good-quality egg
sea salt
mayonnaise
¼ cup chopped roasted
finely grated zest of 1 lime
peanuts
finely grated zest of ½ orange
¼ small white cabbage,
thinly sliced 2 tablespoons lime juice
¼ large red cabbage, 1 tablespoon orange juice
thinly sliced
1 teaspoon caster sugar
Preheat the oven to 150°C fan bake.
Put the seeds on an oven tray and drizzle with olive oil. Season
with sea salt and stir together with a spoon to combine, then
spread out evenly. Roast for 8-10 minutes or until golden and
crunchy, stirring every few minutes. Add the peanuts, set aside
to cool, and store in an airtight container until ready to use. Put
the sliced white and red cabbage and coriander in a large bowl
and toss through the dressing and most of the nuts and seeds.
Transfer to a serving bowl and sprinkle with extra coriander and
remaining nuts and seeds to serve.

Heat 2 tablespoons of the olive oil in a large heavy-bottomed DRESSING: Whisk everything together in a small bowl or jug.
pot and sear the beef in batches over a medium-high heat until SERVES 6-8
browned on all sides. Remove from the pot, then add the extra
oil and the onion, season well with salt and pepper, and cook
over a gentle heat for 8 minutes. Add the chilli and garlic, cook
for 2 minutes, then add the passata, cherry tomatoes and Lime and Coriander Crema (gf) (v)
chipotle sauce and bring to a boil, then reduce to a simmer.
Add the beef back to the pot with the jalapeños, spices, vinegar ½ cup sour cream 3 tablespoons lime juice
and beer and simmer over a gentle heat for 5 hours, stirring
occasionally. Have the lid of the pot slightly ajar during cooking ½ cup good-quality egg 1 clove garlic, crushed
to reduce the sauce. Cool overnight. The next day, warm slightly mayonnaise
over a gentle heat, add the kidney beans and transfer to an ½ cup coriander leaves
ovenproof dish. finely grated zest of 2 limes
sea salt
Preheat the oven to 180°C fan bake.
Whizz everything together in a small food processor, or with
Combine the flour, polenta, baking
C O R N B R E A D TO P P I N G : a stick whizz, and store in a sealed container in the fridge for up
powder, cumin and salt in a large bowl. Add the corn and 1 cup of to 3 days. M A K E S A B O U T 1 C U P
the cheese and toss together with your fingertips so everything
is coated in the flour.

62 D I S H | dish.co.nz
 MEXICAN-ISH NIGHT

QUESO
FUNDIDO DIP

Queso Fundido Dip TO S E R V E 1 lime, quartered

¼ cup chopped cherry
A molten, spicy, cheesy dip that scoops perfectly onto tomatoes corn chips
corn chips… what’s not to like?! For those who prefer
a milder flavour, feel free to pull back on the chilli. coriander leaves

1¹⁄2 cups grated mozzarella 1 onion, finely chopped
1¹⁄2 cups grated tasty cheese ¹⁄2 green capsicum, finely
chopped
1¹⁄2 teaspoons sweet smoked
paprika 1 green chilli, finely chopped
1 tablespoon plain flour 1 teaspoon sea salt
1 tablespoon olive oil 3 cloves garlic, crushed
100 grams spicy chorizo, ¹⁄2 teaspoon chilli flakes
chopped into 1cm cubes
⅔ cup lager beer
Mix the cheeses with the smoked paprika and flour.
Set aside.
Heat the oil in a large heavy-based frying pan.
Add the chorizo, onion, capsicum, green chilli
and salt and cook over a medium heat for
8 minutes. Add the garlic and chilli flakes
and cook for another 2 minutes. Add the
beer, then the cheese mixture in two lots.
Cook, stirring, until the mixture is smooth
and melted. Serve immediately topped with
tomatoes, coriander and a squeeze of lime,
with corn chips on the side. S E R V E S 4 – 6

dish.co.nz | D I S H 63

AND TO DRINK…
Drinks Editor Yvonne Lorkin suggests matches for these dishes
1 2
1. MEXICAN BEEF WITH
CHEESY CORNBREAD
TOPPING
Liberty Firestarter West
Coast IPA 440ml ($11.99)
This is such a complex
and richly tasty dish it
deserves to be paired with
something that’s seriously
refreshing and saturated
with herbaceously quenching
hops. The Firestarter wraps
itself around the cornbread
and the smoky chipotle and
jalapeño flavours perfectly.
finewinedelivery.co.nz
2. SEEDY LIME SLAW
8 Wired Bombora West
Coast IPA 440ml ($11.99)
This slaw is so mouthquakingly
tasty it could absolutely be
a meal in itself, which is why
it’s deserving of its own
drink! I’m loving the new
West Coast IPA from 8 Wired
64 D I S H | dish.co.nz
3 2 teaspoons finely grated
because it’s chock full of
punchy, tropical Azacca and
Vic Secret hops and soft
malty magic in the mouth.
Soothing and super crisp
with this seedy sensation.
finewinedelivery.co.nz
3. SPICED CHOCOLATE
AND ORANGE FLAN WITH
PECAN PRALINE
Duncan’s Bourbon Orange
Bounty Imperial Pastry
Stout 440ml ($14.99)
Looking at the rich, spicy,
chcolately, orangey, gooey
goodness of this recipe,
there was only one thing
I could contemplate sipping
and it’s this beer. The stout
is aged in bourbon and syrah
barrels and then re-aged in
tank with buckets of orange
and coconut to create a
warm, soothing, comforting
indulgence. liquorland.co.nz
Spiced Chocolate and Orange Flan
with Pecan Praline
I’ve made many variations of this recipe over the years and
love how it transforms into such a luscious, two-layered
dessert with minimum effort.
CA R A M E L 1 teaspoon vanilla extract
1 cup caster sugar
1½ teaspoons ground
¼ cup water cinnamon
FLAN ½ teaspoon ground nutmeg
400ml full cream milk
¼-½ teaspoon chilli powder
125 grams dark chocolate (use more or less to taste)
(72% cocoa), roughly
chopped 125 grams plain biscuits, well
crushed but not to a fine
390ml tin condensed milk crumb (I use digestives)
4 large eggs TO S E R V E
Pecan Praline, see recipe
right
orange zest
Lightly grease a 20cm fixed-base cake tin and
E Q U I P M E N T:
place in a roasting dish that has been lined with a folded
tea towel.
Preheat the oven to 160°C regular bake.
CARAMEL : Place the sugar and water in a clean saucepan
over a medium heat. Whisk to combine then stop stirring
and cook until the syrup turns a good golden colour, swirling
the pan for even colouring. Immediately pour into the tin and
tilt to coat the base. Set aside until fully set.
FLAN: Put 200ml of the milk in a small pot and bring to just
below the boil. Take off the heat and add the chocolate, leave
for 1 minute then whisk until smooth.
In a large bowl, whisk the condensed milk, eggs, zest,
vanilla and all the spices together until smooth. Whisk in
the chocolate milk and the remaining milk then stir in
the biscuits.
Pour the mixture into the cake tin then add very hot, but not
boiling water into the roasting dish to come halfway up the
side of the cake tin. Bake for 40 minutes.
Carefully lift the tin from the roasting dish and run a small
palette knife gently around the inside edge of the tin. Leave
to cool completely in the tin then place in the fridge for
8 hours or overnight.
Run a palette knife gently around the inside edge of the
tin. Place a lipped serving plate over the top then invert to
remove the flan. Scatter over some of the praline, if making,
serving the rest separately. S E R V E S 8
We served the flan with a bowl of softly
C O O K ’ S N OT E :
whipped cream flavoured with a little orange zest.
 MEXICAN-ISH NIGHT

S P I C E D C H O C O L AT E
AND ORANGE FLAN
W I T H P E CA N P R A L I N E

Pecan Praline (gf) (v) E Q U I P M E N T: Lightly grease a flat baking tray.

1 cup caster sugar ½ cup pecans, toasted and Place the sugar and water in a clean saucepan over a medium
roughly chopped heat. Whisk to combine then stop stirring and cook until the
¼ cup water syrup turns a good golden colour, swirling the pan for even
½ teaspoon sea salt colouring. Immediately add the pecans and salt and pour onto
the baking tray. Leave to harden. Once it has set, break it up
by smashing it with a rolling pin into small pieces or blitz in
a food processor for finer pieces. M A K E S A B O U T 1 C U P

dish.co.nz | D I S H 65
 GF V
R AW Z U C C H I N I ,
HERB AND
B U R R ATA S A L A D
(recipe page 68)

Delicious dishes for an Italian-inspired feast.

Recipes, photography and styling OLIVIA GALLETLY

66 D I S H | dish.co.nz
 I TA L I A N

CHICKEN
PA R M I G I A N A
(recipe page 70)

dish.co.nz | D I S H 67
Raw Zucchini, Herb and Burrata Salad (gf) (v)
This fresh and vibrant salad is a great accompaniment to any
decadent main. The balance of brightness from the lemon and
fresh herbs pairs fantastically with the creamy burrata.
sea salt and cracked pepper 3½ cups fine breadcrumbs
¼ cup olive oil ¼ cup fresh mint leaves TO A S S E M B L E 3 large eggs, whisked
75 grams mozzarella cheese,
¼ cup lemon juice 2 tablespoons chopped fresh neutral oil, for deep frying
cut into small cubes
dill
2 teaspoons honey
3 medium zucchini, thinly Preheat the oven to 180°C regular bake.
1 clove garlic, finely chopped sliced
sea salt and cracked pepper Put the olive oil into a Dutch oven or large
R I S OT TO F I L L I N G :
250 grams burrata, torn
pan over a medium heat. Add the onion and chorizo and fry
⅓ cup fresh parsley leaves for 6-8 minutes or until the onions have softened and the
chorizo is becoming crisp. Add the garlic, oregano and spices
and fry briefly until aromatic. Add the tomato paste and fry
Put the olive oil, lemon, honey, garlic, sea salt and cracked for 1 minute. Add the rice, stock and wine and bring to a
pepper in a jar. Place the lid on top and shake until well simmer. Season with salt and pepper.
incorporated and emulsified.
Cover with a lid or tightly with foil and place in the oven. Bake
Finely chop the herbs, put in a large bowl with the zucchini and for 35-40 minutes or until the rice is tender. Remove from the
toss to combine. Transfer to a serving bowl and top with the oven, stir through the parmesan and season again if needed.
dressing and torn burrata. S E R V E S 5 - 6 Set aside to cool.

ROMESCO SAUCE: In a food processor or blender, blitz

together all the sauce ingredients.

With damp hands, take a heaped tablespoon

TO A S S E M B L E :

Smoky Chorizo and Mozzarella Arancini
If you’re entertaining a smaller crowd, freeze a portion of the
risotto for another night. Served with a sweet and tangy roasted
capsicum romesco sauce.
of the risotto. Poke a cube of mozzarella into the centre of
the ball then use your hands to compress the rice into a ball
– don’t worry about making it perfectly round at this stage.
Place on a tray and repeat with the remaining risotto. You
should have roughly 16 balls.

R I S OT TO F I L L I N G
2 tablespoons olive oil
1 brown onion, chopped
150 grams chorizo sausage,
finely chopped
5 cloves garlic, chopped
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon chilli flakes,
optional
1 tablespoon tomato paste
3½ cups chicken or vegetable
stock
⅓ cup dry white wine
sea salt and cracked pepper
⅓ cup finely grated parmesan
ROMESCO SAUCE
3 jarred roasted red
capsicums
2 cloves garlic
¼ cup olive oil
35 grams pine nuts, toasted
With clean, dry hands, take a ball and roll it in the
breadcrumbs. At this stage you should be able to shape it
more easily into a ball. Place on a lined tray and repeat with
the remaining balls.
Dip the balls into the whisked egg and again into the
breadcrumbs. Place back onto the tray and refrigerate for at
least 2 hours.
Heat 5cm of oil in a large deep saucepan until it is 180°C or it
has a sheen on the surface and a bread cube dropped in pops
up to the surface golden in about 20 seconds. Fry the balls
in batches of 5-6 at a time for 3-4 minutes until golden and
crisp. Drain on a tray lined with paper towels. Serve with the
romesco sauce. M A K E S 1 6 A R A N C I N I B A L L S

1 cup arborio rice 2 tablespoons lemon juice

68 D I S H | dish.co.nz
 I TA L I A N

S M O KY C H O R I ZO
A N D M OZ Z A R E L L A
ARANCINI

dish.co.nz | D I S H 69
 Chicken Parmigiana
This classic Italian-American dish is an undeniable hit. Sweet
tomato sauce and crunchy parmesan-crumbed chicken are
covered in cheese and grilled until melted and golden!
Roast Potatoes with Garlic
TO M ATO S A U C E CRUMBED CHICKEN
Butter and Oregano (gf) (v)
2 tablespoons olive oil 4 skinless and boneless
chicken thighs These crunchy new potatoes are roasted until golden and
1 teaspoon dried oregano finished with garlic butter and honey. If you don’t have oregano,
1 cup plain flour this recipe works well with fried thyme leaves.
4 cloves garlic, crushed
3 large eggs P OTATO E S 2 tablespoons runny honey
1 tablespoon tomato paste
1 kilogram baby potatoes
3 cups fine breadcrumbs TO S E R V E
2 x 400-gram tins cherry
2 tablespoons olive oil ¼ cup olive oil
tomatoes ⅓ cup finely grated parmesan
sea salt and cracked pepper 4 oregano stems, leaves only
⅓ cup basil leaves sea salt and cracked pepper
40 grams butter, melted 1 tablespoon runny honey
1 teaspoon caster sugar ¼ cup neutral oil, for frying
5 cloves garlic, thinly sliced sea salt and cracked pepper
sea salt and cracked pepper TO A S S E M B L E
200 grams mozzarella, grated
or sliced
Preheat the oven to 200°C regular bake.
30 grams parmesan, finely
grated Put the potatoes in a large pot of salted water.
P OTATO E S :
Bring to the boil and cook for 15-20 minutes or until tender
when pricked with a fork.
Heat the oil in a large ovenproof pan over a
TO M ATO S A U C E :
medium heat. Add the oregano, garlic and tomato paste and fry Drain the potatoes then put on a large oven tray. Using a potato
briefly until aromatic. Add the remaining sauce ingredients and masher or fork, lightly crush the potatoes until the skins burst
gently simmer for 20 minutes. Set aside. – you don’t want them completely smashed because they’ll be
harder to flip.
CRUMBED CHICKEN: Put the chicken thighs between 2 sheets
of baking paper and pound with a meat tenderiser or rolling pin Drizzle with oil and season with sea salt and cracked pepper.
until they are roughly 1cm thick. Bake for 30 minutes then carefully flip them over and bake for
a further 15-20 or until golden brown. If you’ve crushed them
Put the flour in a bowl, the eggs in a second bowl, and the a little too hard and they’re falling apart when turning them,
breadcrumbs and parmesan in another. Season all 3 bowls don’t flip them.
with salt and pepper and whisk the eggs.
In a bowl, combine the melted butter, garlic and honey. Pour
Dip the chicken into the flour, shake off any excess then transfer over the potatoes and return to the oven for 5 minutes.
to the egg. Make sure all areas are coated, letting any extra egg
drip off then place into the breadcrumbs and parmesan. Fully Heat the oil in a frying pan over a medium-high heat.
TO S E R V E :
coat with the crumbs, patting them into the chicken to help Add the oregano leaves and fry for 1 minute or until crisp, be
them stick. Put on a tray and repeat with the remaining thighs. careful as the oil can spit. Use a slotted spoon to remove the
leaves and drain on paper towels.
Heat the oil in a frying pan over a medium heat. Fry the chicken
for 3-4 minutes on each side or until cooked through and golden Serve the potatoes topped with oregano leaves and a drizzle
brown, and drain on a tray lined with paper towels. of honey. Season again with sea salt and cracked pepper.
SERVES 4-5
TO A S S E M B L E : Heat the grill to a high heat.

Pour the hot tomato sauce into a shallow ovenproof dish. Lay
the chicken on top of the sauce and top with the cheeses. Grill for
5 minutes or until the cheese is melted and golden. S E R V E S 4 - 5

70 D I S H | dish.co.nz
 I TA L I A N

GF V
R OA ST P OTATO E S
WITH GARLIC
BUTTER AND
OREGANO

dish.co.nz | D I S H 71
I TA L I A N

GF
M I N I C H O C O L AT E
PAV LOVA S W I T H
R OA ST E D R H U B A R B
A N D ST R AW B E R R I E S

72 D I S H | dish.co.nz
 Mini Chocolate Pavlovas with
Roasted Rhubarb and Strawberries (gf)
Crisp on the outside with a fluffy chocolate centre, these pavs
are a fabulous way to end a dinner party. Don’t panic if they
crack, the whipped cream and fruit will hide any imperfections. AND TO DRINK…

C H O C O L AT E PAV LOVA S
100 grams chocolate
(50% cocoa), chopped
4 large egg whites
225 grams caster sugar
1 teaspoon lemon juice
1 tablespoon cocoa powder
250 grams strawberries, Drinks editor Yvonne Lorkin suggests matches for these dishes
trimmed and halved
3 tablespoons caster sugar
2 teaspoons vanilla bean paste
WHIPPED CREAM
250ml cream 2 4
1 3
150 grams Greek yoghurt

1½ teaspoons cornflour 3 tablespoons icing sugar

R OA ST E D F R U I T 1 teaspoon vanilla bean paste
400 grams rhubarb stalks,
trimmed and cut into 3cm lengths

E Q U I P M E N T: Line 2 large oven trays with baking paper.

Preheat the oven to 150°C regular bake. 1. RAW ZUCCHINI, HERB
AND BURRATA SALAD
Melt the chocolate in a heatproof bowl
C H O C O L AT E PAV LO VA S : Lawson’s Dry Hills Reserve
either over a saucepan of simmering water (don’t let the base of Marlborough Sauvignon
the bowl touch the water), or in 30-second bursts at 70% power in Blanc 2022 ($27)
the microwave, stirring in between each burst. Set aside to cool to If there’s one thing I’m
room temperature. lurching for the second
I see a zucchini and herb
Using a stand mixer or electric beater, beat the egg whites until salad, it’s a crunchy-fresh,
soft peaks form. Add the caster sugar and beat on high for 10 lime-laden, passionfruit-
minutes. Rub the egg whites between two fingers, if they feel packed, florally fabulous
gritty, continue beating until the sugar has dissolved. Add the sauvignon such as this
lemon juice and sift in the cocoa powder and cornflour. Beat for aristocrat from Lawson’s.
a further minute to incorporate. Your eggs will deflate slightly at Beautiful with burrata too!
this stage, but don’t worry. lawsonsdryhills.co.nz
Drizzle the melted chocolate over the beaten egg whites – do 2. SMOKY CHORIZO AND
not mix through or the eggs will collapse. Use two metal spoons MOZZARELLA ARANCINI
to scoop the meringue into 6 high mounds on one of the prepared Penfolds Max’s Adelaide
oven trays. Hills Rosé 2022 ($30)
Crunchy-crisp and roaring
Bake for 10 minutes at 150°C, then drop the temperature to with red apple, raspberry
120°C and bake for a further 25 minutes. Leave to cool in the and soft cherry, this 100
oven with the door ajar. per cent pinot noir-based
pinkness is named in tribute
R OA ST E D F R U I T : Preheat the oven to 180°C. to former chief winemaker
Max Schubert (1948-1975)
In a bowl, combine the fruit with the caster sugar and vanilla who discovered rosé on an
bean paste. Tip onto the second prepared tray and bake for 15 early trip to Europe. With
minutes or until softened. Remove from the oven and set aside. its fresh pink grapefruit and
spice notes, it’s sensational
WHIPPED CREAM: In a bowl or bowl of a stand mixer, whisk the with these smoky treats.
cream ingredients until soft peaks form. kentstreetcellars.co.nz
3. CHICKEN PARMIGIANA
Foxes Island Artist Series
Marlborough Pinot Noir
2014 ($67)
Yes it’s pricey, but with
this tomato and oregano-
packed parmigiana, this
nine-year-old pinot noir is
beyond perfect. Soothing,
earthy, dusted with leather
and dried herbs and juicy to
finish – it’s a superb thing to
sip here. foxes-island.co.nz
4. MINI CHOCOLATE
PAVLOVAS WITH
ROASTED RHUBARB
AND STRAWBERRIES
Soljans Tawny Port ($42)
Stop what you’re doing
and scuttle immediately
to your keyboard to
order this deliciously
sweet treat to pair with
this perfecto pudding.
With its tawny colour
and rich raisin and
honey flavours, it roars
with the rhubarb and
strawberries and pairs
perfectly with the
chocolate meringue.
soljans.co.nz

Top the pavlovas with the whipped cream and roasted fruit to
serve. S E R V E S 6

dish.co.nz | D I S H 73
 GF V
C H A R R E D CA B B AG E
WEDGES WITH
C H I L L I AG R O D O LC E ,
W H I P P E D R I C OT TA
A N D S M O KY A L M O N D S
(recipe page 78)

74 D I S H | dish.co.nz
 MELIE MAKES

V
C R E A M Y, H E R BY
P E C O R I N O, CA B B AG E
AND PUMPKIN
G R AT I N W I T H
CHILLI AND CUMIN
(recipe page 76)

Melie makes the most of this in-season crop,

paired with a kick of spice
Recipes AMELIA FERRIER Photography YUKI SATO Styling SARAH TUCK

dish.co.nz | D I S H 75
 Creamy, Herby Pecorino, Cabbage and Add the green purée, sour cream and pecorino and whisk well,
until combined. Season to taste with salt and pepper.
Pumpkin Gratin with Chilli and Cumin (v)
Perfectly roasted cabbage and pumpkin baked in a creamy, Transfer the roasted pumpkin and cabbage to a
TO A S S E M B L E :
herby pecorino béchamel, topped with melty bubbling cheese medium, high-lipped baking dish. Sprinkle over half of the grated
and cumin – an unusual combo that works perfectly. cheddar cheese. Pour the green sauce evenly over the top of the
vegetables, then scatter over the remaining grated cheese.
R OA ST E D V E G E TA B L E S 2 cups vegetable or chicken Sprinkle over the sliced chilli, coriander seeds and cumin seeds.
1 kilogram crown pumpkin, stock Season lightly with salt and drizzle with a little olive oil.
skin and seeds removed (net
750 grams) 125 grams full-fat sour cream Bake on the upper oven rack for 20-25 minutes, until the cheese
is golden and the sauce is bubbling. If the cheese isn’t browning,
2 tablespoons olive oil ½ cup finely grated pecorino,
switch the oven to high grill and grill for 2-3 minutes, until golden.
plus extra to garnish
sea salt and black pepper
sea salt and black pepper Serve the gratin garnished with a sprinkle of
TO S E R V E :
½ medium green cabbage, cut coriander leaves and some shaved pecorino. S E R V E S 6 A S A SIDE
into six wedges TO A S S E M B L E
125 grams sharp cheddar
½ teaspoon smoked paprika cheese, grated
Napa Cabbage and Crunchy Radish Peanut
G R AT I N 1 red chilli, thinly sliced Noodle Slaw with Cheat’s Mushroom
large handful coriander
stems and leaves ½ teaspoon coriander seeds XO Sauce (v)
½ teaspoon cumin seeds This cheat's mushroom XO sauce is quick to make and
100 grams baby spinach adds a salty boost of umami to any dish.
50 grams salted butter TO S E R V E
handful of coriander leaves PEANUT DRESSING ½ small Napa cabbage, thinly
4 cloves garlic, crushed ¹⁄4 cup smooth salted sliced
shaved pecorino peanut butter
¹⁄4 cup plain flour 2 tablespoons lime juice
1 tablespoon soy sauce
sea salt
E Q U I P M E N T: Line 2 medium oven trays with baking paper. 1 tablespoon rice wine vinegar
TO S E R V E
Preheat the oven to 200°C fan bake. 2 teaspoons brown sugar 1 bunch radishes, thinly sliced
into rounds
Cut the pumpkin into 3cm chunks and
R OA ST E D V E G E TA B L E S : 1 tablespoon Laoganma Spicy
place on one of the prepared trays. Drizzle with 1 tablespoon Chilli Sauce (see Cook’s note) small bunch fresh coriander
olive oil, season with salt and pepper and toss together. Roast
S L AW Mushroom XO Sauce, see
on the lower oven rack for 30-35 minutes, until tender and golden.
250 grams dried udon or recipe right
egg noodles
Arrange the cabbage wedges on the second prepared tray. chilli oil, optional
Drizzle with the remaining olive oil, season with salt and sprinkle olive oil
over the smoked paprika. Roast on the upper oven rack above
the pumpkin for 20-25 minutes, until tender and lightly charred. PEANUT DRESSING: Put all of the dressing ingredients in
a medium bowl, along with ¹⁄4 cup of boiling water. Whisk
Once the vegetables have finished roasting, remove from the together, until combined and smooth (it will look a bit split at
oven and increase the temperature to 230°C fan bake. first, but keep whisking and it will come together). Set aside,
until ready to serve.
G R AT I N : Put the coriander and spinach in a medium heatproof
bowl. Cover with boiling water, stir then let sit for about 30 Bring a large pot of heavily salted water to the boil. Cook
S L AW :
seconds. Immediately drain through a sieve, then rinse with the noodles according to packet instructions, until just tender.
cold running water for about 30 seconds until completely Drain and rinse with cold running water, until the noodles are
cooled. Add back to the bowl and whizz with a stick blender cold. Toss the cold noodles in a drizzle of olive oil to prevent
into a paste. Alternatively, blitz in a mini food processor. them from sticking. Set aside. Put the cabbage in a large bowl
Set aside. along with the lime juice and a drizzle of olive oil. Season with
salt and toss together.
Heat the butter in a medium pot over a medium heat. Once it
has melted, add the garlic and cook for about 2 minutes, stirring Spread the peanut dressing over the base of a
TO S E R V E :
often, until fragrant. Add the flour and whisk into the butter. serving platter. Pile the cold noodles and cabbage on top, then
Add about ¹⁄4 cup of the stock and whisk it into the butter scatter over the radishes and coriander. Spoon the Mushroom
mixture until it forms a thick paste. Add another ¹⁄4 cup of XO Sauce over the top. Drizzle with a few teaspoons of chilli oil,
stock and whisk again, until combined. Add the remaining stock if desired. S E R V E S 4 A S A S I D E
and whisk well, until combined and no lumps remain. Bring to a
simmer for a further 6-8 minutes, until glossy and thickened
(it will be runnier than regular béchamel). Remove the pot from Laoganma Spicy Chilli Sauce is available
C O O K ’ S N OT E :

the heat. from the international section in most grocery stores.

76 D I S H | dish.co.nz

V
N A PA CA B B AG E A N D
CRUNCHY RADISH
PEANUT NOODLE
S L AW W I T H C H E AT ’ S
M U S H R O O M XO S A U C E
Mushroom XO Sauce (v)
100 grams fresh shiitake
mushrooms
¼ cup vegetable oil
¼ teaspoon Chinese five spice
⅓ cup crispy fried shallots
3 tablespoons dark soy sauce
3 tablespoons Chinese
cooking wine (Shaoxing wine)
1 tablespoon brown sugar
3 tablespoons Laoganma
Spicy Chilli Sauce
MELIE MAKES
Put the shiitake mushrooms in a mini food processor and pulse
about 20 times, until the mushrooms are very finely chopped
(about the size of panko breadcrumbs).
Heat the vegetable oil in a medium pot over a medium-low heat.
Add the mushrooms and cook for 7-8 minutes, stirring and
scraping the bottom of the pot often, until golden brown.
Add the Chinese five spice, crispy shallots, soy sauce, Chinese
cooking wine and brown sugar, stir and bring to a simmer.
Simmer for 1 minute. Remove from heat and stir through the
chilli sauce. Transfer to a clean jar and store in the fridge for up
to 1 week. M A K E S ½ C U P
dish.co.nz | D I S H 77
Charred Cabbage Wedges with Chilli Agrodolce,
You must use full-fat Greek yoghurt,
C O O K ’ S N OT E :
Whipped Ricotta and Smoky Almonds (gf) (v) otherwise the whipped ricotta will be runny.
Restaurant-style cabbage in the comfort of your own kitchen!

C H I L L I AG R O D O LC E S M O KY A L M O N D S
2 large red chillies, deseeded ⅓ cup raw almonds, roughly
chopped Sesame Roasted Cabbage Salad with Kimchi
2 cloves garlic, peeled
½ teaspoon smoked paprika Dressing and Sesame Tofu Crema
1 medium shallot, peeled and
The punchy kimchi dressing is the perfect pairing for
roughly chopped 2 tablespoons olive oil
this sesame roasted cabbage.
2 tablespoons olive oil W H I P P E D R I C OT TA
S E S A M E R OA ST E D CA B B AG E TO F U C R E M A
½ cup ricotta cheese
2 tablespoons runny honey 1 medium whole Napa cabbage 200 grams silken firm tofu
½ cup unsweetened full-fat (I use the brand Mori-Nu)
2 tablespoons brown sugar Greek yoghurt (see Cook’s note) 3 tablespoons white sesame
seeds 2 tablespoons Lebanese
¹⁄4 cup red wine vinegar 1 teaspoon runny honey hulled tahini
2 tablespoons olive oil
1 teaspoon sea salt ½ teaspoon sea salt 1½ tablespoons lime juice
sea salt
C H A R R E D CA B B AG E W E D G E S TO S E R V E 2 teaspoons sesame oil
1 small whole green cabbage, 2 tablespoons finely chopped KIMCHI DRESSING
outer leaves removed chives ⅓ cup store-bought kimchi, 2 teaspoons soy sauce
finely chopped
sea salt sprigs fresh dill 2 teaspoons caster sugar
2 tablespoons olive oil
¹⁄4 cup olive oil 1 small clove garlic, peeled
2 tablespoons fish sauce
TO S E R V E
Put the chilli, garlic and shallot in a mini food
C H I L L I AG R O D O LC E : 1 tablespoon lime juice 2 Lebanese cucumbers, peeled
processor. Biltz together for about 1 minute, scraping down the into ribbons
1 tablespoon caster sugar
sides of the processor as needed, until it forms a rough paste.
large handful coriander, plus
Set aside, and wash and reserve the mini food processor for the 2 teaspoons gochujang paste optional extra to garnish
whipped ricotta.
1 teaspoon sesame oil small handful mint, plus optional
Heat the olive oil in a small pot on medium heat. Add the chilli extra to garnish
paste and cook for 3-4 minutes, stirring often, until softened and 1 teaspoon finely grated ginger
fragrant. Add the honey, sugar, vinegar and flaky salt. Stir and 1 green chilli, thinly sliced
bring to a simmer. Simmer for a further 5-6 minutes, stirring
occasionally, until jammy and reduced. Set aside.
E Q U I P M E N T: Large oven tray lined with baking paper.
Cut the cabbage crossways in half,
C H A R R E D C A B B AG E W E D G E S :
then cut each half in half again. Place the wedges cut-side up on a Preheat the oven to 220°C fan bake.
plate, and season well with salt. Heat a large heavy-based frying
pan on high heat. Once the pan is hot (it should be almost smoking), Cut the cabbage into quarters, then
S E S A M E R OA ST E D C A B B AG E :
add the olive oil. Add the cabbage wedges, cut-side down. Cook, cut out and discard the core. Cut the leaves into roughly 6cm
undisturbed, for 5-7 minutes, until the underside is almost blackened. pieces. Toss the cabbage on the oven tray with sesame seeds and
Using tongs or a spatula, carefully turn the wedges over. Cook for olive oil. Spread into a single layer and season with sea salt. Roast
another 5-7 minutes, until blackened underneath and the wedges are on the upper oven rack for 12-15 minutes until the cabbage is tender
tender all the way through. Remove from heat and set aside. and charred. Set aside to cool.

Heat a small frying pan on medium heat. Add

S M O KY A L M O N D S :
the chopped almonds and cook for 5-6 minutes, tossing often, until
golden and toasted. Remove from the heat, add the smoked paprika
and olive oil. Season with sea salt and toss together. Set aside.
Put the ricotta, yoghurt, honey and sea salt in
W H I P P E D R I C OT TA :
the mini food processor (alternatively, use a stick blender). Blitz
together for about 1 minute, until smooth and silky.
Spread the whipped ricotta over a serving platter.
TO S E R V E :
Arrange the charred cabbage wedges on top, then drizzle over the
chilli agrodolce. Spoon over the smoky almonds and oil. Garnish with
the chives and dill. S E R V E S 4 A S A S I D E
KIMCHI DRESSING: Put all ingredients in a jar and shake to combine.
Set aside to serve.
Put all the tofu crema ingredients in a mini food
TO F U C R E M A :
processor. Blitz together for 1-2 minutes, until smooth and silky.
Alternatively, use a stick whizz. Season to taste with salt.
Set aside to serve.
Put the roasted cabbage, cucumber ribbons, coriander,
TO S E R V E :
mint and green chilli in a large bowl and season with salt. Toss
together. Spread the tofu crema over a serving platter. Pile the
cabbage salad on top, then drizzle over kimchi dressing. Garnish
with extra coriander and mint, if desired. S E R V E S 4 A S A S I D E

78 D I S H | dish.co.nz
 MELIE MAKES

S E S A M E R OA ST E D
CA B B AG E S A L A D
WITH KIMCHI
DRESSING AND
S E S A M E TO F U C R E M A

dish.co.nz | D I S H 79
 GF
ST E A KS W I T H
TO G A R A S H I , S OY
AND GINGER
BUTTER
(recipe page 82)

Simple, quick and stylish meals for any night of the week
– maximum deliciousness with minimum fuss!

Recipes CLAIRE ALDOUS Photography YUKI SATO Styling SARAH TUCK

80 D I S H | dish.co.nz
 FO O D FAST

GF V
B A K E D, S P I C E D
B A S M AT I R I C E
AND LENTIL PILAF
WITH KASUNDI
(recipe page 84)

dish.co.nz | D I S H 81
 Steaks with Togarashi, Soy and Ginger Butter (gf)
Take your steak to another level with this divine butter.
You can also slather it on grilled sourdough to make an epic
steak sandwich or dollop it over grilled sweetcorn and
other vegetables.
Sticky Harissa Chicken Salad Bowls PREP: 10 minutes COOK: 10 minutes SCALE: easy
A bowl of this richly spiced Moroccan-inspired
harissa-glazed chicken salad means dinner in a dash! BUTTER 1 teaspoon sea salt
Add your own extras to the couscous. 100 grams butter, softened
ST E A K
PREP: 20 minutes COOK: 20 minutes SCALE: easy 1 tablespoon shichimi 2 scotch fillet or rib-eye
togarashi, plus extra to serve steaks
COUSCOUS SALAD small handful mint or parsley,
1 cup couscous finely chopped 4 teaspoons tamari olive oil

1¼ cups boiling chicken stock ST I C KY H A R I S S A C H I C K E N 2 teaspoons grated sea salt and ground pepper
or water 6-8 boneless, skin-off chicken fresh ginger
thighs, cut into bite-sized TO S E R V E
2 tablespoons olive oil pieces 2 cloves garlic, crushed Roasted Butternut Pumpkin
and Miso Mash, see recipe
12 dried apricots, thinly sliced sea salt and ground pepper below, optional
¹⁄3 cup currants oil, for frying
2 cloves garlic, crushed BUTTER: Stir all the ingredients together in a bowl. Butter will
2 tablespoons rose harissa
keep for 1 week in the fridge or 3 months in the freezer.
2 teaspoons ground cumin 2 tablespoons runny honey
ST E A K : Heat a large frying pan until hot. Rub the steaks with a
sea salt 2 tablespoons maple syrup little oil then season generously on both sides. Cook for about
1 small red onion, finely 2-3 minutes each side, or until done to your liking. Transfer to
2 cloves garlic, crushed a plate, cover loosely and rest for 2-3 minutes.
chopped
2 teaspoons finely grated
finely grated zest and lemon zest If making the mash, divide between plates. Slice the
TO S E R V E :
juice of 1 lemon steaks and arrange on top and add generous dollops of butter.
1 tablespoon apple cider Sprinkle with extra togarashi, if desired. S E R V E S 2
½ cup roasted skin-on vinegar
almonds, roughly chopped
Shichimi togarashi is available at most
C O O K ’ S N OT E :
grocery and food stores.
COUSCOUS SALAD: Combine the couscous, stock, olive oil,
apricots, currants, garlic and cumin with a good pinch of salt in
a large bowl. Cover with plastic wrap and leave for 15 minutes,
then fluff up with a fork.
Roasted Butternut Pumpkin
Toss through the red onion, lemon zest and juice, almonds and
mint or parsley. Add any of the extras listed below, if desired.
and Miso Mash (gf) (v)
PREP: 5 minutes COOK: 25 minutes SCALE: easy
Season the chicken with plenty of
ST I C KY H A R I S S A C H I C K E N :
salt and pepper. Heat a little oil in a large frying pan and cook 850 grams butternut pumpkin 1 tablespoon butter
the chicken until golden and cooked through. Whisk all the (550 grams peeled and
remaining ingredients together in a bowl then pour over the seeded) 1 tablespoon cream
chicken and toss together, then cook for a few minutes until
olive oil 2 teaspoons miso paste
glazed and sticky.
sea salt and ground pepper
Divide the couscous between shallow bowls and top with the
chicken. S E R V E S 4
Preheat the oven to 180°C fan bake.

Diced avocado, cucumber or

A D D YO U R O W N E X T R A S : Cut the pumpkin into small pieces and toss with a little olive oil,
fresh tomatoes; green or black olives; toasted sesame, salt and pepper. Place on a large baking tray and loosely cover
sunflower and pumpkin seeds. with a piece of foil. Roast for about 25 minutes or until tender.

Tip into a food processor and add the butter, cream and miso
paste and blitz until smooth. Season with salt and pepper if
needed. If making ahead, reheat in a microwave until hot.
SERVES 2

82 D I S H | dish.co.nz
 FO O D FAST

ST I C KY H A R I S S A
CHICKEN SALAD
BOWLS

dish.co.nz | D I S H 83
 Chorizo Hot Dogs with Slaw, Heat the oil and butter in a medium frying pan and
H OT D O G S :
cook the onions and mustard seeds with a good pinch of salt for
Avocado and Habanero Mayo 15 minutes, stirring often. Add the sugar and cook for another
Hot dogs never go out of style and they’re a firm favourite with 5 minutes.
the dish team. Here are two of our favourites that we think you
should add to your repertoire. Cook the frankfurters in a frying pan until fully heated through.
PREP: 15 minutes COOK: 15 minutes SCALE: easy
Split the rolls in half down the middle, leaving them attached at
the bottom and place on a baking tray. Place 2 slices of cheese
H A B A N E R O M AYO 8 slices cheese, use Swiss
along one side of the roll then add the sausages. Bake in the
¼ cup mayonnaise or Emmental
oven to melt the cheese and lightly toast the buns.
3 tablespoons piccalilli 2 tablespoons good-quality
egg mayonnaise Top the hot dogs with the onions and dollop over the mayo.
2 tablespoons habanero MAKES 4
mustard (I use Al Brown’s) 2 teaspoons apple cider
vinegar
½ teaspoon sea salt
1½ cups finely shaved cabbage Baked, Spiced Basmati Rice and
H OT D O G S
4 cured chorizo sausages 1 medium avocado, mashed Lentil Pilaf with Kasundi (gf) (v)
This one-pan baked rice gets a heap of flavour from the
4 long hot dog rolls ½ cup sliced pickled jalapeños
kasundi and is perfect for midweek dinners.

Preheat the oven to 180°C fan bake. PREP: 8 minutes COOK: 35 minutes SCALE: easy

H A B A N E R O M AYO : Whisk everything together. Set aside. 2 tablespoons olive oil ¹⁄3 cup split red lentils

2 medium red onions, 650ml hot vegetable stock

Cook the chorizo sausages in a frying pan until they
H OT D O G S :
finely chopped (I use 2 stock cubes)
are fully heated through.
2 cloves garlic, crushed 1 tablespoon cream, optional
Split the rolls in half down the middle, leaving them attached at
the bottom and place on a baking tray. Place 2 slices of cheese 2 teaspoons curry powder 1 cinnamon stick
along one side of the roll then add the sausages. Bake in the
oven to melt the cheese and lightly toast the buns. 1 teaspoon cumin seeds TO S E R V E
thick plain yoghurt
sea salt and ground pepper
Stir the mayo and vinegar together in a bowl and toss through
chopped roasted cashew nuts
the cabbage. Fill the rolls with slaw then top with spoonfuls of ¼ cup purchased kasundi,
avocado, habanero mayo and jalapeños. M A K E S 4 plus extra for serving finely chopped parsley or
coriander
2 tablespoons tomato paste
warm gluten free flatbread,
1¹⁄3 cups basmati rice, rinsed
Deli Dogs with Caramelised Onions and drained
paratha or naan breads

and Kasundi Ketchup Mayo

PREP: 10 minutes COOK: 25 minutes SCALE: easy Preheat the oven to 180°C fan bake.

M AYO
¼ cup mayonnaise
3 tablespoons piccalilli
2 tablespoons Kasundi
ketchup (I use Al Brown’s)
½ teaspoon sea salt
2 medium red onions, thinly
sliced
1 teaspoon black or yellow
mustard seeds
sea salt
1 teaspoon brown sugar
Heat the oil in a large, deep ovenproof frying pan and gently
cook the onions, garlic, curry powder and the cumin seeds with
a good pinch of salt for 8 minutes, adding a splash of water if
the pan is too dry.
Stir in the kasundi and tomato paste and cook for 1 minute then
stir in the rice and lentils. Season well with salt and pepper and
stir in the stock and cream then nestle in the cinnamon stick.

H OT D O G S
1 tablespoon each olive oil
and butter
Preheat the oven to 180°C fan bake.
4 long frankfurter sausages
4 long crusty rolls
8 slices cheese, use Swiss or
Emmental
Place in the oven and cook uncovered for 15 minutes. Take
out and give it a good but gentle stir then cook for another
5 minutes or until the rice is cooked. Take out, cover with a lid
and leave for 5 minutes.
Top with dollops of yoghurt and kasundi, cashew
TO S E R V E :
nuts and parsley or coriander. Serve with warm breads.
SERVES 4

M AYO : Whisk everything together. Set aside.

84 D I S H | dish.co.nz
 FO O D FAST

C H O R I ZO H OT
DOGS WITH
S L AW, AVO CA D O
AND HABANERO
M AYO

DELI DOGS WITH

CA R A M E L I S E D
ONIONS AND
KASUNDI
K E TC H U P M AYO

dish.co.nz | D I S H 85
 Hot Smoked Salmon Salad with Preheat the oven to 200°C fan bake.
Sweet and Sour Glazed Beetroot (gf) Place the flatbreads on a large, lightly greased baking tray and
An easy put-together salad full of flavour, colour and texture. brush the edges with olive oil.
PREP: 8 minutes COOK: 15 minutes SCALE: easy
Spread the ricotta over each flat bread and season with salt and
pepper. Scatter over the mozzarella then top with the artichokes
B E E T R O OT 2-3 tablespoons horseradish
and olives, then the lemon zest, Parmesan and chilli flakes. Drizzle
1 tablespoon each olive oil sauce
with a little olive oil and season with salt and pepper.
and butter
2 tablespoons whole grain
1 red onion, very thinly sliced mustard Bake for about 10 minutes until the bases are crisp and golden
and the top is bubbling. M A K E S 2 P I Z Z A S
sea salt and ground pepper sea salt and ground pepper

2 tablespoons brown sugar TO S E R V E

100 grams rocket or other salad Pork, Prawn and Red Curry
2 tablespoons balsamic vinegar leaves
Dumplings with Spicy Sauce
2 tablespoons currants 1 fennel bulb, thinly sliced, I love all dumplings but I must admit, it’s usually the dipping
fronds reserved sauce that really makes them sing and this one is my favourite.
6 cooked medium beetroot
(I use vac-packed) I also love serving it with steak and chicken.
360 grams hot smoked salmon
PREP: 20 minutes COOK: 20 minutes SCALE: easy
HORSERADISH CREAM ½ cup chopped toasted walnuts
¹⁄3 cup sour cream
S P I CY S A U C E DUMPLINGS
olive oil, to drizzle
¹⁄3 cup thick plain yoghurt 3 tablespoons chilli oil 150 grams pork mince
sea salt and ground pepper
3 tablespoons tamari 150 grams raw prawns, finely
chopped
Heat the oil and butter in a medium frying pan. Add the
B E E T R O OT: 1 tablespoon black vinegar
onion, season with salt and pepper then cover and cook until soft, 4 teaspoons red curry paste
about 10 minutes, stirring occasionally. 2 cloves garlic, crushed
2 tablespoons finely chopped
Add the sugar and cook for 1 minute to lightly caramelise then 2 teaspoons caster sugar coriander
add the vinegar and the currants and let it bubble up for about 30
2 teaspoons kecap manis 2 cloves garlic, crushed
seconds. Cut the beetroot in half, or quarters if large, add to the
pan and turn to combine. Leave to cool. 1 teaspoon sesame oil 1 teaspoon fish sauce
HORSERADISH CREAM: Stir all the ingredients in a bowl and season 1 teaspoon chilli flakes 20 dumpling wrappers
with salt and pepper.
1 star anise vegetable oil
Spread a couple of spoonfuls of the horseradish cream
TO S E R V E :
1 teaspoon lime juice finely chopped roasted peanuts,
over the base of a serving dish. Top with the rocket and fennel, then
scatter over some reserved fennel fronds, pieces of salmon, the to serve
beetroot and walnuts.
Put all the ingredients except the lime juice in a
S P I CY S A U C E :
Drizzle with a little olive oil and season with salt and pepper. small pot over a low heat and stir to dissolve the sugar. Simmer
Serve the remaining dressing separately. S E R V E S 4 for 1 minute then take off the heat and add the lime juice. Cool
before using.

D U M P L I N G S : Combine the pork, prawns, curry paste, coriander,

garlic and the fish sauce in a bowl.
Three-cheese and Artichoke Pizza (v)
Have dinner on the table in 15 minutes with these cheat’s pizza Place a heaped teaspoonful of the pork filling in the centre of each
bases. Add a bowl of crisp salad greens to round out the meal. wrapper and moisten the edge with water. Fold each into a half-
moon shape, pinch the edges together then press with a fork to seal
PREP: 5 minutes COOK: 10 minutes SCALE: easy tightly. Place on a tray, seam-side up, lightly pressing to create a
flat base on each dumpling.
2 large flatbreads 340-gram jar marinated
artichoke hearts, drained Heat a teaspoon of oil in a large non-stick frying pan and cook
olive oil and sliced the dumplings in batches of 10 at a time, bottom-side down over
300 grams firm ricotta a medium-high heat for 2 minutes or until the bases are golden
10 large green olives, stones
brown. Add ¼ cup of water and immediately cover with a lid.
removed
sea salt and ground pepper
finely grated zest 1 lemon Cook for about 5 minutes more until the water has evaporated,
2 cups grated mozzarella then remove the lid and cook the dumplings for a minute more
½ cup freshly grated Parmesan on one or both sides until golden. Serve immediately topped with
peanuts and the spicy sauce. M A K E S 2 0 D U M P L I N G S
1 teaspoon chilli flakes

86 D I S H | dish.co.nz
 FO O D FAST

GF
H OT S M O K E D
SALMON SALAD WITH
SWEET AND SOUR
G L A Z E D B E E T R O OT

dish.co.nz | D I S H 87
FO O D FAST

P O R K , P R AW N
A N D R E D C U R RY
DUMPLINGS WITH
S P I CY S A U C E
(recipe page 86)

88 D I S H | dish.co.nz
 T H R E E-
CHEESE AND
ARTICHOKE
PIZZA
(recipe page 86)

dish.co.nz | D I S H 89
BOOK EXTRACT

L A KS A

90 D I S H | dish.co.nz
 Nagi’s dinners
Nagi Maehashi invites us into her kitchen with her first cookbook.

This is an edited extract from RECIPETIN EATS DINNER by NAGI MAEHASHI

Laksa SHRED CHICKEN: Pull the chicken flesh off the bone, place in a
The best coconut noodle soup in the world. To say Australians bowl (discard bone) and set aside.
love laksa would be a massive understatement. Back in my
office job days, I was even part of a lunch club whose sole Mix the ingredients together in a small
L A KS A C H I L L I S A U C E :

purpose was regularly stalking new laksa joints in search of the bowl and set aside for 20 minutes.
best. Yep, laksa is a ‘thing’ for food lovers! Sydney has some
truly excellent laksa shops but sadly, where I live, they’re all MAKE SOUP: Heat the oil in a large saucepan over medium–low
a very long drive away. So I make my own at home for those heat. Add the garlic and ginger, fry for 20 seconds, then add the
(frequent!) laksa itches that need scratching. I hope you love lemongrass and chilli. Cook for 1 minute. Add the laksa paste,
this laksa as much as I do! then turn the heat up to medium and cook for 2 minutes, stirring
constantly until fragrant. Add the prepared chicken stock, coconut
PREP: 20 minutes COOK: 45 minutes milk, fish sauce and 2 teaspoons of the laksa chilli sauce. Stir, then
place the lid on and simmer for 10 minutes. Adjust the fish sauce to
C H I C K E N STO C K 1 lemongrass stalk, white part taste. Add the tofu puffs, turn off the heat, then leave on the stove,
2 cups (500ml) low-salt only, finely grated covered, for 5 minutes, so the tofu puffs absorb the tasty broth.
chicken stock
2 bird’s eye chillies2, deseeded
NOODLES: Prepare the noodles as per the packet directions,
1 cup (250ml) water and finely chopped
then divide between two bowls.
3 chicken drumsticks ½ cup (135 grams) laksa paste1
ASSEMBLE: Top the noodles with the shredded chicken, then
L A KS A C H I L L I S A U C E 400ml full-fat coconut milk pour the broth over. Top with bean sprouts and sprinkle with
½ teaspoon white sugar coriander, crispy fried shallots and sliced chilli, if desired.
2 teaspoons fish sauce (or soy
1½ teaspoon light soy sauce sauce) SERVE: Serve with the laksa chilli sauce on the side and lime
wedges for squeezing. S E R V E 2
¼ teaspoon finely 1½ cups (80 grams) tofu puffs3
minced garlic
50 grams dried vermicelli
1½ teaspoon laksa paste 1
noodles C O O K ' S N OT E :
1. My favourite brand is Por Kwan, which is sold at Asian
1 tablespoon Sriracha, 100 grams fresh hokkien stores and some independent grocery stores. The laksa
or other chilli sauce noodles4 paste made by mainstream Westernised Asian brands
sold at grocery stores tend to be too sweet and lack
1 tablespoon sambal oelek, TO S E R V E depth of flavour.
or more Sriracha 1 cup (80 grams) bean sprouts 2 . Bird’s eye chillies are quite spicy. Laksa is supposed to be
a bit spicy but, if you are spice-shy, feel free to reduce or
1 tablespoon canola oil fresh coriander
omit, or add at the end so you can control the spice level.
SOUP crispy fried shallots (highly 3 . Deep-fried tofu has a puffy sponge-like texture and

1½ tablespoons canola oil recommended) soaks up the soup broth so it squirts in your mouth
when you bite into it – is one of the signature joys of
2 cloves garlic, finely minced finely sliced long red chilli laksa! Find it in some larger grocery stores and Asian
(optional) stores in the fridge section.
1½ teaspoon finely 4 . Or 50 grams extra dried vermicelli noodles. The better
minced ginger lime wedges laksa joints use both noodles.
5 . Make ahead: Components can be made up to 3 days
Place the stock ingredients in a medium
C H I C K E N STO C K : ahead, stored separately in the fridge.
saucepan over high heat. Bring to the boil, then reduce to
medium. Let it simmer gently for 25 minutes or until the Best eaten right away once assembled!
L E F TO V E R S :
chicken flesh is falling off the bone and the liquid reduces by However, leftovers can be kept in the fridge for 3 days,
about one-third. Remove the chicken from the stock and set with the noodles separated from the broth.
the stock aside.

dish.co.nz | D I S H 91
 Slow-cooked Beef Ribs
in Korean BBQ Sauce
Dump-and-bake fall-apart incredibleness. (Is that
a word? It is now!) One for spicy food lovers! These
beef ribs are slowly braised in a sweet and deeply
C O O K ' S N OT E :
savoury Korean BBQ sauce with a solid chilli kick
1. Beef ribs come in a variety of cuts. For
for the fun factor. Simply mix the sauce
this recipe you want what is called beef
up, pour it over the ribs and bake until the meat
short ribs, which are chunky rectangular
is slipping off the bone. The succulent beef ribs
blocks with the bone in where they are
come out swimming in what I call a ‘kapow’ sauce
cut with one bone per piece.
– guaranteed to blow away your tastebuds with
2 . Gochujang is a sweet Korean rice and
flavour! Serve with rice or make DIY lettuce wraps
soy bean–based chilli paste. I used mild
stuffed with rice and this beef!
(spice level 3). It adds a ton of umami
PREP: 10 minutes COOK: 5 hours (savoury flavour) and a decent amount of
spice to anything! You can find it in most
8 x 300-350 grams ¾ cup (185ml) rice large grocery stores in Australia (Asian
(2.4–2.8 kg in total) beef vinegar aisle), or Asian/Korean grocery stores.
short ribs1 It lasts ‘forever’ in the fridge. This dish
3 tablespoons (45ml) is fairly spicy, but not blow-your-head-
KO R E A N B B Q S A U C E light soy sauce off spicy. The spiciness of gochujang
2 tablespoons canola oil reduces as a result of slow-cooking and
¹⁄3 cup (70 grams) white
is also diluted by the other ingredients in
2 tablespoons finely sugar
the sauce as well as the meat juices that
minced garlic
¾ cup (210 grams) leach out of the beef. You can reduce the
(5-6 cloves)
ketchup gochujang a bit if you want to reduce
1 cup (300 grams) spiciness, but this will compromise the
gochujang2, mild 1½ cups (375ml) water flavour of the sauce.
3 . To make the green onion curly, as
¾ cup (185ml) mirin TO S E R V E
pictured, place the finely sliced onion
green onion, finely in a bowl of water in the fridge for
sliced diagonally3 15 minutes or so.

L E F TO V E R S Fridge 4 days, freezer

Preheat the oven to 170°C (150°C fan-forced). 3 months.

Mix the ingredients in a bowl,

KO R E A N B B Q S A U C E :
then pour into a 23 x 33 x 5cm metal or ceramic
roasting tin. Add the beef ribs, turn to coat in the
sauce, then position meat-side down in the sauce
(bone facing up). Cover tightly with foil.

Transfer the ribs to the oven

S LO W - C O O K R I B S :
Ginger Dressing
and bake for 4 hours. Remove the foil and bake,
1½ teaspoon finely 1½ tablespoons
uncovered, for 30 minutes. Turn the ribs so the
grated ginger sesame oil
meat side is facing up. Spoon the sauce over the
ribs and bake for a further 30 minutes until the 1 tablespoon light or 2 tablespoons rice
surface of the ribs is caramelised and the meat is all-purpose soy sauce vinegar
fall-apart tender.
½ teaspoon caster
FINISH SAUCE: Skim off any excess fat from the sugar
surface of the sauce in the tin, then mix until
smooth. Simply shake all the ingredients in a jar. M A K E S
E N O U G H TO D R E S S A S I D E S A L A D FO R 4 - 5
SERVE: Transfer the ribs to a serving platter SERVINGS
and pour the sauce over. Sprinkle with the green
onion, then serve with white rice and a refreshing
side salad of cucumber slices drizzled with Ginger
Dressing (see recipe right). S E R V E S 8

92 D I S H | dish.co.nz
BOOK EXTRACT

S LO W - C O O K E D
BEEF RIBS IN
KO R E A N B B Q
SAUCE

dish.co.nz | D I S H 93
 P R AW N
TOA ST

94 D I S H | dish.co.nz
 BOOK EXTRACT

Prawn Toast
C O O K ' S N OT E :
Seriously tastes JUST like the real thing! You’ll be 1. Fresh or frozen and thawed (drain well and pat dry.)
amazed how simple this restaurant icon is to make. It tastes 2 . Just your everyday soft white sandwich bread.
authentic, except with even better prawn flavour because we Don’t get fancy with crusty artisan sourdough – it’s
don’t pad it out with bland fillers! It’s also fun to assemble (get not soft enough!
the kids involved). Just blitz up the prawns with seasonings, 3 . Air-fryer option: Works surprisingly well! Spray the
spread onto bread like peanut butter and cut into triangles. basket and both sides of the prawn toast generously with
Fry until crisp and serve with sweet chilli sauce. Watch them canola oil. Place in the basket, sesame-seed side down.
vanish in the blink of eye! Cook for 3 minutes at 200°C, then turn and spray the
PREP: 10 minutes COOK: 15 minutes sesame-seed side with oil again. Cook for a further
4 minutes.
225 grams raw prawn meat1, ¼ teaspoon finely minced
chopped into 1cm pieces ginger L E F TO V E R S Fridge 2 days, but best served fresh. They can
be resurrected by reheating in a 180°C (160°C fan-forced)
¼ teaspoon caster sugar 2 tablespoons finely sliced oven for 5 minutes! Not suitable for freezing.
green onion
½ teaspoon cooking salt
4 slices white sandwich bread2
1 egg white
5 tablespoons (40 grams)
3 cups (750ml) canola oil, plus white sesame seeds
1 teaspoon H U N G RY F O R M O R E ?
TO S E R V E
1 teaspoon cornflour finely sliced green onion
¼ teaspoon finely minced store-bought sweet chilli
garlic sauce

Place the prawn meat, sugar and salt in a

P U R E E P R AW N M E AT:
tall container that fits the head of a stick blender. Blitz until the
prawn meat is smooth – about 10 seconds. Add the egg white
and 1 teaspoon of oil, then blitz for 30 seconds (this lightens the
mixture). Add the cornflour, then blitz for another 30 seconds.

Place the prawn mixture in a bowl, add the

M I X P R AW N F I L L I N G :
garlic, ginger and green onion and mix to combine.

Remove the crusts from the bread. Spread

P R E PA R E B R E A D :
the prawn mixture on the bread, covering it from edge to edge.
Smooth the surface, then cut each piece diagonally into four.
Spread the sesame seeds on a small plate, then press the prawn
side of each piece of bread into the seeds so they stick (aim for RecipeTin Eats Dinner is the first
full coverage!).
cookbook by Nagi Maehashi, the
Heat the oil in a medium saucepan to 180°C over medium-
F RY ! :
high heat. Place four pieces of prawn toast, sesame-side down,
face behind the popular website,
into the oil and cook for 2½ minutes. Turn, then fry the other RecipeTin Eats. From quick and easy
side for 1 minute. Drain on a paper towel–lined tray. Repeat
with the remaining prawn toast, making sure that the oil
dinners to Mexican favourites and
temperature is 180°C before starting the next batch. recipes perfect for a cosy night in,
S E R V E : Serve sprinkled with green onion, and sweet chilli sauce
there are 150 dinners to choose from.
for dipping – the old-school Chinese restaurant way! Serve this Published by Macmillan.
as a starter for any Asian-themed meal, or pass them around as
canapés at a gathering! M A K E S 1 6 P I E C E S , S E R V E S 5 A S
A STA R T E R

dish.co.nz | D I S H 95
 N U TS A N D S E E D S
MUESLI SLICE
(recipe page 102)

96 D I S H | dish.co.nz
 T I N T R E ATS

Easy to make and hard to resist, Olivia gets creative with her slice tin.

Recipes, photography and styling OLIVIA GALLETLY

dish.co.nz | D I S H 97
T I N T R E ATS

Salty Peanut Butter, Date

and Chocolate Slice (gf)
This is a firm family favourite – it’s crunchy, salty, sweet and
finished with a thick layer of chocolate and a peanut butter swirl!

BASE 1 teaspoon vanilla bean paste Caramel Slice

200 grams pitted dates
40 grams rice bubbles
130 grams crunchy peanut
butter
100 grams roasted and salted
peanuts
2 tablespoons coconut oil,
melted
E Q U I P M E N T: Line a 20cm square tin with baking paper.
Preheat the oven to 180°C regular bake.
pinch of sea salt
gooey caramel and baked on a buttery shortbread base, finished
TO P
250 grams chocolate
(50% cocoa), chopped
3 teaspoons coconut oil
¼ cup smooth peanut butter
sea salt
Macadamia nuts, coconut and cornflakes are stirred through
with a drizzle of dark chocolate.
BASE 50 grams cornflakes
200 grams plain flour
70 grams roasted and salted
140 grams butter, softened macadamias, sliced in half
60 grams caster sugar ¼ teaspoon sea salt
CA R A M E L TO P TO F I N I S H
50 grams desiccated coconut 60 grams dark chocolate
(72% cocoa), chopped
395-gram tin caramel or
dulce de leche 1 teaspoon coconut oil

BASE: Submerge the dates in a bowl of warm water and set
aside for 15 minutes.
Place the rice bubbles on an oven tray, bake for 3-4 minutes or
until lightly golden. This will help keep them crisp.
Drain the dates then put in a food processor with the crunchy
peanut butter, peanuts, melted coconut oil, vanilla and salt. Blitz
until a rough paste forms. Transfer to a large bowl and add the
rice bubbles. Mix until well incorporated then press into the
lined tin. Refrigerate for 1 hour.
Melt the chocolate and 2 teaspoons of the coconut oil in
TO P :
30-second bursts in the microwave, stirring in between.
In a second heatproof bowl, combine the smooth peanut butter
and remaining 1 teaspoon of coconut oil. Microwave for 30
seconds then mix until smooth.
E Q U I P M E N T: Line a 20cm square tin with baking paper.
Preheat the oven to 180°C regular bake.
BASE: In a food processor, blitz together the base ingredients
until a dough forms. Place the dough in the base of the prepared
tin and press down with the back of a spoon. Prick the base 8-10
times with a fork. Bake for 20 minutes or until lightly golden.
In a small frying pan, toast the coconut until
C A R A M E L TO P :
golden. Put the caramel into a pot over a medium heat and
mix until smooth. Remove from the heat and add the coconut,
cornflakes, macadamia nuts and salt. Pour over the base and
use a spatula to smooth out evenly. Return to the oven for
12-15 minutes or until the top has set and the edges are a
deeper golden colour. Remove from the heat and set aside to
cool for 1 hour. Once the slice has cooled down, place in the
fridge for 1 hour.

Pour the melted chocolate over the base and spread out evenly.
Drizzle spoonfuls of the peanut butter over the chocolate, then
swirl with a spoon. Refrigerate for 2 hours.
Melt the chocolate and coconut oil in 30-second
TO F I N I S H :
bursts in the microwave, stirring in between, then drizzle over
the slice. Return the slice to the fridge for 30 minutes then slice
into squares using a sharp warmed knife. M A K E S 2 0 - 2 5 P I E C E S

Run a sharp knife under hot water and dry then slice into
individual pieces. Finish with a sprinkle of sea salt.
MAKES 20-25 PIECES

98 D I S H | dish.co.nz
CA R A M E L
SLICE

dish.co.nz | D I S H 99
T I N T R E ATS

BROWN BUTTER,
OAT, R A S P B E R RY A N D
CA R A M E L I S E D W H I T E
C H O C O L AT E S L I C E
(recipe page 102)

100 D I S H | dish.co.nz
 GF
S A LT Y P E A N U T
B U T T E R , DAT E A N D
C H O C O L AT E S L I C E
(recipe page 98)

dish.co.nz | D I S H 101
T I N T R E ATS

E Q U I P M E N T: Line a 20cm square tin with baking paper.

Lime, Pistachio and Coconut Slice
I’ve combined two of my favourite baked treats – Italian Preheat the oven to 180°C regular bake.
pistachio cookies and the coconut topping from a lumberjack
cake – to make this seriously delicious lime slice. MUESLI SLICE: In a large pot over a medium heat, combine the
butter, sugar and golden syrup. Once melted, remove from the
L I M E A N D P I STAC H I O B A S E zest of 2 limes heat and add the remaining muesli ingredients.
150 grams shelled pistachios
C O C O N U T TO P Using the back of a spoon, press the mixture into the base of the
100 grams almonds 40 grams butter prepared tin. Bake for 17-20 minutes or until golden and set. Set
aside to cool in the tin.
200 grams icing sugar 110 grams brown sugar
Melt the chocolate and coconut oil in 30-second
TO F I N I S H :
50 grams plain flour 100 grams threaded coconut
bursts in the microwave, stirring in between, then drizzle over
¼ teaspoon salt 2 tablespoons milk the muesli slice. Place the slice in the fridge for 1 hour to set
completely. Cut into individual pieces using a serrated knife.
2 large eggs MAKES 20-25 PIECES

E Q U I P M E N T: Line a 20cm square tin with baking paper.

Preheat the oven to 170°C regular bake.

Brown Butter, Oat, Raspberry and
In a food processor, blitz the
L I M E A N D P I STAC H I O B A S E :
Caramelised White Chocolate Slice
pistachios and almonds into fine crumbs. Pour into a bowl and
sift in the icing sugar, flour and salt. Add the eggs and lime zest A nutty brown butter and oat base with a jammy
and mix until well combined. Pour the mixture into the prepared raspberry centre, topped with a layer of crumbled oats
tin and with damp hands, pat it down evenly to cover the base and roasted white chocolate. This sweet treat is the
of the tin. Bake for 15 minutes or until the top becomes dry and perfect accompaniment to a cup of tea!
begins to colour.
150 grams butter ½ teaspoon table salt
Melt the butter and brown sugar in a saucepan.
C O C O N U T TO P :
Remove from the heat and add the coconut and milk, and stir to 140 grams brown sugar 1¼ cups frozen raspberries,
combine. Spoon the mixture over the base and use the back of thawed and drained
1½ tablespoons golden syrup
the spoon to smooth out the top. Return to the oven for 10-13 ¼ cup raspberry jam
minutes until the top is golden. Let the base cool completely 140 grams rolled oats
in the tin before slicing. Use a serrated knife to cut into small 100 grams caramelised white
pieces. M A K E S 2 0 - 2 5 P I E C E S 140 grams plain flour chocolate, roughly chopped
70 grams desiccated coconut

E Q U I P M E N T: Line a 20cm square tin with baking paper.

Nuts and Seeds Muesli Slice Preheat the oven to 180°C regular bake.
These muesli bars are packed with nuts, seeds and
Heat the butter in a small saucepan over a medium heat. Once
fruit and are very easy to throw together.
melted, swirl the butter around the pan as it foams. Cook for
5-6 minutes, stirring regularly, until the milk solids turn brown
MUESLI SLICE 70 grams skin-on almonds
and it begins to smell nutty. Add the brown sugar and golden
180 grams butter
70 grams pumpkin seeds syrup to the pan and stir to combine.
60 grams caster sugar
60 grams sunflower seeds Remove from the heat then add the oats, flour, coconut and salt.
60 grams golden syrup Press two-thirds of the mixture into the prepared tin.
50 grams sesame seeds
140 grams rolled oats In a bowl, combine the raspberries and jam, then spread the
1 teaspoon ground cinnamon
mixture over the base.
100 grams dried apricots,
roughly chopped TO F I N I S H
100 grams dark chocolate, Add the chocolate to the remaining oat mixture and toss to
70 grams dried cranberries chopped combine. Crumble the mixture over the raspberry layer and
bake for 18-20 minutes or until golden brown.
70 grams macadamia 1½ teaspoons coconut oil
nuts, halved Leave to cool completely in the tin before slicing into individual
pieces with a serrated knife. M A K E S 2 0 - 2 5 P I E C E S

102 D I S H | dish.co.nz
L I M E , P I STAC H I O
AND COCONUT
SLICE

dish.co.nz | D I S H 103
T R AV E L

From beaches to vineyards, dish Editor Sarah Tuck seeks out

some of the best places to explore, wine and dine on the island

Story and Photography S A R A H T U C K

104 D I S H | dish.co.nz
J
ust 40 minutes from Auckland via ferry, Waiheke
(or ‘the Rock’, or ‘the Heke’, as it is known by locals),
sits like the jewel in the crown of the Hauraki Gulf.
With a sub-tropical climate perfect for growing olives and
grapes, over 90km of pristine beaches, and some of the
Tantalus’ signature
best food and drinks offerings in New Zealand, it is no crumbed olives.

wonder that the island is a magnet for both domestic

and international visitors.

According to Google, the list of
celebrities that have visited Waiheke
is pretty darned impressive – including
Taylor Swift, Eva Longoria, Lady Gaga,
Madonna, Cindy Crawford, Bill Gates,
Beyoncé and Justin Timberlake. So
what is it that draws so many to the
island, and entices ‘mainlanders’
to make it their home?
Part of the appeal is its proximity to
Auckland. It really couldn’t be easier
to get to the island via ferry from either
downtown Auckland or Half Moon Bay,
and if you’re going the celeb route via
helicopter, you can be touching down in
just 12 minutes. On arrival you can choose
from one of the many beaches, cafés,
restaurants or vineyards to start your
island exploration. There are too many
locations for us to round up every single
one, so we’ve compiled a list of some of
our favourites – and if it’s sunshine and
sea you’re chasing, the closest beach is
just a stone’s throw away.
and dairy close to hand for ice creams and
cold drinks.
Palm Beach
With beautiful white sand, Palm Beach
is a drive away but worth the effort.
A regularly visited beach for locals, this
very pretty spot also features a playground
and picnic area, as well as a popular local
restaurant, Arcadia.
Enclosure Bay
As the name suggests, this beach is partially
cut off by rock formations, so it is especially
safe and sheltered – perfect for snorkelling,
exploring the rocks and for young children.
Best at or around full tide.
Sandy Bay Rooibos-cured Ōra King salmon with beer-
battered kina, persimmon, and ginger at Tantalus.
Sandy Bay is a secluded spot on the north
side of the island and being ‘off-the-beaten- Cannelé worthy of a
track’, it is often less populated than main Bordeaux patisserie
at Tantalus.
beaches. It is the only north side beach
with a boat ramp, as well as public toilets,
a picnic table, and a small parking area.

BEACHES Onetangi Beach

Oneroa Beach
If you’re not keen for a swim where the
passenger ferry arrives at Matiatia, Oneroa
is a great option for your first dip. Handy
to the Oneroa shops, this beach provides
your classic Kiwi experience complete
with Pōhutukawa and kayaks to rent.
Little Oneroa Beach
The next beach along is smaller and very
kid-friendly with a playground
Possibly Waiheke’s most well-known beach,
Onetangi is certainly the longest at over
2km, and more likely to have surf than
the other northern beaches. It is also the
location for the annual Onetangi Beach
Races, always a popular Waiheke Island
event held in February/March each year.
Man O’ War Bay Road
Just across the road from Man O’ War
vineyards, this small beach provides the
perfect spot for a pre-lunch or tasting dip.

dish.co.nz | D I S H 105
 Cable Bay is well known for its
stunning art and sculptures.

Mudbrick’s Reserve
Pinot Gris.

The duck at Cable Bay was perfectly

cooked, pink perfection.

With romantic corners

and beautiful views at
every turn, Mudbrick is a
must-visit.

Mudbrick’s
Venison Loin with
coffee-fermented
plums, beetroot
ketchup, chicory
and tapioca.

106 D I S H | dish.co.nz

“Every single
morsel we tried
was utterly stunning
on the plate, and
equally delicious
to eat”
VINEYARDS, RESTAURANTS
AND CAFÉS
Tantalus Estate
70/72 Onetangi Road, Onetangi
One of Waiheke’s much-loved, family-owned
vineyards, Tantalus Estate features a cellar
door for tastings, a Brewer’s Lounge for
having casual drinks and a restaurant which
is open for lunch and dinner. Tantalus has a
light-filled setting that makes it popular for
events, including views out over the vines
and olives, and dining areas inside and out,
with décor that is airy and sophisticated, yet
not stiff. As a food stylist I can sometimes be
underwhelmed by the way dishes are plated,
but certainly not here. Every single morsel
we tried was utterly stunning on the plate,
and equally delicious to eat. Among the
many courses was their delightful Tantalus
estate-grown signature crumbed olives on
olive skewers, and a starter of exquisite,
jewel-like, tiny tartlets featuring last season
The grassed area and
spectacular view from Cable
Bay back to the city make
it the perfect spot to kick
back and relax in a bean bag
while sipping a glass of wine.
black truffle, Écluse, parmesan, butternut,
and pumpkin seeds. A stand out both visually
and flavour-wise was the Rooibos-cured Ōra
King salmon with Alibi Brewing Company
beer-battered kina, persimmon and ginger.
The savoury dishes were equally matched by
the sweet in terms of both flavour and looks.
We tried an amazing Rum Baba, as well as
Cannelé worthy of a Bordeaux patisserie.
Even the macarons (I’m not usually a fan)
were sublime. As we enjoyed each new dish,
staff were attentive and polite and the entire
experience was a delight.
Tantalus Estate was ecently awarded
Best Destination Venue 2023 at Hospitality
New Zealand’s Awards for Excellence, and it
isn’t hard to see why – executive chef Gideon
Landman and his team are delivering world-
class food, that magical combination of
refined, yet packed with flavour and texture.
Simply stunning. tantalus.co.nz
Mudbrick Vineyard
& Restaurant
126 Church Bay Road, Oneroa
Over the years, like so many others, I have
celebrated special occasions at the stunning
Mudbrick Vineyard & Restaurant, just up the
road from Oneroa in Church Bay Road. With
mesmerising views out over the Hauraki
Gulf and the delightful kitchen garden, it
really is one of the most romantic locations
imaginable. Robyn and Nicholas Jones
bought the land for the vineyard in 1992,
a bold and pioneering move for the young
couple. They are still the owners and have
had the most epic rollercoaster adventure
over the last 30 years. They started with a
vision of getting away from it all – and have
ended up creating a location that everyone
wants to ‘get away to’, too!
And there are so many reasons to visit:
there is of course the Mudbrick wine,
including everything from Malbec to
Albariño, the exquisite fine dining restaurant
and the more casual and equally fabulous
bistro, accommodation including vintage
and luxury cottages, The Owner’s Retreat,
Settlers Hut and even a chic Ponsonby villa
available, should you be arriving in Auckland
and need to over-night before heading to the
island. Our visit was in the depths of winter,
so appropriately we feasted on Venison
Loin with coffee fermented plums, beetroot
ketchup, chicory and tapioca, but as this
issue goes on sale Mudbrick will be offering
its new spring menu designed by head chef
Mrinal Ghosal.
Mudbrick really is one for the ‘must-do’
list on Waiheke, whether for a wine tasting,
a casual bite, a romantic dinner for two or a
special birthday or anniversary celebration –
or even a wedding. mudbrick.co.nz
Cable Bay
12 Nick Johnstone Drive
A tolerable walking distance from the
Matitatia ferry at just over 2km, Cable Bay is
an incredibly popular destination for day-
trippers and visitors to the island, and I have
often-times seen guests run/walking back
down to the ferry having miscalculated how
long it will take. (Heads up to allow at least
25 minutes to be on the safe side.) One of the
dish.co.nz | D I S H 107

The Oyster Inn’s Te Matuku Oyster Roll with
house-made brioche, harissa mayo and courgette.
The market bags at Oneroa shop
Veranda are perfect for summertime
shopping or beach-going.
Te Matuku Oysters with a
classic mignonette dressing
at The Oyster Inn.
108 D I S H | dish.co.nz
most appealing things about Cable Bay
is the stunning swathe of grassed area
that leads out to the wide views beyond
– the perfect spot to lounge about on a
bean bag admiring the vista, the outdoor
sculptures and of course the award-
winning wine. When it comes to dining
there are two options – The Verandah is
large, casual, and contemporary, with
The Bistro more refined and elegant,
yet still relaxed.
On the day we visited the winter sun
was shining as we settled into a table at
The Verandah. We started with a stunning
Market Fish Crudo with young coconut
persimmon and coriander – a particularly
pleasing combination with a glass of
Reserve Pinot Gris. To follow, we shared a
plate of Aged Duck Breast with Jerusalem
artichoke, mushrooms, granola and
sherry. The duck was perfectly pink and
tender and the Jerusalem artichoke a
delicious treat. I must confess, I also had
my eye on the 12-hour Roast Cabbage
Pavé which sounded intriguing but we
couldn’t quite manage another bite.
In addition to the restaurants, Cable
Bay also features a cellar door, a villa
and guesthouse for accommodation, and
is available for hosting events – from
weddings to conferences! cablebay.nz
The Oyster Inn
124 Ocean View Road, Oneroa
The Oyster Inn has been a go-to for many
years since it was founded by Andrew
Glenn and Jonathan Rutherfurd Best in
2012 and having successfully survived
the changing of ownership a couple of
times since then, is now in the safe hands
of renowned Kiwi chef, Josh Emmett.
There is something so deliciously ‘holiday
seaside’ about the building with its
veranda dining area, tall palm trees and
joyful yellow and white striped awning –
it just immediately feels like a good time.
For oyster lovers, there is no better place
to sample the local Te Matuku oysters all
manner of ways – natural with a lemon
and a mignonette dressing, with a chilli
sambal and chives, or even battered with
wasabi mayonnaise or in a house-made
brioche roll with harissa mayo and a
courgette pickle. Fear not if you (like
me) are not an oyster-lover. While those
that are, busily indulge themselves,
there is loads more on the menu to enjoy,
including a variety of specials – from
Chicken Schnitzel with Potato and Herb
Salad and Karaage Chicken, to Truffle
Béchamel Brie Toasties, which sound
outrageously good. Josh, wife Helen
and the team have done a great job of
creating an atmosphere and menu
that caters to both visitors to the island
and locals alike. It is a tricky balance to
strike, and they do it beautifully.
theoysterinn.co.nz
Island Coffee
21b Belgium Street, Ostend
Island Coffee is where the very discerning
Waiheke locals go for a morning brew
and it’s a secret, I am happy to share!
Island Coffee is a boutique coffee roastery
as well as tiny café in Waiheke’s suburb
of Ostend, just around the corner from
the biggest supermarket on the island,
Countdown. Owned by Stephen and Jane
Burn (also a talented ceramic artist), coffee
must run in the blood, as sons Finn and
Tom are also in the business. With laid
back vibes thanks to music playing on the
record player and the talented eye of Jane,
I’d suggest picking up a pastry from the
cabinet along with your coffee – delicious
treats from the Little Tart Bakery are the
perfect accompaniment.
islandcoffeenz.com
HR 16 Coffee
16 Hamilton Road, Surfdale
I noticed this edgy pop-up coffee
shop as I stormed past on my walk one
morning, and was determined to head
back to sample their coffee. I’m so glad
I did – not only was the coffee excellent,
it turns out this clever little enterprise is
the brain child of Finn Burn (see above)
and partner. I can’t help but applaud
young people giving things a crack, and
with their great coffee and irresistible
Triple Cheese Toasties made with organic
sourdough served with a sprinkling of
truffle salt, this duo already has a
winning formula.
Stonyridge Vineyard
80 Onetangi Road
Among the pioneers of grape cultivation
on Waiheke Island, Stonyridge Vineyard
stands out as an internationally
acclaimed producer of Bordeaux-blend
wines. The journey of Stonyridge
“ There is something
so deliciously
‘holiday seaside’
about the building
with its veranda
dining area ”
 HR16 – excellent takeaway The HR16 Triple Cheese
coffee in Surfdale. Toastie is irresistible.

Coffee is in the blood for

mother and son Jane and
Tom of Island Coffee.

Grab a seat
at HR16.

Tasty treats from the

Little tart Bakery at
Island Coffee.

dish.co.nz | D I S H 109
 Ki Māha’s Coconut marinated ceviche of
market fish, with crispy shallots, seaweed
cracker, fresh wasabi and chilli.

Stonyridge’s platters
are laden with local
Waiheke produce.

Ki Māha’s market fish

served on a golden
risotto with pearls of
salty salmon roe.

Stonyridge The wildly delicious Fried Cabbage

Vineyard Larose. with black garlic and tahini sauce,
Szechuan chilli, spring onions and
sesame seeds at Three Seven Two.

110 D I S H | dish.co.nz
Vineyard started in 1982, initiated by Stephen
White who returned to New Zealand after
sailing a Whitbread Round the World Yacht
Race, and having skippered yachts in the
Mediterranean and Caribbean. During
his overseas adventure he also worked at
wineries in France, California and Italy.
Consequently, when he came back he was on
the hunt for ‘Bordeaux land’. At Stonyridge
he found it, and the inaugural Bordeaux
varietals took root on the land the same
year, accompanied by the establishment of
New Zealand’s first commercial olive grove
on Waiheke Island. The vibe at Stonyridge
these days is laid back and enticing, the
vines and olive plantings providing ample
room for kids or grandchildren to have a
run around while the adults settle in, inside
the restaurant or out on the large deck
overlooking the view. Given wine tastings
are also available, prepare to take some time!
With two menus to choose from for dining,
there is also the option of just kicking back
with a Stonyridge Platter laden with cured
meats, local cheeses and olives, smoked fish
paté, cornichons, bread and house-smoked
truffle butter. stonyridge.com
Three Seven Two
21 The Strand, Onetangi
Back when I spent a lot of time on Waiheke
(and when landlines were the norm), 372
was always easy to remember as the first
three digits of all phone numbers on the
island, and was the inspiration for the
restaurant’s name. Situated with a prime
position overlooking Onetangi Beach,
Three Seven Two is spacious with a casual,
welcoming vibe. On the evening we arrived
Twilight on
Onetangi Beach.
to dine, the restaurant was buzzing despite
the gloomy winter weather – a sure sign that
good food was on the agenda. And indeed it
was. Once settled in with a glass of wine,
we were quick to order from the exciting
menu. There were so many tempting dishes
– from Creamed Paua with bacon, frybread
and Nori, to a Chickpea crêpe with cashew
and kale curry, coconut and green apple
sambal with coconut yoghurt and coriander.
We decided on fish of the day with butter
beans, bouillabaisse sauce and mussels with
saffron aioli and fennel-lemon compote.
Somehow managing to be light yet satisfying
and full of flavour, it was delicious. The star
of the show however, on recommendation
from the delightful waitstaff, was the Fried
Cabbage with black garlic and tahini sauce,
Szechuan chilli, spring onions and sesame
seeds. Even though we had already had a
day of eating, we devoured that cabbage
as if it was our last meal – it was that good!
threeseventwo.co.nz
Ki Māha
1 Fourth Avenue, Onetangi Beach
Ki Māha holds a commanding position
on Waiheke’s Onetangi beachfront. The
restaurant is surprisingly large, with a
whisper of Miami vibes and on entering,
I could imagine it heaving with gorgeous
sun-kissed groups on a warm summer’s
evening. The menu is described as combining
sustainably harvested seafood and ethically
farmed meats, with locally sourced seasonal
fruit and vegetables. Owned and operated by
veteran hospo personality Dominique Parat,
his experience and expertise is evident in the
stylish interior, attentive staff and elegant
“On entering,
I could imagine it
heaving with gorgeus
sun-kissed groups
on a warm summer’s
evening”
menu. The day we dined, the view over the
beach beckoned as we settled ourselves
in with a glass of their own Ki Māha 2021
chardonnay. This luscious drop was a perfect
match to the Coconut marinated ceviche of
market fish, with crispy shallots, seaweed
cracker, fresh wasabi and chilli – utterly
delicious, the hints of chilli and wasabi
brought the fresh flavours to life. The market
fish was cooked to perfection and served on
a golden saffron risotto with pearls of salty
salmon roe. In te reo Māori, ‘māha’ translates
as, ‘to be gratified, satisfied, contented – by
the attainment of a desired object’. We were
indeed all of those things as we savoured
each bite and sip. Although we were after
lighter fare on our visit, the menu had plenty
more to offer with Handpicked grass-fed
sirloin with café de Paris butter and 12-hour
braised Lumina lamb shoulder among the
offerings. Whether you’re in the mood for a
small, chic bite or a robust feast, Ki Māha has
plenty of tempting items to choose from.
kimaha.nz
To read about our other top picks,
head to page 18.
dish.co.nz | D I S H 111
 www.lakechalice.com
LakeChaliceWines Lake_Chalice LakeChaliceWines

Wake up and smell the Rosé.

 TA ST I N G PA N E L

Rosé outlookEvery shade and style of rosé made its way to the latest dish
Tasting Panel and our judges were wowed by the quality.
Here are their picks for the best of the best!
Wo r d s Y VO N N E LO R K I N

I ALWAYS GET EXCITED FOR our
rosé panels because not only is it one of
the tastiest styles, but it’s by far the prettiest.
When those rows of glasses appear in front
of our judges, it’s fair to say the tasting table
becomes a riot of colour with every shade of
pink – from the ultra-pale to soft apricot, to
trout pink, morganite, rose gold, bright crimson
and ruby on display. Every flavour style
appeared too, from wines that are so bony
and dry they’re practically skeletal,
to rich, voluptuous, fruit-soaked, sweeter
styles, elegant sparkling examples, wild,
funky oxidative examples and everything
in between.
And there’s nothing bland or blousy about
the state of New Zealand’s rosé industry,
because at 120 entries, it’s fair to say it’s not
just growing, it’s positively hurtling along. At the
time of tasting, many wineries were just about
to bottle their 2023 vintages, so by the time
spring rolls into summer, rosé fans will have an
even more supercharged smorgasbord of pink
deliciousness to choose from.
Rosé is going gangbusters globally.
One in10 bottles of wine consumed
worldwide is a bottle of rosé. This rises to
one in three bottles in France, the world’s
biggest rosé wine consumer. One in three!
They’ve worked out that’s 20 bottles of

dish.co.nz | D I S H 113
rosé per year consumed by every French
adult and rosé now outsells red wine by
a country mile. The Brits love rosé too!
Particularly when the temperatures rise.
According to Majestic – Britain’s largest
wine retailer – during a heatwave in 2022,
they sold one bottle every 12 seconds!
Seventeen golds, 22 silvers and
47 bronze medals were awarded, an
incredible haul of heavy metal as our
judges are tough. And they came from
every corner of the country.
“Fantastic rosé is being produced up and
down the country,” says judge Nick Picone.
“It’s not monopolised by one region or
variety and there’s clearly a huge diversity
of styles.” That diversity excites Jordan
Robinson: “I think NZ should continue
to try to explore different winemaking
techniques to champion the category.
Potential oxidative handling techniques kept
coming to mind throughout the tasting and
it was exciting to taste such open, savoury
examples focused on creating textural
intrigue more than anything.”
Damian agrees. “The industry is clearly
taking the category more seriously and
putting more effort into crafting these wines,
he said. “The trend for paler colours and
drier styles is continuing and I noticed more
freshness, purity and delicacy in the wines
without sacrificing flavour.”
And making great rosé is not an easy task.
You’d assume that vineyards producing
great red wines should make excellent rosé,
but it’s not that simple. “The production of
rosé can get very technical,” explains Nick,
“moreso than most other wine styles. The
trick is managing the colour and phenolic
pick up at the press to ensure the juice arrives
at fermentation in a good place.
TASTING PANEL JUDGES
YVONNE LORKIN DAMIAN FISCHER
dish Drinks Editor Winemaking
Consultant
114 D I S H | dish.co.nz
“Having clean, bright juice and
appropriate yeast strains can have a
significant impact on the final product,” he
adds. “Nailing the correct colour palette
seems to be the hardest thing I’ve found,”
muses Jordan. “Especially in high disease-
pressure years when you’re trying your best
to maintain crisp, primary fruit but also having
to think of ways to add a bit more body, hips
and flesh to it adds a bit more pressure.”
So which grapes make the greatest rosé?
Varieties that have inherent aromatics and
don’t liberate their colour too quickly are
most suited to making rosé,” says Damian.
“Pinot noir, cabernet franc and grenache are
good examples, but if I had to choose one
variety, it’d be tempranillo.” Nick nominated
pinot noir because its thinner skins make it
easier to manage in terms of phenolics
and colour.
Great rosé must have tension and
persistence, adds Jordan. “The nose
should offer more than just strawberries
and cream. When you taste a great rosé,
your mind almost tricks you into thinking
you’re indulging in a fun, textural white or a
chillable, crunchy red. It should make you
want to feel like dancing as well!”
The highest scores went to wines which
were bright, vibrant, focused and refreshing,
according to Damian: “They were full of
energy and life with excellent length and
persistence as opposed to being broad,
dull, flat, boring and overly sweet.”
When it comes to having a perfect
rosé mood or food, anything goes. Even
beloved television cook, the late Julia Child
was a massive rosé fan, declaring her love
for its diversity and versatility: “Rosé can
be served with anything!”
We agree Julia. We agree!
NICK PICONE JORDAN
Head Winemaker at ROBINSON
Sacred Hil Assistant Winemaker
at Sacred Hill
TOP OF THE TASTING
1
Bladen Marlborough Pinot
Noir Rosé 2022 $30
TO P O F T H E TA ST I N G
Gold Medal
All judges seemed to pause for longer
than usual to marvel at the pale, pink
diamond colour, and noses lingered longer
in the glass. Lifted mineral and soft herb
characters and delicately spicy energy
seems to vibrate from the glass right through
to its dry, subtly savoury, citrusy finish.
Cheerful, cleansing and incredibly classy,
it’s a superstar. bladen.co.nz
M.A.U Wines Pink Ensemble
Clevedon Rosé 2022 ($30)
TO P O F T H E TA ST I N G
Gold Medal
A truly complex, modern, mix-em-up style
that had our judges talking immediately.
Ultra-pale and showing Provence-style
peppercorn, spice and delicate red fruit
flavours alongside nutty notes, dried herb
and smoked citrus zest followed by a long
biscuity finish. Fun and funky.
mauwines.co.nz
2
Jackson Estate Alayna
Marlborough Pinot Rosé 2022
($21) Gold Medal
An absolute classic in terms of its pink
salmony hue, hugely floral aromas, zesty
stonefruit and citrus crunchiness, this
rosé impressed our judges with its softly
herbaceous tones, statuesque structure and
lengthy, stylish finish. jacksonestate.co.nz
3
Saint Clair Origin
Marlborough Rosé 2022 ($20)
B EST VA LU E
Gold Medal
‘Purity’ was a word our judges mentioned
time and time again when describing this
wine. Apple, redcurrant, delicate dried

herb characters on the nose and palate and
grippy, elastic tannins add complexity and
texture to the finish. Delicious! saintclair.co.nz
4
Equilibrium Martinborough
Rosé 2022 ($30)
Gold Medal
Hands up if you’re seeking a classically
dry, textural, nutty rosé style dripping with
soft spices and wild red fruits? Then here’s
your answer. With intriguing mineral layers
and citrusy complexity on the finish, this is
a wine you should be noticing. Exciting.
equilibriummakers.com
5
Marisco The King’s Desire
Marlborough Pinot Noir
Rosé 2022 ($29)
Gold Medal
Excellent clarity of flavours had our judges
continually going back to this wine. Melon,
berry tea, pink fruit and minerally complexity
lead to a lipsmackingly dry, lengthy finish.
Brimming with personality and pluck, it’s
a star. marisco.co.nz
6
Tohu Nelson Rosé 2022 ($18)
B EST VA LU E
Gold Medal
Beautiful balance and precision is what
immediately stands out in this wine. Soft, plush
and yet clean and defined flavour appears in
every sip. It’s a pale rosé that our judges felt was
developing very nicely in the bottle, but should
be enjoyed pronto! tohuwines.co.nz
7
Villa Maria Attorney
Marlborough Pinot Noir Rosé
2022 ($29) Gold Medal
Fresh, vibrant and incredibly fragrant, it’s
the cherry blossom, canteloup and citrus
characers which wowed our judges. Rich
and weighty and beautifully balanced, it
has a subtly spiky texture and a hint of pink
peppercorn to finish. villamariawines.com
TA ST I N G PA N E L
8
Bald Hills Friends & Lovers berries and creamy nutty notes, then look
Central Otago Rosé 2022 ($30) no further than right here. Dry, beautifully
Gold Medal balanced and supremely satisfying.
A burst of sweetness immediately brings the lakechalice.com
grins. Followed by bright, clean aromatics,
13
mouthwatering spiced watermelon, loads Mora Wines Central Otago
of redcurrant and soft citrus lead to a sleek, Mora Rose Brut NV ($40)
polished finish with delicious intensity. Gold Medal
baldhills.co.nz Showing rich, rising dough aromas, soft red
fruits and vibrant, creamy complexity and
9
Akarua Central Otago hints of cranberry on the finish, it’s a Central
Rosé 2022 ($32) Otago superstar. mora.co.nz
Gold Medal
14
A hugely playful, energetic rosé that’s Lake Chalice The
incredibly aromatic and expressive, with Falcon Marlborough
fresh citrus and melon notes roaring through Rosé 2022 ($19) B EST VA LU E
on the palate. It’s a pure, precise expression Gold Medal
with a tonne of personality and texture. Words like ‘lifted’, ‘vibrant’, ‘fun’, and ‘clean’
Linear, mineral-laced, magical. akarua.com peppered the judges notes in this juicy,
highly floral, cranberry and melon-saturated
10
Hunter's Marlborough Marlborough rosé. Soft herbal notes add
MiruMiru Rose NV ($36) to its complexity and a deliciously chalky
Gold Medal texture injects more excitement into the finish.
Absolute class. You could fumble around for lakechalice.com
other words, but why would you? All you
15
need to know is that our judges were well Mt Difficulty Roaring
and truly wowed by its pillowy textures, soft Meg Central Otago Pinot
red fruit spectrum, berry brioche characters Noir Rosé 2022 ($22)
and marathon length of flavour. hunters.co.nz Gold Medal
Crazy good candyfloss and soft
11
Mumm Marlborough pomegranate characters on the nose lead
Vintage Rosé 2017 ($45) to brisk, frisky-fresh flavours of watermelon,
Gold Medal soft herbs and pink peppercorn perkiness.
Such a pretty morganite colour and a Bright, generous, and dangerously drinkable.
whomp of fresh cherry and soft biscuity mtdifficulty.nz
characters on the nose leads to a rich,
16
slightly creamy, nutty, deliciously generous Delta Estate Marlborough
mouthfeel and a marshmallow-like mousse. Rosé 2022 ($20) B EST VA LU E
Widely available. Gold Medal
Fabulously floral and boasting fantastic
12
Lake Chalice Sparkling flavour concentration of bright berries, lifted
Rose Marlborough 2022 herbs and spice notes, with a soft saline
($25) Gold Medal ribbon running through it and a deep, chalky
If you’re looking for a refined, stylishly-built, complexity to finish. Each sip has excellent
finely-tuned blend of delicate florals, red tension and tautness. deltawines.co.nz
dish.co.nz | D I S H 115
 By the glass
dish Drinks Editor Yvonne Lorkin introduces some of the
latest boozy bases, wines, gins and more, plus the local
brands bringing home world-class awards
You only need to pask…
Pssst. One of Hawke’s Bay’s best-loved
brands is set to unveil an exciting new
cellar door, restaurant and microbrewery
experience this summer. Now you can
Penfolds add 1133 Omahu Road, Hastings, to your
Grange 2019. wine tour itinerary – hooray! Conveniently
located halfway between the Gimblett
Gravels and Hastings City, it’ll showcase
Pask’s incredible 43-year history through
their wide portfolio of wines and a menu
featuring the greatest local produce
available. Stay tuned at pask.co.nz
Retro a go go!
If you’ve been anywhere near an inner-city
bar lately you’ll have noticed a resurgence
of classic 80s cocktails like Blue Lagoons,
The champion
8 Wired Brewing
team.
Black gold
Boutique Tauranga distillery Simply Pure was thrilled to announce
its Black Robin Rare Gin had scooped a gold at the 2023
International Spirits Challenge. “It’s not just a win for us,” says
Simply Pure’s co-owner Irmengard Deinlein. “It gives gin fans
another great reason to try Black Robin Rare Gin, and also
helps boost our conservation efforts.” The critically-endangered
Chatham Islands black robin is an icon of conservation success,
rebounding from just one breeding pair 40 years ago to a thriving
population today. A remarkable recovery story helped by $5 from
each online purchase from Simply Pure’s website being donated to
charities protecting New Zealand’s flora, fauna and wildlife.
So if you’re a fan of world-class gin created ethically and
sustainably, go to blackrobingin.co.nz today.
116 D I S H | dish.co.nz
Tequila Sunrises, Sex on the Beaches and
Cosmopolitans – and at dish we’re here for
it! We’re also here for how easy it is now
that local liqueurs brand Saturdays have
released their new line of brightly coloured,
retro-styled boozy bases consisting of
Peach Schnapps, Melon, Triple Sec and
Blue Curacao, with each bottle featuring an
easy cocktail recipe on the back. Retailing
for just $19.99 now, you can easily
afford to up your home-mixology game.
premiumliquor.co.nz
Penfolds goes global
Last August, Penfolds released their
24-bottle ‘Penfolds Collection’ in
New Zealand. This collection was led
by the 2019 Grange, (its 69th consecutive
release) alongside wines not just
from Australia, but also from Northern
Hemisphere ventures in California (Bin
600 Cabernet Shiraz, $110, and Bin 704
Cabernet Sauvignon, $130) and in France,
with the Penfolds Thiénot Champagne
Rosé NV ($120) a new collaboration
between Nicholas Uriel, chef de cave of
Champagne Thiénot, and Penfolds chief
winemaker Peter Gago. “Each Penfolds
Collection showcases a continuum of
winemaking progression as we constantly
and curiously look forward to ‘what’s next’.
Only months from 2024, when we mark
180 years of Penfolds winemaking, there
are a few blank pages ready to be filled
with a few more surprises,” says Peter.
“Nothing stands still.” To me, the 2019
Grange ($999) tasted incredibly pretty.
Where previous Grange’s have sometimes
had a bold, in-your-face character, this
2019 is a sneaky, seductively soothing
character. Delicious, infectiously energetic,
exotically-spiced and saturated with dark
berry intensity. Five stars. penfolds.com
Totally wired!
Warkworth-based 8 Wired Brewing are
foaming at the bung to have clinched
the prestigious Overall Champion New
Zealand Brewing Company award at the
annual Brewers Guild of New Zealand
Beer Awards. They also claimed the
coveted Champion Beer title for their especially proud of to see named as
Wild Feijoa – a sour pale ale barrel-aged New Zealand’s Champion Beer. A metric
beer in its 10th vintage. It’s the first time that tonne of feijoas are used and after brewing,
a brewery has claimed both the Champion the beer is aged for up to two years in wine
Brewery and Champion Beer accolades barrels before getting another year on fresh,
simultaneously. “To be recognised as the organic feijoas, supplied locally by Quinta
Overall Champion is a testament to the Feijoas. “We’re always looking to push the
passion, dedication and innovation that boundaries of brewing creativity, and the
our team puts into each and every brew,” craft beer landscape has changed greatly Worth the whisk!
fizzed Søren Eriksen, 8 Wired’s founder in that time,” says Søren, “so we’re really The folk at Scapegrace Distilling
and head brewer. Wild Feijoa wins fans humbled to bring these trophies back to our Company are still fizzing after
here and abroad with every batch, so it’s a Warkworth brewery as another chapter to winning one of the world’s top
special brew to 8 Wired, and one they’re the 8 Wired story.” 8wired.co.nz whisky awards back in August. Their
Single Malt Fortitude V Whisky
($130) was awarded the highest
honour of Master Medal at the
2023 Global Spirit World Whisky
Falcon crest Masters, the most highly regarded
The team at Cardrona Distillery in Wānaka have finally spirits blind-tasting competition
released their flagship single malt called The Falcon. on the planet. The Fortitude V is a
Soothing, smoky and saturated with burnt toffee, vanilla mānuka-smoked single malt aged
cream, pepper and sun-scorched nectarine, it’s been for three years in a virgin French
painstakingly crafted from three hand-selected casks oak cask. “ We’re super proud
(an ex-oloroso sherry butt and an ex-bourbon barrel both of our unique, distinct mānuka
filled in 2016 and a pinot noir barrique filled in May 2018) style and it really showcases
which were blended and bottled in June this year. Just 1,501 the best of New Zealand,” says
700ml ($350) bottles were made and they’re packaged in Scapegrace co-founder Mark Neal.
a beautiful oak frame. cardronadistillery.com scapegracedistillery.com
WINDOW SHOPPING
EZm^lmg^pl_khfhnkZ]o^kmbl^kl

SHAKE IT UP
Filled with iconic pieces from the Polo Bar, Ralph
Lauren’s first restaurant in New York City, this
mixologist box is the ultimate tool kit for cocktail
cognoscenti. Included are equestrian-inspired
barware essentials such as a hand-cut crystal
decanter with sandblasted polo players and four
matching double-old-fashioned glasses, as well as a
silver-plated brass jigger, a bottle opener, and a nut
bowl. The elegant saddle leather carrying case is
lined with our signature Wexford plaid wool, which
LOVINGLY HANDCRAFTED is featured in the dining room’s décor.
trenzseater.com/shop
For over 30 years, our humble little eight-hectare home on
Conders Bend Road has produced expressive, playful and award-
winning wines. This vintage is no exception. Our secret: love,
attention, care for our vines and the utmost respect for the soils
they reside. To us, wine is a centrepiece for an occasion – however
large or small – encouraging a moment of reflection to all the things
that bring you joy. Try for yourself at bladen.co.nz or at our
Cellar Door over summer. We’d love to see you!

Taste the SunRice

difference with
Black Rice and
Red Rice in minutes
Try the NEW SunRice Black Rice and
Red Rice in only 90 seconds! These tasty WAKE UP AND
rice varieties are not only very high in SMELL THE ROSÉ
wholegrains and fibre, they also offer new Think long summer evenings, extended lunches,
inspiration and colour to your dishes. endless sunshine, and sea spray in your hair.
Each pack includes a delicious recipe and What wine should you reach for all summer long?
ingredient list on the back, with a handy A refreshing Lake Chalice Rosé. Made seriously,
for serious fun. The Lake Chalice Rosé collection
QR code to find further recipes at
displays fresh and fruity characters of strawberries
sunrice.com.au. Enjoy creating tasty
with a dry, mouth-watering finish. A perfect
dishes full of colour and goodness with accompaniment for celebrating with friends and
SunRice! Available from Countdown stores family all summer long. Feeling thirsty? This wine
nationwide for only RRP $3.70 each. is available online at lakechalicewines.com

118 D I S H | dish.co.nz

SAME CREAMY DELICIOUSNESS.
FLASH NEW PACKS IN STORE NOW.
With a flavour as big, wild and fresh as our West Coast home…
we reckon Westgold Butter deserves the packs to match. Our new
look features the rugged coastline and the lush green pastures of
the wild West Coast… so take your taste buds somewhere
special, and find us in store!
WELCOME TO WAIHEKE
Since it opened late in 2021, The Heke has become a firm favourite
destination restaurant for Waiheke Island visitors and locals alike.
Now their spectacular brewery and distillery is open to the public
for tours, and beer, whisky and spirits flights. Enjoying glorious
views, the luxe Boilermaker tasting bar sits next to the Barrel
Room, with its own kitchen for special dinners and private events.
If you need a new reason to head to the island, this is it.
theheke.co.nz
WINDOW SHOPPING
GET ZESTY
Cointreau, a timeless French liqueur, has
captivated palates worldwide for over a century.
Crafted in the heart of France, it boasts a
harmonious blend of sweet and bitter orange
peels, resulting in a remarkably versatile spirit.
Known for its crystal-clear brilliance and citrusy
aroma, Cointreau is a staple in countless classic
cocktails, including the iconic margarita and
cosmopolitan. Its enduring appeal lies in its ability
to elevate the simplest of drinks with a burst of
bright, zesty flavour. Whether sipped neat, mixed
into a cocktail, or used as a cooking ingredient,
Cointreau continues to be a symbol of refined
indulgence for discerning connoisseurs.
THE FAST AND THE FURIOUS
Introducing the new Giannino coffee grinder
by Rocket Espresso Milano. Like the Italian
cycling legend it’s named after, Giannino is the
ultimate combination of performance, elegance
and leading-edge tech. This compact little
grinder comes in four colourways to suit your
at-home coffee set-up – and L’affare has them
all. Patented 55mm flat burrs and micrometric
grind adjustment turn out up to 2.3 grams
of beautifully ground beans per second for
optimum coffee extraction. From $1,610
including GST. Contact sabre@laffare.co.nz
or shop online at laffare.co.nz.
dish.co.nz | D I S H 119

SAVOUR THE FLAVOUR OF
TOAST MARTINBOROUGH!
Make your way to Martinborough on
Sunday 19 November to celebrate
the 30th year of New Zealand’s most
esteemed wine and food festival. With
8 incredible festival sites featuring
12 local wineries and a special festival
beer, 14 delicious eateries and 25 talented
musicians, it will undoubtedly be a blissful
day amidst the vines. Tickets are selling
quickly, so be sure to secure yours soon!
General Admission and VIP tickets,
transport tickets and accommodation
packages are on sale now via iTICKET!
toastmartinborough.co.nz
PERFECTLY
CRISP
Steinlager Ultra Low Carb is
a perfectly balanced, super
easy drinking beer with
an exceptionally crisp and
refreshing finish. Made with
no additives and preservatives
and 99 percent carb free with
just 88 calories.
A CLASSIC
MARTINBOROUGH
PINOT NOIR
A nod to Martinborough’s
namesake and one of its original
‘runholders’, John Martin,
Te Kairanga Runholder Pinot
Noir is rich and plush, brimming
with bright red fruit and classic
Martinborough savoury notes. A
perfect match for game meat such
as venison, it’s very drinkable now,
but can be cellared for five to eight
years for those with the patience.
$35 RRP. Available at all good
liquor stores.

SEAL WITHOUT LEEFIELD

SOLVENTS STATION PINOT
Looking for an interior NOIR ROSE 2023
broadwall sealer that can With spring just around the
stand up to wet areas without corner, what better way
the strong solvent odours to celebrate than with the
associated with traditional delicious Leefield Station
solventborne products? Resene Pinot Noir Rose 2023!
Waterborne Sureseal is a Bursting with flavours
pigmented penetrating sealer of cherries, raspberries,
designed to ready a wide range cotton candy and a
of interior surfaces for top refreshing finish, your
coating, including plasterboard, palate will be left
glass, old varnishes and wanting for more.
Lockwood® finishes. It’s suitable Delicious on its own
for areas throughout your or alongside a side of
home, even in wet areas such as smoked salmon and
kitchens. Resene Waterborne fresh salad greens at
Sureseal is easy to apply lunch – this rose is one
with low odour and excellent that is sure not to
adhesion to help your finish disappoint! So if you
look good for longer. Available want to get in the mood
from Resene ColorShops, for spring – head to
resene.co.nz/colorshops marisco.co.nz to purchase.

120 D I S H | dish.co.nz
 WINDOW SHOPPING

FEELING ROSÉ
Enjoy the delicate taste of
Selaks Taste Collection Berries and
Cream Rosé. Our devotion to taste
has produced a delicious bouquet
of summer berry aromas. Smooth
and creamy, brimming with
blackberry and raspberry
flavours on the palate, with a
fine and elegant finish. This is
a beautiful Hawke’s Bay rosé
that tastes like summer in a
bottle. Stunning with seared
salmon and a rocket, nectarine,
and goat’s cheese salad, drizzled
with a raspberry vinaigrette.
Selaks Taste Collection is a true
reflection of the generous and
distinct flavours that have made
Selaks wines so extraordinary
INSPIRED COLOUR CHOICES and sought after for over
The latest oven range from Haier brings new colour and choices to suit 85 years. selaks.co.nz
modern and traditional kitchens alike. These seven-function ovens are
available in light grey, mid grey, stainless steel and black or light glass,
and a contemporary square or classic curved handle. The impressive
performance of these ovens matches their stylish exteriors: they boast
intuitive functionality, self-cleaning catalytic side panels, and features
like the Air Fry function. Explore Haier’s new colour oven range at
haier.co.nz/cooking. RRP $1,199.00

DIARY LOVERS, WE'VE GOT YOU

Have you ever thought why our fresh white milks are so good for you
and also good for the planet? We’ve listened to our consumers and
are working our way towards putting “values” into farming.
Grass fed , Non GMO , No Palm product feed,
No permeate.
No live exports.
We use 100% recycled plastic for our bottles – We led the way
to change our bottles, so you won’t find any virgin plastic. The
complete bottle and lid are fully recyclable – dependent on your
Council recycling.
Toast the moment
Piper-Heidsieck Champagne epitomises
elegance with its fine bubbles and exquisite
flavours. Crafted in the heart of Champagne,
France, its rich heritage dates back to 1785. Sip
and savour notes of citrus and pear, and toast,
celebrating life's moments with a touch of
luxury that dances on your palate.

dish.co.nz | D I S H 121
 MELROSE ST, Mon: 7am - 11.30am
(Tea & Coffee only)
Sat: 8am - 2.30pm
Sun: 9am - 2.30pm
For outstanding coffee
and your very own
NEW MARKET, AUCKLAND Tues: Fri - 7am-2.30pm *superlative* testimony.

“THE SUCCULENT “THE WILD RICE BOWL IS HEAVEN. IN.

FRIED CHICKEN ON A. BOWL.”
WAFFLES DRIZZLED - Said the customer who initially had food envy of their friend who
ordered the fried chicken until they tasted the Wild Rice Bowl and fell

WITH BOURBON
in love

INFUSED MAPLE SYRUP, “THE CORNED PASTRAMI SANDWICH

WITH A DOLLOP OF IS LESS OF A SANDWICH AND MORE
SOUR CREAM IS DIVINE” OF A RELIGIOUS EXPERIENCE”
- Said everyone who tried it... - Said the friend of the other two who potentially overstated their
sandwich experience but was still incredibly happy with their choice

FRESHLY BREWED
>gchrZlbih_rhnk_Zohnkbm^\h__^^pabe^Üb\dbg`makhn`a
lhf^h_ma^eZm^lmfnlm&k^Z]l_hkma^lZoor\hhd
>ZmNiG^pS^ZeZg]3
Ma^;Z\a>]bmbhg
by Al Brown, Allen & Unwin, $50
This second rendition of Al Brown’s iconic
cookbook is filled with more than 150 recipes
designed to be enjoyed alongside easy bach
living. Well-known for his love of fishing, Al has
cooked up plenty of recipes perfect for using
the day’s catch – whether it’s kahawai, kina or
crayfish. The simple, yet refined and flavourful food
will make both meat-eaters and veg fans happy,
along with anyone who likes a sweet treat! I’m
keen to try Al’s Oyster fritters, Lamb sweetbreads
with silverbeet, raisins and caper burnt butter, and
STORY Cassie Birrer
Roasted fennel and red onion salad with white
anchovies. As expressed in the book: “We have
access to the best fresh produce in the world,
and Al’s approach is to start with great seasonal
ingredients, cook them simply and add a flavour
punch to take each dish to another level.”
BOOKS
IZlmZ^m:e
by Alec Morris,
Hardie Grant Books, $60
As someone who eats pasta a few
times a week, I’ve always wanted to
try making my own – and now with this
sitting on the bookshelf, I feel armed and
ready to finally give it a go. Pasta et Al is
divided into chapters on making pasta that
is ‘Long’, ‘Short’, ‘Big and Flat’, ‘Small and
Squishy’, and ‘Filled’. In Alec’s words, this
will mean “you can start broad and then
narrow it down to a specific shape.” Sixty
recipes are split across 42 types of pasta.
I’m salivating to try the Pappardelle with
oxtail and Java long pepper ragù, and the
Gemelli with slow-cooked pork shoulder
ragù. The Garganelli with lamb, spinach and
preserved lemon looks fun to make, and
I already know the Rigatoni al forno will
be a new favourite!
dish.co.nz | D I S H 123
dish L O V E S S U B S C R I B E R S

Discover inspired choices to suit your style.

Scan the QR code to find out more.

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every issue’s subscription prize draw

124 D I S H | dish.co.nz
 SUBSCRIBE TO DISH
AND BE IN TO
*
a Haier oven in the
colour of your choice*
Global appliances brand Haier has just released its latest
oven range, and it’s one to watch. Available in four colours, these
seven-function ovens offer greater design choice to suit modern
and traditional kitchens alike.
The new range of Haier ovens provide freedom of creative
expression. Whether you’re after a timeless look or want to
showcase your unique design personality, these ovens are a perfect
complement to your kitchen style. They feature various styling
options such as dark or light glass, and a contemporary square
or classic curved handle.
The impressive performance of these ovens matches their stylish
exteriors. Boasting intuitive functionality, self-cleaning catalytic
side panels, and features like the Air Fry function, Haier’s new oven
range is on-trend in design and in cooking styles.
Haier’s 60cm, 7-function ovens in four colour choices are
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S AV E W H E N YO U S U B S C R I B E
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Subtle light grey to brighten your kitchen
Light grey adds warmth and freshness. With the
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Mid grey is the perfect colour to pair bold accents or
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paired with a matching mid-grey cooktop.
Stainless steel for a striking look
Stainless steel ovens adds a sleek and modern look
to any kitchen style. The reflective surface blends
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Strong and absolute, this black glass oven can recede
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contrast against lighter cabinets and benchtops.
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• Seven oven functions including Air Fry,
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• Easy cleaning with self-cleaning catalytic
side panels
• Even convection heating on every shelf
• Telescopic non-tip shelves
• Triple-glazed door that remains cool to
touch on the outside
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dish.co.nz | D I S H 125
KITCHEN NOTES

KITCHEN notes

Notes for cooks Useful techniques

BAKE BLIND
R E C I P E A B B R E V I AT I O N S
Line a prepared pastry case with baking
GF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..gluten-free 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
V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vegetarian
up to 20 minutes before removing the paper
and weights. The shell should now have The Perfect Crisp and Deeply
M E A S U R I N G YO U R I N G R E D I E N TS taken form. Return to the oven for the time Gingery, Gingernut Biscuit
To ensure successful results, we recommend you specified in the recipe.
invest in accurate measuring tools – measuring These are a classic gingernut biscuit.
cups and spoons and a measuring jug are
Baked to a gorgeous crunchy crispiness that’s
essential and electronic scales are particularly
useful as they weigh accurately in both imperial calling out to be dunked in your tea or, if you’re
and metric. Always follow one set of measures in like me, your coffee!
a recipe. Do not mix them up. Useful ingredient equivalents
BREADCRUMBS 100 grams butter 1 teaspoon ground
DISH USES: 1 cup fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 gram cinnamon
Large eggs (size 7). 1 cup dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 grams ¼ cup golden syrup
Level spoons and cup measurements. ½ teaspoon baking
BUTTER 1³⁄4 cups plain flour
Liquids are always measured in a jug and soda
1 (American) stick . . . . . . . . . . . . . . . . . . . . . . . 110 grams
dry ingredients in measuring cups. 1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225 grams 2 tablespoons ground ²⁄3 cup caster sugar
NB: One tablespoon is 15ml (the Australian 2 tablespoons . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 grams
ginger
tablespoon is 20ml).
CHEESE ¼ teaspoon salt
1 cup grated tasty . . . . . . . . . . . . . . . . . . . . . . . 115 grams
1 cup parmesan . . . . . . . . . . . . . . . . . . . . . . . . . 150 grams 1 small egg, beaten

EGG WHITES
Large (size 7) egg white . . . . . . . . . . . . . . . . . . 30 grams EQ U IP MENT: Lightly grease 2 flat oven trays
Oven temperatures and line with baking paper.
Cool oven . . . . . . . . . . . 225°F . . . . . . . . . . . . . . . . . . 110°C F LO U R
1 level measuring cup . . . . . . . . . . . . . . . . . . . 150 grams
Very low oven . . . . . . . 300°F . . . . . . . . . . . . . . . . . 150°C Preheat the oven to 160°C regular bake.
Moderate oven . . . . . . 350°F. . . . . . . . . . . . . . . . . . 180°C G E L AT I N E
Hot oven . . . . . . . . . . . . 400°F . . . . . . . . . . . . . . . . . 200°C 3 teaspoons granulated/3 leaves (gold grade) will Heat the butter and golden syrup in a small pot
Very hot oven . . . . . . .450°F. . . . . . . . . . . . . . . . . . 230°C set 500ml/2 cups liquid to a light jelly. over a low heat until the butter has melted.
1 rounded tablespoon granulated/4–5 leaves (gold Remove from the heat and cool for 5 minutes.
grade) will set 500ml/2 cups liquid to a firm jelly.
Leaf gelatine comes in varying grades. It is wise to Sift the flour, spices and baking soda into a large
check the setting properties of the leaf gelatine bowl and stir in the sugar and salt. Make a well in
you buy before use. the centre, then pour in the golden syrup
mixture and the egg then mix well to make a
Measurements H O N E Y, G O L D E N S Y R U P
smooth dough.
1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 350 grams
VOLUME
1 level teaspoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5ml ONIONS Pinch off large walnut-sized pieces and roll into
1 level tablespoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15ml 115 gram onion . . . . . . . . . . . . . . . . . . . . . . 1 cup chopped balls and place 8 on each tray. Press flat into
1 oz/fl oz . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28.35 grams/ml approximately 8cm rounds. I cover the tray with
RICE
1 pound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 grams 1 cup uncooked rice . . . . . . . . . . . . . . . . . . . . 200 grams another piece of baking paper and use the flat
1 cup cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165 grams base of a jar to press them down evenly and
1 cup liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250ml
smoothly.
1 pint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 600ml SUGAR
1 litre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1000ml 1 cup caster and granulated . . . . . . . . . . . . . 225 grams Bake for about 20 minutes or until the biscuits
1 cup brown sugar . . . . . . . . . . . . . . . . . . . . . . 200 grams are a deep golden brown, alternating the trays
WEIGHT 1 cup icing sugar . . . . . . . . . . . . . . . . . . . . . . . . . 125 grams
halfway through cooking. Transfer to a cooling
10 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ¼oz
SPINACH rack and when cold, store in an airtight
15 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½oz 650 grams spinach leaves . . . . . . . . . . . . . ¾ cup purée container for 5 days. MAKES 1 6
25 grams. . . . . . . . . . . . . . . . . 1oz (actually 28.35 grams)
YEAST
450 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 pound
2 tablespoons fresh (compressed) is equal
1 kilogram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2¼ pounds to 1 tablespoon dried (granulated).

126 D I S H | dish.co.nz
 RECIPE INDEX

RECIPE index
M E AT Raw Zucchini, Herb and Burrata Pork, Prawn and Red Curry
Salad 68 GF V Dumplings with Spicy Sauce 86
Broad Bean and Potato Salad
with Crispy Prosciutto 30 Three-cheese and Artichoke Pizza 86 Spinach and Cheese Pies 50
Chorizo Hot Dogs with Slaw, Queso Fundido Dip 63 Three-cheese and Artichoke Pizza 86
Avocado and Habanero Mayo 84
Deli Dogs with Caramelised Onions V E G E TA B L E
and Kasundi Ketchup Mayo 84
Broad Bean and Potato Salad with P A S TA A N D N O O D L E S
Mexican Beef with Cheesy Crispy Prosciutto 30 Creamy Chicken Stroganoff 58
Cornbread Topping 62
Charred Cabbage Wedges with Laksa 91
Pork, Prawn and Red Curry Chilli Agrodolce, Whipped
Dumplings with Spicy Sauce 86 Ricotta and Smoky Almonds 78 GF V Napa Cabbage and Crunchy Radish
Peanut Noodle Slaw with Cheat’s
Slow-cooked Beef Ribs in Korean Creamy, Herby Pecorino, Cabbage Mushroom XO Sauce 76 V
BBQ Sauce 92 and Pumpkin Gratin with Chilli
and Cumin 76 V Wendyl’s Seafood Spaghetti 40
Smoky Chorizo and Mozzarella
Arancini 68 Dried Porcini Mushroom Risotto 32
Steaks with Togarashi, Soy and Hot Smoked Salmon Salad with
Ginger Butter 82 Sweet and Sour Glazed Beetroot 86 CONDIMENTS AND TOPPINGS

Napa Cabbage and Crunchy Radish Dried Porcini Crema 33

Peanut Noodle Slaw with Cheat’s Ginger Dressing 92
Mushroom XO Sauce 76 V
P O U LT R Y Lime and Coriander Crema 62 GF V
Raw Zucchini, Herb and Burrata
Chicken Parmigiana 70 Mushroom XO Sauce 77 V
Salad 68 GF V
Creamy Chicken Stroganoff 58 Pecan Praline 65 GF V
Roast Potatoes with Garlic Butter
Indian-spiced Fried Chicken 50 and Oregano 70 GF V Pickled Red Onions 50
Laksa 91 Roasted Butternut Pumpkin Queso Fundido Dip 63
and Miso Mash 82 GF V
Sticky Harissa Chicken Salad
Bowls 82 Seedy Lime Slaw 62 GF V
Sesame Roasted Cabbage Salad SWEETS AND BAKING
with Kimchi Dressing and Sesame
Brown Butter, Oat, Raspberry
Tofu Crema 78 V
FISH AND SEAFOOD and Caramelised White
Spinach and Cheese Pies 50 Chocolate Slice 102
Hot Smoked Salmon Salad with
Sweet and Sour Glazed Caramel Slice 98
Beetroot 86
Lime, Pistachio and Coconut
Pork, Prawn and Red Curry PULSES AND GRAINS Slice 102
Dumplings with Spicy Sauce 86
Baked, Spiced Basmati Rice and Mini Chocolate Pavlovas with
Prawn Toast 95 Lentil Pilaf with Kasundi 84 V Roasted Rhubarb and
Strawberries 73 GF
Smoked Salmon Croquettes 47 Dried Porcini Mushroom Risotto 32
Nuts and Seeds Muesli Slice 102
Wendyl’s Seafood Spaghetti 40 Prawn Toast 95
Pear and Date Crumble Cake 58
Smoky Chorizo and Mozzarella
Arancini 68 Salty Peanut Butter, Date and
Chocolate Slice 98 GF
CHEESE AND EGGS Sticky Harissa Chicken Salad Bowls 82
Spiced Chocolate and Orange
Croque Monsieur Croissant Bread
Flan with Pecan Praline 64
and Butter Pudding 47
The Perfect Crisp and Deeply
Marinated Olives and Whipped P I E S A N D PA ST RY
Ginger, Gingernut Biscuit 126
Feta 45
Croque Monsieur Croissant Bread
White Chocolate and Salted
Mexican Beef with Cheesy and Butter Pudding 47
Caramel Cheesecake 58
Cornbread Topping 62

dish.co.nz | D I S H 127
W E E K E N D T R E ATS

For more Weekend

Treat recipes visit us
online at dish.co.nz

T H E P E R F E CT
CRISP AND
D E E P LY G I N G E RY, RECIPE AND STYLING Sarah Tuck PHOTOGRAPHY Josh Griggs
GINGERNUT BISCUIT
(recipe page 126)

128 D I S H | dish.co.nz
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