ISSUE

103
WINNER PEOPLE'S CHOICE AWARD 2021

S OUPS + TOASTIES
WEEKEND AWAY
DINNER FOR SIX
HAWKE'S BAY
FOOD FAST
BAKING

Green Pea and Mint Soup with

Sticky Pork Hock and Sauerkraut and
Two-cheese Toasties, recipe page 50

JUNE/JULY 2022 $11. 50

HAVE FUN
 Contents

46 74

54
Upfront Recipes
5 FROM THE EDITOR 46 SOUP IT UP 86 DINNER FOR SIX
Turn to soothing soups and toasties Welcome your guests in
12 SIDE DISHES as the cooler weather descends. from the cold with these two
Where the dish team is eating winter-friendly menus.
and drinking, groovy new gin, 54 GREAT ESCAPE
modern preserving and more. Comforting recipes from a trip 96 FOOD FAST
away to Black Barn Retreat. Plate up pronto with these low-
14 DISH ONLINE effort, maximum-impact recipes.
The lowdown on the recipes you 74 SWEET DREAMS
loved best from dish.co.nz. Tempting bakes for every 134 WEEKEND TREATS
mood – from zingy lemon slice Indulge your sweet tooth with our
to ooey gooey cookies. Espresso Coffee Custard Slice.

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

96 36

86

Features 121 REDS FROM THE OUTER RIM

The best of our lesser-known reds.
ON THE COVER
30 T H E P L AT I N G G A M E
Standout journalist Patrick Gower 1 2 5 BY T H E G L A S S
tells us about the food he loves – then Yvonne Lorkin's latest drinks news.
we create a special dish for him.
127 KITCHEN SHELF
36 RECIPE FOR FRIENDSHIP We review A Cook's Book
Meet the women who have by Nigel Slater.
been meeting to cook from
dish for 10 years. 134 KITCHEN NOTES
Tools, measurements and tips.
108 HOME COMFORTS
An excerpt from Nigel Slater's 135 RECIPE INDEX
latest book, A Cook's Book. Your at-a-glance guide to this issue.

113 PA R A D I S E F O U N D
dish Editor Sarah Tuck rounds
Subscribe
up the best of Hawke's Bay. 132 DISH SUBSCRIBER OFFER
Subscribe to dish from just $26
Regulars
Recipe Claire Aldous Styling Sarah Tuck
and be in to WIN* two Trenzseater Photography Josh Griggs
Yorkshire lanterns, worth $8,564. Green Pea and Mint Soup with Sticky
10 JULIE BIUSO Pork Hock and Sauerkraut and
In season: spinach. Two-cheese Toasties, recipe page 50

dish.co.nz | D I S H 3
EXCLUSIVE NEW ITALIAN BRAND

WeChat
AUCKLAND - 80 Parnell Rd, 09 303 4151
CHRISTCHURCH - 121 Blenheim Rd, 03 343 0876
QUEENSTOWN - 313 Hawthorne Dr, 03 441 2363
www.trenzseater.com

After the anxiety of the past few
years, we reckon it’s time to take
a break and have some FUN!
The last few years have been lived with
a low hum of background Covid-related
anxiety and I know we’re all feeling over it.
Recently, like so many, I was tucked up in
bed with Covid for a week. The tiredness
lingered and I felt pretty wiped out. A few
weeks later, I’m starting to feel back to
normal and more than anything I’m ready
to gently kick back and have a laugh.
If anyone knows how to have some fun,
it’s the women who make up one of dozens
of dish clubs around the country. Head to
page 36 to hear the story of their decade-
long friendship with the sharing of food
at its core – and find out how easy it is
to start your own club! From there we’re
straight into a luscious soup selection that
had us swooning. The Yellow Curry Lentil
Soup (page 50) is a total stand-out, as are
our cover star Sauerkraut and Two-cheese
Toasties (page 50). There’s nothing like a
weekend away with friends or family to beat
the winter blues, and Hawke’s Bay would
have to be at the top of my list of places to
visit. Join our getaway at Black Barn on
page 54, full of brisk walks, delicious wines
and delectable dinners, like the crowd-
pleasing Beef and Pork Lasagne (page 64).
Next up we bring the joy with a baking
section that includes quite possibly the
PHOTOGRAPHY Ben Whorwood, Josh Griggs, Sarah Tuck and supplied
1 YELLOW CURRY LENTIL SOUP, recipe page 50. 2 SOPHIE BUHAI EGG RING, simonjames.co.nz.
3 CRAGGY RANGE WINERY AND RESTAURANT, craggyrange.com.
EDITOR’S LETTER
best bikkies of all time – check out The
Biscuit Tin recipe on page 78, along with
several other stunners. I love this time of
year for entertaining, while the evenings
are cooler and not yet as wet and stormy
as those ahead. One of my favourite meals
to prepare now is a slow-roasted pork
shoulder, and Claire’s recipe, with a herby
little Mojo Verde salsa on the side (page
88), is utterly sensational. If it’s speed
you’re after, you can’t go past our Food
Fast section from page 96, with a brilliant
Cheat’s Chicken and Mushroom Pie, creamy
Porcini and Thyme Risotto with Melting
Brie and the tummy-warming Baked
Cheesy Polenta with Fennel Salami.
We round out this issue and our visit to
the Bay with a luxurious stay at The Farm
at Cape Kidnappers (page 113) and some
favourite sips and bites in the area. Finally,
Drinks Editor Yvonne Lorkin has the last
witty word with her round up of the cool-
kid reds that wooed our judges.
I’ve been writing this listening to a total
flashback on my headphones – Gypsy Kings
and The Rat Pack (not together) – and even
though I’m at work, I’m now hanging out to
get together with some of my besties this
weekend to unwind and share a meal. A Sarah Tuck, Editor
good laugh is just what the doctor ordered.
WHAT I’M LOVING…
dish.co.nz | D I S H 5
 EDITOR Sarah Tuck
sarah.tuck@scg.net.nz

FOOD EDITOR Claire Aldous

claire.aldous@scg.net.nz

DIGITAL EDITOR Liam Carr

liam.carr@scg.net.nz

NEW! DEPUTY EDITOR Maddie Ballard

maddie.ballard@scg.net.nz

ART DIRECTOR Conor Fox

DRINKS EDITOR Yvonne Lorkin

yvonne@yvonnelorkin.com

CONTRIBUTORS
Julie Biuso, Bridget Daulby,
Josh Griggs, Kylee Newton, Nigel Slater

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@icgmedia.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 NZ
ICG Print David Ashton +64 021 951 403

CONDIMENTS
TO MAKE
dish is a bimonthly publication. The contents of dish are copyright and may not be reproduced
LIFE BETTER in any form without the written permission of the publisher. Opinions expressed in dish
are not necessarily those of the publisher. No responsibility is accepted for the authors’
suggestions or conclusions or for any errors or omissions. dish is audited under the Audit
Bureau of Circulation with latest circulation figures available at abc.org.nz

telegraphhill.co.nz
 @thenedwine
www.marisco.co.nz

LET GO AND FEEL

CONTRIBUTORS
CONTRIBUTORS
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Zg]a^k^Zk^lhf^h_ma^eho^eri^hie^[^abg]bm
Claire Aldous
Food Editor
@clairealdous
Claire is the mastermind behind
recipes enjoyed by thousands
of readers for more than 15
years, having been with dish
since the very first issue. With a
vast knowledge of ingredients
and techniques, her constant
innovation and imagination are an
invaluable source of inspiration.
Always generous and welcoming,
she focuses on creating recipes
that are neither fussy nor overly
fancy, producing delicious dishes
that delight her guests and fill the
kitchen with gorgeous aromas.
“My favourite night of the week?
Sunday. Having family and friends
over for a casual, delicious dinner,
usually followed by an indulgent
dessert, encapsulates everything
I love about cooking.”
8 D I S H | dish.co.nz
Kylee Newton
Contributor
@themodernpreserver
Kylee was born and raised in
Ngāmotu, Taranaki. Before she
moved to the United Kingdom,
where she lived for 21 years, she
studied at Elam School of Fine Arts
in Auckland during the 1990s.
In London, she ventured into a
career in food and founded the
preserving brand Newton&Pott,
making jams, chutney, pickles
and ferments, which were sold
at Hackney’s famous Broadway
Market and in retailers such as
Harrods and Selfridges. In 2015,
she published a best-selling book
about contemporary preserving,
The Modern Preserver – followed
up, last year, with The Modern
Preserver’s Kitchen. Her new book,
written in partnership with the UK’s
National Trust, will be released in
August 2022.
Kylee has recently returned to
Aotearoa and continues to write
with excitement and a celebratory
tone around seasonality, food
longevity and wasting less.
Conor Fox
Art Director
@conorfox
When she’s not working her
design magic on our pages,
Conor – dedicated foodie that
she is – can probably be found
at a good Thai BYO. Or at home
poring over her fave cookbook,
Snoop Dogg’s From Crook to
Cook, “although I’ve only made
the cocktail recipes from it so far!”
she admits. She’s also partial to
xiao long bao (steamed soup
dumplings), which she developed
a liking for on a trip to Taiwan.
Conor’s other loves are delightfully
diverse – the colour pink, horror
movies and comic books.
Liam Carr
Digital Editor
Liam is one of the latest additions
to the dish team. If you follow
us on social media or read our
newsletters, you’ll be familiar
with his work. His plug-and-play
fit with dish has earned him the
nickname “The Revelation” by our
editor Sarah, who has been blown
away by his agility, initiative and
complementary skillset. Everyone
in the team has welcomed him
with open arms.
Although Liam’s a newbie to
the food scene, he received an
education in good eats while
living in Melbourne, sampling
some of the best food in the city,
from holes-in-the-wall to local
landmarks – an experience which
he says has raised his standards
for good food. Since coming
back to New Zealand, he’s also
become a keen baker and a much
more adventurous cook, although
his lasagne has proven to be his
most sought-after creation, as
requested by friends and family.
 westgold.co.nz
We’re for the cooks
who don’t do half
measures.
Lush grass. Rich milk. Full flavour.
From New Zealand’s wild,
untouched West Coast.

Real. Good.
 Cosy up IN SEASON:

fireside
Snuggle up as the cold rolls in
with warming soups, golden
roasts and rich desserts.
SPINACH
From robust salads to verdant sauces,
spinach is a versatile kitchen hero
Story J U L I E B I U S O

B
ack in the 70s when French cuisine was de rigeur
in restaurants, spinach mixed with cream, egg and
nutmeg, baked in moulds and turned out onto plates was
considered très chic. Spinach was made into soups, added
to tarts and quiches according to Elizabeth David’s instructions in
French Provincial Cooking, and stuffed into chicken breasts, wrapped
around fish fillets and layered in lasagne. Spinach was the green of
choice for chefs, and home cooks received a better reception to a
bowl of creamed spinach than to one of overcooked silverbeet. Why
did it lose its popularity? Broccoli came along. With a modern way of
getting broccoli picked, packed and dispatched super-fast, ensuring
it arrived in shops firm, green and with no off-odours, it took over our
plates. Spinach had a major comeback when bagged salad leaves were
introduced in the early 2000s, but it wasn’t big leaves with fleshy
stems consumers wanted, nor whole plants, but bags of baby leaves.
Resene Resene Tiny or small didn’t cut it, ‘baby’ had become the thing, but as with
Milk Chocolate Hot Chile ‘chargrill’, ‘foodie’ and ‘nom-nom’, words and idioms have a shelf life.
Ingredients, too. Spinach was in, then out, then back again. Kale, in
case you are wondering, was so in but is most definitely now out.
Resene Resene
Coriander Scrumptious Back to spinach. There are two types. What we mostly know as
spinach, whether it is harvested as plants or leaves, is available most
of the year. Home gardeners will find it easiest to grow in spring
and autumn. New Zealand spinach has a different growing habit,
more like a creeper, with slightly furry leaves and fleshier, succulent
stems. It can grow year-round but prefers the warmer conditions
from spring through to late autumn.

To wash or not?
Bags of spinach and salad leaves should always be washed at home
before use, and any damaged leaves discarded. That’s not because
they are not clean – many are ‘triple-washed’– but because any
moisture around leaf stalk ends or formed around bruised or broken
leaves can harbour bugs such as salmonella and listeria.

Bittersweet
Young and tender spinach leaves are described as ‘sweet’ to
differentiate them from inherently bitter-tasting leaves such as
radicchio. Mature spinach leaves can be bitter, especially the stems,
and they can also have a metallic taste. Paler leaves are generally
Warm up your walls with tasty Resene colours.
milder. Bitterness is accentuated by cooking, especially reheating,
but salt and acid correct this, so always add salt to water or sprinkle
spinach with salt when steaming it. Salt will also correct strong
metallic and mineral flavours. Raw spinach has a chalky (tannic)
character but an oil-based dressing with salt and acid mutes it and
mixing in other salad leaves also helps.
 dish loves
Farro
Farro is the dish team's go-to food store –
our one-stop shop for preparing each issue.
We highlight some dish essentials
at Auckland’s leading food store

B E R K E LO S O U R D O U G H PA STA
Made with certified sustainable
grains, this unique sourdough
pasta has been long-fermented
to deliver a gut-friendly bowl
with delicious depth of flavour.
Best of all, it’s all wrapped up
in compostable packaging.
What to do with spinach From $10.99
Spinach loves butter, cream, sour cream, crème fraîche, cheese and
eggs and also works well with fatty meats such as bacon, ham and
prosciutto. Spices, garlic and ginger are other great additions to
spinach dishes, and spinach and yoghurt are an ideal duo. FA R R O K I TC H E N
JAC K F R U I T M O U S S A K A

Quick ideas Treat your tastebuds to a new

S P I N AC H A N D YO G H U R T
delight from Farro Kitchen: a
For a verdant sauce, whizz a bag of baby spinach with enough
slow-cooked vegetarian Greek
classic, flavoured with oregano,
plain yoghurt to create a sauce. Add crushed garlic, ground cumin,
cinnamon and paprika and
chopped mint or coriander for extra flavour. The lovely tartness of
layering eggplant, mushroom
yoghurt makes this sauce work well with fried meatballs, roasted
and jackfruit. $24.99
veg, chargrilled eggplant, fish cakes and vege burgers. Or take the
spinach and yoghurt idea further. Plunge spinach into boiling salted
water, drain, refresh with cold water, then wring out. Chop and mix
with yoghurt, crushed garlic, salt and pepper to taste. Refrigerate for P E E L & TO N I C D R I E D F R U I TS
2-3 hours. Stir in chopped coriander and top with pine nuts sizzled in The mixer elixir your cocktails
butter, adding a pinch of chilli powder and garam masala in the last have been waiting for! Peel &
minute. Swirl in a handful of chopped mint and pour sizzling over Tonic’s dehydrated fruits bring
spinach. Serve with spicy dishes. punchy flavour and style to all
your favourite drinks, and the
S P I N AC H P R E P Glorious Grazing pack is filled
Massage baby spinach leaves with salt in a colander. Leave to soften with platter-worthy picks to
for 30 minutes, then wring out. Chop and use in filo pies or lasagne. enjoy with cheese. From $14.79

Q U I C K A N D E A SY LU N C H
J . F R I E N D A N D C O. U N C U T
Sizzle onion and garlic in butter and olive oil until tender, add baby
R AW C O M B H O N E Y
spinach, cook till wilting, season with nutmeg, salt and pepper, add
Beautifully presented
cream and basil and pile into ramekins. Chopped ham is optional.
in its original frame,
Break an egg into each ramekin, sprinkle with parmesan and drizzle
this raw Canterbury
with butter. Bake for about 10 minutes, until egg is just cooked.
ILLUSTRATION Bridget Daulby

honeycomb is as
untouched as honey gets.
S P I N AC H G A L E T T E S
The liquid gold is perfect
Thaw frozen spinach, wring out, chop and mix with eggs, a little for your cheeseboards,
milk and seasonings. Fry spoonfuls in sizzling butter. Stack with pancakes, granola or
sliced feta, roasted tomatoes, shredded roast chicken or other desserts. $39.99
tasty tidbits, or layer with homemade tomato sauce, sprinkle with
parmesan and bake until golden and crisp.

farro.co.nz
 SIDE DISHES People, ideas and inspiration
What 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.
Sarah Tuck, Editor
Blue Breeze Inn, Auckland: It had been an age since eating
at Blue Breeze Inn, but on a recent celebratory visit I found
the food and service fantastic. Eight of us descended without
a booking (in my defence, Your Honour, it was early and
spontaneous), however the maître d’ had us seated at a fabulous
table being looked after by attentive waitstaff within minutes,
on the understanding that said table was booked again in an
hour and a half. So, with great efficiency we inhaled Steamed
Pork and Prawn Shumai, Betel Leaves with Whitebait, Crab
and Green Papaya, Sweet and Sour Pork (for the young’uns),
Crayfish and Crab Wontons and Steamed Buns with Roasted
Pork Belly and Pickled Cucumber. All washed down with a
(standard for me) negroni, but their riff, with house-aged
bourbon in place of gin – and mighty fine it was too. Although
we were speedy in ordering and consuming, we didn’t feel
rushed, rather the warm wit and care from the staff was spot on,
as was the flavour-packed food. thebluebreezeinn.co.nz
Claire Aldous, Food Editor
Mibo Bakery, Auckland: For those days when you just feel like
a brief distraction from the world, take yourself off to tiny but
stylish Mibo Bakery. Tucked away amongst the new apartment
blocks in Mt Eden, Mibo offers a stunning array of pastries,
both sweet and savoury, alongside great sandwiches, pies and
coffee from BeSpecialty that pumps out from their bright brick
red Slayer coffee machine. Newly opened in February this year,
it must take a lot of discipline from the apartment dwellers to not
venture down more than once a day. The open kitchen that fronts
onto the pavement offers an uninterrupted view of staff turning
out tray after delicious tray of experimental and traditional
flavoured baking that gets neatly laid out on their counter.
Roasted Hazelnut Knots, Pistachio Croissants, Cinnamon Cruffins
and my favourite, Spinach, Ricotta, Cheddar and Parmesan
Croissants, are made fresh everyday. If that doesn’t give you
reason to seek out this little oasis of deliciousness then I don’t
know what will! @mibo_bakery
12 D I S H | dish.co.nz
Liam Carr, Digital Editor
Lilian, Auckland: When it comes to the menu, I’m of the opinion that
you should keep the options to a minimum and just focus on doing
a few things really well. That’s exactly what Lilian does. The choices
are few but the flavours are big and bold. A simple piece of bread
becomes a sensation when it’s wood-fired, as Lilian’s is, and those
wood-fired flavours carry through to the mains – the duck breast
fills your mouth with an intoxicating smoky flavour that you simply
can’t get enough of. And the pizza? Forget about it. This is how it’s
supposed to be! lilian.co.nz
Maddie Ballard, Deputy Editor
Grand Park Chinese Seafood Restaurant, Auckland:
There’s nothing better than diving into a yum cha feast on a Saturday
morning – and this place, my family’s regular, has it all going on:
raucous crowds of young and old, steaming trolleys manoeuvring
precariously between tables, live crayfish in tanks, lucky cats waving
on the counter. Don’t miss the classics, from juicy prawn dumplings
(haa gow) and pork siu mai, to crispy squid legs, custard buns,
slippery steamed rice rolls (cheung fun) and sticky rice wrapped in
fragrant lotus leaves (lor mai gai). And it’s not traditional, but you
can’t go past the ice cream balls to finish. Be sure to book ahead: it
packs out on weekends. grandparkrestaurant.co.nz
Yvonne Lorkin, Drinks Editor
Peak House, Hawke’s Bay: Oh my gosh, the burgers at Peak House,
(high up on Te Mata Peak Road in Hawke’s Bay), are juicy and messy
and addictively good. Even better is that on a Thursday night, they’re
two for one!! Plus, this place has THE greatest view of any regional
restaurant in the country. thepeakhouse.co.nz
Conor Fox, Art Director
Gaja, Auckland: I finally got to visit this modern Korean eatery –
tucked away in Ponsonby central – this month! Bloody delicious food
and incredible cocktails to match. Def recommend the Galbi Mandu
Korean-style Beef Brisket Dumplings, ‘Slurpy Noods’ Udon Noodles,
Vegan Bibimbap and Gochujang Ribs. gaja.co.nz
 SIDE DISHES

Reader Feedback
The most amazing aromas filled the kitchen, with vibrant hues
from the variety of vegetables and the flavours just incredible!
Lisa’s Spice-baked Chicken with Autumn Veges and Lentils...
amazeballs! Didn’t get to take a picture it was eaten so fast,
will definitely be on rotation in this household. I’ve been a
subscriber for a very long time and each edition gets better
and better. #lovedish

Amber (aka. Fangirl, Superfan, dish obsessor)

What we’re
listening to
I picked up the latest issue of dish while pushing a trolly around Chappell Roan Naked in Manhattan
the supermarket looking for inspiration for breakfasts, lunches, Mac Miller The Spins
dinners and treats for the week. But inspiration can falter and The Honeysticks Out Like a Light
wear thin and so it was with delight that I sat down with a Sky Ferreira Sad Dream
flat white and a couple of Tim Tams, paged through dish and Grimes Shinigami Eyes
The Neighbourhood Devil’s Advocate
became enthused all over again to plan the week’s meals based
Florence + The Machine King
on some of the dishes covered in your magazine. I also logged
Cautious Clay Shook
onto your website so I could discover all the recipes I had
Black Sabbath War Pigs
missed from back issues. Needless to say my wife and 10-year
The Regrettes Barely on My Mind
old son will be delighted at what’s in store for them in the weeks Yeah Yeah Yeahs Zero
and months ahead! Thanks for a great mag! Kate Bush Cloudbusting
XTC Making Plans for Nigel
Grant
Bronski Beat It Ain’t Necessarily So
bbno$, Rich Brian Edamame

LONDON POrTEr
IS OUr OLDEST BEEr.
AND ALWAYS WILL BE.

Happy 30th Birthday to our first born: London Porter. We remember

when you were just yay high, wearing that cute, hand-labelled bottle.
Now you’re available in kegs and bottles, up and down the land.
But you’ll always be our baby.
SIDE DISHES

Our Instagram fans went crazy for our Three -cheese

and Pumpkin Baked Pasta, fresh from Issue #102.
BELOW: Apricot, Coconut and Almond Slice and Easter
Slow Roast Lamb with Rosemary, Garlic and Vine Tomatoes.

What you’re
loving online
We ran the numbers and according to our
social media and website data, these are
the recipes you’d most like to devour…

Instagram: Three-cheese and Pumpkin

Baked Pasta
When we released Issue #102, the country
was experiencing some particularly dreadful
weather, and our Three-cheese and Pumpkin
Baked Pasta proved to be the perfect
antidote to the miserable conditions. Fans
flocked to the recipe page, eager to delve
into its rich and cheesy glory. Some might
call it a happy coincidence; we call it
impeccable timing.

Facebook: Apricot, Coconut and

Almond Slice
This is the kind of recipe that causes our fans
to tag their friends in the comments – either
to let them know what to expect the next
time they visit, or to implicitly beg their more
baking-savvy friends to make it for them. In
either case, our fans were not only keen to
try it for themselves but to share it as well.

eDM: Easter Slow Roast Lamb with

Rosemary, Garlic and Vine Tomatoes
It’s no surprise that when you put together
an Easter themed round-up, readers tend
to gravitate towards the dish with the word
‘Easter’ in the title. Having said that, there
are plenty of reasons why our newsletter
PHOTOGRAPHY Josh Griggs, Manja Wachsmuth and Sarah Tuck
subscribers went for this one – the irresistible
whole leg of lamb being chief among them.
Place a plethora of roasted vine tomatoes
next to it and hey presto! You have a literal
recipe for success.

TAG, YOU’RE IT!

There’s a new way to share and access
dish content: simply tag any dishes you’ve
cooked or dishy things you’re sharing with
#FromDishIssue103 (of course, if you’re
sharing something out of 98, you’ll tag 98,
not 103). Tell us what you’re loving, what
you’re cooking and which recipes are your
favourites – we love hearing from you and
seeing what you’re up to!

14 D I S H | dish.co.nz

Wine for the future
How Mission Estate is safeguarding heritage through sustainability
M
ore and more people are looking
for sustainably made products
with real stories, which is why
sustainability is on everyone’s
lips when it comes to choosing wine in 2022.
Inspired by their forebears, who created their
foundation, today Mission preserves its present
whilst laying the platform for a sustainable
future. With a heritage like no other, Mission’s
unique story has always been driven by an
inspirational, pioneering spirit which captures
the imagination of those with a desire to make
progress and lead from the front.
As New Zealand’s oldest winemaker and a
pioneer of the country’s wine industry since
1851, Mission Estate has long been a guardian
of the land. An unparalleled heritage has been
protected and grown through its sustainable
principles, the two inextricably linked.
Head winemaker Paul Mooney says, “It’s
simple: if you want to stay around for a long
time and produce high-quality, delicious and
characterful wines, you need to take care of
your surroundings. Mission has always been
focused on safeguarding the environment.”
While heritage is at Mission’s heart,
sustainability has been its beat for over 170
years. Recently Mission launched a new wine
range, The Gaia Project, inspired by Mission’s
sustainability journey so far.
As a founding member of Sustainable
Winegrowing New Zealand and ISO 14001
in association with M I S S I O N E S T A T E
certified for more than 20 years, Mission has a Project, in particular, provides the perfect
long-established environmental management synergy celebrating Mother Nature, the
system in place. Rebuilt in 2007, Mission’s embodiment of arguably the most significant
winery was purposefully designed to be one of woman of all.
the most energy and water-efficient wineries If you are looking to add a sense of
in the country – a focus that remains central to inspiration to your table, Mission wines
winery and vineyard management planning. are made sustainably with style and
Mission’s packaging is also carefully craftsmanship for those who want to enjoy
considered. Its labels and cartons contain delicious wine with less impact on the planet.
a portion of recycled content
and are sourced from local,
sustainably managed forestry
suppliers. Environmentally Visit the Mission
friendly printing techniques are
used where possible on labels,
Restaurant and Cellar Door
and Mission's bottles are made to soak up the heritage –
of lightweight, partially recycled or pick up a delicious
glass, to minimise waste and
Mission Estate wine in your
emissions. Transport emissions
are further minimised as the local store or online today.
wines are all bottled, labelled missionestate.co.nz
and stored at Mission.
Alongside Mission’s
sustainability credentials, it
is also very proud to be the
exclusive wine sponsor of the
Women of Influence Awards.
The national annual event
attracts the leaders of today and
tomorrow, which aligns with
Mission’s values of guardianship
and pioneering spirit. The Gaia
dish.co.nz | D I S H 15
 in association with R E S E N E
The scullery has heritage
charm with a feature wall in
Resene Forest Green which
complements Jo’s antique
treasures, such as antique scales
and bundt tins. Enhance the
colour of timber cabinetry with
Resene Colorwood Deep Oak.
Resene Deep Oak
A little bit
country
Resene Forest Green
Resene Thorndon Cream A kitchen renovation helped a green-
fingered cook enjoy the spoils of her labour.
T
he 'chop chop’ of homegrown
veg being prepped for delicious
creations is a familiar sound in Jo
Patterson’s kitchen. But when her
architect suggested putting the floor plan of her
1905 heritage home on the chopping block for a
massive renovation, she was a bit apprehensive.
She quickly came around to the idea when she
saw the plans moved the kitchen to the centre
of the Edwardian Arts and Crafts-style home
– and besides, it wasn’t the first shake-up for
the grand old house. Twenty years ago, it was
cut into three pieces and transported from the
Cashmere Hills in Christchurch to its current
location in rural North Canterbury.
The renovations saw the kitchen move to
the sunnier northern end of the house. A small
room originally built as a maid’s bedroom
was converted to a scullery and Jo says she’d
be lost without the space, which she uses for
cooking prep and storage. The scullery
is small but rich in personality, framed by
walls painted in Resene Lustacryl semi-gloss
tinted to Resene Forest Green, a dark green
with old-world charm.
“The light and shadows Resene Forest Green
throws are amazing. In the daylight it has
lovely natural tones and at night it has a cosy-
yet-sophisticated vibe,” says Jo.
16 D I S H | dish.co.nz
For the main kitchen, Jo worked with
Appletree Designs in Wellington and the
Gourmet Kitchen Company to create a
welcoming, era-appropriate cooking space.
The walls are Resene SpaceCote Flat Kitchen &
Bathroom tinted to Resene Thorndon Cream;
the cupboards are the same colour in Resene
Lustacryl semi-gloss. The trims and architraves
are also in Resene Lustacryl, tinted in the
lighter Resene Quarter Thorndon Cream, and
the ceiling is brighter still in Resene Eighth
Thorndon Cream.
“Resene Thorndon Cream is a beautiful
neutral. It tends to throw a little green and this
works so well with our dark oak furniture, dark
flooring and the Resene Forest Green,” says Jo.
The new kitchen is not only brighter than
the original, but slightly apart from the dining
room, which suits Jo's cooking style.
“I wanted the main dining room to be slightly
separate. During dinner parties, I feel included
but I can also get on with the cooking without
feeling like I have an audience,” she adds.
Although at times she despaired over all the
dust, Jo says her kitchen revamp was a great
experience. “The trick with renos is patience,"
she says. "We always get there in the end.”
@nzcountrylife appletreedesigns.co.nz
thegourmetkitchencompany.co.nz
Jo’s light and bright kitchen is
painted in Resene Lustacryl tinted
to Resene Thorndon Cream on
the cabinets with Resene Eighth
Thorndon Cream on the ceiling
and Resene Quarter Thorndon
Cream on the trims. The tapware
and sink are from In Residence and
the stove is from Kitchen Things.
COUNTRY CLASSICS
What’s your favourite part of
your kitchen?
Jo Patterson: I can’t choose. It’s all
still a bit of a dream. I love it all.
What’s your cooking style?
Jo Patterson: My home cooking style
combines classic comfort food
and family favourites whilst also
trying out new recipes to add to
my repertoire.
What recipe are you most looking
forward to making from this
issue of dish?
Jo Patterson: I’m loving the
sound of the Cheat’s Chicken
and Mushroom Pie (page 100).
Don’t tell my keto friends, but
I’m visualising creamy mashed
potatoes with this.
For more decorating inspiration
visit your Resene ColorShop,
resene.co.nz/colorshops
 SIDE DISHES

L P
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O
Limited Label gin Issue 1 artist Ash Sisson, aka Chimp .

DU
LTD Label Gin

CER
S
Meet the new gin making waves for its bottle
art just as much as its flavour. Story by
Maddie Ballard

Limited Label gin co-founders Maranda

Mitchell and Kimberly Whitelaw had long-
established careers in art and design via
the ad industry. But the 2020 lockdown
gave them the time and space to start a new
creative project. Limited Label produces top-
quality gin in beautiful, keep-it-forever bottles
designed by selected artists.
The gin itself is botanically rich and dreamy
to drink, equally at home neat or in a cocktail.
Produced in partnership with Ben Legett at
Elemental Distillers, it features eight carefully
selected ingredients for a fragrant and pure
flavour profile, including Belgian angelica
root, single-origin juniper berries, local
mānuka leaf and just a twinkle of grapefruit.
“Creating our own recipe was a super fun
part of the process,” says Maranda. “We
tasted SO many gins from around the world,
detailed our notes, aromas and flavours,
and Ben was able to extract a unique recipe
really suited to our personal preferences.”
Limited Label gin is sustainably produced,
with ingredients that are traceable from root
to glass – and because only 300 bottles are
produced per issue, it’s covetably exclusive.
But Limited Label is about more than the gin
itself: the brand also seeks to champion artists.
Artists who work with Limited Label receive a
paid commission and have an open brief to
use the Limited Label platform as they choose;
they retain copyright for their art and receive
10 percent royalties from every bottle sold.
Why was it so important to Maranda and when seeing someone you love,” explains A gorgeous bottle of Limited
Kimberly to unite their love of gin and art? “It Maranda. The bottle seen by the dish team Label gin’s first issue.
just made sense to us,” says Maranda. “I’m is the sort of object that elicits butterflies of its
a big gin fan because the character varies own: elegant and striking, it will be kept long
so greatly from brand to brand... It’s truly a after the gin inside is finished.
creative spirit, and by making Limited Label Issue 2 is currently in production, and going
all about featuring artists and their work, it forward, Maranda and Kimberly hope to
provided a magical recipe of creativity both release two or three issues each year. Gin
inside and outside the bottle.” fans – and art collectors – should expect the
Issue 1 of Limited Label gin, released late unexpected. “The evolution of the brand will
last year, features art by post-graffiti Kiwi come from constantly pushing the boundaries
artist Ash Sisson, aka Chimp, who is known for on how an artist visualises ‘art on a bottle’,”
his bold palettes and photorealistic portraits. says Maranda. “It won’t always be 2D
His work for Limited Label exploits the full flat artwork in the form of a label. Music,
PHOTOGRAPHY Supplied

potential of the bottle’s shape, incorporating
elements on each side of the bottle that
interact in fascinating ways. The semi-abstract,
semi-portrait work, titled “Moments”, teases
the idea of connection. “It visualises a story
of natural attraction at first sight or butterflies
sculpture, poetry, fashion, conceptual art…
these are all art forms we want to explore.”
The brand is also planning ‘beyond the bottle’
experiences such as NFTs, limited edition
signed and framed prints and exhibitions.
ltdlabel.com @ltdlabel

dish.co.nz | D I S H 17
SIDE DISHES

L P
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Handmade dairy products from

O
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DU
Bellefield Butter Co.’s range.
Bellefield

CER
Butter Co.
S
Maddie Ballard hears about the artisan
butter company shaking up the dairy scene.

When Jan Dolan suffered a massive horse-

riding accident in March 2016, she wasn’t
surprised to lose her job. What she never
expected was for her husband Steve to be
made redundant in the same week.
With both of them out of work, the
Liverpool couple sped up plans to open
a butter-making business out of necessity,
something they’d previously considered as a
fun side project. Making butter had a family
significance – during his childhood, Steve
had spent time on the family homestead in
Ireland, where his Auntie Chrissie churned
butter by hand for the family – but the pair
had no experience in the food industry.
The couple opened Bellefield Butter Co. in
2017, starting small. Initially, they intended to
make butter part-time, renting a commercial
kitchen on a Thursday night – but they quickly
learnt that wasn’t going to work. Instead,
they kitted out a shipping container in their
garden, and within a few months were
peddling their butters at local markets.
The pair started with a 10-litre butter
churn but now work with a 220-litre churn,
affectionately known as Tina Churner, and
their product range has similarly expanded.
Dairy-lovers can now sample everything from
chilli and lime butter to black garlic butter to
traditional clotted cream and crème fraîche.
The process of making Bellefield’s butters says Jan. She and Steve warm their pasteurised makes their hard work worthwhile. “Operating
starts with sourcing fresh, local ingredients – cream, add a bit of a special butter culture a small business is really difficult,” admits Jan.
something Jan and Steve say has been harder from France, and allow the cream to ripen and “If I could go back knowing what I know now…
than expected. “We need a lot of cream, ferment for at least a week before churning. I’m not sure we’d do it again. But when I think
which puts farmers off because it leaves them The churning itself is very slow, producing a about the people who have tried our products,
with an awful lot of skim milk to find a home creamier butter. After churning, the buttermilk that’s really special. One food writer a few
for afterwards,” explains Steve. Still, they is drained off and the butter is washed and years back was English and when she tried our
have managed to source their cream from the slowly kneaded by the machine, creating a clotted cream, she was in tears because it took
Waikato. Many of their other ingredients also product with a higher fat content and less her back to her childhood holidays in Cornwall
hail from nearby: Bellefield sources black water than most commercial butters. Finally, or Devon and obviously a really happy place
garlic from Marlborough, truffles from the Bay the butter is weighed out, rolled and packaged in her life. And we get Kiwis who tell us our
of Plenty and kanuka honey from Raglan. by hand. Every step of the process is overseen products remind them of their OE… we can
After sourcing the best ingredients, Jan by Jan and Steve, who laughed when I asked take people back to a happy place with our
and Steve make all their butter by hand. them if they had a big team. food and that’s just the most wonderful gift you
Their products are cultured, meaning certain It is tiring being the only two team members can give somebody.”
‘good’ bacteria are reintroduced into the and they hope one day to have a few more Keen to try some Bellefield butter? If you’re
cream after pasteurisation, creating rich, helpers – but not at the cost of quality. “We based in Auckland, you can find Steve and
PHOTOGRAPHY Supplied

tangy depth of flavour and generating lactic
acid, aiding digestion.
“When we started researching, we realised
that cultured butter is better than the alternative
– sweet cream butter – because it’s the way
butter was always made. It just tastes better,”
like having control of that quality – we’ve
established that, people know what we stand
for, and that’s important to us,” explains Jan.
With 20 awards under their belts, Jan and
Steve are clearly onto something. But they say
it’s the personal feedback from customers that
Jan’s products in Farro, otherwise check out
their website for an ever-growing stockist list
and their online store. At present, Bellefield
mostly trade across the North Island – but
developments further afield are in the works, so
watch this space. bellefield.co.nz

18 D I S H | dish.co.nz

W O
NE P
E
NING
Teresa
Meet the Napier deli/bar bringing a
taste of Italy to Hawke’s Bay.
Kiwi Sarah Mitchell and Italian Andrea
Marseglia have dreamed of opening their
own venture ever since they met five years
ago, while working at the Boilermaker
House bar in Melbourne. After returning
to New Zealand and spending a year in
Auckland, they took the plunge in Hawke’s
Bay, where they’d discovered the perfect
space for their unique concept. Harvest
Hospitality, a deli-speakeasy hybrid on
Napier’s Emerson Street, opened its doors in
December and has quickly become one of
Hawke’s Bay’s biggest hotspots.
The couple had a vision to provide
a quirky, fun neighbourhood spot that
moved seamlessly from day to night. The
The Teresa Negroni, served with a piece
of truffle honeycomb.
business is named after Andrea’s 90-year-
old grandmother, Teresa – the bar goes
by “Teresa”, while the deli is known as
“Harvest”, which is what Teresa means in
Latin – and channels her enterprising, playful
spirit. Andrea spent much of his childhood
with his grandmother, while his parents were
busy working in the summers. “She taught
me to forage for food, which is very normal
in Italian culture,” he remembers. “She knew
what to pick and where – things like chicory
and herbs. And she taught me about being
curious and respectful to people and nature,
which is part of our ethos at Teresa.”
Both the deli and the bar have a seasonal,
local focus – but in other ways, they
couldn’t be more different. Sarah did all
the design herself and attempted to create
two contrasting atmospheres between the
sections. “The deli is very light and bright,
quite fresh and modern,” she explains. “Then
you walk through to the bar and it becomes
dark, moody and cosy – somewhere you
“You can get
everything at your
house now... so if
you’re going to go
out and spend a
bit more money, it
has to be special”
can comfortably stay for a few hours.
We wanted that transition to be a shock
to the system.”
The hole-in-the-wall deli is a cute, sunny
spot, tucked off the main drag. Headed
by star baker Conor Mertens, who had
a hand in Auckland cult-favourite bakery
Daily Bread, it offers fresh, house-made
bread and a rotating menu of sandwiches
with seasonal fillings. Locals can also pick
up free-range eggs, milk, cuts of meat and
cheese and wine – just like in Italy, where
such salumerie are common. Caffeine
junkies can get their fix courtesy of barista
Rosie Crawley, with local FirstHand Coffee
as the brew of choice along with organic
milk from Hōhepa Dairy. “We wanted to
showcase the Hawke’s Bay’s produce with
an Italian influence,” says Sarah. “And the
deli was our lockdown plan. We wanted to
be an essential business, so we’d be able to
stay open whatever happened.”
If the deli is perfect for a quick stop, the bar,
with its dark chequered floor and glittering
wall of bottles, just begs you to sit down and
nurse a cocktail or three. “We wanted the
bar space to be really intimate, and offer a
real experience,” says Sarah. “You can get
everything at your house now, from takeaways
to groceries to alcohol, so if you’re going to
go out and spend a bit more money having a
drink in a bar, it has to be special.”
Andrea is in charge of the drinks menu,
and says it’s heavily informed by his interest
in foraging and inventing new combinations.
“The bar is themed around the Italian Futurist
movement, which was all about breaking
away from how everybody else does things
and going in a new direction,” explains
Andrea. “That ethos is reflected in how we
do everything – not just the concept of the
venue, but also how we design the drinks
and the menu.” The Futurism theme also
ties in with Teresa’s focus on the aperitivo
– a drink that found its footing in the early
twentieth century, when alcohol companies
brought Futurist artists on board to brighten
up their marketing.
Teresa’s drinks menu makes the most of
the aperitivo – and more. Divided into five
sections, it is organised around the theme of
a visit to the theatre. Section one features
“pre-theatre”, aperitivo-based, lower-
alcohol drinks, including three fizzy cocktails
on tap. Sections two and four, acts one
and two of “at the theatre”, respectively,
feature fun, interactive cocktails, integrating
the theatre of liquid nitrogen and unusual
garnishes – think instant gelato or edible
glitter. Section three – “the interval”–
showcases drinks made with foraged
ingredients and named after where they
were found, providing a personal touch for
locals. Finally, section 5, “after the show”,
stars boozier digéstif-style drinks, like
Teresa’s heady Caffé Corretto.
Working your way through the menu –
whether you pop in before dinner or after a
show, or sip away all evening – is all about
having fun, Andrea and Sarah say.
“There’s a trend at the moment towards
minimalistic-style drinks, but personally, I love
a bit of a show,” says Sarah. “When you
go out, you want to try something you can’t
make for yourself.”
Across both the deli and the bar, a sense
of community is at the forefront, with produce
sourced from local suppliers. Harvest/Teresa
collaborate with multiple farms in Hawke’s
Bay, sourcing free-range, organic eggs,
tomatoes, mushrooms and much more from
nearby. And Andrea and Sarah often have
local people gifting them backyard gluts,
which they weave into the menu.
This community feeling complements a
sustainable ethos. Harvest/Teresa do their
best to use every part of an ingredient and
reduce waste. With the deli’s excess milk,
Conor makes ricotta; meat offcuts go into
an XO sauce.
Beyond the food itself, cutting back in other
areas is key. Teresa works with Eco Spirits,
a Singaporean supply initiative that’s taken
root in Aotearoa, to refill their spirits with a
fraction of the packaging – and its beeswax
cups come from a local beekeeper who
will simply redip them to repair any cracks;
Teresa also donates $1 from every drink sold
back to Hōhepa, an organisation that offers
support for the local disabled community.
So far, the Hawke’s Bay community – and
visitors from further afield – have embraced
Harvest/Teresa whole-heartedly. In light of
this success, Sarah and Andrea are already
thinking about future projects. Next on the
cards is a second space for a bakery, which
would supply both the deli and possibly
other outlets with fresh bread. Beyond that,
the couple hope to collaborate with a few
restaurants and run a series of takeovers
with bars here and further afield. We can’t
wait to see how things unfold!
harvesthospitality.co.nz
 in association with G R E E N L E A B U T C H E R S H O P

TAKE IT SLOW
Cosy up this winter with our fragrant and fruity braised lamb shanks

Moroccan Lamb Shanks with 16 pitted prunes ¹⁄3 cup pistachio nuts,
finely chopped
Prunes and Pistachio Gremolata (gf) G R E M O L ATA
finely grated zest ¹⁄3 packed cup parsley,
4 Ovation lamb shanks 3 cloves garlic, crushed 1 large lemon finely chopped

sea salt and 2 teaspoons each

ground pepper ground cumin, ginger
and smoked paprika Preheat the oven to 150°C fan bake.
2 tablespoons olive oil
1 teaspoon each ground Season the shanks generously with salt and
2 large onions, turmeric and chilli flakes pepper. Heat the oil in a large frying pan and brown
peeled, quartered the shanks on all sides, then transfer to a baking
through the root 2 cinnamon sticks dish that will hold them without too much extra
space around them.
2 large carrots, 400-gram tin crushed
roughly chopped Italian tomatoes
Add the onions and carrots to the pan with a pinch
wide strips zest and 1 cup good-quality of salt and cook for 5 minutes. Stir in the orange
juice 1 orange chicken stock zest and juice, tomato paste, garlic and all the
spices, adding a splash of water if the pan is dry.
2 tablespoons ¼ cup pomegranate Cook for 2 minutes, then add the tomatoes, stock
tomato paste molasses and pomegranate molasses and bring to the boil.
Season, then tip over the lamb shanks. Cover the
lamb with a piece of baking paper then cover with
foil or a lid to seal tightly.

Cook for 2 hours, or until the meat is tender when

pierced with a skewer, carefully turning the shanks
halfway through cooking. Add the prunes and
return to the oven, uncovered, for another 30
minutes or until the meat falls easily off
the bone.

Combine all the

G R E M O L ATA :
ingredients in a bowl.

TO SERVE : Divide the shanks and

sauce between serving bowls and
top with the gremolata. S E R V E S 4

C O O K ’ S N O T E : We served
the shanks on thick
plain yoghurt marbled
with harissa and cooked
bulghur wheat.

For quality export

lamb, beef and venison
delivered direct to your
door, order online at
greenleabutcher.co.nz

dish.co.nz | D I S H 21
SIDE DISHES

L P
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Super Shiok Eats’ traditional

DU
Singaporean nasi lemak.
Super Shiok Eats

CER
S
Singaporean food is chronically
underrepresented in Aotearoa ’s hospo
scene. Meet the woman out to change that.
Story by Maddie Ballard.

When Adlena Wong moved to New Zealand

from Singapore in late 2018, she was surprised
not to find much of her home country’s cuisine
here. “I kept wondering, why aren’t there any
purely Singaporean food establishments?”
she says. “It’s always Singaporean slash
Malaysian, or a Malaysian restaurant serving
Singaporean food.”
Rather like Australia and New Zealand
tussling over who invented pavlova, Singapore
and Malaysia argue about who invented many
of the region’s best-known dishes. But Adlena
says there are a few uniquely Singaporean
dishes, and she hopes to share them with Kiwis
and expat Singaporeans alike.
Opening Super Shiok Eats in May 2020
to bring Singaporean food to Aotearoa was
the fulfilment of a long-held dream: starting
her own food business. Doing so during a
pandemic may not seem so auspicious –
but Adlena says it’s actually encouraged
customers. “I think people have supported me
partly because they can’t go to Singapore
right now and I’m offering a taste of home, for
Singaporeans, and travel, for Kiwis,” she says.
Currently, Adlena prepares food from her
home kitchen in Auckland, for customer pick
up – but she hopes one day to have her
own food truck. “Petrol prices are going up, Super Shiok Eats’ menu has now featured phenomenal female cooks,” she says.
everybody’s working from home and people everything from mee rebus (a hearty noodle “I grew up watching my mum and my
might hesitate to travel across town just to soup) to fried carrot cake (stir-fried cubes of grandma and my aunts doing their stuff,
pick up food,” she says. “So it kind of makes radish cake) to spicy Singapore chilli crab not using written recipes, cooking everything
sense to be mobile, to go where people are with black pepper and salted egg variations. by feel. I’m not a qualified chef, but I’ve
instead of expecting them to come to you.” One of the most meaningful dishes to date spent a lifetime learning how to cook.”
Since she started, Adlena has carved has been the bak chor mee, a dish of Adlena is proud to be bringing a taste
out a niche for herself, serving a rotating savoury mince on noodles, which Adlena of hawker centre culture to her adopted
menu of Singaporean classics in generous has never seen offered in New Zealand. “It’s country – even though it’s hard work. “I
portions. Her first dish, and a regular on her a simple but laborious dish, so you’re not remind myself that I’m not here to cook the
menu, was nasi lemak, a dish of jasmine rice making it at home,” she says. “I think selling best version of nasi lemak, I’m here to cook
cooked with fragrant coconut milk. “It’s a that really got people’s attention.” food that reminds people of an authentic
universal dish in Singapore, and everyone If you’re new to Singaporean food, she Singaporean experience,” she says.
at some point has eaten it,” says Adlena. recommends trying either the chilli crab or For her part, running Super Shiok Eats has
In multicultural Singapore, versions of nasi Hainanese chicken rice. “Chicken rice is a broadened her community here, introducing
lemak are prepared by several ethnic good first choice, because it’s just so easy her to Singaporean expats as well as Kiwis
groups, each with their own twist. Chinese to eat. It’s very difficult to get right, but so of all backgrounds living in Auckland.
PHOTOGRAPHY Sarah Tuck

cooks might add a side of luncheon meat,
says Adlena, while Malay Muslim cooks
might favour fried chicken or yellowtail scad
to keep things halal. Adlena’s traditional
Singaporean version features dried
anchovies, peanuts, homemade sambal
and a fried egg.
delicious,” she says. “And chilli crab is just so
communal – you dig in, you make a mess…
it’s a dish that makes you bond with people.”
All Adlena’s food is made from scratch
using family recipes she has tweaked for
New Zealand produce and modern palates.
“I’m lucky to have grown up in a family of
“Through Super Shiok Eats, I’ve made good
friends,” she says. “It’s great that I’ve been
able to build a community through my food.”
If you’re keen for a taste, check out Super
Shiok Eats’ Facebook and Instagram pages
for what dishes are on offer that week – or
visit Adlena’s website. supershiokeats.nz

22 D I S H | dish.co.nz
 in association with R A N G I T I K E I C H I C K E N

LEMON DREAM
Perk up your tastebuds with this succulent and zingy chicken dinner

Chicken Scallopine with Artichokes, 340-gram jar artichoke pinch chilli flakes
Pappardelle and Lemon Crème Fraîche quarters, drained
2 packed cups baby
1 cup white wine spinach leaves
½ cup plain flour 600 grams skinless,
boneless Rangitikei 3 tablespoons capers, 200 grams crème fraîche
sea salt and chicken breasts, well drained
ground cut thinly on an angle 250 grams pappardelle,
pepper into ½ cm-thick slices 2 cloves garlic, crushed cooked and hot

2 tablespoons each olive finely grated zest 1 lemon 2 tablespoons parsley,

oil and butter finely chopped

Season the flour and coat the chicken, shaking off the excess flour.

Heat half the oil and butter in a large frying pan and fry the
chicken in batches until cooked through, adding the remaining
oil and butter between batches. Transfer to a plate and cover to
keep warm.

Add the artichokes, wine, capers, garlic, zest and chilli flakes
to the pan and let it bubble up and reduce a little. Add the
spinach, turning to wilt. Season, then stir in the crème
fraîche until melted and bubbling. Add the chicken with
the resting juices, then stir in the pasta, turning to
combine. Add the parsley and serve in warm shallow
bowls. S E R V E S 4

Rangitikei Free Range is New Zealand’s

premium brand of free-range chicken.
All Rangitikei chicken is raised in New
Zealand and we are proud to be SPCA-
certified, supporting higher animal
welfare. Choose Rangitikei Free Range to
enjoy simply delicious, truly ethical chicken
at home. rangitikeichicken.co.nz

dish.co.nz | D I S H 23
 MOUNT RILEY
F A M I LY W I N E M A K E R S

GOLD MEDAL GOLD MEDAL 3 GOLD MEDALS GOLD MEDAL GOLD MEDAL
2021 SAUVIGNON 2020 CHARDONNAY 2021 PINOT GRIS 2020 PINOT NOIR 2021 RIESLING
BLANC NEW WORLD WINE AWARDS ROYAL EASTER SHOW ROYAL EASTER SHOW NZ INTERNATIONAL SHOW
MARLBOROUGH WINE MARLBOROUGH WINE SHOW
SHOW NZ INTERNATIONAL SHOW

GOLD MEDAL TROPHY & GOLD 3 GOLD MEDALS & TROPHY 4 GOLD MEDALS & TROPHY GOLD MEDAL
2021 LIMITED 2019 SYRAH 2019 17 VALLEY 2019 17 VALLEY 2020 GEWURZTRAMINER
RELEASE GOLD AND TROPHY CHARDONNAY PINOT NOIR NZ INTERNATIONAL SHOW
MARLBOROUGH WINE SHOW GOLD MEDAL AND TROPHY GOLD MEDAL AND TROPHY
SAUVIGNON BLANC
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mountriley.co.nz
 SIDE DISHES

COLU
M

Modern

NI
ST
preserving

An irresistible tamarillo chutney, from our

new regular columnist, Kylee Newton,
author of The Modern Preserver.

One thing I’ve noticed most about being

back in Aotearoa, after 20 plus years of
living in London, is that seasonality and
buying local plays a big part in the Kiwi way
of life. New Zealand is fortunate to have
micro-climates, which permit some all-year-
round harvests, allowing us this privilege.
Yes, we do import fruit and vegetables here,
but not to the same extent as the UK.
The United Kingdom is catching up on this
New Zealand way of life. Buying produce
that hasn’t been grown in British soil and
that is ‘out of season’ is commonplace
while browsing British supermarket shelves:
think capsicums from Kenya, green beans
from Peru, strawberries in the winter months
for Christmas. But British consumers are
now more versed in the celebration of
seasonality and locally made, reared
and bred food, to make their eating
practice more sustainable.
Preserving, with its history founded on
making the most of seasonal produce, is
why I’m drawn to this practice, and it’s been
SPICY TAMARILLO SPICE BAG: Cut an 18cm square piece
of muslin. Place the spices in the middle of
the base of most of my cookery exploration. CHUTNEY (GF) (V) the square and bring the corners together.
I love using age-old techniques to give Twist tightly around the contents and
longevity and, in turn, engage with the 10-12 tamarillos secure closed at the base of the twist with
contemporary food concerns of today. It 650 grams onions cooking string. Tuck in the loose ends and
excites me to be able to transform harvested 600 grams apples knot securely, so they don’t release while
offerings into preserved jars that can be 350ml white wine vinegar cooking. Add to the pot.
enjoyed ‘out of season’. And my aim, in my 500 grams brown sugar
writing, is to celebrate this appreciation of 2 teaspoons chilli flakes Bring to the boil, lower to a rapid simmer
seasonality by using produce at its best and 1 teaspoon sea salt and cook, stirring intermittently, for 1-1½
encouraging easy, attainable sustainability hours. It will thicken and spit towards the
for your everyday food choices. SPICE BAG end. Take care it doesn’t stick and burn
2 teaspoons black peppercorns on the pot’s base. Once thickened to
TIME TO CAPTURE A TIME 20-gram knob ginger, sliced your desired consistency, ladle into hot
So, what’s in season in New Zealand now ½ lime, chopped sterilised jars (see Cook’s note). Label
that we can bottle up like time capsules? 1 cinnamon stick, halved once cooled. Keep for up to 12 months
What is your favourite fruit and veg you’ll unopened. Once open, refrigerate and
be preserving this season? Email us at Prep the tamarillos by piercing a cross at eat within 2 months. MAKES 68 JARS
info@dish.co.nz – we’d love to hear from you. the base of each one, blanching in boiling
ILLUSTRATION Bridget Daulby

Tamarillos
Enjoy these ruby fruits in my famous chutney
recipe to the right, loved by many Kiwis in
London needing a taste of home. Or simply
peel, slice, sprinkle them with sugar and
leave them to macerate overnight. Serve
atop yoghurt, ice cream or Weet-Bix.
water for 2 minutes and then peeling.
Discard the skins and dice the flesh.
Peel, core and chop the onions and
apples into 1cm cubes. Place the prepped
tamarillo, onion and apple into a large,
low-sided, wide-rimmed pot with the
vinegar, sugar, chilli flakes and salt.
COOK’S NOTE: Before you start
cooking, wash your jars and lids in hot
soapy water, rinse, and drip-dry upside
down. Place in a 100°C oven for at
least 20 minutes. Remove when you are
ready to fill. Fill to 1mm from the top rim.
Clean the rim with a damp cloth and seal
immediately with the oven-hot lids.

dish.co.nz | D I S H 25
SIDE DISHES

INTE
R

V
IE
Olivia Galletly

W
Maddie Ballard chats to dish’s favourite
regular recipe contributor.

You may recognise Olivia’s name from the

recipe sections of dish: she creates one
spread in almost every issue. But she also
does lots else – including food photography
for big-name food brands, and running her
blog, The Hungry Cook. Here, she reveals
how she built her food career and some of her
favourite restaurants.

How did you come to cooking?

Olivia: My parents are both good cooks,
so cooking has always been a part of my
life. A lot of my fond childhood memories
involve sitting on the kitchen bench watching
my parents cook, tasting things and chatting
about food. And as a teenager, I was really
into cooking myself after-school snacks!
My mum cooks a lot of simple French food
and my dad enjoys British classics from his
childhood – as well as cooking elaborate
experimental dishes that take days to prepare.
Their love for comfort food has hugely
influenced the food I like to cook today.

How did you get into freelance recipe

development and food photography?
Olivia: I was a graphic designer for about
six years, and realised that it just wasn’t
my passion. I started cooking lots on the
weekend – and my sister suggested I start
photographing and blogging about my food.
At first I took photos in my kitchen with
these crappy backgrounds I’d painted and
I’d go on YouTube and figure out how to use
LightRoom… that’s how it started.
It was thanks to my sister Alice [Galletly,
dish’s former Deputy Editor] that I got a foot
in the door at dish. I made a strawberry and
rhubarb layer cake for her to take in on her
last day and the next week, Claire [Aldous,
dish Food Editor] asked me if I’d mind sharing
the recipe! After that, I started contributing a
baking recipe to dish.co.nz semi-regularly.
Over time, a couple of other brands asked
me to do some work for them, and then Nadia
Lim asked me to take some photos for her
recipes using specific products. I also do a
little influencer work, where I use a brand’s
products to create a recipe, then share it on
my blog.
What is your recipe development process?
Olivia: I get lots of inspiration from social
media, especially Pinterest and Instagram.
I’m also inspired by eating out, and I’m
particularly fond of South Indian and Chinese
cuisine. Before having kids, my husband
and I travelled quite a bit through South and
Central America and Asia. The street food
in these regions is phenomenal and has
definitely influenced the food I like to cook.
Sometimes I have to test a recipe several
times, which is infuriating, but it’s important
Your food always looks SO good. How do
you style and photograph your dishes?
Olivia: At dish, I hugely appreciate Sarah
[Tuck]’s moodboards. More generally, I
think it’s key to look at your backdrops. I’m
constantly looking for textured pieces of metal
or interesting bits of wood. And above all, it
comes down to researching the styles I think
will look great and trusting my own taste!
Who are some of your favourite cooks?
Olivia: Lately I’ve been getting inspo from
Alison Roman; Shobha and Keryn Kalyan’s
cookbook Pass It On; Ottolenghi; Yael
Shochat’s book IMA Cuisine and Carla Lalli
Music. Instagram accounts I’m loving at the
moment are @mizu_bread, @beatrixbakes,
PHOTOGRAPHY Olivia Galletley

website. I quit my job, did the Nadia job for a
couple of months and just hoped I would get
more work… and I did! A few months later, I
got my first spread in dish magazine.
Now I spend a week on dish about once
every six weeks. The rest of the time I work as a
food photographer and/or recipe developer
for brands, creating and/or photographing
to get it right. If it’s a particularly difficult dish
or a dish from a cuisine I don’t know much
about, I do some research before I start.
I’m always thinking about how I can make
recipes work for home cooks – so not too
elaborate and with accessible ingredients. I
think making it work for someone with just the
local supermarket is really important.
@ladyandpups and @felicityspector.
And any favourite restaurants to share?
Olivia: In Auckland, I keep going back to
Cazador (my all-time favourite), Pici, GoGo
Music Café, Lilian, Ras Vatika, Cielito Lindo
Café & Taqueria and Depot.
thehungrycook.co.nz

26 D I S H | dish.co.nz

The Broken Heart Spirits
Gin Garden testing room.
Raise your spirits
dish chats to Joerg Henkenhaf, owner and distiller, and Louise Clark, sales and marketing,
from Broken Heart Spirits about creating their outstanding drops in Queenstown
Tell us the story of Broken Heart Spirits.
Joerg: I grew up in Germany, fermenting
fruit from local trees and taking them to a
distillery to turn into drinks – it’s part of
my cultural heritage. Then in 1999, I came
to New Zealand as an airline pilot and
eventually bought a vineyard. In 2004, I
bought a still and began making grappa
from the discarded grape skins. While I was
working on that, I met Bernd [Schnabel]
in Queenstown and we became friends.
We decided to start a distillation company
together, but Bernd was diagnosed with
cancer and died very quickly. I decided to do
it myself anyway and named the company
Broken Heart in memory of him.
What spirits does Broken Heart offer?
Joerg: We started with gin in 2012, and then
developed our vodka, using the water and
ethanol we had from making gin. Next, we
made a navy-strength version of our original
gin, which has a stronger flavour profile so
it’s great for bartenders mixing cocktails,
and then we started experimenting with
flavoured gins. We now offer everything
from quince gin to spiced rum.
in association with D E S T I N A T I O N Q U E E N S T O W N
What’s special about your spirits?
Louise: We like using local products. Our
pinot noir gin uses Central Otago grapes,
our quince gin uses fruit sourced from
locals’ gardens and we use local lavender,
angelica and hops. Our water comes from
an aquifier in Mt Aspiring national park
– from a place literally called Paradise. In
a spirit that’s 60 percent water, the water
quality is key! The only ingredients we
source internationally are those that don't
grow well here, like juniper.
Joerg: Also, we distil our spirits just once. A
lot of people talk about "triple-distilled" or
"five times distilled" – but I don’t want to
disturb the botanicals too much. They are
delicate ingredients and it makes sense to
treat them delicately.
What are you excited about in 2022?
Joerg: 2022 is a massive year for us as it’s our
tenth anniversary. In February, we released
a plum gin liqueur in collaboration with
Annabel Langbein, called Bella; we’re
about to release a special 16-year-old spirit,
weinbrand, which is similar to cognac; and
we’re also developing a 0% alcohol gin.
Broken Heart
Spirits owner
and distiller
Joerg
Henkenhaf.
Louise: We also opened our Gin Garden in
Arthurs Point (at 1 Powder Terrace) last
year, which is a dedicated tasting room for
Broken Heart Spirits that serves food, too.
We’re excited to see that grow.
What’s the best thing about living and
working in Queenstown?
Joerg: We really have four seasons here, and
autumn and spring are particularly amazing
times. There’s so much you can do at
different times of the year – boating, hiking,
mountain biking... it's very outdoorsy.
Louise: Also, Joerg can drive down the street
in his branded vehicle and stop three or four
times to talk to people. It’s lovely and social
– people aren’t afraid to knock on the car
window and say hello, which I don’t think
you’d get in a bigger city.
To learn more about Broken
Heart Spirits and plan your
Queenstown experience, head to
queenstownNZ.nz
dish.co.nz | D I S H 27
 SHARE LOVE
Celebrate each other with the stunning range of Tohu Whenua wines

L
ooking to elevate your next gathering with Seared Tuna with Agrodolce,
friends or family? The Tohu Whenua single- Lentils and Rocket (gf)
vineyard series of wines are thoughtfully crafted
and pair beautifully with food. These $30-$40 AG R O D O LC E 1 teaspoon finely grated
wines draw on the very best our land has to offer, featuring 3 tablespoons olive oil orange zest and 1
grapes from the sun-drenched Moutere Hills of Nelson, tablespoon juice
and the Upper Awatere Valley in Marlborough. The range 2 red onions, thinly sliced
includes Sauvignon Blanc, Pinot Blanc, Chardonnay, TUNA
½ cup sherry vinegar 6 x 3cm-thick tuna steaks
Albariño and Riesling and, pictured here, an elegant,
fruity Pinot Noir. 2 tablespoons honey olive oil
Tohu is proud to be the world’s first Māori-owned wine
company, and a spirit of manaakitanga infuses everything ½ teaspoon sea salt sea salt and ground pepper
we do. A vital part of Māori culture is our desire to feed
and nurture people – and we seek to embody that value by 3 tablespoons capers, TO S E R V E
providing outstanding wine to enjoy with shared food. well drained 2 cups cooked black
We are also deeply committed to caring for our or brown lentils
3 tablespoons currants
environment. Since 1998, we have focused on creating
world-class wines that celebrate the land they come from. 2 big handfuls baby spinach
2 tablespoons pine nuts,
Tohu seeks to preserve and enhance the taonga of our land toasted and roughly chopped 1 tablespoon finely
for generations to come – and nothing showcases this better
chopped parsley
than our Tohu Whenua range. 1 clove garlic, crushed
Celebratory and delicious, Tohu Whenua wines are
the perfect choice to enjoy with loved ones – and some
beautiful kai. tohuwines.co.nz Heat the oil in a large frying pan and cook the
AG R O D O LC E :
onions over a medium-low heat with a good pinch of salt until
tender, about 15 minutes, stirring often. Set aside.

Put the vinegar, honey and salt in a small saucepan and bring
to the boil. Simmer for about 6 minutes until reduced
and syrupy.

28 D I S H | dish.co.nz
 in association with T O H U

Pour over the onions and add the

capers, currants, pine nuts, garlic,
zest and juice, turning to combine.

TUNA: Brush the tuna with olive oil

and season with salt and pepper.
Heat a large frying pan until very
hot and cook the tuna for 1 minute
on each side, or until done to your
liking – it should still be rare in
the centre.
Available at supermarkets nationwide
Toss the lentils and
TO S E R V E :
and online at tohuwines.co.nz.
spinach together and arrange
on a platter. Top with the
tuna, then spoon over
the agrodolce and sprinkle
with the parsley. S E R V E S 6

S P E C I A L T H A N KS TO
Yellow Brick Road
for supplying the
tuna for this recipe.
yellowbkroad.com

GF
SEARED TUNA
W I T H AG R O D O LC E ,
LENTILS AND
ROCKET

dish.co.nz | D I S H 29
 THE
PLATING
GAME We asked one of our favourite Kiwi celebrities to share his
food loves so we could create a dish especially for him

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

PATRICK GOWER
Journalist

With more than 20 years’ experience, Patrick
Gower is one of Aotearoa’s most notorious
journalists, equally known for his incisive
reportage and idiosyncratic style. His career to
date has seen him cover stories in Afghanistan,
Iraq and the US, work as Newshub’s
political correspondent and break stories of
national significance as Newshub's national
correspondent. He's also headed up two recent
hard-hitting documentaries – Patrick Gower:
On Weed and Patrick Gower: On P – and has
another doco series in the works. But when he’s
not working, dish learns, he does enjoy a good
meal. We got the scoop on his ideal fish pie,
what he loves about American food and the
guilty food pleasure he can’t get enough of.
What are some of your favourite things to eat as
the weather cools down?
Patrick: I like to have a lot of meat dishes – on
the weekend I like to eat steak I’ve cooked
myself – and I do eat chicken, but only the
breast, nothing else. And honestly, I’m a
traditional Kiwi, I can’t go past a good roast
dinner – but I like the trimmings to surprise
me. When I was growing up, my mother was a
great cook but she didn’t experiment much. I
like to have something a little different when
I cook, to make a meal more exciting.
Are you quite a keen cook yourself?
Patrick: I love cooking to relax, mainly on the
weekends. I find it takes my mind off my job.
I do struggle to cook during the week when
I’m busy working on a story and my mind
is absent. I find it very hard to switch and
concentrate on cooking a meal. So it’s more of
an intentional activity for me – I struggle with
the functional side if I’m busy with something
else. I really need all of my concentration to
cook, which is bad, but it’s a fact.
What would be your signature dish?
Patrick: I love to cook a spaghetti bolognese.
A very high-quality bolognese – a secret
recipe, passed down to me by my father.
Generally, I’m very good at cooking pasta.
I’m a pasta master. I also like making nasi
goreng. Those are my two specialties.

30 D I S H | dish.co.nz
F E AT U R E
What’s your go-to lunch on a busy day?
Patrick: Well, I have some strange habits.
I don’t like eating in the workplace,
so around my desk or even in the
communal eating areas. And I don’t
really like eating around other people – I
know this is very strange – so if I do need
to grab something, I go out to get it. I like
to grab sushi, or make a salmon salad,
so I’ll go to Common Sense Organics
[in Central Wellington] and get smoked
salmon, falafel, salad and hummus.
What are your favourite cuisines/flavours?
Patrick: I’ve been lucky to travel all
around the world and I’ve loved trying
the local cuisine in different countries.
I love Indian cuisine, I like pretty
much all sorts of Asian food – Chinese,
Vietnamese, Indonesian… – and I love
the memories of going to all those places.
After travelling to over 40 American
states, I also like American food – not so
much how it tastes, or how it makes me
feel fat – but the machine-like speed at
which it comes out. Speed is critical.
Are you much of a fan of eating out?
Patrick: I do like to share a meal with
friends, when I'm not working. I do have
some quirks though – sharing plates?
Even before Covid, I’ve never really been
into them. I’d actually just prefer to have
my own plate. Nothing against tapas or
anything, it’s just not my vibe.
Far enough! What are some of your
favourite restaurants for a nice meal out?
Patrick: I’ve got two favourites, both in
Wellington. For breakfast or lunch, I love
Floridita’s. In my view, they have the best
scrambled eggs globally. And they also
have – and this is a good winter dish, and
one I like to make myself – the Floridita’s
Fish Pie. Fish pie done right is something
I’m interested in. Not nana’s fish pie –
you know, the old-school smoked-fish-
from-a-can, lots-of-mashed-potato-in-
fact-you-can-hardly-find-the-fish kind of
pie. I’m more interested in the luxurious,
Floridita’s end of the fish pie spectrum.
My other favourite restaurant is Ortega
Fish Shack. I don’t get to go often
enough, but that’s where I like to go to
celebrate things.
You grew up in New Plymouth. Any
favourite childhood food memories?
Patrick: We would have a roast every
Sunday and I absolutely loved it. My
32 D I S H | dish.co.nz
mother made a great roast chicken and
I looked forward to it every week, and
my grandmother as well would make a
great roast. However, bless their souls,
I will say that there wasn’t a hell of a lot
of experimentation going on. Things
were pretty plain. Growing up in New
Plymouth was really a meat and three
veg existence.
Do you like to entertain?
Patrick: I don’t throw dinner parties – I shy
away from the complexities involved.
But I do like entertaining friends more
casually, say, with a barbecue. I love to
use interesting produce locally sourced
from Wellington, or the Hutt Valley
where I live or over in the Wairarapa. For
a barbecue, I like to go to the butcher’s or
the fish market and pick up some local
ingredients that I can talk about with the
people coming over – something that's
interesting as well as tasty.
Any foods you don’t like/don’t eat?
Patrick: I do not eat any offal of any
description – liver, sweetbreads, black
pudding… they never, ever pass my lips.
I’m also anti-anchovy, and I don’t like
runny egg in any form. Egg has to be
either scrambled or hard-boiled. And I
don’t like egg and chicken together in
any way, so things like a Caesar salad are
completely out.
On the other end of the spectrum, what’s
your guilty food pleasure?
Patrick: I’m hugely vulnerable to chocolate.
The darker and the more moreish, the
more vulnerable I am. I like eating
chocolate if I’ve been busy and active
during the day and I feel like I deserve it –
but if I’m feeling down, I will comfort eat
chocolate and often feel worse. A dessert
almost certainly has to be chocolate-based
for me – I actually look down on desserts
that don’t have chocolate in them. Yeah,
I view them as inferior.
What would be your last meal?
Patrick: It would be a very simple meal.
I’d like to have fillet steak, a fresh green
salad, potatoes – boiled with the skin on
– and butter on the potatoes. With some
chocolate for dessert. Is that too simple?
I mean, if it was my last meal, I’d have
enough on my mind without worrying
about what I was eating. Honestly, I’d be
thinking, let’s just get this in me and get
this over with.
PATRICK’S CHOCOLATE
MOUSSE TART
Recipe by Sarah Tuck
I'm so glad that Patrick shared chocolate as
his guilty food pleasure – it prompted me to
create what's become a favourite recipe!
PA ST RY
1 cup plus 3 tablespoons plain flour
3 tablespoons dark cocoa powder
¼ cup icing sugar
120 grams chilled butter, chopped into cubes
1-2 tablespoons iced water
FILLING
300 grams 70% dark chocolate, chopped
300ml cream
50ml Kahlua
1 large egg yolk
2 large egg whites
1 tablespoon dark cocoa powder
E Q U I P M E N T: Lightly grease a 26cm loose-based
tart tin.
PA ST RY: Whizz the flour, cocoa, sugar
and butter in a food processor to form
"breadcrumbs". Add the water and pulse just
until clumps form. Tip onto the bench and
squash together, then pat into a round. Chill for
15 minutes, then roll out between two sheets
of baking paper into a circle slightly larger than
your tin. Remove the top layer of baking paper
and invert into the tin. Press in and trim the
edges. Chill for 15 minutes.
Preheat the oven to 180°C fan bake.
Line the pastry shell with baking paper, fill with
baking beans or rice and bake for 12 minutes.
Remove the beans and paper and bake for a
further 10 minutes, until lightly crisp. Cool in
the tin.
FILLING: Melt the chocolate and 100ml of the
cream together in a heatproof bowl over a pot
of simmering water, stirring until smooth. Don't
let the bowl touch the water. Whisk the egg yolk
with the Kahlua, then whisk into the chocolate
off the heat. Beat the egg whites to medium
peaks. Whip the remaining 200ml cream to soft
peaks. Fold a third of the egg whites into the
chocolate mixture, then add the remaining egg
whites and whipped cream and whisk together
until smooth. Pour into the cooled tart shell
and chill for at least 3 hours before serving. Let
sit at room temperature for 5 minutes, then
dust with cocoa to serve. S E R V E S 8 - 1 0
 F E AT U R E

PAT R I C K ’ S
C H O C O L AT E
M O U S S E TA R T

dish.co.nz | D I S H 33
 SNUGGLE UP
Warm up this winter with nourishing venison in this hearty, savoury braise

V
enison is one of nature’s nutritional powerhouses. Smoky Chipotle Braised Venison
Low in fat and saturated fat, it’s a source of high-
quality protein, so it aids growth and cell repair and 1 kilogram diced venison 2 whole chipotle peppers in
helps you feel full for longer. Venison’s high levels of adobo sauce, roughly chopped
sea salt and ground pepper
easily absorbed iron are essential for overall health and staving off
2 tablespoons each tomato
anaemia and fatigue – and venison contains more iron than beef or 2 tablespoons olive oil paste, wholegrain mustard,
lamb. Its rich stores of zinc are important for immunity and brain
adobo sauce from the peppers
development, and it’s also a good source of B vitamins, including 3 brown onions, thinly sliced
and plain flour
B12, riboflavin and niacin – all of which are important for sustaining
energy levels and boosting immunity through the cooler months. 2 bay leaves
½ cup red wine
In fact, New Zealand venison is something of a hero meat.
3 cloves garlic, crushed
Raised in the open pastures of our countryside, in a natural, ¾ cup good-quality beef stock
free-range environment, New Zealand venison is free from 2 teaspoons each dried
hormones or steroids, so you can feel good about putting it in your C R I S PY G A R L I C KY C R U M B S
oregano, ground cumin
body. Plus, because Kiwi deer farmers have such a strong focus on 3 tablespoons olive oil
and smoked paprika
sustainable farming practices, you’re doing the right thing for the
1 tablespoon butter
planet, too. ½ teaspoon ground cinnamon
We love venison in this sumptuous wintery braise, full of 1½ cups fresh sourdough
irresistible smoky flavours and tender meat. But it’s easy to cook sea salt and ground pepper
breadcrumbs
in a variety of ways. As a naturally lean meat, venison requires no
1 tablespoon each sherry
trimming before cooking, so it’s great for quick meals on the go. 2 cloves garlic, crushed
vinegar or red wine vinegar
Try it flash-fried and sliced across the grain to fill tacos or sandwiches,
and brown sugar 2 tablespoons finely
replace your regular beef steak with a delicious venison medallion,
drape slices over a salad or mince it for burgers with plenty of thyme, chopped parsley
garlic and onions. It also makes a glorious roast, first seared in a pan,
then roasted at a lower temperature than usual until just tender. Preheat the oven to 120°C regular bake.
For more recipes and inspiration, visit nzvenison.com/recipes.
Trim any silverskin off the venison and season with salt and
pepper. Set aside.

Perk up tonight’s dinner with
New Zealand’s healthiest red meat.
Find New Zealand venison in supermarkets
nationwide and online. nzvenison.com
Heat the oil in an ovenproof casserole dish and add the onions,
bay leaves, garlic, oregano and spices with a splash of water.
Add a good pinch of salt, cover and cook for 10 minutes over a
medium-low heat, stirring often and adding a splash more water
if needed. (The water will evaporate off.) Combine the vinegar,
sugar, chipotle peppers, tomato paste, mustard, adobo sauce
and flour in a bowl, then stir in the wine. Add to the onions and
cook for 3 minutes. Add the stock, season and bring to the boil.
Add the seasoned venison to the pot, stir to combine and heat
until it just comes to the boil. Press a circle of baking paper
down onto the meat then cover the dish tightly with a
lid or foil. Place in the oven and cook for 50 minutes,
stirring after 30 minutes.

CRUMBS: Heat the oil and butter in a large

frying pan and cook the crumbs until golden
and crisp, stirring often. Stir in the garlic
and parsley and season well. Scatter over
the venison when serving. S E R V E S 4 - 6

We served the
C O O K ’ S N OT E :
venison with mashed potatoes and
flash-fried green beans.
in association with N Z V E N I S O N

S M O KY C H I P OT L E
BRAISED VENISON

dish.co.nz | D I S H 35
The table laid for the dish Club
to come together and feast.

36 D I S H | dish.co.nz

RECIPE FOR
FRIENDSHIP Meet the cooking club inviting joy into their lives with regular dish dinner parties.
Story M A D D I E B A L L A R D Photography S A R A H T U C K
F
or over 10 years, a group of
Auckland women have been
meeting to catch up and cook
dinner for each other from dish,
once a month without fail.
Hannah Sellars, Jaime Perera, Jayne
Mercier, Maresa Cosgrove and Jo Yearsley
formed the dish Club in November 2011, in
a very different stage of their lives. But in
the 10 years they’ve been together, the dish
Club women have shared their lives, in all
their gloriously messy variety, over delicious
home-cooked food.
“In our time together, our group has had
eight babies, one grandchild, one dog, one
marriage and no divorces, four new houses,
five family weekends away, five major
birthdays – four fortieths and a thirtieth
– and a family event every year involving
our partners and kids,” reveals the group’s
unofficial leader, Jo.
Over succulent Mini Prawn Tostadas –
Olivia Galletly’s recipe from Issue #102 – and
generous margaritas, dish Editor Sarah Tuck
and I heard the history of the dish Club and
were so moved by the connection the women
had formed over food, we felt it deserved a
wider audience.
Bright beginnings
The dish Club was the brainchild of Jo, a
keen home cook. As Jayne puts it, “She
was definitely the connector for all of us.”
Initially, Jo was good friends with Maresa
and Hannah separately. She and Maresa,
who knew each other through work, used to
attend the Epicurean Workshop, the cooking
school run by original dish Editor Catherine
Bell and our enduring Food Editor, Claire
Aldous. “That’s probably where we got
interested in cooking, and really expanded
our skills,” Jo remembers. “We both used
to do dinner parties for each other and
our partners, and I was also doing dinner
parties with Hannah and her partner – and
suddenly I just thought, why not bring them
all together?”
Once the group had been established, they
decided six was the perfect number and set
about recruiting some other members. Jo asked
Jayne, another keen cook she knew, which
Jayne remembers as a very formal request.
“She said something like, ‘I’ve got something
very important to ask you, and it concerns
Mark [Jayne’s husband] too’,” Jayne laughs. “I
was thinking, oh no, what’s this about? And
then she asked me to join her cooking club.”
F E AT U R E
Jaime entered the club having met the
others through her time at Youthline, where a
number of members worked for a period.
There was also a sixth member of the
club, who left to go overseas. The club
decided to stay as five as the women found
their small group to be perfect for a cooking
club – big enough to add variety, but close
enough to remain intimate.
dish Club rules
The dish Club’s longevity comes down to its
regularity and restrictions, say members.
The women meet religiously on the third
Thursday of every month, at each of their
houses in turn. For 10 months of the
year, the dinners involve just the women
themselves; for the remaining two, partners
and kids are also invited and everyone
chips in. “It’s a great balance,” says Jo.
The group meets around 7.30 –
sometimes, post-kids, closer to 8.30 – and
generally wraps up by 10, given it’s a school
night. Their partners and families know it’s
inviolably set in the diary – so it actually
happens every month. At every gathering,
a copy of dish is set outside the front
door; at every gathering, there are two or
dish.co.nz | D I S H 37

“In our time
together, our
group has had
eight babies,
one grandchild,
one dog, one
marriage and no
divorces, four new
houses, five major
birthdays and a
family event every
year involving
our partners
and kids ”
three courses, all cooked from dish recipes,
two wine matches and nibbles beforehand.
There’s also a budget for every evening, so it’s
not about outperforming each other.
The hostess of any particular evening is
responsible for every aspect of the gathering:
not just buying and prepping the food,
but also cleaning up. “When it’s your turn,
you’re totally in charge, you do everything,”
says Jayne. “It sounds like a lot of work, but
actually with the rotating schedule, you only
end up hosting twice in a year, and it’s nice
to be able to sit back and relax entirely when
it’s not your night. We’re too busy to all be
doing it every month. I think that structure is
what’s given it its longevity.”
At the same time, there’s a little flexibility
built into the structure – because sometimes,
life just gets in the way. “We’re allowed
a ‘wildcard’ night occasionally,” says Jo.
“One night, I made my mum’s cheesecake
for dessert rather than a recipe from dish,
just because I felt like it. And another time,
Maresa just bought takeaways, and everyone
went round to help her with a jigsaw puzzle.”
What to cook
When it comes to the menu, the dish Club
members try to keep things interesting. In
the spirit of the gathering being something
special, the women like to roll out dishes they
may not have tried before. “We wanted it to
be that you wouldn’t just cook something
ordinary, you’d go a bit outside your comfort
zone,” explains Jo. “That being said, it’s never
a competition.”
38 D I S H | dish.co.nz
On the day we were visiting, the group
was meeting at Hannah’s home and the
menu featured our Market Fish with Rocket,
Fennel, Preserved Lemon and Currant Salad,
our Tomato and Roasted Capsicum Salad
with Tomato and Smoked Paprika Dressing
and our Tiramisu Espresso Martini No-bake
Cheesecake (all from Issue #101), as well as
Mini Prawn Tostadas.
Some of the women admitted to doing
test runs of their menus before the actual
gathering, especially in the early days, and
Maresa swears by a run sheet outlining what
to prep in what order – but overall, it’s low
stakes. “It doesn’t matter if a dish fails – It’s
very relaxed, we all make mistakes,” says
Jayne. She recalls a mishap with our recipe
for Roasted Pumpkin and Ricotta-stuffed
Pasta with with Hazelnut and Sage Brown
Butter (in Issue #96 and online at dish.co.nz).
“I forgot to cook the pasta shells before
piping them full of stuffing – to compensate,
I ended up adding a lot of extra water to the
sauce before putting them in the oven, and it
kind of worked but not really… but it didn’t
matter in the end.”
Over the years, there have been several
standouts – including our Beetroot Cured
Salmon and our Baked Spanish Rice with
Chicken and Chorizo (both online at
dish.co.nz).
And while the dish Club tends to cook new
recipes when they’re gathering together,
several dish recipes have become favourites
for family dinners. “That series of one-
pan chicken dishes [including favourites
Lemongrass and Ginger Green Chicken Curry
and Chicken with White Beans, Chorizo
and Rosemary, from Issue #95 and in our
cookbook dish: FAST] have become absolute
staples,” says Jayne. “The kids love them and
they’re just so easy.” Most recently, the club
has enjoyed dabbling in our new ‘Dinner for
Six’ section (this issue’s starts on page 86)
and are cooking plenty from Issue #100.
Wine is also a crucial element of dish
Club and Jo says the drink matches
provided in dish by Drinks Editor
Yvonne Lorkin are invaluable. The club
has also occasionally contacted Yvonne
directly when a dish they’re preparing
doesn’t have a wine match. “She’s always
so receptive,” says Jo. “It really adds to
our meal. And I think most of us are
Wine Friend [Yvonne’s wine subscription
business] customers.”
Lockdown love
The dish Club even managed to keep things
going during lockdown. In March 2020 – it
was Jayne’s month – they did a Zoom meet-
up on their usual Thursday. Jayne had sent
the recipes she was planning in advance and
suggested everyone make what they could;
the women then met on Zoom to eat and chat
together. In subsequent months, the club
members organised rotating food deliveries –
think taco platters and warming, slow-cooked
ragùs – to each other’s houses, never missing
a month. “It kept us sane,” laughs Hannah.
“And keeping the regular routine going is just
who we are, that’s what makes the club work.
It’s something we all care about and value.”
A source of joy
There’s a fair bit of work involved in running
the dish Club – and keeping it running for
10 years. So, what’s kept Jo, Jayne, Hannah,
Maresa and Jaime going?
First and foremost, the dish Club has
endured because all the women love to cook.
Having a cooking club provides a way to
come together and share that hobby – and
the fact all the recipes come from dish makes
it easy to coordinate, because all the women
can pick up a copy, and all the recipes are
genuinely achievable for home cooks.
The dish Club has also proved to be a
great way to flex that entertaining muscle
– something all of the women clearly have.
With a monthly dinner firmly in the calendar,
the women know they’ll get a hit of the
particular challenge and pleasure that comes
with hosting a dinner.
“It’s a thrill,” says Jayne. “And it’s about
hospitality. With the dish Club, I get to
have my friends over and make them feel
special for three hours – and I get the same
experience when I go to theirs. I think that’s
a really precious thing to give.”
Hosting regular dish Club dinners has
taught the women more about how to
entertain – with greater efficiency and
enjoyment, and less stress. “It used to be so
daunting to throw a dinner party, but now I
have a much better sense of how to choose
recipes for an event and what dishes to pair
together,” says Maresa. The women have
learnt the kind of entertaining tips that come
with long experience – make something
ahead; choose at least one dish that can be
served at room temperature; don’t get stuck
deep-frying when all your guests have arrived
– which they say they apply outside of dish
Club, too.
Friendships you can count on
But more importantly, the dish Club has
proved to be an important feature of each
member’s social life, creating deep bonds
between the women. While their friendships
started over food, they’ve come to encompass
much more. As anyone who frequently
entertains will know, food brings people
together and opens up proper conversations,
much deeper than the ones you might

The dish Club, from left to right: Hannah Sellars, Maresa
Cosgrove, Jaime Smith, Jo Yearsley and Jayne Mercier.
have via text or, these days, Zoom. “We talk
about everything,” says Maresa. “Children,
husbands, this morning we were talking
about menopause… we have discussions
with each other that we wouldn’t have with
anyone else.”
Each of the women maintains friendships
outside of the group as well but says the
dish Club offers a rock-solid base of support
and love, well beyond what you might
expect from a cooking club. “It’s a space for
us to come together and feel empowered,
productive and connected,” says Jayne.
“It’s really affirming and makes all of us feel
valued and cared for.”
The ongoing nature of the club is crucial,
too, offering a stability that can often be
missing from adult life. “The dish Club is a
commitment,” says Maresa. “We’ve made
that commitment to come together and eat
and talk on a regular basis, which is pretty
rare generally.”
Sometimes, that regularity is all that’s
needed to lift the club’s members out of a
slump. In the depths of winter, when it’s
pouring with rain on a Thursday night, it can
be hard to motivate yourself to go to a social
event – but the club members say they always
come home feeling inspired. And faced with
more serious slumps, they can count on each
other to offer support and love.
“I had a really awful year last year, for
many reasons, but the girls banded around
me,” says Jo. “They sent care parcels and
messages and saw me when they could, and
it made a world of difference. And there’s
something about getting a care package
from a group of women that’s different from
getting a gift from just one person, as lovely
as that is.”
Maresa spoke about the support she
received when her son contracted Covid, with
dish Club members leaving food supplies in
her letterbox and reaching out with calls and
messages. “It just took the anxiety away,” she
says. “I feel like I can count on this group.”
Golden days
The group has also built some of the most
special memories of their adult lives together.
Ten years of monthly dinners have seen some
memorable evenings, sitting around talking
until late at night over delicious food and
wine – but the group has also celebrated extra
events with panache. When asked about their
favourite memories as a group, they listed so
F E AT U R E
many, I could hardly write them down
fast enough.
Last May saw Jaime’s 40th birthday,
which the group celebrated along with some
additional friends at Black Barn Lodge
(coincidentally, somewhere dish Editor
Sarah has recently been and written about;
see her story on page 54). And the group
spoke fondly of their repeat visits to Jayne’s
family holiday home in Pipiroa, which
boasts a sauna, spa, ample bedrooms and
bathrooms and, of course, an enormous
kitchen. Whether it’s Jo catering Hannah’s
wedding or the dish Club laying tablecloths in
Pt Chevalier Park last year to share a socially
distanced Christmas feast, the women have
made an art out of celebrating with each
other over plenty of food.
They’ve even inspired others. “My aunty
started a cooking group with her friends
after watching us,” says Jaime. “Some of
them have moved to Tauranga now but they
all come together from the regions – so the
dynamic is a bit different, but they really
enjoy it. It’s lovely to have inspired them.”
Jo, Hannah, Jaime, Maresa and Jayne say
they can’t imagine their lives without the
dish Club now. Here’s to another 10 years!
dish.co.nz | D I S H 39
F E AT U R E
Mini Prawn Tostadas, prepared
by Hannah from a recipe by
Olivia Galletly in Issue #102.
CREATE YOUR OWN
DISH CLUB
Keen to create your own dish Club? It’s easier
than you might think. Here are some pointers
for getting started.
F I N D YO U R M E M B E R S
It might seem obvious, but in choosing your
members, try to pick people you know are
keen cooks! If you choose to run your club
like the dish Club, everybody will have at
least a couple of nights of heavy cooking each
year, so it pays to choose members who find
cooking – and not just eating – enjoyable.
As the dish Club demonstrates, you don’t
need to know everyone in the club equally
well. Just through being in the club, you’ll get
to know everyone better, and bonding over
food is always a joy.
Keeping the club small is a recipe for
success, as it means at any given event, you can
actually talk to everyone there, and it’s much
easier to get close to each other. That being
said, opening the club up to a larger group
– especially if you plan to do potluck-style
dinners – could be a good way to meet new
people and cook in new ways.
40 D I S H | dish.co.nz
M A K E A T I M E / P L AC E C O M M I T M E N T
The most important thing you can do to
keep your cooking club going long term is to
make a reasonable commitment of it, say dish
Club members. The dish Club has its once-
a-month dinner set firmly in the diary, so
partners and children know to expect it, and
other socialising can be planned around it.
Additionally, choosing a venue wisely is
key. The dish Club members are lucky all to
live reasonably close to each other in Central
Auckland – the member living furthest out
is Jayne, in Titirangi – something they say
has been a conscious decision. They each
host the dinners at their own houses in turn,
to keep things interesting, but it’s never too
difficult for the others to get there. “We didn’t
want the travelling to dinner to be a chore,”
says Jo. The group admits to deciding against
inviting a member based in Bucklands Beach,
because it was a bit of a hike on a school night
for most of them.
When planning your own cooking club,
consider where it will be held. Will you rotate
houses, like the dish Club, or is someone keen
to host every time? What are the cooking
facilities like? How long will it take you to
get there, and will you hold gatherings on a
Jayne (left) and Jo
prepare for lunch.
school night or a weekend? There’s a different
fit for every potential club, so think about
what would work best for you.
C H O O S E YO U R M E N U W I S E LY
Now the groundwork is laid, what will you eat?!
We love the idea of theming dinners around a
different issue of dish each time, or leaning on
our Dinner for Six section, which offers menus
that already go together. More than one course
is always fun to eat, but do consider how many
courses are feasible to cook for the group you’ve
chosen – flawlessly pulling off a great roast
chicken is better than flubbing it and offering
up a so-so dessert as well.
Every menu is different, but if you’re
pairing dishes yourself, try to think about
which flavour groups might go together –
beef cheeks braised in red wine might go well
with creamy mashed potatoes, for instance,
but not so well with coconut rice.
It’s also advisable to try to pick at least
one dish you can prepare ahead of time. You
don’t want to be individually flipping fritters
or frying doughnuts as your guests waltz
through the door; much better to have your
braise already in the oven and your cake
baked, so you can really enjoy their company.
 The dish Club members take turns The traditional copy of dish
preparing meals for each other. propped at the door when the
dish Club is gathering.

“We talk about dish offers drink matches at the end of

many of our recipe sections, but if you have
everything. your eye on a recipe without a drink match,
dish Drinks Editor Yvonne Lorkin says there
Children, husbands, are some ways to choose a wine wisely.
sauvignon, shiraz, syrah, merlot, tempranillo,
montepulciano or rioja. With notes like spice,
cocoa, espresso, soy and tar, these rib-sticking
14%+ reds are fantastic with darker meats.
Any final tips? Yvonne avoids pairing spicy

this morning we Generally, she says, when it comes to

choosing wine, the lighter your protein,
were talking about the lighter your wine. The old adage of
white meat with white wine and red meat
menopause... we with red still stands – and sparkling wine
can be drunk with everything.
have discussions But there are some more specific classic
foods with heavy reds: “It’s just a car crash in
your mouth. The wine makes the food taste
really clumsy and accentuates the heat; the
food strips out the juiciness from the wine.”
She says it’s also worth noting that the
lower the alcohol content, the sweeter the
wine. And she suggests having a splash of

with each other that pairings it pays to know. Roast chicken,

we wouldn’t have
with anyone else.”
Finally, a bit of planning before the big day
is always a good idea. Whether you work out
a full run sheet, or just make a note to put the
wine in the fridge, knowing what needs doing
before the event is sure to reduce stress.
P I C K YO U R D R I N KS
Here at dish, we love pairing our food with
great wine – and as for the dish Club, it could
be a key part of your cooking group.
in any form, is great with an oaky, buttery
chardonnay, says Yvonne – as is rich seafood,
such as crayfish, scallops and prawns.
Chilli, garlic, ginger and coriander-heavy
foods sing with gewürztraminer, or any
white with a little sweetness. If pork’s on
the menu, regardless of how it’s cooked,
Yvonne’s number one choice of wine is
viognier: its apricot characters and slightly
oily, luxurious texture work a treat with
anything porky. For lighter-style red meats,
such as lamb, or tuna, a game bird like duck
or even mushrooms, pinot noir is the way to
go. For heavier red meats, like beef or venison,
she suggests darker varieties, like cabernet
dessert wine when your guests first arrive as
an apéritif. “Don’t save dessert wines for the
end of the night, when everyone’s tired and
their palates are blown out,” she says. “Have a
drop at the start. It’ll wake up your palate and
you can bring it back at dessert if you like.”
If you don’t drink, you don’t need to
miss out! The range of 0% wines and
beers is growing exponentially, and the
selection is eminently food-friendly. Visit
clearheaddrinks.co.nz for inspiration.
TELL US ABOUT IT!
Started your own club? We’d love to hear
about it. Share pics on Facebook or Instagram
and feel free to tag us at @dishmagnz.

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

On the menu for the dish Club: Market Fish with

Rocket, Fennel, Preserved Lemon and Currant
Salad and Tomato and Roasted Capsicum Salad
with Tomato and Smoked Paprika Dressing,
both from Issue #101.

dish.co.nz | D I S H 43
F E AT U R E

THE PERFECT COOKING

CLUB COMPANION
Not sure what to cook for your newly
formed cooking club? We may be a little
biased, but we think any of the recipes
in our dish: FAST cookbook will fit the
bill nicely.
Drawing together 100+ recipes from
our popular Food Fast section, dish: FAST
offers a wealth of options to get dinner
on the table pronto. Whether your guests
are mega-hungry or just after a light
snack, committed carnivores or steadfast
vegetarians, gluten-intolerant or dietary
restriction-free, our book has just the
right dish for you.
All the recipes in the book are speedy
and simple to make and many are suitable
for preparing in advance, leaving you
free to enjoy time with your guests rather
than faffing around in the kitchen – think
Baked Spanish Rice with Chicken and
Chorizo or Vegetable Shepherd’s Pie.
With chapters on nibbles, chicken, meat,
seafood, veges, pasta and grains, salads
and sides and desserts, there’s something
for every occasion and taste.
Nab the recipes for dish favourites,
including our cover star Lemongrass and
Ginger Green Chicken Curry, our seriously
oozy Leek Risotto with Toasted Walnuts,
Sage Brown Butter and Creamy Brie and
fan favourite Molten Dark Chocolate and
Hazelnut Pudding.
dish: FAST is available for purchase in
bookshops nationwide, at dish.co.nz or at
amazon.com for those overseas.

44 D I S H | dish.co.nz

BUTTER BLISS
Enjoy truly ethical, deeply delicious butter with Lewis Road Creamery
Y
ou can’t take a trip around Aotearoa’s
countryside without passing fields of
grass dotted with loafing cows. It’s an
iconic image and so much a part of the
Kiwi scene that we probably take it for granted.
But take a closer look and it’s a much more
nuanced picture. Just as there are barn eggs or
free range, crated pigs or free range, organic
or non-organic, there’s no way of taking dairy
for granted when it comes to savvy consumer
decision making. Iconic Aotearoa New Zealand
dairy brand Lewis Road Creamery, supported
by Southern Pastures, puts environmental
sustainability and values-based farming practices
first, so you can buy with peace of mind.
And now, a new, premium Lewis Road product
is coming to market: ‘provenanced’ butter,
sourced straight from the Southern Pastures
family of farms. This new 10 Star Certified Values
butter represents Lewis Road’s commitment
to a raft of key sustainable and ethical values.
For example, Lewis Road’s new butter does not
contain any palm product feed, an ingredient
that is present in most other butters but that
contributes to the destruction of the rainforests.
Other core values include never participating
in live animal exports, not sourcing phosphate
from the Western Sahara and not importing feed
in association with L E W I S R O A D C R E A M E R Y
containing GMOs. Altogether, these values
put Lewis Road on the path to achieve true
carbon neutrality – through their own farming
practices, rather than by buying carbon credits
or exotic forests.
Lewis Road’s butter comes from farms
which nurture the soil – and thus the grass
that their cows eat. The comprehensive soil
care programme includes everything from
planting multi-species pastures for soil fertility
to sensitive tillage practices. As climate change
becomes an ever more threatening reality, Lewis
Road and Southern Pastures are walking the talk.
And as a result, Lewis Road butter is simply
delicious. Made from virtually 100 percent
grass-fed milk, the butter is beautifully golden,
naturally high in omega 3 and delightfully
creamy. It’s equally at home on your morning
toast, baked into brilliant cakes or sneaked onto a
cheeseboard. Having tickled the palates of some
of the biggest names in the US, Lewis Road is
thrilled to make butter from these farms available
here at home in Aotearoa New Zealand.
Available in supermarkets nationwide.
lewisroadcreamery.co.nz
dish.co.nz | D I S H 45
 SOUP
IT UP
As the cooler weather arrives, warm your cockles
with hearty soups and delightfully cheesy toasties
Recipes CLAIRE ALDOUS and SARAH TUCK
Photography JOSH GRIGGS Styling SARAH TUCK

46 D I S H | dish.co.nz
 SOUPS + TOASTIES

GF
GREEN PEA AND
MINT SOUP WITH
ST I C KY P O R K H O C K
(recipe page 50)

V
SAUERKRAUT
AND TWO-CHEESE
TOA ST I E S
(recipe page 50)

dish.co.nz | D I S H 47
 V
R OA ST E D P U M P K I N ,
PICKLES AND MANGO
C H U T N E Y TOA ST I E
(recipe page 50)

48 D I S H | dish.co.nz
 SOUPS + TOASTIES

Y E L LO W C U R RY
LENTIL SOUP
(recipe page 50)

dish.co.nz | D I S H 49
 Green Pea and Mint Soup Roasted Pumpkin, Pickles
with Sticky Pork Hock (gf) and Mango Chutney Toastie (v)
Depending on how much meat you want to serve with this soup, With or without soup, this monster of a toastie is
you can cook 1 or 2 pork hocks. a totally delicious indulgence.

twn przepis H O C KS 500 grams Agria potatoes, 400 grams pumpkin, ½ cup cream cheese
1-2 smoked pork hocks peeled and chopped peeled, seeded and cut
into 2cm pieces into 1cm-thick slices ½ cup purchased
1 onion, skin on, mango chutney
roughly chopped 4 cups frozen peas 2 tablespoons olive oil
1 cup grated mozzarella
2 carrots, roughly chopped 2 packed cups baby 2 teaspoons curry powder
spinach leaves 2 cups grated cheddar cheese
2 bay leaves sea salt and ground pepper
¹⁄3 packed cup mint leaves 6-8 gherkins,
4 cloves garlic, crushed 1 medium ciabatta loaf halved lengthways
sea salt and ground pepper
SOUP
2 tablespoons olive oil TO S E R V E Preheat the oven to 180°C fan bake.
½ cup crème fraîche
1 large onion, finely chopped
Place the pumpkin on a lined baking tray. Stir the oil and curry
1-2 tablespoons wholegrain
3 cloves garlic, crushed powder together, then brush onto both sides of the pumpkin
mustard, to taste
and season with salt and pepper. Roast for about 15 minutes, or
2 teaspoons dried tarragon until tender but still holding its shape. Set aside.

Halve the bread lengthways and place the bottom half on a

Place all the ingredients in a large saucepan and cover
H O C KS :
with cold water. Don’t add any salt. Bring to the boil, then
simmer for about 1½ hours, or until the meat is falling off the
bone. Carefully lift out the hocks and set aside until cool enough
to handle. Pull the meat off the bone and break into large pieces.
Chill until ready to use. Strain the cooking water, now a stock,
through a sieve into a large bowl and chill until ready to use.
lined baking tray. Save the other half for making breadcrumbs
and freeze. Spread with the cream cheese, then the chutney.
Combine the cheeses and layer up with the pumpkin and
gherkins. Season with salt and pepper.
Place in the oven and bake for about 25-30 minutes, or until
golden and the cheese is melted. Cut into wedges. S E R V E S 4

SOUP: Heat the oil and cook the onion, garlic and tarragon with a
good pinch of salt for 10 minutes. Add the potatoes and cook for
5 minutes. Add 4 cups of stock, reserving the rest. Bring to the
boil and cook for 20 minutes, or until the potatoes are tender. Yellow Curry Lentil Soup
Add the peas, spinach and mint and blitz with a stick blender Deliciously fragrant and warming, with a little kick, this soup is a
until smooth. Season. For a thinner soup, add more stock. sure-fire winner – feel free to serve with naan or roti on the side.

Divide the soup between bowls. Top with a spoonful

TO S E R V E :
2 tablespoons olive oil 400ml coconut milk
of the combined crème fraîche and mustard, then add as much
ham hock (see Cook’s note) as desired. S E R V E S 4 - 6 1 onion, chopped 2 makrut lime leaves

3 garlic cloves, crushed 1 large kūmara,

If cooking the ham hocks ahead, rewarm the
C O O K ’ S N OT E : peeled and chopped
meat in a frying pan with a little butter until lightly golden. 1 tablespoon grated
fresh ginger 400-gram tin black
or brown lentils, drained
2 teaspoons fish sauce
Sauerkraut and Two-cheese Toasties (v) 200 grams green beans,
½ cup Thai yellow curry paste trimmed and halved
The sharpness of sauerkraut pairs beautifully
with aged cheddar. Slices of gherkin would also be lovely. 3 cups good-quality chicken TO S E R V E
or vegetable stock ¹⁄3 cup roughly chopped
4 thickish slices 1½ cups grated aged cheddar roasted cashews
multigrain bread
1½ cups sauerkraut, well
2 tablespoons wholegrain drained on kitchen towels Heat the oil in a large pot or deep frying pan and add the onion.
mustard Cook over a medium heat for 8 minutes, until softened but not
ground pepper
coloured. Add the garlic, ginger, fish sauce and curry paste and stir
1½ cups grated mozzarella
to combine. Add the stock, coconut milk and lime leaves and bring
to a simmer for 5 minutes. Add the kūmara and cook for a further
Preheat the oven to 180°C fan bake. 15 minutes, or until just cooked through. Add the lentils and beans,
cook for a final 5 minutes, then serve immediately. S E R V E S 4
Place the bread on a lined baking tray and spread one side
of each slice with mustard. Sprinkle over half the combined
cheeses. Top with the sauerkraut, then the remaining cheese. If you’re after an even more substantial stew-
C O O K ’ S N OT E :
Grind over some pepper. Place in the oven for 10-15 minutes, or style soup, add another 400-gram tin of well-drained lentils.
until the cheese is gooey and the bread is golden. M A K E S 4
 SOUPS + TOASTIES

V
THE BIG CHEESE
(recipe page 52)

TO R T E L L I N I S O U P
(recipe page 52)

dish.co.nz | D I S H 51
 Hearty Lamb and Barley Soup with Ras el Hanout
Tortellini Soup Rich and flavourful, a bowl of this soup makes a wonderful autumn
Lighter than a creamy pasta but just as satisfying, meal, especially when served with a fabulous toastie for dunking.
this soup is utterly addictive.
2 tablespoons olive oil 2 teaspoons fennel seeds
25 grams butter 3 cups good-quality
chicken stock 600 grams boneless lamb leg 2 bay leaves
100 grams pancetta, chopped steaks, cut into 2cm pieces
1 cup cream 2 sprigs thyme, plus extra
1 small onion, chopped sea salt and ground pepper for garnish
2 sprigs lemon thyme
1 teaspoon fennel seeds 1 large onion, finely chopped 400-gram tin cherry tomatoes
325 grams tortellini
1 bulb fennel, finely chopped, 2 carrots, roughly chopped 5 cups chicken stock
fronds reserved for garnish 2 handfuls baby spinach leaves
3 cloves garlic, crushed ¾ cup pearl barley
sea salt and ground pepper ¹⁄3 cup finely grated parmesan
1 tablespoon ras el hanout
1 clove garlic, crushed TO S E R V E
lemon olive oil
¼ teaspoon grated nutmeg Heat the oil in a large saucepan. Season the lamb with salt and
extra parmesan, for pepper, then quickly sear over a high heat until lightly golden. Do
2 tablespoons plain flour sprinkling over this in batches if needed. Remove with a slotted spoon to a bowl.

Heat the butter in a large pot or deep frying pan and add the
pancetta. Cook for about 5 minutes, or until getting crispy,
then add the onion, fennel seeds and fennel and season well
with salt and pepper. Cook over a medium heat for about 10
minutes, until the onion and fennel have started to soften, then
add the garlic and nutmeg. Cook for 1 minute, then add the flour
and stir to combine. Add the stock, cream and lemon thyme
and bring to a simmer. Cook together, whisking for 5 minutes
until smooth, while cooking the tortellini separately in boiling
water, according to the packet instructions. Drain the tortellini
well and add to your soup. Add the baby spinach leaves and
parmesan and serve immediately with an extra sprinkling of
parmesan and a drizzle of lemon olive oil. S E R V E S 4
Add the onion and carrot and cook for 5 minutes. Add the
garlic, ras el hanout, fennel seeds, bay leaves and thyme sprigs
and cook for a few minutes. Add all the remaining ingredients,
plus the lamb and resting juices. Season and bring to the boil.
Reduce the heat to a gentle simmer and cook with the lid
slightly ajar, for about 1½ hours or until the lamb is tender.
Top with extra thyme leaves to garnish. S E R V E S 4
Ras el hanout is a Moroccan spice mix,
C O O K ’ S N OT E :
which loosely translates as 'house blend'. Local housewives
swear their own combination is always the best. It’s made
of numerous spices and aromatics, such as cinnamon,
cardamom, fennel, coriander, cumin and chilli.

The Big Cheese (v)

1 tablespoon Dijon mustard
1 tablespoon wholegrain
mustard
2 tablespoons good-quality
egg mayonnaise
8 slices sourdough or ciabatta
Preheat the oven to 170°C fan bake.
50 grams soft butter
150 grams Emmentaler
or Swiss cheese, sliced
²⁄3 cup grated parmesan
1½ cups grated mozzarella
Mozzarella, Marinated Zucchini
and Pesto Toastie (v)
Jars of pickled veg are a great store cupboard item. Zucchini,
eggplant and mushrooms are all available at supermarkets
and are a fab addition to a toastie.
1 sourdough baguette, 1 cup grated cheddar
cut into long slices on the
diagonal (you need 8 slices) 300 grams pickled zucchini
(see Cook’s note)
soft butter for spreading
16 green olives, crushed and
3 tablespoons pesto pips removed

Mix the mustards and mayonnaise together. Spread one side of
each slice of bread with butter. Flip the slices and spread the
mustard mixture on four slices, then add the Emmentaler or
Swiss cheese followed by the parmesan and mozzarella. Top with
the remaining four slices of bread, buttered side up. Heat a large
frying pan and cook both sides of the sandwiches until golden.
Do this in batches if needed. Transfer to a lined baking tray and
place in the oven for a few minutes to finish melting the cheese.
Dip into the soup of your choice or serve with good-quality
tomato chutney. M A K E S 4 TOA ST I E S
52 D I S H | dish.co.nz
2 cups grated mozzarella
Butter both sides of each slice of bread. Spread one side of
four slices with pesto. Combine the cheeses, then sprinkle half
over the pesto. Top with the pickled zucchini, olives and the
remaining cheese and sandwich with the remaining bread.
Heat a frying pan over a low heat and cook the sandwiches on
one side until deeply golden. Flip and cook the other side until
golden and the cheese is melting and gooey. M A K E S 4
 SOUPS + TOASTIES

V
M OZ Z A R E L L A ,
M A R I N AT E D
ZUCCHINI
A N D P E STO
TOA ST I E

HEARTY LAMB AND

BARLEY SOUP WITH
RAS EL HANOUT
54 D I S H | dish.co.nz
 W E E K E N D AWAY

GREAT
ESCAPE
Black Barn Retreat offers the
perfect getaway – complete with
classic comfort food

Recipes S A R A H T U C K
Photography J O S H G R I G G S
Styling S A R A H T U C K

dish.co.nz | D I S H 55
W E E K E N D AWAY

dish.co.nz | D I S H 57
W
hy do some
places feel
familiar at
first sight? Black Barn is
of course iconic, and its
sturdy black cedar, board
and batten exterior with
white-trimmed joinery
is easily recognisable
throughout New Zealand
– but it’s more than that
– it feels familiar like
home, or family.
I am incredibly lucky to have stayed at the
Black Barn in beautiful Hawke's Bay several
times, but still remember the first time I
walked through the entrance doors and let
out a sigh of relief. There is just something
about the architecture that is settling – the
high stud, combined with the bulkiness
of the beams, the earthy colours and the
natural textures, together create a feeling
of ease. It doesn’t hurt that the building is
perfectly settled into the landscape, with a
charming aspect out over a lawn that gently
drops off into slopes of grape vines.
It is a testament to the vision of renowned
local architect Andy Coltart and former
Saatchi and Saatchi head Kim Thorp, who
came up with the concept for Black Barn
25 years ago. It has stood the test of time
magnificently, and now it, the vineyards,
amphitheatre, market (open from early
December), myriad accommodation options
and restaurant all enjoy ongoing success.
Winemaking at Black Barn has been a
huge part of the story. When the vineyard
was planted, it was roughly two-thirds
red, one-third white. However, the team
quickly realised that the complete opposite
was needed. Now, there are thirty different
parcels of grapes within the vineyard.
The philosophy of winemaking at Black
Barn is also very hands on. A tight-knit
team carry out all the work from planting
through to picking, ensuring close attention
is given to every vine. Without being organic
certified, Black Barn Vineyards follow the
principles of organic winemaking closely
to minimise any unnecessary intervention.
Their fruit is selectively picked to ensure
optimum quality and ripeness, while their
artisan winemaking philosophy produces
wines of depth, character and cellaring
ability that have been rewarded with a string
58 D I S H | dish.co.nz
of accolades over the years. There is always
a selection on hand, ready to delight.
On this visit to Black Barn, I arrived in fine
form, having sung along on a music-filled
drive, my little Mini Cooper packed to the
gunnels with food, props and photographic
equipment. The journey took a little over
five hours and was a pleasant meandering
break from my normal frenetic workday.
Given that the Black Barn restaurant was
recently damaged in a fire (due to reopen,
beautifully refurbished, in time for summer
at the end of 2022), I spent my first evening
merrily whipping up simple scrambled eggs
in the well-equipped open kitchen, before
running a deep, relaxing bath. The next
morning, I collected our photographer Josh
and Food Editor Claire from the airport 25
minutes away, and we set about prepping
for the shoot on the pages in front of you.
Perhaps influenced by the soothing nature
of the building itself, the shoot went like
a dream, and that night, we started the
evening outside, feasting on cheese biscuits
with fig jam and blue cheese accompanied
by a bottle of legendary Black Barn 2019
Block 191 Chardonnay. Then we headed
inside to sit fireside and devour lasagne
with a simple green salad and a drop of the
2019 Syrah, followed by torta alla nonna.
It is impossible not to be wooed by the
charm here – and the incredible artworks
probably have something to do with that.
Black Barn has several pieces by Dick
Frizzell and Paul Dibble, which are beautiful
and enhance the feeling of being ‘at home’…
or a dream version of home, anyway!
While staying here, it's easy to take
advantage of the delights to be found in
Hastings or Napier – starting with the area's
myriad vineyards. With such established
names, it's hard to know where to start after
Black Barn: with Craggy Range Winery,
Elephant Hill, Church Road, Te Awanga and
Te Mata Estates and many more nearby,
it would pay to come with an empty boot!
Fortunately for me, I did linger in the area
for a few days more and you can read all
about my other activities on page 113.
Since its original opening 25 years
ago, many guests have returned time
and again – and like them, I'm already
anticipating my next visit. A getaway at
Black Barn is a delight at any time of year,
but in winter it becomes truly magical.
Adventure-filled days sampling delicious
sips and bites, followed by cold, crisp
nights in with a roaring fire and luxurious
yet relaxed surroundings. I can vouch for
its appropriateness for any combination
of guests – a family, one couple, a group of
friends or, as in our case, three colleagues
who also count each other as great mates.
Luxury
accommodation
options at Black Barn
Black Barn Retreat
A classic, two-bedroom ensuite retreat
in the heart of the vineyard.
The Beach House
A three-bedroom bach-style retreat
right on Waimarama Beach.
Rush Cottage
A charming turn-of-the-century
cottage with special vine views.
The White Beach House
A family-friendly six-bedroom retreat
with a beautiful dining courtyard.
The Gate House
A two-bedroom retreat with
spectacular river views.
Summerlee
A recently renovated, magnificent
property set in 10 acres of gardens.
Poplars 1
A comfortable, sunny four-bedroom
retreat with a convivial kitchen.
Black Dog Cottage
A cute two-bedroom cottage a stone’s
throw from the river.
Poplars 2
A Scandinavian-style two bedroom
property with luxurious furnishings.
Poplars 3
A three-bedroom rustic retreat with a
stunning view of Te Mata Peak.
Poplars 7
A four-bedroom property with rock
star feel and glamorous spaciousness.
Riverside Lodge 1
A four-bedroom retreat with a
generous kitchen and pool, perfect for
families.
Riverside Lodge 2
A three-bedroom retreat with a grand
gallery entrance and roaring fireplace.
Riverside Lodge 3
A luxurious three-bedroom retreat with
an inviting open plan living area.
Riverside Lodge 4
A four-bedroom retreat with
magnificent river views and a grand
pool pavilion.
blackbarn.com/retreats
 W E E K E N D AWAY

B R E A K FA ST
BRIOCHE BURGER
(recipe page 60)

dish.co.nz | D I S H 59
 Breakfast Brioche Burger
One of my favourite breakfasts ever – resistance is futile!

4-6 large eggs TO S E R V E

4 brioche buns,
¹⁄3 cup cream halved and toasted
sea salt and ground pepper 1¹⁄3 cups rocket or Cheese, Onion, Olive and
spinach leaves
20 grams butter Rosemary Toasties (v)
12 rashers cooked
¼ cup natural Greek yoghurt 3 tablespoons soft butter 1¼ cups purchased
streaky bacon
¼ cup good-quality caramelised onions
1 avocado, sliced 8 slices wholemeal,
egg mayonnaise grainy bread ¾ cup black olives,
2 tablespoons pitted and roughly chopped
¼ cup harissa or kasundi 2 cups grated colby cheese
purchased dukkah
1 tablespoon finely chopped
rosemary leaves
I’m not sure if this really needs instructions but here we go!
Whisk the eggs and cream together and season with salt and
pepper. Heat the butter over a gentle heat in a frying pan and Butter one side of each slice of bread. Pile the unbuttered
add the eggs. Don’t stir for about 30 seconds, then cook, stirring sides of four slices of bread with the cheese, then top with the
only occasionally, until the eggs are softly set. onions, olives, rosemary and bread 'lids'. Cook in a frying pan
over a medium heat for 3-4 minutes each side, until golden
Whisk the yoghurt and mayonnaise together and swirl through and the cheese is melted. M A K E S 4
the harissa or kasundi.

Serve the buns slathered in the spicy yoghurt mix

TO S E R V E :
and topped with rocket, bacon, avocado and egg, and finished
with a sprinkling of dukkah. S E R V E S 4 Not Your Nana’s Carrot Loaf
This is my absolute favourite loaf to enjoy slathered in butter
with a strong cup of tea or coffee on the side.

1 large carrot, 1 teaspoon baking powder

Old-school Tomato Soup (gf) peeled and grated
This is the most magical combination of old-school ½ teaspoon baking soda
tomatoey flavours paired with addictive olive, 2 large eggs
1 teaspoon cinnamon
rosemary and caramelised onion toasties!
½ cup neutral oil, e.g.,
grapeseed or canola 1 teaspoon mixed spice
1 tablespoon olive oil 1 tablespoon finely chopped
rosemary leaves finely grated zest 1 orange pinch salt
1 onion, chopped
3 tablespoons tomato paste 1 ripe banana 1¼ cups wholemeal flour
sea salt and ground pepper
1½ cups chicken or 1 cup firmly packed
4 cloves garlic, crushed vegetable stock brown sugar
3 x 400-gram tins finely ½ cup cream
chopped tomatoes
TO S E R V E
Grease and line a 13cm x 23cm loaf tin, bringing
E Q U I P M E N T:
2 teaspoons caster sugar ¹⁄3 cup natural Greek yoghurt the baking paper 2cm above the rim.

1/2 teaspoon chilli flakes 2 tablespoons finely
chopped parsley
Heat the olive oil in a large, heavy-bottomed pot. Add the
onion, season well with salt and pepper and cook over a
medium-low heat for 10 minutes, until the onion is soft but
not coloured. Add the garlic, tomatoes, sugar, chilli, rosemary,
tomato paste, stock and cream and cook for 35 minutes. Use a
stick blender to whizz until smooth.
Preheat the oven to 170°C fan bake.
Pulse the grated carrot, eggs, oil, orange zest, banana and
brown sugar in a food processor until combined.
Add all the remaining ingredients and pulse again until just
combined. Spoon into the prepared loaf tin and bake for 40-45
minutes or until the top bounces back when gently pressed.
M A K E S 1 LOA F

Ladle into bowls and top with a dollop of yoghurt

TO S E R V E :
and a sprinkling of parsley. S E R V E S 4 FO R LU N C H

60 D I S H | dish.co.nz
 W E E K E N D AWAY

GF
OLD-SCHOOL
TO M ATO S O U P

V
CHEESE, ONION,
OLIVE AND
R O S E M A RY TOA ST I E S
 BEEF AND PORK
L A S AG N E
(recipe page 64)

62 D I S H | dish.co.nz
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dish.co.nz | D I S H 63
 Beef and Pork Lasagne
This lasagne is a mighty beast of a thing – easily feeding
10 or more! The longer you cook the bolognese sauce,
the richer and deeper the flavour will be.
Cheese Biscuits (v)
These bikkies are a cinch to make and delicious on their B O LO G N E S E SAU C E 5 anchovy fillets
own or topped with soft cheese and a generous blob 3 tablespoons olive oil
of fig jam (see recipe below). 1 sprig thyme
150 grams pancetta,
finely chopped 2 bay leaves
150 grams walnuts (or a mix 50 grams cold butter,
of walnuts and pine nuts) chopped 2 stalks of celery, sea salt and ground pepper

¾ cup plain flour 75 grams soft blue cheese, finely chopped

B É C H A M E L SA U C E
crumbled 1 large onion, finely chopped 80 grams butter
1 teaspoon sea salt
25 grams freshly grated 1 carrot, finely chopped ½ cup plain flour
¹⁄8 teaspoon cayenne pepper parmesan
3 cloves garlic, crushed 4½ cups whole milk
2 teaspoons chopped
rosemary sea salt and ground pepper 1 cup grated parmesan

800 grams each beef mince ½ teaspoon freshly

E Q U I P M E N T: Grease and line a large baking tray. grated nutmeg
and pork mince

Preheat the oven to 180°C regular bake. 3 tablespoons tomato paste 2 bay leaves

Put the walnuts, flour, salt, cayenne pepper and rosemary ½ cup red wine 2 teaspoons Dijon mustard
into a food processor and pulse to combine. Add the butter 2 large egg yolks
and pulse until the mixture resembles coarse crumbs. Add 400-gram tin whole tomatoes
both cheeses and pulse until the dough just starts to come 400-gram tin cherry tomatoes TO A S S E M B L E A N D C O O K
together. Tip onto a piece of baking paper and roll up into a 400 grams lasagne sheets
cylinder about 36cm long. Refrigerate until firm. 1 cup beef stock
350 grams grated mozzarella
Slice the chilled dough into 1cm-thick slices and place on 1 teaspoon sugar
TO S E R V E
the baking tray. Bake for 15 minutes, until golden brown and
2 tablespoons balsamic vinegar 2 teaspoons thyme or
the centres are firm. Transfer to a rack to cool. Store in an
oregano leaves
airtight container. M A K E S 3 4 - 3 6

EQUIPMENT: 22cm x 30cm lasagne dish.

Fig Jam (gf) (v)
250 dried figs, stems removed ¼ cup balsamic vinegar
1 cup sugar 1 teaspoon fresh lemon juice
1½ cups water
Chop each fig into 3-4 pieces. Bring all the ingredients to the
boil in a medium saucepan, then reduce to a steady simmer.
Cook for 10 minutes, stirring occasionally. Whizz the mixture
with a stick blender until smoothish, with a bit of texture.
Cook for another 5-10 minutes, until the jam is thickened,
bearing in mind it will also thicken as it cools. Transfer to
clean jars with tight-fitting lids. Refrigerate for up to 2 weeks
or freeze for 2-3 months. M A K E S A B O U T 1 ½ C U P S
If you end up cooking the jam too long
C O O K ’ S N OT E :
and it's too thick, it's easy to remedy. Just add water, a
tablespoon at a time, stirring well after each addition,
Heat the olive oil in a large, heavy-
B O LO G N E S E S A U C E :
bottomed pot over a medium-high heat and cook the pancetta
for 5 minutes. Add the celery, onion, carrot and garlic, season
well and cook for 8 minutes. Add the minces and cook over a
medium-high heat for 10 minutes, breaking up the meat so
that there are no big lumps. Add all the remaining ingredients
and cook, half-covered, for 4-5 hours, stirring occasionally,
removing the lid for the last hour so that the liquid reduces.
BÉCHAMEL SAUCE: Melt the butter in a large saucepan over
a medium heat, add the flour and whisk to a firm paste.
Cook for one minute, stirring so that it doesn’t catch on the
bottom. Add the milk in three lots, whisking to combine until
well incorporated. Keep whisking, on the heat, until thickened
and smooth. Whisk in the parmesan, then add the nutmeg,
bay leaves and mustard and stir to combine. Season to taste.
Cover the surface with plastic wrap and set aside to cool.
Whisk in the egg yolks just before assembling.
Thinly spread quarter of the bolognese sauce
TO A S S E M B L E :

until it's at the desired consistency. into the lasagne dish, cover with a quarter of the béchamel,
sprinkle over a quarter of the grated mozzarella and cover
with a layer of lasagne sheets. Repeat the layers, finishing
with the last of the mozzarella. Bake for 40 minutes, or until
golden brown and hot through. Serve with a sprinkling of
thyme or oregano leaves, sea salt and black pepper, with a
simple green salad on the side. S E R V E S 1 0
64 D I S H | dish.co.nz
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N OT YO U R N A N A ' S
CA R R OT LOA F
(recipe page 60)

dish.co.nz | D I S H 65
66 D I S H | dish.co.nz
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dish.co.nz | D I S H 67
 V
C H E E S E B I S C U I TS
W I T H F I G JA M
(recipe page 64)

G R A I N Y F I G GY
BREAD AND
BUTTER PUDDING
(recipe page 70)

68 D I S H | dish.co.nz
 W E E K E N D AWAY

MUSHROOM GNOCCHI
WITH BRIE
(recipe page 70)

dish.co.nz | D I S H 69
 Mushroom Gnocchi with Brie
Earthy mushroom, salty pancetta and decadent brie come
together like magic in this simple yet decadent dish.

Grainy Figgy Bread and Butter Pudding 1 tablespoon olive oil 500 grams good-quality
We used the fig jam recipe in this section for a spontaneous dessert purchased gnocchi
2 tablespoons butter
while away – feel free to use the jam or marmalade of your choice!
¼ cup white wine
80 grams pancetta, sliced
8-9 slices extra-grainy bread 1 teaspoon ground ginger ¹⁄3 cup cream
1 onion, halved and sliced
80 grams butter 1 teaspoon vanilla extract 150 grams brie, sliced
400 grams mixed
½ cup fig jam ²⁄3 cup brown sugar mushrooms, large ones ½ cup walnut halves,
sliced, smaller ones left whole roughly chopped
300ml milk 2 tablespoons whisky
sea salt and ground pepper
250ml cream TO S E R V E
icing sugar
3 large eggs
softly whipped cream Preheat the oven to 180°C fan bake.
2 large egg yolks
Heat the olive oil and butter in a large frying pan and cook the
pancetta for 5 minutes, until crispy and golden. Remove from
E Q U I P M E N T: Grease a 23cm round overproof dish. the pan and set aside. Add the onion to the fat remaining in
the pan and cook over a gentle heat for 10 minutes. Remove
Butter the bread and spread it with the fig jam, halving each from the pan and add to the pancetta. If necessary, add 1
piece into triangles. Fill the baking dish with bread, leaving or 2 more tablespoons of oil to the pan, season the
plenty of edges poking up to go crunchy. Beat the milk, cream, mushrooms well with salt and pepper, then cook over a
eggs, yolks, ginger, vanilla, sugar and whisky together, then medium-high heat for 10 minutes, stirring occasionally to
pour over the bread. If you have excess custard mix, leave the stop them from catching.
bread for 10 minutes as it will soak up and you can add more.
While the mushrooms are cooking, boil the gnocchi according
Leave to sit for 30 minutes while you preheat the oven to to the packet instructions, then drain well. Add the pancetta
170°C fan bake. and onions to the mushrooms along with the wine and cream
and cook together for 5 minutes. Add the gnocchi to the
Cover with foil and bake for 20 minutes. Remove the foil and mushrooms with half of the brie and stir to combine, then
bake for a further 20 minutes, or until the custard is set and spoon into an ovenproof dish and top with the remaining brie
the exposed bread is golden and crunchy. Rest for 10 minutes and the walnuts. Finish in the oven for 10-15 minutes before
before serving with a dusting of icing sugar and plenty of serving with a simple bitter green salad or freshly cooked
whipped cream. S E R V E S 8 green beans. S E R V E S 4 - 6

70 D I S H | dish.co.nz
 W E E K E N D AWAY

TO R TA A L L A N O N N A
(recipe page 72)

dish.co.nz | D I S H 71
 AND TO DRINK…
Drinks editor Yvonne Lorkin suggests matches for these dishes.
1 2 4 5
3 7
1. BREAKFAST BRIOCHE
BURGER With 'breakfast'
and 'brioche', there’s nothing
better than bubbles. My
vote goes to the Hāhā Rōhi
Hawke’s Bay Sparkling
Rosé NV ($20). A mix of
merlot, malbec and cabernet
sauvignon, it’s bold and
bursting with berry bagel
notes. hahawine.co.nz
2. OLD-SCHOOL TOMATO
SOUP Sauvignon blanc is
my sip du jour for tomato
soup and the Lime Rock
Coquina Central Hawke’s
Bay Sauvignon Blanc 2020
($38) is brilliant. Winemaker
Rosie Butler uses foot-
stomping, barrel ferments
with wild yeast, lees stirring
and malolactic treatment to
craft a sauv bursting with
elderflower, soft jalapeño and
toasty notes. limerock.co.nz
3. CHEESE, ONION, OLIVE
AND ROSEMARY TOASTIES
Great toasties cry out
for great beer, right? The
aromatic mix of onion, olive
and rosemary is perfect with
the Brave Brewing Space
Junk West Coast IPA 500ml
($95 x 12pk) Herbaceous,
juicy and ultra-cleansing, it’s
terrific. bravebrewing.co.nz
4. NOT YOUR NANA'S
CARROT LOAF If you can’t
beat a good loaf, you’ve gotta
join it, preferably with a
glass of Ash Ridge Estate
Hawke’s Bay Pinot Gris ($22)
in hand. I love this pinot gris
because it’s sublimely subtle
(like me) and offers soft apple
72 D I S H | dish.co.nz
6
8
and quince aromas, a rich
mouthfeel and a long, luscious
finish. ashridgewines.co.nz
5. BEEF AND PORK
LASAGNE Go get a goblet of
the Trinity Hill The Trinity
Hawke’s Bay Red Blend 2021
($24.99). Inky in the glass and
perfumed with bay, tobacco,
blackberry and pepper, it's
muscular and juicy, with hints
of soy and black olive on
the finish and slightly saline
layers – lovely! trinityhill.com
6. MUSHROOM
GNOCCHI WITH BRIE
Mushrooms lend themselves
perfectly to pinot noir,
and the Monowai Hawke’s
Bay Pinot Noir 2020 ($25)
has buckets of earthy,
savoury flavours, edged with
tamarillo, rhubarb and baked
cherry notes. Spicy and nicey
with this dish. monowai.co.nz
7. GRAINY FIGGY BREAD
AND BUTTER PUDDING
It might be past Easter,
but a slug of the National
Distillery Co Hot Cross Bun
and Chocolate Easter Vodka
($75) solo, with lemonade
or whipped into an Easter
martini is superb with this
pud. nationaldistillery.nz
8. TORTA ALLA NONNA
The rich toffee apple and
caramelised citrus layers of
the Alpha Domus AD Hawke’s
Bay Noble Selection 375ml
($41) are darn lovely with
this torta. Zesty, luxurious
and a total treat to drink.
advintage.co.nz
Torta alla Nonna
I first tasted torta alla nonna in Paris – which is ironic given
the dessert is Italian... either way, it was love at first bite!
PA ST RY finely grated zest 1 lemon
180 grams butter, at room
temperature, roughly chopped 6 large egg yolks
2½ cups plain flour 1 teaspoon vanilla extract
1 teaspoon baking powder ¾ cup caster sugar
½ cup icing sugar 3 tablespoons cornflour
pinch salt 1 tablespoon plain flour
½ cup ricotta
finely grated zest 1 lemon
2 large egg yolks TO B A K E A N D S E R V E
¹⁄3 cup pine nuts
1 large egg
2 tablespoons icing sugar
FILLING
2 cups whole milk softly whipped cream
Grease a 23cm fluted, loose-based tart tin, which
E Q U I P M E N T:
needs to be at least 3cm deep.
PA ST RY: Whizz the butter, flour, baking powder, icing
sugar, salt and zest in a food processor, just until it forms
'breadcrumbs'. Add the egg yolks and whole egg and pulse
until it comes together in a clumpy ball. Tip out onto a lightly
floured bench and roll into a fat log. Wrap in plastic wrap and
chill in the fridge. While it chills, prepare the filling.
FILLING: Heat the milk and zest in a saucepan over a medium
heat until it just starts to simmer. Meanwhile, whisk together
the yolks, vanilla, sugar, cornflour and flour in a bowl until the
mixture is completely smooth. Once the milk is simmering, add
half of it to the egg mixture, whisking constantly. Pour the egg
mixture back into the remaining milk and keep whisking over
the heat until the custard is very thick and smooth. Remove
from the heat, pour into a container, cover the surface with
plastic wrap and chill. Once chilled, stir through the ricotta.
Remove the pastry from the fridge and
TO B A K E A N D S E R V E :
let sit at room temperature for 15 minutes while you preheat
the oven to 170°C fan bake.
Cut the pastry into 2 pieces, one ²⁄3 of the whole and one ¹⁄3.
Roll out the larger piece to a circle 30cm across and press
into the tin, bringing it up the sides. Pour in the chilled
custard and smooth the top. Roll out the second piece of
pastry to a circle 23cm across. Place over the custard and
gently press the top and sides together around the rim to
seal. Sprinkle with the pine nuts and bake for 40-45 minutes,
until golden. Serve at room temperature with a dusting of
icing sugar and a generous blob of cream. S E R V E S 8
W E E K E N D AWAY

dish.co.nz | D I S H 73
 SWEET
DREAMS Cosy up inside this winter with one of our tempting bakes –
from oozy 'Twix' tart to luscious apple pie
Recipes CLAIRE ALDOUS
Photography JOSH GRIGGS Styling SARAH TUCK

74 D I S H | dish.co.nz
 BAKING

GF
S E E DY S P I C E D
GINGER AND
P U M P K I N LOA F
(recipe page 78)

dish.co.nz | D I S H 75
THE BISCUIT TIN
(recipe page78)
 BAKING

D E L E CTA B L E A P P L E
P I E T R AY B A K E
(recipe page 80)

dish.co.nz | D I S H 77
 The Biscuit Tin
The flavour combos are endless with this biscuit base –
these are a few that prove very popular with both young
and old. You need one batch of base cookie dough for each
of the three flavour choices.
Seedy Spiced Ginger and Pumpkin Loaf (gf)
Cut thick slices of this gorgeous loaf and serve slathered BASE COOKIE DOUGH 80 grams brittle toffees,
in good butter. Best made at least one day ahead 1 cup plain flour roughly chopped
for all the flavours to mingle. (I used 16 Werther’s toffees)
¼ teaspoon sea salt
1½ cups cooked mashed ½ teaspoon each baking soda White chocolate
¼ teaspoon baking soda and cornflake
pumpkin (see Cook’s note) and sea salt
125 grams white chocolate,
90 grams butter, melted
4 large eggs 1 tablespoon ground cinnamon roughly chopped
½ cup brown sugar
1 cup brown sugar 2 teaspoons ground ginger 1 cup cornflakes
¼ cup caster sugar
¹⁄3 cup grapeseed oil ½ teaspoon ground mixed spice ¼ teaspoon ground cinnamon
1 large egg
finely grated zest 1 orange ½ cup golden sultanas S’mores
1 teaspoon vanilla extract 1 cup roughly chopped
2 tablespoons golden syrup ¹⁄3 cup chopped crystallised white marshmallows
ginger C H O I C E O F M I X- I N S
1 teaspoon vanilla extract 125 grams dark chocolate
Cranberry, oat and toffee
1 tablespoon each pumpkin (72% cocoa), roughly chopped
1½ cups ground almonds ½ cup cranberries
seeds and sunflower seeds
(almond meal)
½ cup rolled oats
2 tablespoons each caster
1 cup brown rice flour sugar and water
2 teaspoons baking powder ¼ teaspoon ground cinnamon, Preheat the oven to 180°C regular bake.
extra
½ teaspoon xanthan gum Combine the flour, salt and baking soda in a medium bowl. Add
your chosen mix-ins and toss well to coat in the flour.

Grease a 22cm x 12cm loaf tin (6 cup capacity)

E Q U I P M E N T:
and line fully with baking paper, bringing it 2cm above the rim.
Preheat the oven to 180°C regular bake.
Whisk the pumpkin, eggs, sugar, oil, zest, golden syrup and
vanilla together until smooth.
Whisk the butter, both sugars, egg and vanilla together. Pour
onto the dry ingredients and stir to combine well, making sure
there are no pockets of flour in the dough.
Scoop out ¼ cups of the dough and place on lined baking trays
about 6cm apart. Don’t overcrowd the tray or they will all melt
into one huge biscuit.

Whisk all the dry ingredients together in a large bowl. Add the
sultanas and ginger and toss to coat.
Pour in the pumpkin mixture and stir everything together,
making sure there are no pockets of flour in the batter. Scrape
the batter into the tin and scatter over the pumpkin and
sunflower seeds.
Bake for about 1 hour, or until a skewer inserted into the centre
comes out clean. Loosely cover the loaf with foil after 30
minutes to prevent over-browning.
Bake for 8 minutes, then remove from the oven and give the tray
a couple of sharp taps on the bench to flatten the cookies and
give them a wrinkly top. Bake for a further 5-6 minutes, or until
the cookies are a light golden brown and the outer edges are
starting to crisp but the centres are still a little soft and puffy.
Leave for 5 minutes, then transfer to a cooling rack. The cookies
will keep for 3 days stored in an airtight container. M A K E S 8
LARGE COOKIES OR 16 SMALLER ONES

Heat the sugar, water and extra cinnamon in a small saucepan,

stirring to dissolve the sugar, then cook until reduced by half Whipped Chocolate Cream Cheese Icing
and syrupy. Gently brush the hot syrup over the top of the loaf
and leave to cool completely. Store wrapped in baking paper in 100 grams cream cheese, 2 cups icing sugar, sifted
an airtight container for 5-6 days. M A K E S 1 LOA F at room temperature
¼ cup good-quality dark cocoa
100 grams butter, at room (I used Valrhona)
Peel and seed 1½ kilograms of Crown
C O O K ’ S N OT E :
temperature
pumpkin and roughly chop. Place in a baking dish, cover
with foil and bake at 180°C for about 30 minutes, or until
tender. Mash until smooth and measure out 1½ cups. Beat the cream cheese until smooth with no lumps. Add the
butter and beat again until light and fluffy. Add the icing sugar
and cocoa and beat until well combined. Use immediately or chill
for a little while if you want a firmer texture. M A K E S A B O U T 1 ¹ ⁄3
C U P S I C I N G , FO R T H E B A N A N A C A K E O N PAG E 8 0

78 D I S H | dish.co.nz
 BAKING

BANANA AND
C O C O N U T CA K E W I T H
W H I P P E D C H O C O L AT E
CREAM CHEESE ICING
(recipe page 80)
 Delectable Apple Pie Tray Bake
All my favourite flavours from hot cross buns and Eccles cakes E Q U I P M E N T: Grease and fully line a 20cm loose-based cake tin.
combine with apples in this super-easy pie.
Preheat the oven to 160°C fan bake.
2 sheets pre-rolled butter puff finely grated zest 1 orange
pastry (25cm x 25cm) Stir together the bananas, coconut, oil, both sugars, eggs,
1 teaspoon each ground vanilla and salt until well combined. Set aside for 10 minutes to
1 large egg, beaten cinnamon and ginger soften the coconut.

raw sugar, for sprinkling
FILLING
3 tablespoons cornflour
⅓ cup brown sugar
finely grated zest 1 lemon
½ teaspoon each ground
nutmeg and sea salt
6 apples, peeled, cored and
thinly sliced (I used Braeburn)
½ cup currants
Combine the flour, baking powder, baking soda, cinnamon and
nutmeg and add to the banana mixture.
Stir everything together, making sure there are no pockets of
flour in the batter. Pour into the tin and bake for about 35-40
minutes, or until a skewer inserted into the centre comes out
clean. Cool for 20 minutes, then remove from the tin to a cooling
rack and cool completely.

E Q U I P M E N T: Lightly grease and line a large, flat baking tray. Dollop the icing over the cake and swirl with the back of a spoon.
MAKES 1 CAKE
Preheat the oven to 180°C fan bake.

Roll out each sheet of pastry on a lightly floured bench to make

it a little thinner and larger. Place one sheet of pastry on the
tray and brush a 2cm border with beaten egg. Archie’s Twix’ Tart
I made this as a farewell morning tea for one of our designers.
FILLING: Whisk the cornflour with all the remaining ingredients His favourite snack is Twix bars, and this is my interpretation in
except the apples and currants in a large bowl. Add the fruit and tart form: Archie absolutely loved it!
toss so the apples and currants are all well coated and separated.
Tip the filling onto the pastry base inside the 2cm border, scraping BASE C H O C O L AT E G A N AC H E
in the bits left in the bowl, and spread evenly. It will be piled high. 225 grams plain biscuits 150ml cream
(I used Krispie)
Place the second piece of pastry over the apples. Pull the edges 75 grams milk chocolate
of the bottom piece of pastry up over the top piece and crimp 75 grams butter, melted (33% cocoa) chopped
the edges together with a fork to seal well. Cut a few small slits
in the top of the pie. Brush well with the beaten egg and sprinkle FILLING 75 grams dark chocolate
with raw sugar. 450-gram jar dulce de leche (72% cocoa) chopped
or 397-gram tin ready-made
caramel condensed milk, ½ teaspoon sea salt
Bake for 35-40 minutes until the pie is a good golden colour and
the pastry is well cooked and crisp. Slide onto a serving platter whisked until very smooth
and serve hot or warm with cream or ice cream. S E R V E S 4 - 6

Lightly grease a 35cm x 12cm loose-based

E Q U I P M E N T:
rectangular tart tin.

Banana and Coconut Cake with Whipped
Chocolate Cream Cheese Icing
Delicious with or without the icing – an old favourite tweaked
using desiccated coconut and coconut oil.
4 very ripe medium
bananas, well mashed
½ cup desiccated coconut
½ cup melted coconut oil
or other neutral oil
½ cup each caster and
brown sugar
2 large eggs
2 teaspoons vanilla extract
½ teaspoon sea salt
1½ cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon each ground
cinnamon and freshly grated
nutmeg
TO F I N I S H
Whipped Chocolate
Cream Cheese Icing
(see recipe page 78)
Preheat the oven to 150°C fan bake.
BASE: Blitz the biscuits in a food processor, add the melted
butter and pulse to make fine, damp crumbs. Tip into the tin and
press to make an even shell. Pop in the fridge for 20 minutes to
firm up. Bake for 20 minutes, then cool for 5 minutes.
FILLING: Carefully spoon the dulce de leche or caramel
condensed milk onto the base and smooth the top. Bake for a
further 8 minutes. Cool, then chill in the fridge.
Heat the cream in a small saucepan until
C H O C O L AT E G A N AC H E :
hot. Remove from the heat and add both chocolates. Leave for a
few minutes, then whisk until smooth and stir in the salt.
Cool to a thick pouring consistency, then pour over the caramel
and smooth into gentle peaks using the back of a teaspoon. Chill
for at least 2 hours, until the ganache is firm. The tart can be
made 3 days ahead, covered and chilled. Remove from the fridge
and cut into small wedges or fingers to serve. S E R V E S 1 0 - 1 2
 ARCHIE'S
' T W I X ' TA R T
 C H O R I ZO, AG E D
C H E D DA R A N D
R OA ST E D WA L N U T
SCONES
(recipe page 84)

82 D I S H | dish.co.nz
 BAKING

PEAR AND
YO G H U R T C A K E
(recipe page 84)

dish.co.nz | D I S H 83
 E Q U I P M E N T: Grease and fully line a 22cm springform cake tin.

Chorizo, Aged Cheddar Preheat the oven to 180°C regular bake.

and Roasted Walnut Scones
Whisk the sugar, eggs and zest together in a large bowl for
Is there anything more appealing than the gorgeous aroma 2 minutes, until pale. Whisk in the yoghurt, then the oil, until
of cheesy scones wafting through the kitchen? Cheese scones well combined.
with earthy walnuts, spicy chorizo salami and sharp chives
could just tick that box. Combine the flour, baking powder, baking soda and salt in a bowl.
Cut 1½ pears (6 quarters) into 1cm chunks and toss through the
1½ cups plain flour ½ cup walnuts, roasted flour to coat each piece. Add to the yoghurt mixture and use a
and roughly chopped large spoon to fold everything together, making sure there are
2½ teaspoons baking powder
2 tablespoons finely no pockets of flour in the batter.
1½ teaspoons smoked paprika chopped chives
Tip into the tin. Thinly slice the remaining pear half (2 quarters)
1½ teaspoons sea salt 1 large egg and gently place on top of the cake.

50-gram piece butter, chilled
150 grams aged cheddar
80 grams thinly sliced chorizo
salami, roughly chopped
1 tablespoon wholegrain Bake for about 40 minutes, or until a skewer inserted into the
mustard centre comes out clean. Cover the top loosely with foil after 20
minutes if the cake is getting too brown. Cool completely in the
¾ cup buttermilk,
tin. Delicious served with softly whipped cream, mascarpone or
plus extra for brushing
custard. M A K E S 1 C A K E

E Q U I P M E N T: Grease and line a flat baking tray.

Preheat the oven to 200°C fan bake. Lemon Curd Crumble Slice
A melt-in-the-mouth crispy base topped with a zesty lemon
Combine the flour, baking powder, paprika and salt in a large cream and little nuggets of crumble on top.
bowl. Grate in the butter (keep dipping the butter into the flour
to stop it sticking), then rub in with your fingertips. BASE 1 cup purchased lemon curd
1²⁄3 cups plain flour
Cut half the cheese into small cubes and grate the remaining ½ cup caster sugar
half. Stir the cheese cubes, half the salami, three-quarters of the ½ cup ground almonds
walnuts and the chives into the flour mixture until well combined. 2 large eggs
¾ cup brown sugar
1 large egg yolk
Whisk the egg, mustard and buttermilk together and pour into
1 teaspoon baking powder
the bowl. Use a fork to bring the soft dough together. Tip onto 3 tablespoons cream
the tray and quickly and gently bring together with your hands. ½ teaspoon sea salt
Form into a rectangle about 3cm thick and cut into 6 scones, 2 tablespoons custard powder
gently pulling them slightly apart. 150 grams butter, melted
finely grated zest
Brush with extra buttermilk, then top with the remaining grated LEMON FILLING 1 large lemon
cheese, salami and walnuts. 200 grams cream cheese,
at room temperature 3 tablespoons lemon juice
Bake for 12-15 minutes, until puffed and a good golden colour.
Serve warm with lashings of good butter. M A K E S 6
E Q U I P M E N T: Grease a 28cm x 18cm x 4cm-deep slice tin and fully
line with baking paper, bringing it 2cm above the rim.

Preheat the oven to 160°C fan bake.

Pear and Yoghurt Cake
BASE: Place all the ingredients in a large bowl and mix to form
The perfect anytime cake with zesty orange, juicy pears and
loose, damp crumbs (I use my fingertips). Take out ¾ cup of the
yoghurt keeping it moist and delicious.
crumbs and set aside. Press the remaining crumbs firmly into
the base of the tin to make an even layer. Bake for 20 minutes,
1 cup caster sugar 1½ cups plain flour
until golden and firm. Cool for 10 minutes.
3 large eggs 1 teaspoon baking powder
FILLING: Place all the ingredients in a food processor and blend
finely grated zest 1 orange 1 teaspoon baking soda until smooth. Tip the filling over the base, then scatter over the
reserved crumbs.
1 cup thick plain yoghurt ¼ teaspoon sea salt
Bake for about 35-40 minutes, until the top is lightly golden and
½ cup neutral oil, e.g., 2 ripe, firm pears, peeled,
the filling is set. Cool, then chill for a couple of hours to firm up.
grapeseed quartered and cored

Use a sharp knife to cut into pieces. M A K E S 1 SLICE

84 D I S H | dish.co.nz
 BAKING

LEMON CURD
CRUMBLE SLICE
 GF V
GARLIC MASHED
P OTATO E S
WITH CRUNCHY
S E E DY C R U M B S
(recipe page 88)
 DINNER FOR SIX

GF
S LO W - R OA ST E D
PORK SHOULDER

Dinner
WITH MOJO VERDE
(recipe page 88)

for six
Welcome friends in from the cold with two warming menus
Recipes CL A I R E A L DO U S Photography JOSH GRIGGS Styling SAR AH TU C K

dish.co.nz | D I S H 87
 M en u O ne Preheat the oven to 140°C regular bake.

Combine the oregano, cumin seeds, garlic, salt and olive oil in
Garlic Mashed Potatoes with a small bowl. Rub the paste all over the flesh side of the pork,
Crunchy Seedy Crumbs (gf) (v) pushing it into all the nooks. Roll up and tie with kitchen string.
The pork can be covered and chilled for 1 day at this point.
Is there a better side dish than a bowl of silky smooth, cream-
and-garlic-infused mashed potatoes? Well, yes there is, if you
Place the onions, bay leaves and wine in a deep, ovenproof
top it with these smoky paprika-infused crunchy seeds!
casserole dish. Place the pork, skin-side up on top and season
with sea salt. Cover with a lid or seal tightly with foil. Cook for
1½ kilograms Agria potatoes sea salt and ground pepper
5 hours, or until very tender and falling off the bone. Remove
1 cup cream TO S E R V E the string and carefully peel off the skin. Cut the skin into long
Crunchy Seedy Crumbs strips and place on roasting tray. Cook under a hot grill until
½ cup milk (see recipe below) golden and crispy, watching carefully that it doesn’t burn.

2 cloves garlic, crushed extra butter, optional Place the pork in a serving bowl along with the crackling, onions
and as much cooking liquor as desired. Pull apart and serve with
50 grams butter
the Mojo Verde. S E R V E S 6

Peel the potatoes and cut into large chunks. Cook in a large
saucepan of well-salted boiling water until tender. Drain well and Mojo Verde (gf) (v)
return to the saucepan. Place back over a low heat for a couple
of minutes to drive off excess water. Heat the cream, milk and 2 cups packed coriander, 1½ teaspoons ground cumin
garlic in a microwave or small saucepan. Mash the potatoes leaves and tender stems,
roughly chopped ½-1 teaspoon chilli flakes
until smooth or push through a potato ricer, then stir in the
hot cream mixture and the butter until smooth. Season well. 2 teaspoons sea salt
½ cup picked mint leaves
Transfer to a serving bowl and top with a couple of spoonfuls
of the Crunchy Seedy Crumbs and another knob of butter, if 1 teaspoon dried oregano 2-3 tablespoons lemon juice
desired. Serve the remaining crumbs alongside. S E R V E S 6
2 cloves garlic, crushed ¹⁄3 cup olive oil

Crunchy Seedy Crumbs (gf) (v)

Blitz all the ingredients in a small food processor until smooth.
1 cup pumpkin seeds 2 tablespoons olive oil MAKES ABOUT ¾ CUP

½ cup sunflower seeds 2 teaspoons smoked paprika

2 tablespoons sesame seeds 1 teaspoon chilli flakes

2 tablespoons maple syrup sea salt M enu O n e

Caramelised Apple Tart

Combine everything except the salt in a large bowl and toss
to coat well. Tip into a large frying pan over a low heat and Buttery pastry and sticky glazed apples – the perfect dessert!
cook, stirring occasionally, until golden and fragrant. Season
generously with sea salt. Tip onto a large plate and, when cool, 500 grams good-quality 30 grams butter, melted
transfer to an airtight container. M A K E S A B O U T 1 ½ C U P S butter puff pastry
(I used Paneton) 2 tablespoons caster sugar

4-5 apples (I used Braeburn) ¹⁄3 cup apricot jam, hot

M en u O ne
Preheat the oven to 200°C regular bake and place a flat baking
Slow-roasted Pork Shoulder with Mojo Verde (gf) tray in to preheat.
Mojo verde adds a fresh, herby note to this meltingly tender,
slow-cooked pork shoulder. Roll out the pastry on a piece of baking paper to ½cm thick,
then cut out a 30cm circle. Chill while you prepare the apples.
1 tablespoon dried oregano 2 large brown onions, Peel the apples, cut into quarters and cut out the cores.
peeled and cut into Thinly slice with a sharp knife. Starting from the outside and
1 tablespoon cumin seeds quarters through the root working towards the centre, arrange the apple slices in closely
overlapping concentric circles on the pastry, leaving a small
4 cloves garlic, crushed 2 bay leaves border around the edge. Brush the apples and border with the
butter, then sprinkle with the sugar. Slide the hot baking tray
2 teaspoons sea salt ½ cup white wine under the baking paper and bake for 30 minutes, turning the
2 tablespoons olive oil tray for even browning. Remove from the oven and carefully
TO S E R V E
brush with the jam. Return to the oven and cook for about 5
Mojo Verde (see recipe right)
2-kilogram boneless minutes longer, or until deeply golden. If the apples aren't as
pork shoulder, skin on golden as you'd like, you can flash the tart under a preheated
grill – but watch carefully! Serve hot or warm with cream,
mascarpone or ice cream. S E R V E S 6 - 8
88 D I S H | dish.co.nz
DINNER FOR SIX

CA R A M E L I S E D
A P P L E TA R T

dish.co.nz | D I S H 89
DINNER FOR SIX

GF V
C R U S H E D P OTATO E S ,
L E E KS A N D P E A S
W I T H R OA ST E D
ALMOND AND
M I N T P E STO
(recipe page 92)

90 D I S H | dish.co.nz
 GF
S LO W - R OA ST E D
P R OV E N ÇA L
LEG OF LAMB
(recipe page 92)

dish.co.nz | D I S H 91
 M en u Two
400-gram tin whole cherry quarters through the root
Crushed Potatoes, Leeks and Peas with tomatoes in juice
2 bay leaves
Roasted Almond and Mint Pesto (gf) (v) 3 large brown onions,
The fragrant chunky pesto really brings this side dish peeled and cut into sea salt and ground pepper
together and complements the lamb perfectly.
Preheat the oven to 140°C regular bake.
800 grams waxy potatoes, sea salt and ground pepper
skins on, washed
1 tablespoon butter Combine the oil, rosemary, fennel seeds, garlic, anchovies, zest
2 tablespoons olive oil and chilli flakes in a small bowl. Cut 6 deep slits in the top fat
1½ cups frozen peas, thawed side of the lamb, then push in some of the herb paste. Rub the
2 leeks, thinly sliced rest all over the outside.
Roasted Almond and Mint
2 cloves garlic, crushed Pesto (see recipe below) Tip the tomatoes into a large roasting dish, pushing them to
the sides. Add the lamb. Toss the onions with a little olive oil
2 tablespoons white
then place around the lamb along with the bay leaves. Season
wine or water
everything with salt and pepper.

Cook the potatoes in boiling salted water until tender. Drain
well. The potatoes can be cooked several hours ahead but don’t
refrigerate them.
Heat the oil in a medium frying pan and add the leeks, garlic
and wine. Season with salt and pepper, then cover and cook for
10 minutes, until tender but not coloured. Lightly crush the
potatoes with the palm of your hand and add to the pan along
with the butter. Cook until hot, turning occasionally, then fold in
the peas and ¼ cup of the pesto.
Cover with a piece of baking paper, then cover with foil, sealing
tightly. Roast for 4½ hours. Uncover and roast for a further 30
minutes to colour the top. Remove from the oven and rest for 15
minutes before serving. S E R V E S 6
If there is a lot of liquid, you can drain most
C O O K ’ S N OT E :
of it off into a small saucepan and simmer until reduced by
half. Pour back over the lamb to serve.

Season well with salt and pepper. Transfer to a bowl and serve
the remaining pesto alongside. S E R V E S 6
M en u Two
Roasted Almond and Mint Pesto (gf) (v)
Spiced Vanilla and
½ cup skin-on roasted almonds 1 tablespoon apple
White Wine-poached Pears (gf)
cider vinegar
3 cloves garlic, crushed A classic dessert that’s easy to make and delicious. Use these
1 tablespoon water pears in tarts, to top pavlova, in an ice-cream sundae with
½ packed cup mint
chocolate sauce or simply with biscotti and a dollop of cream.
¹⁄3 cup olive oil
¼ packed cup parsley
sea salt and ground pepper 750ml white wine 2 small cinnamon sticks
1 teaspoon honey (dry rather than sweet)
3 bay leaves
1 cup water
long strips zest
Place all the ingredients in a small food processor and blitz to a 1 cup caster sugar from 1 lemon
coarse paste. Season with salt and pepper. M A K E S A B O U T ¾ C U P
1 vanilla pod, split 6 medium firm but ripe pears,
and seeds scraped out peeled and halved

M e nu Two 1 large saucepan and a circle of baking paper the

E Q U I P M E N T:
same diameter as the saucepan.
Slow-roasted Provençal Leg of Lamb (gf)
Put everything except the pears in the saucepan and bring to
This recipe takes me back to the time I spent holidaying in the the boil, stirring to dissolve the sugar. Add the pears and place
French town of Limoux. The meat just falls off the bone and is the baking paper over the surface. Reduce the heat to low and
infused with all the flavours I associate with the South of France. cook very gently until the pears are tender but still holding their
shape. Cooking time will depend on the ripeness of the pears
2 tablespoons olive oil 4 anchovy fillets, finely chopped and can take between 20-40 minutes.
1 tablespoon finely chopped finely grated zest 1 orange
Remove from the heat and let the pears cool in the syrup.
rosemary
½ teaspoon chilli flakes Carefully transfer the pears to a shallow serving dish. At this
1 tablespoon fennel seeds point they can be covered and chilled until ready to serve, up
1 leg lamb, French trimmed to 1 day ahead. Put the syrup back over a medium-high heat
4 cloves garlic, crushed (about 2 kilograms) and boil until reduced to about 1 cup. Store the syrup and pears
separately until ready to serve. S E R V E S 6
 DINNER FOR SIX

GF
S P I C E D VA N I L L A
A N D W H I T E W I N E-
P OAC H E D P E A R S

MEDITERRANEAN
CITRUS, CINNAMON
A N D P I N E N U T CA K E
(recipe page 95)

dish.co.nz | D I S H 93
 CA R A M E L I S E D
A P P L E TA R T
(recipe page 88)

94 D I S H | dish.co.nz
 DINNER FOR SIX

AND TO DRINK…

Drinks editor Yvonne Lorkin suggests matches for these dishes.

Me n u Two

Mediterranean Citrus,
Cinnamon and Pine Nut Cake 1 2 3 4
Pine nuts, cinnamon and citrus are a perfect pairing in this
easy and delicious recipe. Using a ring tin makes it look a little
bit special but it’s still delicious if made in a regular cake tin.

½ cup extra-virgin olive oil 1¹⁄3 cups plain flour

1 cup caster sugar 1 cup ground almonds

(almond meal)
¹⁄3 cup thick plain yoghurt
1½ teaspoons baking powder
1 tablespoon ground cinnamon
¾ teaspoon baking soda
1 teaspoon vanilla extract
¼ cup pine nuts 1. SLOW-ROASTED
finely grated zest 1 large PORK SHOULDER
orange and 1 lemon a few small sprigs fresh WITH MOJO VERDE
rosemary, optional The unmistakeable aromas
3 large eggs
of orange zest, apricot and
1 tablespoon caster sugar, extra
300 grams firm ricotta a little jiggle of jasmine tell
you that the Gladstone
Vineyard Wairarapa
Viognier 2019 ($28) is going
E Q U I P M E N T: Grease a 22cm x 6cm-deep ring tin with cooking to be perfecto with this
spray, or grease a 22cm springform cake tin and line the base and pork. Grown organically on
sides with baking paper, bringing it 2cm above the rim. the ancient rocky terraces
of the Ruamahanga River, it’s
Preheat the oven to 160°C fan bake. an ultra-bright, beautifully
balanced example of a
CAKE: Whisk the olive oil, sugar, yoghurt, cinnamon, vanilla, variety that's notoriously
both zests, eggs and ricotta together in a large bowl until well difficult to grow. Fresh, spicy
combined. Combine the flour, ground almonds, baking powder and floral, it’s fantastic.
and baking soda. Add to the ricotta mixture and gently fold gladstonevineyard.co.nz
together, making sure there are no pockets of flour in the
batter. 2. CARAMELISED APPLE
TART Allow the gorgeously
Spoon the batter into the tin and smooth the top. Scatter over sweet, tart apple tang of this
the pine nuts and the rosemary, if using, then the extra sugar. dessert to totally shine with
Bake for 40 minutes in the ring tin, or until a skewer inserted a small glass of the Suncrest
into the centre comes out clean. Bake for 55-60 minutes in Orchard White Cherry Port
the springform tin, covering the top loosely with foil after 35 ($25). Sweetened with a hint
minutes. Cool completely in the tin. of mānuka honey, this bottle
of fortified fabulousness
Serve slices of the cake with Spiced Vanilla and White Wine- from Ripponvale Road in
poached Pears (see recipe page 92), the syrup from the pears Cromwell, the cherry capital
and a big dollop of cream. M A K E S 1 C A K E of the country, is nothing
short of superb. Cleansing
and crisp and edged with
subtle cherry and spices,
it’s a brilliant match.
suncrestorchard.co.nz
3. SLOW-ROASTED
PROVENÇAL LEG
OF LAMB If having a table
full of your besties ready
to launch into this insanely
tasty lamb dish isn’t reason
enough to spend coin on a
supremely elegant and extra-
special wine, I don’t know
what is. The Pegasus Bay
Aged Release Waipara Pinot
Noir 2012 ($70) is mind-
warpingly exotic on the nose,
roaring with baked tamarillo,
spiced cherry, rhubarb and
marzipan in the mouth and
silky to sip. pegasusbay.com
4. MEDITERRANEAN
CITRUS, CINNAMON
AND PINE NUT CAKE
WITH SPICED VANILLA
AND WHITE WINE-
POACHED PEARS
Nothing, I repeat, nothing
tastes better with this
dessert than a glass of the
ultra-sexy Maison Sichel
Sauternes 2017 ($39) in all
its toffee apple, marmalade
and caramelised citrus
succulence. It's sweet, yet
incredibly well balanced and
edged with complex spices,
roast pear characters
and beeswaxy brilliance.
wineseeker.co.nz

dish.co.nz | D I S H 95
 Simple, quick and stylish meals for any night of the week
– maximum deliciousness with minimum fuss!

Recipes CLAIRE ALDOUS Photography JOSH GRIGGS Styling SARAH TUCK

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

C H E AT ' S C H I C K E N
AND MUSHROOM PIE
(recipe page 100)

dish.co.nz | D I S H 97
 GF V
PORCINI AND THYME
R I S OT TO W I T H
M E LT I N G B R I E
(recipe page 100)

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

V
G OZ L E M E W I T H
LOTS A G R E E N S ,
CHEESE AND
TOA ST Y WA L N U TS
(recipe page 100)

dish.co.nz | D I S H 99
 Cheat's Chicken and Mushroom Pie 2 cloves garlic, crushed ½ cup freshly grated
parmesan
Chicken pie seems to be a perennial favourite 2 teaspoons thyme leaves
and this version makes it a weeknight winner by using TO S E R V E
a purchased rotisserie chicken. sea salt and ground pepper generous slices triple cream
brie or truffled brie
¾ cup risotto rice,
1 tablespoon vegetable oil 1 teaspoon Dijon mustard
e.g., arborio ¼ cup toasted walnuts,
200 grams streaky bacon, finely grated zest 1 lemon chopped
½ cup white wine
cut into 2cm pieces
sea salt and ground pepper extra thyme for sprinkling over
2 tablespoons crème fraîche
1 large brown onion,
thinly sliced meat from 1 purchased
rotisserie chicken,
250 grams button skin and bones discarded, Combine the boiling water and porcini in a bowl and leave for
mushrooms, thickly sliced roughly chopped 15 minutes. Heat the olive oil in a medium saucepan, then add
the butter, onion, garlic and thyme with a good pinch of salt.
2 cloves garlic, crushed 1 tablespoon finely Cover and cook, stirring occasionally, until the onion is soft but
chopped parsley not coloured. Stir in the rice, then add the wine and cook until
1 tablespoon dried tarragon
most of the liquid has been absorbed. Remove the porcini from
1 cup grated tasty cheese
¼ cup cream the boiling water, which has now become a stock, with a slotted
500 grams good-quality spoon. Finely chop and stir into the rice. Begin adding the stock,
1 cup chicken stock butter puff pastry a ladle at a time, stirring and allowing the liquid to be absorbed
before adding the next quantity. When the risotto is tender to
2 tablespoons plain flour 1 large egg yolk the bite and has a creamy consistency (about 20 minutes), stir
in the crème fraîche and parmesan. Season with salt and pepper.
1 tablespoon wholegrain white sesame seeds
mustard
Divide the risotto between warm shallow plates and
TO S E R V E :
top with the brie, walnuts and extra thyme. Serve immediately.
E Q U I P M E N T: Line a flat oven tray with baking paper. SERVES 2

Heat the oil in a frying pan over a medium heat and cook the
bacon, onion, mushrooms, garlic and tarragon for 10 minutes, C O O K ’ S N OT E : You can also finish the risotto with a drizzle
stirring often. Stir the cream, ¼ cup of the stock, flour, both of truffle oil.
mustards and the zest together in a bowl to make a smooth
sauce. Tip into the pan and cook for 2 minutes, then stir in the
remaining stock and cook for 5 minutes, until thick and glossy.
Season, then fold through the chicken. Spread out the filling on a
large plate or tray and refrigerate until cold. Stir in the parsley
and cheese before assembling. Gozleme with Lotsa Greens,
Cheese and Toasty Walnuts (v)
Preheat the oven to 200°C fan bake and place a flat oven tray in
to preheat. These crispy, golden flatbreads can be stuffed with all sorts of
tasty fillings. I’ve gone with a delicious vegetarian version.
Cut the pastry into two sheets – one 30cm x 24cm and the
other 32cm x 26cm. Place the smaller sheet on a piece of baking 2 packed cups baby ¼ cup walnut pieces, roasted
paper. Spoon on the cold filling, leaving a 2cm border. Brush the spinach leaves and roughly chopped
border with egg yolk. Place the bigger sheet of pastry on top
½ cup frozen peas, thawed ½ cup grated mozzarella
and gently press the pastry around the filling. Trim the edges
and use a fork to firmly press the two pieces of pastry together 1 spring onion, thinly sliced sea salt and ground pepper
around the edges to seal. Brush all over with egg yolk and cut a
few small slashes in the top to allow steam to escape. Sprinkle 1 clove garlic, crushed TO C O O K A N D S E R V E
with sesame seeds and chill for 20 minutes. Slide the hot tray 2 large flatbreads
under the baking paper and cook for 30 minutes, until deeply ½ teaspoon caraway
golden, crispy and irresistible. S E R V E S 4 seeds, toasted olive oil for brushing

¼-½ teaspoon chilli flakes dukkah, for sprinkling over

½ cup crumbled creamy feta

Porcini and Thyme Risotto

with Melting Brie (gf) (v) Put the spinach in a large bowl and scrunch with your hands to
soften the leaves. Toss with the remaining ingredients.
Risotto is a wonderfully nurturing dish and it doesn’t have to
be complicated – add a generous slice of rich, creamy brie and Brush one side of each flatbread with oil.
TO C O O K A N D S E R V E :
some toasty nuts and you’re onto a winner. Place one, oiled side down, in a large frying pan. Tip on the filling
and spread right to the edges. Top with the second flatbread,
2¾ cups boiling water 1 tablespoon olive oil oiled side up. Cook over a low heat for 5 minutes, pressing
down firmly until golden. Flip and cook on the other side until
10 grams dried porcini 1 tablespoon butter
the cheese has melted and the flatbread is crispy. Transfer
mushrooms
1 brown onion, finely chopped to a board and cut into pieces. Sprinkle with dukkah and eat
immediately. M A K E S 1 F L AT B R E A D
 FO O D FAST

K I C K- U P -YO U R -
DINNER KIMCHI
R OA ST E D C H I C K E N
(recipe page 104)

dish.co.nz | D I S H 101
 BAKED CHICKEN
A N D M OZ Z A R E L L A
M E AT B A L L S
(recipe page 104)

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

GF
B A K E D C H E E SY
P O L E N TA W I T H
FENNEL SALAMI
(recipe page 104)
dish.co.nz | D I S H 103
Kick-up-your-dinner Kimchi Roasted Chicken
Tip the pasta sauce into an ovenproof
TO A S S E M B L E A N D C O O K :
Tart and crunchy fermented kimchi adds a huge whack of dish and nestle in the meatballs. Top with the mozzarella and
fabulous flavour to this simple chicken dish. parmesan and season with salt and pepper. Bake for 20-25
minutes, or until bubbling and golden and the meatballs are fully
2 whole chicken legs 400-gram tin cherry tomatoes cooked. S E R V E S 2 - 3
(thigh and drumstick)
2 teaspoons honey
sea salt and ground pepper Choose a coarse-ground chicken sausage
C O O K ’ S N OT E :
2 teaspoons soy sauce
rather than a smooth-textured one, if possible. I topped
2 teaspoons each rice bran
2 teaspoons gochujang the meatballs with sprigs of oregano that I fried in a little
oil and sesame oil
or other chilli paste oil until crisp.
1 cup kimchi

Preheat the oven to 200°C fan bake.

Season the chicken with salt and pepper. Heat both the oils Baked Cheesy Polenta with Fennel Salami (gf)
in a medium ovenproof frying pan and cook the chicken skin When you’re looking for a hearty, golden and bubbling
side down until golden, about 4-5 minutes. Turn and cook for 1 dish of goodness, this is the one.
minute. Transfer to a plate.
6 cups milk, or use 2 cups purchased, thick
Combine the kimchi, tomatoes, honey, soy and gochujang in a half milk, half water tomato pasta sauce –
bowl, then tip into the pan. Nestle the chicken into the kimchi use your favourite flavour
mixture along with any resting juices. 3 cloves garlic, crushed
250 grams mascarpone
Loosely cover the pan with foil and roast for 30 minutes, or 2 teaspoons sea salt
until the chicken is fully cooked through. Uncover and cook for finely grated zest 1 lemon
1 teaspoon ground fennel
another 5 minutes, until golden. S E R V E S 2
2 cups grated mozzarella
ground pepper
80 grams thinly sliced fennel
Gochujang or red chilli paste is a savoury,
C O O K ’ S N OT E : 350 grams instant polenta salami, roughly ripped
sweet and spicy fermented condiment widely used in
Korean cooking. It's available in most supermarkets. 1 cup freshly grated parmesan ½ cup basil leaves
2 tablespoons butter extra parmesan, for serving

Lightly grease a 33cm x 24cm shallow baking tin

E Q U I P M E N T:
Baked Chicken and Mozzarella Meatballs and a small roasting dish or baking dish.
These light and tasty meatballs are fragrant with fennel
seeds and lemon zest. Baked in tomato sauce and topped with Preheat the oven to 200°C fan bake.
mozzarella, they’re perfect autumn fare.
Heat the milk, garlic, salt and fennel with a good grind of pepper
M E AT B A L L S 1 cup panko breadcrumbs in a large saucepan. Bring to the boil, then drizzle in the polenta,
¼ cup milk whisking constantly until thick. Cook for 3 minutes until very
finely grated zest 1 lemon thick. Remove from the heat and stir in the parmesan and
¼ cup finely chopped basil butter. Tip into the shallow baking tin and spread evenly. Place
600 grams chicken sausages, in the fridge for 30 minutes to cool.
1 large egg skins removed (see Cook’s note)
Tip the polenta onto the bench and cut into two slabs (see
2 cloves garlic, crushed TO A S S E M B L E A N D C O O K
Cook’s note). Spread half the pasta sauce in the base of the
3 cups good-quality purchased
2 teaspoon fennel seeds, small roasting or baking dish and top with one piece of polenta.
tomato pasta sauce
toasted and roughly ground Spread over the mascarpone, lemon zest and half each of the
1½ cups grated mozzarella mozzarella and salami, plus all the basil. Top with the second
1 teaspoon sea salt piece of polenta. Spread with the remaining tomato sauce,
¼ cup grated parmesan mozzarella and salami. Add a generous grating of parmesan and
½ teaspoon chilli flakes season with salt and pepper.
sea salt and ground pepper
Bake for 25 minutes, until golden and bubbling. Scoop out into
dishes and serve with a big green salad. S E R V E S 4 - 6
Preheat the oven to 200°C fan bake.

Stir all the ingredients except the chicken

M E AT B A L L S : C O O K ’ S N OT E : You can cut the polenta into pieces to fit
sausages together in a large bowl and leave for 10 minutes. Add whatever size baking dish you have. It will all hold together
the sausage meat and mix until fully combined. Hands are good when baked.
for this. Form into 8 meatballs.
 QUICK THAI
B E E F C U R RY
(recipe page 106)

dish.co.nz | D I S H 105
 AND TO DRINK…
Drinks editor Yvonne Lorkin suggests matches for these dishes.
2 3 4 5
1 7
1. CHEAT'S CHICKEN
AND MUSHROOM PIE
You’ll be leaping into your
lederhosen to sip the
Bootleg Brewery Munich
Helles (440ml 5.4% $8):
it’s golden, crisp, lemon-
edged and champion with
chicken and mushroom.
bootlegbrewery.co.nz
2. PORCINI AND
THYME RISOTTO
WITH MELTING BRIE
Nothing works better with
thyme and mushrooms
than the Rabbit Ranch
Central Otago Pinot Noir
2020 ($24.50), with its
whiff of baked tamarillo and
fresh cherry, and smooth
cranberry and black tea
flavours. rabbitranch.co.nz
3. GOZLEME WITH
LOTSA GREENS,
CHEESE AND TOASTY
WALNUTS The
Allan Scott Steytler
Stellenbosch Marlborough
Sauvignon Blanc 2021 ($17)
sings with lemongrass,
feijoa and fennel. Hugely
herbaceous, with a hint of
walnut on the crisp finish,
it's gorgeous with this
gozleme. allanscott.com
4. KICK-UP-YOUR-
DINNER KIMCHI
ROASTED CHICKEN
To match the kimchi kick,
choose a wine that soothes,
like the Smith & Sheth
Cru Heretaunga Rosé of
Syrah 2021 ($40). A splash
of viognier is co-fermented
with syrah to elevate the
florals and spice in this
drop. smithandsheth.com
106 D I S H | dish.co.nz
6 1 large red onion, thinly sliced
8
5. BAKED CHICKEN
AND MOZZARELLA
MEATBALLS The juicy
Leftfield Hawke’s Bay
Chardonnay 2020 ($17)
has just enough grilled
citrus, roast peach and
buttered toast terrificness
to carry these meatballs
past the goal posts.
Available in supermarkets
6. BAKED CHEESY
POLENTA WITH
FENNEL SALAMI The
new Kererū Melusina Sea
Buckthorne Gose (440ml
4.4% $57x6pk) is superb
with this rib-sticking dish.
Brewed with sea salt and
seaweed, its savoury base
is infused with sour sea
buckthorne and citrussy
hops. kererubrewing.co.nz
7. QUICK THAI BEEF
CURRY The red curry heat
in this recipe roars with
the new Boneface Unf*ck
The World Double IPA
(440ml 8% $44.99x4pk).
Using Citra Cryo hops and
tropical, fruity El Dorado
hops, it’s herbaceously
hefty and incredibly
refreshing.
boneface-brewing.com
8. ROASTED
BUTTERNUT PUMPKIN
WITH BLACK BEAN
CHILLI Sweet roast
pumpkin is perfect paired
with pinot gris. I’d head
for the Bushmere Estate
Gisborne Pinot Gris 2021
($25) to take advantage of
its cleansing apple, pear
and quince characters.
bushmere.com
Quick Thai Beef Curry
Use your favourite purchased curry paste for maximum speed. You
can substitute thinly sliced chicken, prawns or firm tofu for the beef.
1 tablespoon peanut oil 3 tablespoons fish sauce
½ cup chopped roasted peanuts
or cashew nuts
3 tablespoons purchased Thai red
curry paste 300 grams steak (use sirloin, rib
eye or rump), very thinly sliced
400ml tin coconut milk
handful bean sprouts
3 double makrut lime leaves
hot cooked noodles of your choice
1 stalk lemongrass, lightly bashed
with a rolling pin chilli sauce, Thai basil and lime
halves, to serve
1 tablespoon brown sugar
Heat the oil in a large frying pan and cook the onion for 3 minutes. Add
the curry paste and ½ cup of the coconut milk and cook over a high
heat until fragrant, about 2 minutes. Stir in the remaining coconut
milk, lime leaves, lemongrass, sugar and fish sauce and bring to the
boil. Reduce the heat and cook for 5 minutes. Add the nuts and beef
and simmer until the beef is only just cooked, stirring often. Stir in the
bean sprouts, then the noodles. Divide between shallow bowls and top
with chilli sauce, Thai basil and limes halves for squeezing. S E R V E S 2
Roasted Butternut Pumpkin
with Black Bean Chilli (gf) (v)
This easy black bean chilli gets a rich smoky flavour from
the chipotle peppers and is perfect over golden pumpkin.
1 medium butternut pumpkin, 1½ teaspoons ground cumin
cut into quarters
1 teaspoon dried oregano
olive oil
3 whole chipotle chillies
sea salt and ground pepper in adobe sauce, chopped
CHILLI 2 tablespoons adobe sauce
2 tablespoons olive oil
400-gram tin black beans,
1 brown onion, finely chopped drained, ½ cup bean liquid
reserved
3 cloves garlic, crushed
400-gram tin chopped tomatoes
2 tablespoons tomato paste
TO S E R V E
1 tablespoon each brown sugar, thick plain yoghurt, toasted
red wine vinegar and sunflower seeds, chilli flakes
smoked paprika and coriander
Preheat the oven to 200°C fan bake.
Put the pumpkin on a baking tray and brush with oil. Season with salt
and pepper and roast for about 25 minutes, or until tender.
CHILLI: Heat the oil in a large frying pan and cook the onion and garlic
over a medium heat for 8 minutes, until soft. Stir in the tomato paste,
sugar, vinegar, paprika, cumin, oregano and chipotle chillies and their
sauce. Cook for 2 minutes, stirring constantly. Add the beans, bean
liquid and tomatoes. Season well and cook for 15 minutes, until thick.
Spoon the beans over the hot pumpkin wedges and top with
TO S E R V E :
dollops of yoghurt, seeds, chilli flakes and coriander. S E R V E S 4
 FO O D FAST

GF V
R OA ST E D B U T T E R N U T
PUMPKIN WITH
B L AC K B E A N C H I L L I

dish.co.nz | D I S H 107
 Home comforts
Snuggle up at home with a simple feast from
Nigel Slater's newest book, A Cook's Book
This is an edited extract from A COOK'S BOOK by NIGEL SLATER,
HARPERCOLLINS, $60. Available in stores nationally.
Marsala Almond Chocolate Slice (gf)
Roasted nuts, dark chocolate. A marriage made in heaven.
The cake will appear, as you take it from the oven, to be
not quite ready. The middle will be slightly sunken and feel less
springy than the sides. That is as it should be. As it cools,
the texture settles and the result is deeply fudgy and really
rather pleasing. It is, incidentally, flourless and will keep,
covered with kitchen foil, for several days.
120 grams skinned almonds 120 grams caster sugar
125 grams dark chocolate a few drops vanilla extract
175 grams butter 50ml marsala
4 large eggs 30 grams cocoa
Fully line a rectangular loaf tin measuring
E Q U I P M E N T:
approximately 20cm × 10cm × 7cm (measured, as always,
across the base).
Preheat the oven to 160°C.
In a dry, shallow pan, toast the almonds over a moderate heat
till golden. Shake them regularly to encourage as uniform a
colour as possible. Tip them into a food processor and reduce to
coarse crumbs. Ideally, some of them almost as fine as ground
almonds, others a little larger, like fine gravel.
Break the chocolate into small pieces, roughly dice the butter
and put them in a mixing bowl. Place the bowl over a small pan
of simmering water (the base of the bowl should be just shy of
the water level) then leave to melt. Give it no more than the
occasional stir.
Separate the eggs and put the yolks into the bowl of a stand
mixer, add the sugar and whisk till thick and creamy. (You can
use a hand-held whisk if you don’t have a stand mixer.) Stir in the
melted chocolate, the vanilla extract, the Marsala, cocoa powder
and then the toasted, ground nuts.
Beat the egg whites till almost stiff. I do this by hand.
108 D I S H | dish.co.nz
(Stop whisking when they are thick enough to sit in soft mounds
rather than whisking to stiff peaks.) Using a large metal spoon,
fold the whites into the chocolate mixture, stopping as soon as
the whites are no longer visible. (It is essential not to overmix.)
Transfer to the loaf tin using a rubber spatula and bake for
35-40 minutes, until the edges are lightly firm to the touch, the
middle still a little soft. Listen to it. The cake should be making
a very faint crackling sound. (If it’s silent, you’ve overcooked it.)
Remove from the oven and leave to settle and cool.
Cut it after about an hour, and serve in thick wedges,
TO S E R V E :
with crème fraîche or thick double cream. S E R V E S 8
Broccoli, Pumpkin Seeds and Breadcrumbs (v)
olive oil 3 tablespoons pumpkin seeds
50 grams white breadcrumbs 1 litre vegetable stock
(or water)
10 grams parsley
1 kilogram broccoli
sea salt and black pepper
Heat 3 tablespoons of olive oil in a shallow pan, add the
breadcrumbs and cook, turning them regularly in the pan, till they
are crisp and golden. Roughly chop the parsley and stir into the
crumbs with a little salt, black pepper and the pumpkin seeds.
(I like to chop them roughly, but it is up to you.) Set aside.
Bring the vegetable stock (or water) to the boil in a saucepan. Cut
the broccoli into florets and slice the stalks into thin coins. Cook
the broccoli florets and stalks for a few minutes till tender, then
remove half of them.
Purée half of the broccoli in a blender or food processor with a
ladle of the cooking stock, a little salt and pepper and a couple of
tablespoons of olive oil. Divide between two warm plates. Drain
the remaining broccoli and add to the purée, then scatter with
the crisp breadcrumbs and seeds. Trickle over a little olive oil and
serve. S E R V E S 2
 BOOK EXTRACT

GF
MARSALA ALMOND
C H O C O L AT E S L I C E

dish.co.nz | D I S H 109
 V
BROCCOLI, PUMPKIN
SEEDS AND
BREADCRUMBS
(recipe page 108)

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

GF
R OA ST C H I C K E N
W I T H R OA ST
P OTATO E S A N D
R OA ST I N G J U I C E S
(recipe page 112)

dish.co.nz | D I S H 111
BOOK EXTRACT

Roast Chicken with Roast Potatoes H U N G RY F O R M O R E ?

and Roasting Juices (gf)
1½-2-kilogram 3 bay leaves
free-range chicken
stuffing, optional
sea salt and black pepper
half lemon, optional
2 tablespoons olive oil
6 plump cloves garlic
50 grams butter or goose fat
1½ kilograms potatoes
8 small sprigs thyme

Preheat the oven to 200°C.

Choose your heaviest roasting tin. Retrieve the bag of innards

from inside the bird. (I can’t tell you how many times I have
forgotten to do that.)

Place the chicken in the roasting tin and season it inside and
out with salt and pepper. (I prefer a coarse grind.) Rub the olive
oil into the breast and legs, then massage the breasts, legs and
wings with the butter or goose fat.

Put half the thyme and the bay leaves inside the chicken and
tuck the rest round the bird. If you are adding stuffing or lemon,
do so now. Add the garlic to the pan. You will barely detect it as
such, but the toasted cloves will lend a deeply pleasing, mellow
sweetness to the juices. When the oven is hot enough, put the
chicken in the oven. A 1½-kilogram chicken will take about an
hour; a 2-kilogram chicken, 90 minutes. During cooking, baste Nigel Slater's handsome new
the bird two or three times with the contents of the pan.
book offers simple home
While the bird is cooking, peel the potatoes and cut them into recipes for every meal –
large pieces (about 45-50 grams each for me, but only you know
what size you like your roast potatoes to be), then bring to the whether you're looking for
boil in deep, salted water. Once the water is boiling, let them
cook for 10 minutes or until they will easily take the point of a
a quick and tasty dinner or
knife. Drain them in a colander, then return them to the pan and having the grandparents
give them a quick shake from side to side to rough the edges up.
They will crisp lacily if their edges are frayed and bruised. Once round for afternoon tea.
the chicken has been roasting for 25 minutes, add the potatoes to You can read our review of
the roasting tin, turn them over in the fat and continue cooking.
A Cook's Book on page 127.
The bird is done when its skin is puffed and golden, the flesh firm
and its juices run clear when the thigh is pierced with a skewer
at its thickest part. When it is ready, remove it from the oven, A Cook's Book by Nigel Slater,
cover loosely with foil and keep in a warm place.
HarperCollins, RRP $60.
If you have potatoes to brown, return them to the oven, putting Available in stores
the temperature up to 220°C and keeping a close eye on their
progress. Watch that the pan juices don’t evaporate or burn.
nationally now.
The potatoes will take up to 10 minutes. They should, rather
neatly, be ready by the time the chicken has gathered its
thoughts. Serve with the pan juices. S E R V E S 3 - 4

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

PARADISE
FOUND
The Farm at Cape Kidnappers offers a welcome
dose of serenity – from the gorgeous setting to
the stunning food and wine

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

dish.co.nz | D I S H 113
 A cosy corner nook An elegant fish dish
of The Farm at prepared by chef
Cape Kidnappers. James Honoré.

A view from the loggia Details from the lodge’s

dining area. charming rustic interior.

114 D I S H | dish.co.nz

A serene fountain across from
the main lodge.
S
olid, sophisticated,
elegantly relaxed –
everything about The
Farm at Cape Kidnappers is
incredibly pleasing. From
passing through the gates
and driving across the
rolling farming landscape,
to being welcomed at the
car by lodge manager James
MacKay, greeted warmly by
name and offered a glass of
champagne as you walk in
the door, arriving here
is heaven.
With eight Ridge and ten Hilltop
Suites, four Lodge Suites, and the
outrageously gorgeous Owner’s Cottage,
accommodation is spread out around the
central hub of the main lodge which takes
pride of place on the 6,000-acre property.
This is where guests gather in the early
evening for a cocktail and a chat, free
to mingle with others or break away to
one of the snug areas by a fire or perhaps
a nook overlooking the magnificent
view. From drinks with tempting, tasty
nibbles, guests make their way through
to either the central dining room, or
to the enclosed loggia. Here tables are
perfectly positioned, enjoying a vista out
over the immaculate lawn, with enough
distance to ensure private conversations
with your dining companions, but still
close enough for a yarn with other guests
if you’re keen to compare notes.
The ever-changing menu is created
by James Honoré, a mastermind at
providing a curated selection that caters
perfectly to the tastes of his demanding
diners. James’ focus is firmly on
presenting local, seasonal produce,
at its absolute best – whether sourced
from the beautiful Hawke’s Bay, or
grown in the lodge’s own extensive
vegetable, fruit and herb garden.
The food is accompanied by an
irresistible selection of stunning
local wines.
T R AV E L
A lamp on the ivy-covered
wall in the internal
courtyard of the main lodge.
And so, to bed. The luxurious lodges
all feature bedrooms with porches,
providing a private spot to sit and enjoy
the landscape. Along with the obvious
sumptuous bed, the rooms also have
comfy armchairs in which to relax, and
spacious bathrooms featuring inviting
baths and generously proportioned
showers. The architecture is solidly
reassuring, and the interior furnishings
have a casually refined, international vibe
– nothing sharp and shiny, just natural
textures and colours. After a blissful
sleep, guests can choose from an array of
activities – in my case, a dawn dip in the
heated infinity pool and spa before coffee
and breakfast in the loggia. The serene
pool area and cabana is just as appealing
in mid-winter for a soothing soak. Even
more soothing are the treatments at the
Cape Kidnappers Spa, just a short stroll
from the lodge. Options include the
glorious sounding ‘Sublime Skin Deluxe
Lift Facial’ and ‘Cocoon Body Treatment’
featuring a full-body scrub. I opted for the
relaxation massage – a bespoke treatment
targeting the areas that need it – in my
case, scarily tight shoulders.
dish.co.nz | D I S H 115
 An exquisite fig
dish prepared by
chef James Honoré.

The interior of Cape

Kidnappers’ loggia dining area.

A view of The Farm at I was looking for full relaxation, but

Cape Kidnappers. there is so much more on offer – clay-
bird shooting, Kiwi discovery walks, heli
fishing, mountain biking and more. One
of the most popular activities is a walk
to visit the resident Gannet Colony who
make their home on the property between
September and early May.
It is no surprise at all to learn that The
Farm at Cape Kidnappers was named in
Condé Nast Traveller’s Gold List for 2022
– the only New Zealand property to make
the list. Staying here is an experience to
be planned, anticipated then savoured –
for a special event such as a significant
birthday or anniversary, or just for an
incredibly special, rejuvenating break,
I can’t recommend it highly enough.

Special thank you

to Cape Kidnappers
The Farm at Cape Kidnappers
446 Clifton Road
Te Awanga, Hawke’s Bay
robertsonlodges.com

116 D I S H | dish.co.nz

BAY
WATCH
Looking for your next getaway? Hawke’s Bay offers a wealth
of hospitality treasures, as Sarah Tuck discovers
I
t had been years since
I’d spent any time
roaming the beautiful
part of the country that
is Hawke’s Bay. With just
three days to explore, I got
on the hotline to Drinks
Editor Yvonne Lorkin for
her tips, then armed with
her recommendations,
and those of friends and
family, I set out to sample
a range of accommodation,
bites, sips and general
good times. Here I bring
you a selection of my
discoveries, including my
absolute favourites!
Black Barn
The location for our beautiful recipe
feature on page 54, the Black Barn is an
iconic part of the Hawke’s Bay landscape.
For special occasions, with a location close
to wineries and just up the road from the
Story and photography S A R A H T U C K
charming Havelock shops and eateries,
Black Barn is perfect for one or two
couples, looking to roam the area,
kick back and relax. blackbarn.com
Cape Kidnappers
If you have a very special occasion to
celebrate – say, a significant birthday
or anniversary – I can think of no better
place to indulge than Cape Kidnappers.
With internationally acclaimed luxury
accommodation, a sensational spa
and spectacular wine and food, The
Farm at Cape Kidnappers provides a
total escape that is both restorative and
invigorating. Head to page 113 to read
more about the special touches that
make Cape Kidnappers so extraordinary.
robertsonlodges.com/the-lodges/cape-
kidnappers
Te Mata Peak
Just down the road from Black Barn is
Te Mata Park, providing the optimal
antidote to over-indulgence with a
range of tracks to the summit. Once
you’ve found your way to the top, you’ll
be rewarded with 360° views of Hawke’s
Bay and the Heretaunga Plains. There
are options suitable for walking and
mountain or road cycling.
tematapark.co.nz
T R AV E L
Pipi
No trip to Havelock is complete without
dropping into Pipi for one of their famous
pizzas. A very laid-back vibe is brought
to life with the vibrant pink and red
surroundings and help-yourself drinks
fridge. cafe.pipi.co.nz
Mary’s Wine Bar
Just across the road from Pipi, Mary’s is
a more recent addition to the Havelock
scene. It boasts a succinct but tempting
menu, featuring the likes of both Mary’s
Cheese-y Burger and Confit Duck Leg with
Caramelised Figs. marys.co.nz
Space Gallery
For a break between eating and drinking I
recommend you take some time to check
out this tiny, beautifully curated gallery in
the heart of Napier. Featuring work from
artists such as Martin Poppelwell, Billy
Apple and Gavin Hurley, Space would be
at home in any major international city
yet fits perfectly into the gentle surrounds.
thisisspace.co.nz
Monica Loves
Should you find yourself in the mood
for an after-dinner drink with laid-back
vibes, Monica Loves is a great option for a
last wee whisky before bed – or a cheeky
dish.co.nz | D I S H 117
T R AV E L
A delectable cocktail
at Teresa in Napier.
bowl of fries and a beer on a sunny Sunday
afternoon. monicaloves.co.nz
Teresa
Tucked behind an Italian-inspired deli,
the vibe of this Napier spot is a more than
a little bit ‘speakeasy’ as you walk through
the back to Teresa Cocktail Bar. With an
aim to serve up innovative cocktails that
you wouldn’t be able to make at home,
Teresa delivers with a range of options
based on different theatre ‘breaks’, from
pre-theatre through acts one, two and
beyond – see page 19 for more. A must-visit.
harvesthospitality.co.nz/teresa
Milk and Honey
Milk and Honey has such a stylish,
carefully considered environment, it’s
almost a relief that the food lives up to the
interior. Choose from a Bao Bacon Butty for
breakfast, Dan Dan Noodles for lunch or
Red Duck for dinner… and so much more.
themilkandhoney.co.nz
Craggy Range
We were lucky enough to enjoy a
magnificent lunch at this beautiful
118 D I S H | dish.co.nz
A Bao Bacon Butty at Milk
and Honey in Napier.
restaurant – one of the best meals I’ve
eaten in years! From the tempting menu,
we sampled the Raw Local Fish with
Charred Cucumber, Verbena-dressed
Tomato and Smoked Oyster Mayonnaise;
Venison Tartare with Tarragon, Crispy
Fried Anchovy and Potato Crisps; Pecorino
Cheese Soufflé, with Brown Butter Roasted
Pumpkin and Red Wine Pear; and Seared
Duck Breast with Almond Cream, Pickled
Cherries and Chicken Boudin. And
somehow we still managed to squeeze
in a serving of Chocolate Caramel Tart
with Fresh Figs and Coconut Sorbet. To
drink, we had a glass each of the gorgeous
Craggy Range Chardonnay – ‘Les Beaux
Cailloux’ and Syrah – ‘Le Sol’ – both from
the Gimblett Gravels Vineyard in Hawke’s
Bay. Seated at the chef’s table with a view
into the busy kitchen we chatted with head
chef Casey McDonald while watching him
and his team calmly create plate after plate
of exquisite fare. He explained his concept
behind the food – focusing on seasonality
and respecting the produce, bringing the
best flavours and textures to the plate
without fussiness or over-complication.
From the unbelievable focaccia bread with
camembert butter to the ambience, from
the service to the location – for me this was
a perfect dining experience. An absolute
stand out. craggyrange.com
Hunger Monger
Sometimes you just know you’re going to
have a good time from the moment you walk
in the door – Hunger Monger is one of those
places. With a colourful selection of cheery
patterned tablecloths and tables dotted
with soft ring lights, the vibe is friendly and
inviting. Chef Fraser Slack serves up seafood
dishes with a keen eye on sustainability as
well as delivering exactly the kind of meal
you want to rip into at a seaside eatery.
On our visit we devoured stunning tuna
Sashimi, Pāua Dumplings with Nori-Yaki
Sauce, Grilled Fish of the Day with Kūmara
Miso Mash, Green Kale, Sesame and Bean
Sprout Kimchi and their famous Yellow
Curry with Grilled Fish, Rice Fritter, Peas,
Beans and Peanuts. To finish we shared
a subtly flavoured crème brûlée with an
amaretti cookie. While delighted with my
choices, I would have loved to return for
a Fish Burger with Slaw, Lemon Yoghurt
Dressing and Chermoula, Pickles and Aioli!
 The Venison Tartare with Tarragon,
Crispy Fried Anchovy and Potato Crisps
at Craggy Range.

A glass of Craggy Range

Chardonnay – ‘Les Beaux Cailloux’.

Craggy Range chef Casey

McDonald works his magic.

Craggy Range’s Seared Duck Breast with Almond

Cream, Pickled Cherries and Chicken Boudin.
 T R AV E L
A plate of fish bites at
Hunger Monger in Napier.
A Korean Ssamjang Pork Belly While Fraser is “on the tools”, partner
bao at Fun Buns. Agnieszka Wills works the room, ensuring
every diner is looked after with genuine
warmth. hungermonger.co.nz
Fun Buns
The name says it all – Fun Buns is a riot of
poppy colour with diner-style seating and a
plethora of bao buns on the menu. Will it be
the Classic Pork, the Korean Ssamjang Pork
Belly or the Panang Tofu? And if you’re in
the mood for even more fun, there is plenty
in the form of Cheesy Fondue Cauliflower or
Thai Green Fried Dumplings with a cheeky
cocktail on the side. funbuns.co.nz
Hastings Distillers
A surprise gem in Hastings is this bespoke
distillery creating magical, organic, artisan
spirits and liqueurs. Using their very own
East Block 200 Gin, Rubis Sweet Vermouth
and L’Opera (an apéritif riff on Aperol), the
products are sophisticated and thoughtful.
The generous space allows customers
to relax and try individual flavours as
well as cocktails, while learning about
the botanicals used to create distinctive
characteristics. Ex-wine makers Kate
120 D I S H | dish.co.nz
The house-made L’Opera
apéritif at Hastings Distillers.
Galloway and David Ramonteu are
inspired by great artists and thinkers
such as Steiner and Tūwhare, and the
result of this inspiration is a space and
product that are inspirational themselves.
hastingsdistillers.co
Winter F.A.W.C.!
Heading to Hawke’s Bay soon? Don’t miss
the Hawke’s Bay Winter Food and Wine
Classic, which returns in June for four
weekends of delicious events. Programme
highlights include a collab between Black
Barn Bistro and Craggy Range, a five-
course ode to Matariki and a food film
festival in Napier. fawc.co.nz
Special thank you
to Booking.com
Swiss-Belboutique Napier
Our accommodation in Napier
was a cinch to book through Booking.
com with the website providing loads
of options and ratings for places to stay
throughout Hawke’s Bay.
 TA ST I N G PA N E L

Reds from the

outer rim Think you know your tempranillo from your tannat?
We go off the beaten track to explore New Zealand’s wild, wonderful
and rare-as-hens'-teeth reds that fly under the radar

Wo r d s Y VO N N E LO R K I N

HU GE T HANKS MU ST GO TO:
Maxime Cavey and the staff and
students at the EIT School of
Viticulture & Wine Science and the EIT
School of Tourism & Hospitality.
dish.co.nz | D I S H 121
 IT’S TRUE THAT sauvignon blanc is the
fuel that fires the engine of New Zealand’s
wine economy and Central Otago pinot
noir has become an international wine
marketing colossus. Our chardonnays
are lauded by Masters of Wine around
the world and Hawke’s Bay’s reds even
have their own roadshow. Yet out on the
back field, past the bike sheds and the
caretaker’s cottage, is where cool wines
lurk. The ones with tattoos their parents
don’t know about and actual record
collections. They’re alternative and unusual,
and for wine lovers who like to walk on the
wild side, they’re completely fascinating.
So as the cooler months creep in, we
thought it timely to focus on those luscious,
lesser-known reds New Zealand does so
well. We asked to see locally produced
barbera, cabernet franc, carménère,
chambourcin, dolcetto, freisa, gamay noir,
grenache, lagrein, malbec, marzemino,
montepulciano, nebbiolo, petit verdot,
pinotage, St Laurent, sangiovese, tannat,
tempranillo, touriga nacional, zinfandel
or zweigelt. And that’s exactly what we
got – 43 of them, to be exact. To say we
were impressed with the entries would be
like saying Adele can carry a tune. Within
the first seven wines tasted, our judges
found four gold medals, and it’s safe to say
that jaws were on the floor right til the very
end. “The viticulture and winemaking skills
were first-rate in pretty much all the wines,”
said judge Ant Mackenzie. “Also, we were
judging wines on a wine-by-wine basis
rather than as a large flight of similar styles.
This allowed us to dive deeper into the
TASTING PANEL JUDGES
YVONNE LORKIN ANT MACKENZIE
dish Drinks Editor and experienced Winemaker at Toño,
beer, wine and cider judge Theory & Practice
and Craft Farm
122 D I S H | dish.co.nz
individual qualities of each wine rather than
comparing each one to how it conformed/
departed from a stylistic norm.” Judge Kate
Radburnd agreed, saying having tasted
local examples of some varieties very
rarely, the tasting was a real treat, a huge
eye-opener and incredibly enjoyable.
So why, in a country of 700+ wineries,
are there not more of these alternative
styles being grown? “Economics,” says Ant.
“Producing alternative varieties requires lots
of marketing effort and market investment.
Most producers would have a core range
and maybe dabble with alternatives
on the side. If a producer has a cellar
door, there’s more opportunity for these
alternatives to be hand-sold to customers,
but gaining market traction for new things
is a slow process.” “It’s a reflection of our
youthfulness on the global stage,” adds
Kate. "But clearly wineries are branching
out, exploring and experimenting, which is
terrific. So I think we’ll see more companies
making alternative varieties their niche.”
Niche rulz for Matakana’s Matavino,
for example, with both their barbera and
dolcetto romping into our top 10. Obsidian
Wines on Waiheke are clearly masters of
crafting crazy-good montepulciano, as
both their ‘Estate’ and ‘Reserve’ releases
from 2019 roared home with gold. Hawke’s
Bay’s Decibel Wines have twice proven
five-star pedigree with malbec and how
excellent to see a Central Otago winery
scoop top 10 status with a cabernet franc!
The last word goes to Kate. “I look at
the list below, the breadth and depth, and
marvel. What a solid line-up!”
KATE RADBURND
Winemaker at Radburnd
Cellars; NZ & Hawke’s Bay
Wine Hall of Fame recipient.
TOP OF THE TASTING
1
Church Road 1 Hawke’s
Bay Malbec 2020, $120
TO P O F T H E TA ST I N G
Gold Medal
When it comes to crafting mind-warpingly
great reds, Chris Scott is an absolute
ninja. The trophy cabinet at Church Road
has accumulated so much heavy metal
since he took over, they’ve had to add
extra support brackets. This malbec had
our judges hooked. “Wow!” said Yvonne.
“Inky-dark, lithe, youthful and loaded with
lovely berry, cocoa and soy notes and
smooth, muscular tannins.” Kate loved
its generous fruit and harmonious oak
integration, while Ant announced it simply
"has the X-factor". church-road.com
2
Matavino Matakana Barbera
di Matakana 2020, $50
Gold Medal
With its bold, meaty nose edged with
plum, raspberry and liquorice, this
barbera was an instant hit with Ant, who
loved its briny notes and beautifully
balanced tannins. Kate called it "tarry
and masculine and supremely age-
worthy", and Yvonne loved its sarsaparilla
and leather layers. matavino.co.nz
3
Te Kano Northburn Central
Otago Cabernet Franc 2021,
$55 Gold Medal
With a nose of fruit and nut chocolate
and a palate packed with pepper and
boysenberry notes, this rare Southern
cabernet franc made a huge impression.
“Vibrant, pure florals, blackcurrant and

brine merge with chewy textures and fruit
sweetness,” noted Ant. Kate loved its deep
colour intensity and fruit concentration and
felt it would cellar superbly. tekanoestate.com
4
House of Ball Waipara
Pinotage 2020, $45
Gold Medal
A heady lift of spice, herbs and florals
gives this wine a distinctive perfume and
the palate is super-smooth, noted Ant.
“Divinely delicious, it's fresh, sweet-fruited,
lively and beautifully balanced,” said Kate.
houseofball.co.nz
5
Decibel Wines Hawke’s Bay
Testify Red 2018, $56
Gold Medal
From a certified organic site in the Gimblett
Gravels comes a malbec-dominant
masterpiece. Yvonne praised its elegant
lines, fruit saturation, peppery layers and
supple tannins. “Graceful, compelling,
well-textured and loads of sweet oak on the
palate,” added Kate. decibelwines.com
6
Decibel Wines Gimblett Gravels
Organic Malbec 2019, $32
Gold Medal
Inky in the glass, this rich, fruit-saturated
style well and truly wowed our judges with
its hearty personality. “Spicy and vibrant,”
added Kate, while Ant noted its nice oak
handling and Yvonne loved its bay, tamarillo
and tobacco notes. decibelwines.com
7
Bushmere Estate Gisborne
Malbec 2020, $28
Gold Medal
Yvonne adored the bright berries and
youthful, spice-centric layers in this bottle of
excellence from the East Coast. “Christmas
cake spices, cherry, dark chocolate and
richly delicious,” said Ant, and Kate agreed,
noting “lifted fruit, luscious generosity and
great style”. bushmerevines.co.nz
8
Seifried Estate Nelson Zweigelt
2019, $20 B EST VA LU E
Gold Medal
How the Seifried team managed to cram so
much excellence into a bottle for just twenty
bucks is beyond us, but thank heaven they
did. Zweigelt is an Austrian cross between
St Laurent and blaufränkisch and Kate
loved its structure, acidity and berry density.
“Smokers lollies, cinnamon and ultra-vibrant
fruit aromatics," added Ant. seifried.co.nz
9
Matavino Matakana Dolcetto
di Matakana 2020, $30
Gold Medal
Pretty in the glass, with dark plum and
pepper aromatics, vibrant acidity and
serious length of flavour, this dolcetto was
an instant hit. “Lovely balance and richness,”
said Ant, while Kate noted its juiciness and
great complexity on the finish. matavino.co.nz
10
Obsidian Waiheke Reserve
Montepulciano 2019, $69
Gold Medal
“Deep, brooding, dense and edged with
powerful blueberry notes and chewy
tannins,” was what pushed this into gold
for Ant, while for Kate it was its robust
earthiness, drying, masculine mouthfeel and
chocolatey concentration. obsidian.co.nz
TA ST I N G PA N E L
11
Obsidian Waiheke Estate
Montepulciano 2019, $46
Gold Medal
Glossy and gorgeous in the glass, it’s rich,
spicy, highly complex and boasts huge
tannins and great persistence of flavour.
“Very pretty and highly fragrant, sweet-
fruited and showing incredible berry
structure,” added Kate. Yvonne was wowed
by its muscular, elastic tannins, spicy spine
and dangerous drinkability. obsidian.co.nz
12
Mount Edward Central
Otago Gamay 2021, $35
Gold Medal
An absolute star of a wine from whoa to
go, this gamay (the grape of beaujolais)
has made itself at home down at Mount
Edward, turning out a perfumed, pretty style
with pepper, blueberry and smoked cherry
notes and zesty textures. mountedward.com
VARIETAL SPLENDOUR
Does New Zealand have a good
spread of alternative varietals? Yes,
says Ant Mackenzie. “ Wine producers
are looking for new expressions
alongside their more traditional
varieties. Popular varieties (e.g.,
chardonnay, pinot noir) really only
exist because of historical accident,
not necessarily because they were the
best thing that grew here... There are
endless possibilities for what might
end up proving to be better. We just
need another 200 years to find out!"
dish.co.nz | D I S H 123
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 BY THE GLASS

BY T H E

GLASS
Grunty barrel-aged gin, award-winning
low-alcohol drinks and more

Good as gold gin

After four years of trials, master distiller Rachel Hall has
added a shiny new offering to the Lighthouse Gin portfolio.
The Lighthouse Barrel Aged Gin was crafted using their
award-winning London Dry Gin, to which extra juniper
and citrus were added before slipping it into old pinot noir
barrels from neighbouring Martinborough Vineyards. A
golden, fragrant, slightly savoury sip, with underlying
notes of Asian spice, smoke and gun flint, it’s the
perfect partner to quality tonic, or splash it in your
cherry sour or apricot martini. Only tiny amounts
were made; secure yours from lighthousegin.co.nz

OOOH A NEW CRU

Lovers of Hawke’s Bay syrah will be
familiar with its super-stylish, classic
black pepper and violet voice; however
it may not be on your radar as a grape
that absolutely roars when crafted
into a rosé. Lucky for us, Master of
Wine Steve Smith and his team at
Smith & Sheth are all too aware of its
versatility. At harvest last year, they
opted to co-ferment a small parcel
of syrah and an even smaller parcel
of viognier from their Mangatahi and
Omahu vineyards to create the Smith
WINNING AF
& Sheth Cru Heretaunga Rosé of Kiwi start-up AF Drinks won big in the
Syrah 2021 ($40), a unique style that International Spirits Business Low & No
boasts elevated florals and spice on Masters 2022 Awards in London earlier
the nose and a palate that’s plush,
this year. The brand took out Gold for its AF
elegantly proportioned, stylishly
Apero Spritz and Silver for its AF Classic G&T,
dry and groundshakingly good to sip
no matter the season. Heretaunga AF Cucumber G&T and AF Dark & Stormy
is the name given to Hawke’s Bay’s drinks. “It’s a real honour to receive these
alluvial plains, which are intersected medals given we’ve only been in market for
by braided rivers that over time have just over a year. It’s great to be recognised
created deep, free-draining areas by spirit specialists and sommeliers,” says
where some of the best wines in the founder Lisa King. “AF is about creating
world now grow. ‘Heretaunga’ also
a positive lifestyle where you can feel
translates to ‘resting place’, perhaps
referring to the spots along those comfortable about not needing to drink all
rivers where Māori once hitched their the time, but can still socialise and have fun.”
canoes. smithandsheth.com

dish.co.nz | D I S H 125
BY THE GLASS

RUMMY CUT
With Taika Waititi and Rhys
Darby’s smash hit pirate series Our
Flag Means Death becoming the
most in-demand show on Neon, it’s
fitting that the world has renewed
thirst for rum right now. Cuthill
Rum is a smooth, sweet, overproof
40% spiced golden rum sourced
from around the Caribbean,
blended by rum specialists and
shipped to New Zealand. A unique
assemblage of steeped spices are
added to produce a dangerously
delicious drink. Ditch the cola and
serve on ice either neat or with
ginger ale or soda water.
$69.99 from kingsliquor.co.nz

ROLL YOUR OWN

Hands up if you love sour beers but hanker after something
a tweak more sweet? Introducing Liberty Raspberry Roller
Milkshake Sour (440ml 6.4% $11.99)! Nine months in the making,
it’s a raspberry shake whipped up the old-fashioned way, with
a kettle sour base, piquant raspberries and New Zealand milk
lactose. The result starts off tart but has a creamy finish. Think
American Graffiti, from a time before straws were an eco-crime,
and despite its cloudy appearance, as Liberty’s Joseph Woods
says, “It’s pretty f **king clean.” Excellent. libertybrewing.co.nz

NICE LEGS
Ever seen someone look at their
SENDING YOU SIDEWAYS wine glass and spout “Look
at the legs on that!” as if it
Back in 2004, the funniest wine novel of all meant the wine was somehow
time spawned the funniest wine film of all God’s gift? Wine “legs”, are
time and even won an Academy Award for its
the long droplets that form
screenplay. Has the momentum for all things
on the inside of the glass
“Sideways” slowed since then? Heck no!
The story has now been turned into a stage after you’ve swirled and,
play, a podcast and a musical! Its author, myth busted, they have
Californian Rex Pickett, has even developed absolutely nothing to do
Kiwi connections to create a range of with the wine’s quality
Sideways wines from Martinborough, and everything to do with
Hawke’s Bay and Central Otago. Word on physics. Wine sticks to
the street has it that Rex is due to visit
the inside of the glass and
New Zealand to write the much-anticipated
when the alcohol starts to
book, Sideways 2, with the aim of a sequel
film being shot here in 2023! Will Jack still evaporate, water and other
be married? Will Miles still hate merlot? We molecules (ie tannins and sugar)
can’t wait to find out! Sideways wines are form droplets that gravity
available from blackmarket.co.nz pulls down into the glass forming
the trails described as “legs”.

126 D I S H | dish.co.nz
 BOOKS

KITCHEN SHELF
Maddie Ballard samples must-reads for the savvy cook

:<hhdl;hhd3Ma^
Essential Nigel Slater
by Nigel Slater, Fourth Estate, $60

Subtitled The Essential Nigel Slater , this

might just be Nigel Slater’s best book to
date. Certainly I devoured it from cover to
cover, like a novel, and reading it before
bed was immensely comforting during the
stress of the Omicron outbreak and world
news in early March.
It seems the writing of it was also a
comfort for Nigel himself: penned during
the 2020-2021 pandemic while holed
up at his house in London, A Cook’s
Book catalogues food eaten to soothe.
The book’s chapters run the full gamut of
comforting home cooking – precisely the
kinds of things you want to eat when you’re
feeling a bit anxious. Chapter titles include
“A Bowl of Soup”, “Sometimes, You Just
Want Pie”, “Pudding and Other Matters”
and “The Ritual of Tea”.
The recipes, like all Nigel’s recipes,
are approachable and flavour-forward;
food simply presented and eminently
cookable. Many are soothingly English:
Baked Cauliflower with Cheddar, Mustard
and Onions; Bread Sauce; Blackberry
and Apple Pie. But the book also traverses
the flavours of the world – think Baked
Tomatoes with Ginger and Coconut, Red
Lentil and Bulghur Burger or Linguine with
‘Nduja and Tomatoes.
The book offers food for every mood and
season – whether you’re heading home
from a late night (try one of the Frying Pan
Suppers), having the grandparents round
for tea (Apricot and Lemon Curd Cake, than 50 recipes for biscuits, cakes and it all are Jonathan Lovekin’s gorgeous
anyone?) or planning a family supper other puddings. (You can try Nigel’s photos, coaxing autumnal colours out of
(Nigel’s roast chicken, see recipe page fudgy Marsala Almond Chocolate Slice every plate of food, and capturing light
112, would be perfect). Meat-eaters and from the recipe on page 108; it’s just the through windows, Nigel’s garden in the
vegetarians will be equally at ease here, thing with an after-dinner espresso.) rain and plenty of gentle interiors.
with both a section on “The gory glory of Like all of Nigel’s books, though, If you’re after not only dinner
steak” and an amazing, if unassumingly it’s not just about the food. With its inspiration (which abounds here) but also
titled, section on “Vegetables from the impossibly lyrical prose and frequent a cookbook you will want to read cover
grill”. And those who look forward to meditations on the pleasures of eating, to cover and give to all your friends, this
dessert will find plenty to inspire, with more it’s also a sheer joy to read. And beside is the one to buy.

dish.co.nz | D I S H 127
WINDOW SHOPPING
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dish.co.nz | D I S H 129
 A Kiwi superfood COMPLEX AND ELEGANT
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130 D I S H | dish.co.nz
 WINDOW SHOPPING
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KITCHEN NOTES

KITCHEN notes
Useful techniques Espresso Coffee Custard Slice
Notes for cooks BAKE BLIND I have always loved a great custard slice. My grown-
To ensure successful results in cooking, we Line a prepared pastry case with baking up and favourite version has coffee liqueur and
recommend you invest in accurate measuring
paper and fill with pie weights or dried espresso in it – it’s hard to stop at one piece!
tools – measuring cups and spoons and
beans. The beans support the pastry as it
a measuring jug are essential and electronic
cooks. Bake in a preheated 190°C–200°C 2 sheets good-quality 4 large egg yolks
scales are particularly useful as they weigh
oven for up to 20 minutes before removing
accurately in both imperial and metric. butter puff pastry
the paper and weights. The shell should 1 teaspoon vanilla extract
Always follow one set of measures in now have taken form. Return to the oven
a recipe. Do not mix them up. 2¾ cups milk
for the time specified in the recipe. ¼ cup coffee liqueur, e.g.,
DISH USES: (set ¾ cup aside)
BLANCH Kahlua
Large eggs (size 7).
This is a way of preserving the texture 1 cup cream
Level spoons and cup measurements. ¼ teaspoon sea salt
of vegetables, or prepping them for
Liquids are always measured in a jug and freezing. Cut your veges into pieces of 60 grams butter
dry ingredients in measuring cups. similar size, and add to a large pot of ICING
NB: One tablespoon is 15ml boiling, salted water. Cook for about 30 ½ cup caster sugar 1½ cups icing sugar,
(the Australian tablespoon is 20ml). seconds, quickly remove with a slotted sifted
spoon, then plunge into a bowl of iced 2 tablespoons instant
water to stop them cooking further. espresso granules 1-2 tablespoons milk or
or powder water
JULIENNE
This term refers to food, often
½ cup custard powder
Oven temperatures vegetables, that are sliced into thin
matchsticks. This is most easily done
Cool oven . . . . . . . . . . . 225°F . . . . . . . . . . . 110°C
using a mandolin but can also be done
Very low oven . . . . . . . 300°F . . . . . . . . . . 150°C E Q U I P M E N T: Grease a 20cm square cake tin and fully
by hand. First cut into 3mm-thick slices.
Moderate oven . . . . . . 350°F. . . . . . . . . . . 180°C Stack the slices and cut into 3mm-thick line with baking paper, bringing it 2cm above the rim.
Hot oven . . . . . . . . . . . . 400°F . . . . . . . . . . 200°C strips. Cut into desired length.
Very hot oven . . . . . . .450°F. . . . . . . . . . . 230°C Preheat the oven to 180°C fan bake.
REMOVE PIN BONES FROM
SALMON Place one sheet of pastry on a lined baking tray. Prick all
Fillets almost always contain small pin over with a fork, then top with another sheet of baking
bones. To remove them, first run your paper and a second baking tray. Bake for about 25
Measurements finger down the centre of the fillet,
minutes, or until deeply golden and crisp. Transfer to a
pushing down gently so the bones pop out
VOLUME cooling rack and repeat with the second sheet of pastry.
slightly as they are located. Using a pair
1 level teaspoon . . . . . . . . . . . . . . . . . . . . . . . . .5ml When cooled, cut each piece to fit neatly in the 20cm tin.
of tweezers or needle-nosed pliers, pull
1 level tablespoon . . . . . . . . . . . . . . . . . . . . . 15ml out each bone carefully, with the grain to
Put 2 cups of the milk, the cream, butter, sugar and
1 oz/fl oz . . . . . . . . . . . . . . . . . . . 28.35 grams/ml avoid tearing the flesh.
espresso granules or powder in a medium saucepan
1 pound . . . . . . . . . . . . . . . . . . . . . . . . . 450 grams
ROAST CAPSICUMS and bring to just below the boil, stirring to dissolve the
1 cup liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . 250ml Place the capsicum on a tray and roast sugar. Whisk the custard powder and remaining ¾ cup
1 pint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 600ml in a preheated 200°C oven until tender of milk together until smooth. Whisk in the egg yolks,
1 litre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1000ml but not collapsing. When cool, peel and
vanilla and liqueur. Gradually pour this mixture into the
remove the seeds.
hot milk mixture, whisking constantly. Reduce the heat
WEIGHT
ROAST NUTS to low and cook until the custard is thick and glossy.
10 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ¼oz
Spread the nuts out in a single layer This will take at least 5 minutes of constant whisking.
15 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½oz on a shallow baking pan and place in a Remove from the heat and stir in the salt.
25 grams. . . . . . . . . .1oz (actual 28.35 grams) preheated 180°C oven. Shake the pan
450 grams. . . . . . . . . . . . . . . . . . . . . . . . . . 1 pound every few minutes until the nuts are Place one sheet of pastry in the base of the tin and
1 kilogram . . . . . . . . . . . . . . . . . . . . . . 2¼ pounds golden. Watch carefully as the nuts can pour over the custard. Spread evenly, then top with
become too brown very quickly. Remove the second sheet, gently pressing it down. Cool, then
L E N GT H and tip into another dish to cool. chill for several hours until set.
1cm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½ inch
ST E R I L I S E B OT T L ES A N D JA R S
2.5cm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 inch I C I N G : Mix the icing sugar with a tablespoon of milk,
Put jars or bottles and their lids
12cm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4½ inches through a hot cycle of the dishwasher. adding a little more at a time to make a thick pouring
Alternatively, wash in hot soapy water consistency. Pour over the pastry and chill until set.
20cm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 inches
and rinse well. Place them on an oven tray
24cm . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9½ inches Using the baking paper, lift out the slice and cut into
in a cold oven. Turn the heat to 120°C and
30cm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 inches leave for 30 minutes. pieces using a bread knife. M A K E S 1 6 P I E C E S

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

RECIPE index
M E AT V E G E TA B L E S A N D M U S H R O O M S SANDWICHES, BREAD AND PIES
Baked Cheesy Polenta with Fennel Broccoli, Pumpkin Seeds and The Big Cheese 52 V
Salami 104 GF Breadcrumbs 108 V Breakfast Brioche Burger 60
Beef and Pork Lasagne 64 Crushed Potatoes, Leeks and Peas Cheat’s Chicken and Mushroom Pie 100
Green Pea and Mint Soup with Sticky with Roasted Almond and Mint Pesto 92 GF V
Cheese, Onion, Olive and Rosemary
Pork Hock 50 GF Garlic Mashed Potatoes with Crunchy Toasties 60 V
Hearty Lamb and Barley Soup with Seedy Crumbs 88 GF V
Gozleme with Lotsa Greens, Cheese
Ras el Hanout 52 Gozleme with Lotsa Greens, Cheese and Toasty Walnuts 100 V
Moroccan Lamb Shanks with Prunes and Toasty Walnuts 100 V
Mozzarella, Marinated Zucchini and
and Pistachio Gremolata 21 GF Green Pea and Mint Soup with Sticky Pesto Toastie 52 V
Quick Thai Beef Curry 106 Pork Hock 50 GF
Roasted Pumpkin, Pickles and Mango
Slow-roasted Pork Shoulder with Mushroom Gnocchi with Brie 70 Chutney Toastie 50 V
Mojo Verde 88 GF Old-school Tomato Soup 60 GF Sauerkraut and Two-cheese Toasties 50 V
Slow-roasted Provençal Leg of Lamb 92 GF Porcini and Thyme Risotto with TOPPINGS AND PRESERVES
Smoky Chipotle Braised Venison 34 Melting Brie 100 GF V
Crunchy Seedy Crumbs 88 GF V
P O U LT R Y Roasted Butternut Pumpkin with
Fig Jam 64 GF
Black Bean Chilli 106 GF V
Baked Chicken and Mozzarella Mojo Verde 88 GF V
Meatballs 104 Roasted Pumpkin, Pickles and Mango
Chutney Toastie 50 V Roasted Almond and Mint Pesto 92 GF V
Cheat’s Chicken and Mushroom Pie 100
GRAINS AND PULSES Spicy Tamarillo Chutney 25 GF V
Chicken Scallopine with Artichokes,
Baked Cheesy Polenta with Fennel BAKING, DESSERTS AND SWEETS
Pappardelle and Lemon Crème
Fraîche 23 Salami 104 GF Archie’s ‘Twix’ Tart 80

Kick-up-your-dinner Kimchi Roasted Hearty Lamb and Barley Soup with Banana and Coconut Cake with Whipped
Chicken 104 Ras el Hanout 52 Chocolate Cream Cheese Icing 80

Roast Chicken with Roast Potatoes Roasted Butternut Pumpkin with The Biscuit Tin 78
and Roasting Juices 112 GF Black Bean Chilli 106 GF V Caramelised Apple Tart 88
FISH AND SEAFOOD Seared Tuna with Agrodolce, Lentils Cheese Biscuits 64 V
and Rocket 28 GF
Seared Tuna with Agrodolce, Lentils Chorizo, Aged Cheddar and Roasted
and Rocket 28 GF Yellow Curry Lentil Soup 50 Walnut Scones 84
CHEESE AND EGGS P A S TA , N O O D L E S A N D R I C E Delectable Apple Pie Tray Bake 80
Baked Cheesy Polenta with Fennel Beef and Pork Lasagne 64 Espresso Coffee Custard Slice 134
Salami 104 GF Chicken Scallopine with Artichokes, Grainy Figgy Bread and Butter Pudding 70
The Big Cheese 52 V Pappardelle and Lemon Crème
Lemon Curd Crumble Slice 84
Fraîche 23
Breakfast Brioche Burger 60 Marsala Almond Chocolate Slice 108 GF
Mushroom Gnocchi with Brie 70
Cheese Biscuits 64 V Mediterranean Citrus, Cinnamon
Porcini and Thyme Risotto with
Cheese, Onion, Olive and Rosemary and Pine Nut Cake 95
Melting Brie 100 GF V
Toasties 60 V Not Your Nana’s Carrot Loaf 60
Quick Thai Beef Curry 106
Chorizo, Aged Cheddar and Roasted Patrick’s Chocolate Mousse Tart 32
Walnut Scones 84 Tortellini Soup 52
Pear and Yoghurt Cake 84
Gozleme with Lotsa Greens, Cheese SOUPS
Seedy Spiced Ginger and Pumpkin Loaf 78 GF
and Toasty Walnuts 100 V Green Pea and Mint Soup with Sticky
Pork Hock 50 GF Spiced Vanilla and White Wine-poached
Mozzarella, Marinated Zucchini and
Pears 92 GF
Pesto Toastie 52 V Hearty Lamb and Barley Soup with
Ras el Hanout 52 Torta alla Nonna 72
Mushroom Gnocchi with Brie 70
Porcini and Thyme Risotto with Old-school Tomato Soup 60 GF
Melting Brie 100 GF V Tortellini Soup 52
RECIPES ONLINE
Sauerkraut and Two-cheese Toasties 50 V Yellow Curry Lentil Soup 50 For a full searchable database of
all dish recipes, go to dish.co.nz

dish.co.nz | D I S H 135
W E E K E N D T R E ATS

ESPRESSO COFFEE
C U STA R D S L I C E
(recipe page 134)

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