Dish3 min. leídosFood & Wine
In Season: rosemary
Lamb and rosemary is a muchloved combination – the smell of cooking juices running over a rosemary-studded leg of lamb as it roasts is a hunger-inducer – but why it works may not be top of mind. Rosemary is resinous, pine-like and assertive, with mor
Dish2 min. leídos
Artist Of The Month
dish: Do you work from photos and/or sketches? Sometimes I start with a photo or a drawing, sometimes the face is conjured from memory or imagination. For a jumping off point, I work with a photo; mostly friends and relatives. When I work from an ima
Dish3 min. leídosFood & Wine
Kitchen Shelf
Shannon Martinez *Hardie Grant, $39.99 In case anyone you know still labours under the illusion that dishes devoid of meat are also devoid of joy and flavour, chuck this book their way. Fun, fresh and modern, Vegan With Bite puts the ‘edge’ into ‘veg
Dish1 min. leídosFood & Wine
THE ULTIMATE Sticky Date Pudding
300 grams pitted dates, roughly chopped100 grams butter, diced1 cup water½ cup packed brown sugar¼ cup golden syrup¼ teaspoon sea salt1 teaspoon baking soda1¼ cups plain flour1 teaspoon baking powder2 large eggs, size 7, lightly whisked TO SERVE Toff
Dish10 min. leídosFood & Wine
Love Me TENDER
(recipe page 59) (recipe page 48) (recipe page 58) Oxtail pairs beautifully with chorizo, smoked paprika and orange and, of course, a glass of red wine. Serve with mash, baked potatoes with sour cream or couscous and a green veg. 1 cup plain floursea
Dish4 min. leídosFood & Wine
KITCHEN Notes
To ensure successful results in cooking, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and met
Dish1 min. leídosFood & Wine
Shop Savvy
THE FOLEY WINE CLUB is making your evening glass of wine even more rewarding while supporting some of our favourite restaurants around New Zealand with its new rewards programme. The online Cellar Door of a collection of iconic wineries including Mt
Dish2 min. leídosFood & Wine
And To Drink…
1. OXTAIL WITH CHORIZO, FIGS AND RED WINE The Stonecroft Gimblett Gravels Cabernet Sauvignon 2018 ($45) bursts with bay leaf, pepper, prune, cocoa, leather and liquorice. A powerfully built wine that roars with this recipe. stonecroft.co.nz 2. BRAISE
Dish2 min. leídosFood & Wine
RECIPE Index
Angus Beef Burgers with Melting Mozzarella 9 Beef Massaman 76 GF Braised Oxtail, with Chorizo, Figs and Red Wine 48 Chipotle and Beer-braised Beef Cheeks 56 Fillet of Beef with Romesco Sauce 30 Lamb Curry 76 GF Lamb Shanks on Lemon Potatoes and Orega
Dish9 min. leídosFood & Wine
Side Dishes
Chef Ganesh is the owner-operator of west Auckland’s The Tasting Shed and co-host of TVNZ show Eat Well For Less NZ. He lifts the lid on his favourite new ingredient, the New Zealand destination he loves to escape to, and his new television project h
Dish6 min. leídosFood & Wine
Vegetables
Caramelised carrots pair beautifully with the smoky, spicy flavor of North African harissa and sweet maple syrup. A scattering of crunchy dukkah adds the finishing touch. 3 tablespoons olive oil 2 tablespoons maple syrup or runny honey 2 tablespoons
Dish1 min. leídosFood & Wine
The Devil’s Sultana and Orange Loaf
2 cups plain flour ¾ cup caster sugar 1 tablespoon baking powder 1 teaspoon each ground ginger and ground cinnamon 1 cup sultanas 2 tablespoons butter, melted 2 tablespoons golden syrup 1 large egg, size 7 2 teaspoons finely grated orange zest 1 cup
Dish3 min. leídosFood & Wine
If You’re Lookin’ For Truffle
Six minutes. That’s how long it takes for Teddy to find his first truffle. Owner Kees van den Munckhof releases the two-year-old labrador and he’s off, a black streak against the gold of Hawke’s Bay’s winter canopy, pushing his nose into piles of lea
Dish3 min. leídosFood & Wine
Blend for Better
There’s something so delicious and hearty about cooking with mushrooms. Maybe it’s the umami flavour they exude that’s a little earthy and very savoury. Or their distinctive aroma and mouthfeel that makes them so satisfying and versatile at the same
Dish2 min. leídosFood & Wine
By Georges
If you live in the Hawke’s Bay – or are planning a wee road trip sometime soon – you might like to check out St Georges. St Georges – a hop, skip and a jump from Havelock North – is run by husband-and-wife team Francky and Kathryn Godinho. And while
Dish6 min. leídosFood & Wine
Curry Up
My new go-to curry, this dish has a great kick, is meltingly tender and so simple to make. A total crowd-pleaser! SPICES 2 teaspoons each cumin seeds and coriander seeds 1 teaspoon each paprika and ground cinnamon ½ teaspoon cayenne powder 4 cloves L
Dish2 min. leídos
It Takes A Village…
Imagine a venue that can be whatever you desire. Well, almost. A quiet space to focus on your work; a convivial one where you can make new connections; a place to meditate, do yoga, hold a meeting, do a cooking class, brainstorm, get inspired and muc
Dish2 min. leídosFood & Wine
And To Drink…
1. LAMB CURRY The second I see ‘lamb curry’, I’m all over the Mills Reef Reserve Marlborough Pinot Noir 2019 ($25). Soft and easy peasy cherry squeezy on the nose and palate, this berrybolstered pinot noir is superfresh, saucy, and frisky to sip. The
Dish1 min. leídos
What We Are Listening To
Dolores O’Riordan / The Psychedelic Furs / Sérgio Mendes / Tones and I Dance Monkey /Benee (ft) Gus Dapperton Supalonely / Twista (ft) Anthony Hamilton Sunshine / Harlem / Bleachers / The Slaps / Marianne Faithfull Negative Capability / Big Little Li
Dish10 min. leídosFood & Wine
Truly, Madly, Sweetly
I’ve used buttercup squash for this silky-smooth pie filling; it’s lovely and sweet so you don’t need to add too much sugar. The pie lasts three to four days in the fridge. PASTRY 250 grams plain flour large pinch salt 1 tablespoon icing sugar 125 gr
Dish1 min. leídosFood & Wine
Reader Feedback
Sandy Mahoney Hi Sarah, I’ve been getting the dish mags for years and love each and every one! This weekend I’ve had a lovely food blow-out and thought I’d share a snippet of it with you. I haven’t emailed you before but have to mention the Glazed Ca
Dish9 min. leídosFood & Wine
Food Fast
I don't know why you’d skimp on fillings when making a burger. Load these up with layers of deliciousness, then just dive in! BURGER 450 grams good beef mince 2 egg yolks 2 teaspoons Dijon mustard sea salt and ground pepper oil for cooking . cup grat
Dish4 min. leídosFood & Wine
What’s On
The Bay of Islands Walking Weekend: October 16-18. Grab your walking boots and your mates, and clock up some k’s around this gorgeous corner of New Zealand. Choose from over 20 walks including vineyards, oyster farms or an overnight stay at iconic Ca
Dish2 min. leídosFood & Wine
And To Drink…
1. LOADED BEEF BURGERS An epic burger demands the Epic Extra Stout Ale (24 x 330ml cans, $79). Epic’s first stout in a can is a medium-bodied, creamy, cocoa-driven, malt-fest that magically matches this mouthful of awesome. epicbeer.com 2. PUMPKIN SO
Dish1 min. leídosFood & Wine
In With The Bold
2 tablespoons each wholegrain mustard and brown sugar 1 tablespoon Dijon mustard 2 teaspoons sea salt 1 teaspoon smoked paprika 1.2-kilogram trimmed beef fillet (use a centre cut piece) Romesco Sauce, to serve (see recipe, right) Preheat the oven to
Dish6 min. leídosFood & Wine
Dream, That’s Good…
Welcome to the inaugural dish Whisky Tasting Panel! There’s a small but growing clutch of downunder distilling talent making really exciting examples, and we’re pumped to parade the best of them in front of you. But first let’s address the ‘whisky’ v
Dish2 min. leídosFood & Wine
When The Winter Turns Wild, Gather The Troops For A Big Night In!
What a crazy time it’s been lately. Having (so far) escaped the worst of COVID-19 here in New Zealand, it is shocking to see the devastating effects the virus is still having around so much of the world. Meanwhile, when it comes to politics both here
Dish9 min. leídosFood & Wine
A Different Beast
Way back in the mists of time – well, the 1970s – when Linda McCartney was synonymous with Wings rather than sausages, and tofu could have been a martial art for all we knew, I’d trot along to buy the week’s meat with my mum. After a brief chat with
Dish1 min. leídos
Crowning Glory
Here at dish we love a product that both honours its past and embraces the future. So we’re raising a glass to Marquis de Conflans – MDC, a champagne with a distinguished history and a forward-looking approach that’s as bold and adventurous as the he
Dish2 min. leídosFood & Wine
Contributors
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 a
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