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MADE IN AOTEAROA NZ

WINNER PEOPLE'S CHOICE AWARD
AND BEST LIFESTYLE MAGAZINE 2022

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 M E X I CA N

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Indian-spiced fried
chicken, page 50

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2023

Inspired
colour choices
Available in four colour options to
suit your unique kitchen design

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Haier 60cm Induction Cooktop
New mid-grey glass colour option, with four cook zones
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Available in four colours, each with seven functions
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Contents

38

76
Upfront

Recipes

5

FROM THE EDITOR

42

15

BITE SIZE

80

60

MEXICAN

FOOD FAST

Simple, quick and stylish meals
for a mid-week feast.
90

A fun, flavour-packed spread
for the whole team.

RECEIPETIN EATS

Nagi Maehashi serves up recipes
from her top-selling debut cookbook.

HAVE YOU BEEN TO...?

dish Editor Sarah Tuck visits four
of her favourite Waiheke hot-spots.
34

WEEKEND RETREAT

Gather everyone around to
delight in these delicious dishes.

Where the dish team is eating and
drinking, cooking with broad beans
and dried mushrooms, and more.
18

58

66

TIME FOR ITALIAN

96

Delicious dishes for an
Italian-inspired get-together.

SLICE OF LIFE

Olivia Galletly gets creative
with her slice tin.

INTERVIEW

Learn about the local producer
giving surplus food a second chance.

D I S H .C O. N Z

2 D I S H | dish.co.nz

74

CABBAGE PATCH

Melie Ferrier works her magic
on this in-season crop.

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

CONTENTS

70

62
Features
36

116

ISSUE

123

F R E S H LY B R E W E D

We review two hot new cookbooks.
38

ON THE COVER

BY T H E G L A S S

Yvonne Lorkin’s latest drinks news.

KIWIS IMPRESS THE BARONESS

Yvonne Lorkin wines and dines with
Baroness Ariane de Rothschild.

26
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MADE IN AOTEAROA NZ

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AND BEST LIFESTYLE MAGAZINE 2022

HOME STRETCH

2023

T H E P L AT I N G G A M E

Wendyl Nissen tells us about
the food she loves, then we
create a recipe for her.

126 KITCHEN NOTES

Tools, measurements and tips.

TA S T I N G PA N E L

Rosé outlook: our judges share the
best of the best in New Zealand.

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Sarah’s must-visit spots on the
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Your at-a-glance guide to this issue.

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RECIPE INDEX

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127



Indian-spiced fried
chicken, page 50

FUN &
GAMES

Recipe Sarah Tuck
Styling Sarah Tuck
Photography Josh Griggs
Indian-spiced Fried Chicken, page 50

dish.co.nz | D I S H 3

FEATURED - DUKE BAR CART
AUCKLAND - 80 Parnell Rd, 09 303 4151
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T R E N Z S E AT E R

EDITOR’S LETTER

FUN and
GAMES!
P

PHOTOGRAPHY Carolyn Haslett

hew – it’s the home stretch to the
end of 2023, and after another
slightly weird and turbulent year,
I think we’re all hankering for a
chance to relax with some FUN AND GAMES!
As I sit here writing this, several weeks
before you will see it in print, the fire is
burning away merrily, my eldest son’s darling
dog is curled up in a ball of white fluff, and
the sun is trying to break through the late
afternoon clouds. Despite being more than
ready for spring, and even more for summer,
this time of year often brings with it some
wild weather. With that in mind, this issue
is packed with recipes to enjoy snuggled up
indoors with a board game or two or taking
advantage of any finer days and evenings that
come our way.

“so let’s dial up the fun...
gathering those we love
for some shenanigans, a
good laugh or two, and
plenty of fabulous food”

But before we get to the mains, let’s start
with our entrée – a look at four fabulous
eateries on Waiheke from page 18, plus a
roundup of many more from page 104. This
popular island destination is a must-visit for
both local Aucklanders and tourists to our
largest city, with a plethora of restaurants,
cafes, vineyards, olive groves and beautiful
beaches. At the end of winter I headed over to
make the most of as much of it as I possibly
could in a few short days!
It is also the spot that we chose to
photograph the first of our recipe sections,
(pg 42) featuring our cover-star Indianspiced Fried Chicken and an easy Creamy
Chicken Stroganoff that are sure to be a hit
with friends and family. Next up we grab a
chilled beer and get stuck into some spicy
south-of-the-border dishes from page 60
(check out the Mexican Beef with Cheesy
Cornbread Topping) before Olivia Galletly
lays the table for an Italian feast, sharing
her winning recipes for Chicken Parmigiana
and Roast Potatoes with Garlic Butter and
Oregano (p70). While it’s not quite barbecue
and salad weather, we can still enjoy some
outrageously good greens with Melie’s crazy
cabbage collection from page 74, then knock
week-night dinners out of the park with
Claire’s speedy dinner solutions from page 80.

But wait there’s more – we showcase some
of our favourite dishes from Nagi Maehashi
with an epic Laksa (p91) and Slow Cooked
Beef Ribs (p92), before finishing up with
Olivia’s irresistable baking selection from
page 96. The Brown Butter, Oat, Raspberry
and Caramelised White Chocolate Slice is
magnificent to behold! Finally, for the days
when the sun shows its face (and even when
it doesn’t) Yvonne Lorken has, along with her
panel of esteemed judges, rounded up the
very best of New Zealand rosés.
So here we go, as this issue hits
newsstands and letterboxes, it is 14 weeks
until Christmas, and of course our annual
collector’s Christmas edition goes on sale
on 6th November. Meanwhile, there’s the
Rugby World Cup to watch (and hopefully
enjoy!) so let’s dial up the fun in anticipation
– gathering those we love for some
shenanigans, a good laugh or two, and plenty
of fabulous food!

Sarah Tuck, Editor
dish.co.nz | D I S H 5

EDITOR’S PICKS
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1

2

3

1 BUNDABERG LEMON, LIME & BITTERS, bundaberg.com 2 CREAMY, HERBY PECORINO, CABBAGE
AND PUMPKIN GRATIN WITH CHILLI AND CUMIN, page 76 3 WINSTON, olivergoldsmith.com

in association with R E S E N E

Resene Baltic Sea on the walls, with Resene Gunsmoke
around the kitchen island and on the scullery door.
The trims and ceiling are Resene Eighth Black White
with floor in Resene Qristal ClearFloor.

Resene Eighth Black White

Gentle industrial

Resene Gunsmoke

Resene Baltic Sea

PHOTOGRAPHY Kate Alexander

Deeper colours make this kitchen both cosy and cohesive
A bold use of contemporary dark charcoal
Resene Baltic Sea may not be a common
choice in a lot of kitchens, but it can be just
the ticket for making open-plan spaces feel
softer and cosy.
When designer Kate Alexander was asked
by owner Tom to make over the kitchen of
a 1960s brick and weatherboard home, the
colour was top of her design plan.
“We couldn’t change anything about the
kitchen’s back oven and sink section, so our
starting point was the establishing colour
scheme of black, white and grey. The island
also couldn’t shift, but we could shorten it
and change the top and cladding,” she says.
Kate’s brief for the kitchen colour scheme
was to make a statement, create boundaries,
and trick the eye into thinking the space is
more significant than it is.
“Dark colours recede while also providing
an end-point, so we used a contemporary
dark charcoal in Resene Baltic Sea along the
back wall, including the dining area, kitchen
and scullery.
“This backdrop colour packs a punch and
ensures the tiled backsplash and exposed
rangehood blend, and your focus shifts to the
large expanse of the white bench instead,”
Kate says. “Although a bold, dark choice, this
created a cosy, intriguing space.”
The deep charcoal was paired with midgrey Resene Gunsmoke below the white
island benchtop and on the large barn-style

scullery door. The colour was chosen because
it was a close match to the splashback tiles,
while contrasting nicely with the resurfaced,
natural wood floor coated in Resene Qristal
ClearFloor. The look is pulled together with
Resene Eighth Black White on the ceiling and
trim areas.
Kate describes the finished look Tom wanted
for the kitchen as “gentle urban industrial”.
“We wanted to make a statement but not
overpower the rest of the space. The kitchen
is part of an open-plan living room in a smallfootprint house, so the overall look was for
the whole house, not just the kitchen.
“The previous owners had the room feeling
uber-industrial; masculine, and rough. It was
also a complicated jumble with too many
contrasting colours that made the space feel
smaller than it was. We kept the bones in
place and softened the edges, resulting in a
warm and inviting kitchen.”

TOP TIP: If you’re painting cabinetry,
use Resene Lustacryl semi-gloss or
Resene Enamacryl gloss for a hardwearing, durable finish. Or ask your
kitchen supplier to use Environmental
Choice approved Resene AquaLAQ,
a fast-drying lacquer system for
cabinetry, so you get the authentic
Resene colour and quality finish.

IN KATE’S WORDS
What’s your favourite part of the
kitchen?
Kate: The scullery door. I love that
you can close all the mess away,
and it tricks the brain into thinking
something new and gigantic could be
behind the door.

Describe your cooking style.
Kate: When I have the time, I enjoy
creating in the kitchen. I usually
follow a new recipe and serve it to
friends and family. I don’t enjoy
reading recipes – if only someone
would make a recipe book with
diagrams – but I’ve come to realise
they produce the best meals!

What recipe from this issue of dish
would you most like to cook?
Kate: Baked, Spiced Basmati Rice and
Lentil Pilaf with Kasundi followed by
Croque Monsieur Croissant Bread and
Butter Pudding.

For more decorating inspiration
visit your Resene ColorShop,
resene.com/colorshops
dish.co.nz | D I S H 7

EDITOR Sarah Tuck
sarah.tuck@scg.net.nz

FOOD EDITOR Claire Aldous
claire.aldous@scg.net.nz
DIGITAL EDITOR Caitlin Whiteman
caitlin.whiteman@scg.net.nz
DEPUTY EDITOR Cassie Birrer
cassie.birrer@scg.net.nz
ART DIRECTOR Chrisanne Terblanche
DRINKS EDITOR Yvonne Lorkin
yvonne@yvonnelorkin.com
CONTRIBUTORS
Alex McVinnie, Amelia Ferrier, Carolyn Haslett, Josh Griggs,
Nagi Maehashi, Olivia Galletly, Síana Clifford, Yuki Sato
ADVERTISING
Business development manager Karrin MacLeod
Telephone +64 216 06886 Email karrin.macleod@scg.net.nz
SUBSCRIP TIONS
Freephone 0800 782 347 (within NZ)
International +64 9 361 2834
Online dish.co.nz/subs
Email support@scgmedia.co.nz
CONTACT US
Editorial office 20 Vestey Drive, Mt Wellington, Auckland 1060
Postal address PO Box 62192, Sylvia Park, Auckland 1644,
New Zealand Telephone + 64 9 360 5700
DISH ONLINE
Website dish.co.nz Facebook @dishmagazine
Instagram @dishmagnz Pinterest dish magazine

Publisher services manager Monique Bulman
New Zealand Distribution Are Direct NZ
Australian Distribution Are Direct AU
dish is a bimonthly publication. The contents of dish are copyright and may not be reproduced
in any form without the written permission of the publisher. Opinions expressed in dish
are not necessarily those of the publisher. No responsibility is accepted for the authors’
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

CONDIMENTS
TO MAKE
LIFE BETTER
telegraphhill.co.nz

SCG David Atkins +64 21 781 002

@thenedwine
www.marisco.co.nz

LET GO AND FEEL

CONTRIBUTORS

CONTRIBUTORS
P^k^ikhn]mhieZm^niZghma^k`k^Zmblln^h_]bla,
Zg]a^k^Zk^lhf^h_ma^eho^eri^hie^[^abg]bm

Claire Aldous
Food Editor
@clairealdous

Shannon Ellison
Monique Bulman
Publisher Services Manager

Q Where have you eaten out
recently and enjoyed?
A Butcher Baker in Helensville is
a true foodie haven and offers a
diverse seasonal menu with much
of it cooked over their wood-fired
oven. Lunch plates of Smoked
Harissa Lamb, flat kibbeh and
soft eggs and their Brandade
Croquettes with herb remoulade
and greens were innovative and
totally delicious.
Q Tell us about something
you’ve cooked this month.
A Caramelised Pork Clay Pot is a
recipe from my friend Nici Wickes
that I absolutely love to cook and
I tuck in some smoked bacon bones
from my local butcher for extra
porky deliciousness along with
several whole red chillies.
Q What recipe are you most
excited about in this issue?
A I love everything Melie creates
but the Charred Cabbage
Wedges with Chilli Agrodolce,
Whipped Ricotta and Smoky
Almonds (page 78) will forever
have a place at my table – utterly
scrumptious!

10 D I S H | dish.co.nz

Q Where have you eaten out
recently and enjoyed?
A Williams Eatery in downtown
Auckland. Williams Eatery
provided a delicious prelude to
the French film screening nearby.
Luckily my BFF booked a table so
we bypassed the Sunday morning
queues, and both indulged in the
fantastic Potato fried eggs with
Chilli carrots and sourdough. It set
a cheerful tone for the day with
lovely art on the walls and the many
oodles that walked past.
Q Tell us about something
you’ve cooked this month.
A Keeping with the French theme,
we’re on croque-monsieurs at home
and cassoulet. Claire’s Sausage
and White Bean Cassoulet from
issue 49 is still my go-to!
Q What recipe are you most
excited about in this issue?
A The Lime, Pistachio and Coconut
Slice (page 102) will be a great
use of the last limes from the
garden.

Events Coordinator
Q Where have you eaten out
recently and enjoyed?
Daisy Chang’s, a hidden gem
out east – you can’t go past their
Goong grob, prawns on toast with
toasted sesame. My other fave
is their Drunken noodles. There
are amazing cocktails, too! My
favourite has to be Bong’s Gin
Yummy. Daisy’s is a fusion of Asian
street food and is just divine.
Q Tell us about something
you’ve cooked this month.
I have a house of busy boys who
are also passionate hunters, so we
are very lucky to often have fresh
fish or venison on hand. This month
I tried a recipe from the dish FAST
cookbook – Citrus ceviche. We
used locally caught snapper and
it was amazing. It helped having a
neighbour with a budding lime tree.
Q What recipe are you most
excited about in this issue?
The Sticky Harissa Chicken Bowls
(page 82) is on my agenda to get
cooking. My household loves an
Asian-inspired dish and this one
looks incredible and easy to
whip up post busy days on the
sports fields.

Josh Griggs
Photographer
@joshgriggs_
Q Where have you eaten out
recently and enjoyed?
A We had a great dinner out at
Roses Dining Room where Katie Riley
has been cooking for the last little
while. Just great, creative food.
Q Tell us about something you’ve
cooked this month.
A I bought some Ají Amarillo paste
recently (a yellow chilli from Peru with
an incredible fruity taste) and I made
some really great chicken wings with
a marinade based around it.
Q What recipe are you most
excited about in this issue?
A Sticking with the chicken theme,
the Indian-spiced Fried Chicken
(page 50) is an absolute winner
of a dish.

Tasting Room,
Restaurant & Distillery
Te Kairanga, Martinborough Vineyard & Lighthouse Gin at home under one roof on the edge of the Martinborough Terrace.
Book your visit today | THERUNHOLDER.CO.NZ | OPEN THURSDAY-MONDAY 11AM-4PM | 89 MARTINS RD MARTINBOROUGH

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Aotearoa New Zealand should proudly stay Non GMO. NO PALM PRODUCT FEED - which means we’re not party
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HEAR MORE. SCAN THE QR CODE SO YOU CAN.

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Now available online & new
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The Heke, 64 Onetangi Road
Waiheke Island

www.waihekewhisky.com

food news, reviews and inspiration

dish.co.nz | D I S H 15

BITE SIZE
Winifred’s, Napier

We don’t take our one and three year
old out to cafés often as it usually ends
with a meltdown and a quick exit, but
Drifter is a very kid-friendly (and dogfriendly) space. @driftercoffeenz

3

Cassie Birrer,
Deputy Editor

4

Chrisanne Terblanche,
Art Director

from the team

Where we’re eating
and drinking

1

Yvonne Lorkin,
Drinks Editor
Winifred’s, Napier: I’m loving
Winifred’s, Napier’s newest,
deliciousest place for lunch and
dinner, dining right by the water in
Ahuriri. Sara Simpson is the head chef
and IMO she’s an internationallyexperienced evil genius in the kitchen.
Her anchovy soldiers with salsa
verde and her sous vide paua with
tofu and chicken consommé are
ridiculous. There’s also nothing better
when watching the lights of the boats
bobbing in the harbour, than wolfing
your way through her pressed 12-hour

16 D I S H | dish.co.nz

lamb with white bean, eggplant and
fermented mint, followed by her sake
panna cotta with blueberry and black
pepper. Like the panna cotta, you’ll
wobble home happy. winifreds.co.nz

2

Olivia Galletly, Food
Contributor

ˉ rewa: Drifter
Drifter Coffee, O
Coffee is a quirky little café offering
great Raglan Roast Coffee, a few
sweet treats and toasties. The staff
are friendly and chilled out, as is the
décor. The couches, tables, mugs and
artwork have all been thrifted and
give the café a very cool vibe.

Gloria ’s, Central Auckland:
Gloria’s is a delightful sandwich bar in
the heart off bustling K’ Road. Delicious
sandwiches, fresh ingredients, generous
portions and friendly staff. A must-visit
spot for satisfying the never-ending
carb craving. I had the Gloria’s classic
salted beef sandwich (Reuben-style
Salt Beef sandwich with corned beef,
Swiss cheese, American cheese,
Gloria’s sauce, sauerkraut, mustard and
pickles on sourdough) and it did not
disappoint. I can’t wait to go back and
try La Bologna focaccia: Mortadella
stack, burrata, artichoke crema,
pistachio and basil on house focaccia.
How good does that sound?!
@glorias.deli

5

Caitlin Whiteman,
Digital Editor
Vic Road Kitchen, Devonport:
I made a rare trip across the bridge
recently but it was absolutely well worth
it! Tucked in Devonport, Vic Road
Kitchen is a gorgeous and intimate spot
with a real rustic Mediterranean feel.
I enjoyed fresh homemade focaccia
with pesto and ricotta, a Hawke’s Bay
lamb rump dish, and their classic fries
with truffle oil and parmesan. I can’t
guarantee you will be able to get the
same as they change the menu as often
as every day some weeks, but I think
that makes it all the more exciting. The
service was AMAZING, the waiter was
so much fun and such a charismatic
soul! vicroadkitchen.co.nz

PHOTOGRAPHY Sarah Mitchell

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.

Floriditas, Wellington: Down in the
capital recently, we stumbled across
Floriditas Café & Restaurant along
the colourful, energetic Cuba Street.
For brunch, we couldn’t resist trying
the Shelly Bay fruit french toast with
caramel poached mandarins, lime
curd and matcha, with bacon on the
side. So in love with our morning feast,
we just had to visit again for dinner...
The Wapiti venison ragù with bucatini,
oregano and reggiano was incredible,
and quickly followed by their incredible
pavlova. floriditas.co.nz

* Piper-Heidsieck Chief winemaker was acknowledged as
best of the year nine times since 2000 by the IWC.

From left to right; Mark and Ro Izzard,
Vivian and Mark Hindmarsh.

have you been to...?

The Heke
It takes vision, hard work and a certain amount of chutzpah
to start a restaurant on Waiheke Island

Add to that a craft distillery featuring awardwinning whisky, a craft brewery, plus tasting
rooms, and the amount of determination
required is phenomenal. This grit is exactly
what The Heke owners have in spades.
It all started when renowned surgeon Mark
Izzard founded Waiheke Whisky along with
best mate and beekeeper, Ricky Evatt way
back in 2009. They began by distilling honey
for mead, which evolved into making whisky,
inspired by Mark’s shared experiences with
his dad – both lovers of a single malt. At that
point, Waiheke was a weekend destination
and side project for the duo.
Fast forward to 2019, when Mark’s
powerhouse wife Ro was recovering from
ovarian cancer. With great good luck and
enormous strength, Ro made it through the
traumatising experience of chemotherapy
and survived this brutal form of the disease. In
the wake of this, the couple decided to move
permanently to the island where they met
local residents, Mark and Vivian Hindmarsh.
Adventurer and entrepreneur Mark met Vivian
while living in Brazil and having opened and
run five successful bars together in San Paulo,
they made the call to move to Waiheke with

their three children. When the two couples
came together, it became quickly evident that
they had been envisioning similar futures on the
island, but it takes more than shared goals to
start a business together.
Ro explains it this way: “It was clear from
the start that we shared a lot of the same
values. There was a foundation of mutual
trust, which is critical in such a big project.
We have eight kids between us so we
wanted to showcase our products in a place
where everyone could have fun. When
you build a distillery, you have to make a
brewery too, because the first parts of the
process are the same – you take malted
barley, mill it into a coarse flour, mix that with
hot water and make a big barley soup called
wort. From there the processes diverge, but
that was one reason why we got together.
The other reason is that we thought having
both on offer would have wider appeal than
just beer, or just whisky. It hits two ends of the
market, and since Waiheke was only known
as the island of wine, we’d need a strong
story to get noticed. Mark’s brother Paul
Izzard is a leading designer for hospitality
spaces in New Zealand, so he helped us

“It was clear from the start that we shared
a lot of the same values”
18 D I S H | dish.co.nz

brainstorm what it might look like. It wasn’t
until we were quite a wee way along that we
discovered that after Waiheke Whisky had
moved out of the old shed, Waiheke Brewing
Co. was the next tenant, and the beer was
born in the same little shed. Then it felt like the
writing was on the wall.”
What started as a pretty basic concept
and set up on five acres of beautiful
land on Waiheke’s winery ‘golden mile’
soon ballooned to include two kitchens,
manicured gardens and outdoor seating,
The Mashery includes the brewery and
distillery at one end, Visitor Centre at the
other, and the Barrel Room event space in
between.And while the restaurant has been
going gangbusters, popular with both locals
and visitors to the island (a critical aspect for
hospo on Waiheke), it is the production side
of things that is gaining global recognition.
“The first whisky competition we entered
was the 2018 San Francisco Wine & Spirits
awards. We didn’t have a name or a logo
then, so we called it Izzard, and sent it off
with hopes and dreams. The thing about
whisky is you make it and then it goes into
barrel for a long time. You really hope it
will be good, but we were the first of the
‘new’ New Zealand whisky distilleries and
we were in a bit of a vacuum, with no one
around who knew much. So we sent it off
and when it won a silver medal, it was more
relief than anything – kind of ‘phew!’.
“We have been awarded more each year
as our range grows and our barrel choices
develop; our first Trophy for best in category
was at the 2022 New Zealand Spirits
Awards when we won Best World Whisky.
In 2023 we won the trophy again in that
category for a different whisky, and also the
trophy for best NZ whisky at The Drammys.
We’ve had 31 medals so far, and our first

BITE SIZE

Hekeiterangi and Hekemaru, the Tipuna
Pou welcome all visitors to The Heke.
Brussel sprouts, carrot purée,
coconut chutney, coriander.

Chermoula Baked Fish
with grilled silverbeet,
chermoula sauce
with parsley, garlic,
coriander and spices,
pine nuts and citrus.
Seating options
abound inside
and out.

dish.co.nz | D I S H 19

Waiheke Whisky’s ‘Moss’ is a
lightly peated single malt.
The still features handmade copper geodesicshaped stills, crafted to order in Scotland.

20 D I S H | dish.co.nz

Both Waiheke Whisky and The Heke benefit
from strong, clever, branding.
Tasting flights are available for
both whisky and cold tap beers.

BITE SIZE

Menu recommends
Bachelors Lamb Curry
Chermoula Baked Fish with grilled
silverbeet, chermoula sauce with
parsley, garlic, coriander and spices,
pine nuts and citrus
Fried Brussels sprouts on carrot
purée with coconut chutney
The Heke Smash Burger
Capricciosa Pizza
Mushroom, Green Chilli and Truffle
Romanian-born head chef Andrei brings energy,
creativity and precision to the kitchen.

WORDS Sarah Tuck PHOTOGRAPHY Sarah Tuck and supplied

“Andrei joined The
Heke in March 2022
and immediately set
about whipping up
deceptively complex
dishes which often
include components that
are dehydrated, smoked,
emulsified or fermented.
Pleasingly, the result
isn’t fussy food – rather
it is clever, original, and
utterly delicious”
bottling was only released to buy last year.”
While commercial success is clearly
important, everything about this enterprise is
done with an incredible amount of integrity
– including a belief in Manaakitanga,
recognition of the importance of local iwi
Ngāti Pāoa, and an overarching ethos of
sustainability. Ro explains: “Manaakitanga
is hospitality. It’s perfect because it’s about
being generous, kind and respectful of our
guests, and it encompasses responsibility
and reciprocity too. Here at The Heke, you
are greeted and farewelled by signage in
both te reo and English. You’ll see signage
around the buildings in te reo, too.”

Waiheke Whisky Truffles

“Rangihoua or Putiki-o-Kahu ‘the top-knot
of Kahu’ is the hill you can see straight across
the valley from here. It is the most significant
occupied site of Māori on Waiheke Island.
Thousands of people made this fortified
vantage point their home, over hundreds of
years. We always point it out to visitors and
tell some of its stories,” says Ro.
“We are proud to be guardians of this
land, and proud of the art here in our
grounds, carved by renowned local artist
Anton Forde. Mark Hindmarsh was the
driving force behind the art and the support
of Ngāti Pāoa. He engaged with iwi and
was granted the dawn ceremony before we
opened, where the property and the artworks
were blessed by Kaumatua (older men) and
Kuia (older women) from the iwi (tribe) of
Waiheke, Ngāti Pāoa. Local children sung
waiata, it was a very special morning. As
you arrive into the property you see our
towering Tipuna (ancestral) Pou. As females
are traditionally the first to karanga (call to
welcome visitors), ‘Hekeiterangi’ stands in
front, where she represents welcome, nurture
and warmth. Standing behind her is the male
pou ‘Hekemaru’, who represents protection
and support. At the start of our entrance path
a group of three ‘kids’ – our manaakitanga
tamariki Pou, invite you to enjoy the fun
and hospitality of The Heke. On the path
you see the large stone artwork ‘Tangiwai’
or teardrop. Tears fall as we remember
those we love, especially those who are no
longer here. Inspired by the loss of Mark
Hindmarsh’s dad in 2020, it invites you to
stop, take a breath and remember; touch the
stone, honour where you have come from
and reflect on where you are now. Nau
mai Haere mai Whakatau mai rā – you are
welcomed here this day.”

And once welcomed, you are invited to
eat, drink, kick back and enjoy. Busy at the
helm in in the kitchen is head chef Andrei
Rotar. Romanian-born, Andrei’s family
lived on a small plot of land and made
their own wine, sausages, dry cured hams
and preserves to last through the winter.
Immigrating to New Zealand as a child, he
studied critical design at university which had
a significant impact on his approach to food
– designing for a specific time and place,
taking into account the setting and context.
Holiday jobs in kitchens turned into chef
training and a career with some of the best
in the business. He joined The Heke in March
2022 and immediately set about whipping
up deceptively complex dishes which often
include components that are dehydrated,
smoked, emulsified or fermented. Pleasingly,
the result isn’t fussy food – rather, it is clever,
original, and utterly delicious.
On the day of our visit we sampled
extensively from the food menu. The fried
Brussels sprouts on carrot purée with coconut
chutney and coriander were scrumptious –
I can’t go past a well-cooked Brussels,
and the marriage of carrot, coconut and
sprout worked incredibly well together.
Another stand out was the Chermoula Baked
Fish with Grilled Silverbeet baked in the
pizza oven. The chermoula sauce, made with
parsley, garlic, coriander, pine nuts, and
lemon gave just the right amount of vibrant
kick to the fish. The menu caters brilliantly
to both adults and kids with options like
Southern Fried Chicken and Smash Burgers,
while in the ‘grown-ups only’ department, the
whisky tasting flights are absolutely stunning
One thing is for sure: I’ll be heading
straight to The Heke next time I visit
Waiheke Island.
dish.co.nz | D I S H 21

have you been to...?

Te Motu
The Dunleavy family began their wine story
on the island 35 years ago and have been
stalwarts of the community ever since, or
almost – there was a five-year gap when the
family sold the business due to challenging
times on the back of the GFC. A few years
later, members of the Dunleavy family, as
well as a syndicate of family friends, banded
together to re-buy the business. At the helm
these days is ex-advertising art director, now
Te Motu general manager, Rory Dunleavy.
I chatted to Rory about the pull back to
Waiheke and the business, and what it is that
makes Te Motu special.
“It’s a funny thing really, having grown up
around the business starting, vines growing,
restaurant flourishing, playing in the vines as
kids, washing pots as a teenager – being so
immersed. It really took having time away
from it all to recognise just how special it
all was. While juggling a bit of creative
freelancing, I took the opportunity to help
in the vineyard during the 2018 vintage,”
says Rory. “It was honestly just such a
rewarding experience, getting hands on
producing some absolute world-class
reds, and our humble restaurant The Shed
under Bronwen Leight’s watch was doing

“Te Motu has a
wonderfully relaxing,
laid-back vibe with
its view out over the
vines – the low-key
aspect is a huge part
of the charm”
22 D I S H | dish.co.nz

incredibly. It was such an exciting thing to be
a part of again. There are so many creative
facets to an operation like this, and plenty of
challenges on the horizon. I couldn’t really
go back to agency life after getting a taste.”
Although Rory’s uncle John stayed on
for some time after the vineyard’s initial sale,
he is now happily retired after a solid innings
as vineyard manager and chief wine maker,
but Paul (Rory’s dad) is always keen to join
the team for a blending session, or to jump
in to help out at the cellar door so that Rory
can have weekends off with his wife and
young children.
The Shed, the restaurant at Te Motu, has a
wonderfully relaxing, laid-back vibe with its
view out over the vines – the low-key aspect
is a huge part of the charm. Rory describes it
this way: “It’s a bit like visiting a family farm.
We’ve never really had the money to build
a big, luxurious venue. My uncle John was
a carpenter in a previous life, and when the
need arose for a place to host wine tastings,
he converted our tractor shed to a tasting
room, then a restaurant. It’s evolved into this
welcoming, unpretentious space. It’s a bit
rustic, but the food and wines aren’t.“
The people are another huge factor –
maintaining a healthy culture within the
experienced Te Motu team is immensely
important, and while many have been with
the vineyard and restaurant for years, others
like head chef Lahiru Bandaranayaka are
relative newcomers.
“He came on board as sous chef for a
summer in 2019, before jumping ship to
learn from Bronwen Laight at Three Seven
Two, and another stint with Gideon Landman
at Tantalus. So, he’s been in our extended
family for a while, honing his skills in all of
Waiheke’s culinary institutions.”
Knowing that our head chef Yutak Son was
soon to depart to help former mentor Tom

Menu
recommends
Kingfish crudo, citrus madras,
wasabi sunflower and
pork crackling
Pulled pork roti, tomato and
tamarind chutney, chilli purée
Pandan milk rice, harissa, onion
chutney, pomegranate
Lamb shoulder, baba ganoush,
whipped feta, jalapeno pesto
Beetroot chapathi,
cashew cream, black garlic
and chilli purée

Hishon open Daily Bread’s new Britomart
outlet, Banda threw his hat in the ring.
“We couldn’t be happier having him back
on the team and supporting him into his first
head chef role. I’ve always seen The Shed
as being a creative, driven kitchen. Pairing
well with the wines are a crucially important
part of the brief, but there’s a lot of room for
experimentation and innovation. Banda’s
doing a great job nurturing his team, and
playfully weaving a thread of Sri Lankaninspired flavour into our menu.”
On our visit, it was our fifth meal of the day,
but the clever combinations of seasoning
and texture were just too hard to resist! The
Kingfish Crudo with the Madras citrus sauce
was a perfect example, with the raw fish, curry
sauce, additional hits of wasabi and crunchy
pork crackling. Another standout was the
no-holds-barred Pulled Pork Roti with lashings
of chutneys and chilli purée. The dishes are
clever, and complex but still approachable,
and I reckon a great option for something a
little bit different on the island.

WORDS AND PHOTOGRAPHY Sarah Tuck

The names Dunleavy and Te Motu are synonymous with Waiheke, not
least because the vineyard’s name comes from the original Māori name
for Waiheke ‘Te Motu Arai Roa’, meaning ‘island of long shelter’

BITE SIZE

Kingfish Crudo, citrus madras, wasabi
sunflower and pork crackling.

Lahiru Bandaranayaka
and Rory Dunleavy.
Beetroot
chapathi,
cashew cream,
black garlic and
chilli purée.

The casual,
outdoor area,
perfect for
kicking back.

dish.co.nz | D I S H 23

Shantala Tengblad and
Simon McNeish.

have you been to...?

#LKěŤ'CěGRX

Halloumi cakes with kimchi,
fried egg, Asian greens,
fresh chilli and coriander.

24 D I S H | dish.co.nz

One of my favourite spots from ages ago in one of its earlier iterations
as ‘Spice’, Akitō Eatery is a perfect place to head pre (or post) a leisurely
stroll along Oneroa Beach. Owned by Shantala Tengblad and Simon
McNeish, the café was bought and re-named in February 2020 – one
month before the first lockdown, which, as it turned out, provided the time
to self-renovate before re-opening at level 3.
Shantala grew up on the island and met Simon while both working
on super yachts in Antigua – Shantala as a chef and Simon as a chief
officer. Once Shantala introduced Simon to the island, he made the
decision to leave yachting for the slower pace of life that holds so
much appeal to residents and visitors alike. Shantala describes it this
way: “I love the slower pace and peaceful energy of Waiheke. I’ve
lived here all my life and explored every corner of this island, and yet
there is still so much that unfolds itself as time goes by.”
“It’s home in paradise. Every season has a magic appeal. And,
of course, it’s our people; our community. We’re a ‘small town’ in
the best possible way. There are so many genuine and kind, caring
humans on this island – we feel very fortunate to call this place home.
I’ve always loved working with vegetables. I’m not vegetarian myself,
but I love the challenge of making the humble veg shine.”
And that is how Akitō Eatery came about, originally as a vegetarian

WORDS Sarah Tuck PHOTOGRAPHY Sarah Tuck and supplied

With a prime spot at one end of Oneroa’s main shopping
strip you’ll find the small but perfectly formed café,
Akitō Eatery

BITE SIZE

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

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

Menu recommends
Halloumi cakes with kimchi,
fried egg, Asian greens,
fresh chilli, coriander

Turmeric Dahl with
spinach, Indian spices,
coconut raita and roti

Turkish poached eggs with
yogurt, hummus, chilli
butter, fresh herbs, lentils,
dukkah and sourdough

Kimchee toastie with
cheddar, soy mayo and
Asian slaw

Perfect for two, or just for you.
)DOOLQORYHZLWKHƙRUWOHVVJRXUPHWHDWLQJWRGD\
:K\QRWDGG\RXURZQVSHFLDOWRXFKE\DFFRPSDQ\LQJ
WKLVZLWK,FHEHUJOHWWXFHDQGVHUYHDVOHWWXFHZUDSV
Find us in the chilled section at selected supermarkets

New. Sea. Land. Flavours.

A perfect place to relax after
a stroll along Oneroa Beach.

have you been to...?

Casita Miro
I have a saying that I’ve repeated many times over the years: that when
the surroundings, food, wine, music, lighting and the overall vibe is right,
that if guests don’t enjoy themselves, then it’s their own silly fault

Harsh, maybe? But I can’t think of a better
example to prove the point, than the
glorious, magical Casita Miro in Waiheke’s
Onetangi Basin. It is a space that is just
made to be filled with joy; with light, views,
colour and a sense of fun that fills the air.
But well before the structural masterpiece
26 D I S H | dish.co.nz

that is the restaurant was established, Casita
Miro started as the wine-making venture of
husband-and-wife team Barnett Bond and
Catherine Vosper in 1994. For 10 years, the
couple developed their vineyard and the
wine that saw tourists and intrepid wine buffs
lining up for a taste. To accommodate them

in their growing numbers, Barnett and Cat
converted a holiday cottage on the vineyard
site, and opened Casita Miro with Sarah La
Touche on deck in the kitchen. The stunning
dining pavilion was consequently opened
in 2009. The design was a collaboration
between the couple and architects Fabian
Douglas & Associates. Given a brief
‘Barcelona Art Nouveau comes to Waiheke
Island’, the firm exceeded expectations and
even came in on budget. The process was
a labour of love, as Cat describes.
“We had enormous fun sourcing doors, old
tiles, ironwork, paint finishes and wallpapers.
They were brilliant in bedding these elements
into the pavilion design so that they look like
they have been there for years.

WORDS AND PHOTOGRAPHY Sarah Tuck

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

A flight of Miro
Vineyard wines.
Sarah’s favourite:
the goat’s cheese
croqueta with honey
and toasted almonds.

The tapas selection at Casita Miro is
as vibrant as the surroundings.
Barnett’s wildly creative
mosaics are inspired by
Dali, Kubrick, and even
The Beatles.

dish.co.nz | D I S H 27

ENJOY RESPONSIBLY

MELT INTO
BUTTERY
CHARDONNAY

“The incredible, giant windows – a riff on sash windows – were
designed by Jason Dent, and, when moving with their beehiveshaped counterweights, quietly open up diners to the off shore
breezes and the tūī in the Pōhutukawa just metres away. It’s all
inspired design – deceptively simple, but not! I still adore working
in this building. You can dress it up and dress it down. It is beautiful
in daylight and magical at night. My favourite thing is to see the
wonder on the faces of guests visiting for the first time; they walk in
the front door and then they freeze, just taking it all in.”
No visitor to Casita Miro could fail to notice the incredible
mosaics that grace every spare surface – all created by the multitalented Barnett. He was inspired by family trips to Barcelona,
particularly the works of Gaudi, and also watching the Sagrada
Famila develop over decades. (The Basilica de la Sagrada
Familia, more commonly referred to as the Sagrada Familia, is a
Roman Catholic minor basilica located in Barcelona. The story of
this still-under-construction masterpiece began all the way back
in 1874 when a local organisation began campaigning for the
construction of a church honouring the Holy Family.)
Barnett also takes inspiration from Kubrick, Miro, the
aforementioned Dali, and even The Beatles in his work, with
elements of each melded into his designs as showcased in
his Bond Bar, the mosaicked terrace above the restaurant.
This wildly creative art adds to the overall feeling of joy that
abounds at Casita Miro, and on a sunny afternoon it provides
the perfect location to sit, eat, drink and soak up the ambience.
These days chef Marco Edwards is on the tools in the kitchen,
and with over 25 years’ experience, he is a whiz at whipping
up new dishes as well as those that are synonymous with the
restaurant – namely the popular Croqueta de quesos de cabra.
There is a special kind of wizardry in these crunchy, goat’s
cheese-filled bites with a drizzle of honey and a sprinkling
of toasted almonds – the sweet, soft, crunchy, salty result is
perfection. Cat’s current favourites on the menu are Pescado del
mercado Vasco – Basque style market fish, with salsa vizcaína,
roasted peppers, tomato, thyme and green olives – and Coles
de Bruselas – crispy fried Brussels sprouts, with date and lime
chutney and Manchego. She delightfully describes Marco as
bringing a European flair to the menu along with dancing feet.
Along with the delicious dishes and wines on the menu is a
rather irresistable drop named Madame Rouge. A fortified wine
created from an old traditional French recipe, it is served as an
aperitif and has flavours of summer berry fruit. Once tried it is
almost impossible to leave without buying a bottle or two, to
bring back memories of Casita Miro once your visit is over.

Menu recommends
Croqueta de quesos
de cabra
Pescado del mercado
Vasco – Basque -style
market fish, with salsa
vizcaína, roasted peppers,
tomato, thyme and green
olives
Pan y salsas – olive oil
bread with beetroot and

labneh dip and Miro olive oil
Coles de Bruselas – crispy
fried Brussels sprouts, with
date and lime chutney and
Manchego
Cordero asado – slowroasted Hawkes Bay lamb
shoulder, with butternut
squash, hariss and salted
pistachio

Warming up

in season

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

Resene Green Olive

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

marinated olives, this
colour feels like an
absolute indulgence.

Resene Cumin
Put a spring in your

For a more substantial feed, the Chorizo and Broad Bean
Risotto (from issue #49 or at dish.co.nz) serves between four
and six, and packs a flavour punch with the combo of smoky
chorizo and earthy-flavoured broad beans. Grilled Fish with
Broad Bean and Herb Tabbouleh (from issue #39 or at
dish.co.nz) also goes down a treat this time of year.

step with this spicy
cumin.

Resene Caramel

Feed your walls
with this decadent
caramel hue.

Bring out the best in your home
with delicious Resene colours.

600 grams small new
potatoes, scrubbed
600 grams broad beans
10 thin slices prosciutto
lemon and fennel infused
olive oil, (we use Al Brown
& Co)
sea salt and ground pepper
2 handfuls wild rocket
small handful dill or chervil
pecorino, for grating
Cook the potatoes in a pot
of boiling salted water until
just tender when pierced
with a skewer. Drain well
and when cool, cut in half or
quarters if large.
Drop the broad beans into
a pot of boiling water for 1-2
minutes then drain well and
cool quickly in a bowl of iced
water. Pop the bright green

beans out of their skins
which will have come loose
during cooking. Discard
the skins.
Cook the prosciutto in a
hot frying pan until golden
and crisp.
Put the potatoes and broad
beans in a large bowl and
drizzle over a couple of
tablespoons of the lemon
oil. Season with salt and
pepper and gently toss
together. Add the rocket
and toss again.
Transfer to a serving plate
and nestle in the prosciutto.
Scatter over the dill or
chervil then grate over as
much pecorino as desired
SERVES 4-6

STORY Cassie Birrer RECIPE Claire Aldous PHOTOGRAPHY Yuki Sato STYLING Sarah Tuck

$41#&$'#0#0&
POTATO SALAD WITH
CRISPY PROSCIUTTO

BITE SIZE

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

dish.co.nz | D I S H 31

food sleuth

Dried mushrooms
Easy to prepare and with so many ways to use them, dried
mushrooms are a must-have in the kitchen

&4+'&214%+0+/75*411/RISOTTO

Mushroom and Brie Pithiviers (from issue
#67 or at dish.co.nz) serves 12 and has
a brilliant combination of intense, gooey
melted cheese and mushroomy goodness
encased in golden flaky pastry.

4 cups chicken stock
15 grams dried porcini mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, crushed
pinch of sea salt
1½ cups risotto rice such as Arborio
½ cup white wine
small knob of butter
½ cup freshly grated parmesan

Pasta: If lasagne is on the menu, we

TO P P I N G

Pie: If you’re in the mood for pie, Sarah’s

love the Porcini and Radicchio Lasagne
from issue #71 (or at dish.co.nz). The
earthy depth of flavour from the porcini
mushrooms really makes this dish – adding
richness and intensity.

Pilaf: For a delicious midweek dish,
try Claire’s Camargue Red Rice and
Mushroom Pilaf (from issue #72 or at
dish.co.nz).

2 tablespoons butter
2 tablespoons olive oil
sea salt and ground pepper
400 grams assorted mushrooms, use any
combination of Swiss browns, button
or portobello, thickly sliced
1 clove garlic, crushed
sea salt and ground pepper
TO S E R V E

Dried Porcini Crema, see recipe right

Braises: Cooking low and slow allows
for dried mushrooms to get maximum
flavour extraction and a beautiful
tenderness. This is exactly what we
love about Beef Shortribs with Porcini
Mushrooms (from issue #24 or at
dish.co.nz).

Heat the stock in a saucepan and keep
warm. Put the porcini mushrooms in a
bowl, pour over 1 cup of boiling water and
soak for 10 minutes. Drain the soaking
liquid through a fine sieve into the hot
stock and chop the mushrooms finely.

Melt the butter with the oil in a medium
pan over a medium heat and cook the
onion and garlic with a pinch of salt until
the onion is tender, but not coloured.
Add the rice, stirring to coat each grain in
the oil. Cook for another minute until the
rice is warm (toasted). Add the wine and
porcini mushrooms and stir until all the
liquid has been absorbed.
Begin adding the stock, a ladle at a time,
stirring and allowing the liquid to be
absorbed before adding the next quantity.
After about 20 minutes when the risotto
is tender to the bite and has a creamy
consistency, add the butter and parmesan
and stir to combine. Season well.
While the risotto is cooking,
melt the butter with the olive oil in a large
frying pan. Add the mushrooms and garlic,
season well with salt and pepper and cook
over a high heat until softened. Add half
of the mushrooms to the risotto and stir
through.

TO P P I N G :

Spoon the risotto into warm
serving bowls and top with the remaining
mushrooms and a big dollop of the Dried
Porcini Crema, if making.

TO S E R V E :

SERVES 4

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STORY Cassie Birrer RECIPE Sarah Tuck PHOTOGRAPHY Yuki Sato STYLING Sarah Tuck

Dried mushrooms bring an earthy, umami
flavour to recipes and can be added to
anything from soups and stews, to pastas
and pies. Of course, this is an ingredient
that can be kept on hand in the kitchen
year-round!

BITE SIZE

DRIED
PORCINI
MUSHROOM
R I S OT TO

&4+'&214%+0+%4'/#
15 grams dried porcini
mushrooms
¾ cup good-quality egg
mayonnaise
1 small clove garlic, crushed
¼ teaspoon sea salt
2 tablespoons extra-virgin
olive oil
½ teaspoon sherry vinegar

Preheat the oven to 160˚C fan
bake.
Put the mushrooms on a baking
tray and bake for 4-5 minutes
until lightly toasted then leave
to cool for 15 minutes. Don’t let
them get too dark or they will
be bitter.

Use a mortar and pestle to
grind them to a fine powder.
Alternatively line a bread board
with baking paper and use a
rolling pin to roll them to a
powder. Transfer to a small
food processor and add the
mayonnaise, garlic and salt and
process until well combined.

Drizzle in the oil then the
vinegar. The crema should
be thick and glossy. Store
refrigerated in the fridge for
up to a week, best made a day
in advance. M A K E S A B O U T
¾ CUP

dish.co.nz | D I S H 33

dish loves
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
R OA ST E D CA R R OT
& TURMERIC
ST R E I C H C R E M E

Slather on a sandwich
or dollop into pasta.
This Streichcreme
(strike-cream) is a tasty
vegan spread bursting
with flavour.
$8.99/each

UNDER THE
I N F LU E N C E S A L S A S

Made with a blend of
roasted tomatoes and
spices, in two heat
levels: So Hot and Not
Hot. We love to mix
them up for a stunning
‘Sort of Hot’ salsa.
$8.49/each

local producer

Rescued Kitchen
More than 100,000 tonnes of food goes to waste in
New Zealand each year. Rescued Kitchen is on a
mission to change that.
Gourmet chutney, pizza sauce, cake mixes with lemon
and gin botanicals – these are just some of the delicious
products being made from food ‘waste’ by the Aucklandbased brand. But as co-founder Diane Stanbra explains,
no food is ‘waste’.
“What we want to do is shift people’s thinking around
what is currently considered waste. If there’s a tomato that
no one else wants, it doesn’t mean it tastes any different.
You can do a million different things with the food we’re
rescuing.”
Each time Rescued Kitchen is called to save surplus food,
the team finds a way to give it a second-chance. “We’ve just
done a five-tonne grape rescue and they will now be turned
into the juiciest, most incredible sultanas and raisins that will
become an ingredient in the production we already do, and
undoubtably our Christmas cakes will have rescued dried
fruit,” says Diane. Peaches weighing in at 800-kilograms were
also recently saved, and have been turned into peach powder
and peach pieces – dehydrated and cut into different sizes so
they can be rehydrated. This allows the fruit to then be made
into chutney or sauce, for instance: “Everything we do is driven
around creating the most opportunity for what we’re rescuing.”
The amount of food saved from going to landfill by Rescued
Kitchen is ever-increasing – at last count it was over 17
tonnes – with bread being one of the top repurposed food

C R A N K Y G OAT T H E
REGINALD ASHED
G OAT ’ S C H E E S E

R E WĀ N A P OTATO
SOURDOUGH

Rewāna is a delicious
style of sourdough made
with a fermented potato
starter. It’s fluffy and a
little sweet, perfect for
toasting and slathering
with butter and jam.
$9.99/each

farro.co.nz

STORY Cassie Birrer PHOTOGRAPHY Alex McVinnie

A striking cheese with
a layer of coconut ash
beneath the white rind.
Creamy and dreamy
with a touch of smoky
earthiness from the
ash. $28.99/each

products, which is turned into a flour. “There’s no crazy
science; it’s dehydrating, it’s freezing, it’s cooking, it’s
preserving, to give that rescued product a long life.”
One example of taking a surplus product and prolonging
its life, was the rescue of excess produce during the
pandemic from Waimauku-based grower, Heirloomacy.
“From the impact of Covid, hospitality closed down and
the supply demand wasn’t there, but you can’t control how
fast tomatoes grow. So they had this challenge between
the volume being grown and how much of it they could
sell.” Those premium tomatoes were turned into Kasundi
Chutney, now on offer as a VIP guest amenity at Auckland’s
Pullman Hotel. “We’re also partners with New Zealand
Hothouse – we take their surplus and, again, put it into
a long-life format,” says Diane. “Whether you’re a home
baker or professional chef, products like our baking mixes
encourage you to add your own food that needs rescuing,
whatever it is – and you’ll create something delicious.”
rescued.co.nz

“What we want to do is shift
people’s thinking around what
is currently considered waste. If
there’s a tomato that no one else
wants, it doesn’t mean it tastes
any different.”

F E AT U R E

Kiwis impress
the Baroness
Yvonne Lorkin has an aristocratic encounter in Central Otago and Marlborough
with Baroness Ariane de Rothschild, a firm fan of New Zealand’s wine and food
Story Y V O N N E L O R K I N

“I’ve wormed the cat and put out the
recycling, now I’m jumping on a plane to
meet Baroness Ariane de Rothschild” is not
a text message I ever thought I’d send to my
husband, but here we are. Baroness Ariane
de Rothschild (pronounced Roth-sheeld) is
the CEO of Edmond de Rothschild Group and
was in New Zealand for the first time with
members of her senior team and Eve, her
youngest daughter, visiting their vineyard
property at Rimapere in Marlborough and
to oversee the progress of newly acquired
Akarua in Central Otago. Akarua is on track
to be the Bordeaux-based company’s first
certified-organic winery.
She’s also one of the most powerful
and influential women on the planet. The
first woman to run a Rothschild company in
200 years, Ariane was born in El Salvador and
grew up between Colombia, Bangladesh and
the Belgian Congo. She married Benjamin
Rothschild (often referred to as ‘the richest
Rothschild’, being heir to a $2.5billion
fortune) in 1999 after meeting him when she
was working as a banking exec in Manhattan.
Sadly, Benjamin passed away in 2021
aged just 57 – leaving Ariane in charge of
a colossal business. Founded in 1953 by
Edmond de Rothschild (Benjamin’s father),
the business began as a specialist in private
banking and asset management (Ariane
currently oversees around $194billion in asset
management finance), and now encompasses
the Edmond de Rothschild Foundations
and the Edmond de Rothschild Heritage
(EDRH) – which includes international wine
brands, cheese, the perfume house of Caron,
luxury hotels and restaurants and it sponsors
Gitana, a professional sailing team. So, like
Ron Burgundy in Anchorman, she’s kind of
a big deal.
While at Akarua, Ariane and her team
also hosted a huge, glitteringly glamourous,
get-to-know-the-neighbours party which

36 D I S H | dish.co.nz

will be talked about for years to come. I was
lucky enough to spend a few minutes with
her the following day at Rimapere after a
delicious lunch of citrussy ceviche, rare beef,
roast beets, crunchy, nutty salads, baked figs
and honey-drizzled local cheeses, under the
Marlborough sun. “Oh my god, your cheeses!”
she roars when I asked her about her food
impressions of New Zealand. She’d never
been before and knew “absolutely nothing”
about our cuisine. “But I discovered your
cheeses and wow. Very nice! And your lamb!
And oh my god your venison!” she gushes.
“But to be honest, I’m not a foodie-foodie;
I have daughters who are mega foodies,”
she admits. “It’s so interesting because
New Zealand is so far away but at the same
time, food-wise, it’s super international in its
mix of Asian, European, Anglo-Saxon cuisine.
I never expected it, this amazing fusion.”

The French connection
French wine families have been intrigued
by what New Zealand has to offer for
many years, and for Ariane and it began
as a joint venture back in 2013. “Years ago
we developed this strategy of ‘Wines of
the World’ for two reasons,” she explains.
“Benjamin had one of the most prestigious
vineyards in the world, Château Lafite (est.
1868), in Bordeaux. We felt any added-value
in Lafite was minimal because Lafite is so
gigantic. How much higher can you go? Not
much. But we could think about actually
writing a different page in the wine business.
So we became very enthusiastic about
finding special vineyards in different parts
of the world, which represented the best of
the best of that region.” Her hope is that her
daughters will keep on doing it.
“In New Zealand we started with a couple
of hectares at Rimapere,” she explains.
The name closely translates to ‘five arrows’
in Māori and simultaneously honours the

Rothschild family’s five-arrow coat of arms –
symbolising the five sons of dynasty founder
Mayer Amschel Rothschild, who were sent
to London, Frankfurt, Vienna, Naples and
Paris to build the family business. “We knew
Marlborough was great for white wines, but
to be fully transparent, I was not really a
white wine person. So for me, the thought of
actually enjoying sauvignon blanc was a big
step,” she laughs. “But I tasted the Rimapere
sauvignon and now I’m totally prejudiced,
totally in favour. I loved it instantly because
it had just the right combination of crisp,
fresh clarity.”
But while the couple shared their
New Zealand sauvignon blanc with friends
and colleagues overseas, people kept telling
them that pinot noir also grew spectacularly
well in New Zealand: “So Benjamin and I
started tasting some Kiwi pinots and I loved
it. I served it to everybody. It was a fantastic
combination of lightness, freshness and they
had great positive energy. And then we said,
well, why don’t we become really serious
about pinot noir in New Zealand?”
It was her team who convinced her that
some of New Zealand’s greatest pinots were
coming from Bannockburn, Central Otago,
but it took another five years for the group
to become convinced enough to investigate
opportunities to create something there.
“And it just so happened that in Akarua,
we found the right land and the right place,
with the right vines. The pressure is on
our teams now to help it become known to
more people internationally. Being called
‘Rothschild’ is a great privilege and a great
obligation. The privilege is that people are
willing to discover with you. The obligation
is to perform to their expectation. So with
Akarua, we’re going to spend the time getting
to know the terroir and how to select from the
best plots to create the best pinot noir
in Bannockburn.”

Baroness de Rothschild and Anne Escalle at Akarua vineyard.

Women in wine
Having four daughters, and also having
employed Blenheim-based Anne Escalle
as the director of operations for EDRH in
New Zealand, Ariane is very focused on
championing the roles of women in wine.
“For me it’s not so much about being
a woman, it’s about performing – doing
an excellent job. But women need the
opportunities to show that they can perform.
That’s what I really believe in,” says Ariane.
“The wine industry, worldwide, is changing
radically fast. For example in Champagne,
less than 10 years ago, you had no women,
yet today there are female chef de caves at the
helm of some very prestigious houses. And
we’re also seeing it in Bordeaux, which is a
super conservative environment. Women just
need to be given the chance to prove they can
do it. For example in our banking business
when I have a job opening, I’ll ask the head of
HR to, as much as possible, show me as many
resumés from women as men. Someone may
have filtered them out of habit, you know?
So my role is to question that.”

PHOTOGRAPHY Supplied

On the plate
Because this is dish, after all, I also asked
Ariane about her favourite things to cook and
prepare. “There’s nothing better than going
to the vegetable garden to pick salad greens
from the ground. My favourite thing is a ripe
tomato that’s still warm from the sun. Plus,
I love to cut all sorts of fruit and put it all on
a big plate. I love in the summer to have a lot
of people at home around the table.”

The Baroness is also quite the baker.
“She makes amazing, amazing madeleines,”
pipes up daughter Eve. Yet despite loving
tizzying up salads from her garden and
hoisting warm madeleines from her morning
oven, there’s one food experience she’ll never
forget: “It was at a place in Lima, Peru, called
Central (Central has just recently been voted
World’s Best Restaurant for 2023). I was
there with the girls and it was the most
incredible experience.”
“The concept was super cool,” urges Eve.
“The ingredients in each dish came from
a different altitude of the country which is
rugged and mountainous.”
“We ate piranha, do you remember?”
Ariane prods her daughter. “Crispy-skinned
with open mouths, you could see their teeth!
The creativity was beyond. And I remember
the potato – so amazing! A blackened potato
on charcoal; very simple, and you’re thinking
‘is this actually a dish?’ Then a blob of the
most amazing cream and herbs from that
exact region. We were so lucky because there
had been a cancellation that night and that’s
the only reason we could get a table.”
Eve, Ariane’s youngest daughter, is a
fromage fanatic, devoted to learning more
about the cheeses produced by EDRH’s farm
at Domaine des 30 Arpents in Seine et Marne
and served to appreciative guests at the
Akarua dinner. They produce Brie de Meaux,
a Tommette Merle Rouge (a hard cheese
matured for two months and scrubbed with
the wine lees from Château Clarke, one of
EDRH’s flagship Bordeaux wineries),

a Coulommiers hailing from the town of the
same name, produced since the Middle Ages,
an au poivre du Népal, an à la moutarde
de Meaux Pommery and an à la truffe du
Périgord which are their Bries de Meaux cut
in half and spread with triple-cream Crème
de Brillat and Nepalese pepper, mustard and
Périgord truffles respectively. Plus, they make
five artisan jams containing EDRH products
like champagne, Château Clarke wine
and other bold flavours like spicy piment
d’Espelette, Génépi and gold shavings.
Honey also has the Baroness buzzing.
The company raises its own bees and makes
five different varieties of honey directly on
their different properties. Hives thrive at
Château Clarke winery; in the mountains at
Megève; on the roofs of the Rue du Faubourg
Saint Honoré (French headquarters of
Banque Edmond de Rothschild); and on the
30 Arpents farm where bees gather pollen
from wild, vine-grown and exotic flowers.
Organic agriculture and viticulture has
become increasingly important to EDRH.
“Depending on what you define as ‘organic’,
most of our vineyards around the world
are on the way there,” explains Ariane. “It’s
necessary. It’s important. It matters. The new
generation is very focused on it. But I have
to be honest about not saying ‘100 percent’,
because, to me, what matters is to do your
utmost to get there, to have that goal to be as
sustainable as possible. I think the industry
at large has total awareness and willingness
to go there and it’d be a great pride for us to
go through the full process.”

dish.co.nz | D I S H 37

We asked one of our favourite Kiwis to share her food
loves so we could create a dish especially for her
Story C A S S I E B I R R E R Photography S C H O O L R O A D a n d J O S H G R I G G S

9'0&;.0+55'0
Author and journalist
What kind of food did you eat growing up?
Wendyl: My mother hated cooking and

resented every meal she had to cook
for us. There was a lot of burnt chops,
sausages, and frozen mince bashed into
submission then cooked with a can of
baked beans, which she called chilli con
carne. When convenience food arrived
in the 70s, she was a huge devotee of the
convenience meal.

Are there any old family recipes that you still
cook/eat today?
Wendyl: None that my mother cooked on a

regular basis, but I do still make what she
called “ginger-ale Christmas cake”, which
is a recipe she got from her mother where
you soak the fruit overnight in a small
bottle of ginger-ale. It’s really delicious.

memory?
Wendyl: My dad loved fishing and diving,

and so I have amazing memories of fresh
scallops cooked on the barbecue and
fresh snapper pan-fried in butter. As kids
we would catch pipers off the jetty, which
look like tiny swordfish. We would wrap
them in foil with butter and lemon and
cook them. I never see pipers anymore so
I hope we didn’t catch all of them!

38 D I S H | dish.co.nz

What’s your style of cooking?
Wendyl: I love baking but I’m no good at it.

What’s your style of cooking?
Wendyl: I’m big on bread-making and over

Can you share a favourite childhood food

weekend, which I turn into stock. Then I
add rose harissa, turmeric, onion, cans of
tomatoes, chickpeas and lentils and some
spinach from the garden at the end. It’s
very comforting and very good for the gut
microbiome with all that fibre!

the years have kept many sourdough
starters with love and tenderness. So if
I go to a friend’s place, I usually bring a
loaf of freshly baked bread and a bottle
of wine.

Nothing will rise for me. I’ve tried using
really freshly bought baking powder, but
still no luck. My husband, Paul, who is
a good baker, says it’s because I’m a bit
“slap dash” with the ingredients instead
of measuring carefully…
Talk us through a day in the food life of

What’s your go-to mid-week dish?
Wendyl: I eat a lot of beans, lentils and

Wendyl Nissen.
Wendyl: I’m one of those people who

chickpeas these days and my favourite

doesn’t eat breakfast. I like to give my

mid-week dish is a soup I make from
the carcass of a roast chicken at the

gut a good break to digest everything
and also, studies show that your system

F E AT U R E

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

dish.co.nz | D I S H 39

has a nice old clean out and a reset if you
give it a chance. For lunch I make a mean

to order vegetarian because I like to see
what chefs do and it might give me ideas

Bircher muesli, which has apple, nuts
and seeds, live yoghurt and kefir, lemon

for my own vegetarian meals… Unless
they have oysters and fresh-caught

juice and berries. Dinner is a big salad
from the garden in summer with some

snapper, which I order with glee.

chicken (free-range and organic), or in
winter a good veg stir-fry with some tofu,

Tell us about a memorable meal of your life.

halloumi or a steak from our homekill
cows. I’m very fussy about trying to eat

Wendyl: This meal was not for a special

I love the musty smell and flavour they
have. My friends think I’m an awful wine
snob because of it and my wine tastes
can be expensive. But I would rather have
one divine glass of French chablis than a
bottle of nasty chardonnay.

What was special about it?

occasion. It was a simple meal eaten in
Barcelona in a restaurant we just walked

Do you have a sweet tooth – or do you have
any guilty food pleasures?
Wendyl: I don’t really have a sweet tooth

into. I had the most divine kina served
raw in its shell with some sort of amazing

although I do love a good chocolate. Did
I mention oysters at all? Bluffs are my

marinade. Years later I tried to find that
restaurant on another visit to Barcelona

favourite treat but I will take any fresh
oyster at any time.

will find me at SPQR on Ponsonby Rd.
I’ve been going there for at least 30

and couldn’t – which is probably as it
should be because my fantastic memory

If you could dine with anyone, who would it

years – my kids grew up there, my palate
developed there, I’ve made and lost

of that meal might not have matched the
reality again.

Do you have a go-to café or restaurant in
New Zealand?
Wendyl: Whenever I’m in Auckland you

friendships there, shared secrets and lies
there and I feel like I’m home when I’m
sitting outside watching the sun go down
over those wonderful old buildings.
I sometimes wish I could replay every
meal I’ve had there as it would be the
story of my life. They make a mean
martini, which is my favourite drink,
and usually have awesome fresh oysters,
which is my favourite food.
Do you like to entertain? If so, what would
your ideal gathering look like?
Wendyl: Paul and I were big entertainers

when we lived in Auckland. There were
some very memorable long lunches,
dinners and parties held at our house
in Grey Lynn. Up in the Hokianga we do
have guests but it takes a while for them
to get to us, so not often. I like a table of
10 – we have a huge dining table and we
regularly sat 12 every Sunday night when
we had our kids and partners for dinner
in Auckland. So 10 would be nice, always
good friends with maybe a few people
we don’t know so well so we can get to
know them better. Paul always does the
cooking of the main meal, which would be
a delicious casserole, something roasted
with duck fat potatoes and a huge salad
– which is where I come in. I’m good at
salads and I love doing a huge board of
nibbles to start with. Then dessert will be
Paul’s sticky toffee pudding or triflova –
trifle plus pavlova in layers in one dish.
What cuisines or flavours do you gravitate to?
Wendyl: I love Thai, Indian, Japanese,

Mexican and Chinese so I can always
find a good takeaway and they tend to be
more vegetable and seafood-heavy than
all about the meat. When I eat out I tend

40 D I S H | dish.co.nz

be?
Wendyl: Patricia Highsmith because she too

loved a good martini, but was also such a
do you like these served and do you have any

fabulous author I would want to hear how
she did it and she was also a bit grumpy

other go-to drinks?

and rude, which in my book makes

You’ve mentioned your love of martinis. How

Wendyl: I love a good dry vodka martini

with three olives. Not one, not two –

a woman fascinating. Or Jean Rhys,
another grumpy and rude woman and a

three. I also enjoy French white wines
because they tend to be made more

wonderful writer. I wear the perfume she
wore, so we would both smell nice.

9'0&;.¥55'#(11&
52#)*'66+
I was inspired by so many parts of
Wendyl’s interview – her penchant for
seafood, love of Ponsonby classic SPQR
and even a vodka martini with olives!
Recipe by Sarah Tuck

reserve 3 tablespoons of the pasta water.
Add a drizzle of olive oil to the pasta, stir
through and set aside in the colander.
Heat 3 tablespoons of the oil in a large
heavy-based saucepan. Add the prawns
and fry for a few minutes over a high heat
on both sides until pink and curled in,
then set aside.

300 grams spaghetti or linguine
¹⁄3 cup extra-virgin olive oil
8 raw king prawns, unpeeled
6 cloves garlic, peeled and thinly sliced
½ teaspoon chilli flakes
finely grated zest of 1 lemon
¹⁄3 cup vodka
2 tablespoons tomato paste
300 grams clams
300 grams mussels, de-bearded and
well-scrubbed
1 squid tube, sliced
8 cherry tomatoes, halved
8 green olives, pitted

Add the remaining oil to the pan and add
the garlic and cook over a medium heat
for 3 minutes.

TO S E R V E

TO S E R V E :

2 tablespoons finely chopped parsley
sea salt and black pepper
crusty bread, optional
Cook the spaghetti in plenty of boiling
salted water until al dente. Drain and

Add the chilli flakes, lemon zest, vodka,
tomato paste, clams, mussels and squid
then cover and cook for about 5 minutes
until the shellfish have opened. Discard
any that don’t open during this time.
Add the tomatoes and olives, drained
pasta and the reserved pasta water and
toss together over the heat for a couple
of minutes. Remove from the heat.
Stir through the chopped
parsley. Divide the pasta and shellfish
between plates. Season with sea salt
and black pepper, drizzle over the
remaining extra-virgin olive oil and
serve with crusty bread, if desired.

SERVES 2

STYLING Sarah Tuck

homegrown, free-range and organic.

traditionally with less additives and

F E AT U R E

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

dish.co.nz | D I S H 41

42 D I S H | dish.co.nz

W E E K E N D R E T R E AT

V
M A R I N AT E D
OLIVES AND
W H I P P E D F E TA

(recipe page 45)

Pull out the board games and gather around for a rollicking good time.
Words, recipes and styling S A R A H T U C K Photography J O S H G R I G G S

dish.co.nz | D I S H 43

Overlooking
the site's most
established
olive grove.

The interior
features a blend
of modern and
vintage pieces.

44 D I S H | dish.co.nz

W E E K E N D R E T R E AT

A

n idyllic setting with
picturesque views, Waiheke
Island is a short ferry ride
from Auckland city and has captured
the heart of dish editor Sarah Tuck.
Waiheke has long been (dare I say it) my favourite place in
New Zealand. In part, because I spent 15 summers there as my sons
grew from toddlers into gangling adolescents (and subsequently
fully-grown men). So, it was with utter glee I loaded my car to the
gunnels and boarded the car ferry out to 'the rock' to cook, eat,
drink, roam familiar walking tracks and indulge in all the island
has to offer.
While Waiheke has a global reputation for producing world-class
wine, it has many other strings to its productive bow – one of which
is glorious, distinctive olive oil, much of which is produced by the
talented team at Allpress Olive Groves. Not only do they have an
impressive line-up of award-winning extra-virgin olive oils, known
for their refreshing clean flavours and outstanding health benefits,
but they also offer a range of stunning accommodation options for
those wanting to stay awhile, to explore, laze on the beach, swim,
taste and savour, then return to welcoming surrounds in which to
relax and indulge.
Described as “the epitome of contemporary coastal cool”,
the ‘Matiatia Millhouse’ sits in their olive grove at Waiheke’s
north-western tip. This effortlessly cool property features three
bedrooms, luxurious bath, and stunning views over the olives.
‘number29’ is ideally situated just five minutes from Oneroa
and brings an elevated version of Kiwi bach living to life.
Designed by award-winning architect André Hodgskin, it features
floor-to-ceiling sliding doors in a way that invites the landscape in
and includes a separate barn bedroom so that 10 friends and family
can happily holiday together. ‘The Ranch’ is exuberantly luxurious
with a spa and outdoor shower, pool table, four living areas, an
outdoor entertaining area and a separate cottage so that up to
12 can make the most of the stunning surrounds.
The fourth of the Allpress properties, ‘Rangihoua Villa’, is where
the dish team and I found ourselves cooking, photographing and
generally having a ball. We arrived around 10am and quickly set
about unpacking ingredients into the large kitchen (oh, to have
a butler’s pantry at home…). With four bedrooms, the three of us
were spoilt for choice – and had we not been there in total work
mode, we would most certainly have made fulsome use of the
fabulous outdoor entertaining area, complete with awning and
fireplace and the alluring in-ground swimming pool with its sexy
adjacent cabana. As it was we had a rollicking good time, easily
finding spots to shoot, whether it was plates of food at the large
welcoming dining table, or the myriad of detail shots capturing
elements of the villa’s warm, eclectic, textural style. After a day
and a half of shooting, the rest of the team packed up and headed
home while I stayed on to roam the island, packing as many local

hot spots into my two-day itinerary as humanly possible. To read
more of my discoveries, head to page 16 for restaurant reviews and
page 106 for my must-visit roundup!
Waiheke remains dear to my heart, and I can’t wait to head
back to, yet again, (re)discover this hospitality hub – an olive and
grape-growing appellation on Auckland’s doorstep.

General enquiries:
Phone 09 372 6214
hello@allpressolivegroves.co.nz

Allpress Olive Groves
Mon-Sun 10am-2pm
56 Church Bay Road

Marinated Olives and Whipped Feta (v)
Turkish bread is perfect for mopping up the luscious,
smooth dip and the oil from homemade marinated olives.
1 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
3 sprigs rosemary
4 sprigs thyme
1 bay leaf
1 teaspoon fennel or
cumin seeds
1 teaspoon sea salt
lemon peel from 1 lemon
1 teaspoon crushed red
chilli flakes

500 grams mixed olives
(I used Manzanilla, Kalamata
and Sicilian)
W H I P P E D F E TA

250 grams feta, roughly
chopped
½ cup Greek natural yoghurt
125 grams cream cheese,
chopped
finely grated zest of 1 lemon
1 clove garlic, crushed
sea salt and black pepper
TO S E R V E

Turkish flatbreads
Heat the oil over a gentle heat until just warm. Add all
remaining ingredients except the olives and heat gently
together for 5 minutes. Put the olives in a sealable jar and
pour over the oil and herbs. Seal and marinate for 4 days
before serving.
W H I P P E D F E TA :

Put everything in a food processor and whizz

until smooth.
Drain the olives into a microwave-proof bowl and
heat for 30-40 seconds until just warm. Spoon the whipped
feta into the middle of a serving plate and spoon over the
olives and some of the oil. Serve with flatbreads for scooping.
TO S E R V E :

SERVES 6-8

dish.co.nz | D I S H 45

CROQUE MONSIEUR
C R O I S SA N T
BREAD AND
BUTTER PUDDING

46 D I S H | dish.co.nz

W E E K E N D R E T R E AT

Smoked Salmon Croquettes
The potato and cream cheese in these simple croquettes
carry the salty salmon flavour beautifully.
LEMON, CAPER AND
HORSERADISH AIOLI

1½ cups good-quality
egg mayonnaise

2 large Agria potatoes
(450 grams), peeled and
cut into quarters

finely grated zest of 1 lemon

¼ cup good-quality
egg mayonnaise

1 small clove garlic, crushed

1 large clove garlic, crushed

1 tablespoon lemon juice

finely grated zest of 1 lemon

2 teaspoons Dijon mustard
2 tablespoons capers,
drained and chopped
2 tablespoons horseradish

pinch cayenne pepper
2 tablespoons finely
chopped parsley

Place on a lined tray and repeat with the remaining mix so
that all croquettes have been covered in breadcrumbs.
Using a fork, roll each croquette in the whisked eggs and then
in the breadcrumbs again, giving them a firm pat so they are
well coated. You will finish up with about 20 croquettes. Cover
and refrigerate for at least an hour to firm up.
Preheat the oven to 180°C fan bake.
Heat the rice bran oil in a deep saucepan until it has a sheen
on the surface and a bread cube dropped in will pop to the
surface and fry to golden in about 20 seconds.
Cook the croquettes in batches of around 4 or 5 at a time
until golden. Drain on paper towels and keep warm in the oven
for a few minutes until you have enough to fill your first plate.
Serve immediately with the aioli. M A K E S 2 0

125 grams cream cheese,
softened

Croque Monsieur Croissant
Bread and Butter Pudding

CROQUETTES

1 tablespoon extra-virgin
olive oil
½ onion, finely chopped
1 small stick celery,
finely chopped

1 cup grated mozzarella
180 grams smoked salmon,
chopped

This breakfast is wildly indulgent and unbelievably good.
Leftovers microwave beautifully.

3 large eggs

6 large or 8 mini croissants

2 large egg yolks

3 cups fine breadcrumbs

1 cup grated Gruyère

1 clove garlic, crushed

1 litre rice bran or other
neutral oil

150 grams sliced ham

¼ teaspoon chilli flakes

sea salt and black pepper

E Q U I P M E N T:

2 baking trays lined with baking paper.

1 tablespoon seed mustard

300ml cream

2 teaspoons Dijon mustard,
plus extra to serve

3 large eggs

Whisk all the
ingredients together and store, covered in the refrigerator
for up to 4 days.

LEMON, CAPER AND HORSERADISH AIOLI:

sea salt and black pepper
EQUIPMENT:

Heat the olive oil in a small frying pan. Add the
onion and celery, season with salt and pepper and cook over a
medium heat for 10 minutes then set aside.

300ml whole milk

1.25-litre capacity ovenproof baking dish

CROQUETTES:

Put the potatoes into a pot of salted water. Bring to the boil
then reduce the heat slightly and cook for 20 minutes or until
the potato can easily be pierced with a knife.
Drain well and return to the warm saucepan to evaporate
excess moisture. Mash well and stir through the mayonnaise,
garlic, zest, cayenne, parsley, cheeses, salmon, onion and
celery. Season well and place in the refrigerator to chill
until cold.
Whisk the eggs in a shallow bowl, and put the breadcrumbs
in another. Scoop a heaped tablespoon of smoked salmon
mixture mix into your hand, press it into a small sausage
shape and roll gently in breadcrumbs so it is completely
covered.

Tear each croissant in half, then arrange two-thirds of the
pieces in the baking dish. Scatter over three-quarters of
the Gruyère and tuck in all the ham, then arrange the rest
of the croissants on top.
Whisk together the milk, cream, eggs, yolks, garlic, chilli flakes
and the mustards, then season well with salt and pepper.
Slowly pour the mixture evenly over the croissants, then
cover and refrigerate for an hour or overnight.
Preheat the oven to 160°C fan bake.
Scatter over the remaining cheese and bake the pudding for
45-50 minutes until golden and set. Cover with tinfoil for the
last 15 minutes if croissants are browning too fast. Rest for
5 minutes then serve with a good dollop of mustard. S E R V E S 6

dish.co.nz | D I S H 47

V
S P I N AC H A N D
CHEESE PIES

(recipe page 50)

48 D I S H | dish.co.nz

W E E K E N D R E T R E AT

SMOKED SALMON
CROQUETTES

(recipe page 47)

dish.co.nz | D I S H 49

Indian-spiced Fried Chicken
This recipe was an instant hit, and one that will be
on repeat for chilled-out entertaining.
C O R I A N D E R YO G H U R T M AYO

2 cups fresh coriander leaves
and tender stems
½ cup plain, full-fat Greek
yoghurt
½ cup good-quality
egg mayonnaise
2 green chillies, roughly
chopped
1 clove garlic, roughly
chopped
finely grated zest of 1 lime
sea salt

1 teaspoon chilli powder
¹⁄2 teaspoon ground turmeric
¹⁄2 cup plain yoghurt

1 CUP

4 cloves garlic, crushed
1 thumb fresh ginger, grated
800 grams boneless, skinless
chicken thighs
2 cups potato starch
½ cup plain flour
3 cups neutral high smoke
point cooking oil like rice bran
TO S E R V E

S P I CY F R I E D C H I C K E N

2 teaspoons ground
coriander
2 teaspoons ground cumin
2 teaspoons sea salt

Put the vinegar, sugar, salt, coriander
seeds and 3 tablespoons water in a small pot. Stir and bring
to a simmer. Put the onion in a medium jar, then pour over the
hot pickling liquid. Secure the jar with a lid and put into the
fridge to pickle for 1 hour, or overnight (the longer you leave
them to pickle, the deeper the colour will be). M A K E S A B O U T

PICKLED RED ONIONS:

Spinach and Cheese Pies (v)
Such a pleasing classic combination of flavours with iron-rich
spinach, rosemary, cumin, lemon and olives folded through
salty feta, creamy ricotta and parmesan.
2 tablespoons extra-virgin
olive oil

¼ cup chopped black olives
1 onion, finely chopped
sea salt and black pepper

flatbreads

1 tablespoon finely chopped
fresh rosemary

Pickled Red Onions, see
recipe below
fresh coriander

¼ cup pine nuts

600 grams frozen spinach,
defrosted and squeezed dry
in a rolled up tea towel
100 grams feta, crumbled

2 cloves garlic, crushed

1 cup ricotta

1 teaspoon cumin seeds

²⁄3 cup grated parmesan

1 teaspoon garam masala
1 teaspoon ground cumin
Line an oven tray with baking paper and a cooling
rack with scrunched-up paper towels.

E Q U I P M E N T:

750 grams flaky puff pastry
sheets

1 teaspoon ground coriander
1 egg, whisked
½ teaspoon ground cinnamon

Whizz all the ingredients
together with a stick whizz or in a small blender and store in
a sealed container in the fridge until ready to serve. Can be
made 1 day in advance.
C O R I A N D E R YO G H U R T M AYO :

Whisk together the coriander, cumin,
sea salt, garam masala, chilli powder and turmeric in a large
bowl. Stir in the yoghurt, garlic and ginger and mix well. Cut
each chicken thigh into 3 pieces and add to the marinade.
Cover and marinate for at least 2 hours and ideally overnight.

2 tablespoons sesame seeds
½ teaspoon chilli flakes
TO S E R V E

finely grated zest of 1 lemon

your favourite chutney

¼ cup currants

S P I CY F R I E D C H I C K E N :

Whisk the potato starch and flour together, then use tongs or
chopsticks to drop the chicken pieces in and coat well, then put
on the lined tray until needed. Heat the oil in a deep saucepan
until it has a sheen on the surface and a bread cube dropped in
will pop to the surface and fry to golden in about 20 seconds.
Fry the coated chicken in batches for 2-3 minutes until cooked
through. Drain on the prepared paper towels, then use a sieve
or slotted spoon to scoop out any batter that has dropped off
into the oil. If desired, fry the chicken a second time (just for a
minute) until it is golden and super crunchy.
Serve immediately on warmed flatbreads with coriander
yoghurt mayo, pickled onions and fresh coriander. S E R V E S

4

Pickled Red Onions (gf) (v)
⅓ cup rice wine vinegar
2 tablespoons white sugar
2 teaspoons flaky salt
50 D I S H | dish.co.nz

1 teaspoon coriander seeds
1 red onion, thinly sliced into
rounds

E Q U I P M E N T:

Line a baking tray with baking paper.

Heat the oil in a large heavy-based pot or deep frying pan
and cook the onion over a medium-gentle heat for 8 minutes.
Season well with salt and pepper, and add the rosemary,
garlic, cumin seeds, ground spices, chilli, zest, currants, pine
nuts and olives. Cook a further 3-4 minutes, stirring.
Add the spinach and cook, stirring, until well combined.
Remove from the heat, leave to cool for 5 minutes then
transfer to a bowl. Add the cheeses, stir to combine, then
refrigerate for half an hour.
Cut each pastry sheet into 4 squares. Divide the filling
between half of the squares and top with the remaining pastry
squares. Seal the edges by pressing with the tines of a fork.
Compress the pastry around the filling as you go then trim the
edges neatly with a sharp knife. Slice 2 small slashes on the
top of each pie, brush with egg and sprinkle with sesame seeds
then place on the prepared tray. Pop in the fridge to chill.
Preheat the oven to 190°C fan bake.
Bake for 25-30 minutes until golden.
Serve with your favourite chutney. M A K E S

ABOUT 10 PIES

W E E K E N D R E T R E AT

INDIAN-SPICED
FRIED CHICKEN

dish.co.nz | D I S H 51

52 D I S H | dish.co.nz

W E E K E N D R E T R E AT

The outlook
extends to the
Coromandel
Peninsula.

The villa enjoys
all-day sun.

dish.co.nz | D I S H 53

54 D I S H | dish.co.nz

W E E K E N D R E T R E AT

CREAMY CHICKEN
ST R O G A N O F F

(recipe page 58)

dish.co.nz | D I S H 55

W H I T E C H O C O L AT E
A N D S A LT E D
CARAMEL
C H E E S E CA K E

(recipe page 58)

56 D I S H | dish.co.nz

W E E K E N D R E T R E AT

P E A R A N D DAT E
CRUMBLE CAKE

(recipe page 58)

dish.co.nz | D I S H 57

Creamy Chicken Stroganoff
Loved by kids and grownups alike, this is
a surefire winner-chicken-dinner.
1 tablespoon extra-virgin
olive oil

2 tablespoons plain flour
¼ cup dry white wine

40 grams butter

sides of the tin, using the base of a glass to press the sides firmly,
and a tablespoon to compact the base. Pop the base in the fridge
for half an hour. Heat the caramel condensed milk, salt, golden
syrup and peanut butter together in 30-second bursts in the
microwave until warm enough to whisk together. Pour over the
chilled base and chill again for half an hour.
Preheat the oven to 160°C fan bake.

1 cup chicken stock
100 grams pancetta, chopped
2 tablespoons tomato paste
700 grams skinless boneless
chicken thighs, cut into thirds
300 grams Swiss Brown
mushrooms, sliced
1 onion, chopped
sea salt and black pepper

2 teaspoons Dijon mustard
1 bay leaf
200 grams sour cream
TO S E R V E

wide noodles or creamy mash

2 cloves garlic, crushed
Heat the oil and butter in a large, deep frying pan and cook the
pancetta until it is crispy, then remove and set aside. Add the chicken
in batches, brown on all sides, then remove and set aside. Add the
mushrooms and cook for 8-10 minutes then remove and set aside.
Add the onion, season well with salt and pepper and cook over a lower
heat for 10 minutes then add the garlic and cook a further 2 minutes.
Add the flour, stir well and cook for 2 minutes, then add the white
wine, chicken stock, tomato paste, mustard and bay leaf. Return the
pancetta, chicken and mushrooms back to the pan, bring everything
to a boil and then reduce to a simmer, add the sour cream and cook
uncovered for 15 minutes or until the sauce is thickened to a desired
consistency and the chicken cooked through. S E R V E S 6

White Chocolate and
Salted Caramel Cheesecake

Melt the white chocolate in a heatproof bowl over a saucepan of
simmering water (don't let the base of the bowl touch the water).
Whisk until smooth. While the chocolate is melting, wipe out the
food processor and put in the cream cheese (chopped into big
chunks), sour cream, caster sugar, eggs and yolks and whizz until
smooth. Mix the custard powder and vanilla to a smoothish paste
and add to the cream cheese mixture and briefly whizz again to
incorporate. Add the white chocolate and whizz briefly to combine.
Pour the mixture into the chilled crumb base and cook for 60-65
minutes, turning the oven temperature down to 150°C for the last
5-10 minutes. The cheesecake is ready once it is fully set, but with
just a bit of wobble still in the middle. Turn the oven off and open
the oven door, then allow the cheesecake to cool in the oven for
10 minutes to help avoid surface cracking. Once cold, refrigerate
until half an hour before serving. Serve either with a dollop of
whipped cream or slathered in extra caramel sauce. S E R V E S 8 - 1 0

Pear and Date Crumble Cake
Just the ticket to have with lashings of whipped cream and a
strong cup of tea, over a rollicking good game of Scrabble.
1 cup pitted dates, roughly
chopped
½ teaspoon baking soda

½ teaspoon freshly grated
nutmeg

200 grams butter, softened

¼ cup standard whole milk

1 cup brown sugar

Brace yourselves, this is one decadent beast of a cheesecake!
120 grams plain biscuits

625 grams cream cheese, at
room temperature

OAT Y C R U M B L E TO P P I N G

1 tablespoon vanilla extract
3 large eggs

250 grams sour cream
2¹⁄4 cups self-raising flour
1 cup caster sugar
395-gram tin caramel
condensed milk

2 teaspoons ground cinnamon
3 large eggs
2 teaspoons ground ginger

1 tablespoon sea salt
1 tablespoon golden syrup

2 large egg yolks
3 tablespoons custard powder

3 pears, peeled, cored
and diced

¹⁄2 cup caster sugar

125 grams mini pretzels
90 grams melted butter

¼ teaspoon ground allspice

80 grams butter, softened
½ cup brown sugar
½ cup rolled oats
½ cup self-raising flour
1 teaspoon ground cinnamon

2 tablespoons vanilla extract

26cm removable-base cake tin, base and sides lined
with baking paper.

TO S E R V E

Preheat the oven to 160°C fan bake.

E Q U I P M E N T:

½ cup good-quality crunchy
peanut butter
200 grams white chocolate,
chopped into chunks (I used
Whittaker's caramelised
blondie)

whipped cream or dulce de
leche (I used Barker’s Milk
Caramel), optional

Double-line the base and sides of a 23cm removablebase cake tin with baking paper, making sure the paper comes at
least 5cm above the top of the tin.
EQUIPMENT:

Put the dates in a heatproof bowl. Cover with boiling water, stir
in the baking soda and leave to soak for half an hour. Beat the
butter, sugars and vanilla together until pale and fluffy. Beat in
the eggs one by one. Sift in the flour and spices and fold together
with the milk. Drain the dates and add with the pear to the cake
mixture, stir to combine and spoon into the tin, gently smoothing
the surface with the back of a spoon.
Use your fingers to mix crumble
ingredients together and squish into crumbly lumps on top of the
cake. Bake for 1 hour and 25 minutes or until a skewer inserted
into the middle comes out clean. S E R V E S 8 - 1 0

OAT Y C R U M B L E TO P P I N G :

Whizz the biscuits, pretzels and melted butter together in
a food processor until it forms the texture of damp sand, then tip
into the tin. Squash the biscuit crumbs into the base and up the
58 D I S H | dish.co.nz

W E E K E N D R E T R E AT

dish.co.nz | D I S H 59

GF

V

LIME AND
CORIANDER CREMA

(recipe page 62)

GF

V

S E E DY L I M E S L AW

(recipe page 62)

60 D I S H | dish.co.nz

MEXICAN-ISH NIGHT

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

(recipe page 62)

The whole team will love this fun, flavour-packed spread!
Recipes CLAIRE ALDOUS and SARAH TUCK Photography JOSH GRIGGS Styling SARAH TUCK

dish.co.nz | D I S H 61

Mexican Beef with Cheesy Cornbread Topping
To get the full impact of the melding of layered flavours
and the most tender beef, the stew part should ideally be made
the day before.
3 tablespoons olive oil
1.5 kilograms stewing beef
or beef cheeks, chopped into
4-5cm pieces
1 onion, chopped

1 cup quick-cook polenta
2 teaspoons baking powder
1 teaspoon cumin seeds

SERVES 6-8

2 teaspoons ground cumin

sea salt and black pepper

2 teaspoons sea salt

1 red chilli, finely chopped

1 cup corn kernels

5 cloves garlic, crushed

Whisk the milk, butter, honey and eggs together and fold
into the flour mixture with the jalapeños and coriander.
Combine just until the flour is moistened, but don't overmix
the batter or your cornbread will be tough. Spoon onto the
beef stew and sprinkle over the remaining cheese. Bake for
30 minutes until the beef is warmed through and the topping
is golden and delicious. Serve with Seedy Lime Slaw, Lime and
Coriander Crema, tortillas and Pickled Red Onions, if using.

1¹⁄3 cups grated tasty or
cheddar cheese

Seedy Lime Slaw (gf) (v)
¹⁄3 cup sunflower seeds
¹⁄3 cup pumpkin seeds
1 tablespoon olive oil

400-gram tin tomato passata
1 cup whole milk

sea salt

400-gram tin cherry tomatoes
80 grams butter, melted
¹⁄3 cup chipotle sauce
2 tablespoons runny honey
¼ cup sliced pickled jalapeños,
drained and chopped
1 tablespoon sweet smoked
paprika
1 tablespoon ground coriander

2 large eggs
¼ cup sliced pickled jalapeños,
drained and chopped
¼ cup finely chopped
coriander

¼ cup chopped roasted
peanuts
¼ small white cabbage,
thinly sliced
¼ large red cabbage,
thinly sliced

¼ cup finely chopped
coriander, plus extra for
garnish
DRESSING

½ cup good-quality egg
mayonnaise
finely grated zest of 1 lime
finely grated zest of ½ orange
2 tablespoons lime juice
1 tablespoon orange juice
1 teaspoon caster sugar

1 tablespoon dried oregano
TO S E R V E

2 teaspoons ground cumin

Seedy Lime Slaw, see recipe
right

2 teaspoons sherry vinegar
300ml lager beer
400-gram tin kidney beans,
drained and rinsed
C O R N B R E A D TO P P I N G

Lime and Coriander Crema,
see recipe right
warmed tortillas
Pickled Red Onions, see page
50, optional

1 cup plain flour

Heat 2 tablespoons of the olive oil in a large heavy-bottomed
pot and sear the beef in batches over a medium-high heat until
browned on all sides. Remove from the pot, then add the extra
oil and the onion, season well with salt and pepper, and cook
over a gentle heat for 8 minutes. Add the chilli and garlic, cook
for 2 minutes, then add the passata, cherry tomatoes and
chipotle sauce and bring to a boil, then reduce to a simmer.
Add the beef back to the pot with the jalapeños, spices, vinegar
and beer and simmer over a gentle heat for 5 hours, stirring
occasionally. Have the lid of the pot slightly ajar during cooking
to reduce the sauce. Cool overnight. The next day, warm slightly
over a gentle heat, add the kidney beans and transfer to an
ovenproof dish.

Preheat the oven to 150°C fan bake.
Put the seeds on an oven tray and drizzle with olive oil. Season
with sea salt and stir together with a spoon to combine, then
spread out evenly. Roast for 8-10 minutes or until golden and
crunchy, stirring every few minutes. Add the peanuts, set aside
to cool, and store in an airtight container until ready to use. Put
the sliced white and red cabbage and coriander in a large bowl
and toss through the dressing and most of the nuts and seeds.
Transfer to a serving bowl and sprinkle with extra coriander and
remaining nuts and seeds to serve.
DRESSING:

Whisk everything together in a small bowl or jug.

SERVES 6-8

Lime and Coriander Crema (gf) (v)
½ cup sour cream
½ cup good-quality egg
mayonnaise

3 tablespoons lime juice
1 clove garlic, crushed
½ cup coriander leaves

finely grated zest of 2 limes
sea salt

Preheat the oven to 180°C fan bake.
Combine the flour, polenta, baking
powder, cumin and salt in a large bowl. Add the corn and 1 cup of
the cheese and toss together with your fingertips so everything
is coated in the flour.

C O R N B R E A D TO P P I N G :

62 D I S H | dish.co.nz

Whizz everything together in a small food processor, or with
a stick whizz, and store in a sealed container in the fridge for up
to 3 days. M A K E S A B O U T 1 C U P

MEXICAN-ISH NIGHT

QUESO
FUNDIDO DIP

Queso Fundido Dip
A molten, spicy, cheesy dip that scoops perfectly onto
corn chips… what’s not to like?! For those who prefer
a milder flavour, feel free to pull back on the chilli.
1¹⁄2 cups grated mozzarella
1¹⁄2 cups grated tasty cheese
1¹⁄2 teaspoons sweet smoked
paprika
1 tablespoon plain flour

1 onion, finely chopped
¹⁄2 green capsicum, finely
chopped
1 green chilli, finely chopped
1 teaspoon sea salt

1 tablespoon olive oil

3 cloves garlic, crushed

100 grams spicy chorizo,
chopped into 1cm cubes

¹⁄2 teaspoon chilli flakes
⅔ cup lager beer

TO S E R V E

¼ cup chopped cherry
tomatoes

1 lime, quartered
corn chips

coriander leaves
Mix the cheeses with the smoked paprika and flour.
Set aside.
Heat the oil in a large heavy-based frying pan.
Add the chorizo, onion, capsicum, green chilli
and salt and cook over a medium heat for
8 minutes. Add the garlic and chilli flakes
and cook for another 2 minutes. Add the
beer, then the cheese mixture in two lots.
Cook, stirring, until the mixture is smooth
and melted. Serve immediately topped with
tomatoes, coriander and a squeeze of lime,
with corn chips on the side. S E R V E S 4 – 6
dish.co.nz | D I S H 63

Spiced Chocolate and Orange Flan
with Pecan Praline
I’ve made many variations of this recipe over the years and
love how it transforms into such a luscious, two-layered
dessert with minimum effort.
CA R A M E L

1 teaspoon vanilla extract

1 cup caster sugar
¼ cup water
FLAN

AND TO DRINK…

1½ teaspoons ground
cinnamon
½ teaspoon ground nutmeg

400ml full cream milk
Drinks Editor Yvonne Lorkin suggests matches for these dishes

125 grams dark chocolate
(72% cocoa), roughly
chopped
390ml tin condensed milk
4 large eggs

1

2

3

2 teaspoons finely grated
orange zest

¼-½ teaspoon chilli powder
(use more or less to taste)
125 grams plain biscuits, well
crushed but not to a fine
crumb (I use digestives)
TO S E R V E

Pecan Praline, see recipe
right

Lightly grease a 20cm fixed-base cake tin and
place in a roasting dish that has been lined with a folded
tea towel.
E Q U I P M E N T:

Preheat the oven to 160°C regular bake.
Place the sugar and water in a clean saucepan
over a medium heat. Whisk to combine then stop stirring
and cook until the syrup turns a good golden colour, swirling
the pan for even colouring. Immediately pour into the tin and
tilt to coat the base. Set aside until fully set.

CARAMEL :

1. MEXICAN BEEF WITH
CHEESY CORNBREAD
TOPPING
Liberty Firestarter West
Coast IPA 440ml ($11.99)
This is such a complex
and richly tasty dish it
deserves to be paired with
something that’s seriously
refreshing and saturated
with herbaceously quenching
hops. The Firestarter wraps
itself around the cornbread
and the smoky chipotle and
jalapeño flavours perfectly.
finewinedelivery.co.nz
2. SEEDY LIME SLAW
8 Wired Bombora West
Coast IPA 440ml ($11.99)
This slaw is so mouthquakingly
tasty it could absolutely be
a meal in itself, which is why
it’s deserving of its own
drink! I’m loving the new
West Coast IPA from 8 Wired

because it’s chock full of
punchy, tropical Azacca and
Vic Secret hops and soft
malty magic in the mouth.
Soothing and super crisp
with this seedy sensation.
finewinedelivery.co.nz
3. SPICED CHOCOLATE
AND ORANGE FLAN WITH
PECAN PRALINE
Duncan’s Bourbon Orange
Bounty Imperial Pastry
Stout 440ml ($14.99)
Looking at the rich, spicy,
chcolately, orangey, gooey
goodness of this recipe,
there was only one thing
I could contemplate sipping
and it’s this beer. The stout
is aged in bourbon and syrah
barrels and then re-aged in
tank with buckets of orange
and coconut to create a
warm, soothing, comforting
indulgence. liquorland.co.nz

Put 200ml of the milk in a small pot and bring to just
below the boil. Take off the heat and add the chocolate, leave
for 1 minute then whisk until smooth.
FLAN:

In a large bowl, whisk the condensed milk, eggs, zest,
vanilla and all the spices together until smooth. Whisk in
the chocolate milk and the remaining milk then stir in
the biscuits.
Pour the mixture into the cake tin then add very hot, but not
boiling water into the roasting dish to come halfway up the
side of the cake tin. Bake for 40 minutes.
Carefully lift the tin from the roasting dish and run a small
palette knife gently around the inside edge of the tin. Leave
to cool completely in the tin then place in the fridge for
8 hours or overnight.
Run a palette knife gently around the inside edge of the
tin. Place a lipped serving plate over the top then invert to
remove the flan. Scatter over some of the praline, if making,
serving the rest separately. S E R V E S 8

We served the flan with a bowl of softly
whipped cream flavoured with a little orange zest.
C O O K ’ S N OT E :

64 D I S H | dish.co.nz

MEXICAN-ISH NIGHT

S P I C E D C H O C O L AT E
AND ORANGE FLAN
WITH PECAN PRALINE

Pecan Praline (gf) (v)
1 cup caster sugar

½ cup pecans, toasted and
roughly chopped

¼ cup water
½ teaspoon sea salt

E Q U I P M E N T:

Lightly grease a flat baking tray.

Place the sugar and water in a clean saucepan over a medium
heat. Whisk to combine then stop stirring and cook until the
syrup turns a good golden colour, swirling the pan for even
colouring. Immediately add the pecans and salt and pour onto
the baking tray. Leave to harden. Once it has set, break it up
by smashing it with a rolling pin into small pieces or blitz in
a food processor for finer pieces. M A K E S A B O U T 1 C U P
dish.co.nz | D I S H 65

GF

V

R AW Z U C C H I N I ,
HERB AND
B U R R ATA S A L A D

(recipe page 68)

Delicious dishes for an Italian-inspired feast.
Recipes, photography and styling OLIVIA GALLETLY

66 D I S H | dish.co.nz

I TA L I A N

CHICKEN
PA R M I G I A N A

(recipe page 70)
dish.co.nz | D I S H 67

Raw Zucchini, Herb and Burrata Salad (gf) (v)
This fresh and vibrant salad is a great accompaniment to any
decadent main. The balance of brightness from the lemon and
fresh herbs pairs fantastically with the creamy burrata.
¼ cup olive oil
¼ cup lemon juice

sea salt and cracked pepper

¼ cup fresh mint leaves
2 tablespoons chopped fresh
dill

TO A S S E M B L E

75 grams mozzarella cheese,
cut into small cubes

3½ cups fine breadcrumbs
3 large eggs, whisked
neutral oil, for deep frying

2 teaspoons honey
1 clove garlic, finely chopped

3 medium zucchini, thinly
sliced

sea salt and cracked pepper

250 grams burrata, torn

⅓ cup fresh parsley leaves

Put the olive oil, lemon, honey, garlic, sea salt and cracked
pepper in a jar. Place the lid on top and shake until well
incorporated and emulsified.
Finely chop the herbs, put in a large bowl with the zucchini and
toss to combine. Transfer to a serving bowl and top with the
dressing and torn burrata. S E R V E S 5 - 6

Preheat the oven to 180°C regular bake.
Put the olive oil into a Dutch oven or large
pan over a medium heat. Add the onion and chorizo and fry
for 6-8 minutes or until the onions have softened and the
chorizo is becoming crisp. Add the garlic, oregano and spices
and fry briefly until aromatic. Add the tomato paste and fry
for 1 minute. Add the rice, stock and wine and bring to a
simmer. Season with salt and pepper.
R I S OT TO F I L L I N G :

Cover with a lid or tightly with foil and place in the oven. Bake
for 35-40 minutes or until the rice is tender. Remove from the
oven, stir through the parmesan and season again if needed.
Set aside to cool.
In a food processor or blender, blitz
together all the sauce ingredients.
ROMESCO SAUCE:

With damp hands, take a heaped tablespoon
of the risotto. Poke a cube of mozzarella into the centre of
the ball then use your hands to compress the rice into a ball
– don’t worry about making it perfectly round at this stage.
Place on a tray and repeat with the remaining risotto. You
should have roughly 16 balls.

TO A S S E M B L E :

Smoky Chorizo and Mozzarella Arancini
If you’re entertaining a smaller crowd, freeze a portion of the
risotto for another night. Served with a sweet and tangy roasted
capsicum romesco sauce.
R I S OT TO F I L L I N G

2 tablespoons olive oil
1 brown onion, chopped
150 grams chorizo sausage,
finely chopped

3½ cups chicken or vegetable
stock
⅓ cup dry white wine

With clean, dry hands, take a ball and roll it in the
breadcrumbs. At this stage you should be able to shape it
more easily into a ball. Place on a lined tray and repeat with
the remaining balls.

sea salt and cracked pepper
⅓ cup finely grated parmesan

5 cloves garlic, chopped

Dip the balls into the whisked egg and again into the
breadcrumbs. Place back onto the tray and refrigerate for at
least 2 hours.

ROMESCO SAUCE

1 teaspoon dried oregano

3 jarred roasted red
capsicums

½ teaspoon smoked paprika
2 cloves garlic
½ teaspoon chilli flakes,
optional
1 tablespoon tomato paste
1 cup arborio rice

68 D I S H | dish.co.nz

¼ cup olive oil
35 grams pine nuts, toasted
2 tablespoons lemon juice

Heat 5cm of oil in a large deep saucepan until it is 180°C or it
has a sheen on the surface and a bread cube dropped in pops
up to the surface golden in about 20 seconds. Fry the balls
in batches of 5-6 at a time for 3-4 minutes until golden and
crisp. Drain on a tray lined with paper towels. Serve with the
romesco sauce. M A K E S 1 6 A R A N C I N I B A L L S

I TA L I A N

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

dish.co.nz | D I S H 69

Chicken Parmigiana
This classic Italian-American dish is an undeniable hit. Sweet
tomato sauce and crunchy parmesan-crumbed chicken are
covered in cheese and grilled until melted and golden!
TO M ATO S A U C E

2 tablespoons olive oil

Roast Potatoes with Garlic
Butter and Oregano (gf) (v)

CRUMBED CHICKEN

4 skinless and boneless
chicken thighs

1 teaspoon dried oregano
1 cup plain flour

These crunchy new potatoes are roasted until golden and
finished with garlic butter and honey. If you don’t have oregano,
this recipe works well with fried thyme leaves.

4 cloves garlic, crushed
3 large eggs
1 tablespoon tomato paste
3 cups fine breadcrumbs
2 x 400-gram tins cherry
tomatoes
⅓ cup basil leaves
1 teaspoon caster sugar
sea salt and cracked pepper

⅓ cup finely grated parmesan
sea salt and cracked pepper
¼ cup neutral oil, for frying
TO A S S E M B L E

200 grams mozzarella, grated
or sliced
30 grams parmesan, finely
grated

Heat the oil in a large ovenproof pan over a
medium heat. Add the oregano, garlic and tomato paste and fry
briefly until aromatic. Add the remaining sauce ingredients and
gently simmer for 20 minutes. Set aside.

P OTATO E S

2 tablespoons runny honey

1 kilogram baby potatoes
TO S E R V E

2 tablespoons olive oil
sea salt and cracked pepper
40 grams butter, melted
5 cloves garlic, thinly sliced

¼ cup olive oil
4 oregano stems, leaves only
1 tablespoon runny honey
sea salt and cracked pepper

Preheat the oven to 200°C regular bake.
Put the potatoes in a large pot of salted water.
Bring to the boil and cook for 15-20 minutes or until tender
when pricked with a fork.

P OTATO E S :

TO M ATO S A U C E :

Put the chicken thighs between 2 sheets
of baking paper and pound with a meat tenderiser or rolling pin
until they are roughly 1cm thick.

Drain the potatoes then put on a large oven tray. Using a potato
masher or fork, lightly crush the potatoes until the skins burst
– you don’t want them completely smashed because they’ll be
harder to flip.

CRUMBED CHICKEN:

Put the flour in a bowl, the eggs in a second bowl, and the
breadcrumbs and parmesan in another. Season all 3 bowls
with salt and pepper and whisk the eggs.
Dip the chicken into the flour, shake off any excess then transfer
to the egg. Make sure all areas are coated, letting any extra egg
drip off then place into the breadcrumbs and parmesan. Fully
coat with the crumbs, patting them into the chicken to help
them stick. Put on a tray and repeat with the remaining thighs.
Heat the oil in a frying pan over a medium heat. Fry the chicken
for 3-4 minutes on each side or until cooked through and golden
brown, and drain on a tray lined with paper towels.

Drizzle with oil and season with sea salt and cracked pepper.
Bake for 30 minutes then carefully flip them over and bake for
a further 15-20 or until golden brown. If you’ve crushed them
a little too hard and they’re falling apart when turning them,
don’t flip them.
In a bowl, combine the melted butter, garlic and honey. Pour
over the potatoes and return to the oven for 5 minutes.
Heat the oil in a frying pan over a medium-high heat.
Add the oregano leaves and fry for 1 minute or until crisp, be
careful as the oil can spit. Use a slotted spoon to remove the
leaves and drain on paper towels.

TO S E R V E :

Serve the potatoes topped with oregano leaves and a drizzle
of honey. Season again with sea salt and cracked pepper.
SERVES 4-5

TO A S S E M B L E :

Heat the grill to a high heat.

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

70 D I S H | dish.co.nz

I TA L I A N

GF

V

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

dish.co.nz | D I S H 71

I TA L I A N

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

72 D I S H | dish.co.nz

Mini Chocolate Pavlovas with
Roasted Rhubarb and Strawberries (gf)
Crisp on the outside with a fluffy chocolate centre, these pavs
are a fabulous way to end a dinner party. Don’t panic if they
crack, the whipped cream and fruit will hide any imperfections.
C H O C O L AT E PAV LOVA S

100 grams chocolate
(50% cocoa), chopped

250 grams strawberries,
trimmed and halved

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

3 tablespoons caster sugar
4 large egg whites
2 teaspoons vanilla bean paste
225 grams caster sugar
WHIPPED CREAM

1 teaspoon lemon juice
1 tablespoon cocoa powder

150 grams Greek yoghurt

1½ teaspoons cornflour

3 tablespoons icing sugar

R OA ST E D F R U I T

4

2

250ml cream
1

3

1 teaspoon vanilla bean paste

400 grams rhubarb stalks,
trimmed and cut into 3cm lengths

E Q U I P M E N T:

Line 2 large oven trays with baking paper.

Preheat the oven to 150°C regular bake.
Melt the chocolate in a heatproof bowl
either over a saucepan of simmering water (don’t let the base of
the bowl touch the water), or in 30-second bursts at 70% power in
the microwave, stirring in between each burst. Set aside to cool to
room temperature.

C H O C O L AT E PAV LOVA S :

Using a stand mixer or electric beater, beat the egg whites until
soft peaks form. Add the caster sugar and beat on high for 10
minutes. Rub the egg whites between two fingers, if they feel
gritty, continue beating until the sugar has dissolved. Add the
lemon juice and sift in the cocoa powder and cornflour. Beat for
a further minute to incorporate. Your eggs will deflate slightly at
this stage, but don’t worry.
Drizzle the melted chocolate over the beaten egg whites – do
not mix through or the eggs will collapse. Use two metal spoons
to scoop the meringue into 6 high mounds on one of the prepared
oven trays.
Bake for 10 minutes at 150°C, then drop the temperature to
120°C and bake for a further 25 minutes. Leave to cool in the
oven with the door ajar.
R OA ST E D F R U I T :

Preheat the oven to 180°C.

In a bowl, combine the fruit with the caster sugar and vanilla
bean paste. Tip onto the second prepared tray and bake for 15
minutes or until softened. Remove from the oven and set aside.
In a bowl or bowl of a stand mixer, whisk the
cream ingredients until soft peaks form.

WHIPPED CREAM:

1. RAW ZUCCHINI, HERB
AND BURRATA SALAD
Lawson’s Dry Hills Reserve
Marlborough Sauvignon
Blanc 2022 ($27)
If there’s one thing I’m
lurching for the second
I see a zucchini and herb
salad, it’s a crunchy-fresh,
lime-laden, passionfruitpacked, florally fabulous
sauvignon such as this
aristocrat from Lawson’s.
Beautiful with burrata too!
lawsonsdryhills.co.nz
2. SMOKY CHORIZO AND
MOZZARELLA ARANCINI
Penfolds Max’s Adelaide
Hills Rosé 2022 ($30)
Crunchy-crisp and roaring
with red apple, raspberry
and soft cherry, this 100
per cent pinot noir-based
pinkness is named in tribute
to former chief winemaker
Max Schubert (1948-1975)
who discovered rosé on an
early trip to Europe. With
its fresh pink grapefruit and
spice notes, it’s sensational
with these smoky treats.
kentstreetcellars.co.nz

3. CHICKEN PARMIGIANA
Foxes Island Artist Series
Marlborough Pinot Noir
2014 ($67)
Yes it’s pricey, but with
this tomato and oreganopacked parmigiana, this
nine-year-old pinot noir is
beyond perfect. Soothing,
earthy, dusted with leather
and dried herbs and juicy to
finish – it’s a superb thing to
sip here. foxes-island.co.nz
4. MINI CHOCOLATE
PAVLOVAS WITH
ROASTED RHUBARB
AND STRAWBERRIES
Soljans Tawny Port ($42)
Stop what you’re doing
and scuttle immediately
to your keyboard to
order this deliciously
sweet treat to pair with
this perfecto pudding.
With its tawny colour
and rich raisin and
honey flavours, it roars
with the rhubarb and
strawberries and pairs
perfectly with the
chocolate meringue.
soljans.co.nz

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

dish.co.nz | D I S H 73

GF

V

C H A R R E D CA B B AG E
WEDGES WITH
C H I L L I AG R O D O LC E ,
W H I P P E D R I C OT TA
A N D S M O KY A L M O N D S

(recipe page 78)

74 D I S H | dish.co.nz

MELIE MAKES

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

(recipe page 76)

Melie makes the most of this in-season crop,
paired with a kick of spice
Recipes AMELIA FERRIER Photography YUKI SATO Styling SARAH TUCK

dish.co.nz | D I S H 75

Creamy, Herby Pecorino, Cabbage and
Pumpkin Gratin with Chilli and Cumin (v)
Perfectly roasted cabbage and pumpkin baked in a creamy,
herby pecorino béchamel, topped with melty bubbling cheese
and cumin – an unusual combo that works perfectly.
R OA ST E D V E G E TA B L E S

1 kilogram crown pumpkin,
skin and seeds removed (net
750 grams)
2 tablespoons olive oil

2 cups vegetable or chicken
stock
125 grams full-fat sour cream
½ cup finely grated pecorino,
plus extra to garnish

sea salt and black pepper
sea salt and black pepper
½ medium green cabbage, cut
into six wedges
½ teaspoon smoked paprika
G R AT I N

large handful coriander
stems and leaves
100 grams baby spinach
50 grams salted butter

Add the green purée, sour cream and pecorino and whisk well,
until combined. Season to taste with salt and pepper.
Transfer the roasted pumpkin and cabbage to a
medium, high-lipped baking dish. Sprinkle over half of the grated
cheddar cheese. Pour the green sauce evenly over the top of the
vegetables, then scatter over the remaining grated cheese.
Sprinkle over the sliced chilli, coriander seeds and cumin seeds.
Season lightly with salt and drizzle with a little olive oil.

TO A S S E M B L E :

Bake on the upper oven rack for 20-25 minutes, until the cheese
is golden and the sauce is bubbling. If the cheese isn’t browning,
switch the oven to high grill and grill for 2-3 minutes, until golden.
Serve the gratin garnished with a sprinkle of
coriander leaves and some shaved pecorino. S E R V E S 6 A S

TO S E R V E :

A SIDE

TO A S S E M B L E

125 grams sharp cheddar
cheese, grated
1 red chilli, thinly sliced
½ teaspoon coriander seeds
½ teaspoon cumin seeds

Napa Cabbage and Crunchy Radish Peanut
Noodle Slaw with Cheat’s Mushroom
XO Sauce (v)
This cheat's mushroom XO sauce is quick to make and
adds a salty boost of umami to any dish.

TO S E R V E
PEANUT DRESSING

handful of coriander leaves

¹⁄4 cup smooth salted
peanut butter

4 cloves garlic, crushed
shaved pecorino

½ small Napa cabbage, thinly
sliced
2 tablespoons lime juice

¹⁄4 cup plain flour
1 tablespoon soy sauce

sea salt
E Q U I P M E N T:

Line 2 medium oven trays with baking paper.

1 tablespoon rice wine vinegar
TO S E R V E

Preheat the oven to 200°C fan bake.
Cut the pumpkin into 3cm chunks and
place on one of the prepared trays. Drizzle with 1 tablespoon
olive oil, season with salt and pepper and toss together. Roast
on the lower oven rack for 30-35 minutes, until tender and golden.

R OA ST E D V E G E TA B L E S :

Arrange the cabbage wedges on the second prepared tray.
Drizzle with the remaining olive oil, season with salt and sprinkle
over the smoked paprika. Roast on the upper oven rack above
the pumpkin for 20-25 minutes, until tender and lightly charred.
Once the vegetables have finished roasting, remove from the
oven and increase the temperature to 230°C fan bake.
Put the coriander and spinach in a medium heatproof
bowl. Cover with boiling water, stir then let sit for about 30
seconds. Immediately drain through a sieve, then rinse with
cold running water for about 30 seconds until completely
cooled. Add back to the bowl and whizz with a stick blender
into a paste. Alternatively, blitz in a mini food processor.
Set aside.

2 teaspoons brown sugar
1 tablespoon Laoganma Spicy
Chilli Sauce (see Cook’s note)
S L AW

250 grams dried udon or
egg noodles

1 bunch radishes, thinly sliced
into rounds
small bunch fresh coriander
Mushroom XO Sauce, see
recipe right
chilli oil, optional

olive oil
Put all of the dressing ingredients in
a medium bowl, along with ¹⁄4 cup of boiling water. Whisk
together, until combined and smooth (it will look a bit split at
first, but keep whisking and it will come together). Set aside,
until ready to serve.

PEANUT DRESSING:

G R AT I N :

Heat the butter in a medium pot over a medium heat. Once it
has melted, add the garlic and cook for about 2 minutes, stirring
often, until fragrant. Add the flour and whisk into the butter.
Add about ¹⁄4 cup of the stock and whisk it into the butter
mixture until it forms a thick paste. Add another ¹⁄4 cup of
stock and whisk again, until combined. Add the remaining stock
and whisk well, until combined and no lumps remain. Bring to a
simmer for a further 6-8 minutes, until glossy and thickened
(it will be runnier than regular béchamel). Remove the pot from
the heat.
76 D I S H | dish.co.nz

Bring a large pot of heavily salted water to the boil. Cook
the noodles according to packet instructions, until just tender.
Drain and rinse with cold running water, until the noodles are
cold. Toss the cold noodles in a drizzle of olive oil to prevent
them from sticking. Set aside. Put the cabbage in a large bowl
along with the lime juice and a drizzle of olive oil. Season with
salt and toss together.

S L AW :

Spread the peanut dressing over the base of a
serving platter. Pile the cold noodles and cabbage on top, then
scatter over the radishes and coriander. Spoon the Mushroom
XO Sauce over the top. Drizzle with a few teaspoons of chilli oil,
if desired. S E R V E S 4 A S A S I D E

TO S E R V E :

Laoganma Spicy Chilli Sauce is available
from the international section in most grocery stores.
C O O K ’ S N OT E :

MELIE MAKES

V
N A PA C A B B AG E A N D
CRUNCHY RADISH
PEANUT NOODLE
S L AW W I T H C H E AT ’ S
M U S H R O O M XO S A U C E

Mushroom XO Sauce (v)
100 grams fresh shiitake
mushrooms
¼ cup vegetable oil
¼ teaspoon Chinese five spice
⅓ cup crispy fried shallots
3 tablespoons dark soy sauce

3 tablespoons Chinese
cooking wine (Shaoxing wine)
1 tablespoon brown sugar
3 tablespoons Laoganma
Spicy Chilli Sauce

Put the shiitake mushrooms in a mini food processor and pulse
about 20 times, until the mushrooms are very finely chopped
(about the size of panko breadcrumbs).
Heat the vegetable oil in a medium pot over a medium-low heat.
Add the mushrooms and cook for 7-8 minutes, stirring and
scraping the bottom of the pot often, until golden brown.
Add the Chinese five spice, crispy shallots, soy sauce, Chinese
cooking wine and brown sugar, stir and bring to a simmer.
Simmer for 1 minute. Remove from heat and stir through the
chilli sauce. Transfer to a clean jar and store in the fridge for up
to 1 week. M A K E S ½ C U P
dish.co.nz | D I S H 77

Charred Cabbage Wedges with Chilli Agrodolce,
Whipped Ricotta and Smoky Almonds (gf) (v)

You must use full-fat Greek yoghurt,
otherwise the whipped ricotta will be runny.
C O O K ’ S N OT E :

Restaurant-style cabbage in the comfort of your own kitchen!
C H I L L I AG R O D O LC E

2 large red chillies, deseeded

S M O KY A L M O N D S

⅓ cup raw almonds, roughly
chopped

2 cloves garlic, peeled
½ teaspoon smoked paprika
1 medium shallot, peeled and
roughly chopped
2 tablespoons olive oil

2 tablespoons olive oil

S E S A M E R OA ST E D C A B B AG E

1 medium whole Napa cabbage

2 tablespoons runny honey

¹⁄4 cup red wine vinegar

The punchy kimchi dressing is the perfect pairing for
this sesame roasted cabbage.

W H I P P E D R I C OT TA

½ cup ricotta cheese
2 tablespoons brown sugar

Sesame Roasted Cabbage Salad with Kimchi
Dressing and Sesame Tofu Crema

½ cup unsweetened full-fat
Greek yoghurt (see Cook’s note)

3 tablespoons white sesame
seeds

1 teaspoon runny honey

TO F U C R E M A

200 grams silken firm tofu
(I use the brand Mori-Nu)
2 tablespoons Lebanese
hulled tahini

2 tablespoons olive oil
1 teaspoon sea salt

1½ tablespoons lime juice

½ teaspoon sea salt
sea salt

C H A R R E D C A B B AG E W E D G E S

1 small whole green cabbage,
outer leaves removed
sea salt

2 teaspoons sesame oil

TO S E R V E

2 tablespoons finely chopped
chives

KIMCHI DRESSING

⅓ cup store-bought kimchi,
finely chopped

2 teaspoons soy sauce
2 teaspoons caster sugar

sprigs fresh dill
2 tablespoons olive oil

1 small clove garlic, peeled

¹⁄4 cup olive oil
2 tablespoons fish sauce

TO S E R V E

Put the chilli, garlic and shallot in a mini food
processor. Biltz together for about 1 minute, scraping down the
sides of the processor as needed, until it forms a rough paste.
Set aside, and wash and reserve the mini food processor for the
whipped ricotta.
C H I L L I AG R O D O LC E :

1 tablespoon lime juice
1 tablespoon caster sugar
2 teaspoons gochujang paste
1 teaspoon sesame oil

Heat the olive oil in a small pot on medium heat. Add the chilli
paste and cook for 3-4 minutes, stirring often, until softened and
fragrant. Add the honey, sugar, vinegar and flaky salt. Stir and
bring to a simmer. Simmer for a further 5-6 minutes, stirring
occasionally, until jammy and reduced. Set aside.

1 teaspoon finely grated ginger

large handful coriander, plus
optional extra to garnish
small handful mint, plus optional
extra to garnish
1 green chilli, thinly sliced

E Q U I P M E N T:

Cut the cabbage crossways in half,
then cut each half in half again. Place the wedges cut-side up on a
plate, and season well with salt. Heat a large heavy-based frying
pan on high heat. Once the pan is hot (it should be almost smoking),
add the olive oil. Add the cabbage wedges, cut-side down. Cook,
undisturbed, for 5-7 minutes, until the underside is almost blackened.
Using tongs or a spatula, carefully turn the wedges over. Cook for
another 5-7 minutes, until blackened underneath and the wedges are
tender all the way through. Remove from heat and set aside.

2 Lebanese cucumbers, peeled
into ribbons

Large oven tray lined with baking paper.

C H A R R E D C A B B AG E W E D G E S :

Heat a small frying pan on medium heat. Add
the chopped almonds and cook for 5-6 minutes, tossing often, until
golden and toasted. Remove from the heat, add the smoked paprika
and olive oil. Season with sea salt and toss together. Set aside.
S M O KY A L M O N D S :

Put the ricotta, yoghurt, honey and sea salt in
the mini food processor (alternatively, use a stick blender). Blitz
together for about 1 minute, until smooth and silky.
W H I P P E D R I C OT TA :

Preheat the oven to 220°C fan bake.
Cut the cabbage into quarters, then
cut out and discard the core. Cut the leaves into roughly 6cm
pieces. Toss the cabbage on the oven tray with sesame seeds and
olive oil. Spread into a single layer and season with sea salt. Roast
on the upper oven rack for 12-15 minutes until the cabbage is tender
and charred. Set aside to cool.

S E S A M E R OA ST E D C A B B AG E :

KIMCHI DRESSING:

Set aside to serve.
Put all the tofu crema ingredients in a mini food
processor. Blitz together for 1-2 minutes, until smooth and silky.
Alternatively, use a stick whizz. Season to taste with salt.
Set aside to serve.
TO F U C R E M A :

Put the roasted cabbage, cucumber ribbons, coriander,
mint and green chilli in a large bowl and season with salt. Toss
together. Spread the tofu crema over a serving platter. Pile the
cabbage salad on top, then drizzle over kimchi dressing. Garnish
with extra coriander and mint, if desired. S E R V E S 4 A S A S I D E

TO S E R V E :

Spread the whipped ricotta over a serving platter.
Arrange the charred cabbage wedges on top, then drizzle over the
chilli agrodolce. Spoon over the smoky almonds and oil. Garnish with
the chives and dill. S E R V E S 4 A S A S I D E
TO S E R V E :

78 D I S H | dish.co.nz

Put all ingredients in a jar and shake to combine.

MELIE MAKES

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

dish.co.nz | D I S H 79

GF
ST E A KS W I T H
TO G A R A S H I , S OY
AND GINGER
BUTTER

(recipe page 82)

Simple, quick and stylish meals for any night of the week
– maximum deliciousness with minimum fuss!
Recipes CLAIRE ALDOUS Photography YUKI SATO Styling SARAH TUCK
80 D I S H | dish.co.nz

FO O D FAST

GF

V

B A K E D, S P I C E D
B A S M AT I R I C E
AND LENTIL PILAF
WITH KASUNDI

(recipe page 84)

dish.co.nz | D I S H 81

Steaks with Togarashi, Soy and Ginger Butter (gf)

Sticky Harissa Chicken Salad Bowls
A bowl of this richly spiced Moroccan-inspired
harissa-glazed chicken salad means dinner in a dash!
Add your own extras to the couscous.

Take your steak to another level with this divine butter.
You can also slather it on grilled sourdough to make an epic
steak sandwich or dollop it over grilled sweetcorn and
other vegetables.
10 minutes

PREP:

COOK:

BUTTER

10 minutes

easy

SCALE:

1 teaspoon sea salt

100 grams butter, softened
ST E A K

PREP:

20 minutes

COOK:

COUSCOUS SALAD

1 cup couscous
1¼ cups boiling chicken stock
or water
2 tablespoons olive oil
12 dried apricots, thinly sliced
¹⁄3 cup currants

20 minutes

SCALE:

easy

1 tablespoon shichimi
togarashi, plus extra to serve

small handful mint or parsley,
finely chopped
ST I C KY H A R I S S A C H I C K E N

6-8 boneless, skin-off chicken
thighs, cut into bite-sized
pieces

2 scotch fillet or rib-eye
steaks

4 teaspoons tamari

olive oil

2 teaspoons grated
fresh ginger

sea salt and ground pepper
TO S E R V E

2 cloves garlic, crushed

sea salt and ground pepper

Roasted Butternut Pumpkin
and Miso Mash, see recipe
below, optional

oil, for frying

2 cloves garlic, crushed

2 tablespoons rose harissa

2 teaspoons ground cumin

2 tablespoons runny honey

Stir all the ingredients together in a bowl. Butter will
keep for 1 week in the fridge or 3 months in the freezer.

BUTTER:

Heat a large frying pan until hot. Rub the steaks with a
little oil then season generously on both sides. Cook for about
2-3 minutes each side, or until done to your liking. Transfer to
a plate, cover loosely and rest for 2-3 minutes.
ST E A K :

sea salt
1 small red onion, finely
chopped
finely grated zest and
juice of 1 lemon
½ cup roasted skin-on
almonds, roughly chopped

2 tablespoons maple syrup
2 cloves garlic, crushed
2 teaspoons finely grated
lemon zest
1 tablespoon apple cider
vinegar

If making the mash, divide between plates. Slice the
steaks and arrange on top and add generous dollops of butter.
Sprinkle with extra togarashi, if desired. S E R V E S 2

TO S E R V E :

Shichimi togarashi is available at most
grocery and food stores.
C O O K ’ S N OT E :

Combine the couscous, stock, olive oil,
apricots, currants, garlic and cumin with a good pinch of salt in
a large bowl. Cover with plastic wrap and leave for 15 minutes,
then fluff up with a fork.

COUSCOUS SALAD:

Roasted Butternut Pumpkin
and Miso Mash (gf) (v)

Toss through the red onion, lemon zest and juice, almonds and
mint or parsley. Add any of the extras listed below, if desired.

PREP:

Season the chicken with plenty of
salt and pepper. Heat a little oil in a large frying pan and cook
the chicken until golden and cooked through. Whisk all the
remaining ingredients together in a bowl then pour over the
chicken and toss together, then cook for a few minutes until
glazed and sticky.

5 minutes

COOK:

25 minutes

SCALE:

easy

ST I C KY H A R I S S A C H I C K E N :

Divide the couscous between shallow bowls and top with the
chicken. S E R V E S 4

850 grams butternut pumpkin
(550 grams peeled and
seeded)
olive oil

1 tablespoon butter
1 tablespoon cream
2 teaspoons miso paste

sea salt and ground pepper
Preheat the oven to 180°C fan bake.

Diced avocado, cucumber or
fresh tomatoes; green or black olives; toasted sesame,
sunflower and pumpkin seeds.
A D D YO U R O W N E X T R A S :

Cut the pumpkin into small pieces and toss with a little olive oil,
salt and pepper. Place on a large baking tray and loosely cover
with a piece of foil. Roast for about 25 minutes or until tender.
Tip into a food processor and add the butter, cream and miso
paste and blitz until smooth. Season with salt and pepper if
needed. If making ahead, reheat in a microwave until hot.
SERVES 2

82 D I S H | dish.co.nz

FO O D FAST

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

dish.co.nz | D I S H 83

Chorizo Hot Dogs with Slaw,
Avocado and Habanero Mayo
Hot dogs never go out of style and they’re a firm favourite with
the dish team. Here are two of our favourites that we think you
should add to your repertoire.
PREP:

15 minutes

COOK:

H A B A N E R O M AYO

¼ cup mayonnaise
3 tablespoons piccalilli
2 tablespoons habanero
mustard (I use Al Brown’s)

15 minutes

SCALE:

Heat the oil and butter in a medium frying pan and
cook the onions and mustard seeds with a good pinch of salt for
15 minutes, stirring often. Add the sugar and cook for another
5 minutes.
H OT D O G S :

easy

8 slices cheese, use Swiss
or Emmental
2 tablespoons good-quality
egg mayonnaise

Cook the frankfurters in a frying pan until fully heated through.
Split the rolls in half down the middle, leaving them attached at
the bottom and place on a baking tray. Place 2 slices of cheese
along one side of the roll then add the sausages. Bake in the
oven to melt the cheese and lightly toast the buns.
Top the hot dogs with the onions and dollop over the mayo.
MAKES 4

2 teaspoons apple cider
vinegar

½ teaspoon sea salt
1½ cups finely shaved cabbage
H OT D O G S

4 cured chorizo sausages
4 long hot dog rolls

1 medium avocado, mashed
½ cup sliced pickled jalapeños

This one-pan baked rice gets a heap of flavour from the
kasundi and is perfect for midweek dinners.
PREP:

Preheat the oven to 180°C fan bake.
H A B A N E R O M AYO :

Baked, Spiced Basmati Rice and
Lentil Pilaf with Kasundi (gf) (v)

Whisk everything together. Set aside.

Cook the chorizo sausages in a frying pan until they
are fully heated through.

H OT D O G S :

8 minutes

COOK:

SCALE:

easy

2 tablespoons olive oil

¹⁄3 cup split red lentils

2 medium red onions,
finely chopped

650ml hot vegetable stock
(I use 2 stock cubes)

2 cloves garlic, crushed
Split the rolls in half down the middle, leaving them attached at
the bottom and place on a baking tray. Place 2 slices of cheese
along one side of the roll then add the sausages. Bake in the
oven to melt the cheese and lightly toast the buns.

35 minutes

2 teaspoons curry powder
1 teaspoon cumin seeds

1 tablespoon cream, optional
1 cinnamon stick
TO S E R V E

thick plain yoghurt
Stir the mayo and vinegar together in a bowl and toss through
the cabbage. Fill the rolls with slaw then top with spoonfuls of
avocado, habanero mayo and jalapeños. M A K E S 4

sea salt and ground pepper
chopped roasted cashew nuts
¼ cup purchased kasundi,
plus extra for serving

finely chopped parsley or
coriander

2 tablespoons tomato paste

Deli Dogs with Caramelised Onions
and Kasundi Ketchup Mayo
PREP:

10 minutes

COOK:

M AYO

¼ cup mayonnaise
3 tablespoons piccalilli
2 tablespoons Kasundi
ketchup (I use Al Brown’s)
½ teaspoon sea salt
H OT D O G S

1 tablespoon each olive oil
and butter

25 minutes

SCALE:

easy

2 medium red onions, thinly
sliced
1 teaspoon black or yellow
mustard seeds
sea salt
1 teaspoon brown sugar
4 long frankfurter sausages
4 long crusty rolls
8 slices cheese, use Swiss or
Emmental

Preheat the oven to 180°C fan bake.
M AYO :

Whisk everything together. Set aside.

84 D I S H | dish.co.nz

1¹⁄3 cups basmati rice, rinsed
and drained

warm gluten free flatbread,
paratha or naan breads

Preheat the oven to 180°C fan bake.
Heat the oil in a large, deep ovenproof frying pan and gently
cook the onions, garlic, curry powder and the cumin seeds with
a good pinch of salt for 8 minutes, adding a splash of water if
the pan is too dry.
Stir in the kasundi and tomato paste and cook for 1 minute then
stir in the rice and lentils. Season well with salt and pepper and
stir in the stock and cream then nestle in the cinnamon stick.
Place in the oven and cook uncovered for 15 minutes. Take
out and give it a good but gentle stir then cook for another
5 minutes or until the rice is cooked. Take out, cover with a lid
and leave for 5 minutes.
Top with dollops of yoghurt and kasundi, cashew
nuts and parsley or coriander. Serve with warm breads.

TO S E R V E :

SERVES 4

FO O D FAST

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

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

dish.co.nz | D I S H 85

Hot Smoked Salmon Salad with
Sweet and Sour Glazed Beetroot (gf)
An easy put-together salad full of flavour, colour and texture.
PREP:

8 minutes

COOK:

B E E T R O OT

1 tablespoon each olive oil
and butter
1 red onion, very thinly sliced
sea salt and ground pepper
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons currants
6 cooked medium beetroot
(I use vac-packed)

15 minutes

SCALE:

easy

2-3 tablespoons horseradish
sauce
2 tablespoons whole grain
mustard

Preheat the oven to 200°C fan bake.
Place the flatbreads on a large, lightly greased baking tray and
brush the edges with olive oil.
Spread the ricotta over each flat bread and season with salt and
pepper. Scatter over the mozzarella then top with the artichokes
and olives, then the lemon zest, Parmesan and chilli flakes. Drizzle
with a little olive oil and season with salt and pepper.
Bake for about 10 minutes until the bases are crisp and golden
and the top is bubbling. M A K E S 2 P I Z Z A S

sea salt and ground pepper
TO S E R V E

Pork, Prawn and Red Curry
Dumplings with Spicy Sauce

100 grams rocket or other salad
leaves
1 fennel bulb, thinly sliced,
fronds reserved
360 grams hot smoked salmon

I love all dumplings but I must admit, it’s usually the dipping
sauce that really makes them sing and this one is my favourite.
I also love serving it with steak and chicken.
PREP:

HORSERADISH CREAM

¹⁄3 cup sour cream
olive oil, to drizzle
¹⁄3 cup thick plain yoghurt
sea salt and ground pepper
Heat the oil and butter in a medium frying pan. Add the
onion, season with salt and pepper then cover and cook until soft,
about 10 minutes, stirring occasionally.
B E E T R O OT:

Add the sugar and cook for 1 minute to lightly caramelise then
add the vinegar and the currants and let it bubble up for about 30
seconds. Cut the beetroot in half, or quarters if large, add to the
pan and turn to combine. Leave to cool.
HORSERADISH CREAM:

20 minutes

COOK:

20 minutes

SCALE:

easy

½ cup chopped toasted walnuts

Stir all the ingredients in a bowl and season

S P I CY S A U C E

DUMPLINGS

3 tablespoons chilli oil

150 grams pork mince

3 tablespoons tamari

150 grams raw prawns, finely
chopped

1 tablespoon black vinegar
4 teaspoons red curry paste
2 cloves garlic, crushed
2 teaspoons caster sugar

2 tablespoons finely chopped
coriander

2 teaspoons kecap manis

2 cloves garlic, crushed

1 teaspoon sesame oil

1 teaspoon fish sauce

1 teaspoon chilli flakes

20 dumpling wrappers

with salt and pepper.
1 star anise
Spread a couple of spoonfuls of the horseradish cream
over the base of a serving dish. Top with the rocket and fennel, then
scatter over some reserved fennel fronds, pieces of salmon, the
beetroot and walnuts.
TO S E R V E :

1 teaspoon lime juice

vegetable oil
finely chopped roasted peanuts,
to serve

Put all the ingredients except the lime juice in a
small pot over a low heat and stir to dissolve the sugar. Simmer
for 1 minute then take off the heat and add the lime juice. Cool
before using.
S P I CY S A U C E :

Drizzle with a little olive oil and season with salt and pepper.
Serve the remaining dressing separately. S E R V E S 4

Three-cheese and Artichoke Pizza (v)
Have dinner on the table in 15 minutes with these cheat’s pizza
bases. Add a bowl of crisp salad greens to round out the meal.
PREP:

5 minutes

COOK:

2 large flatbreads
olive oil
300 grams firm ricotta
sea salt and ground pepper
2 cups grated mozzarella

10 minutes

SCALE:

easy

340-gram jar marinated
artichoke hearts, drained
and sliced
10 large green olives, stones
removed
finely grated zest 1 lemon
½ cup freshly grated Parmesan
1 teaspoon chilli flakes

86 D I S H | dish.co.nz

D U M P L I N G S : Combine the pork, prawns, curry paste, coriander,
garlic and the fish sauce in a bowl.

Place a heaped teaspoonful of the pork filling in the centre of each
wrapper and moisten the edge with water. Fold each into a halfmoon shape, pinch the edges together then press with a fork to seal
tightly. Place on a tray, seam-side up, lightly pressing to create a
flat base on each dumpling.
Heat a teaspoon of oil in a large non-stick frying pan and cook
the dumplings in batches of 10 at a time, bottom-side down over
a medium-high heat for 2 minutes or until the bases are golden
brown. Add ¼ cup of water and immediately cover with a lid.
Cook for about 5 minutes more until the water has evaporated,
then remove the lid and cook the dumplings for a minute more
on one or both sides until golden. Serve immediately topped with
peanuts and the spicy sauce. M A K E S 2 0 D U M P L I N G S

FO O D FAST

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

dish.co.nz | D I S H 87

FO O D FAST

P O R K , P R AW N
A N D R E D C U R RY
DUMPLINGS WITH
S P I CY S A U C E

(recipe page 86)

88 D I S H | dish.co.nz

T H R E ECHEESE AND
ARTICHOKE
PIZZA

(recipe page 86)

dish.co.nz | D I S H 89

BOOK EXTRACT

L A KS A

90 D I S H | dish.co.nz

Nagi’s dinners
Nagi Maehashi invites us into her kitchen with her first cookbook.
This is an edited extract from RECIPETIN EATS DINNER by NAGI MAEHASHI

Laksa
The best coconut noodle soup in the world. To say Australians
love laksa would be a massive understatement. Back in my
office job days, I was even part of a lunch club whose sole
purpose was regularly stalking new laksa joints in search of the
best. Yep, laksa is a ‘thing’ for food lovers! Sydney has some
truly excellent laksa shops but sadly, where I live, they’re all
a very long drive away. So I make my own at home for those
(frequent!) laksa itches that need scratching. I hope you love
this laksa as much as I do!
PREP:

20 minutes

C H I C K E N STO C K

2 cups (500ml) low-salt
chicken stock

COOK:

Pull the chicken flesh off the bone, place in a
bowl (discard bone) and set aside.

SHRED CHICKEN:

45 minutes

1 lemongrass stalk, white part
only, finely grated

1 cup (250ml) water

2 bird’s eye chillies2, deseeded
and finely chopped

3 chicken drumsticks

½ cup (135 grams) laksa paste1

Mix the ingredients together in a small
bowl and set aside for 20 minutes.

L A KS A C H I L L I S A U C E :

Heat the oil in a large saucepan over medium–low
heat. Add the garlic and ginger, fry for 20 seconds, then add the
lemongrass and chilli. Cook for 1 minute. Add the laksa paste,
then turn the heat up to medium and cook for 2 minutes, stirring
constantly until fragrant. Add the prepared chicken stock, coconut
milk, fish sauce and 2 teaspoons of the laksa chilli sauce. Stir, then
place the lid on and simmer for 10 minutes. Adjust the fish sauce to
taste. Add the tofu puffs, turn off the heat, then leave on the stove,
covered, for 5 minutes, so the tofu puffs absorb the tasty broth.

MAKE SOUP:

Prepare the noodles as per the packet directions,
then divide between two bowls.
NOODLES:

Top the noodles with the shredded chicken, then
pour the broth over. Top with bean sprouts and sprinkle with
coriander, crispy fried shallots and sliced chilli, if desired.

ASSEMBLE:
L A KS A C H I L L I S A U C E

400ml full-fat coconut milk

½ teaspoon white sugar
1½ teaspoon light soy sauce
¼ teaspoon finely
minced garlic
1½ teaspoon laksa paste

1

2 teaspoons fish sauce (or soy
sauce)
1½ cups (80 grams) tofu puffs3
50 grams dried vermicelli
noodles

Serve with the laksa chilli sauce on the side and lime
wedges for squeezing. S E R V E 2
SERVE:

C O O K ' S N OT E :

My favourite brand is Por Kwan, which is sold at Asian
stores and some independent grocery stores. The laksa
paste made by mainstream Westernised Asian brands
sold at grocery stores tend to be too sweet and lack
depth of flavour.
2 . Bird’s eye chillies are quite spicy. Laksa is supposed to be
a bit spicy but, if you are spice-shy, feel free to reduce or
omit, or add at the end so you can control the spice level.
3 . Deep-fried tofu has a puffy sponge-like texture and
soaks up the soup broth so it squirts in your mouth
when you bite into it – is one of the signature joys of
laksa! Find it in some larger grocery stores and Asian
stores in the fridge section.
4 . Or 50 grams extra dried vermicelli noodles. The better
laksa joints use both noodles.
5 . Make ahead: Components can be made up to 3 days
ahead, stored separately in the fridge.
1.

1 tablespoon Sriracha,
or other chilli sauce
1 tablespoon sambal oelek,
or more Sriracha
1 tablespoon canola oil
SOUP

1½ tablespoons canola oil
2 cloves garlic, finely minced
1½ teaspoon finely
minced ginger

100 grams fresh hokkien
noodles4
TO S E R V E

1 cup (80 grams) bean sprouts
fresh coriander
crispy fried shallots (highly
recommended)
finely sliced long red chilli
(optional)
lime wedges

Place the stock ingredients in a medium
saucepan over high heat. Bring to the boil, then reduce to
medium. Let it simmer gently for 25 minutes or until the
chicken flesh is falling off the bone and the liquid reduces by
about one-third. Remove the chicken from the stock and set
the stock aside.
C H I C K E N STO C K :

Best eaten right away once assembled!
However, leftovers can be kept in the fridge for 3 days,
with the noodles separated from the broth.

L E F TOV E R S :

dish.co.nz | D I S H 91

Slow-cooked Beef Ribs
in Korean BBQ Sauce
Dump-and-bake fall-apart incredibleness. (Is that
a word? It is now!) One for spicy food lovers! These
beef ribs are slowly braised in a sweet and deeply
savoury Korean BBQ sauce with a solid chilli kick
for the fun factor. Simply mix the sauce
up, pour it over the ribs and bake until the meat
is slipping off the bone. The succulent beef ribs
come out swimming in what I call a ‘kapow’ sauce
– guaranteed to blow away your tastebuds with
flavour! Serve with rice or make DIY lettuce wraps
stuffed with rice and this beef!
PREP:

10 minutes

8 x 300-350 grams
(2.4–2.8 kg in total) beef
short ribs1
KO R E A N B B Q S A U C E

COOK:

5 hours

¾ cup (185ml) rice
vinegar
3 tablespoons (45ml)
light soy sauce

2 tablespoons canola oil
2 tablespoons finely
minced garlic
(5-6 cloves)
1 cup (300 grams)
gochujang2, mild
¾ cup (185ml) mirin

¹⁄3 cup (70 grams) white
sugar
¾ cup (210 grams)
ketchup
1½ cups (375ml) water
TO S E R V E

green onion, finely
sliced diagonally3

C O O K ' S N OT E :

Beef ribs come in a variety of cuts. For
this recipe you want what is called beef
short ribs, which are chunky rectangular
blocks with the bone in where they are
cut with one bone per piece.
2 . Gochujang is a sweet Korean rice and
soy bean–based chilli paste. I used mild
(spice level 3). It adds a ton of umami
(savoury flavour) and a decent amount of
spice to anything! You can find it in most
large grocery stores in Australia (Asian
aisle), or Asian/Korean grocery stores.
It lasts ‘forever’ in the fridge. This dish
is fairly spicy, but not blow-your-headoff spicy. The spiciness of gochujang
reduces as a result of slow-cooking and
is also diluted by the other ingredients in
the sauce as well as the meat juices that
leach out of the beef. You can reduce the
gochujang a bit if you want to reduce
spiciness, but this will compromise the
flavour of the sauce.
3 . To make the green onion curly, as
pictured, place the finely sliced onion
in a bowl of water in the fridge for
15 minutes or so.
1.

L E F TO V E R S

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

Fridge 4 days, freezer

3 months.

Mix the ingredients in a bowl,
then pour into a 23 x 33 x 5cm metal or ceramic
roasting tin. Add the beef ribs, turn to coat in the
sauce, then position meat-side down in the sauce
(bone facing up). Cover tightly with foil.

KO R E A N B B Q S A U C E :

Transfer the ribs to the oven
and bake for 4 hours. Remove the foil and bake,
uncovered, for 30 minutes. Turn the ribs so the
meat side is facing up. Spoon the sauce over the
ribs and bake for a further 30 minutes until the
surface of the ribs is caramelised and the meat is
fall-apart tender.

Ginger Dressing

S LO W - C O O K R I B S :

Skim off any excess fat from the
surface of the sauce in the tin, then mix until
smooth.

1½ teaspoon finely
grated ginger
1 tablespoon light or
all-purpose soy sauce

1½ tablespoons
sesame oil
2 tablespoons rice
vinegar
½ teaspoon caster
sugar

FINISH SAUCE:

Simply shake all the ingredients in a jar. M A K E S
E N O U G H TO D R E S S A S I D E S A L A D FO R 4 - 5

Transfer the ribs to a serving platter
and pour the sauce over. Sprinkle with the green
onion, then serve with white rice and a refreshing
side salad of cucumber slices drizzled with Ginger
Dressing (see recipe right). S E R V E S 8

SERVE:

92 D I S H | dish.co.nz

SERVINGS

BOOK EXTRACT

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

dish.co.nz | D I S H 93

P R AW N
TOA ST

94 D I S H | dish.co.nz

BOOK EXTRACT

Prawn Toast
C O O K ' S N OT E :

Seriously tastes JUST like the real thing! You’ll be
amazed how simple this restaurant icon is to make. It tastes
authentic, except with even better prawn flavour because we
don’t pad it out with bland fillers! It’s also fun to assemble (get
the kids involved). Just blitz up the prawns with seasonings,
spread onto bread like peanut butter and cut into triangles.
Fry until crisp and serve with sweet chilli sauce. Watch them
vanish in the blink of eye!
PREP:

10 minutes

225 grams raw prawn meat1,
chopped into 1cm pieces
¼ teaspoon caster sugar

COOK:

15 minutes

¼ teaspoon finely minced
ginger
2 tablespoons finely sliced
green onion

Fresh or frozen and thawed (drain well and pat dry.)
2 . Just your everyday soft white sandwich bread.
Don’t get fancy with crusty artisan sourdough – it’s
not soft enough!
3 . Air-fryer option: Works surprisingly well! Spray the
basket and both sides of the prawn toast generously with
canola oil. Place in the basket, sesame-seed side down.
Cook for 3 minutes at 200°C, then turn and spray the
sesame-seed side with oil again. Cook for a further
4 minutes.
1.

L E F TOV E R S Fridge 2 days, but best served fresh. They can
be resurrected by reheating in a 180°C (160°C fan-forced)
oven for 5 minutes! Not suitable for freezing.

½ teaspoon cooking salt
4 slices white sandwich bread2
1 egg white
3 cups (750ml) canola oil, plus
1 teaspoon

5 tablespoons (40 grams)
white sesame seeds

H U N G RY F O R M O R E ?

TO S E R V E

1 teaspoon cornflour
¼ teaspoon finely minced
garlic

finely sliced green onion
store-bought sweet chilli
sauce

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

Place the prawn mixture in a bowl, add the
garlic, ginger and green onion and mix to combine.

M I X P R AW N F I L L I N G :

Remove the crusts from the bread. Spread
the prawn mixture on the bread, covering it from edge to edge.
Smooth the surface, then cut each piece diagonally into four.
Spread the sesame seeds on a small plate, then press the prawn
side of each piece of bread into the seeds so they stick (aim for
full coverage!).
P R E PA R E B R E A D :

Heat the oil in a medium saucepan to 180°C over mediumhigh heat. Place four pieces of prawn toast, sesame-side down,
into the oil and cook for 2½ minutes. Turn, then fry the other
side for 1 minute. Drain on a paper towel–lined tray. Repeat
with the remaining prawn toast, making sure that the oil
temperature is 180°C before starting the next batch.

F RY ! :

Serve sprinkled with green onion, and sweet chilli sauce
for dipping – the old-school Chinese restaurant way! Serve this
as a starter for any Asian-themed meal, or pass them around as
canapés at a gathering! M A K E S 1 6 P I E C E S , S E R V E S 5 A S

SERVE:

RecipeTin Eats Dinner is the first
cookbook by Nagi Maehashi, the
face behind the popular website,
RecipeTin Eats. From quick and easy
dinners to Mexican favourites and
recipes perfect for a cosy night in,
there are 150 dinners to choose from.
Published by Macmillan.

A STA R T E R

dish.co.nz | D I S H 95

N U TS A N D S E E D S
MUESLI SLICE

(recipe page 102)

96 D I S H | dish.co.nz

T I N T R E ATS

Easy to make and hard to resist, Olivia gets creative with her slice tin.
Recipes, photography and styling OLIVIA GALLETLY

dish.co.nz | D I S H 97

T I N T R E ATS

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

Caramel Slice

1 teaspoon vanilla bean paste

200 grams pitted dates
pinch of sea salt
40 grams rice bubbles
TO P

130 grams crunchy peanut
butter
100 grams roasted and salted
peanuts

250 grams chocolate
(50% cocoa), chopped

BASE

140 grams butter, softened
60 grams caster sugar

sea salt

CA R A M E L TO P

50 grams desiccated coconut
E Q U I P M E N T:

50 grams cornflakes

200 grams plain flour

3 teaspoons coconut oil
¼ cup smooth peanut butter

2 tablespoons coconut oil,
melted

Macadamia nuts, coconut and cornflakes are stirred through
gooey caramel and baked on a buttery shortbread base, finished
with a drizzle of dark chocolate.

Line a 20cm square tin with baking paper.

395-gram tin caramel or
dulce de leche

70 grams roasted and salted
macadamias, sliced in half
¼ teaspoon sea salt
TO F I N I S H

60 grams dark chocolate
(72% cocoa), chopped
1 teaspoon coconut oil

Preheat the oven to 180°C regular bake.
Submerge the dates in a bowl of warm water and set
aside for 15 minutes.
BASE:

E Q U I P M E N T:

Line a 20cm square tin with baking paper.

Preheat the oven to 180°C regular bake.
Place the rice bubbles on an oven tray, bake for 3-4 minutes or
until lightly golden. This will help keep them crisp.
Drain the dates then put in a food processor with the crunchy
peanut butter, peanuts, melted coconut oil, vanilla and salt. Blitz
until a rough paste forms. Transfer to a large bowl and add the
rice bubbles. Mix until well incorporated then press into the
lined tin. Refrigerate for 1 hour.
Melt the chocolate and 2 teaspoons of the coconut oil in
30-second bursts in the microwave, stirring in between.

TO P :

In a second heatproof bowl, combine the smooth peanut butter
and remaining 1 teaspoon of coconut oil. Microwave for 30
seconds then mix until smooth.
Pour the melted chocolate over the base and spread out evenly.
Drizzle spoonfuls of the peanut butter over the chocolate, then
swirl with a spoon. Refrigerate for 2 hours.
Run a sharp knife under hot water and dry then slice into
individual pieces. Finish with a sprinkle of sea salt.
MAKES 20-25 PIECES

98 D I S H | dish.co.nz

In a food processor, blitz together the base ingredients
until a dough forms. Place the dough in the base of the prepared
tin and press down with the back of a spoon. Prick the base 8-10
times with a fork. Bake for 20 minutes or until lightly golden.
BASE:

In a small frying pan, toast the coconut until
golden. Put the caramel into a pot over a medium heat and
mix until smooth. Remove from the heat and add the coconut,
cornflakes, macadamia nuts and salt. Pour over the base and
use a spatula to smooth out evenly. Return to the oven for
12-15 minutes or until the top has set and the edges are a
deeper golden colour. Remove from the heat and set aside to
cool for 1 hour. Once the slice has cooled down, place in the
fridge for 1 hour.

C A R A M E L TO P :

Melt the chocolate and coconut oil in 30-second
bursts in the microwave, stirring in between, then drizzle over
the slice. Return the slice to the fridge for 30 minutes then slice
into squares using a sharp warmed knife. M A K E S 2 0 - 2 5 P I E C E S
TO F I N I S H :

CA R A M E L
SLICE

dish.co.nz | D I S H 99

T I N T R E ATS

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

(recipe page 102)

100 D I S H | dish.co.nz

GF
S A LT Y P E A N U T
B U T T E R , DAT E A N D
C H O C O L AT E S L I C E

(recipe page 98)

dish.co.nz | D I S H 101

T I N T R E ATS

Lime, Pistachio and Coconut Slice
I’ve combined two of my favourite baked treats – Italian
pistachio cookies and the coconut topping from a lumberjack
cake – to make this seriously delicious lime slice.
L I M E A N D P I STAC H I O B A S E

zest of 2 limes

E Q U I P M E N T:

Line a 20cm square tin with baking paper.

Preheat the oven to 180°C regular bake.
In a large pot over a medium heat, combine the
butter, sugar and golden syrup. Once melted, remove from the
heat and add the remaining muesli ingredients.

MUESLI SLICE:

150 grams shelled pistachios
C O C O N U T TO P

100 grams almonds
200 grams icing sugar
50 grams plain flour
¼ teaspoon salt

40 grams butter
110 grams brown sugar
100 grams threaded coconut
2 tablespoons milk

2 large eggs

E Q U I P M E N T:

Using the back of a spoon, press the mixture into the base of the
prepared tin. Bake for 17-20 minutes or until golden and set. Set
aside to cool in the tin.
Melt the chocolate and coconut oil in 30-second
bursts in the microwave, stirring in between, then drizzle over
the muesli slice. Place the slice in the fridge for 1 hour to set
completely. Cut into individual pieces using a serrated knife.
TO F I N I S H :

MAKES 20-25 PIECES

Line a 20cm square tin with baking paper.

Preheat the oven to 170°C regular bake.
In a food processor, blitz the
pistachios and almonds into fine crumbs. Pour into a bowl and
sift in the icing sugar, flour and salt. Add the eggs and lime zest
and mix until well combined. Pour the mixture into the prepared
tin and with damp hands, pat it down evenly to cover the base
of the tin. Bake for 15 minutes or until the top becomes dry and
begins to colour.

L I M E A N D P I STAC H I O B A S E :

Brown Butter, Oat, Raspberry and
Caramelised White Chocolate Slice
A nutty brown butter and oat base with a jammy
raspberry centre, topped with a layer of crumbled oats
and roasted white chocolate. This sweet treat is the
perfect accompaniment to a cup of tea!
150 grams butter

Melt the butter and brown sugar in a saucepan.
Remove from the heat and add the coconut and milk, and stir to
combine. Spoon the mixture over the base and use the back of
the spoon to smooth out the top. Return to the oven for 10-13
minutes until the top is golden. Let the base cool completely
in the tin before slicing. Use a serrated knife to cut into small
pieces. M A K E S 2 0 - 2 5 P I E C E S

½ teaspoon table salt

C O C O N U T TO P :

140 grams brown sugar

1¼ cups frozen raspberries,
thawed and drained

1½ tablespoons golden syrup
¼ cup raspberry jam
140 grams rolled oats
140 grams plain flour

100 grams caramelised white
chocolate, roughly chopped

70 grams desiccated coconut
E Q U I P M E N T:

Nuts and Seeds Muesli Slice
These muesli bars are packed with nuts, seeds and
fruit and are very easy to throw together.
MUESLI SLICE

70 grams skin-on almonds

180 grams butter
70 grams pumpkin seeds

Line a 20cm square tin with baking paper.

Preheat the oven to 180°C regular bake.
Heat the butter in a small saucepan over a medium heat. Once
melted, swirl the butter around the pan as it foams. Cook for
5-6 minutes, stirring regularly, until the milk solids turn brown
and it begins to smell nutty. Add the brown sugar and golden
syrup to the pan and stir to combine.

60 grams caster sugar
60 grams sunflower seeds
60 grams golden syrup

Remove from the heat then add the oats, flour, coconut and salt.
Press two-thirds of the mixture into the prepared tin.

50 grams sesame seeds
140 grams rolled oats
1 teaspoon ground cinnamon
100 grams dried apricots,
roughly chopped
70 grams dried cranberries
70 grams macadamia
nuts, halved

102 D I S H | dish.co.nz

In a bowl, combine the raspberries and jam, then spread the
mixture over the base.

TO F I N I S H

100 grams dark chocolate,
chopped

Add the chocolate to the remaining oat mixture and toss to
combine. Crumble the mixture over the raspberry layer and
bake for 18-20 minutes or until golden brown.

1½ teaspoons coconut oil
Leave to cool completely in the tin before slicing into individual
pieces with a serrated knife. M A K E S 2 0 - 2 5 P I E C E S

L I M E , P I STAC H I O
AND COCONUT
SLICE

dish.co.nz | D I S H 103

T R AV E L

From beaches to vineyards, dish Editor Sarah Tuck seeks out
some of the best places to explore, wine and dine on the island
Story and Photography S A R A H T U C K

104 D I S H | dish.co.nz

J

ust 40 minutes from Auckland via ferry, Waiheke
(or ‘the Rock’, or ‘the Heke’, as it is known by locals),
sits like the jewel in the crown of the Hauraki Gulf.
With a sub-tropical climate perfect for growing olives and
grapes, over 90km of pristine beaches, and some of the
best food and drinks offerings in New Zealand, it is no
wonder that the island is a magnet for both domestic
and international visitors.

According to Google, the list of
celebrities that have visited Waiheke
is pretty darned impressive – including
Taylor Swift, Eva Longoria, Lady Gaga,
Madonna, Cindy Crawford, Bill Gates,
Beyoncé and Justin Timberlake. So
what is it that draws so many to the
island, and entices ‘mainlanders’
to make it their home?
Part of the appeal is its proximity to
Auckland. It really couldn’t be easier
to get to the island via ferry from either
downtown Auckland or Half Moon Bay,
and if you’re going the celeb route via
helicopter, you can be touching down in
just 12 minutes. On arrival you can choose
from one of the many beaches, cafés,
restaurants or vineyards to start your
island exploration. There are too many
locations for us to round up every single
one, so we’ve compiled a list of some of
our favourites – and if it’s sunshine and
sea you’re chasing, the closest beach is
just a stone’s throw away.

BEACHES
Oneroa Beach
If you’re not keen for a swim where the
passenger ferry arrives at Matiatia, Oneroa
is a great option for your first dip. Handy
to the Oneroa shops, this beach provides
your classic Kiwi experience complete
with Pōhutukawa and kayaks to rent.

Little Oneroa Beach
The next beach along is smaller and very
kid-friendly with a playground

Tantalus’ signature
crumbed olives.

and dairy close to hand for ice creams and
cold drinks.

Palm Beach
With beautiful white sand, Palm Beach
is a drive away but worth the effort.
A regularly visited beach for locals, this
very pretty spot also features a playground
and picnic area, as well as a popular local
restaurant, Arcadia.

Enclosure Bay
As the name suggests, this beach is partially
cut off by rock formations, so it is especially
safe and sheltered – perfect for snorkelling,
exploring the rocks and for young children.
Best at or around full tide.

Sandy Bay
Sandy Bay is a secluded spot on the north
side of the island and being ‘off-the-beatentrack’, it is often less populated than main
beaches. It is the only north side beach
with a boat ramp, as well as public toilets,
a picnic table, and a small parking area.

Rooibos-cured Ōra King salmon with beerbattered kina, persimmon, and ginger at Tantalus.
Cannelé worthy of a
Bordeaux patisserie
at Tantalus.

Onetangi Beach
Possibly Waiheke’s most well-known beach,
Onetangi is certainly the longest at over
2km, and more likely to have surf than
the other northern beaches. It is also the
location for the annual Onetangi Beach
Races, always a popular Waiheke Island
event held in February/March each year.

Man O’ War Bay Road
Just across the road from Man O’ War
vineyards, this small beach provides the
perfect spot for a pre-lunch or tasting dip.

dish.co.nz | D I S H 105

Cable Bay is well known for its
stunning art and sculptures.
Mudbrick’s Reserve
Pinot Gris.

The duck at Cable Bay was perfectly
cooked, pink perfection.
With romantic corners
and beautiful views at
every turn, Mudbrick is a
must-visit.

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

106 D I S H | dish.co.nz

“Every single
morsel we tried
was utterly stunning
on the plate, and
equally delicious
to eat”
VINEYARDS, RESTAURANTS
AND CAFÉS
Tantalus Estate
70/72 Onetangi Road, Onetangi
One of Waiheke’s much-loved, family-owned
vineyards, Tantalus Estate features a cellar
door for tastings, a Brewer’s Lounge for
having casual drinks and a restaurant which
is open for lunch and dinner. Tantalus has a
light-filled setting that makes it popular for
events, including views out over the vines
and olives, and dining areas inside and out,
with décor that is airy and sophisticated, yet
not stiff. As a food stylist I can sometimes be
underwhelmed by the way dishes are plated,
but certainly not here. Every single morsel
we tried was utterly stunning on the plate,
and equally delicious to eat. Among the
many courses was their delightful Tantalus
estate-grown signature crumbed olives on
olive skewers, and a starter of exquisite,
jewel-like, tiny tartlets featuring last season

The grassed area and
spectacular view from Cable
Bay back to the city make
it the perfect spot to kick
back and relax in a bean bag
while sipping a glass of wine.

black truffle, Écluse, parmesan, butternut,
and pumpkin seeds. A stand out both visually
and flavour-wise was the Rooibos-cured Ōra
King salmon with Alibi Brewing Company
beer-battered kina, persimmon and ginger.
The savoury dishes were equally matched by
the sweet in terms of both flavour and looks.
We tried an amazing Rum Baba, as well as
Cannelé worthy of a Bordeaux patisserie.
Even the macarons (I’m not usually a fan)
were sublime. As we enjoyed each new dish,
staff were attentive and polite and the entire
experience was a delight.
Tantalus Estate was ecently awarded
Best Destination Venue 2023 at Hospitality
New Zealand’s Awards for Excellence, and it
isn’t hard to see why – executive chef Gideon
Landman and his team are delivering worldclass food, that magical combination of
refined, yet packed with flavour and texture.
Simply stunning. tantalus.co.nz

Mudbrick Vineyard
& Restaurant
126 Church Bay Road, Oneroa
Over the years, like so many others, I have
celebrated special occasions at the stunning
Mudbrick Vineyard & Restaurant, just up the
road from Oneroa in Church Bay Road. With
mesmerising views out over the Hauraki
Gulf and the delightful kitchen garden, it
really is one of the most romantic locations
imaginable. Robyn and Nicholas Jones
bought the land for the vineyard in 1992,
a bold and pioneering move for the young
couple. They are still the owners and have
had the most epic rollercoaster adventure

over the last 30 years. They started with a
vision of getting away from it all – and have
ended up creating a location that everyone
wants to ‘get away to’, too!
And there are so many reasons to visit:
there is of course the Mudbrick wine,
including everything from Malbec to
Albariño, the exquisite fine dining restaurant
and the more casual and equally fabulous
bistro, accommodation including vintage
and luxury cottages, The Owner’s Retreat,
Settlers Hut and even a chic Ponsonby villa
available, should you be arriving in Auckland
and need to over-night before heading to the
island. Our visit was in the depths of winter,
so appropriately we feasted on Venison
Loin with coffee fermented plums, beetroot
ketchup, chicory and tapioca, but as this
issue goes on sale Mudbrick will be offering
its new spring menu designed by head chef
Mrinal Ghosal.
Mudbrick really is one for the ‘must-do’
list on Waiheke, whether for a wine tasting,
a casual bite, a romantic dinner for two or a
special birthday or anniversary celebration –
or even a wedding. mudbrick.co.nz

Cable Bay
12 Nick Johnstone Drive
A tolerable walking distance from the
Matitatia ferry at just over 2km, Cable Bay is
an incredibly popular destination for daytrippers and visitors to the island, and I have
often-times seen guests run/walking back
down to the ferry having miscalculated how
long it will take. (Heads up to allow at least
25 minutes to be on the safe side.) One of the

dish.co.nz | D I S H 107

The Oyster Inn’s Te Matuku Oyster Roll with
house-made brioche, harissa mayo and courgette.
The market bags at Oneroa shop
Veranda are perfect for summertime
shopping or beach-going.

most appealing things about Cable Bay
is the stunning swathe of grassed area
that leads out to the wide views beyond
– the perfect spot to lounge about on a
bean bag admiring the vista, the outdoor
sculptures and of course the awardwinning wine. When it comes to dining
there are two options – The Verandah is
large, casual, and contemporary, with
The Bistro more refined and elegant,
yet still relaxed.
On the day we visited the winter sun
was shining as we settled into a table at
The Verandah. We started with a stunning
Market Fish Crudo with young coconut
persimmon and coriander – a particularly
pleasing combination with a glass of
Reserve Pinot Gris. To follow, we shared a
plate of Aged Duck Breast with Jerusalem
artichoke, mushrooms, granola and
sherry. The duck was perfectly pink and
tender and the Jerusalem artichoke a
delicious treat. I must confess, I also had
my eye on the 12-hour Roast Cabbage
Pavé which sounded intriguing but we
couldn’t quite manage another bite.
In addition to the restaurants, Cable
Bay also features a cellar door, a villa
and guesthouse for accommodation, and
is available for hosting events – from
weddings to conferences! cablebay.nz

The Oyster Inn

Te Matuku Oysters with a
classic mignonette dressing
at The Oyster Inn.

108 D I S H | dish.co.nz

124 Ocean View Road, Oneroa
The Oyster Inn has been a go-to for many
years since it was founded by Andrew
Glenn and Jonathan Rutherfurd Best in
2012 and having successfully survived
the changing of ownership a couple of
times since then, is now in the safe hands
of renowned Kiwi chef, Josh Emmett.
There is something so deliciously ‘holiday
seaside’ about the building with its
veranda dining area, tall palm trees and
joyful yellow and white striped awning –
it just immediately feels like a good time.
For oyster lovers, there is no better place
to sample the local Te Matuku oysters all
manner of ways – natural with a lemon
and a mignonette dressing, with a chilli
sambal and chives, or even battered with
wasabi mayonnaise or in a house-made
brioche roll with harissa mayo and a
courgette pickle. Fear not if you (like
me) are not an oyster-lover. While those
that are, busily indulge themselves,
there is loads more on the menu to enjoy,
including a variety of specials – from
Chicken Schnitzel with Potato and Herb
Salad and Karaage Chicken, to Truffle
Béchamel Brie Toasties, which sound
outrageously good. Josh, wife Helen
and the team have done a great job of

creating an atmosphere and menu
that caters to both visitors to the island
and locals alike. It is a tricky balance to
strike, and they do it beautifully.
theoysterinn.co.nz

Island Coffee
21b Belgium Street, Ostend
Island Coffee is where the very discerning
Waiheke locals go for a morning brew
and it’s a secret, I am happy to share!
Island Coffee is a boutique coffee roastery
as well as tiny café in Waiheke’s suburb
of Ostend, just around the corner from
the biggest supermarket on the island,
Countdown. Owned by Stephen and Jane
Burn (also a talented ceramic artist), coffee
must run in the blood, as sons Finn and
Tom are also in the business. With laid
back vibes thanks to music playing on the
record player and the talented eye of Jane,
I’d suggest picking up a pastry from the
cabinet along with your coffee – delicious
treats from the Little Tart Bakery are the
perfect accompaniment.
islandcoffeenz.com

HR 16 Coffee
16 Hamilton Road, Surfdale
I noticed this edgy pop-up coffee
shop as I stormed past on my walk one
morning, and was determined to head
back to sample their coffee. I’m so glad
I did – not only was the coffee excellent,
it turns out this clever little enterprise is
the brain child of Finn Burn (see above)
and partner. I can’t help but applaud
young people giving things a crack, and
with their great coffee and irresistible
Triple Cheese Toasties made with organic
sourdough served with a sprinkling of
truffle salt, this duo already has a
winning formula.

Stonyridge Vineyard
80 Onetangi Road
Among the pioneers of grape cultivation
on Waiheke Island, Stonyridge Vineyard
stands out as an internationally
acclaimed producer of Bordeaux-blend
wines. The journey of Stonyridge

“ There is something
so deliciously
‘holiday seaside’
about the building
with its veranda
dining area ”

HR16 – excellent takeaway
coffee in Surfdale.

The HR16 Triple Cheese
Toastie is irresistible.

Coffee is in the blood for
mother and son Jane and
Tom of Island Coffee.

Grab a seat
at HR16.
Tasty treats from the
Little tart Bakery at
Island Coffee.

dish.co.nz | D I S H 109

Ki Māha’s Coconut marinated ceviche of
market fish, with crispy shallots, seaweed
cracker, fresh wasabi and chilli.
Stonyridge’s platters
are laden with local
Waiheke produce.

Ki Māha’s market fish
served on a golden
risotto with pearls of
salty salmon roe.
Stonyridge
Vineyard Larose.

110 D I S H | dish.co.nz

The wildly delicious Fried Cabbage
with black garlic and tahini sauce,
Szechuan chilli, spring onions and
sesame seeds at Three Seven Two.

Vineyard started in 1982, initiated by Stephen
White who returned to New Zealand after
sailing a Whitbread Round the World Yacht
Race, and having skippered yachts in the
Mediterranean and Caribbean. During
his overseas adventure he also worked at
wineries in France, California and Italy.
Consequently, when he came back he was on
the hunt for ‘Bordeaux land’. At Stonyridge
he found it, and the inaugural Bordeaux
varietals took root on the land the same
year, accompanied by the establishment of
New Zealand’s first commercial olive grove
on Waiheke Island. The vibe at Stonyridge
these days is laid back and enticing, the
vines and olive plantings providing ample
room for kids or grandchildren to have a
run around while the adults settle in, inside
the restaurant or out on the large deck
overlooking the view. Given wine tastings
are also available, prepare to take some time!
With two menus to choose from for dining,
there is also the option of just kicking back
with a Stonyridge Platter laden with cured
meats, local cheeses and olives, smoked fish
paté, cornichons, bread and house-smoked
truffle butter. stonyridge.com

Three Seven Two
21 The Strand, Onetangi
Back when I spent a lot of time on Waiheke
(and when landlines were the norm), 372
was always easy to remember as the first
three digits of all phone numbers on the
island, and was the inspiration for the
restaurant’s name. Situated with a prime
position overlooking Onetangi Beach,
Three Seven Two is spacious with a casual,
welcoming vibe. On the evening we arrived

to dine, the restaurant was buzzing despite
the gloomy winter weather – a sure sign that
good food was on the agenda. And indeed it
was. Once settled in with a glass of wine,
we were quick to order from the exciting
menu. There were so many tempting dishes
– from Creamed Paua with bacon, frybread
and Nori, to a Chickpea crêpe with cashew
and kale curry, coconut and green apple
sambal with coconut yoghurt and coriander.
We decided on fish of the day with butter
beans, bouillabaisse sauce and mussels with
saffron aioli and fennel-lemon compote.
Somehow managing to be light yet satisfying
and full of flavour, it was delicious. The star
of the show however, on recommendation
from the delightful waitstaff, was the Fried
Cabbage with black garlic and tahini sauce,
Szechuan chilli, spring onions and sesame
seeds. Even though we had already had a
day of eating, we devoured that cabbage
as if it was our last meal – it was that good!
threeseventwo.co.nz

Ki Māha
1 Fourth Avenue, Onetangi Beach
Ki Māha holds a commanding position
on Waiheke’s Onetangi beachfront. The
restaurant is surprisingly large, with a
whisper of Miami vibes and on entering,
I could imagine it heaving with gorgeous
sun-kissed groups on a warm summer’s
evening. The menu is described as combining
sustainably harvested seafood and ethically
farmed meats, with locally sourced seasonal
fruit and vegetables. Owned and operated by
veteran hospo personality Dominique Parat,
his experience and expertise is evident in the
stylish interior, attentive staff and elegant

“On entering,
I could imagine it
heaving with gorgeus
sun-kissed groups
on a warm summer’s
evening”
menu. The day we dined, the view over the
beach beckoned as we settled ourselves
in with a glass of their own Ki Māha 2021
chardonnay. This luscious drop was a perfect
match to the Coconut marinated ceviche of
market fish, with crispy shallots, seaweed
cracker, fresh wasabi and chilli – utterly
delicious, the hints of chilli and wasabi
brought the fresh flavours to life. The market
fish was cooked to perfection and served on
a golden saffron risotto with pearls of salty
salmon roe. In te reo Māori, ‘māha’ translates
as, ‘to be gratified, satisfied, contented – by
the attainment of a desired object’. We were
indeed all of those things as we savoured
each bite and sip. Although we were after
lighter fare on our visit, the menu had plenty
more to offer with Handpicked grass-fed
sirloin with café de Paris butter and 12-hour
braised Lumina lamb shoulder among the
offerings. Whether you’re in the mood for a
small, chic bite or a robust feast, Ki Māha has
plenty of tempting items to choose from.
kimaha.nz
To read about our other top picks,
head to page 18.

Twilight on
Onetangi Beach.

dish.co.nz | D I S H 111

LakeChaliceWines

Lake_Chalice

www.lakechalice.com
LakeChaliceWines

Wake up and smell the Rosé.

TA ST I N G PA N E L

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

I ALWAYS GET EXCITED FOR our
rosé panels because not only is it one of
the tastiest styles, but it’s by far the prettiest.
When those rows of glasses appear in front
of our judges, it’s fair to say the tasting table
becomes a riot of colour with every shade of
pink – from the ultra-pale to soft apricot, to
trout pink, morganite, rose gold, bright crimson
and ruby on display. Every flavour style
appeared too, from wines that are so bony

and dry they’re practically skeletal,
to rich, voluptuous, fruit-soaked, sweeter
styles, elegant sparkling examples, wild,
funky oxidative examples and everything
in between.
And there’s nothing bland or blousy about
the state of New Zealand’s rosé industry,
because at 120 entries, it’s fair to say it’s not
just growing, it’s positively hurtling along. At the
time of tasting, many wineries were just about

to bottle their 2023 vintages, so by the time
spring rolls into summer, rosé fans will have an
even more supercharged smorgasbord of pink
deliciousness to choose from.
Rosé is going gangbusters globally.
One in10 bottles of wine consumed
worldwide is a bottle of rosé. This rises to
one in three bottles in France, the world’s
biggest rosé wine consumer. One in three!
They’ve worked out that’s 20 bottles of

dish.co.nz | D I S H 113

rosé per year consumed by every French
adult and rosé now outsells red wine by
a country mile. The Brits love rosé too!
Particularly when the temperatures rise.
According to Majestic – Britain’s largest
wine retailer – during a heatwave in 2022,
they sold one bottle every 12 seconds!
Seventeen golds, 22 silvers and
47 bronze medals were awarded, an
incredible haul of heavy metal as our
judges are tough. And they came from
every corner of the country.
“Fantastic rosé is being produced up and
down the country,” says judge Nick Picone.
“It’s not monopolised by one region or
variety and there’s clearly a huge diversity
of styles.” That diversity excites Jordan
Robinson: “I think NZ should continue
to try to explore different winemaking
techniques to champion the category.
Potential oxidative handling techniques kept
coming to mind throughout the tasting and
it was exciting to taste such open, savoury
examples focused on creating textural
intrigue more than anything.”
Damian agrees. “The industry is clearly
taking the category more seriously and
putting more effort into crafting these wines,
he said. “The trend for paler colours and
drier styles is continuing and I noticed more
freshness, purity and delicacy in the wines
without sacrificing flavour.”
And making great rosé is not an easy task.
You’d assume that vineyards producing
great red wines should make excellent rosé,
but it’s not that simple. “The production of
rosé can get very technical,” explains Nick,
“moreso than most other wine styles. The
trick is managing the colour and phenolic
pick up at the press to ensure the juice arrives
at fermentation in a good place.

“Having clean, bright juice and
appropriate yeast strains can have a
significant impact on the final product,” he
adds. “Nailing the correct colour palette
seems to be the hardest thing I’ve found,”
muses Jordan. “Especially in high diseasepressure years when you’re trying your best
to maintain crisp, primary fruit but also having
to think of ways to add a bit more body, hips
and flesh to it adds a bit more pressure.”
So which grapes make the greatest rosé?
Varieties that have inherent aromatics and
don’t liberate their colour too quickly are
most suited to making rosé,” says Damian.
“Pinot noir, cabernet franc and grenache are
good examples, but if I had to choose one
variety, it’d be tempranillo.” Nick nominated
pinot noir because its thinner skins make it
easier to manage in terms of phenolics
and colour.
Great rosé must have tension and
persistence, adds Jordan. “The nose
should offer more than just strawberries
and cream. When you taste a great rosé,
your mind almost tricks you into thinking
you’re indulging in a fun, textural white or a
chillable, crunchy red. It should make you
want to feel like dancing as well!”
The highest scores went to wines which
were bright, vibrant, focused and refreshing,
according to Damian: “They were full of
energy and life with excellent length and
persistence as opposed to being broad,
dull, flat, boring and overly sweet.”
When it comes to having a perfect
rosé mood or food, anything goes. Even
beloved television cook, the late Julia Child
was a massive rosé fan, declaring her love
for its diversity and versatility: “Rosé can
be served with anything!”
We agree Julia. We agree!

114 D I S H | dish.co.nz

DAMIAN FISCHER
Winemaking
Consultant

NICK PICONE
Head Winemaker at
Sacred Hil

1

Bladen Marlborough Pinot
Noir Rosé 2022 $30
TO P O F T H E TA ST I N G

Gold Medal
All judges seemed to pause for longer
than usual to marvel at the pale, pink
diamond colour, and noses lingered longer
in the glass. Lifted mineral and soft herb
characters and delicately spicy energy
seems to vibrate from the glass right through
to its dry, subtly savoury, citrusy finish.
Cheerful, cleansing and incredibly classy,
it’s a superstar. bladen.co.nz

M.A.U Wines Pink Ensemble
Clevedon Rosé 2022 ($30)
TO P O F T H E TA ST I N G

Gold Medal
A truly complex, modern, mix-em-up style
that had our judges talking immediately.
Ultra-pale and showing Provence-style
peppercorn, spice and delicate red fruit
flavours alongside nutty notes, dried herb
and smoked citrus zest followed by a long
biscuity finish. Fun and funky.
mauwines.co.nz

2

Jackson Estate Alayna
Marlborough Pinot Rosé 2022
($21)
Gold Medal

3

Saint Clair Origin
Marlborough Rosé 2022 ($20)

An absolute classic in terms of its pink
salmony hue, hugely floral aromas, zesty
stonefruit and citrus crunchiness, this
rosé impressed our judges with its softly
herbaceous tones, statuesque structure and
lengthy, stylish finish. jacksonestate.co.nz

Gold Medal
‘Purity’ was a word our judges mentioned
time and time again when describing this
wine. Apple, redcurrant, delicate dried

TASTING PANEL JUDGES

YVONNE LORKIN
dish Drinks Editor

TOP OF THE TASTING

JORDAN
ROBINSON
Assistant Winemaker
at Sacred Hill

B EST VA LU E

TA ST I N G PA N E L

herb characters on the nose and palate and
grippy, elastic tannins add complexity and
texture to the finish. Delicious! saintclair.co.nz

4

Equilibrium Martinborough
Rosé 2022 ($30)

Gold Medal
Hands up if you’re seeking a classically
dry, textural, nutty rosé style dripping with
soft spices and wild red fruits? Then here’s
your answer. With intriguing mineral layers
and citrusy complexity on the finish, this is
a wine you should be noticing. Exciting.
equilibriummakers.com

5

Marisco The King’s Desire
Marlborough Pinot Noir
Rosé 2022 ($29)

Gold Medal
Excellent clarity of flavours had our judges
continually going back to this wine. Melon,
berry tea, pink fruit and minerally complexity
lead to a lipsmackingly dry, lengthy finish.
Brimming with personality and pluck, it’s
a star. marisco.co.nz

6

Tohu Nelson Rosé 2022 ($18)

Gold Medal
Beautiful balance and precision is what
immediately stands out in this wine. Soft, plush
and yet clean and defined flavour appears in
every sip. It’s a pale rosé that our judges felt was
developing very nicely in the bottle, but should
be enjoyed pronto! tohuwines.co.nz

7

B EST VA LU E

Villa Maria Attorney
Marlborough Pinot Noir Rosé
2022 ($29)
Gold Medal

Fresh, vibrant and incredibly fragrant, it’s
the cherry blossom, canteloup and citrus
characers which wowed our judges. Rich
and weighty and beautifully balanced, it
has a subtly spiky texture and a hint of pink
peppercorn to finish. villamariawines.com

8

Bald Hills Friends & Lovers
Central Otago Rosé 2022 ($30)

Gold Medal
A burst of sweetness immediately brings the
grins. Followed by bright, clean aromatics,
mouthwatering spiced watermelon, loads
of redcurrant and soft citrus lead to a sleek,
polished finish with delicious intensity.
baldhills.co.nz

9

Akarua Central Otago
Rosé 2022 ($32)

Gold Medal
A hugely playful, energetic rosé that’s
incredibly aromatic and expressive, with
fresh citrus and melon notes roaring through
on the palate. It’s a pure, precise expression
with a tonne of personality and texture.
Linear, mineral-laced, magical. akarua.com

10

Hunter's Marlborough
MiruMiru Rose NV ($36)

Gold Medal
Absolute class. You could fumble around for
other words, but why would you? All you
need to know is that our judges were well
and truly wowed by its pillowy textures, soft
red fruit spectrum, berry brioche characters
and marathon length of flavour. hunters.co.nz

11

Mumm Marlborough
Vintage Rosé 2017 ($45)

Gold Medal
Such a pretty morganite colour and a
whomp of fresh cherry and soft biscuity
characters on the nose leads to a rich,
slightly creamy, nutty, deliciously generous
mouthfeel and a marshmallow-like mousse.
Widely available.

12

Lake Chalice Sparkling
Rose Marlborough 2022
($25)
Gold Medal

If you’re looking for a refined, stylishly-built,
finely-tuned blend of delicate florals, red

berries and creamy nutty notes, then look
no further than right here. Dry, beautifully
balanced and supremely satisfying.
lakechalice.com

13

Mora Wines Central Otago
Mora Rose Brut NV ($40)

14

Lake Chalice The
Falcon Marlborough
Rosé 2022 ($19)

Gold Medal
Showing rich, rising dough aromas, soft red
fruits and vibrant, creamy complexity and
hints of cranberry on the finish, it’s a Central
Otago superstar. mora.co.nz

B EST VA LU E

Gold Medal
Words like ‘lifted’, ‘vibrant’, ‘fun’, and ‘clean’
peppered the judges notes in this juicy,
highly floral, cranberry and melon-saturated
Marlborough rosé. Soft herbal notes add
to its complexity and a deliciously chalky
texture injects more excitement into the finish.
lakechalice.com

15

Mt Difficulty Roaring
Meg Central Otago Pinot
Noir Rosé 2022 ($22)

Gold Medal
Crazy good candyfloss and soft
pomegranate characters on the nose lead
to brisk, frisky-fresh flavours of watermelon,
soft herbs and pink peppercorn perkiness.
Bright, generous, and dangerously drinkable.
mtdifficulty.nz

16

Delta Estate Marlborough
Rosé 2022 ($20)
B EST VA LU E

Gold Medal
Fabulously floral and boasting fantastic
flavour concentration of bright berries, lifted
herbs and spice notes, with a soft saline
ribbon running through it and a deep, chalky
complexity to finish. Each sip has excellent
tension and tautness. deltawines.co.nz

dish.co.nz | D I S H 115

By the glass
dish Drinks Editor Yvonne Lorkin introduces some of the
latest boozy bases, wines, gins and more, plus the local
brands bringing home world-class awards
You only need to pask…

Penfolds
Grange 2019.

Pssst. One of Hawke’s Bay’s best-loved
brands is set to unveil an exciting new
cellar door, restaurant and microbrewery
experience this summer. Now you can
add 1133 Omahu Road, Hastings, to your
wine tour itinerary – hooray! Conveniently
located halfway between the Gimblett
Gravels and Hastings City, it’ll showcase
Pask’s incredible 43-year history through
their wide portfolio of wines and a menu
featuring the greatest local produce
available. Stay tuned at pask.co.nz

Tequila Sunrises, Sex on the Beaches and
Cosmopolitans – and at dish we’re here for
it! We’re also here for how easy it is now
that local liqueurs brand Saturdays have
released their new line of brightly coloured,
retro-styled boozy bases consisting of
Peach Schnapps, Melon, Triple Sec and
Blue Curacao, with each bottle featuring an
easy cocktail recipe on the back. Retailing
for just $19.99 now, you can easily
afford to up your home-mixology game.
premiumliquor.co.nz

Penfolds goes global
Retro a go go!
If you’ve been anywhere near an inner-city
bar lately you’ll have noticed a resurgence
of classic 80s cocktails like Blue Lagoons,

The champion
8 Wired Brewing
team.

Black gold
Boutique Tauranga distillery Simply Pure was thrilled to announce
its Black Robin Rare Gin had scooped a gold at the 2023
International Spirits Challenge. “It’s not just a win for us,” says
Simply Pure’s co-owner Irmengard Deinlein. “It gives gin fans
another great reason to try Black Robin Rare Gin, and also
helps boost our conservation efforts.” The critically-endangered
Chatham Islands black robin is an icon of conservation success,
rebounding from just one breeding pair 40 years ago to a thriving
population today. A remarkable recovery story helped by $5 from
each online purchase from Simply Pure’s website being donated to
charities protecting New Zealand’s flora, fauna and wildlife.
So if you’re a fan of world-class gin created ethically and
sustainably, go to blackrobingin.co.nz today.

116 D I S H | dish.co.nz

Last August, Penfolds released their
24-bottle ‘Penfolds Collection’ in
New Zealand. This collection was led
by the 2019 Grange, (its 69th consecutive
release) alongside wines not just
from Australia, but also from Northern
Hemisphere ventures in California (Bin
600 Cabernet Shiraz, $110, and Bin 704
Cabernet Sauvignon, $130) and in France,
with the Penfolds Thiénot Champagne
Rosé NV ($120) a new collaboration
between Nicholas Uriel, chef de cave of
Champagne Thiénot, and Penfolds chief
winemaker Peter Gago. “Each Penfolds
Collection showcases a continuum of
winemaking progression as we constantly
and curiously look forward to ‘what’s next’.
Only months from 2024, when we mark
180 years of Penfolds winemaking, there
are a few blank pages ready to be filled
with a few more surprises,” says Peter.
“Nothing stands still.” To me, the 2019
Grange ($999) tasted incredibly pretty.
Where previous Grange’s have sometimes
had a bold, in-your-face character, this
2019 is a sneaky, seductively soothing
character. Delicious, infectiously energetic,
exotically-spiced and saturated with dark
berry intensity. Five stars. penfolds.com

Totally wired!
Warkworth-based 8 Wired Brewing are
foaming at the bung to have clinched
the prestigious Overall Champion New
Zealand Brewing Company award at the
annual Brewers Guild of New Zealand
Beer Awards. They also claimed the

coveted Champion Beer title for their
Wild Feijoa – a sour pale ale barrel-aged
beer in its 10th vintage. It’s the first time that
a brewery has claimed both the Champion
Brewery and Champion Beer accolades
simultaneously. “To be recognised as the
Overall Champion is a testament to the
passion, dedication and innovation that
our team puts into each and every brew,”
fizzed Søren Eriksen, 8 Wired’s founder
and head brewer. Wild Feijoa wins fans
here and abroad with every batch, so it’s a
special brew to 8 Wired, and one they’re

especially proud of to see named as
New Zealand’s Champion Beer. A metric
tonne of feijoas are used and after brewing,
the beer is aged for up to two years in wine
barrels before getting another year on fresh,
organic feijoas, supplied locally by Quinta
Feijoas. “We’re always looking to push the
boundaries of brewing creativity, and the
craft beer landscape has changed greatly
in that time,” says Søren, “so we’re really
humbled to bring these trophies back to our
Warkworth brewery as another chapter to
the 8 Wired story.” 8wired.co.nz

Falcon crest
The team at Cardrona Distillery in Wānaka have finally
released their flagship single malt called The Falcon.
Soothing, smoky and saturated with burnt toffee, vanilla
cream, pepper and sun-scorched nectarine, it’s been
painstakingly crafted from three hand-selected casks
(an ex-oloroso sherry butt and an ex-bourbon barrel both
filled in 2016 and a pinot noir barrique filled in May 2018)
which were blended and bottled in June this year. Just 1,501
700ml ($350) bottles were made and they’re packaged in
a beautiful oak frame. cardronadistillery.com

Worth the whisk!
The folk at Scapegrace Distilling
Company are still fizzing after
winning one of the world’s top
whisky awards back in August. Their
Single Malt Fortitude V Whisky
($130) was awarded the highest
honour of Master Medal at the
2023 Global Spirit World Whisky
Masters, the most highly regarded
spirits blind-tasting competition
on the planet. The Fortitude V is a
mānuka-smoked single malt aged
for three years in a virgin French
oak cask. “ We’re super proud
of our unique, distinct mānuka
style and it really showcases
the best of New Zealand,” says
Scapegrace co-founder Mark Neal.
scapegracedistillery.com

WINDOW SHOPPING
EZm^lmg^pl_khfhnkZ]o^kmbl^kl

SHAKE IT UP

LOVINGLY HANDCRAFTED

Filled with iconic pieces from the Polo Bar, Ralph
Lauren’s first restaurant in New York City, this
mixologist box is the ultimate tool kit for cocktail
cognoscenti. Included are equestrian-inspired
barware essentials such as a hand-cut crystal
decanter with sandblasted polo players and four
matching double-old-fashioned glasses, as well as a
silver-plated brass jigger, a bottle opener, and a nut
bowl. The elegant saddle leather carrying case is
lined with our signature Wexford plaid wool, which
is featured in the dining room’s décor.
trenzseater.com/shop

For over 30 years, our humble little eight-hectare home on
Conders Bend Road has produced expressive, playful and awardwinning wines. This vintage is no exception. Our secret: love,
attention, care for our vines and the utmost respect for the soils
they reside. To us, wine is a centrepiece for an occasion – however
large or small – encouraging a moment of reflection to all the things
that bring you joy. Try for yourself at bladen.co.nz or at our
Cellar Door over summer. We’d love to see you!

Taste the SunRice
difference with
Black Rice and
Red Rice in minutes
Try the NEW SunRice Black Rice and
Red Rice in only 90 seconds! These tasty
rice varieties are not only very high in
wholegrains and fibre, they also offer new
inspiration and colour to your dishes.
Each pack includes a delicious recipe and
ingredient list on the back, with a handy
QR code to find further recipes at
sunrice.com.au. Enjoy creating tasty
dishes full of colour and goodness with
SunRice! Available from Countdown stores
nationwide for only RRP $3.70 each.
118 D I S H | dish.co.nz

WAKE UP AND
SMELL THE ROSÉ
Think long summer evenings, extended lunches,
endless sunshine, and sea spray in your hair.
What wine should you reach for all summer long?
A refreshing Lake Chalice Rosé. Made seriously,
for serious fun. The Lake Chalice Rosé collection
displays fresh and fruity characters of strawberries
with a dry, mouth-watering finish. A perfect
accompaniment for celebrating with friends and
family all summer long. Feeling thirsty? This wine
is available online at lakechalicewines.com

WINDOW SHOPPING

GET ZESTY

SAME CREAMY DELICIOUSNESS.
FLASH NEW PACKS IN STORE NOW.
With a flavour as big, wild and fresh as our West Coast home…
we reckon Westgold Butter deserves the packs to match. Our new
look features the rugged coastline and the lush green pastures of
the wild West Coast… so take your taste buds somewhere
special, and find us in store!

Cointreau, a timeless French liqueur, has
captivated palates worldwide for over a century.
Crafted in the heart of France, it boasts a
harmonious blend of sweet and bitter orange
peels, resulting in a remarkably versatile spirit.
Known for its crystal-clear brilliance and citrusy
aroma, Cointreau is a staple in countless classic
cocktails, including the iconic margarita and
cosmopolitan. Its enduring appeal lies in its ability
to elevate the simplest of drinks with a burst of
bright, zesty flavour. Whether sipped neat, mixed
into a cocktail, or used as a cooking ingredient,
Cointreau continues to be a symbol of refined
indulgence for discerning connoisseurs.

THE FAST AND THE FURIOUS
WELCOME TO WAIHEKE
Since it opened late in 2021, The Heke has become a firm favourite
destination restaurant for Waiheke Island visitors and locals alike.
Now their spectacular brewery and distillery is open to the public
for tours, and beer, whisky and spirits flights. Enjoying glorious
views, the luxe Boilermaker tasting bar sits next to the Barrel
Room, with its own kitchen for special dinners and private events.
If you need a new reason to head to the island, this is it.
theheke.co.nz

Introducing the new Giannino coffee grinder
by Rocket Espresso Milano. Like the Italian
cycling legend it’s named after, Giannino is the
ultimate combination of performance, elegance
and leading-edge tech. This compact little
grinder comes in four colourways to suit your
at-home coffee set-up – and L’affare has them
all. Patented 55mm flat burrs and micrometric
grind adjustment turn out up to 2.3 grams
of beautifully ground beans per second for
optimum coffee extraction. From $1,610
including GST. Contact sabre@laffare.co.nz
or shop online at laffare.co.nz.
dish.co.nz | D I S H 119

SAVOUR THE FLAVOUR OF
TOAST MARTINBOROUGH!
Make your way to Martinborough on
Sunday 19 November to celebrate
the 30th year of New Zealand’s most
esteemed wine and food festival. With
8 incredible festival sites featuring
12 local wineries and a special festival
beer, 14 delicious eateries and 25 talented
musicians, it will undoubtedly be a blissful
day amidst the vines. Tickets are selling
quickly, so be sure to secure yours soon!
General Admission and VIP tickets,
transport tickets and accommodation
packages are on sale now via iTICKET!
toastmartinborough.co.nz

SEAL WITHOUT
SOLVENTS
Looking for an interior
broadwall sealer that can
stand up to wet areas without
the strong solvent odours
associated with traditional
solventborne products? Resene
Waterborne Sureseal is a
pigmented penetrating sealer
designed to ready a wide range
of interior surfaces for top
coating, including plasterboard,
glass, old varnishes and
Lockwood® finishes. It’s suitable
for areas throughout your
home, even in wet areas such as
kitchens. Resene Waterborne
Sureseal is easy to apply
with low odour and excellent
adhesion to help your finish
look good for longer. Available
from Resene ColorShops,
resene.co.nz/colorshops
120 D I S H | dish.co.nz

PERFECTLY
CRISP
Steinlager Ultra Low Carb is
a perfectly balanced, super
easy drinking beer with
an exceptionally crisp and
refreshing finish. Made with
no additives and preservatives
and 99 percent carb free with
just 88 calories.

A CLASSIC
MARTINBOROUGH
PINOT NOIR
A nod to Martinborough’s
namesake and one of its original
‘runholders’, John Martin,
Te Kairanga Runholder Pinot
Noir is rich and plush, brimming
with bright red fruit and classic
Martinborough savoury notes. A
perfect match for game meat such
as venison, it’s very drinkable now,
but can be cellared for five to eight
years for those with the patience.
$35 RRP. Available at all good
liquor stores.

LEEFIELD
STATION PINOT
NOIR ROSE 2023
With spring just around the
corner, what better way
to celebrate than with the
delicious Leefield Station
Pinot Noir Rose 2023!
Bursting with flavours
of cherries, raspberries,
cotton candy and a
refreshing finish, your
palate will be left
wanting for more.
Delicious on its own
or alongside a side of
smoked salmon and
fresh salad greens at
lunch – this rose is one
that is sure not to
disappoint! So if you
want to get in the mood
for spring – head to
marisco.co.nz to purchase.

WINDOW SHOPPING

FEELING ROSÉ

INSPIRED COLOUR CHOICES
The latest oven range from Haier brings new colour and choices to suit
modern and traditional kitchens alike. These seven-function ovens are
available in light grey, mid grey, stainless steel and black or light glass,
and a contemporary square or classic curved handle. The impressive

Enjoy the delicate taste of
Selaks Taste Collection Berries and
Cream Rosé. Our devotion to taste
has produced a delicious bouquet
of summer berry aromas. Smooth
and creamy, brimming with
blackberry and raspberry
flavours on the palate, with a
fine and elegant finish. This is
a beautiful Hawke’s Bay rosé
that tastes like summer in a
bottle. Stunning with seared
salmon and a rocket, nectarine,
and goat’s cheese salad, drizzled
with a raspberry vinaigrette.
Selaks Taste Collection is a true
reflection of the generous and
distinct flavours that have made
Selaks wines so extraordinary
and sought after for over
85 years. selaks.co.nz

performance of these ovens matches their stylish exteriors: they boast
intuitive functionality, self-cleaning catalytic side panels, and features
like the Air Fry function. Explore Haier’s new colour oven range at
haier.co.nz/cooking. RRP $1,199.00

DIARY LOVERS, WE'VE GOT YOU
Have you ever thought why our fresh white milks are so good for you
and also good for the planet? We’ve listened to our consumers and
are working our way towards putting “values” into farming.
Grass fed , Non GMO , No Palm product feed,
No permeate.
No live exports.
We use 100% recycled plastic for our bottles – We led the way
to change our bottles, so you won’t find any virgin plastic. The
complete bottle and lid are fully recyclable – dependent on your
Council recycling.

Toast the moment
Piper-Heidsieck Champagne epitomises
elegance with its fine bubbles and exquisite
flavours. Crafted in the heart of Champagne,
France, its rich heritage dates back to 1785. Sip
and savour notes of citrus and pear, and toast,
celebrating life's moments with a touch of
luxury that dances on your palate.
dish.co.nz | D I S H 121

MELROSE ST,
NEW MARKET, AUCKLAND

“THE SUCCULENT
FRIED CHICKEN ON
WAFFLES DRIZZLED
WITH BOURBON
INFUSED MAPLE SYRUP,
WITH A DOLLOP OF
SOUR CREAM IS DIVINE”
- Said everyone who tried it...

Mon: 7am - 11.30am
(Tea & Coffee only)

Tues: Fri - 7am-2.30pm

Sat: 8am - 2.30pm
Sun: 9am - 2.30pm

For outstanding coffee
and your very own
*superlative* testimony.

“THE WILD RICE BOWL IS HEAVEN. IN.
A. BOWL.”
- Said the customer who initially had food envy of their friend who
ordered the fried chicken until they tasted the Wild Rice Bowl and fell
in love

“THE CORNED PASTRAMI SANDWICH
IS LESS OF A SANDWICH AND MORE
OF A RELIGIOUS EXPERIENCE”
- Said the friend of the other two who potentially overstated their
sandwich experience but was still incredibly happy with their choice

BOOKS

FRESHLY BREWED
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by Alec Morris,
Hardie Grant Books, $60

STORY Cassie Birrer

by Al Brown, Allen & Unwin, $50
This second rendition of Al Brown’s iconic
cookbook is filled with more than 150 recipes
designed to be enjoyed alongside easy bach
living. Well-known for his love of fishing, Al has
cooked up plenty of recipes perfect for using
the day’s catch – whether it’s kahawai, kina or
crayfish. The simple, yet refined and flavourful food
will make both meat-eaters and veg fans happy,
along with anyone who likes a sweet treat! I’m
keen to try Al’s Oyster fritters, Lamb sweetbreads
with silverbeet, raisins and caper burnt butter, and
Roasted fennel and red onion salad with white
anchovies. As expressed in the book: “We have
access to the best fresh produce in the world,
and Al’s approach is to start with great seasonal
ingredients, cook them simply and add a flavour
punch to take each dish to another level.”

As someone who eats pasta a few
times a week, I’ve always wanted to
try making my own – and now with this
sitting on the bookshelf, I feel armed and
ready to finally give it a go. Pasta et Al is
divided into chapters on making pasta that
is ‘Long’, ‘Short’, ‘Big and Flat’, ‘Small and
Squishy’, and ‘Filled’. In Alec’s words, this
will mean “you can start broad and then
narrow it down to a specific shape.” Sixty
recipes are split across 42 types of pasta.
I’m salivating to try the Pappardelle with
oxtail and Java long pepper ragù, and the
Gemelli with slow-cooked pork shoulder
ragù. The Garganelli with lamb, spinach and
preserved lemon looks fun to make, and
I already know the Rigatoni al forno will
be a new favourite!
dish.co.nz | D I S H 123

dish L O V E S S U B S C R I B E R S

Discover inspired choices to suit your style.
Scan the QR code to find out more.

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every issue’s subscription prize draw
124 D I S H | dish.co.nz

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AND BE IN TO

*
a Haier oven in the
colour of your choice*
Global appliances brand Haier has just released its latest
oven range, and it’s one to watch. Available in four colours, these
seven-function ovens offer greater design choice to suit modern
and traditional kitchens alike.
The new range of Haier ovens provide freedom of creative
expression. Whether you’re after a timeless look or want to
showcase your unique design personality, these ovens are a perfect
complement to your kitchen style. They feature various styling
options such as dark or light glass, and a contemporary square
or classic curved handle.
The impressive performance of these ovens matches their stylish
exteriors. Boasting intuitive functionality, self-cleaning catalytic
side panels, and features like the Air Fry function, Haier’s new oven
range is on-trend in design and in cooking styles.

Subtle light grey to brighten your kitchen
Light grey adds warmth and freshness. With the
ability to complement a wide range of materials and
textures, it creates a versatile canvas for your space.
Sophisticated mid grey for the perfect balance
Mid grey is the perfect colour to pair bold accents or
striking features in your kitchen. It adds a touch of
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Key features of the Haier 60cm wall ovens
•
Seven oven functions including Air Fry,
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Triple-glazed door that remains cool to
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dish.co.nz | D I S H 125

KITCHEN NOTES

KITCHEN notes
Notes for cooks
R E C I P E A B B R E V I AT I O N S

GF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..gluten-free
V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vegetarian
M E A S U R I N G YO U R I N G R E D I E N TS
To ensure successful results, we recommend you
invest in accurate measuring tools – measuring
cups and spoons and a measuring jug are
essential and electronic scales are particularly
useful as they weigh accurately in both imperial
and metric. Always follow one set of measures in
a recipe. Do not mix them up.

DISH USES:
Large eggs (size 7).
Level spoons and cup measurements.
Liquids are always measured in a jug and
dry ingredients in measuring cups.
NB: One tablespoon is 15ml (the Australian
tablespoon is 20ml).

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

These are a classic gingernut biscuit.
Baked to a gorgeous crunchy crispiness that’s
calling out to be dunked in your tea or, if you’re
like me, your coffee!

Useful ingredient equivalents
BREADCRUMBS
1 cup fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 gram
1 cup dried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 grams

Cool oven . . . . . . . . . . . 225°F . . . . . . . . . . . . . . . . . . 110°C
Very low oven . . . . . . . 300°F . . . . . . . . . . . . . . . . . 150°C
Moderate oven . . . . . . 350°F. . . . . . . . . . . . . . . . . . 180°C
Hot oven . . . . . . . . . . . . 400°F . . . . . . . . . . . . . . . . . 200°C
Very hot oven . . . . . . .450°F. . . . . . . . . . . . . . . . . . 230°C

EGG WHITES
Large (size 7) egg white . . . . . . . . . . . . . . . . . . 30 grams
F LO U R
1 level measuring cup . . . . . . . . . . . . . . . . . . . 150 grams
G E L AT I N E
3 teaspoons granulated/3 leaves (gold grade) will
set 500ml/2 cups liquid to a light jelly.
1 rounded tablespoon granulated/4–5 leaves (gold
grade) will set 500ml/2 cups liquid to a firm jelly.
Leaf gelatine comes in varying grades. It is wise to
check the setting properties of the leaf gelatine
you buy before use.

Measurements
VOLUME
1 level teaspoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5ml
1 level tablespoon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15ml
1 oz/fl oz . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28.35 grams/ml
1 pound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 grams
1 cup liquid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 250ml
1 pint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 600ml
1 litre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1000ml
WEIGHT
10 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ¼oz
15 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ½oz

H O N E Y, G O L D E N S Y R U P
1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 350 grams
ONIONS
115 gram onion . . . . . . . . . . . . . . . . . . . . . . 1 cup chopped
RICE
1 cup uncooked rice . . . . . . . . . . . . . . . . . . . . 200 grams
1 cup cooked . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165 grams
SUGAR
1 cup caster and granulated . . . . . . . . . . . . . 225 grams
1 cup brown sugar . . . . . . . . . . . . . . . . . . . . . . 200 grams
1 cup icing sugar . . . . . . . . . . . . . . . . . . . . . . . . . 125 grams
SPINACH
650 grams spinach leaves . . . . . . . . . . . . . ¾ cup purée

25 grams. . . . . . . . . . . . . . . . . 1oz (actually 28.35 grams)
450 grams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 pound
1 kilogram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2¼ pounds

126 D I S H | dish.co.nz

100 grams butter

1 teaspoon ground
cinnamon

¼ cup golden syrup
½ teaspoon baking

BUTTER
1 (American) stick . . . . . . . . . . . . . . . . . . . . . . . 110 grams
1 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 225 grams
2 tablespoons . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 grams
CHEESE
1 cup grated tasty . . . . . . . . . . . . . . . . . . . . . . . 115 grams
1 cup parmesan . . . . . . . . . . . . . . . . . . . . . . . . . 150 grams

Oven temperatures

The Perfect Crisp and Deeply
Gingery, Gingernut Biscuit

YEAST
2 tablespoons fresh (compressed) is equal
to 1 tablespoon dried (granulated).

1³⁄4 cups plain flour
2 tablespoons ground

soda
²⁄3 cup caster sugar

ginger
¼ teaspoon salt
1 small egg, beaten

EQ U IPME NT: Lightly grease 2 flat oven trays

and line with baking paper.
Preheat the oven to 160°C regular bake.
Heat the butter and golden syrup in a small pot
over a low heat until the butter has melted.
Remove from the heat and cool for 5 minutes.
Sift the flour, spices and baking soda into a large
bowl and stir in the sugar and salt. Make a well in
the centre, then pour in the golden syrup
mixture and the egg then mix well to make a
smooth dough.
Pinch off large walnut-sized pieces and roll into
balls and place 8 on each tray. Press flat into
approximately 8cm rounds. I cover the tray with
another piece of baking paper and use the flat
base of a jar to press them down evenly and
smoothly.
Bake for about 20 minutes or until the biscuits
are a deep golden brown, alternating the trays
halfway through cooking. Transfer to a cooling
rack and when cold, store in an airtight
container for 5 days. MA KES 16

RECIPE INDEX

RECIPE index
M E AT
Broad Bean and Potato Salad
with Crispy Prosciutto

30

Chorizo Hot Dogs with Slaw,
Avocado and Habanero Mayo

84

Deli Dogs with Caramelised Onions
and Kasundi Ketchup Mayo

84

Mexican Beef with Cheesy
Cornbread Topping

Raw Zucchini, Herb and Burrata
Salad

68 GF V

Pork, Prawn and Red Curry
Dumplings with Spicy Sauce

86

Three-cheese and Artichoke Pizza

86

Spinach and Cheese Pies

50

Queso Fundido Dip

63

Three-cheese and Artichoke Pizza

86

V E G E TA B L E

62

Pork, Prawn and Red Curry
Dumplings with Spicy Sauce

86

Slow-cooked Beef Ribs in Korean
BBQ Sauce

92

Broad Bean and Potato Salad with
Crispy Prosciutto
Charred Cabbage Wedges with
Chilli Agrodolce, Whipped
Ricotta and Smoky Almonds

P A S TA A N D N O O D L E S
30

78 GF V

Creamy, Herby Pecorino, Cabbage
and Pumpkin Gratin with Chilli
and Cumin

76 V

Smoky Chorizo and Mozzarella
Arancini

68

Dried Porcini Mushroom Risotto

32

Steaks with Togarashi, Soy and
Ginger Butter

82

Hot Smoked Salmon Salad with
Sweet and Sour Glazed Beetroot

86

Napa Cabbage and Crunchy Radish
Peanut Noodle Slaw with Cheat’s
Mushroom XO Sauce

P O U LT R Y
Chicken Parmigiana

70

Creamy Chicken Stroganoff

58

Indian-spiced Fried Chicken

50

Laksa

91

Sticky Harissa Chicken Salad
Bowls

82

FISH AND SEAFOOD
Hot Smoked Salmon Salad with
Sweet and Sour Glazed
Beetroot

Raw Zucchini, Herb and Burrata
Salad

76 V
68 GF V

Roast Potatoes with Garlic Butter
and Oregano

70 GF V

Roasted Butternut Pumpkin
and Miso Mash

82 GF V

Seedy Lime Slaw

62 GF V

Sesame Roasted Cabbage Salad
with Kimchi Dressing and Sesame
Tofu Crema

78 V

Spinach and Cheese Pies

50

Pork, Prawn and Red Curry
Dumplings with Spicy Sauce

86

Prawn Toast

95

Baked, Spiced Basmati Rice and
Lentil Pilaf with Kasundi

84 V

Smoked Salmon Croquettes

47

Dried Porcini Mushroom Risotto

32

Wendyl’s Seafood Spaghetti

40

Prawn Toast

95

Croque Monsieur Croissant Bread
and Butter Pudding
Marinated Olives and Whipped
Feta

PULSES AND GRAINS

Mexican Beef with Cheesy
Cornbread Topping

Smoky Chorizo and Mozzarella
Arancini

68

Sticky Harissa Chicken Salad Bowls

82

47
P I E S A N D PA ST RY
45
62

Croque Monsieur Croissant Bread
and Butter Pudding

58

Laksa

91

Napa Cabbage and Crunchy Radish
Peanut Noodle Slaw with Cheat’s
Mushroom XO Sauce

76 V

Wendyl’s Seafood Spaghetti

40

CONDIMENTS AND TOPPINGS
Dried Porcini Crema

33

Ginger Dressing

92

Lime and Coriander Crema

62 GF V

Mushroom XO Sauce

77 V

Pecan Praline

65 GF V

Pickled Red Onions

50

Queso Fundido Dip

63

SWEETS AND BAKING

86

CHEESE AND EGGS

Creamy Chicken Stroganoff

47

Brown Butter, Oat, Raspberry
and Caramelised White
Chocolate Slice

102

Caramel Slice

98

Lime, Pistachio and Coconut
Slice

102

Mini Chocolate Pavlovas with
Roasted Rhubarb and
Strawberries

73 GF

Nuts and Seeds Muesli Slice

102

Pear and Date Crumble Cake

58

Salty Peanut Butter, Date and
Chocolate Slice

98 GF

Spiced Chocolate and Orange
Flan with Pecan Praline

64

The Perfect Crisp and Deeply
Ginger, Gingernut Biscuit

126

White Chocolate and Salted
Caramel Cheesecake

58

dish.co.nz | D I S H 127

W E E K E N D T R E ATS

T H E P E R F E CT
CRISP AND
D E E P LY G I N G E RY,
GINGERNUT BISCUIT

(recipe page 126)

128 D I S H | dish.co.nz

RECIPE AND STYLING Sarah Tuck PHOTOGRAPHY Josh Griggs

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