Table of contents for Issue 70 February/March 2017 in Dish

HANDCRAFTED HARMONY Treasure the enduring appeal of objects made from natural materials and crafted with skill and care. EARTH WORKS Local sustainable clothing brand Kowtow has partnered with Wellington-based ceramic artist Felicity Donaldson and her brand Wundaire to create a range of organic and tactile pieces made from New Zealand clay. The handmade limited edition bowls and platters take their patterns and colour palette from Kowtow’s latest collection, Californian landscapes and mid-century architecture. From $49, kowtowclothing.com EASTERN BREW Kvas is a refreshing drink made from fermented rye that originated in Eastern Europe hundreds of years ago. Brod Traditional Kvas adds a Kiwi twist, with varieties such as cold brew coffee, lavender, liquorice root, and rosebuds. Crisp, flavoursome and sparkling, it also contains gutfriendly probiotics. thekvascompany.co.nz Start the day right with…

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

ALL GOOD ORGANICS began as a Fairtrade banana brand and branched out into drinks. Core ingredients are sourced from a coop in Ecuador and a Sierra Leone village, and the company donates to foundations supporting schools, medical centres, girls in education, and sustainable farming. allgoodorganics.co.nz EAT MY LUNCH was created by Lisa King and chef Michael Meredith to enable them to donate a school lunch to children in need for every weekly lunch the public orders for themselves. eatmylunch.nz OOOOBY (Out Of Our Own Backyards) is a high-quality produce delivery service that was created to enable a shift back to local, small-scale sustainable farming. Founded in 2010, services have spread across Auckland, Christchurch, Waikato, Tauranga, Taranaki, Sydney and California. ooooby.org KELMARNA city farm and organic community garden is a 4.5-acre…

YOUNG AMERICANS Those feisty young things at Tuatara have been hard at work trying to build bridges with the USA since the Trump election, by turning out two new American hopped brews with more than a bit of yee-haaa between them. Tomahawk APA uses Chinook, Amarillo, Pacific Jade and Zythos hops and a host of Kiwi malts. Whereas the Amarillo American Dark Ale (think mocha notes and smooth, refreshing bitterness), uses Goldings, Chinook, Motueka and Amarillo hops, alongside a selection of crystal and dark malts. Together, they’re a power couple. MARCH FOR MELBOURNE A brand new programme has been announced for the 25th Melbourne Food and Wine Festival (MFWF) that’ll run between March 31 and April 9 and it’ll have wine lovers sprinting for tickets. Celebrations include a dedicated wine…

Make Your Own Bruschetta: Roasted Green Beans, Eggplant and Mozzarella with Basil Dressing Set out all the elements on a large platter on the table and let everyone make their own bruschetta. 500 grams green beans, stem end trimmed 2 large eggplants, halved lengthways olive oil sea salt and ground pepper Basil dressing . cup tightly packed basil leaves . cup olive oil 2 tablespoons lemon juice 2 cloves garlic, crushed 1 teaspoon honey sea salt and ground pepper To serve 1–2 balls fresh mozzarella in whey, drained grilled sourdough bread Sizzled Basil Tomatoes, recipe below Preheat the oven to 200°C fan bake. Place the beans in a single layer on a large lined baking tray. Lightly score the flesh side of each eggplant and place on another baking tray.…

Roast Peach, Yoghurt and White Chocolate Popsicles with Raspberry Powder Peaches and cream is such a nostalgic and summery combination. The yoghurt in this recipe adds an addictive tanginess and is a welcome surprise beneath the blanket of white chocolate and raspberry. Popsicles 2 yellow peaches, cut into chunks 2 tablespoons raw sugar ¼ cup cream 1 cup full-fat Greek yoghurt Dip 225 grams white chocolate 90ml canola oil 3 tablespoons raspberry powder Preheat the oven to 180°C fan bake. Popsicles: Line an oven tray with baking paper and spread out the peach chunks on top. Sprinkle the raw sugar over the peaches and roast for 35 minutes until sticky and dark. Set aside to cool. Place cream and yoghurt together in a large bowl and stir to combine. Fold…

This date is iconic in New Zealand’s history as this year it marks the 135th anniversary of one of the most significant milestones in New Zealand’s sheep meat industry. On this day in 1882, William Davidson and Thomas Brydone achieved the remarkable, by launching the first shipment of frozen sheep meat from Port Chalmers in Otago on the Dunedin, bound for London. Arriving 98 days later in perfect condition, this voyage kick-started our export industry and put New Zealand on the international food map. For a National Lamb Day dinner-party showstopper, try stuffing lamb rumps with spinach and creamy feta or slow cook a leg glazed with pomegranate and mint. Alternatively, lamb racks always make for an impressive-looking dish, coat them with a crunchy quinoa crust or serve on a…

1 Mussel and Zucchini Burgers Do whatever you need to in order to secure yourself a bottle of Colombo Martinborough Sauvignon Blanc 2016 ($25) to enjoy with these superb seafoodburgers. Ultra ripe, plump passionfruit and peach, blend with herbaceous elements and layers of lemongrass to create the perfect pairing. Buy from colombo.co.nz. Beef and Blue Cheese Burgers I recommend the Morse Code South Australian Shiraz 2015 ($14.99) here because of its distinctly leafy, floral aroma, a squeak of eucalypt and spice, followed by a silky mouthfeel edged with cherry and pepper. Buy from bigbarrel.co.nz. 3 Street Corn Fritter Burgers The Giesen Classic Cuvee 2014 ($19.99) has a creamy nuttiness on the nose, edged with peach Danish. Boasting a badass, bananadusted mouthfeel, these bubbles match this burger down pat. Buy from…

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

NOTES FOR COOKS To ensure successful results in cooking, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric. Always follow one set of measures in a recipe. Do not mix them up. Dish uses: A fan-forced oven unless otherwise specified Large eggs (No.7) Level spoons and cup measurements Liquids are always measured in a jug and dry ingredients in measuring cups. NB: One tablespoon is 15ml (the Australian tablespoon is 20ml) USEFUL INGREDIENT EQUIVALENTS Breadcrumbs 1 cup fresh = 50 grams 1 cup dried = 115 grams Butter 1 (American) stick = 100 grams 1 cup = 225 grams 2 tablespoons = 30 grams Cheese…

Reviewed by Liz Hancock Istanbul Cult Recipes BY POMME LARMOYER The Turkish are famously passionate about their food and with good reason. Situated abutting two continents, the country draws from a rich vein of culinary influences – nowhere more so than Istanbul, which straddles Europe and the East. In her book Istanbul Cult Recipes, food writer Pomme Larmoyer shares her love of the city, its Mediterranean, Middle Eastern and Asian foods, and its people. Leading you down alleyways, into old neighbourhoods and via long-established eateries, the book conveys a sense of place alongside the dishes it shares. Part travel guide and part recipe book, each section focuses on a type of cuisine and a neighbourhood in the city, showing the best eateries and street food stalls at which to experience…

PROFILE VISIT Duck Island 300a Grey Street, Hamilton When you think of New Zealand ice cream flavours you tend to think of childhood favourites: hokey pokey, orange chocolate chip and French vanilla. Duck Island Ice Cream, located in Hamilton East, is a boutique ice creamery with an inventive range of flavours that would have rocked the taste buds of your childhood self. Walk inside the store and you’re confronted with tantalising combinations, such as White Chocolate Pomegranate and Macadamia, Blackberry Sage and Honey and Cinnamon Smoked Apple Pie – it’s unlikely you’ll be reaching for plain old vanilla again. Morgan Glass, Kimberley Higgison and Cameron Farmilo have been co-owners of Hamilton’s awardwinning Chim Choo Ree restaurant for the past eight years. They were inspired to open their own ice cream…

He’s just written a book about Mexico’s most versatile and fun dish, the taco, but UK-born Paul Wilson’s background couldn’t be much further from a roadside taqueria. Paul cut his teeth right in the thick of the establishment, in the hallowed kitchens of The Dorchester, The Ritz and Le Meridien in London. His style of cuisine started to change when he moved to Melbourne. “In Melbourne there was a lot of Mediterranean food and a casual approach to dining. I really got into cooking rustic Spanish-influenced food,” he says. Inspiration stemmed from Paul’s childhood – when his neighbour introduced him to the food of the Basque region and from many family holidays to Spain. Then, after travelling through central and South America and often to LA, Paul’s Latin focus shifted…

Our top beer was made in a Flanders Red style by Oamaru couple Lee-Ann Scotti and Michael O’Brien at Craftwork Brewery. It also scored the highest-ever mark for a beer in any Dish tasting panel. It’s a style of sour ale brewed in West Flanders, Belgium, and it’s fermented with lactobacillus yeast which produces its sour character. It gets its colour from red malts and its grunt from being aged in pinot noir barrels, before being conditioned on cherries for added depth of flavour. “The sour cherries are from Maheno, near Oamaru, and the beer takes two years from brew to drink,” says Lee-Ann. It’s named after the bonnet Lee-Ann is wearing on the label, painted by local artist Donna Demente, and references that Flander’s Red is “the Burgundy of…

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

Coconut Grilled Chicken Thighs with Crushed Peanuts Friends always ask for this juicy and flavourful chicken dish when coming over for a barbecue – rolled in roasted, salted peanuts, it’s literally finger-licking good. 8 boneless chicken thighs, skin off Marinade ½ cup packed coriander 2 cloves garlic, crushed ½ teaspoon each curry powder, ground turmeric and coriander 1 tablespoon fish sauce 2 tablespoons condensed milk 2 tablespoons coconut cream ½ teaspoon sea salt To serve ¾ cup roasted, salted peanuts, finely chopped lime wedges Marinade: Place all the ingredients in a food processor and process until smooth. Pour over the chicken and turn to coat well. Cover and marinate in the fridge for up to 4 hours. Take out half an hour before cooking. Cook over a medium heat on…

Honeyed Strawberries and Cherries with Hazelnut and Rosemary Crumble It’s not summer without strawberries and cherries – serve this juicy compote with a topping of crisp, fragrant crumble and an icy cold lemon sorbet. 1–2 punnets strawberries, hulled and roughly chopped 400 grams fresh cherries, halved and pitted ⅓ cup honey zest of 1 lemon, 2 tablespoons lemon juice 1 tablespoon orange liqueur, such as Grand Marnier Hazelnut and Rosemary Crumble, recipe below lemon sorbet, to serve Put the strawberries and cherries in a large bowl. Put the honey and lemon juice in small saucepan and bring to the boil. Take off the heat and add the zest and liqueur. Pour over the fruit and stir together. Leave for at least 30 minutes, stirring occasionally. The fruit will release their…

Ricotta and Black Olive Gnocchi with Blistered Cherry Tomatoes and Basil Homemade gnocchi is pretty straightforward to make when you use ricotta instead of potatoes. It also has a lovely lighter texture. This is a dish of simple but hugely satisfying flavours. Be generous with the fresh basil when serving. 500 grams ricotta 1 free-range egg 1¼ cups all-purpose glutenfree flour, plus extra for dusting (I used Edmonds) ½ cup diced black olives ¾ cup finely grated parmesan, plus extra to serve sea salt and black pepper Blistered cherry tomatoes 500 grams cherry tomatoes 4 tablespoons olive oil sea salt and black pepper To serve fresh basil leaves Place the ricotta in a large bowl along with the egg, half the flour, olives, parmesan and a generous seasoning of salt…

Have you got everything you need, darling?” – hearing those words, in that moment, I felt totally nurtured. The person speaking wasn’t a husband, mother or even a friend, but the tone and intent were just as kind and caring as if it had been. It was Vani, my lovely in-house butler at the stunning Vomo Island Resort, who spoke. When I replied in the affirmative she gave me one of her fabulous face-splitting smiles and left me to continue wandering down for a refreshing dip in the sea. Having returned from Fiji just a few weeks ago I have been trying to put my finger on what makes the food such an integral part of the holiday experience there. I finally realised it is that same love, genuine warmth…

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

VISIT Crave, 6 Morningside Drive, Morningside, Auckland “…the landlord, Jacky Or, offered to pay for the build and fit-out, saying that he’d watched what Crave had done for others and the community, and he wanted to give back to the neighbourhood too.” – NIGEL COTTLE For many people in the hospitality industry, the opening of an eatery is driven by a personal passion for food, drink and people. But for the owners of one Auckland cafe, that drive is combined with a desire to help the local neighbourhood become more of a community. “There were 15 of us, friends, and we were asking ourselves, how we make our neighbourhood a better place to live,” explains Nigel Cottle, co-owner, manager, and “neighbourhood connector” of Crave cafe. “It has started changing now,…

SIRLOIN, PARSNIP, BLACK GARLIC, BLACK CABBAGE, BLOOD SAUSAGE, CHARRED PEARL ONION AND BUCKWHEAT matched with Yealands Estate Winemakers Reserve Awatere Valley Pinot Noir 2015 and Yealands Estate Winemakers Reserve Gibbston Pinot Noir 2015 “The rich earthy and savoury components from the pinot noir proved a perfect match with the spicy blood sausage and perfectly cooked lean sirloin.” BLACKBERRY SAGE, BURNT MERINGUE, HONEYCOMB AND BUTTERMILK matched with Yealands Estate Single Vineyard Noble Sauvignon Blanc 2016 “The oily richness from the noble went hand in hand with the sweet honeycomb and crunch from the meringue, adding great texture to the dish.”…

Cauliflower and Paleo Savoury Mix Falafels ¾ cup Ceres Organics Paleo Savoury Mix 350 grams roughly chopped cauliflower ¼ cup Ceres Organics Hulled Tahini 1 large egg 2 tablespoons Ceres Organics Brown Rice Flour 2 cloves garlic, crushed 1 teaspoon Ceres Organics Ground Turmeric ½ teaspoon Ceres Organics Black Cumin Seeds (Nigella Sativa), toasted and lightly crushed 1½ teaspoons smoked paprika zest 1 lemon ¼ cup each packed mint and parsley sea salt and ground pepper Ceres Organics Coconut Oil for cooking Place all the ingredients in a food processor and season generously. Pulse until well chopped but not to a paste. Form spoonfuls into patties, squeezing them gently to compact the mixture. Heat 3 tablespoons of oil in a sauté pan over a medium heat. In batches, cook for…

1 Coconut Grilled Chicken with Crushed Peanuts The Black Estate Circuit Waipara Pinot Gris 2015 ($22) has tangy quince and japonica jelly notes on the nose leading to a fat, juicy, sassy apple and pear smash-up in the mouth. It’s bursting with freshness, attitude and natural sweetness, all balanced by racy, gum-numbing acidity. It’s a champion with chicken. Buy from blackestate.co.nz 2 Korean Chilli Pork Steaks with Quick Pickles I’m a huge fan of rich, spicy blended whites – and the Wolftrap White Blend 2014 ($22) is awesome. I love the toasty, apricoty, nutty layers, the citrus oil and jasmine notes in this South African star. Supremely satisfying with these spicy pork steaks. Buy from planetwine.co.nz 3 Italian Style Pork Ribs with Rosemary and Garlic Straight away I’m going down…

Mussel and Zucchini Burgers with Lemon and Caper Mayo Fat, juicy mussels make a delicious burger alternative, especially when topped with the Lemon and Caper Mayo. 1½ kilograms mussels, scrubbed Batter 3 large eggs, size 7 ½ cup ground almonds (almond meal) ¼ cup brown rice flour ½ teaspoon baking powder 1 teaspoon sea salt 1½ teaspoons ground cumin pinch chilli flakes finely grated zest 1 lemon 2 zucchini, coarsely grated 1 cup finely shredded spinach leaves 1 cup grated tasty cheddar cheese 2 tablespoons chopped flat-leaf parsley To assemble 6 burger buns, halved, toasted and buttered Lemon and Caper Mayo, see recipe below rocket and tomato, to serve Mussels: Place the mussels in a large saucepan with a splash of water. Cover tightly and steam over a high heat,…

Grilled Chicken with Almond and Chilli Dressing This is one of my favourite go-to dressings. I use it with lamb and fish and to dress potato and grain salads. 4 single skin-on chicken breasts 1 tablespoon olive oil 1 tablespoon ground cumin sea salt and ground pepper 250 grams purchased hummus Dressing ½ cup skin-on roasted almonds, roughly chopped ½ cup packed parsley, finely chopped ½ red onion, finely chopped 1 long red chilli, seeded and finely chopped ¼ cup olive oil 2 tablespoons lemon juice sea salt and ground pepper Chicken: Brush the chicken all over with oil and sprinkle with the cumin and season with salt and pepper. Heat a sauté pan and cook the chicken until golden and cooked through. Cover loosely and rest for 5 minutes.…

Want to experience the top beef and lamb cuisine in New Zealand? Look no further than the restaurants displaying the Beef and Lamb Excellence Award gold plate. Any restaurant in the country, with beef and lamb on their menu can apply for the Award, but only restaurants who meet the strict standard set by culinary-trained assessors receive a gold plate. For a full list of 2017 award holders visit nzexcellenceawards.co.nz KENWOOD DESIGN CREATES REAL STIR If you have always thought hand blenders weren’t up to the job, Kenwood would like you to think again. Their Triblade hand blender (HDP406WH) puts a great deal of power in your hand. It has a revolutionary triple blade system, a lightweight yet powerful 800w motor and innovative foot design that allows you to blend,…