Dish

What a glorious summer it’s been, and while I’ve loved every second of refreshing morning swims in the sea and lazy dinners outside, I’m excited to switch up my cooking, diving headfirst into the recipes from our latest issue. We kick off with our re

A love of colour and fun was at the heart of the design brief given to architect Mona Kruse Hurnen when it came to giving this beautiful Wellington Arts and Crafts kitchen a makeover. When the owners had purchased the house, it was still almost all o

Bianca, Ellerslie: The brainchild of chef Hayden Phiskie, co-founder of Cotto and Ada, Bianca is a laid-back spot that should be on your radar. I’ve had epic meals of the Malfadine Pork and Fennel Sausage Ragu, Ricotta and Lemon Ravioli with Browned

Sweet Sting was the first to market two years ago, born out of what the founders say is a classic lockdown story. During that tenuous time when we all found ourselves pacing at home: baking, exercising and drinking (or a combination of all three); ne

To help you say goodbye to energy bills that leave you feeling frosty, this sleek new refrigerator boasts a market-leading 8-star energy rating, slashing your energy consumption by a jaw-dropping 59.9% compared to a standard 3.5-star fridge.3 But Hai

Can you tell us about the concept for The Nightcar, how it originated, and the concept of ‘third culture’? Daren: I was always waiting for an opportunity to start my first hospitality business. I have invested in other bars and nightclubs before, how

The dough is incredibly versatile and is a blank canvas for any flavours from sweet to savory. Make glazed cinnamon buns, doughnuts, chocolate babka, jam filled brioche knots and this Easter showstopper plait, best served warm and eaten on the day of

Want more polenta recipes like these? Go to dish.co.nz This chameleon-like ingredient is a superhero of your pantry. It is the perfect alternative to rice, potatoes and pasta for savoury dishes or as a flour replacement in baking. Polenta is the name

No, it’s not a new variety of garlic, that you can grow, rather it’s garlic that has been aged through a process called the Maillard reaction. This chemical response between amino acids and natural sugars produces new flavour compounds. With garlic,

There are several varieties of rhubarb that produce all year round, from the slimmer bright red stemmed plants to the thick, green stemmed versions. A rhubarb crumble is a heart-warming way to serve dessert, but we also love it in chutneys, relishes,

Broadcaster Since launching her popular podcast, Grey Areas in 2022, Petra Bagust has found a new lease of life by channelling her communication talents into an area that gives her a greater sense of purpose. And it’s resonating well, in just a year

This hearty lentil soup is given heat from the harissa and zing from the lemon and mint, making for a deeply satisfying meal. 2 tablespoons extra-virgin olive oil, plus extra for serving1 medium onion, chopped1 stick celery, chopped sea salt and grou

A perfect fresh and crisp side dish with a little flavour twist in the dressing. 1-2 iceberg lettuces, cut into quarters½ cup sliced almonds, toastedfresh dill for garnish, optional ½ cup Greek yoghurt½ cup sour cream1 tablespoon extra-virgin olive o

We created this salad on shoot day, just happening to have the perfect ingredients to hand (thanks Claire!). It goes brilliantly with the lasagne, pie, and spaghetti and would be equally at home with roast chicken. I love a tangy dressing, but if you

A twist on the much-loved classic, this rocky road uses chewy macaroon biscuits, turkish delight, crushed meringue and any leftover easter eggs. 500 grams dark chocolate, chopped (50% cocoa)½ cup shelled pistachios½ cup coconut threads200 gram packet

100 grams good quality milk or dark chocolate, roughly chopped (50% cocoa)⅓ cup crystallized ginger, finely chopped⅓ cup currants¾ cup full-fat milk3 large eggsfinely grated zest 1 small orange2½ cups high-grade plain flour plus extra for dusting¼ cu

Breakfast, lunch or dinner? Creamy eggs and spicy salsa with black beans are perfect any time of the day in our book. 2 tablespoons extrvirgin olive oil400 gram tin black beans, drained and rinsed1 teaspoon cumin seeds2 cloves garlic, crushed4 large

These crispy golden balls make for a great party snack. You can make the balls in advance, just refrigerate and fry just before serving. 400 gram tin finely chopped tomatoes2 cloves garlic, crushed1 tablespoon caster sugar1 teaspoon dried oregano¼ te

Sperlonga is a pretty clifftop town on Lazio’s southern coast approaching the border with Campania. Its unique elevated position on the Ulysses Riviera means that it has glorious views towards Monte Circeo in the north and Gaeta in the south. I once

dish SWEET is your one-stop cookbook for the very best of dish baking, desserts, slices, ice creams, cheesecakes and more. Ideal for taking away on holiday or having on hand at home, it’s chock-full with easy to make, delicious recipes all convenient

dish.co.nz

Here at dish we’re 100% behind alternatives to alcohol, because not only are they healthier, these days they’re also a heck of a lot tastier! Thank goodness non-drinking adults are no-longer relegated to a ‘kiddies table’ list of water, juice or swee

Situated in the former Brothers Brewery space at Auckland’s City Works Depot is a super-stylish new food and drink pop-up called Norma Taps. It’s the year-long project of the Honest Rum founders Luke Jones and Dave Lincoln alongside mate and chef, Da

Flowers fade. Chocolates disappear. This Mother’s Day, go beyond the ordinary and express a love that truly endures with a gift as timeless as she is: the Ironclad Heirloom. With Ironclad’s trademark Three Generation Guarantee®, the Heirloom is a sym

By Angela Clutton Murdoch Books, $59.99 This beautiful book spans the four seasons with insights into eating and cooking over 50 vegetables and fruits. Award-winning food writer Angela Clutton delves into their seasonality and offers tips on shopping

PRIZE VALUED AT $4500 The striking Pinnacle Tower at Cordis Auckland has been created with the discerning guest in mind. Combining stylish furnishings and modern amenities with an exceptional art collection carefully curated to immerse guests in the

For more Weekend Treat recipes visit us online at dish.co.nz RECIPE Claire Aldous PHOTOGRAPHY Josh Griggs STYLING Sarah Tuck ■