Dish

How can it be May already? Actually, I’m writing this at home in my kitchen on the evening of the 22nd of April, but by the time this gorgeous issue makes it into your hands we will be well into the next month! The year is racing by, so with the late

Never has the name “island” seemed so appropriate as when describing the central feature of one Hawkes Bay kitchen designed by local design duo Victoria Bibby and Dael Brady, known as Bibby and Brady Interior Design. By painting the body of the large

Food Editor @clairealdous Q Where have you eaten out recently and enjoyed? A Ruru Bakery is a new little cafe on Mt Eden Road, near where I live. Danny is a trained pâtissier and makes everything from scratch. His pastries are gorgeous, flakey and bu

There must have been something in the water (or maybe it was the Nautilus Estate wine) on 20th February when we hosted our most recent Dine with dish at Auckland’s Esther restaurant – the evening can only be described as a celebration. A celebration

Kara, the coconut specialists, create extraordinarily rich and creamy coconut cream that works beautifully in both sweet and savoury dishes. Its easy to enhance your culinary creations with their premium range of coconut ingredients, much-loved by ch

Rhu, Parnell: Rhu is a new all-day eatery in Parnell by chef Tushar Grover and his team, serving up reimagined classic dishes. No bog-standard fare here. A delicious but rich, Steamed Egg and Bacon Cream with housemade sourdough is their take on baco

It is one of the oldest commodities in the world, traded for many thousands of years. Salting, brining and pickling are some of the most ancient and important methods of food preservation. And yet there is more to salt than just salt – there is a com

It had been a goodly while since I had headed to the ‘garden city’ so it was with much excitement I headed south to attend the recent Christchurch Food Show and take a whistlestop tour of the latest drinks and foodie spots with a morsel of retail the

Duchess H Gin Cup range pays homage to the elegant old world tradition of fruit cups. Our Winter edition of Apple Pie is an explosion of delicious autumnal sweetness, succulant and juicy baked apple, warming winter spice with hints of cinnamon, follo

Kimchi is a broad term used to define a lactic acid-fermented vegetable dish with currently more than 200 variations of kimchi in Korea. Along with napa cabbage, some of the more common seasonings used in kimchi making are garlic, ginger, radish, car

A general rule is a 2½ cm piece of fresh turmeric, finely chopped equals one teaspoon of ground dried turmeric. Store fresh turmeric in the fridge wrapped in kitchen towels in a paper bag or store in the freezer. Technically a rhizome, the root is na

Jesse’s LinkedIn profile aptly describes him as a man of many jobs and children. As one of New Zealand’s most respected broadcasters, he has been across all three main forms of media: television (former presenter and writer for 7Days and The Project)

Just 50 minutes out of central Auckland the suburb of Beachlands feels like a million miles away and a delightful step back in time. First established in the 1920s, then made popular in the ‘50s as a sea-side getaway, Beachlands is now a bustling com

COOK’S NOTE: Check that the mustard and fish sauce you use are gluten free. If the chicken thighs have a large piece of the backbone attached, I remove it with a cleaver or sharp knife and just leave the thigh bone in. A simple and delicious combo th

Slow cooking pork in a caramelised coconut cream sauce with heady aromatics is a simple way to create a sweet/savoury dish that’s quite addictive. 3 tablespoons brown sugar1 tablespoon water4 tablespoons fish sauce½ cup coconut cream450 grams boneles

Inspired by a recent trip to Melbourne to visit my eldest son, this brings the sunny flavours of the med to brighten up a winter’s evening. ¼ cup roughly chopped capers2 roasted red peppers, chopped½ teaspoon chilli flakes1 garlic clove, crushed¼ cup

These juicy meatballs are bursting with flavour, roasted with vine tomatoes and served on a garlicky yoghurt. Great eaten with flatbreads to help mop up all the lovely juices. 650 grams lamb mince¼ cup harissa paste1 large egg¼ cup fresh breadcrumbs¼

1⅓ cups plain flour½ teaspoon sea salt110 grams butter, chopped2-3 tablespoons milk or water PASTRY: Put the flour, salt and butter in a food processor and whizz until the mixture resembles fine breadcrumbs. Add the milk and pulse until the pastry st

I love the humble parsnip and here I’ve cut them into coins and roasted with honey to transform them into a golden glazed earthiness that’s perfect with a simple risotto. 1 tablespoon extra-virgin olive oil1 small brown onion, finely chopped2 cloves

Well-loved for their flavour-packed Asian sauces, Lee Kum Kee has a range of sauces and condiments that are suitable for those with coeliac disease or avoiding gluten. Whether for use in stir-fries, as marinades and dipping sauces, or to provide the

Channelling an old-school vibe, with a lightly spiced, orange zest and Cointreau custard using good white bread. The marmalade can be replaced with apricot jam if desired. 80 grams butter, soft10 thick slices white bread, we used a Farmhouse loaf1 cu

This salty caramel apple slice is buttery, rich and just the right amount of indulgent. The tart granny smith apples help to cut through the sweetness, complemented by the warming notes of cinnamon and mixed spice. 250 grams salted butter, softened½

It has been a few years since I visited the Bay of Plenty, and on my last long weekend stay in Mount Maunganui, I enjoyed the mix of surf and beach culture with some great cafés. It has a Byron Bay vibe, an airy healthy feel with locals pounding the

IN BORDEAUX, they’re only allowed to grow six types of red grapes. Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and Carménère. Them’s the rules. For decades we’ve also been growing exceptional examples here, and our record-breakin

Just because we’re tuckle-wuckled up in winter mode, itching to get home from work to flirt with our electric blankets and reacquaint with our crockpots, there’s no reason to abandon our ache for the exotic, right? And just because we’re happy to let

Years ago, when the wellness world realized apple cider vinegar was an excellent health tonic, it probably never envisaged that in 2024 a Wānaka-based mum and her entrepreneurial son would figure out how to get a chunk of your dose per day in such a

Samsung has partnered with Resene to offer you a unique opportunity to customise your home appliances. The Samsung BESPOKE range of fridges and dishwashers can now be finished in your favourite Resene colour to fit in seamlessly or stand out boldly.

By Anna Jones 4th Estate, $60 In this incredibly user-friendly, vegetarian book, Anna takes 12 hero ingredients; lemons, olive oil, vinegar, mustard, tomatoes, capers, chilli, tahini, garlic, onions, miso and peanuts and provides 125 new dishes that

A versatile kitchen essential, this Cast Iron Oval Casserole is large enough to roast a whole leg of lamb and narrow enough to leave space in the oven for extra trimmings. Whatever you’re serving, this cook’s staple helps you create showstopping dish

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