Dish10 min lettiCookbooks, Food, & Wine
Side Dishes
UK-born Ryan is head chef at Auckland’s The Grove, which has earned a stellar reputation in the realm of degustation dining. He reveals his favourite New Zealand destination, why he doesn’t use cookbooks, and recalls a dish so good he had to order it
Dish9 min lettiRegional & Ethnic
Take It Easy
This is the mega burger so be prepared to squish it down, tuck in and get messy. ½ cup panko breadcrumbs1 large egg, lightly beaten2 cloves garlic, crushed800 grams lamb mince1 small onion, grated2 cloves garlic, crushed2 teaspoons ground cumin¼ teas
Dish2 min lettiRegional & Ethnic
Kitchen Shelf
Alexandra Tylee and Giselle Clarkson HarperCollins, $40 Right from the little egg on the cover with its jaunty golden crown, this book declares itself child-friendly and fun. This collection of recipes from chef Alexandra Tylee (of Havelock North’s P
Dish1 min lettiCookbooks, Food, & Wine
Kitchen Notes
MELTING CHOCOLATE: Place chopped chocolate in a stainless steel or glass bowl over simmering water. Make sure the bottom of the bowl doesn't touch the water, otherwise the chocolate will burn and seize. WHIP EGG WHITES: Have egg whites at room temper
Dish1 min lettiArchitecture
Welcome to Palmers
We’re proud to be 100% New Zealand owned and operated with over 100 years of growing expertise! We’re a bunch of passionate gardeners ready to share the joy of gardening with you. We’ve been helping New Zealander’s grow great gardens since 1912, star
Dish2 min lettiCookbooks, Food, & Wine
And To Drink…
1. KIWI LAMB BURGERS Spice-centric and soused with redcurrant and raspberry, the instant aromatic hit of roasting pan juices, wild cherry and rhubarb makes the Tiki Estate Waipara Pinot Noir 2019 ($23.99) the duck’s nuts with lamb burgers. tikiwine.c
Dish6 min lettiCookbooks, Food, & Wine
To ensure successful results in cooking, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and met
Dish3 min letti
Artist Of The Month
As a 16-year-old on a school bus trip, Tim Wilson was profoundly moved seeing the isthmus between Lakes Hāwea and Wānaka. He longed to convey to his classmates the feeling the landscape stirred in him; he wanted them to experience what he was seeing,
Dish8 min lettiRegional & Ethnic
Viva Italia
These ricotta gnocchi are made in a simple mix-together process. The balsamic vinegar adds a lovely depth of flavour to the sauce. 300 grams baby spinach400 grams firm ricotta2 tablespoons pine nuts, roasted and roughly chopped½ cup grated parmesan2
Dish1 min lettiRegional & Ethnic
Apple Pie Shortcake
100 grams butter, at room temperature½ cup caster sugar1 large egg1 teaspoon vanilla extract2 cups plain flour2 teaspoons baking powder 4 apples, peeled, quartered, cored and thinly sliced1 tablespoon lemon juicefinely grated zest of 1 lemon¼ cup cas
Dish3 min letti
Dish With The Hotel Britomart
TOTAL PRIZE VALUED AT $4000 Subscribe to dish magazine, from just $26, and be in to WIN* the ultimate city staycation at The Hotel Britomart PLUS an intimate chef’s table dining experience at kingi restaurant, valet parking and daily delicious gourme
Dish2 min lettiRegional & Ethnic
And To Drink…
1. BAKED SPINACH AND RICOTTA GNOCCHI You simply must try the Sam Harrop Bridge Pa Fiano 2019 ($39) with this dish. A rare, local version of a Campanian variety, its green peppercorn, lemongrass and nutty minerality make it a stunning sip. Seriously.
Dish1 min lettiCookbooks, Food, & Wine
Crinkle Cookies
110 grams butter, at room temperature250 grams cream cheese, at room temperature1 cup caster sugar½ cup brown sugar1 tablespoon golden syrup1 large egg, size 71 teaspoon vanilla extract2 cups plain flour2 teaspoons baking powder¼ teaspoon baking soda
Dish4 min lettiCookbooks, Food, & Wine
Auckland Ed Verner isn’t one to stand still – or to let his passions lie idling. Ed is chef-owner of Auckland’s Pasture, a unique six-seat dining space serving one tasting menu curated for the season and which was recently named one of the world’s 30
Dish9 min lettiCookbooks, Food, & Wine
The Art Of TARTS
Decadently rich, this is the perfect celebration dessert. 1 cup plain flour3 tablespoons Dutch or dark cocoa powder¼ cup icing sugar120 grams cold chilled butter, chopped into cubes1-2 tablespoons iced wateroil spray 300ml cream400 grams dark chocola
Dish1 min lettiRegional & Ethnic
Berry and Apple Coconut Crumble
½ cup rolled oats½ cup plain flour½ cup desiccated coconut⅓ cup packed brown sugar1 teaspoon ground ginger½ teaspoon mixed spice3 tablespoons sliced almonds100 grams butter, melted 6 Braeburn apples, peeled, cored and sliced into 1cm wedges3 tablespo
Dish3 min lettiCookbooks, Food, & Wine
Auckland What exactly is New Zealand cuisine? It’s a question that’s been slow-cooking in Ben Bayly’s mind for a good while. The acclaimed Kiwi chef made a whole TV series around it; in TV3’s New Zealand Food Story, he toured the country to find insp
Dish6 min lettiCookbooks, Food, & Wine
Food fast
This hummus can be made with kale or silverbeet in place of spinach but it will need to be soaked for longer before using. 1½ cups frozen baby peas3 packed cups baby spinach1 ripe avocado2 cloves garlic, crushed1 teaspoon ground cumin¼ packed cup min
Dish1 min lettiRegional & Ethnic
Lemon Cakes with Mascarpone and Lemon Curd
150 grams butter, at room temperature1 cup caster sugar1 teaspoon vanilla extract3 large eggs, size 7, lightly beaten125 grams plain flour100 grams ground almonds1 teaspoon baking powder150ml buttermilkfinely grated zest 1 large lemon¼ cup flaked alm
Dish3 min lettiCookbooks, Food, & Wine
Auckland There’s a new hotel restaurant in town – one that is a little out of the ordinary. Not only is the hotel in question New Zealand’s very first five-green-star offering, its restaurant is being run by two young talents with a passion for susta
Dish2 min lettiCookbooks, Food, & Wine
And To Drink…
1. PEA, SPINACH AND MINT HUMMUS I love the aromas of pink marshmallow and vanilla, and the delicious spritziness of the Rivarose Mediterranée Rosé Brut Prestige NV ($21.99). Fleshy and plump, it is magic with the pea and mint. 2. CH
Dish1 min lettiCookbooks, Food, & Wine
Plum Pound Cake
8 medium firm-but-ripe plums3 tablespoons brown sugar¼ teaspoon ground cinnamon½ teaspoon ground Chinese five-spice 180 grams butter, at room temperature1 cup caster sugar1 teaspoon vanilla extract with star anise or plain vanilla3 eggs, size 7, ligh
Dish3 min lettiCookbooks, Food, & Wine
Dunedin In central Dunedin, next to the green triangle of Queens Gardens, stands an imposing late 19th-century building that was once the railway central terminus hotel. Its ornate cream facade – part of the heritage Warehouse Precinct – is a stoic r
Dish6 min lettiRegional & Ethnic
Cheers To That
I am incredibly fortunate to work as editor of this very beautiful magazine – it is my absolute dream job. I started in this position at the end of May 2019 after many years working freelance as a recipe and photography contributor. During that time
Dish1 min lettiRegional & Ethnic
Baked Cinnamon Sugar Doughnut Cakes
1 cup plain flour1 teaspoon baking powderpinch salt½ cup caster sugar1 teaspoon freshly grated nutmeg¼ teaspoon ground cinnamon½ cup milk1 large egg, size 7¼ cup melted butter1 teaspoon vanilla extract ½ cup caster sugar¼ teaspoon ground cinnamon¼ cu
Dish3 min letti
Dunedin When Aucklander Josh Thomas moved to Dunedin 10 years ago, he wanted a change. He’d been working in TV and events, but needed a fresh start. And when he pondered what he loved, and his criteria for a new career, the answer became obvious. Ope
Dish7 min lettiRegional & Ethnic
Spice It Up
No yum cha meal is complete without a plate of spicy chicken wings. This is my take on that wonderful dish. Double frying gives you an extra-crunchy exterior while keeping the meat juicy. 700 grams chicken nibbles1 large egg, size 711⁄2 teaspoons eac
Dish1 min lettiRegional & Ethnic
Banana, Cream Cheese and Dulce De Leche Cake
350 grams plain flour, sifted225 grams caster sugar1 teaspoon baking powder, sifted½ teaspoon salt175ml olive oil4 large eggs, size 75 overripe bananas, mashed1 teaspoon vanilla extract1 tablespoon milk1 teaspoon baking soda 125 grams cream cheese, s
Dish2 min lettiRegional & Ethnic
Editor’s Letter
I think we can all agree that 2020 has been a bit of a year…if you, like us, are looking forward to summer, Christmas and a fresh start next year, this issue is made for you. We feel like it’s time to try to relieve a little stress, relax where possi
Dish3 min lettiCookbooks, Food, & Wine
Wellington We need to talk about garlic. Specifically, the black garlic, plum, coconut and bitter chocolate dessert that Atlas executive chef James Pask has just placed in front of me. Not only is it one of the tastiest things I’ve ever eaten, it sho
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