dish 111 - Fun & Games

Inspired colour choices

Inspired colour choices

Inspired colour choices

Available in four colour options to suit your unique kitchen design

Available in four colour options to suit your unique kitchen design

Available in four colour options to suit your unique kitchen design

Available in four colours, each with seven functions including Pastry Plus, Pizza Plus and Air Fry

HWO60S7EG4

HCI604TG3

Haier 60cm Induction Cooktop

New mid-grey glass colour option, with four cook zones and the instant response efficiency of induction

Haier 60cm Ovens with Air Fry

HWO60S7EX4 HWO60S7ELG4

HWO60S7EB4

Regulars

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

Phew – 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.

FUN and GAMES!

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!

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

EDITOR’S PICKS

What I’m loving this season

Gentle industrial

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

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 Baltic Sea

PHOTOGRAPHY Kate Alexander

Resene Eighth Black White

Resene Gunsmoke

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

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, S ana Clifford, Yuki Sato

ADVERTISING

Business development manager Karrin MacLeod Telephone +64 216 06886 Email karrin.macleod@scg.net.nz

SUBSCRIPTIONS

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

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Publisher services manager Monique Bulman New Zealand Distribution Are Direct NZ Australian Distribution Are Direct AU

SCG David Atkins +64 21 781 002

CONTRIBUTORS

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 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 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!

Publisher Services Manager

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.

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.

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 bought some Aj Amarillo paste recently (a yellow chilli from Peru with an incredible fruity taste) and 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.

Josh Griggs Photographer @joshgriggs_

We’re proud to plate up another great issue of dish, and here are some of the lovely people behind it!

Shannon Ellison Events Coordinator

Monique Bulman

Claire Aldous Food Editor @clairealdous

From the creamy to the dreamy, the tummy friendly to the planet conscious, we have crafted a milk just for you.

why send them overseas? 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. WE ’ VE LISTENED TO MANY MORE OF YOUR INITIATIVES AND WOULD LOVE TO HEAR MORE. SCAN THE QR CODE SO YOU CAN.

*DREAMY CREAMY LIGHT SMOOTH & BALANCED CREAM ON TOP ORGANIC A 2 PROTEIN GUT FRIENDLY

Where we’re eating and drinking

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.

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

We don’t take our one and three year old out to caf é s 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

Floriditas, Wellington : Down in the capital recently, we stumbled across Floriditas Caf é & 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 rag ù with bucatini, oregano and reggiano was incredible, and quickly followed by their incredible pavlova. floriditas.co.nz

4

Chrisanne Terblanche, Art Director

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. 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. 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

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

Drifter Coffee, Orewa: Drifter Coffee is a quirky little caf é offering great Raglan Roast Coffee, a few sweet treats and toasties. The staff are friendly and chilled out, as is the d é cor. The couches, tables, mugs and artwork have all been thrifted and give the caf é a very cool vibe.

Vic Road Kitchen, Devonport : 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. 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

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

from the team

Winifred’s, Napier

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

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

Seating options abound inside and out.

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.

“It was clear from the start that we shared a lot of the same values”

Hekeiterangi and Hekemaru, the Tipuna Pou welcome all visitors to The Heke.

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

“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.”

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 pur é e with coconut chutney

The Heke Smash Burger

Capricciosa Pizza Mushroom, Green Chilli and Truffle

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 visit Waiheke Island.

Waiheke Whisky’s ‘Moss’ is a lightly peated single malt.

Both Waiheke Whisky and The Heke benefit from strong, clever, branding.

Tasting flights are available for both whisky and cold tap beers.

The still features handmade copper geodesicshaped stills, crafted to order in Scotland.

Romanian-born head chef Andrei brings energy, creativity and precision to the kitchen.

have you been to...?

Te Motu

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

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

Menu recommends

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

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.

“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”

Kingfish Crudo, citrus madras, wasabi sunflower and pork crackling. Lahiru Bandaranayaka and Rory Dunleavy.

The casual, outdoor area, perfect for kicking back.

Beetroot chapathi, cashew cream, black garlic and chilli purée.

have you been to...?

Akitō Eatery

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

Akitō Eatery

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

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

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

Fall in love with effortless gourmet eating today. Why not add your own special touch by accompanying this with Iceberg lettuce and serve as lettuce wraps.

Find us in the chilled section at selected supermarkets

Shantala Tengblad and Simon McNeish.

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

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

Kimchee toastie with cheddar, soy mayo and Asian slaw

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

A flight of Miro Vineyard wines. The tapas selection at Casita Miro is as vibrant as the surroundings.

Sarah’s favourite: the goat’s cheese croqueta with honey and toasted almonds.

Barnett’s wildly creative mosaics are inspired by Dali, Kubrick, and even The Beatles.

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

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.

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 ūī in the Pō hutukawa just metres away. It’s all inspired design – deceptively simple, but not! 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 in1874 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

Just like homemade marinated olives, this colour feels like an absolute indulgence.

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!

Feed your walls with this decadent caramel hue.

Put a spring in your step with this spicy cumin.

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.

BROAD BEAN AND POTATO SALAD WITH CRISPY PROSCIUTTO

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

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

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

STORY Cassie Birrer RECIPE Claire Aldous PHOTOGRAPHY Yuki Sato STYLING Sarah Tuck BROAD BEAN AND POTATO SALAD WITH CRISPY PROSCIUTTO dish.co.nz DISH 31 BITE SIZE

Resene Cumin

Resene Green Olive

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.

Dried mushrooms

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

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!

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

Pasta: If lasagne is on the menu, we 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 ).

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 ).

DRIED PORCINI MUSHROOM RISOTTO

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

TOPPING

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 SERVE

Dried Porcini Crema, see recipe right

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.

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

SERVES 4

DRIED PORCINI CREMA

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.

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

ROASTED CARROT & TURMERIC STREICHCREME

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

$8.99/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.”

UNDER THE INFLUENCE SALSAS

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

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 r ecently 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

CRANKY GOAT THE REGINALD ASHED GOAT’S CHEESE

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

REWĀNA POTATO 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

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

Cassie Birrer PHOTOGRAPHY Alex McVinnie

“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.”

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 YVONNE LORKIN

“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

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.”

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.”

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.”

Baroness de Rothschild and Anne Escalle at Akarua vineyard.

THE PLATING GAME

We asked one of our favourite Kiwis to share her food loves so we could create a dish especially for her

WENDYL NISSEN 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.

Can you share a favourite childhood food 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!

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.

What’s your style of cooking?

Wendyl: I’m big on bread-making and over 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.

What’s your go-to mid-week dish?

Wendyl: I eat a lot of beans, lentils and chickpeas these days and my favourite mid-week dish is a soup I make from the carcass of a roast chicken at the

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!

What’s your style of cooking?

Wendyl: I love baking but I’m no good at it. 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 Wendyl Nissen.

Wendyl: I’m one of those people who doesn’t eat breakfast. I like to give my gut a good break to digest everything and also, studies show that your system

Story CASSIE BIRRER Photography SCHOOL ROAD and JOSH GRIGGS

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

has a nice old clean out and a reset if you give it a chance. For lunch I make a mean Bircher muesli, which has apple, nuts and seeds, live yoghurt and kefir, lemon juice and berries. Dinner is a big salad from the garden in summer with some chicken (free-range and organic), or in winter a good veg stir-fry with some tofu, halloumi or a steak from our homekill cows. I’m very fussy about trying to eat homegrown, free-range and organic.

Do you have a go-to café or restaurant in New Zealand?

Wendyl: Whenever I’m in Auckland you will find me at SPQR on Ponsonby Rd. I’ve been going there for at least 30 years – my kids grew up there, my palate developed there, I’ve made and lost 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

to order vegetarian because I like to see what chefs do and it might give me ideas for my own vegetarian meals… Unless they have oysters and fresh-caught snapper, which I order with glee.

Tell us about a memorable meal of your life. What was special about it?

Wendyl: This meal was not for a special occasion. It was a simple meal eaten in Barcelona in a restaurant we just walked into. I had the most divine kina served raw in its shell with some sort of amazing marinade. Years later I tried to find that restaurant on another visit to Barcelona and couldn’t – which is probably as it should be because my fantastic memory of that meal might not have matched the reality again.

You’ve mentioned your love of martinis. How do you like these served and do you have any other go-to drinks?

Wendyl: I love a good dry vodka martini with three olives. Not one, not two –three. I also enjoy French white wines because they tend to be made more

WENDYL’S SEAFOOD SPAGHETTI

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

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

TO SERVE

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

traditionally with less additives and 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.

Do you have a sweet tooth – or do you have any guilty food pleasures?

Wendyl: I don’t really have a sweet tooth although I do love a good chocolate. Did I mention oysters at all? Bluffs are my favourite treat but I will take any fresh oyster at any time.

If you could dine with anyone, who would it be?

Wendyl: Patricia Highsmith because she too loved a good martini, but was also such a fabulous author I would want to hear how she did it and she was also a bit grumpy and rude, which in my book makes a woman fascinating. Or Jean Rhys, another grumpy and rude woman and a wonderful writer. I wear the perfume she wore, so we would both smell nice.

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.

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

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.

TO SERVE: 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

WENDYL’S SEAFOOD SPAGHETTI

Overlooking the site's most established olive grove.

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

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)

WHIPPED FETA

250 grams feta, roughly chopped

½ cup Greek natural yoghurt

The interior features a blend of modern and vintage pieces. WEEKEND RETREAT

125 grams cream cheese, chopped finely grated zest of 1 lemon

1 clove garlic, crushed sea salt and black pepper

TO SERVE

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.

WHIPPED FETA: Put everything in a food processor and whizz until smooth.

TO SERVE: 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.

SERVES 6-8

An 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.

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

finely grated zest of 1 lemon

1 small clove garlic, crushed

1 tablespoon lemon juice

2 teaspoons Dijon mustard

2 tablespoons capers, drained and chopped

2 tablespoons horseradish

CROQUETTES

1 tablespoon extra-virgin olive oil

½ onion, finely chopped

1 small stick celery, finely chopped

sea salt and black pepper

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

¼ cup good-quality egg mayonnaise

1 large clove garlic, crushed

finely grated zest of 1 lemon

pinch cayenne pepper

2 tablespoons finely chopped parsley

125 grams cream cheese, softened

1 cup grated mozzarella

180 grams smoked salmon, chopped

3 large eggs

3 cups fine breadcrumbs

1 litre rice bran or other neutral oil

EQUIPMENT: 2 baking trays lined with baking paper.

LEMON, CAPER AND HORSERADISH AIOLI: Whisk all the ingredients together and store, covered in the refrigerator for up to 4 days.

CROQUETTES: 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.

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.

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. MAKES 20

Croque Monsieur Croissant Bread and Butter Pudding

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

6 large or 8 mini croissants

1 cup grated Gruyère

150 grams sliced ham

300ml whole milk

300ml cream

3 large eggs

2 large egg yolks

1 clove garlic, crushed ¼ teaspoon chilli flakes

1 tablespoon seed mustard

2 teaspoons Dijon mustard, plus extra to serve

sea salt and black pepper

EQUIPMENT 1.25-litre capacity ovenproof baking dish

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. SERVES 6

Indian-spiced Fried Chicken

This recipe was an instant hit, and one that will be on repeat for chilled-out entertaining.

CORIANDER YOGHURT MAYO

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

SPICY FRIED CHICKEN

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons sea salt

1 teaspoon garam masala

1 teaspoon chilli powder

1/2 teaspoon ground turmeric

1/2 cup plain yoghurt

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 SERVE flatbreads

Pickled Red Onions, see recipe below fresh coriander

PICKLED RED ONIONS: 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). MAKES ABOUT

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

1 onion, finely chopped

sea salt and black pepper

1 tablespoon finely chopped fresh rosemary

2 cloves garlic, crushed

1 teaspoon cumin seeds

1 teaspoon ground cumin

¼ cup pine nuts

¼ cup chopped black olives

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

100 grams feta, crumbled

1 cup ricotta

2/3 cup grated parmesan

750 grams flaky puff pastry sheets

EQUIPMENT: Line an oven tray with baking paper and a cooling rack with scrunched-up paper towels.

CORIANDER YOGHURT MAYO: 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.

SPICY FRIED CHICKEN 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.

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. SERVES 4

Pickled Red Onions (gf) (v)

⅓ cup rice wine vinegar

2 tablespoons white sugar

2 teaspoons flaky salt

1 teaspoon coriander seeds

1 red onion, thinly sliced into rounds

1 teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon chilli flakes

finely grated zest of 1 lemon

¼ cup currants

1 egg, whisked

2 tablespoons sesame seeds

TO SERVE your favourite chutney

EQUIPMENT: 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. MAKES ABOUT 10 PIES

INDIAN-SPICED FRIED CHICKEN

The villa enjoys all-day sun.

The outlook extends to the Coromandel Peninsula.

CREAMY CHICKEN STROGANOFF (recipe page 58)

WHITE CHOCOLATE AND SALTED CARAMEL CHEESECAKE (recipe page 58)

PEAR AND DATE CRUMBLE CAKE (recipe page 58)

Creamy Chicken Stroganoff

Loved by kids and grownups alike, this is a surefire winner-chicken-dinner.

1 tablespoon extra-virgin olive oil

40 grams butter

100 grams pancetta, chopped

700 grams skinless boneless chicken thighs, cut into thirds

300 grams Swiss Brown mushrooms, sliced

1 onion, chopped sea salt and black pepper

2 cloves garlic, crushed

2 tablespoons plain flour

¼ cup dry white wine

1 cup chicken stock

2 tablespoons tomato paste

2 teaspoons Dijon mustard

1 bay leaf

200 grams sour cream

TO SERVE wide noodles or creamy mash

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.

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. SERVES 6

White Chocolate and Salted Caramel Cheesecake

Brace yourselves, this is one decadent beast of a cheesecake!

120 grams plain biscuits

125 grams mini pretzels

90 grams melted butter

395-gram tin caramel condensed milk

1 tablespoon sea salt

1 tablespoon golden syrup

½ cup good-quality crunchy peanut butter

200 grams white chocolate, chopped into chunks (I used

Whittaker's caramelised blondie)

625 grams cream cheese, at room temperature

250 grams sour cream

1 cup caster sugar

3 large eggs

2 large egg yolks

3 tablespoons custard powder

2 tablespoons vanilla extract

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

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. SERVES 8-10

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

200 grams butter, softened

1 cup brown sugar

1/2 cup caster sugar

1 tablespoon vanilla extract

3 large eggs

21/4 cups self-raising flour

2 teaspoons ground cinnamon

2 teaspoons ground ginger

¼ teaspoon ground allspice

½ teaspoon freshly grated nutmeg

¼ cup standard whole milk

3 pears, peeled, cored and diced

OATY CRUMBLE TOPPING

80 grams butter, softened

½ cup brown sugar

½ cup rolled oats

½ cup self-raising flour

1 teaspoon ground cinnamon

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

Preheat the oven to 160°C fan bake.

EQUIPMENT 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.

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

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.

OATY CRUMBLE TOPPING: 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 SERVES 8-10

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 sea salt and black pepper

1 red chilli, finely chopped

5 cloves garlic, crushed

400-gram tin tomato passata

400-gram tin cherry tomatoes

1/3 cup chipotle sauce

¼ cup sliced pickled jalapeños, drained and chopped

1 tablespoon sweet smoked paprika

1 tablespoon ground coriander

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons sherry vinegar

300ml lager beer

400-gram tin kidney beans, drained and rinsed

CORNBREAD TOPPING

1 cup plain flour

1 cup quick-cook polenta

2 teaspoons baking powder

1 teaspoon cumin seeds

2 teaspoons ground cumin

2 teaspoons sea salt

1 cup corn kernels

11/3 cups grated tasty or cheddar cheese

1 cup whole milk

80 grams butter, melted

2 tablespoons runny honey

2 large eggs

¼ cup sliced pickled jalapeños, drained and chopped

¼ cup finely chopped coriander

TO SERVE

Seedy Lime Slaw, see recipe right

Lime and Coriander Crema, see recipe right

warmed tortillas

Pickled Red Onions, see page

50, optional

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 180°C fan bake.

CORNBREAD TOPPING: 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.

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.

SERVES 6-8

Seedy Lime Slaw (gf) (v)

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

1 tablespoon olive oil

sea salt

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

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

finely grated zest of 2 limes

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

1 onion, finely chopped

3 tablespoons lime juice

1 clove garlic, crushed

½ cup coriander leaves

sea salt

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. MAKES ABOUT 1 CUP

11/2 cups grated tasty cheese

11/2 teaspoons sweet smoked paprika

1 tablespoon plain flour

1 tablespoon olive oil

100 grams spicy chorizo, chopped into 1cm cubes

TO SERVE ¼ cup chopped cherry tomatoes

coriander leaves

1 lime, quartered corn chips

1/2 green capsicum, finely chopped

1 green chilli, finely chopped

1 teaspoon sea salt

3 cloves garlic, crushed

1/2 teaspoon chilli flakes

⅔ cup lager beer

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. SERVES 4–6

AND TO DRINK…

Drinks Editor Yvonne Lorkin suggests matches for these dishes

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.

CARAMEL

1 cup caster sugar

¼ cup water

FLAN

400ml full cream milk

125 grams dark chocolate (72% cocoa), roughly chopped

390ml tin condensed milk

4 large eggs

2 teaspoons finely grated orange zest

1 teaspoon vanilla extract

1½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

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 SERVE

Pecan Praline, see recipe right

EQUIPMENT: Lightly grease a 20cm fixed-base cake tin and place in a roasting dish that has been lined with a folded tea towel.

Preheat the oven to 160°C regular bake.

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

CARAMEL: 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.

FLAN: 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.

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. SERVES 8

COOK’S NOTE: We served the flan with a bowl of softly whipped cream flavoured with a little orange zest.

Pecan Praline (gf) (v)

1 cup caster sugar

¼ cup water

SPICED CHOCOLATE AND ORANGE FLAN WITH PECAN PRALINE

½ cup pecans, toasted and roughly chopped

½ teaspoon sea salt

EQUIPMENT: 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. MAKES ABOUT

BUON APPETITO!

Delicious dishes for an Italian-inspired feast.

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

2 teaspoons honey

1 clove garlic, finely chopped

sea salt and cracked pepper

⅓ cup fresh parsley leaves

¼ cup fresh mint leaves

2 tablespoons chopped fresh dill

3 medium zucchini, thinly sliced

250 grams burrata, torn

sea salt and cracked pepper

TO ASSEMBLE

75 grams mozzarella cheese, cut into small cubes

3½ cups fine breadcrumbs

3 large eggs, whisked neutral oil, for deep frying

Preheat the oven to 180°C regular bake.

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. SERVES 5-6

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.

RISOTTO FILLING

2 tablespoons olive oil

1 brown onion, chopped

150 grams chorizo sausage, finely chopped

5 cloves garlic, chopped

1 teaspoon dried oregano

½ teaspoon smoked paprika

½ teaspoon chilli flakes, optional

1 tablespoon tomato paste

1 cup arborio rice

3½ cups chicken or vegetable stock

⅓ cup dry white wine

sea salt and cracked pepper

⅓ cup finely grated parmesan

ROMESCO SAUCE

3 jarred roasted red capsicums

2 cloves garlic

¼ cup olive oil

35 grams pine nuts, toasted

2 tablespoons lemon juice

RISOTTO FILLING: 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.

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.

ROMESCO SAUCE: In a food processor or blender, blitz together all the sauce ingredients.

TO ASSEMBLE: 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.

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.

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

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. MAKES 16 ARANCINI BALLS

SMOKY CHORIZO AND MOZZARELLA ARANCINI

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!

TOMATO SAUCE

2 tablespoons olive oil

1 teaspoon dried oregano

4 cloves garlic, crushed

1 tablespoon tomato paste

2 x 400-gram tins cherry tomatoes

⅓ cup basil leaves

1 teaspoon caster sugar

sea salt and cracked pepper

CRUMBED CHICKEN

4 skinless and boneless chicken thighs

1 cup plain flour

3 large eggs

3 cups fine breadcrumbs

⅓ cup finely grated parmesan

sea salt and cracked pepper

¼ cup neutral oil, for frying

TO ASSEMBLE

200 grams mozzarella, grated or sliced

30 grams parmesan, finely grated

TOMATO SAUCE: 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.

CRUMBED CHICKEN: 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.

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.

TO ASSEMBLE: 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. SERVES 4-5

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

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.

POTATOES

1 kilogram baby potatoes

2 tablespoons olive oil

sea salt and cracked pepper

40 grams butter, melted

5 cloves garlic, thinly sliced

2 tablespoons runny honey

TO SERVE

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.

POTATOES: 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.

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.

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.

TO SERVE: 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.

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

SERVES 4-5

ROAST POTATOES WITH GARLIC BUTTER AND OREGANO

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.

CHOCOLATE PAVLOVAS

100 grams chocolate (50% cocoa), chopped

4 large egg whites

225 grams caster sugar

1 teaspoon lemon juice

1 tablespoon cocoa powder

1½ teaspoons cornflour

ROASTED FRUIT

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

250 grams strawberries, trimmed and halved

3 tablespoons caster sugar

2 teaspoons vanilla bean paste

WHIPPED CREAM

250ml cream

150 grams Greek yoghurt

3 tablespoons icing sugar

1 teaspoon vanilla bean paste

EQUIPMENT: Line 2 large oven trays with baking paper.

Preheat the oven to 150°C regular bake.

CHOCOLATE PAVLOVAS: 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.

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.

ROASTED FRUIT : 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.

WHIPPED CREAM: In a bowl or bowl of a stand mixer, whisk the cream ingredients until soft peaks form.

Top the pavlovas with the whipped cream and roasted fruit to serve. SERVES 6

AND TO DRINK…

Drinks editor Yvonne Lorkin suggests matches for these dishes

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 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

MINI CHOCOLATE PAVLOVAS WITH ROASTED RHUBARB AND STRAWBERRIES

CABBAGE PATCH

Melie makes the most of this in-season crop, paired with a kick of spice

CREAMY, HERBY PECORINO, CABBAGE AND PUMPKIN GRATIN WITH CHILLI AND CUMIN (recipe page 76)

V

CHARRED CABBAGE WEDGES WITH CHILLI AGRODOLCE, WHIPPED RICOTTA AND SMOKY ALMONDS (recipe page 78)

GF V

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.

ROASTED VEGETABLES

1 kilogram crown pumpkin, skin and seeds removed (net

750 grams)

2 tablespoons olive oil

sea salt and black pepper

½ medium green cabbage, cut into six wedges

½ teaspoon smoked paprika

GRATIN

large handful coriander stems and leaves

100 grams baby spinach

50 grams salted butter

4 cloves garlic, crushed

1/4 cup plain flour

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

TO ASSEMBLE

125 grams sharp cheddar cheese, grated

1 red chilli, thinly sliced

½ teaspoon coriander seeds

½ teaspoon cumin seeds

TO SERVE

handful of coriander leaves

shaved pecorino

EQUIPMENT: Line 2 medium oven trays with baking paper.

Preheat the oven to 200°C fan bake.

ROASTED VEGETABLES: 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.

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.

GRATIN: 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.

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.

Add the green purée, sour cream and pecorino and whisk well, until combined. Season to taste with salt and pepper.

TO ASSEMBLE: 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.

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.

TO SERVE: Serve the gratin garnished with a sprinkle of coriander leaves and some shaved pecorino. SERVES 6 AS A SIDE

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.

PEANUT DRESSING

1/4 cup smooth salted peanut butter

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

2 teaspoons brown sugar

1 tablespoon Laoganma Spicy

Chilli Sauce (see Cook’s note)

SLAW

250 grams dried udon or egg noodles

olive oil

½ small Napa cabbage, thinly sliced

2 tablespoons lime juice sea salt

TO SERVE

1 bunch radishes, thinly sliced into rounds

small bunch fresh coriander

Mushroom XO Sauce, see recipe right chilli oil, optional

PEANUT DRESSING: 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.

SLAW: 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.

TO SERVE: 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. SERVES 4 AS A SIDE

COOK’S NOTE: Laoganma Spicy Chilli Sauce is available from the international section in most grocery stores.

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. MAKES ½ CUP

NAPA CABBAGE AND CRUNCHY RADISH PEANUT NOODLE SLAW WITH CHEAT’S MUSHROOM XO SAUCE

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

Restaurant-style cabbage in the comfort of your own kitchen!

CHILLI AGRODOLCE

2 large red chillies, deseeded

2 cloves garlic, peeled

1 medium shallot, peeled and roughly chopped

2 tablespoons olive oil

2 tablespoons runny honey

2 tablespoons brown sugar

1/4 cup red wine vinegar

1 teaspoon sea salt

CHARRED CABBAGE WEDGES

1 small whole green cabbage, outer leaves removed

sea salt

1/4 cup olive oil

SMOKY ALMONDS

⅓ cup raw almonds, roughly chopped

½ teaspoon smoked paprika

2 tablespoons olive oil

WHIPPED RICOTTA

½ cup ricotta cheese

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

1 teaspoon runny honey

½ teaspoon sea salt

TO SERVE

2 tablespoons finely chopped chives

sprigs fresh dill

CHILLI AGRODOLCE: 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.

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.

CHARRED CABBAGE WEDGES: 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.

SMOKY ALMONDS: 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.

WHIPPED RICOTTA: 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.

TO SERVE: 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.

COOK’S NOTE: You must use full-fat Greek yoghurt, otherwise the whipped ricotta will be runny.

Sesame Roasted Cabbage Salad with Kimchi Dressing and Sesame Tofu Crema

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

SESAME ROASTED CABBAGE

1 medium whole Napa cabbage

3 tablespoons white sesame seeds

2 tablespoons olive oil

sea salt

KIMCHI DRESSING

⅓ cup store-bought kimchi, finely chopped

2 tablespoons olive oil

2 tablespoons fish sauce

1 tablespoon lime juice

1 tablespoon caster sugar

2 teaspoons gochujang paste

1 teaspoon sesame oil

1 teaspoon finely grated ginger

TOFU CREMA

200 grams silken firm tofu (I use the brand Mori-Nu)

2 tablespoons Lebanese hulled tahini

1½ tablespoons lime juice

2 teaspoons sesame oil

2 teaspoons soy sauce

2 teaspoons caster sugar

1 small clove garlic, peeled

TO SERVE

2 Lebanese cucumbers, peeled into ribbons

large handful coriander, plus optional extra to garnish

small handful mint, plus optional extra to garnish

1 green chilli, thinly sliced

EQUIPMENT: Large oven tray lined with baking paper.

Preheat the oven to 220°C fan bake.

SESAME ROASTED CABBAGE: 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.

KIMCHI DRESSING: Put all ingredients in a jar and shake to combine. Set aside to serve.

TOFU CREMA: 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 SERVE: 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. SERVES 4 AS A SIDE

SESAME ROASTED CABBAGE SALAD WITH KIMCHI DRESSING AND SESAME TOFU CREMA

Recipes CLAIRE ALDOUS Photography YUKI SATO Styling SARAH TUCK

Steaks with Togarashi, Soy and Ginger Butter (gf)

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.

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.

PREP: 20 minutes COOK: 20 minutes SCALE: easy

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

2 cloves garlic, crushed

2 teaspoons ground cumin

sea salt

1 small red onion, finely chopped

finely grated zest and juice of 1 lemon

½ cup roasted skin-on almonds, roughly chopped

small handful mint or parsley, finely chopped

STICKY HARISSA CHICKEN

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

sea salt and ground pepper oil, for frying

2 tablespoons rose harissa

2 tablespoons runny honey

2 tablespoons maple syrup

2 cloves garlic, crushed

2 teaspoons finely grated lemon zest

1 tablespoon apple cider vinegar

PREP: 10 minutes COOK: 10 minutes SCALE: easy

BUTTER

100 grams butter, softened

1 tablespoon shichimi togarashi, plus extra to serve

4 teaspoons tamari

2 teaspoons grated fresh ginger

2 cloves garlic, crushed

1 teaspoon sea salt

STEAK

2 scotch fillet or rib-eye steaks

olive oil

sea salt and ground pepper

TO SERVE

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

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

STEAK: 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.

TO SERVE: 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. SERVES 2

COOK’S NOTE: Shichimi togarashi is available at most grocery and food stores.

COUSCOUS SALAD: 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.

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

STICKY HARISSA CHICKEN: 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.

Divide the couscous between shallow bowls and top with the chicken. SERVES 4

ADD YOUR OWN EXTRAS: Diced avocado, cucumber or fresh tomatoes; green or black olives; toasted sesame, sunflower and pumpkin seeds.

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

PREP: 5 minutes COOK: 25 minutes SCALE: easy

850 grams butternut pumpkin (550 grams peeled and seeded)

olive oil

sea salt and ground pepper

1 tablespoon butter

1 tablespoon cream

2 teaspoons miso paste

Preheat the oven to 180°C fan bake.

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

STICKY HARISSA CHICKEN SALAD BOWLS

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: 15 minutes SCALE: easy

HABANERO MAYO

¼ cup mayonnaise

3 tablespoons piccalilli

2 tablespoons habanero mustard (I use Al Brown’s)

½ teaspoon sea salt

HOT DOGS

4 cured chorizo sausages

4 long hot dog rolls

8 slices cheese, use Swiss or Emmental

2 tablespoons good-quality egg mayonnaise

2 teaspoons apple cider vinegar

1½ cups finely shaved cabbage

1 medium avocado, mashed

½ cup sliced pickled jalapeños

Preheat the oven to 180°C fan bake.

HABANERO MAYO: Whisk everything together. Set aside.

HOT DOGS: Cook the chorizo sausages in a frying pan until they are 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.

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.

MAKES 4

Deli Dogs with Caramelised Onions and Kasundi Ketchup Mayo

PREP: 10 minutes COOK: 25 minutes SCALE: easy

MAYO

¼ cup mayonnaise

3 tablespoons piccalilli

2 tablespoons Kasundi ketchup (I use Al Brown’s)

½ teaspoon sea salt

HOT DOGS

1 tablespoon each olive oil and butter

HOT DOGS: 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.

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

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

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

PREP: 8 minutes COOK: 35 minutes SCALE: easy

2 tablespoons olive oil

2 medium red onions, finely chopped

2 cloves garlic, crushed

2 teaspoons curry powder

1 teaspoon cumin seeds

sea salt and ground pepper

¼ cup purchased kasundi, plus extra for serving

2 tablespoons tomato paste

11/3 cups basmati rice, rinsed and drained

1/3 cup split red lentils

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

1 tablespoon cream, optional

1 cinnamon stick

TO SERVE

thick plain yoghurt

chopped roasted cashew nuts

finely chopped parsley or coriander

warm gluten free flatbread, paratha or naan breads

Preheat the oven to 180°C fan bake.

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.

MAYO: Whisk everything together. Set aside.

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.

TO SERVE: Top with dollops of yoghurt and kasundi, cashew nuts and parsley or coriander. Serve with warm breads.

SERVES 4

DELI DOGS WITH CARAMELISED ONIONS AND KASUNDI KETCHUP MAYO

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: 15 minutes SCALE: easy

BEETROOT

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)

HORSERADISH CREAM

1/3 cup sour cream

1/3 cup thick plain yoghurt

2-3 tablespoons horseradish sauce

2 tablespoons whole grain mustard

sea salt and ground pepper

TO SERVE

100 grams rocket or other salad leaves

1 fennel bulb, thinly sliced, fronds reserved

360 grams hot smoked salmon

½ cup chopped toasted walnuts

olive oil, to drizzle

sea salt and ground pepper

BEETROOT: 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.

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: Stir all the ingredients in a bowl and season with salt and pepper.

TO SERVE: 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.

Drizzle with a little olive oil and season with salt and pepper. Serve the remaining dressing separately. SERVES 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: 10 minutes SCALE: easy

2 large flatbreads

olive oil

300 grams firm ricotta

sea salt and ground pepper

2 cups grated mozzarella

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. MAKES 2 PIZZAS

Pork, Prawn and Red Curry Dumplings with Spicy Sauce

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: 20 minutes COOK: 20 minutes SCALE: easy

SPICY SAUCE

3 tablespoons chilli oil

3 tablespoons tamari

1 tablespoon black vinegar

2 cloves garlic, crushed

2 teaspoons caster sugar

2 teaspoons kecap manis

1 teaspoon sesame oil

1 teaspoon chilli flakes

1 star anise

1 teaspoon lime juice

DUMPLINGS

150 grams pork mince

150 grams raw prawns, finely chopped

4 teaspoons red curry paste

2 tablespoons finely chopped coriander

2 cloves garlic, crushed

1 teaspoon fish sauce

20 dumpling wrappers

vegetable oil

finely chopped roasted peanuts, to serve

SPICY SAUCE: 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.

DUMPLINGS: 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.

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

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. MAKES 20 DUMPLINGS

HOT SMOKED SALMON SALAD WITH SWEET AND SOUR GLAZED BEETROOT

THREECHEESE AND ARTICHOKE PIZZA (recipe page 86)

PORK, PRAWN AND RED CURRY DUMPLINGS WITH SPICY SAUCE (recipe page 86)

Nagi’s dinners

Nagi Maehashi invites us into her kitchen with her first cookbook.

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 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 COOK: 45 minutes

CHICKEN STOCK

2 cups (500ml) low-salt chicken stock

1 cup (250ml) water

3 chicken drumsticks

LAKSA CHILLI SAUCE

½ teaspoon white sugar

1½ teaspoon light soy sauce

¼ teaspoon finely minced garlic

1½ teaspoon laksa paste

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

1 lemongrass stalk, white part only, finely grated

2 bird’s eye chillies2 , deseeded and finely chopped

½ cup (135 grams) laksa paste

400ml full-fat coconut milk

2 teaspoons fish sauce (or soy sauce)

1½ cups (80 grams) tofu puffs3

50 grams dried vermicelli noodles

100 grams fresh hokkien noodles4

TO SERVE

1 cup (80 grams) bean sprouts

fresh coriander

crispy fried shallots (highly recommended)

finely sliced long red chilli (optional)

lime wedges

CHICKEN STOCK: 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.

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

LAKSA CHILLI SAUCE: Mix the ingredients together in a small bowl and set aside for 20 minutes.

MAKE SOUP: 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.

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

ASSEMBLE: 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.

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

COOK'S NOTE:

1. 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.

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

This is an edited extract from RECIPETIN EATS DINNER by NAGI MAEHASHI

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 COOK: 5 hours

8 x 300-350 grams (2.4–2.8 kg in total) beef short ribs1

KOREAN BBQ SAUCE

2 tablespoons canola oil

2 tablespoons finely minced garlic (5-6 cloves)

1 cup (300 grams) gochujang2 mild

¾ cup (185ml) mirin

¾ cup (185ml) rice vinegar

3 tablespoons (45ml) light soy sauce

1/3 cup (70 grams) white sugar

¾ cup (210 grams) ketchup

1½ cups (375ml) water

TO SERVE green onion, finely sliced diagonally3

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

KOREAN BBQ SAUCE: 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.

SLOW-COOK RIBS: 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.

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

SERVE: 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). SERVES 8

COOK'S NOTE:

1. 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.

LEFTOVERS Fridge 4 days, freezer 3 months.

Ginger Dressing

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

Simply shake all the ingredients in a jar. MAKES ENOUGH TO DRESS A SIDE SALAD FOR 4-5 SERVINGS

Prawn Toast

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 COOK: 15 minutes

225 grams raw prawn meat1 chopped into 1cm pieces

¼ teaspoon caster sugar

½ teaspoon cooking salt

1 egg white

3 cups (750ml) canola oil, plus 1 teaspoon

1 teaspoon cornflour

¼ teaspoon finely minced garlic

¼ teaspoon finely minced ginger

2 tablespoons finely sliced green onion

4 slices white sandwich bread2

5 tablespoons (40 grams) white sesame seeds

TO SERVE finely sliced green onion store-bought sweet chilli sauce

PUREE PRAWN MEAT: 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.

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

PREPARE BREAD: 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!).

FRY!: 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.

SERVE: 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! MAKES 16 PIECES, SERVES 5 AS

COOK'S NOTE:

1. 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.

LEFTOVERS 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.

HUNGRY FOR MORE?

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.

Slice of life

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

200 grams pitted dates

40 grams rice bubbles

130 grams crunchy peanut butter

100 grams roasted and salted peanuts

2 tablespoons coconut oil, melted

1 teaspoon vanilla bean paste

pinch of sea salt

TOP 250 grams chocolate (50% cocoa), chopped

3 teaspoons coconut oil

¼ cup smooth peanut butter

sea salt

Caramel Slice

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

BASE 200 grams plain flour

140 grams butter, softened

60 grams caster sugar

CARAMEL TOP

50 grams desiccated coconut

50 grams cornflakes

70 grams roasted and salted macadamias, sliced in half

¼ teaspoon sea salt

TO FINISH

60 grams dark chocolate (72% cocoa), chopped

EQUIPMENT: Line a 20cm square tin with baking paper.

Preheat the oven to 180°C regular bake.

BASE: Submerge the dates in a bowl of warm water and set aside for 15 minutes.

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.

TOP: Melt the chocolate and 2 teaspoons of the coconut oil in 30-second bursts in the microwave, stirring in between.

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

395-gram tin caramel or dulce de leche

1 teaspoon coconut oil

EQUIPMENT: Line a 20cm square tin with baking paper. Preheat the oven to 180°C regular bake.

BASE: 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.

CARAMEL TOP: 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.

TO FINISH: 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. MAKES 20-25 PIECES

AND CHOCOLATE SLICE (recipe page 98)

BROWN BUTTER, OAT, RASPBERRY AND CARAMELISED WHITE CHOCOLATE SLICE (recipe page 102)

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.

LIME AND PISTACHIO BASE

150 grams shelled pistachios

100 grams almonds

200 grams icing sugar

50 grams plain flour

¼ teaspoon salt

2 large eggs

zest of 2 limes

COCONUT TOP 40 grams butter

110 grams brown sugar

100 grams threaded coconut

2 tablespoons milk

EQUIPMENT: Line a 20cm square tin with baking paper.

Preheat the oven to 180°C regular bake.

MUESLI SLICE: 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.

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.

TO FINISH: 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.

MAKES 20-25 PIECES

EQUIPMENT: Line a 20cm square tin with baking paper. Preheat the oven to 170°C regular bake.

LIME AND PISTACHIO BASE: 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.

COCONUT TOP: 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. MAKES 20-25 PIECES

Nuts and Seeds Muesli Slice

These muesli bars are packed with nuts, seeds and fruit and are very easy to throw together.

MUESLI SLICE

180 grams butter

60 grams caster sugar

60 grams golden syrup

140 grams rolled oats

100 grams dried apricots, roughly chopped

70 grams dried cranberries

70 grams macadamia nuts, halved

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

140 grams brown sugar

1½ tablespoons golden syrup

140 grams rolled oats

140 grams plain flour

70 grams desiccated coconut

½ teaspoon table salt

1¼ cups frozen raspberries, thawed and drained

¼ cup raspberry jam

100 grams caramelised white chocolate, roughly chopped

EQUIPMENT: Line a 20cm square tin with baking paper.

Preheat the oven to 180°C regular bake.

70 grams skin-on almonds

70 grams pumpkin seeds

60 grams sunflower seeds

50 grams sesame seeds

1 teaspoon ground cinnamon

TO FINISH

100 grams dark chocolate, chopped

1½ teaspoons coconut oil

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.

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

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

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.

Leave to cool completely in the tin before slicing into individual pieces with a serrated knife. MAKES 20-25 PIECES

LIME, PISTACHIO AND COCONUT SLICE

WAIHEKE WONDERLUST

Just 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

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.

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.

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 SARAH TUCK

Tantalus’ signature crumbed olives.

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

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 dé cor 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

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

“Every single morsel we tried was utterly stunning on the plate, and equally delicious to eat”

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

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.

Mudbrick’s Reserve Pinot Gris.

Cable Bay is well known for its stunning art and sculptures.

The duck at Cable Bay was perfectly cooked, pink perfection.

With romantic corners and beautiful views at every turn, Mudbrick is a must-visit.

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

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 B é chamel 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. Owne d 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

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

Grab a seat at HR16.

Tasty treats from the Little tart Bakery at Island Coffee.

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.

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.

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

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 cr ê pe 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

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.

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

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

Stonyridge’s platters are laden with local Waiheke produce.

Ki Māha’s Coconut marinated ceviche of market fish, with crispy shallots, seaweed cracker, fresh wasabi and chilli.

Twilight on Onetangi Beach.

“On entering, I could imagine it heaving with gorgeus sun-kissed groups on a warm summer’s evening”

www.lakechalice.com

LakeChaliceWines Lake_Chalice LakeChaliceWines

Wake up and smell the Rosé.

Rosé outlook

Every

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

Words YVONNE LORKIN

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 here’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

shade and style of ros é 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!

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 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!

TASTING PANEL JUDGES

TOP OF THE TASTING

1

Bladen Marlborough Pinot Noir Rosé 2022 $30

TOP OF THE TASTING

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)

TOP OF THE TASTING

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

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

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

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)

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

14 Lake Chalice The Falcon Marlborough Rosé 2022 ($19) BEST VALUE 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

6 Tohu Nelson Rosé 2022 ($18)

BEST VALUE 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

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

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

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 3

BEST VALUE Gold Medal

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

7 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

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

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) BEST VALUE 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

YVONNE LORKIN dish Drinks Editor

DAMIAN FISCHER Winemaking Consultant

NICK PICONE Head Winemaker at Sacred Hil

JORDAN ROBINSON Assistant Winemaker at Sacred Hill

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…

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

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 Ze aland’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 Wā naka 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

Penfolds Grange 2019.

WINDOW SHOPPING

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SHAKE IT UP

LOVINGLY HANDCRAFTED

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

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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

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!

GET ZESTY

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

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

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.

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

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.

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 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

FEELING ROSÉ

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 ros é 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

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.

MELROSE ST,

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

Tues: Fri - 7am-2.30pm

FRESHLY BREWED

Enjoy a sip of your favourite coffee while flicking through some of the latest must-reads for the savvy cook

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

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

Eat Up New Zealand: The Bach Edition

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.”

Pasta et Al

by Alec Morris, Hardie Grant Books, $60

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, 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!

“THE SUCCULENT FRIED CHICKEN ON WAFFLES DRIZZLED WITH BOURBON INFUSED MAPLE SYRUP, WITH A DOLLOP OF SOUR CREAM IS DIVINE”

NEW MARKET, AUCKLAND

- Said everyone who tried it...

“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

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.

Haier’s 60cm, 7-function ovens in four colour choices are available nationwide, RRP $1,199.00

SUBSCRIPTIONS START AT $35**

the competition/prize draw is conditional on acceptance of the full prize draw T&Cs which can be found by visiting scgmedia.co.nz/terms-conditions/. **NZ rate only.

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 visual interest and depth to your kitchen, and can be paired with a matching mid-grey cooktop.

Stainless steel for a striking look

Stainless steel ovens adds a sleek and modern look to any kitchen style. The reflective surface blends seamlessly with various colours, and can complement both warm and cool tones.

Absolute black for a modern finish

Strong and absolute, this black glass oven can recede into dark kitchen environments or create a dramatic contrast against lighter cabinets and benchtops.

Key features of the Haier 60cm wall ovens

• Seven oven functions including Air Fry, Pastry Plus and Pizza Plus

• Easy cleaning with self-cleaning catalytic side panels

• Even convection heating on every shelf

• Telescopic non-tip shelves

• Triple-glazed door that remains cool to touch on the outside

KITCHEN notes RECIPE index

Notes for cooks

RECIPE ABBREVIATIONS

GF V

Useful techniques

BAKE BLIND

Line a prepared pastry case with baking paper and fill with pie weights or dried beans.

gluten-free

vegetarian

MEASURING YOUR INGREDIENTS

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). Oven

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.

Useful ingredient equivalents

BREADCRUMBS

1 cup fresh 50 gram

1 cup dried 115 grams

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

EGG WHITES

Large (size 7) egg white 30 grams

FLOUR

1 level measuring cup 150 grams

GELATINE

3 teaspoons granulated/3 leaves (gold grade) will set 500ml/2 cups liquid to a light jelly.

Very hot oven 450°F 230°C

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

25 grams 1oz (actually 28.35 grams)

450 grams 1 pound

1 kilogram 2¼ pounds

The Perfect Crisp and Deeply Gingery, Gingernut Biscuit

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!

100 grams butter

¼ cup golden syrup

13/4 cups plain flour

2 tablespoons ground ginger

MEAT

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 62

Pork, Prawn and Red Curry

Dumplings with Spicy Sauce 86

Slow-cooked Beef Ribs in Korean BBQ Sauce 92

Smoky Chorizo and Mozzarella Arancini 68

Raw Zucchini, Herb and Burrata Salad 68 GF V

Three-cheese and Artichoke Pizza 86

Queso Fundido Dip 63

VEGETABLE

Broad Bean and Potato Salad with Crispy Prosciutto 30

Charred Cabbage Wedges with Chilli Agrodolce, Whipped Ricotta and Smoky Almonds 78 GF V

Creamy, Herby Pecorino, Cabbage and Pumpkin Gratin with Chilli and Cumin 76 V

Dried Porcini Mushroom Risotto 32

Pork, Prawn and Red Curry Dumplings with Spicy

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.

HONEY, GOLDEN SYRUP

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

YEAST

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

1 teaspoon ground cinnamon

½ teaspoon baking soda

2/3 cup caster sugar

¼ teaspoon salt

1 small egg, beaten

EQUIPMENT: 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. MAKES 16

Steaks with Togarashi, Soy and Ginger Butter 82

POULTRY

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 86

Pork, Prawn and Red Curry

Dumplings with Spicy Sauce 86

Prawn Toast 95

Smoked Salmon Croquettes 47

Wendyl’s Seafood Spaghetti 40

CHEESE AND EGGS

Croque Monsieur Croissant Bread and Butter Pudding 47

Marinated Olives and Whipped

Feta 45

Mexican Beef with Cheesy Cornbread Topping 62

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 76 V

Raw Zucchini, Herb and Burrata Salad 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

PULSES AND GRAINS

Baked, Spiced Basmati Rice and Lentil Pilaf with Kasundi 84 V

Dried Porcini Mushroom Risotto 32

Prawn Toast 95

Smoky Chorizo and Mozzarella Arancini 68

Sticky Harissa Chicken Salad Bowls 82

PIES AND PASTRY

Croque Monsieur Croissant Bread and Butter Pudding 47