Dish

Unbelievably the end of the year is in our sights, and whether you’re waiting for interest rates to drop further or the weather to warm up, in this issue of dish, WE’VE GOT YOU! As I sit here writing this on a Sunday evening I’m sniffling into a tissue, proof positive that hay fever, and the advent of spring, have arrived. It feels like it’s been a long time since we’ve enjoyed balmy evenings and a dip in the sea, but I know we’re all feeling ready. In the meantime while we impatiently wait, the mighty wee dish team have whipped up a veritable plethora of recipes to see you through. But first I sit down with legend and all round great human Poh Ling Yeow for a laugh and a…

Mexican Fried Chicken Burgers CORIANDER, CHILLI AND LIME MAYO 2 cups coriander leaves and tender stems1 cup good-quality egg mayonnaise2 long green chillies, roughly chopped2 cloves garlic, roughly chopped1 tablespoon finely grated lime zest1 teaspoon sea salt CHICKEN ½ cup Greek natural yoghurt1 tablespoon each ground cumin and smoked paprika1 teaspoon chilli powder2 teaspoons sea salt4 cloves garlic, crushed800 grams boneless, skinless chicken thighs TO COOK 2 cups potato starch½ cup floursea salt and ground pepper3 cups neutral high smoke point cooking oil, such as rice bran TO SERVE 2 cups finely shaved red cabbage½ small red onion, thinly sliced1 tablespoon extra virgin olive oil2 teaspoons apple cider vinegar2 avocados1 tablespoon lime juice6 brioche burger buns, halved1½ cups grated mozzarella cheesepickled jalapeño chilliesfresh coriander leaves EQUIPMENT: Line an oven tray with baking paper and a cooling rack with scrunched-up…

Claire Aldous Food Editor @clairealdous Q Where have you eaten out recently and enjoyed? A Vegan patisserie Maison des Lys has opened in Mt Eden Village on weekends only and Drissilla David’s pastries will knock your socks off! Flaky, buttery croissants with creamy fruit fillings or dark chocolate vie for cabinet space with seasonal savoury Danishes and her version of a ham and cheese. Q Tell us about something you’ve cooked this month. A I love putting a slow braise in the oven on a Sunday afternoon for an easy, relaxed dinner with friends. I made a base of fennel, butter beans, tarragon, wine and lots of garlic then added seared chicken thighs. After an hour, stir in a little cream and let it bubble up – so delicious with crusty bread and a big green…

Her words proved true, particularly when it comes to the warm and vibrant green kitchen. One of the standout features of the kitchen is the custom cabinetry painted in the olive-leaf shade of Resene Easy Rider. The walls are painted in fresh Resene Half Lemon Grass with a ceiling in Resene Ceiling Paint White. Di says the brief for the project was wide open. “They just wanted to see what I could do with their existing outdated, burgundy and cream kitchen, which was long past its use-by date.” The choice to use verdant greens as the hero of a new colour scheme was obvious, given the home’s country location, and the fact that Stan is a world-leading authority on bromeliads and palms. “They are surrounded by rolling green hills and beautiful tropical landscaping.…

On Tuesday 16th July, dish marked a very special milestone – our 20th birthday. We celebrated in style with a spectacular celebration at Auckland’s Esther restaurant, with a beautifully curated truffle-based menu, matched with luscious wines from Nautilus Estate. On hand was Nautilus Estate’s managing director, Andrew Parkinson, who ably talked us through the wines as winemaker Clive Jones was unfortunately unable to make the event due to fog causing flight cancellations. The delicious dishes were presented by head chef Sean Connolly while he and executive chef James Laird were also on the tools in the kitchen. A natural charmer, Sean chatted with diners as they enjoyed the meal, starting with Truffle Fonduta, Toasted Ciabatta, Black Périgord Truffle, and Texture of Mushrooms, Quail Egg, Gold Leaf, Porcini Soup, Chives matched with…

1 Claire Aldous, Food Editor Cheese on Toast, Three Kings: This hole-in-the-wall cult sandwich shop has epic toasties starting at $10. From Braised Pork Belly (Sichuan spices, green capsicum and ginger sauce) to Truffle Mushroom (sautéed white and portobello mushrooms, onion, garlic and truffle oil), there are no bad choices. Add in a Raspberry White Chocolate Cookie or a piece of Rocky Road and you’re probably still under $20. cheeseontoast.nz, @cheeseontoastnz Satya Chai Lounge, Sandringham: Offering well-priced fun Indian street food along with cocktails and more than 200 craft beers, two of my mustorders are Chicken 65 and the Dahi Puri. It’s definitely not your traditional Indian eatery but it’s always fun and super delicious. satya.co.nz, @satyakrd Nishiki, Freemans Bay: This is a local favourite and the Dumplings, Hot Pot, Crunchy Prawn Mayo…