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ISSUE $9.90 58 FEBRUARY–MARCH 2015 PACK A PICNIC food to go NEW ZEALAND MADE simple pleasures take the bait BEEF AND ocean-fresh seafood CHORIZO BURGERS page 111 lighten up WHOLEFOOD GOODNESS 12 sizzling summer BBQ RECIPES sipping on sunshine NEW STYLE WHITES barbecues, outdoor eating, fresh & frozen fruit desserts GOOD ENOUGH TO EAT Sensing the difference We make it easy. Whether it’s in the kitchen or the NCWPFT[9JKTNRQQNCRRNKCPEGUYKNNƂVUGCONGUUN[ into your home and life. We balance the latest technology with effortless features to change the way you think about appliances. Our technological innovations sense and adapt to your needs so you can spend less time with your appliances and more time doing what you love. www.whirlpool.co.nz Auckland Showroom 106 St Georges Bay Road Parnell · Ph (09) 921 5574 Mon – Fri 9 – 5.30 · Sat 9 – 4 Sunday 10 – 4 from 1st of October 2014 [email protected] www.domo.co.nz www.dedon.de “My avocado cheesecake is the ultimate guilt-free dessert to share with friends. Avocados are packed with heart-healthy goodness and give this cheesecake a rich, creamy texture and exotic taste.” Nadia Lim, Nutritionist and Good Food Cook For this recipe and more find us on www.nzavocado.co.nz CONTENTS Issue 58, February–March 2015 Features 26 BREAKFAST AT ORPHANS KITCHEN Meet the busy bees behind the popular Ponsonby eatery 32 MODERN ASIAN A Wellington company producing fresh ready-made meals 38 A GIN RENAISSANCE Three Kiwi companies making quality gin in NZ 44 SAY KIMCHI A closer look at Korea’s favourite condiment 53 DISH TASTING PANEL The tasting panel uncovers the best of new white varieties Recipes 60 SUMMER ON THE GO Food that’s perfect for packing into the picnic basket 72 FIRE IT UP Martin Bosley shares his crowd-pleasing barbecue recipes 80 CATCH OF THE DAY 64 Fresh ideas for making the most of the ocean’s bounty 90 WHOLEFOOD GOODNESS Feel-good dishes by wholefood blogger Kelly Gibney 98 STARS OF THE SEASON Fresh and frozen desserts made with ripe summer fruit 106 EASY EVERYDAY Deliciously simple meals for weeknight dinners 99 10641 DISH 5 CONTENTS Issue 58, February–March 2015 81 28 Every issue 9 FROM THE EDITOR 13 SIDE DISHES 20 WHAT'S ON 22 BOOKS 24 DISH ONLINE 124 WINDOW SHOPPING 126 KITCHEN NOTES 128 RECIPE INDEX Views 48 JONNY SCHWASS On the many wonders of cooking with charcoal 56 YVONNE LORKIN By the glass Subscribe 25 DISH SUBSCRIBER OFFER Buy a print subscription to Dish and be in to win one of four 106 104 Electrolux Masterpiece Collection sets, valued at $1400 6 DISH The King’s Favour Sauvignon Blanc A Story to Savour In 1204, despite using Lundy Island as a base for piracy, William de Marisco was strangely appointed in charge of a number of Royal Galleys – whose very purpose was to defend against such piracy. Surprising evidence of the King’s favour. “When I went in search of my ancestry I never expected to uncover a story of medieval Enjoying the best of food and wine together – and in intrigue. But there they were: the de Marisco family lived on the company of family and friends– is one of life’s great Lundy Island in the Bristol pleasures. Fresh Water Koura with Salsa Verde and Channel in the 12th and 13th centuries. They fell in and out a Soy, Lemon and Wasabi Dipping Sauce are a treat to share. of favour with the English monarchy and it’s this family The King’s Favour Sauvignon Blanc is an inspired match history that inspired The Kings with these fresh, succulent flavours. Series. I hope you enjoy discovering each wine – and the food matches we’ve made for them – as much as I enjoyed creating them.” Marisco Vineyards New Zealand Wine Producer of the Year – China Wine Awards 2013 For stockists: Fresh Water Koura www.clearwatercrayfish.co.nz for where to buy. where for www.clearwatercrayfish.co.nz Koura Water stockists: Fresh For Fresh Water Koura with Salsa Verde and a Soy, Lemon and Wasabi Dipping Sauce. Visit www.thekingsseries.co.nz www.thekingsseries.co.nz for the recipe. Become part of our story – join us on Facebook Marisco Vineyards Humidity Drawer (MR-EX655) Our multi drawer refrigerators keep food fresher for longer At Mitsubishi Electric we understand that food needs to be kept at its For perfectly tailored food storage the Mitsubishi Electric MR-EX655 optimum temperature, locking in flavour while keeping it both healthy Multi Drawer Refrigerator has five separate temperature zones. Featuring and fresh. Our unique multi drawer designs think outside the box, the ultimate in design, functionality, and technology, the EX655 is the allowing you to do just that. ideal food storage solution for the home chef. All Connoisseur Multi Drawer Refrigerators feature a separate humidity Ultimate customisation is achieved with Mitsubishi Electric Multi Drawer drawer with customised temperatures to prolong the life of your fruit and Refrigerators meaning your food is tastier, healthier, and lasts longer - yet vegetables. And with a non-plumbed automatic ice maker as standard, another innovative step by the leaders in multi drawer refrigeration. the range will appeal to entertainers and food lovers alike. MR-C375 MR-EX562* (375 Litres) (562 Litres) MR-C405* MR-EX655 (405 Litres) (655 Litres) * MR-C405 Red & Onyx Black and MR-EX562 are available at selected retailers only YOUR SHARE OF Win$20,000 worth of groceries www.mitsubishi-electric.co.nz Buy any Mitsubishi Electric fridge to go in the draw to win! Prizes consist of either PakNSave or New World vouchers. See terms and conditions for more information. Promotion runs 1/11/2014 – 31/01/2015. EDITOR’S LETTER Issue 58, February–March 2015 ummer is the time to relax and not fuss too much in the kitchen – instead it’s all about simple casual dining and making the most of fresh ingredients and Sthe outdoors. With this in mind Food Editor Claire Aldous has created recipes that are easy to transport – perfect for your next picnic or to enjoy in the backyard. Abundant, beautifully sweet and vibrantly coloured fruits are one of the highlights of summer. You’ll find sensational ideas in our fresh and frozen dessert section that make the most of what’s in season – including a divine Blueberry, Orange and Crème de Cassis Sorbet with only five ingredients and so simple to make. FOLLOW US What would summer be without a barbecue? We Get the latest from Dish have a selection of sizzling barbecue recipes created Magazine – follow us by Martin Bosley. While Kelly Gibney, of the popular online at www.dish.co.nz. Like us on Facebook, food blog Bonnie Delicious, has created fresh and Instagram and Twitter nourishing wholefood recipes for a lighter approach to see behind the scenes to summer dining. and Dish out and about. Interest in the ancient practice of fermenting food is growing. Deputy Editor Alice Galletly DISH MAGAZINE delves into the history and use of kimchi – the popular Korean pickle condiment with local champions that include MASU’s Executive Chef DISHMAGNZ Nic Watt. Long afternoons spent lying on the deckchair @DISHMAGAZINE provide the perfect opportunity to discover a new tipple or two. The Dish Tasting Panel has done the legwork for you, discovering the best of interesting new white wine varieties produced locally – including, verdelho, albariño and grüner veltliner (now just to master pronouncing them...). There’s also exciting developments for spirits being produced on our shores. Drinks Writer Yvonne Lorkin investigates the stories behind three New Zealand gin companies and we’ve taken the opportunity to include recipes for refreshing summer cocktails to try. With that I'll wish you ‘cheers’ and a relaxing summer. Lisa Morton, Editor [email protected] Background photograph by Aaron McLean. Bouy from The Props Department. The Props Bouy from Hurricane lamp McLean. Aaron by photograph Background Haslett. Carolyn photo by Portrait Country (www.frenchcountry.co.nz). French from DISH 9 Editor: Lisa Morton Food Editor: Claire Aldous FRESH FOOD Deputy Editor: Alice Galletly Wine Writer: Yvonne Lorkin Online Editor: Alice Harbourne Subeditors: Victoria Wells, Frances Chan Editorial Assistant: Isabeau Brimeau Senior Designer: Fiona Kerr Props Stylist: Lianne Whorwood Contributing writers: Nicole Curin-Birch, Martin Bosley, Nicola Edmonds, Kelly Gibney, Jonny Schwass, Sarah Tuck. Contributing photographers: Bryce Carleton, Nicloa Edmonds, Kelly Gibney, Aaron McLean, Sarah Tuck, Manja Wachsmuth. Cover: Food and food styling by Claire Aldous. Photography by FRESH PRODUCE Manja Wachsmuth. Styling by Lianne Whorwood and Lisa Morton. For prop credits and stockist’s details see pg 113. NZ ARTISAN FOODS GREY LYNN QUALITY MEATS 34 Westmoreland St PRINT SUBSCRIPTIONS Freephone: 0800 782 347 (within NZ) ON SITE BARISTA International: 0064 9 966 0999 FRESH SEAFOOD MARKET MT WELLINGTON Online: www.dish.co.nz/subs or 80 Lunn Ave email: [email protected] CENTRAL DELI NZ: One year (six issues) $44.50/Two years (12 issues) $83.20 WINE + BEER NORTH SHORE Australia: One year (six issues) NZ$55 FRESH FLOWERS Constellation Drive Rest of World: One year (six issues) NZ$160 COOKING ACCESSORIES IPAD SUBSCRIPTIONS www.dish.co.nz/ipaddish www.farrofresh.co.nz Single issue from $6.49/One year (six issues+bonus issue) $24.99 ADVERTISING AND PROMOTIONS Business Development Manager: Karrin MacLeod Phone: +649 361 2847 Email: [email protected] EDITORIAL INQUIRIES Editorial office: 19 Lyon Avenue, St Lukes, Auckland Postal address: Freepost 194041, PO Box 78070, Grey Lynn, Auckland 1245, New Zealand Telephone: +649 360 5700, Facsimile: +649 360 5702, Email: [email protected] New Zealand Printing: Image Print New Zealand Distribution: Netlink Australian Distribution: Network Services DISH ONLINE www.dish.co.nz | www.dishdrinks.co.nz | www.dishsnaps.co.nz www.facebook.com/dishmagazine Publisher: John Baker Associate Publisher: Lisa Morton Marketing Services Manager: Toni Vallance Subscription Manager: Monique Bulman Distribution & Customer Services Manager: Esther Berg Production Manager: Jay Sayer Pre-press: Kevin Courtney Dish is a bimonthly publication.
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  • Appetiser Platter

    Appetiser Platter

    APPETISER PLATTER SUKHOTHAI PLATTER FOR 2 PERSONS Tod Mun Pla, Popiah Tod, Kai Satay, Yam Sam Oo 38 AYUTTHAYA PLATTER FOR 4 PERSONS Tod Mun Pla, Tung Thong, Chor Ladda, Kai Satay, Yam Ma Mueng 68 RATTANAKOSIN PLATTER FOR 6 PERSONS Tod Mun Pla, Kai Satay, Popiah Tod, Popiah Sod Kung, Chor Ladda, Tung Thong 128 APPETISER Traditional Thai Hors’ Doeuvre Mieang Kam 22 Crispy Rice Cakes served with Minced Chicken Sauce Khao Tang Na Thang 22 Flower-Shaped Dumpling stuffed with Minced Chicken Chor Ladda 28 Crispy Tiger Prawn served with Sweet & Sour Chili Sauce Sakuna Chom Soun 35 Seafood wrapped in Lemongrass Talay Pan Takai 25 Thai Fish Cake Tod Mun Pla 28 Thai Crab Cake Tod Mun Poo 28 Deep-fried Soft Shell Crab served with Thai Sweet & Sour Sauce Pla Poo Nim Tod 28 Thai-style Beef Satay Neur Satay 36 Thai-style Chicken Satay Kai Satay 26 Deep-fried Rama V Thai Spring Roll Popiah Tod Rama V 18 Fresh Rice Paper Roll Popiah Sod Duck Ped 26 Prawn Kung 26 All prices are in Ringgit Malaysia. Prices are subject to 10% service charge and 6% GST. SOUP Spicy Tom Yam Soup Tom Yam Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Spicy Tom Yam Soup with Coconut Milk Tom Kha Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Clear Fish Soup Poe Tak Pla Ka Pong 22 Tom Yam in Young Coconut Soup Tom Yam Maphraw River Prawn (per piece) Kung Me Nam 65 Seafood Talay 32 Chicken in Tumeric Soup Kai Tom Kha Min 18 SALAD Rama V Mango Salad with Catfish Yam Ma Meung Pla Duk Rama V 28 Pomelo Salad Yam Sam Oo 36 Spicy Minced Chicken Salad with Shallots & Mint Leaves Larb Kai