Dish

Now that we’re back from holiday and well and truly into the new year, it’s time to look forward to the 12 months ahead. Two wonderful humans who will be enjoying a fresh start are Maddie Ballard and Liam Carr. Maddie, the writer of so many wonderful

Sage Restaurant, Paroa Bay: While in Northland making this issue (see page 42), we dined at Sage, where the carefully curated menu had us swooning. We got underway with fabulous Tunisian-inspired Lamb Ribs, followed by the Ricotta Croquettes with Gre

Lots of Veg and Three-cheese Not-sausage-rolls, page 56 Sarah Tuck: I’m such a huge fan of a good sausage roll and can’t wait to get another bite of the Lots of Veg and Three-cheese Not-sausage-rolls that Claire made during our Paroa Bay jaunt. My yo

As someone who appreciates Spanish culture, I’ve had my eye on K Road’s Candela for quite some time. Over the years, however, I’ve become skeptical of restaurants that claim to be ‘authentic’ or ‘inspired by’ a particular cuisine – by whose determina

Self-taught baker Drissilla David opened her pâtisserie, Maison des Lys, in October 2022, after two years trading at the Shed Collective Market. She and her partner Peter opened the shop hoping to spend more time with their young daughter Hazel. The

If there’s anyone who knows about colour, it’s Amber Armitage. As part of her role as a freelance stylist and art director, she pores through the pages of international colour forecasting books searching for the latest hues and trends. When it came t

Summer is for tomatoes. Sliced thickly to top toast along with your best olive oil, salt and pepper; layered into a gorgeous salad; grated raw over pasta; sizzled with garlic, chilli and prawns; slung onto wood-fired pizzas… there are few warm-weathe

You may have come across tamari listed as a gluten-free substitute for generic (Chinese) soy sauce in various recipes. But what exactly is it? Tamari (or tamari shoyu, as it’s sometimes labelled) is a popular Japanese sauce made of fermented soybeans

Meet Amelia Ferrier – usually known as Melie – our new regular columnist. The Auckland-based recipe developer and content creator has loved baking and cooking her entire life and started a wildly successful cake-making business when she was still at

Hospo superstars Sid and Chand Sahrawat talk us through their newest venture, casual modern Indian restaurant and bar KOL, on Auckland’s Ponsonby Road. We think KOL is our most fun concept, we felt like there was an unexplored element with Indian cui

Tutukaka Twilight Market, 28 January, 18 February, Tutukaka Green, Tutukaka: Stop by this scenic evening seaside market for great food, artisan products and live music. northlandnz.com Auckland Craft Beer & Food Festival, 18 March, Spark Arena, Auckl

400ml can coconut milkfinely grated zest and juice1 large lime3 double makrut lime leaves1 stalk lemongrass, chopped3 cloves garlic, thinly sliced1 teaspoon sea salt4 Rangitikei Free Range skinless, boneless chicken breasts 200 grams dried rice noodl

It attracts passionate producers, artisans and urban restaurateurs who deliver New Zealand’s foremost array of provenance-led, culinary experiences, while the region’s unrivalled bounty ensures visitors experience the full gamut of paddock-to-plate,

If I hear one more person say “What’s the point of no alcohol?”, my eyes will roll so far into the back of my skull, I’ll be able to see my own occipital lobe. These days, brewers, distillers and winemakers all around the world have the technology to

Sea views, lush native palms, birdsong, sunshine and blue skies make for an idyllic getaway in the lap of luxury. And by lap, I mean infinity lap-pool luxury. With magazine printing deadlines being what they are, the shoot for this beautiful spread w

This is the simplest of dishes, with a flavour and texture combination that really shines. If you can’t get hold of farro, cooked brown rice, risoni pasta or couscous would all work well! 3 tablespoons red wine vinegar1 shallot, finely chopped3 table

Change up the toppings with any of the following: blanched broccoli or green beans, roast cauliflower, baby beets or carrots, olives, sun-dried tomatoes, feta – the options are endless. 1 large orange kūmara, peeled and roughly choppedolive oil1 teas

Super-fresh fillets of fish are topped with a punchy Asian-style dressing that also works beautifully with chicken. ¼ cup lime juice2 tablespoons fish sauce2 tablespoons grapeseed oil2 tablespoons orange juice1 tablespoon brown sugar2 cloves garlic,

This is everything you hope a good loaf will be. A tender crumb, packed with flavour and it keeps beautifully right until the last slice. 240 grams ground almonds (almond meal)70 grams soft dried figs, roughly chopped70 grams soft dried cranberries¾

If you’re entertaining, make the salsa in advance and briefly reheat before serving with the steak. 2 red capsicums1 tablespoon olive oil2 medium shallots, finely chopped1 medium red chilli, finely chopped3 cloves garlic, finely chopped3 tablespoons

This is an edited extract from BIG HAS HOME by HASAN SEMAY, HARPERCOLLINS, RRP $37.99. Available in stores nationally. Romesco is a sauce that originates in Catalonia in Spain. It’s a popular side dish amongst the fishermen and traditionally made fro

If the James Bond franchise are looking to film a new movie any time soon, I believe I have just the location for them. Sleek, glamorous, sophisticated, and outrageously, effortlessly cool, the Eagle’s Nest recently landed its ninth award for the ‘Wo

Russell in the sunny Bay of Islands is a go-to location for many a beach-seeking holiday-maker. On a recent trip north, I ate, drank and photographed my way around the local haunts so I could share the best bits, and bites, with you. Beloved by local

Looking for a seriously sustainable, seriously sessionable beer? Then best you go down to the woods today because Treehugger, Garage Project’s latest 4% ABV Pilsner, is the knees of the bees. Every ingredient is local, sustainably grown, transported

0800 782 347 FREEPHONE +64 9 361 2834 INTERNATIONAL dish.co.nz/subs ONLINE support@scgmedia.co.nz EMAIL Tarāpunga is the premier villa on the Paroa Bay Winery property, a destination by The Lindis Group, boasting a unique perspective overlooking Paro

New Zealand Food Awards Winner 2022 allmite gold® is the perfect addition to your breakfast spread collection. A premium tahini-based spread made with nutritional yeast, turmeric and apple cider vinegar. Made right here in Aotearoa New Zealand, allmi

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