WHAT’S YOUR FAVOURITE DISH RECIPE?

The dish team choose their go-tos

Sarah:

I love Claire’s Baked Coconut and Chilli Sambal Chicken [from Issue #92 and on dish.co.nz]: it’s pure alchemy when you put a couple of things in a pan and stick it in the oven and it comes out beautifully.

Liam:

Our Crowd-pleasing Meat and 3 Veg Lasagne [on dish.co.nz]. If I had friends or family coming over and I wasn’t sure what to make, that would be my go-to.

Claire:

One I really love is the Chicken, Herb and Ricotta-filled Pasta Shells [from Issue #71 and on dish.co.nz]. That recipe went ballistic – all the pasta shells basically in New Zealand were sold out and people were ringing us to complain!

Josh:

The Tequila and Lime Pickled Pineapple and Fennel [from Issue #74 and on dish.co.nz]. It’s a complete crowd pleaser and perfect for summer potlucks.

Karrin:

Impossible… every issue there is a new favourite. However, I have made Claire’s Semolina Gnocchi with Crispy Sage, Hazelnuts and Soft Cheese [see page 202] A LOT!!!

Monique:

I love the Spiced Apple Cake (Gluten Free) [from Issue #72 and on dish.co.nz]!

Maddie:

Claire’s Glazed Cardamom Buns [from Issue #90 and on dish.co.nz] are one of my des(s)ert island dishes. The fragrance as they bake is pure joy.

Emily:

For Christmas 2020, I did our Zucchini Crostini with Feta Whip and Cuminy Currant Dressing paired with the banging Christmas Champagne Cocktail. My cousin also made the cover recipe from the same issue, Spice Rubbed Salmon, and that was to die for. [All Issue #94.]

Yvonne:

Let’s just say that when I busted out Claire’s Baked Dark Chocolate and Hazelnut Cheesecake [from Issue #81 and on dish.co.nz] on Christmas Day 2018, I was catapulted to celebrity status by my extended family.

Olivia:

The Baked Coconut and Chilli Sambal Chicken [from Issue #92 and on dish.co.nz] is a firm favourite in our house. Claire’s Roasted Almond and Hokey Pokey Shortbreads [on dish.co.nz] are also an absolute favourite of mine.

Conor:

The Moroccan Lamb Burgers,

Grilled Haloumi and Pistachio Salsa

[see page 170] and the Baked Tomatoes and Spaghetti [see page 184] are my current favourites. Quick, easy and delicious.

Marcus:

The Prawn, Chorizo and Chilli Pasta [from Issue #91 and on dish.co.nz]!