CONTRIBUTORS
We’re proud to plate up another great issue of dish, and here are some of the lovely people behind it!
Claire Aldous Food Editor @clairealdous Q Where have you eaten out recently and enjoyed?
A Barulho keeps calling me back. I love its smart but casual sophistication and everything on their short, well-curated menu is delicious.
Q Tell us about something you’ve cooked this month.
A Ricotta gnocchi! They’re so quick to make, just fresh ricotta, nutmeg, parmesan, egg and a little flour, and I make a sauce with whatever’s in my fridge – maybe a few tomatoes, sizzled with fennel seeds, garlic and chilli, or browned butter, sage and hazelnuts.
Q What recipe are you most excited about in this issue?
A Christmas Day is definitely going to start with Sarah’s Sticky Chocolate and Fruit Mince Scrolls (page 39) and I’m thinking the Rack of Venison with Cherry and Red Wine Relish (page 30) paired with the Cacio e Pepe Potato Gratin (page 91) could be a fabulous New Year’s Eve dinner.
Yuki Sato Photographer @youkista Q Where have you eaten out recently and enjoyed?
A Gojo Ethiopian Eatery in New Lynn. Really interesting and delicious flavours, with no cutlery! Service was very nice and friendly.
Q Tell us about something you’ve cooked this month.
A I made gyoza for my kids’ sleepover dinner. That’s my go-to.
Q What recipe are you most excited about in this issue?
A Miso-glazed Salmon with Okonomiyaki Toppings (page 74) sounds very interesting!
Yvonne Lorkin Drinks Editor @winefriendnz Q Where have you eaten out recently and enjoyed?
A I’m loving lurking around at Craft & Social Bar and Eatery in the new Hastings Toi Toi Arts Centre precinct. Their garlic and parmesan pizza bread is dreamy, fluffy, perfectly seasoned and criminally good.
Q Tell us about something you’ve cooked this month.
A I’ve been big on tarts. As long as I’ve got a stash of puff pastry in the freezer, some feta and bacon, a pile of onions to caramelise and various other knobs and blobs, there’s nothing I can’t fashion into a freakishly yummy tart.
Q What recipe are you most excited about in this issue?
A I am a seaside Christmas chick through and through. So the second I saw the Citrus and Tequila-spiked Ceviche, Grilled Mussels with Chorizo, Parmesan and Fennel Crumbs, and Crayfish Thermidor (all page 97)– I began drooling uncontrollably!
Olivia Galletly Contributor @thehungrycooknz Q Where have you eaten recently and enjoyed?
A My family just got back from a few days in Queenstown. Our favourite place to hang out is the Fork and Tap in Arrowtown – they offer great pub-style food, a large selection of craft beer on tap and most importantly to parents with kids, a treehouse and sandpit.
Q Tell us about something you’ve cooked this month.
A I’ve been making celery and butter bean soup a lot lately. Blitzing butter beans adds a lovely creamy texture to soups and you can’t go wrong with crunchy torn sourdough croutons on top!
Q What recipe are you most excited about in this issue?
A Everything looks fabulous but I’m most excited to make the Old Smoky Glazed Ham (page 86) and the Special Occasion Chocolate Mousse Cake
(page 112).