If there’s one thing we know about you, dear dish reader, it’s that you’re an adventurous lot. A community at war with mediocre and safe, a group hungry for taste sensations that are new and exciting, and a bunch eager for yummy things that you can a

Shine the spotlight on bubbles this Christmas with category winners, Lindauer, who were awarded for both their Lindauer Special Reserve Rosé NV (Bubbles Champion) and Lindauer Special Reserve Blanc de Blancs NV. Who knew Lindauer produced such first

This is a glammed-up version of the classic nuts-and-bolts mix my great aunt used to make when I was a kid. I’ve added a caramel coating and finished it with a generous dusting of chaat masala and chilli powder. Perfect with a cold beer! ½ cup corn k

Made with the world’s favourite Italian liquor, Disaronno, this refreshing cocktail combines the liqueur’s iconic almond flavour with crisp soda water and a splash of fresh lemon for a light, zesty taste that perfectly suits the spirit of the season.

Whether the kids have well and truly flown the nest and now live on the other side of the world, you’re catching up with friends or family separately, or you’re newly dating and want the luxury of spending time with your new significant other, the op

Priyanka designed this kitchen as part of a stunning spec home in Wānaka so, rather than needing to meet a specific client’s brief, the kitchen needed to be functional and appealing to future owners, while working with the overall design theme for th

J’AIME, formerly J’aime les Macarons, has unveiled a sophisticated new look, just in time for Christmas! Founded in 2008, its all-female team specialises in contemporary patisserie with its renowned macarons alongside Butter Crayons, Canelés, and oth

There’s no rest for the food-obsessed, especially when it comes to Christmas Day! The main ingredients include family, food and wine… I am in a state of flux as to what I’ll be making for Christmas this year — the first time ever I won’t be celebrati

Huge thanks must go to the staff and students at the EIT School of Viticulture and Wine Science 2024 WILL BE a year that many will be glad to see the back of and what a way to end it right, by searching for the greatest local examples of sparkling wi

Deciding what to cook for Christmas is a conundrum most of us face every year, so the dish team are here to help with our handy-dandy mix-and-match. Got a big crew of guests coming? Head to CROWD. A few vegetarians in the mix? Head to NO MEAT. Lunch

This side is fresh, light and tastes like summer! 6 cups peas2 handfuls green beans, trimmed 2 big handfuls fresh basil (40 grams)¼ cup chopped fresh mint⅓ cup grated parmesan⅓ cup extra virgin olive oil⅓ cup pine nuts1 large clove garlic, peeledsea

Feasting at its best with this meltingly tender and juicy lamb that can be pulled apart with just two forks. 2 large brown onions, thickly sliced½ cup white wine2 long sprigs rosemary2 teaspoons fennel seeds1.5 kilogram boneless lamb shouldersea salt

How is it that Christmas is already nearing? Where has the year gone? Another 12 months have passed, no doubt with fantastic times and some not so great, for all of us. Yet here we are, and the time has come to gather friends and family, to laugh, re

By Erin Alderson Hardie Grant Publishing, RRP$59.99 Grains, beans and seeds might not ordinarily be thought of as the sexiest of ingredients, however under Erin Alderson’s guiding hand, in The Yearlong Pantry these kitchen staples are transformed int

Baked Alaska has long been a special treat for me, writes Peter Gordon (Ngāti Kahungunu ki Wairarapa and Ngāi Tahu). My step-mum Rose’s father Vic used to make large ones the size of a cake tin and I was always in awe of them. A dessert like this loo

Who can imagine Christmas without a spectacular glazed ham on the table! It’s a must-have for Christmas dinner and, if you’re lucky, there’ll be some left over for a Boxing Day picnic. Pineapple is a classic accompaniment for ham, and we’ve made the

It’s no accident that Kiwis love Otaika Valley Free Range Eggs! It has taken three generations of farmers who understand what ethical farming means to our land, our hens and our health to become one of the most recognisable and trusted producers of q

I call this ‘umu pulled pork’ because we first made this in the back yard, using fire and hāngī stones to create our umu. Umu is a Māori word for oven, or earth oven, and this recipe was inspired by seeing the traditional Mayan way of cooking ‘cochin

One lucky subscriber will WIN two nights in a deluxe suite for two guests including domestic direct flights into Christchurch, airport transfers, Flockhill’s signature Farm Tour experience, breakfast, lunch and dinner with a night dining at the Chef’

This light and luscious tart is wickedly decadent and a crowd favourite. 1 cup plus 3 tablespoons plain flour3 tablespoons dark cocoa powder ¼ cup icing sugar120 grams chilled butter, chopped into cubes.2–3 tablespoons iced water 250 grams dark choco

All I Want for Christmas Is You Mariah CareyIt’s Beginning to Look a Lot Like Christmas Michael BubléSanta Baby Michael BubléChristmas Is All Around Billy MackFairytale of New York The Pogues feat. Kirsty MacColl2000 Miles PretendersDriving Home for

The Haier Wine and Beverage Centre is designed with entertaining in mind, allowing you to chill drinks and wine at precise temperatures. With a flexible range from 5–20°C, the wine cabinet ensures your red and white wines are stored in ideal conditio

For more Weekend Treat recipes visit us online at dish.co.nz RECIPE Claire Aldous PHOTOGRAPHY Josh Griggs STYLING Sarah Tuck■

The flavour of this stunning roast chicken is enhanced if you can leave it to marinate for 24 hours so the spice paste can really work its magic. We served ours with warm flour tortillas. 1.8-kilogram chicken, butterflied, see Cook’s notesea salt and

On the first day of Christmas, my true love gave to me: One dozen free-range eggs from Otaika Valley! This family-run business understands what ethical farming means to our land, our hens and our health, and is one of the most recognisable and truste

The rice cakes make a great neutral base for a myriad of toppings. Try avocado with tinned tuna mayo or a raw tuna tartare. 1 cup sushi rice, rinsed and drained1¾ cups water2 tablespoons Japanese sushi seasoning ¼ cup canola oilsea salt 16 small cook

This salmon tastes I just like summer 1.5 kilogram side of salmon, skin-on, pin-bonedoil, for greasing ½ cup tomato sauce¼ firmly packed cup brown sugar2 tablespoons each soy sauce and apple cider vinegar1 tablespoon each yellow mustard and smoked p