Dish

Sometimes the world can feel like a pretty unsettling place, and yet we are so fortunate to be living in beautiful Aotearoa New Zealand (and Aussie, for our readers across the ditch). In this issue, then, we’re focusing on the positive — on creating delicious food to share with friends, family and the community in which we live. But before we get to the recipes, on page 18 we introduce a new nutrition-based column where we provide some educational insights on how to get the most out of the food we enjoy. Then we drop by Bar Martin (page 22), a neighbourhood bar that has become a gathering place and source of friendship and social connection for its locals. Next, we celebrate seasonal produce (along with a few gardening tips)…

farro.co.nz…

Over the past 13 years the couple has renovated 11 of their own properties with the goal of selling them, but this project, which they’ve dubbed “That ’70s Reno” is their first family home; one they live in with their four children. “We plan to do a big-scale renovation, but while we wait we are using paint to tackle some problems and make the house our own,” Alice says. “It means we have to be creative, problem-solve and consider how to give outdated and tired elements of our house a brand new look. The kitchen was the biggest challenge with this concept but also provides the biggest transformation,” she says. The couple wanted their kitchen’s update to be fast, effective and bold, and knew that paint was the best way…

Claire Aldous Food Editor @clairealdous Q Where have you eaten out recently and enjoyed? A Weekend afternoons are meant to be spent at venues like Bar Martin. Every neighborhood needs a local bar like this serving small plates of delicious food, friendly service and a great atmosphere. We love the Duck Parfait, Roasted Cauliflower on Romesco and the Burrata with Capers and Courtyard Herb Oil. Grilled sourdough bread is non-negotiable. barmartin.co.nz Q Tell us about something you’ve cooked this month. A Everyone got very excited when I made and served Olivia Moore’s Potato and Rosemary Pizza Bianca with Pine Nut Honey from issue #117 — totally delicious!. Q What recipe are you most excited about in this issue? A Melie’s Hot Cross Buns (page 20)! Absolutely the best version I have…

1 Sarah Tuck, Editor Suupaa, Melbourne Recently I had the opportunity to check out a new arrival on the Melbourne food scene, while on a whistle-stop trip to visit my eldest son. Suupaa is outrageously cool, providing a Japanese ‘konbini’ convenience store and dining experience in one. The whole restaurant is incredibly well thought out with exceptional attention to detail, and the food…utterly addictive. On our visit we had the massive slab Fried Egg, Toasted Shokupan (Japanese milk bread) Sando, with Curry Ketchup and Black Garlic Relish, the Pork Loin Tonkatsu with Vegemite Bulldog Sauce and the Smoked Eggplant with spicy Suupaa Mushroom XO. The sando with its combination of toasted, fluffy, mile-high bread, crumbed wedge of omelette and spicy sauces was decadently good, and while it was great to…

Lee Kum Kee makes marinades, dips and dressings delicious with its versatile sauces. Hoisin Sauce works brilliantly with pork, chicken, beef and seafood and can be used in everything from soups to noodle dishes to the classic Peking Duck. An added bonus: Lee Kum Kee Hoisin Sauce is Gluten Free! Keep a stash of Lee Kum Kee sauces in the fridge or cupboard and you’ll always have a flavour boost to hand. Lee Kum Kee Hoisin Pork and Ginger Lettuce Cups HOISIN PORK 1 tablespoon neutral oil1 red onion, finely diced1 red capsicum, diced2 cloves garlic, crushed1 red chilli, finely diced1 tablespoon finely grated fresh ginger450 grams pork mince3 tablespoons Lee Kum Kee Hoisin Sauce2 tablespoons Lee Kum Kee Premium Soy Sauce HOISIN SAUCE ¼ cup Lee Kum Kee Hoisin…