Sarah Tuck

3 weeks ago | dish.co.nz | Sarah Tuck

MEATBALLS: Whisk the egg, cream, salt and mustard together in a large bowl then stir in the garlic, chilli flakes, breadcrumbs and cheese. Blitz the chicken, bacon and parsley in a food processor until well chopped but not to a smooth paste. Add to the crumb mixture and mix until well combined. The mixture will be quite soft. Scoop out spoonsful and form into meatballs. Lightly oil your hands first and you should get about 16. Cover and chill in the fridge until ready to cook, up to overnight.

3 weeks ago | dish.co.nz | Sarah Tuck

It’s not often that you can feel like you know a person, or get their complete ‘vibe’, over the phone, but having never met Bar Martin owner Ruben Maurice before, after chatting for 45 minutes he felt like a friend. I suspect it’s Ruben’s genuine, warm conviviality that is the secret behind Bar Martin’s raging success.

4 weeks ago | dish.co.nz | Sarah Tuck

When it comes to putting together New Zealand’s favourite food and drinks title, it is a small, fiercely passionate team that gets the job done. Made up of a core group of five we have Claire Aldous (Food Editor), Bel Bonnor (Commercial Manager), Chrisanne Terblanche (Art Director), Caitlin Whiteman (Digital Editor), and me (CEO and Editor). When we’re at work we’re 'noses to the grindstone', but every once in a while it’s important to take some time out and recalibrate.

2 months ago | dish.co.nz | Sarah Tuck

These prawn toasts are thick and satisfying, yet still light — a Valentine’s delight! Serves: 2 INGREDIENTS 1 large egg white 1 spring onion, chopped 1 clove garlic 1 teaspoon each caster sugar, sesame oil and grated ginger ½ teaspoon sea salt 225 grams raw prawn meat 1 teaspoon cornflour ½ cup sesame seeds 4 large slices sourdough or thick white bread neutral oil for frying Thai dipping sauce and/or Japanese mayo, to serve METHOD Put the egg white, onion, garlic, sugar, sesame oil, ginger...

2 months ago | dish.co.nz | Sarah Tuck

METHODEquipment: Grease a 6-hole, removable base mini cake tin. Put circles of baking paper in the bases, and line the sides with baking paperBase: Put the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and process for a further 30 seconds. Put 2 tablespoonsful into each hole and press the crumb into the bases of the tin, tamping down with the base of a glass. Refrigerate.