Sarah Tuck

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

What would you think if I suggested a farm stay in New Zealand’s South Island as an ideal location for the next season of The White Lotus? If only the Four Seasons Hotels & Resorts didn’t have the series locked down, I reckon Flockhill Station would be a front runner. With outrageously luxurious accommodation, impeccable service, world-class food and a range of bespoke activities on offer, guests are cocooned in sumptuous comfort, while surrounded by magnificent scenery.

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

Heat the oil in a large, deep frying pan and cook the bacon for 5 minutes then add the onion and chorizo and cook for a further 8 minutes until the onion is softened. Add the beef and garlic and cook, using a fork to break up the mince, for 7–8 minutes so that it is well browned. Add the spices, flour, tomatoes and stock and season with salt and pepper. Stir to combine. Leave to simmer uncovered over a gentle heat for 1 hour, stirring occasionally.

2 months 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.

2 months 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.

2 months 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.