Dish Magazine

1 week 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.

1 week ago | dish.co.nz | Claire Aldous

Preheat the oven to 180°C fan bake. Whisk the oil, maple syrup, curry powder, garlic and ginger together in a large bowl and season well with salt and pepper. Add the pumpkin, apple and the onion and turn to coat everything well. Tip onto a large oven tray and spread out to an even layer, scraping in any oil mixture left in the bowl. If the veges are packed on top of one another, they will steam rather than caramelise. Roast for about 40 minutes or until soft and golden, turning once during cooking.

1 week 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.

1 week ago | dish.co.nz | Claire Aldous

Preheat the oven to 160°C regular bake. Put the onions in a roasting dish that will hold the lamb snugly and season with salt and pepper. Pat the lamb dry with kitchen towels. Using a sharp knife, score the lamb on both sides by making shallow cuts across the meat, deep enough to break through the skin. This allows the paste to penetrate and flavour the meat. Combine all the remaining ingredients in a bowl. Rub a third of the paste over the bottom of the lamb, pushing it into all the cuts.

2 months ago | dish.co.nz | Claire Aldous

Preheat the oven to 150°C regular bake. Season the ribs all over with salt and pepper. Heat the oil in a large lidded ovenproof pot and sear the ribs until well browned. Do this in batches if needed. Transfer to a plate. Don’t wash the pot. Add all the remaining ingredients to the pot, except the stock, and stir together, smooshing the peanut butter until everything is well combined. Stir in the stock and add the ribs and any resting juices to the pot. Season with salt and pepper then bring to the boil.