Dish

66 DISH

Shaved Cabbage Slaw with Grapefruit

Toss the salad just before serving so it retains a lovely crunchy
texture and freshness.

2 grapefruit or

use oranges, if preferred

¼ each red and green cabbage,

finely shredded

2 spring onions, thinly sliced

small handful each mint and

coriander, roughly chopped

¼ cup mixed pepitas and

sunflower seeds

Dressing

3 tablespoons grapefruit juice

2 tablespoons olive oil

2 teaspoons Dijon mustard

2 cloves garlic, crushed

sea salt and ground pepper

Cut both ends off the grapefruit and place cut-side down on a
board. Slice down the sides to remove all the white pith and skin.
Holding a grapefruit over a sieve set over a bowl, cut between the
membrane to release the segments. Squeeze the juice from the
membranes into the bowl. Set the segments aside.

Dressing: Measure out the grapefruit juice and whisk in the oil,
mustard and garlic and season well.

To assemble: Toss the salad ingredients together, including the
grapefruit segments. Add just enough dressing to coat lightly and
using your fingers, lift and toss everything together. Transfer to a
serving bowl and serve immediately. Serves 6–8

Guacamole

I love using lots of lime juice and salt in my guacamole so adjust

the recipe to suit your own palate.

½ cup tightly packed coriander

leaves, roughly chopped

2 cloves garlic, crushed

pinch chilli flakes

2 spring onions, chopped

juice 2 limes

3 large ripe avocados

sea salt and ground pepper

extra fresh coriander, lime

wedges, olive oil and spicy

rockmelon seeds or pepitas,

to garnish

tortilla chips, to serve

Put the coriander, garlic, chilli flakes, spring onions and the lime

juice in a food processor. Add the flesh of one avocado and season

generously with salt and pepper. Process until smooth, then

transfer to a large bowl. Roughly mash the flesh of the remaining

avocados with a little sea salt and mix into the puree. Taste and

add more lime juice or salt, if needed.

To serve: Place in a shallow serving bowl, add the garnishes and

serve with tortilla chips. Serves 6

Pickled Red Onions with Bay and Oregano

A jar of these gorgeous bright pink pickled onions is a

fabulous addition to barbecues, charcuterie platters and

cheese boards.

3 large red onions, peeled,

halved and very thinly sliced

Pickle brine

1 cup apple cider vinegar

3 tablespoons caster sugar

2 teaspoons sea salt

1 small raw beetroot, peeled,

halved and very thinly sliced

1 teaspoon each whole black

peppercorns and cumin seeds

1 teaspoon dried oregano

¼ teaspoon chilli flakes

2 cloves garlic, thinly sliced

2 small bay leaves

Put the onions in a large heatproof bowl and cover with boiling

water. Leave for 5 minutes then drain well.

Pickle brine: Place all the ingredients in a saucepan and bring

to the boil, stirring to dissolve the sugar and salt. Simmer for 2

minutes then tip over the onions and combine well. Leave for at

least 2 hours before serving, stirring occasionally.

The onions will keep in a sealed container in the fridge for 3

weeks. Makes about 2 cups

PROPS: Opening spread: Bisazza coloured hexagon tiles from Tile Space

(tiles.co.nz). Madelaine tile from Artedomus (artedomus.co.nz). Coloured glasses

from Bob & Friends (bobandfriends.co.nz). Ceviche: Chip bowl from The Garden

Party (thegardenparty.co.nz). Bisazza coloured hexagon tiles from Tile Space.

Glasses from Bob & Friends. Chipotle Roasted Pork Belly : Bison jug (with onions)

from Bob & Friends. Tostadas: Bisazza coloured hexagon tiles from Tile Space.

Glasses from Bob & Friends. Tequila and Lime Pickled Pineapple and Fennel:

Dish from Republic Home (republichome.com). Corn and Cannellini Bean Salsa on

Grilled Cos Lettuce: Encaustic tiles from Artedomus. Black dish from Indie Home

Collective (indiehomecollective.co.nz). Glasses from Bob & Friends. Fried Chicken

and Shaved Cabbage Slaw with Grapefruit: Yellow servers from Republic Home.

Firenze Deco gray tiles from Tile Space. Glass jug from Republic Home. All other

uncredited props throughout from The Props Department (thepropsdepartment.

co.nz). Ingredients from Farro Fresh (farrofresh.co.nz).

GUACAMOLE
AND PICKLED RED
ONIONS WITH BAY
AND OREGANO