Article by Dish.
February 17, 2016 Photography by Bryce Carleton.
Time to light the barbecue and get fired up about the best hot, spicy and smoky sauces on the shelves right now. The story that appeared in our latest issue had some pricing errors which have been corrected below.
Sweet, tangy, fruity or smoky – there’s a barbecue sauce out there to match every meat. In America, the spiritual home of barbecue sauce, there are distinct styles for different regions – from the thin vinegar sauces of Eastern North Carolina to the thick and spicy tomato-based ketchups found in Kansas. Tomato, sugar, vinegar and mustard are key ingredients across the board, but it's when ingredients such as habanero chillies, chipotles, tamarind and sultanas get thrown in that flavours offer even more varied flavour profiles.
Kiwis are no less enthusiastic about cooking with fire than our American cousins and the recent interest in traditional “low and slow” Southern-style barbecue has seen it elevated from the back yard to trendy restaurant status. Condiments have been getting the premium treatment, too, with dozens of artisan barbecue sauces elbowing the classic Kiwi ketchup to one side. Here's a selection of our favourites to slather, drizzle and baste meat with this summer.
As we rapidly approach the shortest day of
the year, the latest issue of dish is set to inspire
and delight with a fabulous round-up of mid-
winter dishes. We start with the humble-yet
delicious sausage, which we celebrate it in all its
forms. From there it’s all about extreme comfort
food with soothing pasta bakes and irresistible
puddings. Love a good pie? We share five of our
all-time favourites, with luscious fillings encased
in crisp, flaky pastry. The cooler weather invites
us to slow down, and we do just that with a
selection of tender braises which contrast
perfectly with our epic, time-saving Food Fast