Taste the world: Hopetoun Brown
Come March 16, New Plymouth's Pukekura Park will be transformed into a verified melting pot of different cultures, cuisines and musical tastes. The World of Music Arts and Dance Festival, better known simply as Womad, will return to TSB Bowl of Brooklands for three days of live music and arts, a drawcard for dozens of eclectic acts from all over the world.
With Womad scheduled to light up the stage come March, we get acquainted with some of the festivals' visiting and local musicians before the big gig, as they dish on life on the road and the feel-good recipe that reminds them of home.
Wowing crowds up and down the country with their unique mix of blues, dance, soul and stomp, Kiwi duo Hopetuon Brown jump between trumpets, trombones, bass clarinets and saxophones as they parp through a unique repertoire pulled from two critically acclaimed Top 40 albums.
Here, we meet Tim Stuart, to discover the dish that best typifies summer for him:
Tim's Fresh Trout Sandwich
"When I was a kid our family would spend the holidays in Turangi by Lake Taupo where my grandparents lived. My grandfather nearly emptied the lake of trout during those years with his epic fishing mojo.
He would take my family into a willow shrouded beach called stump bay where he would stuff some lemon and seasoning into the cavity of his catch and wrap it thoroughly in newsprint that had been saturated with lake water. This was then tossed onto a small fire of driftwood and cooked for 30 minutes or so.
After peeling away the ash and skin, you’d cram the succulent pink flakes of trout onto well buttered soft white bread."
Womad Festival New Zealand, Friday, March 16 – Sunday, March 18, TSB Bowl of Brooklands, New Plymouth. For festival and ticketing information, see their website here.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.