Kitchen essentials: salt dishes
Photography by Bryce Carleton.
We have the perfect vessels to complement your favourite table condiment.
Clockwise from top: Eclectic by Tom Dixon Form Bowl Deep, $248.00 for set of three, from Simon James Concept Store (www.simonjamesdesign.co.nz). Steiner dipping bowl, $15.00, from Collected by Leanne Yare (www.collected.co.nz). Yeowald salt dish, $385.00, from Cavit & Co (www.cavitco.com) and vintage spoon from Tessuti (www.tessuti.co.nz). Blue Tilt Soy Bowl, $19.95, from Taylor Road Homewares (www.taylorroad.co.nz). Cara Egg Cup, $28.00, from www.everyday-needs.com. La Chumba bowl from French Country Collections (www.frenchcountry.co.nz). Ginkgo mini dish, $105.00, from Cavit & Co (www.cavitco.com). Holsher salt box, $19.55, from Taylor Road Homewares (www.taylorroad.co.nz). Black is Blue mini plate, $19.95, from Taylor Road Homewares (www.taylorroad.co.nz). Steiner dipping bowl, $10.00, from Collected by Leanne Yare (www.collected.co.nz). Blue ceramic bowl from Texan Art Schools (www.texanartschools.co.nz).
Merchandising by Lianne Whorwood. Styling by Fiona Kerr.
latest issue:
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.