Sarah Tuck on RNZ with Jesse Mulligan
I never need an excuse to talk food so it was a treat to head into Radio NZ last week to chat with Jesse Mulligan and have a good poke around the latest issue of dish.
Jesse kicked off with a surprise question asking how easy it is to put together a food magazine, then we moved on to discussing the rise of vegetarianism and how so many people like to have a few non-meat based dishes up their sleeves – particularly handy at this time of year when barbecues dominate the entertaining scene.
I had popped together Claire Aldous’ Roasted Pumpkin and Buckwheat Salad, delicious and satisfying with the addition of sweet, roasted seedless red grapes, a little heat and lemony spice from harissa and the crunch of toasted hazelnuts topped with a good drizzle of a garlicky sour cream dressing. Buckwheat gives a fabulous, slightly nutty, grain-like base, but there are many other options – from brown rice to quinoa. To find out more, click here to listen in.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!