Our fresh new spring issue is hot off the press so we're feeling pretty generous.
The October/November issue of Dish celebrates the change of season, heralding warm spring days, fresh flavours, clean eats and mouth-watering recipes to tempt the taste buds.
Say “olé” to Latin-inspired Mexican feasting; try out our delicious selection of fish dishes; go crazy for on-trend Poke bowls; indulge in a guilt-free sweet treat; add some culture to the kitchen by making your own labneh and update the lunchbox with a modern twist on the traditional sandwich. Then, Whisk yourself off to Sweden and read about the good life at Stedsans in the Woods, a restaurant dedicated to sustainability.
Head over to Taiwan for a taste tour of street food and night markets before settling in closer to home with local food blogger, Sarah Tuck, and her debut cookbook, Coming Unstuck, packed with practical ideas for cooking for one.
Dish is an award-winning bi-monthly magazine for people who enjoy cooking and reading about good food. We feature inspiring seasonal recipes and stories about food producers, issues and trends around food in New Zealand and overseas. Our recipes are beautifully presented and easy to follow, offering inspiration for both accomplished cooks and those keen to try something new.
To celebrate our new issue, we're giving away one full access, multi-platform subscription to Dish, this includes:
Unlimited recipe access online via our recipe section
* Six print issues a year
* Six digital issues a year
To be in to win a full-access subscription to Dish for 12-months, simply enter your details here.