The beautiful new issue of Dish is here, and we think that calls for celebration.
Our June-July issue is a testament to our favourite global flavours from faraway lands. We hope you find fresh, foodie inspiration leafing through our food editor Claire Aldous’ vibrant and flavoursome curries or discover pure deliciousness within Sarah Tuck’s flavour tour. Olivia Galletly offers up her favourite chilli-laden creations while wholefoods heroine Kelly Gibney shares her take on Japanese classics.
Resident gourmand Julie Biuso gives us the 441 on how to cook with chillis ahead of the big chill and we catch up with food writer Diana Henry, to leaf through the pages of her beautiful new cookbook, 'How to Eat a Peach'. On the home front, Jess Daniell of Jess' Underground Kitchen takes us inside her industrial-chic work space for an exclusive 'pantry peek.'
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.
We're giving one lucky Dish reader the chance to win a full-access print and digital subscription for an entire year. Our lucky winner will receive:
- Unlimited recipe access online via our recipe section
- Six print issues a year
- Six digital issues a year