In this issue, we look new ways to cook the humble chook, offer gluten-free goodies, give the omelette a makeover, investigate fermented food and try some grain-based creations. We also go inside the home of a Wellington hospitality star, take a look at the Kiwi heroes fighting food waste, and experience the taste of life Lebanon has to serves up.
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 one lucky person a one full access, multi-platform subscription to dish, this includes:
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