A look inside our new October-November issue
Get ready to be in foodie heaven with our new issue which offers a refreshing Spring blast of inspiration from page to page...
Spring is often the time to revitalise your life, and what better way to do this than with what we eat and cook. We suggest you get your hands on our refreshing new Spring issue to savour this season’s most scintillating flavours.
Starting with Olivia Galletly’s rocket and herb pesto pasta on the cover, this issue is a true delight for the eyes, and the stomach. Flick through a few more pages and you will see Food Editor Claire Aldous gets creative with the humble chicken with tempting dishes like tikka drumsticks and zesty lime, smoked chicken and tortilla soup.
If you’re looking for some gluten-free goodies Claire also has those for you with six of her most tantalising recipes - some like the decadent chocolate devils’ food cake doughnuts sound so good they must be a sin – but they’re not! And her Easy Everyday ideas offer simple dinner solutions for any night of the week.
Our writer Maria Hoyle meets the Kiwi crusaders who’ve found their own special recipe for tackling food waste while healing communities, and dish editor Naomi Larkin gives you a glimpse into the home of Wellington hospitality identity Bridget Dunn.
You can Go Gaga over Gewüz (like we did) as the Tasting Panel tests out 12 of New Zealand’s best gewürztraminer and gewürztraminer blends. Jo Bates travels to Lebanon and finds a place where the warmth of the people is reflected in the cuisine, while Ashley Ropati shows you how to lap up the luxury of Fiji’s Likuliku.
dish is a bi-monthly magazine for people who love food – whether they're experienced cooks or enthusiastic beginners. Each issue is full of approachable recipes using fresh, seasonal ingredients and stories about local food producers, new products and useful guides to techniques and ingredients. dish is based in Auckland, New Zealand and is available at retail throughout New Zealand and from selected newsagents around Australia.
The October-November issue of dish magazine goes on sale Monday, September 17.
To secure your subscription, contact the team or learn more about dish magazine, simply head over here.
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.