What I'm loving
dish editor Naomi Larkin reveals the five items currently on her wish list...
BBQ Pizza Stone: “Don’t limit your barbecue skills to simply throwing prawns on the barbie this summer, when this cook’s friend means you can be grilling pizzas better than any delivered to your door.”
Emma Bass limited edition photographic print: “I love flowers, both fresh and as the subject of beautiful artworks like this one by Auckland’s Emma Bass. Her photographs based on flora are colourful, distinctive and covetable!”
Karven Martini Pack: Dry Gin and Bianco Vermouth: “I make a mean martini and am delighted to find a locally-made vermouth and gin that are perfect partners for this delicious drink that can so easily go wrong.”
Living Goodness freeze-dried Heartbeet Kraut: “With an even more intense flavour, longer shelf life and the ability to be stored at room temperature, Living Goodness’ freeze-dried Heartbeet Kraut and Sum Yum Kimchi fermented foods are the bomb (available soon).”
The Alchemy of Things by Karen McCartney: “Get a dose of inspiration for your own interiors by taking a look inside these 18 homes, all of which are richly layered and definitely individual in their style and design.”
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.