Dish

Dish is an award-winning bi-monthly magazine for people who enjoy cooking and reading about good food. It contains inspiring seasonal recipes and stories about food producers, issues and trends around food in New Zealand and overseas. The recipes are beautifully presented and simple to follow and offer inspiration for both accomplished cooks and those keen to try something new.

EVERYTHING YOU NEED FOR CHRISTMAS!

Dish

CONTRIBUTORS • We’re proud to plate up another great issue of dish, and here are some of the lovely people behind it!

Cooking with sunshine • When Ann Hay was choosing colours for her revamped kitchen, part of a major makeover of her deco-style home in Ngaio, she knew she wanted bold colour, with mustard golds and navy blues, near the top of her list.

Dark Chocolate, Kahlua and Strawberry Tart • Get everyone into the festive spirit with this cheeky tart’s chocolatey boozy filling. Here for a good time, not a long time, so save yourself a piece before it’s gone!

What we’re listening to Christmas Edition

FAMILY FAVE • Delicious burgers for the beach, bach and home but don't tell the kids that they're healthy!

Say Cheese! • This magnificent cheeseboard is an entertainer’s dream from gooey brie to firm cheddar there’s a Whitestone Cheese Co variety for everyone!

bite size

What we're making for Christmas Day • There’s no rest for the food-obsessed, especially when it comes to Christmas Day! The main ingredients include family, food and wine…

ELEVATE YOUR CHRISTMAS ENTERTAINING WITH BIG GLORY BAY X JOSH EMETT • Josh Emett and Big Glory Bay are going to show home chefs how to turn every occasion into an elevated experience in their new partnership.

dish loves Farro • Farro is the dish team’s go-to food store – our one-stop shop for preparing each issue. We highlight some dish essentials at Auckland’s leading food store

Regnar Christensen

Sweet treats

Come here my little prawn…

ALWAYS FRESH • It’s all in the preparation. Make in advance these delicious cookies and store in the freezer in Ziploc Freezer bags until you need to use.

A TASTE ADVENTURE WITH MONIQUE FISO • Wellington based multi-award winning chef Monique Fiso embarked on a taste adventure with Kāpiti Ice Cream to celebrate their new Marlborough Salted Caramel and Affogato. Monique’s unique take on these two classic recipes delivers a flavour experience where nature truly meets indulgence.

MIX + MATCH • Each spread in this issue has been designed with recipes that work together… but they also work with other sections! Check out 11 more suggested menus to tempt friends and whānau

WAKE UP! • Ease into the big day with beautiful brunch options

PARTY STARTERS • Delicious morsels for serving with champagne and cocktails.

POWERHOUSE • Integrate good food with superb nutrition, eat your vitamins with lean lamb

SAVE THE DAY • Thrifty festive recipes with no compromising on taste.

MAIN ATTRACTION • Christmas comes but once a year - so now’s the time to pull out all the stops!

FLAVOUR FEAST • Impossibly fragrant and juicy chicken to grace your festive table. Make festive meal time a breeze with Rangitikei Gourmet Roast Chickens and these delicious roast vegetables.

SIDE KICKS • The next best thing for your plate, these show-stealing sides are the perfect accompaniment to your Christmas Day mains

VEG OUT • A delicious selection of meat-free dishes to serve on the big day

SWEET AS • And now for the grand finale - the sweetest treats to complete Christmas Day dining

ICING ON THE CAKE • These festive cakes are truly divine and will make stunning table pieces. Celebration-worthy, we will be...