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.

EDITOR’S LETTER • As summer comes to a close and the nights draw in, it’s the perfect time to get back in the kitchen and have fun with some new seasonal recipes. Let’s GIVE IT A WHIRL!

EDITOR’S PICKS • What I’m loving this season

Dish

Hearty home • A classic Wellington kitchen is given a taste of modern, yet timeless colour

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

bite size

Where we’re eating and drinking • There’s no rest for the food-obsessed… when the dish team isn’t bringing you delicious recipes, we’re out there trawling far and wide in search of tasty fare. Below, we share our latest favourite haunts.

Honey with a bite • It’s the condiment that’s heating up and transforming tastebuds with its juxtaposition of sweet and spicy. Hot honey’s popularity has exploded in the US, and it’s been quietly making its way onto our grocery shelves thanks to the innovation of a couple of Kiwi brands.

Meet New Zealand’s Most Energy-Efficient Fridge yet • For 15 years, Haier has reigned supreme as the world’s No. 1 major appliance brand.1 That’s not a claim made lightly either – it is a testament to their commitment to cutting-edge technology, innovative design and unwavering customer care. And now, they’re raising the bar even higher with the most energy-efficient fridge ever to grace the shores of New Zealand.2

The Nightcar, Auckland • Auckland is lucky to enjoy a dynamic hospitality scene, with new openings a regular occurrence. But what makes a new restaurant or bar stand out from the rest? For this issue Sarah Tuck headed along to a sexy new venue developed by ex-Art Director Daren Zhou, inspired from his experiences to create a magical space that sets the scene for new stories to be made.

Heart warmers

Brioche • A French classic, brioche is a bread whose high egg and butter content gives it a rich and tender crumb.

Polenta • An all-season, any-time-of-day ingredient that can easily be plated with sweet or savoury dishes.

Black Garlic • Give this ingredient a go and you'll be pleasantly surprised by its delicious, sweetly umami taste.

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

Rhubarb, rhubarb

THE PLATING GAME PETRA BAGUST • We asked one of our favourite Kiwis to share her food loves so we could create a dish especially for her

SOUPER HEROES • From simple to complex our super soups will soothe the soul!

SET THE TABLE • With a nod to classic Kiwi fare this Autumnal long lunch hits the spot with fresh seasonal ingredients

AUTUMN FAVES • Autumn is one of my favourite times of the year. Cooler nights call for a change in the menu!

CHOC STOP • Choc 'til you drop with these outrageous treats - easy enough for even the kids to make!

SUGARCOAT • Beautiful baked goodies that taste as fabulous as they look

FOOD FAST • Simple, quick and stylish meals for any night of the week - maximum deliciousness with minimum fuss!

CORNUCOPIA • We love taking the humble corn on the cob to new heights with these inspired ideas

ITALIAN COASTAL • Part cookbook and part travel memoir, Amber Guinness' beautiful new book will transport the...