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.

WE’VE GOT YOU!

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

Dish

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

Inspired by nature • “Trust me, you’ll love it.” Those were the encouraging words from Queensland designer Di Henshall when making over the country home of her clients Jane and Stan

Dine with dish • 20TH BIRTHDAY CELEBRATION

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 favourite good-value go-tos.

Simply the Best • It’s amazing how just a few simple ingredients can yield such incredibly delicious results

POH LING YEOW • Poh Ling Yeow is well known to Kiwis, Aussies, and around the world, as a repeat contestant and recently, judge, on the famous MasterChef Australia series

COCONUT CURRY CHICKEN NOODLE SOUP WITH SPICY CHICKPEAS • A luxuriously creamy coconut curry chicken broth poured over egg noodles and served with steamed seasonal vegetables and spicy sesame chickpeas.

Sesame Oil • The sesame oil that’s found in most domestic kitchens is deeply golden and fragrant. It’s made by pressing toasted sesame seeds to produce that unique rich, nutty taste that adds such a distinct flavour to many dishes.

JAMMY EGGS WITH AROMATIC SESAME DRESSING (GF) (V)

Moreish Moments • Take your home-cooking game to the next level with a touch of molten magic from Mainland

BANG FOR YOUR BUCK • Insider tips for flavour-packed cooking on a budget

IN SEASON • We tuned into nature’s timetable to choose the ingredients for these recipes, which are designed to showcase seasonal produce at its peak

DINNER FOR TWO • Grab your nearest and dearest – whether that’s a partner, a pal or a parent – and treat them to a catch-up over some fabulous food

MAGNIFICENT MINCE • Mince might be the humblest of meat cuts but it’s top of the class when it comes to versatility as this variety of recipes attests

OODLES OF NOODLES • …and umpteen dumplings – we’re celebrating these perfectly pleasing vessels for a variety of flavours from all around the world

THAT’S A WRAP • We couldn’t keep them under wraps any longer – we’re rapt to bring you these delicious recipes!

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

BAKE UP A STORM • Take out the trays and fill the tins with baked goods galore from cookies, cakes and loaves to scones, slices and a shortbread with spice

RISING STAR • dish editor Sarah talks to Olivia Moore, founder of That Green Olive, about her background in cooking, her first cookbook and her plans and ambitions for the future

SEOUL FOOD

48 HOURS IN MELBOURNE • Just a hop, skip and a jump across the Tasman, Melbourne awaits, rich in art, fashion and of course incredible food! I took a weekend to explore and report my must-do activities for your next Aussie adventure.

BULA BOUNTY!

A Good Day for Chardonnay • Selecting superb chardonnays? dish Drinks Editor Yvonne Lorkin says it was a chardonnicious experience

By the glass • From revamped and returning Hawke’s Bay hospo stalwarts, to...