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.

A SOUPER DUPER • issue packed with autumnal comfort

EDITOR’S PICKS • People, places and things 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!

CULINARY PERFECTION • An at-home, restaurant-quality meal that tastes as delicious as it looks

Dine with dish • Come and join us at our dish celebration dinner, featuring top restaurant KOL and Marisco Vineyards’ The Kings Series wines!

A foodie’s double delight • Modern simplicity honours the heritage of this inner-city home

A LETTER FROM HAWKE’S BAY

HOW CAN WE HELP?

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.

What we’re making • We love all our recipes – but here are the dishes the team are especially excited about from this issue!

Aigo, Auckland • David Lee arrived in New Zealand from South Korea, aged 26, in 2004. His entrée into hospitality was on the tools as a kitchenhand – he knew then that he wanted to run a food business, but without being a qualified chef, felt it was an essential first step. Fast forward 19 years…

Chilli & Garlic Stuffed Portobello Mushrooms • These make a super easy, restaurant worthy appetizer. Stuffed with our Chilli & Garlic Infused Butter to turn up the heat!

MiteyCo • Meet the faces behind Aotearoa’s golden plant-based spread, allmite gold

All hail the new Queenies • A look inside Fran Mazza and Aaron Carson’s latest project, plus what’s on the menu

Olliff Farm • Dedicated to pasture farming, Olliff Farm provides ethically and sustainably produced eggs to homes and restaurants across Auckland

Autumnal delights

Smoked Paprika • The dish team spotlights smoked paprika, an ingredient known for its unique flavour and versatility to be added to a wide range of recipes

SMOKY BAKED CHICKEN WITH CHORIZO AND PUMPKIN

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

Feijoas • Making the most of juicy, seasonal feijoas

FRESH FEIJOA, GINGER AND COCONUT CAKE • A magic combination of tangy pieces of feijoa, nuggets of crystallised ginger and tropical coconut.

Melie makes • A luscious cheesecake that brings a glorious combination of flavours together

Hercules Noble • Meet Hercules Noble, the young Kiwi making his mark as a private chef

THE PLATING GAME • We asked one of our favourite Kiwi celebrities about her food loves – then created a dish especially for her

RICH AND LUSCIOUS PUMPKIN PASTA WITH CRISPY AMARETTI AND PANCETTA CRUMBS • Anna is a woman after my own heart loving everything Italian, and this pasta recipe embraces simple and delicious flavours that I hope also appeal to her family and friends.

SHARE THE LOVE • Indulge in a long lunch with something for everyone, from savoury to sweet

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

HARVEST • Celebrate the changing season with the best of autumn...