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.

As the days shorten and the temperatures drop, it’s time to snuggle in and take COMFORT.

Dish

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

Modern heritage • A meticulously renovated kitchen in Millers Point balances heritage with modern function

IN ANGELIQUE’S WORDS

ONE-POT WONDER • With shared values of sustainability, Michael Meredith celebrates the delicate flavours of Cloudy Bay Clams thanks to his Miele induction cooktop

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.

Homegrown with Michael Meredith • A celebration of how Miele, Michael and producers work together to both consider the environment and respect the earth.

Kisa, Wellington • This uber-cool restaurant brings sophisication paired with a relaxed culinary vibe – and stunning dishes – to the Wellington dining scene

Chaat Street, Wellington • Sarah Tuck visits this beloved Wellington street-food restaurant

Mabel’s, Wellington • Mabel’s brings the unique flavors of Myanmar cuisine to Wellington

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

Fennel/Huahaunga • What to know about cooking and eating this flavourful culinary herb

Winter warmers

Anchovies • Anchovies are a small, slim, oily fish that have been filletted, cured in sea salt then packed into tins or jars and covered with olive oil. Here’s how to make the most of this nutrient-packed ingredient

Baked Brie • Our Garlic & Parsley Infused Butter is the addition to baked brie you didn’t know you needed. Pure, unadulterated flavour that’ll have your taste buds doing a happy dance.

Amelia Ferrier • We chat with dish’s new regular columnist about her journey and inspiration in the kitchen

DYNAMIC DUOS • Three duos in Aotearoa’s hospo scene share what it’s like owning and running their own cafes and restaurants

Ally & Sid • Christchurch Central Samuel and Aimee Nimmo

The Engine Room • Northcote Point, Auckland Carl Koppenhagen and Natalia Schamroth

There’s something new in the Southern Alps • And you just might like it, The Great Glenorchy Alpine Base Camp.

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

MELIE MAKES DESSERTS • Sweet and indulgent, one serving won’t be enough!

BOIL THE JUG • Partial to a cuppa? Break out the baking tins and go wild!

TRÈS CHICK • No-fuss chicken tray bakes packed with flavour

AMAZE BALLS • Travel the globe with these marvellous meatballs!

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

DINNER FOR TWO • These two easy menus will bring a burst of colour and flavour to your dining table

SARAH’S FAVOURITES • A few of Sarah’s most-loved recipes from her two sell-out cookbooks.

WELCOME TO WELLY • As the old Kiwi saying goes… ‘you can’t beat Wellington on a...