October–November issue now on sale!
Spring is here! And with it comes all the joys of its fresh, seasonal flavours.
The new issue of Dish celebrates with inspired new takes on both risotto and meatballs to suit the changing temperature.
Breakfasts get the wholefood treatment; nature’s little powerhouses, nuts and seeds, are put to delicious use; a guide to pickling highlights the power of sour; and there’s some nostalgic baking to whip up for a wistful afternoon tea.
Plus, read about how tea is having something of a renaissance – cocktails included – and go armchair travelling to Portugal, where fish dishes abound, as do delicious pastry treats.
Find issue #68 in stores now. Click here to subscribe to the magazine and have each new issue delivered straight to your door.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!