Win $100 worth of Wāhiki ice cream

We've teamed up with Wāhiki to offer you the chance to win $100 worth of ice cream. Enter for your chance to win.
Wāhiki is taking New Zealand by storm with their delicious low sugar, low calorie ice creams. Featuring four flavours with less than 10g of sugar per tub, this is the treat of your dreams! Better yet, it's vegan, dairy-free and New Zealand’s only certified gluten-free ice cream. It's the perfect summer treat for the whole family.
We're giving you the chance to win $100 worth of ice cream to last you all summer... if you can hold out!
To be in to win, enter your details here.

Terms and conditions:
- Competition is not open to family or friends of ICG media and Wāhiki.
- Only one entry is permitted per person.
- Entries are open to New Zealand residents only. Entrants must be 18 years or older.
- Competition prize is for: $100 worth of ice cream
- There is no cash alternative and the prize will not be transferable. Prizes must be taken as stated and cannot be deferred.
- Prizes are subject to availability. In the event of unforeseen circumstances, the Promoter reserves the right (a) to substitute alternative prizes (b) in exceptional circumstances to amend or foreclose the promotion without notice. No correspondence will be entered into.
- The Promoter may share the winner’s details with the prize provider.
- The closing date for entries is 4.59pm on Thursday 28th February.
- Winner(s) will be chosen at random.
- Promoter details: Audacity PR
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.





