Win the ultimate Fresh As prize pack

We've teamed up with Fresh As to give you the chance to win the ultimate dessert pack, worth $150.
Fresh As produces innovative, premium freeze dried products from fresh New Zealand fruits, herbs and spices. With freeze dried berries, lychees and delicious panna cotta mixes, Fresh As is the ultimate finale to any dinner party.
To celebrate summer, we're giving you the chance to win $150 worth of Fresh As goodies. The prize will include their entire panna cotta range, with garnishes to match, sliced blueberries and raspberry powder.
To be in to win, enter your details here.
Terms and conditions:
- Competition is not open to family or friends of ICG media and Fresh As.
- 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: Fresh As
- 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 21st February.
- Winner will be chosen at random.
- Promoter details: Lily and Louis, 1A Scotland St, Freemans Bay
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.





