October–November issue now on sale!

. September 21, 2016
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.