Our fresh new spring issue is finally here, boasting a whole host of flavoursome recipes, inspired foodie features and clean, seasonal eating ideas. Now that the frost has finally melted, we're tucking in to tantalising springtime fare and welcoming the warmer weather in style...
The October/November issue of Dish celebrates the change of season, heralding warm spring days, fresh flavours, clean eats and mouth-watering recipes to tempt the taste buds. Say “olé” to Latin-inspired Mexican feasting; try out our delicious selection of fish dishes; go crazy for on-trend poke-inspired bowls; indulge in a guilt-free sweet treat; add some culture to the kitchen by making your own labneh and update the lunchbox with a modern twist on the traditional sandwich. Then, whisk yourself off to Sweden and read about the good life at Stedsans in the Woods, a restaurant dedicated to sustainability.
Head over to Taiwan for a taste tour of street food and night markets before settling in closer to home with local food blogger, Sarah Tuck, and her debut cookbook, Coming Unstuck, packed with practical ideas for cooking for one.
Dish is a bi-monthly magazine for people who love food – whether they're experienced cooks or enthusiastic beginners. Each issue is full of approachable recipes using fresh, seasonal ingredients and stories about local food producers, new products and useful guides to techniques and ingredients. Dish is based in Auckland, New Zealand and is available at retail throughout New Zealand and from selected newsagents around Australia.
To secure your subscription, contact the team or learn more about Dish magazine, simply head over here.
The October/November issue of Dish celebrates the change of season, heralding warm spring days, fresh flavours, clean eats and mouth-watering recipes to tempt the taste buds.