Summer’s here and with it comes some fresh culinary inspiration – Dish’s Feb/March issue focuses on all the incredible innovation happening in the food world – particularly here at home.
We get acquainted with some fresh new eateries in Auckland's buzzing downtown and meet the talented Nadine Levy Redzepi, to talk family, food and her brand new cookbook Downtime.
Our recipe section is positively bursting with flavoursome inspiration. From seafood to barbecue staples, cease the opportunity to expand your summer recipe repertoire with exciting new options; get creative with kai moana; pack the perfect picnic with Sarah Tuck and linger over a long lunch with our food editor, Claire Aldous. There’s much to savour in the sunshine...
For the sweettooth, Kelly Gibney shows us how to "chill out" during the warmer months with inspired frozen desserts, while Claire perfects our favourite sweet treat with Baked Cherry and Chocolate Croissants.
Issue 76 marks a momentous step forward for Dish – with the debut of our silver foil masthead. We also have a brand new columnist to introduce, Nourish Group Executive Chef Gareth Stewart, who shows us just how easy it is to recreate restaurant quality meat dishes at home.
Dish is an award-winning bi-monthly magazine for people who enjoy cooking and reading about good food. It contains inspiring seasonal recipes and stories about food producers, issues and trends around food in New Zealand and overseas. The recipes are beautifully presented and simple to follow and offer inspiration for both accomplished cooks and those keen to try something new.
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