An Evening Celebrating Our 20th Birthday
Birthday spirit filled the room on July 16th along with great company, a sumptuous truffle feast, and exceptional wines.
For twenty years, dish has brought achievable recipe inspiration to homes across the country. To celebrate the major milestone, we invited readers to book a table and join us at Auckland’s stunning Esther Restaurant. Together we shared a sensational truffle dinner created by Sean Connelly and James Laird, and each course was thoughtfully paired with a luscious glass of Nautilus Estate wine.
It was a truly fabulous evening and one that ended on a high as Kool & The Gang’s Celebration rang through the speakers and each guest was served a mini version of our delectable sticky date birthday cake from the cover of the latest issue, before heading home with a special birthday gift of exquisite Riedel glassware.
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 Mustard Beef 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 also 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.