A Fling with France
July means Bastille Day and the Tour De France - and because we can never say no to croissants - we're using it as an excuse to discover authentic French food experiences in New Zealand.
French cuisine has an endurance that overrides trendiness. Whilst the cronut (hybrid croissant/donut if you're the uninitiated) threatened to breach this timelessness, the culture of French dining generally resists food fads.
The pace of change in the New Zealand food industry is much faster, however there are certainly cultural overlaps that mean we've taken to French exports like a canard to eau, from devouring fresh croissants first thing to indulging in macarons.
This month we'll be exploring the best places to find authentic French cuisine, some of the challenges involved for French producers in New Zealand, and sharing recipes for you to recreate both rustic and fine French dishes at home. Bon appetit!
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latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!