Dine with dish: a corker of an evening
Fine food, bubbles and high spirits summed up the final 2018 Dine with dish. Dubbed Bubbles at The Culpeper, the event included a six-course menu perfectly paired with top sparkling wines and champagnes from The House of Lanson.
A picture is worth a 1000 words, a video a 1000 more. Watch this short recap of our last Dine with dish event, hosted at The Culpeper November 2018.
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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 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 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.