Give a gift with purpose

Restaurant Association launches ‘take me out’ Christmas gift campaign
Anyone wondering what to give the person who has everything or difficult-to-buy-for-friend or family member this Christmas should look no further than a hospitality experience voucher.
The Restaurant Association of New Zealand is calling on Kiwis to support the local hospitality industry this Christmas by gifting Restaurant Association ‘take me out’ vouchers redeemable at thousands of hospitality businesses nationwide.
"Our restaurants and cafes are a much-loved part of our communities. We know that diners have their favourite places and we also know they will need your support over the next few months,” says Restaurant Association Chief Executive Marisa Bidois.
“Restaurateurs are an innovative and collaborative bunch and as you might expect many of them have adapted their offering to cater to changing needs. A gift voucher will allow you to shout the recipient a week of coffees, a weekend takeaway or a full-blown slap-up meal over the summer months.”

“Our industry has done it really tough this year. We know people are keen to get out dining again so why not give someone the gift of a dining experience this year instead of another pair of socks?”
Vouchers start at $20 which would buy the recipient a few coffees at their favourite café. $50 could buy brunch for two or splash out and buy dinner for two with a $250 voucher.
Vouchers can be purchased from dinefind.co.nz where recipients can also find a list of participating restaurants where they can spend their vouchers.
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.

