Inside our new global flavours issue

Heat up your weekly routine and take divine inspiration with our flavoursome new June-July issue.

It's here foodies, the brand new June-July issue of Dish magazine.

Perhaps Anthony Bourdain put it best when he said, “Travel isn’t always pretty. It isn’t always comfortable. Sometimes it hurts, it even breaks your heart. The journey changes you; it should change you. It leaves marks on your memory, on your consciousness, on your heart and on your body. You take something with you. Hopefully, you leave something good behind.”

For the Dish team, to travel is to taste. Our desire to see the world goes hand in hand with a yearn to savour, sip and sample something entirely new, something exotic, often found well outside the parameters of that which is comfortable.

Our June/July issue is testament to this; a labour of love to our favourite flavours from faraway lands. We hope you find fresh, foodie inspiration leafing through our food editor Claire Aldous’ vibrant and flavoursome curries or discover pure deliciousness within Sarah Tuck’s flavour tour. Olivia Galletly offers up her favourite chilli-laden creations while wholefoods heroine Kelly Gibney shares her take on Japanese classics.

Dish contributor and resident gourmand Julie Biuso gives us the 441 on how to cook with chillis ahead of the big chill and we catch up with food writer Diana Henry, to leaf through the pages of her beautiful new cookbook, 'How to Eat a Peach'. On the home front, Jess Daniell of Jess' Underground Kitchen takes us inside her industrial-chic work space for an exclusive 'pantry peek.'

This winter, we urge you to be brave, to explore, to throw caution to the wind and dare to expand your recipe repertoire. While it may not always be comfortable, it will most certainly be worth it.

Our June-July issue will be available on shelves from Monday, May 14. To learn more about Dish magazine or secure a subscription, simply enter your details right here.