A look inside our new issue
Our April–May issue celebrates the flavours of Italy with recipes that make the most of abundant, seasonal fare.
In our new issue, Food editor Claire Aldous takes us on a flavoursome journey with dishes inspired by the Italy’s different regions.
Julie Biuso turns her attention to a mealtime favourite – comforting pasta recipes, and Sarah Tuck puts her own decadently delicious spin on Italian desserts – each with a boozy kick.
Kelly Gibney’s wholesome twist on Italian classics includes a sumptuous gluten-free pizza base. Plus, we pay a visit to new Auckland restaurant Pasta and Cuore and take to the city markets and backstreet foodstalls of the Sicilian city of Palermo.
Find Dish issue #65 in stores now. If you'd like to be among the first to see our next issue, click here to subscribe. If you'd like delicious recipes, as well as giveaways, delivered straight to your inbox, sign up to our weekly newsletter.
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Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!