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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HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.