August–September issue on sale now
Our new issue is on sale now – it's brimming with all the warmth you'll need to make it through the winter months.
Slow-cooked melt-in-the mouth braised meats, soups with tasty extras, cheesy indulgence, warming curries, a weekend full of enticing prospects, from nourishing brunch dishes to sumptuous suppers, and then to finish…
...the delicious promise of pudding.
You'll find pages dedicated to therapeutic warming mugs of goodness in our 'Liquid Love' section, including a recipe for the wonder-drink that is the Turmeric Latte.
Sarah Tuck also knows how to warm the cockles, she's made lovely, gooey cheese the hero of her dishes. Kelly Gibney spices things up with her wholesome winter curries, accompanied by nutritious alternatives to white rice.
Travel writer Nicole Curin-Birch reports back from her amazing food adventures in Sri Lanka. We also talk to chef Kit Perera who's bringing dishes from Sri Lanka into Kiwi homes, and meet the dream team behind one of our favourite Auckland restaurants, Apèro Food and Wine.
Hunker down and settle in for Dish’s winter kitchen with Dish issue #67 – in stores from Monday.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!