October–November issue now on sale!
Spring is here! And with it comes all the joys of its fresh, seasonal flavours.
The new issue of Dish celebrates with inspired new takes on both risotto and meatballs to suit the changing temperature.
Breakfasts get the wholefood treatment; nature’s little powerhouses, nuts and seeds, are put to delicious use; a guide to pickling highlights the power of sour; and there’s some nostalgic baking to whip up for a wistful afternoon tea.
Plus, read about how tea is having something of a renaissance – cocktails included – and go armchair travelling to Portugal, where fish dishes abound, as do delicious pastry treats.
Find issue #68 in stores now. Click here to subscribe to the magazine and have each new issue delivered straight to your door.
latest issue:
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!