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:
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.