Sarah Tuck on RNZ with Jesse Mulligan

I never need an excuse to talk food so it was a treat to head into Radio NZ last week to chat with Jesse Mulligan and have a good poke around the latest issue of dish.
Jesse kicked off with a surprise question asking how easy it is to put together a food magazine, then we moved on to discussing the rise of vegetarianism and how so many people like to have a few non-meat based dishes up their sleeves – particularly handy at this time of year when barbecues dominate the entertaining scene.
I had popped together Claire Aldous’ Roasted Pumpkin and Buckwheat Salad, delicious and satisfying with the addition of sweet, roasted seedless red grapes, a little heat and lemony spice from harissa and the crunch of toasted hazelnuts topped with a good drizzle of a garlicky sour cream dressing. Buckwheat gives a fabulous, slightly nutty, grain-like base, but there are many other options – from brown rice to quinoa. To find out more, click here to listen in.
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!