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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.