On our radar: team recommendations

The dish team is as passionate about what we consume in our downtime as we are about our food — here’s our current faves
Books:
A Pale View of Hills — Kazuo Ishiguro
Bel Canto — Ann Patchett
Book of Lives — Margaret Atwood
Butter — Asako Yuzuki
Everyone Is Lying to You — Jo Piazza
Gaylene’s Take — Dame Gaylene Preston
Grand — Noelle McCarthy
Great Big Beautiful Life — Emily Henry
Remarkably Bright Creatures — Shelby Van Pelt
Save Me the Plums — Ruth Reichl
So Thrilled for You — Holly Bourne
Strange Pictures — Uketsu
The Names — Florence Knapp
The New Zealanders — Maurice Shadbolt
When Breath Becomes Air — Paul Kalanithi
Movies/documentaries:
Burnt
Julie & Julia
Kpop Demon Hunters
Nonnas
The Devil Wears Prada 2
The Fall Guy
The Taste of Things
“Wuthering Heights”
Music:
Arc De Soleil
Driza Bone
Euro-Country — CMAT
King of California — Dave Alvin
Late Night Tales: Music for Pleasure — Tom Findlay (Groove Armada)
Romance — Fontaines D.C.
Navigator — Che Fu
Neil Young
The Art of Loving — Olivia Dean
The Wild Hunt — The Tallest Man on Earth
This Must Be May — Conan Hope
West End Girl — Lily Allen
You Signed Up For This — Maisie Peters
Podcasts:
Beth’s Dead
Bon Appétit Bake Club
Bon Appétit Dinner SOS
Gone By Lunchtime
Good Hang with Amy Poehler
Maintenance Phase
My Therapist Ghosted Me
Now You’re Asking
Table Manners
TV series:
Agatha Christie’s Seven Dials
Bridgerton
Educators
Heated Rivalry
Industry
Lord of the Flies
Queen of Chess
Small Town Scandal
The Lincoln Lawyer
The Night Agent
The Pitt
The Sinner
The Walsh Sisters
Tucci in Italy
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Mustard Beef and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls, braised beef and mushroom pie and soul-soothing pasta, to nostalgic baking, weekend market inspiration and elegant dinner party menus designed for effortless entertaining. There’s also a spotlight on the recent Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.

