Butter me up: Westgold Butter
How do you make a hot cross bun better? Slather it with Westgold Butter of course.
Give your bread, baked goods and toast the royal treatment with a generous slather of Westgold Butter. Westgold was founded on a tradition that dates back to 1893. Made on the West Coast using the Fritz Churn method, fresh cream from pasture-raised cows is churned into a delicious, golden butter with rich flavour. To celebrate Easter, Westgold’s award-winning butter is available in a bright and beautiful wrap for a limited time only.
Available at selected supermarkets.
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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 Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.