dish 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. You’ll 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.