Dinner For Six - dish 102
Join Sarah Tuck in the kitchen as she shows you step-by-step instructions for serving up a fabulous autumn entertaining menu from the Dinner for Six section of our latest issue – dish 102 – ON SALE NOW! On the menu is our Charred Green Bean and Nectarine Salad as well as Market Fish with Pistachio Salsa. And for dessert, our Baked Pear, Ginger and Citrus Pudding.
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 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.