How to Make Matty McLean's Leek, Gruyére and Pancetta Tart
After catching up with Matty McLean and doing a little digging into his favourite foods, our fabulous editor Sarah came up with a special recipe just for him. Join Sarah in the kitchen as she shows you how to whip up Matty's Leek, Gruyére and Pancetta Tart!
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 and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s also 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.