Happy New Year! Welcome to 2024 and the latest edition of Dish which is set to see you though summer with sensational, seasonal recipes. There's no better time to break out the barbecue so regular contributor Olivia Galletly shakes things up with a bonanza of beef, burgers, and sides while Melie Ferrier brings spectacular, inventive salads to the mix. Editor Sarah Tuck shares four fabulous fish dishes and food editor Claire Aldous packs the perfect picnic hamper, featuring Our Ultimate Bacon and Egg Pie. To keep life simple while entertaining family and friends we round up irresistible fritter and pizza recipes that can expand or contract to feed a few or a crowd and we make the most of seasonal berries with luscious warm-weather baking and desserts. We round out the issue with a collection of our top tipples from 2023 and a whip around Nelson’s hot spots. Issue 113 has everything you need to kick back and relax as we ease into the new year with lazy days of fun.