Dish

Dish is an award-winning bi-monthly magazine for people who enjoy cooking and reading about good food. It contains inspiring seasonal recipes and stories about food producers, issues and trends around food in New Zealand and overseas. The recipes are beautifully presented and simple to follow and offer inspiration for both accomplished cooks and those keen to try something new.

EDITOR’S LETTER • As winter kicks in it’s time to hunker down with friends and family and share heartwarming food that is SIMPLY YUM!

EDITOR’S PICKS • What I’m loving this season

Dish

A touch of the Hamptons • A stormy blue kitchen island gives this Hawkes Bay home a hint of the ocean

CONTRIBUTORS • We’re proud to plate up another great issue of dish, and here are some of the lovely people behind it!

Hoisin Hero • Lee Kum Kee goes gluten-free!

Dine with dish • Reflecting on our recent Dine with dish dinner event at QT Auckland’s Esther with stunning wines from Nautilus Estate

bite size • food news, reviews and inspiration

Where we’re eating and drinking • There’s no rest for the food-obsessed… when the dish team isn’t bringing you delicious recipes, we’re out there trawling far and wide in search of tasty fare. Below, we share our latest favourite haunts.

Cream of the crop

Opito Bay Salt • There’s a saying by Isak Dinesen, ‘The cure for anything is salt water – tears, sweat or the sea.’ Which demonstrates just how integral to human life salt is. After all, there’s nothing like a good cry, workout or swim to break the tension and soothe the soul.

Championing Christchurch • This charming city that has endured so much has been rebuilt, reinvented, and is now cranking on all cylinders!

GIN FOR THE WIN • Welcome to the Gin Palace. Here’s a round-up of intriguing drops to whet the palate

Kimchi • Kimchi, the traditional fermented vegetable dish from Korea, has been an integral part of the Korean food culture for thousands of years and today, is a renowned global health food loved for its gut-friendly benefits.

TURMERIC: FRESH AND DRIED • Fresh turmeric is crunchy with a ginger, citrus aroma while dried turmeric has a more complex woody earthiness with hints of citrus and ginger. Sporting a vibrant golden hued colour, the taste is warm, slightly bitter and sour.

THE PLATING GAME JESSE MULLIGAN Host of Afternoons on Radio New Zealand • We asked one of our favourite Kiwis to share his food loves so we could create dishes especially for him

PASSATA MULTI-STYLE STARTER • This go-to tomato sauce is the perfect base to have on hand for many recipes. It is brilliant to make in a large batch, then simply store the left-over base sauce in Ziplock Freezer Bags for your next quick fix dinner solution

AT HOME WITH… PIP AND LEN • Gardening, cooking, and lighting fires – the life and times of master-entertainers Pip Mayne and Len Lavas

CHOOK CHOOK • One-pot dishes that transform the humble bird

DINNER FOR TWO • Snuggle up for a cosy night in

SARAH’S FAVES • A quick round-up of dishes I'm loving this cosy season

DIG IN • Pull up a chair and dive into these hearty, crowd-pleasers

IT’S ALL ABOUT THE BASE • Take one easy but delicious tart base recipe and fill it with these crowd-pleasing combinations. Simple, delicious and a cinch to make

FOOD FAST • Simple, quick and stylish meals for any night of the week - maximum deliciousness with minimum fuss!

GOOD PUDS • Sweet, chocolatey, caramel desserts to indulge in

SUGAR & SPICE • …and all things nice, for a delicious afternoon cuppa

BAY WATCH • Loved for its long sandy coastline and popular beaches, the Bay of Plenty has a burgeoning foodie scene...