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.
WINTER is here
WHAT I’M LOVING…
dish.CO.NZ • Dishing up the latest online news, reviews and recipes you loved best
SIDE DISHES • What’s new, news and necessary for your home
CLIQUOT in the snow • Celebrate in style in Queenstown with the ultimate winter festival of fashion, food and fizz
WHAT’S ON • Food and wine events to mark in your diary
Small wonder • It may be compact for a family that’s big on cooking for friends and family, but this sleekly practical Wellington kitchen punches above its weight as an entertaining hub
FRESH, FIERCE future foodies • Encouraging our kids to get their cook on is a recipe for better health outcomes – and for breathing new life into an industry that needs young blood
Toast of the TOWN • How a gin made with local botanicals is reviving a West Coast town and doing its namesake proud
Give it some welly • Gareth Stewart, dish columnist and executive chef of the Nourish Group’s Euro Bar and Restaurant, serves up a beautiful Beef Wellington
flour & water • Jane Lyons shares her go-to recipes for using up fridge scraps, and reminds us that, in the fight against food waste, every bit counts!
In Season:brussels sprouts • These mini cabbages have come a long way since the days of serving them up as soggy dull green balls. Here’s why now is the perfect time to rustle up some sprouts
HOME GROWN • With Wellington’s foodie event of the year on its way, we catch up with Kim Wejendorp, Head of Research at Amass Restaurant in Copenhagen, and builder of culinary blocks as he prepares for his one-off gastronomic event at the Visa Festival Hub on Friday 16th August.
RECIPES • Succulent braises, warming porridge, one-bowl wonders, indulgent sweet treats
LOVE ME TENDER • Melt-in-the mouth, hearty, succulent… Our roast and braised meat dishes will have you reaching for the adjectives too – not to mention a second helping
Soup POWER • Brimming with nourishing, soothing goodness, these soups are a one-stop pick-me-up for body and soul
Bold comfort • Winter requires luscious food you just want to snuggle up with; think big flavours, warming spices and the reassuring embrace of creamy sauces, tender meats and indulgent puddings
Get in the SPIRIT • Embrace a bold new world of flavour by pairing your favourite Liquorland spirit with a dynamic dish – spicy, creamy, rich or sweet, the matches are magical…
OATS with the MOST • Ah porridge. This oaty staple is always a winner, but there are plenty of grain-free options too. Try quinoa, linseed, chia, coconut – and don’t even get us started on toppings. Prepare to be bowled over…
Bowl me over • There’s something so fun, cosy and satisfying about eating out of a bowl. We’ve rounded up our pick of one-bowl winter wonders
Sweet Sticky • Dark clouds gathering outside? What better time to bake up a storm. From gooey chocolate brownies to fragrant polenta and rosemary cake, the goodies on these pages are perfect for sharing with friends, family and colleagues (your popularity is sure to rise). Happy baking
EASY everyday • Simple dinner solutions for every night of the week
A BIRTHDAY to remember • What better way to celebrate Wither Hills 25th birthday than with a fun-filled evening of beautiful food and wine-tasting at the lush inner city oasis of...