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.

WELCOME

SIDE DISHES • What’s new, news and necessary for your home

FEAST OF THE EAST

at the ready • For start-up entrepreneurs Holly McGrath and Dan Benoy, reinventing the RTD felt like the perfect challenge.

an exceptional evening • Guests were treated to a special night of fine dining at Azabu alongside perfectly matched wines from Wild Grace at the first Dine with Dish event of the year.

THE WINE & FOOD • Azabu executive chef and owner Yukio Ozeki shares his thoughts on two of the evening’s favourite dishes and their wine pairings

WHAT’S ON • Food and wine events to mark in your diary

DINE   with   DISH • Join us for a special night with hosts Justin Taylor and Caroline Brown at the iconic Euro Bar and Restaurant.

EVENT DETAILS

love thy neighbour • For The Daily Cafe’s Chrissi and Marty Robinson, a winning cafe formula goes well beyond the menu.

2018 MEADOW FRESH NZ CAFÉ OF THE YEAR

underground up • Jess Daniells chanced on a great idea for a food business almost by accident, which has now become a thriving food delivery, ready-meal and cafe success. The entrepreneur lets Dish into her Parnell test kitchen.

a fresh approach • Diana Henry’s latest cookbook, How to Eat a Peach, speaks to her love of menu creation and the realisation that sometimes the best things are the most simple.

hidden depths • You may walk right by a Satya Chai Lounge without even noticing it. But that would be a mistake, because within you’ll find a sumptuous den of carefully crafted beer, cocktail and Indian-style street food. Dish gets the inside scoop from owner Sammy Akuthota.

a world of choice • At one point or another in our lives, someone’s probably said to us, “You can’t have it both ways”. Well, Fisher & Paykel’s decided you can. In the kitchen at least. Introducing the mix and match cooktops.

Raspberry, Pistachio and Cardamom Bark

love me tender • Dish columnist Gareth Stewart, executive chef of Euro and Jervois Steak House, takes inspiration from Indonesia with this flavourful beef rendang.

flour and water • Waste not, want not has rarely been more pertinent than in today’s world. Jane Lyons shows us how to make the most of what we have.

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If it’s too hot …

RECIPES • What we’re cooking in this issue of Dish

curried away • Tuck into spicy aromatic deliciousness, complemented by steaming bowls of fragrant rice, warm bread and flavour-filled condiments.

AND TO DRINK… • Drinks editor Yvonne Lorkin suggests drinks matches for these dishes.

punch and kick • Chillies are synonymous with spiciness but it is their vibrant flavour that can really enliven a dish.

AND TO DRINK… • Drinks editor Yvonne Lorkin suggests drinks matches for these dishes.

flavour tour • Take your tastebuds on a trip around Asia for a feast of global proportions.

umami magic • These nourishing Japanese-inspired dishes take full advantage of that wondrous fifth taste – super savoury and packed with a warming depth of flavour.

sweet inspiration • Take some cues from around the globe to create wonderfully flavoursome desserts that span all seasons.

AND TO DRINK… • Drinks editor Yvonne Lorkin suggests drinks matches for these dishes.

easy everyday • Simple...