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.

HELLO winter

WHAT I’M LOVING…

DISH.CO.NZ • Dishing up the latest online news, reviews and recipes

DINING OUT • Craving a treat? Put the tools down and try these hot new openings.

WHO TO FOLOW • Double tap and brace for deliciousness. Meet the Dish foodies we can’t get enough of on social.

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

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

kitchen by design • Dish gets up-close and personal in the kitchen with stellar designer Karen Walker.

nanam • Nanam executive chef and co-owner Jessabel Granada on two of her favourite dishes and their O:TU wine pairings

Heaven is a place on earth • Cradled between mountains and the Pacific Ocean, the rugged and rural Awatere Valley is home to the O:TU vineyards. Distinctive and compelling, O:TU wines are recognised as championing the passion, skills and knowledge that the world associates with wines from the Marlborough region.

Maker’s Mark • With ceramics having something of a resurgence, we speak to potters, collectors and restaurateurs about the relationship food has with the plate it is presented on, and why the trend is more popular than ever…

THE CHEEK OF IT • Dish columnist Gareth Stewart, executive chef of Euro and Jervois Steak House, puts a French spin on beef and Yorkshire pud.

flour & 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.

In Season: cauliflower • You can base a meal around a cauliflower. Although there’s nothing wrong with a bubbling cauldron of cheesy gorgeousness (more on cauliflower cheese in a moment), there’s a whole host of other ideas to titillate the taste buds.

ULTIMATE CAULI CHEESE • This is a great midweek dish requiring little more than a baked potato and salad on the side. A few tips, though, as watery cauli cheese won’t win you any friends:

pineapple express • The Dole plantation in the Philippines is not only producing pineapples to send to New Zealand, but is also changing the lives of the locals employed there.

MEET THE TEAM

RECIPES • winter faves, caramel, easy everyday, soups, slow cooks, brunch

WINTER favourites • Cosy up to our hearty mains and tempting desserts – winter never tasted so good!

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

Caramel Magic • This sweet, sticky alchemy of sugar reigns supreme in these most decadent of treats.

EASY everyday • Simple dinner solutions for any night of the week.

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

Ladle of Love • Nurturing, nourishing and oh so warming, soup is like a hug in a bowl. Here we put a fresh twist on some old favourites.

worth the wait • Something flavourful braising slowly in the oven or simmering away on the stove top, its aromas tempting everyone to the table, is one of winter’s greatest treats.

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

Morning Matters • It’s rainy, it’s cold, it’s time to stay indoors and savour a sumptuous winter brunch to nourish and sustain you.

MERLOT RISING • Pinot too prissy? Cabernet too chunky? Prepare for our merlots to deliver that much-needed...