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.

Settle into a shady spot, grab a glass of something cold – then relax and take it EASY…

WHAT I’M LOVING…

Dish

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

dish.CO.NZ • Dishing up the latest online news, reviews and recipes you loved best

WHAT’S ON • Hot events around Aotearoa, from nose to tail…

Straight-up delicious • Silver Fern Farms new premium Honest Burgers are the real deal

IN SEASON: SUMMER SCENTS • From that old charmer basil to the more divisive dill and coriander, we showcase our pick of the soft-leaf herbs

SIDE DISHES • People, ideas, and inspiration

Amaze balls • Michael Meredith, one of Miele New Zealand's brand ambassadors, shares his recipe for tender, tasty meatballs – they're a breeze to make in the Miele combi steam oven

ARTIST OF THE MONTH

A HUNGER • The success of chef Monique Fiso’s book Hiakai (‘hungry’ in te reo) reveals a hearty appetite for knowledge about Māori food. Monique tells dish why there’s never been a better time to embrace indigenous cuisine

Made to share • Chill the wine, gather your friends, pass the platter… what better way to spend a summer’s afternoon

THE PLATING GAME • We asked two of our favourite Kiwi celebrities to share their food loves so we could create a dish especially for them

URBAN COWBOY • Crack open a cold one and pull up a chair – our vibrant salads and flavour-packed burgers and rolls are perfect for leisurely dining al fresco

CHILL OUT • These desserts aren’t just dreamily delicious, they’re supersimple to put together – so you get more time to chill!

SUMMER ON A PLATE • Rock up with a fabulous salad and you’re everyone’s favourite guest. We put an exciting fresh twist on the summer staple

WORK IT! • Each of these recipes makes enough for two serves – one dinner the night before and one lunch the next day

FOOD FAST • You can’t go past chicken for a summery crowd-pleaser, and our speedy line-up puts the bird centre stage with six succulent dishes – from zesty and spicy to sweet and sour

Force of nature • At his 18th-century villa, this Beirut sophisticate is using homegrown food to unite people across the political divide

gin-chin! • The local gin industry is in fine fettle, producing some awe-inspiring botanical beauties. We sipped through 70 of them to bring you the best

BY THE GLASS • Paper packaging that protects your wine and the planet too, a rare port (yours for just $5800), and Mac’s new alcohol-free ale

heavenly healing • Natural beauty meets world-class luxury at this rural haven in Wanaka

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KITCHEN notes

Double Chocolate Cornflake Cookies • This is my take on combining an Anzac and an Afghan biscuit. They’re rich, crunchy, tender and a breeze to make