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.

After the year that was, let’s all just take a moment to CHILL OUT before we head into the shiny new year ahead…

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!

IN SEASON: SWEET CORN • The sweetest thing.

dish loves Farro • Farro is the dish team's go-to food store – our one-stop shop for preparing each issue. We highlight some dish essentials at Auckland’s leading food store

What 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.

Reader Feedback

What we’re listening to

What you’re loving online • We ran the numbers and according to our social media and website data, these are the recipes you’d most like to devour…

A DIY delight • A former contestant on The Block NZ hones her DIY skills to create a beautiful biscuit-coloured kitchen – on a budget.

Kate Fay, head chef at Cibo INTERVIEW • One of the country’s most renowned chefs, Kate Fay has headed the kitchen at Parnell institution Cibo since 1999. Her bold cooking style, attention to detail and strong leadership have made the restaurant one of Auckland’s best loved – and in 2018, she was the first female platinum ambassador for New Zealand Beef and Lamb. She shares what she’s looking forward to this summer unlike any other.

Al Brown, restauranteur INTERVIE • Al Brown is a man of many talents. The hospo star is responsible not only for award-winning restaurants such as Logan Brown in Wellington and Auckland’s Depot and Federal Delicatessen, but also a bagel empire (Best Ugly Bagels), a coffee brand (Good Joe Coffee Co.) and, most recently, a not-for-profit range of wines (Tipping Point Wines). He’s also the author of multiple cookbooks, the host of several television series and perhaps the quintessential ambassador of Kiwi bach cuisine. Here, he shares what he’ll be cooking and eating over summer.

Bakers gonna bake LOCAL PRODUCERS • dish hears about Good Bitches Baking, a charity that’s serving up sweetness all over the country.

EASY BREEZY • Create the fragrant summer salad of your dreams with a Miele steam oven

Sugar & Tempt LOCAL PRODUCERS • Meet the 21-year-old bringing Levain-style cookies to Kiwis. Story by Maddie Ballard.

When life gives you lemons LOCAL PRODUCERS • Maddie Ballard hears the story behind Sovrano Limoncello, the Italian-Kiwi sensation making sterling limoncello with Kerikeri citrus.

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

KATE'S ROASTED EGGPLANT WITH AGRODOLCE, CRACKED WHEAT AND FETA (V)

Caribbean cruise • Transport yourself to balmy Jamaica this summer, with two recipes from dish reader Justin Peters

Taste the difference • A Q&A with Mark Neal, co-founder of Scapegrace Distillery

Love your local • Local restaurants, cafés and pubs are the backbone of our hospitality industry. dish hears about the history of the local – and why it’s so important to protect it today

FRESH CATCH • Embrace summer with this irresistibly bright dish, singing with mango and spices

ALL FIRED UP • From smoky tandoori-style chicken...