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.
As winter kicks in, it is a time to hunker down with friends and family and share delicious food that is GOOD FOR THE SOUL.
CONTRIBUTORS • We’re proud to plate up another great issue of dish, and here are some of the lovely people behind it!
IN SEASON: PARSNIPS + SWEDES • This underrated duo can up your root veg game in myriad ways
What we’re eating and drinking • People, ideas and inspiration
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…
Kylee Newton • Meet dish’s newest regular columnist: Kylee Newton, cook, founder of Newton&Pott and author of two best-selling cookbooks.
Modern preserving • A bright citrus marmalade to lift winter spirits, from columnist Kylee Newton.
VISA Wellington On a Plate • Wellington’s culinary future will be on full display at the festival’s Next Gen Cook Off. Story by Liam Carr.
OH SO COSY • Put a cheering lemony spin on roast chicken this winter
Eat Your Books • The indexing app revolutionising the way we use cookbooks. Story by Maddie Ballard.
Industrial revelation • An artist’s concrete plans come to life in this modern, minimal kitchen.
Zi Sweet • Maddie Ballard meets the pair behind Zi Sweet, an Auckland-based desserts business offering retro-style cakes and more.
Hold the gluten • The Gluten Free Shop is out to make living gluten-free just that bit easier. Story by Maddie Ballard.
SPICE GIRL • Warm your cockles with a fragrant, flavour-packed braise featuring a star New Zealand meat
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
ANNA’S CHIPOTLE BRAISED BEEF WITH POLENTA DUMPLINGS
Drink and dine Queensland • Bursting with new restaurants to explore and innovative tastes to try, Queensland is ready to delight food lovers with fresh, locally sourced flavours
SURE TO RISE • Meet some of Aotearoa’s best – and tiniest – artisan bakeries.
Gypsy Oven Queenstown • Corner of Camp Street and Shotover Street, Queenstown
Grizzly Baked Goods • 33 Buchan Street, Sydenham, Christchurch; 22 Welles Street, Christchurch Central
The Real Bread Project • 103 Mill Road, Helensville
Mibo • 30 Enfield Street, Mt Eden, Auckland
Queenstown aroha • dish meets owner Karen Hattaway, head chef Michelle Phillips and general manager Warren Ratana, the team behind iconic Queenstown restaurant Blue Kanu
Taste of home • Cook simply beautiful food this winter with Miele. Chef Michael Meredith shares his recipe for a gorgeous scampi salad, perfected using Miele’s range of cooking appliances
APRÈS-SKI • Let it snow! We've got just the thing to warm your cockles after a day out in the cold
SPICE OF LIFE • A curry for every mood, whether you're craving mild and creamy coconut or a bit of a kick
WINNER WINNER • Four spectacular one-pan chicken dinners to please the whole family: creamy bistro-style, nutty satay, spicy all'Arrabbiata and fragrant red curry
Dinner for six • Welcome friends in from the cold with two warming menus
SWEET • All our favourite indulgent cold-weather puddings!