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.

NEARLY THERE

EDITOR’S PICKS • What I’m loving this season

Dish

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

The Cherry on Top • A decade-long ‘labour of love’ renovation project has been capped off with a dream kitchen for homeowners Beth and Hèctor

bite size

Where We’re Eating and Drinking • There’s no rest for the food-obsessed… when payday is still a while away, these are the places we love where your dollar will go a long way and the food is fab

DECADENCE IN EVERY BITE • Finish dinner in style, with a simply sensational showstopper

KEEP MOVING: A Taste of Regional Korea • From seafood harvested from the waters of volcanic shores to bibimbap in its birthplace, discover the dishes that make South Korea worth exploring beyond its famous capital

Celebrating Local in Ōtepoti • dish delved into Dunedin’s daring and driven hospo scene last year, and now we’re back for an update on what’s up down south

Eating Well for Less • The cost-of-living crisis is showing no signs of abating, but there are smart and simple ways to make sure that tightening your belt doesn’t have to be taken literally when it comes to your diet

HOT AND SWEET • Lee Kum Kee makes it easy to build flavour and elevate any dish

Sarah Todd: Generosity is an Ingredient • After three turns in the MasterChef Australia kitchen, a decade shaped by India and a love story that charmed viewers on both sides of the Tasman, dish’s newest contributor, Sarah Todd, is embracing a joyful new season, both at home and in the kitchen

A Fish Out of Water • Teresa Pert may be uncomfortable with the attention that followed Ortega Fish Shack’s MICHELIN recognition, but she is fiercely proud of what it represents: a restaurant built on the foundation of looking after its community

IN SEASON • We tuned into nature’s timetable to choose the ingredients for these recipes, which are designed to showcase seasonal produce at its peak

WINE FOR EVERY OCCASION • Whatever the gathering, big or small, formal or casual, the Good Better Best guidelines will highlight the wine that is just right for you

FLAVOUR MAXXING • Had a bad day? Turn that frown upside down and end your day with a guaranteed win with these easy, fun, flavour-packed dinners

BUN APPÉTIT • Bring a little x-factor to burger night with these tasty takes

CHICK MAGNETS • These chicken tray bakes are a weeknight supper saviour

HOT POTATOES • Stuffed spuds are simple to make, easy on the budget, and very versatile, so we jazzed-up some jackets for potato inspo

TAKE THE CAKE • We took a delicious-in-its-own-right Vanilla and Yoghurt Cake recipe and gave it a twist for a trio of tempting takes on this classic cake

BEAN BANGERS • Our favourite thing about cooking? Taking humble ingredients — like bangers and beans — and conjuring up top-of-the-class dishes

MELIE MAKES • Melie amps up the comfort with pasta and pancakes — elevating these kitchen classics with her signature pizzazz

FOOD FAST • Simple, stylish meals for any night of the week — maximum flavour with minimum fuss so dinner will be on the table ‘stat’!

BETWEEN THE SHEETS • Layer up the flavour with these tried-and-true recipes for one of our favourite kitchen classics — the...