A look inside our early winter issue
Take a sneak peek inside our indulgent new winter issue, positively brimming with hearty and mouth-watering inspiration.
Foodies, the wait is finally over – our sumptuous new winter issue is hot off the press.
Dish’s June/July issue is brimming with delicious, warming recipes to ease us into the colder months. This season, we tuck into some hearty one-pot wonders, make best use of seasonal apples in both savoury and sweet dishes and discover the delicious versatility of rice.
Sarah Tuck shows us to indulge in decadent winter ginger puddings while Kelly Gibney fills up the lunchbox with wholesome and wholefood slices.
Plus, settle in to read about chef Monique Fiso’s passion for rediscovering and modernising traditional Maori cuisine and learn about the latest initiatives that will mean fresher and more sustainable seafood choices for Kiwi consumers. We touch base with Wellington-based blogger, The Forest Cantina's Unna Burch, following the release of her beautiful new cookbook, Home.
From cover to cover, there's plenty to sink your teeth into.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.