A look inside our summer issue
Get your grill on in spectacular style this summer.
Dish’s February/March issue celebrates the season of lazy barbecues, zesty salads and the art of summer entertaining.
From casual bites to share among friends to popular summer time fare, we've collated dozens of delicious recipes perfect for those balmy evenings.
Our food editor Claire Aldous fires up the barbecue for flavour-packed bites to serve hot off the grill, from Korean Chilli Pork Steaks and Italian-style ribs, to the holy grail of beef burgers. Cool down with an icy, fruit-filled treat and try your hand at our homemade popsicles.
Take your tastebuds on a trip around the Pacific with Sarah Tuck, as she showcases the best on offer in Fiji.
For the brew lover, turn to our panel's pick of New Zealand's top smoked and sour beers - drink matches that are just right for barbecue season.
The new issue also celebrates the unsung community heroes among us, with the spotlight on the team behind Auckland cafe, Crave.
While your summer holiday may be nearing its natural end, the fresh summer menu and bountiful seasonal produce are just getting started.
Find issue #70 in stores now. Buy a 12-month print subscription to Dish and you'll be in the draw to win one of 13 Le Creuset Stoneware Heritage Covered Oval Dishes, worth $179 each.
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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.