Take a look inside our Global Flavours Issue
Photography Kate Battersby.
May brings a change in weather, and along with it our new Global Flavours Issue. We’re avid believers in try before you buy, so have a sneak peek at what lies within the pages of our latest magazine.
This issue, we’re taking you around the world on a culinary journey that will change the way you cook. Let us transport you to the Mediterranean with plates made for sharing, take you on a spice trail with comforting easy-to-make curries and to countries such as Germany, Canada and Egypt with our array of decadent desserts. With gastro tourism on the rise, writer Maria Hoyle works up an appetite for adventure and we explore the beauty of our own backyard with a travel feature on the Bay of Islands.
Kitchen close-up
We take an inside look at the kitchen of Sabato owners, Jacqui and Phil Dixon. Complete with a butler’s pantry and large dining table, their culinary sanctuary is perfect for entertaining.
An appetite for adventure
With gastro tourism increasingly on the discerning foodie’s radar, writer Maria Hoyle checks out the global experiences worth your air miles. In the spirit of travel, Maria also takes part in her own culinary adventure of sorts – a Vietnamese cooking class.
Meet the producers
Our Global Flavours Issue brings you not one, but two, producer stories. Meet the couple behind Forage & Ferment and the free-range pig farmer behind Woody’s Free Range Farm.
Spice trail
Newly-appointed dish Editor, Sarah Tuck is here to spice up your life. For an evening your guests will never forget, serve her Whole Lamb Leg Curry at your next dinner party. Go a step further and whip up the Quick Yoghurt Naan.
Made to share
Transport yourself to the Mediterranean with our selection of sharing dishes. Claire Aldous’ Greek-inspired Ouzo-cured Salmon is perfect for a relaxed meal with family and friends.
Broaden your horizons
Jane Lyons puts regional cuisine on the map with six international dishes steeped in tradition and flavour. Recipes include our cover star Toasted Chilli Tan Tan Ramen – a spicy and incredibly flavoursome dish.
Global goodies
Contributor Olivia Galletly’s international desserts make the perfect final destination for any meal. Olivia’s Chocolate Babka is a firm favourite of ours. Although the twists on this Jewish brioche loaf may look intimidating, it’s surprisingly easy to create them.
Tasting Panel: Pinot Noir
Winter has pinot noir written all over it and our judges had the incredibly difficult job of finding the absolute best examples available in the land. Pick up a copy to find out who was top of the tasting.
Bay watch
The Bay of Islands is a jewel in the North Island’s crown, a region studded with historical and natural treasures. Former Editor Naomi Larkin spent a weekend curating her pick of the gems.
latest issue:
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.