Sarah Tuck on RNZ with Jesse Mulligan
I never need an excuse to talk food so it was a treat to head into Radio NZ last week to chat with Jesse Mulligan and have a good poke around the latest issue of dish.
Jesse kicked off with a surprise question asking how easy it is to put together a food magazine, then we moved on to discussing the rise of vegetarianism and how so many people like to have a few non-meat based dishes up their sleeves – particularly handy at this time of year when barbecues dominate the entertaining scene.
I had popped together Claire Aldous’ Roasted Pumpkin and Buckwheat Salad, delicious and satisfying with the addition of sweet, roasted seedless red grapes, a little heat and lemony spice from harissa and the crunch of toasted hazelnuts topped with a good drizzle of a garlicky sour cream dressing. Buckwheat gives a fabulous, slightly nutty, grain-like base, but there are many other options – from brown rice to quinoa. To find out more, click here to listen in.
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.