Dish 125

2026 is well under way and we're ready to join the fun!
With seafood from MasterChef favourite Harry Butterfield, seasonal recipes making the most oflate summer produce, and sumptuous dinners for duos we get off to a delicious start. Next up contributor Amelia Ferrier tempts tastebuds with two chicken recipes before we fossick in the back of the pantry for some instant noodles, then magic them into five delicious dinners to share. Miso has been having a moment (for centuries) and we make it shine in three gorgeous recipes, then set a table under the olives for a lazy Italian feast. 

With the year's routines well under way, we banish boring back-to-work lunches with a selection of tasty bento boxes to make that midday break even more rewarding. Olivia Galletly puts a smile on the faces of the young (and young-at-heart) with a round up of fun and playful treats and our Make It Tonight section is packed with quick-fix dinners that are simple to make, but good enough to share. We round up this issue with our award-winning selection of the best Sauvignon blancs on the market. We may have hit February already, but with this issue of dish, the party is just getting started!