How to: Serve the perfect cut of meat
BROUGHT TO YOU BY Silver Fern Farms
Here, food blogger and Dish contributor Sarah Tuck shows us how to make our next meat dish look fit for a feast.
Cold weather entertaining is made simple with lean and tender beef, lamb and venison from Silver Fern Farms.
Here, food blogger and Dish contributor teaches us that presentation is paramount when serving your favourite meat dishes to family and friends.
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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.