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Dish

Dish

Issue 89 April/May 2020

Dish is an award-winning bi-monthly magazine for people who enjoy cooking and reading about good food. It contains inspiring seasonal recipes and stories about food producers, issues and trends around food in New Zealand and overseas. The recipes are beautifully presented and simple to follow and offer inspiration for both accomplished cooks and those keen to try something new.

Country:
New Zealand
Language:
English
Publisher:
Tangible Media Limited
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6 Issues

In this issue

1 min.
i feel the need… the need for speed!

And apparently you do too – the single most common request we receive is for recipes that are quick and easy to prepare, so this issue is devoted to providing delicious dishes that will save you time in the kitchen, with no compromise on flavour, style or satisfaction. But before we get to the food, I invite you to head to page 18 and our fabulous Chicks in Charge feature, where Maria Hoyle chats to some of the most dynamic, innovative women in our industry about what drives them in their success – they are truly inspirational. Next up, take a seat at our Mexican table, where Claire Aldous serves up a feast fit for sharing (the Chipotle Prawns with Lime and Jalapeño Mayo on page 40 are a total winner).…

1 min.
contributors

@clairealdous Claire Aldous Food editor Claire is the mastermind behind recipes enjoyed by thousands of readers for more than 15 years, having been with dish since the very first issue. With a vast knowledge of ingredients and techniques, her constant innovation and imagination are an invaluable source of inspiration. Always generous and welcoming, she focuses on creating recipes that are neither fussy nor overly fancy, producing delicious dishes that delight her guests and fill the kitchen with gorgeous aromas. “My favourite night of the week? Sunday. Having family and friends over for a casual, delicious dinner, usually followed by an indulgent dessert, encapsulates everything I love about cooking.” @thenextmeal Jane Lyons Jane is part of a dynamic globe-trotting duo always on the lookout for both seasonal inspiration and ways to care for the planet through mindful…

1 min.
dish

EDITOR Sarah Tuck sarah.tuck@icg.co.nz FOOD EDITOR Claire Aldous claire.aldous@icg.co.nz DIGITAL EDITOR Rachel Fawcett rachel.fawcett@icg.co.nz SUB EDITOR/WRITER Maria Hoyle maria.hoyle@icg.co.nz DESIGN DIRECTOR Sacha Wackrow sacha.wackrow@icg.co.nz ART DIRECTOR Bridget Daulby DRINKS EDITOR Yvonne Lorkin yvonne@yvonnelorkin.com CONTRIBUTORS Julie Biuso, Síana Clifford, Weronika Elantkowska, Todd Eyre, Conor Fox, Josh Griggs, Jane Lyons, Samantha Parish, Charlie Rose, Gareth Stewart, Ben Whorwood ADVERTISING Business development manager Karrin MacLeod Telephone +64 216 06886 Email karrin.macleod@icg.co.nz Retail and subscriptions manager Monique Bulman Events producer Emily Harrison…

1 min.
delicious inspiration

1 STUFFED PASTA Stuffed with meat, vegetables or cheese, fresh or dried pasta can be a main course or served as a starter. Delicious topped with a fresh or cooked tomato sauce, wilted greens and mozzarella or tossed with your favourite pesto. Recipe inspiration Visit farro.co.nz for this pumpkin and ricotta stuffed pasta shells with tomato sauce recipe. 2 FREE-RANGE LAMB Pair tender lamb cutlets with a zesty mustard and caper dressing or lamb fillet backstraps with fragrant sumac and crispy flatbreads in a Fattoush Salad. 3 FRESH SALMON Perfect for any night of the week, it can be oven baked with Cajun spices, thinly sliced for ceviche or pan fried with a drizzle of teriyaki sauce. 4 ICE CREAM Chill out by adding your own touch to a tub of vanilla bean ice-cream or dollop your favourite flavour…

1 min.
dish.co.nz

Hooray for the faves… Summer is fading fast but we know you’ll still be loving our top-ranking recipes long into autumn… FACEBOOK Olivia Galletly’s super-easy Chewy Oat and Caramel Slice was an FB winner – and we couldn’t agree more; who could go past this indulgent deliciousness? Afternoon pick-me-up sorted! INSTAGRAM Meanwhile, on Insta you had all of the likes for our Green Bean and Pea Salad with Farro and Roasted Almonds, just as fabulous served warm as the evenings get cooler. Don’t forget to swipe on over from Insta to dish.co.nz and check out our latest recipe collections, reviews and chef interviews while you’re there! Great news for foodies! To stay up-to-date on the latest food news, Dine with dish events and competitions, sign up to our weekly e-newsletter. We deliver exciting recipe collections, food news…

2 min.
a luxury weekend with dish

We are thrilled to announce the details of our first weekend escape hosted by dish editor Sarah Tuck and drinks editor Yvonne Lorkin. Join us at The Farm at Cape Kidnappers in the beautiful Hawke’s Bay for a magical weekend of food, wine and activities. We begin with lunch at this world-class lodge, followed by a comprehensive tasting of Church Road wines with Yvonne Lorkin, who will be joined by Church Road chief winemaker Chris Scott. As one of New Zealand’s oldest wineries, Church Road has a global reputation for producing award-winning wines, and where better to enjoy them than in the beautiful region that Church Road calls home. After the tasting, take time to enjoy the stunning surrounds at your leisure, or simply soak up the sumptuous interiors of your…