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DishDish

Dish

Issue 86 October/November 2019

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.

Land:
New Zealand
Taal:
English
Uitgever:
Tangible Media Limited
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6 Edities

IN DEZE EDITIE

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spring has sprung…

…and, as usual, rather than sunshine and daffodils, the most reliable indication of the change in season is wild wind and rain. So, whilst you might expect a spring issue to be full of very light fare, we have mixed it up to match the weather! We start with fabulous fresh, zingy dishes in Olivia Galletly’s Not-on-a-diet diet (p42), showing that healthy eating doesn’t have to mean ‘diet food’, followed by Food Editor Claire Aldous’ clever dishes that do double-duty as dinner one night, and a delicious lunch the next day (p54). If the weather really has turned to custard and you feel like spicing things up turn to page 64 for a range of dinners that will warm you from the inside out – you won’t want to miss the decadent…

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ready, set, taste!

Taste of Auckland will return to Queen’s Wharf from October 31 to November 3 with a sizzling selection of restaurants ready to tempt your taste buds. Amongst them is Ponsonby’s new kid on the block Épicer; Herne Bay favourite Andiamo; Collab Kitchen by Paris Butter & Friends, an exciting collaboration led by chef Nick Honeyman; and The Crab Shack’s laid-back mobile caravan in the Ocean Terrace zone. Taste of Auckland will also showcase more than 80 producers of food, wine, spirits and craft beer in the Artisan Market Place. The buzz is growing around Marco Pierre White’s appearances, the highlight being his live cooking demonstrations. As the guest chef, he will be busy across the festival to engage with Taste visitors. We caught up with Culprit and Lowbrow’s very clever chef Kyle Street…

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contributors

@clairealdous @thenextmeal @thehungrycooknz 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.” Olivia Galletly Olivia is a passionate and uber-talented home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. Her talent for photography and…

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dish

EDITOR Sarah Tuck sarah.tuck@icg.co.nz FOOD EDITOR Claire Aldous claire.aldous@icg.co.nz DIGITAL EDITOR Isabeau Brimeau isabeau.brimeau@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 CONTENT PRODUCER Emily Bell emily.bell@icg.co.nz CONTRIBUTORS Julie Biuso, Síana Clifford, Weronika Elantkowska, Todd Eyre, Olivia Galletly, Josh Griggs, Jane Lyons, Gareth Stewart, Jenny Vockerodt ADVERTISING Business development manager Liezl Hipkins-Stear Telephone +64 27 706 6035 Email liezl.hipkins-stear@icg.co.nz Advertising sales Chloe Thomsen Telephone +64 27 6260155 Email chloe.thomsen@icg.co.nz…

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dish.co.nz

WHAT A TART When life gives you lemons, you know what to do. Turn those lemons into Sarah Tuck’s Lemon Cheesecake Tart with Lemon Curd. Sweet, zingy and the colour of the sun, this lovely lemon tart will steal a piece of your lovely little heart. RECIPES, RESTAURANT REVIEWS, GIVEAWAYS, INTERVIEWS, HOW-TO GUIDES, TASTING PANEL RESULTS AND TRAVEL GUIDES. YOU NAME IT, WE’VE WRITTEN ABOUT IT. SIGN UP TO OUR WEEKLY E-NEWSLETTER TO HAVE ALL THIS, AND MORE, DELIVERED STRAIGHT TO YOUR EMAIL INBOX. DIGITAL dish Want your dish on digital? Subscribe at dish.co.nz/subs Where to eat… Whether you’re planning the perfect date, going out for a special occasion or simply feeling hungry, check out the dish restaurant reviews for must-visit eateries around the country. Our most popular recipes… We ran the numbers and according to our social media…

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spring flavours

1 FREEDOM FARMS PORK Use tender, low-fat pork fillets for a super-quick dinner. Cook an extra one and make toasted Cuban sandwiches for lunch the next day. For a fabulous Italian meal, braise a whole pork scotch fillet with bacon, onions and white wine. 2 A LINE-UP OF CHEESE There’s always a selection of cheeses in my fridge: feta for crumbling into fritters or scattering over salads; ricotta for spreading on crostini and flatbreads with a drizzle of honey and haloumi for frying until golden and melting. 3 HERBS, HERBS & MORE HERBS Spring calls for lighter meals and adding handfuls of herbs brings a gorgeous freshness to a variety of dishes. Add to dumpling and wonton fillings; stir into risotto; scatter over a pizza just before serving; or add to a jackfruit salad. 4 FRESH…

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