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DishDish

Dish Issue 85 August/September 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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EDITIE KOPEN
€ 4,17(Incl. btw)
ABONNEREN
€ 17,40(Incl. btw)
6 Edities

IN DEZE EDITIE

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winter is here

I couldn’t think of a better issue to begin my role as editor of dish than this one – winter doesn’t stand a chance against the line-up we have for you! In a time when Uber Eats and fast food are so obtainable, it is reassuring to see the next generation tying on their aprons and leading the way in Fresh, Fierce Future Foodies (p22). And in Kitchen Close-Up (p18), Amanda and Luke Pierson show us you don’t need loads of space to maintain the kitchen as the central hub of a busy home. When it comes to fortifying body and soul, Food Editor Claire Aldous sets us on the right path with healthy, nourishing servings of porridge, amped up with nuts, fruit and seeds (p70) and a soothing selection of…

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contributors

@clairealdous @thenextmeal @thehungrycook Claire Aldous Food editor, Claire is the mastermind behind recipes enjoyed by thousands of readers for over fifteen 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 focusses 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 styling…

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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 DESIGNERS Sara Wilk, Jessie Marsh, Conor Fox DRINKS EDITOR Yvonne Lorkin yvonne@yvonnelorkin.com CONTENT PRODUCER Emily Bell emily.bell@icg.co.nz CONTRIBUTORS Kate Battersby, Julie Buiso, Bryce Carleton, Siana Clifford, Weronika Elantkowska, Olivia Galletly, Josh Griggs, Jane Lyons, Gareth Stewart 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 SUBSCRIPTIONS Freephone 0800 782 347 (within NZ) International +64 9 360 5700 Online dish.co.nz/subs Email support@icgmedia.co.nz CONTACT US Editorial office 19 Lyon Avenue, St Lukes, Auckland Postal address Freepost 194041, PO Box 77027 Mount Albert, Auckland 1350, New Zealand Telephone +64 9 360 5700 Facsimile +64 9 360 5702 DISH ONLINE Website dish.co.nz Facebook @dishmagazine Instagram @dishmagnz Pinterest dish magazine Retail and subscriptions manager Monique Bulman Events producer Emily Harrison New Zealand Distribution Ovato…

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dish.co.nz

WINTER WARMERS Why go out for dinner when you could stay cosy indoors and whip up meltingly-tender Beef Cheeks with Parmesan Polenta, decadent oh-so dreamy Gourmet Mac and Cheese or flaky, moreish Pulled Lamb, Rosemary and Cheese Pie. These are among the many comforting recipes available on the dish website. Warm your cockles, head to dish.co.nz. HAVE YOU SIGNED UP TO OUR WEEKLY E-NEWSLETTER? SENT OUT EVERY THURSDAY, IT CONTAINS THE LATEST FOOD NEWS, RESTAURANT REVIEWS, TRAVEL GUIDES AND GIVEAWAYS. STAY EVEN MORE IN THE LOOP BY FOLLOWING US ON INSTAGRAM, FACEBOOK AND PINTEREST. DIGITAL dish Want your dish on digital? Subscribe at dish.co.nz/subs Brush up on your wine knowledge From pinot noir to bubbles, our team of expert judges have tried them all. Check out our bi-monthly Tasting Panel results to find out which wines…

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side dishes

TAKE A PEW Kick off your shoes, nestle into your favourite chair and curl up for an hour or three with a good book (and a wee dram) on a chilly afternoon. We’re loving these shabby chic vibes; winter comfort at its most stylish. PROPS: Boudoir cushion and Icelandic sheepskin from Alex & Corban; Broste champagne flute and stone wheel on stand (medium) from Indie Home Collective; Minister 3-piece whisky set glass and Short Stories Olann ice bucket from Smith & Caughey; club chair, French brass trolley and floor light from John Stephens & Co. Thomson Two Tone Release whisky; Veuve Clicquot Yellow Label.…

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cliquot in the snow

We are super-excited to announce that dish will be partnering with Veuve Clicquot for their ninth Clicquot in the Snow event. Clicquot in the Snow will take place from Thursday August 1 to Sunday August 4, in the winter wonderland that is Queenstown. This year, Veuve Clicquot will be hosting two compelling events – including the incredible, and highly anticipated, Kathryn Wilson fashion show, which sold out in minutes. It’s the gastronomic offerings that are among the festival highlights. In particular, the Clicquot Long Lunch at Rata Restaurant. Taking place on Friday, August 2 and Saturday August 3, the experience will include a four-course degustation lunch, designed by chef Josh Emett. Each of these courses will be paired with a flute of Veuve Clicquot. Champagnes include Veuve Clicquot Yellow Label, Rosé and…

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