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.
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the grimmest day. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight. We also talk to talented journalist and TVNZ Breakfast presenter Indira Stewart and legendary fashion designer Trelise Cooper about their food likes, dislikes and favourite foodie memories then create recipes especially for them. In Dining Under the Influence we look at the impact influencers are having on our dining choices, before celebrating the success of three talented foodies who turned their great ideas into successful businesses. Finally our Tasting Panel ranks Bordeaux-style red wines, doing all of the work to ensure you have the perfect drop to enjoy.
All new dish print magazine subscription orders will now start from the next issue #91 as we will not be able to mail single copies until the government alert level has reduced to 3. Please do not hesitate to contact us via email, we have staff members working from home to answer your queries. Take care, look after each other and be safe This offer is for NZ delivery only.
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