Grab a spoon and get stuck in – the beautiful new August-September issue of Dish is here.
From Sarah Tuck's decadent cover star – Steamed Caramel and Ginger Pudding with Ginger and Salted Caramel Sauce – to modern twists on warming winter brekkies like Kelly Gibney's Creamy Millet Porridge and Red Wine Roasted Rhubarb; there's so much to savour throughout the cooler months.
Queen of the ladle, Dish contributor Jane Lyons, gives the hearty vege soup a well-earned upgrade, while food editor Claire Aldous serves up some serious dinner inspiration with an entire recipe section dedicated to roasting and braising.
Grab a spoon and get stuck in – the beautiful new August-September issue of Dish is here.
From Sarah Tuck's decadent cover star – Steamed Caramel and Ginger Pudding with Ginger and Salted Caramel Sauce – to modern twists on warming winter brekkies like Kelly Gibney's Creamy Millet Porridge and Red Wine Roasted Rhubarb; there's so much to savour throughout the cooler months.
Queen of the ladle, Dish contributor Jane Lyons, gives the hearty vege soup a well-earned upgrade, while food editor Claire Aldous serves up some serious dinner inspiration with an entire recipe section dedicated to roasting and braising.
Try your hand at the new-look winter heroes, with Claire's easy everyday meal solutions and flavoursome winter favourites, and delight your family and friends with a decadent slice of Chocolate Almond Cake to finish (see Friday Baking).
Reigning Kiwi fashion queen Karen Walker invites Dish editor Naomi Larkin in to her coveted Ponsonby kitchen, while writer Sarah Murray discovers what makes the old and new school of local ceramics well-worth procuring.
To celebrate our new issue, we're giving away one full access, multi-platform subscription to Dish, this includes:
- Unlimited recipe access online via our recipe backlogs
- Six print issues a year
- Six digital issues a year
To be in to win a full-access subscription to Dish for 12-months, simply enter your details
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