Dish Magazine Issue 128 is a beautifully produced New Zealand food magazine packed with seasonal recipes, cooking inspiration, entertaining ideas, and features celebrating local and Australian food producers.
This winter edition includes comforting recipes from renowned chefs, delicious baking, hearty family meals, elegant dinner party menus, and expert food and wine features. Highlights include:
- Mint-glazed Roasted Leg of Lamb
- Slow Cooker Braised Red Wine & Mustard Beef
- Moroccan Chicken Soup
- Miso White Chocolate Cheesecake
- Tiramisu Lamingtons
- Maple Sea Salt & Coffee Custard Slice
- Burrata with Chilli Crisp Dressing
- Lemongrass Braised Pork
- Beef Carpaccio
- Chicken Normandy
- Winter pasta dishes
- Weekend baking recipes
- Farmers' market-inspired cooking
- Outstanding Food Producer Awards feature
- Wine guide comparing New Zealand Syrah and Australian Shiraz