Magzter Gold (Sitewide Promotion)

Magzter Gold (Sitewide Promotion)

Digital Delivery

Dish June 1st, 2024 Digital Back Issue Cover

Dish Issue 115 Jun/Jul 2024 (Digital)

(1)

Single Digital Issue

Issue 115 Jun/Jul 2024

$3.75

Powered By Zinio

Zinio

Satisfaction Guaranteed

Instant Start

Subscribe Instead

1 Year Subscription

6 digital issues

$8.39

($1.40/issue)

Go to Subscription

View Subscription Options

Also available on ZINIO Unlimited logo

Get unlimited access to Dish (Digital) + Back Issues & 5000+ other magazines

1-month free trial

Renews at $8.99/month after trial.
Cancel anytime.

Get unlimited access to Dish (Digital) + Back Issues & 5000+ other magazines. Renews at just $8.99/month after trial. Cancel anytime.

Start Trial Learn more

32 Articles

EDITOR’S LETTER

Our mission at dish is to ensure that every page is one you will savour, and to do that we need your help. Should you have a cheeky five minutes up your sleeve, I would really appreciate it if you could take the time to complete our reader survey (QR code link on page 16), not only will you be in to WIN a $200 Prezzy Card, you will be providing us with the crucial feedback we need to deliver exactly the content you want. How can it be May already? Actually, I’m writing this at home in my kitchen on the evening of the 22nd of April, but by the time this gorgeous issue makes it into your hands we will be well into the next month! The year is…

EDITOR’S LETTER

A touch of the Hamptons

Never has the name “island” seemed so appropriate as when describing the central feature of one Hawkes Bay kitchen designed by local design duo Victoria Bibby and Dael Brady, known as Bibby and Brady Interior Design. By painting the body of the large kitchen island in oceanic navy Resene Shadowy Blue, not only does the room invoke the classic elegance of a Hamptons-style look but it also creates the sense that the island countertop is itself cresting a wave out at sea. “We wanted the island to be the hero of the kitchen, and to feel almost like a piece of furniture in the open plan space,” Victoria says. “It adds a bold element and interest while still remaining timeless and elegant. “The back cabinetry, which runs into a scullery as well as…

A touch of the Hamptons

Claire Aldous Food Editor @clairealdous Q Where have you eaten out recently and enjoyed? A Ruru Bakery is a new little cafe on Mt Eden Road, near where I live. Danny is a trained pâtissier and makes everything from scratch. His pastries are gorgeous, flakey and buttery creations, filled with a rich vanilla custard and fruit, others with dark chocolate and roasted nuts. I often stop in for a delicious madeleine and a coffee then end up taking a sausage roll home for lunch. Q Tell us about something you’ve cooked this month. A The Baked Eggplant with Pasta, Mozzarella and Tomatoes from the cookbook Italian Coastal. I had a very similar recipe in dish issue #29 and hadn’t cooked it since then. It was delicious and one I’ll be making again soon. Q What recipe are…

Well-loved for their flavour-packed Asian sauces, Lee Kum Kee has a range of sauces and condiments that are suitable for those with coeliac disease or avoiding gluten. Whether for use in stir-fries, as marinades and dipping sauces, or to provide the perfect little extra something special to your favourite dish. The gluten-free range is a game changer, making it easy to expand your cooking repertoire with condiments and sauces from Lee Kum Kee! Lee Kum Kee is a proud supporter of Coeliac New Zealand and Coeliac Awareness Week from 10 – 16 June 2024. Sticky and Crispy Fried Hoisin Chicken (gf) Serve with a bowl of stir-fried vegetables and hot cooked rice CHICKEN 500 grams boneless, skin-off chicken thighs, fat trimmed off1 small brown onion, roughly chopped3 cloves garlic, peeled5cm piece ginger, peeled and roughly chopped1…

There must have been something in the water (or maybe it was the Nautilus Estate wine) on 20th February when we hosted our most recent Dine with dish at Auckland’s Esther restaurant – the evening can only be described as a celebration. A celebration of fabulous food, delicious wines and exceptionally good company. As guests arrived, they were quickly seated and offered a glass of chilled Nautilus Marlborough Cuvée Brut NV to accompany a promptly served tumbler of Avgolemono, Lemon Fish Soup. dish editor Sarah Tuck then welcomed the enthusiastic crowd before handing over to restauranteur extraordinaire Sean Connolly to talk through the menu, and Andrew Parkinson, the articulate and entertaining Managing Director of Negociants New Zealand, who ably stepped in to cover for Nautilus Estate General Manager and Winemaker Clive…

Where we’re eating and drinking

1 Claire Aldous, Food Editor Rhu, Parnell: Rhu is a new all-day eatery in Parnell by chef Tushar Grover and his team, serving up reimagined classic dishes. No bog-standard fare here. A delicious but rich, Steamed Egg and Bacon Cream with housemade sourdough is their take on bacon and eggs; an epic Fried Chicken Sandwich on milk bread and the Charred Avocado and Kimchi on toast make up some of the dishes on their short, but carefully-curated menu. Nice to see Pierre Bernardu is back seamlessly managing the front of house. @rhu_akl 2 Monique Bulman, Publisher Services Manager Mexicano, Christchurch: What better way to wind down after the foodshow than with Frozen Margarita’s at Mexicano’s in Christchurch. We chowed down on the ceviche, tacos and beef quesadillas. All big flavoured with plenty of…

Where we’re eating and drinking

Cream of the crop

Kara, the coconut specialists, create extraordinarily rich and creamy coconut cream that works beautifully in both sweet and savoury dishes. Its easy to enhance your culinary creations with their premium range of coconut ingredients, much-loved by chefs and home cooks worldwide. Sourced from the lush plantations of Indonesia, Kara Coconut Cream & Milk embodies the essence of quality and freshness that delivers an exotic flair to your favourite dish. Discover Kara at your nearest supermarket, or reach out for wholesale enquiries at sales@davis.co.nz. To learn more about Kara and their products visit their instagram at @karacoconut Coconut, Red Lentil and Vegetable Curry with Sizzled Tofu (gf) (v) 4 tablespoons olive oil1 large orange kūmara, peeled and roughly chopped½ small head cauliflower, chopped into florets1 red capsicum, sliced sea salt and ground pepper1 brown…

Cream of the crop

It is one of the oldest commodities in the world, traded for many thousands of years. Salting, brining and pickling are some of the most ancient and important methods of food preservation. And yet there is more to salt than just salt – there is a complexity of flavour owed to the minerals it is mined from. The latest health buzz around salt calls for higher minerality. We need salt, but not too much. Four years ago, Perry Cornish and Erin Mone were making the regular drive from their Bach at Opito Bay in the Coromandel to Auckland when they discussed changing their lifestyle to the slower pace of the beach. They both had big corporate jobs and Perry had quite literally had enough. “I wanted to be in a space and…

Championing Christchurch

It had been a goodly while since I had headed to the ‘garden city’ so it was with much excitement I headed south to attend the recent Christchurch Food Show and take a whistlestop tour of the latest drinks and foodie spots with a morsel of retail therapy on the side. The Church Pub 124 Worcester Street Built in the late 1800s The Church Pub has seen many iterations, as a church, church hall and school room, latterly The Octagon, but sustained significant damage in the 2011 earthquake. Over several years it was lovingly restored and since July 2023 has been reborn as a pub and music hub for locals and visitors alike. The live music which features every night is certainly a draw card, as is the beautiful interior boasting many features…

Championing Christchurch

GIN FOR THE WIN

DUCHESS H GIN CUP APPLE PIE Duchess H Gin Cup range pays homage to the elegant old world tradition of fruit cups. Our Winter edition of Apple Pie is an explosion of delicious autumnal sweetness, succulant and juicy baked apple, warming winter spice with hints of cinnamon, followed by a rich buttery pastry finish, best enjoyed with soda water. RRP $49.99 Available at all leading retailers. REID + REID NATIVE GIN First distilled in Martinborough in 2015 by brothers Chris and Stew Reid, Reid + Reid Native gin is traditionally pot-distilled with 10 classic gin botanicals and utilises mānuka, kawakawa and horopito to create a uniquely peppery, spicy and herbal New Zealand gin. ROOTS “ROSSO” PINOT NOIR GIN Balancing a unique expression of Roots Marlborough Dry Gin with an organic, vintage Marlborough pinot noir wine.…

GIN FOR THE WIN

Kimchi is a broad term used to define a lactic acid-fermented vegetable dish with currently more than 200 variations of kimchi in Korea. Along with napa cabbage, some of the more common seasonings used in kimchi making are garlic, ginger, radish, carrot, spring onion and gochujang, a red chilli powder. Funky, spicy, salty and sour are all great descriptions of this vibrant red-hued dish. Use in: Cheese toastie fillings, finely chop and fold into a slaw, fried rice and omelettes. Serve with Asian-style noodles, for loaded sweet potatoes and burgers. KIMCHI BRAISED BEEF CHEEKS Spicy, tender and delicious! Topped with a fresh and crunchy Kimchi and Cucumber relish, it’s perfect comfort food. 2 tablespoons canola oil1.2 kilograms beef cheeks sea salt and ground pepper2 red onions, sliced4 cloves garlic, crushed1 tablespoon grated fresh ginger2 tablespoons…

TURMERIC: FRESH AND DRIED

A general rule is a 2½ cm piece of fresh turmeric, finely chopped equals one teaspoon of ground dried turmeric. Store fresh turmeric in the fridge wrapped in kitchen towels in a paper bag or store in the freezer. Technically a rhizome, the root is native to South and Southeast Asia and has been used for centuries for cooking, medicinal benefits and to dye clothes – it does like to leave its colour on hands! In recent years turmeric has become an antioxidant superstar lauded for its health benefits. Try it as a tonic: blitz a nub of turmeric and ginger, zest and juice of a lemon, and a small dash of water (play with the amounts to get your preferred taste) then freeze into cubes. Pour boiling water over a cube each…

TURMERIC: FRESH AND DRIED

THE PLATING GAME JESSE MULLIGAN Host of Afternoons on Radio New Zealand

Jesse’s LinkedIn profile aptly describes him as a man of many jobs and children. As one of New Zealand’s most respected broadcasters, he has been across all three main forms of media: television (former presenter and writer for 7Days and The Project) radio (Afternoons with Jesse Mulligan on RNZ) and print (restaurant reviewer for Viva). He’s known for his wit and intelligence and is a popular MC where he crafts his script to suit both industry and audience. Jesse grew up in Hamilton and originally studied law. He now lives in Ponsonby with his equally accomplished wife Victoria and four children. Describe an early food memory that has stayed with you. Jesse: My mum used to run a bakery in Hamilton so on special occasions she would let me get up with her at…

THE PLATING GAME JESSE MULLIGAN Host of Afternoons on Radio New Zealand

PASSATA MULTI-STYLE STARTER

Sauces for all occasions can be made from this simple base! Future you will be so glad you prepared ahead and had this on hand in the freezer, especially when you're in a rush to make a mid-week dinner or have unexpected guests call in. Ziploc Freezer bags with grip and seal technology are completely sealable so food will remain fresh and frosty freezer burn free. Plus they lie flat and don't take up too much space in the freezer allowing for more storage. Store Cupboard Tomato Sauce 3 tablespoons olive oil3 cloves garlic, crushed2 tablespoons tomato paste½ teaspoon chilli flakes2 x 400-gram tins crushed tomatoes700-gram jar tomato passata1 tablespoon caster sugar sea salt and ground pepper Heat the olive oil in a large pot over a low heat and cook the garlic,…

PASSATA MULTI-STYLE STARTER

AT HOME WITH… PIP AND LEN

Just 50 minutes out of central Auckland the suburb of Beachlands feels like a million miles away and a delightful step back in time. First established in the 1920s, then made popular in the ‘50s as a sea-side getaway, Beachlands is now a bustling community and home to TV producer Pip and stone mason husband Len, along with bouncy wee Corkie, the Yorkshire terrier. I dropped by in late autumn to experience, not for the first time, the way they love to cook and entertain. It all starts in the garden, where Len is commander-in chief of all things vegetable. Len is as particular with the garden as he is with his masonry (he designed and oversaw the building of the four magnificent indoor and outdoor fireplaces on the property). With…

AT HOME WITH… PIP AND LEN

COOK’S NOTE: Check that the mustard and fish sauce you use are gluten free. If the chicken thighs have a large piece of the backbone attached, I remove it with a cleaver or sharp knife and just leave the thigh bone in. Mustard Chicken and Potatoes (gf) A simple and delicious combo that just needs a crisp green salad and a loaf of warm crusty bread for mopping up all that lovely sauce. 4 chicken drumsticks3 skin-on, bone-in chicken thighs1 tablespoon extra-virgin olive oil1 medium brown onion, thinly sliced8 small waxy potatoes, halved or quartered if larger2 tablespoons mild American mustard2 tablespoons runny honey1 tablespoon grain mustard2 cloves garlic, crushed1 teaspoon dried tarragon½ teaspoon paprika½ cup chicken stock½ cup sour cream Preheat the oven to 160˚C fan bake. Heat the oil in a large ovenproof frying…

Caramelised Coconut Pork with Lemongrass and Ginger (gf) Slow cooking pork in a caramelised coconut cream sauce with heady aromatics is a simple way to create a sweet/savoury dish that’s quite addictive. 3 tablespoons brown sugar1 tablespoon water4 tablespoons fish sauce½ cup coconut cream450 grams boneless pork fingers, skin-off, cut in half2 carrots, thickly sliced1 large red onion, quartered1 long red chilli1 stalk lemongrass, smashed open with a rolling pin1 thumb ginger, sliced2 cloves garlic, roughly chopped2 tablespoons tamari1 tablespoon rice wine vinegar2 teaspoons sesame oil1 whole star anise Preheat the oven to 160˚C fan bake. Put the sugar and water in a medium ovenproof pot and bring to the boil, stirring to dissolve the sugar. Cook for 1-2 minutes to caramelise, stirring constantly then stir in the fish sauce and let it bubble…

SARAH’S FAVES

Antipasto (gf) (v) Inspired by a recent trip to Melbourne to visit my eldest son, this brings the sunny flavours of the med to brighten up a winter’s evening. ¼ cup roughly chopped capers2 roasted red peppers, chopped½ teaspoon chilli flakes1 garlic clove, crushed¼ cup finely chopped artichokes (in oil)¼ cup finely chopped green olives (about 7 olives)1 tablespoon tomato paste1 tablespoon runny honey2 tablespoons extra-virgin olive oil2 teaspoons sherry vinegar TO SERVE 125 grams burrata, drainedextra-virign olive oil Mix all the ingredients together. Store in the fridge in a sealed container for up to two weeks. Best served after at least two days! TO SERVE: Place the burrata on a shallow plate and spoon over some of the salsa, serving the rest separately. Drizzle over a generous pour of olive oil and serve the focaccia…

Harissa Lamb Meatballs with Roasted Tomatoes These juicy meatballs are bursting with flavour, roasted with vine tomatoes and served on a garlicky yoghurt. Great eaten with flatbreads to help mop up all the lovely juices. LAMB MEATBALLS 650 grams lamb mince¼ cup harissa paste1 large egg¼ cup fresh breadcrumbs¼ loosely packed cup fresh chopped herbs3 cloves garlic, crushed¼ teaspoon ground cinnamonsea salt and ground pepper2 tablespoons extra-virgin olive oil for frying ROAST TOMATOES 3 tablespoons harissa paste500 grams vine tomatoes, halved3 cloves garlic, thinly sliced TO SERVE 2 cups Greek yoghurt1 clove garlic, crushed6 flatbreads, toasted Preheat the oven to 180°C regular bake. LAMB MEATBALLS: In a large bowl, combine all the meatball ingredients. Roll into roughly 16 balls and place on a tray or large plate. Heat the oil in a dutch oven or frying pan over a medium…

IT’S ALL ABOUT THE BASE

Base Shortcrust Pastry Recipe PASTRY 1⅓ cups plain flour½ teaspoon sea salt110 grams butter, chopped2-3 tablespoons milk or water PASTRY: Put the flour, salt and butter in a food processor and whizz until the mixture resembles fine breadcrumbs. Add the milk and pulse until the pastry starts to form big clumps. Tip out onto a lightly floured bench and press together into a flattish disk. Cover in plastic wrap and chill for 15 minutes. Roll out on a lightly floured bench a little larger than the tin. Press into the tin, patch and trim then pop in the fridge or freezer to chill until firm. Preheat the oven to 180°C fan bake. Fully line the tin with baking paper and fill with baking beans or raw rice. Cook for 12 minutes then remove the baking paper and…

IT’S ALL ABOUT THE BASE

Risotto with Honey-roasted Parsnips and Walnut Parsley Pesto (gf) (v) I love the humble parsnip and here I’ve cut them into coins and roasted with honey to transform them into a golden glazed earthiness that’s perfect with a simple risotto. 1 tablespoon extra-virgin olive oil1 small brown onion, finely chopped2 cloves garlic, crushed1 teaspoon finely chopped thymesea salt and ground pepper1 cup risotto rice, eg arborio½ cup white wine2 cups vegetable stock, hot, plus more if needed½ cup grated parmesan2 tablespoons cream TO SERVE Walnut and Parsley Pesto, see recipe below or use a purchased pestoHoney Roasted Parsnips, see recipe belowparmesan for grating Heat the oil in a medium pot over a medium heat. Add the onion, garlic and thyme and season with salt and pepper. Cook for 5 minutes. Add the rice and cook, stirring,…

Marmalade and Cointreau Bread and Butter Pudding Channelling an old-school vibe, with a lightly spiced, orange zest and Cointreau custard using good white bread. The marmalade can be replaced with apricot jam if desired. 80 grams butter, soft10 thick slices white bread, we used a Farmhouse loaf1 cup orange marmalade or apricot jam250ml milk250ml cream3 large eggs2 large egg yolks½ cup caster sugar3 tablespoons Cointreau or other orange liqueur1 teaspoon vanilla extract1 teaspoon finely grated orange zest½ teaspoon freshly grated nutmeg¼ teaspoon ground cinnamon2 tablespoons demerara or raw sugar for sprinkling EQUIPMENT: Lightly grease a 24cm ovenproof baking dish. Preheat the oven to 160°C fan bake. Thickly spread the butter and marmalade over one side of the bread. Cut in half or into triangles and arrange in the dish, leaving plenty of edges poking up…

Salty Caramel Apple Slice with Pecan Streusel This salty caramel apple slice is buttery, rich and just the right amount of indulgent. The tart granny smith apples help to cut through the sweetness, complemented by the warming notes of cinnamon and mixed spice. OATY BASE AND STREUSEL 250 grams salted butter, softened½ firmly packed cup brown sugar2 cups plain flour1 teaspoon ground cinnamon½ teaspoon flaky sea salt½ cup jumbo rolled oats½ cup (70 grams) pecan nuts, roughly chopped CARAMEL APPLE FILLING 75 grams salted butter, diced3 granny smith apples, peeled, cored and thinly sliced⅓ cup + 2 tablespoons firmly packed brown sugar¼ teaspoon ground mixed spice395 grams tin sweetened condensed milk2 tablespoons maple syrup½ teaspoon flaky sea salt TO SERVE 2 tablespoons dulce de leche (optional)1 teaspoon flaky sea salt, for sprinkling (optional) EQUIPMENT: Grease a 25cm x…

It has been a few years since I visited the Bay of Plenty, and on my last long weekend stay in Mount Maunganui, I enjoyed the mix of surf and beach culture with some great cafés. It has a Byron Bay vibe, an airy healthy feel with locals pounding the streets running and hiking to the top of Mauao for a morning endorphin hit and a stunning view. That’s if they’re not in the water surfing. This time I was treated to a full foodie immersion as a guest of Tourism Bay of Plenty for the Flavours of Plenty Festival – an annual 11-day-long celebration of chefs, restaurants, cafés, bars and food producers around the broader region. There is a lot to celebrate. The soil in the region is, and always…

Big Bold Bordeaux Reds

IN BORDEAUX, they’re only allowed to grow six types of red grapes. Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and Carménère. Them’s the rules. For decades we’ve also been growing exceptional examples here, and our record-breaking results prove we’re only getting better. Wine industry folk talk about 2019, 2020 and 2021 being the ‘holy trinity of vintages’ and our results slammed home that fact with no fewer than 18 golds. Hawke’s Bay cemented its powerhouse status by delivering 14 of them, and, making eye-popping history, Church Road Wines scooped five golds including First Equal!. Finding a rich, spicy, beautifully structured, gold medal merlot from Central Otago definitely raised a few eyebrows too. A whopping 32 silver medals were also awarded. It was an epic tasting and we’re thrilled to introduce…

Big Bold Bordeaux Reds

IN HARMONY WITH MACALLAN The third release in the Harmony Collection has been created in collaboration with Stella and Mary McCartney to celebrate the lush, fertile lands of Scotland that connect all those who have stood upon them for generations. This distinctive expression, redolent of warm meadows and mature barley fields, with a rich, citrus scented finish, using a combination of both sherry seasoned oak and bourbon casks. THOMSON MĀNUKA SMOKE SINGLE MALT Made using 100% New Zealand-grown barley smoked with native Mānuka wood, this is a smoky and spicy NZ single malt with a timeless character. The palate is filled with notes of cinnamon, clove, sweet wood smoke and Mānuka oils - perfect for pairing with a BBQ feast or dark chocolate. SMALL BATCH, BIG HEART This Single malt whisky presents an elegant nose…

Winter Wildcards

Just because we’re tuckle-wuckled up in winter mode, itching to get home from work to flirt with our electric blankets and reacquaint with our crockpots, there’s no reason to abandon our ache for the exotic, right? And just because we’re happy to let our leg hair grow, our tans fade and our skin to get scaly – that’s no reason not to treat our tastebuds to something sexy every now and then to keep them excited and inspired either. Not saying classic wines aren’t great. I mean, I’m as partial to a moreish merlot, a squinty sauvignon blanc, a plucky old pinot gris or a roasty, toasty, tropic-tastic chardonnay as the next person. But the same instinct that tells me it’s ok to eat leftover Pad Thai for breakfast, is the…

Winter Wildcards

SIDEKICK SIPPIN’ Years ago, when the wellness world realized apple cider vinegar was an excellent health tonic, it probably never envisaged that in 2024 a Wānaka-based mum and her entrepreneurial son would figure out how to get a chunk of your dose per day in such a tasty way. Sidekick Soda’s three flavours (Plum, Strawberry & Plum, and Mango) were developed by Fiona Tomlinson and her son Rogie Tomlinson-Gillies during the 2020 lockdown. The beverages are made from real fruit, organic NZ apple cider vinegar and pure NZ honey. The acetic and malic acids in apple cider vinegar are scientifically proven to be good for the gut and inject zing and crackle into every sip. They’re stocked in retailers and cafés around NZ for around $5.90 a bottle, and also in…

WINDOW SHOPPING

BE INSPIRED BY SAMSUNG BESPOKE X RESENE Samsung has partnered with Resene to offer you a unique opportunity to customise your home appliances. The Samsung BESPOKE range of fridges and dishwashers can now be finished in your favourite Resene colour to fit in seamlessly or stand out boldly. Panels are sold separately so you can choose more than one favourite colour and mix and match your panels or have different panels for different seasons if you wish. AvailablefromSamsung BESPOKE retailers. BAG OF TRICKS! From mealtime to snack time, food storage needs are never the same. With Grip n’ Seal technology, Ziploc Sandwich bags are designed to help keep snacks secure. And with the double seals in the Ziploc Storage and Freezer bags, you can be assured that your food is sealed in freshness.…

WINDOW SHOPPING

Easy Wins By Anna Jones 4th Estate, $60 In this incredibly user-friendly, vegetarian book, Anna takes 12 hero ingredients; lemons, olive oil, vinegar, mustard, tomatoes, capers, chilli, tahini, garlic, onions, miso and peanuts and provides 125 new dishes that you will want to have on high rotation. With an emphasis on flavour, she shares advice on how to layer, season and transform these humble ingredients into super-simple recipes that are bursting with flavour and kind on the planet and busy schedules. Anna Jones is an award-winning cook, writer and voice of modern vegetarian cooking. She believes that vegetables should be put at the centre of every table and is led by the joy of food and its ability to affect change in our daily lives. She lives in Hackney, East London, with her husband…

Subscribe to dish and be in to WIN*

A versatile kitchen essential, this Cast Iron Oval Casserole is large enough to roast a whole leg of lamb and narrow enough to leave space in the oven for extra trimmings. Whatever you’re serving, this cook’s staple helps you create showstopping dishes that are bursting with full-on flavour. Each one is valued at $770. Rhone is the newest shade and is only available for a limited time. SAVE WHEN YOU SUBSCRIBE SUBSCRIPTIONS START AT $35** This promotion commences 9th May 2024 and ends at midnight 10th July 2024. Prize will be drawn 17th July 2024. Entry to the competition/prize draw is conditional on acceptance of the full prize draw T&C’s which can be found by visiting scgmedia.co.nz/terms-conditions. ** NZ rate only All eligible existing subscribers are entered in every issue’s subscription prize draw 0800 782 347 FREEPHONE +64 9…

Subscribe to dish and be in to WIN*

Notes for cooks RECIPE ABBREVIATIONS GF ……………………………… gluten-free V ………………………………. vegetarian MEASURING YOUR INGREDIENTS To ensure successful results, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric. Always follow one set of measures in a recipe. Do not mix them up. DISH USES: Large eggs (size 7). Level spoons and cup measurements. Liquids are always measured in a jug and dry ingredients in measuring cups. NB: One tablespoon is 15ml (the Australian tablespoon is 20ml). Cook in two batches if you only have a small tray. Don’t overcrowd or they will melt into one huge biscuit. Oven temperatures Cool oven ………..225°F ……………… 110°C Very low oven ……. 300°F ……………..150°C Moderate oven …… 350°F……………… 180°C Hot oven ………… 400°F ……………..200°C Very hot oven…

In This Issue

Description

Details

Reviews

Recent Digital Issues Browse all

Recent Dish Digital Issues Browse all back issues

Dish (Digital) Subscription April 1st, 2024 Issue

Dish (Digital) Issue 114 Apr/May 2024: $3.75

Dish (Digital) Subscription February 1st, 2024 Issue

Dish (Digital) Issue 113 Feb/Mar 2024: $3.75

Dish (Digital) Subscription December 1st, 2023 Issue

Dish (Digital) Issue 112 Dec23/Jan 2024: $3.75

Dish (Digital) Subscription October 1st, 2023 Issue

Dish (Digital) Issue 111 Oct/Nov 2023: $3.75

Dish (Digital) Subscription April 1st, 2025 Issue

Dish (Digital) Issue 120 Apr/May 2025: $3.36

Dish (Digital) Subscription February 1st, 2025 Issue

Dish (Digital) Issue 119 Feb/Mar 2025: $3.36

Dish (Digital) Subscription December 1st, 2024 Issue

Dish (Digital) Issue 118 Dec/Jan 2024: $3.38

Dish (Digital) Subscription October 1st, 2024 Issue

Dish (Digital) Issue 117 Oct/Nov 2024: $3.58

Dish (Digital) Subscription August 1st, 2024 Issue

Dish (Digital) Issue 116 Aug/Sep 2024: $3.75

Dish (Digital) Subscription June 1st, 2024 Issue

Dish (Digital) Issue 115 Jun/Jul 2024: $3.75

Dish (Digital) Subscription April 1st, 2024 Issue

Dish (Digital) Issue 114 Apr/May 2024: $3.75

Dish (Digital) Subscription February 1st, 2024 Issue

Dish (Digital) Issue 113 Feb/Mar 2024: $3.75

Dish (Digital) Subscription December 1st, 2023 Issue

Dish (Digital) Issue 112 Dec23/Jan 2024: $3.75

Dish (Digital) Subscription October 1st, 2023 Issue

Dish (Digital) Issue 111 Oct/Nov 2023: $3.75

Dish (Digital) Subscription April 1st, 2025 Issue

Dish (Digital) Issue 120 Apr/May 2025: $3.36

Dish (Digital) Subscription February 1st, 2025 Issue

Dish (Digital) Issue 119 Feb/Mar 2025: $3.36

Dish (Digital) Subscription December 1st, 2024 Issue

Dish (Digital) Issue 118 Dec/Jan 2024: $3.38

Dish (Digital) Subscription October 1st, 2024 Issue

Dish (Digital) Issue 117 Oct/Nov 2024: $3.58

Customers Also Viewed

Dish Magazine (Digital) Subscription April 1st, 2025 Issue

Dish Magazine (Digital)

(1)

6 Issues: $8.39 ~~$20.16~~

Reviews

1

0

0

0

0

Ask a Question

Click stars to rate

Please select a rating for the review.

Please enter title for the review.

Please enter content for the review.

Please enter order number.

Please enter your first name and last name.

Only letters allowed for first name and last name.

Please enter your email.

Upload photo

Cancel Submit

Processing...

Thank you for your feedback! Your review has been submitted and will be published soon.

OK

Be the first to ask a question about this product

Please enter content for the question.

Please enter at least 10 characters.

Your question can not be more than 150 characters.

Please enter your first name and last name.

Only letters allowed for first name and last name.

Please enter your email.

Submit Processing...

Thank you for your question! Your question has been submitted and will be published soon.

Answer this question

Please enter content for the answer.

Please enter at least 10 characters.

Please enter your first name and last name.

Only letters allowed for first name and last name.

Please enter your email.

Submit Cancel Processing...

Thank you for your answer! Your answer has been submitted and will be published soon.

OK

×