Dish

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.

CREATING MEMORIES

EDITOR’S PICKS • What I’m loving this season

Dish

Nature with bling • Nature and sustainability drive this kitchen and design — with a little added flair

CONTRIBUTORS • We’re proud to plate up another great issue of dish, and here are some of the lovely people behind it!

LOVE FOOD? LOVE TRAVEL? You will love Taste of Tours! • Taste of Tours specialises in small group foodie tours specifically for Kiwis. Recent winners of LUXlife Magazine’s Best Culinary Tour 2026 — New Zealand, and Client Satisfaction Excellence Award 2026, there is a reason Taste of Tours clients keep coming back for a second helping.

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Where we’re eating and drinking • There’s no rest for the food-obsessed… when the dish team isn’t bringing you delicious recipes, we’re out there trawling far and wide in search of tasty fare. Below, we share our fave regulars, the places we return to time and time again

On our radar • The dish team is as passionate about what we consume in our downtime as we are about our food — here’s our current faves

SOUL FLAVOURS • It’s quick and easy to create a tasty escape with the flavours of Lee Kum Kee

Nonna’s Boy • Harry Butterfield is one of the most loved alumni from MasterChef Australia and we’re thrilled that he’s now contributing some of his fave recipes to dish. Keep up with his adventures on @harrybutterfield_

“Oat-zempic” — what’s really going on with fibre, fullness and weight loss? • If you’ve been on social media lately, you’ve probably seen the term “oat-zempic” floating around. Nutritionist Malissa Fedele unpacks this latest food fad

The language of food • Bona fide food royalty Yotam Ottolenghi recently returned to Aotearoa New Zealand for a cooking presentation, bringing inspiration and insight to his foodie fans. dish talked to the chef and author about his food philosophy

Just like mum used to make • Everyone will go bananas for this delicious cake made with Otaika Valley Free Range Eggs!

THE GIFT OF GOOD TASTE • Reward your mum or the mother-figure in your life this Mother’s Day, with an elegant gift from Craggy Range. Imagine her delight unwrapping a signature Craggy Range gift box to reveal a stunning wine and skincare gift, or curate a thoughtful wine selection just for her.

INSPO • Hey dish team, how do you come up with your ideas?

IN SEASON • Tune into nature’s timetable with abundant seasonal recipes

DINNER FOR TWO • Grab your nearest and dearest — whether that’s a partner, a pal, a parent or progeny — and treat them to a catch-up over a delicious dinner

MAKE IT TONIGHT • Simple, quick and stylish meals for any night of the week — maximum deliciousness with minimum fuss and dinner will be on the table ‘stat’!

MUM’S THE WORD • The dish team’s mums’ recipes span the decades, from the 50s to the 90s, but they all have one thing in common, they’re made with love

THE CLASSICS • Sometimes there’s nothing like the OG, so go retro for your next gathering and bring back the good ol’ days

MELIE MAKES • Settle into the soothing process of baking with Amelia Ferrier

AUTUMN DESSERTS • Gooey, luscious, sweet and indulgent — as the weather cools, baking and desserts take centre stage

HAPPY HOUR • Drinks and nibbles have been a thing since ages ago — and this selection is sure to...