Dish Magazine

Dish is a magazine published every two months for anyone who enjoys food, from seasoned chefs to curious newcomers. Each edition is packed with easy-to-follow recipes that highlight fresh, seasonal ingredients, along with articles about local food makers, exciting new products, and helpful tips on cooking techniques and ingredients. Based in Auckland, New Zealand, Dish can be found in stores across New Zealand and at select newsstands in Australia.

International

English

Magazine

Outlet metrics

Domain Authority

Ranking

Global

#283329

New Zealand

#1497

Food and Drink/Cooking and Recipes

#14

Traffic sources

Monthly visitors

Articles

Spicy Peanut and Beef Short Rib Ramen

3 weeks ago | dish.co.nz | Claire Aldous

Preheat the oven to 150°C regular bake. Season the ribs all over with salt and pepper. Heat the oil in a large lidded ovenproof pot and sear the ribs until well browned. Do this in batches if needed. Transfer to a plate. Don’t wash the pot. Add all the remaining ingredients to the pot, except the stock, and stir together, smooshing the peanut butter until everything is well combined. Stir in the stock and add the ribs and any resting juices to the pot. Season with salt and pepper then bring to the boil.
Chicken and Bacon Meatballs in Creamy Mushroom Sauce

3 weeks ago | dish.co.nz | Sarah Tuck

MEATBALLS: Whisk the egg, cream, salt and mustard together in a large bowl then stir in the garlic, chilli flakes, breadcrumbs and cheese. Blitz the chicken, bacon and parsley in a food processor until well chopped but not to a smooth paste. Add to the crumb mixture and mix until well combined. The mixture will be quite soft. Scoop out spoonsful and form into meatballs. Lightly oil your hands first and you should get about 16. Cover and chill in the fridge until ready to cook, up to overnight.
Upside Down Apple and Caramel Cake

3 weeks ago | dish.co.nz | Claire Aldous

EQUIPMENT: Lightly grease a 20cm fixed-base cake tin and line the base and sides with baking paper. Preheat the oven to 180°C regular bake. BASE: Put the butter, sugar, vanilla and cinnamon in a small pot and heat until the butter is melted. Bring to the boil then cook for 1 minute, stirring constantly. Tip into the tin and tilt to evenly cover the base. Cool for 5 minutes. Arrange the apple slices, overlapping in the base (pack them tightly together as they will shrink on cooking).
Crispy Chorizo Salami and Roasted Pumpkin Risotto

3 weeks ago | dish.co.nz | Claire Aldous

Preheat the oven to 190°C fan bake. Put the pumpkin on a baking tray, toss with oil and season well with salt and pepper. Roast for about 25 minutes or until tender but still holding its shape. Heat a little oil in a frying pan and cook the salami for a couple of minutes until crisp and a little frizzled around the edges. Drain on kitchen towels and set aside. RISOTTO: Heat the oil and butter in a large pot, add the onion, salami, garlic, thyme and paprika and season well.
Baked Spaghetti ‘Pie’

3 weeks ago | dish.co.nz | Claire Aldous

Preheat the oven to 160°C fan bake. Cook the pasta in a large pot of well-salted boiling water for 2 minutes less than the packet instructions. Drain well and spread out on a plate to cool until warm. Whisk the cream, milk, eggs, parmesan, pepper, salt, garlic, zest and the rosemary together in a large bowl. Combine the mozzarella and gruyère then stir three-quarters of it into the cream mixture. Add the pasta and stir until every strand is coated.
A chat with Ruben Maurice from Bar Martin

3 weeks ago | dish.co.nz | Sarah Tuck

It’s not often that you can feel like you know a person, or get their complete ‘vibe’, over the phone, but having never met Bar Martin owner Ruben Maurice before, after chatting for 45 minutes he felt like a friend. I suspect it’s Ruben’s genuine, warm conviviality that is the secret behind Bar Martin’s raging success.
Dish Day Out - Waiheke Island

4 weeks ago | dish.co.nz | Sarah Tuck

When it comes to putting together New Zealand’s favourite food and drinks title, it is a small, fiercely passionate team that gets the job done. Made up of a core group of five we have Claire Aldous (Food Editor), Bel Bonnor (Commercial Manager), Chrisanne Terblanche (Art Director), Caitlin Whiteman (Digital Editor), and me (CEO and Editor). When we’re at work we’re 'noses to the grindstone', but every once in a while it’s important to take some time out and recalibrate.
Crispy Pork Belly Bao Buns

2 months ago | dish.co.nz | Claire Aldous

Using a very sharp knife or box cutter, score the skin of the pork belly at 1cm intervals but don’t cut down to the meat. Turn the pork meat-side up and rub the wine into the meat. Combine all the spices and sugar together and rub into the meat. Place on a plate, skin side up and refrigerate for 24 hours, uncovered, to dry out the skin. TO COOK: Season the meat side with sea salt.
Heart Prawn Toasts

2 months ago | dish.co.nz | Sarah Tuck

These prawn toasts are thick and satisfying, yet still light — a Valentine’s delight! Serves: 2 INGREDIENTS 1 large egg white 1 spring onion, chopped 1 clove garlic 1 teaspoon each caster sugar, sesame oil and grated ginger ½ teaspoon sea salt 225 grams raw prawn meat 1 teaspoon cornflour ½ cup sesame seeds 4 large slices sourdough or thick white bread neutral oil for frying Thai dipping sauce and/or Japanese mayo, to serve METHOD Put the egg white, onion, garlic, sugar, sesame oil, ginger...
Mini No-bake White Chocolate Cheesecakes

2 months ago | dish.co.nz | Sarah Tuck

METHODEquipment: Grease a 6-hole, removable base mini cake tin. Put circles of baking paper in the bases, and line the sides with baking paperBase: Put the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and process for a further 30 seconds. Put 2 tablespoonsful into each hole and press the crumb into the bases of the tin, tamping down with the base of a glass. Refrigerate.