Media kit - Tangible Media

Media kit
New Zealand’s stories
good
enough
to eat
Dish is a magazine for people who
enjoy cooking and reading about good food.
Something for everyone
Published every two months, Dish offers inspiring yet
achievable recipes using fresh, seasonal produce for
every occasion – from entertaining friends to simple
weeknight meal solutions. With a mixture of readers
that includes experienced cooks and enthusiastic
beginners. Dish offers a practical, down to earth
approach in its recipes with useful glossary notes and
explanations for techniques and ingredients.
Deliciously inspiring
Dish is renowned for its design and presentation –
beautifully photographed feature stories take readers
behind the scenes with innovative and interesting
food producers and showcase ingredients, techniques,
the latest in kitchen products, trends, chefs and food
destinations both in New Zealand and overseas.
Dish is designed to be:
• a magazine readers look forward to receiving
• a
magazine readers keep because it is too beautiful,
interesting and useful to discard
• a magazine kept close at hand in the kitchen that
inspires them to cook and eat great food
The Dish Reader
Dish Numbers
Who are they?: Dish readers are predominantly female
(76%) with an average age of 44. They enjoy cooking and
entertaining at home and are happy to spend more on
quality products*.
Dish readership is growing continuously, with a 5%
increase in each of the last two quarterly readership
releases. Dish has also had steady growth in paid
circulation over the last two years and is now selling
more copies than ever before.
Our readers are concentrated into the top two quintiles
of annual household spend on groceries, alcohol,
restaurant meals and international air travel.
When it comes to food and entertaining, Dish readers
are active followers of new things and seekers of quality.
They consider themselves to be a food connoisseur, to
agree that they love reading and trying new recipes and
to pay more for top quality food. They are 74% more
likely to have visited a Gourmet Food Store in the last
month. Half of them have been to a dinner party in the
last month and 60% have entertained at home.
Dish readers are more
likely than the average New
Zealander to agree that:
• They put quality ahead of cost
• They love reading and trying recipes – are avid cooks
• They are food connoisseurs
• Went to a dinner party with friend and hosted at home
• Did some home baking or make their own bread
The data is drawn from the Nielsen CMI Q1-Q4 14 databases
*What do they earn?: Primary readers of Dish have an average household
income of $129,646 – that’s 50% above the national average and
amongst the highest average household income of all New Zealand
magazines. Our readers are concentrated into the top two quintils of
annual spend on groceries, alcohol, restaurant meals and intrnational
air travel.
Where do they live?: 64% of Dish readers live in metropolitan areas
(Auckland, Hamilton, Wellington, Christchurch, Dunedin).
Circulation: 23,974*
Readership: 144,000*
Subscribers: 16,106
Frequency: Bi-monthly
Cover price: $9.90
E-Newsletter (weekly): 23,800+ subscribers
*ANC to March 16, Nielsen CMI Q2 15 – Q2 16
It is the perfect magazine for those
who love to cook, those who aspire
to new heights in their cooking
and those who simply love to
read about good food.
Dish is focused on making food
an enjoyable experience and
something everyone can take
pleasure in reading and
learning about.
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Outside back cover
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$1,851
$12,400
$6,050
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27 Nov
7 Dec
04 Jan
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12 Feb
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21 Mar
Jun/Jul 2016
14 April
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Aug/Sep 2016
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20 June
18 July
Oct/Nov 2016
11 Aug
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19 Sept
Dec 2016/Jan 2017 29 Sep
10 Oct
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The above rates are exclusive of GST.
Crispy Peanut and Lamb Skewers
These tender nuggets of lamb are coated with a crunchy
peanut crust and topped with a fresh, zingy salsa.
400 grams lamb fillet
or short loin
CR I SPY PEANUT AND
L A MB SKEWERS
2 tablespoons
Massaman curry paste
½ cup thick plain yoghurt
1 cup roasted peanuts
3 tablespoons plain flour
½ teaspoon sea salt
vegetable oil for cooking
Cucumber salsa
10cm piece telegraph
cucumber, seeded and diced
1 long red chilli, seeded and
finely chopped
1 tablespoon lime juice
½ teaspoon sea salt
½ teaspoon caster sugar
Tropical Daze
1 bottle golden rum
1 ripe pineapple
50 grams caster sugar
5cm fresh ginger, peeled
To serve
ginger beer
limes
T
pineapple to garnish
he turning point in Alesha
Bilbrough-Collins’ food
career came one day in
London. Looking through
the window of Ottolenghi
in Soho, where chefs Yotam
Ottolenghi and Sami Tamimi
were revolutionising vegetarian
cookery with bold Middle
Eastern, Mediterranean and Asian
flavours, the Kiwi chef knew she
had to work there.
Peel and quarter the pineapple. Remove and discard the
tough core then chop roughly. Place the rum, pineapple,
sugar and ginger in a blender. Process until smooth.
To serve: Place ice cubes in highball glasses and add
50ml of the mixture to each glass. Top with chilled
ginger beer and stir. Add two squeezed wedges of lime
and a slice of pineapple to garnish. Serves 15–20
16 × 10cm skewers
(if wooden, soak in cold
water for 30 minutes)
Trim any silverskin off the lamb and cut into 2cm pieces.
Combine the curry paste and yoghurt in a bowl.
Add the lamb and turn to coat well.
Cover and chill for up to 24 hours but remove from the
fridge 1 hour before cooking.
Salsa: Combine all the ingredients in a bowl.
“I ended up having an interview with Yotam and then it
was all on,” she recalls. “That was the biggest influence on
my cooking. They taught me the use of lemon, garlic and
olive oil. You tasted and you tasted and you tasted again
to the point where it wouldn’t go out unless it was 100 per
cent. It had to be ‘wow’, and that’s something that I try to
follow now. If something isn’t 110 per cent it doesn’t go out.
I try to make sure that people’s palates are being used.”
Cantabrians are now reaping the rewards of Alesha’s
experience, which also included stints in cafés and fine
dining restaurants, including Gordon Ramsay’s Michelinstarred Maze in London.
Sick of big city life overseas, Alesha returned to
Christchurch after the earthquakes, keen to give something
back to the place where she grew up and had studied
cookery at the local polytechnic. She had a passion for
fresh and nutritious food but felt apprehensive. “If you
start introducing words like ‘raw food’ people freak out
and think they’re going to get a celery stick,” she says. “For
some reason people think that healthy food is something
that doesn’t taste good, and that really frustrates me.”
But after taking a stall at the Christchurch Farmers’
Market in August 2013, it was soon clear that Alesha was
onto a winner when customers snapped up her salads
and cakes and returned the following Saturday eager for
more. “It just took off. It’s been unreal from the moment we
started,” Alesha says.
To cook: Thread 3 pieces of lamb onto each skewer.
Place the peanuts, flour and salt in a food processor and
pulse until finely chopped but still with a little texture.
Don’t over-process or you will end up with a peanut paste.
Place the peanut flour in a shallow dish and coat the
kebabs, gently pressing it to adhere.
Heat two tablespoons of oil in a large sauté pan and cook
the skewers for 2 minutes on each side until the coating
is golden and crisp. Don’t have the heat too high or the
coating will burn. If necessary, wipe out the pan and start
again with fresh oil to cook the remaining skewers.
To serve: Arrange on a platter and place a small spoonful
of cucumber salsa on top of each one. Makes 16 skewers
PARTY
Hear her raw
starters
A passion for fresh, nourishing food full of flavour is at the
heart of Christchurch’s unique BearLion Foods.
Guests will love these little morsels
that are big on flavour, with drinks to match.
OPPOSITE PAGE:
Chef Alesha BilbroughCollins is wowing
Christchurch locals
with her fresh flavours
at BearLion Foods.
THIS PAGE: Sweet
treats are still on the
BearLion menu, but are
made without refined
sugar or flour.
Photography by Meredith Dyer
Story by Suzanne Middleton
Photography by Manja Wachsmuth
DI SH
Coconut, Passionfruit and
Orange Syrup Cakes
One-bowl recipes are always popular and these easy,
fragrant cakes are topped with a luscious passionfruit
syrup to keep them even more moist.
Cake
1 cup rice bran oil
1 cup caster sugar
2 × #7 eggs (large)
1 cup thick plain yoghurt
finely grated zest and
juice 1 large orange
1¼ cups plain flour
1 cup desiccated coconut
pinch of salt
To finish
cooled passionfruit syrup
(recipe below)
mascarpone to serve
Soy and Ginger Fish
with Mushrooms and Greens
Upside-Down Pear and Almond Cakes (gf)
Enjoy these caramelised pear, almond and orange cakes
warm, and serve with lashings of thick yoghurt sprinkled
with coconut sugar.
2-3 firm but ripe pears
2 tablespoons butter
2 tablespoons brown sugar
Batter
100 grams butter at
room temperature
½ cup caster sugar
8-hole mini loaf tray lined
with a strip of baking paper
– bring it up the narrow
ends of the tins
DIS H
81
A big bowl of steaming fragrant broth brimming with
vegetables, rice and tender fish is perfect for winter nights.
½ cup desiccated coconut
800 grams white fish fillets
⅓ cup plain gluten-free flour
or regular flour
4 tablespoons rice bran oil
1 teaspoon sesame oil
pinch salt
2 cloves garlic, crushed
2 teaspoons baking powder
2 teaspoons grated
fresh ginger
finely grated zest and juice
1 large orange
400 grams mushrooms
(I used Portobello and button)
1 teaspoon vanilla extract
2 × #7 eggs (large)
100 grams ground almonds
6 hole Texas muffin tin,
greased and bases lined with
a circle of baking paper
4 stems Asian greens (use
bok choy or gai larn)
2 teaspoons baking powder
Whisk the oil and sugar in a large bowl then whisk in the
eggs until creamy. Stir in the yoghurt, orange zest and juice.
Combine the flour, coconut, baking powder and salt and fold
into the egg mixture until just mixed. Don’t over-mix or the
cakes will be heavy.
COCONUT,
PASSIONFRUIT AND
ORANGE SYRUP CAKES
Pour into the tins and bake for about 25 minutes until
risen and golden and a skewer inserted into the centre
comes out clean.
Spoon half of the cooled syrup evenly over the hot cakes,
letting each spoonful seep in before adding the next.
Cool completely in the tins. Serve with the remaining
passionfruit syrup and a dollop of mascarpone. Makes 10
Passionfruit Syrup
¼ cup lemon juice
¼ cup orange juice
½ cup water
sweet
surprise
Sweeten up spring with our best-loved Friday Baking recipes.
Photography by Manja Wachsmuth
12-DS1015 baking.indd 88-89
1 cup caster sugar
½ cup passionfruit pulp
(about 6 passionfruit)
2 tablespoons soy sauce
2 tablespoons oyster sauce
To serve
hot, cooked brown rice or egg
noodles to serve
sliced red chilli, coriander and
lemon wedges to serve
sea salt and ground pepper
Season the fish with salt and pepper. Heat 2 tablespoons of the
oil in a sauté pan and cook the fish on both sides. Transfer to a
plate, cover and keep warm.
Preheat the oven to 160°C fan bake.
Preheat the oven to 160°C fan bake.
2 cups chicken or
vegetable stock
Pears: Cut the base off each pear then cut 1cm thick slices
from each one. You may only need to use 2 pears if they’re
large, but you do need the slices to fit neatly into the base of
each tin after cooking.
Heat the remaining oil and sesame oil in the same pan.
When hot, add the garlic and ginger and cook for 20 seconds.
Add the mushrooms and cook for 5 minutes, adding a splash of
stock if the pan is dry. Add the Asian greens, the stock, soy and
oyster sauces and simmer until the greens are tender.
Melt the butter and sugar in a sauté pan and cook the pears
until golden on both sides and just tender when pierced with
a skewer. Place one slice in the base of each tin. To serve: Divide the noodles or rice between serving dishes,
top with the greens and ladle over the stock. Place the fish on
top and garnish with sliced chilli, coriander and lemon wedges.
Serves 4
Batter: Beat the butter until light and pale then beat in the
sugar and vanilla extract. Add the eggs one at a time and
beat until light and pale.
Pork Steaks with Parsnip and Potato Mash
Pork, parsnips and apples are one of my favourite winter
dinner combos. You can use pork fillet or cutlets if you prefer.
500 grams parsnips, peeled
500 grams Agria
potatoes, peeled
3 cups milk
Combine all the dry ingredients and gently beat into the
butter mixture along with the orange zest and juice.
Baked Chicken with Potatoes,
Olives and Capers
Divide the batter between the tins then smooth the tops.
This dish is perfect for a weeknight dinner and special enough
for easy weekend entertaining. Serve with warm crusty rolls
for mopping up the lovely juices.
Bake for about 25 minutes or until the cakes feel firm to
the touch and a skewer inserted into the centre comes
out clean.
SOY AN D G I N G ER F I S H
WI T H MU S H RO O MS
AN D G REEN S
Place a cooling rack over the top and invert both the tin and
the rack together. Leave for a couple of minutes then lift the
tins off. Makes 6 cakes
12 chicken drumsticks
2 onions, cut into wedges
easy everyday
Place all the ingredients in a saucepan and bring to the boil.
Simmer gently for 15 minutes until reduced and syrupy.
Cool. Syrup can be made several days ahead and stored in
the refrigerator.
Simple meal solutions for any night of the week.
COOK’S TIPS: Tins: You can also use a 12 × ½ cup
capacity muffin tin. Grease and line the bases with
baking paper.
500 grams small waxy
potatoes, halved if large
½ cup each green
and black olives
2 tablespoons capers
3 cloves garlic, crushed
2 teaspoons dried tarragon
1 teaspoon each ground cumin
and turmeric
½ cup white or red wine
½ cup chicken stock
sea salt and ground pepper
Preheat the oven to 180°C fan bake.
Put the chicken, onion, potatoes and olives in a baking dish
large enough to hold everything in a single layer.
Syrup: The rule of thumb is to use hot syrup over a
cold cake or a cold syrup over a hot cake.
If using tins where the presentation side requires them
to be turned out, use the hot syrup/cold cake method.
Combine all the remaining ingredients and pour over the
chicken, turning everything to combine well. Season with
salt and pepper. Bake for 60 minutes, turning everything
occasionally and basting with the juices until the chicken is
golden and cooked through and the potatoes are tender. Serve
with a cooked green vegetable or salad. Serves 4–6
DISH
89
Photography by Manja Wachsmuth
27/11/15 1:16 pm
Contact
Karrin McLeaod
Business Development Manager
Lisa Morton
Editor/Associate Publisher
T: 09 361 2847 M: 021 606 886
[email protected]
T: 09 361 2847 M: 021 606 886
[email protected]
2 cloves garlic, crushed
1 tablespoon olive oil
knob of butter
3 apples
2 teaspoons caster sugar
1 teaspoon salt
small handful sage leaves
(optional)
knob of butter
sea salt and ground pepper
4 pork scotch fillet steaks
Slice the parsnips and potatoes thinly and place in a large
saucepan with the milk, garlic and salt. Bring to the boil then
simmer until tender.
Tip the vegetables into a sieve set over a bowl. Return the
vegetables to the saucepan along with ½ a cup of the milk and
the knob of butter. Use a stick blender to blend to a smooth
purée, adding more milk if necessary. Season generously then
cover to keep warm.
Season the pork. Heat the oil in a large sauté pan and cook
the pork until just cooked through. Transfer to a plate, cover
loosely and set aside to rest. Don’t wash the pan.
Add the butter to the pan. Halve and core the apples then
cut each half into 4 wedges. Place in the pan cut side down
and sprinkle with the sugar. Cook until golden and tender,
turning occasionally. Add the sage leaves (if using) for the last
2 minutes.
To serve: Put the purée on plates. Slice the pork and place
on top along with the apples and sage. Drizzle with the pork
resting juices and a grind of pepper. Serves 4
DISH 109
29
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Digital rate card
DIGITAL RATE CARD
Dish magazine
1.0
Reach a growing audience of
discerning food lovers
Over the past year, traffic to Dish’s online properties
has increased dramatically. In September 2015 Dish
launched a new-look website, and for the first time,
included over 3000 recipes from previous issues of
the magazine. In the past six months our readership
has more than doubled, and we currently receive an
average of 40,000 unique visitors to the site a month
(and rapidly growing).
We are a nimble platform for brand partnerships,
and can tailor imaginative digital packages to suit
a variety of advertising and marketing goals. In the
past we have successfully partnered with a number
of clients to create integrated campaigns featuring
video, syndicated content, recipe commissions,
photography and content marketing pieces. We have
the ability to deliver a significant reach to a highly
engaged community of passionate food lovers.
2.0
Display Advertising Options
WEBSITE
We have the capability to offer display advertising
that runs across the whole site, or can specifically
target pages that offer the most value for your brand.
Megaheader: $4000 a month. This is a premium
homepage advertising space that takes over the Dish
header position.
Hero Homepage: $3500 a month. Middle of the
homepage, this is a prime position for visibility
amongst engaged readers.
Recipe Leaderboard: $4000 a month. Integrated
within the top of recipe pages, this space gives
clients the ability to present horizontal display ads
in an obvious, eye-catching location.
Medium Rectangle: $3000 a month. Run of site in
the right hand column, this prime position offers
the most visibility across all features,
articles, recipes and events.
Leaderboard: $2500 a month.
Integrated within the recipes, features
and events above the comments, key
placement of horizontal material for
engaged readers.
QUICK STATS:
• www.dish.co.nz visitors are 86%
female, and 67% are aged 45+
• Average monthly unique
browsers: 40,000*
• Average monthly sessions:
85,000* (*Google Analytics,
January-June 2016)
• Our average page duration is
1:07 minutes (**Nielsen Market
Intelligence Report, Website
Data, June 2016)
• Average session duration: 2:06
minutes (**)
• EDM: 23,800 subscribers
• Facebook followers: 540,000.
Posts routinely have a reach of
50,000 with over 1.5K likes, comments and shares.
• Instagram: 16,300 followers
DIGITAL RATE CARD
Dish magazine
3.0
Tailored• Content Options
We are able to create original copy, recipes and
photography to deliver your brand’s message, as well
as host pre-written advertorial and high-res imagery,
presented in an editorial environment.*
1.0 Tailored Content
RATE:
Copy and photography
created by Dish:
Options
requirements and price to be discussed
We are able to create original copy,
Food News – recipes
hosted copy
and photography
(high
and photography
to deliver
res and approved
Dish message,
in advance
booking):
your by
brand’s
as of
well
as
$1000
Each feature is promoted on the Dish Home page.
There are also EDM and social media promotion
opportunities available that can be discussed.
*In the interest of transparency, we do highlight when
content is sponsored in an elegant manner.
SOCIAL MEDIA OPTIONS
Dish’s social media platforms outperform our
competitors by a huge margin. We have a rapidly
expanding Facebook following of over 540,000
likes, and increasing engagement on Instagram,
Twitter, and Pinterest.
We value the trust our Facebook followers
place in us and are keen to align with sponsor
messages relevant to our followers.
Facebook post with 6 photos + audience
targeting: $1000 per post.**
Instagram post: $1000 per post.**
We are also able to tailor social media packages
to suit your needs – from Instagram takeovers to
hashtag campaigns.
**Supplied content to be curated by the Dish team.
EDM:
Our weekly newsletter has a reach of 23,00 unique
subscribers. It features at least three recipes per
week, and as such has an incredibly high open rate
of 40%.
SPONSORED COLUMNS
Sponsorship of regular editorial features
such as recipe columns and our café
features is also possible. Contact
[email protected] to discuss.
We are able to host both display ads and advertorial
copy on the newsletter.
Sponsored
Collections
Editor’s note side bar: $2000 per week.
This space is custom built to run alongside the Dish
Online Editor’s weekly Editor’s Note.
Top rectangles: $750 per week.
There are two rectangular ad spaces that run
in-between latest recipes and the news section.
This is a prime location near the top of the EDM,
sandwiched between highly viewed content.
Middle rectangles: $400 per week.
These are slightly lower spaces that are still
sandwiched between popular content – the news
and ‘win!’ section.
Promotional box: $750 per week.
A semi-flexible section which allows clients to
provide us with an image and short paragraph of
copy which can link directly to a website relevant to
the brand campaign.
Sponsored collections are the
perfect opportunity to be
involved in showcasing
highly popular relevant
content, in the form of a
themed recipe collection
on the Dish website.
Featuring homepage
presense, a dedicated
introduction page,
inclusion in the Dish
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Francky Godinho
Celebrates His Life’s Work
FRIDAY BAKING
FRIDAY BAKING
PEOPLE & PLACES
With a wealth of experience behind him,
Francky Godinho of St George’s Restaurant is
set to spice up the Hawkes Bay as he hosts a
series of sought-after events during F.A.W.C’s
Summer Series.
PEOPLE & PLACES
Lamington Cake Lamington Cake
Digging in
Digging in
DIGITAL RATE
CARD
Tom but
Hishon
of Orphans
Tom Hishon of Orphans Kitchen recently
I love individual lamingtons but they’re
I love individual
quite
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quite Kitchen recently
held a An
spring
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to assemble.
easier
time-consuming
but
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easier
butat Kelmarna Gardens
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on the Dish
weeklyAn
e-newletter
Read more
keep the inner-city
help
feet.
keep the inner-city oasis on its feet.
equally delicious option is a generous
equally
slice
delicious
of
optionhelp
is a generous
slice of oasis on its
this beautiful, moist lamington cake.
this beautiful, moist lamington cake.
Read more
Read more
Read more
LATEST RECIPES | ourLATEST
favouriteRECIPES
recipes from
| our
thisfavourite
week
recipes from this week
Read more
RECIPES
Beef and Smoked
Cheddar Burger
The two most important tips for a great
burger: use really good quality beef mince
with a decent fat content, and don’t work
the mixture too much otherwise you’ll end
up with a dense, hard burger instead of a
big juicy one!
28 October 2015
RECIPES
DRINKS
PEOPLE & PLACES
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LATEST NEWS | this weeks top stories from dish.co.nz
FRIDAY BAKING
PEOPLE & PLACES
Lamington Cake
Digging in
I love individual lamingtons but they’re quite
time-consuming to assemble. An easier but
equally delicious option is a generous slice of
this beautiful, moist lamington cake.
Tom Hishon of Orphans Kitchen recently
held a spring feast at Kelmarna Gardens to
help keep the inner-city oasis on its feet.
Read more
SPONSORED COLLECTION | In association with Bosch Home Appliances
White Pizza with Asparagus
and Green Olives
Read more
Hi Fiona,
White
Sarah
PizzaTuck’s
with Asparagus
Lemon
and Green
Cheesecake
OlivesTart with
Lemon Curd
SarahSalmon
Tuck’swith
Lemon
Caramelised
Cheesecake
with Salsa
Shallot Tart
and Mango
Lemon Curd
Salmon with Caram
Shallot and Mango
Hi Fiona,
Editor’s note ad
Trying something new can be daunting, butTrying
so
something new can be daunting, but so
300 x 600
often a little risk is worthwhile. Take Claire often
Aldous’
a little risk is worthwhile. Take Claire Aldous’
latest Friday Baking recipe for example – she’d
latest Friday Baking recipe for example – she’d
never made anything quite like it before butnever
it wasmade anything quite like it before but it was
FRIDAY BAKING
PEOPLE & PLACES
wolfed down within miniutes of bringing it into
wolfed
thedown within miniutes of bringing it into the
Lamington
Cake
Digging
in of Orphan’s Kitchen tried
office. Also,
Tom Hishon
of Orphan’s Kitchen
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earlier
this month,
which you can
held a spring feast at Kelmarna Gardens to
time-consuming to assemble. An easier but
read about
below. If you’re feeling brave yourself,
read about
below. If you’re feeling brave yourself,
help keep the inner-city oasis on its feet.
equally delicious option is a generous slice of
you could
Olivia
Galletly’s
Rhubarb
you could try Olivia Galletly’s spectacular Rhubarb
this try
beautiful,
moist
lamingtonspectacular
cake.
Read more
and Strawberry
Layer Cake or try your handand
at Strawberry Layer Cake or try your hand at
Read more
making your own wontons (recipes below). making your own wontons (recipes below).
Editor’s note ad
300 x 600
300
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D IS H P R O M O T IO N
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Hi Fiona,
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dish.co.nz
| Latest stories from dish.co.nz
The new Sunbeam Torino espresso
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LATEST RECIPES | our LATEST
favourite RECIPES
recipes from| our
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recipes from this week
styling and modern technology.
Hi Fiona,
Editor’s
note
ad
Editor’s
note ad
x 600
300300
x 600
Trying
Trying something new can be daunting, but
sosomething new can be daunting, but so
often a little risk is worthwhile. Take Claire Aldous’
often a little risk is worthwhile. Take Claire
Aldous’
latest
Friday Baking recipe for example – she’d
never made anything quite like it before but it was
latest Friday Baking recipe for example – wolfed
she’d
down within miniutes of bringing it into the
office.itAlso,
Tom Hishon of Orphan’s Kitchen tried
never made anything quite like it before but
was
his first hangi earlier this month, which you can
read
aboutthe
below. If you’re feeling brave yourself,
wolfed down within miniutes of bringing it
into
you could try Olivia Galletly’s spectacular Rhubarb
office. Also, Tom Hishon of Orphan’s Kitchen
tried Layer Cake or try your hand at
and Strawberry
making your own wontons (recipes below).
his first hangi earlier this month, which you
can
read about below. If you’re feeling brave yourself,
you could try Olivia Galletly’s spectacular Rhubarb
and Strawberry Layer Cake or try your hand at
making your own wontons (recipes below).
FOOD NEWS
Read more
Fisher & Paykel has kicked off a delicious
new collaboration with My Food Bag.
Spend $4000 on ‘Designed to Match’
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LATEST RECIPES | our favourite recipes from this week
With a wealth of experience behind
With him,
a wealth of experience behind h
Francky Godinho of St George’s
Francky
Restaurant
Godinho
is of St George’s Res
set to spice up the Hawkes Bayset
as to
hespice
hostsup
a the Hawkes Bay as he
series of sought-after events during
seriesF.A.W.C’s
of sought-after events during
Summer Series.
Summer Series.
Read more
Read more
White Pizza with Asparagus
and Green Olives
White
Sarah
Pizza
Tuck’s
with Lemon
Asparagus
and Cheesecake
Green OlivesTart with
Lemon Curd
LATEST RECIPES | our favourite recipes from this week
White Pizza with Asparagus
and Green Olives
FOOD NEWS
Experience Meets
Experience Meets
Experimentation:
Experimentation:
Chef
C
Francky GodinhoFrancky Godinho
Celebrates
Work His Life’
It’s in the bagCelebrates His Life’s
Sarah
Tuck’swith
Lemon
Salmon
Caramelised
Cheesecake
TartMango
with Salsa
Shallot and
Lemon Curd
Read more
Salmon with Caramelised
Shallot and Mango Salsa
RE A DE R
CO M P E T I T I O N
Sarah Tuck’s Lemon
Cheesecake Tart with
Lemon Curd
Win $200 to spend at
Maldito Méndez and tickets to
Taste of Auckland
—
Salmon with Caramelised
Shallot and Mango Salsa
Taste of Auckland have announced that
a key part of this year's festival will see top
chefs create a modern hāngi.
RECIPES
ENTER
NOW
300 x
x 250
300
250
300xx 250
300
250
300 x 250
300 x 250
RECIPES
Beef and SmokedBeef and Smoked
Cheddar Burger Cheddar Burger
RE A DE R
CO M P E T I T I O N
The two most important tips for
The
a great
two most important tips for a gr
burger: use really good qualityburger:
beef mince
use really good quality beef m
with a decent fat content, and don’t
with awork
decent fat content, and don’t
the mixture too much otherwise
theyou’ll
mixture
end too much otherwise you
up with a dense, hard burger instead
up withofaadense, hard burger instead
ENTER NOW
big juicy one!
big juicy one!
Win a pack of Honeywraps
gorgeous food covers
—
Thanks to Honeywraps, we have
three packs of their eco-friendly food
cloths to give away.
White Pizza with Asparagus
and Green Olives
NEWS | Latest stories from dish.co.nz
Sarah Tuck’s Lemon
Cheesecake Tart with
Lemon Curd
Salmon with Caramelised
Read more
FOOD NEWS
ShallotMeets
and Mango Salsa
Experience
Experimentation: Chef
Godinho
NEWS | Latest stories from
NEWS
dish.co.nz
|Francky
Latest stories
from dish.co.nz
Celebrates His Life’s Work
With a wealth of experience
behind
him,
FOOD
NEWS
Francky Godinho of St George’s Restaurant is
set to spice up the Hawkes Bay as he hosts a
series of sought-after events during F.A.W.C’s
Summer Series.
Read more
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Experience MeetsExperience Meets
Experimentation:Experimentation:
Chef
Chef
Francky GodinhoFrancky Godinho
Celebrates His Life’s
Celebrates
Work His Life’s Work
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With a wealth of experience
behind
Withhim,
a wealth
of experience
behind
him, COLLECTION
RECIPES
Francky Godinho of St George’sFrancky
Restaurant
Godinho
is of St George’s Restaurant is
Beef and Smoked
set to spice up the Hawkes Bay set
as he
to hosts
spice up
a the Hawkes Bay as he hosts a
Cheddar Burger
series of sought-after events during
seriesF.A.W.C’s
of sought-after events during F.A.W.C’s
The two most important tips for a great
Summer Series.
Summer Series.
burger: use really good quality beef mince
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