Dish

FOLLOW US

Get the latest from

Dish – follow us online

at dish.co.nz. Like us

on Facebook, Instagram

and Twitter to see behind

the scenes and Dish out

and about.

T

he change of season is everywhere. From blossom-laden

trees lining the sidewalks to fresh produce stacked on the

shelves of the green-grocer. If you’re anything like the team

at Dish, the warmer weather piques the restless nature in

us all. This can be both domestic – the impulse to spring clean the

kitchen or update the pantry – or far-flung – that yearning to pick

up and go, be it a Sunday drive to a country farmers’ market or

somewhere far, far away.

Personally, if there’s anything that speaks to my heart’s, or rather

stomach’s desire, it’s Olivia Galletly’s Japanese Salmon Bowl featured

on our cover. Both healthy and swoon-worthy, this on-trend poke bowl

has me hankering to book the next flight out to Tokyo. Fortunately,

Olivia has the globe-trotting covered in her round-up of fresh bowls,

taking her cues from international cuisines to satiate the wanderlust

in all of us.

Food editor Claire Aldous catches a dose of spring fever and whisks

us off to Mexico with her Latin-inspired platters of Chipotle Roasted

Pork Belly, Tequila and Lime Pickled Pineapple and Fennel, alongside

hot, spicy Al Pastor Prawns, certain to put a pep in your step.

Likewise, for intrepid foodie Sharon Stephenson, a change of season

invites a change of locale. From street-food in Taipei to the night

markets of Shilin, she explores the multi-cultural cuisine of Taiwan,

while Kelly Gibney takes us on a trip back-in-time, revisiting old

favourites, think doughnuts, meringues and shortbread, but with a

wholesome, updated twist.

Closer to home, Dish contributor and inspirational food blogger,

Sarah Tuck, is on a journey of her own. In an extract from her

recently-released debut cookbook, Coming Unstuck, she shares her

insights into the nationwide growing phenomenon of ‘Cooking for

One’. Whether by choice, or as in Sarah’s case, by circumstance, this

rising trend for solo eating is an ever-increasing food category and

Sarah, having recently adjusted to life on her own, is better equipped

than most to share her tips for surviving on ‘sad-arse-dinners-for-one.’

And lastly, we finish the issue with a kiss. A delicious Ginger Kiss

with Jam and Mascarpone. Whether you share one with someone

special, or indugle yourself completely alone, the choice is all yours.

Vanessa Marshall, Editor

[email protected]

EDITOR’S LETTER Issue 74, October–November 2017

DISH 11

DISH MAGAZINE

@DISHMAGAZINE

DISHMAGNZ

DISH.CO.NZ

Background photograph by Manja Wachsmuth. Props from The Props Department.