Dish

Fe at u re s

28 INTO THE WILD
Dine out on permaculture
principles and gourmet
meals in a Swedish forest at
the new Stedsans in the Woods.

36 SINGLE SERVE
Sarah Tuck has used her own
heartbreak to come up with a cookbook
to get others “back on track”.

44 MAMA’S THE WORD
Two mothers are bringing culture to
Helensville with a new kombucha cafe.

94 GUIDE TO LABNEH YOGHURT
Julie Biuso shares how to make your
own labneh, which can served as
a snack, a sauce, a dressing, a dip, a
spread, or a dessert, flavoured to suit.

118 TANTALI S I N G TAIWAN
Eat your way around
this East Asia State.

Recipes

54 SÍ, POR FAVOR
Celebrate the flavours and
colours of Mexico with a tasty
spread, ideal for the spring table.

68 ROUND TRIP
The bowl craze seems here to
stay – jump on board with these
globally inspired examples.

78 THE SPACE BETWEEN
Sarah Tuck gives sandwiches
the gourmet treatment.

84 SEA CHANGE
Herald longer, lighter days
with a fresh catch.

96 SWEET REVOLUTION
Kelly Gibney gives classic treats
a deliciously healthy makeover.

102 EASY EVERYDAY
Simple weeknight meals.

128 FRIDAY BAKING
Ginger Kisses with Jam and Mascarpone.

71

89

102

DISH 7

CONTENTS

Issue 74, October–November 2017