Dish Magazine, Feb/Mar 2013 (#46)

  • Raw chocolate ganache tarts (page 27)

    from Dish Magazine, Feb/Mar 2013 (#46) Dish Magazine, Feb/Mar 2013 (#46)

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: almonds; cashew nuts; Medjool dates; cacao powder; coconut oil; avocados; raw agave nectar; vanilla beans
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Notes about Recipes in this book

  • Fresh apricot and nectarine slab cake

    • tui on March 31, 2014

      I made this with thinly sliced pears because I was given a big bag full, and used lemon rind rather than orange. The end result was full of flavour, which I wasn't sure it would be. I will definitely make this again and will try other fruit.

  • The Indian burger

    • Hellyloves2cook on April 02, 2013

      Easy to make- Husband thought it was spectacular. He has made this a few times. Great with the suggested chutney to go with it.

  • Brinjal kasundi

    • Hellyloves2cook on April 03, 2013

      This is just delicious- not too hot- even the kids will eat it and love it. Who said they don't like eggplant? Had many requests for this recipe. Made 4 large jars worth and gave 2 away to friends. Will transform your burger dish and your cheese sandwich.

    • MaryCunningham86 on April 26, 2014

      A bit of work chopping all the garlic and ginger, but well worth it. Have made several batches, and given a number of jars away to friends who have all raved about it.

    • RosieB on March 28, 2015

      I made this based on the earlier review. It is great. Full of flavour. I chopped the garlic and ginger in a mini food processor and they were fine. Now to make the burger to have with it!

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  • Published Feb 01 2013
  • Format Magazine
  • Page Count 132
  • Language English
  • Countries New Zealand
  • Publisher Tangible Media

Publishers Text

This beautiful New Zealand magazine will inspire you to cook and eat good food – each issue is packed with seasonal recipes for everything from a dinner party with friends to casual dining during the week, accompanied by handy tips on techniques and ingredients.

Stunning photography features throughout the magazine with stories celebrating food producers, chefs and food locations too. Dish 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.