Dish Magazine, Apr/May 2009 (#23)

  • Cured ripe olives (page 51)

    from Dish Magazine, Apr/May 2009 (#23) Dish Magazine, Apr/May 2009 (#23)

    • Categories: Chutneys, pickles & relishes; Canapés / hors d'oeuvre; Small plates - tapas, meze
    • Ingredients: uncured olives; white wine vinegar; fennel seeds; preserved lemons
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  • Pork sausage, silverbeet and red onion pasta

    • JoD on February 05, 2019

      Very tasty pasta.

    • JoD on January 11, 2024

      Made this again with Chorizo sausage instead of Port & Fennel, and included the silverbeet stalks chopped up though they were celery and cooked until soft before adding in the onion. Really yum! Used organic gluten free brown rice spaghetti pasta.

  • Lamb biryani

    • Dinovino on November 25, 2025

      Dried apricots work as substitute for the figs

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  • Published Apr 01 2009
  • Format Magazine
  • Page Count 130
  • 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.