Dish Magazine, Oct/Nov 2014 (#56)

  • Buckwheat soba noodles with crayfish, coriander and spring onion

    from Dish Magazine, Oct/Nov 2014 (#56) Dish Magazine, Oct/Nov 2014 (#56)

    • Categories: Pasta, doughs & sauces; Main course; Japanese
    • Ingredients: buckwheat flour; green tea powder; plain flour; sesame oil; cooked crayfish tail meat; lemons; coriander sprigs; spring onions; red chillies; hondashi pellets; mirin; sake; soy sauce; edible flowers
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  • Rose water meringue and lemon shortbread swirls

    • RosieB on April 23, 2015

      These were pretty fiddly to make and the dough was really sticky when they were rolled which made cuttinging them into rounds very difficult. I thought they would be a disaster but they cooked up nicely and were delicious with a cup of coffee. I could not get freeze dried raspberries so I used strawberries and pineapple which I blitzed in the food processor and sprinkled some on the meringue layer before rolling up and also to serve. They looked good.

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  • Published Oct 01 2014
  • Format Magazine
  • 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.