Dish Magazine, Winter 2021 (#97)

  • Matty McLean's leek, Gruyère and pancetta tart

    Matty McLean's leek, Gruyère and pancetta tart (page 26)

    from Dish Magazine, Winter 2021 (#97) Dish Magazine, Winter 2021 (#97) by Sarah Tuck

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: pancetta; onions; leeks; egg yolks; eggs; cream; Gruyère cheese; plain flour; butter; Parmesan cheese
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  • Fragrant spiced Indian lentil and vegetable soup

    • JulieGZ on August 01, 2022

      Simple and delicious. I used Massel plant based chicken stock, heaped tap of all spices except chilli flakes. Added a good squirt of tomato paste, 1 tsp sugar and a slosh of cider vinegar. Blended it to a rough think soup. Very good. A keeper!

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  • Published Jul 01 2021
  • 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 ñ 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.