FROM THE EDI­TOR

Dish - - Contents -

The change of sea­son is ev­ery­where. From blos­som-laden trees lin­ing the side­walks to fresh pro­duce stacked on the shelves of the green-gro­cer. If you’re any­thing like the team at Dish, the warmer weather piques the rest­less na­ture in us all. This can be both do­mes­tic – the im­pulse to spring clean the kitchen or up­date the pantry – or far-flung – that yearn­ing to pick up and go, be it a Sun­day drive to a coun­try farm­ers’ mar­ket or some­where far, far away.

Per­son­ally, if there’s any­thing that speaks to my heart’s, or rather stom­ach’s de­sire, it’s Olivia Gal­letly’s Ja­panese Salmon Bowl fea­tured on our cover. Both healthy and swoon-wor­thy, this on-trend poke bowl has me han­ker­ing to book the next flight out to Tokyo. For­tu­nately, Olivia has the globe-trot­ting cov­ered in her round-up of fresh bowls, tak­ing her cues from in­ter­na­tional cuisines to sa­ti­ate the wan­der­lust in all of us.

Food edi­tor Claire Al­dous catches a dose of spring fever and whisks us off to Mex­ico with her Latin-in­spired plat­ters of Chipo­tle Roasted Pork Belly, Te­quila and Lime Pick­led Pineap­ple and Fen­nel, along­side hot, spicy Al Pas­tor Prawns, cer­tain to put a pep in your step.

Like­wise, for in­trepid foodie Sharon Stephen­son, a change of sea­son in­vites a change of lo­cale. From street-food in Taipei to the night mar­kets of Shilin, she ex­plores the multi-cul­tural cui­sine of Tai­wan, while Kelly Gib­ney takes us on a trip back-in-time, re­vis­it­ing old favourites, think dough­nuts, meringues and short­bread, but with a whole­some, up­dated twist.

Closer to home, Dish con­trib­u­tor and in­spi­ra­tional food blogger, Sarah Tuck, is on a jour­ney of her own. In an ex­tract from her re­cently-re­leased de­but cook­book, Com­ing Un­stuck, she shares her in­sights into the na­tion­wide grow­ing phe­nom­e­non of ‘Cook­ing for One’. Whether by choice, or as in Sarah’s case, by cir­cum­stance, this ris­ing trend for solo eat­ing is an ever-in­creas­ing food cat­e­gory and Sarah, hav­ing re­cently ad­justed to life on her own, is bet­ter equipped than most to share her tips for sur­viv­ing on ‘sad-arse-din­ners-for-one.’

And lastly, we fin­ish the is­sue with a kiss. A de­li­cious Ginger Kiss with Jam and Mas­car­pone. Whether you share one with some­one spe­cial, or in­dugle your­self com­pletely alone, the choice is all yours. Vanessa Mar­shall, Edi­tor VANESSA@DISH.CO.NZ

FOL­LOW US Get the lat­est from Dish – fol­low us on­line at dish.co.nz. Like us on Face­book, In­sta­gram and Twit­ter to see be­hind the scenes and Dish out and about.

DISH.CO.NZ DISH MAG­A­ZINE DISHMAGNZ @DISHMAGAZINE

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