FROM THE EDITOR
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
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