Spring is often the time to take stock of our lives and commit to a ‘reset’ – to refreshing and revitalising everything: from what we eat and cook, how we exercise to what time we go to bed. At Dish we believe there is no prescriptive or right way to do this, rather the best way is with delicious food that celebrates the new season’s flavours.
In Bake Free (page 70) Dish Food Editor Claire Aldous busts some myths around gluten-free baking and proves how delicious allergy-friendly goodies can be. In Claire’s hands the humble omelette gets a makeover (page 96) and she showcases the versatility of chicken in everything from soup to sandwiches (page 48). If you’re not already a big fan of fermented food then Kelly Gibney’s recipes starring kimchi, sauerkraut and kefir (page 90) are guaranteed to convert you. Likewise, Sarah Tuck’s grain-based offerings (page 62) and Olivia Galletly’s dishes with herbs (page 38) are great additions to your repertoire. How delicious is Olivia’s cover recipe Rocket and Herb Pesto Pasta (page 41)?
In Angels at the Table (page 24) we meet the Kiwi heroes who have found solutions to fight food waste to help those in need and heal communities at the same time. We head to the capital for our Kitchen Close-up and find what is possibly the perfect kitchen in the Wellington home of hospitality stars Bridget Dunn and Jeff Kennedy (page 20). And, if you’re thinking about getting away from it all, why not consider Lebanon? Writer Jo Bates finds a place where the warmth of the people is reflected in the cuisine and you’ll want to visit after reading this (page 112).
Similarly, Ashley Ropati’s luxe, relaxing unwind in Fiji (page 116) might just be the perfect way to press ‘reset.’