FROM THE EDITOR

Welcome to The Fast Issue – dish’s first in its 15-year history. We felt it was right to acknowledge just how time-poor people are nowadays while still wanting to be inspired by delicious food that doesn’t compromise on quality. Achieving this has been exciting and I’m confident that we’ve met our own brief. dish Food Editor Claire Aldous nailed it with Flash In A Pan: eight dishes, one pan, including our tempting cover recipe of Korean Chicken with Spring Onions and Broccolini (page 87) and So Inviting: three simple menus to impress your friends (page 68). It doesn’t get much easier. In Cheat’s Sweets (page 58), Sarah Tuck pimps a sponge with such style that no one will ever guess it began life as a store-bought cake. Jane Lyons presents the simple roti six ways: fry it, fill it, fold it… or roll it out as a dessert. You’ll be delighted with the quick, easy meals this versatile bread offers (page 94). In Park the Carbs (page 102) Kelly Gibney showcases dishes that are big on taste and light on carbohydrates. Even celebrity chef Gareth Stewart has created – especially for dish – a Beef, Bacon and Oyster Pie that both taps into the oyster season and offers a pastry shortcut to a gourmet outcome (page 36).

As always, we’ve loaded this issue with lots to read when the cooking is done. There are bound to be some raised eyebrows at the food and drink trends predicted for 2019 (page 26) and some warm fuzzies from our two Meet The Producer features (page 32), along with naked admiration for the cleverly revamped kitchen of Wellington food author and The Forest Cantina creator Unna Burch (page 22). Cheers.