CONTRIBUTORS

We’re proud to plate up another great issue of dish, and here are some of the lovely people behind it!

Claire Aldous Food Editor @clairealdous

Food editor Claire is the mastermind behind recipes enjoyed by thousands of readers for more than 15 years, having been with dish since the very first issue. With a vast knowledge of ingredients and techniques, her constant innovation and imagination are an invaluable source of inspiration. Always generous and welcoming, she focuses on creating recipes that are neither fussy nor overly fancy, producing delicious dishes that delight her guests and fill the kitchen with gorgeous aromas.

“My favourite night of the week? Sunday. Having family and friends over for a casual, delicious dinner, usually followed by an indulgent dessert, encapsulates everything I love about cooking.”

Bridget Daulby Art Director @bridg_eats

Bridget’s official title may be ‘art director’ – her expert hand is behind every beautiful

dish layout – but that’s just for starters. She’s a seriously good all-round artist, and ever since we discovered her talent for illustration, we’ve been showcasing it when and wherever we can. “It’s my first love – second is food, so being at dish is a great combo,” says Bridget, who hails from the Hawke’s Bay. If you just think we’re biased about her illustration prowess, check out her Instagram @bridg_eats. Oh, and her dinner party go-to? Home-made pasta.

“I get my food inspo from the

Pasta Grannies cookbook (and dish of course!), and from my travels,” she says.

Weronika Elantkowska Events and Digital Co-ordinator

Weronika – ‘Ronnie’ to the team – is originally from Poznan, Poland, and if you were to meet her in person, she could shoot the breeze with you in any of five languages. Because as well as being a digital wiz (and a lifesaver for dish’s digi offerings during lockdown), she speaks Spanish, German, English, Polish and Greek. In her home country, she did a Masters in Linguistics, then a postgrad diploma in Communication/pr at AUT in Auckland. She came to New Zealand with her Costa Rican husband Andres (they met in Italy). “Although I miss my family, friends, food and snow, we call New Zealand home now,” she says. “I love Mexican and Italian cuisine and of course Polish too; pierogi (dumplings) and barszcz (borscht) are my favourites.”

Julie Biuso Columnist @juliebiuso

Julie is a well-loved face on the home-grown cuisine scene. She began her career at the Cordon Bleu School of Cookery in London, and later headed up the Cordon Bleu school in New Zealand. The author of 16 cookbooks – with a new one out this October – Julie has gone on to pick up a haul of writing accolades. She’s a regular dish contributor, and we look forward every issue to Julie’s column explaining what’s In Season and the many delicious ways we can plate it up. Julie also features her fabulous food on Shared Kitchen (sharedkitchen.co.nz), a collaboration with her food blogger daughter Ilaria.