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Indulge in a
slice of Sarah Tuck's moreish Pulled Lamb, Rosemary and
Cheese Pie.
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Take a saucy
spoonful of heaven and warm up chilly nights with Dark
Chocolate, Pear and Almond Pudding.
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Hello Graham
There's snow on the mountains down
south and here at Dish HQ
that means it's time for Pulled Lamb Pie and Dark Chocolate, Pear and
Almond Pudding.
This week, we celebrate beautifully
indulgent winter fare and look ahead to one of our favourite fixtures
on the annual food calendar – Visa Wellington On a Plate.
Happy cooking!
Online editor,
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Chickpea Fritters with
Soft Boiled Eggs
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Friday Baking: Chocolate
and Hazelnut Palmiers
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Gnocchi with Chorizo and
Cherry Tomatoes
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NEWS | Latest stories
from dish.co.nz
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Come August, we'll be
eating our way through the capital. To whet your appetite, we've
created the ultimate foodie's guide to Visa Wellington On a Plate.
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We get to know Cafe
Hanoi's new executive chef, Nate Houpapa.
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Meet Hero Sandwich House –
the city-fringe saviours redefining the humble baguette.
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The Dish Tasting
Panel present the perfect line-up of porters and stouts.
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Wellington's Te Aro is
home to another thriving community spot that we can't wait to
revisit. Dish writer
Rhett Goodley-Hornblow puts Prefab to the test.
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