DISH - Spring issue is on the way

• Dish Magazine

  

  It's new issue time! Spring is here and Daylight Saving is around the corner so we’ve got recipes for spring vegetables, ideas for no-fuss weekend fare, wonderful sweet and savoury ways with rhubarb and smart, simple Japanese dishes. 

  
  

  There's also a handy guide to essential ingredients for Japanese cooking, our wine panel picks their Top 20 New Zealand Sauvignon Blancs (no easy task) and we explore the art of the cheesemonger. 

  
  

  Plus, it's our 50th issue, so we round up our 50 favourite foodie things.

  Subscriber copies are on their way and the new issue goes on sale Monday 16th. (Mid-Oct in Australia).