Inside the June July issue:
Feed your wanderlust with Dish’s global recipe issue. We have modern classics from around the world, including warming winter soups, sausages, Kelly Gibney’s wholefood kitchen and Sarah Tuck’s delectable desserts. Turkey is a perennial favourite for its cooking culture. Istanbul-born chef and Sydney restaurateur, Somer Sivrioglu, shares recipes from his new cookbook, Anatolia. Since opening to tourism Burma has become a must-visit destination: we take a food tour of this colourful country’s largest city, Yangoon. We met chef Joao Martins, previously of Fergus Henderson’s infamous London’s head-to-tail eatery St John’s, and now behind Auckland’s popular pop-up dinners, The Offal Club.
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