Dish Magazine

Exhib’ French Rosé has been Fine Wine Delivery’s #1-selling premium dry Rosé for eight consecutive years, and with the arrival of the scintillating 2025 vintage, it looks set to make it nine. Shipped direct from France in temperature-controlled containers, Exhib’ delivers everything you want from a classic French Rosé: freshness, elegance and that unmistakable sense of sophistication – all for a remarkable $19.99 a bottle. And it looks every bit as good as it tastes.

That’s the story behind SCOFF – South Canterbury Outstanding Food Festival, running from 11–27 September. Now in it’s seventh year, participating eateries across the region are turning local ingredients into special dishes, bringing producers and chefs together to showcase what South Canterbury can put on a plate. The producers involved tell a bigger story.

Now in its 33rd year, New Zealand's premier garden festival continues to attract visitors from around the country, celebrating not only gardening, but the people, landscapes and creativity that make Marlborough so special. At the heart of the festival are the guided garden tours, offering rare access to some of the region's most inspiring private properties.

Two decades and seven stores later, the much-loved food retailer is celebrating not only how far it has come, but also the relationships it has built across Aotearoa’s food community. Over the past 20 years, Farro has worked alongside an incredible line-up of producers, artisans, chefs, and makers. Some have been part of the journey since the beginning, while others first appeared on Farro’s shelves as emerging brands before going on to become household names.

Returning for its seventh year, SCOFF is more than a food festival. It's a celebration of the growers, producers, chefs and hospitality businesses who work together to create one of New Zealand's most exciting regional food stories. Over the course of the festival, cafés, restaurants, bars and eateries across Timaru, Temuka, Geraldine, Waimate and the Mackenzie District will each showcase an exclusive dish or drink featuring locally sourced ingredients.

1. Favourite ingredient? Olive oil. 2. Favourite dessert? Strawberry ice cream. 3. Favourite cookbook? Helen Goh’s Baking and the Meaning of Life. 4. Favourite food city? Istanbul. 5. Sweet or spicy? Spicy. 6. Salty or sour? Salty, but that was a hard one. 7. Must-have spice? Cumin. 8. Most underrated vegetable? Kohlrabi. 9. Ultimate comfort meal? Fried rice. 10. Ultimate movie snack? Caramelised cashew nuts. 11. Ultimate movie? Fargo. 12. Dead or alive, who would be your dream dinner party guests? Too hard! 13.

WELCOME TO dish PREMIUM UNLOCK ALL RECIPES FROM THE CURRENT AND PAST ISSUES The dish Premium page can be found at dish.co.nz and includes every recipe from dish magazine, from issue 100 to the current edition – over 2000 simple, stylish and seasonal recipes at your fingertips. Please note the rest of the dish website is still available for you to use free of charge and will be updated (as it has been for several years), with three new recipes from every issue as it is published.

Serves: 2 - 3 INGREDIENTS 2 medium leeks, white and pale green parts only ½ cup extra virgin olive oil sea salt and ground pepper To serve oil from baking the leeks ¾ teaspoon smoked paprika 2 cloves garlic, crushed 1 teaspoon finely grated lemon zest 2 teaspoons lemon juice ½ teaspoon runny honey 160 grams Fernglen Farm Labneh ¼ cup roasted pine nuts METHOD Preheat the oven to 160°C regular bake. Cut the leeks in half lengthwise through the root.

Drop the kale into a medium pot of well-salted boiling water and cook for 2 minutes. Add the remaining greens and turn to wilt. Immediately drain into a colander. Refresh in cold water, then drain well and squeeze out any excess water. Spread out on a clean tea towel and roll up tightly to remove the remaining water. Roughly chop the greens and blitz in a food processor with all the remaining ingredients, except the vinegar, until well chopped.

As delicious as it is healthy, this soup is the perfect winter warmer! Serves: 4–5 INGREDIENTS 1 tablespoon olive oil 1 onion, chopped 1 teaspoon cumin seeds 1 carrot, peeled and chopped 400 grams pumpkin, peeled and chopped 3 cloves garlic, crushed 400 grams Beauregard kūmara, peeled and chopped 1 teaspoon each grated fresh ginger and ground coriander ½–1 teaspoon chilli flakes 5 cups chicken stock, ideally homemade sea salt and ground pepper 2 tablespoons mānuka honey, plus extra to serve ⅓...