dish Issue 54

Inside you’ll find fast steaks with delicious sides and sauces, warming winter soups, great ways with cauliflower, a tribute to the New York deli and a decadently luscious section dedicated to caramel. There’s great reading too with the Dish Tasting Panel exploring the world of lesser-known red wines, a young Christchurch baker helping to revitalize her community through cake, and a gourmet adventure in Rotorua.