18 September 2008
For immediate release
Spain Is Delivered On A Plate In The Latest Dish
Dish is celebrating the arrival of spring with a decidedly Spanish flavour. For the first time, New Zealand’s most
beautiful food magazine has devoted an entire issue to a particular country, and Spain is the perfect choice, given the
tremendous popularity of its cuisine right now.
Food talk everywhere invariably turns to Spain. From the sweep of tapas across the globe to the distinctive foams and
spherifications that began at elBulli restaurant, chefs and home cooks worldwide are enjoying the unique tastes of the
Iberian Peninsula.
Editorial director Catherine Bell and food editor Claire Aldous travelled to the region specifically to research the new
and rediscover the traditional. The result is more than 40 superb dishes, plenty of delicious stories about culinary
Spain and informative pieces on ingredients, wine and sherry. Photographer Nicola Edmonds was with them and her
beautiful images appear alongside the recipe and stories.
“I’d like to acknowledge our collaboration with the Spanish Trade Commission and Spanish Tourism,” says Bell. “The
enthusiastic participation of these organisations indicates the importance with which they view New Zealand as a trading
and tourism partner.”
Dish #20 will be available on news stands throughout New Zealand from 22 September.
ENDS