Nobody was more surprised than me to suddenly find myself with a food magazine,” says Catherine Bell, dish founding editor.
When she began the magazine in 2004, she owned the Epicurean Workshop, a famed Auckland cooking school and cookware shop, and had dreamed of starting a food title for years – but believed it was pie in the sky.
“I had seen that there was a gap in the market,” she says. “The only food magazine at that time was . Then I met John [Baker] and Julian [Andrews] and discovered they were thinking of starting their own publishing company. It all just came together. Magazine publishing was completely
