A Letter From Amanda

Slipping on the stilettos feels a tiny bit foreign to me after a much-treasured and much-needed break. February is one of those months when I just seem to hit the ground running (in stilettos, of course)!

It’s back to work, back to school and basically back to reality. The midweek madness is in full swing as we lunge from work to family and then back again – that’s why it’s a really important month to keep the food focus simple, fast and full of fresh flavours.

During the summer months, there’s an abundance of remarkable produce that really doesn’t need too much done to it in order for it to be shaped into a mighty fine meal. We’re certainly blessed to live in a country where supermarket produce is always at a really high standard.

Summer loving is what this issue is all about. Loving the season, loving the lifestyle and loving the food. Breakfast is the most important meal of the day. If you eat it wisely, it can set you up to stay full until lunchtime. What you need is a high-protein meal – and it doesn’t get much better than eggs on toast. Our café-style brekkies (page

16) will not only have you feeling more than satisfied (see the Eggs Benedict recipe on page 18) but have you eating out at home. Also check out our perfect Scrambled Eggs (page 102). And for a satisfying lunch, rice paper rolls (page 32) are a great healthy choice. The fun flavours include Prawn & Almond and Chicken & Coriander. Yum!

It’s also around this time of the year when we’re trying to shed a few kilos – and why not? Our cooking from scratch feature (page 52) and muffins without refined sugar (page 58) will help you out. Then celebrate pancake day with gluten-free Coconut Pancakes (page 72).

Our cover recipe, Meatballs with Zucchini Spaghetti (page 12), features the gorgeous colours of the season. It’s a clever, low-carb twist on a traditional Italian fave the family will love.

Our weekday section will have you sorted in record time without sacrificing on flavour. Infuse your kitchen with the aromas of the east with our easy, step-by-step Pad Thai (page 88).

Don’t forget to welcome the Chinese New Year with our Asian-inspired menu (page 112). And make your Valentine’s Day extra special with our Sweetheart Cupcakes (page 110).

For now, though, my feet are sore and my 5pm panic button is about to be pushed, so I’m off to slip off my stilettos and throw together a fast, fresh meal. Catch you next month,

EDITOR