A Letter From Amanda

Growing up in Woy Woy, on the NSW Central Coast, if I was asked who the members of my family were, I would have said my grandmother, Mum and Dad, and my older brother and sister. During the week, though, I was almost an only child, as my siblings were away at boarding school in Sydney. I spent a lot of time with my grandmother, running errands, buying takeaway sandwiches from Con’s café, or potato scallops from the fish shop next door, and eating junkets, because that’s all my business-minded grandmother could cook. Mum and Dad were often either working or in Sydney at a school event. But the weekends were completely different.

The house was full and meals were generous. Mum always cooked a big meal for Sunday lunch – mostly something from her Australian Women’s Weekly Chinese Cookbook, and for afternoon tea my sister or I would make a sweet treat – a fancy caramel slice, an upside-down pineapple cake or scones. Now, as the years have passed, and I have a family of my own

– my son, Orlando, who’s an only child – mealtimes are more planned. He adores pizza, and also being included in the cooking process. Each mealtime, he has a job. It could be as simple as buttering the toast, but he’s always involved.

I’ve learnt that families can be anything from the whole set of Mum, Dad and the kids, to a single parent with a child, or even just a happy couple. Families can even extend to a tremendous group of friends who are like family (sometimes even closer). And so, with this issue, we’ve focused on family food, not just your classic family dinners, but meals that bring us together regardless of the family situation. I truly hope that you enjoy your magical mealtime moments.

With life getting busier by the minute, and the years flying past, we’ve created a special two-meals-from-one feature (page 18), where you can create dinner, and reserve some leftovers for the next day’s meal – now that’s super organised!

Hosting a long lunch is something I’m guilty of not doing enough, and this year one of my vows is to cook more for my “family” (friends included). The long lunch menu (page 114) is a foolproof way of filling your house with divine smells, love, and laughter. The quesadillas on page 116 will tempt even the fussiest family member!

When it comes to recalling a classic family bake, my mind always heads straight to a scone. Hot and fluffy, and when generously topped with jam and whipped cream, you simply can’t go wrong. However, many of us struggle with making a good scone, so turn to page 14 for our “how to” scone feature, offering tips and tricks and easy-as recipes to serve with a good cuppa.

Remember, a shopping list will help you stock your pantry and fridge with all the ingredients you need to make your own family memories. I’m off to write mine now, so Orlando and I can cook up a storm together tonight. Life’s short, so eat well, be happy and love the “family” you have!

EDITOR