Editor’s letter
Plus this month’s contributors.
awake at night through most of January, and the far more romantic winter variety that delivers temperatures just perfect for turning on the oven and revelling in it slowly warming up the kitchen, the smell of its contents reaching every corner of the house.
When it comes to significant baking moments in my life I’ve always sought counsel from Gourmet Traveller. I chose my wedding cake from its pages (excellent results albeit the recipe was cooked by a pair of hands far more skilled than my own), and when my son turned one just a week after I started working here I took advantage of my proximity to the test kitchen and food editors to perfect a rich chocolate cake
I’d had bookmarked for months.
The recipes and stories in this month’s baking-themed issue aren’t entirely focused on cakes and desserts. We’ve explored making pizza dough, baking in paper and some very luxurious versions of the classic mac and cheese. We’ve recreated the recipes of well-known poet, little-known baker Emily Dickinson and covered the very important, baking-adjacent topic of the 20 best sandwiches in Australia.
Despite what some layered-up Sydneysiders might suggest, outside the southern parts of Australia we don’t endure a particularly long or punishing winter, but we can rely on enough crisp mornings and cool evenings to deliver the perfect climate for enjoying some quality time oven-side.
I hope this issue brings you plenty of inspiration for some memorable baking moments of your own,
Happy baking,