EDITOR’S LETTER

a lot to be said for learning how to slow down a little in life. Making time to relax and be mindful, stop the endless rushing from A to B, and (attempting to) embrace the art of doing nothing at all.

What seems so simple, though, often isn’t, and it’s frustrating how some things always seem to get in the way. There’s still always work to be done, socialising to do, and of course, mouths (yours or your family’s) to feed. And then there’s that barbecue you promised to host, and the birthday party you’ve been asked to bring a salad along to.

Because we love the idea of taking a slower, more relaxed approach to life, this, our Fast issue, is dedicated to keeping things speedy in the kitchen. Because when you have clever, inspiring dishes that take less time to create, it all helps to lighten the load.

There are new recipes for quick skewers that’ll easily feed a crowd at that late-summer barbecue, plus standout salads, Tony Tan’s easy midweek feasts, and simple vegetableled dishes. We also spoke to chefs who’ve swapped their busy city jobs for positions where they can work at their own pace. Plus, Casey Wall has shared his killer red-sauce recipes from Melbourne newcomer Capitano, which are both clever and versatile, with a tomato sauce that can be turned into any number of dishes, pronto. And that’s what we like.

Hope you enjoy,