From the Editor
To me, a good classic recipe is true to its word and extra trusty, a bit like a best friend. I’m lucky to have so many classic recipes handed down to me from my mum that I know will deliver on taste and help the hip pocket – recipes I can always fall back on when I’m feeling a little bit fragile, mainly when I’m time-poor and hungry! I usually cook at least one classic recipe a week, as I always have the ingredients, the staples on my shopping list, hanging around in the pantry. Most of you probably have a classic spaghetti bolognaise recipe that you use over and over again and also share with family and friends – a recipe you’ve adapted along the way that can also be used as a base for tacos, lasagne and pizza toppings. Now that’s what I call a real classic standby! Another classic recipe I think most mums out there have up their sleeve is a good sticky lemon chicken. We have one, too – check out our cover recipe, p30, where we’ve taken a trusty classic recipe and added a little twist all of our own! Can you spot the difference? This issue is packed with classic hits: carrot cakes with cream cheese icing, p10, iced chocolate drinks, p12, and crunchy schnitzels, p20. We also feature ooh-la-la French toast, p28, and mouth-watering Asian-inspired meals to celebrate this year’s Moon Festival, p16. But being a big kid at heart, my ultra-favourite feature this month has to be the spooky 10 ways with Halloween treats, p64. ’Til next month, keep rockin’ those classics!