Bright, fresh fla­vors start here! - - THIS MONTH -

We’ve set our­selves a mis­sion for our big Spring Issue and that’s to tease your taste­buds out of win­ter with bright, fresh flavours and ex­cit­ing new twists. We prom­ise, you’ll never look at a veg in the same way again once you’ve tried recipes like our Baked Onion Flower (p113), Broc­coli Tabouli (p121) and the Vegie Avo Burger (p125) where the av­o­cado plays the role of the bun! It’s not just the ve­g­ies that get a makeover, we’ve re­worked some of the clas­sics into the kind of food we’re crav­ing right now. High­lights like the gluten-free Su­per­green Pasta Pri­mav­era (p69), our low-cal Spring Fruit Cheese­cake Slice (p81) and Chrissy Freer’s low-cal, pro­tein-rich sal­ads (p72), not to men­tion those su­per bowls of good­ness that just scream “Eat me!” (p56). Don’t worry, we haven’t for­got­ten that Septem­ber is fete sea­son, so get your mix­ers out, our spring bak­ing fea­ture (p102) is bloomin’ amaz­ing! Michelle has once again cre­ated sweet magic with pretty pas­tel layer cakes, all fab­u­lously dressed in the sea­son’s best flo­rals. They’re the per­fect way to wel­come in the warmer weather. Here’s to a fresh start!

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