Bright, fresh flavors start here!
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!