A Letter From Amanda

We all have to start somewhere, and my cooking journey started when I was around 10 years old, flipping pancakes in an electric skillet at primary school one afternoon during our weekly cooking class. I thought I was the ant’s pants! But I soon realised that I wasn’t because pancakes are meant to be thick and fluffy, not thin, dark brown and rubbery – but, hey, I tried!

At 12, I was sent to boarding school, and I’m sure the food served up pushed me into wanting to cook good food for all to enjoy. So when I left school, I did my chef apprenticeship, which has since taken me and my knife set around the world and across several magazines. In the ’90s, my cookery journey saw me sailing into The Australian Women’s

Weekly Test Kitchen and Pamela Clark’s warm baking embrace. I was quickly whipped into line and taught to think as a home economist (people who measure ingredients, as opposed to chefs who cook with their hands). A lot has changed since flipping pancakes at primary school, but some things remain the same, such as my desire to entice people’s tastebuds with the love of food.

With this, our beginners’ issue, my aim is to entice everyone, from the novice home cook to the pastry chef, to sharpen their knives and chant, “Food brings people together.” And, for the budding little chefs out there who are too young to sharpen their own knives, they can role-play with our little chefs’ party, page 114.

To get cracking, turn to page 94 for eggs any style. We take your hand and show you how easy it is to cook one of breakfast’s main ingredients. Then it’s time to think about the rest of the day. My favourite main meal this month would have to be the Creamy Fish & Prawn Pie, our cover recipe, page 6.

We also crank up the oven to bake some easy types of bread, page 26. There’s nothing better than taking a little cooped-up stress out by kneading dough – and the smell of freshly baked bread wafting through the house is divine.

For many, the thought of making a meringue causes hysteria, but our dreamy meringue desserts, page 12, are super easy, and, with trusty steps, your masterpieces will dazzle. Then you definitely will be the ant’s pants!