A Let­ter From Amanda

The Australian Women’s Weekly Food Magazine - - A Letter From Amanda -

Ed­i­ble mo­ments make up the larger part of my day.

I feel ex­cep­tion­ally priv­i­leged to have an of­fice just out­side the world-fa­mous Australian Women’s Weekly Test Kitchen, which en­ables me to em­brace, daily, a truly mag­i­cal re­la­tion­ship with food. Not only do I get to smell the di­vine aro­mas drift­ing across the hall, but I also get to watch the recipe de­vel­op­ers cre­at­ing sweet and savoury mas­ter­pieces.

The high­light is when I get to taste th­ese cre­ations and give my taste­buds a work-out. You see, food isn’t just about eat­ing. It’s also about smelling, touch­ing and savour­ing, which all adds up to cre­at­ing mem­o­rable mo­ments.

We all have dif­fer­ent re­la­tion­ships with food at dif­fer­ent times of the week. When the midweek panic but­ton is hit, it’s all sta­tions go us­ing easy-to-find, in-sea­son pro­duce to cre­ate fast food that hits the spot. When the week­end rolls in, life takes a slower pace and our re­la­tion­ship with food be­comes a bit more in­ti­mate.

I’m sure you’ll love all the fab­u­lous food in this is­sue and hope you’ll find a go-to recipe or two. Start by try­ing your hand at our cafe-style bis­cuits (page 30). Bake them with love and they’ll be de­voured with joy. Here in the of­fice, we’ve all been guilty of day­dream­ing about the Melt­ing Mo­ments (page 33). If con­jur­ing up fab­u­lous main meals is more your thing, find your go-to recipe among our pasta bakes

(page 50). Hot, whole­some and com­fort­ing, a good, old-fash­ioned cheesy bake is sure to fire up the taste­buds. It’s also a great idea to have a sec­ond meal tucked up your sleeve – check out our two-from-one meals (page 14). My go-to recipe in this col­lec­tion is the Lamb Shanks with But­tery Mash (page 18) – they scream win­ter and all that’s in­dul­gent. We all need that spe­cial go-to place to es­cape life and em­brace creativ­ity so, for now,

I’m off to en­joy a few more ed­i­ble mo­ments from the Test Kitchen.

’Til next month, en­joy.

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