Cuisine - - CONTENTS - Write to Cui­sine by email­ing ed­i­to­rial@cui­

I’VE GONE A BIT crazy on the lat­est is­sue and made a ridicu­lous num­ber of the recipes (and they are bloody amaz­ing!), but that’s not why I’m writ­ing. Our son was born at 24 weeks ges­ta­tion, four months too early to be in the world. He’s two now and his road to get here was long and hard. He was fed with a na­so­gas­tric tube for the first 19 months of his life and has only been with­out it for six months now. He doesn’t eat well, and he doesn’t eat enough most of the time, so his growth is very slow. But tonight I made the chicken and leek pras­so­pitta (183:88). And he ate it. Lit­tle fork­fuls of all the de­li­cious in­gre­di­ents mixed to­gether, pas­try, chicken, olive, feta, leek, all on the SAME fork. This is an ab­so­lute mile­stone for him be­cause he is very sen­si­tive to tex­ture and of­ten will choke or throw up foods that have dif­fer­ent tex­tures. So thank you for yet an­other phe­nom­e­nal edi­tion full of stun­ning recipes. And thanks for the pras­so­pitta, and the fact that it just made our day! Re­becca (and a lit­tle boy, Oliver, who tonight has a full tummy), via email Ed­i­tor’s note: Oliver is lucky to have a pas­sion­ate foodie for a mum. This let­ter means so much to us, Re­becca, thank you – Kel

I RE­ALLY EN­JOYED is­sue 183. What a rich cor­nu­copia of culi­nary treats im­mi­grants have brought to New Zealand! Refugee women are a par­tic­u­larly in­ter­est­ing source of recipes. Dishes like Leita Has­san’s bas­bousa (183:112) and Aye­sha Sli­mankhil’s Kab­uli pu­lao (183:116) are un­com­pli­cated, eco­nom­i­cal and authen­tic. How gen­er­ous of these women to share their tried and true recipes with us. I am so pleased to learn about the WISE Col­lec­tive. This must be a great sup­port for the brave peo­ple who are find­ing their way and de­vel­op­ing con­fi­dence and in­de­pen­dence in a coun­try far from their home­land. From my per­sonal ex­pe­ri­ence of liv­ing in re­mote cor­ners of the earth, I know that cook­ing to­gether and shar­ing food can be a great start in the painful process of over­com­ing home­sick­ness. Diane David­son, Auck­land

IT IS AMAZ­ING to see how far Cui­sine has evolved to be­come the mouth­piece of New Zealand’s food and bev­er­age in­dus­try. My mother has kept all her Cui­sine is­sues and it was in­ter­est­ing to com­pare last month’s is­sue with the July 1997 is­sue, where the great­est ex­am­ple of think piece was Tom Frewen wax­ing lyri­cal on sushi, e-com­merce on the World Wide Web and the ben­e­fits of quit­ting smok­ing for one’s palate. To see Cui­sine tak­ing a stand for the in­dus­try in “The Ques­tion is Wai” (183:40) and re­ally ar­tic­u­late some of the sen­ti­ments I share with the au­thor was en­cour­ag­ing. Maria Fer­nando, via email

MY WIN­TER-WARM­ING July Cui­sine has been a com­plete in­spi­ra­tion for the chilly, damp and soggy days when cook­ing is a de­light to look for­ward to when the fire is on and the cur­tains are closed. Fleur Sul­li­van’s soup is bliss, a shared In­dian-style fam­ily dinner where ev­ery­one con­trib­uted worked per­fectly and the 1994 beef daube was a tra­di­tional pleaser for the TV rugby en­thu­si­asts. There are still pies to try, not to men­tion the desserts and the WISE Col­lec­tive recipes to ex­plore. I’m in Cui­sine heaven all over again! Bar­bara Brad­bury, via email


“The Ques­tion is Wai” (183:40) stated that Ir­ri­ga­tion New Zealand had been given a $400 mil­lion fund to sub­sidise ir­ri­ga­tion. The body that re­ceived the fund was in fact Crown Ir­ri­ga­tion In­vest­ment, set up by the Gov­ern­ment to fund re­gional ir­ri­ga­tion schemes. Ir­ri­ga­tion New Zealand is a mem­ber­ship body for the ir­ri­ga­tion in­dus­try.

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