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.