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

I HAD JUST COL­LECTED my Cui­sine is­sue 184 from the box and set­tled into my favourite chair with a flat white to seek out this month’s in­spi­ra­tion in food, wine and all things gas­tro­nomic. And then the cover an­nounce­ment hit me: “We’re 30 years young!”

Can’t be... can’t pos­si­bly be! I still clearly re­mem­ber that wet and windy lunchtime when I sought shel­ter in the mag­a­zine store on Lambton Quay, now long gone, and hap­pened on this suave-look­ing mag­a­zine that I as­sumed was the lat­est im­ported food tome; it looked way too so­phis­ti­cated to be a Kiwi mag. The cover trum­peted “CUI­SINE. New Zealand’s Food, Wine and Good Liv­ing Mag­a­zine”.

“It’s not an im­port, it’s lo­cal”, I whis­pered to my­self and took it to the counter where they gave me 5c back from the crisp $5 and $2 bills I handed over. That night I nes­tled into my easy chair with an af­ter-din­ner port and poured over the qual­ity pa­per pages; mouth-wa­ter­ing recipes sup­ple­mented by wine commentary and re­views. So for the next few months I would keep an eye on the mag­a­zine store and pounce on each new is­sue as it was placed on the shelves. Pretty soon my dear wife said, “Why don’t we sub­scribe?” and since I al­ways take her ad­vice, we did.

Ac­cord­ing to the sub­scriber num­ber on our Cui­sine wrap­per, we were the 96th sub­scriber and we have held that sub­scriber num­ber ever since. We still have every is­sue, in­clud­ing that very first one. Thirty years eh? It’s gone so quickly. Happy an­niver­sary to both of us... and many more to come. Al­lan and Judi Main, via email Editor’s note: You have made our month, Al­lan and Judi! Kel


Thirty years, Cui­sine! A fan­tas­tic achieve­ment. My hus­band bought your first edi­tion when he was a bud­ding chef and we have all 184 is­sues. We love how the mag­a­zine has evolved over the years. Be proud, and con­tinue to suc­ceed. Sim­mone and Nick Fletcher, via email

HAV­ING JUST OPENED your lat­est email, I looked at the cof­fee ta­ble in front of me to see the lat­est edi­tion of Cui­sine on top of our stack of mags. Where have 30 years gone? Nos­tal­gia has flooded over my hus­band and me, as we pur­chased the very first edi­tion of Cui­sine all those years ago, and quickly fol­lowed with a subscription, which we re­newed over many years. We kept every copy care­fully or­gan­ised chrono­log­i­cally, and re­ferred to them of­ten. When we down­sized to move over­seas, I passed my col­lec­tion on to a younger friend, an aspir­ing cook. We are now well into our re­tire­ment in Taupo, and have re­newed our subscription. Congratulations on the mag­nif­i­cent ef­fort, the mag­a­zine is as in­for­ma­tive and colour­ful as ever. Jenny-mary Al­lan, via email

AF­TER TWO WET WEEK­ENDS in a row and mis­er­able weather in Christchurch, cho­co­late cake was clearly what was needed. Emma Boyd’s cho­co­late and berry cake (184:110) was just the ticket and I served it to my ap­pre­cia­tive hus­band and tod­dler son on Fa­ther’s Day. The flavour­some zing and crunch of the freeze-dried rasp­ber­ries atop the lus­cious cho­co­late cream frost­ing and rich cho­co­late cake was cheer­ful­ness with every mouth­ful and we knew that spring was on its way! I ap­pre­ci­ated and used the al­ter­na­tive in­gre­di­ent op­tions (I used spelt flour and maple syrup). Thank you, Cui­sine, for the in­no­va­tion and in­spi­ra­tion you keep on pro­vid­ing... Han­nah (and fam­ily), via email


In the Cui­sine Good Food Guide that came with is­sue 184, we in­cor­rectly iden­ti­fied the chef pic­tured with Ur­ban Oys­ter Bar & Eatery owner Matt Bouterey as former head chef Jeff Soal. It is in fact cur­rent head chef Riki Day.

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