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
CONGRATULATIONS ON REACHING
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.