HELLO spring

Dish - - EDITOR’S LETTER -

Spring is of­ten the time to take stock of our lives and com­mit to a ‘re­set’ – to re­fresh­ing and re­vi­tal­is­ing every­thing: from what we eat and cook, how we ex­er­cise to what time we go to bed. At Dish we be­lieve there is no pre­scrip­tive or right way to do this, rather the best way is with de­li­cious food that cel­e­brates the new sea­son’s flavours.

In Bake Free (page 70) Dish Food Editor Claire Al­dous busts some myths around gluten-free bak­ing and proves how de­li­cious al­lergy-friendly good­ies can be. In Claire’s hands the hum­ble omelette gets a makeover (page 96) and she show­cases the ver­sa­til­ity of chicken in every­thing from soup to sand­wiches (page 48). If you’re not al­ready a big fan of fer­mented food then Kelly Gib­ney’s recipes star­ring kim­chi, sauer­kraut and kefir (page 90) are guar­an­teed to con­vert you. Like­wise, Sarah Tuck’s grain-based of­fer­ings (page 62) and Olivia Gal­letly’s dishes with herbs (page 38) are great ad­di­tions to your reper­toire. How de­li­cious is Olivia’s cover recipe Rocket and Herb Pesto Pasta (page 41)?

In An­gels at the Table (page 24) we meet the Kiwi he­roes who have found so­lu­tions to fight food waste to help those in need and heal com­mu­ni­ties at the same time. We head to the cap­i­tal for our Kitchen Close-up and find what is pos­si­bly the per­fect kitchen in the Welling­ton home of hos­pi­tal­ity stars Brid­get Dunn and Jeff Kennedy (page 20). And, if you’re think­ing about getting away from it all, why not con­sider Le­banon? Writer Jo Bates finds a place where the warmth of the peo­ple is re­flected in the cui­sine and you’ll want to visit af­ter read­ing this (page 112).

Sim­i­larly, Ash­ley Ropati’s luxe, re­lax­ing un­wind in Fiji (page 116) might just be the per­fect way to press ‘re­set.’

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