From the Food team

Food - - Front Page -

‘Nour­ish­ment is not just nu­tri­tion. Nour­ish­ment is the nu­tri­ents in the food, the taste, the aroma, the am­biance of the room, the con­ver­sa­tion at the ta­ble, the love and in­spi­ra­tion in the cook­ing, and the joy of the en­tire eat­ing ex­pe­ri­ence.’ – Marc David, Founder of the In­sti­tute for the Psy­chol­ogy of Eat­ing

There are many en­joy­able ex­pe­ri­ences in life but a great meal is hard to beat, which is why in this is­sue we’re cel­e­brat­ing the joy of eat­ing in all its rich, flavour­some, spicy, creamy, tasty, saucy, sweet and fresh glory!

With the weather still gloomy, there is noth­ing quite like hun­ker­ing down to some home-cooked good­ness. It doesn’t mat­ter if you’ve been in the kitchen all af­ter­noon em­brac­ing your cre­ative cook­ing side or spent just a few min­utes whip­ping up a dish with your favourite in­gre­di­ents; it’s all about the en­joy­ment.

The baked pudding cover recipe is the best of both worlds – in­cred­i­bly quick and easy, yet in­dul­gent and so­phis­ti­cated. Plus it’s made with choco­late. Is there any greater joy than choco­late? This 15-minute dessert is bound to be­come a fam­ily favourite, es­pe­cially if you can get the kids to make it! That’s a joy right there!

Speak­ing of the fam­ily, in this is­sue we’ve looked at how we can make your veges the co-star of your dishes. We all know we should be get­ting our five-plusa-day but we of­ten just re­vert to boil­ing, steam­ing or roast­ing them. Con­trib­u­tor He­len Jack­son has worked her magic on our most com­mon veg­eta­bles. The fam­ily ac­tu­ally en­joy­ing the veges at din­ner – what a joy!

And if you’re a pie-lover, have we got some­thing joy­ous for you. Ki­wis re­cently voted the pie as their num­ber one com­fort food, so on page 89 we in­tro­duce you to the ul­ti­mate chicken ver­sion thanks to Food con­trib­u­tor, Jo Wil­cox.

There are more than 70 joy­ful recipes in this is­sue and we hope they bring a smile to your face.

Happy cook­ing!

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