Wel­come

Food - - Editor’s Letter - SO­PHIE GRAY, EDI­TOR

Like many Ki­wis I adore Ital­ian food. I’ve scoffed count­less slices of pizza and bowls of tiramisu, quaffed more prosecco than I prob­a­bly should, and slathered pesto on any­thing I could lay my hands on. I’ve even taught hun­dreds of home­cooks how to make pasta and risotto.

But for all my love of Ital­ian cui­sine, I’d never made it to Italy un­til a few weeks ago. How did I wait that long? The abun­dance of de­li­cious cured meats, seafood, cheese, gelato, bread, pas­tries and pro­duce was in­spir­ing, and I cer­tainly ate my share. Some­one else who was in­vig­o­rated by a re­cent trip to Italy was ir­re­press­ible Kiwi chef Simon Gault, who in this is­sue dis­cusses his pas­sions and lat­est projects with us.

How­ever, lovely as in­ter­na­tional travel is, it does also make you ap­pre­ci­ate home, and the com­fort of cre­at­ing favourites in your own kitchen. True Ital­ian food is the food of home cooks, sea­sonal by ne­ces­sity and rel­a­tively sim­ple. So for our Ital­ian is­sue we have cap­tured the essence of this fab­u­lous cui­sine with fresh in­gre­di­ents and big flavours, but with our own twists – such as our up­dates on pasta dishes on page 42, and our clever new ways with pizza on page 52. We’re also aware of how in­valu­able a good clas­sic recipe is, so don’t miss our risotto tu­to­rial on page 70 and our guide to mak­ing per­fect fresh pasta on page 116. You re­ally don’t need a pass­port to en­joy a great Ital­ian meal. All that’s re­quired is a good ex­tra vir­gin olive oil, fresh in­gre­di­ents, a sprin­kle of parme­san and lash­ings of love. En­joy!

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