MENU MADNESS:

I’ve had a delicious. subscription for many years, and I’m not afraid to admit I get a bit of a thrill every time I see a new issue in my letterbox. The July 2018 edition is amazing, one of your best ever, and I can’t wait to try out the recipes. You have covered everything, from porridge (turmeric and coconut, Balacing Act, p 114) to dessert (cider caramel dumplings, Wicked, p 121 – wow!) and everything in-between (mee goreng, On Trend, p 91, is on for tonight). I love reading the back stories of restaurants and chefs, too. Your magazine inspires, educates and encourages our love of food. Thank you. Greg & Jenny Fleming