Ed’s Letter

IMAGINE IF YOU could be a lean, green, pasta machine? Sounds like heaven, right? Eat pasta, get healthy. That’s how we approached this issue theme of ‘spring clean’: healthy eating, but full of flflavour. As any food lover would attest, this is basically nirvana – how can you have your cake and eat it too?

October is that unique time when eating green and clean is easy – there is an abundance of spring produce hitting its seasonal stride. Salads, seafood, textures and colour make eating health-fully interesting. Most of us know the silly season is around the corner, and we need to, ahem, prepare.

Jody Vassallo answered the call with recipes for detoxing deliciously (p 52). Tom Walton picked the ever-popular avocado to play with, devising satisfying ideas like a smashed avo salad or avocado hotcakes (p 92). Shane Delia looked to the Middle East with comforting, easy spring share food inspired by his new eatery Maha East (p 21). Kirsten Jenkins found success around our offifice with her different takes on the low-carb san choy bow (p 100). And for once, Matt Preston clammed up, adding lap cheong and water chestnuts (p 46).

Our clever delicious. team devised some prep-ahead breakfast loaves (p 60), Mediterranean salads (p 74) and light sponge cakes (p 106), because one cannot forgo dessert. And Hayden Quinn challenges you to make his good-foryou chocolate chilli tart in our next round of delicious. Bake Club. See all the details at delicious.com.au/bakeclub.

In our travels, Shannon Harley took an epic Eurail trip around Spain with Bert’s chef Jordan Toft (p 82), and we’ve included our very fifirst Cruise mini magazine on the back of this issue. Whether you’re a devotee of cruising, or simply ‘cruise curious’, this charts the trends for you: what are the new routes, ships and food offerings to watch for across the high seas in the exciting year ahead? Hopefully it makes any decisions, or planning, easier for you. Bon voyage!