FROM THE EDITOR
This is absolutely my favourite time of year, the mornings and evenings are deliciously crisp while the days are often settled and clear – weather made for weekends away full of day-time adventures and snug evenings in.
In this issue there is so much to mention, I hardly know where to start – perhaps with the two fabulous women we interviewed about their food preferences for our Plating Game challenge. Check out page 26 to see the dishes we created for style icon and business leader Karen Walker, and Silver Fern-turned-television presenter Jenny-may Clarkson – two simple, satisfying recipes we hope they’ll love!
In New Zealand we are blessed to have a plethora of talented, innovative chefs pursuing their dreams of bringing incredible food to diners, even in this frustratingly trying time for hospitality. We visited two new hot spots to find out what they’re cooking and why – while taking a good look around and sharing insights from their kitchens – pasta perfection with Pici on page 36 and heavenly flavours from Ada on page 40.
In between Auckland level 3 lockdowns, food editor Claire Aldous and I were incredibly fortunate to visit The Landing (page 46) in the picturesque Bay of Islands. Here we created the ideal autumnal weekend away menu featuring the best-ever slow-braised lamb for an Easter feast.
On page 62 we’re cranking up old Rat
Pack tunes and swaying around the kitchen serving up an Italian feast, just made for entertaining. Olivia Galletly brings a welcome hit of spice (page 76) with her epic Almond Chicken Curry and flavour-packed Eggplant Dhal and we’ve got you covered for Easter and beyond with a range of decadent desserts from page 89. (If you’re planning a bit of tramping any time soon, I can highly recommend the Seedy Nutty Chocolate Block as a next-level alternative to scroggin!)
No issue would be complete without our Food Fast section (page 96) where you’ll find all our latest speedy, satisfying recipes that will have food on the table in no time.
Our drinks editor Yvonne Lorkin gathered a crew of esteemed judges to join her in choosing our top 20 gold-medal winning New Zealand pinot noirs (page 111)… a tough task, but one that highlights the health and diversity of the industry.
2021 seems to be flying past at a disconcerting rate – by the time this arrives in your mailbox or local store, it will be almost April and we will be well into our second Covid-affected year. While overseas travel remains off the menu, we’re fortunate indeed to have the opportunity to explore the bounty in our own backyard.
Wishing you a safe and happy Easter, sharing great food with friends and family.