I like to think of our kitchen studio and office as a little hub of innovation. We’re always working on new ways to make things better, taste better, look better… it’s a constant quest for perfection!
I’m proud to say, my hard-working team has really delivered with this issue. There are so many recipes in these pages I’m excited about – from the whole roasted vegetables making a statement as impressive main meals (page 110) to the stunning flavours and intriguing dishes in our Indian street food feature (page 98). I’m also looking at my herb garden in a brand-new light, as we’ve given fresh spring herbs a starring role in a range of irresistibly pretty desserts (page 120), including cakes topped with sugared rosemary and sponges infused with the flavour of delicately scented leaves. They’re so simple and clever, I’ll definitely be baking them all this spring!
As we all slowly creep out of our winter hibernation, I’m ready to embrace the season for picnics and outdoor adventures, with balmy afternoons spent lounging on the grass and fun day trips. This issue, we hit the countryside for a spectacular day of hot-air ballooning (page 74). Along for the ride were treats well-suited for any spring feast – clinking bottles of refreshing old-fashioned lemonade and the softest iced finger buns (which never fail to remind me of my childhood), plus crunchy chicken baguettes and sweet lemon curd pots.
This issue also includes our kids’ party special (page 154) – 40 pages of themed parties and gorgeous cakes that will spark the imagination for your next celebration. And, I’m so excited to share the news that our second issue of is on sale on 12 October – packed with more
donna hay Fresh + Light