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donna hay - - EDITOR’S LETTER -

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

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