Hello

Af­ter the hot sum­mer, a re­fresh­ing chill is creep­ing back into the air, and warm­ing treats are on the menu!

donna hay - - CONTENTS -

Al­though I’m al­ways a lit­tle wist­ful to see the last beach days of sum­mer dis­ap­pear, cooler au­tumn days and nights that are clos­ing in a lit­tle ear­lier mean lots of op­por­tu­ni­ties to get in the kitchen to do what I love most – try some new recipes!

This is­sue is packed with so much in­spi­ra­tion to help you do just that. And as I sit here at my of­fice desk with all the pages of the magazine pinned up on the wall in front of me, I see so many gor­geous things I can’t wait to cook! Lately, I’ve be­gun a bit of a love af­fair with Ja­panese cui­sine – its phi­los­o­phy of us­ing sea­sonal in­gre­di­ents and keep­ing ev­ery­thing as fresh and nat­u­ral as pos­si­ble is so much in line with the way I like to cook and eat. I’m ex­per­i­ment­ing with new ex­cit­ing in­gre­di­ents and dishes like the ones you’ll find in our Mod­ern Ja­panese fea­ture ( p82). Try the dashi and soy dress­ing – it’s de­li­cious over tofu, but I’m cur­rently us­ing it on ev­ery­thing!

Also ex­tra spe­cial in this is­sue are some of the most sim­ply beau­ti­ful sal­ads you’ve ever seen ( p94). They all start with roasted veg­eta­bles and are then lay­ered with sprin­klings of fresh herbs, grains and en­tic­ing dress­ings, all clev­erly served on your roast­ing tray. On to dessert, and it’s im­pos­si­ble to choose my favourite be­tween the in­dul­gent sticky buns ( p144) and brûlée treats ( p132). Our choco­late cheese­cake cover star is truly di­vine – I hope you en­joy!

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