Earlier this month I spent a week in Germany for a work conference. I tasted all kinds of national delicacies, from schnitzel and Bratwurst, to sauerkraut and spaetzle. Given the sub-zero temperatures, the hearty food was welcome, but the lack of fresh produce got me thinking how lucky we are in Australia to have such an abundance of fruit and vegies.
As you can see from page 42 onwards, our recipes are packed with an array of vibrant veg, from the humble tomato and carrot, to fancy fennel and watercress. But don’t turn up your nose at frozen veg! As Dr Tim Crowe explains on page 16, frozen produce is a convenient and inexpensive way to meet your daily fruit and vegetable targets.
On another note, this month we are celebrating the 150th issue of HFG! Nutrition trends and advice have evolved during the past 10 years, especially surrounding fat. To clear away confusion, we’ve provided an update on the latest scientific consensus on page 36.
And we can’t forget that Easter is just around the corner. You will love our deliciously easy seafood feast (p48), and our perfectly portioned chocolate treats (p72), which are great for entertaining!
Enjoy the issue!
Brooke Longfield, Editor