A note from our ed­i­tor.

Super Food Ideas - - IN THIS ISSUE - Re­becca RE­BECCA COX, ED­I­TOR

Much as I try to hide my feel­ings, I can’t stop think­ing about it. It worms its way into my ev­ery wak­ing mo­ment. Talk­ing about it end­lessly, I go on and on about how good it is, try­ing to con­vince ev­ery­one else. In ev­ery is­sue there’s that one recipe. In­vari­ably it’s a twist on a clas­sic, fa­mil­iar flavours pre­sented in a new way, or a much-loved dish given a mod­ern taste boost. This is­sue it’s the One-pan Taco Pull-apart, p60. A dish to share with loved ones, this reimag­in­ing of a scroll pull-apart us­ing tor­tillas rolled up with sour cream and chilli mince, then sprin­kled with cheese, baked and served with a hot salsa dip in the mid­dle, is my se­cret favourite. I love it so much that I con­spired se­cretly with my­self to work out how to get to eat it again (never think­ing for a sec­ond that I could just cook it!). “I’m not happy with the pic­ture” I said. “Let’s reshoot it.” And re-eat it, I laughed to my­self.

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