BACKCHAT

/ a kitchen at last, fascinating Heston, the issue of fish

WINNING FEEDBACK

FOR NEARLY 30 years I have savoured Cuisine. My earliest battered copy is Issue 29 - November 1991. It was given to me when I was travelling and had little money but lots of lofty ideas about the food I would cook when I had my ‘dream kitchen’ and could afford what I thought at the time to be quite ‘exotic’ ingredients. Twenty-eight years later, with seven years of massive home renovations under our belt, I am now able to fully indulge my cooking passion.

My kitchen was split up and moved three times until it was able to arrive at its final resting place and over many years our dinner parties comprised Cuisine recipes that we ate on our knees in front of the fire and which could be adapted with whatever cooking facilities we had available at the time. I’m sure you will agree that the final kitchen product was worth waiting for.

The last piece of the renovation jigsaw to be completed before the carpet was installed was my husband building me a library where I can now house my Cuisine magazines for easy reference. It was fantastic on Christmas Day to be able to make some beautiful salads from older Christmas issues [which now sit in the library in numerical order]. The Charred Capsicum with Peach, Burrata and Sauce Verte (Issue 173) was a particular hit.

Thank you for producing a magazine of such high calibre and which continues to provide inspiration to my family to cook and eat well.

Petrina Turner-benny, by email

Editor's note: How wonderful to finally have your dream kitchen plus a lovely space to display our beautiful magazine. Wishing you many more years of inspired reading and cooking #cuisinestyle – Kelli.

Liz Betty Have just read the Chef Profile on Heston … loved it, insightful … what a fascinating man!

WE’RE LONG TIME Cuisine fans. Lovely section on bread but how could you miss Dunedin’s SPELT bakery from the “Don’t be messin’ with your bread” section (page 58-59). Please print this letter so people don’t think Dunedin doesn’t have any decent bread. Available at their Mornington shop and the Otago Farmers’ Market. Best wishes

Barb Anderson, by email

Editor's note: Thanks for that feedback Barb. We are adding to our online article at cuisine.co.nz and will continue to build our list – Kelli. CUISINE’S SUMMERY COVER was very cool! How nice we can now indulge in lighter, fresher and chill-out foods in the heat of our summer season, all of which were covered most superbly in Cuisine’s January issue. But it was “Dan’s Real Bread Recipes” that got my attention! After losing over 25kgs over the past 8 months, there was one food item that I was hankering after - yes, bread! Out came the yeast and loaf tins were oiled. I hadnʼt lost my touch either – some bread rolls and scrummy chelsea buns soon satisfied my craving, fed the visitors and filled the house with that distinct aroma of baking! But now it’s back to salads and lower-carb fare – thank goodness Cuisine’s latest can also provide me with these, too.

Jill Autridge, by email