WINNING FEEDBACK

I BOUGHT MY wife her first Cuisine magazine this week after reading some of the May issue in my osteopath’s waiting room. I must say, I was quite annoyed that the osteopath was running on time as I was halfway through reading the recipe for the Earl Grey chilli chocolate cakes. According to my wife, this last minute purchase was the best thing I’d bought her for ages – she cackled out loud when reading some of the articles and recipe book reviews and has been energetically noting page numbers for future dinners and entertaining evenings! I also enjoyed reading many of the recipes and finally I found a recipe to use up some old dried chillies of mine in the harissa paste – it’s good, and Ginny Grant wasn’t joking when she says it blows your head off!!! So here is a wee thank

you for making my wife (and me) so happy – I wonder how chuffed she’ll be when I get her a subscription!!! Lauren Soper, via email

Editors note: Thanks Lauren, this made our week! A lot of love goes into every page – Kel.

deliciousdiversion Beautiful styling on the cover. Love the colours!

kakariki_green Love what you guys have been doing for the past few months – fresh & interesting content!

Loved the whole Spice Notes issue and read my way through cover to cover. But those cakes! I want to make all 3! Have already tried the chilli choc cloud cakes and had to physically fight off the family to get a second helping. The five-spiced citrus tart is next on my list. The spices in the pastry crust sound absolutely divine. Thank you Fiona Hugues and Cuisine magazine.

Jess Johnstone, via email

Well done on your feature ‘Top Shelf’. About time someone paid tribute to the world of premium gin and interesting to have Peter Lowry’s personal notes on each. “Craft beer has taught us to try anything once. Now you are ready to graduate to gin!” LOL. I must seek out that Four Pillars Bloody Shiraz flavour, it doesn’t seem to be easy to find. Cheers. Christopher Fiand, via email

Editors note: Try Glengarry or Moore Wilson’s Christopher, they both seem to stock it – Kel.

tomrobbtom Now that looks bloody marvelous. (Dribbles on phone).

I just wanted to thank Martin Bosley for giving some love to the restaurants and chefs that have been around for years and are still here. They must be doing something right to be able to survive in what is such a competitive industry. And how marvelous to have a restaurant secret recipe each issue that we can try at home. That lobster dish from Monsoon Poon is one of our favourites, we had never dreamed of replicating it at home, but we are definitely going to try. The results will probably have us appreciating the original all the more on our next visit to Monsoon, but that's the joy of forever learning as you cook! Bob and Jenny Tripp via email

linzulu A fabulous arrival in my mailbox when i got home ... #happyweekendreading

Angela Tringham

Nikita Kuschke so great to see you rightfully acknowledged in Cuisine magazine. Next time we come to Wellington it's to see you. You rock!!