EDITOR’S LETTER
Nothing says Christmas like a spectacular cherry!
Little did we know that we would need to head to a clever team in London to shoot our festive cover via Zoom, as we were unable to get our New Zealand team together before our pending print deadline. After another stint of lockdown, and beginning to work our way back through the levels, we’ve approached this issue with a steadfast determination that by the time you read this we will be bubble-free. Other than the Champers.
And so we bring you stories from like-minded food and drink lovers across the country, inspiration for eating out at some of our most longed-for places and fresh ideas for entertaining at home, while we meet again and enjoy the very basics of what sharing a great meal is all about – connecting with one another over great food, drink and conversation.
Ginny Grant is hitting the barbecue so you can spend time with friends and feed them with a minimum of fuss. Fiona Smith delivers big, showstopper sharing platters that will enable you to travel to exotic destinations without leaving home (I’m thinking this one might be a winner right now). ‘One to Watch’ chef Zennon Wijlens teams up with master cocktail-maker Mikey Ball to bring you the perfect bites and sips to impress your guests, and super-smart pastry chef Corentin Esquenet of Butter in Christchurch brings you some outstanding tart options plus a foolproof recipe for the perfect pastry tart shell. Lord knows we all need one of those!
For those who are not not willing to completely throw caution to the wind, our functional nutritionist Vinka Wong (who definitely eats cake, so she is one of us) has some tips to help you through this season of full-on indulgence and take a more mindful and, perhaps, strategic approach. We welcome writer Hillary Eaton to our team; I know you will love her work. She has an incredible way of describing a moment or a memory and taking you right into the heart of it. Hillary takes a look at how food can both hurt and heal, in an article that is an emotional read and may challenge your perception of the role of an Aunty beyond the traditional.
Meanwhile, if you are thinking ahead to Christmas lunch, Martin Bosley has you covered throughout the big day, with a casual seafood feast that stretches from whitebait sandwiches with lemon mayo at breakfast, to a lazy afternoon filled with treacle-cured salmon and a superbly barbecued butterflied fish. Jersey Bennes with crème fraîche, caviar and chive butter sauce? Yes please, Boz!
I love this time of year, it’s so very special. Let’s celebrate…