/ Congratulations, informed choice, opportunity...
missshazjones_hope it’s not too corny to say #Congrats!
FIRST OF ALL, congratulations Cuisine, for making it to 2018! Not easy to stay in the game for 30 years in the dog-eatdog (pardon me) world of gastronomic publishing. Then, congratulations to Slick & Sassy Media Ltd for becoming the new independent publishers of the magazine that we serious home cooks cannot be doing without. And to you, Kelli Brett, editor and part-owner of said magazine. You’ll have a lot on your plate, filling these big roles (see what I did there?) We readers will look to you to continue to bring us bimonthly servings of culinary succulence and vinous excellence. Issue 187 was gloriously,
brendankyle_some bloody good reads in there. appropriately autumnal and stuffed full of great recipes. The Mixed Berry & Apple Crumble Shortcake is, for me, a keeper. But oddly enough, my favourite things were the Spicy Dill-pickled Carrots and the Carrot Pickle to go with the Gravlax. As I’d just bought a big bag of carrots, with only me to eat them, I enjoyed putting up a few jars of quick pickles. Funny how it’s often the little things in life that really matter. Thanks. Diane Davidson, via email.
Paul Howard_cuisine remains the only food mag I read on a regular basis. Best in the world? Probably. Bon continuation! Mark Collins_congratulations
Kelli let a new journey begin and all the very best wishes in the next chapter many things run better by entrepreneurs than by corporations.
I HAVE RECENTLY RETURNED to reading your magazine after a number of years away from it. I wanted to thank you for the article on prawns. Although a huge fan of them, I haven’t really given much thought to where or how I get them. I appreciated the expert opinions on why they do or don’t use them and it gave me pause to think about when and if I would have them on a menu in the future. It is increasingly important to me that I make ethical and sustainable choices and I feel I am better placed to do so as a result of this article. Thank you. Melanie Dale, via email. Campbell Mitchell_kelli Brett; Vanessa Stranan congratulations. You now own an amazing brand with massive potential and opportunity. Love your passion. The opportunity to create value for New Zealanders and global food-and-wine loving audiences is huge and valuable. Great score!! nalinimbaruch_photography that beautifully aligns with the quality of the product. A producer’s dream come true.
WE HAD OUR SPECIAL dinner on Friday night, the meal turned out really lovely.
Starter: Crayfish & Paua Dumplings.
Main: Pulled Pork with easy Tomato BBQ Sauce, Cheesy Polenta & BBQ Slaw.
Dessert: Grilled Peaches with Almond Crumb & Raspberry Coriander Sauce.
The dinner was at our place, the whole meal turned out a treat. Can’t wait for the next issue... Cheers.
Margo Robinson, via email.
Michelle K Jones_at least the latest Cuisine inside back cover didn’t bring me to tears like the previous issue. Love your work Kelli and love Cuisine!
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