BACKCHAT

/ Con­grat­u­la­tions, in­formed choice, op­por­tu­nity...

Cuisine - - CONTENTS -

misss­hazjones_hope it’s not too corny to say #Con­grats!

WIN­NING FEED­BACK

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.

En­tree: Gravlax.

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!

Write to Cui­sine by email­ing ed­i­to­rial@cui­sine.co.nz, or con­tact us via Face­book, Twit­ter or In­sta­gram.

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