ED’S LETTER

Cuisine - - ED’S LETTER - KELLI BRETT, EDITOR, CUISINE

IF I’VE LEARNED ANYTHING OVER the last three years it’s that Ki­wis do casual food re­ally, RE­ALLY well. This glo­ri­ous issue is de­signed for you to cel­e­brate the casual Kiwi summer and pro­vide you with the per­fect di­ver­sion for the lazy summer days to come.

It might seem some­what pre­dictable that we have gran­i­tas, pop­si­cles and sor­bets at this time of year, but Emma Gal­loway’s icy cre­ations con­tain some wild-card in­gre­di­ents that make them su­per-spe­cial. Ginny Grant’s easy-topre­pare car­rot pick­les are the per­fect pair­ing for your BBQS and will make a great ad­di­tion as a picnic bas­ket filler (on page 57).

As we head into the new year Fiona Smith is show­ing us how to cre­ate clever recipes that use a lit­tle less meat, but still pack in the fla­vor and Sarah Tuck is serv­ing up a feast of home­made burg­ers with all the trim­mings.

Speak­ing of burg­ers we wel­come Al­bert Cho of Eat Lit Food to Cuisine with a roundup of his top five burg­ers in Auck­land. Other new voices in our mix in­clude much-loved food writer Re­nee Lang with a trip to Nel­son Cuisine-style, wine en­thu­si­ast and im­biber Mary-therese Kin­sella AKA Mer­maid­mary and Christchurch En­er­gizer bunny and celebrity cook, Jax Hamil­ton. Lau­raine Ja­cobs re­turns with a nod to Kiwi in­ge­nu­ity and a re­port from a very spe­cial Ōra King event in Nel­son.

I have also taken you be­hind the scenes at my lunch date with Heston Blumenthal. I know! Some­one had to take him out and in­tro­duce him to some se­ri­ous NZ flavour, but imag­ine the tremen­dous pres­sure for chef Josh Bar­low and his top-of-the-tower team at The Su­gar Club at Skyc­ity, as they pro­duced lunch for one of the world’s most fa­mous chefs!

I hope you spend your summer break im­mersed in great food and drink and in the com­pany of people who make you smile, but I also hope you make an ap­point­ment to spend some qual­ity ‘me time’ within the pages of Cuisine.

A lot of love has gone into ev­ery one of them.

Read on and cook and eat well.

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