FROM THE EDITOR

Summer is here and we’re ready. This issue focuses on the ‘Great Kiwi Outdoors’ – barbecue recipes, snacks, salads, sweets and drinks – all the fuss-free dishes we love for al fresco dining or a casual get-together with friends.

Burgers, pickles and sensational sides are the ultimate summertime combo and Food Editor Claire Aldous has got the mix just right (page 44). Likewise, Sarah Tuck’s snacks: think Popcorn Chicken, Spicy Harissa Prawns, and Beef and Black Bean Balls - are perfect for that backyard gathering (page 70). She’s even thrown in her special margarita recipe to get the party started! Fire up the barbecue and get your grill on for Olivia Galletly’s take on this all New Zealand classic (page 78), paired with any one of our fresh, flavour-filled salads (page 94). And to round it off, try Kelly Gibney’s delicious gluten-free sweet treats (page 88).

We’ve introduced a new section, Meet The Producers, and kicked it off with a look at kombucha heroes Daily Organics’ new apple cider vinegar (page 32). In Kitchen Close-up (page 22), we step inside the kitchen of fashion doyenne Caroline Sills and find a space that reflects the same timeless elegant design style that has made her a household name.

Along with our regular features: Tasting Panel (page 107), By The Glass (page

110) and drinks pairings for the recipe sections, our Women In Wine feature (page 26) further explores some of the key personalities who are helping shape what goes into our glasses. This consistent coverage, along with our exclusive media partnership with the New Zealand Wine of the Year Awards 2018 and sponsorship of the Champion Pinot Gris, all exemplify dish’s recognition and support of the industry’s significance and successes. Cheers.