I can’t deny it, I’m solar powered. I adore the sunshine, embrace the heat and don’t even mind the humidity of a New Zealand summer. I also love the abundance of fresh summer produce that our varied climate blesses us with. Every year I aspire to grow more produce myself, but my bit of dirt – affectionately referred to as the garden of doom, due to its propensity to kill two out of every three plants I plant in it – simply refuses to cooperate; and despite my best efforts, vegetables wither on their vines while weeds and pests flourish. That doesn’t prevent me making the most of the season’s bounty though. I’ll definitely be making more of the cherry jam on page 27 to savour when summer feels like a distant memory, as well as eating my own bodyweight in juicy sweetcorn slathered in miso butter (page 11). It’s super quick and totally delicious. Speaking of quick, all the recipes in our Turning Japanese feature on page 70 are ready in 40 minutes or less. They’re also savoury, satisfying, and light enough for a hot night. Or if you fancy something spicy that you can cook outdoors, the tandoori lamb with coriander salsa in our Barbecue feature on page 47 is my pick. We’ve also got amazing no-machine-required icecream recipes, tons of tips and interviews, along with inspiration from some of New Zealand’s best-loved cooks to kick of your culinary year. In fact, there’s something in this issue for every palate, from the salad lovers to the icecream addicts – so why not pour yourself a cool drink, grab a patch of shade and have a browse. Happy New Year!