Wel­come

Food - - Editor’s Letter - SO­PHIE GRAY, ED­I­TOR

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!

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