Australian Gourmet Traveller – February 2022
English | 158 pages | pdf | 101.59 MB
Welcome at Australian Gourmet Traveller Magazine February 2022 Issue
As I sit down to write this in early 2022, the world is once again in a state of flux. I’ve never been one for making sweeping resolutions but if there’s one thing I could certainly benefit from this year, it’s a little more balance in my life.
We’ve spent nearly two years in an all-or-nothing state, bouncing in and out of lockdown and never quite knowing what’s next. I’m sure I’m not alone in feeling that a little stability would go a long way right now.
Frustratingly, we are but passengers on this wild ride, which is outside of our control. But we can bring some balance to our lives through our actions,
particularly when it comes to what we choose to cook, eat and drink.
In this issue, we explore different types of balance and sustainability. Yes, there are some plant-based recipes and virgin cocktails – but there are also sticky barbecue pork ribs with mango and jalapeño salsa.
Because balance. We’ve had enough all or nothing. This year, a little bit of everything will do just nicely.
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