Food New Zealand – March-April 2020
English | 149 pages | pdf | 89.83 MB
I’M INCREDIBLY GRATEFUL that despite heat, drought and floods ravaging the country in recent months, we still have – for the present at least – access to so much beautifully fresh produce in New Zealand. And since autumn is the perfect time to make the most of it, we’re breaking out the baking pans and celebrating the season’s bounty with more than 100 fresh ways to keep the family fed.
If you’ve always wanted to try home preserving but aren’t sure how, my ‘preserving 101’ on page 115 should get you going. We’ve also got some great ideas for Easter – my favourite festival. The ‘long weekend/hot cross buns/lots of chocolate’ combo always makes for a first-rate celebration, and while my kids have long out-grown the excitement of a foil-wrapped choccy egg, some sort of treat still goes down well. This year I’m skipping the store-bought sweets altogether and making Choc-Hazelnut Coins, just one of the irresistible offerings in our Chocolate Heaven feature starting on page 48 at Food New Zealand Magazine. The Coins will also make a sweet Mother’s Day treat, as will a batch of the Sweet & Hot Cashew and Peanut mix on page 62, or a jar of the Spiced Preserved Lemons on page 92 – practical, pretty and inexpensive.
Speaking of inexpensive, look out this issue for our new ‘Make this for under $15’ button, and for smaller households we’ve also added a ‘Make this for 2’ dinkus.
We always aim to deliver what you want to read and create, and your letters, feedback and encouragement are an integral part of the process. Please keep the messages coming!
SOPHIE GRAY, EDITOR
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