Inside the August September issue:
It’s cold outside, but our winter issue is full of hearty, warming recipes. You’ll find nourishing menus to share with family and friends, mouthwatering sweet and savoury pastry ideas – including tarts, pies and empanadas, and food editor Claire Aldous is inspired by her recent travels, creating dishes full of the flavours of Argentina. Plus, take sweet comfort in Sarah Tuck’s desserts and enjoy healthy wholefood recipes from Kelly Gibney. We meet the chef behind Wellington’s Field & Green café, where the kedgeree is so good it has it’s own Twitter account. We delve into a new food movement bringing the New Zealand food community together. It’s the perfect time of year for the Tasting Panel to seek out the country’s best pinot noir.
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