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Inside the February March issue:

We welcome summer with an issue that’s full of freshness and flavour. Summer cooking is all about the ease of grilling over a barbecue or food to make ahead of time – perfect to take on a picnic or simply eat outdoors in the backyard. No need to resort to bangers again – we have inspiration aplenty in our no-fuss barbecue section and Sarah Tuck has lip-smackingly good ideas for seafood. Ice cream is a treat that’s not only for the kids – we have a grown-up twist on this favourite indulgence. For a wholesome alternative look to Kelly Gibney’s wholefood sweet delights. One of the most popular restaurant trends on the rise is barbecue, but not the familiar Kiwi backyard variety. We take a look at what everyone’s fired up about. We also round up some of the best new barbecue condiments to dollop on your plate. For a refreshing tipple there are fruity summer drinks to make along with the tasting panel’s picks of the best New Zealand rosés.

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    Competition ends 5pm, 31 March 2016. All print subscribers will go into the draw, subscribers to digital editions are not eligible for entry. Competition is open to New Zealand residents only. Prize is not redeemable for cash. Prize offered is not transferable. Employees and families of the publishers and the prize sponsors are ineligible for entry. Prize available to one year and two year subscriptions only.

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