With summer closing in and the days growing short, the cooler climate is all about no-fuss convenience, with a splash of flavour. Within the pages of our April-May issue you’ll find one-pan meals, pies from a pro and desserts to curb your cravings. We dish up an array of quick, easy and tasty options for every day dining and take a closer look at the best New Zealand-brewed strong beers from our tasting panel. What’s more, we’re invited into Unna Burch’s Wellington kitchen and meet the farmers at Crescent Dairy Co to discover the secrets of goat’s milk.
Dine al fresco
Easter is a time for family, friends and feasting. We take your Easter dining experience outdoors with a table settling that keeps on giving, no matter the occasion.
Foodie blogger, cookbook author and Wellingtonian mum-of-two Unna Burch invites us into her home and shows us around the heart of her home: her kitchen. Also, learn about her favourite kitchen items and the five things that are always in her fridge.
Meet the producers
We meet Emily and Gavin Ward who run Crescent Dairy Co in Waimauku and their loveable extended family, a herd of 43 goats. Find out where it all began and how the brand now produces a delicious range of yoghurt, milk and natural soap.
Step by step
Pie’s the word! Gareth Stewart, columnist and executive chef of Nourish Group, uncovers his foolproof recipe for Beef, Bacon and Oyster Pie. A delicious, hearty meal and a Kiwi favourite.
Food editor Claire Aldous takes us through her easy everyday meals from Lamb Fillets with Mustard and Date Vinaigrette to Pan-Fried Fish with White Beans, Lemon and Tarragon. A perfect solution after a long day in the office and a delicious one at that.
Sarah Tuck’s sneaky shortcut suggestions ensure picture-perfect desserts with minimum fuss. The below 'Pimp My Sponge' with Lemon Curd, Blueberries and Cream is the perfect solution for a dinner party when you’re juggling multiple plates.
Flash in a pan
Keep the washing up at a minimum with Claire Aldous’ beautiful one-pan dishes that can be whipped up in a flash. Recipes include our cover star recipe Korean Chicken with Spring Onions and Broccolini and Pork Cutlets with Quince Paste, Pine Nuts and Chilli (pictured below).
Tasting panel: New Zealand’s beers
In our new issue we’re putting the spotlight on strong New Zealand beers – perfect for cooler climes and comforting, relaxing evenings. Find out which beers took home gold.
Destination: Hawke’s Bay
Come fly with us to Hawke’s Bay, a sommelier’s paradise. Learn where to eat and drink, visit and to rest your head.