A SNEAK PEEK INSIDE ISSUE 128

Issue 128 hits the shelves Monday, July 13 and we’re so excited to share a sneak peek with you!

Here we are, well and truly in the middle of winter. The days may be slowly getting longer, but there is still plenty of cold, wet weather to come. In Aotearoa New Zealand, we have been celebrating Matariki, the Māori New Year, centred around honouring those we have lost, celebrating the present and looking forward to the future. We can’t think of a better reminder to do just that, with the sharing of great food around the table.

In this issue, we celebrate the lands of both Aotearoa and Australia, and the extraordinary produce they give us. As the media partner for the Outstanding Food Producer Awards, it is our privilege to showcase this year’s champions from page 25, speaking to the people behind the awards and the producers themselves about what this recognition means.

We also share recipes from eight of Aotearoa and Australia’s most-loved chefs: comforting, generous dishes drawn from memory, family and place. From there, we move into full-on winter feasting, with Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Mustard Beef and a wildly decadent Miso White Chocolate Cheesecake.

There is plenty more comfort to be found in the pages ahead, from golden pastry bakes and soul-soothing pasta dishes to Amelia Ferrier’s clever twists on classic weekend baking, including Tiramisu Lamingtons and Maple Sea Salt and Coffee Custard Slice. Contributor Olivia Galletly takes inspiration from the farmers’ market with both sweet and savoury dishes, before we turn to two dinner party spreads designed to crown you host with the mostest.

From page 95, there is an exotic feast of Burrata with Chilli Crisp Dressing and Lemongrass Braised Pork, followed by a European-inspired menu from page 102 featuring Beef Carpaccio and Chicken Normandy. We also share three enticing recipes from Caroline Griffiths’ new book, Midnight Spaghetti, and drinks editor Yvonne Lorkin explains the difference between Kiwi syrah and Aussie shiraz.

Whatever you choose to pour into your glass over the coming weeks, we hope the table is laden with dishes from this issue. As always, we have pulled out all the stops to bring you a collection we hope will inspire delicious new memories.

Now, time to dig in!

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