Cuisine

WINNER

With lockdown and what seemed like endless cold, rain, wind and winter gloom, I picked up my September issue for a bit of relaxing reading before bed and didn’t get much past the cover page. The cover story undid me: here was someone handing me a gift of renewed hope for better days ahead; hope of good things to come; a bouquet of things I love to eat; hope for my planned vege patch – mangled carrots and all – because it comes from the heart. Such a lovely gift of an edible bouquet that has definitely lifted my spirits, encouragement for a ‘feel good, super-delicious way to reset, recharge and refuel’. I gratefully accept your bouquet. I was thinking that if a magazine cover could have such a profound impact on me (I found myself literally staring at this cover for quite a while!), then I’m glad my husband has renewed my subscription for the next three years! Suzan Lee Ed’s reply: Suzan! A little bit of feedback can mean so very much. Thank you xx Kel

We have a Cuisine dinner across three couples using the same magazine, one on entrée, one main and one dessert. We’ve had some amazing meals – it’s great trying to figure out who is doing what as it’s a surprise on the night. This month’s one didn’t quite go to plan with dessert... set the timer for the lime and coconut flan for 90 mins, fell asleep on the couch and woke up 4 hours later! Plan B dessert – sticky lemon tart with sherbet meringue. All were divine! Megan Allan , Hastings

Jena Carlin Really beautiful and truly a gift of hope and encouragement.

Annemarie Gibbs I get unreasonably excited when your spring cover comes out, asparagus !!!! I'm so craving a change from our winter veges. This cover is just gorgeous!

Your magazine, Cuisine, really is just wonderful. Excellent ideas and suggestions for home cooks like myself. I live in Melbourne, Victoria and for over a decade subscribed to Delicious. Went to a friend’s for dinner (before another lockdown) and he gets Cuisine and I was very rude as I became absorbed in Cuisine. Cancelled Delicious, now I subscribe to Cuisine. Well done NZ. You not only have a wonderful leader, but you also have Cuisine. Don’t worry about your vegetable edition. Gave me so many ways to use my vegies. Jacqualine Rankine, Melbourne Vic

lochsloy76 Absolutely superb feature of a magnificent producer of heavenly oysters.

A stroke of luck on the week of the lockdown announcement as I received my copy of the fabulous spring issue of Cuisine in the mail. How excited I was to see Martin Bosley featuring the beautiful Mahurangi oysters. Reason being, I had just ordered some. I followed Martin’s great suggestions and made the most of these beautiful treats over two nights. Much to my surprise, the kombuchabattered oysters with kimchi mayo were my favorite. Keep up the great work. The last few issues have been superb. Thanks for all the inspiring recipes and stories. Gordon Macfarlane

COVER PAGE

en-nz

2021-11-01T07:00:00.0000000Z

2021-11-01T07:00:00.0000000Z

https://cuisine.pressreader.com/article/281642488338498

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