Eggs! The prices make my eyes water at the moment. And so I thought you were being very brave presenting us with recipes for eggs. And then I realised, as Fiona Smith rightly points out, a free-range egg at around $1 is still one of the cheapest ways to pack in the protein. At the end of my egg-fuelled and eggciting week, the carbonara with braised fennel was a treat; I’ll definitely be adding some asparagus when I can get my hands on some. The addition of that crunchy anchovy rosti was a great new way to look at a scramble and that greens and lemon pie with the french toast crust and feta was superb. Thank you for making us think outside the carton and thank you for making me let go of my egg-price-induced trauma and place a little more value on them. Bea Cranstone, Wellington
Ed’s reply: Well, that’s just eggcellent Bea. Love it when a plan works. Kel
I always love your stunning cover photography, but I especially look for your cover at this time of the year as it almost always features my favourite vegetable: beautiful fresh asparagus! This month’s edition did not disappoint. Seeing asparagus on the cover lifts my heart, tells me that the long winter (my least favourite season) is nearly over and that lighter days, lighter meals and a brighter outlook is on the way. Thank you for providing inspiration for my cooking for way too many years to count! Annemarie Gibbs
This cover image needs to be a print on my wall!!!
Great to see the results of the Cuisine Good Food Awards, team Cuisine. Although disappointed to not see a booklet this year, I understand (after a lovely conversation with your editor) that the digital presentation gives you the opportunity to present many more restaurant options and indeed the new destinations category is a welcome addition to your guide to the best. The dining scene is all the richer thanks to your dedication to supporting the restaurant industry. James Longan, Wairarapa
Bravo to all of you in the running and a salute to the glorious winners of such prestigious awards!
Woohoo !!!! A massive congrats to all the winners and finalists
What a great night with so many hospo whānau. Thank you @cuisinemagazine @kellibrett @kerry_tyack and all those gathered in person and online [on awards night]. Whoop whoop
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