“The promise of spring’s arrival is always met with such anticipation. Wonderful seasonal flavours and the return of a more alfresco lifestyle is a cause for a good mood,” writes Editor Michelle McHugh.
Spring is a fantastic time to spend in the garden. In this issue, our Garden Editor Franco Sessa invites you to be brave and experiment. He introduces the cucamelon, a bite-sized fruit that tastes like a sweet and citrusy cucumber, explains how to set up a greenhouse and shares tips for growing oregano, zucchini and sunflowers.
It’s time to harvest the new season’s bounty, from yams and cauliflowers, to asparagus, eggplants and kiwifruit. Discover garden-fresh recipes like Asparagus Salad with Shallot Vinaigrette and Yam French Fries with Caraway Seeds.
Elsewhere in our Cook section, we bring you crowd-pleasing burgers, including the Lamb Burger with Crispy Carrot and Haloumi featured on the cover. We feature a world of rice recipes, from Seafood Jambalaya to Fried Arancini with Creamy Garlic Sauce, serve up dinner and lunch ideas with salmon, and showcase vibrant stir fries, salads and risottos with new-harvest vegetables.
Whether you’re heading to a spring picnic or wanting to whip up a treat for yourself, satiate your sweet tooth with fresh-baked blondies, lemon meringue pie and black tea syrup cake.
In Spring Wellness, we explore foods to support eye health, get the inside story on ‘good’ versus ‘bad’ cholesterol and share beauty-boosting ingredients for your wellness regime.
Flick to Cooking School to read about plant-based proteins, tasty salad toppers to fill your fridge, easy meatball ideas to impress the family and how to make your own duck prosciutto.
INSEASON Spring is on sale Monday 12 September. Get your copy in supermarkets or online at mindfood.com/shop – available in New Zealand only.