Inside the issue: INSEASON Summer 23


Inside the issue: INSEASON Summer 23
With new year gatherings and long alfresco lunches, summer brings with it an abundance of fresh produce, bright flavours and vibrant dishes.

“I love summer,” says Editor Michelle McHugh. “I love having time to stop and spend lazy days with my family, to cook delicious meals and to walk around the garden seeing what has changed as I plan my next cooking adventure.”

Garden Editor Franco Sessa shares his wisdom on which crops to grow in the high temperatures, including tomatoes, mint, blackberries and watermelon. He also shares his secrets for the art of preserving, advice for harvesting garlic and a clever tip for keeping basil fresh.

We have recipes perfect for alfresco dining, with tapas to share with friends, vibrant vegetarian dishes, and moreish seafood. We dedicate a whole feature to succulent in-season corn, with recipes such as Chargrilled Corn on the Cob with Spiced Popcorn Crumb and Corn & Feta Croquettes.

Start the day off with tasty, light breakfast recipes, such as Brioche Soldiers with Eggs and Breakfast in a Basket. Homemade ice cream treats, featured on the cover, are a must-try, along with delightful cupcakes and nectarine desserts.

Ring in the new year with refreshed wellbeing, as we share 5 tips for a healthy summer, nutritional changes to deter diabetes and natural ways to improve oral hygiene.

Discover a world of pasta in our Cooking School section, a handy Pad Thai checklist, tips for preserving lemons and a how-to guide to creating the ultimate cheese board.

INSEASON Summer is on sale Monday 5 December. Get your copy in supermarkets or online at – available in New Zealand only.


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