Inside the issue: INSEASON Winter 2021


Inside the issue: INSEASON Winter 2021
Welcome in winter with a new issue of INSEASON, packed with nourishing recipes, harvesting guides, kitchen tips and much more. 

“Whether you have a slow cooker or a casserole dish, winter is a time to try a new recipe,” writes Editor Michelle McHugh. “Perfect your scones with our tips and get your friends together for a cup of tea or bowl of nourishing soup.”

For our winter edition of INSEASON, we dig in to hardy winter fruits and vegetables with Garden Editor, Franco, From strawberries and cabbage to raddichio and garlic, we show you how to sow, grow and store these delights for your table.

This season, it’s time to harvest pumpkin, artichoke, lemons and microgreens, and we’ve to the best recipes and tips to make the most of these wonderful ingredients. Also put the spotlight on broccoli with spreads, pizzas and pasta, show you how to cook with celeriac and share sweet and savoury blood orange recipes.

Of course, it isn’t winter without some warming soups, pies and casseroles – try our parsnip and pear soup, beef-rib and kimchi bowl, stout and green peppercorn pie, miso chicken bake and one-pot pickled pork.

Tempt your sweet tooth with our best-ever ginger baking and delectable puddings, cakes, tarts and more.

In wellness, we explore natural ways to boost immunity, the importance of sleep and the prevalence of food allergies.

For expert and handy kitchen tips, flick to cooking school, where we show how to make plant-based cream cheese, share our pickling tips, give you a step-by-step ramen checklist and explain the differences between cooking oils.

Get your copy of INSEASON Autumn in supermarkets or online at – available in New Zealand only.


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