From the Editor

I was pretty stoked years ago when, after giving birth to my first daughter in early May, my new role as mum was celebrated officially the next week. Mother’s Day may seem ho hum to some, but no one can prepare you for the roller coaster ride of thrills and spills that comes with being a new mother.

For most of us, having a child rates as being the most significant role of our lives and, unlike most of the other things we do, it endures. Our job description may be tweaked over time, but we will always be a mother, no matter what else may change.

So this issue we’ve got some great suggestions for making mothers feel special. In our busy lives, it’s important to pause and acknowledge the sheer grit and determination to do the best possible for your child that steers most mothers’ decisions. Cooking a special meal and sharing it with our families is a simple way to express appreciation and affection and everyone can join in and contribute to the enjoyment of the occasion.

We have a lovely mother’s day menu to inspire you in this issue (page 13) and you’ll knock everyone’s socks off if you go on a baking blitz and turn out one of the scrumptious cakes on page 98.

As the days get cooler, eating salads and other summer fare isn’t so appealing. Check out our recipes for zingy curries on page 40 – there’s no better way to tease the taste buds and warm tummies. And give meals a dash of flair with a taste of the Med with the recipes on page 64.

Sometimes it’s the familiar old favourites we hanker for most. We have some great suggestions for big brekkies (page 49). What a lovely way to relax into the weekend over a leisurely meal in the morning! Taking a bit of time out to treat ourselves is the perfect way to combat the demands of busy working weekdays and what’s not to like about de-stressing while enjoying a plate of eggs Benedict or a flash omelette with goat’s cheese and thyme?

And Sophie Gray has some scrummy ideas for wrapping up meals without getting too fancy with her recipes on page 78. Dirty burgers – check; pita pockets – check; an upmarket take on a chicken sandwich, check. The family will love you for serving up these delicious dishes.

Be sure to enter our competition for a trip for two to Sydney with a special masterclass with Barilla’s executive chef Luca Ciano. I’ve been privileged to attend one of Luca’s classes hosted by Barilla in Auckland and can vouch for the fact that you’ll have a whole lot of fun while you learn a lot. And you get to taste the fabulous results of Luca’s expertise.
Good luck and we hope you enjoy sharing all the recipes in this issue with your nearest and dearest.

Sarah Beresford
Editor