Nourish Magazine - November 2017

En este número

Knowing this, and to paraphrase an idiom, there is a certain pressure to not be that cook who spoils the broth. It is our intention for the essence of nourish, and its mantra of ‘gourmet health’, to remain entirely intact. That can be seen in the very image emblazoned upon the cover of the copy you hold in your hands. Pizza, as a cuisine, has been banished to the ‘junk food’ category in the minds of both the masses and foodies alike, but with the innovative techniques and ingredients of Stefano Manfredi, which are both steeped in tradition and steered towards the future, food lovers can find a happy medium. We have included recipes from Manfredi’s recently released New Pizza, and they can be found on pg. 54.

With summer on our doorstep, which brings with it more outside cooking, eating and dining, we have put together a range of features that nod to one of the most iconic of all Australian traditions – the barbecue. Sally O’Neil suggests a barbecued brunch, Melanie Lionello adds a Mediterranean twist, and Lisa O’Neill “grills the experts” on the healthiest ways to barbecue. No one, however, fires it up quite like Lennox Hastie, the owner of Sydney restaurant Firedoor, who plays with the rich tapestry of the flames to deliver a truly unique dining experience. At nourish, we think the blend of food and wine highlighted in this edition is both wholesome and varied, and hope to see some of it laid across your kitchen table.