Recipe of the day
From the editor
Issue 166by Sarah Nicholson | Cuisine issue #166 | Monday, 18 August, 2014
In Last Bite, Russell Brown writes nostalgically about our food of days gone by. As a young nation, it’s fascinating just how far we’ve come from the six o’clock swill and the once ubiquitous meat and three veg. Things evolve more rapidly every year. Speaking with our Cuisine food-writing team, I found we all recall introducing ingredients to home cooks, such as smoked paprika, chorizo, preserved lemons, fennel and harissa. Once the strict domain of specialty shops, ingredients such as these can now be found in kitchens the length of the country.
These “exotic” ingredients have seen our tastes become more sophisticated and adventurous and, along with the changing face of our population, that national dish of roast lamb may well hit the table marinated in pomegranate molasses or with a miso crust.
I hope this issue inspires you to try something new. Let us know how you go at firstname.lastname@example.org. Happy cooking.
Sarah Nicholson, Cuisine editor
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