From the Editor, Leigh O’Connor.
Spring is a time of rebirth…of new beginnings as the chill of Winter recedes and we bask in the glory of all the new season has to offer.
Daffodils poke their cheery heads up from the depths of the earth ready to greet the sun and add Spring colour to gardens that have lain dormant over the Winter months. Our thoughts turn to Spring nights, terrace lights and the sights and sounds of fun in the sun!
This week we set you up for successful Spring wining and dining with our guide to what’s in season and what to plant plus recipes to make the most of your fresh produce and flowers; don’t miss Marie-Antoinette Issa’s guide to edible flowers and how to cook with them – according to the sassy main character in ‘The Devil Wears Prada’, florals for Spring are hardly revolutionary in sartorial circles.
However, adding a few sprigs of colourful blooms to your favourite dishes can be. From soups to salads and sweet desserts, cooking with edible flowers can add both vibrant tones, unique textures and tastes to your next meal.
Marie-Antoinette also shows her little bit naughty and a whole lot nice side with six of the best Spring fruit desserts – from strawberries and rhubarb to cherries and apricots, warmer weather brings an abundance of fresh, sweet produce. Find out how to transform this vibrant palette of flavours and textures into the best sweet treats to entice family and friends.
The second youngest in a family of 10, growing up in a big Sri Lankan family meant a lot of cooking for Nixson Thambithurai.
"I mean a lot of cooking! As a 10-year-old, I knew what I liked,” he tells AGFG. "If my Mother cooked a fish curry and I wanted fried fish, I would fry my own fish by myself and that’s where it all started.”
Now in charge of the kitchen at Chef-hatted Boathouse Daylesford, Nixson was only 12 when Civil War began in Sri Lanka – his brothers and sisters who were old enough left the island to settle in Europe, while he and his younger brother stayed with their parents.
Discover his inspiring story of courage and determination in this week’s Chef Chat, along with Nixson’s delicious recipe for garfish, saffron rice and vadouvan sauce.
Those looking for a Spring sunset session, or the best spots for a getaway can check out our specially curated guides, along with the best Happy Hour Deals around; we also shine a light on Women’s Health week with three nourishing recipes to fuel your body for whatever the world has to throw at you.
Welcome to Spring, everyone!
