COLOUR ME NATURAL
Eat round the rainbow with these late-summer salads from Emma Galloway.
I was brainstorming salad ideas for this issue when Cuisine editor Kelli Brett mentioned that the all-time favourite Cuisine salad was one created by Lauraine Jacobs, named Salade Rouge. It features all manner of red ingredients from tomatoes and capsicums to red onion and beetroot, too. I really like the idea of making salads where the ingredients are dictated by a singular colour, so on the following pages you’ll find vibrant salads in shades of yellow, orange, purple, green and white. I hope you have as much fun making and eating these as I did creating them.
NORTH, SOUTH & CENTRALE
Noel Cimadom of Tauranga’s Bar Centrale presents dishes that celebrate the cooler seasons.
PASTA AMORE
Italian style and New Zealand flavour meet in Emilie Pullar’s beautiful handmade pasta.
FROM NAPLES with love
For Sergio Maglione of Auckland’s Farina, there’s a clear link between New Zealand and the cooking of Naples,…