From the Editor, Leigh O’Connor.
Celebrate the new season with Spring dishes that burst with freshness - crisp garden greens, tender asparagus and vibrant peas kissed by the first warm days.
Think zesty citrus dressings, fragrant basil and creamy burrata draped over heirloom tomatoes. Plates gleam with colour: blushing radishes, golden olive oil and the deep green of herb-infused sauces.
Light, clean flavours invite lingering, each bite a reminder of nature’s renewal. Paired with chilled white wines or botanical Spritzes, the table becomes a feast for every sense - fresh, bright and utterly alive.
This is Spring dining: simple, honest, and deliciously green. Come with us as Springs hits and so does a new appetite…think lighter dishes, vibrant produce and a fresh energy in kitchens across the country.
As the chill of Winter fades and nature bursts back to life, Spring is the perfect time to rejuvenate not only your surroundings but also your diet.
Just as you would clear out your home during Spring cleaning, it’s equally important to ‘cleanse’ your eating habits to boost your health, energy and well-being. A Spring reset can help you shed the sluggishness of Winter, improve digestion and prepare your body for the warmer months ahead.
We dish up practical tips to Spring clean your diet and nourish your body with wholesome, vibrant foods.
High Tea is a beloved tradition that has stood the test of time - a refined ritual that combines elegance, indulgence and connection. In Brisbane, this timeless custom has taken on new life, evolving into a modern culinary experience that balances classic flavours with innovative twists.
At the heart of this evolution is Chef Krisztian Herczig, whose rich personal journey and deep-rooted respect for ingredients have helped shape one of the city’s most celebrated High Tea offerings at Goldfinch, in the Pullman Brisbane in St George Square.
Krisztian’s culinary story begins far from the sophisticated dining rooms of Brisbane. Raised on a small farm in Hungary, his grandparents produced much of their own food - home-cured prosciutto, handcrafted sausages, artisanal cheese and preserved deli products.
We chat to him about his Hungarian heritage and culinary excellence.
There’s something deeply satisfying about opening your pantry and being greeted by rows of neatly stacked jars, crisply labelled containers and shelves free of the chaos that creeps in over time. Spring is the perfect moment to embrace the fresh-start energy and give your pantry the kind of transformation that will make every cooking moment a joy.
A spring-cleaned pantry is more than a tidy cupboard - it’s a daily gift to yourself. It turns cooking from a chore into a pleasure, saves money by cutting down on waste and gives you the peace of mind that every ingredient you need is right at your fingertips.
With a little time, the right tools and an eye for detail, your pantry can become the heart of your kitchen - functional, fresh and inspiring.
From fresh seasonal Spring produce such as finger limes and young peas, to how to host a Spring soirée with recipes and matched wines, along with why to visit Queenstown, NZ in Spring - we have the change of season covered.
Come along for the ride…
