Gluten and refined sugar-free, this baby is packed with superfoods, and certainly doesn't hang out in the biscuit isle. See what else is inside our new March issue, out today.
Here’s a sneak peak inside our March magazine, packed with more than 65 recipes, on sale today.
We love a childhood classic remake, and it doesn’t get much better than delicious. senior food editor Phoebe Wood’s made-over Wagon Wheel. The most important thing to know is that it’s crazy-delicious, but it also happens to be gluten, dairy and refined sugar-free.
Pick up the magazine for an overhaul of take-away favourites – think nachos, burgers, chips and fried rice, but healthy.
The March issue reveals extreme shortcuts including pantry staple dinner hacks, fast family meals, Jamie Oliver’s midweek marvels and tropical island entertaining.
Chef Dan Pepperell shares recipes from his highly anticipated CBD restaurant, Matt Preston has the ultimate salad for the senses and delicious food editor Warren Mendes heats things up in the kitchen with his fast and furious weeknight meals all made from pantry staples.
Plus, chef Mike Eggert from Pinbone shares a taste of Singaporean hawker food while Shannon Bennett wastes no time in showing how to be quick in the kitchen with his weeknight wonders. Valli Little shares her secret to using up summers bounty of fruits, chef Mike McEnearney gives us a sneak peak into what to expect at the opening of his new restaurant in Sydney’s CBD, Bali’s luxe food offerings, Margaret River’s hidden gems, and much, much more.
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