Foodstyle magazine – Summer issue
The Summer 2012/13 issue of NZ’s epicurean e-magazine is online for free viewing

In this issue:
Seafood cocktail supreme
Turning crayfish shells into delicious bisque
Venison so tender with sous vide cooking
Summer Asian salad using prime cuts
Cuisine heritage and the Christchurch rebuild

CLICK HERE
To go directly to the summer contents page

Appetizing reading from Alan Titchall and the Foodstyle team

ENDS