It is impossible to pen my first editorial
at nourish without first acknowledging
my predecessor in this position, Maddie
Lakos. Her influence on this particular
edition cannot be overstated, and you’ll
see her name throughout its pages. You
can be sure that despite Maddie leaving
the post as editor, readers can continue
looking forward to seeing her articles
and insights in the future. Her two-year
tenure was a celebrated one at nourish,
building on the foundations that the
previous editors set in place, all while
adding her own individual zest to the
publication, and bringing tremendous
enthusiasm and passion to the workplace.
I was a colleague of Maddie’s for some
time, as I served as the editor of another
title for five years, and working alongside
her was a pleasure.
Knowing this, and to paraphrase an
idiom, there is a certain pressure to not
be that cook who spoils the broth. It is
my intention for the essence of nourish,
and its mantra of ‘gourmet health’, to
remain entirely intact. That can be seen
in the very image emblazoned upon
the cover of the copy you hold in your
hands. Pizza, as a cuisine, has been
banished to the ‘junk food’ category
in the minds of both the masses and
foodies alike, but with the innovative
techniques and ingredients of Stefano
Manfredi, which are both steeped
in tradition and steered towards the
future, food lovers can find a happy
medium. We have included recipes from
Manfredi’s recently released New Pizza,
and they can be found on pg. 54.
With summer on our doorstep,
which brings with it more outside
cooking, eating and dining, we have
put together a range of features that
nod to one of the most iconic of all
Australian traditions – the barbecue.
Sally O’Neil suggests a barbecued
brunch (pg. 62), Melanie Lionello adds
a Mediterranean twist, and Lisa O’Neill
“grills the experts” on the healthiest
ways to barbecue (pg. 78). No one,
however, fires it up quite like Lennox
Hastie (pg. 20), the owner of Sydney
restaurant Firedoor, who plays with the
rich tapestry of the flames to deliver
a truly unique dining experience. At
nourish, we think the blend of food and
wine highlighted in this edition is both
wholesome and varied, and hope to see
some of it laid across your kitchen table.- Luke Dodemaide
Editor nourish magazine
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