Contributed by dish It’s hard to give the number of cookies this recipe will make, as it depends on what size cutters you use. Mine were assorted and I stamped out 40 by re-rolling all the scraps and doing a second cut.
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ICG’s editorial team from NZ Retail and The Register, Sarah Dunn and Courtney Devereux, share some insights from the last 12 months.
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Contributed by dish It’s hard to go past a beautiful baked ham on the Christmas table. The miso paste adds a wonderful depth of flavour to the glaze. Recipe by Claire Aldous Photography by Vanessa and Michael Lewis From issue #81 INGREDIENTS
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When it comes to innovation and creativity, all minds are not created equal.
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Here at ICG, we‘re always looking for new ways to do our bit for sustainable processes.
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