MAGAZINE

Read the latest issue online here

That was one long, dark, damp and cold winter. Perhaps it’s just a natural part of getting older, but the seasons really do seem to have hit a little differently over the past few years, giving me a renewed appreciation of just how far the weather can influence mood. Now, it’s finally time to stretch out the kinks caused by months of quiet hibernation, blinking away the bleary-eyed haze and embracing the sunshine rays of spring. ‘Tis the season for drinks in the sun and alfresco dining, with that vital dose of vitamin D, change of environment, socialisation and connection with nature giving us a mental health boost we might not have even known we needed. Bring on the seasonal refresh and revitalisation!

If you’re ready to serve as a sunshine hub for your local community, delve into our ovens, grills and barbecues feature from page 38 and prepare to cook up your venue’s very own outdoor feast.

Also in this issue, we talk through the incredible sustainability initiatives taking place at Azzurri with group CEO Steve Holmes (p.18); explore the culinary innovation happening within the fish and seafood category (p.22); and discuss the must-have ingredients found within the chef’s pantry (p.28).

All this and so much more in this, Dine Out’s May issue. So, sit back, relax and enjoy!

Genna Ash-Brown
Editor