A fresh take on classic Italian cuisine

From the team at NZ House & Garden [NZ House & Garden] [NZ House & Garden - Style and Entertaining]( Hi {NAME}, As any fan of Italian cuisine will know, there is not really any such thing as "Italian food", as each region within Italy has its own food and is fiercely proud of its unique recipes and cooking techniques. From north to south, city to country, region to region, everyone has a different view of what should go into a dish. It would be impossible not to fall in love with a food culture that is so passionate and proud, regionally diverse, and resonant with history and tradition. In this month’s NZ House & Garden, to avoid any regional debates, I’ve taken my own modern approach to Italian recipes and given a fresh twist to some classics. I hope you’ll feel inspired to explore the delights of Italian flavours through these contemporary dishes and enjoy creating a taste of Italy at your own table. Buon appetito! [Julie Le Clerc] Julie Le Clerc Food Editor [Julie Le Clerc] Julie Le Clerc Food Editor     From the files   Classic Italian Meatballs with Creamy Polenta Pair creamy parmesan polenta with these rich and delicious meatballs. [Get the recipe]( Tiramisu This classic Italian dessert is best made in advance – allowing time for the flavours to mingle makes all the difference. [Get the recipe](   I'm loving...   A New Zealand Food Story Chef, restaurateur and champion for change, Ben Bayly’s third series of A New Zealand Food Story is screening this month on TVNZ. With this series, Bayly uncovers the stories, people and products that make Aotearoa’s food scene truly exceptional. He takes viewers on a mighty journey across our beautiful country, from Fiordland in the south, to the Bay of Islands in the north, seeking fresh and innovative ideas and introducing inspirational local characters who are dedicated to cultivating, hunting, fishing, gathering, and farming some of the world’s finest ingredients, shaping New Zealand’s food scene into a world-class industry. Tune into A New Zealand Food Story with Ben Bayly on TVNZ 1, Saturdays at 7pm [nzfoodstory.com]( Baker Bleu Bake it till you make it By Mike Russell, Murdoch Books, $55With what started as a passion for baking, Mike Russell has created a seriously successful bakery business, Baker Bleu, with stores in Melbourne and Sydney. Russell went on a huge journey to learn about baking sourdough, so he’s able to explain the process in a real-life way that makes it accessible to anyone. His breads are versatile too – each core recipe has at least three more ways to use the same dough. Also included are recipes for Almost Croissants (a cheat’s version), brioche, tasty bread-based tapas, and exotic sandwich filling ideas. And when you have more loaves than you know what to do with, discover clever ways to upcycle and enjoy yesterday’s bread.   [Visit our website]( [Buy now]( You are receiving this email because you are opted in to receive the NZ House & Garden newsletter. [Unsubscribe]( | [Terms and Conditions]( | [Privacy Policy]( © Copyright 2021 NZ House & Garden, a division of Stuff Limited (Magazines). Stuff, 4 Williamson Ave, Ponsonby, Auckland 1021, New Zealand [Instagram](