Spice Magazine Autumn Edition
Out in the shops now (obviously more than five copies). I was going to go on about how putting out a mag isn't as glamorous as it's made out to be or that I recognise how unfair it is that I get to be an editor purely because of my good looks but instead I'll just say wooh!
Lots of magic stuff on things food and drink in Western Australian that does us proud and there's a picture of my bum on page 69 courtesy of 2 Minute Noodle Cook.
Clarification: I should explain that despite sharing names this isn't the magazine for this blog and this isn't the site for the magazine although I am a director. For all official things I should point you in the direction of Spice Magazine, currently having a bit of a shake up with a few ums and ahs about the layout.
posted by Anthony at Wednesday, March 01, 2006
10 Comments:
Uhhhhh!
Too timely update (...just succeeded "something" online...thanks to MJ-san!)
Hooraaaaaaay cool blogosphere!
3/01/2006 05:48:00 pm
PUTTING OUT A MAG IS AWESOMENESS.
If I had a magazine, it would only have five copies. HAHA HA HA HAAA!
3/02/2006 07:22:00 am
Awesome. Looking forward to it.
3/02/2006 10:01:00 am
Shina
You might have to be a bit more specific but congratulations.
Robyn
IT'S AWESOLICIOUS.
It's just as easy to put out 15,000 as 5 but your arm does tend to get tired.
Rob
Cheers mate, should be in the post soon. When I first the final copy I got that looking through the fingers feeling of dread that after all our work that it wouldn't be OK but then I flicked through it and yeah it's great.
3/02/2006 10:15:00 am
Wouldn't expect anything less.
3/02/2006 05:38:00 pm
... and it was waiting for me when I got home from work. Definitely "fuller" than the first issue, and a really eclectic mix of stuff.
I shall read it on the train in the hope that another passenger is inspired to find their own copy.
3/02/2006 09:13:00 pm
Hey it was there. That means I probably missed a mail out session I should have been at. The recipes are more up front in this one and it's nice to have both a vegan and a piece on cooking goats.
That's a great idea for the train, I'll have to get you an apron.
3/02/2006 11:09:00 pm
Lots of inspirational recipes in the magazine! That red rice wine recipe sounds really interesting, just have to track down some beer brewing kit, or perhaps the local DIY micro brewer allow rice fermentation ... Maybe the wine tastes good in Chubby Hubby's "Miso Black Cod"?
By the way, if I do the Noble/sauterne wine challenge like Chefs Russell Blaikie and Clint Nolan, it will be the dessert plate from my Christmas eve lunch which contains caramel icecream with white truffle and macademia together with a hazelnut and goat cheese icecream, blue cheese shortbread (looks red from the fermented red bean curd) and honey glazed baby figs.
3/03/2006 09:15:00 am
Hey I'm special. Woot!
3/03/2006 02:27:00 pm
2mnc
They range from nice and easy to "if you can make this call us and we'll come around and give you a medal" - that red rice wine is towards the latter, I think the secret ingredient is a Malaysian grandparent.
I'm not too picky
When it comes to sticky
Kate
[sotto voice] a very special thanks.
3/05/2006 09:35:00 am
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