Mornings are starting to feel very autumnal of late, jeans are becoming more appealing than dresses and leaves are turning orange. It's the perfect time to harvest stonefruit and figs, which we make the most of in our Italian issue, in stores from Monday (and in subscriber letterboxes from today!). Sarah Tuck's Waiheke Fig Pizza recipe gives a little taste of the issue, utilsing home-grown Italian style olive oils.
Coffee and Hazelnut Shortbread
Transform the humble but delicious shortbread by flavoring with the warmth of aniseed and coffee and the rich nuttiness of hazelnuts.