As we look ahead to Easter's long
weekend, there's plenty to be thankful for.
This week, we're celebrating with an
Easter feast for the ages. From deliciously decadent Hot Cross
Doughnuts on Good Friday morning to a Baked Tagine of Lamb that's
positively falling off the bone for Sunday lunch – Easter marks the
holiday of new beginnings.
In Wellington, we discover the
captial's best hot cross buns with our new food writer Rhett
Goodley-Hornblow. Our resident cheese pro, Juliet Harbutt, debunks what
makes gouda so incredibly popular, and we go farm-to-table with the
Craft Farmers' Eggs Co-op.
Travel safe this holiday weekend and
enjoy quality time spent with family and friends.