In the October-November Sumptuous:

In celebration of our 7th birthday, we have undergone a re-design of your favourite magazine, and we hope you love the fresh new look as much as we have loved putting it together. After listening to what you had to tell us in our online reader survey earlier this year, we thought we would take the opportunity to re-look at your most-loved sections, and revisit old favourites.

We’re thrilled to revisit KI and marvel at just how far it has evolved as a world-renowned destination for gourmands. Over the coming year in Sumptuous, we will visit all the main food and wine regions and bring you the most up-to-date guide to all that’s new and happening and definitely worth a visit.

We also have a fresh look at the beautiful berry heritage here in South Australia. What would summer be without our bounty of berries? We all want to know more about where our food comes from, who is growing it, and how we can source it locally, ethically and sustainably: we are lucky to have so many wonderful producers on our doorstep.

And if you like dabbling in your own kitchen garden, we have all the information you need to get you going. Our new gardening writer, Kerryn James has all the practical tips for developing an edible garden. For the ideal inspiration, we meet chef, Mark McNamara from Appellation in the Barossa, who shows us through his restaurant’s kitchen garden and delights us with amazing recipes we can all enjoy at home.

Enjoy!

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