Cooking in January is a very different beast to cooking in December. I don’t just mean the flavours (the dried fruit and spice, and dark, boozy, rich flavours of the festive period are relegated to the backs of pantries and drinks cabinet) or even the sentiment, whereby many will look to lighter,
simpler dishes to counteract the previous month’s excess.
- Unlimited access to spectator.com.au and app
- The weekly edition on the Spectator Australia app
- Spectator podcasts and newsletters
- Full access to spectator.co.uk
Unlock this article
You might disagree with half of it, but you’ll enjoy reading all of it. Try your first month for free, then just $2 a week for the remainder of your first year.