The way we ate

2003

TASTE’s first issue is published

With editor-in-chief Sumien Brink at the helm, the goal is to produce a new kind of food magazine. Food editor Phillippa Cheifitz promises “impressively easy dinners with friends and great fuss-free meals for the family”. For our first issue, we serve some pretty avant-garde dishes: strawberry soup, pasta with vanilla bean and crème fraîche, and smoked salmon sushi rolls. Abigail Donnelly shares her recipes for avocados (to be honest, her avo-andpancetta toast still sounds