Gorgeous flowers abloom in our gardens, their heady scents wafting through the air, herald the arrival of spring – a time of new growth, regeneration and new adventures.

At Cravings it’s also a time of renewal and growth and marks the launch of our seasonal editions. Now you will be able to enjoy Cravings more often as we will be bringing you editions four times a year in spring (September), summer (December), autumn (March) and winter (June).

This means that the Cravings team is now able to satisfy your desire for even more food, fascinating features and cooking pleasure, together with the latest information, events and gadgets. So that means more for you to explore, digest and enjoy.

Spring brings with it a sense of friendship and renewal when we gravitate to sampling the simple pleasures of life - making time to catch up with our friends and loved-ones is one such pleasure; soaking up the glorious sunny days while sharing a sweet treat (or two) or simply sipping a glass of wine and having a chat about the latest happenings.

This issue of Cravings has been designed to be a concoction of “all things sweet”, to tempt and tease your palate to perfection.

Gayle Dowe gives us all the buzz about honey and how it can enliven the simplest of dishes. Mary-Anne Danaher shares a wonderful historical look at tarts and there are also inspiring ideas for a sumptuous afternoon tea for you to share.

Cravings International includes a focus on intriguing Vietnam and its amazing cuisine. The food of this country holds a special place in the heart of writer, Alessia Spedding, who grew up spending much time in her family’s restaurant, renowned for its fantastic Asian cuisine.

This issue of the magazine is simply bursting with colour, great information, mouthwatering recipes, clever tips and invaluable hints from chefs who have all worked to make it a joy to behold.

Cravings readers are passionate about their food, so we hope you love the magazine as much as we do!

Recipes and assembly instructions from section Sweet Surrender:

Afternoon Delights recipes... please check back soon.

Something Special...

Amaretto Parfait (from page 67)

• Sprinkle some crushed amaretti biscuits in the centre of the plate and place the parfait on top (this is to prevent the parfait from sliding on the plate).
• Fill a small chocolate cone with the strawberry granita.
• Push the granita cone into the top of the parfait. Place a 1/4 strawberry on top of the cone and place two pink sugar sticks behind it.
• To one side of the parfait place the plum wine and panacotta shooter.
• Garnish with some spun sugar, raspberry coulis and crushed pistachio nuts

Apple and date crisp (from page 66)

• Spoon a 5cm circle of apple cider sauce in the centre of the plate. Place a small sponge disc(same size as the filo cylinder) in the centre of the sauce.
• Put the filo cylinder on top of the sponge disc and fill the cylinder to the top with the warm apple custard.
• Place a sugar garnish on top of the cylinder and some diced strawberries with a quinelle of the Creme Friache Ice cream
• Finish off with a tear drop of vanilla apple sauce to the side and a dried apple crisp.

Win a copy of Mushrooms The great all rounder by Janelle Bloom

Name two mushroom varieties and you'll go in the draw to win one of 5 copies.
Winners will be notified by mail. Entries close November 30, 2008. Email your name, postal address and daytime phone number and answer to: