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SKYWATCH

Smashed Liquorice Meringues With Berries & Chocolate Cream

Recipe

SKYWATCH
FEBRUARY ISSUE

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FROM THE EDITOR

February may be the shortest month of the year, but we’ve packed it to the brim with top sport and entertainment!

Another huge year of our nation’s most popular sport kicks off this month with Investec Super Rugby. Plus, New Zealand sport’s glitziest night, the Halberg Awards, is back for its 54th year. See who’s in the running for an accolade on page 40.

You’ll be amazed at the terrific feats in Everest Rescue on Discovery Channel, where brave pilots come to the aid of troubled climbers on the world’s highest peak. Plus, see the charming antics of Giant Pandas: Born to be Wild on Animal Planet.

SoHo customers will find their new favourite in brand new HBO series Big Little Lies, featuring Hollywood heavyweights Reese Witherspoon, Shailene Woodley and Nicole Kidman, and celebrate the return of the heart-warming, BAFTA award-winning series One Born Every Minute UK on Vibe.

Spring Break With Grandad promises to bring the crossgenerational entertainment factor on MTV, and Gaycation’s second season hits our screens this month on VICELAND – check out our interview with co-host Ian Daniel on page 166.

Over on SKY Movies Premiere, see the stars come out to play in our coverage of the 89th Annual Academy Awards®, as well as blockbuster movies Ghostbusters and Allegiant.

The kids are finally heading back to school, and we’ve got loads of cool shows to keep them happy, including Ben 10 on Cartoon Network and new series Mech-X4 on Disney XD.

Culinary TV host Rick Stein’s new cookbook, Rick Stein’s Long Weekends, brings the taste of a European holiday into the home – try our recipe picks on page 162.

Finally, check out all the amazing prizes up for grabs on page 164, and make sure you enter to be in to win!

Have a great month, enjoy the long Waitangi Day weekend and let’s hope for lots of sunshine!

Julie Blyth, Editor


Smashed Liquorice Meringues With Berries & Chocolate Cream

Check out more great recipes on page 162 in your SKYWATCH magazine.

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