In our latest episode of Cuisine Bites we explore that wonderful occurrence, the ‘chef’s collab’.
Winter is coming, but it need not be filled with dreary weeks of boring food leaving you feeling cold and lonely while you wait for spring and all that that show-off season has to offer.
A little over 10 weeks on from the terror attacks in Christchurch and I guess it's human nature that the shock is no longer as raw, our emotions have, for the most part, settled and most of us get on with our busy lives.
After a career spanning 25 years cooking in the USA, UK, Australia and New Zealand, I wanted to create a food ‘bible’ to celebrate some of the world’s great classic dishes; to share what I have learned working with incredible chefs, creating truly outstanding recipes.
SOME OF OUR LATEST RECIPES
SOME OF OUR LATEST FEATURES
When Kate O'Sullivan put out a call to the members of her club to ‘ bring a plate’ it wasn’t a batch of sausage rolls or a tray of chicken wings that she had in mind.
Imagine my delight as my New York cab pulled up just after midnight at my hotel on Broadway (ON-BROADWAY!) and I looked across the road to see a market that was still open!
SUSTAINABILITY – it’s a loaded term that has most of us feeling either smug or vaguely guilty.
Please read carefully, because the information you are about to consume should be tucked away in your memory, or somewhere on your cloud storage solution of choice, as your ultimate food experience bucket list.
“Without fermentation we would die,” says Connal Finlay. Gosh, I never knew. That’s exactly why Connal wanted to stage Ferment!
As recent events in Christchurch have taught us, the world can be cruel. Tragedy can strike leaving us forever changed. However, among the injustices we must look for the good, as when we do it is found all around us.