Gas barbecues have long reigned supreme in New Zealand, while smoke has been reserved for kahawai or trevally, but things are changing. Low ’n’ slow barbecue is a burgeoning part of New Zealand’s food scene and some of the country’s finest, most innovative restaurants are cooking atop raw flame and permeating their food with smoke.
SOME OF OUR LATEST RECIPES
SOME OF OUR LATEST FEATURES
When Kate Marinkovich was seven she wanted to have a banana cafe with everything made from bananas: banana cakes, banana smoothies, a floor made of banana chips. With that idea planted she went into a career in hospitality, with jobs in catering, working in bars, on a boat in Spain and finally a job as head baker at Wellington cafe/bakery, Prefab.
This is the third year in which Cuisine has been media partner for Plate of Origin, an annual competition showcasing chefs from across New Zealand. Hosted in Manawatu, seven local restaurants sought a partnership with a renowned restaurant in a region allocated to them at random.
Every Raglanite knows the place to start off the day is at Raglan Roast on Volcom Lane. Join the long queue of caffeine-cravers who line up for their hit of coffee, which is roasted fresh on site. If you peer inside you might spy their roasting contraptions and catch a whiff of newly toasted beans in the air.
Food on wheels isn’t new – think of the roaming ice-cream van tinkling its way through summer afternoons, or the kerbside kebab-and chips combo sobering up the rowdy crowds after a night out. But a while back, mobile eating became hip and supercool...
Jude Huani-Te Uruti had no formal training in weaving, nor did she learn from her mother or grandmother. One day she just cut some kōrari (flax) and starting weaving.
Kelli Brett confronts the part of the paddock-to-plate process that most of us would rather ignore. Allan Brunt, Boning room senior supervisor, Alliance Lorneville.“This is the part where it gets tricky, the part where most people disconnect. Why doesn’t anyone want to talk about the fact that eating meat means that animals are killed?”
A day spent immersed in the hospitality of “Barcelona food sherpa” Sarah Stothart unveils an insight into a food culture that’s all about product – and the tradition, flavour and quality therein. Sarah says she rarely adds anything more than a little...
I’m ashamed to admit that during my first two years in New Zealand, despite a number of trips to Queenstown, I had never thought about visiting Wanaka. It was suggested I pick up a hire car at Queenstown airport and make the drive across.