BLUE-CHIP RED WINES

The annual release of Te Mata Coleraine is always an affair, but after a year of economic uncertainty, this year’s 2019 Coleraine launch was more indulgent and grander than it has been for some time. The Harbourside Room on Wellington’s waterfront was booked for back-to-back sessions – part of a high-profile series of events across New Zealand (and abroad, via teleconference) celebrating the launch of this vaunted vintage.

BAY WATCH

It seemed fitting to start my Hawke’s Bay getaway with lunch at Mission Estate. Established in 1851 and the birthplace of New Zealand wine, the beautifully restored seminary building set within this historic winery houses a restaurant where the food and wine offer considerable competition to the stunning views of Napier city.

WE’RE WATCHING… Jackson Mehlhopt

Jackson Mehlhopt has to be one of New Zealand’s youngest head chefs. At 21, he’s just picked up his first head chef gig at Gin Gin, a recently relocated gin bar on New Regent Street, Christchurch.

SOME OF OUR LATEST RECIPES

LATEST ARTICLES

IT TAKES A VILLAGE

The first dust of winter speckling the hills near Ōamaru is a cue to cosy-up the menu at Cucina, the Tees St restaurant of Pablo and Yanina Tacchini. “When the mountains are all snowy, we need to put soup back on the menu,” says Yanina. “It’s crazy; suddenly all the tourists are here and everyone wants soup.”

ALL DONE IN ZEST

Name a dish that wouldn’t benefit from a squeeze of juice or a scattering of zest? I cling to citrus in winter to bring my food and my mood up and out of the layers of cold.

LOCAL HEROES / TARANAKI

Several years ago, I was in Tokyo demonstrating to a number of chefs the glory and beauty of New Zealand grass-fed beef. The chefs were comparing it unfavourably to Wagyu, the grain-fed cattle they were used to. Behind me was a large, cinematic poster of Mount Taranaki, its towering volcanic slopes surrounded by lush green pastures with the byline “our backyard”.

BLUE-CHIP RED WINES

The annual release of Te Mata Coleraine is always an affair, but after a year of economic uncertainty, this year’s 2019 Coleraine launch was more indulgent and grander than it has been for some time. The Harbourside Room on Wellington’s waterfront was booked for back-to-back sessions – part of a high-profile series of events across New Zealand (and abroad, via teleconference) celebrating the launch of this vaunted vintage.

WILD AT HEART

Often, in search of a fresh adventure, you come full circle. When Dariush Lolaiy and Rebecca Smidt decided to open a deli to bring products they love and use at wild-game restaurant Cazador to their customers, they ended up back in the same place. “We looked for ages for a new location, but it was right there in front of us,” says Rebecca.

WELL SEASONED

David Neville on resourcefulness, reducing food waste and layering ingredients to make something delicious.

EQUAL BILLING

With mixed dietary requirements in our home, I tend to make most of our meals vegetarian and then, if I’m feeling so inclined, cook some meat alongside (which is what I suspect most people in a similar situation do). This is fine in summer or on a weeknight when you slap something on the barbecue or in a pan, but in the midst of winter what I’m wanting is slow-cooked comfort, and that is where things can get a little tricky.

BAR BITES / HIPPOPOTAMUS

Think you know all about fine dining? Well, if Jiwon Do has his way you’ll need to think again. As Hippopotamus – the restaurant within Wellington’s QT Hotel, which was awarded two hats in the Cuisine Good Food Awards 2019....