SOME OF OUR LATEST RECIPES

SOME OF OUR LATEST FEATURES

48 HOURS IN WANAKA

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.

Living for the City

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.

SOUND & VISION

Clad in a t-shirt emblazoned with the words “In cod we trust”, Fleur Sullivan carefully tears open large pieces of freshly harvested kelp, deftly fashioning them into bags into which she’ll soon stuff whole crayfish, sea perch, and, of course, the venerable blue cod hailed on her top.

STREET CRED

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...

MAAATE…

While kiwis are not as well-known for their affection for the prawn as Australians, plenty of New Zealanders make the most of the wee crustaceans over the summer months

CATALAN COOL

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...

SAVIOUR BY THE SEA

Sitting at the end of Greymouth’s Blaketown Tip is an unlikely looking coffee cart. Painted in the colours of the Dutch flag, Richard Mons’ antique lifeboat plays host to fresh, chewy stroopwafels, pour-over coffee and uplifting conversation.

48 HOURS IN RAGLAN

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.

SCIENCE OF THE LAMBS

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?”