NEWS

Who’s Your Hawkes Bay Legend?

The search for a super-visionary that has helped to shape New Zealand’s Food and Wine Country into the amazing playground for foodies that it is today is on again, and we’d love to hear from you.

RECIPES

ALMOND & COFFEE CAKE (TORTA DI MANDORLE E CAFFÈ)

As Francesco Gottardi writes, some cakes were not everyday cakes. They might be made to show off a bit when you were expecting guests, so he calls them dolci da esibizione (cakes to put on show).…

TOMATO QUINOA SOUP WITH FETA & SPINACH DUMPLINGS

While travelling in the Galapagos Islands we had a version of quinoa soup nearly every day for…

HEARTY GREEN SOUP

This soup uses up any green vegetables you fancy, so is great for using stems and stalks, cooking…

SPICY MUSSEL, CELERIAC & CAULIFLOWER CHOWDER

Who doesn’t love a thick, creamy chowder in winter? Here I have really upped the vegetables with…

TRAVEL

A GREAT NEW ZEALAND GOURMET WEEKEND

Cuisine editor Kelli Brett combines a little luxury with some outstanding Wairarapa flavour..

A CAPITAL IDEA

Cuisine editor Kelli Brett scouts the city of Wellington to bring you the hottest of dining hot lists yet.

DUE SOUTH

Cuisine editor Kelli Brett revisits old favourites while discovering some new tastes of Queenstown hospitality.

FLAVOUR FAVE

Exploring our own backyard is unearthing some exciting new experiences – Debbie Griffiths looks ahead to Flavours of Plenty, New Zealand’s newest…

FROM THE TOP

Pack your togs and a good appetite as Lauraine Jacobs takes us on a foodie road trip around New Zealand’s stunning north.

HOSPITALITY

Gather & Roam

Taking café fare to a new level, the team at G&R is undoubtedly cooking up the best breakfasts and casual lunches on the entire peninsula, unexpectedly served in a gorgeous yet simple space within a large industrial shed at Whangamatā.

Spiga

Stunning, silky-smooth handmade pasta, authentic puffy pizzas and more, all delivered with punchy Italian flavours and an authentic Neapolitan-style…

Homeland

Quintessential Kiwi fare given world-class treatment.

The Dishery

Inspired by tastes of New York, Dubai and London, cemented in pure New Zealand flavour.

NORTH, SOUTH & CENTRALE

Noel Cimadom of Tauranga’s Bar Centrale presents dishes that celebrate the cooler seasons.

FOOD

WINNER BEARD BROTHERS – PORK & CRESS SAUSAGES

We’re proud to introduce the finalists in the Cuisine Artisan Awards category at the New Zealand Food Awards. And the winner is… Beard Brothers Pork & Cress Sausages.

DRINK

MILANO-TORINO

We really do recommend making this cocktail the traditional way first – after all, it gave birth to the negroni (add gin) and the americano (add soda water). Then, try experimenting with your choice…

BLACK MANHATTAN

The Black Manhattan was created in 2005 by Todd Smith. It’s a simple variation on the classic…

ADONIS

The Adonis is rarely seen but worth bringing sherry to the front of the liquor cabinet for. The…

AMARO SOUR

The slightly-sweet citrus of a classic sour suits a vegetal, herbaceous amaro here. View the recipe…

RHUBARB NEGRONI

A drink too cool to know it’s cool, the Negroni is an Italian cocktail of legend. At Clipper they…