Making it more human again

Hospitality can be a glorious career choice. Many young people are attracted to the hospitality world for the sense of family and belonging that it can provide. However, when restaurants and customers fail to deliver, these young employees can find themselves working within a dysfunctional hospitality family.

Whey to go

A perfect piece of cheese is a simple pleasure and NZ cheesemakers work tremendously hard, with passion and dedication, to give us that.

Up the Line

Imagine a magnificent day out tasting flavours and ingredients that you might never have tried before, mixing with people who are passionate and knowledgeable about premium food, and along the way hearing inspiring stories of determination, ingenuity, risk and innovation?

SOME OF OUR LATEST RECIPES

Preparation: 5 mins
Serves: 6
Steeping time: 10 - 15 mins
Hibiscus-Rose Soda

Hibiscus-Rose Soda

10 - 15 mins
20181215080054
Preparation: 15 mins
Serves: 10 - 12
Cook: 40 mins
Salade Rouge
20181213080059

SOME OF OUR LATEST FEATURES

View to a Tipple

If you are a visitor to Queenstown you will find yourself on the magnificent lakefront – it’s what you do in Queenstown. And once there, you can’t miss the glorious, palatial façade of Eichardt’s Private Hotel, dating back to 1867. It’s a significant local landmark, born as a result of the rich vein of gold that attracted many prospectors and opportunists from around the world to the shores of Lake Wakatipu.

Ice Work

If you thought making your packed lunches was complicated, spare a thought for Chef Stephen Fairie.

Feast

There has been a lot of talk about New Zealand food stories recently. About the connective power of food and its potential to foster a deeper sense of place and identity.

Great Wine, Naturally

New Zealand’s first ever Organic Wine Week (17-23 September 2018) will see organic wine producers teaming up with six of the country’s leading restaurants – The Grove in Auckland, Shepherd in Wellington, Bistronomy in Hawke’s Bay, Arbour in Blenheim, Gatherings from Christchurch and Sherwood in Queenstown – to deliver some exciting organic wine and food experiences.

I am

The question "What is New Zealand food?" is often asked and it’s tricky to answer. New Zealand’s food culture has evolved dramatically, but perhaps we will never have a ‘New Zealand cuisine’ as such. We are not bound by the time-honoured culinary traditions that bind so many other countries, leaving us free to create our own food identity.

Up the Line

Imagine a magnificent day out tasting flavours and ingredients that you might never have tried before, mixing with people who are passionate and knowledgeable about premium food, and along the way hearing inspiring stories of determination, ingenuity, risk and innovation?

LATEST ARTICLES

House Party
House Party
House Party
House Party
House Party
House Party

House Party

When I was growing up my parents often had friends over for dinner. The vegetarian 80s classics always came into play: there would be brown rice salad with curry-powder dressing, a big green salad using vegetables from our garden, if I was lucky Mum’s famous kumara and carrot slice would also be on the menu and dessert was often crumble or cake with whipped cream.

Making it more human again

Hospitality can be a glorious career choice. Many young people are attracted to the hospitality world for the sense of family and belonging that it can provide. However, when restaurants and customers fail to deliver, these young employees can find themselves working within a dysfunctional hospitality family.

Stick It

The barbecue has been the centrepiece of the Kiwi summer routine for decades – and for good reason. Every country has their own version of barbecue, where smoke and fire are the transformative elements and, traditionally at least, these cooking methods have been accompanied by a strong social element. There’s something about the sound and smell of something cooking over fire that draws people in.

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