Big Fish

A group of Chefs from around the world gathered close to two impressive fire pits dug on a grassy slope in the Upper Moutere Valley. Cuisine’s newly crowned Future Food Legend, Monique Fiso, was helping to dig up a feast she’d prepared, which had been slow- cooking all day in a traditional hāngi pit. Alongside, a dozen magnificent sides of cedar-planked Ōra King salmon were slowly roasting in the heat and smoke of an open fire pit.

Hear it First! Cuisine Bites launches today. Win with Madam Sass.

I have exciting news. Today we launch our first podcast Cuisine Bites and take you beyond the pages of our beautiful magazine and our digital platforms to experience the stories behind our food and drink through the intimacy of audio. You hear a lot of incredible stories when you record a podcast.

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.

Bloomin’ Heck

When the test came from The Sugar Club executive chef Josh Barlow at 2am, “Does Heston have any dietary requirements?” I realised, that in the mad panic to get my mitts on Heston, I’d forgotten to ask. Surely not? How hard can this be? Heston is escorted in, microphones and cameras are put in place and he launches into a fascinating story about a frog who needs to think to breathe. “I think we take our breath for granted.”

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

SOME OF OUR LATEST FEATURES

Big Fish

A group of Chefs from around the world gathered close to two impressive fire pits dug on a grassy slope in the Upper Moutere Valley. Cuisine’s newly crowned Future Food Legend, Monique Fiso, was helping to dig up a feast she’d prepared, which had been slow- cooking all day in a traditional hāngi pit. Alongside, a dozen magnificent sides of cedar-planked Ōra King salmon were slowly roasting in the heat and smoke of an open fire pit.

48 Hours in Nelson

You probably already know that Nelson is the original home of the internationally acclaimed phenomenon known as WOW (World of WearableArt). And although the event now takes place in Wellington each year, the WOW Museum here in Nelson – conveniently located on the way from the airport into town – hosts a wonderful collection of award-winning entries.

Putting Down Roots

While owning a winery in Marlborough couldn’t be described as unique, there is something special about Takaki Okada’s Folium Vineyard in the Brancott Valley, not least of which is Takaki himself.

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.

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