NEWS

FINALISTS ANNOUNCED

A DIFFERENT APPROACH, There has never been a better time for the Cuisine Good Food Awards to get behind the hospitality industry and help to drive a story that is filled with opportunity and promise. As restaurants outside of Auckland had restrictions lifted earlier, we can support them right now.

GUT FEELINGS

t comes as no surprise to learn that cases of major depressive disorder and anxiety disorders have increased by more than 25% worldwide, according to…

TRAFFIC JANUARY 2022

Laithwaites has welcomed Sally Duncan (ex-sales and marketing director at Te Mata Estate) as its New Zealand Country Manager.

HEART & SOUL

We explore Spirit: Conversations with Creative Women, a book by Jannine Wilkinson & Ann Orman

COOL ME DOWN

Stephen Wong, MW, tells us that a long, hot summer calls for cool, cool wines.

RECIPES

SAUCE BOIS BOUDRAN

A classic sauce for grilled fish but it works very well here as a vibrant steak sauce. View the recipe collection here

OYSTERS WITH CHILLI BUTTER

In this dish the butter melts and poaches the flesh of the oyster, gifting it with a great…

CRUDITÉS WITH OYSTER CRÈME

View the recipe collection here

SMOKED KINGFISH SALAD

Any smoked fish will do, but I enjoy the texture of kingfish, trevally or kahawai. CITRUS-SALTED…

WATERMELON & MINT GRANITA

View the recipe collection here

TRAVEL

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.

48 HOURS IN MATAKANA

Matakana. Lauraine Jacobs shares delicious discoveries and gentle adventures from her new book, which explores this rich-in-rewards region. Less…

PEACE & PLENTY

Kelli Brett takes 24 hours for mind, body and soul in The Mighty Waikato. Me time. We all want it – the challenge is making it happen.

TARANAKI…LIKE NO OTHER

For those of us with an overdeveloped interest in breakfast, lunch and dinner, the opportunity to travel brings with it a chance to explore the…

GIVING IT PLENTY

I hadn’t expected a short flight to Tauranga to have me feeling like I’d stepped into a mini European vacation.

HOSPITALITY

LOCAL HEROES / Northland-style

Northland’s food story is an ode to the dream of seasonality and regionality. It tells of fruit ripened to perfection and vegetables bursting with flavour; of cheese that tastes of goodness; and of meat and seafood that have been treated with respect and reverence for the natural wonders of this region.

BLOWIN’ SMOKE

Matt Lambert can’t wait to go camping. Just as soon as he can he will be packing up and heading north with his family to cruise round Cape Reinga,…

PRIDE OF PLACE

Vaughan Mabee Cuisine Chef of the Year 2019/2020 presents a stunning epitome of Aotearoa.

CATCH ON THE DAY

Nothing screams ‘celebration’ louder than seafood, so Martin Bosley presents a stellar menu for the big day.

CIBO

Auckland. If you are looking for the whole package, delivered by an outstanding team with an outrageous sense of fun, then a visit to this Parnell…

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

TAMAKI PEACH

View the recipe collection here

LAST SUMMER

If Saison Vermouth is unavailable, buy a similar white vermouth such as Vermouth Routin Blanc. Feel…

CAFFÈ GIACOSA

An ode to the origins of the humble Negroni with a local New Zealand twist. We call upon tart…

NOPALES

A dry, crisp and vibrant sour, to mimic the zesty prickly pears of Mexico and the way their balance…

JUBU SODA

A delicate, zesty and fragrant sparkling tea taking influence from the traditions of hi-ball…

AWARDS

THE HATS ARE BACK!

New Zealand’s hotly anticipated restaurant awards are back with an awards ceremony that will be broadcast nationally to celebrate our hospitality industry’s night of nights, 8 February 2022