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…
AWARDS
Watch the CUISINE GOOD FOOD AWARDS 2021/2022
Who will be our American Express RESTAURANT OF THE YEAR at the Cuisine Good Food Awards presented…
