This whakataukī pretty much sums up Kaikoura Cheese and their Mahi, in more ways than one.
It's that curiosity and a keen sense of trying to make a sustainably produced and ethically raised product that makes Josh Hill from Poaka one of the trailblazers for modern, small-scale farming.
Jake and Jesse make the cheese while their brother Tim looks after the cows on their farm based at Oromahoe, south of Kerikeri.
Using an old-school traditional recipe shared by a friend, Michelle Matthews of Kitchen Six handmakes more than 6,500 Christmas puddings every year.
There’s always excitement at this time of year as we dive into the Cuisine Artisan Awards and learn of the ideas, ingenuity and hard work that makers put in to turn New Zealand’s top-quality produce into innovative boutique products.
AS THE SONG SAYS, you should start at the very beginning, as it’s a very good place to start
IT WAS WHILE travelling through South America that Dan and Jacqui Cottrell first started to tinker with the idea of growing quinoa in New Zealand.
“Without fermentation we would die,” says Connal Finlay. Gosh, I never knew. That’s exactly why Connal wanted to stage Ferment!
What’s in a name? Plenty, if you happen to be a blue cheese and you come from Katikati.
Here at Cuisine we just love to discover the people who pour their energy, ideas and sheer hard work into turning New Zealand’s fresh, top-quality produce into innovative, artisan products.
Lynton Noir is a new bloomy rind (white mould) cheese from the always-innovative folk at Cranky Goat.
Nestled in the rejuvenated Auckland suburb of Morningside you’ll find an exciting new venture by Miann that is not only pushing the boundaries of New Zealand’s chocolate culture, but demonstrating the absolute cutting edge of what is happening internationally in the chocolate industry
BABY GOATS (OR KIDS) can sell anything to anyone, I reckon. Just a quick glance through Drunken Nanny’s Facebook page will have you going, “Awwwhhh, how cute.
Take a shot of Imperial Gin, add a few crushed raspberries and some mint, top up with sparkling wine and watch it shimmer.
As soft as it is strong, The Harnett is one serious player in the world of stinky cheese.
Cuisine magazine reveals it’s top artisan products for 2018 at the New Zealand Food Awards
Riding the tide of interest in natural wellness, probiotic drinks are increasingly popular, no longer to be found just in health-food shops but crowding our supermarket shelves and cafe menus, too.
The cheese with no name is a petite, palm-sized pleasure that punches way above its own weight.
Who will be the Cuisine Artisan Award supreme winner for 2018?
“Our biggest problem is that most consumers don’t know what it is, or what to do with it,” says Ben Leggett of the range of aromatic cocktail bitters made by his Marlborough boutique distillery, Elemental Bitters.
If you haven't tried yet tried a chocolate bar from Nelson’s Hogarth Craft Chocolate then their new Alto Beni ‘dark milk’ bar would be a great place to start.
Gin Lovers Mark Neal, Daniel Mclaughlin and Richard Bourke believed that gin had an image problem. It was perceived as very proper, serious and stuck in the past.
While many Wellingtonians no doubt welcomed the uncharacteristically balmy summer the region has been experiencing, Amy Delahunty and Chrissy Vize had more reason than most to celebrate.