It was Bastille Day in 1997 that one of New Zealand’s first and iconic cafés, the Matterhorn, turned from café to cocktail lounge.
The team at Te Aro Wine have come up with (to their knowledge) a New Zealand first: a sparkling ‘wine’ that undergoes secondary fermentation with the addition of Hawke’s Bay Rewarewa honey.
There’s a special trans-Tasman chef collaboration on 9 May when Clooney head chef chef Nobu Lee will join forces with Daniel Puskas to create a seven-course tasting menu.
Cinderella Camel Date Paste, Hill St Wholefoods baking mixes, Alter Eco make ethically and sustainably sourced organic chocolate, Alexandra’s Dukkahs are prepared the old-fashioned way by stone-grinding the spices, Lot Eight Chef Blend premium cooking oil.
Long before words like sustainable, low-carbon footprint and environmentally friendly were de rigueur, there were people like Peter Greer, now 68 years old.
When it comes to visitors to the Bay of Plenty, it’s fair to say Tauranga often sits in the shadow of Mount Maunganui’s glorious beach and thriving main drag that hums day and night.
Auckland, Wellington, Christchurch, Queenstown, Dunedin and Invercargill.
Wander around Sanford’s newly refurbished Auckland Fish Market and you’ll see a highend fishmonger, a range of seafood-themed eateries, a sun-filled courtyard and a welcoming bar.
You know, sometimes you want the big-night-out bang-for-your-buck splendour of fine dining, other times you want to grab a burger, right?
Wine is an industry steeped in history, tradition and a pride in doing things the time-tested way.