Fifty-three floors up the Sky Tower with an unobstructed view over sprawling Tāmaki Makaurau, The Sugar Club is undoubtedly elevated in the physical sense, but equally so in the level of thought and execution that goes into the offerings from both kitchen and bar.
Author: Cuisine (Cuisine Contributor1)
Cuisine is joining F.A.W.C! Food and Wine Classic to discover the stories of F.A.W.C! Hawke’s Bay Legends.
It took travelling to the other side of the world for Max Gordy to realise that New Zealand had a style of food.
When we heard that Pim Techamuanvivit – chef/owner of Michelin-starred Kin Khao and Nari in San Francisco, as well as the executive chef of Nahm in Bangkok – was spending time in Auckland, we jumped at the chance to get her impressions of our food landscape.
Changes are afoot at Negociants New Zealand, where Clive Weston is set to retire after more than 30 impressive years with the company.
When Cuisine contributor Claire McCall recently bought some kitset planter boxes from Good Wood Products she was pretty pleased with them.
When you want to tingle your taste buds and add a bit of spice, this range of Wild West Worcester sauces and relishes made in Dargaville might just be what you’re after.
Auckland. This is a dining experience no serious gourmand should miss. Mr Morris more than meets expectations: it reinvents them.
Highball, New Zealand’s only dedicated cocktail and spirits festival, returns to Wellington on 7-8 May 2021 for its second year – this year sees a bigger venue, interactive experiences, cocktails, food, entertainment and more local and international distilleries than before.