An innovative degustation menu brings tea pairing to an Auckland restaurant. As Clooney introduces new head chef, Nobu Lee, diners are in for an intriguing concept: seven-course degustation menus matching food with carefully curated teas, juices or wines.
Author: Cuisine (Cuisine Contributor1)
If there’s a better breakfast than chewy toast thickly slathered with creamy butter, then I’ve yet to meet it. But it has to be good butter and Bellefield Butter is seriously good butter.
Seedlip, the world’s first distilled non-alcoholic spirit, is tops when you want a cocktail but don’t want the alcohol. It comes in two varieties: Seedlip Garden 108 and Seedlip Spice 94. We love it with tonic in a martini or a sour-style mocktail.
Orphans Kitchen began Root-topetal in 2016 as a solo venture, to showcase vegan and vegetarian dishes. This year it’s blossomed to include other restaurants too.
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.
Kohl Tyler-Dunshea creates minutely observed botanical watercolours. Ethereal and delicate, they glow with detail reminiscent of the notebooks of colonial botanist-explorers.
A young pastry chef brings an unexpected touch of French flair to a Wellington suburb.
The new naturally brewed, low-sugar fizz from Soda Brewery is well worth quenching your thirst with. Ginger beer, lemonade, grapefruit soda and lime & ginger soda are on offer.
If you thought mead was just for medieval monks and their ilk, think again. Lone Bee Sparkling Mead is a dry, refreshing tipple made with New Zealand clover and mānuka honey.
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.