Why are we still eating meat? Everyone knows that waving goodbye to steak is one of the best ways to cut your climate impact. The problem for me, and probably you, is definitely deliciousness, but also habit. The gut wants what the gut wants.
A little over 10 weeks on from the terror attacks in Christchurch and I guess it's human nature that the shock is no longer as raw, our emotions have, for the most part, settled and most of us get on with our busy lives.
South African-born Nikita Kuschke was always going to end up working with food.
A week had passed and the shock of the terror attacks on Christchurch was still very raw.
Have a listen to the second episode of CUISINE BITES where we take you beyond the beautiful pages of Cuisine Magazine and our digital platforms to experience the stories behind our food and drink through the intimacy of audio.
In the January issue of Cuisine, I raised our concern about declining fish stocks in New Zealand and asked some questions about how we might ensure that fish can remain on our menus for years to come.
After three glorious days exploring my old stomping ground I realised the ante has been upped for those in search of a gourmet Perth city experience.
The pressure is on. I’ve just remembered it’s Valentine’s Day tomorrow and I don’t know about you but my day is already filled with back-to-back meetings, so dinner is hardly going to be a four-course extravaganza.
I have exciting news. Today we launch our first podcast Cuisine Bites and take you beyond the pages of our beautiful magazine and our digital platforms to experience the stories behind our food and drink through the intimacy of audio. You hear a lot of incredible stories when you record a podcast.
Hospitality can be a glorious career choice. Many young people are attracted to the hospitality world for the sense of family and belonging that it can provide. However, when restaurants and customers fail to deliver, these young employees can find themselves working within a dysfunctional hospitality family.