AS WE HEAD INTO party season and the endless array of sauces and condiments are rolled out onto the buffet table, a Facebook post by Auckland caterer, food writer and superb dinner-party bad boy Grant Allen caught my eye.
Author: Kelli Brett (Kelli Brett)
Wow! An opportunity to taste the food of six Michelin-starred chefs under one Auckland restaurant roof was not an opportunity I was likely to miss.
These were de rigueur in the day.
One of the biggest legacies from our colonial cuisine has to be eating potatoes as our primary starch. While our Irish immigrants bought this love, the majority of our early immigration was from England and Scotland, and they, too, loved the spud.
THE INVITATION READ: You are invited to an exclusive dinner with renowned, multi-award winning, executive chef Paul Greening, currently revolutionising the Asian food scene in London...
As the editor of Cuisine I am constantly thinking about what we eat or drink and the people who grow, produce and cook it.
IT USED TO BE SAID that a good cook could produce a decent dish from any old scrawnbag of a chook.
“DISNEYLAND,” someone snorted when I mentioned I was off to Singapore and staying at the Marina Bay Sands hotel.
In our latest episode of Cuisine Bites we explore that wonderful occurrence, the ‘chef’s collab’.
Imagine my delight as my New York cab pulled up just after midnight at my hotel on Broadway (ON-BROADWAY!) and I looked across the road to see a market that was still open!