IT USED TO BE SAID that a good cook could produce a decent dish from any old scrawnbag of a chook.
Author: Kelli Brett (Kelli Brett)
“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!
As we surge towards our Cuisine Good Food Awards for 2019 and the allocation of our hats for the very best of the best dining experiences in New Zealand, I had the opportunity to visit New York, and I made a beeline for the four restaurants that made the World’s 50 Best Restaurants list for 2018.
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.