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.
Author: Kelli Brett (Kelli Brett)
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.
When the test came from The Sugar Club executive chef Josh Barlow at 2am, “Does Heston have any dietary requirements?” I realised, that in the mad panic to get my mitts on Heston, I’d forgotten to ask. Surely not? How hard can this be?
As I write, the Telegraph in the UK has published the findings of a study conducted by an international group of ecologists and economists, saying that if our rate of over-fishing continues, the world’s currently fished seafood will have reached what is defined as collapse by 2048. I hasten to add this is a projection, it’s not a prediction.
If you are a visitor to Queenstown you will find yourself on the magnificent lakefront – it’s what you do in Queenstown. And once there, you can’t miss the glorious, palatial façade of Eichardt’s Private Hotel, dating back to 1867. It’s a significant local landmark, born as a result of the rich vein of gold that attracted many prospectors and opportunists from around the world to the shores of Lake Wakatipu.
The question "What is New Zealand food?" is often asked and it’s tricky to answer. New Zealand’s food culture has evolved dramatically, but perhaps we will never have a ‘New Zealand cuisine’ as such. We are not bound by the time-honoured culinary traditions that bind so many other countries, leaving us free to create our own food identity.
Imagine a magnificent day out tasting flavours and ingredients that you might never have tried before, mixing with people who are passionate and knowledgeable about premium food, and along the way hearing inspiring stories of determination, ingenuity, risk and innovation?