Using an old-school traditional recipe shared by a friend, Michelle Matthews of Kitchen Six handmakes more than 6,500 Christmas puddings every year.
Category: Artisan Watch
There’s always excitement at this time of year as we dive into the Cuisine Artisan Awards and learn of the ideas, ingenuity and hard work that makers put in to turn New Zealand’s top-quality produce into innovative boutique products.
AS THE SONG SAYS, you should start at the very beginning, as it’s a very good place to start
IT WAS WHILE travelling through South America that Dan and Jacqui Cottrell first started to tinker with the idea of growing quinoa in New Zealand.
“Without fermentation we would die,” says Connal Finlay. Gosh, I never knew. That’s exactly why Connal wanted to stage Ferment!
What’s in a name? Plenty, if you happen to be a blue cheese and you come from Katikati.
Here at Cuisine we just love to discover the people who pour their energy, ideas and sheer hard work into turning New Zealand’s fresh, top-quality produce into innovative, artisan products.
Lynton Noir is a new bloomy rind (white mould) cheese from the always-innovative folk at Cranky Goat.
Nestled in the rejuvenated Auckland suburb of Morningside you’ll find an exciting new venture by Miann that is not only pushing the boundaries of New Zealand’s chocolate culture, but demonstrating the absolute cutting edge of what is happening internationally in the chocolate industry
BABY GOATS (OR KIDS) can sell anything to anyone, I reckon. Just a quick glance through Drunken Nanny’s Facebook page will have you going, “Awwwhhh, how cute.