It was Bastille Day in 1997 that one of New Zealand’s first and iconic cafés, the Matterhorn, turned from café to cocktail lounge.
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WE’RE WATCHING… NIKITA KUSCHKE
South African-born Nikita Kuschke was always going to end up working with food.
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BEESBEESBEES!
The team at Te Aro Wine have come up with (to their knowledge) a New Zealand first: a sparkling ‘wine’ that undergoes secondary fermentation with the addition of Hawke’s Bay Rewarewa honey.
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KAI COLLAB
There’s a special trans-Tasman chef collaboration on 9 May when Clooney head chef chef Nobu Lee will join forces with Daniel Puskas to create a seven-course tasting menu.
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TRY IT, YOU’ LL LIKE IT, MAY 19′
Cinderella Camel Date Paste, Hill St Wholefoods baking mixes, Alter Eco make ethically and sustainably sourced organic chocolate, Alexandra’s Dukkahs are prepared the old-fashioned way by stone-grinding the spices, Lot Eight Chef Blend premium cooking oil.
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TRAFFIC MAY – JUNE 2019
Auckland, Wellington, Christchurch, Queenstown, Dunedin and Invercargill.
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PAUL IZZARD, IZZARD DESIGN
Wander around Sanford’s newly refurbished Auckland Fish Market and you’ll see a highend fishmonger, a range of seafood-themed eateries, a sun-filled courtyard and a welcoming bar.
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THE NEW TRUCK IN TOWN
You know, sometimes you want the big-night-out bang-for-your-buck splendour of fine dining, other times you want to grab a burger, right?
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TO BOLDLY GO
Wine is an industry steeped in history, tradition and a pride in doing things the time-tested way.
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CUISINE CHEESE WATCH / Lynton Noir – Cranky Goat, Marlborough Sounds
Lynton Noir is a new bloomy rind (white mould) cheese from the always-innovative folk at Cranky Goat.