Category: Discuss

Home / Discuss
Post

Big Fish

A group of Chefs from around the world gathered close to two impressive fire pits dug on a grassy slope in the Upper Moutere Valley. Cuisine’s newly crowned Future Food Legend, Monique Fiso, was helping to dig up a feast she’d prepared, which had been slow- cooking all day in a traditional hāngi pit. Alongside, a dozen magnificent sides of cedar-planked Ōra King salmon were slowly roasting in the heat and smoke of an open fire pit.

Post

48 Hours in Nelson

You probably already know that Nelson is the original home of the internationally acclaimed phenomenon known as WOW (World of WearableArt). And although the event now takes place in Wellington each year, the WOW Museum here in Nelson – conveniently located on the way from the airport into town – hosts a wonderful collection of award-winning entries.

Post

Making it more human again

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.

Post

Putting Down Roots

While owning a winery in Marlborough couldn’t be described as unique, there is something special about Takaki Okada’s Folium Vineyard in the Brancott Valley, not least of which is Takaki himself.

Post

Hampered by Choice

Being based in Christchurch, I would first get a loaf of sourdough from Grizzly Baked Goods. Their pain au chocolat and spiced hazelnut morning buns are hard to resist, too.

Post

Traffic January – February 2019

AUCKLAND
Kingsland welcomes a new addition on New North Road. KINGSLAND SOCIAL is the new all-day brasserie by Phil Clark of Phil’s Kitchen. HARBOUR SOCIETY has opened on the 15th floor of new hotel, SO/ Auckland. It’s home to French chef Marc de Passorio, former owner of Michelin-starred restaurant, L’Esprit de la Violette.

Post

David Herrick, Foundry Chocolate

David Herrick is the latest chocolate maker to emerge in New Zealand’s blossoming craft chocolate scene and he’s already turning heads with his exquisite and unique bars, all of which are created in his tiny home-factory in Mahurangi. Along with his wife Janelle, who looks after the design, illustration and branding, David has just launched Foundry Chocolate, a micro-batch chocolate company dedicated to producing high-quality, single-origin chocolate.

Post

Jo Kempton Happy Belly Ferments

Riding the tide of interest in natural wellness, probiotic drinks are increasingly popular, no longer to be found just in health-food shops but crowding our supermarket shelves and cafe menus, too. Their appeal lies in the benefit that naturally fermented foods can offer our health and the desire for alternatives to sugar-laden, carbonated drinks.

  • 1
  • 2
  • 9
X