In the 1970s, deer farming was in its infancy and not for the faint-hearted. Those involved were a hardy lot, diving fearlessly out of hovering helicopters to tackle wild beasts, once considered pests, for transport to the farm.
Increasingly, the New Zealand meat industry is under fire, despite the fact that, by even the most conservative estimate, 85 per cent of New Zealanders still eat meat – and so many benefit from an economy that continues to depend on it. The sector is our second-largest merchandise exporter, generating $12 billion in income per year and contributing $3,300 annually to every New Zealand household.
The annual release of Te Mata Coleraine is always an affair, but after a year of economic uncertainty, this year’s 2019 Coleraine launch was more indulgent and grander than it has been for some time. The Harbourside Room on Wellington’s waterfront was booked for back-to-back sessions – part of a high-profile series of events across New Zealand (and abroad, via teleconference) celebrating the launch of this vaunted vintage.
In any normal year, Ōra King salmon puts New Zealand and its produce on the world stage, flying chefs from different corners of the globe to show them just what Ōra King can offer.
Have you caught up with Zeffer’s alcoholic ginger beer yet? It’s a snappy drop using zingy fermented ginger root and its famous freshly crushed apple cider. It’s no nonsense, with a big gingery hit, lots of delicate bubbles and a dash of spice, just the way we like it.
Is it continued COVID uncertainty or just the cooler weather, but we’re feeling the need for a bit of cosy. When it’s time to get snugly with a blanket in your favourite reading chair, comfy couch or tucked up toasty in bed, Kathleen Green of Fresh Retro Love has got you covered.
After 34 years in the cheese business, Whitestone’s Simon Berry knows a thing or two about culture. Which is why he jumped at the chance to open a cheese-and-wine bar in Auckland’s Wynyard Quarter.
Win 48 hours in this bountiful region where award-winning food and wine meets outstanding architecture and magnificent landscapes, and where some of New Zealand’s most talented chefs and restaurateurs are working with their local community to create outstanding experiences.
Jackson Mehlhopt has to be one of New Zealand’s youngest head chefs. At 21, he’s just picked up his first head chef gig at Gin Gin, a recently relocated gin bar on New Regent Street, Christchurch.
Cuisine is joining F.A.W.C! Food and Wine Classic to discover the stories of F.A.W.C! Hawke’s Bay Legends.