Category: Discuss

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WE’RE WATCHING…Max Gordy

It took travelling to the other side of the world for Max Gordy to realise that New Zealand had a style of food. “At the Musket Room in New York, which was probably one of the best meals I’ve ever had in my whole life, Matt Lambert kind of opened my eyes to what New Zealand cooking was.

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A SUMMER TO REMEMBER

When we heard that Pim Techamuanvivit – chef/owner of Michelin-starred Kin Khao and Nari in San Francisco, as well as the executive chef of Nahm in Bangkok – was spending time in Auckland, we jumped at the chance to get her impressions of our food landscape.

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GET INTO THE SPIRIT

Highball, New Zealand’s only dedicated cocktail and spirits festival, returns to Wellington on 7-8 May 2021 for its second year – this year sees a bigger venue, interactive experiences, cocktails, food, entertainment and more local and international distilleries than before.

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A VEGAN AT MY PLACE

The difficult question I thought it was amazing that philosophy was a compulsory subject in my son’s first year of high school; thinking philosophically certainly wasn’t encouraged when I went to school in Central Otago some decades ago.

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SEA THE FUTURE

According to Seafood New Zealand, approximately 700,000 tonnes of seafood is harvested from New Zealand’s coastal waters and exclusive economic zone each year and our appetite for fresh seafood is only getting bigger.