New Zealand’s largest culinary festival Visa Wellington On a Plate launches its 2020 Festival programme today - and despite a global pandemic, Kiwis can still expect to work up an appetite over the same delicious bumper Festival experience that’s dished up every year.
While it may feel that we’re at a moment in food, both in New Zealand and Australia, where we broadly embrace and acknowledge indigenous ingredients and the cultures that have nurtured their use, we are in fact only in the first footsteps of the journey – but there is a path to be trodden.
During the lockdown, many of us stopped at home with little else to do but cook, eat and celebrate our amazing New Zealand food (and be thankful for our valued essential workers).
For over a decade West Auckland-born Matt Lambert has been presenting top-class Kiwi-influenced food in New York City.
Refined, quiet beauty made to last a lifetime is the ethos behind Public Record, the new venture from Yuka O’Shannessy, formerly of Astute Assembly.
Russell Rum is a spiced rum that sums up the season. A base of oak-aged Caribbean rum softly spiced with nutmeg, local citrus and cloves, it’s just perfect to warm us up. $85 for 700ml bottle. blushginstore.co.nz
There were spectacular results in the Cuisine tasting of Bordeaux-style wines...
A woman’s place is in the kitchen – a well-known and often-used phrase, yet when you look around most professional kitchens and read top-chef list why do women feature so little?