On 6 December 2018 the light in the wine community dimmed when wine broker, cheesemaker, forager, oak lover, woman-in-wine and beloved wife and mother Karryn Bish tragically passed away.
A couple of hours north of the big smoke, just over the Brynderwyn Hills, is a little place called Waipu. Located on the bottom of the Northland coast, this small town rich in Scottish history and boasting world-class surfing, is also home to our little brewery, McLeod’s.
BABY GOATS (OR KIDS) can sell anything to anyone, I reckon. Just a quick glance through Drunken Nanny’s Facebook page will have you going, “Awwwhhh, how cute.
Did he just say curried pineapple ice cream? Yes he did. Ryan Henley, chef de cuisine at Pescatore, explains that it’s one of the innovative dishes that make up his new menu at Christchurch’s longstanding fine-dining restaurant at The George.
In the January issue of Cuisine, I raised our concern about declining fish stocks in New Zealand and asked some questions about how we might ensure that fish can remain on our menus for years to come.
People who think that seafood should only be enjoyed fresh are elitist and in denial. If onions and pickles can be deep fried, there is no reason why seafood should not be.
Raglan-based Chef, caterer, educator and hospitality consultant Colin Chung has been visiting Fiji for more than 40 years, and knows that the islands’ tropical climate, volcanic soil and healthy oceans produce abundant fresh food that bursts with flavour.
Take a shot of Imperial Gin, add a few crushed raspberries and some mint, top up with sparkling wine and watch it shimmer.
Breakfast, dinner, snacks, whatever – even if you’re just slinging some supermarket chips and dips, it’s sure to look great on Janel Reid’s beautifully crafted tableware.
Meatheads, Rington's Tea, Billies Vegetable Scatter, Generosity Coffee, Hemp Seed Oil