If you are a visitor to Queenstown you will find yourself on the magnificent lakefront – it’s what you do in Queenstown. And once there, you can’t miss the glorious, palatial façade of Eichardt’s Private Hotel, dating back to 1867. It’s a significant local landmark, born as a result of the rich vein of gold that attracted many prospectors and opportunists from around the world to the shores of Lake Wakatipu.
If you thought making your packed lunches was complicated, spare a thought for Chef Stephen Fairie.
There has been a lot of talk about New Zealand food stories recently. About the connective power of food and its potential to foster a deeper sense of place and identity.
New Zealand’s first ever Organic Wine Week (17-23 September 2018) will see organic wine producers teaming up with six of the country’s leading restaurants – The Grove in Auckland, Shepherd in Wellington, Bistronomy in Hawke’s Bay, Arbour in Blenheim, Gatherings from Christchurch and Sherwood in Queenstown – to deliver some exciting organic wine and food experiences.
The question "What is New Zealand food?" is often asked and it’s tricky to answer. New Zealand’s food culture has evolved dramatically, but perhaps we will never have a ‘New Zealand cuisine’ as such. We are not bound by the time-honoured culinary traditions that bind so many other countries, leaving us free to create our own food identity.
Tracy Whitmey meets the star of New Zealand’s young winemaking talent.
Every time I visit Wellington I leave disappointed that I have not been able to cram enough in. Labelled the ‘coolest little capital in the world’ by Lonely Planet and a ‘locavore’s dream’ by Vogue, Wellington’s hospitality scene seems to be overflowing with energetic creators and collaborators.
Gas barbecues have long reigned supreme in New Zealand, while smoke has been reserved for kahawai or trevally, but things are changing. Low ’n’ slow barbecue is a burgeoning part of New Zealand’s food scene and some of the country’s finest, most innovative restaurants are cooking atop raw flame and permeating their food with smoke.
Every Raglanite knows the place to start off the day is at Raglan Roast on Volcom Lane. Join the long queue of caffeine-cravers who line up for their hit of coffee, which is roasted fresh on site. If you peer inside you might spy their roasting contraptions and catch a whiff of newly toasted beans in the air.
Kelli Brett confronts the part of the paddock-to-plate process that most of us would rather ignore. Allan Brunt, Boning room senior supervisor, Alliance Lorneville.“This is the part where it gets tricky, the part where most people disconnect. Why doesn’t anyone want to talk about the fact that eating meat means that animals are killed?”