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.
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?
Memories are powerful things. Throughout our lives significant moments are etched in our brain: in an instant we can recall where we were, who we were with and what we were doing when something truly life-changing happened.
I'm bemused by my visceral reaction to Devyn Ormsby’s glass fruit.
MARCO PIERRE WHITE SAYS, “Gourmet Escape is without question one of the greatest food events on earth.”
SUSTAINABILITY – it’s a loaded term that has most of us feeling either smug or vaguely guilty.
Please read carefully, because the information you are about to consume should be tucked away in your memory, or somewhere on your cloud storage solution of choice, as your ultimate food experience bucket list.
“Without fermentation we would die,” says Connal Finlay. Gosh, I never knew. That’s exactly why Connal wanted to stage Ferment!
As recent events in Christchurch have taught us, the world can be cruel. Tragedy can strike leaving us forever changed. However, among the injustices we must look for the good, as when we do it is found all around us.
As we surge towards our Cuisine Good Food Awards for 2019 and the allocation of our hats for the very best of the best dining experiences in New Zealand, I had the opportunity to visit New York, and I made a beeline for the four restaurants that made the World’s 50 Best Restaurants list for 2018.