Wellingtonions hoover up a lot of spicy food and our Malaysian restaurant scene, in particular, is bursting with choice.
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.
Beloved hand-me-down kitchen objects speak of the past & carry their own stories.
Much respected Auckland restaurateur Tony Stewart is a dedicated long-term player at the high end of the NZ dining scene. Yet back in October 2017, Tony shocked the New Zealand hospitality community when he announced that he was closing his beloved Clooney restaurant and was finished with fine dining.
When we asked the broadcaster, writer and vitality-plus foodie Peter Sinclair to contribute a piece for Cuisine in 1999, with the theme of New Zealand treasures, he sprang to the occasion with “Thanks for the Memory”.
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.
A group of Chefs from around the world gathered close to two impressive fire pits dug on a grassy slope in the Upper Moutere Valley. Cuisine’s newly crowned Future Food Legend, Monique Fiso, was helping to dig up a feast she’d prepared, which had been slow- cooking all day in a traditional hāngi pit. Alongside, a dozen magnificent sides of cedar-planked Ōra King salmon were slowly roasting in the heat and smoke of an open fire pit.
You probably already know that Nelson is the original home of the internationally acclaimed phenomenon known as WOW (World of WearableArt).
While owning a winery in Marlborough couldn’t be described as unique, there is something special about Takaki Okada’s Folium Vineyard in the Brancott Valley, not least of which is Takaki himself.
When we started to plan the Cuisine Good Food Awards 2018, we knew that we wanted the announcement celebration to be fabulous – a big night to celebrate all the wonderful folk that pour their heart and soul into hospitality to ensure that we, the diners, have a great time.