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.
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.