We have faced some significant challenges this year with the unexpected loss of our major sponsor just as we were to start our final round of judging.
Much of what we write about on these beautiful pages comes from people who view the world food first.
WELLINGTON. When Wellington's legendary Matterhorn closed last year it left a significant hole in the market for a venue which functions equally well as a casual eatery and a bar.
We're all aware that God isn’t making any more land, but with reclaimed spaces now readily available, Christchurch has witnessed a steady growth of local community gardens, food forests and innovative edible garden design.
After 16 years as part of the tasting panel – 12 of which have been at the helm as chair – John Belsham is stepping down from his role at Cuisine.
When we think of the term ‘fine wine’, different ideas may conjure in our mind as to what actually defines a fine wine.
It arrives, a crushed ice-covered platter, a muslin-bound lemon, a dish of shallot vinegar and a bottle of hot sauce, a tiny two-pronged fork and, nestled in among the ice, the bivalves themselves, pale and ivory against the pretty, dark shells.
It's been a year of firsts for Conor Mertens and Carly Black.
Jake and Jesse make the cheese while their brother Tim looks after the cows on their farm based at Oromahoe, south of Kerikeri.
Are lake views, cocktails and ink your idea of a good time?