Category: Editor Bites

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NEW YORK STORIES

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.

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IT’S NOT A BOIGA?

Why are we still eating meat? Everyone knows that waving goodbye to steak is one of the best ways to cut your climate impact. The problem for me, and probably you, is definitely deliciousness, but also habit. The gut wants what the gut wants.

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FAULT LINES

In the January issue of Cuisine, I raised our concern about declining fish stocks in New Zealand and asked some questions about how we might ensure that fish can remain on our menus for years to come.

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So what is the food of love?

The pressure is on. I’ve just remembered it’s Valentine’s Day tomorrow and I don’t know about you but my day is already filled with back-to-back meetings, so dinner is hardly going to be a four-course extravaganza.

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