AS WE HEAD INTO party season and the endless array of sauces and condiments are rolled out onto the buffet table, a Facebook post by Auckland caterer, food writer and superb dinner-party bad boy Grant Allen caught my eye.
Category: Editor Bites
Wow! An opportunity to taste the food of six Michelin-starred chefs under one Auckland restaurant roof was not an opportunity I was likely to miss.
As the editor of Cuisine I am constantly thinking about what we eat or drink and the people who grow, produce and cook it.
IT USED TO BE SAID that a good cook could produce a decent dish from any old scrawnbag of a chook.
In our latest episode of Cuisine Bites we explore that wonderful occurrence, the ‘chef’s collab’.
Imagine my delight as my New York cab pulled up just after midnight at my hotel on Broadway (ON-BROADWAY!) and I looked across the road to see a market that was still open!
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.
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.
A little over 10 weeks on from the terror attacks in Christchurch and I guess it's human nature that the shock is no longer as raw, our emotions have, for the most part, settled and most of us get on with our busy lives.
A week had passed and the shock of the terror attacks on Christchurch was still very raw.