I'm sitting in a Wellington flat eating the best bowl of ramen I have had in this country and my taste buds tell me I must be at a really great restaurant.
Category: Editor Bites
Sustainability is huge for our industry now and so important for helping the next generation of chefs to come through with new skills and techniques, learning ways to look after our food future with minimum wastage and the ability to use up the whole ingredient.
I went to a fish restaurant once and the waitress said, “Don’t bother asking me what’s good because I hate fish.”
Much of what we write about on these beautiful pages comes from people who view the world food first.
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.
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!