It would be remiss of us to do a ‘best of New Zealand seafood’ issue without a nod to our favourite fish and chip shops, right?
Category: Editor’s Bites
Over four years ago I asked Shepherd Elliott if he would open a restaurant with me.
In my Editor’s letter I mentioned a little lump that is lodged permanently in my throat, even more so after Level-3 (round three) in Auckland.
Earlier this year, I caught up with Sid and Chand Sahrawat for a very frank and honest conversation about their journey...
As we mindlessly descend into the inevitable doom of a full-blown climate crisis, isn’t it nice to look for little ways to offset our guilt, if not actually make the brutal, systemic changes needed to avoid a global catastrophe.
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.
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.