Imagine my deilght 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.
Have a listen to the second episode of CUISINE BITES where we take you beyond the beautiful pages of Cuisine Magazine and our digital platforms to experience the stories behind our food and drink through the intimacy of audio.
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.
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.
I have exciting news. Today we launch our first podcast Cuisine Bites and take you beyond the pages of our beautiful magazine and our digital platforms to experience the stories behind our food and drink through the intimacy of audio. You hear a lot of incredible stories when you record a podcast.
When the test came from The Sugar Club executive chef Josh Barlow at 2am, “Does Heston have any dietary requirements?” I realised, that in the mad panic to get my mitts on Heston, I’d forgotten to ask. Surely not? How hard can this be?