Ocean spray that settles on pastures of Aotearoa’s rich-green paddocks draws the sea and the land closer- and lamb grown here is elevated by geographical good fortune with a sweet, juicy flavour that is salt-kissed.
As the editor of Cuisine I am constantly thinking about what we eat or drink and the people who grow, produce and cook it.
How often do you get to taste the food of six Michelin-starred chefs under one roof?
MARCO PIERRE WHITE SAYS, “Gourmet Escape is without question one of the greatest food events on earth.”
FOR MOST OF YOUR Singapore trip you should, of course, be hitting the incredible array of food on offer from hawkers and on the streets.
“DISNEYLAND,” someone snorted when I mentioned I was off to Singapore and staying at the Marina Bay Sands hotel.
In our latest episode of Cuisine Bites we explore that wonderful occurrence, the ‘chef’s collab’.
Winter is coming, but it need not be filled with dreary weeks of boring food leaving you feeling cold and lonely while you wait for spring and all that that show-off season has to offer.
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.
After a career spanning 25 years cooking in the USA, UK, Australia and New Zealand, I wanted to create a food ‘bible’ to celebrate some of the world’s great classic dishes; to share what I have learned working with incredible chefs, creating truly outstanding recipes.