Mat Pedley of Hamilton’s Mr Pickles recently won the Good George Local Hero title at the Waikato Food Inc Awards 2020 so it’s clear that he is pretty well regarded around town.
During the lockdown, many of us stopped at home with little else to do but cook, eat and celebrate our amazing New Zealand food (and be thankful for our valued essential workers).
Memories are powerful things. Throughout our lives significant moments are etched in our brain: in an instant we can recall where we were, who we were with and what we were doing when something truly life-changing happened.
The restaurant and hospitality sector is very close to our hearts at Cuisine. The industry made a valiant and impressive effort to survive across the various levels while we were all asked to stay home and fight Covid19.
Some people eat to live, some people live to eat and I eat for a living, so it’s fair to say I view the world through a highly focussed food lens because food spills into every aspect of my life.
The day he turned sixteen, Zennon Wijlens walked out of school and into a restaurant kitchen.
Looking at the swathes of seaweed everywhere you’d think that’s a good place to start.
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.
The tiny timber hut where chef Angus McLean hangs his hat only has an outdoor kitchen.
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.