Crisp confit chicken & potatoes with watercress, radicchio & orange salad Use some of the confit oil to toss with cubes of potato, add some thyme, season with salt and pepper and roast in the oven until golden.
If there’s a better breakfast than chewy toast thickly slathered with creamy butter, then I’ve yet to meet it. But it has to be good butter and Bellefield Butter is seriously good butter.
Seedlip, the world’s first distilled non-alcoholic spirit, is tops when you want a cocktail but don’t want the alcohol. It comes in two varieties: Seedlip Garden 108 and Seedlip Spice 94. We love it with tonic in a martini or a sour-style mocktail.
Orphans Kitchen began Root-topetal in 2016 as a solo venture, to showcase vegan and vegetarian dishes. This year it’s blossomed to include other restaurants too.
Gin Lovers Mark Neal, Daniel Mclaughlin and Richard Bourke believed that gin had an image problem. It was perceived as very proper, serious and stuck in the past.
Kohl Tyler-Dunshea creates minutely observed botanical watercolours. Ethereal and delicate, they glow with detail reminiscent of the notebooks of colonial botanist-explorers.
A young pastry chef brings an unexpected touch of French flair to a Wellington suburb.
WELLINGTON. After Bastardo opened in Tory Street in June last year, its first few menus took inspiration from the cooking of Italian migrants struggling to establish a new identity in New York. By offering old American-italian faves like Rigatoni Vodka. Fettucine Scampi, Octopus...
NAPIER. There’s an eclectic mix of wooden, laminate and plastic furniture; some tables are covered with plastic tablecloths and some chairs with sheepskin covers. The white expanse of roof and exposed trusses is broken by lots of hanging plants...
AUCKLAND. There is much to like at Lillius. The setting is exquisitely sophisticated, a mix of hard and soft surfaces, elegant in its spareness and simplicity. The gorgeous royal blue booths and banquettes with contrasting mustard chairs are both comfortable and striking.