Category: Issue 188

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Giraffe

AUCKLAND. The viaduct on a sultry Friday evening is booming with baby boomers. Most restaurants and bars are packed. Giraffe, the latest venture by everyone’s favourite Masterchef judge Simon Gault, is no exception.

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Rothko

AUCKLAND. Three gorgeous but completely unexpected golden chandeliers hang in the vestibule of Rothko’s kitchen. Diners seated on the outside deck can spy them; it’s a testament to the eccentricity of this relative newcomer in the rural countryside that nothing is quite as it seems. Rothko is in Matakana, one of Auckland’s newest day-out destinations.

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Living for the City

This is the third year in which Cuisine has been media partner for Plate of Origin, an annual competition showcasing chefs from across New Zealand. Hosted in Manawatu, seven local restaurants sought a partnership with a renowned restaurant in a region allocated to them at random.

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STALL CRAWL

We celebrate buying fresh produce right at the farm gate, and find that the tradition of the Kiwi honesty box lives on. There's a wee section of road north of Tauranga, between snippets of sea, hills and farmland, that has some hidden gems dispersed around its sideroads.

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48 HOURS IN RAGLAN

Every Raglanite knows the place to start off the day is at Raglan Roast on Volcom Lane. Join the long queue of caffeine-cravers who line up for their hit of coffee, which is roasted fresh on site. If you peer inside you might spy their roasting contraptions and catch a whiff of newly toasted beans in the air.

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STREET CRED

Food on wheels isn’t new – think of the roaming ice-cream van tinkling its way through summer afternoons, or the kerbside kebab-and chips combo sobering up the rowdy crowds after a night out. But a while back, mobile eating became hip and supercool...

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MAKING WEAVES

Jude Huani-Te Uruti had no formal training in weaving, nor did she learn from her mother or grandmother. One day she just cut some kōrari (flax) and starting weaving.

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SCIENCE OF THE LAMBS

Kelli Brett confronts the part of the paddock-to-plate process that most of us would rather ignore. Allan Brunt, Boning room senior supervisor, Alliance Lorneville.“This is the part where it gets tricky, the part where most people disconnect. Why doesn’t anyone want to talk about the fact that eating meat means that animals are killed?”

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SHINE ON

Of the current buzzwords, ‘passion’ is tossed around with abandon these days, but when Simon Levy describes his dish of clams as food that “hugs you, just embraces you” it shows that his heart and soul are poured into INATI, the Christchurch restaurant he owns along with his wife, Lisa.

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