Category: Issue 188


One Knife, One Pot, One Dish

When I think of French cooking I imagine complicated techniques and tricky recipes. In this book, however, chef Stéphane Reynaud, sets out to simplify French food by presenting one-pot recipes which require no more than 20 minutes’ preparation.


Playing for Keeps

As the Editor of Cuisine I have a lot of opportunities to attend events and happenings to celebrate the hottest new chef or a fabulous new dining concept. As I watch the relentless race to Instagram the latest restaurant opening or innovative dish, there is always a nagging thought in my mind of the long-term players; those restaurants and chefs that have stood the test of time


Traffic May-June 2018

By the causeway at Omaha Beach, THE FARMERS DAUGHTER is serving coffee and bagels with the promise of food and cocktails to come. Bring-your-own-packaging wholefoods refillery GOODFOR has a new store on St George’s Bay Road, beside the La Cigale French markets.


Over The Moon Dairy

Waikatu woman Sue Arthur loves cheese - it’s her favourite food and has been since she was a girl. As a Waikato local Sue knew that she was surrounded by some of the best milk in the world and was perplexed that little was done to add value to the product.