Though I love Japanese food I rarely cook it at home. A disastrous attempt at okonomiyaki deflated my confidence and since then it’s been a restaurant treat.
Category: Issue 188
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.
Diana Henry tells of a restaurantcritic friend who wails, “Whatever happened to deliciousness?” Well, it’s right here, oozing off every page.
The Edmonds Cookery Book was first published in 1907 and I’d wager that a majority of Kiwi households still have one.
Kiwi Chef Bridget Davis proudly claims that there are no airs and graces about her recipes and this book covers off the week-night dinner repertoire and some reliable won’t-let-you-down entertainers.
The arrival of Barcelona Cult Recipes by Stephan Mitsch gave me a great excuse to pull out the paella pan and cazuela.
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
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.
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.