“I’ve never been a fan of cooking separate meals for kids. I first learned that years ago when, taking a break from Michelin-starred restaurants, I worked as a private chef for a while for seriously wealthy families who’d get me to cook for the kids first, and then the adults.
Category: Issue 189
“I think interaction at dinner time is key to getting kids into food that doesn’t arrive in a brown bag with a knock at the door, so most of our meals have some sort of self-assemble or self-serve aspect.
Parent of young children these days face a potential guilt trip round every corner when it comes to mealtimes. There’s advice coming from every quarter and much of it is contradictory. It begins right from birth – breastmilk or formula, when to start solids – and on that note, are purees still the done thing or are we supposed to feed them like adults from dot? Foods that were ‘good’ just a year ago quickly become ‘bad’.
“New Zealand is different to France where from the age of three kids get hot school lunches in the canteen. I remember having to eat things I didn’t like; otherwise I’d go hungry.
Sauvignon Blanc, salmon and salt. It’s often what comes to mind when you think of Marlborough. Of course it is much more diverse than that. From the idyllic northern Marlborough Sounds to the beginnings of the Kaikoura Ranges in the south, the vast, wide plain of the Wairau Valley makes for varied geography and a wealth of wine, food and experiences.
Every time I visit Wellington I leave disappointed that I have not been able to cram enough in. Labelled the ‘coolest little capital in the world’ by Lonely Planet and a ‘locavore’s dream’ by Vogue, Wellington’s hospitality scene seems to be overflowing with energetic creators and collaborators.
If you haven't tried yet tried a chocolate bar from Nelson’s Hogarth Craft Chocolate then their new Alto Beni ‘dark milk’ bar would be a great place to start.
An innovative degustation menu brings tea pairing to an Auckland restaurant. As Clooney introduces new head chef, Nobu Lee, diners are in for an intriguing concept: seven-course degustation menus matching food with carefully curated teas, juices or wines.
CHRISTCHURCH. Warmth and generosity of spirit, Nonna-inspired cooking and cosiness are always my hope for Italian fare but, sadly, not always my experience. So, on venturing into Francesca’s Italian Kitchen my expectations were uncertain, although the buzz of a nearly full restaurant was promising.
Tracy Whitmey talks to a young chef bringing fine-dining techniques to traditional Lebanese food. The menu note sums up entirely what Gemmayze Street is all about: A large part of Lebanese heritage and culture is conveyed through our food and the way we share a meal with our loved ones. Gemmayze Street symbolises the pillars of any Lebanese gathering: food, hospitality, love and family.