When I was growing up my parents often had friends over for dinner. The vegetarian 80s classics always came into play: there would be brown rice salad with curry-powder dressing, a big green salad using vegetables from our garden, if I was lucky Mum’s famous kumara and carrot slice would also be on the menu and dessert was often crumble or cake with whipped cream.
Category: Issue 191
Hospitality can be a glorious career choice. Many young people are attracted to the hospitality world for the sense of family and belonging that it can provide. However, when restaurants and customers fail to deliver, these young employees can find themselves working within a dysfunctional hospitality family.
The barbecue has been the centrepiece of the Kiwi summer routine for decades – and for good reason. Every country has their own version of barbecue, where smoke and fire are the transformative elements and, traditionally at least, these cooking methods have been accompanied by a strong social element. There’s something about the sound and smell of something cooking over fire that draws people in.
There’s a touch of nostalgia about this collection of favourite recipes from cuisine food writers past and present.
I love the lead up to Christmas and summer. As the weather improves and the days lengthen, everything seems somehow easier and more festive. I often like to gather 10-12 people together for relaxed drinks followed by a help-yourself dinner like this one.
If you are a visitor to Queenstown you will find yourself on the magnificent lakefront – it’s what you do in Queenstown. And once there, you can’t miss the glorious, palatial façade of Eichardt’s Private Hotel, dating back to 1867. It’s a significant local landmark, born as a result of the rich vein of gold that attracted many prospectors and opportunists from around the world to the shores of Lake Wakatipu.
A perfect piece of cheese is a simple pleasure and NZ cheesemakers work tremendously hard, with passion and dedication, to give us that.