Category: Issue 191

Post

Crowded House

At the heart of why we invite people to our house for food is that we want to spend some time and share food with them. The most essential ingredient for a meal with friends is not, paradoxically, the food, nor the perfect house to host in, but the sentiment that you convey to guests when you open your home and carve out some time to share with them.

Post

Gold Rush

What a time to be a beer lover in New Zealand. We’ve never had it better. One day we might even look back on these times as halcyon days, with the range, availability and quality of craft beer at an all-time high.

Post

He Kàkano

Passionate gardener, seed saver and the driving force behind a Christchurch social-enterprise food business (see page 56), Jade Temepara presents a show that is on a mission to change the way we grow, nurture and even cook our food.

Post

Always Delicious

I love that Lauraine Jacobs will tell you that you need to eat imported food. Yes, local eating is at the heart of her thinking, but Jacobs is in it for the long haul and always has been.

Post

Burger Wellington

This scrumptious book proves that if you can stuff it in a bun you can call it a burger (even a bao bun!) Wellington writer and blogger Lucy Corry has collected the best of Visa Wellington on a Plate’s...

Post

Meat & Three

The title is an affectionate reference to New Zealand’s national dish of days gone by, the much-loved meat and three veg: as the book is produced in association with Beef + Lamb New Zealand Inc, these are the meats focussed on here, with more than 80 recipes arrayed by the seasons.

X