These are a few of our favorite things from NZ Makers.
Category: Issue 191
The question "What is New Zealand food?" is often asked and it’s tricky to answer. New Zealand’s food culture has evolved dramatically, but perhaps we will never have a ‘New Zealand cuisine’ as such. We are not bound by the time-honoured culinary traditions that bind so many other countries, leaving us free to create our own food identity.
Imagine a magnificent day out tasting flavours and ingredients that you might never have tried before, mixing with people who are passionate and knowledgeable about premium food, and along the way hearing inspiring stories of determination, ingenuity, risk and innovation?
Tracy Whitmey meets the star of New Zealand’s young winemaking talent.
Chef-owner Sam Lee (formerly of Ebisu and Amano) has opened IZU, a new venture bringing refined Japanese food with a Euro flair to the south Auckland suburb of Papakura.
In The Nordic Baking Book internationally acclaimed chef Magnus Nilsson examines all aspects of Nordic home baking, both modern and traditional, sweet and savoury.
First, Jade Temepara’s grandfather asked her to plant some potatoes. “No way,” she said, “I’m not going to dig up my lawn.” Then he cajoled her to plant potatoes, then nagged, coaxed, urged and nagged again. Worn down, she eventually planted the potatoes, watched them grow, observed the land and how it reacted. On the day she dug them up, her grandfather turned to her. “Thank you,” he said, “I took these peruperu out of my father’s shed when he passed away. They’re five generations old and I don’t have anyone else to give them to.”