The Japanese Larder, Tart & Bitter: Four Decades of Dining Nightmares, The Catalan Kitchen, Meat: The Ultimate Companion, La Boca Loca Mexican Cooking for New Zealanders, Lands of the Curry Leaf, My Indian Kitchen, Baladi: Palestine- a celebration of food from land to sea
As soft as it is strong, The Harnett is one serious player in the world of stinky cheese.
A group of Chefs from around the world gathered close to two impressive fire pits dug on a grassy slope in the Upper Moutere Valley. Cuisine’s newly crowned Future Food Legend, Monique Fiso, was helping to dig up a feast she’d prepared, which had been slow- cooking all day in a traditional hāngi pit. Alongside, a dozen magnificent sides of cedar-planked Ōra King salmon were slowly roasting in the heat and smoke of an open fire pit.
You probably already know that Nelson is the original home of the internationally acclaimed phenomenon known as WOW (World of WearableArt).
I have a fascination for, and healthy addiction to, noodles. In their many guises they provide endless opportunities for discovery, as well as a tasty textural vehicle for whatever ingredients the season and your location permit.
Bring on summer – lazy afternoons at the beach or pottering in the garden with the sound of cicadas and the warmth of the sun – I cannot wait! For me, summer entertaining is all about making life easy so that I can get out and make the most of the longer days.
AUCKLAND. Not trying to bark up my own tree but burgers are a topic that I could confidently debate about. I have had my fair share of the delicacy in my short 21 years of living in Auckland and built a strong body of knowledge that I take great pride in.