Being based in Christchurch, I would first get a loaf of sourdough from Grizzly Baked Goods. Their pain au chocolat and spiced hazelnut morning buns are hard to resist, too.
Category: Issue 192
If you sit next to Dan Cruden on a plane don’t be worried if his carry-on bag emits a faint bubbling noise or a yeasty smell. It’s only his sourdough starter that’s coming along for the ride.
Kingsland welcomes a new addition on New North Road. KINGSLAND SOCIAL is the new all-day brasserie by Phil Clark of Phil’s Kitchen. HARBOUR SOCIETY has opened on the 15th floor of new hotel, SO/ Auckland. It’s home to French chef Marc de Passorio, former owner of Michelin-starred restaurant, L’Esprit de la Violette.
David Herrick is the latest chocolate maker to emerge in New Zealand’s blossoming craft chocolate scene and he’s already turning heads with his exquisite and unique bars, all of which are created in his tiny home-factory in Mahurangi. Along with his wife Janelle, who looks after the design, illustration and branding, David has just launched Foundry Chocolate, a micro-batch chocolate company dedicated to producing high-quality, single-origin chocolate.
Riding the tide of interest in natural wellness, probiotic drinks are increasingly popular, no longer to be found just in health-food shops but crowding our supermarket shelves and cafe menus, too.
You can’t judge a book by its cover, but can you judge a beer by its label? Just a glance at the craft beer selection in any bottle shop reveals dozens of brightly labelled bottles and cute cans all jostling for attention – pick me, pick me!
Most restaurant guides carefully weigh up the quality of an establishment’s food, scrupulously assess the service and scrutinise whether the drinks list comes up to scratch. Throw in other factors such as the ambience, the decor and the warmth of the welcome and you can start to decide if this is a place on your ‘go to’ list.
When we started to plan the Cuisine Good Food Awards 2018, we knew that we wanted the announcement celebration to be fabulous – a big night to celebrate all the wonderful folk that pour their heart and soul into hospitality to ensure that we, the diners, have a great time.
When the test came from The Sugar Club executive chef Josh Barlow at 2am, “Does Heston have any dietary requirements?” I realised, that in the mad panic to get my mitts on Heston, I’d forgotten to ask. Surely not? How hard can this be?
As I write, the Telegraph in the UK has published the findings of a study conducted by an international group of ecologists and economists, saying that if our rate of over-fishing continues, the world’s currently fished seafood will have reached what is defined as collapse by 2048. I hasten to add this is a projection, it’s not a prediction.