While it may feel that we’re at a moment in food, both in New Zealand and Australia, where we broadly embrace and acknowledge indigenous ingredients and the cultures that have nurtured their use, we are in fact only in the first footsteps of the journey – but there is a path to be trodden.
Category: Issue 193
With these cakes and desserts I wanted to give you a twist on classic Kiwi pastries, but also go a bit deeper and explore the concept of New Zealand, the land and sea around us.
I grew up in a family of kelp fiends. Mostly I remember the thick layer of dried kelp granules my younger brother would apply to his bowls of soup, a seaweed crust if you will.
Slow seafood is a new one for us. Up until now, kaimoana has been more of a fast food – a quick fry in butter, a moment over the coals, a swift steam.
On 6 December 2018 the light in the wine community dimmed when wine broker, cheesemaker, forager, oak lover, woman-in-wine and beloved wife and mother Karryn Bish tragically passed away.
A couple of hours north of the big smoke, just over the Brynderwyn Hills, is a little place called Waipu. Located on the bottom of the Northland coast, this small town rich in Scottish history and boasting world-class surfing, is also home to our little brewery, McLeod’s.
BABY GOATS (OR KIDS) can sell anything to anyone, I reckon. Just a quick glance through Drunken Nanny’s Facebook page will have you going, “Awwwhhh, how cute.
Nightingales & Roses, Bäco, Suqar, Tasting India – Heirloom Family Recipes, The Food of Argentina – Asado, Empanadas, Dulce De Leche & more, Dirt, White + Wong’s, Wine Reads: A Literary Anthology Of Wine Writing