What's better than a day at a wild beach west of Auckland?
Category: Issue 198
Mine is one of the best jobs in the world.
What do superstar Auckland chefs Michael Meredith, Sid Sahrawat, Ben Bayly, Apero’s Leslie Hottiaux, Samir Allen from Gemmayze St, Mikey Newlands of Ampersand Eatery and Glen File have in common?
The tiny timber hut where chef Angus McLean hangs his hat only has an outdoor kitchen.
We'd like to think we’re purists with the Mediterranean classics, having spent a bit of time getting to know them, but in fact we’re far from it.
There are certain ingredients that just evoke the Mediterranean and here I have picked some of my favourites.
While vegetarian food is probably not the first thing that comes to mind when one thinks of Greek food, it is entirely possible to take the main flavours and ingredients used in Greece to create something that’s exciting, packed with flavour, meat-free and made without too much effort.
We all need a few tricks to make summer meals a little bit easier. I like pulling a jar of something out of the fridge and putting it to good use.
As a young child, Teresa Pert watched and absorbed the good-housekeeping tricks that her mother employed to feed a family of five for two nights on just one fish.
There’s a whole swag of new foodie goodness going on in Dunedin and we're looking forward to getting around as many of these as we can.