A woman’s place is in the kitchen – a well-known and often-used phrase, yet when you look around most professional kitchens and read top-chef list why do women feature so little?
Category: Issue 200
Every fruit and vegetable has that magic window where they sing their best tune and can be found in real abundance.
When Louis Dyer first opened Civil and Naval right after the earthquakes it was important to him that it was a place to come into and forget about the flattened city.
Brothers Shepherd Elliott and Jesse Simpson had a clear vision with their first venture, Ti Kouka Cafe, from which Leeds Street Bakery grew: to lavish care and excellent technique on every item.
It’s one of the best times of the year to be cooking; the harvest season when the autumn vegetables are full of flavour, but some of those early winter vegetables are appearing too.
Some 200 issues ago, Cuisine featured restaurant reviews from Plimmer House, Petit Lyon and La Spaghettata.
I discovered sauerkraut quite late,” says Kelli Walker from Forage & Ferment, an artisan producer of sauerkrauts.
Do you pause with plastic poised over your waste bin, squinting to see recycling numbers, or question the compostability of a coffee cup? You have company.
Let’s take a look at the old and the new” said the editor. “What we were eating in New Zealand back in the day versus how that dish would look on today’s dinner table.”