Simple cooking is what I’ve always known and loved. It is the sort of food I grew up eating – thoughtful, considered and uncomplicated, in the best possible way.
Category: Issue 201
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IN THE HEART OF ASIA
My first travel overseas was to Bali on a family holiday when I was 11; it opened my eyes and changed my life. As soon as I could I travelled further, mostly within Asia as that’s the place that calls to me the loudest.
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SOUTHERN FRIED
Anytime you use the word ‘fried’ it can go one of two ways: it is either sinful or disappointing.
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Bar Bites / Ceviche Bar by Besos Latinos
They take it seriously when it’s time to eat,” says Luis Cabrera.
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MAKING THE LINK
A scratchy phone line to Rob Beard is explained by the fact he’s on a high inland farm in Hawke’s Bay inspecting farming stock; he’s also overjoyed by the fact that he’s just spotted three deer.
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LOCAL HEROES
I’m a proud Wellingtonian through and through, but it is a hamlet only an hour’s drive north of the nation’s capital city that has captured me.
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THE NEXT MEAL ISSUE 201
Every fruit and vegetable has that magic window where they sing their best tune and can be found in real abundance.
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MEZE
A less-formal style of eating is certainly the go in our cafés and restaurants with small bites, shared platters and snacks undoubtedly the thing, while street food has definitely wandered inside to sit happily at the table.
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SOUTH
This is a book with a very strong sense of place; the south of the title is Southland, the Southern Lakes and Otago, specifically Queenstown where Jonathan Rogers is head chef at the luxururious Matakauri Lodge.