Berries can only mean one thing: the warm weather has arrived!
Category: Issue 202
I’m writing this just as Auckland has come out of Level-3 for the third (and hopefully the last) time.
It’s over a year ago since we first visited Grace Patisserie in Wellington (see Cuisine September 2019) where wife- and-husband team Mariah and Andrew Grace had newly opened to share their flair for classical French-patisserie techniques and unusual Asian- inspired flavour pairings.
You’d expect Napier – nestled as it is in the heart of Hawke’s Bay, New Zealand’s oldest and second-most abundant wine region – to be bursting with good wine bars where people who are passionate about wine can help visitors and locals alike to taste and buy the region’s world-class wine in relaxed, classy surroundings.
While Parmigiano Reggiano is the king of cheeses, Massimo’s burrata is the undisputed queen – the Marilyn Monroe of mozzarella.
Gareth Stewart loves chefs. It’s just as well: as executive chef of Nourish Group he oversees 11 restaurants of vastly different stripes including Auckland big names Euro, Andiamo and Soul and pubs, cafés and steakhouses across Wellington, Auckland, Taupō and Queenstown.
Laura Dalrymple and Grant Hilliard are the owners of Feather and Bone in Marrickville, NSW, one of Australia’s few whole-body butcheries.
Casual, family-friendly Chinese with a modern twist and a kick of spice for those who like it hot.
Stylish short-order food in a cinema eatery.
Picture the scene: it’s the 1870s and with the southern gold rush in full flood, Dunedin is roiling with life.