Magenta-bright and boosted with lime, could hasselback beetroot be the dish that wins over my beet-averse husband?
Category: Issue 202
Bill Granger has been in the business for more than 30 years and writing cookbooks for the last two decades but his laid-back, self-deprecating style never misses a beat.
I couldn’t wait to see this book as Danielle Alvarez’s Sydney restaurant, Fred’s, has long been on my wishlist and a chef who started her career at The French Laundry followed by Chez Panisse can’t fail to excite – right?
Comfortable and casual with exceptional beer, thoughtful food and a strong sense of place.
Simple, handmade products for the truly materialistic’ says the tagline for The Solo Blacksmith.
For many years the only pass that interested Lesley Chandra was on the rugby field.
Boysenberries, yum. Freeze-dried boysenberries, ooh yes please.
Fast approaching its 100th birthday, St Kevin’s Arcade was built in 1924 and has retained much of its character – or regained, rather, after a restoration five years ago saw dubious 1970s touches replaced with the elegant likes of granite and basalt tiles, bronze detailing and tasteful signage.
Known world-wide as a paradise for wine lovers, with sauvignon blanc and pinot noir as the shining stars, my latest expedition to Marlborough had me firmly focussed on curating a trail that brings food and drink together with a special nod to the locals that drive that conversation so well.
In my Editor’s letter I mentioned a little lump that is lodged permanently in my throat, even more so after Level-3 (round three) in Auckland.