You need to look where the next hungry crowd is, says chef Hayden McMillan, and he has no doubt that vegan food is the next step forward.
Category: Issue 205
The joy of regional dining is that it celebrates the land in a way that is respectful, fun and delicious. There are few better examples of this than in the Bay of Plenty.
Plabita Florence has made it her business to elevate vegetables, especially the friendless ones and those peelings, leaves and pits that we often throw away without a second thought.
These recipes are all plant-based versions of our favourite fast foods and, yes, I do recognise the irony of preparing ‘fast’ food at home, making it a whole lot less fast.
With two omnivores and two vegetarians in the household it will come as a surprise to no one that we eat a mostly vegetarian diet. It’s possibly why I loathe the term ‘plant-based’.
Cabbage, kale, broccoli, cauliflower, brussels sprouts – the brassica family isn’t the most effortlessly romantic of vegetable groups but there are many reasons to love them.
Fifty-three floors up the Sky Tower with an unobstructed view over sprawling Tāmaki Makaurau, The Sugar Club is undoubtedly elevated in the physical sense, but equally so in the level of thought and execution that goes into the offerings from both kitchen and bar.
Cuisine is joining F.A.W.C! Food and Wine Classic to discover the stories of F.A.W.C! Hawke’s Bay Legends.
It took travelling to the other side of the world for Max Gordy to realise that New Zealand had a style of food.
When we heard that Pim Techamuanvivit – chef/owner of Michelin-starred Kin Khao and Nari in San Francisco, as well as the executive chef of Nahm in Bangkok – was spending time in Auckland, we jumped at the chance to get her impressions of our food landscape.