Every fruit and vegetable has that magic window where they sing their best tune and can be found in real abundance.
Category: Recipe Collections
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.
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.
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.”
Charley Noble, Wellington.Chef Paul Hoather has always been a master at turning great produce into something memorable.
Peaches, honey, brioche, coconut crème brûlée – we’ve gone all sun-kissed and sweet for this section. Beautiful stone fruit is still in full swing, so if you’ve got plums, apricots or nectarines then feel free to use them instead of peaches.
Don’t just think of vegetable skewers as a cringeworthy combination of things on a stick – you know, button mushrooms, pineapple and capsicum, with a couple of dry griddle marks to whet the appetite.