I was brainstorming salad ideas for this issue when Cuisine editor Kelli Brett mentioned that the all-time favourite Cuisine salad was one created by Lauraine Jacobs, named Salade Rouge.
Category: Recipe Collections
Growing up in Waikanae, Todd Cameron always thought it was a pretty cool place. But returning to his home town after a spell living the coastal California life, Todd saw the town with fresh eyes and realised it didn’t quite have the glitter of his memories.
Sitting between Dunedin and Timaru lies the district of Waitaki, combining the wild, windswept eastern coastline, the haunting, natural beauty of the Mackenzie plains, the towering, terrifying Southern Alps and reaching around Twizel towards Lake Tekapo.
Storm shell clams, octopus and pāua are three kai moana that you might not have considered cooking – the tricky ones, the ones you wrestle with, the ones you avoid.
Marinating and curing (pickling, salting etc) are methods used to ‘cook’ fresh, raw fish in cultures around the world.
New Year’s Day 2021, and I am at one of my favourite places in the world, Rarangi Beach. I'm ankle deep in the soothing waters of Te Koko-o-Kupe (Cloudy Bay), throwing a piece of driftwood for my dog Charlie and absorbing the calming, transcendent energy that only this place gives me.
The real workhorses of the ocean, shellfish manage to punch above their weight. Quite innocuous-looking things that come in a kaleidoscope of flavours and textures, it is a true blessing to eat something that’s as sustainable and helpful in the water as it is tasty on our plate.
Like most chefs at the top of their game, Callum Liddicoat is an energy bomb of creativity and anxiety. It’s written on his Instagram feed where, amid the edible artfulness, he posts motivational messages such as ‘Never stop creating new shit’, and on his arms where the visual symbolism tells a personal story.
Sean Connolly was just a few days away from opening Esther, his latest Mediterranean- influenced Auckland venture in upmarket QT Auckland hotel.
It is thought that tomatoes originated at the northern edge of the Andes in South America, travelled up through the Americas and were then taken by the Spanish to Europe and the Middle East, and more latterly India and Asia.