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.
Category: Guest Chef
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.
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.
Sean Connolly was just a few days away from opening Esther, his latest Mediterranean- influenced Auckland venture in upmarket QT Auckland hotel.
The Waikato and dairy famously go hand in hand, but travel across the region and you’ll find there is so much more to it than just Hamilton.
I’ve been talking to Asher Boote (owner of Wellington restaurants Hillside, The Ramen Bar, BOL and Daisy’s) about burdock and it reminds me of dandelion and burdock, a soft drink from my childhood; a little Googling reveals that it is indeed made of the plant that Asher is so enthusiastic about.
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.
I’m a proud Wellingtonian through and through, but it is a hamlet only an hour’s drive north of the nation’s capital city that has captured me.
When a guy has been in this business for as long as Des Harris, and with such an impressive back catalogue including Logan Brown and Clooney, you’d think he’d know it all.
Some 200 issues ago, Cuisine featured restaurant reviews from Plimmer House, Petit Lyon and La Spaghettata.