GOOD WILL HUNTING

When a guy has been in this business for as long as Des Harris, and with such an impressive back catalogue including…

THE NEXT MEAL ISSUE 200

Every fruit and vegetable has that magic window where they sing their best tune and can be found in real abundance.

BAR BITES / CIVIL AND NAVAL

When Louis Dyer first opened Civil and Naval right after the earthquakes it was important to him that it was a place to…

BOUNTY HUNTER

It’s one of the best times of the year to be cooking; the harvest season when the autumn vegetables are full of…

SOUL KITCHENS / Cazador, Auckland

Some 200 issues ago, Cuisine featured restaurant reviews from Plimmer House, Petit Lyon and La Spaghettata.

BACK TO THE FUTURE

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…

WELL PRESERVED

I come from a long line of preservers. Like many nanas around the world, mine spent her days gardening and preserving…

ATTENTION GEEKERS

When we started to plan this issue, the idea was for a potluck dinner for a group of friends. However, at the time we…

SOUL KITCHENS / Charley Noble, Wellington

Charley Noble, Wellington.Chef Paul Hoather has always been a master at turning great produce into something memorable.

THE NEXT MEAL ISSUE 199

Peaches, honey, brioche, coconut crème brûlée – we’ve gone all sun-kissed and sweet for this section. Beautiful stone…