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.
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.
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.