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.
Mat Pedley of Hamilton’s Mr Pickles recently won the Good George Local Hero title at the Waikato Food Inc Awards 2020 so it’s clear that he is pretty well regarded around town.
We started shared kitchen online about five years ago as a way of sharing recipes and food knowledge that we hoped would encourage people to keep cooking from scratch.
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 only ever lived away from the ocean once; it’s been a constant throughout my life and is where I feel at home.
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.
Berries can only mean one thing: the warm weather has arrived!
I’m writing this just as Auckland has come out of Level-3 for the third (and hopefully the last) time.
Champagne and Sparkling wines shout celebration, don’t they?
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.