When it comes to visitors to the Bay of Plenty, it’s fair to say Tauranga often sits in the shadow of Mount Maunganui’s glorious beach and thriving main drag that hums day and night.
One cannot talk about Sri Lanka without acknowledging the civil war which ripped apart this island nation for over 25 years.
Throughout the year, in all corners of the globe, Relais & Châteaux properties present exceptional events which marry fine food and wine with diverse cultural and educational experiences. We present a selection of the upcoming series from our New Zealand lodges.
As an Isthmus, Tāmaki Makaurau is surrounded by water, but there aren’t actually too many spots blessed with both a view of the sparkling blue as well as fabulous food. Here is a roundup of several eateries that do it right.
WELLINGTON. Luxuriating in beautiful neo-classical detail yet recently threatened with demolition, Wellington’s 1928 T & G Building has now been fully restored as a bijou boutique hotel, the Doubletree by Hilton.
AUCKLAND There is a lovely bit of theatre near the end of an evening of some stupendous dining at Pasture.
NELSON. Never short of bars to repair to after a hard day at the beach, Nelson saw a whole new rash of openings late last year, just in time for the long, lovely summer season.
AUCKLAND. Long the preserve of those in need of lazy, summer-destination dining, The Tasting Shed has been a favourite of large groups for family celebrations, hen’s nights, the odd corporate function and weddings.
AUCKLAND. If bling is your thing, the foyer of SO/ Auckland, a recently opened hotel in central Auckland, will provide plenty of eye candy to whet the appetite.
Long before words like sustainable, low-carbon footprint and environmentally friendly were de rigueur, there were people like Peter Greer, now 68 years old.
If you sit next to Dan Cruden on a plane don’t be worried if his carry-on bag emits a faint bubbling noise or a yeasty smell. It’s only his sourdough starter that’s coming along for the ride.
These are a few of our favorite things from NZ Makers.
When we are able to create what we need from what we have, we are resourceful. When we are resourceful we make the most of our own inner resources while living carefully in relation to the resources upon which we depend.
Im scanning the shopfronts of Auckland’s Northcote Centre, worried that I won’t be able to find Nanita’s Tamales
“Couple wanted to run island retreat in New Zealand” – that was guaranteed to catch the eye of experienced Irish hospitality couple Karina Quinlan and Luke Treanor as they headed to NZ after a spell working in Australia (well, the wording might have been slightly different but no matter, they were hooked). Within three days of getting off the plane they had taken on the job of running the Kawau Beach House.
It all came about when Graeme Rogerson and brother-in-law Tyson Downing were having one of those “I wonder…” conversations. If food such as pizza tastes so much better in a wood-fired oven, would it work for roasting coffee, they wondered. So they decided to have a go.
Kids are spilling out of school at the end of the day, and as they wait with Mum to cross the road outside Rupa’s cafe, two small girls are highfiving with cafe owner, Dilip Rupa.
Lynton Noir is a new bloomy rind (white mould) cheese from the always-innovative folk at Cranky Goat.
Nestled in the rejuvenated Auckland suburb of Morningside you’ll find an exciting new venture by Miann that is not only pushing the boundaries of New Zealand’s chocolate culture, but demonstrating the absolute cutting edge of what is happening internationally in the chocolate industry
BABY GOATS (OR KIDS) can sell anything to anyone, I reckon. Just a quick glance through Drunken Nanny’s Facebook page will have you going, “Awwwhhh, how cute.
Take a shot of Imperial Gin, add a few crushed raspberries and some mint, top up with sparkling wine and watch it shimmer.