We’ve always strived to create our appliances so that their ability to bring style and beauty into your home is achieved with their very design as well as their performance.
The locked door has become part of the folklore at Pasture, Ed Verner’s Auckland restaurant. How six guests per sitting amble down the Parnell laneway to find the restaurant barred, have to wait outside until, bang on time, comes the reveal with Ed ushering diners inside.
The tiny timber hut where chef Angus McLean hangs his hat only has an outdoor kitchen.
Slashed with neon, the crisp whitewashed brickwork and open kitchen of Auckland’s Culprit restaurant don’t immediately shout of nostalgia, yet that’s the first word that co-owner Kyle Street uses to sum up the guts of the place.
THE INVITATION READ: You are invited to an exclusive dinner with renowned, multi-award winning, executive chef Paul Greening, currently revolutionising the Asian food scene in London...
Barbara Cooper had no idea what to do with her life. It was 2005 and she’d just graduated from college in Newport Rhode Island.
Marc’s own education started on Réunion Island, from where his family hail, a small French overseas department east of Madagascar in the Indian Ocean.
Did he just say curried pineapple ice cream? Yes he did. Ryan Henley, chef de cuisine at Pescatore, explains that it’s one of the innovative dishes that make up his new menu at Christchurch’s longstanding fine-dining restaurant at The George.
When the test came from The Sugar Club executive chef Josh Barlow at 2am, “Does Heston have any dietary requirements?” I realised, that in the mad panic to get my mitts on Heston, I’d forgotten to ask. Surely not? How hard can this be?
For many years the only pass that interested Lesley Chandra was on the rugby field.
Ramen is to Japan what meat pies are to New Zealand: a regionally variable iconic food you can buy ready-to-heat at home (but you maybe shouldn’t) and which even when bad is still pretty good.
Italian-born Giada Grilli always knew she would be a chef.
The day he turned sixteen, Zennon Wijlens walked out of school and into a restaurant kitchen.