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NEWS

A SUMMER TO REMEMBER

When we heard that Pim Techamuanvivit – chef/owner of Michelin-starred Kin Khao and Nari in San Francisco, as well as the executive chef of Nahm in Bangkok – was spending time in Auckland, we jumped at the chance to get her impressions of our food landscape.

GET INTO THE SPIRIT

Highball, New Zealand’s only dedicated cocktail and spirits festival, returns to Wellington on 7-8 May 2021 for its second year – this year sees a bigger venue, interactive experiences, cocktails, food, entertainment and more local and international distilleries than before.

A VEGAN AT MY TABLE

The difficult question I thought it was amazing that philosophy was a compulsory subject in my son’s first year of high school; thinking philosophically certainly wasn’t encouraged when I went to school in Central Otago some decades ago.

Seafood Recipes

Explore our collection of favourite *Cuisine* seafood recipes, from superb ways with clams and mussels to sides of salmon, pickled- and smoked-fish ideas, whole-fish inspiration and super-smart ways with fritters, fishcakes and dumplings.

Dunners, you’re on…

With its Gothic architecture and stunning coastal landscapes, Dunedin has always had a quirky urban charm, but there is a sense of change in the air for the local restaurant industry with professional kitchens sizzling and a new wave of chefs stepping up to the pass.

Terry Hann / photographer

Having sold more than 20,000 copies of a single poster, Terry Hann must be among NZ’s most-viewed photographers, but it’s most likely that you have seen his work sun-bleached and spattered with grease.


WINE

MAKING GOOD SCENTS

We each have our own smell memory bank – mostly built up before the age of 10 – tucked away in the part of the brain that also stores our emotional memories. So how one glass of wine smells to you, may smell different to me.

NO FISH IN MY WINE, THANKS

If there is a food phenomenon of our time it’s veganism. Currently one per cent of the global population identifies their diet as plant-based or vegan.

KIWIS DO IT YOUR WAY

In the world of New Zealand wine there is always something to celebrate and picking a favourite wine or winery can feel as daunting as picking a favourite child.

WE’RE WATCHING

CHEF PROFILES

FIRE WORKS

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.

EAT RETREATS

The tiny timber hut where chef Angus McLean hangs his hat only has an outdoor kitchen.

THE CULPRITS

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.

SCIENCE FARE

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...

SHOOTING STAR

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.

HARBOUR MASTER

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.

STAR MAN

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.

Bloomin’ Heck

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?