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?
With today’s culture of rock-star chefs (and sometimes super-sized egos to match), and in an industry which can be tough on junior staff, it’s refreshing to meet a chef who spends much of her working life hidden behind the scenes, who cares about developing and mentoring those under her charge and who uses her skills to help in the community.
At a time of year when we lean to excess, help those who help others
We have faced some significant challenges this year with the unexpected loss of our major sponsor just as we were to start our final round of judging.
Much of what we write about on these beautiful pages comes from people who view the world food first.
WELLINGTON. When Wellington's legendary Matterhorn closed last year it left a significant hole in the market for a venue which functions equally well as a casual eatery and a bar.
We're all aware that God isn’t making any more land, but with reclaimed spaces now readily available, Christchurch has witnessed a steady growth of local community gardens, food forests and innovative edible garden design.
After 16 years as part of the tasting panel – 12 of which have been at the helm as chair – John Belsham is stepping down from his role at Cuisine.
When we think of the term ‘fine wine’, different ideas may conjure in our mind as to what actually defines a fine wine.
It arrives, a crushed ice-covered platter, a muslin-bound lemon, a dish of shallot vinegar and a bottle of hot sauce, a tiny two-pronged fork and, nestled in among the ice, the bivalves themselves, pale and ivory against the pretty, dark shells.
It's been a year of firsts for Conor Mertens and Carly Black.