Discuss

Home / Discuss

Big Fish

A group of Chefs from around the world gathered close to two impressive fire pits dug on a grassy slope in the Upper Moutere Valley. Cuisine’s newly crowned Future Food Legend, Monique Fiso, was helping to dig up a feast she’d prepared, which had been slow- cooking all day in a traditional hāngi pit. Alongside, a dozen magnificent sides of cedar-planked Ōra King salmon were slowly roasting in the heat and smoke of an open fire pit.

48 Hours in Nelson

You probably already know that Nelson is the original home of the internationally acclaimed phenomenon known as WOW (World of WearableArt). And although the event now takes place in Wellington each year, the WOW Museum here in Nelson – conveniently located on the way from the airport into town – hosts a wonderful collection of award-winning entries.

Putting Down Roots

While owning a winery in Marlborough couldn’t be described as unique, there is something special about Takaki Okada’s Folium Vineyard in the Brancott Valley, not least of which is Takaki himself.

CHEF PROFILES

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? Heston is escorted in, microphones and cameras are put in place and he launches into a fascinating story about a frog who needs to think to breathe. “I think we take our breath for granted.”

Heart Felt

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.

Love Street

Tracy Whitmey talks to a young chef bringing fine-dining techniques to traditional Lebanese food. The menu note sums up entirely what Gemmayze Street is all about: A large part of Lebanese heritage and culture is conveyed through our food and the way we share a meal with our loved ones. Gemmayze Street symbolises the pillars of any Lebanese gathering: food, hospitality, love and family.

NEWS

Big Fish

A group of Chefs from around the world gathered close to two impressive fire pits dug on a grassy slope in the Upper Moutere Valley. Cuisine’s newly crowned Future Food Legend, Monique Fiso, was helping to dig up a feast she’d prepared, which had been slow- cooking all day in a traditional hāngi pit. Alongside, a dozen magnificent sides of cedar-planked Ōra King salmon were slowly roasting in the heat and smoke of an open fire pit.

Making it more human again

Hospitality can be a glorious career choice. Many young people are attracted to the hospitality world for the sense of family and belonging that it can provide. However, when restaurants and customers fail to deliver, these young employees can find themselves working within a dysfunctional hospitality family.

Putting Down Roots

While owning a winery in Marlborough couldn’t be described as unique, there is something special about Takaki Okada’s Folium Vineyard in the Brancott Valley, not least of which is Takaki himself.

Hampered by Choice

Being based in Christchurch, I would first get a loaf of sourdough from Grizzly Baked Goods. Their pain au chocolat and spiced hazelnut morning buns are hard to resist, too.

David Herrick, Foundry Chocolate

David Herrick is the latest chocolate maker to emerge in New Zealand’s blossoming craft chocolate scene and he’s already turning heads with his exquisite and unique bars, all of which are created in his tiny home-factory in Mahurangi. Along with his wife Janelle, who looks after the design, illustration and branding, David has just launched Foundry Chocolate, a micro-batch chocolate company dedicated to producing high-quality, single-origin chocolate.

Jo Kempton Happy Belly Ferments

Riding the tide of interest in natural wellness, probiotic drinks are increasingly popular, no longer to be found just in health-food shops but crowding our supermarket shelves and cafe menus, too. Their appeal lies in the benefit that naturally fermented foods can offer our health and the desire for alternatives to sugar-laden, carbonated drinks.

Ross Murray, Designer

You can’t judge a book by its cover, but can you judge a beer by its label? Just a glance at the craft beer selection in any bottle shop reveals dozens of brightly labelled bottles and cute cans all jostling for attention – pick me, pick me!

X