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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.

TRAFFIC ISSUE 205

Changes are afoot at Negociants New Zealand, where Clive Weston is set to retire after more than 30 impressive years with the company.

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.

TRAFFIC ISSUE 204

Hugo Baird (Lilian, Honey Bones) has transformed Ponsonby’s beloved Post Office building to become Hotel Ponsonby, with way-above-average gastropub grub, an impressive bar, a cosy fireplace and a sunny courtyard.

MAKING IT SLOW

Fourteen food businesses from across the Auckland region recently became New Zealand’s first to be awarded a ‘Snail of Approval’ – a massive vote of confidence in our local producers from the internationally acclaimed Slow Food movement.