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BLUE-CHIP RED WINES

The annual release of Te Mata Coleraine is always an affair, but after a year of economic uncertainty, this year’s 2019 Coleraine launch was more indulgent and grander than it has been for some time. The Harbourside Room on Wellington’s waterfront was booked for back-to-back sessions – part of a high-profile series of events across New Zealand (and abroad, via teleconference) celebrating the launch of this vaunted vintage.

TRAFFIC ISSUE 206

As we went to print, Carlos Noel Buenaventura, Craig Thompson and Matthew Venables were hard at work on Bar Magda, a downstairs bar and bistro focused on Aotearoa’s seasonal produce through a Filipino lens. Details are scant, but look it up on Instagram – it promises to be a winner.

Fresh Retro Love blankets / Kathleen Green

Is it continued COVID uncertainty or just the cooler weather, but we’re feeling the need for a bit of cosy. When it’s time to get snugly with a blanket in your favourite reading chair, comfy couch or tucked up toasty in bed, Kathleen Green of Fresh Retro Love has got you covered.

CHEERS TO CHEESE

After 34 years in the cheese business, Whitestone’s Simon Berry knows a thing or two about culture. Which is why he jumped at the chance to open a cheese-and-wine bar in Auckland’s Wynyard Quarter.

WIN A TRIP TO FOOD & WINE COUNTRY!

Win 48 hours in this bountiful region where award-winning food and wine meets outstanding architecture and magnificent landscapes, and where some of New Zealand’s most talented chefs and restaurateurs are working with their local community to create outstanding experiences.

WE’RE WATCHING… Jackson Mehlhopt

Jackson Mehlhopt has to be one of New Zealand’s youngest head chefs. At 21, he’s just picked up his first head chef gig at Gin Gin, a recently relocated gin bar on New Regent Street, Christchurch.

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.