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.
In any normal year, Ōra King salmon puts New Zealand and its produce on the world stage, flying chefs from different corners of the globe to show them just what Ōra King can offer.
Have you caught up with Zeffer’s alcoholic ginger beer yet? It’s a snappy drop using zingy fermented ginger root and its famous freshly crushed apple cider. It’s no nonsense, with a big gingery hit, lots of delicate bubbles and a dash of spice, just the way we like it.
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.
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.
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 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.
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.
Cuisine is joining F.A.W.C! Food and Wine Classic to discover the stories of F.A.W.C! Hawke’s Bay Legends.
It took travelling to the other side of the world for Max Gordy to realise that New Zealand had a style of food.
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.
Changes are afoot at Negociants New Zealand, where Clive Weston is set to retire after more than 30 impressive years with the company.
When Cuisine contributor Claire McCall recently bought some kitset planter boxes from Good Wood Products she was pretty pleased with them.
When you want to tingle your taste buds and add a bit of spice, this range of Wild West Worcester sauces and relishes made in Dargaville might just be what you’re after.
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.
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.
OMEGA appliances enhance your kitchen experience. Open up the most important room in your house with Omega Appliances
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.
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.
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.