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SHAKEN STIRRING

It was Bastille Day in 1997 that one of New Zealand’s first and iconic cafés, the Matterhorn, turned from café to cocktail lounge.

BEESBEESBEES!

The team at Te Aro Wine have come up with (to their knowledge) a New Zealand first: a sparkling ‘wine’ that undergoes secondary fermentation with the addition of Hawke’s Bay Rewarewa honey.

KAI COLLAB

There’s a special trans-Tasman chef collaboration on 9 May when Clooney head chef chef Nobu Lee will join forces with Daniel Puskas to create a seven-course tasting menu.

PAUL IZZARD, IZZARD DESIGN

Wander around Sanford’s newly refurbished Auckland Fish Market and you’ll see a highend fishmonger, a range of seafood-themed eateries, a sun-filled courtyard and a welcoming bar.

THE NEW TRUCK IN TOWN

You know, sometimes you want the big-night-out bang-for-your-buck splendour of fine dining, other times you want to grab a burger, right?

TO BOLDLY GO

Wine is an industry steeped in history, tradition and a pride in doing things the time-tested way.

PLATE OF ORIGIN

Four years! How did that happen? Little did we know that what we thought would be a little restaurant competition called ‘Plate of Origin’ hosted in the Manawatu would grow into an event that now stretches across two weeks in March and has participating restaurants selling out of their competition dish due to popular demand

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