Imagine my deilght as my New York cab pulled up just after midnight at my hotel on Broadway (ON-BROADWAY!) and I looked across the road to see a market that was still open!
Whisky is the most romantic of all the spirits, whether you like an old-fashioned or modern kind of love story.
Feast Marlborough showcases the best of Marlborough produce, shining a light on premium food and producers beyond the already well-known Marlborough wine story. The region buzzes with activity during this annual action-packed four-day event.
On a foggy autumn morning in a church carpark in Auckland’s Pt Chev, a man rocks up holding a giant, empty plastic container. He’s obviously done this before and, wisely, has come prepared.
SUSTAINABILITY – it’s a loaded term that has most of us feeling either smug or vaguely guilty.
Josh Morrice, a young Auckland filmmaker, was amongst a small contingency of New Zealand talent making waves at the Cannes Film Festival this year.
What’s in a name? Plenty, if you happen to be a blue cheese and you come from Katikati.
Breadman Organic Bakery breads are now available nationwide. The only 100% vegan bakery in New Zealand specialises in traditional German-style rye bread.
As recent events in Christchurch have taught us, the world can be cruel. Tragedy can strike leaving us forever changed. However, among the injustices we must look for the good, as when we do it is found all around us.
Why are we still eating meat? Everyone knows that waving goodbye to steak is one of the best ways to cut your climate impact. The problem for me, and probably you, is definitely deliciousness, but also habit. The gut wants what the gut wants.
Winter is coming, but it need not be filled with dreary weeks of boring food leaving you feeling cold and lonely while you wait for spring and all that that show-off season has to offer.
When describing a night out at Christchurch’s award-winning restaurant Gatherings, a few words spring to mind – delicious, eye-opening, unique. And it’s definitely intimate.
A little over 10 weeks on from the terror attacks in Christchurch and I guess it's human nature that the shock is no longer as raw, our emotions have, for the most part, settled and most of us get on with our busy lives.
Winter has officially started so here come the lashing rain and plummeting temperatures. But don’t let that get you down – look ahead to Elemental Feast, a festival that celebrates Auckland’s vibrant dining culture.
Most people would agree ice cream is already pretty exciting – but what if you could wear it on your finger in the form of gold-coin ice-cream ring? Or tackle a colossal chocolate squid in pursuit of it?
Here at Cuisine we just love to discover the people who pour their energy, ideas and sheer hard work into turning New Zealand’s fresh, top-quality produce into innovative, artisan products.
It’s populist, versatile, reasonably easy to produce, generally appropriately priced and can be tailored to the taste of the producers or to reflect the flavours of its region. These are the reasons that led to the popularity of gin, which started its journey in 1751 on its way to becoming the world’s favourite spirit.
It was Bastille Day in 1997 that one of New Zealand’s first and iconic cafés, the Matterhorn, turned from café to cocktail lounge.
South African-born Nikita Kuschke was always going to end up working with food.