Are lake views, cocktails and ink your idea of a good time?
The second outpost of Lowbrow is now in full swing in the heart of St Kevin’s Arcade, dishing up our favourite wings and the tastiest hot sandwiches in town.
Using an old-school traditional recipe shared by a friend, Michelle Matthews of Kitchen Six handmakes more than 6,500 Christmas puddings every year.
On your next visit to Wanaka, get to see the place like a local.
While tradition brings with it a sense of comfort and belonging, come the festive season it’s easy to quickly run out of love for the tinsel and baubles of yesteryear.
New Zealand recently welcomed an exciting new craft chocolate maker to its ever-growing bean-to-bar industry.
How often do you get to taste the food of six Michelin-starred chefs under one roof?
NEW ZEALAND IS becoming more diverse and so is our food. Our Asian population doubled between 2001 and 2013.
There’s always excitement at this time of year as we dive into the Cuisine Artisan Awards and learn of the ideas, ingenuity and hard work that makers put in to turn New Zealand’s top-quality produce into innovative boutique products.
Making the most of the heritage building, Platform 8 is newly opened in the grandiose lobby of Auckland’s old railway station
Sang-Sool Shim and Keum-Sun Lee are Korean potters and ceramic artists who work with both 10th-century and 15th-century Korean pottery
A new research winery is to be set up by Bragato Research Institute (BRI), on the Blenheim campus of Nelson Marlborough Institute of Technology (NMIT).
Waste-Not Kitchen takes meat and fresh vegetables donated by New Zealand food retailers Farro and T&G Global and turns them into a range of delicious soups.
It was the combination of a leftover 10kg bag of porcelain, a rolling pin, a small dishwasher and the Christmas holidays that got Angela Francis started on making one thousand plates.
Though working in the glamorous French ski resort of Chamonix, surrounded by towering peaks and the pick of the Alps, it was the small Italian town of Aosta nearby that captured Ben Bayly’s young imagination.
IT USED TO BE SAID that a good cook could produce a decent dish from any old scrawnbag of a chook.
“NEW ZEALAND, the last pure land on the planet.”
In our latest episode of Cuisine Bites we explore that wonderful occurrence, the ‘chef’s collab’.
A life in chef's whites wasn’t an obvious choice for Abhijit Dey.
Imagine my delight 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!