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.
A super-tasty, coarse-grind sausage with a little spice, Martinez Charcutería Auténtica pays homage to the art of making traditional chorizo de España here in Aotearoa.
It was two weeks into her first head chef role at Scotch restaurant in Blenheim and Georgia van Prehn got the jitters.
Hugo Baird (Lilian, Honey Bones) has transformed Ponsonby’s beloved Post Office building to become Hotel Ponsonby, with way-above-average gastropub grub, an impressive bar, a cosy fireplace and a sunny courtyard.
Invite chef Sid Sahrawat for dinner – we wish, but with the new Cassia at Home sauces you can at least get the taste.
Michael Meredith has now opened Mr Morris in Britomart at the old Café Hanoi site.
Fourteen food businesses from across the Auckland region recently became New Zealand’s first to be awarded a ‘Snail of Approval’ – a massive vote of confidence in our local producers from the internationally acclaimed Slow Food movement.
We’ve always strived to create our appliances so that their ability to bring style and beauty into your home is achieved with their very design as well as their performance.
Simple, handmade products for the truly materialistic’ says the tagline for The Solo Blacksmith.