The Collective and Al Brown have partnered to create a new probiotic yoghurt, Rhubarb and Gingerbread, with proceeds going to Al’s chosen charity, Garden to Table. Al is the first chef in The Collective’s ‘Chefs for Good’ series – a collaboration with Kiwi chefs to raise money for New Zealand charities. Watch out for creations by Michael Meredith, Peter Gordon and Josh Emett.

thecollective.kiwi

SEE MORE FROM CUISINE

50 Years Of Sky High Hospitality

From caviar to conscious dining, Singapore Airlines celebrates half a…

Read More

High Hops

Ben Bayly travels deep into New Zealand’s high country to find a…

Read More

Served With Soul

Kelli Brett finds that there are cities that follow hospitality…

Read More

An Insider S Food Guide To Otautahi

Christchurch’s chefs, front- of-house hosts, bartenders and…

Read More