Editor’s Bites

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ON TAP

As we mindlessly descend into the inevitable doom of a full-blown climate crisis, isn’t it nice to look for little ways to offset our guilt, if not actually make the brutal, systemic changes needed to avoid a global catastrophe.

GET IT WHILE IT’S HOT

I'm sitting in a Wellington flat eating the best bowl of ramen I have had in this country and my taste buds tell me I must be at a really great restaurant.

KIWI CLASSIC OR CULTURAL CRINGE?

AS WE HEAD INTO party season and the endless array of sauces and condiments are rolled out onto the buffet table, a Facebook post by Auckland caterer, food writer and superb dinner-party bad boy Grant Allen caught my eye.

FAULT LINES

In the January issue of Cuisine, I raised our concern about declining fish stocks in New Zealand and asked some questions about how we might ensure that fish can remain on our menus for years to come.

Making it more human again

Hospitality can be a glorious career choice. Many young people are attracted to the hospitality world for the sense of family and belonging that it can provide. However, when restaurants and customers fail to deliver, these young employees can find themselves working within a dysfunctional hospitality family.

How to Keep Fish on the Menu

As I write, the Telegraph in the UK has published the findings of a study conducted by an international group of ecologists and economists, saying that if our rate of over-fishing continues, the world’s currently fished seafood will have reached what is defined as collapse by 2048. I hasten to add this is a projection, it’s not a prediction.

We need to do more

As the incredibly sad news that US celebrity chef and television personality Anthony Bourdain had been found dead of an apparent suicide started to sink in, our social feeds were flooded with reactions from people from all walks of life. The intimate bond that Bourdain had cultivated with millions of readers and viewers was overwhelming.

Just Rewards

Judging for the Cuisine Good Food Awards 2018 is now underway across the country. It’s a lengthy process that we take very seriously, with the aim of providing feedback to New Zealand’s restaurant industry, enabling its continued growth and evolution and rewarding its commitment to being the very best.

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