Editor’s Bites

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The question "What is New Zealand food?" is often asked and it’s tricky to answer. New Zealand’s food culture has evolved dramatically, but perhaps we will never have a ‘New Zealand cuisine’ as such. We are not bound by the time-honoured culinary traditions that bind so many other countries, leaving us free to create our own food identity.

THE MAIN INGREDIENT

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.

Playing for Keeps

As the Editor of Cuisine I have a lot of opportunities to attend events and happenings to celebrate the hottest new chef or a fabulous new dining concept. As I watch the relentless race to Instagram the latest restaurant opening or innovative dish, there is always a nagging thought in my mind of the long-term players; those restaurants and chefs that have stood the test of time

JOIN THE RIDE

Kelli Brett shares her vision for a new era of Cuisine. Not everyone is lucky enough to get to a time and place where their varied career paths meet in a role that is the perfect mash-up of life skills, knowledge, strengths and passions.

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