As the editor of Cuisine I am constantly thinking about what we eat or drink and the people who grow, produce and cook it.
IT USED TO BE SAID that a good cook could produce a decent dish from any old scrawnbag of a chook.
In our latest episode of Cuisine Bites we explore that wonderful occurrence, the ‘chef’s collab’.
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.
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.