Wow! An opportunity to taste the food of six Michelin-starred chefs under one Auckland restaurant roof was not an opportunity I was likely to miss.
Ocean spray that settles on pastures of Aotearoa’s rich-green paddocks draws the sea and the land closer- and lamb grown here is elevated by geographical good fortune with a sweet, juicy flavour that is salt-kissed.
THE INVITATION READ: You are invited to an exclusive dinner with renowned, multi-award winning, executive chef Paul Greening, currently revolutionising the Asian food scene in London...
How often do you get to taste the food of six Michelin-starred chefs under one roof?
Bringing everyone together over food is so important and the dishes here are perfect to make when the cold weather has us clustering together around the table.
The skin of fish such as snapper, tarakihi and blue cod crisps beautifully in the pan and adds great texture and crunch to a dish.
The second outpost of Lowbrow is now in full swing in the heart of St Kevin’s Arcade, dishing up our favourite wings and the tastiest hot sandwiches in town.
GUEST CHEF RECIPES
CHRISTCHURCH. Sitting on the banks of the Avon River, new kid on the block Barberra is a sophisticated addition to the phoenixlike eating scene in the garden city.
I will admit that I was disappointed when I found out the scotch in question at Blenheim’s restaurant and wine bar of that name was not of the fat marbled beef kind.
AUCKLAND. Since its inception in 2004, The Grove has been consistently one of our best restaurants.
AUCKLAND. Intrigued by the name and whether it hinted at what we might expect on the menu, I Googled.
AUCKLAND. It can’t be easy taking over an institution that is synonymous with excellence in food, service and style.
AUCKLAND. Earlier this year I spent more than a few lazy summer afternoons hoofing freshly shucked oysters at new Viaduct darling Saint Alice, but this was my first visit after nightfall, for dinner.