I’m a proud Wellingtonian through and through, but it is a hamlet only an hour’s drive north of the nation’s capital city that has captured me.
When a guy has been in this business for as long as Des Harris, and with such an impressive back catalogue including Logan Brown and Clooney, you’d think he’d know it all.
Earlier this year, I caught up with Sid and Chand Sahrawat for a very frank and honest conversation about their journey...
Some 200 issues ago, Cuisine featured restaurant reviews from Plimmer House, Petit Lyon and La Spaghettata.
Let’s take a look at the old and the new” said the editor. “What we were eating in New Zealand back in the day versus how that dish would look on today’s dinner table.”
Charley Noble, Wellington.Chef Paul Hoather has always been a master at turning great produce into something memorable.
GUEST CHEF RECIPES
Casual, family-friendly Chinese with a modern twist and a kick of spice for those who like it hot.
Stylish short-order food in a cinema eatery.
Comfortable and casual with exceptional beer, thoughtful food and a strong sense of place.
Paraparaumu has become one of New Zealand’s fastest-growing urban areas.
Auckland’s leafy slopes waited a long time for this. There’s nothing quite like a restaurant that identifies its audience and perfectly tailors the experience to suit those diners.
If you believe the art of formal dining has disappeared, an evening at Number 5 will convince you otherwise.