Tracy Whitmey talks to a young chef bringing fine-dining techniques to traditional Lebanese food. The menu note sums up entirely what Gemmayze Street is all about: A large part of Lebanese heritage and culture is conveyed through our food and the way we share a meal with our loved ones. Gemmayze Street symbolises the pillars of any Lebanese gathering: food, hospitality, love and family.
CHEF PROFILES
SHINE ON
Of the current buzzwords, ‘passion’ is tossed around with abandon these days, but when Simon Levy describes his dish of clams as food that “hugs you, just embraces you” it shows that his heart and soul are poured into INATI, the Christchurch restaurant he owns along with his wife, Lisa.
Han Solo
Alice Neville meets the chef bringing a modern take on Korean cuisine to Auckland
It's been discovered as a mystery of the soul, a complex sadness, a sense of collective injustice mingled with a feeling of hope and the ability to silently and stoically endure hardship.
INDUSTRY TRAFFIC
Traffic November-December 2018
Chef-owner Sam Lee (formerly of Ebisu and Amano) has opened IZU, a new venture bringing refined Japanese food with a Euro flair to the south Auckland suburb of Papakura.
GUEST CHEF RECIPES
RESTAURANT REVIEWS
Urban Oyster Bar & Eatery
The energy and interest exhibited by head chef Riki Day at Urban Eatery is a delight, his willingness to share his ideas with customers is evident as he presents each dish from the well-resolved fusion menu.
CIBO
There is much to like at Cibo. The dining areas, both inside and out, are elegant, the seating is comfortable and it’s a relaxing place to be
COCO’S CANTINA
Owners Renee and Damaris Coulter describe Coco’s Cantina as a simple neighbourhood restaurant serving home-style Italian food.
CHEF PROFILE RECIPES
Preparation: Confit Duck 15 min, Spring Onions 10 mins, Chicken Jus 10 mins, Baby beet & bacon salad 20 mins
Serves: 4
Cook: Confit Duck 3 hours, Spring Onions 15 mins, Chicken Jus 11 hours, Baby beet & bacon salad 10 mins
