Josh Morrice, a young Auckland filmmaker, was amongst a small contingency of New Zealand talent making waves at the Cannes Film Festival this year.
TOP 5 COMFORT FOODS – WELLINGTON
Winter is coming, but it need not be filled with dreary weeks of boring food leaving you feeling cold and lonely while you wait for spring and all that that show-off season has to offer.
FAMOUS FIVE
After a career spanning 25 years cooking in the USA, UK, Australia and New Zealand, I wanted to create a food ‘bible’ to celebrate some of the world’s great classic dishes; to share what I have learned working with incredible chefs, creating truly outstanding recipes.
HARBOUR MASTER
Marc’s own education started on Réunion Island, from where his family hail, a small French overseas department east of Madagascar in the Indian Ocean.
Soul Kitchens – Monsoon Poon
I’m a big believer in lunch. It is the reward for work well done in the morning and should set you up for the afternoon. Which is why at least once a week I step inside the dining room of Monsoon Poon.
INDUSTRY TRAFFIC
GUEST CHEF RECIPES
RESTAURANT REVIEWS
Sid at the French Café
AUCKLAND. It can’t be easy taking over an institution that is synonymous with excellence in food, service and style. For three decades, The French Café has been in the careful hands of some of the country’s best chefs. Until September 2018, owners for 20 years, Simon Wright and Creghan Molloy-Wright, delivered food with simple elegance backed up with impeccable technique that made Simon’s cooking much loved. Assured service headed by Creghan made dining there a delight.
Saint Alice
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.
Māha @ Wharepuke
NORTHLAND. Earthy and esoteric elements meld in a pan-Asian menu where authenticity frames every dish, as the food stories of chef-proprietor Ming Poon’s journey from China to Spain to New Zealand are portrayed in flavour and form; a plated travelogue presented with passion and precision.
PICO BAR + EATERY
WELLINGTON. Despite fresh jungle-themed wallpaper and new lampshades that look like swollen eel traps, Pico Bar + Eatery is still easily recognisable as the old Zibibbo. But the significant change is that this Wellington institution is no longer so much a restaurant as a bar with good food.
Spring Kitchen
WELLINGTON. Luxuriating in beautiful neo-classical detail yet recently threatened with demolition, Wellington’s 1928 T & G Building has now been fully restored as a bijou boutique hotel, the Doubletree by Hilton.
Pasture
AUCKLAND There is a lovely bit of theatre near the end of an evening of some stupendous dining at Pasture.
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
