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SUGAR FLOUR

With these cakes and desserts I wanted to give you a twist on classic Kiwi pastries, but also go a bit deeper and explore the concept of New Zealand, the land and sea around us.

STAR MAN

Did he just say curried pineapple ice cream? Yes he did. Ryan Henley, chef de cuisine at Pescatore, explains that it’s one of the innovative dishes that make up his new menu at Christchurch’s longstanding fine-dining restaurant at The George.

HOME

It is from where we come and those who have come before us that we truly gain our strength and place.

Soul Kitchens – Boulcott Street

Sometimes, when I feel I have had endured the chef’s philosophy and eaten a tweezer-tortured plate of food one too many times, I close my eyes and imagine my happy place, one where all the food makes sense. Boulcott Street Bistro is just that restaurant.

Soul Kitchens – Ortega Fish Shack

In a nation sorrounded by waters full of fish, it’s good to have a restaurant where seafood is front of mind. Wellington’s Ortega is such a place and it’s a much-loved institution. The look is authentic Portuguese bistro – a mosaic- tiled floor, marine-blue walls complete with mounted fish and an eclectic mix of fishing portraits, glass fish floats, subdued and clever lighting.

Natural Selection

My cooking is understated and old fashioned. I like to present a hero ingredient in a way that adds to its natural beauty and doesn’t distract from it. I don’t use foams or gels and I like to use herbs and edible flowers as part of the dish, which is easy when you have a kitchen garden but also when you have a planter of herbs under the window.

INDUSTRY TRAFFIC

GUEST CHEF RECIPES

Serves: 4
Preparation: 30 min
Cook: 2 hr
HĀNGĪ
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RESTAURANT REVIEWS

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.

Arden

NELSON. Never short of bars to repair to after a hard day at the beach, Nelson saw a whole new rash of openings late last year, just in time for the long, lovely summer season.

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
DUCK WITH SPRING GREENS, BABY BEET & BACON SALAD & CHICKEN JUS

DUCK WITH SPRING GREENS, BABY BEET & BACON SALAD & CHICKEN JUS

Confit Duck 3 hours, Spring Onions 15 mins, Chicken Jus 11 hours, Baby beet & bacon salad 10 mins
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PREPARATION: 20 mins
SERVES: 6 - 8
Cook: 40 mins
BEETROOT SALAD
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PREPARATION : 10 mins
SERVES: 6 - 8
MUHAMARRA
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PREPARATION : 30 mins
Serves: 6 - 8
Cook: 2 and half hours
LEBANESE ROAST LAMB

LEBANESE ROAST LAMB

2 and half hours
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