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.
The locked door has become part of the folklore at Pasture, Ed Verner’s Auckland restaurant. How six guests per sitting amble down the Parnell laneway to find the restaurant barred, have to wait outside until, bang on time, comes the reveal with Ed ushering diners inside.
For a fix of Rome you need to try Romulus & Remus, now settling in on Richmond Road for aperitivi, espresso, brunch and dinner.
GUEST CHEF RECIPES
CHRISTHCURCH: As a born-and-bred Londoner, it’s very rare for me to walk into a restaurant, especially in Christchurch, and wonder exactly where I’ve been transported to.
AUCKLAND: New York is famous for some uniquely US eating-house genres – the deli, the diner and the grill – each of which run to a tried-and-true formula and service approach.
WELLINGTON: Hemming in atlas on one side is the Duncan Cotterill law firm and on the other side the giant Deloitte tower, both of which should supply this posh new restaurant with its natural clientele.
NAPIER: Built to a Prairie-influenced design in 1923 by noted architect Louis Hay, Napier’s old Central Fire Station served the city until 1969, when it was converted into offices.
AUCKLAND. Despite a couple of highlights, there were too many food flaws during our first foray into The Grange-land three months ago for us to leave completely satisfied.
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.