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CHEF PROFILES

Love Street

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.

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 September-October 2018

Sid Sahrawat has revealed a bold new menu direction for his award-winning finedining restaurant SIDART, moving from contemporary Kiwi cuisine to “progressive Indian cuisine”.

It’s been a busy year for the Sahrawats who take over iconic restaurant THE FRENCH CAFE from Simon Wright and Creghan Molloywright in September. The famous establishment will be known as Sid at The French Cafe, with Sid adding his signature flair to the menu of contemporary NZ cuisine.

Kyle Street and Jordan Mcdonald from Culprit have opened in Auckland’s newest hotspot, Queens Rise. LOWBROW will be offering contemporary fast food and natural wine.

GUEST CHEF RECIPES

RESTAURANT REVIEWS

The Sugar Club

There's something really pleasant happening high above Auckland. The Sugar Club, Skycity’s showcase for Kiwi cuisine, is benefitting from a prolonged and determined journey to find just the right combo of leadership, head chef and service style to make the dining experience as memorable as the long lift ride to the best view in Auckland.

Ode Conscious Dining

Down a lane behind the post office, up the stairs between two bars, through a heavy drawn curtain to an unmarked door. I open the door and yes, we are in Ode Conscious Dining Wanaka. It’s not the prettiest of spaces, nor the easiest to find, but this is of no importance once you begin your experience.

Hugo’s Bistro

It's just a well that Hugo’s Bistro is open for all-day dining as the chairs here are so soft to sink into that it’s hard to muster up the will to leave. And why would you want to when the house-blend coffee is excellent, the food is good and the service is so warm.

CHEF PROFILE RECIPES

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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