SEA THE FUTURE

According to Seafood New Zealand, approximately 700,000 tonnes of seafood is harvested from New Zealand’s coastal…

COLOUR ME NATURAL

I was brainstorming salad ideas for this issue when Cuisine editor Kelli Brett mentioned that the all-time favourite…

Cuisine Cheese Watch / Poukawa Fog – Nieuwenhuis Farmstead Cheese

Four of my favourite words: lactic, Geotrichum, goat, cheese. The G word gets me very, very excited; a mould that makes…

BRIGHT SPARKS

Growing up in Waikanae, Todd Cameron always thought it was a pretty cool place. But returning to his home town after a…

LOCAL HEROES ISSUE 204

Sitting between Dunedin and Timaru lies the district of Waitaki, combining the wild, windswept eastern coastline, the…

MOANA FRESH

Storm shell clams, octopus and pāua are three kai moana that you might not have considered cooking – the tricky ones,…

IN THE SWIM

Marinating and curing (pickling, salting etc) are methods used to ‘cook’ fresh, raw fish in cultures around the……

LOCAL TREASURES

New Year’s Day 2021, and I am at one of my favourite places in the world, Rarangi Beach. I'm ankle deep in the soothing…

THE NEXT MEAL ISSUE 204

The real workhorses of the ocean, shellfish manage to punch above their weight. Quite innocuous-looking things that…

BAR BITES / Captain’s Bar

Like most chefs at the top of their game, Callum Liddicoat is an energy bomb of creativity and anxiety. It’s written on…