Metita has welcomed chef Tommy Hope to the kitchen and he brings a new perspective to the menu with dishes that feel both inventive and deeply considered – think kingfish oka lifted with kiwi and jalapeño sorbet, so’e with crispy chicken skin and spiced cauliflower, and steamed snapper with yellow kari and young coconut. skycityauckland.co.nz
RESHAPING MĀORI CUISINE, ONE INGREDIENT AT A TIME
Watch Kia Eats the World, a fresh new TV cooking show that sets out to challenge perceptions of Māori cuisine. Across six short episodes, chef Kia Kanuta ranges across Aotearoa to hunt down a key hero ingredient, unearth the traditions behind it and its new possibilities and potential. Along the way, Kia connects with growers, gatherers, hunters, fishers and whānau, learning firsthand how food is shaped by place, knowledge and real life. Each episode culminates around the table, where Kia transforms the ingredient into a meal designed to be shared. Airing on Māori+ from 5 August 2026. maoriplus.co.nz
Fun yet functional products for cooking and entertaining – that’s the remit of Saucy which presents a collection of tableware, kitchen tools, cookbooks and pantry items all supporting the message ‘great hosting isn’t what you serve, it’s how you serve it’. getsaucy.co.nz
Cuddling up for a winter beer just got more cosy with a collab between Norsewear (makers of merino socks, gloves and beanies) and Sawmill Brewery. Number 73 in Sawmill’s Aotearoa Series is a limited-edition cold-fermented IPA made entirely with local ingredients, from New Zealand-grown malted barley and oats to local hops and yeast, and with the Norsewear snowflakes logo adorning the can. sawmillbrewery.co.nz
READING TIME
Butcher Nick Thomson proves that nose-to-tail eating isn’t all offal and ick – his delicious sustainable recipes honour the whole animal in this extract from his book Marrow, on page 106. Almost too pretty to eat, our favourite cakes are inspired by whimsy and the fruits and flowers of the garden, and created by Lucie Franc de Ferriere in our extract from Cake by Lucie, page 96. In The Apothecary Chef, Natasha MacAller celebrates the fragrance and flavour of beneficial plants and herbs for health, wellbeing and longevity.
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