AUTUMN FLAVOURS AT SKYCITY
At SkyCity, there’s a new menu at The Grill where chef Lesley Chandra notes the changes in the seasons with a menu that offers a taste of Aotearoa, highlighting the pastures and oceans of New Zealand. Highlights include king crab linguine and seafood ceviche with coconut dashi. Or, make your way to the Federal St precinct at lunchtime to try signature MASU flavours in crafted donburi bowls, including tuna takaki Caesar salad, atsuzukuri-style sashimi, curated maki rolls and the shomi menu of signature dishes. Menu available Wednesday to Friday. skycityauckland.co.nz
FOOD FOR GOOD
‘Procurement shapes production’ is the core belief behind the Food for Good Programme launched by Eat New Zealand with Compass New Zealand as the programme’s foundation partner. The programme aims to grow local production and food security by reshaping how institutions and food service providers buy food. Angela Clifford, Chief Executive of Eat New Zealand, says, “The Food for Good Programme gives institutions and food service providers a clear pathway to align purchasing decisions with the future we want for our food system.” eatnewzealand.nz
YOUNG CHEFS GO HEAD TO HEAD
It’s time for the seventh edition of the S.Pellegrino Young Chef Academy Competition which invites promising young chefs under 30 to step onto an international stage and help shape the future of gastronomy. This year also introduces a new mentorship initiative, supporting chefs beyond the competition itself – Ardy Ferguson, Global Winner of the 2024-25 edition, will spend three weeks mentoring the winner together with internationally renowned chefs and jury members Julien Royer and Jeremy Chan. Ardy’s message to young chefs from New Zealand is simple. “Don’t underestimate your perspective. Your heritage, your experiences and the flavours you grew up with deserve a place on the plate. Back yourself and put yourself in the room.” Applications at sanpellegrinoyoungchefacademy.com
CUTTING EDGE
In the kitchen a sharp knife is key, and now HORL® sharpeners are officially available in New Zealand. With HORL®, anyone can sharpen their knives perfectly, with no experience or special skills needed. Just steady the knife against the magnetic angle block, then roll the cylindrical sharpener along the length of the blade. The block ensures the correct angle while the diamond sharpening disc sharpens the blade effortlessly, then just flip the rolling sharpener to hone the blade. Some models allow you to easily swap the grinding discs giving you total control over the finish you want. The range includes three sharpeners, HORL®3 Cruise (RRP $209) with a body made from ocean-bound recycled plastic, HORL®3 (RRP $349) finished in solid oak or walnut and HORL®3 Pro (RRP $819) crafted from dark bronze aluminium and offering six sharpening angles. shop.horl.com/en-nz
NZ RHAPZODY
While the name CIP014 might not stick in your mind, look out for this new hop variety now known as NZ Rhapzody. It comes from a collaboration between Clayton Hops and the Bioeconomy Science Institute (formerly Plant & Food Research) and it’s the first of their new hop varieties to be commercialised. Drawing on the best characteristics from the varieties Nugget, Smoothcone, Southern Cross and Pacific Sunrise, trial brews of NZ Rhapzody have picked out intense tropical and citrus notes.
THE LOFT AT CRAGGY RANGE
As the weather cools, The Loft at Craggy Range transforms into Hawke’s Bay’s most inviting hideaway. From April, expect a playful, fireside interpretation of the celebrated Signature Table menu, reimagined with alpine nostalgia. Think warming cocktails to set the tone, as guests are welcomed with garden crudités, harvested at their peak and dipped into molten cheese fondue in a luxurious nod to the season. This five-course menu brings together local seafood with rich, warming sauces, thoughtfully sourced meats, vibrant autumn produce and decadent desserts. It’s an experience designed to sit, sip and savour at a leisurely pace, as we ease into the cooler months. craggyrange.com
FLOCKHILL LODGE
Flockhill Lodge has been named on TIME’s annual list of the World’s Greatest Places 2026, which highlights 100 extraordinary destinations around the globe. Flockhill Lodge was featured as one of the exciting new places to stay, and is the only New Zealand lodge on the list. Set on 36,000 acres in New Zealand’s Southern Alps, the spectacular high-country retreat combines dramatic alpine landscapes with luxury contemporary hospitality. Dining is centered at Sugarloaf restaurant, where chef Taylor Cullen presents a seasonal tasting menu highlighting ingredients grown in the lodge’s own gardens. flockhillnz.com
KIWIS FOR CLIMATE CHANGE
Climate change impacts our food systems and our food systems impact climate change. That’s the key message from food-systems expert Emily King (one of Cuisine’s Top 50 Women in Food & Drink 2024) in her contribution to Kiwis in Climate: Voices for Climate Solutions in Aotearoa New Zealand edited by Tessa Vincent, Bateman Books, $45. The book brings together 30 diverse New Zealand voices from youth advocates, to leading scientists, business CEOs, politicians and ordinary people and it approaches climate action from community perspectives to show that it is practical, from business perspectives to show it is profitable, and from a policy angle to demonstrate what is possible.
TOP-TIER TREATS
Spoil Mum on Mother’s Day with a beautifully curated high tea at the Living Room, Park Hyatt Auckland. Enjoy a complimentary glass of Louis Roederer Champagne on arrival, complemented by a seasonal menu of handcrafted savouries, delicate pastries and premium teas. Set against the serene waterfront setting and enhanced by live music, this is an occasion made for connecting and celebrating the women who shape our lives. $125 per person. hyatt.com
WORLD’S BEST SOMMELIERS’ SELECTION
Leading sommeliers from 17 countries across six continents gathered to taste, debate and determine the standout wines of the year at the third series of the World’s Best Sommeliers’ Selection, and one New Zealand wine was named in the list – Rose Family Estate’s Wairau River Sauvignon Blanc 2025 (Hint: this wine topped the 2025 Cuisine sauvignon blanc tasting in issue 233, too). wairauriverwines.com
BARE BONES
Bare Bones is a dedicated sashimi and filleting knife set, made as a new collaboration between Just Another Fisherman and Victory Knives. Designed specifically for preparing fresh fish, the philosophy behind the Bare Bones knives is simple: if you know how to fillet well, very little goes to waste. justanotherfisherman.co.nz
RAISING THE BAR
Pullman Hotels has ramped up the heat on hotel-bar dining with a new menu takeover by MasterChef winner, celebrated chef and best-selling author Nat Thaipun (see our review of her book Thai Anywhere & Everywhere). Launching from mid-March, the menu will be available until October at Pullman Auckland Hotel & Apartments and Pullman Rotorua. It’s designed as a bold menu of snacks, small plates and bites, and Nat brings her playful, produce-led Thai cooking into Pullman bars across the region, with a focus on vibrant flavours, thoughtful technique and dishes made to be eaten between drinks. Expect punchy, aromatic plates built for sharing – from raw seafood and fragrant curries to nostalgic Thai desserts reimagined with a down-under feel. pullmanauckland.co.nz, pullmanrotorua.com
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