EMMA GALLOWAY
COLOUR ME NATURAL
I was brainstorming salad ideas for this issue when Cuisine editor Kelli Brett mentioned that the all-time favourite Cuisine salad was one created by Lauraine Jacobs, named Salade Rouge.
LIFE’S A BEACH
I’ve only ever lived away from the ocean once; it’s been a constant throughout my life and is where I feel at home.
Berry Berry Nice
Berries can only mean one thing: the warm weather has arrived!
IN THE HEART OF ASIA
My first travel overseas was to Bali on a family holiday when I was 11; it opened my eyes and changed my life. As soon as I could I travelled…
WELL PRESERVED
I come from a long line of preservers. Like many nanas around the world, mine spent her days gardening and preserving her bounty in all manner of…
FIONA SMITH
On location
The bakers from The Old Packhouse Market in Kerikeri share their autumn favourites with Fiona Smith.
The ties that bind
Fiona Smith remembers the inspiring women whose recipes shaped her own food journey.
Good vibes
Fiona Smith prepares tapas-style sharing dishes to mix and match over summer.
Match Making
Entertaining made easy as Fiona Smith gets creative with the winner and finalists of the Cuisine Artisan Award Category at the magnificent New…
So cheesy
From an everyday staple to an artisan treat, we celebrate NZ Cheese Month in October.
GINNY GRANT
Simple grains
Seemingly humble, rice plays a rich variety of roles on the Italian table – Ginny Grant explores the diversity of this pantry staple.
Comfort class
Doing French dishes the Kiwi way, Ginny Grant picks up all the comfort cues.
The glut
When summer gives you luscious veges aplenty, Ginny Grant has inspiring dishes to make the most of the bounty.
Classic Hits
Readers tell us of the legendary Cuisine recipes that are stars of their Christmas celebration, and Ginny Grant recreates all their glory.
Out of the Blue
Abundant seafood makes for luxurious entertaining with these dishes by Ginny Grant.
JANE LYONS & WILL BOWMAN / THE NEXT MEAL
THE NEXT MEAL ISSUE 205
Cabbage, kale, broccoli, cauliflower, brussels sprouts – the brassica family isn’t the most effortlessly romantic of vegetable groups but there are many reasons to love them.
THE NEXT MEAL ISSUE 204
The real workhorses of the ocean, shellfish manage to punch above their weight. Quite innocuous-looking things that come in a kaleidoscope of…
The Next Meal Issue 203
Corn is an undeniable summer superhero veg; it oozes the colour, smell and taste of the bright and sweet conditions in which it thrives.
THE NEXT MEAL ISSUE 202
Asparagus spears pop out of the dark earth giving us the green-light signal that warmer, brighter days are finally here.
THE NEXT MEAL ISSUE 201
Every fruit and vegetable has that magic window where they sing their best tune and can be found in real abundance.
GUEST CHEF
The Accidental Italian
Hayden Phiskie brings all the flavours of Italy to Auckland, sharing favourite dishes from the menu of Bianca.
Kindred spirits
At Cardrona Distillery, chef Jack Foster proves that food and spirits are a sublime blend.
Our French connection
Nick and Sina Honeyman invite us to one of France’s most beautiful villages to share their blend of history and modern cuisine.
Stepping up
Tom Hishon welcomes Stefania Palermo to take the lead at Kingi.
The art of connection
Helen Turnbull of 50-50 restaurant shares dishes that will get you talking.