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
HIGH STREET HEROES
When it comes to eating for health, there are some trusty food soldiers to have on our side.
AT EASE
There are a good few reasons that we all love a warming winter meal cooked using one pot or tray: fewer dishes to wash is probably the obvious one! I…
DO YOU WANT FRIES WITH THAT?
These recipes are all plant-based versions of our favourite fast foods and, yes, I do recognise the irony of preparing ‘fast’ food at home, making it…
IN THE SWIM
Marinating and curing (pickling, salting etc) are methods used to ‘cook’ fresh, raw fish in cultures around the world.
KEEP YOUR COOL
Hot summer nights need cooling desserts. Personally, my favourites for this time of year are combinations of fresh fruit with ice creams, sorbets and…
GINNY GRANT
DOUBLE HAPPY
Substantial salads get top billing for vegetarians and meat lovers alike.
EQUAL BILLING
With mixed dietary requirements in our home, I tend to make most of our meals vegetarian and then, if I’m feeling so inclined, cook some meat…
HAVING A BALL
With two omnivores and two vegetarians in the household it will come as a surprise to no one that we eat a mostly vegetarian diet. It’s possibly why…
MOANA FRESH
Storm shell clams, octopus and pāua are three kai moana that you might not have considered cooking – the tricky ones, the ones you wrestle with, the…
LITTLE WORKS OF ART
It is thought that tomatoes originated at the northern edge of the Andes in South America, travelled up through the Americas and were then taken by…
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
LOCAL HEROES / MATAKANA
If you know Martin Bosley, you know that you cannot argue with him about oysters in any way, shape or form, because he is THE man when it comes to choosing, eating, shucking, preparing or eating the New Zealand oyster.
ALL’S WELL THAT STARTS WELL
In terms of growth opportunities, Chris Scott has the kind of gig most chefs can only dream about. With a 700-square-metre organic kitchen garden at…
STEEPED IN HISTORY
Russell Holder is a planner and a thinker. He likes order and structure. But he’s also insatiably curious, which is why he’s found a happy niche in…
IT TAKES A VILLAGE
The first dust of winter speckling the hills near Ōamaru is a cue to cosy-up the menu at Cucina, the Tees St restaurant of Pablo and Yanina Tacchini.…
LOCAL HEROES / TARANAKI
Several years ago, I was in Tokyo demonstrating to a number of chefs the glory and beauty of New Zealand grass-fed beef. The chefs were comparing it…
