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

CENTRE STAGE

Food plays a central role in celebrations across the world; there is something so special about people coming together around a table to mark festive occasions.

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.

GINNY GRANT

STARS IN YOUR EYES

Here's what I want for Christmas: the chance to gather outside of my bubble in any shape or form. Nothing else. Of course, being with others would be even more welcome if accompanied with a drink, a meal or a barbecue, especially the latter.

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…

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

PRIDE OF PLACE

Vaughan Mabee Cuisine Chef of the Year 2019/2020 presents a stunning epitome of Aotearoa.

CATCH ON THE DAY

Nothing screams ‘celebration’ louder than seafood, so Martin Bosley presents a stellar menu for the big day.

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…

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…