They take it seriously when it’s time to eat,” says Luis Cabrera.
MAKING THE LINK
A scratchy phone line to Rob Beard is explained by the fact he’s on a high inland farm in Hawke’s Bay inspecting farming stock; he’s also overjoyed by the fact that he’s just spotted three deer.
LOCAL HEROES
I’m a proud Wellingtonian through and through, but it is a hamlet only an hour’s drive north of the nation’s capital city that has captured me.
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.
GOOD WILL HUNTING
When a guy has been in this business for as long as Des Harris, and with such an impressive back catalogue including Logan Brown and Clooney, you’d think he’d know it all.
THE NEXT MEAL ISSUE 200
Every fruit and vegetable has that magic window where they sing their best tune and can be found in real abundance.
BAR BITES / CIVIL AND NAVAL
When Louis Dyer first opened Civil and Naval right after the earthquakes it was important to him that it was a place to come into and forget about the flattened city.
BOUNTY HUNTER
It’s one of the best times of the year to be cooking; the harvest season when the autumn vegetables are full of flavour, but some of those early winter vegetables are appearing too.
SOUL KITCHENS / Cazador, Auckland
Some 200 issues ago, Cuisine featured restaurant reviews from Plimmer House, Petit Lyon and La Spaghettata.
BACK TO THE FUTURE
Let’s take a look at the old and the new” said the editor. “What we were eating in New Zealand back in the day versus how that dish would look on today’s dinner table.”
SOUL KITCHENS / Charley Noble, Wellington
Charley Noble, Wellington.Chef Paul Hoather has always been a master at turning great produce into something memorable.
FIRE WORKS
The locked door has become part of the folklore at Pasture, Ed Verner’s Auckland restaurant. How six guests per sitting amble down the Parnell laneway to find the restaurant barred, have to wait outside until, bang on time, comes the reveal with Ed ushering diners inside.
THE NEXT MEAL ISSUE 199
Peaches, honey, brioche, coconut crème brûlée – we’ve gone all sun-kissed and sweet for this section. Beautiful stone fruit is still in full swing, so if you’ve got plums, apricots or nectarines then feel free to use them instead of peaches.
ON POINT
Don’t just think of vegetable skewers as a cringeworthy combination of things on a stick – you know, button mushrooms, pineapple and capsicum, with a couple of dry griddle marks to whet the appetite.
BAR BITES / MADAME GEORGE
Recently we’ve found that some of the most imaginative and downright delicious food we’ve enjoyed are those little bites designed to accompany a drink – be that a glass of wine, a cocktail or a house-made shrub or cordial.
GARDEN GRILLS
I have to be completely honest with you, as a life-long vegetarian barbecues have always freaked me out.
NEW CLASSICS
We'd like to think we’re purists with the Mediterranean classics, having spent a bit of time getting to know them, but in fact we’re far from it.
THE TASTE ODYSSEY
There are certain ingredients that just evoke the Mediterranean and here I have picked some of my favourites.
SLEEK GREEK
While vegetarian food is probably not the first thing that comes to mind when one thinks of Greek food, it is entirely possible to take the main flavours and ingredients used in Greece to create something that’s exciting, packed with flavour, meat-free and made without too much effort.
YOU CAN HACK IT
We all need a few tricks to make summer meals a little bit easier. I like pulling a jar of something out of the fridge and putting it to good use.
SEA CHANGE
As a young child, Teresa Pert watched and absorbed the good-housekeeping tricks that her mother employed to feed a family of five for two nights on just one fish.
Tomatoes, plum sauce, herbs, chocolate hazelnut spread
Every season is about food in its own special way.
WHERE’S THE PARTY?
At Cassia we love to showcase the best of our locally sourced ingredients complemented by Indian flavours.
Rise to the occasion
The Christmas period is a time for big-occasion meals, whether it’s the formal Christmas dinner, a barbecue or a ‘bring-a-salad’ affair.
I and thou
When planning food for a party, I really don’t want to be stuck in the kitchen, so getting 90% of the prep and cooking done in advance is high on my priority list – along with deliciousness and looking great of course!
WASTE NOT, A FRESH TASTE, MAKE YOUR OWN, THE TRANSFORMER
Whether your produce comes from a market stall, a supermarket aisle, the fruit and vegetable shop around the corner or straight from the soil in your own garden, there’s no denying the fragrant, assertive flavours of summer veges.
THE CULPRITS
Slashed with neon, the crisp whitewashed brickwork and open kitchen of Auckland’s Culprit restaurant don’t immediately shout of nostalgia, yet that’s the first word that co-owner Kyle Street uses to sum up the guts of the place.
Waste not, the transformer, a quick call, make your own
SPRING HAS FINALLY begun to burst through, bringing its eagerly anticipated fresh, punchy produce to satisfy those cravings for lighter and brighter flavours.
SCIENCE FARE
THE INVITATION READ: You are invited to an exclusive dinner with renowned, multi-award winning, executive chef Paul Greening, currently revolutionising the Asian food scene in London...
OVENPROOF
FERMENTATION CAN BE A SCARY endeavour, particularly when allowing wild yeast and bacteria to do the job that a commercial product can do very reliably, but not nearly as well (don’t get us wrong, we always have dried active yeast on the fridge shelf for when a loaf of focaccia or some flatbreads need to be whipped up in a flash)
Fuzzy Vibes
Bringing everyone together over food is so important and the dishes here are perfect to make when the cold weather has us clustering together around the table.
FISH & BITS
The skin of fish such as snapper, tarakihi and blue cod crisps beautifully in the pan and adds great texture and crunch to a dish.
Everybody loves Raymond
EARLIER THIS YEAR SkyCity’s Huami restaurant was in the news when it offered a height-of-luxury feast to celebrate Chinese New Year, priced at an eye-goggling $18,000 for six.
MELTING POT
FILIPINO FOOD IS, in many ways, a fusion of the influences, ingredients and flavours of the native people with Spanish, Chinese, Malay and, more lately, American immigrants.
SOUTHEAST FLAIR
I’VE SPENT A DECENT AMOUNT of time travelling throughout southern and southeast Asia (and my husband also happens to be Vietnamese).
SOUL KITCHENS, LITTLE PENANG
LITTLE PENANG WELLINGTON MEE GORENG, nasi goreng, nasi lemak, kapitan and char kway teow; Malaysian street food dishes that have become restaurant classics, dishes that are insanely delicious but lack any social graces.
Soul Kitchens – Plato
PLATO You will never be more cheerful than when you have a decent fish pie in front of you.
Fennel, mustard, potatoes
A few years ago we started an Instagram account called The Next Meal as a space to post things we were cooking together.
OH YOU SWEET THANG
My grandmother was a big fan of baked desserts, her specialities being apple crumble and rice pudding.
SHOOTING STAR
Barbara Cooper had no idea what to do with her life. It was 2005 and she’d just graduated from college in Newport Rhode Island.
FAMOUS FIVE
After a career spanning 25 years cooking in the USA, UK, Australia and New Zealand, I wanted to create a food ‘bible’ to celebrate some of the world’s great classic dishes; to share what I have learned working with incredible chefs, creating truly outstanding recipes.
HARBOUR MASTER
Marc’s own education started on Réunion Island, from where his family hail, a small French overseas department east of Madagascar in the Indian Ocean.
CRUNCH TIME
Citrus is definitely one of my favourite flavours, if not the favourite; a squeeze of lemon or lime can transform a dish.
MOOD ENHANCERS
Back in the first century, spices made up more than half of the goods imported to the Mediterranean from Asia surpassing the need for parrots, palm oil, cooks and eunuchs.
A WARM EMBRACE
Trading of spices has been practised since antiquity through overland and maritime routes. It has built and destroyed economies and has come to represent both luxury and the everyday.
ISLAND SPICE
I’m not long home from my second trip to Sri Lanka so, with the memories still lingering in my mind of fragrant curries, sambol and appum (hoppers), it seems only natural that my recipes for this issue give a convincing nod towards the vibrant flavours of this island nation.
Soul Kitchens – Monsoon Poon
I’m a big believer in lunch. It is the reward for work well done in the morning and should set you up for the afternoon. Which is why at least once a week I step inside the dining room of Monsoon Poon.
MAKE IT SNAPPY
Snappy, pickled, punchy, salty, crispy, sharp – some of our favourite food descriptors, especially when paired with our favourite of all: spicy.
SUGAR FLOUR
With these cakes and desserts I wanted to give you a twist on classic Kiwi pastries, but also go a bit deeper and explore the concept of New Zealand, the land and sea around us.
THE GOOD WEED
I grew up in a family of kelp fiends. Mostly I remember the thick layer of dried kelp granules my younger brother would apply to his bowls of soup, a seaweed crust if you will.
ON A GO-SLOW
Slow seafood is a new one for us. Up until now, kaimoana has been more of a fast food – a quick fry in butter, a moment over the coals, a swift steam.
STAR MAN
Did he just say curried pineapple ice cream? Yes he did. Ryan Henley, chef de cuisine at Pescatore, explains that it’s one of the innovative dishes that make up his new menu at Christchurch’s longstanding fine-dining restaurant at The George.
HOME
It is from where we come and those who have come before us that we truly gain our strength and place.
STRANDED IN PARADISE
Does the thought of a recipe for Spam horrify you? Until I suggested using it in the musubi here I had never tasted it.
Soul Kitchens – Boulcott Street
Sometimes, when I feel I have had endured the chef’s philosophy and eaten a tweezer-tortured plate of food one too many times, I close my eyes and imagine my happy place, one where all the food makes sense. Boulcott Street Bistro is just that restaurant.
UNDER WRAPS
A little parcel of food is like a gift on your plate. You find examples of food wrapped in leaves in many cultures; the leaves can impart flavour, retain moisture and protect from vigorous heat sources, such as fire. Wrapping individual parcels is a bit time consuming, so best kept for a weekend or when you have a bit of time.
Cutting it fine
I have a fascination for, and healthy addiction to, noodles. In their many guises they provide endless opportunities for discovery, as well as a tasty textural vehicle for whatever ingredients the season and your location permit.
Less is More
‘Eat less meat’ Is a common message nowadays, both for health and for the environment and I have been cutting down on meat in home cooking for a long time now. I always hover somewhere around wanting to be a vegetarian because of animal welfare issues, but also really enjoying, say, a bloody good steak.
Would you like fries with that?
Bring on summer – lazy afternoons at the beach or pottering in the garden with the sound of cicadas and the warmth of the sun – I cannot wait! For me, summer entertaining is all about making life easy so that I can get out and make the most of the longer days.
Seafood… and eat it
Easy cooking is what summer-holiday meals are all about for me. Seafood in particular makes for fast, flavour-forward dishes. Mostly I’m happy with a piece of grilled fish and a simple salad, especially if the fish has been freshly caught, but there’s also a time when I hanker for a kick of heat in the food and sharp, clean and fresh flavours from plenty of Asian herbs.
Cold as Ice
Iced desserts are kinda my thing – I love the simplicity of the ice-block- making process, the gratification one gets from scraping frozen syrup to form granita and the instant joy from blitzing up frozen fruit to form quick, healthy, instant sorbets.
Stick It
The barbecue has been the centrepiece of the Kiwi summer routine for decades – and for good reason. Every country has their own version of barbecue, where smoke and fire are the transformative elements and, traditionally at least, these cooking methods have been accompanied by a strong social element. There’s something about the sound and smell of something cooking over fire that draws people in.
Soul Kitchens – Ortega Fish Shack
In a nation sorrounded by waters full of fish, it’s good to have a restaurant where seafood is front of mind. Wellington’s Ortega is such a place and it’s a much-loved institution. The look is authentic Portuguese bistro – a mosaic- tiled floor, marine-blue walls complete with mounted fish and an eclectic mix of fishing portraits, glass fish floats, subdued and clever lighting.
Natural Selection
My cooking is understated and old fashioned. I like to present a hero ingredient in a way that adds to its natural beauty and doesn’t distract from it. I don’t use foams or gels and I like to use herbs and edible flowers as part of the dish, which is easy when you have a kitchen garden but also when you have a planter of herbs under the window.
Bloomin’ Heck
When the test came from The Sugar Club executive chef Josh Barlow at 2am, “Does Heston have any dietary requirements?” I realised, that in the mad panic to get my mitts on Heston, I’d forgotten to ask. Surely not? How hard can this be?
Love Bites
I love the lead up to Christmas and summer. As the weather improves and the days lengthen, everything seems somehow easier and more festive. I often like to gather 10-12 people together for relaxed drinks followed by a help-yourself dinner like this one.
Whey to go
A perfect piece of cheese is a simple pleasure and NZ cheesemakers work tremendously hard, with passion and dedication, to give us that.
Heart Felt
With today’s culture of rock-star chefs (and sometimes super-sized egos to match), and in an industry which can be tough on junior staff, it’s refreshing to meet a chef who spends much of her working life hidden behind the scenes, who cares about developing and mentoring those under her charge and who uses her skills to help in the community.
Soul Kitchens – Prego
Let’s be honest, Prego is an institution as much as it is a restaurant. For 32 years it has not only been a stalwart of Auckland’s restaurant scene, but an integral part of the cultural landscape of Ponsonby Road. Amongst the ‘boom- and-bust’ cycle of the hospitality industry, it’s a forever restaurant, reassuring you by its mere presence as if nothing could ever happen to it.
Super Natural
Spring is a difficult time of year when cooking seasonally. Nothing is quite ready, yet after a cold winter of heavy, rich flavours everyone is craving the green, white and incredibly peppery and fresh flavours and colours of early spring. You can call on a few bits preserved from seasons before, but when trying to reflect time and place through food, it can be challenging.
Love Street
Tracy Whitmey talks to a young chef bringing fine-dining techniques to traditional Lebanese food. The menu note sums up entirely what Gemmayze Street is all about: A large part of Lebanese heritage and culture is conveyed through our food and the way we share a meal with our loved ones. Gemmayze Street symbolises the pillars of any Lebanese gathering: food, hospitality, love and family.
SHINE ON
Of the current buzzwords, ‘passion’ is tossed around with abandon these days, but when Simon Levy describes his dish of clams as food that “hugs you, just embraces you” it shows that his heart and soul are poured into INATI, the Christchurch restaurant he owns along with his wife, Lisa.
Han Solo
Alice Neville meets the chef bringing a modern take on Korean cuisine to Auckland
It's been discovered as a mystery of the soul, a complex sadness, a sense of collective injustice mingled with a feeling of hope and the ability to silently and stoically endure hardship.
RECIPES
Makes: approx 8
Preparation: 10 mins plus overnight soaking and further overnight fermenting
Cook: 10 - 25 mins
