Quintin Quider, founder and owner of Central Otago’s Wild Earth Wines, came up with the idea of cooking dinner in a wine barrel in 2008 with his friend Stormalong Stanley, who was visiting from Stewart Island.
Tag: Contributor Thomas Heaton
Sitting at the end of Greymouth’s Blaketown Tip is an unlikely looking coffee cart. Painted in the colours of the Dutch flag, Richard Mons’ antique lifeboat plays host to fresh, chewy stroopwafels, pour-over coffee and uplifting conversation.
Thomas Heaton meets the artisan bringing a taste of Hungary to the Bay of Plenty. Where Atilla Kovacs comes from, every family has its own special recipe for ruby-red kolbász – a slender, paprika heavy Hungarian smoked salami.
While kiwis are not as well-known for their affection for the prawn as Australians, plenty of New Zealanders make the most of the wee crustaceans over the summer months
Danny Bowien is the latest name to feature in Mind of a Chef, which focuses on a different chef each season and has so far included the likes of April Bloomfield, Magnus Nilsson and Ludo Lefebvre.
Give someone recipes and they can cook those dishes; give them techniques and they can cook anything to their heart’s content. That’s the formula Samin Nosrat’s first book follows.
If anyone proclaims food to be a trivial pursuit, or says it’s frivolous to spend more money on it than absolutely necessary, direct them to this documentary series, which lifts the lid on the industrial practices behind commoditised foods.
The world's top chefs have answered famed Italian chef Massimo Bottura’s call in this book, which features more than 150 recipes utilising what many wouldn’t usually consider cooking with.
Michael Easton and Sarah Neale discovered the wonders of Japanese barbecue in an unlikely spot. While on holiday in Tahiti in 2015, the couple found themselves eating off small Japanese charcoal grills called shichirin.