MARLBOROUGH, YOU’VE GOT THIS

Known world-wide as a paradise for wine lovers, with sauvignon blanc and pinot noir as the shining stars, my latest…

PURE GOLD

Some people eat to live, some people live to eat and I eat for a living, so it’s fair to say I view the world through a…

IT’S NOT A BOIGA?

Why are we still eating meat? Everyone knows that waving goodbye to steak is one of the best ways to cut your climate…

THOSE THINGS WE HOLD DEAR

Beloved hand-me-down kitchen objects speak of the past & carry their own stories.

FAULT LINES

In the January issue of Cuisine, I raised our concern about declining fish stocks in New Zealand and asked some…

Making it more human again

Hospitality can be a glorious career choice. Many young people are attracted to the hospitality world for the sense of…

We need to do more

As the incredibly sad news that US celebrity chef and television personality Anthony Bourdain had been found dead of an…

SCIENCE OF THE LAMBS

Kelli Brett confronts the part of the paddock-to-plate process that most of us would rather ignore. Allan Brunt, Boning…

JOIN THE RIDE

Kelli Brett shares her vision for a new era of Cuisine. Not everyone is lucky enough to get to a time and place where…