Have a listen to the second episode of CUISINE BITES where we take you beyond the beautiful pages of Cuisine Magazine and our digital platforms to experience the stories behind our food and drink through the intimacy of audio.
A group of Chefs from around the world gathered close to two impressive fire pits dug on a grassy slope in the Upper Moutere Valley. Cuisine’s newly crowned Future Food Legend, Monique Fiso, was helping to dig up a feast she’d prepared, which had been slow- cooking all day in a traditional hāngi pit. Alongside, a dozen magnificent sides of cedar-planked Ōra King salmon were slowly roasting in the heat and smoke of an open fire pit.
I love that Lauraine Jacobs will tell you that you need to eat imported food. Yes, local eating is at the heart of her thinking, but Jacobs is in it for the long haul and always has been.