Several years ago, I was in Tokyo demonstrating to a number of chefs the glory and beauty of New Zealand grass-fed beef. The chefs were comparing it unfavourably to Wagyu, the grain-fed cattle they were used to. Behind me was a large, cinematic poster of Mount Taranaki, its towering volcanic slopes surrounded by lush green pastures with the byline “our backyard”.
Tag: Photography Amber-Jayne Bain
Wellington. Recently opened by Yu Group in the building that formerly housed The Bresolin, Cinderella offers elaborately conceived snacks in its covered courtyard bar and modern European cuisine in its upstairs bistro.
You need to look where the next hungry crowd is, says chef Hayden McMillan, and he has no doubt that vegan food is the next step forward.
The joy of regional dining is that it celebrates the land in a way that is respectful, fun and delicious. There are few better examples of this than in the Bay of Plenty.
Wellington. Lively cross-cultural innovation from a trans-Tasman couple.
Wellington. A renowned fine-dining chef adds a touch of refinement to gastropub fare.
Growing up in Waikanae, Todd Cameron always thought it was a pretty cool place. But returning to his home town after a spell living the coastal California life, Todd saw the town with fresh eyes and realised it didn’t quite have the glitter of his memories.
Sitting between Dunedin and Timaru lies the district of Waitaki, combining the wild, windswept eastern coastline, the haunting, natural beauty of the Mackenzie plains, the towering, terrifying Southern Alps and reaching around Twizel towards Lake Tekapo.
The Waikato and dairy famously go hand in hand, but travel across the region and you’ll find there is so much more to it than just Hamilton.
I’ve been talking to Asher Boote (owner of Wellington restaurants Hillside, The Ramen Bar, BOL and Daisy’s) about burdock and it reminds me of dandelion and burdock, a soft drink from my childhood; a little Googling reveals that it is indeed made of the plant that Asher is so enthusiastic about.