Increasingly, the New Zealand meat industry is under fire, despite the fact that, by even the most conservative estimate, 85 per cent of New Zealanders still eat meat – and so many benefit from an economy that continues to depend on it. The sector is our second-largest merchandise exporter, generating $12 billion in income per year and contributing $3,300 annually to every New Zealand household.
Tag: Photography Tony Nyberg
Often, in search of a fresh adventure, you come full circle. When Dariush Lolaiy and Rebecca Smidt decided to open a deli to bring products they love and use at wild-game restaurant Cazador to their customers, they ended up back in the same place. “We looked for ages for a new location, but it was right there in front of us,” says Rebecca.
Plabita Florence has made it her business to elevate vegetables, especially the friendless ones and those peelings, leaves and pits that we often throw away without a second thought.
Cheesemongers are categorically zealous. Their counters are their pulpits and they live to share their gospel.
Like most chefs at the top of their game, Callum Liddicoat is an energy bomb of creativity and anxiety. It’s written on his Instagram feed where, amid the edible artfulness, he posts motivational messages such as ‘Never stop creating new shit’, and on his arms where the visual symbolism tells a personal story.
Gareth Stewart loves chefs. It’s just as well: as executive chef of Nourish Group he oversees 11 restaurants of vastly different stripes including Auckland big names Euro, Andiamo and Soul and pubs, cafés and steakhouses across Wellington, Auckland, Taupō and Queenstown.
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.”
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.
“Call me Betsy, that is what everyone in Wellington and New Zealand calls me,” says Betsaida Rivas Teutenberg.
“Nobody ever goes to Hawksbury Village,” says Colleen Dennison, founder of Evansdale Cheese.