“My favourite cut of lamb … the lot,” says Bill French.
Category: 10 minutes with…
Crank up the fire and gather around as Paula and Ignacio cook up a harvest feast.
Colour, taste and texture, edible flowers brighten up summer salads.
Giulio Sturla is an exceptional talent. Having made his way to NZ via Mugaritz restaurant in Spain (in the top 10 in the world), he is unearthing some of our greatest culinary treasures.
Would you look at those medals!
We’re all bloody food experts if you ask me!
Bevan Smith chats about what matters to him most – food, family and friends
Heading to Waiheke? Indulge in delicious offerings at The Annex.
Villa Maria is unashamedly family oriented. When you dine with them, with their founder Sir George Fistonich and wife Lady Gail, with their winemakers and staff, you become part of the family, part of their story. That story started a long time ago, in 1961, when a young lad called George leased a few acres […]
How has Jeremy Dixon managed to sell a stack of books without being in the media spotlight and who publishes his books anyway?
Ah yes, hippiedom, flower power, all of that, but no, actually, these flowers are for eating not sticking in a vase or around your hair. And pretty they look, too.
A really nice couple, these two, and they deserve all the success that can possibly come their way. Ha! Writing that, I know I’m transparent. Yes, I’m hoping they’ll send me a truckload of their gorgeous figs every year come harvest time!
A smoky sweet-wood aroma, sticky texture, and rich plum notes like an aged balsamic: this is garlic noir
Marc has had a stellar career working his way around New Zealand hotels, restaurants, cafes and catering establishments, rising to Chef of the Nation in 2005, then furthering his career overseas at acclaimed Californian restaurants, Restaurant Gary Danko in San Francisco and the French Laundry in Napa Valley. Here he chats with Julie Biuso about the announcement of his 2015 Beef and Lamb Ambassadorship.
“We are always looking for unusual things, but the samphire was random. A guy just turned up with bags of it. I gave him a coffee, and once I pickled it, I gave him a couple of jars.”
I’ve been eating at SPQR since the beginning of time, or at least it seems that way.