YEP! WE ARE BIGGER
and better than ever, with perhaps some of our most important and crucial work yet in this beautiful issue of Cuisine. Congratulations to every restaurant that has made it into our Cuisine Good Food Guide. The process of assessing restaurants and awarding hats for the Cuisine Good Food Awards 2016 has been a huge responsibility, and one that we have taken very seriously. There were many that came so very close, and it is with a heavy heart that we have drawn the line at 83 restaurants in the 2016 guide. This year’s hats and awards were given out at an incredible evening at the Auckland Museum presented by Vittoria Coffee. The room was packed with our hospitality industry’s finest – check out the full list of winners on page 37.
Our Cuisine reader event, Mangiamo at Gusto at the Grand, was so much fun. Thank you so much to our Italian master chefs, Sean Connolly (well, he’s not really Italian, but he sure can cook like one), Giapo Grazioli, Gaetano Spinosa, Sergio Maglione and Stefania Ugolini. You can see a mouth-watering montage of the event on page 63. Interestingly, only one female chef in that amazing line-up. Why is that? Are women encouraged to pursue a career in the kitchen? Are female chefs as supported within the industry? We’ve done some digging on page 48.
Meanwhile, I was reminded of how important the sharing of food can be when I had lunch with the students and teachers involved in the Garden to Table project at Meadowbank School in Auckland recently. It was one of the best lunches I’ve had in ages, watching the kids harvest, prepare and cook, then sitting down to enjoy their splendid food. It was so inspiring that we started to look at who else might be making changes to the way we think about food within our communities, and came up with some wonderful stories for you on page 142.
I hope you love our new look. Keep an eye out for some new regular features, such as Ginny Grant’s Chop Chop – formerly known as Quick Smart, it has now evolved to include a weekend project and a new ingredient focus, in addition to all the quick weekday ideas using seasonal produce that you know and love.
As we head into the last of the colder weeks and our thoughts turn to vibrant spring flavours, there is so much to celebrate in regard to New Zealand’s food and the people who grow it and cook it. Read on and cook and eat well…
KELLI BRETT EDITOR, CUISINE