YEP! WE ARE BIG­GER

Cuisine - - ED'S LETTER -

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

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