OUR FRENCH ISSUE
has taken the Cuisine team back to food memories of favourite family restaurants, teenage trips to Paris and end-of-summer picnic baskets filled with all of the good stuff that the French do so well. The notion of classic techniques, quality ingredients, patisserie, charcuterie, boulangerie…
One thing you can’t deny is the French really like to eat. But you don’t have to be French to whip up a meal that can give you a delightful taste of France. Within these pages you will discover a Kiwi chef who has turned his love for classic French cuisine into an impressive shop that opens for only one day a week, and sells out pretty much by 9.30am. What a business model! We take you on a food-focused cycling trip from Lyon to Dijon, dining across the very simple to the most refined, and give you the thumbs up on some French mustards that will change your life. We’ve given you everything from rillettes to pickled green beans, fennel & grapes with tarragon, and of course there has to be fromage in the mix. We’ve provided a list of our current favourites.
I’m excited to announce that entries are now open for the Cuisine Artisan Awards 2017. This year we have New Zealand’s top taste buds lined up to judge, including Cuisine Good Food Awards three-hatted chefs Simon Wright from The French Café, Sid Sahrawat from Sidart and Cassia, and Michael Meredith from Merediths. They will be joining our head judge,
Cuisine senior food writer Fiona Smith, along with Cuisine senior food writer Ginny Grant, deputy editor Alice Neville and, of course, I don’t want to miss out on the tasting marathon! Also joining us on the judging panel will be Farro Fresh general manager Michal Haines and Marisco Vineyards sales and marketing manager Siobhan Wilson.
Each year our Cuisine Artisan Awards provide food lovers around the country an opportunity to discover beautiful artisan products and the talented people who make them. Once we have all the entries in, we will give you the opportunity to vote for your favourite artisan product. Meanwhile, please encourage your local artisan producers to enter at cuisine.co.nz.
Read on and cook and eat well...
This is Tony Astle, chef and owner of legendary Auckland’s restaurant Antoine’s, showing me an 80s cookbook filled with what was then considered to be the very best New Zealand restaurant dishes – many of them inspired by French flavours and techniques. New Zealand’s early restaurant scene saw a great deal of competition around serving French-style fare.