Cuisine - - ED'S LETTER -

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.

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