IN THE LEAD UP TO OUR much anticipated 2018 Cuisine Good Food Awards, as we look at our emerging finalists and start to think about what this year’s celebration of New Zealand’s finest restaurants and chefs might look like, our thoughts turn to pushing boundaries and dialling up the NZ flavour volume (thanks Al!)
Spring is the perfect time to turn to fresh and vibrant flavours, but how do we make our NZ ingredients really sparkle? My thoughts turned to the stunning roasted carrot that Christchurch chef, Alex Davies, once served me and how many times I have wished to eat that carrot again. Art director, Fiona Lascelles, remembered a pumpkin ceviche also created by Alex that blew her away. So, it seemed right to ask Alex to share his secrets with you for making our wonderful New Zealand produce shine.
For this issue, our team around the country have focussed on finding ways to inspire you to cook with, and eat or drink, ingredients that you might not normally try.
Ginny Grant is tackling those damn tricky artichokes. So beautiful to look at, but still a surprisingly scary prospect for many accomplished cooks. Emma Galloway is serving up rhubarb in salsa and jelly like you’ve never seen good old rhubarb before. Fiona Smith couldn’t wait to get into the offal. I refuse to use all those cliché’s that have flooded every email as we’ve brainstormed this feature but I can guarantee you offal in a tempting and approachable way, paired with some exceptional sherry suggestions from mixologist, Peter Lowry.
Will Bowman offers up inspirational salads that will have you thinking outside the box about vege possibilities, and seasonal, produce-driven cocktails are so hot right now that Sarah Tuck has teamed up with the inventive team at Forresters Lane in Wellington to prove, once and for all, that cocktails and food, consumed at the same time, can be friends. Personally, I have always been a firm believer that they can’t.
So you can rest assured that my own boundaries are also being pushed as we shed our heavy winter layers and take our first magnificently independent leap into spring. Cuisine style…
Read on, and eat and cook well.
KELLI BRETT, EDITOR, CUISINE