I look forward to this gorgeous issue every single year.
It arrives at a time when we are not quite ready for Christmas planning (or perhaps I am just in denial?) but looking forward to rounding up the year’s work and achievements with colleagues and friends and getting into party mode. We were working on this issue as Auckland came out of Level-3 for the third time – for a while it was hard to even imagine a party, but although we all seem to have that little lump in our throats that just won’t budge, we are optimistic and determined to enjoy it all the more this year. We deserve it. You deserve it!
Entertaining is where Cuisine becomes your best friend. It’s what we do best and I can’t wait for you to get into these pages and be inspired. Seafood is always a favourite at any special event so Ginny Grant has designed a spread using affordable New Zealand seafood and also giving you options to dial it up and go full deluxe. Ideas such as the grilled mussels with ‘nduja crumbs are sensational and the crumbs can also be used over oysters or fish. Emma Galloway gives you some beautiful inspiration for using berries in dishes both savoury and sweet, and the contemporary cookies from Mariah Grace at Wellington’s Grace Patisserie are so exquisite they will take your breath away. Head to page 121 to find our much anticipated Champagne, sparkling and prosecco tasting results. The Cuisine panel has curated some beautiful suggestions for you and Fiona Smith brings you ideas for the perfect bites to go with a nice glass of bubbles. Her smoked-carrot and cucumber blinis are pure genius! Asparagus is in and Will & Jane from The Next Meal bring you some terrific ideas for getting your fill before it disappears for another year, plus they have a spin on the traditional trifle that I know you’ll love.
We’ve been busy! You will see we have redesigned our restaurant reviews to give you even more reasons to get out and support our hospitality industry, and we’ve started a new segment to focus on those creative precincts that house a number of great places to eat and drink. I’ve been in Marlborough creating a trail giving a nod to the incredibly talented people there who drive the local food-and-drink story, and Martin Bosley plays with some of their best artisan ingredients to create a dish that is pure Marlborough flavour. Meanwhile, we bring you the Hawke’s Martini, a fabulous creation by mixologist Andrea Marseglia alongside some seriously good snacks from our Cuisine Good Food Award-winning chef James Beck of Bistronomy. If all of that doesn’t get you into your party pants I don’t know what will.
In breaking news, we have teamed with My Nourish Kitchen to do all of the heavy lifting for you and allow you to entertain at home with a minimum of fuss and a maximum of flavour in true Cuisine-style. On page 110 chef Gareth Stewart gives you his first-class recipes to feed a small crowd and, if you are short on prep time (and you are in Auckland), you can order all of the ingredients complete with Gareth’s special sauces and additions and have them delivered straight to your door.
We’re excited...