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INTRODUCING OUR NEW ITALIAN INDOOR RANGE
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EDITOR’S LETTER
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WINNING FEEDBACK PRIZE
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ROOTED OAXACAN NEGRONI
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RICE PAPER ROLLS WITH BEEF & MUSHROOM & SPICY PEANUT OIL
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FRENCH OMELETTE WITH SHELLFISH & GINGER BUTTER
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CELEBRATING THE STAPLES / EGGS
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GOLDEN KIWI, MINT & VANILLA SALSA
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BOOKS TO COOK FROM
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DESIGN FILES
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TRY IT... YOU’LL LIKE IT
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STATE OF ORIGINE
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HIGHBALL RETURNS TO WELLINGTON
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BRING US YOUR WISH LIST
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PULLED BACON HOCK, ROASTED SLAW, PEA & PARMESAN GRAVY WITH OAT & BARLEY BANNOCK
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OAT & BARLEY BANNOCK
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MANY OF US ARE
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SAUSAGE, CHARD & BEANS WITH KŪMARA SOMUN
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KŪMARA SOMUN
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BEEF, SLOW TOMATOES &
BEANS WITH PICKLED LETTUCE & CORNBREAD
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SARDINE, LEMON & GREEN LENTIL SALAD WITH OLIVE & OREGANO FLATBREAD
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OLIVE & OREGANO FLATBREAD
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CHICKEN & CAULIFLOWER ‘BIRIYANI’ WITH LENTIL ROTI
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LENTIL & CURRY LEAF ROTI
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WHITEBAIT & SOLE PAUPIETTES, HORSERADISH CREAM & DILL OIL
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COCONUT, TURMERIC & LIME DRESSING
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ONE OF THE FALLACIES
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SHREDDED CARROT, CHICKPEA & CASHEW SALAD
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SPICY GOCHUJANG & SESAME DRESSING
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VENISON FATTOUSH
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MARMALADE SUMAC DRESSING
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SOFT GOAT’S CHEESE OR SHEEP’S CHEESE DRESSING
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CUCUMBER, FENNEL & RADISH WITH SMOKED SALMON
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PICKLE JUICE, DILL & AVOCADO DRESSING
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BRED WITH PURPOSE, COOKED WITH PASSION
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PICKLED PORK, ALMOND CREAM, CHARRED CABBAGE & MANDARIN DRESSING
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BEN BAYLY, AHI, AUCKLAND WILD GAME
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WALLABY TARTARE
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LAMB RUMP, MINT, SEAWEED SAUCE, SOUSED SPRING ONION
& SHEEP’S YOGHURT
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GEORGIA VAN PREHN, ALTA, AUCKLAND LAMB
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ALFIE INGHAM, HUGO’S BISTRO, AUCKLAND BEEF
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ROASTED MATANGI BEEF RUMP CAP, RAGÙ OF SPRING VEGETABLES WITH A WILD ONION BUTTER & ANCHOVY CREAM
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ASHER BOOTE, DAISY’S, WELLINGTON CHICKEN
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POACHED BOSTOCK BROTHERS’ CHICKEN SALAD WITH FINE HERB BROTH
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SHIOKŌJI – FERMENTED CONDIMENT
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SOKUSEKI-ZUKE – QUICK PICKLES CARROTS WITH KOMBU & GARLIC
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SWEET-SAVOURY RADISH WITH SHIOKŌJI
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JAPANESE CURRY
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CHAWANMUSHI WITH CLAMS – SAVOURY EGG CUSTARD
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TOFU SALAD WITH NUTS & HERBS
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GANMODOKI – FRIED TOFU DUMPLINGS
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CASTELLA – JAPANESE SPONGE CAKE
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MANDARIN, PASSIONFRUIT & COCONUT BUNDT CAKE
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KOKO BROWNIE
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KŪMARA & MANGO CREAM PIE
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MACERATED PINEAPPLE & RASPBERRY CAKE
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NOQU VITI (MY FIJI)
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HALLOUMI FATTEH
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RICOTTA, MINT & HARISSA ROASTED BROCCOLI
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SWEET POTATO, SAGE & FETA TART
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SIMPLE CHICKEN PARCELS THREE WAYS
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CRUSHED NEW POTATOES WITH TAHINI BUTTER & SPRING ONIONS
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TOP CHARDONNAY
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TASTING PANEL
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TASTING NOTES
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Chardonnay, for example, is expected to have an approximate drinking window of 3–7 years. I tend to advise, depending on quality, approximately 5 years if cellared correctly.
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YOUNG VITICULTURISTS LOOK TO THE FINAL
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CRAGGY RANGE JOINS LA PLACE DE BORDEAUX
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NZ WINE LISTED IN IWSC TOP 20 FOR 2022
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MEAT-FREE MEXICAN
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THE SPANISH HOME KITCHEN
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THAT NOODLE LIFE
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A HOUSE PARTY IN TUSCANY
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MEAT & POULTRY
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ACCOMPANIMENTS
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VEGETABLES & VEGETARIAN
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FISH & SEAFOOD
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ALL DRESSED UP
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SHOPPER’S NOTEBOOK