IT’S AL­WAYS BEEN IM­POR­TANT to me that Cui­sine is as much about great peo­ple as it is about great food and drink. In this, our spe­cial New Zealand-themed is­sue, you will hear both new and old voices bring­ing you an as­sort­ment of flavours as we con­tinue to evolve as an in­de­pen­dent publisher.

We wel­come Wil­liam Bow­den from The Next Meal to the Cui­sine fam­ily with some very nec­es­sary ideas on how we can buy in sea­son and en­sure that we use what we buy. Much-loved NZ chef Martin Bosley helps us shine a light on some of our hos­pi­tal­ity in­dus­try’s long-term play­ers by cel­e­brat­ing iconic NZ restau­rants, their chefs and their sig­na­ture dishes. We are also de­lighted to wel­come writer, edi­tor and food lover Tracy Whit­mey to the team; you’ll no­tice Tracy’s bril­liant work pep­pered through­out our pages. Christchurch restau­ra­teur Jonny Sch­wass and Hi­akai heavyweight Monique Fiso both make an ap­pear­ance as am­bas­sadors for a new book Kai and cul­ture and we’ve en­ticed revered food-and-wine writer Lau­raine Ja­cobs back to re­view a restau­rant lo­cated in her beloved Matakana re­gion.

Our mag­nif­i­cent main-menu play­ers are all still here bring­ing you some out­stand­ing in­spi­ra­tion in the form of Fiona Smith’s stun­ning shell­fish col­lec­tion, Ginny Grant’s indoor street food col­lec­tive, Emma Gal­loway’s spiced-up bis­cuit-tin se­lec­tion and Sarah Tuck’s tra­di­tional Kiwi din­ner party re-mix. Cui­sine wine-panel chair John Belsham brings you the very best NZ pinot noir as a re­sult of a rig­or­ous tast­ing ses­sion with wine ex­perts John Saker and Jo Gear.

Through­out all of this you might no­tice an un­der­ly­ing theme of New Zealand art and cul­ture with a nod to some of our ter­rific street artists, clas­sic fiction writ­ers and creative il­lus­tra­tors. There is much to love about New Zealand food and drink, and the peo­ple be­hind it, in this is­sue of Cui­sine.

Read on, cook well and please buy a copy for a friend...

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