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...