/ Recog­ni­tion, ab­so­lute in­spi­ra­tion “Make me!”...

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PAGE 8 OF IS­SUE 190, top left photo. Tall hand­some bearded ‘him’, good look­ing ‘her’ and gor­geous ju­nior who ob­vi­ously takes after ‘her’. (I do hope they’re a fam­ily and not ac­tors.)

Now what my bum­bling mes­sage is all about is that I fer­vently hope that the dad is aware of what his daugh­ter is do­ing in the pic­ture. It is so emo­tion­ally won­drous for me to ob­serve a child ex­hibit­ing such love and ten­der­ness to her fa­ther that it pen­e­trated my dead, cold heart and brought on tears. So,

Cui­sine, what do you think of that?

Fran­cis Blandford, Christchurch

(Kelli: Not ac­tors, Fran­cis, but our friends from Ode Con­scious Din­ing in Wanaka.)

Tom Robb Yel­low scares so many peo­ple. I just love this very brave and won­der­fully eye-catch­ing cover. Ku­dos to the de­signer.

Posted Septem­ber 14.

Big week, hereʾs what I think. The­main­ingre­di­en­twith­kel­li­brett

ASHER BOOTE Kelli, what Cui­sine brings to the ta­ble is the abil­ity to take what we do out­side of the restau­rants. We work so hard in­side our walls and fo­cus so much on our guests that so of­ten the out­side world gets for­got­ten. Noth­ing can repli­cate the feel­ing of pride that our non-hospo fam­i­lies and friends feel in see­ing the restau­rant of their loved one make a list like the Cui­sine Top 100. For a mo­ment those fam­ily or spe­cial oc­ca­sions we’ve missed due to the na­ture of our in­dus­try make sense, our striv­ing for ex­cel­lence has a tan­gi­ble re­sult. As with any awards, list or recog­ni­tion there will be those dis­ap­pointed – that’s just the na­ture of it. Hav­ing been both in the po­si­tion of not mak­ing the cut and do­ing so, I for one can say what Cui­sine pro­vides to the in­dus­try means a lot. We don’t cook on a daily ba­sis want­ing to im­press you, we fo­cus on our guests, but gain­ing this recog­ni­tion means a great deal to us, our fam­i­lies, our cus­tomers and our sup­pli­ers. Thank you!

YOU SPEAK OF in­gre­di­ents one might not have tried. What of com­bi­na­tions that peo­ple might not have tried and are wel­comed in your home.

My favourite combo is fried ba­con and just when it is nearly cooked, add sliced tamar­il­los. Sadly the psyl­lid bug killed my tamar­illo tree, so at $1.80 for one piece of fruit this combo has be­come a lux­ury. What are com­bi­na­tions en­joyed by other read­ers?

Ann Kidd, by email MY PART­NER AND I re­cently re­turned from eight years liv­ing in Ber­lin where we ran a café called, An­tipodes. In 2013, our tiny busi­ness was au­dited by the Ger­man tax depart­ment and if it hadn’t been for the gen­eros­ity of two cus­tomers – who hap­pened to be tax con­sul­tants – this could well have spelled the demise of our fledg­ling en­ter­prise. We gave Anke and Thomas a Cui­sine sub­scrip­tion, which they adored. Ear­lier this year, they trav­elled for six weeks through­out New Zealand: Cui­sine was the ab­so­lute in­spi­ra­tion for their hol­i­day.

Paul Milne, by email

ki­wi­har­vest Just got our hands on this amaz­ing is­sue full of good­ness, food and peo­ple. Love it all. Thanks for telling the sto­ries so beau­ti­fully.

I’VE BEEN A LOYAL sub­scriber ever since I first en­coun­tered Cui­sine dur­ing a hol­i­day in South Africa (of all places) in 2009. Hav­ing just been away from NZ for more than two months I have had the plea­sure of find­ing two new is­sues in the pile of mail await­ing my re­turn, and I have to say I’ve never dog-eared so many pages in an is­sue as I have in #190. Never be­fore have I seen so many recipes that scream “Make me!” in any culi­nary magazine! Now that I’m about to be­come a New Zealand cit­i­zen in just a week’s time, I look for­ward to many many more years of read­ing and cook­ing from Cui­sine in my new coun­try! James Glucks­man, by email

Write to Cui­sine by email­ing ed­i­to­[email protected]­, or con­tact us via Face­book, Twit­ter or In­sta­gram.

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