Cuisine

ArticleREASONS TO BE CHEERFUL

BEEF, CHEESE & CHIVE PIE, LAMB & CUMIN RAGÙ, PASTA AL LIMONE, HAM HOCK RAMEN, SMOKED SALMON CHOWDER, CHICKEN NOODLE SOUP, LEEK & POTATO BHAJIS, STICKY TOFFEE & DATE PUDDING, FRENCH ONION RIGATONI, RETRO RICE PUDDING

Cuisine

ArticleEDITOR’S LETTER

This season’s most powerful ingredient may well be memory. As the temperature drops we retreat indoors and instinctively gravitate towards food that comforts – slow braises, soups, baked pasta, proper roasts and desserts that feel tied as...

KELLI BRETT, EDITOR, CUISINE

ArticleSTICKY TOFFEE & DATE PUDDING WITH WARM BUTTERSCOTCH & CREAM

Cuisine

ArticleCALL OF THE CAPITOL

A warm welcome awaits as Tom and Kate Hutchison share favourite dishes from their Wellington restaurant, Capitol. CAPITOL It’s not news that it’s a tough time to be in business and hospitality has had more than its share of woe, but Tom...

Recipes & food styling Tom Hutchison / Photography Amber-jayne Bain

ArticleLOW + SLOW

Winter cooking brings warmth and flavour to cold days – explore the best in our extract from Tender by Lucy Tweed. THE MAGIC OF a stew, it seems, occurs at the very beginning. A quiet pondering, a yearning and then, as you source and gather the...

ROB & SOPH’S TAGINE (recipe page 100)

ArticleDARK DELIGHTS

Rejoice in winter with an indulgent feast to celebrate the season, with our extract from Winter Wild by Janice Sutton. WINTER, IT SEEMS, is the new ‘cool’ season to be seen, and to be out and about, as we celebrate winter’s long, cold, dark...