Cuisine News

Recipe: Seafood coconut broth video

This seafood coconut broth is packed with South East Asian flavours.

In the latest in the Chop Chop series, Cuisine's Ginny Grant shares a fragrant, speedy seafood broth for autumn nights.

5 Kiwi baking favourites revisited

Have your cake, and Louise slice too.

Sarah Tuck puts her own delectable spin on old-school Kiwi baking.

Greens and feta cob loaf

The cob loaf is a classic, but this lighter version won't leave you feeling too heavy.

Have your dip and eat the bowl too - what's not to love?

Butternut & miso turnovers

They're little pockets of savoury goodness, so make plenty for the hungry crowds.

Feed the crowds with these delicious savoury bombs.

Chicken drums in spiced yogurt

Super-saucy chicken, cooled with cumin yogurt, is great served on rice.

The cumin yogurt makes for a great coolant to the spiced tomato sauce.

Tips from NZ's newest sake guru video

Masu restaurant manager Fuminobu Nakatani is hoping to increase Kiwis' knowledge of sake.

Fuminobu Nakatani is now one of New Zealand's foremost experts - here are some pro tips.

Recipe: Moroccan-style carrot salad

This warm, or cold, salad is the perfect accompaniment to a meal.

They're cooked, but they're great served cold too.

Recipe: Pork and kumara casserole

Pork and kumara come together for your comfort on those upcoming cold evenings.

This is a simple, comforting dish that needs to be started a day ahead.

Recipe: Ginger crunch tart

This one's certainly a winner, Sarah Tuck's ginger crunch tart with crystallised ginger.

It's not your regular ginger crunch. It's got a spicy twist.

Happy bees, better honey

The different layers of honey produce different flavours, pollen and a sustainable environment for the hoard.

Nick Holmes is felling trees, milling wood and building bee hives - with a difference.

Recipe: Boil-up with doughboys & watercress sauce

Ginny Grant's take on the boil-up with doughboys is a little different to what might be expected.

This ain't your regular boil-up, but there are doughboys.

Recipe: Boysenberry ice cream Anzac sandwiches

Take the Anzac biscuit to the next level with an truly Kiwi ice cream sandwich.

An extra Kiwi take on a country classic cookie.

Recipe: Caramel slice cream

Everyone screams for ice cream, but make it Kiwi.

A cool, new take on a classic Kiwi slice.

Recipe: Louise cake-cake

Louise cake - cake is a seriously indulgent take on a childhood favourite.

Perfect to serve at a special afternoon tea, this beautiful cake is both rustic and pretty – a real treat.

Controversial critic's plea to NZ

Jay Rayner's not afraid of an opinion, critique or lively debate.

"If I turn up in Auckland and find they're serving dinner on volcanic rocks, that may actually drive me nuts."

Review: Meat Fish Wine, Auckland

Pn-seared fish with samphire, clams and kina butter.

Spectacular setting, satisfying food, but it's not going to rock the boat.

Review: Amano, Auckland

Making the most of the seasonal veges, this lamb pasta sung.

It's both an ambitious and impressive restaurant, Sarah Wall says.

Review: Augustus Bistro, Auckland

The warming crab bisque.

From the creator of institution SPQR comes Augustus, The Ponsonby post office's latest incarnation.

Miso chicken with cucumber salad video

Miso chicken with cucumber, edamame & avocado salad

A quick miso marinade takes grilled chicken to the next level, thanks to Cuisine's Ginny Grant.

Maori kai, on wheels

Bring the kai and people will come.

Puha & Pakeha are combining a little Maori tradition with contemporary cuisine, with delicious results.

Why Kiwis should eat veal

Male bobby calves are typically sent to slaughter after a minimum of four days with their mother.

Veal could be an answer to the uncomfortable realities of New Zealand’s dairy industry.

Recipe: Lamington layer cake

Lamington lovers will lose it over this spectacular cake version.

Lamington lovers will lose it over this spectacular cake version.

Cuisine Artisan Awards 2017: the winners

Michael Meredith, Simon Wright and Sid Sahrawat during judging for the Cuisine Artisan Awards 2017.

Congratulations to the talented artisans who make up this year's top 10.

Recipe: Caramel slice cream

This incredibly indulgent ice cream, inspired by the classic caramel slice, goes a long way, making it great for big ...

This incredibly indulgent ice cream, inspired by the classic caramel slice, goes a long way, making it great for big gatherings.

Free vegan cooking classes for kids

Children at Te Takere in Levin learn how to make pasta at a weekly cooking class.

Manawatu children are cooking up a storm of vegan food at a Palmerston North cafe.

Should we eat more veal?

Could Kiwis learn to love bobby calves for their flavour as well as their cuteness?

Could eating bobby calves be an ethical answer to the uncomfortable realities of New Zealand's dairy industry?

Making better NZ butter

Golden and creamy, the notion of butter as more than a commodity has spread over the past 4-5 years.

The vision of New Zealand's butter being the world's best is spreading.

Amayjen wins Plate of Origin

Feilding restaurant Amayjen are serving wild fallow with blue mussels, black garlic puree and bees was sous-vide carrots.

 A Feilding restaurant has taken out best dish in the Plate of Origin competition.

NZ's best artisan goods revealed

Line's Knækbrød Øl Knækbrød is a Danish crackerbread made with spent grains left over from the brewing process.

The judges have spoken: here are New Zealand's best artisan products.

Beer-infused hot-cross buns video

Miri Schroeter makes stout-flavoured hot-cross buns, with the help of chef Yvette Devoe of Brew Union.

GIVE IT A GO: Hot-cross buns with beer mixed in gives a new twist to the Easter treat. 

Ad Feedback
special offers
Ad Feedback