Cuisine News

A flavour and spice fiesta

Children from the Indian Cultural Society after a performance of traditional dance. The Society is hosting a food fiesta ...

The Indian Food and Spice Fiesta will serve up the kind of fare you won't get in restaurants.

Nightmare fire for Bresolin

A fire broke out in The Bresolin restaurant's kitchen, Willis St, Wellington, on March, 19.

Hospitality owner's worst nightmare: popular Wellington restaurant to remain closed for at least a week after fire.

Recipe: Duck salad

Liven up a weeknight dinner with Ginny Grant's duck salad.

In the latest in the Chop Chop series, Ginny Grant makes a speedy duck salad packed with fragrant Asian flavours.

Plenty on offer at Plate of Origin gallery

Palmerston North restaurant Aberdeen and The Grove, representing the Auckland region,  won the inaugural Plate of Origin ...

Wondering about the food in this year's Plate of Origin? Here's a look at some of the dishes.

Recipe: Steamed eggplant video

This simple Chinese-inspired recipe takes the humble eggplant to new heights.

This simple Chinese-inspired recipe by Cuisine's Ginny Grant lifts the humble eggplant to new heights.

Foodies on tour gallery video

Jenny Garing of Christchurch's Ground Food Tours enjoys showing locals hidden culinary treasures right on their doorstep.

Goat meat and exotic Chinese ingredients feature on Christchurch food tours aimed at both locals and visitors.

Maori kai on the rise

Wellington Wine and Food + Craft Beer Festival runs March 10 and 11 at Waitangi Park.

Among the stalls offering international meals, Karaka Cafe will be keeping it Kiwi.

Cheese Watch: Cuisine's favourite cheeses

Kaikoura Cheese's Tenara is a chèvre-style, pasteurised goat's cheese,  with a tangy nuttiness and a distinct funk.

​We're a cheese-loving bunch here at Cuisine, so we asked our contributors to share their New Zealand-made favourites.

Recipe: Pork shogayaki video

Pork shogayaki.

In the latest in the Chop Chop series, Cuisine's Ginny Grant whips up a gingery Japanese favourite.

Recipe: Dark chocolate tart with blackberries

This luscious tart has the wow factor in spades.

The magic combination of dark, slightly bitter, intense chocolate and plump, ripe blackberries sprinkled with the crunch of hazelnut praline is impossible to resist!

Gallery restaurant closing

The Gallery cafe and restaurant's is closing after 16 years. Head chef Hamish Hyslop and former owner Tamsin Van ...

After 16 years of fine dining the Gallery restaurant in Palmerston North is closing.

Rare beef salad with avo & beet video

Rare beef salad with avocado and beetroot.

This simple, flavour-packed rare beef salad from Cuisine's Ginny Grant is just the ticket for those long summer evenings.

Chefs on fire video

Nero's Scott Kennedy and 2016 chef of the year Mac Soper created a venison dish.

The country's best cooks work to perfect their entries for Plate of Origin.

Recipe: Baked vanilla custard with blueberry compote video

Both elements of this elegant dessert can be made in advance.

In the latest in the Cuisine Chop Chop series, Ginny Grant whips up an elegant, summery dessert.

Recipe: Mushroom parfait

Mushroom parfait with radish & sumac baguette.

A very elegant vegetarian entree that's well worth a try.

Recipe: Roast duck & pumpkin

Roast duck & pumpkin with green peppercorn harissa & yoghurt.

The traditional French green peppercorn sauce gets a North African makeover, paired with duck.

Cuisine's top 5 NZ rieslings

The three five-star Best Buy rieslings from the recent Cuisine tasting: Mission Estate Riesling 2014 (Hawke's Bay),  The ...

It's time for Kiwi consumers to embrace the superb, affordable rieslings being produced here.

Review: Gemmayze St

Gemmayze St's ba'alewa is a seriously good take on the ice-cream sandwich.

"A veritable jewel in the crown of one of Auckland's most precious historic and social precincts."

Review: Pasture

Pasture is an intimate location, where chefs serve and explain dishes and patrons can watch as they cook.

Sometimes you come across a restaurant that is doing something so cleverly enticing, with a clear sense of passion, that it is hard not to get caught up in the excitement. For me, Pasture is one of those places.

Review: Archive Bar & Bistro

Saffron pappardelle with prawns, clams and snapper.

Cosy, buzzy and fabulous views are all part of the experience.

Review: The Monday Room

The Monday Room's all about sharing.

The Monday Room's take-over means contemporary Euro-style food and sharing, but there's still a good focus on drinks.

5 of the best lamb recipes

Lamb has long been a firm Kiwi favourite, but it's so much more than just a Sunday roast.

Slow-cooked over a couple of hours, make sure there's plenty of bread.

Recipe: Chicken fricassee

Chicken fricassee with tomatoes & olives.

This classic French dish is fast and flavoursome.

Recipe: Pickled plums

Pickled plums with washed rind cheese.

Pair these quick pickled plums with a delicious French-style cheese.

A meaty competition to sink your teeth into video

Darryl Paton, Blair Edwards, Aaron Coombes and Conal Martin are the Hamilton lads heading to Meatstock.

A Hamilton team has the knack for banter and barbecues.

Recipe: Mousse au citron

Mousse au citron.

This elegantly simple mousse au citron is lightened by the inclusion of yoghurt in addition to the traditional cream.

Recipe: Pork rillettes

Pork rillettes on sourdough with cornichons, bitter greens and zucchini bread and butter pickles.

Set some time aside to make this French classic, which is similar to a rustic pâté, and you won't regret it.

Recipe: Soupe au pistou

This soup is meant to be served cooled, but if that's not your thing, it's delicious warm too.

This delicious soup plays with texture – some of the vegetables are very well cooked while the late-added vegetables retain a little crunch.

Charcuterie 101

Charcuterie is something that has lasted the ages, but was born out of necessity.

It's an ancient art, and some Kiwis are in the process of making their own.

Recipe: Bourride

Bourride - a flavour-packed French fish stew.

A kind of rustic cousin of bouillabaisse, bourride is a real Provençal classic – a thick, flavoursome fish stew enriched with garlicky aioli.

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