Dishing Up Comfort Food

Peter Gordon’s 2012-published Peter Gordon Everyday is one of Catherine Phipp’s ‘Best Food Books of the Year’. “Flashes of trademark fusion sit with more personal dishes from [Gordon’s] New Zealand childhood,” Phipps writes for the Guardian. “It even had me enjoying tinned spaghetti for the first time in 25 years, thanks to some moreish white bread tartlets.” Wanganui-born Gordon is a chef, restaurateur, writer and food consultant. He owns restaurants in London and Auckland, and consults to two in Istanbul. He has written eight cookbooks and contributes to numerous magazines and newspapers around the world.


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Nelson’s Kakariki Olives Wins Gold Medal in NY

Nelson’s Kakariki Olives Wins Gold Medal in NY

Nelson’s Kakariki Olives, produced by Ray and Brenda Gregory, was one of several New Zealand brands that received gold at the New York International Olive Oil Competition on 8 May, Tim…