Eating on the edge

Public – helmed by NZ chefs Peter Gordon, Anna Hansen, and Brad Farmerie – has administered a welcome shock to the tastebuds of New York diners. According to New York Times  food critic, William Grimes, “[Public’s] triumvirate of New Zealand chefs practice a style of global fusion cuisine that walks the line between freewheeling and reckless […] a high-risk, high-reward dining proposition. I have a feeling that the owners want it that way. They did not come thousands of miles to bore New York. Understatement is not in the plan. Sometimes you have to slap people in the face to get their attention.”


Tags: Anna Hansen  Brad Farmerie  New York Times (The)  Peter Gordon  

NZ’s Café Culture Earning a Reputation in Sheffield

NZ’s Café Culture Earning a Reputation in Sheffield

Britain’s coffee culture “owes much to a tiny country on the other side of the world”, according to journalist Alice Geary reporting for Sheffield’s Big Issue North. The high quality coffee…