Land of plenty

The Financial Times devotes a sizeable spread to the “veritable culinary cornucopia” that is NZ. “‘Used to be that a big night out would be to Barry’s Bistro for Steak Diane and a big cask of Muller Thurgau,’ laughs Debbie Crompton, executive chef of the Millbrook Resort in Queenstown.” How times have changed.


Tags: cuisine  Financial Times  Queenstown's Millbrook Resort  

Inside Inner-City Garden of Chef Margot Henderson

Inside Inner-City Garden of Chef Margot Henderson

New Zealand-born London-based chef and co-owner of Rochelle Canteen Margot Henderson talks to The Telegraph about how she became a gardener and what she loves most about her inner-city garden for…