Oh For a Lamington

“The use of fresh and organic produce is what defines modern New Zealand cuisine, and it is this feature that chef Clinton Cooper believes will draw health-conscious Indians towards it,” Shweta Mehta writes for Hindustan Times article, which includes recipes for lamingtons and a pavlova. “Being a relatively new country, it’s only been a while since we started to branch out and create our own unique style. We prefer to keep it natural and let the flavours speak for themselves,” Cooper says. Cooper has taken over the reins of a hotel apprenticeship program — a three-year culinary course that helps underprivileged youth enter the hospitality industry. And what does he do when he misses his native country? “Fish and chips, meat pies, pavlova and lamingtons are what I turn to.” Cooper is executive chef at Four Seasons Hotel in Mumbai.


Tags: Clinton Cooper  Hindustan Times  lamington  

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…